Good Eats By Nestlé Singapore

Nestlé Singapore recently held a live cooking demonstration on their YouTube channel.

The live cooking demonstration hosted by Celebrity Chef Bobby Chinn  consists of a three course meal featuring original recipes by none other than Chef Bobby Chinn himself. Here are the recipes for the three dishes.

Noodle Salad

• 1 packet MAGGI laksa noodle cake or 100g egg noodle
• ¼ teaspoon MAGGI seasoning sauce
• 1 teaspoon MAGGI oyster sauce
• 1 tsp sesame oil
• 2 tsp Shaoxing wine
• 1 tbsp sugar
• 5 sprigs fresh coriander/cilantro

1. Boil noodles in water until al dente, drain and blanch in cold water to stop it from cooking. Place in salad spinner to remove as much water as possible. Wipe down with additional towel to remove as much dampness as possible.
2. Place on a sheet pan and gently sprinkle the MAGGI seasoning sauce to season the noodles. Add in sesame oil and toss gently until seasoned evenly.
3. In a non-stick pan, on low heat, gently toss noodles back and forth to continue the drying process. In some cases, this will add a little crispiness to the noodles that will make it appear as if the dish was fried.
4. In a mixing bowl, mix oyster sauce, wine and sugar.
5. Like a salad dressing, sprinkle a little of the mixed sauce into the noodles to season.
6. Garnish with coriander/cilantro.
7. To add in vegetables, meat, poultry or seafood, use the oyster sauce mixture to marinate, then stir fry, remove from pan and toss in noodles.

Young Jackfruit Salad

• 150g young jackfruit
• 1 tbsp garlic oil
• 120 ml water
• 1.5 MAGGI ikan bilis cube
• ¼ tsp MAGGI chicken concentrate
• 15 fresh mint leaves
• 5g sesame seeds
• 1 lemon (to acidulate water)

1. Pre-cook young peeled jackfruit in acidulated water until tender (30 mins) then drain and squeeze out as much water as possible.
2. Heat water and add MAGGI chicken concentrate and MAGGI ikan bilis cube.
3. In a sauté pan, add garlic oil until close to smoking hot, then add in jackfruit to stir fry.
4. Add in mint leaves and allow to wilt. Season with liquid mixture, toss in sesame seeds and serve.

Coffee Rice Pudding

• 150g pre-soaked sticky rice
• 100ml coconut milk
• 1 tbsp sugar
• 1 teaspoon NESCAFE Gold
• Pre-soaked raisins
• Chopped pistachios
• Chopped hazelnuts
• Toasted sesame seeds

1. Pre-soak sticky rice overnight.
2. Steam sticky rice until cooked and tender.
3. Heat half of the coconut milk with sugar, until sugar dissolves. Mix in instant coffee, then pour in remaining coconut milk.
4. In a mixing bowl, place the steamed rice and fold in a quarter of the coconut milk mixture, moving the bowl while adding more of the mixture until it resembles risotto.
5. Add pre-soaked raisins, chopped pistachios, chopped hazelnuts and serve on a plate.
6. Garnish with sesame seeds.

Comments

comments