RP20 Celebrating with Gratitude Coffee Table E-Book

Celebreating with Gratitude

Celebrating with Gratitude

Recipes for Health and Sustainability

This coffee table book is published by School of Hospitality to commemorate Republic Polytechnic’s 20th Anniversary Celebration.

All rights reserved. Reproduction in whole or in part without permission is prohibited. Information is correct at time of print. SOH / AUG 2022

9 Woodlands Avenue 9, Singapore 738964

Foreword Industry Partnership

Therapeutic Cuisine

Coffee Banana Gateau with Coconut Sherbet

Edamame Hummus

Slow-Roasted Aubergines, Tamarind, Roasted Onion, White Bean Purée

Low GI Pitta Bread

WorldSkills Competition Accolades

Super Food

Crisp Chickenless Bits with Spicy Mayonaise Dijon

Spicy Avocado, Pineapple & Corn Quinoa Salad with Flaxseed Crisp

Charred Soy Glazed Red Cabbage

Chilled Celery Cucumber Soup ~ served with Tempeh Crisps

Snapper in Mulberry Tea Broth

Chicken Pot Pie

Power Puff Rice Bar

Mini Swirl Pot Bread

Sweet Potato Opera Cake Hello Hydration

Rejuvena-tea-ing Coffee Bliss

Sustainability

Latte with Plant-based Milk

Oven Baked Spinach and Beet Wellington

Coconut Cheese Stick ~ served with Kale Salad and Banana Skin Bacon

Andalusian Gazpacho with Goat Cheese Croutons & Basil-Coriander Oil

Provençal Braised Beef Cheeks with Summer Vegetables

9th ave. Training Restaurant Internship Programme

Pomegranate Forest

Deconstructed Nasi Lemak

Mascarpone Mousse with Breton Shortbread and Coffee Foam

Acknowledgements

Our Support Team

1 5 7 9 13 14 17 19 25 27 28 31 35 36 39 43 45 48 51 53 55 57 59 61 64 67 68 71 73 75 77 80 81

Dear friends and partners, Republic Polytechnic turns 20 years old in 2022! Our successes over the past 20 years must be attributed to the commitment and support of our valued stakeholders – industry partners, staff, alumni, parents and students. Indeed, we have much to be grateful for.

To commemorate Republic Polytechnic’s 20th Anniversary, am pleased to present this book titled “Celebrating with Gratitude: Recipes for Health and Sustainability”. This book showcases 24 recipes from our industry partners, students, alumni and staff from the Diploma in Restaurant & Culinary Operations.

We are also proud to feature our collaboration with key industry partners such as Woodlands Health through a selection of creative therapeutic recipes that were jointly developed with our students and staff.

You will also read about the diploma’s achievements in international food and beverage competitions such as the WorldSkills Competition. Our students have displayed great determination, perseverance and commitment in honing their craft with the support of our dedicated lecturers.

From our humble beginnings in 2002, Republic Polytechnic has continually expanded the learning opportunities available to our students, equipping them to be future-ready in a fastchanging industry landscape. 9th ave. Training Restaurant provides students a taste of entrepreneurship by letting them have first-hand experience of running a restaurant. This book showcases some of the interesting food and beverage creations developed by the students at 9th ave.

The battle against COVID-19 in the last two years has also reminded us how fragile the world is and the importance of adopting a sustainable lifestyle. A central theme in this book is the adoption of a healthy and sustainable approach to cooking that will benefit all of us. You will find recipes adopting plant-based alternative proteins, therapeutic guidelines and sustainable produce such as ‘ugly’ fruits and vegetables. Finally, I invite you to share the healthy and sustainable cooking tips in this book with your loved ones to show them your appreciation and concern.

Let’s Celebrate with Gratitude!

Yeo Li Pheow Principal/CEO

Republic Polytechnic

Director’s Message

As part of Republic Polytechnic’s 20th Anniversary celebrations, we are pleased to present our second coffee table book titled “Celebrating with Gratitude: Recipes for Health and Sustainability”.

This book marks a significant milestone for the Republic Polytechnic School of Hospitality as we transit into COVID-19 endemic times. Although the pandemic has greatly affected the F&B sector, it has also presented new opportunities for improved resilience and sustainability through innovation and automation.

COVID-19 has redefined a “new normal” for the hospitality industry.

In order for us to be ready for the challenges of the future, the industry needs to transform through innovation and embrace wellness and sustainability. This is in alignment with the government’s tourism recovery plans for Singapore and the country’s push towards the Singapore Green Plan 2030 initiative. In this book, you will read more about the efforts of Republic Polytechnic’s Diploma in Restaurant & Culinary Operations in aligning its curriculum to imbue innovation, wellness and sustainability. With these enhancements, we are confident that our graduates will be wellequipped to meet today and tomorrow’s industry demands.

You will also read about the astounding achievements of our students at WorldSkills Singapore – a national skills competition held biennially. In past editions of the competition, our students have won medals in skills areas like Restaurant Service and Cooking. I would like to acknowledge the strong dedication and commitment of the academic staff at Republic Polytechnic School of Hospitality for making this happen.

Finally, this book is a tribute to all our industry partners who have provided invaluable opportunities to our students and staff. It is through your support and partnership that Republic Polytechnic can continue its work of delivering quality industryfocused education.

Fu Chuan Chong Acting Director Republic Polytechnic School of Hospitality

This coffee table book “Celebrating with Gratitude: Recipes for Health and Sustainability” commemorates Republic Polytechnic’s 20th Anniversary.

It also documents Republic Polytechnic School of Hospitality’s strong industry engagement and innovative learning opportunities that equip our students to embrace technology, innovation and entrepreneurship. This book also showcases the future of culinary arts through the adoption of therapeutic menus, plant-based alternatives and sustainable produce.

We also celebrate the dreams and aspirations of our students and staff from the Diploma in Restaurant & Culinary Operations as they passionately hone their skills to be the best they can be. Our students, in particular, have demonstrated their passion for food & beverage and have won numerous accolades in national and international competitions.

WorldSkills Singapore, which is a national skills competition that

recognises skilled talent among our youths in Singapore, is of noteworthy mention. To date, our students have won close to twenty medals comprising gold, silver, bronze and medals of excellence. This achievement is a testimony of their creativity, determination, perseverance as well as the quality education they have received. This would not have been possible without teamwork and the commitment of our staff, coaches as well as everyone else involved in organising the competition.

This book is a tribute to all of them as we celebrate with gratitude all the wonderful opportunities bestowed upon us.

Ram Prakash Programme Chair Diploma in Restaurant & Culinary Operations

Industry Partnership

Woodlands Health Collaboration

Republic Polytechnic School of Hospitality’s success over the years is due in no small part to the commitment, support and engagement of our industry partners. Our industry collaborations have allowed us to keep abreast of the changes occurring within the food and beverage sector and enabled us to enhance the quality of the education we provide to our students.

Such collaborations include joint

R&D projects in product innovation, as well as industry attachment schemes. These initiatives have enhanced staff capability development, with the knowledge gained also translated into keeping our curriculum future-proof.

One of our key stakeholders in the northern corridor of Singapore is Woodlands Health, which will progressively open from end-2023.

Republic Polytechnic has partnered Woodlands Health on numerous fronts including sponsorships, R&D,

industrial attachments as well as organising community events. In the run-up to the opening of its campus, Woodlands Health’s culinary team has been embarking on menu and recipe testing using the latest cook-chill technology.

Our students and staff have benefitted from working with their team to develop therapeutic menus for the training restaurants on our campus. Showcased in the next few pages are some of the recipes that have been developed during this collaboration.

(from left to right): Chef Tay Kok Beng (Woodlands Health), Chef Francis Lim Meng Chong (Woodlands Health), Chef Soon Yoeng Shon (School of Hospitality)

Therapeutic Cuisine

After Covid-19, there has been an even greater interest in eating foods that nourishes both mentally and physically. Consumers want to indulge in food that contributes to their wellness and for health-related purposes. Instead of just relieving

hunger pangs or savoring epicurean indulgences, consumers are looking for ingredients that can improve their health and well-being. Instead of seeking medical interventions to treat health conditions, many people are working towards preventing chronic diseases by strengthening their immune systems. There is also a growing understanding that diet

rich in diverse nutrients can support mental health and reduce anxiety and stress.

In the next few pages, chefs from the School of Hospitality and Woodlands Health will showcase some of their mouth-watering therapeutic recipes which embrace healthy culinary practices. Here’s to your Good Health!

“Let food be thy medicine and medicine be thy food”

– Hippocrates

A passionate Baker and Pastry Chef who personally embraces plantbased and therapeutic cuisine. His interest in food sustainabilty motivated him to pursue a Diploma in Food and Nutrition Science.

Coffee Banana Gateau

with Coconut Sherbet

The Coffee Banana Gateau with Coconut Sherbet is a dairy free dessert consisting of coffee almond sponge layered with sugar dough, banana pastry cream and caramel banana. Garnished with Italian meringue, Tulie biscuit and coffee foam.

