In the tropical lands, I look simple and inexpensive
But through a great chef’s unfathomed mind
His creativity, ideas, and flairs conceived
I become a star dish in connoisseurs’ mind
I become a star dish in connoisseurs’ mind
Squeeze me, cut me or pounce me
If you have two magic hands
With knowledge about me
Explore me to achieve your highest aims
Explore me to achieve your highest aims
Recipes by ChefSarawak@NZChefSi
This link's of 99 recipes for tropical fruits, vegetables, herbs, and spices will be added on by me hopefully on a daily basis with a good discipline. I would also develop or create some recipes for readers resided in western countries as well.
I was raised up in an equatorial zone with not much seasonal temperature variation happened except for the drier and rainier seasons experienced, it is a land where fruits and vegetables are harvested all year round.
I was born to have green fingers, I was the only one who was picked by my dad among his eight daughters to help him do the gardening, it was all because I was the strongest and the healthiest girl.
No matter how busy was my dad, he would do gardening with a timetable, I learned so much from him about discipline in life through gardening with him.
My mom would plant orchids and raise livestock with a "gander" who loved to take care of ducklings, and with Tom turkeys who would chase after us girls when we wore a colorful dress!
The knowledge about the most tropical fruits, herbs, spices and vegetables, and fun of harvesting the freshly harvested ingredients also cultivated my taste buds to recognize the freshest ingredients, and how to prepare, blend them and cook them discretely.
This link will also bring back my childhood memory in Borneo, as the Chinese Malaysian, we were not granted better educational opportunity in the country, one after another my sisters and I left Sarawak to study in the USA, Australia, NZ and Europe, and we end up adopted different countries as our homes.
Beverages
Papaya Punch
Unripened papaya with light green color can be used as a meat tenderizer, it is usually tasteless, it needs other ingredients to enhance its texture and flavor, for the more mature unripened orange color papaya, it looks and tastes almost similar like a carrot.
Date: Sept 3rd, 2017
Recipe: 01
Date: Sept 3rd, 2017
Recipe: 01
Ingredients (2 portions):
300g Ripe papaya
100g Star fruit
100ml Coconut juice
5 Pitless dates
100 ml water
½ tbsp honey
4 Handful of ice
4 Handful of ice
Method:
1. Boil the dates with water for 3 minutes, turn off heat, add
honey, let it cools down
1. Boil the dates with water for 3 minutes, turn off heat, add
honey, let it cools down
2. In a Blendtec, mix everything together, add ice, blend
Soursop is considered as one of the strongest natural antibiotics, its property is mainly hidden in its leaves. Its leaves is full of minerals and vitamins, the research said that it is also a natural chemo to cure cancer.
The following method was how I used sour-sop leaves to cure my flu and other health problems miraculously, I consider it as a miracle tea. If you experience a sudden sore throat, prepare this tea, drink it throughout the day for two days, by the third day, you should recover fully. If you drink it once a week, your periodic migraine may not come bother you anymore. If you discover breast lump fast enough, if you persist on drinking it for 7 days, on the first three days, combine 50 sour-sop leaves daily with aloe vera, and by the seventh day, the lump should be gone.
However, I was born stronger and healthier than anyone, if your sickness persists for a long time without much improvement due to you use Chinese medicine or herbs, I advise you visit an experienced western trained doctor as soon as possible.
Date: Sept 3rd, 2017
Roselle Tropical Punch
This is an alcoholic cheerful exotic punch, it will be great to serve your guests
under the summer sky.
Date: Sept 4th, 2017
Recipe: 10
Ingredients (24 portions):
750ml Chilled Champagne
4 liters Chilled sparkling water mixed with Roselle
Cordial (Prepare the Roselle cordial reduction concentrate
by using roselle petals, vanilla extract, sugar, and water)
150g Roselle reduction jelly, brunoise, chilled
150g Pandan reduction jelly, brunoise, chilled
150g Logan jelly, brunoise (Prepared by blending Logan, use the
sieved juice to make jelly), chilled
150g Cooked sago/tapioca seeds, chilled
2 liters Coconut juice ice, shave
Method:
1. Combine all the ingredients
2. Serve immediately
Soursop Tea
Soursop is considered as one of the strongest natural antibiotics, its property is mainly hidden in its leaves. Its leaves is full of minerals and vitamins, the research said that it is also a natural chemo to cure cancer.
I saw many people showed in Facebook the incorrect way of how they prepared the soursop tea, which would not be as effective.
The following method was how I used sour-sop leaves to cure my flu and other health problems miraculously, I consider it as a miracle tea. If you experience a sudden sore throat, prepare this tea, drink it throughout the day for two days, by the third day, you should recover fully. If you drink it once a week, your periodic migraine may not come bother you anymore. If you discover breast lump fast enough, if you persist on drinking it for 7 days, on the first three days, combine 50 sour-sop leaves daily with aloe vera, and by the seventh day, the lump should be gone.
However, I was born stronger and healthier than anyone, if your sickness persists for a long time without much improvement due to you use Chinese medicine or herbs, I advise you visit an experienced western trained doctor as soon as possible.
Date: Sept 3rd, 2017
Recipe: 04
Ingredients (A pot of tea):
20 Sour-sop leaves
1.5 liter Water
1/2 Unripe sour-sop fruit, with skin, chop into smaller pieces,
optional
3 tbsp Honey, optional
optional
3 tbsp Honey, optional
Method:
1. Blend the sour-sop leaves with water
2. In a pot, blended soursop leaves and water with chopped
soursop fruit
3. Have a quick boil, turn to simmer for 15 minutes, turn off fire,
add honey (optional) let the residue heat cook for another
15 minutes
4. Sieve and reheat before serving
Sparkling Lemonade
A most impressive picture for me when I visited Kiwi people's houses was almost all of them planted at least a lemon tree or other kind of citric fruit tree outside their house, this made me recalling how similarly Sarawakiens would plant at least a calamansi lime at home, but I saw rather a disturbance excessive rotten Kiwis' lemon or grapefruits dropping on the ground usually had turned into the compost instead. Most Kiwis people won't realize if they go to a supermarket to buy a lemon it may cost 50 cents, and in Malaysia, an Australian imported lemon may cost up to a dollar.
Due to imported lemon cost a lot, but the kopitiam that I frequently went in the morning for breakfast always put excessive lemon slices into the lemon tea that customers ordered, I asked the owner why he was so generous, he told me bluntly, "Oh, I bought only expired lemons!"
Parents usually would spend their money to buy expensive soda for their children instead of preparing homemade cordial drinks. They would only use lemon when they experience a sore throat to prepare honey lemon tea!
Why I included this sparkling lemonade in this 99 recipe? Story dated back due to recently a friend wanted to organize an impressive party and she wondered what kind of non-alcoholic drink should be served. So I suggested her this sparkling lemonade that infused with pure lemon aroma yet people can't tell how to get such extra lemon fragrance.
Date: Sept 4th, 2017
Recipe: 05
Due to imported lemon cost a lot, but the kopitiam that I frequently went in the morning for breakfast always put excessive lemon slices into the lemon tea that customers ordered, I asked the owner why he was so generous, he told me bluntly, "Oh, I bought only expired lemons!"
Parents usually would spend their money to buy expensive soda for their children instead of preparing homemade cordial drinks. They would only use lemon when they experience a sore throat to prepare honey lemon tea!
Why I included this sparkling lemonade in this 99 recipe? Story dated back due to recently a friend wanted to organize an impressive party and she wondered what kind of non-alcoholic drink should be served. So I suggested her this sparkling lemonade that infused with pure lemon aroma yet people can't tell how to get such extra lemon fragrance.
Date: Sept 4th, 2017
Recipe: 05
Ingredients (4 portions):
2 Lemon, juice
200ml Water
1 Tsp of Lemon zest
2 handful of lemongrass, blend with water
6 Tbsp Sugar
1 Big bottle of Sparkling water
1 slice Ginger, smashed (optional)
200ml Water
1 Tsp of Lemon zest
2 handful of lemongrass, blend with water
6 Tbsp Sugar
1 Big bottle of Sparkling water
1 slice Ginger, smashed (optional)
Ice cubes
Method:
1. Boil and simmer water with crushed lemongrass and lemon zest,
reduce to half
2. Sieve and reheat the liquid with sugar, thicken the lemongrass syrup
but don't caramelize it. Let it cools down.
3. According to your sweetness preference, mix lemongrass syrup,
lemon juice, sparkling water, and ice.
Date: Sept 18th, 2017
Recipe: 28
Ingredients (1 portion of 250ml Cocktail glass):
25ml Watermelon juice
25ml Red Dragonfruit juice and 5 Macedoine dragonfruit
25ml Tomato juice
25ml Roselle cordial
1 Stalk Lemongrass straw
50ml Lemon juice
1 tbsp Icing sugar
One shot Shochu, 25ml
Ingredients:
100g Sugar
300g Pandan leaves
1 tsp Lemon juice
1/s tsp Vanilla extract
300ml Water
Method:
1. Blend the pandan leaves with water and lemon juice.
Sieve twice.
2. Melt the sugar with some water over a pot, boil the
sugar until just turning a little color, add the pandan
juice immediately.
3. Add vanilla extract, boil the pandan cordial once.
4. Serve immediately by mixing with coconut juice and
coconut juice shaved ice or sparkling water and ice.
Ingredients:
100g Sugar
300g Pandan leaves
1 tsp Lemon juice
1/s tsp Vanilla extract
300ml Water
Method:
1. Blend the pandan leaves with water and lemon juice.
Sieve twice.
2. Melt the sugar with some water over a pot, boil the
sugar until just turning a little color, add the pandan
juice immediately.
3. Add vanilla extract, boil the pandan cordial once.
4. Serve immediately by mixing with coconut juice and
coconut juice shaved ice or sparkling water and ice.
Date: Sept 24th, 2017
Recipe: 43
Ingredients:
2 handful Mint sprigs
1 handful Red jujube, get rid of pits
1 Pandan leaf
1 liter water
2 tbsp Honey
Method:
1. Blend mint sprigs, pandan leaf, jujube with water.
2. Boil then simmer. Add honey.
3. Pour the tea into a stainless steel French press pot
filter coffee plunger.
4. Drink with canapes.
1. Boil and simmer water with crushed lemongrass and lemon zest,
reduce to half
2. Sieve and reheat the liquid with sugar, thicken the lemongrass syrup
but don't caramelize it. Let it cools down.
3. According to your sweetness preference, mix lemongrass syrup,
lemon juice, sparkling water, and ice.
"Headhunter"
This imaginary cocktail drink was derived from the real Borneo Island headhunters of how once they used to hunt human skulls, they would pour the rice wine into a freshly "harvested" human skull, then directly drank the dripping bloody rice wine from the base of such skull. Well, it's nothing disgusting, do you like to eat sashimi, the bloody uncooked fish with a "cup" of Japanese sake? Maybe the human blood with rice wine tasted even better for those headhunters.Date: Sept 18th, 2017
Recipe: 28
Ingredients (1 portion of 250ml Cocktail glass):
25ml Watermelon juice
25ml Red Dragonfruit juice and 5 Macedoine dragonfruit
25ml Tomato juice
25ml Roselle cordial
1 Stalk Lemongrass straw
50ml Lemon juice
1 tbsp Icing sugar
One shot Shochu, 25ml
30ml Oolong tea, chill or sparkling water
50ml Pandan cordial jelly
30g Mixture of pineapple, watermelon & Honeydew balls, use melon baller
Shaved coconut juice ice
A piece of papaya cut in shape of skull, pineapple or starfruit, garnishing
A pinch of fine salt
1 pinch of cayenne
1 pinch toasted ground black pepper
Method:
1. Using a lemongrass stem to make a straw by removing its
center stem. Soak in lemon juice mixed with icing sugar
2. Mix watermelon juice, Roselle cordial with dragonfruit juice
and its fruit cubes in a cocktail grass. Freeze.
3. On the freeze mixed fruit juice, pour the pandan jelly, it will
freeze instantly.
4. Wait until the bottom is half-melting, dust the lemongrass
straw with icing sugar, insert the lemongrass straw through
the jelly into the mixed juice.
5. Fill the top of jelly with mixed fruit balls
6. Pour in the mix of Oolong tea/sparkling water and Shochu
7. Fill some shaved coconut juice ice
8. Garnishing with a piece of papaya, pineapple or starfruit
dusted with salt, black pepper, and cayenne
Pandan Cordial
Obviously, Thai chefs explored pandan more than other chefs in other S.E. Asian countries, until recent years through the economic airlines and internet, pandan's popularity and different cookery method has been widely developed not just in desserts but in main and entree.
Pandan is a herb because it helps gout's problem, but it is also a spice due to it smells so good, it is an Asian version of vanilla.
Date: Sept 22nd, 2017
Recipe: 38
Ingredients:
100g Sugar
300g Pandan leaves
1 tsp Lemon juice
1/s tsp Vanilla extract
300ml Water
Method:
1. Blend the pandan leaves with water and lemon juice.
Sieve twice.
2. Melt the sugar with some water over a pot, boil the
sugar until just turning a little color, add the pandan
juice immediately.
3. Add vanilla extract, boil the pandan cordial once.
4. Serve immediately by mixing with coconut juice and
coconut juice shaved ice or sparkling water and ice.
Pandan Cordial
Obviously, Thai chefs explored pandan more than other chefs in other S.E. Asian countries, until recent years through the economic airlines and internet, pandan's popularity and different cookery method has been widely developed not just in desserts but in main and entree.
Pandan is a herb because it helps gout's problem, but it is also a spice due to it smells so good, it is an Asian version of vanilla.
Date: Sept 22nd, 2017
Recipe: 38
Ingredients:
100g Sugar
300g Pandan leaves
1 tsp Lemon juice
1/s tsp Vanilla extract
300ml Water
Method:
1. Blend the pandan leaves with water and lemon juice.
Sieve twice.
2. Melt the sugar with some water over a pot, boil the
sugar until just turning a little color, add the pandan
juice immediately.
3. Add vanilla extract, boil the pandan cordial once.
4. Serve immediately by mixing with coconut juice and
coconut juice shaved ice or sparkling water and ice.
