蘑菇味噌猪排松露饭

Chef Trish设计

材料

猪腰排2块
青葱少许,切碎

味噌酱

日本清酒100克
味醂100克
味噌80克
糖40克
牛油20克

松露饭

Okome珍珠米2杯,洗净沥干
橄榄油2大匙
蔬菜汤2¼杯
日式酱油1大匙
味醂1大匙
洋葱½杯,切碎
葱头1瓣,剁碎
占地菇50克
香菇50克,去茎切片
杏鲍菇50克,切片
牛油2大匙
松露油20毫升

做法

  1. 把味噌酱材料一起煮滚,放置晾凉。
  2. 用味噌酱把猪排腌味2小时以上。
  3. 准备松露饭:在大型平底铸铁锅中加入1大匙橄榄油,用中火加热。加入洋葱拌炒3-5分钟至洋葱变成半透明。
  4. 加入葱头炒香1-2分钟。
  5. 加入全部蘑菇,拌入牛油,继续翻炒5-8分钟至蘑菇熟软多汁。关火。
  6. 把蘑菇倒入电饭锅,和Okome珍珠米拌匀,加入汤、酱油和味醂,按下“煮饭”按钮。
  7. 待饭煮好后,洒上松露油拌匀。
  8. 把烤箱设定为烧烤模式,用180˚C烧烤20分钟,涂上剩余的味噌酱,或是用铸铁锅香煎。
  9. 把猪排放凉5分钟后切片。
  10. 把松露饭盛进便当盒,把切片的猪肉摆在旁边,缀以青葱即可。

Trio Mushrooms Truffle Rice with Miso Glazed Pork Chop

by Chef Trish

Ingredients

2 pieces pork loin steak
Some chopped spring onions

Miso Sauce

100g sake
100g mirin
80g miso
40g sugar
20g butter

Truffle Rice

2 cups Okome Shortgrain Rice, rinsed and drained
2 tbsp olive oil
2¼ vegetable broth
1 tbsp Japanese shoyu
1 tbsp mirin
½ cup onion, finely chopped
1 clove garlic, minced
50g Shimeji mushroom
50g shiitake mushroom, stem removed, sliced
50g king oyster mushrooms, sliced
2 tbsp butter
20ml truffle oil

Method

  1. Combine Miso Sauce ingredients and bring to a boil, leave to cool.
  2. Marinate pork loin steak with miso sauce for at least 2 hours.
  3. Prepare truffle rice: Heat up 1 tbsp of olive oil in a large, heavy skillet over medium heat. Add onion to stir-cook for 3-5mins until onion becomes translucent.
  4. Add garlic and sauté for another 1-2mins while stirring continuously.
  5. Add all types of mushrooms, stir in butter and continue cooking for about 5-8mins until mushrooms are juicy and tender. Remove from heat.
  6. Transfer mushrooms into rice cooker, stir well with Okome Shortgrain rice. Add in broth, shoyu and mirin. Press“cook”button.
  7. When rice is done, drizzle truffle oil and mix well.
  8. Set oven to grill mode at 180°C. Grill pork loin for 20mins and glaze with extra miso sauce. You may also choose to pan-sear on a cast iron skillet.
  9. Rest pork loin for 5mins before slicing it.
  10. Scoop rice into bento box and arrange the pork slices at the side. Garnish with spring onion.

印度香饭配烤鸡

Chef Lisa Leong设计

材料

TAJ印度香米4杯
牛油2大匙
鸡汤5½杯
带皮的蒜4个,拍碎
香茅1根,切段
粗黄瓜4根,切片

调味料

洋葱粉1大匙
蒜粉1大匙
姜粉1小匙
葱油2大匙

配菜

黄瓜1杯,切丁
番茄2杯,切丁
烤鸡肉200克,切丁
青葱3大匙,切碎
油葱酥3大匙

做法

  1. 把米洗净后浸水30分钟,沥干后放进电饭锅,加入调味料拌匀。
  2. 加入鸡汤和牛油拌匀,加入切好的蒜、香茅和黄瓜。
  3. 开启煮饭模式,煮好后继续焖煮5分钟后再把锅盖打开,搅拌翻松。
  4. 加入配菜稍微搅拌均匀即可。

