Muhammad Bin Abdullah a.k.a Chef Joe Executive Committee, SHCF Culinarian, KitchenSq LLP Khairril Azzard Executive Sous Chef, Inflight Catering Centre 2, Hot Kitchen / Halal MD Mazlan Bin Boyamin Executive Committee, SHCF Habib Nor S/O Chinnathamby Culinary Instructor & Private Chef Shahrizal Salleh a.k.a Chef Bob Chef de Cuisine, Fairmont Singapore Tasteessentials Celebrity Chef Baked Chilean Sea Bass And Coconut Herb Crust With Green Salad And S.E.A Spice Veloute Siakap Chilean Bakar Berkerak Herba Kelapa Dengan Kacang Pis dan Sos S.E.A. Spice Veloute A whiff of Knorr South-East Asian Spice Paste reminds me of the influences of Thai and Vietnamese cuisines. The rich lemongrass flavour of the spice is great for stews, grills and baked foods, but I have chosen to create a twist by incorporating French cooking –  the texture and taste of a spiced Veloute on Chilean Sea Bass is just sublime! Chef Khairril Azzard 2 Baked Chilean Sea Bass And Coconut Herb Crust With Green Salad And S.E.A Spice Veloute Serves 10 SOUTH-EAST ASIAN SPICE VELOUTE HERB CRUSTED CHILEAN SEA BASS 350ml fish stock 70g bread crumbs 40g Knorr South-East Asian Spice Paste 20g coriander, chopped 120g Planta Margarine 2 nos chilli, chopped 30g plain flour 20g pine nuts, chopped 40g Knorr South-East Asian Spice Paste FISH STOCK 20ml coconut cream 400g fish bones / head (from seabass) 10 nos Chilean seabass fillet, 40g each 30g onion some salt and pepper, to taste 20g garlic 1 no egg white 20g celery 700ml water METHOD 1 To prepare the veloute, place all fish stock ingredients in a pot and bring to a boil. Let it simmer till it is reduced by 1/3. Strain, return GREEN PEA GARDEN the fish stock back to the stove, and add in the spice paste. 30g Planta Margarine 2 Use a heavy sauce pan, melt margarine over medium heat until 400ml water frothy. (Careful not to brown it.) 8g salt 3 Add in flour, a bit at a time, until it is fully incorporated, giving a 30g sugar pale yellow colour paste – the roux. Then, slowly add in hot fish 50g green sweet pea stock, whisking continuously to make sure that it is free of lumps, 50g snow pea and the texture is smooth and creamy texture. 60g edamame 4 Let it simmer for an additional 25 minutes before straining the 80g sugar snap pea sauce through a sieve. Set aside. 3 nos asparagus, large 5 Prepare the pea & potato puree by clarifying margarine to sweat 30g pea shoot the onions. 300g Pea & Potato Puree 6 Add in sweet peas and saute for 1-2 minutes. Then, add in water and the concentrated chicken bouillon. Once it is boiling, stir in PEA & POTATO PUREE mashed potato powder, salt, and pepper, and remove from heat. 40g Planta Margarine 7 Use a food processor, blend the mixture till it becomes smooth 20g onion and puree-like. Set aside. 200g sweet pea 8 Prepare the pea salad by clarifying margarine. Add in water, salt 20ml water and sugar. Bring to a boil and let it simmer for 10 minutes. 10g Knorr Concentrated Chicken Bouillon 9 In a separate pot, lightly blanch all the vegetables for 1 minute. 30g Knorr Mashed Potato Remove and transfer the vegetables to the margarine and sugar 5g salt glaze. Reduce heat and poach for 2-3 minutes. Set aside. 2g pepper 10 To prepare the seabass, place bread crumbs, coriander, chilli, pine nuts, spice paste and coconut cream in a bowl, and mix evenly. 11 Season fish with salt and pepper, and slow-steam at 70°C for 6 minutes. Let it rest for 4 minutes. 12 Dip the top of the fish onto egg white, and dust with prepared crumbs. 