'Paradise Road' Raffles Hotel Cookbook Recipes and Photos

by Celeste Heiter, Jul 28, 2007 | Destinations: Singapore

Stir Fried Asparagus with Scallops in Black Pepper

Image © 2007 Celeste Heiter

This collection of recipes were inspired by and adapted from the beautiful and elegant Raffles Hotel Cookbook, with one dish from each of the hotel's six restaurants featured in the book. Quantities have been converted from metric to avoirdupois, recipes have been simplified for the home kitchen, and some ingredients have been substituted or omitted due to cost and availability. The menu includes Stir-Fried Asparagus with Scallops in Black Pepper (from the Empress Room), Mulligatawny Soup (from the Tiffin Room), Roti Prata (from the Empire Cafe), Poele de Champignons, Jus Beurre Aux Noisettes (Wild Mushroom Fricassee with Hazelnut Jus, from the Raffles Grill), Szechuan Rack of Lamb with Braised Kailan and Port Ginger Demi (from Doc Chengs), and Apricot Crumble (from Ah Teng's Bakery).

Basic Chicken Stock

2 pounds chicken bones (or backs and wings)

1/4 cup oil

3 quarts water

2 carrots, coarsely chopped

1 onion, coarsely chopped

2 stalks celery, coarsely chopped

3 cloves garlic, crushed

3 tablespoons tomato paste

Salt and pepper to taste

Heat the oil in a large kettle and brown chicken bones in oil. Add water, bring to a boil, reduce heat and simmer on very low heat for about 2 hours, skimming occasionally. Add chopped vegetables, stir in tomato paste, and continue simmering for 1 hour. Remove from heat and allow to cool. Strain the stock through a fine sieve. Refrigerate and skim fat before using.

Supreme Broth

2 pounds pork neck bones

1 pound chicken bones (or backs and wings)

3 quarts water

Salt and pepper to taste

Combine all ingredients in a large soup kettle. Bring to a boil, reduce heat to lowest temperature and simmer for about 4 hours, until broth is reduced by half. Remove from heat, allow to cool, and strain through a fine sieve. Refrigerate and skim off the fat before using.

Stir-Fried Asparagus with Scallops in Black Pepper

12 large scallops, cleaned and trimmed

12 asparagus spears, cut into 1" pieces

4 cloves garlic, finely minced

1/2 teaspoon black pepper, coarsely ground

1 teaspoon oyster sauce

1/2 cup supreme broth (see recipe above)

1/2 teaspoon sugar

1/2 teaspoon sesame oil

2 tablespoons Xiaoshing (Chinese rice wine)

1 tablespoon cornstarch dissolved in 1/4 cup water

Vegetable oil for stir-frying

In a small cup or bowl, combine supreme broth, oyster sauce, sugar and sesame oil and stir thoroughly. Fill a large saucepan with 1 quart water. Bring to a boil and blanch scallops for 1 minute. Drain and set aside. Refill saucepan with water and bring to a boil. Stir-fry asparagus in a wok with a tablespoon of vegetable oil for about 1 minute. Transfer asparagus to boiling water and blance for about 2 minutes. Drain and set aside. Add another tablespoon of oil to the wok and stir-fry scallops until lightly browned. Remove from wok and set aside. Add minced garlic and black pepper to the wok and stir-fry until lightly browned. Return scallops and asparagus to the wok. Add supreme broth mixture, rice wine, and cornstarch dissolved in water and simmer for about 2 minutes, until sauce is thickened and asparagus is tender. Do not overcook. Transfer scallops and asparagus to individual serving dishes and drizzle with sauce. Serves 4.

Mulligatawny Soup

1/2 cup red onion, coarsely chopped

1 shallot, coarsely chopped

1 thumb-sized knob of ginger root, thinly sliced

2 stalks lemongrass, crushed and coarsely chopped

1 green chili

1 teaspoon cumin

1 tablespoon yogurt

2 pounds chicken bones (or backs and wings)

2 tablespoons vegetable oil

8 cloves

8 cardamom pods

1 cinnamon stick

1 tablespoon curry powder

1 teaspoon corriander

3 quarts water

1 lemon, juice only

1 can coconut milk (optional)