Ingredients

Joconde 170g Almond, grounded 170g Icing sugar 230g Eggs 53g Egg white 120 Sugar

Italian merinque 200 Egg White 400g Sugar 133g Water

Tulie biscuit

100g Nettelex Vegan Buttery 100g Plain Flour 100g Icing Sugar 100g Egg White 10g Cocoa Powder (Optional)

Pate sucree

120g Nettelex vega buttery spread 2g Salt 90g Icing Sugar 30g Ground Almonds 50g Eggs 235g Plain Flour

Coconut yoghurt sherbet

120g Coconut Yoghurt (Dairy Free) 45g Glucose Syrup 45g Simple Sugar Syrup

Crème pâtissière à la banane

500g Banana Puree 5nos Egg Yolk 160g Sugar 40g Custard Powder 50g Butter 200g Italian Meringue (Optional)

Coffee coulis

60g Espresso 1g Xanthan Gum

Garnish 100g Crush Toasted Mix Nut 5g Edible Flower (Optional) 200g Fresh Banana

Chef Don Chen

- Chef Don Chen

"Constant dieting may not always lead to good health"

Health Tip Method of Preparation

Pate sucree:

1. Prepare a mixing bowl with a paddle and start mixing at low speed to soften the butter, salt and icing sugar. Next, increase the mixing speed to cream the mixture until light and fluffy.

2. Crack the eggs in a separate bowl and add into the butter gradually at a low mixing speed.

3. Sieve the ground almond and plain flour and add it to the mixing bowl at low mixing speed.

4. Remove the dough from the mixing bowl, flatten it, cover with cling wrap and rest the dough for at least 2 hours in the chiller.

5. Roll it 3mm thick and cut into 2cm width by 10cm length. Blind bake with perforated silk pad in preheated oven at 180°C bottom heat for 15 minutes, or convection oven 165°C for 15 minutes.

Coconut yoghurt sherbet (Parcojet version):

1. Mix coconut yoghurt with glucose syrup and simple syrup with a hand blender.

2. Deposit the mixture into a parcojet tin to freeze overnight.

3. Churn with parcojet machine and freeze the sherbet for at least 2 hours before use.

2. Cut a banana 3mm thick and 2cm wide by 10cm in length and prepare for assembly.

Joconde:

1. Sift all the dry ingredients and mix with the whole egg using a mixer for approximately 5 minutes at medium speed.

Crème pâtissière à la banane:

1. Scale all ingredients into a medium size sauce pot.

2. Mix half of the banana puree with egg yolk, sugar, and custard powder. Pour the other half of the puree into a sauce pot to boil on a stove.

Coffee coulis:

1. Mix a cup of coffee Americano with 1g of xanthan gum with a hand blender to achieve a foamy mixture.

Tulie biscuit:

1. Combine all ingredients together and mix with a mixer to get a smooth mixture. Chill for at least 2 hours before use.

2. Spread with an angle pilot knife on parchment paper with a design stancer. Bake with a 150°C deck oven or 120°C convection oven (slow fan speed) until golden brown. Baking time will depend on the design and thickness.

3. Cool down the end product on a wire rack and store in airtight container.

2. Transfer the mixture to a large stainless steel mixing bowl. Separately, combine one egg white and sugar to turn into a soft peak meringue.

3. Divide the meringue into 3 parts for folding into the egg and dry ingredients mixture.

4. Deposit a joconde batter to a baking tray with parchment paper. Spread to approximately 4mm thick, bake with a preheated oven at 180°C using bottom heat for 15 minutes, or convection oven 165°C for 15 minutes.

3. Pour 2/3 of the hot banana puree into the initial mixture, stir well, then pour the mixture back into a sauce pot and bring to boil again.

4. Transfer the custard into a mixer at slow speed to cool down with a paddle. Add in the soft butte r when the custard drops to 40°C.

5. Fold in an Italian meringue and adjust the consistency to your taste.

6. Chill it for 2 hours before use.

Italian meringue:

Garnish:

1. Select your choice of nuts and roast for 10 minutes. Rough chop the nuts and keep in an airtight container.

5. Remove the joconde sponge from the baking tray to prevent overbaking. Let the sponge cake cool down on a wire rack and cut into 2cm width by 10cm length to match with sable crust.

1. Measure the water, followed by sugar in a sauce pot. Bring to boil, and stop the boiling process when the temperature reaches 121°C.

2.Separately, start the mixer when sugar syrup heats up to 100°C.

3. Pour the hot syrup into the meringue in a mixer at medium high speed. Caution! Pour the hot syrup in a slow and steady stream.

4. Continue mixing until the Italian meringue cools down to room temperature before use.

Lactose intolerance results from a deficiency of lactase which is produced in the small intestine. Instead of skipping desserts, just opt for the nondairy desserts instead!

Coffee Banana Gateus with coconut sherbet

"My fondest memories tend to be focused around food. One of my favourite food memories is my first plant-based dish called roasted aubergine. The aubergine melts in your mouth with a smooth creaminess that leaves you savouring every morsel. The tart tamarind sauce is in perfect harmony with the creamy aubergine. It’s delicious!”

- Chef Francis Lim (Woodlands Health)

Edamame Hummus

Natural whole food gluten free spread flavoured with Edamame.

Health Tip Ingredients

42g Tahini

35g Lemon juice (about 1 to 2 lemons)

15g Extra-virgin olive oil

5g Garlic, rougly chopped

1g Fine sea salt

140g Shelled edamame 1-2tbsp Water

Edamame beans are naturally gluten-free and low in calories. They contain no cholesterol and provide protein, iron, and calcium.

Garnish

1g Sesame seeds, roasted

5g Fresh Cilantro leaves plus 2g for garnish

Yield: 2 Servings

- Chef Francis and Chef Tay

Both Chef Francis Lim and Chef Tay Kok Beng from Woodlands Health are developing therapeutic menus for the hospital which will progressively open from end2023. They are adopting the latest technology in food processing for their menu creations

Method of Preparation

1. In the bowl of a food processor or high-powered blender combine the tahini, lemon juice, olive oil, garlic and salt. Process for about 1 minute, pausing to scrape down the sides and base of the bowl as necessary, until the mixture is well blended.

2. Add the cilantro and process for about 1 minute, pausing to scrape down the bowl as necessary, until the herbs have blended into the

mixture and the mixture is nice and smooth.

3. Add half of the edamame to the food processor, plus 2 tablespoons water, and process for 1 minute. Scrape down the bowl, then add the remaining edamame and process until the hummus is thick and quite smooth. If the hummus is too thick or chunky, run the food processor while drizzling in 1 to 2 tablespoons more water, until it reaches desired consistency.

4. Taste and blend in salt. Scrape the hummus into a small serving bowl. Lightly drizzle olive oil over the top and sprinkle with some additional cilantro leaves and a few sesame seeds, if desired.

Food that pair well with Hummus include:

Veggie dip like celery, carrots, broccoli, or cauliflower

Pita bread Spread on sandwiches and wraps Sauce for pasta and salads

(from left to right): Chef Francis Lim Meng Chong, Chef Tay Kok Beng

Edamame Hummus

Slow-Roasted Aubergines

with Tamarind, Roasted Onion,White Bean Purée

Slow-cooked aubergine, mellow onion accompanied with a luscious white bean puree and tangy tamarind sauce

Ingredients Method of Preparation

Slow-Roast Aubergines

2 Aubergines

10g Olive oil

±150g 2 onions, peeled and halved from root to tip

150ml Non-dairy milk, soy milk, almond milk or cashew milk

2 Bay leaves

10g Olive oil

400g Cannellini beans, tinned, drained and rinsed

2g Sea salt

1g Black pepper, freshly ground

1. To begin, make the roasted vegetable stock. Heat the olive oil in a large saucepan over a high heat. When almost smoking, add the onion, leek, carrots and celery and brown well. Add the garlic and brown for 2 minutes.

Yield: 2 Servings

Aubergines are a great source of antioxidants.

Roasted Vegetable Stock

300ml Roasted vegetable stock (See recipe)

1g Sea salt

1g Black pepper, freshly ground

Roasted Vegetable Stock (Recipe)

1 tbsp Olive oil

±200g 2 Onions. roots removed and halve

±150g 1 Leek, cut into four

±100g 2 small carrots, peeled and halved

±40g 1 Celery stick, halved

±20g 1/2 Garlic bulb, halved

1tbsp Tomato paste

1/4tbsp Marmite

1 Sprig Rosemary

1 Bay leaf

2 sprigs Thyme

3 White peppercorns

1/4 tbsp Coriander seeds

1/4 tbsp Fennel seeds

4L Water

Tamarind Sauce

50g Tamarind paste

100ml Roasted vegetable stock (See receipe)

1tbsp Agave syrup/ honey

1tbsp Cornflour

To Serve

2g Coriander leaves, to garnish

2. Stir in the tomato paste and Marmite and mix well. Add 4L water, followed by the remaining ingredients. Reduce the heat and simmer gently for 1 hour. Strain off and refrigerate the liquid for up to 5 days.