13 Place fish on a baking tray and bake for 4 minutes at 100°C. (Salamander further if needed, for more browning & crusty top.) 14 Assemble according to chef’s preference. KNORR South-East Asian KNORR Concentrated KNORR Mashed Potato Spice Paste Chicken Bouillon By Chef Khairril Azzard 3 Siakap Chilean Bakar Berkerak Herba Kelapa Dengan Kacang Pis dan Sos S.E.A. Spice Veloute Hidang 10 SOS VELOUTE REMPAH SOUTH-EAST ASIAN CARA 350g rebusan ikan 1 Sos Veloute. Masukkan bahan rebusan ikan kedalam periuk 40g Knorr South-East Asian Spice Paste dan masak hingga mendidih. Biarkan ia merenih sehingga ke 120g Planta Margarine 1/3 penuh. Tapis rebusan dan kembalikan ke atas dapur dan 30g tepung masukkan pes rempah south-east asian. 2 Cairkan planta margarine dalam kuali berat atas api sederhana REBUSAN IKAN sehingga berbuih. (Awasi sehingga ia tidak keperangan.) 400g tulang/kepala ikan siakap 3 Masukkan tepung sedikit demi sedikit sehingga sebati dan warna 30g bawang besar pes menjadi kuning pucat – roux. Kemudian tuangkan dengan 20g bawang putih pelahan rebusan ikan dengan membancuhi secara berterusan 20g saderi supaya berkrim dan tidak berbintil-bintil. 700ml air 4 Biarkan ia merenih selama 25 minit sebelum disaring dengan penapis. Ketepikan. KEKACANG PIS 5 Sediakan puri pis dengan menjernihkan margarine dan tumisan 30g Planta Margarine bawang besar. 400ml air 6 Masukkan kacang pis dan tumis selama 1 - 2 minit. Tuangkan 8g garam air dan builon concentrated chicken bouillon. Apabila mendidih, 30g gula masukkan serbuk kentang lecek, garam dan lada hitam; dan 50g kacang pis pindahkan dari api. 50g kacang ercis 7 Kisar dengan alat pengisar sehingga rata dan bertekstur puri. 60g kacang edamame Ketepikan. 80 kacang kapri 8 Sediakan salada pis dengan menjernihkan planta margarine 3 batang asparagus, besar dengan air, garam dan gula. Masak hingga mendidih dan biarkan 30g tunas kacang pis merenih selama 10 minit. 300g Puri Kacang Pis dan Kentang 9 Dalam periuk lain, celurkan sayuran selama 1 minit, angkat dan pindahkan ke saduran margarine dan gula, rendahkan api dan PURI KACANG PIS DAN KENTANG sambung merenih selama 2-3 minit. Ketepikan. 40g Planta Margarine 10 Sediakan Ikan siakap. Dalam mangkuk adunan, masukkan serbuk 20g bawang besar roti, daun ketumbar, cili, kacang pinus, pes south-east asian spice 200g kacang pis dan santan, gaul hingga rata. 20ml air 11 Perisakan ikan dengan garam dan lada hitam dan kukus pada 10g Knorr Concentrated Chicken Bouillon suhu 70°C selama 6 minit dan rehatkan selama 4 minit. 30g Knorr Mashed Potato 12 Celupkan atas ikan kedalam putih telur dan taburi dengan serbuk 5g garam herba. 2g lada hitam 13 Letakkan ikan pada dulang bakar dan bakar selama 4 minit pada suhu 100°C. (Gunakan alat gril Salamander jika perlu untuk SIAKAP CHILEAN BERLAPISAN HERB keperangan dan kerakan yang diingini.) 70g serbuk roti 14 Susun - sajian mengikut citarasa cef. 20g daun ketumbar, dicencang 2 batang cili, dicencang 20g kacang pinus, dicencang 40g Knorr South-East Asian Spice Paste 20ml santan 10 potong siakap Chilean, potong filet 40g secukup rasa garam & lada hitam 1 biji putih telur KNORR South-East Asian KNORR Concentrated KNORR Mashed Potato Spice Paste Chicken Bouillon By Chef Khairril Azzard 4 Land & Sea - Slow-Cooked Halibut And Lobster Mousse And Thai-Style Roasted Australian Fillet Mignon With Tom Yam Emulsion Darat & Laut - Kukusan Halibut Dengan Mousse Udang Karang Bersamaan Filet Mignon Dengan Emulsi Tom Yam The marrying of the flavours of the Halibut and Lobster Mousse with the earthy spiciness of the Tom Yam Emulsion brings this dish to the next level. Creating the emulsion is not daunting, you will just need some patience and the right type of Tom Yam paste! Chef Khairril Azzard 5 Land & Sea - Slow-Cooked Halibut And Lobster METHOD Mousse And Thai-Style Roasted Australian 1 Fillet Mignon: Marinate tenderloin by gently rubbing it with 160g of Tom Yam paste and olive oil. Use a kitchen twine to make it round, Fillet Mignon With Tom Yam Emulsion nice and tight, then chill to marinate for 2 hours. Serves 10 2 Mouselline potato: Boil all the ingredients for Lemongrass and Ginger Juice in a pot till it has been reduced by half. Strain, and return the stock to the pot. Whisk in mashed potato swiftly. ROASTED FILLET MIGNON 3 Meanwhile in a separate pot, simmer cooking cream and 7kg beef tenderloin, trim to 6cm round margarine together. Once ready, add it to the lemongrass and 200g Knorr Tom Yam Paste ginger juice with mashed potato mix, and whisk till smooth. 