Eat List Star Finalists' Round 3 Recipes

Round 3

Charlotte Mei de Drouas
Charlotte Mei de Drouas
06 Feb 2017

Charlotte Mei de Drouas

One Night in Golden Mile
Our local fishball noodles reinvented with flavours from the land of smiles!
Handcrafted yellowtail noodles; springy kaffir lime fishcakes; aromatic green curry; fish crisp
(1 serving size portion)

Yellowtail Noodles
100g fish paste base
2.5 tsp turmeric powder

Makrut Lime Fishcakes (5 slices)
¼ kaffir lime leaf, minced finely
½ tsp garlic, minced
½ tsp large red chili, chopped
½ tsp chinese celery, minced
40g fish paste base
1L cooking oil

Curry Paste
1 green chilli padi
½ big green chilli
1 shallots, peeled and chopped
1 cloves garlic, peeled and chopped
0.3 tbsp galangal, chopped
0.5 lemongrass, white part, chopped
3cm thin slice kaffir lime peel
1 small bunch coriander (incl roots)
1/8 tbsp ground coriander
1/8 tsp ground cumin
1/8 tbsp shrimp paste

Curry
1 tbsp cooking oil
½ tbsp green curry paste
50ml coconut milk
20ml water
1 kaffir lime leaf, crushed
¼ tbsp fish sauce
¼ tbsp brown sugar
3-4 Thai basil leaves

Garnish
1 crispy fish skin

Yellowtail Noodles
1. Mix the turmeric powder into the fish paste until well incorporated.
2. Fill a piping bag with the fish paste.
3. Slowly and carefully pipe the noodles into a pot of boiling water.
4. Boil for 1-2 minutes until well cooked.
5. Remove from boiling water and cool down with running water.

Makrut Lime Fishcakes (5 slices)
1. Mix all ingredients into the fish paste base.
2. Mould into a small oval and soak in water for 2 hours.
3. Boil for 3-4 minutes until well cooked.
4. Remove from boiling water and cool down with running water.
5. Deep fry in hot oil until golden brown.

Green Curry
1. In a food processor, first process the lemongrass and galangal till fine. Then, add the rest of the ingredients in increments. Add some water or oil if it needs help blending.
2. Heat up a pot over medium heat and add the oil. Sauté the green curry paste until aromatic.
3. Add the coconut milk and water and bring it to a simmer for about 5 minutes.
4. Add the fish sauce, sugar, and basil leaves. Stir to mix well and turn off the heat.
Plate the noodles with 5 slices of fishcake, a ladle of curry, and garnish.

Shahrizal Bin Salleh
Shahrizal Bin Salleh
06 Feb 2017

Shahrizal Bin Salleh

Medley of Exotic Buah – Buahan with Char Grilled Cod Strips and Prawn, Blackened Shrimp Glaze, Candied Nuts and Textures
A medley of EXOTIC fruits and vegetables served on a bed of blackened shrimp glaze that is infused with citrusy calamansi juice, aromatic bouquet of ginger flower. Textures from charred tofu squares and dough fritters. And finish with salted candied nuts, Cod fish strips and charred fermented soy prawns.
(1 serving size portion)

Blackened Shrimp Glaze
Prawn paste 1 tsp
Sugar 1 tsp
Tamarind pulp 1 tsp
Calamansi lime juice 1 lime
Chilli paste 1 tsp
Ginger flower (chopped) 1 tsp
Garlic 1 clove
Green chilli padi 1 pcs

Char Grill Cod Strips
Cod fish strips 1 strip
Prawn 1 pcs
Calamansi lime juice

Medley Buah-Buahan
Pineapple 5gm
Cucumber 5gm
Pomelo 3gm
Turnip 5gm
Pickled Mango 3gm

Candied Nuts
Ground nuts 5gm
Sugar 1 tsp
Salt 1/2 tsp
Water

Textures
Yu Tiao 1/2 strip
Tau pok 1 small square
Kangkong 2 stalks

Garnish
Beansprouts 20gm
Coriander leaf 100gm
Mint Leaf 100gm
Leeks 1 stalk
Red Chili  

Pound garlic and green chilli padi to a fine paste using a mortar. Transfer the pounded paste into a mixing bowl and add prawn paste, calamansi lime juice (keep the rind), tamarind juice, sugar and chilli paste. Mix thoroughly until well combined. Transfer into a pot and simmer the sauce until it thickens indefinitely. Place the pot in an ice bath to cool it down.

