Chef Chris Millar, and Chef Jean Philippe Patruno, share some mouth-watering ‘heirloom’ recipes that have been passed down through their families. Jean Philippe talks us through the ins and outs of making an authentic Spanish octopus stew, while Chris gives us the recipe to his Grandmother’s moreish apple and rhubarb cake with a rhubarb cream topping.Read more
Chef Chris Millar takes us shopping at Singapore’s Tekka Market, and guides us on how to select fresh fish. Then it’s off to a kelong, where we learn how to prepare Sri Lankan Crab and Green Mango Salad, and fragrant Hamachi Collars barbequed over fried coconut husks.Read more
Even though Singapore has moved forward economically, socially and politically, we’ll never leave our traditional food behind. We bring it with us as we leap into each new frontier. And in all our goodies, hides the essence of our heritage, culture and identity.
The Hainanese Chicken Rice is Singapore’s love and pride in the culinary world. Others might try to imitate it or claim rights over this lovely delicacy but it must be precious for others to want to own it. Like the Chilli Crab and Yusheng, Hainanese Chicken Rice is truly and purely Singapore.
Prep Time : 15 min
Cook Time : 90 min
- 1.5kg whole chicken
- 1 clove of garlic, bashed
- 3cm piece of ginger, sliced and bashed
- 5 spring onions, knotted together
- 2 tbsp shaoxing rice wine
- 2 tbsp light soy
- 1 tsp sesame oil
- 1 tsp salt
- 1 tbsp light soy
- 3 tsp sesame oil
- 2 tbsp vegetable oil
- 2 cloves of garlic, peeled and finely chopped
- 2 slices ginger, bashed
- 3 cups jasmine rice, washed, drained
- 1 tsp salt
- 1 pandan leaf, fresh
- 4 1/2 cups chicken stock, from poaching chicken
- Cut the fat surrounding the inner part of the chicken cavity and reserve for the rice
- Stuff all the ingredients for the chicken into the cavity of the chicken and secure the opening with a short skewer
- Lower the chicken into a stock pot that fits snugly around the sides but is tall enough to allow the chicken to be covered with water. Bring to boil, cover and reduce the heat to poach it gently for 1 hour
- Prepare the rub by mixing the soy and 3 tsp sesame oil in a small bowl Test if the chicken is cooked by lifting one of the legs to see if it pulls away easily. Once it is done, transfer the bird onto a plate and massage with the rub. Cover and set aside, then bring stock back to boil for an hour.
- To cook the rice, heat the oil and reserved chicken fat in a large non-stick saucepan over medium heat. Add garlic, ginger and saute until fragrant and slightly golden. Add the rice and stir to toaste the grains for a few seconds. Add the salt, pandan and chicken stock, stir and bring to boil. Reduce to a simmer, cover and cook for about 10 minutes. Reduce to the lowest heat and cook for another 10 minutes, then turn the heat off and rest for 15 minutes before uncovering and fluffing with a fork. Cover and set aside.
- Debone chicken and cut into pieces, lay it over sliced cucumbers. Press about 1 cup of rice into a small rice bowl, then invert onto individual dinner plates. Serve Chicken Rice with garlic chilli sauce and kecap manis.
Expat Living Singapore, GoFresh and 1-Altitude present CHRIS’ TAKEAWAY. In this episode, Chef Chris Millar shows us how to prepare healthy meals and eat lighter with recipes for Japanese-inspired Salmon Salad, Pomegranate Juice infused with Cucumber and Ginger, and Poached Chicken Salad, using Le Creuset and the Hurom Slow Juicer.Read more
Traditional dishes are greatly sought after nowadays because we are losing the art and skill of cooking such complex dishes. Ayam Masak Merah (transaltes as Red Spicy Chicken) is much loved by Singaporeans, regardless of race. It is a juxtaposition of flavours – tangy sweetness and prickly hot spiciness – making it a popular traditional dish.