Fried Chicken Basmati Rice

by Chef Lisa Leong

Ingredients

4 cup TAJ Basmati Rice
2 tbsp butter
5½ cups hot chicken broth
4 pieces garlic with skin, smashed
1 stalk lemongrass, cut into sections
4 thick cucumber, sliced

Seasonings

1 tbsp onion powder
1 tbsp garlic powder
1 tsp ginger powder
2 tbsp shallot oil

Condiments

1 cup cucumber, diced
2 cups tomato, diced
200g grilled chicken, diced
3 tbsp spring onion, chopped
3 tbsp fried crispy shallots

Method

  1. Wash rice thoroughly before soaking in water for 30mins. Drain rice completely before putting into rice cooker pot with Seasoning. Mix well.
  2. Add in hot chicken broth and butter, stir until all ingredients are incorporated. Add smashed garlic, lemongrass and cucumber slices into rice.
  3. Cook rice in rice cooker. Once done, keep rice in the rice cooker for 5mins before opening the lid and stirring rice to loosen.
  4. Mix in Condiments and stir briefly.

豆腐芝士蛋糕

Chef Trish设计

挞皮

消化饼干100克,搅碎
融化的牛油60克

芝士馅

奶油芝士250克,室温下软化
鸿运日式Omega DHA豆腐
1块(150克)
明胶粉1大匙
热水100克
细砂糖60克
香草精1小匙
柠檬汁1大匙
鲜奶油50毫升

樱粉果冻

腌樱花1小匙,浸泡去盐
明胶1小匙
热水50毫升
冷水100克
柠檬汁10克
粉红食用色素1小滴

做法

  1. 把消化饼干和融化的牛油拌匀,倒入蛋糕模,放进冰箱冷藏10分钟至变硬。
  2. 把明胶粉和热水混合拌匀,直到全部明胶溶解,放在一旁冷却。
  3. 把奶油芝士、豆腐和细砂糖放进搅拌碗混合拌匀,用搅拌器搅打至松白,慢慢倒入冷却的明胶混合物。
  4. 在另一个搅拌碗中把鲜奶油打发,把打发的奶油拌入奶油芝士混合物中。
  5. 加入柠檬汁和香草精,拌匀成柔滑的混合物。
  6. 把蛋糕模从冰箱中取出,在挞皮上戳出小洞,倒上奶油芝士混合物,再放进冰箱冷藏1小时。
  7. 制作果冻:用热水把明胶溶解,加入冷水、柠檬汁和粉红色食用色素一起拌匀。
  8. 立刻倒在冷藏好的芝士蛋糕上,缀以樱花,放回冰箱冷藏4小时即可。

Tofu Cheesecake

by Chef Trish

Crust

100g digestive biscuits, blended
60g melted butter

Cheese Fillings

250g cream cheese, softened at room temperature
150g Fortune Japanese Silken Omega DHA Tofu
1 tbsp gelatin powder
100g boiling water
60g caster sugar
1 tsp vanilla essence
1 tbsp lemon juice
50ml whipped cream

Pink Jelly

1 tsp pickled sakura flowers, soaked in water to remove salt
1 tsp gelatin
50ml hot water
100g cold water
10g lemon juice
One tiny drop of pink coloring

Method

  1. Prepapre crust: Mix digestive biscuits with melted butter, stir well. Press mixture tightly into a cake pan. Chill in fridge for 10mins or until it is hard and firm.
  2. Prepare cheese fillings: Mix gelatin powder and hot water. Stir well till all gelatin has dissolved. Set aside to cool.
  3. Mix cream cheese, tofu and caster sugar in a mixing bowl. Whisk till mixture is light and fluffy. Add in cooled gelatin mixture gradually.
  4. In a separate bowl, whip cream till peak form. Fold whipped cream into cream cheese mixture.
  5. Add in lemon juice and vanilla essence. Whisk well to form a runny smooth mixture.
  6. Remove cake pan from fridge. Prick holes all over crust. Pour cream cheese mixture onto it. Put back into fridge to chill for 1hr.
  7. To make jelly, dissolve gelatin with hot water. Mix in cold water before adding in lemon juice and red food dye. Mix well.
  8. Immediately pour jelly mixture over cheese cake. Sprinkle some sakura flowers. Chill for another 4 hours before cutting.