Salt and pepper to taste

2 chicken breasts

2 cups cooked rice

In a blender or food processor, combine onion, shallot, ginger, lemongrass, chili, cumin, and yogurt, plus 1/2 cup of water, and pulse until ingredients are coarsely blended. Heat oil in a large kettle, add chicken bones, cloves, cardamom, and cinnamon and stir frequently until chicken is browned. Add mixture from blender and stir to blend. Season with corriander and curry powder. Add lemon juice and 3 quarts of water and simmer on very low heat for about 3 hours, stirring occasionally. Remove the soup from the heat and allow to cool. Strain through a fine sieve into a large saucepan. Bring to a boil, add chicken breasts, reduce heat and simmer for 20 minutes, stirring occasionally. Remove chicken breasts and cut into small chunks. Serve soup with chicken over cooked rice. Coconut milk may be added to soup for a creamier texture. Serves 4.

Roti Prata

2 cups flour
2 teaspoons salt
4 tablespoons melted butter
1/2 cup evaporated milk

1 egg, lightly beaten
Vegetable oil

Combine flour and salt into a large bowl, add melted butter and stir until mixture forms a coarse meal. Add egg and evaporated milk and stir until mixture forms a ball of dough. Turn dough onto a floured surface and knead for about 10 minutes. Divide dough into 8 pieces and roll each piece into a ball. Coat each ball with oil, place on a baking sheet and cover with a damp clot. Allow dough to rest for 4 hours.

Oil a rolling pin and the surface of a large wooden board. Flatten each ball of dough, and roll into a paper thin circle about 6 to 8 inches in diameter. Heat a skillet over medium heat and grease it with 2 teaspoons of vegetable oil. Fry the roti until the bottom is golden brown and the dough is puffy. Serves 4.

Poele de Champignons, Jus Beurre Aux Noisettes

(Wild Mushroom Fricassee with Hazelnut Jus)

Hazelnut Jus

1/4 cup hazelnuts

2 ounces butter

2 tablespoons hazelnut oil (walnut or olive oil may be substituted)

Salt and pepper to taste

Melt butter in a small skillet, add hazelnuts and fry until lightly browned. Add hazelnut oil, salt and pepper, and set aside.

Almond Puree

1/2 cup heavy cream

1/2 cup milk

1/3 cup almonds (peeled)

1/8 teaspoon nutmeg

Salt and pepper to taste

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer on very low heat, stirring frequently, until cream is thickened and reduced by about half. Puree in a blender on high speed until the mixture is very fine and smooth. Add a little extra milk if the mixture is too thick.

Wild Mushroom Fricassee

1 pound assorted wild mushrooms (porcini, shiitake, chanterelles, morels, girolle, etc.)

4 tablespoons olive oil

12 whole cloves garlic, peeled

2 tablespoons butter

1/4 cup basic chicken stock

1 package or 1 bunch spinach leaves, washed and trimmed

1 cup Italian parsley

Heat olive oil in a large skillet and saute mushrooms and garlic until just tender. Add butter and chicken stock and stir to blend. Remove from heat, add spinach and parsley and toss gently to coat. Do not overcook greens. Combine cooking liquid from the mushrooms with the hazelnut jus. Spoon some of the almond cream in the center of each serving plate. Top with sauteed mushrooms. Drizzle hazelnut jus around the plates and garnish with toasted hazelnuts. Serves 4.

Szechuan Rack of Lamb with Braised Kailan and Port Ginger Demi

Port Wine Ginger Demi

(prepare in advance)

1/4 cup red wine

1/2 cup port

3 star anise pods

1 thumb-sized knob ginger root, thinly sliced

1/2 teaspoon dried tarragon

2 cups basic chicken stock (see recipe above)

Combine red wine, port, anise and ginger in a small saucepan. Bring to a boil, reduce heat and simmer until reduced by half, about 20 to 30 minutes. Allow to cool and strain with a fine sieve. In a separate saucepan, bring chicken stock to a boil, reduce heat and simmer until reduced by half. Stir the reduced wine mixture into the chicken stock and continue to simmer for about 20 minutes, stirring occasionally until sauce is rich and thick. Set aside until serving time.

