Beetroot, Baby Spinach & Goat’s Cheese Salad

Beetroot, Baby Spinach & Goat’s Cheese Salad

Looking for that perfect side? This salad recipe with contrasting flavours is just what you’re looking for.
 
Total Time: 7 minutes
Prep: –
Cook: –
Ingredients Serves 2
Beetroot, Baby Spinach & Goat’s Cheese Salad
Lemon juice
2 tbsp
Extra virgin olive oil
80ml
Dijon mustard
1 tsp
Baby spinach leaves
70g
Parsley leaves, chopped
½ cup
Baby beetroot, drained quartered
450g
Soft goat’s cheese, crumbled
100g
Toasted walnuts
75g
Method
Beetroot, Baby Spinach & Goat’s Cheese Salad

Step 01

Whisk lemon juice, olive oil and Dijon mustard in a bowl. Season to taste with sea salt and black pepper.
Step 02
Place salad leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to spinach mixture and toss well.
Step 03
Divide among 4 serving plates and scatter the beetroot, goat’s cheese and toasted walnuts.
Step 04
Garnish the salad with remaining parsley.
Step 05
Drizzle with the remaining dressing and serve.

Try replacing the lemon oil dressing with a tangy garlic vinaigrette dressing for a snappier taste!

Waldorf Salad

Waldorf Salad

Satisfy your cravings with this healthy fruity salad!
 
Total Time: 15 minutes
Prep: –
Cook: –
Ingredients Serves 2
Waldorf Salad
Lemon juice
2 tbsp
Medium red apples
2
Mayonnaise
2 tbsp
Celery stalks, leaves reserved
3
Walnuts
½ cup
Small red onion, thinly sliced
¼
Method
Waldorf Salad

Step 01

Place half of the lemon juice in a large bowl.
Step 02
Slice the apples thinly. Add apple slices to lemon juice mixture and toss it to coat.
Step 03
Separately, combine the mayonnaise with balance of lemon juice and season with salt and pepper.
Step 04
Slice celery thinly, and chop the leaves.
Step 05
Add celery, walnuts, onions to apple mixture and gently toss.
Step 06
Drizzle mayonnaise mixture on top of it.

Waldorf salad was created for the first time by maitre d' of Waldorf-Astoria hotel, Oscar Tschirky, in the mid-1890s.

Broccoli & Cheese-Stuffed Potatoes

Broccoli & Cheese-Stuffed Potato

An easy way to get picky eaters to eat their vegetables.
 
Total Time: 75 minutes
Prep: –
Cook: –
Ingredients Serves 4
Broccoli & Cheese-Stuffed Potatoes
Large potatoes
4
Broccoli florets, steamed
2 cups
Sour cream
¼ cup
Cheddar cheese, grated
¼ cup
Salt and pepper
To taste
Method
Broccoli & Cheese-Stuffed Potatoes

Step 01

Preheat oven to 200°C and line a baking sheet with aluminium foil.
Step 02
Scrub the potatoes gently to remove its dirt and then, prick each potato with a fork several times to help loosen its skin and allow steam to escape while baking.
Step 03
Bake the potatoes for 45 minutes or until tender. Remove it from the oven and let it cool slightly.
Step 04
Cut the potatoes in half lengthwise and scoop the inside of the potatoes, leaving a thin shell.
Step 05
Mash potatoes with a fork and mix in the broccoli and sour cream. Season it with salt and pepper.
Step 06
Refill shells with the potato mixture and top it with cheddar cheese. Bake for another 10 minutes or until cheese is melted.
Step 07
Serve immediately.

If you don’t fancy broccoli, use celery instead and add some beef bacon for a different combination.

Grilled Shrimp with Roasted Garlic

Grilled Shrimp with Roasted Garlic

A quick and tantalising starter, packed with Mediterranean goodness!
 
Total Time: 20 minutes
Prep: –
Cook: –
Ingredients Serves 4
Grilled Shrimp with Roasted Garlic
Shrimp
650g
Salt and pepper
To taste
Roasted garlic and cilantro sauce
Small head garlic
1
Cilantro, chopped
1 cups
Lime
1
Dry white wine
1 tbsp
Olive oil
3 tbsp
Chili sauce
2 tbsp
Method
Grilled Shrimp with Roasted Garlic

Step 01

Preheat oven to 200°C.
Step 02
Peel, devein and rinse the shrimps. Pat it dry and season with salt and pepper. Place the shrimps in the fridge until ready to grill.
Roasted garlic and cilantro sauce
Step 01
Trim the top of the garlic head off but leave the garlic intact. Drizzle a generous amount of olive oil and roast it for 15 minutes or until slightly tender and fragrant.
Step 02
Remove it from the oven and let it cool briefly. Peel and crush garlic as fine as possible.
Step 03
To prepare the sauce, combine the roasted garlic with cilantro, lime juice, white wine, olive oil, and chili sauce. Whisk together and set aside.
Step 04
When ready, lightly oil the cast iron or grill to medium high heat. Coat the shrimps with olive oil and grill for 3-4 minutes on each side. Char the shrimps but be careful not to overcook it.
Step 05
Remove it from the grill to a bowl and dress it well with the roasted garlic and cilantro sauce.
Step 06
Serve shrimps with pasta or rice.