Fragrance Mint Tea
Mint would come last in my thought during food preparation unless I was cooking Thai, Vietnamese food, preparing sauce for roast lamb or garnishing a dessert. When they have grown lushly in my little garden patch now and greeted me every day, it finally inspired me to prepare mint tea for my Beijing visitor this afternoon.Date: Sept 24th, 2017
Recipe: 43
Ingredients:
2 handful Mint sprigs
1 handful Red jujube, get rid of pits
1 Pandan leaf
1 liter water
2 tbsp Honey
Method:
1. Blend mint sprigs, pandan leaf, jujube with water.
2. Boil then simmer. Add honey.
3. Pour the tea into a stainless steel French press pot
filter coffee plunger.
4. Drink with canapes.
Entree
Burmese Style Papaya Salad
This papaya salad was developed from Burmese papaya salad taught to me by my great Burmese friend Cherie Thatun way before I attended chef school. It was the best papaya salad I ever tasted among all types of papaya salads found in S.E. Asia.
Date: Sept 3rd, 2017
Recipe: 02
Ingredients (4 Portions):
150g Green papaya, fine long julienne (for good color, use matured unripened red papaya)
50g Potato, chunk, boil
1 handful Cooked mung bean vermicelli
TT Fish sauce
10g Baby coriander
2 tbsp Olive oil
1 Shallot/onion, julienne, deep fried until crispy
200ml extra virgin black sesame oil, for deep frying shallot
3 tbsp shallot flavored extra virgin black sesame oil
TT Lemon juice
½ tbsp Tamarind
1 tsp Palm sugar/Jaggery, chop finely then mix with lemon juice and tamarind
TT Burmese dried balachaung, sprinkling
30g Fried cashew nuts or peanuts, crush coarsely, sprinkling
TT Pepper
Method:
1. Toss the julienned papaya with potato, smash the potato roughly,
add vermicelli, fried shallot, coriander, olive oil, sesame oil, palm
sugar, lemon juice, tamarind, fish sauce, pepper, mix well
and check seasoning.
add vermicelli, fried shallot, coriander, olive oil, sesame oil, palm
sugar, lemon juice, tamarind, fish sauce, pepper, mix well
and check seasoning.
2. Sprinkle with crushed cashew nuts and dried balachaung.
Roselle Jam
Roselle is full of vitamins, Malaysian also dubbed it as Ribena. Its fruit's petals are commonly used to prepare a cordial drink or jam and its' sour leaf could be prepared as a great appetizer, which is widely eaten in Burma.
Roselle is full of vitamins, Malaysian also dubbed it as Ribena. Its fruit's petals are commonly used to prepare a cordial drink or jam and its' sour leaf could be prepared as a great appetizer, which is widely eaten in Burma.
Date: Sept 4th, 2017
Recipe: 08
Ingredients:
I liter cup of Roselle petals
200ml Water
1 liter cup of sugar
1 tsp Vanilla extract
I liter cup of Roselle petals
200ml Water
1 liter cup of sugar
1 tsp Vanilla extract
Method:
1. Use the food processor to chop the roselle petals finely
2. Boil the roselle petals with water, vanilla extract and sugar, until the
water is evaporated
3. Turn the heat down to simmer until the sugar is caramelized.
4. Pack immediately into sterilized jar and seal.
1. Use the food processor to chop the roselle petals finely
2. Boil the roselle petals with water, vanilla extract and sugar, until the
water is evaporated
3. Turn the heat down to simmer until the sugar is caramelized.
4. Pack immediately into sterilized jar and seal.
Roselle Relish and Prawn Cocktail
You won't regret to prepare this exotic entree to pamper your guests' taste buds, provided you can find fresh Roselle leaves.
Date: Sept 4th, 2017
Recipe: 09
Ingredients (4 portions):
300g Roselle leaves, stem and refresh
5 Tbsp Extra Virgin Olive oil
1 Clove Garlic
2g Baby Ginger, smash
TT Anchovy and Pepper
1 Pinch Cayenne
4 Pitless Black olives
1 Tbsp Pinenuts
12 Large size Tiger prawn, Shelled and deveined, blanch and refresh with icy water, brush with mixture of seasoned saffron powder and olive oil
12 pieces Lavosh
300g Roselle leaves, stem and refresh
5 Tbsp Extra Virgin Olive oil
1 Clove Garlic
2g Baby Ginger, smash
TT Anchovy and Pepper
1 Pinch Cayenne
4 Pitless Black olives
1 Tbsp Pinenuts
12 Large size Tiger prawn, Shelled and deveined, blanch and refresh with icy water, brush with mixture of seasoned saffron powder and olive oil
12 pieces Lavosh
Method:
1. Sweat ginger and garlic with oil, then add in anchovy, cayenne, olive
and pine nut and Roselle leaves. Have a quick mix, chop in a food
processor until fine. Check the seasoning.
2. Serve the relish with prawns and lavosh.
.
Pineapple Snapper Ceviche Cake
Many people who grew up with pineapple won't be so keen to eat a dish prepared by pineapple, but if it is a fusion dish, a combine of modernized tasty ceviche and pineapple with occasional surprised crunchy bites, and accompanied by the tangy kaffir lime sauce, you will love this new recipe full of texture and all 5 tastes!
Date: Sept 11th, 2017
Recipe: 14
Ingredients (4 portions):
Top Layer
200g Snapper fillet, Macedoine
1 Tbsp Kaffir lime juice
2 Tsp Tahini
1 Tbsp Extra virgin coconut oil
2 Tbsp Coconut milk
1 Tbsp Pineapple jam
1/2 Red chili, chop finely
1 Tbsp Kaffir lime leaves, chop finely
Bottom Layer
200g Pineapple, Macedoine
50g Dried prawn, deep fried until crispy
20g Mint
2 Tbsp Fish sauce
1 tsp Extra virgin black sesame oil or extra virgin oil
1 tsp Worcestershire sauce
2 tbsp Carrot, fine brunoise
1 tbsp Gherkin pickle, fine brunoise
1/4 Tsp Cayenne
TT Salt and Pepper
2 tbsp Pine nuts, toast
1 Tbsp Tamarind paste
1/2 Vanilla bean pod, scratch
20g Baby cilantro, garnish
20g Coconut fresh, fine long curled julienne, garnish
Kaffir lime Sauce
1 Tbsp Roux
20 Kaffir lime leaves, chop roughly
100ml Reduce fish stock
1 stalk Lemongrass, chop roughly
1 tsp Kaffir lime juice
Top Layer
200g Snapper fillet, Macedoine
1 Tbsp Kaffir lime juice
2 Tsp Tahini
1 Tbsp Extra virgin coconut oil
2 Tbsp Coconut milk
1 Tbsp Pineapple jam
1/2 Red chili, chop finely
1 Tbsp Kaffir lime leaves, chop finely
Bottom Layer
200g Pineapple, Macedoine
50g Dried prawn, deep fried until crispy
20g Mint
2 Tbsp Fish sauce
1 tsp Extra virgin black sesame oil or extra virgin oil
1 tsp Worcestershire sauce
2 tbsp Carrot, fine brunoise
1 tbsp Gherkin pickle, fine brunoise
1/4 Tsp Cayenne
TT Salt and Pepper
2 tbsp Pine nuts, toast
1 Tbsp Tamarind paste
1/2 Vanilla bean pod, scratch
20g Baby cilantro, garnish
20g Coconut fresh, fine long curled julienne, garnish
Kaffir lime Sauce
1 Tbsp Roux
20 Kaffir lime leaves, chop roughly
100ml Reduce fish stock
1 stalk Lemongrass, chop roughly
1 tsp Kaffir lime juice
Method:
1. Melt the coconut oil, use slow fire to simmer tahini until its aroma is
released, set aside let it cools down.
2. Combine bottom layer ingredients, check seasoning
3. Combine top layer ingredients, check seasoning
4. To prepare kaffir lime sauce, blend the kaffir lime and lemongrass
with fish stock, sieve.
Boil the kaffir lime fish stock, thicken with roux, add lime juice, check
seasoning
5. To ensemble - Draw a line with kaffir line sauce, prepare 4
ring molds, press bottom layer ingredients into each ring molds,
then the top layer ingredients on top.
6. Garnish with coconut fresh and baby cilantro.
Smoke Sealed Tuna Pineapple Tartare
My chef tutor dubbed me as the uncooked meat dish queen when I was a chef school student!
Well, today I am in a relaxed jesty mood - do you believe when aliens created mankind, et use the last created pet's cell from the Garden of Eden to clone Adam? Make a good guess of what was such the lastly created and also the most intelligent animal! Remember "God" the alien created all creatures and animals first before Adam. Thus, in some days, my canine chromosomes still prevailed on my taste buds!
This tartare is a typical example of how S.E. Asian's rich food is combined with all kind of flavors, sweet, sour, tangy, hot, salty and umami. It can be served as a canape, if it is served as an entree, draw a line with pineapple sauce made up of pineapple puree, cayenne, Vietnamese mint, fish stock and roux.
This tartare is a typical example of how S.E. Asian's rich food is combined with all kind of flavors, sweet, sour, tangy, hot, salty and umami. It can be served as a canape, if it is served as an entree, draw a line with pineapple sauce made up of pineapple puree, cayenne, Vietnamese mint, fish stock and roux.
Date: Sept 11th, 2017
Recipe: 15
Top Layer - Make 8 balls
200g Tuna fillet
4 Tbsp Pineapple puree (cooked paste-like puree)
4 Tbsp Lapek (Burmese fermented tea) sauce mixture (use extra virgin coconut oil)
10g Coriander, finely chop
10g Kaffir lime leaves, chiffonade, garnish
Bottom Layer - Mold small 4 round cake and 4 small square cake
50g Rosella leaves, steam and chop roughly
80g Daikon, brunoise
20g Palm Sugar
100g Dried prawn, deep fried until crispy
80g Mixture of bubbled rice and mixed roughly crushed nuts and dried fruits
100g Sushi rice
100ml Coconut cream, Ayam brand
TT Salt and pepper
Method:
1. Soak Sushi rice for 4 hours or until opaque, place in a springform
pan, mix with coconut cream, add salt. Steam for 20 minutes
2. Smoke the tuna for just 1 minute just to seal or when its surface
just turned color, chill in the freezer immediately for 10 minutes, then
Macedoine and combine in the rest of the ingredients.
3. Divided into 8 portions, on a glad wrap, place a portion into it, form into
a round ball, tie. repeat the rest. Place them a freezer for 5 minutes or
until set.
4. Combine bottom layer's ingredients, divide into 8 portions, press into
molds, make an indent in the center of the cake.
5. Place the tuna ball on the indent.
6. Garnish with kaffir lime leaves
Starfruit Salsa
Generally, most star fruits were dropped to the ground in most equatorial or tropical land's backyards just like kiwi people backyard's grapefruits as compost. Local people are also in aware that there were hardly any perfect star fruits hanged on a tree without being infested by worms. To harvest a perfect star fruit, usually when it began to flower, gardeners would spray its blossoms with pesticides, then when the baby fruits emerged, they would be wrapped them with newspaper and then covered them with a plastic bag.
When my friend couldn't harvest a perfect star fruit without a spray, instead she would dry the star fruit leaves under the sun, consumed that as a cooling tea!
It is a fruit with very mild flowery fragrance and taste, with grape-like texture, a little sour and never too sweet, the green one tasted a bit tangy, we only eat its fresh with skin on, but the center part of seeds and pulp would be cut off. It can be included in a rojak, the rojak prawn paste strong flavor could compliment the mild taste star fruit very well
It is a fruit with very mild flowery fragrance and taste, with grape-like texture, a little sour and never too sweet, the green one tasted a bit tangy, we only eat its fresh with skin on, but the center part of seeds and pulp would be cut off. It can be included in a rojak, the rojak prawn paste strong flavor could compliment the mild taste star fruit very well
Date: Sept 12th, 2017
Recipe: 16
Ingredients (4 portions):
2 Large size Star fruits, brunoise
20g Sweet turnip, brunoise
20g Red guava, brunoise
20g Tomato, deseeded, brunoise
1 tbsp Spanish onion, brunoise
30g Dried prawns, deep fry until crunchy, roughly crush
1 slice galangal, mash
2 slices, Ginger, mash
2 Cloves, Garlic, minced
1 chili, brunoise
2 tbsp Fish sauce
10g Baby cilantro
1 tbsp Tamarind
1 tbsp Freshly ground coconut
2 tsp Toasted black sesame seed
1 tbsp Chopped palm sugar
1 tsp Turmeric root, mash
1 tbsp Extra virgin coconut oil
2 tbsp Extra virgin olive oil
TT Salt and pepper
8 Pieces Prawn crackers
Method:
1. Simmer turmeric, chili, ginger, galangal, garlic, ground coconut
with coconut oil until caramelized. Add palm sugar and fish sauce,
and onion, turn off heat, let the residue heat cooks until cool down.
2. Mixed in tamarind, olive oil, star fruit, sweet turnip, guava, tomato,
check the seasoning.
3. Spoon a portion on top of a prawn cracker
4. Sprinkle with sesame seeds, garnish with cilantro
Mango Chutney
Most Malaysian know that planting a mango tree at their backyard may attract termites, often the whole mango tree collapsed due to termites, but due to mango is such a nice fruit to eat, everyone wants to plant a mango tree at home as buying mangoes from fruits vendors could be quite expensive still although it is harvested right there on the warm climatic land.
There are so many varieties of mango, my favorite mango is the fragrance Golden mang; it is super delicious especially when I picked it right from the tree, when it ripe, its' skin turned into beautiful golden yellow, even if it dropped to the ground for a day or two when I picked it up, its' fresh wouldn't be soft and soggy. This species mango would not taste so sour even it is unripe, thus it is perfect to make mango salad as well. Due to its strong fragrance and good flavor, it was my favorite mango for eating plainly or for preparing all kinds of chutneys, salads, and desserts.
I read several articles said that mango leaves can be prepared as a tea to help diabetic patients.
Date: Sept 12th, 2017
Recipe: 17
This is a rather dry chutney, it is suitable to place on top of any crispy S.E. Asian prawn cracker, fish cracker or rice cracker.