Finely chopped the calamansi lime rind and ginger flower. Once the sauce reaches room temperature, add in the chopped ingredients and still thoroughly.Sliced and diced the fruits and vegetables required to your desired shapes and sizes, separate the pomelo sects and set aside.

Add oil in pan and shallow fry groundnuts. Mix water to salt and sugar and let it effervesce. Add to the ground nuts and cook until sugar is of thick consistency. Set aside to cool.

Remove head of prawn and empty the inards out, leaving the skeletal prawn head intact. Deep fried it and set aside for garnish.

Peel the shells off and remove the unwanted sacs and wash dry. Marinate the peeled prawns with sauced prepared as above. Set aside for at least 20 minutes. When about to serve, grill the prawns and codfish strips over charcoal grill and serve together with medley.

Char grill yu tiao and tau pok. Cut to desired shape and sizes. Blanch kangkong and place in ice bath to stop cooking process. Mix together with fruits and vegetables and arrange nicely like a modern day salad. Garnish and serve.

Jennifer Lee
Jennifer Lee
06 Feb 2017

Jennifer Lee

Ikhlas Nasi Lemak
Cucumber Pandan Granita. ​Pandan infused coconut risotto with otah chicken ballotine, sous vide egg, ikan bilas crumb and sambal.
(1 serving size portion)

Cucumber Pandan Granita
Japanese Cucumber
Pandan Leaves
Calamansi
Icing Sugar
Pandan Syrup 

(Pandan Syrup)
Pandan Leaves
White Sugar
Water

Ikan Bilas Crumb
Anchovies
Grounded Peanuts
Black Rice

(Anchovy Puffed Rice)
Black Rice
Anchovies
Water

Pandan Infused Coconut Risotto
White Onion
Peeled Garlic
Aborio Rice
Olive Oil
Butter
Water
Coconut Cream 
Pandan Leaves
Chicken Stock 

Sambal Belacan
Belacan
Fresh Chilli
Chilli Paste
Peeled Shallots/small onions
Peeled Garlic
Prawn Powder
Galangal
Water
Oil, Vegetable
Palm Sugar
Calamansi

Pickled Cucumbers
Japanese Cucumbers
Salt
Sugar
Apple Cider Vinegar
Water
Garlic

Sous Vide Egg
Sous Vide Eggs
Garnish
Dehydrated Calamansi
Dehydrated Pandan Powder

Otah Spiced Chicken Ballotine

(Chicken Thighs)
Chicken Thigh
Belacan
Anchovies
Anchovies(Soaked)
Lemongrass
Fresh Galangal
Fresh Turmeric
Garlic
Shallots
Fresh Red Chillies
Water
Kaffir Lime Leaves
Eggs
Rice Flour
Salt
Sugar
Coconut cream

(Otah Spices)
Belacan, toasted
Lemongrass
Peeled galangal
Fresh turmeric
Peeled garlic
Peeled shallots
Fresh red chillies
Water

(Otah Custard)
Kaffir lime leaves, finely chopped
Eggs
Rice flour
Sea salt
White sugar
Coconut cream

Cucumber Pandan Granita
1. Peel and de seed the cucumber
2. Blend the pandan with calamansi juice. Strain
3. Place in a plastic container. Freeze for 1 hour
4. Mix with a fork every 30 minutes until solid
5. Serve with a pandan strip and a calamansi chip

