Eating cup ramen almost everyday. Shame. Stockpiling canned food. Shame. Not bringing your own Tupperware for takeaway meals. Shame. Now that we've cleansed you off your sins, you're ready to restart your home dietary habits. Unless you want to come out of this circuit breaker fat and bald, we suggest you set all that aside and take some notes. Now that Singapore is on quasi-lockdown to reduce the COVID-19 spread, here are some nutritious recipes from Hilton Hotel and The Ritz-Carlton that can power you through working from home.
At a glance:
- Soup Matalotta by The Ritz-Carlton, Hong Kong
- French style Chirashi by The Ritz-Carlton, Tokyo
- Detox Zinger by Hilton Singapore
- Hawaiian Poke Bowl by Hilton Sydney
- Sweet & Sour Pork with fruits by Hilton Tokyo
- Spaghetti Carbonara by Conrad Centennial Singapore
- Sydney Cheesecake by Hilton Sydney
Soup Matalotta
Chef Angelo, Tosca di Angelo at The Ritz-Carlton, Hong Kong
Ingredients (serves 2)
200g fish bone
4g shallot
3g garlic
3g capers
0.2g oregano
50g tomato can
15g tomato paste
20g white wine
3g parsley
4g green olive
300l water
Pinch of salt
Method
- Dry the fish and pan-fry until light golden.
- Use same pan to sauté the garlic, shallot, green olive and caper, and deglaze with white wine.
- Put back the fish bone and add water.
- Cover with baking paper and simmer for 50 minutes.
- Add the tomato paste and tomato can.
- Take off from heat and sit for 30 minutes.
- Pass through and serve.
French style Chirashi
Chef Miyazaki, Azure 45 at The Ritz-Carlton, Tokyo
Ingredients (serves 1)
Wasabi leaves
Chicory
Minicelery
Carrots shredded
Ginger shredded
Cucumber diced
Tomatoes diced
Turnip and red radish thinly sliced, lightly boiled and cut diagonally in 1–2cm
Snap peas cut diagonally in 1–2cm
Seaweed cut into squares
15g white balsamic
15g red wine vinegar
11g brown sugar
4g salt
20g white sesame
Method
Detox Zinger
Verde Kitchen, Hilton Singapore
Ingredients (serves 1)
2 green apples
½ cucumber
20g ginger
1 slice of lemon
2 stalks of celery
Method
Cut all the ingredients into chunks and blend them in a juicer.
Hawaiian Poke Bowl
Executive Chef Colin Chun, Hilton Sydney
Ingredients (serves 1)
120g diced Sashimi of your choice
150g cooked rice of your choice
Dressing:
45g gochujang paste
15g sugar
30ml rice vinegar
15ml sesame oil
30g soy sauce
3g garlic clove minced
5ml lime juice
Garnish:
30g Avocado diced
20g Cucumber diced
20g Carrot diced or sliced
5g Radish sliced
10g mixed green salad or iceberg lettuce
Method
1. Place all dressing ingredients in a bowl and combine them using a whisk.
2. In a serving bowl, place cooked rice and top with sashimi.
3. Arrange all other garnishes on the rice and fish and serve with dressing on the side.
Sweet & Sour Pork with Fruits
Head Chef Masaki Yanagiya, Hilton Tokyo
Ingredients (serves 2)
6 thin slices of pork belly
6 pieces of green grapes
6 strawberries
6 cherry tomatoes
50g sliced onion
Potato starch
Fine strips of leek (optional)
Black Vinegar Sauce:
2 tablespoons of black vinegar
2 tablespoons of balsamic vinegar
2 tablespoons of rice vinegar
5 tablespoons of water
1 teaspoon of soy sauce
5 tablespoons of sugar
4 tablespoons of crystal sugar
1 pinch of salt
1 tablespoon of potato starch with water
Method
1. Lay sliced pork belly on a flat surface and sprinkle salt and pepper.
2. Coat green grapes, strawberry and cherry tomato with potato starch.
3. Coat sliced pork belly with potato starch.
4. Place a piece of green grape on the pork and nicely roll up. Do the same with the strawberries and cherry tomatoes.
5. Once all ingredients are nicely rolled up, sprinkle potato starch onto them.
6. Heat oil mid temperature and deep-fry above ingredients.
7. Prepare sauce by combining water, sugar and crystal sugar in pan and add all vinegars and soy sauce once boiled.
8. Sir in the fried pork. Once blended, thicken with potato starch and water.
9. Garnish pork with onion and leek.
Spaghetti Carbonara
Executive Chef Mandar Madav, Conrad Centennial Singapore
Ingredients (serves 2-3)
100g pancetta
50g pecorino cheese (grated)
50 parmesan cheese (grated)
3 egg yolks
350g spaghetti
2 plump garlic cloves (chopped)
50g unsalted butter
100ml cooking cream
Fresh cracked pepper
Sea salt
Method
1. Put a large saucepan of water on to boil.
2. Chop 100g pancetta after removing any rind.
3. Finely grate 50g pecorino cheese and 50g parmesan and mix in a bowl.
4. Allow water to roll boil in deep pan, season with salt and a tea spoon of olive oil.
5. Add in the pasta. Cook al dente.
6. While the pasta is blanching, start cooking pancetta on medium flame until golden brown while stirring.
7. Once done, add the chopped garlic.
8. Make a liaison of cheese, egg yolks and cooking cream.
*Tip: Never make the liaison too early, as it will dry up the emulsification quality of egg yolk needed.
9. Turn the heat under the pancetta to low, add it with the pasta to a frying pan.
10. Take the pan of spaghetti and pancetta off the heat.
11. Pour in the liason and mix well using tongs so that the spaghetti is not damaged.
12. If the pasta is too thick, add a table spoon of plain water.
13. Add cracked pepper and salt if required.
Sydney Cheesecake
Executive Pastry Chef Miko Aspiras, Hilton Sydney
Ingredients
½ cup cornstarch
1/3 cup water
2 cups heavy cream
3 ⅓ cups cream cheese
½ cup sugar
2 vanilla beans, seeds scraped
1-teaspoon vanilla extract
3 medium eggs
¼ cup sour cream/ yogurt
Graham base:
1 ¾ cups graham cracker crumbs
½ cup softened unsalted butter,
plus extra for brushing
⅓ cup sugar
Method
1. Preheat oven to 149°C. Line the bottom of an 8-inch springform pan with foil. Brush base with melted butter.
2. Make the graham base:
- Mix all ingredients together in a bowl using your hands until well incorporated.
- Press graham cracker mixture firmly onto the bottom and up the sides of the prepared pan.
- Place pan in a shallow baking dish and bake in the preheated oven for 15 minutes.
- Keep springform pan in the baking dish and let cool to room temperature.
3. Decrease oven temperature to 129°C.
4. Whisk together cornstarch and water until completely dissolved.
5. Simmer cream in a saucepan over medium heat. Slowly whisk in dissolved cornstarch. Stir until mixture is thick, then immediately strain mixture into a bowl. Set aside.
6. Use an electric mixer to mix the cream cheese, sugar, scraped vanilla seeds, and vanilla extract until smooth, light, and fluffy. Scrape the sides and bottom of the bowl.
7. Add eggs one at a time, scraping the sides and bottom of the bowl with every addition.
8. Pour in thickened cream mixture. Mix until well combined.
9. Scatter half of the roughly crumbled graham crackers on top of the prepared base.
10. Pour batter over.
11. Tap pan to release air bubbles. Top with remaining crumbled graham crackers.
12. Fill the shallow baking dish, around the springform pan, halfway with hot water.
13. Bake in the preheated oven for 2 hours or until cheesecake is firm but still jiggly at the center. Let cool to room temperature before chilling overnight.
14. Decorate top with whipped cream, graham cracker pieces, and fresh berries and fruits.