100g olive oil Season with salt and pepper to taste. 100g pistachio, chopped 4 Pass through a wire mash for a silky texture. Check taste and set aside. LEMONGRASS INFUSED MOUSELLINE POTATO 5 Tom Yam Emulsion: Boil cashew nuts till soft, remove, and process 600ml Lemongrass and Ginger Juice in a food processor with half of the boiling water till soft. Pass the 60g Knorr Mashed Potato processed cashew through a sieve. Set aside. 200ml cooking cream 6 In a small pot, boil water and tom yam paste. Let the soup reduce 50g Planta Margarine to about a quarter. to taste salt 7 Using an immersion hand blender, slowly add the cashew paste to taste pepper into the tom yam soup pot and blend till emulsified. Set aside. 8 Thai Style Wok Fry Vegetables: Boil water with some salt and LEMONGRASS AND GINGER JUICE blanch the tofu and enoki mushrooms. Set aside. 4 nos lemongrass, small cut 9 Heat up a little oil in a wok to stir-fry garlic and chilli. Toss in the 10g fresh young ginger tofu and enoki, and add in rock sugar honey sauce, fish sauce and 1.2L water chopped basil leaves. Stir carefully and evenly. Check taste and set 10g salt aside. 20g sugar 10 Blanch water spinach till cooked, and press out excess water from the greens. Stir-fry the spinach with garlic, chilli, rock sugar honey TOM YAM EMULSION sauce, fish sauce. 200g cashew nut 11 Halibut & Lobster Mousse: Use a food processor, add the first 5 600ml water ingredients and process at slow speed for 3 minutes before slowly 60g Knorr Tom Yam Paste increasing the speed. Add in cooking crème and let it run for another 10 minutes. THAI STYLE WOK FRY VEGETABLES 12 Pour in egg white, salt, and pepper, and continue to blend for 300g pressed tofu, diced another 8 minutes till smooth. Place the mousse into a piping bag. 200g enoki mushroom Set aside. 10g garlic, minced 13 Spread cling film, and place the fish fillet on it. Pipe about 150g 10g red chilli, minced of mousse on the fillet. Arrange the claw and leg meat on the 20g Knorr Rock Sugar Honey Sauce mousse and spread the mousse with small spatula to form a half- 10g fish sauce moon shape. 5g sweet basil, chopped 14 Once nicely shaped, slowly and gently roll over 4 times to round it 400g water spinach to a roulard. Tie both ends gently, yet tightly. Transfer the fish into 10g garlic, minced a half moon terrine mould (halibut down) and slow steam at 70ºC 10g red chilli, minced for 13 minutes. 20g Knorr Rock Sugar Honey Sauce 15 Remove beef from the chiller. Once ready, heat olive oil in a 10g fish sauce cast iron pan, and sear the beef all round. With a brush, rub the remaining tom yam paste, with some of the olive oil, all over the HALIBUT & LOBSTER MOUSSE meat again. 300g lobster meat, tail portion 16 Spread pistachios on a baking paper, and roll to coat the beef, 10g fresh celery, chopped ensure that all areas are covered with the nuts. Bake in a 20g onion, chopped preheated oven at 130°C for 6 minutes, or according to the diners’ 10g garlic, chopped preferred doneness. 40g Knorr Tom Yam Paste 17 Once ready to serve, portion accordingly, and assemble according 100ml cooking crème to desired plating. 