Ingredients (4 portions):
2 Green mango, shredded
1/2 Onion, julienne
4 Cardamom pods
1/2 Carrot, shredded
30g Dried prawn, deep fried until crunchy, crush roughly
2 tbsp Fish sauce
1/2 Red Chili, julienne
1 Stalk Lemongrass, shredded roughly
3 cloves Garlic, julienne
1/4 Lime, juice
1 tbsp Tamarind paste
4 tbsp Chopped palm sugar
3 tbsp Extra virgin coconut oil
2 Cilantro roots, mash
1 Thumb size Turmeric root, mash
1 Slice Galanga, mash
2 Slices Ginger, mash
2 Tbsp Crushed roasted peanuts and toasted black sesame seeds, garnish
10g Baby cilantro, garnish
TT Salt and pepper
Method:
1. Dehydrate shredded mango, carrot, garlic, and onion in a
dehydrator for 3 hours around 52-degree Celsius.
2. Saute lemongrass, mashed cilantro, galangal, turmeric and
ginger with coconut oil until caramelized.
3. Add palm sugar, fish sauce, tamarind, reduce
4. Add crushed prawn, dehydrated mango, carrot, garlic and
onion, stir-fry until well mixed, check seasoning
5. Place chutney on top of round savory rice bubble cake, garnish
with peanut, sesame, and cilantro
2 Green mango, shredded
1/2 Onion, julienne
4 Cardamom pods
1/2 Carrot, shredded
30g Dried prawn, deep fried until crunchy, crush roughly
2 tbsp Fish sauce
1/2 Red Chili, julienne
1 Stalk Lemongrass, shredded roughly
3 cloves Garlic, julienne
1/4 Lime, juice
1 tbsp Tamarind paste
4 tbsp Chopped palm sugar
3 tbsp Extra virgin coconut oil
2 Cilantro roots, mash
1 Thumb size Turmeric root, mash
1 Slice Galanga, mash
2 Slices Ginger, mash
2 Tbsp Crushed roasted peanuts and toasted black sesame seeds, garnish
10g Baby cilantro, garnish
TT Salt and pepper
Method:
1. Dehydrate shredded mango, carrot, garlic, and onion in a
dehydrator for 3 hours around 52-degree Celsius.
2. Saute lemongrass, mashed cilantro, galangal, turmeric and
ginger with coconut oil until caramelized.
3. Add palm sugar, fish sauce, tamarind, reduce
4. Add crushed prawn, dehydrated mango, carrot, garlic and
onion, stir-fry until well mixed, check seasoning
5. Place chutney on top of round savory rice bubble cake, garnish
with peanut, sesame, and cilantro
Pink Guava Jam
Smaller white or pink guavas were once very common fruits found in a tropical garden, these days hybrid pink guava is big, bright pink, delicious, sweet. with little seeds, and burst with fragrance when you took a bite.
Date: Sept 14th, 2017
Recipe: 18
Ingredients:
1 Kg Pink guava, peel off skin, chop roughly
50g Roselle petals
1 tbsp Lemon juice
800g Sugar
1 tbsp Vanilla extract
4 Cardamom pods
Method:
1. Blisk guava and Roselle petals with lemon juice until puree.
2. Cook sugar with 100ml of water until 110-degree Celsius
3. Add the puree and cardamom to the sugar, turn the heat to
simmer.
4. After 15 minutes, add vanilla extract.
5. Simmer until the jam is set.
Guava Salad
Since the 90s, when the hybrid guava with the improved size, flavor, texture, sweetness, fewer seeds, color, and even nutritional value was introduced to S.E.Asian nations, guava salad should have an equal standing possibility like papaya and mango to turn into a popular S.E.Asian salad dish, but it hasn't happened yet.
Hopefully, from this 99 tropical recipes, guava salads can turn into a latest hit fruit salad.
Date: Sept 14th, 2017
Recipe: 20
Ingredients:
Salad
2 Large pink guava, skin on, get rid of seed, shred into long julienne
50g Sweet turnip root, shred into long julienne
1/4 Onion, julienne, soak in vinegar and salt water, drain
10g Ginger torch flower, julienne
2 Tbsp Ground peanuts or any kind of nuts, ground coarsely, sprinkling
2 Tbsp Crispy fried dried prawn, ground coarsely, sprinkling
10g Baby cilantro, garnishing
2 tsp Sour plum powder, garnishing
Roselle leaves sauce
2 tsp Tamarind
1 pinch Turmeric powder
1/2 Red chili, deseeded, chop
2 tbsp Fish sauce
50g Roselle leaves, steam/blanch and blisk
1 clove Garlic, minced
1 tbsp Extra virgin coconut oil
4 tbsp Extra virgin olive oil
2 Cilantro roots
TT Palm sugar, lime, salt and pepper
Salad
2 Large pink guava, skin on, get rid of seed, shred into long julienne
50g Sweet turnip root, shred into long julienne
1/4 Onion, julienne, soak in vinegar and salt water, drain
10g Ginger torch flower, julienne
2 Tbsp Ground peanuts or any kind of nuts, ground coarsely, sprinkling
2 Tbsp Crispy fried dried prawn, ground coarsely, sprinkling
10g Baby cilantro, garnishing
2 tsp Sour plum powder, garnishing
Roselle leaves sauce
2 tsp Tamarind
1 pinch Turmeric powder
1/2 Red chili, deseeded, chop
2 tbsp Fish sauce
50g Roselle leaves, steam/blanch and blisk
1 clove Garlic, minced
1 tbsp Extra virgin coconut oil
4 tbsp Extra virgin olive oil
2 Cilantro roots
TT Palm sugar, lime, salt and pepper
Method:
1. To prepare Roselle leaves sauce: Grind chili, garlic, and cilantro
roots into paste-like, simmer over a frying pan with coconut and
olive oil until caramelized, add tamarind, fish sauce and roselle
leaves, mix well.
2. Check seasoning and set aside let it cools down.
3. Before serving, mix the chilled salad with the sauce, sprinkle
with nuts and crunchy prawn flakes.
4. Garnish with cilantro and sour plum powder.
1. To prepare Roselle leaves sauce: Grind chili, garlic, and cilantro
roots into paste-like, simmer over a frying pan with coconut and
olive oil until caramelized, add tamarind, fish sauce and roselle
leaves, mix well.
2. Check seasoning and set aside let it cools down.
3. Before serving, mix the chilled salad with the sauce, sprinkle
with nuts and crunchy prawn flakes.
4. Garnish with cilantro and sour plum powder.
Breadfruit Sandwich
Breadfruit has been a highly neglected fruit since I knew it from young, it is another fruit that often found dropped to the ground as compost.
Try to prepare breadfruit using this new recipe, maybe you will find that breadfruit is one of the yummiest "fruit sandwich" that you ever tasted!
Date: Sept 16th, 2017
Recipe: 24
Ingredients:
2 tsp Custard powder
2 drops Almond extract
1/2 tsp Salt
1 tbsp Sugar
50g Potato starch
30g Tapioca flour
25g Glutinous rice flour
25g Cornmeal
1 Egg, whisk with sugar until firm, chill
150ml Cold beer
50ml Clarifying butter
8 slices of equal size breadfruit (3cmX6cmX1cm)
1 tsp Vinegar
100g Minced pork, marinated with 1/4tsp salt, 1/4 tomato paste, 1/2tsp minced onion, 1 clove minced garlic, 1/4 Vinegar, 1/2tsp Worcestershire sauce, 1 tbsp Grated cheese, 1 pinch Cayenne, 5g of chopped cilantro, 2 tsp Extra virgin olive oil, a pinch of black pepper
Soya oil for deep frying
Self-rising flour for dusting
Method:
1. Make a sandwich with two slices of breadfruit, filled with
marinated minced pork in between. Repeat the rest of the
sandwich
2. Prepare the batter by mixing cold beer with different flours,
butter, vinegar, custard powder and almond extract.
3. Dust the sandwich with self-rising flour, dip in the batter
3. Deep fry until golden brown.
4. Eat with accompanying sambal sauce, hot and sour chili sauce
or spicy mayonnaise.
Breadfruit has been a highly neglected fruit since I knew it from young, it is another fruit that often found dropped to the ground as compost.
2 tsp Custard powder
1/2 tsp Salt
1 tbsp Sugar
50g Potato starch
30g Tapioca flour
25g Glutinous rice flour
25g Cornmeal
1 Egg, whisk with sugar until firm, chill
150ml Cold beer
50ml Clarifying butter
8 slices of equal size breadfruit (3cmX6cmX1cm)
1 tsp Vinegar
100g Minced pork, marinated with 1/4tsp salt, 1/4 tomato paste, 1/2tsp minced onion, 1 clove minced garlic, 1/4 Vinegar, 1/2tsp Worcestershire sauce, 1 tbsp Grated cheese, 1 pinch Cayenne, 5g of chopped cilantro, 2 tsp Extra virgin olive oil, a pinch of black pepper
Soya oil for deep frying
Self-rising flour for dusting
Method:
1. Make a sandwich with two slices of breadfruit, filled with
marinated minced pork in between. Repeat the rest of the
sandwich
2. Prepare the batter by mixing cold beer with different flours,
butter, vinegar, custard powder and almond extract.
3. Dust the sandwich with self-rising flour, dip in the batter
3. Deep fry until golden brown.
4. Eat with accompanying sambal sauce, hot and sour chili sauce
or spicy mayonnaise.
Pineapple Pork Croquette
Usually, pork is Asians favorite as long as they are not a Muslim. People who grew up with pineapple know that pineapple just doesn't taste right with certain components, e.g. if I ordered pizza, I would never order pineapple pizza, when I had to entertain my little guests who got fantasized by the name Hawaii, I would coax to order pepperoni pizza all because I didn't want them to acquire a bad taste before they ate enough pineapple.
If I work in a restaurant if its pastry chef makes carrot cake with added pineapple, I will surely quit on the scene. Carrot is another component like coconut if you don't apply anything sour with it skilfully, it would be a culinary havoc.
I think carrot cake tasted fantastic when I added 2 tsp of minced olive which nobody could detect, but everyone would return for more, this has been going on for a while already.
Date: Sept 18th, 2017
Recipe: 26
Ingredients (12 portions):
1 tbsp Ginger juice, croquette
1 Tbsp Sesame oil, croquette
1 Onion, brunoise, croquette
3 Stems Scallion, Chiffonade, croquette
1 tsp Chopped French tarragon, croquette
1 tsp Chopped basil, croquette
2 Clove Garlic, minced, croquette
300g Minced pork, croquette
50g Steamed eggplant, mashed, croquette
1 Tbsp Fish sauce, croquette
1/2 tsp Korean fermented chili flakes, croquette
50g Bacon, brunoise, croquette
50g Pineapple, cut into tiny cubes or use can pineapple, croquette
200g Cooked sushi rice, croquette
2 tsp Sushi vinegar, croquette
3 Eggs, whisk until firm, croquette
1/2 tsp Baking powder, croquette
Potato Flour, dusting, crumbing
2Eggs, whisk, crumbing
2 tsp Black sesame seeds, crumbing
2 Clove Garlic, minced, croquette
300g Minced pork, croquette
50g Steamed eggplant, mashed, croquette
1 Tbsp Fish sauce, croquette
1/2 tsp Korean fermented chili flakes, croquette
50g Bacon, brunoise, croquette
50g Pineapple, cut into tiny cubes or use can pineapple, croquette
200g Cooked sushi rice, croquette
2 tsp Sushi vinegar, croquette
3 Eggs, whisk until firm, croquette
1/2 tsp Baking powder, croquette
Potato Flour, dusting, crumbing
2Eggs, whisk, crumbing
2 tsp Black sesame seeds, crumbing
Panko/Breadcrumb, season with salt and pepper, crumbling
Oil for deep frying
Method:
1. Pan fry the bacon, once its ft is released, add sesame oil,
onion, and garlic, sweat. Add pineapple, saute
2. In a mixing bowl, add all croquette ingredients, mix well
3. Check seasoning, with wet hand (wet your hand with
vinegar water) knead into an inch ball with a cashew nut
filled in the center.
4. Mix the panko or breadcrumb with sesame seed.
5. Dust the balls with flour, follow by egg then cover the
ball with panko/breadcrumb
6. Deep fry until golden brown
7. Serve with chili, mayonnaise or Ketchup
Laksa Mint Springroll
Laksa mint is also known as Vietnamese mint, Vietnamese coriander or Daun Kesom.
I have been eating the springroll all my life, but somehow I started to change my way of deep frying it even before I attended chef school, when I was a college student, I befriended with a Taiwanese chef, he and his wife would bring me to eat Vietnamese springroll, he told me Vietnamese would dip the springroll to the sugar syrup to give darker brown colour after deep frying.
The best taste springroll that I ever ate was in Auckland prepared by a Thai chef just for a particular birthday dinner I attended, it used the laksa mint, since then I specially planted laksa mint just to prepare such similar springroll.
However, I further on modified my springroll to very crunchy springroll, if you follow this recipe, you will learn the trick from me.
Date: September 19th, 2017
Recipe: 34
Ingredients (Approx 8 springrolls):
150g Lobster meat, mince
300g Minced pork
1/2 tsp Miso paste or bean paste
1 Egg white
1 tbsp Fish sauce
2 tsp Cornstarch
2 tsp Black vinegar
1/4 tsp Nutmeg powder
1/4 tsp Black pepper powder
1/4 tsp Korean fermented chili powder
2 tbsp Soy sauce
1 tbsp Extra virgin sesame oil
2 clove Garlic, minced
1 tsp Ginger, finely grated
20g Mature unripe papaya, finely shredded
150g Beansprout
50g Garlic chive, cut into 1cm
2 stems Spring onion, chiffonade
40g Vermicelli, soak in hot water
100g Vietnamese mint, use the leaves only, chiffonade
Springroll Wrap
Soya oil for deep frying
Potato flour, dusting
Eggwash
Method:
1. Mix the minced pork and lobster with egg white, then add
sesame oil and all the seasoning ingredients and cornstarch
2. Add herbs, spices, vegetables, and vermicelli, mix well and
use this filling immediately to wrap the springrolls.
3. After wrapping, roll the springroll over potato starch or dust
the springroll with potato starch.
