Cooking with CulinaryOn
CulilnaryOn is the largest culinary entertainment studio in Asia & Europe. We were thrilled to be invited to their CulinaryOn studio at One Raffles Place to experience learning how to cook and have fun together as a couple. 😉
CULINARYON – Cooking if Fun!
#04-63 Tower 2, One Raffles Place
Upon arrival at the CulinaryOn studio, we were welcomed with some canapés and drinks to warm our tummies before we embark on our learning journey.
We were also provided with our own aprons for the cooking lesson afterwards.
Let the Cooking Fun begin with CulinaryOn!
After a brief tour session of the CulinaryOn cooking studio, we settled down by the counter area to prepare our ingredients for our 3 dishes later. And the steps include skinning the potatoes, dicing the monkfish etc etc.
Chef Daniel gave us a briefing on the dishes that we are to prepare and also showed us a photo of a Monkfish. 😂
Recipe 1: Tuna Tartare (Serves 4)
Tuna – 320g
Shallot – 30g
Capers in Salt – 40g
Sun Dried Tomatoes – 40g
Olive Oil – 40g
Whole Grain Mustard – 30g
Capers with Stems – 30g
Cress Salad (microgreens) – to taste
Balsamic Crème – 10g
Rucola (Rocket Salad) – 30g
Per Portion – 120 / 10g
Step 1: Cut the Tuna Fillet into Middle Cubes
Step 2: Mince the Garlic, Sun Dried Tomatoes & Capers
Step 3: Mix the Mustard and Olive Oil
Step 4: Add Capers, Tomatoes and Shallots, stir to combine. Add the Diced Tuna, Salt & Pepper to taste, stir & set aside for 2 minutes to marinate.
Step 5: Lay Tartare using a Metal Ring. Slightly press, remove the ring. Decorate with Cress Salad, Rucola & Cream of Balsamic.
Recipe 2: Monkfish Black Ravioli with Asparagus Sauce (Serves 4)
For Pasta Dough:
Wheat Flour – 100g
Semola Flour – 110g
Egg – 2 pcs
Squid Ink – 1 teaspoon
Olive Oil – 1 Teaspoon
Monkfish Fillet – 360g
Potatoes – 100g
Butter – 1 teaspoon
Milk – 2 tablespoons
Olive Oil – 2 tablespoons
Olives – 1 tablespoon
Capers – 0.5 tablespoon
Thyme – 1 sprig
Mint – 1 leaf
Garlic – 1 clove
Anchovies – 1 pc
Salt – 1 pinch
Pepper – 1 pinch
White Wine – 30 ml
Parsley – 1 strig
For Asparagus Sauce:
Green Asparagus – 4 pcs
Onions – 1/4 pc
Leeks – 1/4 pc
Potatoes – 1 pc
Vegetable Stock – 260 ml
Olive Oil – 1 tablespoon
Butter – 1 tablespoon
Salt – 1 pinch
Pepper – 1 pinch
Step 1: Slice the leeks
Step 2: Cut Asparagus into 5 parts
Step 3: Peel Potatoes & cut it into wedges. Heat the Olive Oil in a saucepan. Add the leeks & potatoes to the pan and cook for 3 minutes.
Step 4: Strain the potatoes & asparagus, reserve the cooking liquid. Transfer the vegetables into the food processor, puree & add butter. Add a little bit of stock to get the creamy consistency.
Step 1: Cut the monkfish fillet into small pieces
Step 2: Heat the Olive Oil in a pan & add the capers
Step 3: Mince the Garlic & Anchovies, add them to the pan along with the fish and sauté for 3 minutes
Step 1: Combine 2 types of flour & sift them on the countertop. Make a well in the centre & pour the eggs & squid ink into it.
Step 2: Using the fork, start mixing the flour from the sides of the well with the eggs.
Step 3: When the flour & eggs are combined, start kneading the dough
Step 4: Divide the Dough into 4 parts. Roll Each piece 1mm thick using the pasta rolling machine.
Step 5: Arrange the Filling on the dough. The amount of the filling for 1 ravioli is approximately the walnut size. Brush the dough around the filling with water. Cover with the second sheet of the dough to seal the edges.
Step 6: Cut out the ravioli using a glass or a special cutter.
Step 7: Bring a pot of water to boil and cook ravioli for 2 minutes
Step 7: Serve with the Asparagus Sauce
Recipe 3: Chocolate Lava Cake (Serves 4)
Dark Chocolate – 160 g
Butter – 160 g
Sugar – 80 g
Eggs – 4 pcs
Wheat Flour – 40 g
Butter – 20 g
Topping – To Taste
Ice-Cream – To Taste
Powdered Sugar – To Taste
Step 1: Combine Chocolate & Butter in a bain marie. Turn on medium heat & heat the mixture, stirring constantly until it is melted & fully combined. The bottom of the bowl with chocolate shouldn’t touch the water.
Step 2: Whisk the Eggs & Sugar in a separate bowl. Then add flour and whisk to combine so there are no lumps.
Step 3: Combine the Warm Chocolate & Egg Mixtures together.
Step 4: Brush the Baking Molds with Soft Butter throughly.
Step 5: Distribute the mixture between the molds evenly. Bake for 10-12 minutes in a preheated oven, 180 degrees. Drizzle some topping on a plate, put the tortino on top, dust it with powdered sugar and serve with some ice-cream on the side.
Recipe 4: Italian Gelato (Serves 4)
Heavy Cream – 200 ml
Eggs – 2 pcs
Sugar – 50 g
Fruit Puree – 50 g
Strawberry – 50 g
Mint – 1 sprig
Step 1: Carefully separate Egg Yolk & Egg Whites. Whisk the yolks with sugar and set aside. In a clean bowl whisk the egg whites with a pinch of salt until the soft peaks form. To determine if the egg whites reached the desired stage, turn the whisk upside down – if the tip formed by the egg whites is stiff, it’s the stiff peaks. If the tip folds on the side, it’s soft peaks.
Step 2: In a separate bowl whisk the cream until the soft peaks form. You’ll get better results if the cream is cold.
Step 3: Gradually combine the yolk mixture with the whipped cream. Then combine it with the egg whites. Do it very gently in order not to knock out the air.
Step 4: If you’re using Frozen Fruit Puree, melt it and let cool. Add the puree into the egg mixture & stir. Transfer the mixture into a container & refrigerate (you can portion it to smaller servicing so it takes lesser time to set). Serve with Fresh Mint Leaves & Strawberry.
Liquid Nitrogen was added into the mixture to speed up the cooling process – hence to refrigerating was required and we get to enjoy our vanilla ice-cream almost instantaneously! 😋
We had great fun learning how to cook as total beginners and thanks again to Jonathan, Chef Daniel & assistants from CulinaryOn for having us! 😘