Creme Brulee

Ingredients:
1 large egg
4 large egg yolks
½ cup sugar
600g Thick Cream
1 tsp vanilla extract
6 Tbsp sugar, for caramelizing on top of brulee

Preparation:

• Preheat oven to 300 degrees F.
• Using a whisk, mix the eggs and sugar together. Set aside.
• Scald the cream in a saucepan until hot to touch but do not allow to boil. Remove from the heat and pour slowly over the eggs while mixing vigorously. Add vanilla.
• Pass through a strainer and pour into ramekins for baking. Place the ramekins in a baking pan and carefully pour boiling water into the pan halfway up the sides of the ramekin.
• Bake for 40-45 minutes. Check if the custards are set by shaking the ramekin slowly.
• Remove from heat and allow to cool. Refrigerate until ready to serve.
• To serve, sprinkle about 1 Tbsp of sugar on top of custard and heat with a blow torch until sugar caramelizes. Serve immediately.

Creamy Burger Steak

Ingredients:
¼ kg lean ground beef
¼ kg lean ground pork
1 pc medium onion, minced
4 cloves garlic, minced
1/8 tsp salt
4 tbsp vegetable oil
1/8 tsp freshly ground pepper

Sauce:
½ cup sliced button mushrooms
1 tbsp all purpose flour
1 cup water
1/8 tsp salt
1/8 tsp freshly ground pepper
¼ cup all purpose cream

Procedure:
Combine ground beef, ground pork, onion and garlic in a bowl. Season with salt and pepper. Form into 6 equal patties. Set aside in the refrigerator.
Preheat a large pan and add oil. Pan fry burger for 2 minutes per side. Remove from the pan and set aside.
Sauté mushrooms for 2 minutes. Add flour and cook for another minute. Whisk in water. Season with salt and pepper. Stir in all purpose cream and turn off heat.
Pour on top of burger steaks. Transfer into a serving dish.

Perfect Pesto Salmon

Satisfy your salmon craving by slathering it into this deliciously creamy sour cream dressing

Ingredients:
Grilled Salmon:
2-4 pcs salmon steak
salt and pepper
2 tbsp butter or olive oil

Sour Cream Pesto Dressing:
250ml all-purpose cream
2 tbsp lemon juice
1 cup basil leaves
1/4 cup toasted walnuts

Preparation:

1. Rub salmon with salt and pepper and leave to marinate for at least 5 minutes
2. Heat butter on a non-stick pan. Pan grill marinated salmon for 2-3 minutes per side. Set aside when cooked.
3. Combine and process all sour cream pesto dressing ingredients in blender
4. Drizzle salmon prepared sour cream pesto dressing. Serve with steamed rice, potatoes, or steamed vegetables on the side.

Coffee Jelly

Ingredients:
For the Jelly:
90g pack unflavored gulaman
1 Tbsp NESCAFÉ CLASSIC
1 ½ cups water
¼ cup brown sugar



For the sauce: Combine-
1 pack NESTLÉ All Purpose Cream 250ml
½ cup condensed milk
3 cups shaved ice
Preparation:
Dissolve gulaman and coffee in water over low heat. Add sugar and continue stirring until completely dissolved.
Transfer on a mold and refrigerate until set. Slice and set aside.
In a bowl combine coffee jelly, sauce and ice. Serve immediately.

Fried Tofu with Sesame-Soy Dipping Sauce

Ingredients:
Fried Tofu -
1 block (12.3oz or 349g) of extra firm tofu
1/2 cup cornstarch
1/4 tsp of Season with Spice's ground white pepper
1 egg
1/2 cup panko flakes
Vegetable oil

Sesame-Soy Dipping Sauce -
1/4 cup low-sodium soy sauce
1 tsp rice wine vinegar
1 tsp sugar
2 tsp sesame oil
3 cloves garlic – minced
1 serrano red chili pepper (or two Thai bird’s eye chili peppers for a spicy version) - deseeded and minced
1 spring onion – chopped
Sprinkles of Season with Spice's sesame seeds

Process:
1. Combine all sauce ingredients in a small bowl, and set aside.
2. Mix cornstarch and white pepper in one small bowl. Then whisk egg in another small bowl. And finally, add in panko flakes into a third small bowl.
3. Carefully remove the tofu block from its package, since it can break easily. Slice into 16 cubes (slice block in half horizontally first, then cut into cubes).
4. Coat each tofu cube first in the cornstarch bowl, then egg, then panko flakes.
5. Add vegetable oil into skillet until it pools to only about 1/4 inch deep. Heat on medium-high fire. The oil will be ready when bubbles form around the handle of a wooden chopstick or spoon when placed in the oil (around 350-375F). [Safety note: Never heat oil unattended]
6. Place all the tofu cubes into the skillet. When one side browns, flip it over to another side. Repeat until nicely browned. Remove from skillet and drain on paper towel. Serve hot with sesame-soy dipping sauce.