- 2 tablespoons chili powder
- 1 tablespoon ground turmeric
- salt and pepper to taste
- juice of 1/2 lemon
- 1 whole chicken (about 1.2kg), cut into 10-12 pieces
- 3 inches ginger, peeled and roughly chopped
- 1 large bulb garlic, peeled
- 1 cinnamon stick
- 2 star anise
- 2 large onions, sliced thinly
- 2 stalks lemongrass, crushed
- 2 large tomatoes, cubed
- 2 tablespoons chili powder
- 3 tablespoons chili sauce
- 1 cup fresh coconut milk, thin press
- 3 tablespoons plain yogurt
- zest of 1 lemon
- 1 stalk coriander leaves, roughly chopped
- salt and pepper to taste
- enough oil for deep frying chicken
- Clean and drain chicken pieces well. Mix together with the first 4 ingredients in the list and let stand for at least 1 hour.
- Meanwhile, blend the ginger and garlic into a paste and prep the other ingredients
- In a large pot or wok, heat up oil well and deep fry marinated chicken till just golden brown.
- Remove oil from wok, safe about 2-3 tablespoons and return wok to medium high heat.
- Add in cinnamon and star anise, fry till fragrant. Add in onions, fry till softened and slightly browned. Add the blended ginger and garlic paste and the lemongrass. Fry for about 5 minutes.
- Add tomatoes and cook until soft. Add the chili powder and chili sauce. Stir for about 5 minutes, and then add in coconut milk. Cook till mixture come to a boil, then add salt and pepper to taste.
- Reduce heat to medium low then add in yogurt and stir well. Add in the chicken and stir thoroughly to coat.
- Cook, stirring occasionally till chicken is done and gravy reduced, about 6-8 minutes. Add lemon juice, lemon zest and coriander leaves. Mix well, check seasoning and garnish with more coriander leaves before serving.
Featuring Christopher Millar, Executive Chef at 1-Altitude, the World’s highest Alfresco Bar.
Chef Chris Millar of 1-Altitude takes us into his virtual cookbook, CHRIS’ TAKEAWAY, where we learn the ins-and-outs of creating delicious, yet easy recipes inspired by cuisine at the world’s highest alfresco bar and restaurant.Read more
Great as an appetizer or even as a light and healthy snack, this recipe calls for the use of Kale and Quinoa, a combination of power foods. Kale is definitely one of the healthiest and most nutritious green. It is loaded with powerful medicinal properties. It has a refreshing crunch and unique flavor. Quinoa is a good source of protein and a good substitute for rice, wheat and other starchy grain produces. With twice the protein content of rice or barley, quinoa is also a very good source of calcium, magnesium and manganese. This recipe will cook up delicate yet flavorful meat-free patties.
Prep Time: 25min
Cook Time: 15min
1 cup quinoa
5-6 large kale leaves
4 large eggs, beaten
1/2 cup fat free grated parmesan cheese
3 spring onion, diced
3 cloves garlic
1 tsp salt
1 tsp cumin
1/4 cup chopped cilantro or parsley (plus more for serving)
1/2 lemon (both the zest and juice)
1 cup breadcrumbs
6 tbsp safflower or vegetable oil (divided, plus more for serving)
- Rinse quinoa and then combine it in a medium saucepan with two cups water. Let it soak for about 15 minutes, bring it to a boil then reduce to a simmer and put the top on the pan. Simmer for 20 minutes, remove the lid, fluff with a fork and let come to room temp.
- Steam kale leaves for about 30 seconds, just to soften a little then chop into small pieces. In a large bowl combine the cooked quinoa, the kale pieces, eggs, parmesan cheese, spring onion, garlic, salt, cumin, parsley, the zest from 1/2 a lemon and the bread crumb.
- Combine well. Heat 3 tbsp of the oil over medium heat in a high sided skillet. While that’s heating up, form your patties using an ice cream scoop for uniformity.
