Hello Friends, I would like you to meet Sam Poh!
Sam is my children’s friend but his frequent visits to our house made him our family friend! He knows our kitchen far better than any of us except for our domestic help 😉 So much so that whenever Sam comes over and Valerie (my elder daughter) is in her dessert mood, she would walk pass Sam and whisper, “Tang Yuan“.
Sam has a passion for cooking! He started cooking when he was about 16 years old. No one was at home that day and he had to cook his own lunch. It started with eggs and from then on, something cracked within and he knew being a chef is what he wanted to do.
Sam’s dad owns a food business and had discouraged Sam going into F&B line as he felt the industry was too time consuming and involved a lot of hardwork. He did not want that for his son but Sam’s desire to go into this trade could not be doused. After his National Service, Sam signed up at At-Sunrice Global Chef Academy and apprenticed under the mentorship of Chef Khoo Wee Bin, who has more than 25 years of professional culinary knowledge working with many international known chefs and well established hotels and restaurants both in Singapore and overseas.
Sam’s dad is Singaporean and his mom, Korean, but he has chosen neither cuisine from his ancestry to master. Sam is trained in Western Cuisine but he likes to experiment with themes such as Asian Western Fusion. Sam may be young being mid 20s but his attitude and passion for culinary profession has propelled him into the arena of MBS Hotel, an Integrated Resort fronting Marina Bay in Singapore (developed by Las Vegas Sands, it is billed as the world’s most expensive standalone casino property at S$8 billion, including cost of the prime land).
The kids (yes, they are in their 20s) were home. Sam took over the kitchen after my simple Mee Goreng experiment and tried his hand on ActiFry. I have been eating out so often, food seemed to have lost its magic on me at times. When Vanessa came out to show me photos of what Sam did in the kitchen, I couldn’t help but scurry back into the house. It was love at first bite! Below is his contribution to my blog. Thank you, Sam!
Caramelised Onions and Mushroom Cream Sauce: (Click on first picture for slide view and step by step instructions)
Preparation and Cooking the Chicken Roulade: (Click on first picture for slide view and step by step instructions)
Assembly and Plating: (Click on first picture for slide view and step by step instructions)
Sam’s Chicken Roulade Recipe (Serves 1-2)
1 large White Onions, sliced.
1. Sauté till onions caramelised.
2. Deglaze with a drizzle of wine around the pan and let it evaporate.
3. Season with Salt and Pepper to taste. Set aside for plating purpose.
Ingredients for Mushroom Cream Sauce:
1 medium-sized white Onion, diced.
8 caps Fresh Shitake Mushrooms, sliced.
1.2 litre Cream (thick – whipping or cooking cream).
White Wine (Sherry) for deglazing.
Salt, to taste.
Pepper, to taste.
Cheddar or Parmesan, optional (rich flavour).
1. Sauté onions till soft and caramelised.
2. Degalze with a little white wine.
3. Add cream and reduce heat. Stir occasionally and bring it to a slow simmering boil.
4. Once cream is reduced to the consistency you like, add enough cheese (optional) to enrich the flavour.
5. Season with salt and pepper. Cover the saucepan and set aside, keep it warm.
Ingredients for Chicken Roulade:
1 Chicken Whole Leg or Breast (boneless with skin).
1 thick slice Back Bacon.
A few sliced Emmental Cheese (we bought a block and sliced into thick ribbons).
2 tablespoons grated Tasty Cheddar Cheese.
Salt, to taste.
Pepper, to taste (coarse ground Black Peppercorns).
Italian Herbs, to taste.
Prepare a pot of boiling water on the stove.
1. Debone the thigh/leg of chicken if your butcher did not do it for you.
2. Season the chicken with salt, pepper and Italian herbs.
3. Put the chicken meat with the skin side down on a big piece of clingwrap.
4. Place the back bacon on top of chicken, place sliced emmental cheese on bacon and top off with grated tasty cheddar.
5. Roll up the chicken into a tube using the clingwrap to secure the shape, tightly.
6. Put clingwrapped chicken into the pot of boiling water and cook over high heat for about 20 minutes or until 80% doneness.
7. Remove the clingwrap from the chicken and place the chicken roulade into ActiFry for 10 minutes until it turn golden brown.
8. Cut the chicken into thick coins.
9. Spoon the prepared mushroom cream sauce over the roulade coins and serve immediately, if you have – with a sprig of Rosemary.
I said you can fall in love with food again because in our world of abundance, spoilt with choices for international and local cuisine alike, our tastebuds do get challenged. Simplicity is often best in the long run.
Happy cooking, eating and bonding 🙂