An Extraordinary Evening - Recipe & Inspirations

Our inaugual charity gala dinner - An Extraordinary Evening, "Flavours & Origins".

A delightful mix of distinguished corporate leaders and diplomats in this gastronomical event where they'll bestow upon us their culinary favourites and indulge us with inspired childhood tales and an insight into their family cultures.

The dishes are:
Steamed King Garoupa with Spring Onion Sauce
Ceviche Acapulco
Musakhan Rolls, Mutabbal
Flemished Stew Braised Beef Cheek
Chicken Pho

Recipe for

Steamed King Garoupa with Spring Onion Sauce
by Ms Wee Wei Ling

“I love Si Chuan Dou Hua’s Steamed King Garoupa with Spring Onion Sauce. Many people think authentic Sichuan cuisine is spicy but it has many different flavours. Spring onion sauce, or 葱香味, is one of them and it’s not spicy at all.
The King Garoupa is a huge fish and it takes good technique to cook it well. You can’t steam it for too long or it’ll be overcooked.
This is a tasty yet healthy dish, and the sauce goes very well with rice. I hope you enjoy it.”

Serving for 4

Ingredients

Giant grouper fish fillet 200gm
Celtuce (julienne) 100gm
Spring onion 100gm
Chilli padi 10gm
Fresh sichuan pepper 10gm

Seasoning

Chicken powder                          5gm
Sichuan peppers oil                   20gm
Chilli soya sauce                          40gm

Steam the fish fillet for 5 minutes.
Arrange all the ingredients neatly onto a plate.
Pour in the hot oil on the fresh Sichuan peppers for a better taste.

Recipe for

Ceviche Acapulco
by His Excellency Agustin Garcia Lopez Loaeza

“Ceviche is a delicious dish that is widely consumed in Mexico and Latin America. It not only reflects the culinary diversity of the country, but also offers an opportunity to showcase the freshness and quality of the seafood ingredients that can be found in the coastal region. Additionally, ceviche is a healthy and nutritious option that can be enjoyed at any time of the year. Ceviche Acapulco represents the opportunity to try something new and different for the Singaporean audience, allowing them to expand their palate and knowledge of Mexican gastronomic culture.

It evokes my childhood family holidays in the Mexican emblematic Acapulco Bay in our Pacific Coast, where for 300 years since the XVIth Century the Asian and American continents were linked through the trade Galleon, which sailed from Manila to Acapulco and back. It reflects the gastronomic cross fertilization of civilizations in both sides of the Pacific Rim by including ingredients such as the lime originated in Southeast Asia, orange from China, coriander from India, onions from Asia and tomatoes and jalapeño chilis from ancient Mexico, and of course, the fish or seafood from our common Pacific Ocean.”

Serving for 8

Ingredients

Red snapper (small dice) 300gm
Lobster tail 400gm
Jalapenos (brunoised) 100gm
Green olive (brunoised) 100gm
Fresh orange juice 150ml
Fresh lime juice 200ml
Tomato ketchup 90gm
Coriander (fine julienne) 20gm
Salt
Olive Oil
Tiger’s Milk
Fresh lime juice 250gm
Celery 80gm
White onion 150gm
Garlic 20gm
Ginger mince 40gm
Chilli padi 1 nos
Ice 200gm
Fish stock 50gm
Salt
Pico de gallo
White onion dice 100gm
Roma tomato dice 100gm

Garnish

Osteria Caviar                            12gm
Edible flower                              8 pcs
Nasturtium leaf                         8 pcs

Steam the lobster tail rolls for 4 minutes then soak in ice water to cool down. Cut the lobster tail into 3cm thick pieces.
For the tiger’s milk, blend all the ingredient and add in salt to taste. Keep aside for later use.
Using a big mixing bowl, add in jalapenos, green olive, pico de gallo, lime juice, orange juice, tiger’s milk. Mix well.
Add in the snapper and the lobster. Season with salt, tomato ketchup and coriander to enhance the taste.
Lastly add in some olive oil.

Recipe for

Musakhan Rolls, Mutabbal
by His Excellency Samer Anton Naber

“Musakhan rolls are appetisers that are derived from a beloved Jordanian main dish “Musakhan”, which is a dish that holds a special place in Jordan's cuisine and culture. Musakhan is made with tender roasted chicken, caramelized onions, tangy sumac and extra-virgin cold pressed olive oil, all served on warm savoury “taboon” bread. This dish is not only a feast for the senses, but it also crystalizes the spirit of community and togetherness, as it is traditionally eaten by hand and shared among family and friends and holds deep cultural significance for Jordanians. The dish represents the Jordanian tradition of hospitality, where food is considered an essential part of socializing and bringing people together. Mushakhan is prepared in ample quantities to ensure that everyone is well-fed, reflecting the Jordanian spirit of abundance and generosity, and is traditionally eaten by hand as an experience that fosters family kinship bonding and strengthen relationships.”