- Cook six patties at a time, so as not to crowd the pan. Cook on each side for about 5 minutes until golden brown and then put those six in an oven on a cooling rack on a baking sheet then turn the oven to 200 degrees to keep hot while you make the next six patties.
- Dump out any remaining oil from the first batch and re-heat 3 more tbsp before making the second batch.
- Serve the patties topped with avocado slices, sea salt, cilantro or parsley leaves, a squeeze of lemon juice and a drizzle of olive oil.
We started browsing for intelligent recipes for steaks. Most recipes will feature black pepper, mushroom etc. Being Asian, we love a robust flavour and juicy tenderness of the meat. For this spice mixture, chef Josef Centeno, of Baco Mercat in Los Angeles, was inspired by the coffee rub his father used to make for grilling steaks. Basting with butter before transferring the pan to the oven helps bloom the dried spices and adds irresistible flavour to the meat.
We’re definitely looking at the Best of Both Worlds – Coffee and Beef.
2 tablespoons Aleppo pepper
2 tablespoons finely ground coffee beans
2 tablespoons freshly ground black pepper
2 tablespoons (packed) dark brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons mustard powder
3/4 teaspoon chili powder
3/4 teaspoon ground ginger
1 400g boneless beef rib eye, preferably dry-aged, at room temperature for 1 hour
2 teaspoons kosher salt
4 tablespoons grapeseed or vegetable oil, divided
3 tablespoons unsalted butter
1 garlic clove, lightly crushed
4 sprigs thyme
1 sprig rosemary
Flaky or coarse sea salt
- Mix all ingredients in a medium bowl. Transfer to an airtight container. DO AHEAD: Spice rub can be made 1 month ahead. Store airtight at room temperature.
- Preheat oven to 400°F (approx 200°C). Set a wire rack inside a large rimmed baking sheet. Season steak with kosher salt and 2 tablespoons spice rub, pressing onto all sides of meat and adding more spice rub by the teaspoonful if needed to coat entire surface.
- Heat 2 tablespoons oil in a large cast-iron or other ovenproof skillet over high heat. When oil begins to shimmer, place steak in skillet (be sure to have fan on high; the rub creates some smoke). Sear steak for 1 minute (any longer and the rub will start to burn). Transfer steak to a plate and carefully drain fat from skillet.
- Wipe skillet clean with a paper towel. Heat remaining 2 tablespoons oil in skillet and sear other side of steak for 1 minute. Add butter, garlic, and herbs to skillet; cook until butter is foamy. Carefully tip skillet and, using a large spoon, baste steak repeatedly with butter for 1 minute. Turn steak and baste other side for 1 minute.
- Pile herbs on top of steak, transfer skillet to oven, and roast until an instant-read thermometer inserted horizontally into center of meat registers 125° for medium, 15-17 minutes.
- Transfer steak to prepared rack; let rest for 20 minutes. Sprinkle with sea salt and serve.
What is Tartare? You would have heard and seen this term on your menus or heard your friends recommend a tartare dish. The name tartare is used for dishes that contain finely chopped meat or raw fish. Normally tartare comes with a white sauce made from mayonnaise, capers and various accompaniments.
Salmon Tartare: A meal that is both healthy, easy to make and a great alternative for dinner.
500g of Cured Salmon
3-4 Pickled Cucumbers, chopped
2 Red Onions, finely chopped
6 Hard Boiled Egg, Chopped in Halves
2 Ripe Avocados, Sliced and the stone removed
4 Raw egg yolks in halves of eggshells
5 Tbsp Large Capers
1 Jar Lumpfish Caviar (80g)
Freshly ground black pepper
- Ensure the cured salmon is cut into small cubes and place it in the middle of a large dish.
- Place the pickled cucumbers, onions, eggs, capers and avocado around the salmon.
- Squeeze a little lemon juice over the avocados so it does not turn brown.
- Place the egg yolks in their shells around the dish
- Pull out dollops of caviar and put it around the dish.
- Mix all the ingredients together
- Season with pepper
Cooking Time 25 mins