3. Preheat the oven to 180°C.

4. Halve the aubergines lengthways and score the flesh with diagonal lines. Drizzle with the olive oil and season well with salt. Place in a roasting tray, cover with foil and roast for 30 minutes. Remove the foil and roast for a further 20 minutes.

5. Pour over 300ml of the roasted vegetable stock, bring to the boil, then cover the pan with a lid or foil and cook for 30 minutes. Once cooked, remove the onions from the pan and reserve the liquid.

6. For the bean purée, put the milk, bay leaves and oil in a saucepan. Bring to a gentle simmer then remove from the heat, add the beans and cover and set aside to infuse for 20 minutes. Remove the bay leaves, then blend the beans until smooth, adding more milk if needed. Season well and keep warm.

7. For the tamarind sauce, put the tamarind paste, 100ml stock and agave syrup in a medium saucepan. Add the cooking liquid from the onions, bring to a simmer and season well. Mix the cornflour with 1 tablespoon of water, then whisk into the sauce. Remove from the heat and pour through a fine sieve.

8. To serve, place a large dollop of white bean purée onto each plate and add an aubergine. Add onion to the plates. Finish with the tamarind sauce and garnish with coriander.

Slow-Roasted Aubergines withTamarind, Roasted Onion, White Bean Purée

Researched and developed alternative plant-based protein and involved in cross-school collaborations on industry projects.

Winner of Republic Polytechnic ExCITE Award.

Low GI Pitta Bread

with Borani

A vegetarian Persian appertizer, the Borani Beet Dip is delicious, smooth, and low in carbs.

Ingredients Method of Preparation

Low

GI Pitta Bread

6g Dry yeast

300g Water

500g Alchemy flour

6g Salt

15g Olive oil

Borani (Iranian Yoghurt Dip)

700g Medium raw bunched beetroot

1 Small garlic clove, crushed to a paste with 1/2 teaspoon salt

60g Greek yoghurt

30g Apple cider vinger, or a good-quality aged red wine vinegar with a pinch of sugar

50g Feta cheese, crumbled

6 Walnut halves, fine crushed

1 pinch Black sesame seeds

Low GI Pitta Bread

1. Mix the yeast with 300ml water in a large bowl. Leave to sit for 5 minutes until the yeast is bubbly then add in the flour, salt and olive oil. Bring the mixture together into a soft dough.

2. Tip the dough onto a lightly floured work surface. Knead the dough mixer for 5-10 minutes until you have a soft, smooth and elastic dough. Try to knead using as little extra flour as possible, just enough so that the dough doesn’t stick –this will keep the pittas light and airy. Once kneaded, place in a lightly oiled bowl, cover with a tea towel for approximately 1 hour and leave to double in size.

3. Preheat the oven to 250°C and put a large baking tray on the middle shelf of the oven to get hot. Divide the dough into eight balls then flatten each into a disc with the palm of your hand. On a lightly floured surface, roll each disc into an oval, around 20cm long, 15cm wide and 3-5mm thick.

4. Carefully remove the hot tray from the oven. Dust with flour then place your pittas directly onto it – you may have to do this in batches. Return swiftly to the oven and bake for 4-5 minutes, or until the pittas have puffed up and are a pale golden colour. Wrap each hot pitta in a clean tea towel once it’s baked to keep it soft while the others cook.

Borani (Iranian Yoghurt Dip):

1. Cook beetroot to puree, add garlic and olive to taste.

2. Add cider vinegar, yoghurt and mixed well.

3. Present with feta cheese crumbled and garnish with dill, walnut and black sesame seeds.

Chef Soon Yoeng Shon

“A recipe has no soul; You as the cook must bring soul to the recipe”

- Chef Soon Yoeng Shon

Health Tip

Pitta Bread is a rich source of protein and carbohydrate and contains adequate amount of Vitamin B, Selenium and Manganese that work together as antioxidants

WorldSkills Competition Accolades

WorldSkills Singapore is a national skills competition to discover and recognise the most skillful youths in Singapore. Competition is stiff, with participants from the Institute of Technical Education, polytechnics, universities, private educational institutes and the industry. Top medallists from the competition stand the chance to represent Singapore at the prestigious International WorldSkills Competition or the

WorldSkills ASEAN Competition. In the Culinary category of the WorldSkills Competition, Republic Polytechnic School of Hospitality has won two gold, two silver medals, one bronze medal and four Medallions of Excellence. In the Restaurant Service category, we have won two gold and four silver medals, as well as two bronze medals and two Medallions of Excellence.

Our winning students went on to represent Singapore in the WorldSkills ASEAN Competition in Thailand and International WorldSkills Competition in Germany, United Arab Emirates and Russia. In this section, we pay tribute to our champions that have brought glory to Singapore and Republic Polytechnic.

Low GI Pitta Bread with Borani

WorldSkills International WorldSkills ASEAN WorldSkills Singapore

Skill Area: Restaurant Service

Guo Meiling

Diploma in Restaurant & Culinary Operations Alumna (2014)

Silver Medal Award at WorldSkills Singapore 2012

Medallion for Excellence at WorldSkills International Leipzig, Germany 2013

Tay Kai Xin Cyndi

Diploma in Restaurant & Culinary Operations Alumna (2018)

Bronze Medal Award at WorldSkills Singapore 2016

Jasper Ang

Diploma in Hotel & Hospitality Management Alumni (2016)

Bronze Medal Award at WorldSkills Singapore 2014

Vanesia Erico Tan

Diploma in Restaurant & Culinary Operations Alumna (2019)

Gold Medal Award at WorldSkills Singapore 2018

Singapore Representative at WorldSkills ASEAN Bangkok 2018

Medallion for Excellence Award at WorldSkills International Kazan, Russia (2019)

Vivian Hung

Diploma in Restaurant & Culinary Operations Alumna (2019)

Silver Medal Award at WorldSkills Singapore 2018

Ho Kah Mun

Diploma in Restaurant & Culinary Operations Alumna (2021)

Gold Medal Award at WorldSkills Singapore 2020

Claudia Tan

Diploma in Restaurant & Culinary Operations Alumna (2021)

Silver Medal Award at WorldSkills Singapore 2020

Damien Sim Yi Guang

Diploma in Restaurant & Culinary Operations Year 3 (2022)

Silver Medal Award at WorldSkills Singapore 2021

Skill Area: Cooking

Diploma in Restaurant & Culinary Operations Alumni (2015)

Bronze Medal Award at WorldSkills Singapore 2014

Diploma in Restaurant & Culinary Operations Alumni (2017)

Gold Medal Award at WorldSkills Singapore 2016

Medallion for Excellence Award at WorldSkills International Abu Dhabi 2017

in Restaurant & Culinary Operations Alumni (2018)

Medallion for Excellence Award at WorldSkills Singapore 2016

Diploma in Restaurant & Culinary Operations Alumni (2019)

Gold Medal Award at WorldSkills Singapore 2018

Participant at WorldSkills ASEAN Bangkok 2018

Silver Medal Award at WorldSkills Singapore 2018

Medallion for Excellence Award at WorldSkills ASEAN Bangkok 2018

Medallion for Excellence Award at WorldSkills International Kazan, Russia 2019

Diploma in Restaurant & Culinary Operations Alumni (2021)

Silver Medal Award at WorldSkills Singapore 2020

Brian Lim

Muhammad Danial Bin Suboh

Edwin Tan Diploma

Ryan Liak

Jerome Lim En Da Diploma in Restaurant & Culinary Operations Alumni (2019)

Chan Enoch

Super Food

We all know that the best diet is one that is well-balanced and includes a diverse range of ingredients. But some ingredients stand out more than others. They are the heralded ‘Superfood’ with attributes that have an enhanced nutritional profile. They are nutrient powerhouses with their high level of phytochemicals, vitamins and minerals.

Superfoods are usually plant-based but may include some fish and dairy. Their benefits include the potential to reduce the risk of cancer and heart disease. They are packed with tons of antioxidants and many other nutrients that provide health benefits and overall wellness. The high vitamin and mineral content of superfoods are found to be helpful

in warding off many diseases. They also enhance metabolism, raise energy levels and promote heart health as well as weight loss. In the next few pages, you will find delectable food and beverage recipes created by our staff and alumni which features superfood that will strengthen and bring out the best within you!

Committed in training and grooming students for culinary competitions like WorldSkills Singapore, WorldSkills ASEAN and WorldSkills International. Have led students to achieve numerous Gold and Silver Medals as well as Medallion for Excellence.

Crisp Chickenless Bits

With Spicy Mayonaise Dijon

Healthy tofu tenders chicken substitute accompanied with spicy mayonaise dijon sauce.

