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Nutritious Master Chef Recipes You Can Try at Home

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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.

Ingredients:

  • 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

Method:

  1. Combine sliced fish with egg, corn flour, salt and mix evenly. Set aside to marinate.
  2. 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.
  3. 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.
  4. 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.
  5. 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


Caramel Pudding


Ingredients: (Makes 5 teacup servings)

  • 3 eggs
  • 30g water (x2 separate bowls)
  • 100g white sugar
  • 40g white sugar
  • 400g milk

Method (for caramel):

  1. Caramelise sugar by boiling first bowl of water and adding 100g sugar. Simmer on low heat.
  2. Once sugar is light brown, lower the heat. Gently rotate the saucepan.
  3. Once sugar is deep brown, turn off the heat.
  4. When caramel is still warm but with no more bubbles, pour equally into the teacups.

Method (for pudding):

  1. Heat fresh milk in a saucepan.
  2. Once warm, turn off the heat.
  3. Beat the eggs and pour 40g sugar into egg mixture.
  4. Add the warm milk gradually into egg mixture, stirring slowly.
  5. Pour mixture through a sieve.
  6. Pour mixture into teacup slowly, till 85% full.
  7. Cover cups with aluminium foil and steam for 10 minutes.
  8. Turn off heat and let cups sit for 5 minutes.
  9. Refrigerate for 1 hour.
  10. Remove the pudding by running a knife along the edge of the cup.
  11. Invert the cup onto a plate and shake gently. Serve.

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Contacts

Jastina Balen

Jastina Balen

Press contact Director, Communications Pan Pacific Hotels Group +65 6808 1243
Wong Liyan

Wong Liyan

Press contact Senior Manager, Communications Pan Pacific Hotels Group +65 6808 1265
Elaine Chan

Elaine Chan

Press contact Director of Marketing Communications Pan Pacific Singapore +65 6336 8111
Zareen Huang

Zareen Huang

Press contact Director of Marketing Communications PARKROYAL COLLECTION Pickering, Singapore +65 6809 8806
Michelle Whittemore

Michelle Whittemore

Press contact Director, Marketing Communications Pan Pacific London +44 7516 030766
Ellen Zhang

Ellen Zhang

Press contact Marketing Communications Manager Pan Pacific Tianjin +86 22 5863 8888 8816
Christina Wu

Christina Wu

Press contact Marketing Communications Manager Pan Pacific Ningbo +86 574 8911 8888 Ext.6578
Han Nguyen

Han Nguyen

Press contact Marketing Executive PARKROYAL Saigon +84 3842 1111 Ext 723
Sayaka Saito

Sayaka Saito

Press contact Manager, Public Relations / Brand Management BELLUSTAR TOKYO, A PARTNER OF PAN PACIFIC HOTELS AND RESORTS / HOTEL GROOVE SHINJUKU, A PARTNER OF PARKROYAL HOTELS AND RESORTS +81 3 6233 7693
Nguyen Thuy Linh

Nguyen Thuy Linh

Press contact Marketing & Communications Manager Pan Pacific Hanoi +84 (0)24 3823 8888
Pai Wiboonsuk

Pai Wiboonsuk

Press contact Marketing Manager - Victoria +61 3 9027 2114
Kim Christopher

Kim Christopher

Press contact Marketing Communications Executive Pan Pacific Melbourne, PARKROYAL Melbourne Airport +61 3 9027 2014
Amy Kilkenny

Amy Kilkenny

Press contact Marketing & Communications Manager Pan Pacific Perth +61 421 406 388

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