Home with Snowcology

by Singapore Home Cooks

Home with Snowcology is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

Follow along with the 📝 recipes below👇🏾👇🏾

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Home with Snowcology

Rating: 5.0/5
( 1 voted )
Serves: 4 Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat


  • 500ml canola oil
  • 5 sticks of lemongrass, use only the lower white portion, crushed.
  • 10 bay leaves
  • 10 kaffir lime leaves
  • 10 sprigs thyme
  • 20 cloves garlic, crushed
  • 50g ginger, sliced
  • 2 tsp ground white pepper
  • 2 tsp ground coriander seeds
  • 2 tsp fennel seeds


  • 100g salt
  • 100g brown sugar
  • 1 litre water


  • 100g celery root
  • 200g fennel
  • 100g butter
  • 50ml chicken stock
  • 4 shallots
  • Salt and pepper to taste


  • Half cup sago pearls
  • 3 cups water
  • 1 tbsp squid ink


  1. Add all ingredients, and steep at low heat for 2 hours. The bubbling should be gentle.
  2. Leave to cool, strain and reserve oil. Oil can be kept in the fridge or freezer for up to 3 months.


  1. Dissolve salt and sugar in water, chill the brine.
  2. To speed up the chilling, use 700ml water and 300g ice.

  1. 4pcs x 100g trout fillet, deboned, skin off.
    Brine trout in salt sugar solution for 45 mins. Leave this in the fridge while brining. Gently rinse off excessive salt in running water. Pat dry trout fillets. Place trout in a shallow tray and fully marinate in confit oil overnight in fridge.
  2. Before cooking bring trout and oil to room temperature. Remove trout from oil and place on baking tray.
  3. Preheat oven to 60 degrees, dan assisted mode. Bake for 20 - 25 minutes, brushing trout with the confit every 5 - 10 mins. The trout should not have changed colour, and resulting flesh should be tender and flake easily.


  1. Mince shallots
  2. Chop celery root and fennel
  3. Sautéed shallots until fragrant.
  4. Steam celery roots, fennel, butter and shallots together for about 15 minutes until tender.
  5. Blend in a blender and add chicken stock slowly to desired purée consistency.
  6. Season with salt and pepper to taste.


  1. Bring water to a boil. Add sago pearls and cook until the middle white spots in the pearls are minimal, while whisking regularly to prevent the pearls from sticking to the bottom of the pot. Strain and cool the pearls in running water. Allow the pearls to cool and water to drain off.
  2. Pour back into a pot and add squid ink. Mix well. Spread sago pearls thinly over a silicon mat. Dehydrate in an oven or dehydrator at 65 degrees for 18 - 24 hours. Resulting sago should feel dry to the touch.
  3. Heat oil to about 180 degrees. Add a small piece into the oil to test if it puffs up. It should take less than 10 seconds if the oil is hot enough. Fry in batches and do not attempt to fry a big piece at anytime as it can expand up to 4 or 5 times its original size!
  4. Season with a blend of salt, smoked paprika, chilli powder or any flavoured spices.
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Recipe video

Bon Appétit

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