Health Tip Ingredients

75g Chickpea Flour 120ml Water 5ml Maple Syrup 2g Garlic Powder Pinch Salt and Pepper 300g Corn Flakes Cereal (Unsweetened)

1 pkt Organic Extra Film Tofu 30ml Olive Oil

Spicy Maple Dijon Sauce

200g Vegan mayo 10g Dijon mustard 40ml Maple syrup 5g Chilli Powder

Method of Preparation

1. Remove the excess water from the tofu and cut the tofu block into long strips.

2. Create a sticky mixture with chickpea flour and water.

3. Dip the strips in the flour mixture then coat the strip with corn flake cereal.

4. Add a little bit of oil in nonstick pan and a cook your meat free tenders until golden brown.

Spicy Maple Dijon Sauce

1. Mix all ingredients with a whisk till its well mixed.

Tofu has high fiber which keeps your colon healthy and lowers the risk of cancer. Crisp Chickenless Bits with Spicy Mayonaise Dijon

Chef Loh Yee Chiang

Spicy Avocado, Pineapple & Corn Quinoa Salad

with Flaxseed Crisp

A light crisp salad snack served with a twist of fusion salsa.

Ingredients Method of Preparation

1 nos. Avocado (Peeled and cut into chunks)

80gm Pineapple (Diced)

120ml Extra Virgin Olive Oil

8g Ground Coriander

8g Ground Cumin

4g Chilli Powder

4g Salt

140g Fresh Sweet Corn (Cooked)

120g Quinoa (Cooked)

8g Spring Onion (Sliced thin)

8g Cilantro (Chopped)

3 cloves Garlic (Minced)

100ml Thai Sweet Chilli Sauce

20ml Fresh Lime Juice

1. Combine all ingredients and season to taste.

Flaxseed Crisp:

1. In a bowl, mix ground flax meal and seasonings well. Add water and mix till combined .Cover and set the dough aside for 10 minutes.

2. Pre-heat oven to 200°C. Once dough is ready, roll it out between 2 parchment papers as thin as you like.

5. Once chips are baked, turn off the oven, remove and break the crackers. Spread the crackers on the baking tray and return to the oven for another 10 minutes with the oven door slightly opened. (this is to dry it out so it gets crispy). Allow crackers to cool completely before storing.

6. Adjust seasoning according to your taste.

Health Tip

Yield: 4 Servings

Flaxseed is high in fibre and Omega-3 fatty acids.

Flaxseed Crisp

128g Flaxseed Meal (Golden or Brown)

8g Garlic Powder

8g Onion Powder

8g Chilli Powder Mix (Cayenne, Paprika, Chilli)

118ml Water

3. Pull apart parchment paper from each side of the rolled dough. (this is to make sure it does not stick to the paper while baking)

4. Place the rolled dough with parchment paper onto a baking tray and use a pizza cutter to cut into cracker sized pieces. Bake chips for 10-15 minutes (longer if thicker).

Spicy Avocado, Pineapple & Corn Quinoa Salad with Flaxseed Crisp

Charred Soy Glazed Red Cabbage

A hearty vegan main course high in fibre and grains.

Ingredients Method of Preparation

Charred Soy Glazed Red Cabbage

1 Small Purple Cabbage

150g Brown Sugar

150ml Soy Sauce

300ml Red Wine or Balsamic Vinegar

Charred Soy Glazed Red Cabbage

1. Combine brown sugar, soy sauce and vinegar to a saucepan and bring to a boil. Once boiling, bring to a simmer for 5 minutes then separate half into another saucepan for the sauce later. Reduce the remaining half for another 5-8 minutes or till a sticky glaze be careful not to burn it.

Puff Quinoa

1. Wash and strain quinoa, lay it flat on a lined baking tray.

2. Dehydrate at 200°C for 10-20 minutes

3. Put a frying pan over medium heat.

Health Tip

The soluble fiber in red cabbage can help the beneficial bacteria in your gut.

Macadamia Purée

200g Macadamia Nuts

2tsp Olive Oil

2tsp Red Wine Vinegar Salt (To taste)

150ml Soy Milk

2. Cut the purple cabbage into quarters then give it a rinse and steam it for about 5 minutes. Use a testing needle to test if its tender, before removing from the steamer to cool.

4. Once quinoa is dried, add a tablespoon of vegetable oil into the frying pan and allow to heat up then add the quinoa in and cover with a lid.

5. Move the pan around to make sure it doesn’t burn. You will be able to hear them popping.

Alumnus of Diploma in Restaurant & Culinary Operations and achieved Silver Medal Award at WorldSkills Singapore 2018 as well as Medallion for Excellence at WorldSkills ASEAN (2018) and WorldSkills International (2019).

Puff Quinoa

1tbsp Vegetable Oil

50g Quinoa

Rose Apple Slices

Macadamia Purée

1. Combine everything into a blender except the salt and blend until smooth.

2. Sift for extra smooth texture.

3. Season to taste and set aside for plating.

(The process is exactly like making popcorn)

6. Once all the quinoa is puffed transfer to a plate with a kitchen paper underneath to absorb any excess oil. A sprinkle of salt is optional.

Jerome Lim En Da

- Jerome Lim En Da

"Success is born out of arrogance, but greatness comes from humility".

To Assemble

1. Use a paintbrush to brush the sticky glaze generously over the charred cabbage. Blowtorch until you get a charred exterior. **

2. Drain the rose apple slices from the ice water.

3. To plate, place the purple cabbage on the left side of the plate. A generous serving of the macadamia puree on the bottom right. Put a few teaspoons of the pickled rose apple followed by a few dots of the macadamia puree. Next, garnish a few slices of the fresh rose apple slices followed by the puffed quinoa.

4. Heat up the sauce and drizzle as desired. **If you do not have a blowtorch at home

Wipe out the same frying pan that used to puff the quinoa. Put it over high heat for 4-5 minutes and sear the cabbage with a little bit of oil.

Chef Loh (right) coaching Jerome Lim

Charred Soy Glazed Red Cabbage

“Aspire to Inspire before we Expire”

Chilled Celery

Served with Tempeh Crisps

Cucumber Soup

Healthy blended chilled celery and cucumber soup lighten with yoghurt and sour cream.

Ingredients Method of Preparation

150g Japanese Cucumber (Sliced)

100g Celery (Sliced)

5g Honey

20-50g Orange Juice

2tbsp Lemon Juice

10g Mint Leves

200ml Greek Yoghurt

100ml Light Sour Cream

1tbsp Olive Oil

Salt and Pepper to taste

1. Add the cucumbers, celery, mint leaves, yogurt, sour cream, olive oil, orange juice, lemon juice, honey, salt and pepper to a large blender and blend until smooth.

2. Adjust seasonings to taste. Add more salt and pepper if needed.

3. Chill in a container in the refrigerator until cold.

Tempeh Crisps

Sliced tempeh, baked lightly seasoned with salt and curry powder in the air-fryer at 180°C till crisp.

4. To serve: Pour into chilled soup plate and garnish accordingly to preference.

An Institution Expert for the WorldSkills Singapore Culinary Competition. Supported Chief Coach to prepare students for culinary competitions like WorldSkills Singapore, WorldSkills ASEAN and WorldSkills International where students won numerous Gold and Silver Medals as well as Medallion for Excellence.

Garnish

Slices of cucumber, tomatoes, edible flowers, cress, accompanied with tempeh crisps.

Health Tip

Celery and cucumber are great source of important antioxidants that helps to reduce inflammation in the body. They are rich in vitamins and minerals with a low glycaemic index and this helps to lower blood sugar level in the body. Good source of dietary fibre and aids in digestion.

Yield: 4 Servings

Chilled Celery Cucumber Soup with Tempeh Crisps

Chef Flora Lam

- Chef Flora Lam

Snapper in Mulberry Tea Broth

Yield: 4 Servings

A lightly braised fish in aromatic mulberry tea. Health Tip

Method of Preparation Ingredients

Tomato and Bitter Gourd Relish

2tbsp Olive Oil

20g Tomatoes

2g Chopped Red Chillies

10g Diced Peppers

10g Diced Bitter Gourd

60g Cooked Wild Rice

1/4 no. Lemon Juice

1tbsp Finely Chopped Cilantro

5g Japanese Pickled Ginger

1/2tsp Chopped Chives

4 no. of 120g Snapper Fillet

Salt and pepper to taste

Fish Farce

2g Chopped Chives

10g Cooked Wild Rice

160g Fish Meat

1tsp Salt to adjust

50g Sour Cream

Soaked the wild rice overnight. Boil rice till cooked. Mix with the rest of the ingredients and served with the fish.

1. Bring lemongrass and water to a boil in a saucepan. Reduce the heat and allow to simmer. Add in the mulberry tea leaves and infuse for another 15 minutes.

2. Strain the broth.

3. Flavour with lime juice, ginger and peppercorn and further simmer for 10 minutes.

4. Season the broth lightly with honey and fish sauce to taste.

5. Carefully slide the fish fillet coated with farce into the broth.

Blend well till smooth paste

Vegetables Ingredients

10g Shinmeji Mushrooms

10g White Fungus

1g Wolf Berries

40g Squash

4 bunches of Broccolini

Poaching Broth Ingredients

2L Water

2tbsp Mulberry Tea leaves

1 stalk Lemongrass (Crushed)

1 no. Lime Juice with Zests

2-inch piece fresh ginger, (peeled and chopped)

3-5tbsp Honey

10g White peppercorn

2tbsp Fish Sauce (Optional as salt content is much lower Pepper to taste

6. Cover and poach until the fish is cooked through and firm to the touch, about 5 to 7minutes depending on the thickness of the fish.