1 no egg white 10g salt 5g white pepper 400g halibut as needed lobster claws and leg meat KNORR KNORR Rock Sugar KNORR By Chef Khairril Azzard Tom Yam Paste Honey Sauce Mashed Potato 6 Darat & Laut - Kukusan Halibut Dengan CARA Mousse Udang Karang Bersamaan Filet 1 Fillet Mignon. Perisakan daging dengan menyapukan dengan 160g pes Tom Yam paste dan minyak zaitun. Gunakan tali pintal dan ikat meliliti Mignon Dengan Emulsi Tom Yam daging hingga sempurna dan ketat. Perapkan dalam peti sejuk selama Hidang 10 2 jam. 2 Kentang Mouselline. Mendidihkan kesemua bahan jus serai dan halia dalam periuk sehingga separuh penuh. Tapis rebusan dan tuangkan FILET MIGNON PANGGANG kembali kedalam periuk tadi dan masukkan empingan mashed potato. 7kg daging batang pinang, potong bulat 6cm 3 Sementara itu, didalam periuk lain, masak merenih krim masak dan 200g Knorr Tom Yam Paste planta margarine. Pabila telah masak, tuang dan campurkan keperiuk 100g minyak zaitun kentang mousselini dan pukul sehingga lembut. Perisakan. 100g kacang pistasio, dicencang 4 Saringkan adunan melalui jaringan dawai sehingga tekstur lembut bak sutera. Uji rasa dan ketepikan. SOS KENTANG MOUSELLINE DISEDUHI SERAI 5 Emulsi Tom Yam. Masak mendidih kacang gajus dengan air sehingga 600ml Jus Serai dan Halia lembut, angkat dan dengan separuh dari air yang mendidih, tuangkan 60g Knorr Mashed Potato kedalam alat memproses makanan dan proses sehingga lembut. 200ml krim masak Saringkan ia dan ketepikan. 50g Planta Margarine 6 Didalam periuk kecil, masak air dan pes tom yam paste hingga secukup rasa garam mendidih. Masak sehingga sup kekurangan ketahap suku jumlah. secukup rasa lada putih 7 Masukkan pes kacang gajus kepada periuk sup tadi dan proses dengan alat memproses sehingga menjadi emulsi. Ketepikan. JUS SERAI DAN HALIA 8 Sayur Goreng ala Thai. Masak-mendidih air dengan garam dan masak 4 batang serai, dipotong kecil merenih tahu dan cendawan enoki. 10g halia muda, segar 9 Panaskan minyak dalam kuali dan goreng bawang putih dan cili. 1.2l air Masukkan tahu, cendawan dan sos rock honey sugar sauce, sos ikan 10g garam dan cencangan daun selasih. Kacau terkawal hingga rata. Uji rasa dan 20g gula ketepikan. 10 Dalam air masak mendidih, masak-merenihkan sayur kangkong, angkat EMULSI TOM YAM dan picit-picitkan air keluar dari sayur. Gorengkan sayur seperti langkah 200g kacang gajus diatas. 600ml air 11 Mousse Ikan Halibut & Udang Karang. Masukkan 5 bahan pertama 60g Knorr Tom Yam Paste kedalam alat memproses makanan dan proses pada kelajuan rendah selama 3 minit sebelum meningkatkan had kelajuan tinggi secara SAYUR GORENG ALA THAI perlahan-lahan. Tuangkan krim masak dan sambung proses selama 10 300g tahu, dipotong dadu minit. 200g cendawan enoki 12 Masukkan putih telur, garam dan lada putih dan sambung proses 10g bawang putih, dikisar selama 8 minit sehingga lembut. Isikan mousse kedalam beg paipan. 10g cili merah, dikisar 13 Susun ikan filet ikan keatas filem paut plastik, paipkan 150g mousse 20g Knorr Rock Sugar Honey Sauce keatas filet. Susun isian sepit dan kaki udang karang diatas mousse tadi 10g sos ikan dan ratakan dengan sudip kecil hingga berbentuk bulan sabit. 5g daun selasih, dicencang 14 Setelah berbentuk cantik, gulung dengan perlahan dan kemas 400g kangkong sebanyak 4 kali supaya berbentuk bulat rapi. Ikat ketat pada kedua 10g bawang putih, dikisar punghujung. Alihkan ia kedalam bekas terrine berbentuk bulan sabit 10g cili merah, dikisar (pastikan ikan dibahagian bawah) dan kukus pada suhu 70ºC selama 13 20g Knorr Rock Sugar Honey Sauce minit. 10g sos ikan 15 Keluarkan daging dari peti sejuk. Apabila sedia, panaskan minyak zaitun dalam kuali besi tuang dan layurkan keseluruhan bahagian daging. MOUSSE HALIBUT & UDANG KARANG Sapukan sekali lagi dengan berus keseluruhan bahagian daging selebih 300g daging udang karang, bahagian buntut pes tom yam paste dan minyak zaitun. 