Serving for 15

Ingredients

Red onion slice 400gm
Olive oil 100gm
Sumac 70gm
Cinnamon powder 5gm
7 spices 5gm
Black pepper 5gm
Chicken stock 250ml
Pull chicken 600gm
Rumali roti 1.5 pkt  (or Taboun bread)
Salt
Pine nut                                      30gm
Sumac oil for bruising
Sumac 30gm
Olive oil 105gm (Extra Virgin Olive Oil)
Pulled chicken
French free-range chicken 1000gm
Water 4000ml
Cardamon seed 10pcs
Nutmeg powder 10gm
Onion powder 20gm
Garlic powder 20gm
Cinnamon stick 2 sticks
Salt 25gm

Poach the chicken for 50 minutes then soak in ice water to cool down.
Pull the chicken meat and sauté with onion and sumac.
Wrap the chicken filling with the rumali roti.
Bruise the sumac oil and bake it in the oven – 200 degrees for 10 minutes.
Cut and plate

MUTABBAL

Serving for 20

Ingredients

Eggplant 500gm
Tahini 20gm
Greek yoghurt 30gm
Lemon Juice 25gm
Garlic 5gm
Red onion 50gm
Salt

Garnish

Sumac 70gm
Pomegranate 200gm
Affilla cress 50gm
Olive oil 60gm

Use a fork to poke holes in eggplant.
Use a small fire to burn the eggplant till its fully cooked.
Remove the skin and cut into small pieces.
Blend the eggplant with all the ingredients till all the ingredients are mixed well.

TOMATO SALSA

NUMBER OF PORTIONS 20

Ingredients

Tomato Roma 1000gm
White onion (diced) 250gm
Garlic 5gm
Green chilli 30gm
Black pepper 5gm
Salt 3gm
Olive oil 400ml

Peel the roma tomatoes and cut it into small pieces.
Heat up a pan and throw in the diced tomatoes and onions, green chilli and garlic.
Add in olive oil, coating all the ingredients with to ensure full coverage.
Turn the fire to a medium heat and keep cooking till soft.
Lastly, add in salt and pepper to taste.

Recipe for

Flemish Stew Braised Beef Cheek
by Mr Joris Dierckx

“Carbonnade a la Flamande is a popular dish and has its origins from Belgium. The dish takes its name from how it was traditionally cooked in the past by coal miners who enjoyed simmering their meat dishes over coal fires. It has humble origins and, as a student, I’ve made it on a budget. But it is a dish that I revisit time and again, with finer ingredients now, such as high-quality cuts of beef and a good bottle of Trappist beer.”

Serving for 7

Ingredients

Wagyu beef cheek 2kg
Beef jus 2L
White onion 600gm
Carrot 200gm
Celery 150gm
Thyme 20gm
Bay leaf 2pcs
Guinness beer 1000ml
Plain flour 50gm
Salt 15gm
Sugar 45gm
Black pepper 5gm

Vegetables

US asparagus                            350gm
Baby carrot                                 210gm
Vine tomato                               175gm
Ratte potatoes                           280gm

Poached Tomato Solution

White Balsamic                         500ml
Sugar                                           450gm
Honey                                         150gm
Rosemary (chopped)                20gm

Garnish

Chopped chives 30gm
Summer truffle 70gm

Pan-sear the beef cheek with oil till brown. Keep it aside for later use.
Heat up a big pot and add in oil to sauté onions, carrots and celery till brown and fragrant.
Add in plain flour and continue to stir till the flour is mixed well.
Add in the Guinness beer into the pot and reduce to half.
Add in the beef stock, bay leaf, thyme, salt, sugar and pepper high heat till its boiled.
Put in beef cheek turn on a low fire and braise for 2.5 hours.
After its cooked, remove beef cheek from the pot and layer the beef check nicely on a tray and compress it with weight to make it flat.
Fine stain the stock and continue reducing into sauce.
Boil the potatoes with chicken stock till soft.

Recipe for

Chicken Pho
by Mr Nguyễn Quốc Khanh & Ms Lý Quỳnh Kim Trinh

“This is one of the most popular Vietnamese dishes. It is light and simpler to prepare than Phở Bò (Beef Noodles-the more famous one). We followed my mother’s recipe which is very delicate and opted to go with this dish as it will complement the other dishes in the event’s menu.”

Serving for 20

Ingredients

Boiled water 30L
Old chicken 4kg
Chicken feet 2.5kg
White onion peel 1kg
Shallot 0.3kg
Ginger peel 0.05kg
Lime zest 2pcs
Star anise 7gm

Seasoning

Salt 150gm
Sugar 150gm
Chicken seasoning stock 60gm
Fish sauce 10gm
Pho noodle                                  1200gm
Thai basil leaf                              100gm
Dill                                                 50gm
Mini Chicken ball                        800gm

Fill 30 litres of water into a big pot and add in the chicken feet and old chicken.
Bring it to high boil and skim off the fat and impurities.
Bring down to a simmer, add in salt, sugar, chicken seasoning, star anise, and lime zest.
Fry the white onions, shallots and ginger till fragrant then add into soup. Simmer for 3.5 hours.
Remove the old chicken and the chicken feet.
Lastly, add in the fish sauce.
Arrange the king crab leg meat nicely onto a cling film. Dust some meat glue and roll it up.
Steam the king crab leg rolls for 3 minutes and soak in cold water. Cut it into 2cm thick pieces.
Poach the king crab leg rolls and scallop with the boiled chicken soup for 5 minutes.