7. Remove the fish with a slotted spoon and served in its own broth with the vegetables onto a serving dish.

Snapper in Mulberry Tea Broth

Mulberry leaves may lower blood sugar, cholesterol, and inflammation levels which helps to fight heart disease and diabetes.

Instead of using fish stock or broth, why not move beyond the ordinary and try this light cooking method to give your ingredients a refined, subtle and delicious flavour?

Chicken Pot Pie

Ingredients Method of Preparation

450g Chicken Thigh/Drum (Chopped)

1 Large Celery Stalk (Chopped)

1 Red Onion (Sliced)

1 Leek (Sliced)

1 Carrot (Sliced)

1 Parsnip (Sliced)

200g Mushrooms (Button/ Shitake/ Oyster) (Sliced)

30g Corn Flour Olive Oil

5tbs White Wine

400g Chicken Stock 200g Crème Fraiche

1. Heat cast-iron pan on medium heat.

2. Season chicken with salt, pepper, cayenne, smoked paprika, fresh thyme, tarragon, chili flakes and 5g of corn flour.

3. Sear the chicken in the pan with some olive oil. Add a couple knobs of butter into the pan. Once chicken has browned, add in the sliced onions, chopped celery, sliced leeks, sliced carrots & sliced parsnips. Add in more chopped tarragon right before deglazing the pan.

4. In another pan, sauté some mushrooms and put to a side.

5. Deglaze the pan with white wine and stir. Reduce the liquid to thicken it up.

6. Add in chicken stock just to cover the ingredients in the pan. Bring to a boil and let simmer. When reduced, add Crème Fraiche, and bring to a boil. Add the sautéed mushrooms and stir before transferring to a new pan.

7. Transfer the stew into a cold cast-iron pan.

8. Brush egg wash on the sides of the pan and lay the filo pastry on the pan. Pinch the pastry making sure the pastry.

9. Egg wash the pastry top, and salt it. stays on the pan. Trim off the excess pastry with a paring knife.

10. Bake in the preheated oven (175°C ) for 15-18min.

“When things are going wrong and you feel like giving up, always remember why you even started it”.

- Chan Enoch

Chan Enoch

Health Tip

Chicken contains the amino acid tryptophan, which has been linked to higher levels of serotonin (the “feel good” hormone) in our brains.

Chef Flora (left) coaching Chan Enoch

Chicken Pot Pie

Specialist in Pastry and Baking and have achieved the RP Outstanding Facilitation Award (2021) and the ExCITE Award (2019). Spearheaded the research into plant-based protein substitutes. Pastry Coach for students participating in WorldSkills Singapore, WorldSkills ASEAN and WorldSkills International.

Power Puff Rice Bar

Puffed rice and seed bars made with whole food and naturally sweetened ingredients for a perfect snack.

Ingredients Method of Preparation

Rice Puff

200g Raw Rice (Use any type of rice, such as basmati rice, sushi rice, brown rice, or long-grain rice)

420ml Water

1g Sea Salt Sunflower, Vegetable, or Canoia oil for frying

Rice Puff

1. Soak the rice in water for 10 minutes before rinsing. To remove excess starch, keep rinsing till water runs clear.

2. Brings 420ml water to a boil at high heat, add rinsed rice and salt.

3. Lower the heat, simmer for about 18 minutes till rice grains are soft. (Note: Wild rice will take about 25-30 minutes to cook while shortgrain rice will take a shorter time).

Rice Puff Bar

1. Place puffed rice, diced apricots, diced dates, shredded coconuts, orange peel and flaxseed into a large mixing bowl.

2. Combine light corn syrup, coconut oil in saucepan. Over medium heat, boil the mixture till 108°C, beware not to burn it.

Rice Puff Bar

300g Light Corn Syrup

130g Coconut Butter Oil

300g Puff Rice

40g Flaxseed

50g Dried Apricot (Cut dice)

40g Shredded Coconut Flakes

20g Orange Peel (Cut dice)

50g Red Dates (Cut dice)

80g Dried Cranberries (Optional to add/ change pistachio nut, almond flakes)

4. Prepare a baking tray with baking sheet, spread cooked rice evenly over the baking sheet with a spatula or back of the spoon.

5. Preheat the oven to 120°C, put the baking tray of cooked rice into the oven for 2 hours to remove the moisture from the rice.

6. Fill a pot with vegetable or canola oil, to about 2 inches depth. Fry the rice at about 190°C, for 5-10 seconds. Fried rice will puff up and float onto the surface of the oil.

7. Remove puffed rice using a fine mesh strainer, place the puffed rice onto the paper towel. Set aside later for mixing.

3. Remove from the heat and pour it over the puffed rice mixture. Stir well to combine till dry ingredients are moistened.

4. Prepare a 20cm square pan with baking paper, with overhanging baking paper. (easier to remove the bars later)

5. Scrape the puffed rice mixture into the pan, spread it evenly and press it down firmly with a spatula. Cover the pan with foil and chill in the refrigerator for 1 -2 hours or in the freezer for about 30-45 minutes, until set.

6. Once set, slice into bars or squares of your desire length to be kept in an airtight container in the refrigerator. Good to consume within the week.

10 pcs

“Success is born from action, learning from mistakes and never giving up”

- Chef Jaslyn Leong

Chef Jaslyn Leong

Mini Swirl Pot Bread

Health Tip

Rice is a rich source of fibre which can lower cholesterol and reduce your risk of heart disease and stroke.

Soft bread rolls with flaxseed and cinnamon.

Ingredients Method of Preparation

Paste 50g Flaxseed Seed 120g Unsalted Butter

1g Cinnamon Powder 50g Whole Almond

Paste

1. Scale the ingredients.

2. Blend the baked almond and flaxseed with a food processor to a fine mixture.

5. Bulk fermentation for approximately 45 minutes. Rise of the gluten depends on the room temperature.

6. Flatten the raw dough with a rolling pin to about 1cm thick (rectangular shape). Let it bench rest for another 15 minutes.

Dough

180g Bread Flour 13g Sugar 3g Salt 7g Milk Powder 2g Yeast 110ml Water (+-) 75g Egg 10g Unsalted Butter

3. Beat the butter until soft, add in the almond and flaxseed mixture with cinnamon powder to a paste.

4. Set aside the paste for spreading onto the raw dough.

Dough

1. Scale the ingredients.

2. Put all the ingredients and half the amount of water into the mixer, then slowly add the other half of the water till fully incorporated.

3. Knead the dough using low speed for approximately 8 minutes, then increase the speed to medium or high.

4. Once ingredients and butter has completely incorporated into the gluten, it should pass the “windowpane test”.

7. Spread the paste onto the raw dough evenly, roll it up from the short side, pinch seam to seal. Slice the rolled-up dough into smaller part to fit into the terracotta baking pots.

8. Coat the inside of your seasoned terracotta baking pots thoroughly with vegetable oil. Place one ball of the dough, swirl-side up in each baking pots. Cover these baking pots with a kitchen towel and let it rise in a warm area for approximately 1 hour. The dough should rise to the brim of the baking pots.

9. Apply egg wash onto the surface, bake at 180°C till light golden brown.

Power Puff Rice Bar

Health Tip

Flaxseed bread can help to lower cholesterol, reduce the risk of heart attacks, and promote general good health.

Mini Swirl Pot Bread

Chef Jaslyn (Right) coaching Jerome Lim

Sweet Potato Opera Cake

A layered couverture dark chocolate and spongy cake filled with orange mashed sweet potato.

Yield: 4 Servings

Health Tip Ingredients Method of Preparation

Coffee Cream

170g Cream Cheese

115g Greek Yoghurt

0.5nos Vanilla Beans

20g Icing Sugar

0.5tsp Espresso Powder

60g Dark Chocolate

15g Cocoa Powder

Sweet

Coffee Cream

1. Melt the dark chocolate over a double boiler and set aside.

2. Using a stand mixer fitted with whisk attachment, add cream cheese, yoghurt and vanilla. Turn mixer to medium speed and whisk till smooth.

3. Turn off mixer and add icing sugar, cocoa powder and espresso powder. Beat till smooth.

4. Turn mixer to low speed and slowly add melted chocolate till completely smooth. Cover and refrigerate till needed.

Coffee Soak

1. Combine all the ingredients in a saucepan and bring to a boil, then set a side to cool completely.

Sweet Potato Mousse

1. Prick sweet potato with a fork several times and place on middle oven rack, baking at 200 degrees for 1 hour.

2. After 1 hour, turn the oven off completely and leave in oven for another 30 minutes.

3. Remove sweet potatoes and allow to cool completely.

4. Peel and place sweet potatoes in food processor.

5. Process potatoes until nearly smooth.

6. Melt gelatine with a touch of water in a warm saucepan.

7. Add 15g of double cream, brown sugar and melted gelatine. Continue to process until smooth. Transfer to a large bowl and set aside.

