Sprout & Cook Recipes

We hope you had fun attending our renowned local chefs showcases at the Sprout & COOK studio, to learn new ways to cook with local produce and managed to pick up a cooking tip or two!

Here are the recipes direct from the chefs for you to recreate these dishes at the comfort of your own home.

 

Cooking with Local Produce with Chef Alfred Lee

Pan Seared Farmed Barramundi with Asian Red Pesto (serves 30 pax)

INGREDIENTS:

(1) Pan Seared Farmed Barramundi

1200g Barramundi Fillet

A Pinch of Sea Salt

A Pinch of Pepper

50ml Olive Oil

1 Lemon

 

2 stalks Celery (Peeled & Slice)

1 clove Garlic (Chopped)

A Pinch of Sea Salt

A Pinch of Pepper

20ml Olive Oil

 

30 leaves Baby Romaine (Wash & Clean)

1 punt Sorrel Cress

1 punt Egyptian Star Flowers

1 punt Mustard Cress

1 punt Tendril Cress

 

(2) Asian Red Pesto

2 Red Capsicum Medium Size

150g Semi Dried Tomato

1 clove Garlic

1 bottle Pickled Lettuce (Reserve half bottle of the Pickled Juice)

60g Roasted Pine Nuts

METHOD:

(1) Pan Seared Farmed Barramundi

1. Lightly cook the celery and garlic with olive oil in a hot pan, season with salt and pepper. Set aside on a tray.

2. Season the Barramundi fish and pan seared it in the hot pan.

3. Transfer the cooked Barramundi fish to the tray with celery and squeeze lemon juice on it.

 

(2) Asian Red Pesto

1. Burn the red capsicum until the skin turned black. Remove the skin, and de-seed the capsicum.

2. Place the red capsicum and blend till puree. Strain off excess juice.

3. Blend the semi dried tomatoes into puree with the garlic

4. Chopped the pickle lettuce and reserved half of the pickle juice

5. Reserve the pine nut for later use.

 

Arrangement:
Place baby romaine leaves on tray, transfer the Barramundi fish with celery to the leaves. Scoop a teaspoon of the Asian red pesto on the fish and sprinkle some pine nuts on top. Garnish with cress and flower.


Chef Violet Oon Cooking Demo with Sustenir

Dish 1: Toscano Kale Pasta Goreng Ikan Bilis

INGREDIENTS:

100g Sustenir Toscano Kale, washed and cut into thin julienne

400g cooked NATUREL angel hair pasta

100g Ikan Bilies, washed, drained and dried in the sun

2 cup NATUREL Sunflower oil

1 Bombay onion, peeled and sliced lengthwise

4 Green chili, sliced roughly

4 Eggs

3 handful of Toscano Kale, over-toasted

1/2 to 1 cup of chicken stock

120ml NATUREL Olive Oil

 

To Grind:

5 Shallots

3 cloves of garlic, peeled

2 Fresh red chilies

40g Ikan Bilis, washed and drained

 

Seasoning:

1/2 tsp fine salt

1 tsp sesame oil

1 pinch sugar

METHOD:

1. Heat 2 cups oil and deep fry ikan bilis over medium high heat till browned and crispy - drained and keep aside.

2. Heat the NATUREL Olive oil in a clean wok. Heat the oil and when it is very hot, add the ground spice ingredients and tumis (saute) for 2-4 minutes on medium high heat, till the mixture is fragrant but still moist.

3. Add the cooked angel hair pasta and stir well for a few seconds.

4. Add the seasonings and fry well. Add the sliced onions and chilies and stir fry briefly.

5. Push the pasta aside and add 2 tbsps oil to the wok on high heat. Break the eggs and add to the wok and scramble lightly till the eggs are nearly cooked. Stir into the pasta with the chicken stock.

6. Add the Toscano Kale and quickly stir into the pasta and stir fry for about 30 seconds till the kale changes colour. Toss with 1/2 of the deep fried ikan bilis. Serve with the deep fried ikan bilis and oven toasted Toscano Kale sprinkled on top.