 

独角兽拼盘

Chef Trish设计

材料

独角兽
Okome 珍珠米2杯,洗净沥干
水2¼杯

寿司醋

寿司用白米醋4大匙
糖2大匙
盐1小匙

色素

蝶豆花水½小匙
菠菜汁½小匙
姜黄粉¼小匙
樱田麸½小匙

面包糠炸虾

大虾200克,去头、壳和肠泥
生鸡蛋1粒,打散
日式面包糠1杯
大蒜粉½小匙
黑胡椒½小匙
盐1小匙
清油3杯

装饰料

日式紫菜
生菜1片
3种不同颜色的青红椒
(红、黄、青,切条)
胡萝卜,切条
煮熟的Origrains牌紫糙米
花椰菜2朵
日式鸡蛋卷,切成太阳和星星形状
樱桃西红柿1粒,切片
日式鱼饼

做法

  1. 准备面包糠炸虾:把虾开背、保留虾尾,用盐、黑胡椒和大蒜粉调味。
  2. 捏着虾尾在面粉中拖曳,然后裹上蛋液,再放回面粉中,抖掉多余面粉。再次裹上鸡蛋混合物,放进倒上面包糠屑的容器中摇晃,直到虾均匀裹上面包糠。
  3. 热油,把裹好面包糠的虾炸3-5分钟至金黄色,放在纸巾上吸去多余的油。
  4. 把Okome珍珠米和清水加入电饭锅中煮熟,加入寿司醋拌好。分成5份,其中4份分别加入不同颜色(蓝、黄、粉红、青)做成独角兽毛发。
  5. 用保鲜膜把白饭捏出独角兽的形状,再用保鲜膜把4种颜色的饭捏成长条状,作为独角兽的毛发。
  6. 用黄色米饭捏出独角兽的角,用日式紫菜切出独角兽的五官,在白色的盘子上摆出独角兽的样子。
  7. 在盘子的一侧放上生菜和面包糠虾,缀以樱桃西红柿和星星形状的日式鸡蛋卷。
  8. 在盘子的另一侧用彩椒、胡萝卜和紫糙米排成彩虹,两边放上花椰菜作为云朵。
  9. 缀以日式鱼饼即可。

Unicorn Plate

by Chef Trish

Ingredients

2 cups of Okome Shortgrain rice, rinsed and washed
2¼ cups water

Sushi vinegar

4 tbsp rice vinegar
2 tbsp sugar
1 tsp salt

Colouring

½ tsp pea flower water
½ tsp spinach juice
¼ tsp turmeric powder
½ tsp sakura denbu

Panko Shrimp

200g large shrimps, head removed, shelled and deveined
1 raw egg, beaten
1 cup Panko bread crumbs
½ tsp garlic powder
½ tsp ground black pepper
1 tsp salt
3 cups cooking oil

Decorations

1 piece Japanese seaweed
1 piece lettuce
1 red, yellow, green capsicum, cut into stripes
1 carrot, cut into stripe
Some cooked Origrains Berry Rice
2 cauliflower
Some tamagoyaki, cut into round and star shape
1 cherry tomato, sliced
2 pieces Japanese naruto fishcake

Method

  1. Prepare panko shrimp: Butterfly shrimps with the tails are still on. Season with salt, pepper and garlic powder.
  2. Dredge shrimps in flour and then dip in beaten egg. Put back in flour to coat evenly, shake off exceed flour. Dip in beaten egg again and then place in a container with Panko breadcrumbs. Shake to coat.
  3. Heat up oil. Deep-fry shrimps for about 3-5mins until color turns golden brown. Set on a paper towel to remove the excess oil.
  4. Cook rice and water in rice cooker. Mix cooked rice with sushi vinegar. Divide into 5 portions and mix 4 portions with blue/yellow/pink/green natual food colouring to get the unicorn hair colors.
  5. Take a piece of clingwrap to mould the shape of unicorn with white rice. Using clingwrap to create a long cylinder shape for the unicorn hair using 4 different colored rice.
  6. Use yellow rice to make the horn. Use Japanese seaweed to cut the facial
    features of the unicorn. Assemble the unicorn on a white plate.
  7. At the side of the plate, arrange lettuce, panko shrimps and decorate with cherry tomatoes and star-shaped tamagoyaki.
  8. At the other side of the plate, you may arrange the rainbow using the vegetables strips and Origrains Berry rice. Decorate the sides with cauliflower to resemble the clouds.
  9. Garnish with Japanese Naruto fishcakes.