Coffee Soak

0.5tsp Espresso Powder

30g Water

1tsp Caster Sugar

8. Whip remaining double cream until soft peaks form.

9. Gently fold whipping cream into sweet potato mixture.

Joconde

1. Sift icing sugar and cake flour and combine with almond flour.

2. Beat whole eggs and combine well with the flour mixture.

3. Whip egg whites, gradually adding sugar till stiff peaks.

4. Gently fold in egg whites to the flour mixture.

5. Lastly fold in the melted butter, pour into 3 flat baking tray lined with parchment paper and bake at 200°C for 6-8 minutes.

Sweet potatoes are called “super food” because of the vast amount of nutrients they have which could help prevent cancer.

Sweet Potato Opera Cake

Hello Hydration

A revitalizing drink with a hint of citrus and coriander liquorish finish.

Health Tip Ingredients

1 Medium size Chilled Cucumber (approx. 300g)

1/4 Fresh Lemon

1 stalk Fresh Coriander

1 tbsp Brown Sugar or Honey

Cucumber is a refreshing ingredient that complements Singapore’s hot and humid weather.

Combined with the bright acidity of lemon juice and the therapeutic flavour of coriander, this drink is thirst-quenching and revitalizing at the same time.

Method of Preparation

1. Mix brown sugar or Honey with juice from fresh lemon in glass.

2. Extract juice from cucumber and coriander, then add into the sugar and lime juice mixture.

3. Stir well and served chilled.

“Life is short, practice healthy habits and not restrictions.”

- Yenny Zein

Yenny Zein

Hello Hydration

F&B Professional appointed as Coach for WorldSkills Competition in Restaurant Service. Trained five batches of students competitors since 2016 for WorldSkills Singapore, WorldSkills ASEAN and WorldSkills International and achieved numerous Gold, Silver and Bronze medals.

Rejuvena-tea-ing

A rich and aromatic spiced flavoured mocktail.

5cm Cinnamon Stick

2cm Old Ginger (Bruised)

2 Cardamom (Split Open)

2 Cloves

3 Black Peppercorn (Crushed)

1tbsp Gula Melaka (Shaved)

200ml Hot Black Tea

100ml Hot Water

Health Tip Ingredients Method

of Preparation

Cinnamon lowers blood sugar levels and has a powerful antidiabetic effect, by slowing the breakdown of carbohydrates in the digestive tract and improving insulin sensitivity. It also has a potent antioxidant activity, helps fight inflammation and has been shown to lower cholesterol in the blood.

1. Put together cinnamon stick, ginger, cardamom, cloves and peppercorn and steep in 100ml hot water for 5 minutes and strain.

2. Place Gula Melaka into serving cup, add in hot black tea and spice water. Serve Hot.

I was inspired by my grandmother who is now in her 80s but still has the energy of a 40 year old. She includes many herbs and spices in her diet which truly enhances her health.

“The little bits that you do will overwhelm the world when you put it together”

- Vanesia Erico Tan

Rejuvena-tea-ing

Vanesia Erico Tan

Alumna of Diploma in Restaurant & Culinary Operations and Gold Medallist at WorldSkills Singapore (2018). Achieved Medallion for Excellence at WorldSkills ASEAN (2018) and WorldSkills International (2019).

Coffee Bliss

Bitter coffee with tinge of lemony tart balanced with Orange juice sweetness with a soft lingering cinnamon finish.

Health Tip Ingredients

30ml Espresso 30ml Orange Juice 10g Brown Sugar 45ml Water 200ml Fresh Milk

5cm Cinnamon Stick

Caffeine has many positive effects on the brain. It can increase alertness and wellbeing, improve mood and limit depression. Caffeine has also been associated with prevention of cognitive decline, reduced risk of developing stroke, Parkinson’s and Alzheimer’s disease.

Method of Preparation

1. Warm milk and cinnamon stick, set aside to cool. Pour into cream siphon.

2. Place espresso, orange juice, brown sugar, water and ice into boston shaker. Transfer into rock glass filled with about 5 to 6 cubes of ice, top with the cinnamon infused milk from the cream siphon.

“Success is not an accident, it is a choice to pursue it”

- Damien Sim Yi Guang

Damien Sim Yi Guang

Coffee Bliss

Currently a Year 3 student in Diploma in Restaurant & Culinary Operations and a Silver Medallist at WorldSkills Singapore 2021

Sustainability

The food services sector has a crucial part to play in the sustainability of the environment, society and the economy. Employing responsible farming methods, efficient water usage, energy conservation and food waste reduction are some practices that will go a long way towards this end.

It is imperative to review the entire food supply chain from the ‘farm to the fork’ by working with suppliers that respect farmers,

animals and food resources. F&B operators need to adopt better sourcing methods and forecasting techniques to reduce food wastage. It is also equally important to change the mindset of customers and encourage them to embrace food sustainability.

As a first step, sustainability involves the reduction of food and non-food related waste. The food services sector needs to adopt best practices such as ‘nose-to-tail’ cooking where every part of the animal is utilised, leaving nothing to waste. Another

strategy is to use often-discarded parts of fresh produce such as trimmings as well as imperfect produce that may not look perfect but are nevertheless nutritious and delicious. Adapting recipes to plantbased ones is also less taxing on the environment, as these require fewer natural resources.

In the next few pages, Republic Polytechnic School of Hospitality staff, students and alumni showcase some of their creative recipes adopting sustainable food practices that can be replicated for your family and friends. Let’s celebrate with sustainable food!

“If you drink a cup of coffee that makes you smile with your first sip, that is a good cup of coffee”

- Mike Quah

Dedicated educator and coffee aficionado and conferred the Excellent Service Award.

Conducts highly rated coffee training workshops for the public.

Latte with Plant-Based Milk

A sustainable coffee with the use of any plant-based milk alternative such as Oat Milk for your favourite cup of Latte or Cappuccino.

Health Tip Ingredients

Double Shot Espresso 150ml Soy/ Almond/ Oat Milk

Method of Preparation

Choose a plant-based milk (such as Soy Milk, Oat Milk etc.) as an alternative to Cow’s Milk. It helps to cut down on your calories intake!

1. Prepare a double shot espresso. (espresso profile based on your liking)

2. Fill up a glass with soy milk.

3. Slowly add espresso into the glass.

4. Ready to serve.

Latte with Plant-Based Milk

Enoch ChanMr

Mike Quah

Trains interns undertaking the entrepreneurship programme at 9th ave. training restaurant. Mentor for Singapore Junior Chef Club to identify talented young chefs to be groomed for participation in National and International culinary competitions. Advocate for plantbased cuisine and conducts talk and workshops for the public.

Oven Baked Spinach and Beet Wellington

Served with Seasonal Vegetables, laced with Vegan Demi Glaze

Beetroot covered with a layer of spinach baked in a casing of pastry and popular with vegetarians.

Ingredients

Beet

Wellington Filling

200g Beetroot, (Cleaned and Steamed) 100g Potato (Cleaned and Steamed) 60g Carrot Purple

2tbsp Nutritional Yeast

1tbsp Sea Salt 30g Chopped Pine-nuts (Roasted) 20g Soy Powder 1pc Puff Pastry

Blanced Spinach

800g Fresh Baby Spinach 30g Bread Crumb

Mushroom Crumb

40ml Extra Virgin Olive Oil 100g Onion (Chopped)

1tbsp Garlic (Chopped) 1g Fresh Thyme Pinches Sea Salt and Pepper 50g Bread Crumb

150g Mixed Mushroom (Portobello, Button, King, Oyster) (Chopped)

Vegan Demi Glaze (Sauce)

500g Carrot (Peeled and Cut to Cube)

2 Bay Leaves 4pcs Celery (Cut to Cube)

1Kg Onion with Skin (Cut to Cube)

10g Fresh Thyme 500g Fresh Beetroot (Slice thinly)

10pcs Black Peppercorn (Crushed) 100g Whole Garlic with skin (Crusted)

1 Lemongrass Stem 100g Tomato Paste 200-300g Left over rice as Thickening Agent 20ml Olive Oil Kombu (Japanese Dried Seaweed)

1 Green Apple (Steamed) 1.6L Vegetable Stock

Grilled King Osyter Mushroom

1 King Oyster (Cut into Halves)

1tbsp Olive Oil

Pinch Cajun Spices

1tbsp Melted Butter

Boiled Baby Carrot and Asparagus

4pcs Baby Carrot (Peeled)

4pcs US Asparagus (Peeled)

Pinch Sea Salt, Sugar

“The power of cooking is to bring science and art together and bring life to the food”

- Chef Derrick Lau

Chef Derrick Lau

Beet Wellington Filling, Mushroom Crumb and Mushroom Crumb

1. Steam Beetroots, potatoes and carrot. Puree all after steaming in a processor.

2. Seasoned with nutritional yeast and sea-salt. Mix well with pinenuts and soy powder.

3. Let it cool. Wrap and roll with cling film. Store in freezer overnight.

4. Sauté the onion until fragrant. Add in garlic, follow by chopped mushroom. Season to taste and add in thyme and bread crumb. Let it cool.