4. Deep frying at 175C until golden brown
5. Cut into half, serve with sweet chili sauce
Chef Si's Rojak with Rojak Sauce
I only created or developed recipes of what I want to eat. Most S.E.Asian chefs love to add western fruits like apple or pear to their salads due to apple is considered a luxury or expensive fruit in hot tropical climatic countries and their customers love apples as well.
However, in this recipe, I would go a bit extreme, instead of using western luxury apple and pears, I would use indigenous ingredients that I ate before, and it is healthy as well when eaten in moderate amount. So the best way is to use noni fruit to prepare a salad.
Rojak is a typical Malaysian salad, another slang for "rojak" in Malaysia means a mixture of all things flavored by the dark brown Rojak sauce of heavy fermented prawn taste.
Date: Sept 23rd, 2017
Recipe: 42
Ingredients (1 Plateful):
Salad
30g Hard tofu, Batonnet, deep fried with potato starch dusting
50g Sweet potato/kumara, Batonnet, deep fried with potato starch dusting
5 Quail eggs, boil and simmer with caramelized sugar, garlic and soy sauce
100g Squid ring, deep fried with batter
5 Onion ring, deep fried with batter
50g Sweet turnip/Jicama, Batonnet
50g Cucumber, Batonnet
30g Beansprout
50g Young noni fruit, peel a thick outer layer with skin on, get rid the seeds part, Batonnet
20g Noni shoot, shredded
10g Ginger torch bud, shredded
50g Pineapple, Batonnet
50g Guava, Batonnet
50g Water rose apple, Batonnet
50g Starfruit, Batonnet
Rojak Sauce
1 tbsp Tamarind sauce
2 tsp Belacan
2 tsp Krill pickle/Cincalok
1 tbsp Nipal palm syrup
3 Large dried chilies, grind into paste
1 tsp Tahini sauce
1 tbsp Fish sauce
50g Peanut powder
5 tbsp Extra virgin coconut oil
5 Tbsp Worcestershire sauce
1 clove Garlic, minced
500ml Carrot juice, reduce and caramelize to 100ml
TT Salt, pepper, and lime
Dusting
Potato starch mixed with salt and pepper
Batter
2 tbsp Potato starch
1 tbsp Custard powder
1 tbsp clarifying butter or oil
1 tsp Vinegar
Sparling water
TT Salt and pepper
Garnishing
30g Peanuts, deep fry, ground coarsely
30g Cashew nuts, deep fry, ground coarsely
10g White sesame seeds, toasted
10g Baby cilantro
Method:
1. Mix the batter with sparkling water, add a few cubes
of ice. Deep fry squid ring and onion ring, double
fry until crispy
2. Dust the tofu and kumara, double fry until crispy
3. To prepare sauce: Simmer coconut oil with garlic, dried
chili, and tahini until fragrant released, then add belacan
and cincalok, turn fire off to use residue heat to cook it,
then turn on the heat again deglaze with the mixture of
tamarind sauce, fish sauce, Nipal palm syrup,
Worcestershire sauce, and carrot juice reduction. Finally,
add peanut powder. Check seasoning.
4. In a large mixing bowl, mix all salad ingredients with the
rojak sauce.
5. Transfer to a large plate. Garnish with nuts, sesame
seeds and cilantro
Daikon Cucumber Salad with Lemongrass Dressing
I created this salad recipe to balance a very rich protein main or a very spicy main dish.
Regarding the portion of this salad, it works better to accompany the main. Also, the serving portion for fine dining is very little, the salad may end up on the top of a rice cake or crispy noodle cup, or arrange nicely at a corner of a main.
Thus, the ingredients' amount listed below are subject to change according to what you want to do with the salad.
Date: Sept 25th, 2017
Recipe: 45
Ingredients:
50g Daikon, peel the skin and the outer layer, shredded
50g Cucumber, deseeded, with skin, shredded
2 Stalks lemongrass, grind finely
50ml Champagne vinegar or any white wine vinegar
1 Tbsp Extra virgin olive oil
1/4 tsp Minced garlic
1 pinch Cayenne
1 tsp Sugar
1 tsb Sesame oil
1/4 tsp Tahini, use toasted sesame to grind into paste
1 tsp Kaffir lime, chop with whole kaffir lime with skin on
5g Baby cilantro, garnishing
TT Salt and Pepper
Method:
1. Soak the lemongrass with wine vinegar for a week
2. Add a little water, boil and simmer to reduce, then sieve
1. In a food processor, blisk the kaffir lime until finely,
squeeze a tsp of its juice.
2. Prepare dressing mixture by combining olive oil with
1 tbsp of lemongrass vinegar, garlic, tahini, cayenne,
sesame oil and sugar, check seasoning with salt and
pepper
3. Toss the vegetable with the dressing, garnish with
baby cilantro.
Root Vegetables Salad with Coconut Dressing
Most popular form of salad is usually made up of leafed vegetables or fruits, most of the time root vegetable would be served mainly as the starch instead.
I came across a case where one of my teenage piano student would never take a single green, it was like forcing a tiger to eat a bowlful of green salad. You would be so surprised to hear that his dad actually is a medical doctor. The interesting episode always curved up my upper lip when I recalled. I asked him to try my French banquette and homemade gherkin pickle with a sausage, he told me he didn't want the gherkin, I told him I made the gherkin no matter how he had to try it or else he couldn't have my bread and the sausage, we bargained until he agreed to ate a piece only, so basically he covered his nose and ate the pickle, I was glad that he didn't die! The boy is a lawyer now, he also acts differently from other Chinese as well when he grows up, he married an Indian lawyer, anyway, I am happy for him, I believe he probably has some most good looking kids.
So this mixed root vegetables actually can serve someone who doesn't like to eat green vegetables. Actually, I know there are quite many young kids don't like green at all, they ate mainly to please their parents!
Date: Sept 25th, 2017
Recipe: 46
Ingredients (1 portion):
1 tbsp Sweet potato/kumara, dice half cm, salad
1 tbsp Taro, dice half cm, salad
1 tbsp Sweet turnip/jicama, salad
2 tsp Olive oil, salad
100ml Coconut juice, dressing
1/2 tsp Icing powder, garnishing
1 tsp Shallot, brunoise, dressing
1 tsp Coconut cream, dressing
2 drops Vinegar, dressing
1/4 tsp Butter, Roux, dressing
1/4 tsp Flour, Roux, dressing
1 tsp Medium hard coconut fresh, julienne into long finestrings, garnish
2 tsp Baby cilantro, garnishing
TT Salt and pepper
Method:
1. Season the sweet potato and taro with salt, sugar and olive
oil, steam. Set aside cool down, mix in jicama. Chill.
2. Prepare the coconut dressing by boiling coconut juice with
shallot, reduce to half, sieve. Add coconut cream, vinegar,
thicken with Roux, check seasoning
4. Macerate the coconut fresh with icing sugar and salt
3. Mix the salad dressing with the root vegetables.
4. Press the salad into a mold to form a cake.
5 Garnish with coconut fresh and baby cilantro
6. Use this salad to accompany chicken chop or steak
Coconut Palm Heart Salad with Smoked Lobster
Coconut palm heart is a rare palm heart, sweet and tender compared to other kinds of palm heart easily found in the wet market that are usually less sweet and even carried a bit of bitterness.
I try not to use peanuts too much, as often kids are allergic to peanuts.
Date: Sept 26th, 2017
Recipe: 47
Ingredients:
Salad Sauce
1 Chili, mash in a mortar
1 clove Garlic, mash in a mortar
3 tbsp Coconut oil
1 tbsp White vinegar
1 tbsp Lime juice
1 tbsp Palm sugar
2 tbsp Fish sauce
1 tbsp Coarsely ground toasted pine nuts
TT Salt and pepper
Salad
200g Coconut palm, immerse in brine
30g Unripe mature mango (turning yellow) shredded
30g Unripe mature papaya, (turning red) shredded
30g Cucumber, deseeded, with skin, shredded
10g Baby cilantro
1 small lobster tail, remove shell
10g Tarragon, mash in a mortar
10g Basil, mash in a mortar
1 tsp Tamarind
1/2 tsp Salt
1/4 tsp white pepper
Method:
1. Marinate the lobster with mashed tarragon, mashed basil,
tamarind, salt and pepper.
2. Smoked for 4 minutes at medium heat, turn off fire, let
residue heat cook it for another 5 minutes
3. Mix all the salad dressing ingredients together, check the
seasoning. Reserved 3 tbsp, set it aside
4. Shred the coconut palm heart directly to the salad dressing,
then mix in the rest of the salad ingredients.
5. Slice the lobster, place the slices on top of the salad, spoon
the salad dressing on top.
Baby Corn Chowder with Corn Fritters
Asian loves to eat baby corns, the fresh one could be found in the wet market. The fresh sweet and tasty baby corns reigned much superior to the canned baby corns.
Chinese S.E.Asian love to add baby corns to their stir-fry mixed vegetables, it's one of the uniqueness, Mainland Chinese love to add bamboo shoots to their stir-fry vegetables and Chinese Kiwi/Australian love to add asparagus to their stir-fry vegetables.
So which one is the best? For me, as long as they are fresh, they are all as equally good!
Date: Sept 30th, 2017
Recipe: 50
Date: Sept 30th, 2017
Recipe: 50
Ingredients (4 Portions):
Chowder
800ml Chicken stock
400g Babycorn
200ml Cream
200g Sweet corn kernel
TT Salt and pepper
10g Baby cilantro, garnishing
Corn fritters
80g Corn kernels
4 strips Bacon, lardon, fry until crispy
2 tbsp Potato starch
2 tbsp Tapioca starch
2 tbsp Glutinous rice flour
2 tbsp Flour
10g Amaranth leaves, chopped finely
10g Cilantro, chopped finely
10g Scallion, white part, brunoise
1/2 Shallot, brunoise
1 clove Garlic, minced
1 Egg yolk
2 tbsp Coconut oil
1/4 tsp Lemon or vinegar
Chicken stock reduction
TT Salt and pepper
Method:
1. To prepare batter, sweat shallot until light brown, add
garlic and amaranth, stir-fry until withered. Combine
all ingredients, add chicken stock to prepare batter.
2. Rest the batter in fridge
3. To prepare chowder, blend baby corn, corn kernel with
chicken stock, heat the stock, then add cream, check
the seasoning.
4. Pan fry the fritters.
5. Place a fritter on top of chowder, garnish with baby cilantro.
Murukku with Eggplant Dip
I tested many teenagers' IQ, I asked them why Chinese and Indian immigrants are found everywhere in other countries. The answer is because they are the two largest population on earth!
Muruku is an Indian snack, if it is deep fried in a spiraling shape from an appropriate piping nozzle, it can turn into a presentable and yummy entree or canape for a cocktail party.
Japanese eggplant could be found easily in any wet market over S.E. Asian countries. Most of them were heavily sprayed with the pesticides, some smart gardeners would plant it near the roadside, all because insects also hate the carbon monoxide and busy street! Or the eggplants have to be covered since they were tiny. It is one of the nicest vegetables to eat with rice if you know how to cook it properly.
Date: Sept 30th, 2017
Recipe: 51
Ingredients:
Eggplant dip
600g Japanese eggplant, grilled
2 cloves Garlic, grilled
3 tbsp Lemon juice
2 tbsp Extra virgin coconut oil
5 tbsp Sesame oil
1.5 tbsp Tahini, simmer with sesame oil
10g Parsley, chopped
1/4 tsp Korean fermented chili flakes
Cayenne, dusting, garnishing
TT Salt and pepper
Murukku
1 tsp cumin powder
450g Glutinous rice flour
1 Egg
250ml Cream
1 handful Curry leaves, dried under the sun
100g Butter, melted
200ml Chicken curry gravy reduction
1/2 tsp Vinegar
1 tbsp Black sesame seeds
TTSalt and pepper
Oil for deep frying
Piping bag and nozzle
Method:
1. To prepare eggplant dip, combine all ingredients in a food
processor, blisk until mashy, check seasoning.
2. Mix all murukku dry ingredients, (Don't add curry leaves)
then add wet ingredients. Check seasoning.
3. Deep fry the murukku by piping spiraling shape into the
oil to around 2 inches diameter. Add curry leaves to
the oil to give the fragrance at the same time.
4. Sieve the murukku and curry leaves at once.
5. Frying in batches
6. On a plate, spray a layer of eggplant dip, dusting the top
with cayenne, garnish with baby cilantro, insert the
murukku to the dip.
Sweet Potato/Kumara Gnocchi
Everyone can make gnocchi by following the Youtube or even a chef tutor, but most of the time, the gnocchi ended up could bounce like a ball due to excess flour being added to the dough when it was sticky and soft, so how to solve this problem?
It all started out as a chef school student, I couldn't roll my gnocchi successfully due to the dough was too soft, and those who could roll it, those gnocchi could bounce very well, I brought my unsatisfaction back home, I couldn't sleep for whole night but tried to figure out a way to solve my gnocchi inconsistency and imperfection.
The next day it happened that I had to cook for a dinner, I bravely decided to make gnocchi instead as I almost got a solution in my head of what to do. I just needed more practice. True enough, after rolling more than 200 gnocchi down my fork, I never wanted to eat gnocchi anymore if I got a better choice!
Date: Oct 2nd, 2017
Recipe: 54
Ingredients:
Gnocchi
1 Egg yolk
300g Sweet potato
100g Hard flour
1/2 tsp Fennel seed powder
1/2 tsp Celery seed powder
Traditional Napoli sauce
3 tbsp Olive oil
1 Onion, brunoise
50g Carrot, macedoine
50g Celery, macedoine
2 Cloves Garlic, minced
1 Bay leaves
5g Thyme, chopped
300g Whole peeled tomato
50g Parmesan cheese, grated
50g Mozzarella cheese, gratinized
10g Parsley, chopped, garnish
1 large Tomato, chopped
200ml Red wine
TT Salt and pepper
Fusion gnocchi sauce
3 tbspo Olive oil
1 Onion, Macedoine
2 cloves Garlic
50g Leek, Macedoine
50g Japanese eggplant, Macedoine
50g Petola, Macedoine (Caution: if it turns bitter, it is poison)
5g Basil. Chiffonade
5g Baby cilantro, Garnish
1 Large Tomato, chopped
200ml White wine
2 tsp Mashed Green olive
300g Whole peeled tomato
50g Parmesan cheese, grated
50g Mozzarella cheese, gratinized
TT Salt and pepper
Method:
1. To prepare Napoli sauce, sweat onion, and garlic, then
add the rest of the vegetables and herbs, deglaze with
wine, add peeled tomato, mash it up, simmer and reduce.