皇族汤饭

Chef Lisa设计

材料

煮熟的泰国茉莉香米4碗
青葱少许,切碎
炸蒜片少许

汤底

烧热的浓鸡汤1.8升
大块鸡胸肉1片
罐装洋菇50克,切片
竹笙4根,泡软切圈
卷心菜50克,汆烫
蚝油1大匙
酱青1小匙
芫荽1株
料酒1小匙(可选)
马蹄粉1½大匙 (加入½碗水拌匀)
白胡椒粉少许

做法

  1. 在浓鸡汤中加入鸡胸肉煮熟,取出切碎待用。
  2. 在浓鸡汤中加入洋菇片、竹笙和汆烫好的卷心菜,煮沸后加入芫荽,继续焖煮8-10分钟。
  3. 加入蚝油、酱青和料酒(可选),煮沸后慢慢拌入马蹄粉水勾芡。
  4. 加入鸡肉碎,用少许白胡椒粉调味。
  5. 把煮熟的饭盛进汤碗后,倒上汤汁,缀以青葱和炸蒜片,趁热享用即可。

Royal Chicken Soup Rice

by Chef Lisa

Ingredients

4 bowls cooked Royal Umbrella Thai Hom Mali Rice
some spring onions, chopped
some fried garlic chips

Soup Base

1.8 litres hot rich chicken broth
1 large chicken breast
50g canned button mushroom, sliced
4 pieces bamboo pith, soak to soften and cut into rings
50g cabbage, blanched
1 tbsp oyster sauce
1 tsp light soy sauce
1 sprig coriander
1 tsp Chinese cooking wine (optional)
1½ tbsp water chestnut starch
(mixed with ½ bowl of water)
white pepper to taste

Method

  1. Cook chicken breast in broth. Once fully cooked, remove and shred chicken meat. Set aside.
  2. Add button mushroom, bamboo pith and blanched cabbage into hot broth. Bring to a boil, add in coriander sprig and let it simmer for another 8-10mins.
  3. Season with oyster sauce, light soya sauce and Chinese cooking wine. When the soup begins to boil, gradually stir in water chestnut mix to thicken the soup.
  4. Add shredded chicken and season with some white pepper.
  5. Place cooked rice into a soup bowl and ladle out the broth mixture onto rice. Garnish with chopped spring onions and fried garlic chips. Serve immediately.

阿嬷南瓜饭

材料

葱油3大匙
葱头4瓣,切碎
虾米3大匙,稍微烤香
油葱酥2大匙
新鲜香菇/洋菇3个,切片
南瓜120克,去皮去籽,切丁
(约1公分 x 1公分)
皇族安培那泰国茉莉香米3杯,洗净晾干
热鸡汤3杯

蔬菜

胡萝卜50克,切丁
鸿运板豆腐, 炸过切丁
竹笋30克,切片
火腿50克,切丁

调味料

酱油1小匙
蚝油1大匙
麻油1小匙
海盐1小撮
白胡椒粉3/4小匙

配料

青葱少许,切碎
芫荽少许,切碎
油葱酥少许
叁峇虾米辣椒碎少许

做法

  1. 在大锅中热油,把蒜头和虾米炒香。
  2. 加入蘑菇、蔬菜、酱油和蚝油一起炒香。
  3. 倒入汆烫好的南瓜丁、油葱酥和米,轻轻拌匀,注意不要把南瓜压碎。加入剩余调味料。
  4. 加入热鸡汤拌匀。
  5. 把混合物放进电饭锅开启煮饭模式,煮好后用饭勺拨松。
  6. 缀以切好的青葱、芫荽、炸青葱,按需要适量佐配叁峇虾米辣椒碎享用即可。

Ah Ma’s Pumpkin Rice

Ingredients

3 tbsp shallot oil
4 cloves garlic, chopped
3 tbsp dried shrimps, lightly toasted
2 tbsp fried shallot
3 fresh shiitake/button mushrooms, chopped
120g pumpkin, peeled, deseeded & cubed (roughly 1cm by 1cm)
3 cups Royal Umbrella Thai Hom Mali Rice, washed & drained
3 cups hot chicken broth