 

Oven-Fried Toscano Kale

Remove the centre stem of about 3-4 cups of Toscano Kale. Put into a mixing bowl and spray Naturel Extra Virgin Olive Oil spray all over the kale. Add a sprinkling of fine salt and toss the kale with the oil. Spread the kale onto a baking tray and bake in a pre-heated oven at 160° for 15 minutes in the centre of the oven till lightly crispy.

Dish 2: Kinky Kale Sambal Nanas Salad

INGREDIENTS:

150g Sustenir Kinky Kale

400g ripe pineapple cut into small cubes or semi ripe mango flesh, cut into small squares

10 shallots, sliced thinly, put into iced water and then drained and dried

5 tbsp deep fried shallots

 

Nyonya Dressing:

50g Sambal Belacan*

8-10 tsp freshly squeezed Limau Kesturi lime juice

2 tbsp fine sugar

1/8 tsp fine salt

2 tbsp NATUREL Olive Oil

 

Sambal Belachan:

100g large red chilies, 2 red chilli padi, 30-40g belachan

Toast the belachan till it is dry and fragrant or dry fry in a frying pan till dried up. Grind with the 2 types of chilies.

METHOD:

1. Slice the Kinky Kale into very thin strips - wash well, soak in iced water for 10 minutes, drain and dry in a salad spinner and you can use at once or store in the chiller for at least 1 hour.

2. Mix all the Nyonya Dressing ingredients together.

3. Toss the diced pineapple or mango with the Nyonya Dressing.

4. Put in the chiller for 10-20 minutes.

5. Just before serving, toss the Kinky Kale and the sliced raw shallots with the fruit in Nyonya Dressing.

6. Serve as a refreshing salad with a topping of deep fried shallots.

 

Variations:

Make more Nyonya Dressing and toss with lightly steamed prawns or crab meat. Serve on top of the salad for a delicious appetizer.


Innovative Hummus Dishes by Chef John See x Holymoleydips

Dish 1: Cream of Cauliflower Hummus Soup with Dehydrated Honey Rice Cracker (serves 4 pax)

INGREDIENTS:

1 tbsp avocado olive oil

1 onion (cut to cube)

1 tbsp minced ginger

55g smoked bacon (optional) 

1 cup of sweet white wine (optional)

450g cauliflower (peels and cut to bite size)

A pinch of salt and pepper

6 cup of milk

 

Garnishes

1 tin of Classic HolyMoleydips

A pinch of salt and pepper

A pinch of red pimento powder / paprika  

METHOD:

1. Heat up a pot with oil on a stove, fry the onion, garlic and bacon to fragrant, and then add in the rest of the ingredient one by one except the wine, stock and garnishes.

2. De-glaze the fry vegetable with the sweet white wine and simmer until the liquid almost dry. 

3.  Add in the milk to the mixture. 

4. Add in the garnishes and Classic Holymoleydips using the hand blender the puree to fine

5. Serve soup into bowl warm with some honey rice flexiseed cracker.

Dish 2: Cold-tossed Mala Hummus Brown Rice Pasta with Chicken Dumpling

INGREDIENTS:

200gm cooked brown rice paste (preblanch to cook) 

2 tsp fried shallot (optional) 

3 tbsp ready made seasame dressing

2 tsp mala sauce

1 tin of Classic HolyMoleydips

1 tbsp seasame oil

 

Dumpling:

245g chicken minced

50g fish pasta

1 tsp oyster sauce

1 tsp seasame oil

1 whole egg

1 tbsp cornflour

A pinch of pepper

METHOD:

1. Combine all the dumpling ingredient together well and mix to one uniform colour.

2. Heat up a pot with water, scoop the meat to dumpling shape and add to the hot water.

3. Let it slow simmer until you see that the dumpling flow up, drain off the excess water and set aside.

4. In the same pot, add in the pasta, dumpling and the rest of the ingredient together well and toss well.

5. Serve at room temperature. 


Jamming with Haru - Sugar-Free Preserves for Little Ones

Tangy Mango Spread

INGREDIENTS:

Mango

Lime 

Mint leaves

Chia seeds (optional)

Agar-agar powder

METHOD:

1. Peel & dice mangoes

2. Put mangoes, juice of lime and mint into the pot

3. Add just enough water to cover contents

4. Cook until it thickens, let it simmer

5. Mix agar-agar powder in water

6. Add agar mixture in bit by bit till desired texture and consistency

*Tip! Put a dollop of jam on a pre-chilled plate into the freezer for 5 mins to see texture and consistency

7. Transfer jam into sterilised jars and refrigerate after it cools


Kuhlbarra Barramundi with Chef Jordan and Ching Ian

Dish: Kuhlbarra Barramundi with Shaoxing Cream and Burnt Spring Onion Oil (serves 4 pax)

INGREDIENTS:

(1) Pan-Seared Barramundi

4 x 200gram Kuhlbarra Barramundi Fillet

Five-spice Powder

Salt

White Pepper

Canola Oil

 

(2) Shao Xing Cream

200ml Whipping Cream

1 stalk Lemongrass

2 Lime Leaves

1 2-inch slice Ginger

1 Garlic clove

1 tbs Shao Xing Wine

1 tbs Butter

Salt

White Pepper

Canola Oil

 

(3) Burnt Spring Onion Oil

50g Spring Onion

100ml Canola Oil

METHOD:

(1) Pan-Seared Barramundi

1. Pat dry the Kuhlbarra Barramundi fillets and ensure that the fish has been at room temperature for 30 minutes before cooking.   

2. Season both sides of each Barramundi fillet with a pinch of Five-spice Powder, Salt and White Pepper. 

3. Heat a pan on medium-high with Canola Oil.

4. Just as the oil begins to smoke, pat dry the fish once more before searing it skin side down first.

5. Gently press the fish down to ensure that its entire skin is in contact with the pan. 

6. Cook the fish for 4-5 minutes on its skin till crispy, before flipping and finishing it for another minute or so. 

 

(2) Shao Xing Cream

1. Bruise Lemongrass and Garlic before frying all aromatics (Lemongrass, Lime Leaves, Ginger and Garlic) with Canola Oil on medium heat.

2. Once fragrant, add Whipping Cream and stir constantly to prevent the cream for burning.

3. Allow the cream to reduce gently on low-medium for 3-4 minutes until it thinly coats the back of a spoon.

4. Whisk in cold Butter and Shao Xing Wine before finishing it with salt and pepper to taste. 

 

(3) Burnt Spring Onion Oil

1. Heat a grill/pan on high till it smokes.

2. Char the Spring Onions for 15-20 seconds before setting them aside. Its appearance should still be green, but with burnt edges.

3. Blend it with Canola Oil till it resembles a fine paste.

4. Heat the mixture on a stove on low for 3-4 minutes. Turn the heat off once it bubbles gently.

5. Allow the oil to infuse for at least an hour before straining it with a cheese cloth. 


Cooking with Local Produce with Chef Elvis Ng

Dish: Fresh Kale & Blueberries Cake

INGREDIENTS:

Mixture A

80g Chopped Fresh Kale

40g Orange Juice

25g Sugar

75ml Sunflower oil

50ml Milk

 

Mixture B

Half stick of Vanilla Pod

Half Orange Zest

Half Lemon Zest

 

Mixture C

2 Whole Eggs

100g Sugar

100g Plain Flour

3.5g Baking Powder

1.5g Baking Soda
 

Mixture D

30g Chopped Pistachio

20g Chopped Dried Cranberries

20g Chapped fresh Kale

125g Fresh Blueberries

METHOD:

1. Place Mixture A in to the blender, blend until fine & after that pour in the bowl and add Mixture B to mix well.

2. Combine eggs and sugar in a mixer, beat until fluffy.

3. Mix plain flour, baking powder and baking soda together. Fold into the egg mixture.

4. Combine sunflower oil and milk together. Slowly fold into the mixture bit by bit.

5. Fold in Mixture A & B, chopped pistachio, chopped dried cranberries and chopped kale in the mixture.

6. Pour into any cake mould of your choice and bake at 150 degree for 40-45 minutes.             

 

Cooking Tips                                    
* You can also add any seeds, any kind of fresh berries and dried fruits.