Check seasoning.
2. To prepare fusion sauce, sweat onion, and garlic, then
add the rest of the vegetables and herbs, deglaze with
wine, add peeled tomato, mash it up. Simmer and reduce.
Check seasoning.
3. To prepare gnocchi, grill potato until soft to obtain the
mash. Add the egg yolk, spices, then sieve in flour.
Mix well, check the seasoning.
4. Rest the dough in the fridge to harden it, then tapper
into a long tube, cut into pieces.
5. Grease your hand with oil before rolling down the gnocchi
with a fork or gnocchi board.
6. In a pot, add water, oil and salt, cook the gnocchi until
floated.
7. In an oval remeken, add the sauce of your choice, top up
the gnocchi, sprinkle with mozzarella cheese, gratinize
under salamander.
8. Sprinkle with parmesan and garnish with herb.
Chicken Curry Noodle Soup
This dish will be hearty especially if you prepare your own noodle.
Date: Oct 2nd, 2017
Recipe: 56
Ingredients (2 portions):
Turmeric noodle
80g Hard flour
40g Semolina
1 egg yolk
1/2 tsp turmeric
1 tbsp oil
10ml Water
1/4 tsp Salt
Chicken curry soup
1 Chicken breast
4 Large prawns
2 tbsp Indian curry powder
1 Shallot
3 Garlic
3 Slices Ginger
1 slice Galangal
1/2 Stalk Lemongrass
10 Curry leaves
1/4 Red capsicum
2 tbsp Fish sauce
1 Turmeric root
1/4 Ginger torch bud
1000ml Chicken stock
4 tbsp Coconut oil
200ml Coconut cream
1 tbsp Peanut butter
Baby cilantro, garnishing
2 Tofu, cut into bite-size cubes
2 Fish cake, cut into bite-size cubes
A handful Bean sprout, rinse with boiled water
2 Boiled eggs, cut in half
Lime wedges, garnishing
Oil for deep fry
TT Salt, pepper, lime
Method:
1. To prepare the turmeric noodle, simmer oil with
turmeric powder until its fragrant releases. Sieve
flour and semolina, make a well, add egg, water
and salt, knead until no more sticky, let it rests
overnight in a fridge.
2. Roll the dough into a flat sheet in a pasta machine,
dust with flour, cut into the noodle, dust with semolina,
hang and dry.
3. Blanch the chicken breast and prawns in the chicken
stock until cooked.
4. To prepare curry soup, blisk all the herbs in a food
processor. Simmer the herbs with oil until caramelized,
add curry powder continue to simmer, deglaze with
chicken stock. Boil and simmer for 30 minutes, sieve.
4. Boil the soup in the pot again, add coconut cream and
peanut butter, check the seasoning.
5. Deep fry the tofu cubes and fish cake cubes
6. Boil water in a pot, add oil and salt, cook the noodle.
7. Add curry soup to the noodle, garnish with sliced
chicken, crispy tofu, crispy fish cake, bean sprou,
boiled egg, prawns, lime wedge, and baby cilantro.
Jackfruit Salsa
I browsed through google image search hoping to find some inspiration for my jackfruit recipe, I didn't find any salsa, so here is the jackfruit salsa! It will be great to serve on top of prawn or fish cracker!
Please don't forget to send me a picture of your preparation and tell me how much you like it, by the way, you can always modify a bit, recipe used for home cooking is never a "jail", unless it is a hotel or restaurant's recipe, where only the head chef has to the right to alter the ingredients.
Date: Oct 5th, 2017
Recipe: 58
Ingredients:
200g Jackfruit fresh, deseeded, cut into strips
50g Medium matured coconut fresh, cut into strips
50g Red chili, cut into strips, soak in Vinegar overnight, then drain
1/4 Spanish onion, julienne
1 tsp Kaffir lime zest
1/4 Ginger torch bud, julienne
2 tbsp Fish sauce
2 tbsp Green tangerine juice
1 tbsp Coconut cream
TT Salt, tamarind, cayenne, and pepper
2 tsp Kaffir lime juice
10g Baby coriander, garnishing
2 tsp Burmese dried balachaung, sprinkling
1 tsp Desiccated shredded coconut, toasted, sprinkling
Method:
1. Combine all ingredients, mix well. Check the seasoning
2. Garnish with coriander, sprinkle with balachaung and
coconut.
3. Serve on prawn, fish or rice cracker or even plain rice.
Fish Souffle With Moringa Sauce and Pickled Palm Heart
One of my cousins is a Chinese doctor graduated from the Chinese medical school in Hong Kong back in the 70s, she is at her mid-70s now but she looks merely like 40 years old, when I first moved to the cat city in Sarawak, when I first visited her, she chopped a moringa branch for me and asked me to use the cutting to propagate this "Indian milk tree."
I probably got more than 5 herbs from her, including a wild ginseng. At those days, my garden got more than 50 different kinds of herbs and spices besides flowers and fruit trees, I could call myself as a collector for rare plants. When friends who got knowledge about rare plants stepped in my garden, they were so happy, as the time they left, their whole car trunk would be full of fruits, herbs, spices and cuttings. And my friends ranged from Blogspot fans to even 80+-year-old lovely couple, who missed me the most when I decided to return NZ as we shared the same hobby.
Why I decided to write a recipe based on moringa today was I just saw my friend posted her moringa on FB asked what should she do with it, I pulled her leg suggested her to use it as one of the ingredients for the famous thunder tea. As the regular local vegetable, sayur manis that Chinese Malaysian used for their Rey Chai is actualy not a healthy choice, but if they use moringa leaves which look almost similar to sayur manis, this will be definitely a better choice.
Date: Oct 7th, 2017
Recipe:60
Ingredients:
Pickled Palm Heart
5 tbsp Coconut oil
150g Coconut palm heart
1/2 Stalk lemongrass
1/2 Shallot
1 Chili
1 Turmeric root
2 tbsp Chopped palm sugar
50ml White vinegar
1 tsp Lime juice
3 Cloves Garlic
TT Salt, pepper, fish sauce
1 tsp White sesame seed, toasted
1 tsp Toasted peanut, coarsely grounded
Fish
2 Tuna fillets of your choice (about 100g each), season with salt and pepper
50ml Oyster stock
50ml White wine
Ginger torch bud, shredded finely, garnish
Baby cilantro, garnish
Oyster stock or mussel (if you have no oyster)
1 tbsp Coconut oil
200g Oysters
1 tsp White miso
3 slices Ginger
1 Shallot, macedoine
50g Daikon
Bouquet garni (5 smashed peppercorn, 2 daun salam/bay leaves, 3 smashed coriander stalk, 1/2 smashed lemongrass stalk)
1 slice kaffir lime
50g Leek
50g Celery
1 liter Fish stock
Mousse
100g Spanish Mackerel/Ikan Tengiri
2 Egg yolks
100ml Coconut cream
1/2 tsp Curry powder
1/4 Safrron powder
TT Salt and pepper
2 Egg white, whipped until firm peak
1/4 tsp Cream of tartar or 1/2 tsp lemon + a pinch of salt
100ml Full cream, whipped
Sauce
100g Moringa leaves only
10g Curry leaves
10g Ginger torch bud
3 tbsp Coconut cream
100ml Reduced oyster stock
10g Coriander
2 tsp Ginger puree
1/2 Shallot, brunoise
1/2 tsp Tamarind
1/2 tsp Lemon juice
1 tbsp Olive oil
25g Cold butter, cubes, monte
TT Salt and pepper
Method:
1. To prepare pickled palm heart, blisk all the herbs
in a food processor, cut the palm heart of your
preferred shape. In a wok/pa. Sweat coconut oil
with the rest of the herb until caramelized, then add
the rest of the ingredients, check the seasoning. Add
the palm heart at last, have a quick boil, turn off the heat
to let the residue heat simmer it. Sprinkle with sesame
seed.
2. To prepare oyster stock, sweat shallot, ginger and herbs
with coconut oil, add vegetable, deglaze with fish stock.
Add bouquet garni. Boil and simmer for 20 minutes.
Get rid of bouquet garni, sieve, In a blender, combine
the stock and oyster, blend, then sieve once more.
Save a portion for baking souffle, another portion is
reduced for sauce.
3. To prepare the mousse, place mackerel to a food
processor, season with salt, pepper, saffron, and curry.
Blisk, then add egg yolk gradually, then cream
4. Chill.
5. Fold in whipped egg white and cream to the mousse.
Cover the mousse on the tuna fillets.
6. Place the tuna souffle in a baking tray, add fish stock
and wine, bake for 8 minutes at 200C preheated oven.
7. To prepare moringa sauce, sautee shallot and ginger
puree with coconut oil until aroma releases, add curry
leaves, moringa, and other herbs, sautee quickly until
withered, add stock and the rest of the ingredients.
Blend with a thermomix, have a quick boil, check
seasoning, monte.
8. To serve, add moringa sauce, place palm heart on, then
place fish souffle on top. Garnish with shredded ginger
torch bud and baby cilantro.
Tropical Style Pickled Okra
Okra is a very common perennial vegetable found in equatorial and tropical garden patches. Okra is an very healthy vegetable to eat, it is also very easy to plant, if pests attacked your okra, you can plant it near the road side, or simply cover the baby okra. The secret of successful gardening is always rotating your crops/vegetable, you have to move ahead to plant a "strange vegetable" to the bug which has just discovered your harvested vegetable.
To "BBQ" your patch is a necessary, however, it is illegal to burn anything openly, what I suggest you is dig a hole in your patch, prepare a NZ Maori style hangi meal, invite your neighbors, surely none of them would report you to the authority, they will surely enjoy your meal, not just that, you surely will get blessed for your next harvest!
Date: Oct 9th, 2017
Recipe: 61
Ingredients:
20 Baby okra/lady finger, blanched quickly in hot oil
1 Shallot
50g Dried prawn, soak in water and drain
2 Turmeric roots
1/4 Ginger torch bud, roughly chopped
1/2 Lemongrass, roughly chopped
4 Slices Ginger
2 Slices Galangal
6 Cloves Garlic
2 Chilies, deseeded
3 Coriander roots
1 tsp Fennel seed powder
1 tsp Korean fermented Chili flakes
100ml Extra virgin coconut oil
100g Unripened but mature papaya, shredded and dehydrated under the sun (not too dry)
3 Tbsp Chopped palm Sugar
50ml Vinegar
3 tbsp Tamarind
50g Dried prawn, deep fry until crispy, garnish
1 tbsp White sesame seed, toasted, garnish
1 tbsp Peanut, toasted and ground coarsely, garnish
TT Salt, sugar, vinegar and pepper
Method:
1. Blisk shallot, dried prawn, turmeric, ginger torch bud,
lemongrass, ginger, galangal, garlic, chilies and
coriander roots.
2. Sweat the blisked ingredients with coconut oil until
caramelized, then add fennel seed powder, chili flakes
and palm sugar, deglaze with vinegar. Add tamarind,
check the seasoning.
3. Add the blanched okra and papaya, mix well. Turn off
Heat to let residue heat simmer the pickle.
4. Store in a sterilized bottle.
5. Before serving garnish with peanut, sesame seed and
crispy dried prawns. Accompanied by prawn or fish
cracker.
Rojak Prawn Salad with Krill Oil Sauce
Krill was always cheap before any Chinese learned how to eat it or learned about its benefits, this implied to earlier Chinese settlers migrated to the S.E. Asian tropical lands as well.
Krill in most S.E. Asian nations is mostly harvested to process as the fermented pickled krill, belacan, or simply use it to panfry as fritters.
Date: Oct 11th, 2017
Recipe: 63
Ingredients:
Rojak
30g Sweet Turnip
30g June plant/Kedondong
30g Pink Guava
30g White Guava
50g Mango
30g Water apple
30g Pineapple
30g Papaya
30g Cucumber
10g Baby cilantro, garnish
1/4/ Ginger torch bud, fine julienne, garnish
10g Cashew nuts, toasted, coarsely grounded
2 tsp Black sesame seeds, toasted
2 tbsp Extra virgin oil
1 tsp Kaffir lime zest
2 tbsp Green tangerine juice
1 tsp Kaffir lime juice
Krill oil
200g krill, dehydrate for 4 hours at 50C
75ml Sesame oil
75ml Soya oil
Prawn
1kg Large size prawn, blanch, get rid of shell and chill
Krill Sauce
1 Egg yolk
2 tbsp Champagne
1 tsp Mustard
1 tbsp Calamansi lime juice
1 tbsp Tamarind sauce
1 tbsp Chopped palm sugar
2 tsp Tabasco sauce
TT Salt, vinegar, and pepper
Method:
1. Cut all fruits and vegetables into chunks (or Japanese
cut), mix with citric juice, chill
2. To prepare krill oil, place the dried krill in a pot, add the
two oils. boil until the oil changed colour
3. Sieve the oil through filter
4. To prepare krill sauce, whisk the egg yolk with mustard,
champagne, and lime, whisk at least 100ml of krill oil
but gradually.
5. Add the rest of the ingredients, check the seasoning.
6. Mix the rojak with the prawn and the krill sauce.
7. Plating and garnishing.
Papaya Salad
People who grew up with papaya would only pick to eat papaya at its best ripeness. They were actually not keen to use papaya to prepare other recipes like jam, fruit punch, salad or even pickle. Unless a heavy thunderstorm caused a papaya tree to fall, that's how papaya salad, pickles, and the curry was created.
To eat as a fruit, the overripened papaya actually won't taste as great, the best papaya to eat is when it is just ripe, the flesh is still firm, this is also the best ripeness to use it as this salad.