Veggies

50g carrot, diced
Fortune Pressed tofu, fried and cubed
30g bamboo shoot, chopped
50g ham, diced

Seasonings

1 tsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
pinch of sea salt
3/4 tsp white pepper

Condiments

Some spring onions, chopped
Some coriander, chopped
Some fried shallots
Some sambal shrimp chilli flakes

Method

  1. Heat up oil in a wok or large skillet. Sauté garlic and dried shrimps until aromatic.
  2. Mix in mushrooms, mixed veggies, soy sauce and oyster sauce. Sauté until aromatic.
  3. Pour in blanched pumpkin cubes, fried shallot and rice, mix gently and be careful not to mash pumpkin. Add in remaining Seasoning ingredients.
  4. Add in hot chicken broth and stir well.
  5. Transfer rice mixture into rice cooker pot, turn on the rice cooker. When rice is cooked, use scoop to fluff rice.
  6. Garnish with chopped spring onions, coriander, fried shallots and serve with sambal shrimp chilli flakes if desired.

惊喜黑蒜印度香饭

Chef Lisa Leong设计

材料

TAJ印度香米4杯,浸泡
10分钟后沥干
黑蒜½头
青葱1棵
牛油2大匙
低钠鸡肉汤5½杯

调味料

洋葱粉1大匙
蒜粉1小匙
糖1小匙

配菜

黑胡椒烤鸡200克,切丁
碎煎蛋2个
黄瓜1杯,切丁
青豆½杯,煮熟
青葱2大匙,切碎

做法

  1. 把米洗干净再浸泡在水中30分钟,沥干后加入调味料待用。
  2. 把饭、黑蒜、青葱、牛油放进电饭锅后加入鸡肉汤。饭煮好后等5分钟。
  3. 用叉子把饭拨松。
  4. 加热炒锅,撒上蒜粉炒香,洒上一些水,把煮好的饭倒入锅里,加入配菜拌匀。
  5. 缀以青葱碎即可。

Black Garlic Basmati Rice Surprise

by Chef Lisa Leong

Ingredients

4 cup TAJ Basmati Rice, soak for 10mins before draining
½ bulb black garlic
1 stalk spring onion
2 tbsp butter
5½ cups hot chicken broth with low sodium

Seasonings

1 tbsp onion powder
1 tsp garlic powder
1 tsp sugar

Condiments

200g roasted black pepper chicken, diced
2 omelette, shredded
1 cup cucumber, diced
½ cup green peas, cooked
2 tbsp spring onion, chopped

Method

  1. Wash rice thoroughly before soaking in water for 30mins. Drain rice and add in Seasoning. Set aside.
  2. Put seasoned rice, black garlic bulbs, spring onions, butter into the rice cooker. Add in hot chicken broth and cook rice in the rice cooker until well done. Let it simmer for 5mins.
  3. Fluff rice with fork.
  4. Heat up wok, sprinkle garlic powder and cook till aromatic. Drizzle with some water. Add in cooked black garlic basmati rice before adding in Condiments. Stir and mix well.
  5. Garnish with chopped spring onions and serve hot.

明太子豆腐

Chef Trish设计

材料

鸿运日式Omega DHA豆腐
1块(150克)

酱料

明太子2块,去皮
虾卵2大匙
味醂1大匙
日式蛋黄酱50毫升

做法

  1. 用纸巾把豆腐轻轻拍干,放进微波炉加热2-3分钟。
  2. 把酱料拌匀,淋在豆腐上。
  3. 用烤箱烤5-10分钟至酱汁呈金黄色。
  4. 缀以紫菜碎即可。

Mentaiko Tofu

by Chef Trish

Ingredients

150g Fortune Japanese Silken Omega DHA Tofu

Sauce

2 pieces mentaiko, remove skin
2 tbsp ebiko
1 tbsp mirin
50ml Japanese mayonnaise

Method

  1. Use paper towel to pat dry tofu. Place on a plate and heat in the microwave for 2-3mins.
  2. Mix Sauce ingredients and spoon over tofu.
  3. Bake in oven for 5-10mins or until sauce is golden brown.
  4. Garnish with seaweed flakes.

 

TEXT 郑愉璇+若昕 PHOTOS Kin@Say Cheese Studios