Learning Hub
Guides, tips and equipment insights for commercial kitchens
Dragonfruit Bandung
INGREDIENTS 50g Rock Sugar 160g Red Dragon Fruit, peeled 140g Lychee, pitted 1 tbsp Rose Petal 1g Salt 300g Ice Cubes 1/2 Lemon, quartered I…
Palm Sugar Rice Cake (Dodol)
INGREDIENTS 75g Palm Sugar (Gula Melaka) 50g Water 150g Coconut Milk 30g Coconut Oil 75g Glutinous Rice Flour INSTRUCTION Place all the ingr…
Lime Blueberry Buttercake
INGREDIENTS 200g Sugar 15g Lime Rind 50g Lime Juice 220g Butter 200g Egg 200g Plain Flour 10g Baking Powder 40g Blueberry, half INSTRUCTION…
Pandan Creme Brulee
INGREDIENTS Creme Brulee Mixture: 80g Egg 30g Egg Yolk 40g Sugar 375g Cream 12g Pandan Leaf Sugar Topping: 20g Gula Melaka, grated 30g Sugar…
Chicken Satay with Peanut Sauce
INGREDIENTS Satay Chicken: 200g Onion 15g Garlic 20g Lemongrass 10g Galangal 10g Ginger 6 nos Candlenuts, soaked 15g Chili Powder 10g Corian…
Purple Sweet Potato Mantou
INGREDIENTS 300g Purple Sweet Potato, peeled and cooled 500g Plain Flour 80g Water 70g Sugar 10g Yeast 5g Baking Powder 2g Salt 30g Oil INST…
Red Bean Bread with Orange Marmalade
INGREDIENTS Red Bean Bread: 180g Red Bean Paste 200g Water 7g Yeast 5g Salt 500g Strong Flour 20g Oil 200g Red Bean Paste (filling) Orange M…
Pumpkin Soup
INGREDIENTS 50g Butter 50g Onion 150g Potato, cubes 500g Pumpkin, cubes 500g Vegetable Stock INSTRUCTION Chop the onion using Speed 5 for 5…
Shrimp Sambal
INGREDIENTS 100g Red Onion 80g Red Chili, deseeded 20g Garlic 40g Lemongrass 20g Galangal, peeled 5g Dried Chili, soaked 30g Tamarind Paste…
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