Samsung Cook-Off

During the weekend of 23rd August 2015, while some us are enjoying our leisure time, be it at home, shopping etc., a group of home cooks are wrecking their brain to produce the most creative and healthy baked dishes for their first ever Samsung cook-off competition.

Photo taken from Singapore Home Cook Fanpage 

Jointly sponsored by Samsung and Alce Nero, organized by Singapore Homecook Fanpage and held at TOTT Dunearn, this cook-off promote healthy home made dishes, and showcase how Samsung appliances and organic Alce Nero products can play an integral part in the healthy home cook setting.


Photo taken from Singapore Home Cook Fanpage

Each contestant are provided with one brand-new Samsung Smart Oven, completed with Hot Blast and Slim Fry function. Most (if not, all) of the contestant are using this model oven for the first time, but none had any problem handling it, a proof that the oven is use friendly and produce superior result.


Photo taken from Singapore Home Cook Fanpage

Adding to the excitement, top prizes were Samsung smart oven and TOTT vouchers, and basically no one would walk away empty handed from the competition! We were honored to have Samsung Senior Product Manager, Wan Wai San, Director, Executive Chef, Senior Master Mixologist Chef Ethan Leslie Leong, and Alce Nero Marketing Manager, Priscilla Tan as the judges of this competition.


Photo taken from Singapore Home Cook Fanpage

Enough of the introduction, now lets feed your eyes with the top 3 winning dishes:

3rd Prize:
Seafood Paella by Anna Tan

Photo taken Samsung Singapore 

Sticky Date Pudding with Rum Butterscotch Sauce by Anna Tan
Photo taken Samsung Singapore 

2nd Prize
Baked Chilli Crab Balls by Rontree
Photo taken Samsung Singapore 

Key Lime Yogurt Cake with Lemon Cream Cheese by Rontree
Photo taken Samsung Singapore 

1st Prize
Baked Pork Chop with Prosciutto and Caramelised Onion by Darwin

Photo taken from Singapore Home Cook Fanpage 

Fig and Cheese Puff Pastry by Darwin

Photo taken from Singapore Home Cook Fanpage 

Special thanks to Darwin for allowing us to feature his recipe here:

Baked Pork Chop with Prosciutto and Caramelised Onion

Ingredients

A

• 50g butter
• 2 onion, sliced

B

• 4 pork loin (150g-200g each)
• 3 tbsp salt
• 1.5 litre water

C

• 6 slices white bread
• 1 shallot, minced
• 3/4 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp pepper

D

• 2 tbsp parmesan cheese
• 2 tbsp chopped parsley
• 1/2 tsp fresh thyme

E

• 3 egg white
• 3 tbsp mustard

F

• 3/4 cup plain flour 

G

• 4-8 slices prosciutto

Cooking Directions

1. In a pan, heat up butter, over medium heat stir fry onion until golden brown, around 1.5 hour. Set aside
2. In a container, brine the meat in salt and water for 30-60 minutes.
3. Cut the bread into small pieces (remove the side of the bread) and bake at 140ºC for 30 minutes.          
4. Pulse the bread in food processor until coarsely ground.
5. Add in the rest of ingredients C and bake at 120ºC for another 10 minutes or until golden brown.
6. Add ingredients D into bread crumbs, transfer to a plate.
7. In a separate bowl, whisk together egg white and mustard, transfer to a plate
8. In yet another separate plate, pour in ingredients F 
9. Place 1/4 portion of the onion on top of each slice of pork loin, then wrap the loin with 1-2 slices of prosciutto.
10. Coat the loin with plain flour, then dip it into the egg white mixture, and coat with breadcrumbs.
11. Bake in preheated oven at 220ºC for 25 minutes

Credit: Adapted from American Test Kitchen recipe

Fig and Cheese Puff Pastry

Ingredients (serve 6)

• 1 roll of frozen puff pastry
• 3 figs
• 1 egg yolk
• 1 tbsp water
• 75g cream cheese
• 1/2 orange
• 4 tbsp sugar
• 1 tsp cinnamon
• 1 tbsp honey
• 2 sprigs thyme
• salt and pepper

Cooking Directions

1. Preheat the oven to 180 ºC. Cut 6 rings out of the puff pastry and place onto lined baking tray. Gently prick the pastry surface with fork.
2. Whisk the egg yolk with water and baste the pastry with it. Set aside.
3. Juice and zest the orange, pour it in a bowl and mix with sugar, cinnamon, and honey.
4. Cut each figs into 4 quarters and lay them in a baking dish. Pour the prepared mixture (in step 3) over the figs and add the sprigs of thyme (and add a pinch of salt and pepper as desired).
5. Baked the figs and pastry for about 10-12 minutes at 180 ºC.
6. Separate each pastry into half and put cheese and figs in the pastry, distribute the sauce and serve warm.

Credit: Adapted from Sabine's recipe @ Kitchen Stories.