10g saderi segar, dicencang 16 Ratakan kacang pistacio atas kertas bakar dan saluti kacang pada 20 ulas bawang besar, dicencang keseluruhan daging. Panggang dalam ketuhar hangat pada suhu 130°C 10g bawang putih, dicencang selama 6 minutes ataupun mengikut citarasa tahap masak. 40g Knorr Tom Yam Paste 17 Apabila sedia dihidang, bahagikan dan susun atas pinggan mengikut 100ml krim masak citarasa. 1 biji putih telur 10g garam 5g lada putih 400g ikan halibut sehendaknya daging sepit dan kaki udang karang KNORR KNORR Rock Sugar KNORR By Chef Khairril Azzard Tom Yam Paste Honey Sauce Mashed Potato 7 Asian-Style Baked Chicken With Mashed Potatoes And Garden Salad Ayam Bakar Ala Asian Dengan Kentang Lecek Dan Salada Knorr South-East Asian Spice Paste is a wonderful product to marinate meat. It gives a wonderful Asian aroma for the dishes, and the mash is as good as boiled potatoes. Chef Habib Nor 8 Asian-Style Baked Chicken With Mashed Ayam Bakar Ala Asian Dengan Kentang Potatoes And Garden Salad Lecek Dan Salada Serves 10 Hidang 10 AYAM BAKAR BAKED CHICKEN 250g Knorr South-East Asian Spice Paste 250g Knorr South-East Asian Spice Paste 125ml santan cair 125ml coconut milk 25g Knorr Chicken Seasoning Powder 25g Knorr Chicken Seasoning Powder 8 helai daun limau purut 8 nos kaffir lime leaf 73g sambal cili 75g sambal chilli paste 50g minyak sapi 50g ghee 1.2kg kaki ayam, tanpa tulang 1.2kg chicken leg, boneless KENTANG LECEK MASHED POTATO 2.5L air 2.5L water 2.5L susu 2.5L milk 750g Knorr Mashed Potato 750g Knorr Mashed Potato 625g mentega 625g butter 13g serbuk buah pala 13g nutmeg powder SAYUR TUMISAN SAUTEED VEGETABLES 10 batang lobak merah kecil 10 nos baby carrot 8 batang asparagus 8 nos asparagus 1 sdm minyak 1 tbsp oil secukup rasa garam to taste salt secukup rasa lada hitam to taste pepper CARA METHOD 1 Campurkan dan gaul pes rempah south-east asian spice, santan, 1 In a mixing bowl, mix spice paste, coconut milk, chicken seasoning serbuk chicken seasoning powder, daun limau purut, sambal cili, powder, lime leaves, sambal chilli, ghee and chicken legs. Mix well minyak sapi dan kaki ayam dalam mangkuk adunan hingga sebati and marinate overnight. dan biarkan perap semalaman. 2 Preheat the oven to 160°C, and cook the chicken for 25 minutes. 2 Panaskan ketuhar pada suhu 160°C, dan pabila sedia panas, bakar 3 To prepare the mashed potato, boil water and milk in a pot, and add ayam selama 25 minit. in the mashed potato powder, butter, and nutmeg powder. Stir over 3 Penyediaan kentang lecek. Masak air hingga mendidih dengan susu low heat, and set aside once it has cooked. dalam periuk dan masukkan serbuk mashed potato, mentega dan 4 In a separate pot, heat water to lightly blanch the carrots and serbuk buah pala. Kacau atas api rendah dan ketepikan setelah asparagus for 1 minute. Remove and saute with oil. Season to taste. masak penuh. 5 Plate the mashed potato and vegetables, with the chicken resting 4 Masak air dalam periuk lain dan celurkan lobak dan asparagus on the mashed potato. Drizzle the chicken with chicken jus. selama 1 minit. Keluarkan dan tumiskan dengan minyak dan diperisakan. 5 Hidang kentang lecek dengan sayuran bersertakan ayam disusun atas kentang lecek. Rintikkan sos ayam atas ayam bakar. KNORR KNORR Chicken KNORR South-East Asian Seasoning Powder Mashed Potato By Chef Habib Nor Spice Paste 9 Salted Egg Prawn On Crispy Noodles Udang ‘Salted Egg’ Dengan Mi Rangup Knorr Golden Salted Egg Powder is as good as fresh salted egg, but in powder form. It can be kept and be used whenever we need it. It saves our cooking process, while maintaining the fresh and creamy taste, similar to fresh cooked salted egg. Chef Habib Nor 10