5. Boil pot of hot water and standby pot of ice water on the side. Add in 1 tbsp spoon of sea-salt.

6. Quick blanch the spinach for 10 seconds, remove and refresh in ice water to stop the cooking process. Let it rest for 10 minutes.

7. Chopped it once it is cold. Mix in bread crumb.

8. Next day, arrange the spinach and mushroom on top of the beetroot filling, coat soy powder before wrapping with puff pastry. Stored in freezer again to harden it.

9. Bake the Wellington in preheated oven at 180-190°C until golden brown.

Vegetable Stock

1.Bring 2.2 lt of water to gentle boil, add in carrot trimming, celery trimming or onion skins. Strained it after 40 minutes. Keep the stock. Demi Glaze

1.Mix all vegetables in deep baking tray, mix well with olive oil and tomato paste.

2. Roasted in pre-heated oven at 180-185°C for 40-45 minutes or until golden brown.

3. Add in vegetables stock to the tray, rest, then transfer the roasted ingredients into a pot.

4. Bring all ingredients in the stock to simmering point, add in remaining ingredients, bay leave, thyme, peppercorn, lemon grass, rice, apple and seaweed.

5. Reduce the liquid until it thickens with the flavors released (45 minutes – 1 hour). Strained again, keep aside.

Note: You can substitute the rice with 2 tbsp tapioca flour mixed with 100 ml water to thicken the sauce.

1.Grilled king oyster mushroom.

2. Brush the mushroom with oil and seasoned with Cajun spice.

3. Grill it until it softens with aroma released.

4. Boiled baby carrot and asparagus.

5. Boil pot of water with salt and sugar. Cooked baby carrot in boiling water for 8-10 minutes and asparagus for 2 minutes, refresh it in ice water if not used immediately.

6. Arrange the vegetables as desired.

Beets are high in fiber and promote the growth of good bacteria in the gut. This helps to fight disease and boost our immune system.

Grilled King Oyster Mushroom and Boiled Baby Carrot and Asparagus

Oven Baked Spinach and Beet Wellington served with Seasonal Vegetables, laced with Vegan Demi Glaze

Health Tip Method of Preparation

Yield: 2 Portions

Coconut Cheese Stick

Served with Kale Salad and Banana Skin Bacon, laced with Black Garlic Dressing and Basil Oil

Health Tip Ingredients Method of Preparation

Coconut Cheese Stick

200ml Coconut Milk (Unsweetened)

5g Agar Agar Powder

8g Coconut Butter (Organic)

15g Tapioca Flour

3tbsp Soy Powder

40g Nutrional Yeast

10g Sun Dried Tomatoes (Shredded)

Pinch Sea Salt and Sugar

Fresh Basil Oil

30g Fresh Basil Leaves

2tbsp Sea Salt

50ml Extra Virgin Olive Oil

1tsp Crushed Black Peppercorn

1L Hot Boiling Water

1L Ice Cold Water in Container

Coconut Cheese Stick

1. With the exception of the nutritional yeast, salt and sugar, mix in the remaining ingredients in pot.

2. Mix well over low heat until it becomes thick and smooth.

Kale Salad

1. Mixed the salad just before serving and arrange onto plate.

2. Drizzle the olive oil around the mixed salad.

Kale Salad

30g Mixed Cress Salad

10g Baby Kale (Cleaned)

15ml Extra Virgin Olive Oil

3. Add in nutritional yeast and seasoning.

Banana Skin Bacon

1 Fresh banana skin

(Removed soft membrane, Cleaned)

20ml Maple Syrup

1 1/2 tbsp Soy Sauce

Pinch Paprika Powder

1tbsp Olive Oil to pan-sear

Black Garlic Dressing

3 Cloves Fermented Black Garlic (Minced)

2tbsp Raspberry Vinegar/ Lime Juice

30ml Grapeseed Oil

1tsp Crushed Black Peppercorn

Pinch Sea Salt

2nos Dehydrated Cherry Tomatoes

4. Pour into the rectangular mould to shape it and keep in the chiller overnight.

Fresh Basil Oil

1. Put 1 tbsp of sea-salt in hot boiling water to help to retain the colour.

2. Standby a bowl of ice water to prevent over cooking the basil leaves as well as to retain its colour.

Black Garlic Dressing

1. Mix all ingredients together and let it infuse overnight before use.

Banana Skin Bacon

1. Mix mable syrup, paprika powder with soy sauce and marinade the banana skins for 10 minutes.

2. Grease the heated non-stick pan with olive oil and pan sear the skins until golden brown and crispy on both sides.

3. Remove and keep on tray to let it cool completely.

3. Quick blanch the leaves for 10 seconds and refresh it into ice water. Strain after 10 minutes and squeeze dry.

4. Roughly chopped the leaves.

5. Put olive oil, sea-salt, crushed peppercorn and chopped basil into blender to puree it. Keep in chiller overnight.

6. Strain the basil oil with coffee filter and use it to enhance the presentation and taste.

Cheese is a great source of calcium, fat, and protein. It also contains high amounts of Vitamin A and B-12, along with Zinc, Phosphorus, and Riboflavin. Cheese made from the milk of 100 percent grass-fed animals has the highest nutrients and also contains Omega-3 fatty acids and Vitamin K-2.

Coconut Cheese Stick served with Kale Salad and Banana Skin Bacon, laced with Black Garlic Dressing and Basil Oil

Coconut Cheese Stick served with Kale Salad and Banana Skin Bacon, Laced with Black Garlic Dressing and Basil Oil.

Trained at Culinary Institute of America and an advocate for food waste management and plantbased meat alternatives. Conducts research on best practices to reduce food waste in restaurant operations.

Andalusian Gazpacho Yield: 4 Servings

with Goat Cheese Croutons & Basil-Coriander Oil

Andalusian gazpacho is a different take on the iconic great summer soup. This dish is a great way of using up certain unattractive ingredients in the kitchen which otherwise would have gone to waste. Adding goat cheese croutons give the dish a lovely textural difference and a moreish savory flavour contrast. This soup is served cold and is best consumed on a hot and sunny day.

Ingredients Method of Preparation

Gazpacho

500g Roma Tomato*

100g Gree Bell Pepper*

100g Red Bell Pepper” 50g Cucumber

1 Clove Garlic

2tbsp Extra Virgin Olive Oil

1 Sherry Vinegar

50g Stale Bread

200ml Water Salt and Black Pepper to taste

* Trimmings

Goat Cheese Croutons

50g Chevre (Goat) Cheese Log 50g Plain Flour

2 Eggs (Whisked) 50g Olive oil 50g Fine Bread Crumbs 25g Pecans (Ground)**

Gazpacho

1. Preheat oven to 180°C. On a roasting tray, place tomatoes, red and green bell peppers and coat with olive oil. Season with salt and roast in the oven for 20 minutes.

2. Place roasted vegetables, cucumber, garlic, sherry vinegar, half of the stale bread and water into a blender and blend till smooth. Use the remaining half of the stale bread to adjust the consistency. Season with salt and black pepper to taste.

3. Chill in a refrigerator until ready to serve.

Goat Cheese Croutons

1. Portion chevre cheese into bite sized pieces and freeze till solid.

2. In a pestle and mortar, crush pecans, walnuts and hazelnuts till a nice fine texture and mix together with the breadcrumbs.

Basil-Coriander Oil

1. In a blender, place basil, coriander, garlic, jalapeno and olive oil and blend until a nice smooth texture.

Health Tip

Tomatoes in the diet can help protect against cancer, maintain healthy blood pressure, and reduce blood glucose in people with diabetes.

Basil-Coriander

3. In three separate containers, place flour, eggs and breadcrumb mix. Bread the croutons by first dipping into flour, then eggs and coat with bread crumbs.

4. Deep fry the croutons until golden brown on the exterior.

“Eat right, eat well, live well”!

- Chef Aaron Chua

Chef Aaron Chua

Andalusian Gazpacho with Goat Cheese Croutons & Basil-Coriander Oil

Provençal Braised Beef Cheeks

with Summer Vegetables

Beef cheeks have long been considered a cheap, unattractive cut of meat and often times overlooked and ignored when compared to other more prestigious cuts of beef. However, this cut has recently gained a following due to its deep flavour and tenderness. Using any unattractive vegetables that otherwise would be thrown away is a great way to extract more flavor into the dish.

Yield: 4 Servings

Tip Ingredients Method of Preparation

1.5Kg Beef Cheek

1tbsp Vegetable Oil

50g Plain Flour

2 Cloves Garlic

100g Tomatoes (Chopped)**

350ml Dry Red Wine

950ml Brown Beef Stock

2 Sprigs Fresh Thyme

1 Bay Leaf

1tbsp Red-wine Vinegar

1tbsp Balsamic Vinegar

1tbsp Worchestershire

1 White Onion (Chopped)

1 1/2tbsp Unsalted Butter

4 Carrots (Cut to Medium Dice)**

10 White Mushrooms (Quartered)**

3 Russet Potatoes (Cut to Medium Dice)**

** Deformed/ Imperfect

1. Preheat oven to 140°C.

2. Portion beef cheeks to smaller 250g sized portions. Season generously with salt and black pepper. Toss the beef cheeks in a thin layer of flour.