(Pandan Syrup)
1. Blend the pandan with water
2. Add sugar and simmer on medium heat for 30min or until the mixture reduces to about 200g
3. Cool slightly and fine strain
4. Reserve the pandan scraps to dehydrate and blitz for the powder

Ikan Bilas Crumb
1. Fry the anchovies and allow to drain
2. Blend roughly.
3. Mix with nuts and calamansi zest
4. Set aside for service

(Anchovy Puffed Rice)
1. Boil water, salt and anchovies. Reduce to 1L
2. Allow to soak for 1hour and allow to cool
3. Cook black rice with anchovy water on the stove
4. Allow to cool
5. Dehydrate for 1 day
6. Fry until puffed
*The soaked anchovies will be used in the chicken otah

Pandan Infused Coconut Risotto
1. In a large saucepan, combine the water, coconut cream and pandan
2. Bring to boil and simmer for 30-40 minutes
3. Strain and pour into a large jug
4. Finely chop garlic and onion
5. Heat oil and butter in a large saucepan
6. Cook onion until soft and fragrant
7. Add garlic
8. Add rice and coat thoroughly
9. Slowly add coconut milk bit by bit until the rice is aldente
10. Keep for service in a pot, warm.
11. For service will need to spoon into a small saucepan to reheat
12. Plate with metal ring and dust with pandan powder
*Using the strained pandan from the cucumber pandan kacang, place in a dehydrater for 1-2 days. Blend thoroughly to a fine powder. Place In a metal cocoa shaker for service.

Sambal Belacan
1. Roughly chop chilies*, shallots, garlic and galangal
2. Finely blend all ingredients excluding calamansi, sugar and vinegar
3. Heat oil in a large saucepan
4. Throw in all ingredients and reduce. Add extra water if needed
5. Cook for 1-1.5 hours
6. Add sugar and cook for another hour.
7. Strain and add calamansi, vinegar xanham gum
8. Place in metal bowl ready for service
*Cover chilies with hot water. Soak for 30 minutes or until they are soft. Drain and blend.
Place in a small bowl and put aside

Pickled Cucumbers
1. Boil ingredients together. Allow to cool.
2. Add the cucumbers
3. Marinate for 3-4 days
4. Mandoline and prep for service

Sous Vide Egg
1. Place in water bath at 64’C
2. Cook for 45 minutes
3. Hold at 40’C
*Cook just before service and test

Otah Spiced Chicken Ballotine

(Chicken Thighs)
1. Trim chicken and set aside trimmings to blend
2. Flatten out chicken thigh
3. Season with salt and pepper

(Otah Spices)
1. Finely blend the above ingredients
2. Add to the custard mix
3. Whisk ingredients together
4. Blend 300g soaked anchovies with chicken trimming
5. Add this liquid to the anchovy/chicken paste to form a paste
6. Place paste along chicken thigh. Roll in cling film and seal tightly
7. Poach for 15-20 minutes in boiling water. Set aside. Cool slightly
8. Reserve the rest of the liquid for batter
9. Add rice flour to form a fluid batter. Dip in batter and fry.
10. Dip chicken into batter and lightly coat. Fry until golden
11. Keep at room temperature for service
12. Slice in 1 cm slices for plating

(Otah Custard)
1. 100g extra rice flour
2. Combine in a large bowl
 

Anupong Nualchawee
Anupong Nualchawee
06 Feb 2017

Anupong Nualchawee

Royal Thai Forgotten Recipe 
Pla kung with Chai Tow Kuey

Original handmade Singapore Carrot Cake (Chai Tow Kuey) twist with authentic flavor of fresh Thai herbs – spicy sweet & sour taste – also grilled shrimp toasted with chili to taste the sparkling freshness of the herbs and spices. Prepared by a personal chef of the Royal Thai family.
(1 serving size portion)

Carrot Cake 3 pcs 45 gr.
(radish, carrot, rice starch, corn flour, oil)

Spicy Herb Crush
Shallot 0 gr.
Garlic 5 gr.
Big dried chili 3 gr.
Tamarind 15 gr.
Palm sugar 15 gr.
Fish sauce 10 gr.
Lemongrass 10 gr.
Kaffir lime leaf 3 gr.
Green sour mango 20 gr.
Red onion 15 gr.
Saw tooth coriander 5 gr.
Fresh shrimp 2pcs.

