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Le Creuset
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CULINARY WORKSHOP . Breads Ahead 2 by Chef Christopher Tan and Hosted by THE KITCHEN SOCIETY . 2 class options: - 16 June 2018, Saturday 11.00am – 3.00pm - 20 June 2018, Wednesday 1.30pm – 4.30pm $190.00 per person* . You can always rely on the heat-retaining powers of Le Creuset cast iron cookware to turn out handsome, high-rising and heavenly home-made breads! Christopher’s latest loaf and bun recipes bring together savoury and sweet elements in new and unusual ways. . For more details and to register, visit: http://www.lecreuset.com.sg/cooking_class/breads_ahead_2/ (* Use the Le Creuset Member discount code "LCMEM" to enjoy 10% discount.) . Honey Miso Butter Coronet Loaf A silky, supple dough spread with honey and miso butter, then rolled and tucked into a crown-shaped loaf, and baked in a cast iron casserole. Richly browned on the outside, this savoury-sweet bread pulls apart into downy layers. Great for brunch and holiday buffets. Triple Coconut Challah Eastern European-style buns stuffed with a filling of crushed potatoes, caramelised onions, crispy This dairy-free, egg-enriched braided loaf has a unique fragrance, a shiny, chewy crust, and a fine and feathery crumb, thanks to the trio of coconut water, coconut sugar and coconut oil. Baked in a skillet for maximum rise, it is a perfect partner for spicy curries and hearty soups, and also makes excellent bread pudding. Heaven & Earth Rolls Inspired by classic German flavours, and baked in a buffet casserole, these blushing-hued rolls unite ingredients from the earth (beetroot, onions and bacon) and from the heavens (juicy apples) for a divine combination of tastes. Moist, substantial and good enough to eat on their own.
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Le Creuset
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LOCAL DELIGHTS! Chicken Curry Kapitan with Roti Jala Recipe by Chef Shen Tan (1) Curry Chicken Kapitan 2kgs chicken thigh meat cut into bite size pieces (boneless) 1 tablespoon corn starch 2 tbs fish sauce 5 tbs vegetable oil 500g coconut milk 5 Kaffir lime leaves 2 stalks lemongrass 1 tbs gula melaka 2 tbs freshly squeezed lime juice Rempah 200g peeled shallots 4 garlic cloves 3cm length peeled ginger 3cm length galangal 3cm length peeled turmeric root 5 candlenuts, soaked in water 2 stalks lemongrass, tough outer segment removed, cut into short cross sections 2 fresh red chillies, roughly chopped 1 tbs chilli powder 1 tbs coriander powder 1 tsp blachan (shrimp paste), toasted until crumbly Marinate chicken overnight with with 1 tbs of vegetable oil, fish sauce and corn starch. Remove marinated chicken from the fridge, and let it come to room temperature (approximately 40 minutes). Blend all of the rempah (spice paste) ingredients in a food processor until smooth. To a Le Creuset French Oven, add 2 tablespoons of oil and turn on medium heat. When the oil is smoking, add the chicken and shallow fry it until browned. Remove chicken and let drain on a plate lined with paper kitchen towels. Into the same pot, add 2 tablespoons of vegetable oil and the blended rempah. Stir-fry until aromatic and the oil splits from the spice mixture. Add the chicken to the rempah mixture and cook for 5-7 minutes. Add the coconut milk, lemongrass, lime leaves and sugar. Simmer for 25-30 minutes, or until the chicken is tender and cooked through. Add the lime juice and stir well. . ------------ . (2) Roti Jala 120g plain flour 120g thick coconut milk 80g water 1 large egg pinch of salt 1/2 tsp tumeric powder vegetable oil Sift the plain flour into a large bowl. Add salt and turmeric powder. Add the beaten egg to the flour mixture. Add coconut milk and mix well. Slowly add water, until a runny consistency is achieved. Heat a Le Creuset Skillet on medium heat until hot. Add 1 tablespoon of oil and using a basting brush, brush the oil evenly over the surface of the skillet. Pour your batter into a squeeze bottle and working quickly, draw a lattice pattern with the batter. When cooked, after 20 seconds, fold the pancake into half and flip to cook. Serve with Curry Chicken Kapitan.
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