3. Place a large dutch oven pot or cast iron pot on medium heat, place vegetable oil and butter and sear the beef cheeks until a nice brown develops. The base of the dutch oven should not be burnt. Remove the beef and set aside.

4. In the same dutch oven, add chopped onions and sauté for 5minutes until softened, add garlic, balsamic vinegar, red wine vinegar and worchestershire sauce to deglaze the bottom of the pot.

5. Add the seared beef back into the pot and add the tomatoes, red wine and beef stock until all the beef is just covered. Add in the carrots, mushrooms, potatoes, thyme and bay leaf and bring it up to a low boil. Cover with a lid and place the whole dutch oven into the preheated oven to braise.

6. Braise for 4 hours, checking it occasionally to ensure that the braising liquid does not dry up. Add a small amount of beef stock if necessary.

Provençal Braised Beef Cheeks with Summer Vegetables

Beef is a rich source of proteins which is essential for muscle health.

Health

9th ave. Training Restaurant Internship Programme

In April 2019, Republic Polytechnic School of Hospitality rolled out an initiative to provide our student interns a taste of entrepreneurship by letting them have first-hand experience of running a casual restaurant. Since then, close to eighty students have gone through the programme.

The internship-on-campus programme is carried out in 9th ave. training restaurant where the students plan menu items and execute marketing and merchandising strategies while operating the restaurant with guidance from their lecturers.

They also attend boot-camp entrepreneurship programmes run by Republic Polytechnic’s Office of Entrepreneurship Development.

While developing their F&B technical skills, students also hone their leadership, communication, teamwork and problem-solving skills by taking on different roles and functions in the restaurant.

The next few pages showcase some of the creative food and beverage recipes that the students have created during their internship at 9th ave.

A dedicated Lecturer and a Workshop Manager for WorldSkills Singapore and WorldSkills ASEAN who is committed to engaging alumni to contribute back to the school through joint events and activities.

Pomegranate Forest

An all-day rejuvenating mocktail that is concocted with fresh fruits and herbs that is a boost to your health.

Health Tip Ingredients

2 Green Apples

1/2tsp Cinnamon

1/8tsp Salt (Kosher or Pink-Optional)

1/2tsp Brown Sugar

20ml Pomegranate

2 Spigs of Rosemary Muddled Steeped Blue Pea Flowers

Garnish

Green Apple Rosette Rosemary Cinnamon

While green apples are Low in sugar and contain a good source of Vitamins A, C, Calcium and Iron; Pomegranate supports good heart health and aids in skin health. Rosemary and cinnamon improve blood circulation and may curb allergies respectively. They have both anti-inflammatory and antioxidant properties that boost one’s immune system.

Method of Preparation

1. Blend 2 green apples and a pinch of sea salt and put it aside.

2. Steep about 5 petals of blue pea flower to extract and attain the desired bluish purple color. Leave it aside to simmer to room temperature.

3. Blend pomegranate and sieve to achieve a clear juice and put it aside.

4. Take 2 sprigs of rosemary, brown sugar, cinnamon powder and muddle all ingredients.

Build-in a Tall glass

1. Pour in the muddled ingredient followed by ice cubes to the brim of the glass.

2. Gradually pour in the pomegranate, apple Juice and blue pea flower extract.

3. Garnish with a green apple peel rosette rosemary stalk and cinnamon.

Pomegranate Forest

Enoch ChanMr

“With every difficulty, there will be ease. Have patience, strive for happiness, beneficial knowledge, and be kind.”

- Ilah Zulaiha B M.S

Ilah Zulaiha B M.S (right) with Nisha

Deconstructed Nasi Lemak

This dish is a creative reinvention by 9th ave. interns who drew inspiration from the classic Nasi Lemak.

Health Tip Ingredients

480g Salmon 120g Otah Paste (See Recipe) 100g Arancini (See Recipe) 40g Pickle Cucumber 100g Sambal Mayo 160g Eggplant 160g Long Bean 8 Eggs 10g Desiccated Coconut

Arancini (Recipe)

100g Onion 200g Risotto Rice (Arborio) 2pcs Pandan Leaves 50g Parmesan Cheese 40g Flour 40g Breadcrumb 3 Eggs

Otah Paste (Recipe)

120g Fish Forcemeat 16g Turmeric 4g Lemongrass Stalk 12g Chilli (Dried) 4g Chilli (Fresh) 12g Shallot 32g Galangal 12g Ginger 4g Garlic

Salmon is rich in long-chain Omega-3 fatty acids, which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for heart disease.

Method of Preparation

1. Portion the Salmon into 120g each. (4 portions)

2. Sandwich the otah paste in between the salmon.

3. Bake the salmon in the oven just before serving, at 160°C for 6 minutes.

4. Prepare Arancini, eggs and pickle cucumber, along with sambal vegetables and condiments.

5. Prepare coconut foam.

6. When plating, dust the dish with desiccated coconut just before serving.

Coconut Foam

250g Coconut Milk 25g Sugar 3g Lecithin Powder

Yield: 4 Servings

Deconstructed Nasi Lemak

Chef Soon Yoeng Shon (right) with Danish Yusra

Mascarpone Mousse

with Breton Shortbread and Coffee Foam

An original creation by 9th ave. interns inspirited by a combination of Swiss Roll and Tiramisu.

Ingredients

Method of Preparation

Mascarpone Mousse

4g Egg Yolks 90g Granulated Sugar 250g Mascarpone Cheese 400g Whipped Cream 7g Gelatin Powder 35g Water

Breton Shortbread

60g Egg Yolks 140g Sugar 150g Butter 4g Salt 200g Flour 20g Baking Powder

Coffee Foam

25ml Americano

6g Sosa Proespuma Calent

Joconde Swiss Roll

340g Ground Almond 340g Icing Sugar 460g Eggs 105g Cake Flour 240g Egg White 70g Sugar As Needed Filling (St. Dalfour Strawberry jam/ any similar product)

Mascarpone Cream

1. In a big bowl, smooth the mascarpone cheese.

2. Whip in the whipping cream and set it aside.

3. Bloom the gelatin by mixing the gelatin powder with water.

4. In a bowl, mix in egg yolk and sugar. Whisk together before placing it on the double boiler.

Breton Shortbread

Yield: 1 Serving

White Chocolate Spray (Optional)

300g Valrhona Ivoire White 200g Cocoa Butter

5. Constantly whisk the mixture till it reaches 60°C.

6. Pour in the egg-sugar mixture into the mascarpone cheese.

7. Fold in the whipping cream into the mixture.

8. Double boil the bloomed gelatin.

9. Pour in a quarter of the mixture into the liquified bloomed gelatin, and pour back the mixture into a big bowl.

Coffee Foam

1. Place Sosa Proespuma Calent powder in a measuring jug.

2. Pour in the Americano and use a hand blender to blend the mixture.

3. Stop blending once foam starts forming.

1. In a stand mixer, add in butter to be soften by using paddle.

2. Gradually add in the sugar once the butter is smooth.

3. Add egg yolk once the buttersugar mixture is smooth.

4. Use a spatula to scrape the side of the stand mixer.

5. Once combined, sieve in the dry ingredients (flour, sugar and baking powder).

6. Place it back onto the stand mixer and stop once it reaches a dough texture.

White Chocolate Spray

1. In a small pot, melt the cocoa butter with low heat.

2. Prepare white chocolate in a small microwavable bowl.

3. Pour in the hot cocoa butter in the white chocolate, and stir constantly.

4. Place the bowl in the microwave if the chocolate is not melted.

5. Fill up the spray gun, spray on the frozen mascarpone mousse.

Chef Don Chen (right) with Victor King

Health Tip

This dessert contains vitamins such as A, B2, B5, B6, D, E, K, and other sources of minerals such as Zinc, Magnesium, and Copper. Studies have shown eating your favorite desserts elevates your mood and reduce your stress levels. Your brain releases Endorphins such as Serotonin which stabilizes mood, and promotes feelings of well-being, calmness and happiness.

Mascarpone Mousse with Breton Shortbread and Coffee Foam

Enoch ChanMr

“We don’t just create good food, we create beautiful memories” - 9th ave.

Interns

(From left to right): Victor, Shukri, Nisha, Luqman, Nicholas

Acknowledgements

This

Our Support Team

We

(Top row left to right): Mr Russel Charles, Mr Reza Budi Sumali, Mr Isaac Ong, Mr Nicholas Malik, Mr Kelvin Koh, Ms Nurul Endang Aqilah Binte Ayob (Bottom row left to right): Ms June Teh, Ms Anvie Lin, Ms Christina Tang

coffee table book would not have been made possible without the enormous support of the following staff from the School of Hospitality.

would also like to acknowledge the invaluable contributions of the other lecturers from the Diploma in Restaurant and Culinary Operations. They are: Aaron Poh Aloysius Wee Christina Tang

Amelia Heng Anvie Lin Damien Cheok

Kelvin Koh Reza Sumali Yeo May Lee Isaac Ong June Teh Nicholas Malik

Russel Charles