Singapore Christmas feast: Try this feast with a Singaporean twist!

This Christmas, how about giving your feast a Singaporean twist? 🙂

Chef-Owner Petrina Loh of Morsels, a restaurant serving produce-driven and wildly creative fusion dishes, presents to theAsianparent her very Singaporean Christmas Feast!

Enjoy! 🙂

ROASTED ST LOUIS PORK RIBS with Turmeric Ginger Pineapple Glaze

YIELD: 4-6 PERSONS

Ingredients:

1 Rack st louis pork ribs

1 L  Pork stock or chicken stock

500ml Pineapple juice

80g  Old ginger unpeeled washed cut rounds smashed

30g  Turmeric unpeeled washed cut rounds smashed

1 no.  Brown onion  2 stalks lemongrass cut into finger length smashed

1 Head garlic

1 tsp  Black pepper corn whole

2 tsp  Juniper berries

4 no.  Dried bay leaf or 8 of fresh bay leaf

2 tsp  Coriander seed

2 tsp  Szechuan peppercorn

2 tsp  Fennel seed

80ml  Ponzu

1 tbsp Kosher salt (please note we use diamond kosher salt with 12%   sodium, adjust accordingly)

 4 tbsp Cornstarch + 4 tbsp water to make slurry

Method:

1. Get a pot of water boiling, blanch pork ribs to get rid of scum
2. Toast spices
3. Get stock hot in pressure cooker, place all ingredients in pot and cook for 20min, just before fork tender. If no pressure cooker, cook in a pot for about 1hour on medium heat.
4. Preheat oven to 200 °C (please note we use a convection oven, add about 20°C if using convention oven)
5. Remove ribs onto tray, save ¼ cup of braising liquid for the finishing glaze.
6. Reduce the rest of braising liquid on high boil by about 1/4 and make a slurry with cornstarch to thicken
7. Brush glaze on and bake in oven at 200 degrees celcius for 10min
8. Serve with thickened braising liquid on the side

SPICED BASMATIC RICE YIELD: 4 CUPS COOKED

Ingredients:  

250g  Basmati rice

375g  Water

1 no.  Bay leaf

4 no.  Cardamom

1 no.  Cinnamon stick

1 no.  Star anise

1 no.  Clove

1 no.  Kaffir lime leaf

Method:

1. Toast all spices
2. Wash rice
3. Put spices into a teabag or sachet
4. Add rice, water and spices into a pot, bring to boil, lower to medium and cover.
5. Cook for 20min and fluff (mix)

POTATO SALAD with bacon, sour cream & fried curry leaves YIELD: 4 PERSONS

Ingredients:

500g  Baby potatoes

80g  Bacon

1 Dollop sour cream

10g  Curry leaves

1L Water

2 Tsp Salt

Method:

1. Cut bacon into lardons
2. Wash potatos
3. Boil water, when its boiling add salt
4. Add potatoes, cook for 10min, after that put onto tray tossed with bacon, curry leaves
5. Preheat oven 200 degrees celcius, bake for 8 min. Serve.

Roasted Zucchini Salad With Black Sesame Dressing And Baby Bok Choy  Yield: 4-6 Persons

Ingredients:

2 no. Green or yellow zucchini

1/3 cup Black sesame dressing (goma dressing)

100g  Baby shanghai greens (baby bok choy)

6 tbsp Extra virgin olive oil

1 tsp  Kosher salt

1 Punnet alfalfa  sprouts (for garnish)

3 no.  Baby radish (for garnish)

Method:

1. Preheat oven to 200 degrees celcius.
2. Cut zucchini into finger length batons, seeds removed
3. Marinate with 3 tbsp olive oil and salt, transfer to baking tray
4. Bake for 10min
5. Shave baby radish with mandolin thinly and shock in ice water, remove and pat dry
6. Mix 3 tbsp evoo with goma dressing
7. Toss bok choy and roasted zucchini
8. Garnish with shaved baby radish and alfalfa sprouts

MUICHOY MINESTRONE SOUP:

Ingredients:

500g  Canned tomatoes

500g  Roma tomatoes (ripe)

500g  Water

1clove Garlic

1 no.  Onion

50g  Muichoy (sweet) – chop up & rinse

2 tbsp Cooking olive oil

2 tbsp Extra virgin olive oil – to finish

50g  Barley

 500g  Water

Method:

1. Cut onion & roma tomato into medium dice
2. Peel and smash garlic, chop muichoy
3. Sweat onions and garlic with olive oil
4. Combine canned tomatoes, roma, water and start to cook on medium heat
5. After 15min, add muichoy in
6. In another pot boil barley and water on high heat till al dente
7. Add barley plus liquid in and cook for another 30min
8. If it is too thick, add water to adjust consistency
9. Drizzle extra virgin olive oil to finish, and black pepper to taste

MILO TIRAMISU FOR KIDS  YIELD: 4-6 PEOPLE

Ingredients:

3 no. Eggs (65g)

1/3 cup White castor sugar

375g  Mascarpone cheese

225g  Whipping cream (at least 35%)

280g  Milo (mix 6 tbsp of milo powder with 280g hot water)

20 no. Ladyfinger biscuit

3 tbsp Milo powder (to dust)  

Method:  

1. Make Milo drink, and let cool.
2. Separate egg yolk and whites.
3. Combine egg yolks with 80g of cream, heat on low heat for 10min at 71 °C to pasteurise egg yolks, be careful not to scramble the yolks. Ice down immediately.  
4. In a kitchen mixer, whisk pasteurised egg yolk and 1/2 the sugar till lemon yellow on medium to high, lower speed to low add mascarpone and whisk. Add the rest of the cream slowly, till a light fluffy mixture is obtained.
5. Scoop it out, make sure you wash the mixing bowl properly.
6. Set up a bain marie, add egg whites and sugar, whisk, heat till 71 degrees celcius, transfer to kitchen mixer whisk on high till soft peaks.
7. Fold into the marscapone mix.
8. Assemble, spray tray with nonstick spray
9. Dip ladyfingers in milo and lay on tray, spread one layer of marscapone mix, and continue the process again.  
10. Put in freezer for at least 6 hours to set. Carefully cut it out and dust with milo powder to finish

(Note: If pasteurising of eggs is not a concern then just proceed without pasteurising.)

Also READ: Make Christmas breakfast easy with these simple tips!