Date: Oct 12th, 2017
Recipe: 64
Ingredients:
Salad
250g Papaya, bite-size cubes
75g Sweet turnip, bite-size cubes
75g Cucumber, bite-size cubes
50g Roma tomato, bite-size cubes
10 Green olives, halved
1 handful Pinenuts, toasted, sprinkle
10g Baby cilantro, garnish
Dressing
50ml Extra virgin oil
10ml Black sesame oil
20ml Wine vinegar
2 tsp Mashed black olive
2 tsp Chopped palm sugar
1/2 tsp Mashed Anchovy
TT Salt and pepper
Method:
1. Prepare the salad, chill
2. Mix the dressing ingredients, check seasoning
3. Just before serving, mix the salad with dressing
3. Plating, garnishing, and sprinkling
Instant Kimji
Many S.E. Asian love Korean kimji, but they don't like it too sour and pungent. Just like any race, not all Korean can cook well, so if you were unlucky ate in a Korean restaurant with bad chefs, you should blame yourself you didn't have good gastronomical luck. I believe that every country/race/regional food is awesome, but it all depends on how well a chef could present his/her food to outsiders.
I worked for a Korean couple for a year in Brunei, they told me how much they enjoyed tropical vegetables and fruits. They were so surprised that I really enjoyed their kimji. What they didn't know was I learned how to eat Korean food when I studied in the States. One of my Malaysian friends got a Korean housemate, I heard that his rich Korean parents always sent him some undescribable nicest kimji I ever tasted, whenever we popped in their apartment, we would try to open their fridge trying to "steal" kimji, all because my Malaysian friend said his generous Korean housemate didn't mind. Then I met a Korean who always popped in the music department to play his piano, one day he asked me if I could go play piano for his Korean Church's service. I throughout enjoyed the gig all because after the church service I could enjoy a heavenly Korean lunch. These Korean that I met in UCU left me a very good impression about cultivated, nice and kind-hearted Korean, but when I worked as an apprentice here in an Auckland 5-star hotel, I ran into one of the rudest and unkind Korean CPD I ever met in life. So not all Korean (or any race) people and food are nice, it's all about how lucky you were or what kind of environment you were exposed to.
The following instant kimji still carry fermented smell due to the ingredients used, you can keep these kimji up to three days in chill.
Date: Oct 14th, 2017
Recipe: 65
Ingredients:
Seasoning for uncooked kimji
Sugar
Korean fermented Chili flakes
Fish sauce
Sesame seeds, toasted, garnish
Coriander, chifonade, garnish
Extra virgin Black sesame oil
Japanese sushi vinegar
Cucumber & water apple kimji
1/2 Cucumber, get rid of seed, macedoine
2 big Water apple, macedoine
Daikon kimji
300g Daikon, macedoine
Chinese Long Cabbage
300g Cabbage, shredded
50g Daikon, shredded
Kohlrabi kimji
300g Kohlrabi, macedoine
50g Carrot, macedoine
Sweet turnip kimji
300g Sweet turnip, macedoine
50g Guava, macedoine
Papaya kimji
300g Unripened papaya (but almost ripen), macedoine
50g Kohlrabi, macedoine
Pineapple kimji
200g Pineapple, macedoine
50g Sweet turnip, macedoine
50g Cucumber, macedoine
Seasonoing for cooked kimji
Fish sauce
Sesame oil
Sugar
Toasted sesame seed
Korean miso
Japanese sushi vinegar
Tahini (sesame paste), simmer with sesame oil
TT Salt and pepper
Seaweed kimji
1 bowl seaweed (rice bowl), roll tightly, cut into julienne
30g Carrot, julienne
1 tbsp Minced dried anchovy
3 Garlic, minced
1/2 tsp Korean fermented chili flakes
Potato kimji
300g Potato, macedoine
3 Garlic, mince
2 Garlic chive stems, cut into one cm
Beansprout kimji
200g Beansprout (or any kind of beansprout)
3 Garlic, minced
50g Enoki mushroom
Tofu Kimji
250g Tofu, cut into bite-size cubes, pan-fried
10g Chopped coriander
1/2 tsp Korean fermented chili flakes
3 tbsp Cooked black bean
3 Garlic, minced
Eggplant kimji
200g Eggplant, macedoine, blanched with oil
100g Burdock stem, macedoine
3 Garlic, minced
1 tbsp minced dried anchovy
Fern kimji
250g Edible fern of your choice, blanched with salted water
50g Ginger torch buds, julienne
3 Garlic, minced
1 tbsp minced dried prawn
1/2 tsp Korean fermented chili flakes
1/2 tsp Korean fermented chili flakes
Potato kimji
300g Potato, macedoine
3 Garlic, mince
2 Garlic chive stems, cut into one cm
Beansprout kimji
200g Beansprout (or any kind of beansprout)
3 Garlic, minced
50g Enoki mushroom
Tofu Kimji
250g Tofu, cut into bite-size cubes, pan-fried
10g Chopped coriander
1/2 tsp Korean fermented chili flakes
3 tbsp Cooked black bean
3 Garlic, minced
Eggplant kimji
200g Eggplant, macedoine, blanched with oil
100g Burdock stem, macedoine
3 Garlic, minced
1 tbsp minced dried anchovy
Fern kimji
250g Edible fern of your choice, blanched with salted water
50g Ginger torch buds, julienne
3 Garlic, minced
1 tbsp minced dried prawn
1/2 tsp Korean fermented chili flakes
Method:
For the uncooked kimji
1. Mix the cut kimji with the seasoning, make sure you add
more chili flakes but less vinegar. Sugar is adjusted
according to the sweetness of vegetable and fruit
combination.
2. Garnish with sesame seeds and coriander.
For the cooked kimji
1. Sweat the garlic (or anchovy) with a tbsp of sesame oil,
then add the other ingredients, either stir-fry until dry, or
add water to cook. Seasoning gradually while cooking.
2. Garnish with coriander or sprinkle with toasted
sesame seeds.
Deep Fried Assorted Tropical Wild Vegetables
Its a time we are going to eat something from wild, but we are going to
cook them differently from regular S.E. Asian's preparation style.
Date: Oct 15th, 2017
Recipe: 73
Ingredients:
Wild vegetables
20 Fiddlehead (Paku) ferns
20 Midin ferns
50g Water bamboo, cut into baton
50g Edible taro stems, cut into baton
50g King mushroom, cut into baton
50g Amaranth stems, cut into same length as ferns
5 Corn shoots
5 Corn shoots
Flour, dusting
Baby cilantro, garnish
Dip
50g Binlang taro, steamed
50g Purplish sweet potato, steamed
50g Red amaranth stems, steamed
50g Peanut, boil until soft
1 tsp Korean fermented chili flakes
2 Coriander roots, steamed
1 tablespoon chopped Ginger torch bud
1 tbsp Toasted dried prawn powder (deep fried dried prawn, grind)
3 tbsp Extra virgin olive oil
1 tsp Extra virgin black sesame oil
Batter
1 Egg yolk
1 Egg white, whisk until firm peak
5 tbsp Potato flour
3 tbsp Wheat flour
3 tbsp Glutinous flour
2 tbsp Corn starch
2 tbsp Chickpea flour
1 tbsp Vinegar
1 tbsp Custard powder
3 tbsp Clarifying butter
1/4 tsp Black pepper powder
TT Salt
Beer
Method:
1. Blend the dip ingredients in a blender, check the
seasoning.
2. To prepare the batter, mix all ingredients (except not
the egg white) with beer, check the seasoning, lastly
fold in egg white. Keep in ice bath.
3. Dust the vegetables, dip in the batter, dip fry them in
batches.
4. Spray the dip on a plate, insert the bottom part of
crispy vegetables into the dip.
5. Garnish with baby cilantro.
Freshwater Prawn Amaranth Noodle
People who grew up in tropical countries always treated Amaranth cheaply,
as they could find Amaranth almost everywhere, they never realized that
Amaranth can keep them young due to it is a highly antioxidant vegetable.
There are two types of Amaranth commonly found in tropical countries, a
red and a green one. Amaranth has a peculiar "wild" taste that wards off many
people off, that's why it hardly has become people's favorite vegetable. But
I really think that such peculiar smell actually could be chemically reacted
with other herbs or mask by other rich ingredients to turn into another
most aromatic concoction for connoisseurs.
Nowadays, Amaranth is getting increasingly more expensive when some
chefs began to try cooking Amaranth in a more interesting way, e.g.
cooking Amaranth with curry and coconut cream.
Hopefully, with this free-of-charge recipe, Amaranth can change its fate
into one of the most popular vegetables in tropical countries, I wish that
everyone looks young and healthy.
Date: Oct 19th, 2017
Recipe:82
Ingredients (4 portions):
Amaranth noodle
100g Hard flour
100g Semolina flour
1 tbsp Olive oil
1 Egg yolk
100g Amaranth
1/4 Salt
4 Large size freshwater prawns, blanch, and simmer in the oil
1 Ginger torch buds, fine julienne, garnish
8 Tbsp Amaranth pesto
Caviar, garnishing
TT Salt, pepper, and calamansi lime juice
Method:
1. Blend the Amaranth in a thermomix, then squeeze the juice
for the noodle dough.
2. Knead the noodle dough until elastic, rest, then make into
noodles, hang to dry.
3. Blanch and simmer the prawn in the oil until cook
4. Blanch the noodle in the boiling water mixed with salt
and oil.
5. Mix the noodle with Amaranth pesto.
6. Top up by sliced prawn, garnished with
ginger torch bud, sprinkle some salt
and pepper to the prawn slices, squeeze
some lime juice and spoon a little prawn
oil on top as well.
Note: To make prawn oil, after simmering the prawn, reserve the
oil, add the prawn shells, continue to simmer until red colour.
Amaranth Pesto
Date: Oct 19th, 2017
Recipe:83
Ingredients:
300g Amaranth, use the leaves only, blanch
50ml Extra virgin olive oil
30ml Prawn oil
3 cloves Garlic, minced
1 tbsp Sambal belacan
80g Pinenuts
1/2 tsp Tomato paste
1/2 tsp Soy sauce
2 tsp Fish sauce
1/2 tsp Lime
TT Salt and pepper
Method:
Method:
1. Add all the ingredients into a stick blender container,
use the stick blender to blend them until puree.
2. Pour to a frying pan, give a quick boil, simmer and
check seasoning.
Assorted Satay
Date: Oct 23rd, 2017
Recipe: 86
Ingredients:
Assorted Satay
1 Chicken breasts, cut into strip
150g Scotch fillet, cut into strip
150g Lamb sirloin/leg/shoulder, cut into strip
6 Large prawn
150g Tuna, cut into strip
1 tbsp Minced Turmeric root
1 tbsp Ginger torch bud, mashed
5 tbsp CExtra virgin coconut oil
2 tsp Tamarind
TT Salt and pepper
Exra virgin coconut oil, basting
Satay sauce
1 Big Turmeric root,, roughly chopped
1 Onion, roughly chopped
4 Cardamon pods
2 Coriander roots
1 tsp Fennel seeds powder
4 cloves garlic
3 slices Galangal
6 slices Ginger
1 tbsp Tamarind sauce
2 tbsp Chopped Palm sugar
1 tsp Tahini
3 tbsp Extra virgin coconut oil
50g Butter
100ml Coconut cream
100g Fried peanuts, grind into powder
TT Salt and pepper
Skewers, soak in water
Satay Condiments
1/2 Spanish onion, cut into chunks, soak in lemon or vinegar water
20 Coconut rice cake cubes
150g Pickled daikon, cut into chunks (pickled in red wine vinegar, palm sugar,
chilies, smashed peppercorns, scallion roots, salt)
150g Sweet turnip, cut into chunks
1/2 Cucumber, cut into chunks
2 Tomatoes, cut into chunks
10g Mint, garnishing
10g Baby cilantro, garnishing
10g Basil, garnishing
Extra virgin olive oil or coconut oil, right before serving, toss the
vegetables and herbs with salt, cayenne, and pepper
10 Wedges Lemon/Lime/Whole Calamansi
Method:
1. To prepare satay sauce, place the herbs into a food processor,
blisk, simmer with oil until caramelized, then add coconut cream,
and seasoning.
2. To marinate the meat/seafood: Add 30ml of water to massage the cut
strips until fully absorbed. Mix thoroughly with coconut oil,
then mix the rest of the marinating mixture and check
seasoning
2. Skewered the meat, fish and prawn onto the skewers, cover, and
store in fridge overnight.
3. Seal both sides of satay (just one turn each side) over a smoking
griddle or a greased smoking frying pan, then place into a
preheated 180-degree Celsius oven until cook (around 5 minutes)
4. Serve the assorted satay with satay condiments and satay sauce
Coconut Rice Cake
Date:Oct 23rd, 2017
Recipe:87
Ingredients:
200g Sushi rice steamed with coconut and pandan leaves
100ml Extra virgin coconut cream, Ayam brand
TT Salt
1/4 tsp Honey
Extra virgin coconut oil, greasing
Method:
1. In a food processor, blisk the steamed rice, add coconut cream
gradually, season with salt and honey.
2. Press the mashed rice into a small lined and greased springform tray.
3. Steam for 10 minutes, cool then cut into either diagonal shape
or cubes.
4. Served with reheated satay, satay sauce, and other condiments
Garlic Chive Pork Minced Rectangular Pan-fried Dumpling
The first time I ate this rectangular pan-fried dumpling was a decade ago,
my piano student's Taiwanese mom made it for me, I thought it was the
best dumpling I ever tasted in my life.
Even after so many years now, I still think it's the nicest dumpling, I
modified this recipe slightly to use produce from tropical lands.
Date: Oct 23rd, 2017
Recipe: 88
Ingredients:
Filling
150g Minced Pork
50g Hard tofu, julienne
150g Garlic chives, cut into 1cm
1 tbsp Soy sauce
50g Bamboo shoot, shredded
2 tbsp Sesame oil
2 cloves Garlic, minced
1/2 Shallot, brunoise
1 tsp Rice wine
1 egg yolk
2 tsp cornstarch
1 tbsp Fish sauce
1 tsp Rice vinegar
1 tbsp Minced shiitake mushroom
1 tsp Sugar
1/4 tsp Cinnamon powder
1/4 tsp Staranise powder
1/4 Fennel seeds powder
1/4 Coriander seeds powder
1 pinch Cayenne
50g Dried prawn, toasted and ground coarsely
TT Pepper and salt
Dumpling dough
400g Hard flour, dough, and dusting
350ml Water, boiling water
1/2 tsp Vinegar
1/4 tsp Salt
Oil, dough and pan-fried
Method:
1. Knead the dumpling dough, let it rests.
2. Sweat the shallot and garlic with oil until light brown,
add the rest of the spices, sweat until fragranced released.