Carrot Cake 
1. Chop radish and squeeze out the juice, put into the bowl with rice wet flour
2. Add some chopped carrot and oil stir well put into the mold with oil brushed 
3. Stream for 45 minute, when it done brush on the top with oil let's it cool down before cut 

Spicy Crisp Herb Crust
1. Roast garlic, shallot and dried chili under salamander. Pound all ingredient in the Mortar pot
2. Fine slice lemongrass, Kaffir lime leaf, saw tooth coriander, red onion and green mango. Set on the side 
3. Soak tamarind in hot water, squeeze out the meat, keep only juice set on the side
4. In the sauce add tamarind juice fish sauce and palm sugar bring to boil and simmer for 3 mins 
5. Fry basil leaf in hot oil, set on the side 
6. Peel the shrimp cut in half and sear on the pan until cook set on the side 
7. For the carrot cake cut into square shape size 2 cm thick and fry with hot oil to get the color and add the fish sauce during the frying 
8. In the large bowl add lemongrass, Kaffir lime leaf, red onion, green mango, saw tooth coriander, sear prawn and pan seared carrot
9. Add some sauce mixture, toast together put on the plate serve with fried shallot and fried basil 

Neilkhan Bautista
Neilkhan Bautista
06 Feb 2017

Neilkhan Bautista

Kings Imperial Popiah
A harmony of carefully selected ingredients handcrafted from the source to your plate. Slowly cooked caramelized turnips, wrapped in fresh plump shrimps, with butter-poached quail eggs & crispy fried anchovies, dressed in a rich, creamy mixture of sweet and spicy sauce.
(1 serving size portion)

Shrimps 2 pieces 
3 grams of chicken mince
5 grams of turnips 
2 grams of carrots 
1 bulb of garlic
Half of onion 
Stoke of cilantro 
Stroke of spring onion. 
1 branch of lettuce 

10 pieces of chili padi 
10 grams of cornstarch
Half a teaspoon of fish sauce 
1 pieces of French beans 
2 grams of tofu 
2 grams of crushed peanuts 
1 gram of bean spouts 
3 pieces of quail eggs 

1 spoon of peanut butter
1 spoon of soysauce 
1 spoon of brown sugar 
2 pieces of popiah skin 
2 pieces of calamansi 
Cooking oil 
5 grams of dried anchovies

1. Peel turnips and carrots and shred into fine pieces, melt 2 spoons of brown sugar into a wok then add the turnips and carrots together then add 3 cups of water mince garlic and chopped white onion. Simmer for 30 minutes 

2. In a frying pan add garlic, onion sauté till soft add chicken mince and fish sauce. Sauté till meat is brown then add tofu and green beans once cook at to the wok with turnips

3. While waiting for the turnips peel all of the prawns, and remove the poop sack, add water to a pot and pinch of salt then add the shells of the prawns and boil for 10-15 minutes. Strain and transfer the stock add the shrimps for 3-4 minutes remove and set aside 

4. bring a pot to boil and poached the quail eggs for 2 minutes remove with a spider then transfer to a cold water take off the shells and set aside

5. In a frying pan add oil and fry the dried anchovies until golden color remove and cool down

6. Deseed the chili padi and add to the blender with garlic and water turn into paste consistency. Add brown sugar fish sauce calamansi and transfer into a stock pot and simmer 

7. Add cornstarch with water and turn into paste and add to the chili stock pot until thick consistency

8. Add water to a stockpot and peanut butter crushed peanuts soy sauce and garlic add cornstarch with water reduce down till thick 


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