Blog post -
Nutritious Master Chef Recipes You Can Try at Home
Always harboured master chef aspirations but never got down to making magic with your wok? Now is your time to shine.
To ensure that you do not miss the taste of popular dishes at our restaurants, we have asked our culinary masters to share some of their favourite recipes. Here is one from Chef Zeng Feng from PARKROYAL on Beach Road’s Si Chuan Dou Hua Restaurant.
Executive Chef Zeng Feng, PARKROYAL on Beach Road’s Si Chuan Dou Hua Restaurant
Despite the stereotype that people have of Sichuanese people, Executive Chef Zeng Feng is not a huge fan of spicy food. In fact, he has a sweet tooth and will never say no to a slice of chocolate cake!
Boiled Sliced Fish in Sichuan Pepper Sauce
A simple but hearty dish, this recipe’s star is the tilapia fish, which is rich in omega-3 fatty acids that help to keep your heart and brain healthy. Chili, which features strongly in this dish, is also rich in Vitamin C and contributes to a healthy digestive system, while the Sichuan peppercorn adds a delicious tingling sensation to your palate.
- Red tilapia, sliced, 200g
- Celery, 20g
- Spring onion, 20g
- Spicy bean paste, 25g
- Peppercorn, 1g
- Dried chili, 5g
- Pinch of chicken powder
- Pinch of salt
- 1 egg
- Corn flour, moderate amount
- Ginger, 5g
- Garlic, 5g
- Pinch of white pepper
- 100ml oil
- Clear stock, moderate amount
- Combine sliced fish with egg, corn flour, salt and mix evenly. Set aside to marinate.
- Lightly fry the celery and spring onion, then boil them in the broth till they are 70% cooked. Strain and place in the serving bowl.
- Heat the wok with oil and fry the spicy bean paste with ginger, garlic and white pepper. Pour in the stock to flavour it with the spices.
- Add the marinated fish and cook till the mixture boils. Let it simmer till the sauce is slightly thickened. Dish into a serving bowl on top of the celery and spring onion.
- On high heat, fry the chopped peppercorn and dried chili till fragrant. Place on top of the fish to serve.
Need something sweet to cool your burning tongue? We got Executive Chef Ben Zeng from Hai Tien Lo at Pan Pacific Singapore to show us how to make caramel pudding. The final product may look impressive but it is actually rather simple to prepare! Watch this video shot from Chef Ben’s very own home kitchen and be inspired.
Executive Chef Ben Zeng, Pan Pacific Singapore’s Hai Tien Lo
Ingredients: (Makes 5 teacup servings)
- 3 eggs
- 30g water (x2 separate bowls)
- 100g white sugar
- 40g white sugar
- 400g milk
Method (for caramel):
- Caramelise sugar by boiling first bowl of water and adding 100g sugar. Simmer on low heat.
- Once sugar is light brown, lower the heat. Gently rotate the saucepan.
- Once sugar is deep brown, turn off the heat.
- When caramel is still warm but with no more bubbles, pour equally into the teacups.
Method (for pudding):
- Heat fresh milk in a saucepan.
- Once warm, turn off the heat.
- Beat the eggs and pour 40g sugar into egg mixture.
- Add the warm milk gradually into egg mixture, stirring slowly.
- Pour mixture through a sieve.
- Pour mixture into teacup slowly, till 85% full.
- Cover cups with aluminium foil and steam for 10 minutes.
- Turn off heat and let cups sit for 5 minutes.
- Refrigerate for 1 hour.
- Remove the pudding by running a knife along the edge of the cup.
- Invert the cup onto a plate and shake gently. Serve.