3. Add the mushroom, bamboo shoot and garlic chives, have
a quick stir. Turn off fire immediately, aside to cool down.
3. After cool down, mix in minced pork, egg yolk, cornstarch and
the rest of the seasoning, check the seasoning.
4.Roll the dough into a flat square sheet, add the filling to one side,
fold the other side over, seal and pinch the three sides tightly or
you can seal the dumpling likes how you seal an envelope.
5. Pan-fry the dumpling with oil until light brown, then you add
some water to cook the dumplings until they dry up and begin
to fry again until light brown on both sides, serve with the chili oil
sauce.
Herbal Chili Oil Sauce
This herbal chili oil sauce is one of the most versatile sauce to accompany
Asian style dumplings, noodles, meats, and seafood.
Date: Oct 23rd, 2017
Recipe: 89
Ingredients:
2 Dried chili, get rid of seeds, blisk
2 Shallots, brunoise
5 Garlic, minced
300ml oil
1 tbsp Extra virgin sesame oil
4 stems Leeks
2 Basil plants
4 slices Ginger
2 slices Galangal
2 tsp Korean fermented chili flakes
1 tsp Sour plum powder
100g Dried prawn, coarsely grounded
1/2 tsp Black pepper
Method:
1. Prepare this sauce in advance. Boil the oil, add leek, basil, ginger,
and galangal, let it simmer for 2 hours. Discard all the herbs.
2. Add the rest of the ingredients to the oil, boil it once more, simmer,
until light brown, turn off the heat, then let the residue heat
continues to simmer until brown. Check the seasoning.
Yusheng is getting more and more popular amongst Chinese staying
Yusheng is actually a mixture of cold salad with sashimi, just before
their chopsticks.
Date: Oct 29th, 2017
Ingredients:
Salad
100g Jellyfish, julienne, rinse with hot water quickly
Garnishing
Dressing
1 tsp Grated daikon
1 tsp Mashed green olive
Method:
Savory Yam Cake
Yam cake was always one of the favorite tea time snacks
This is a little-twisted variation of traditional Fuzhou yam cake.
Date: Oct 30th, 2017
Ingredients:
Method:
fry the slices until golden brown.
Sweet Turnip Salad Crepe Roll
Date: Oct 30th, 2017
Ingredients:
Crepe
Salad
Sauce
Method:
their chopsticks.
100g Jellyfish, julienne, rinse with hot water quickly
1 tsp Grated daikon
Savory Yam Cake
Yam cake was always one of the favorite tea time snacks
when I stayed in Malaysia, but often if you ate it out there,
you merely ate the MSG flavored yam cake. Many
Chinese-Malaysian made yam cake at home,
I would only watch my mom and eldest sister making it,
when I finally grew too fussy on it, but only once when my
fashion designer friend happened to give me a big binlang
yam (the yam got the purple line) I finally made it before
I left Malaysia and I left my recipe on my another blog.
This is a little-twisted variation of traditional Fuzhou yam cake.
Date: Oct 30th, 2017
Recipe:91
Ingredients:
500g Rice powder
1/4 tsp Korean fermented chili flakes
3 tbsp Black sesame oil
50g Bacon, cut into small pieces
2 Scallion stems (white part), brunoise
4 Medium size bilang taro/yam, shredded
300g Pork mince
300g Pork cutlets
2 Shallots, brunoise
5 cloves Garlic, minced
50g Dried prawn (get the big size prawn), soak and pounce
1 tbsp Soy sauce
1 tbsp Fish sauce
TT Salt and black pepper
1 liter water
Method:
1. In a wok, add oil, fry bacon until crispy, take the bacon away,
add shallot, garlic, chili flakes, scallion and dried prawn. Fried
until shallot turns light brown. Add the pork minc and cutlet,
continue to saute until fragrance released, add the bacon.
2. Then add the rice flour, have a quick fry.
3. Finally, add the shredded taro, mix quickly.
4. Add water, check seasoning
5. Transfer to a greased cheese springform pan
6. Stem for two hours or until cook
7. Let it cools down and chill overnight
8. Use a greased knife to cut the cake into slices
9. Dust with mixture of glutinous rice flour powder and
corn flour seasoned with salt and black pepper. Pan
fry the slices until golden brown.
fry the slices until golden brown.
Sweet Turnip Salad Crepe Roll
Date: Oct 30th, 2017
Recipe: 92
Ingredients:
Crepe
200g Flour
3 Eggs, whisk
1/2 tsp Salt
300ml Coconut milk
25g Butter, melted
Oil for pan frying
Salad
200g Sweet turnip, shredded
50g Bean sprout, rinse with boiling water
50g Cabbage, fine julienne
10g Baby cilantro
2 tbsp Extra virgin olive oil
1/4 tsp Korean fermented chili flakes
1/4 tsp Garlic paste
1 tsp Japanese rice vinegar
2 tbsp Coarsely grounded toasted dried prawn
2 tsp Fish sauce
TT Salt and Pepper
Sauce
2 tbsp Fish sauce
1 tsp Tabasco sauce
2 tbsp Light soy sauce
1 tbsp Sugar
1 tsp Sushi rice vinegar
1 tsp Tahini
1 tbsp Sesame oil
1 tsp Tapioca flour
100ml Oyster stock (blending 4 oysters with 50ml fish stock, 20ml
white wine, 1 tsp minced shallot, 1 tsp ginger juice)
TT Salt and pepper
3 tbsp Peanut powder (coarsely grounded)
Method:
1. To prepare the crepes. Mix all the wet ingredients,
then sieve
the flour (with salt) into it, gently folds it. Rest.
2. In a frying pan, brush it with oil, pan fry the crepes.
3. To prepare the sauce, in a saucepan, heat
up everything, thicken it with tapioca flour,
check seasoning
4. Toss the vegetables with the oil and seasoning
5. Brush the sauce on the crepe, place the salad
on, sprinkle with peanut powder, roll the crepe.
6. Serve with the remaining sauce.
Main
Drunken Lemongrass Chicken Schnitzel
Drunken Lemongrass Chicken Schnitzel
Lemongrass could grow lushly and wild in equatorial and tropical lands, the best way to plant lemongrass is planted it in a large pot to control its outgrown.
If you want to save your money on shampoo to get rid of bugs infested your pets, the best way is blending lemongrass with water, then boil, simmer, and reduce it for more than 2 hours, sieve and mix with regular pet shampoo. Your pets will get a thick coat of shiny fur, that's how I learned it from my friend, and his dogs' fur could go for dog shampoo advertisement.
If you experience a stubborn cough for weeks without a good recovery, blend lemongrass with water and onion, boil and simmer for an hour to prepare a chicken soup. Drink it continuously for 3 days, if your cough persists, I advise you to go see an experienced western trained doctor immediately.
Date: Sept 4th, 2017
Recipe: 07
Ingredients (2 Portions):
2 Eggs, whisk
4 Tbsp Potato flour
8 Tbsp Breadcrumb, season with salt and pepper
Oil, pan fry or deep fry
1 Tbsp Butter, sweating
4 stalks Lemongrass, shredded finely
6 slices Ginger, smash
150ml Chicken stock
200ml White wine (Riesling)
TT Salt and pepper
50g Butter, monte
Method:
1. To prepare the drunken lemongrass sauce, sweat the lemongrass
and ginger with butter, deglaze with wine, then add the chicken
stock, boil and simmer, reduce to around 100ml.
2. Sieve the stock
3. Dust the chicken with flour, then dip into whisked egg, coat
it with breadcrumb, either pan fry or deep fry it until golden brown
4. Monte the reduced chicken stock, check the seasoning
5. Serve the schnitzel with drunken lemongrass sauce.
Lemongrass could grow lushly and wild in equatorial and tropical lands, the best way to plant lemongrass is planted it in a large pot to control its outgrown.
If you want to save your money on shampoo to get rid of bugs infested your pets, the best way is blending lemongrass with water, then boil, simmer, and reduce it for more than 2 hours, sieve and mix with regular pet shampoo. Your pets will get a thick coat of shiny fur, that's how I learned it from my friend, and his dogs' fur could go for dog shampoo advertisement.
If you experience a stubborn cough for weeks without a good recovery, blend lemongrass with water and onion, boil and simmer for an hour to prepare a chicken soup. Drink it continuously for 3 days, if your cough persists, I advise you to go see an experienced western trained doctor immediately.
Date: Sept 4th, 2017
Recipe: 07
Recipe: 07
Ingredients (2 Portions):
2 chicken breast, butterfly, and pounce with salt and pepper into a thin piece
2 Eggs, whisk
4 Tbsp Potato flour
8 Tbsp Breadcrumb, season with salt and pepper
Oil, pan fry or deep fry
1 Tbsp Butter, sweating
4 stalks Lemongrass, shredded finely
6 slices Ginger, smash
150ml Chicken stock
200ml White wine (Riesling)
TT Salt and pepper
50g Butter, monte
2 Eggs, whisk
4 Tbsp Potato flour
8 Tbsp Breadcrumb, season with salt and pepper
Oil, pan fry or deep fry
1 Tbsp Butter, sweating
4 stalks Lemongrass, shredded finely
6 slices Ginger, smash
150ml Chicken stock
200ml White wine (Riesling)
TT Salt and pepper
50g Butter, monte
Method:
1. To prepare the drunken lemongrass sauce, sweat the lemongrass
and ginger with butter, deglaze with wine, then add the chicken
stock, boil and simmer, reduce to around 100ml.
2. Sieve the stock
3. Dust the chicken with flour, then dip into whisked egg, coat
it with breadcrumb, either pan fry or deep fry it until golden brown
4. Monte the reduced chicken stock, check the seasoning
5. Serve the schnitzel with drunken lemongrass sauce.
1. To prepare the drunken lemongrass sauce, sweat the lemongrass
and ginger with butter, deglaze with wine, then add the chicken
stock, boil and simmer, reduce to around 100ml.
2. Sieve the stock
3. Dust the chicken with flour, then dip into whisked egg, coat
it with breadcrumb, either pan fry or deep fry it until golden brown
4. Monte the reduced chicken stock, check the seasoning
5. Serve the schnitzel with drunken lemongrass sauce.
Pork Belly, Sweet Rice, and Taro Root Terrine
Asian likes sweet rice, especially if it is used to accompany pork belly. Tarowith purple dots called bilang taro is one of the most expensive taro.
Date: Sept 5th, 2017
Recipe: 12
Ingredients (4 -6 portions):
150g Sweet rice, soak overnight
100ml Demi-glace, sweet rice
150g Sweet rice, soak overnight
100ml Demi-glace, sweet rice
2 Shallots, brunoise, sweet rice and pork belly
10g Dried logan, roughly chop
10g Melon seeds, roughly chop
20g Pine nuts, roughly chopped
2 tbsp Lard, sweet rice
200g Pork bell
2 tbsp Extra virgin black sesame oil
1/2 slice Galangal, mince
200ml Rice wine
10g Chopped shitake mushroom
1 tbsp Dark miso paste
1/2 tsp 5 spice powder
1 tbsp Sugar
TT Salt and pepper
100g Pork minced
10g Dried logan, roughly chop
10g Melon seeds, roughly chop
20g Pine nuts, roughly chopped
2 tbsp Lard, sweet rice
200g Pork bell
2 tbsp Extra virgin black sesame oil
1/2 slice Galangal, mince
200ml Rice wine
10g Chopped shitake mushroom
1 tbsp Dark miso paste
1/2 tsp 5 spice powder
1 tbsp Sugar
TT Salt and pepper
100g Pork minced
10 cloves Garlic, chopped finely
300g Binlang taro root, brunoise
Oil for deep frying
50g Potato starch, dusting
2 tsp, Extra virgin coconut oil, dressing
150ml Coconut juice, dressing
100ml Coconut cream, dressing
2 Tbsp Medium soft coconut meat, chopped finely
1 tsp Chopped shallot, dressing
1 Tbsp Roux, dressing
30g Coconut fresh, shredded into long, curly and fine, seasoned with salt and sugar, garnishing
20g Baby cilantro, garnishing
1 tsp Toasted black sesame seeds, garnishing
300g Binlang taro root, brunoise
Oil for deep frying
50g Potato starch, dusting
2 tsp, Extra virgin coconut oil, dressing
150ml Coconut juice, dressing
100ml Coconut cream, dressing
2 Tbsp Medium soft coconut meat, chopped finely
1 tsp Chopped shallot, dressing
1 Tbsp Roux, dressing
30g Coconut fresh, shredded into long, curly and fine, seasoned with salt and sugar, garnishing
20g Baby cilantro, garnishing
1 tsp Toasted black sesame seeds, garnishing
Method:
1. Drain the sweet rice, let it dries for 2 hours.
2. In a wok, add lark, sweat half of the shallot and a half tsp
garlic until light brown, add sweet rice, continue to fry,
2. In a wok, add lark, sweat half of the shallot and a half tsp
garlic until light brown, add sweet rice, continue to fry,
deglaze with demi-glaze, mix in logan, melon seed and pinenut,
season with salt and pepper.
3. Transfer the ingredients to a springform pan, steam for 20
minutes. Let residue heat simmers for another 10 minutes.
4. Dust the taro cubes with potato starch, season with salt and
pepper, double fry until crispy. After cooling, store in air-tight
container.
5. Marinate the pork belly with salt and pepper, deep fry until
the skin is puffing.
6. In a wok, sweat shallot, galangal, and garlic, add sugar,
caramelize it. Add 5 spice, minced pork and shitake mushroom,
stir-fry until sizzling. Deglaze with wine, mix in miso paste, add th
pork belly. Boil for 10 minutes, medium heat 5 minutes, then
simmer for another 20 minutes. If the liquid is getting dried, add
some water. Add sesame oil at last. Mix well. Check the seasoning
with salt and pepper.
7. Slice the pork belly into thin slices.
8. To prepare crispy taro dressing, sweat shallot with coconut oil,
add coconut juice, coconut cream, coconut fresh, reduce to
around 100ml, thicken with roux, check seasoning with salt and
pepper.