Coconut Cream

(prepare in advance)

3/4 cup coconut milk

1/2 cup white wine

1 thumb-sized knob ginger root, coarsely chopped

5 cloves garlic, peeled and crushed

1 small shallot, coarsely chopped

Combine all ingredients in a small saucepan. Bring to a boil, reduce heat and simmer, stirring frequently, until thickened, about 20 minutes. Remove ginger, garlic and shallots and discard. Set coconut cream aside until serving time.

Curry Oil

(prepare in advance)

3 tablespoons vegetable oil

1 tablespoon curry powder

Combine oil and curry powder in a small skillet and warm over low heat for about 5 minutes. Allow to cool and strain through a fine sieve. Set aside until serving time.

Sweet Potato Mash

(prepare in advance)

1 pound sweet potatoes, coarsely chopped

1 thumb-sized knob ginger root, coarsely chopped

5 cloves garlic, peeled and crushed

2 tablespoons butter

3 tablespoons honey

Salt and pepper to taste

Fill a large kettle with water, add sweet potatoes, ginger and garlic and bring to a boil. Reduce heat and simmer until sweet potatoes are tender, about 15 to 20 minutes. Drain potatoes and discard ginger and garlic. Add butter and honey, season with salt and pepper, and mash with a ricer until smooth and lump-free. Sweet Potato Mash may be kept in a covered dish in a warm oven until serving time.

Szechuan Rack of Lamb

Marinade:
1 rack of lamb, about 1 1/4 pounds (8 ribs)

1 thumb-sized knob ginger root, finely shredded

5 cloves garlic, finely minced

1/2 cup soy sauce

Roasting Glaze:

1/4 cup hoisin sauce

1 tablespoon Szechuan peppercorns

1/2 teaspoon sambal (or chili garlic paste)

Preheat oven to 350. Brown the rack of lamb in a heavy skillet, about 2 minutes per side. Place lamb in a roasting pan, brush with roasting glaze and roast in the oven for 15 to 20 minutes, until lamb is medium rare. Remove from the oven, and allow lamb to rest for about 5 minutes. Carve lamb into individual chops. Serve with Port Wine Ginger Demi, Coconut Cream, Curry Oil, Sweet Potato Mash, Braised Kailan, and Baby Carrots. Serves 4.

Baby Carrots

(prepare while lamb is resting)

1/2 pound baby carrots, tops trimmed

4 cups water

1 tablespoon olive oil

Bring water to boil in a saucepan. Add baby carrots, reduce heat and simmer for 3 minutes. Remove from heat, drain and rinse with cool water. Heat oil in a skillet and stir-fry carrots until tender, about 3 minutes. Serve immediately.

Braised Kailan

(prepare while lamb is resting)

1 bunch kailan (baby kale), coarse stems and veins removed

1 tablespoon sesame oil

2 teaspoons oyster sauce

1 cup vegetable stock

Combine oil, oyster sauce and vegetable stock in a wok and bring to a boil. Remove from heat, add kailan and toss gently until greens are slightly wilted. Do not overcook. Serve immediately.

Apricot Crumble

Custard:

3 egg yolks

1/4 cup sugar

1 1/2 tablespoon flour

1 cup milk

1 teaspoon vanilla

Combine egg yolks and sugar in a small bowl and whisk until smooth. Combine milk and vanilla in a small saucepan and bring to a boil. Pour about 1/3 cup of milk into the egg and sugar mixture and whisk until smooth. Add egg mixture to milk and simmer for about 2 minutes, stirring constantly. Remove from heat and pour into a 12" baking dish, or into individual ramekins.

Fresh Fruit:

3 apricots (other fruits, such as mango, banana, kiwi, etc. may also be used)

1 tablespoon sugar

Cut the fruit into thin slices. Arrange over custard and sprinkle with sugar.

Crumble Topping:

1 cup flour

1/2 cup confectioner's sugar

1/8 teaspoon cinnamon

1/4 teaspoon ground ginger

1 stick butter, cut into small pieces

Preheat Oven to 400 degrees. Combine flour, sugar, cinnamon and ginger in a mixing bowl. Using your fingers, add butter a little at a time, working it into the flour until the mixture forms a coarse meal. Sprinkle crumble topping over fresh fruit. Bake about 20 minutes, until lightly browned. Remove from the oven and allow to cool for about 15 minutes before serving. Top with vanilla ice cream if desired. Serves 4.