Friday 22 May 2020
Chef Javed Ahamad's Dill Flavoured Salmon Tikka. Photo: Punjab Grill

Looking to level up your cooking skills or just a fun and delicious activity to your indoor days? We – and a few chefs from Michelin-stared restaurants – got you covered.

Sure, things might be a little different this Ramadan and Buka Puasa, but that doesn’t mean it can’t be as joyous, or as delicious. We spoke to our pals at Singapore and got them to share some recipes that you and your family will enjoy not only during this festive period, but also all year round.

Dill Flavoured Salmon Tikka from Punjab Grill

Punjab Grill is inspired by the splendour of India’s Maharajas, specifically designed to capture the zeitgeist of that era. To dine at Punjab Grill is to take an epicurean journey through Indian’s richly diverse Northwest Frontier Province — the undivided Punjab region. Chef Javed Ahamad, the Corporate Chef at the restaurant is probably the premier exponent of creating unique Indian dishes for the Singaporean palate.

Photo: Punjab Grill

 

He shares the recipe of Dill-flavoured Salmon Tikka (pictured above) which will be suitable for family meals:

INGREDIENTS

4 pieces of salmon, boneless and skinless

100gm of Hung yogurt

1 tsp of ginger garlic paste

1 tsp of grainy mustard

1 tsp of fresh dill leaves, finely chopped

1 tsp of yellow chilli powder

1 tsp of garam masala powder

10 ml of mustard oil

Salt to taste

METHOD

1) Marinate salmon with ginger and garlic paste, along with fresh, finely chopped dill leaves.

2) Then, season with salt. Keep aside for at least 10 to 15 minutes

3) Next is the second marination. Take the hung yogurt and whisk it nicely to make a smooth sauce without any lumps.

4) Add ginger and garlic paste, grainy mustard, yellow chilli powder, garam masala powder, mustard oil and salt to taste.

5) Whisk all ingredients and spices gently to make a smooth marination.

6) Apply the marination with to the salmon and let it rest for at least 20 minutes for full absorption.

7) Preheat the oven to 180 to 200 degrees celcious. Or, you can also use a non-stick pan over medium fire.

8) Cook the salmon for 8 to 10 minutes in the over or pan.

9) Garnish with fresh coriander and serve hot.

 

Coconut Jelly Pudding with Gula Melaka from The Coconut Club

Photo: The Coconut Club

 

The Coconut Club, located in Ann Siang Hill, was recognised with Bib Gourmand status in the MICHELIN Guide Singapore 2018. The coconut-centric restaurant is so well-regarded for its nasi lemak that Singapore Prime Minister Lee Hsien Loong hosted Philippine President Rodrigo Duterte there for a meal in December 2016.

Chef Anggit Zafendi shares one of his signature desserts:

INGREDIENTS

Coconut water, 500g each for bottom and top layer

Jelly powder, 40g each for bottom and top layer

Sugar, 15g each for bottom and top layer

Coconut milk, 130g for bottom layer

METHOD

To prepare the bottom layer:

1. Mix jelly powder, sugar and coconut water till dissolve.

2. Proceed to boil until there are bubbles forming.

3. Once it has reached the boiling point, turn off the stove and pour in coconut milk.

4. Proceed to pour mixture equally into jelly cups.

5. Let rest for 15 minutes for the mixture to harden.

To prepare top layer:

1. Mix jelly powder, sugar and coconut water.

2. Proceed to boil in a clean pot until there are bubbles forming.

3. Once it has reached the boiling point, proceed to pour mixture equally into jelly cups with bottom layer.

4. Let rest for 15 minutes for the mixture to harden.

To prepare gula melaka syrup:

1. Boil 50g of gula melaka with 100ml water.

2. Once boiled, strain the syrup.

To serve:

1. Plate jelly on to a curved plate to avoid jelly from slipping out.

2. Pour gula melaka syrup as desired.