Alternatively, you can even serve it with your favourite crusty bread.

Homemade Chili Cheese Fries

Homemade Chili Cheese Fries

The ultimate comfort food that takes no effort at all!
 
Total Time: 40 minutes
Prep: –
Cook: –
Ingredients Serves 6
Homemade Chili Cheese Fries
Frozen fries
1 bag or 750g
Homemade chili
3-4 cups
Cheddar or Colby Jack cheese, shredded
3 cups
Method
Homemade Chili Cheese Fries

Step 01

Preheat oven to 200°C. Line a baking pan with parchment paper.
Step 02
Spread the fries on the baking pan and bake it for 15 minutes.
Step 03
Heat the chili in a small saucepan or in a microwave. Once heated through, spread it over the partially-cooked fries.
Step 04
Add the cheese and return fries to oven for another 10 minutes or until cooked through.
Step 05
Serve it while it’s hot.

To amp up this dish, add a side of guacamole and some sour cream!

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

This dish works well as a canapé. Simply cut it into smaller pieces and you should have enough for 10!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 5
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise
Sashimi-grade fish (swordfish or yellowtail), finely diced
400g
Toasted sesame oil
50ml
Calamansi juice or juice of 1 ½ limes
50ml
Honey
1 tbsp
Large red chilli
1
Salt and white pepper
To taste
Cabbage ‘tacos’
Chinese cabbage
Half a head
Garnish
Ginger, cut into thin strips and stored in iced water
1 piece (thumb size)
Leek, white parts cut into thin strips and stored in ice water
1
Method
[Masterchef] Asian Fish Ceviche on Cabbage ‘Tacos’ with Black Vinegar Mayonnaise

Step 01

Combine all ingredients in a bowl. Place bowl on top of a larger mixing bowl filled with crushed ice.
Step 02
Season with white pepper, salt, and additional calamansi or lime juice – if needed. Cover with clingfilm and store in the fridge.
Cabbage ‘tacos’
Step 01
Separate the leaves from the cabbage.
Step 02
Place them flat on a cutting board and cut out circles using a 4-8cm ring cutters and stack 2-3 pieces of cabbage.
Step 03
Preheat a non-stick frying pan on medium heat. Dry fry the cabbage stacks, press them down with a spatula. Set it aside once it's slightly browned.
Step 04
To serve, squeeze a dollop of the black vinegar mayonnaise on each stack of cabbage leaves. Cover with the chilled ceviche mixture and garnish with the strips of leek and ginger. Serve immediately
Garnish
Step 01
Blend the ingredients together and store in a squeeze bottle.

Once dressing is applied to the fish, it must be served immediately as the acidic dressing will start to change the taste and texture of the fish.

Yee Sang (Prosperity Toss)

Yee Sang (Prosperity Toss)

Ring in the lunar New Year with this dish!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 8
Yee Sang (Prosperity Toss)
Smoked salmon, sliced into strips
180g
Pomelo, cut into small wedges
½ pc
Sweet turnip / yam bean, shredded
½ pc
White radish / daikon, shredded
½ pc
Pickled red ginger, grated
40g
Mango, cut into small strips
1 pc
Green onions, chopped
2 pcs
Cucumber, shredded
1 pc
Carrot, shredded
1 pc
For garnish
Roasted peanuts, chopped
40g
Fried wonton skin, sliced into strips
50g
Toasted sesame seeds
25g
For dressing
Lime juice
1 pc
Plum sauce
1 tbsp
Sesame oil
1 tsp
Five-spice powder
A pinch
Salt
A pinch
Method
Yee Sang (Prosperity Toss)

Step 01

Season the smoked salmon with lime juice. Arrange the salad ingredients on a large platter.
Step 02
Pour all the garnish ingredients over the salad ingredients.
Step 03
Mix all the dressing ingredients in a bowl, and pour it over the salad before serving.
For garnish
For dressing

It is customary to have your guests simultaneously toss the salad high with chopsticks while sharing good wishes!

Sambal U.S Potato Salad

Sambal U.S Potato Salad

A Malaysian twist on the classic BBQ favourite!
 
Total Time: 1 hour
Prep: –
Cook: –
Ingredients Serves 8
Sambal U.S Potato Salad
4 medium-sized U.S Russet potatoes
400g
U.S frozen potato wedges
400g
Pre-made ‘sambal tumis’ paste
3 tbsp
Santan / thick coconut milk
1/2 cup
Lime juice
2 tbsp
Small onion (finely chopped)
60 g
Celery leaves (finely chopped)
1/4 cup
Method
Sambal U.S Potato Salad

Step 01

Scrub U.S Russet potatoes thoroughly and boil for approximately 20 minutes, or till tender. After potatoes are drained and cooled, cut them into 2cm pieces.
Step 02
Place U.S frozen potato wedges into a preheated oven at 200 °C and bake for 20 minutes, or till golden brown and crisp. While still warm, cut into 2cm pieces.
Step 03
Combine sambal tumis paste and coconut milk in a small pan and cook over low heat for 10 minutes, or until the mixture thickens.
Step 04
Take pan off heat, add lime juice and mix thoroughly. Gently pour the sambal onto your potatoes and top it off with onion and celery leaves. Serve.

Try serving it chilled, it adds more depth of flavour.