9. To ensemble terrine, on a greased mold, press the first half of
sweet rice to the bottom-most, arrange the pork belly and minced
pork on its top.
10.Mix the crispy taro cubes with coconut dressing, press on top of
the pork.
11.Garnish the terrine with flavored shredded coconut, baby
coriander and toasted sesame seeds.
3. Transfer the ingredients to a springform pan, steam for 20
minutes. Let residue heat simmers for another 10 minutes.
4. Dust the taro cubes with potato starch, season with salt and
pepper, double fry until crispy. After cooling, store in air-tight
container.
5. Marinate the pork belly with salt and pepper, deep fry until
the skin is puffing.
6. In a wok, sweat shallot, galangal, and garlic, add sugar,
caramelize it. Add 5 spice, minced pork and shitake mushroom,
stir-fry until sizzling. Deglaze with wine, mix in miso paste, add th
pork belly. Boil for 10 minutes, medium heat 5 minutes, then
simmer for another 20 minutes. If the liquid is getting dried, add
some water. Add sesame oil at last. Mix well. Check the seasoning
with salt and pepper.
7. Slice the pork belly into thin slices.
8. To prepare crispy taro dressing, sweat shallot with coconut oil,
add coconut juice, coconut cream, coconut fresh, reduce to
around 100ml, thicken with roux, check seasoning with salt and
pepper.
9. To ensemble terrine, on a greased mold, press the first half of
sweet rice to the bottom-most, arrange the pork belly and minced
pork on its top.
10.Mix the crispy taro cubes with coconut dressing, press on top of
the pork.
11.Garnish the terrine with flavored shredded coconut, baby
coriander and toasted sesame seeds.
Chicken Curry with Cassava
Cassava can be found everywhere in equatorial and tropical zones. the pinky layer of the outer cassava must get rid of, it is poison.Good curry chicken's sauce should be thick and not too much. Only poor man curry's sauce is thin and watery.
It is always advised to use freelance chicken to cook curry.
Date: Sept 5th, 2017Recipe: 23
Ingredients (4 Portions):
Curry paste Ingredients
1 large Shallot, chop roughly
8 Cloves Garlic, chop roughly
1 large Fresh Chili, deseeded, chop roughly
½ Red capsicum, deseeded, chop roughly
50g Ginger, chop roughly
1 stalk Lemongrass, chop roughly
25g Galangal, chop roughly
50g Turmeric root or 1 tsp turmeric, chop roughly
1 tsp Cumin powder
1tsp Fennel seeds powder
1tsp Coriander seeds powder
5 tbsp Extra virgin coconut oil
25g Cashew nut
1 tsp Garam masala
30g Dried anchovy
1 tbsp Fenugreek seeds, soak in water
½ Tsp Cinnamon powder
50g Coriander with root, chop roughly
½ Tsp Nutmeg powder
1 tbsp Tomato paste
Other ingredients
200ml Extra virgin coconut cream, Ayam brand
8 Mix of chicken thigh and drumstick, blanch with salty water
200ml Chicken stock
200g Yellow cassava (white one is fine) cut into chunks, deep fry with oil
2 Bay leaves
½ Tsp Tamarind
Oil for deep frying
TT Salt and pepper
20g Baby coriander
Method:
1. Place the curry paste into a food processor, chop until finely
2. Fry the curry paste in a pot with coconut oil until caramelized
3. Deglaze with chicken stock and coconut cream
4. Let it boils, add blanched chicken, bay leaves, let it boils again.
5. Mix in fried cassava
6. Place a cartouche on top, stew in preheated 180-degree Celsius
oven for 30 minutes
7. Get rid of bay leaves, add tamarind, check seasoning, turn off
the heat, let the residue heat cook for another 15 minutes.
8. Garnish with baby coriander
200ml Extra virgin coconut cream, Ayam brand
8 Mix of chicken thigh and drumstick, blanch with salty water
200ml Chicken stock
200g Yellow cassava (white one is fine) cut into chunks, deep fry with oil
2 Bay leaves
½ Tsp Tamarind
Oil for deep frying
TT Salt and pepper
20g Baby coriander
Method:
1. Place the curry paste into a food processor, chop until finely
2. Fry the curry paste in a pot with coconut oil until caramelized
3. Deglaze with chicken stock and coconut cream
4. Let it boils, add blanched chicken, bay leaves, let it boils again.
5. Mix in fried cassava
6. Place a cartouche on top, stew in preheated 180-degree Celsius
oven for 30 minutes
7. Get rid of bay leaves, add tamarind, check seasoning, turn off
the heat, let the residue heat cook for another 15 minutes.
8. Garnish with baby coriander
Asian Style Coq Au Vin
Coq Au Vin is the French words literally mean the cock cooks in red wine, it is actually a casserole of "roster" pieces cooked in red wine.
Here is a piece of mean advice for ladies who live in country style - As there won't be any good reason for you to cook this dish on a normal day! But once a blue moon, if you got really annoyed by your son or husband, and then one of your cocky rosters happened to cock-a-doodle-doo when it sees you, that's not a bad idea to slaughter it for this Asian style coq au vin as a tonic for your imbalanced hormone, it may help you to resume your country living queen-like status!
Make sure you always have your country-style sourdough bread get ready. Once your coq au vin comes out of the oven, please don't feel regret, remember to buy another dozen of chicks the next day and when someone who annoyed you in the morning bite on his favorite cock, you will feel good ... cheers!
This is, of course, a joke, in S.E. Asia, cockfighting is very popular, cockfighting is usually involved in gambling, some housewives would get so annoyed that they slaughtered their husbands' favorite rooster for a revenge. But the actual cocks used for cockfighting shouldn't be eaten, as they were injected with hormone! The fact that I know of, when Sarawakian involved in cockfighting, slaughtered fighter-cocks were bought by the native dwellers at a cheaper price than the market price. As cockfighting is illegal, these cockfighting enthusiasts would hide in the countryside for such game, and the place was always near the Iban longhouses. I remember one of my distance cousin loves cockfighting, whenever police came to ambush the scene, he would be the first one who got caught, all because one of his legs is crippled. And I told him I was interested to follow him for cockfighting, he said if I could run very fast, then I could go with him, LOL!
Date: Sept 16th, 2017
Recipe: 21
Ingredients (6 -8 Portions):
1 Big free range cock, Asian cut
50ml Sesame oil
50ml Extra virgin olive oil
Peanut oil for sealing chicken pieces
100g Daikon, Japanese cut
100g Leek, Japanese cut
50g Celery, Japanese cut
150g Smoked pork belly, lardon
200g Shitake mushroom, dehydrated
30g Garlic, minced
8 Pickling onions
2 tbsp Tomato paste
250ml Chinese red yeast rice wine
250ml Red wine (Cabernet Sauvignon or Shiraz)
200ml Reduced chicken stock (Add if only too dry)
20ml Brandy, flambe
Flour for dusting
TT Salt, pepper, and mustard
Parley, garnishing, chop
Asian bouquet garni
3 Bay leaves
3 Star anise
1 Stick, cinnamon
4 Cloves
4 Black peppercorn, smash
4 slices ginger
2 slices Galangal
2 sprig thyme
4 Pieces dried citrus peel
Method:
1. Marinate the chicken pieces with salt and pepper, dust with
flour. In a frying pan, add oil, when it begins to smoke,
seal the chicken pieces to light brown.
2. In a thick base pan, add olive oil and sesame oil, seal pickling
onion and bacon. Add garlic and tomato paste. Add brandy,
flambe.
3. Add Celery, leek and daikon, saute.
4. Add the two wines, boil and reduce, then add the sealed
chicken pieces and bouquet garni
5. Cover with cartouche, place into a preheated oven at 180C,
braise for 20 minutes
6. Check the seasoning, let the residue heat cook another 10 minutes.
7. Garnish with chopped parsley
7. Serve with sourdough bread.
Coq Au Vin is the French words literally mean the cock cooks in red wine, it is actually a casserole of "roster" pieces cooked in red wine.
Date: Sept 16th, 2017
Recipe: 21
Recipe: 21
150g Smoked pork belly, lardon
200g Shitake mushroom, dehydrated
30g Garlic, minced
8 Pickling onions
2 tbsp Tomato paste
2 tbsp Tomato paste
200ml Reduced chicken stock (Add if only too dry)
Flour for dusting
TT Salt, pepper, and mustard
Parley, garnishing, chop
Asian bouquet garni
3 Bay leaves
4 Cloves
4 Black peppercorn, smash
4 slices ginger
2 slices Galangal
2 sprig thyme
Method:
1. Marinate the chicken pieces with salt and pepper, dust with
flour. In a frying pan, add oil, when it begins to smoke,
seal the chicken pieces to light brown.
2. In a thick base pan, add olive oil and sesame oil, seal pickling
onion and bacon. Add garlic and tomato paste. Add brandy,
flambe.
3. Add Celery, leek and daikon, saute.
4. Add the two wines, boil and reduce, then add the sealed
chicken pieces and bouquet garni
5. Cover with cartouche, place into a preheated oven at 180C,
braise for 20 minutes
6. Check the seasoning, let the residue heat cook another 10 minutes.7. Garnish with chopped parsley
7. Serve with sourdough bread.
Roasted Pineapple Lamb Leg
Lamb dish is an NZ iconic main meat dish, visitors to NZ can't say that they have been visited NZ if they have never tried it. However, there are many Asian don't like the peculiar smell of lamb, a true fact is NZ lamb is considered as the world "least smelly lamb" if you have tasted lambs from different parts of the world.
Often, some Asian also don't like the smell of pure western herbs like thyme, rosemary or juniper berries, they prefer Asian herbs. Thus, FTPC's developed or created recipes used only herbs and spices that could compromise the tastebuds of both Asian and westerners and bring out the best of a fusion dish that would be accepted by both Asian and westerners.
Date: Sept 18th, 2017
Recipe: 25
Date: Sept 18th, 2017
Recipe: 25
Ingredients (6 -8 Portions):
1 Lamb leg, marinate with pineapple, ginger, garlic and lemon juice overnight
1 tbsp Korean/Japanese miso paste, glaze
2 Tbsp Sesame oil, glaze and salad
3 Tbsp Olive oil, glaze and salad
300ml White wine, glaze and sauce
300ml Pineapple puree, pineapple jam
1 tsp Lemon zest
1 tsp Minced onion, jam
1 tsp Korean fermented chili powder, sprinkling
1 Tbsp Roux, thickening, sauce
16 Slices Pineapple ring, garnishing
1 tbsp Finely chopped parsley
1/4 tsp Finely chopped rosemary
1/2 Pear, long julienne, salad
1/2 Daikon, long julienne, salad
7 tsp Sugar, salad and jam
2 tsp Sushi vinegar, salad
10g Baby cilantro, salad
1 tbsp Fish sauce, salad
2 tbsp Olive oil mixed with 1/4 tsp saffron powder, basting pineapple rings
400g Cooked sushi rice, mix with sushi vinegar, sugar and salt, rice cake
Cornmeal for dusting, rice cake
1 tbsp mixture of black and white sesame seeds, rice cake
Clarifying butter, pan frying
TT Salt, ground black pepper, and lemon juice
Ingredients:
Lamb Leg
1. Roast the marinated lamb in the oven with marinating juice
2. Baste with glaze mixed with olive oil, sesame oil, miso
paste, white wine, ground black pepper, lemon juice, a
pinch of rosemary and parsley.
Pineapple Jam
1. Over a stove, caramelize 5 tsp of sugar.
2. Add the pineapple puree, lemon zest and minced onion to
the caramelized sugar, simmer until it thickens.
3. Add 1/2 tsp Korean fermented chili powder
4. Check seasoning with lemon juice, salt, and pepper
Salad
1. Mix the julienne daikon and pear with a tsp of Korean fermented
chili, 1/2 tsp sugar, 1 tsp sesame oil, 2 tsp olive oil, fish sauce,
vinegar, TT salt, and pepper.
2. Just before plating mix in baby cilantro
Pineapple slices
1. Season the pineapple rings with chili powder, parsley and
rosemary, salt, and pepper.
2. Grill over a griddle or salamander, baste with saffron oil
Sushi rice cake
1. Use 50g of sushi rice to press into a greased ring mold.
2. Mix the cornmeal with sesame seeds
3. Dust both sides of the rice cake with cornmeal and sesame
seeds mixture
4. Pan fry the rice cake with clarifying butter (mix with oil)
until lightly brown on both sides
Sauce
1. Deglaze the roasting pan with white wine.
2. Reduce, thicken with roux, check seasoning
Plating
1. Draw a line with the sauce
1. Carve the lamb leg, decorated the lamb slices with
pineapple rings
2. Garnish with quenelle pineapple jam
3. Accompanied by salad and a sushi rice cake
Pineapple Crispy Sweet and Sour Pork
This is a delicious dish, it will take a lot of preparation time, but it's well worth when you see everyone loves it, except it is sweet, you can always use sugar-free ketchup by replacing it with Chef Simon Gault's sugarless Ketchup.
Date: September 18th, 2017
Recipe: 27
Ingredients:
400g Pork loin, cut into an inch cube.
2 stalks Lemongrass, smash, marinate (discard after marinating)
1 Tbsp Ginger juice, marinate
2 tbsp Egg white, marinate
1 tbsp, cornstarch, marinate
2 tbsp Sesame oil, marinate
TT Salt and pepper
Soya oil for deep frying
400g Fresh pineapple or can pineapple, cut into an inch cube
Potato starch batter (Use potato starch, an egg yolk, 1/2 tsp vinegar, 1/2 tsp Salt, 1/4 black pepper, 4 tbsp oil, 1 tsp Custard powder, water)1/2 Large Tomato, cut into an inch cube
80g mixture of red, yellow and green capsicum, cut into an inch cube
1-inch long leek stalk (white part), julienne
1 Onion, cut into an inch cube
3 Cloves Garlic, minced
50ml White wine or rice wine
10g Baby cilantro, garnishing
1 tbsp Fish sauce, sauce
1 tbsp Tamarind paste, sauce
50ml Apple cider vinegar
1 tbsp Plum sauce, sauce
1 tsp Worcestershire sauce or light soy sauce, sauce
100ml Ketchup, sauce
1 tsp Tapioca starch, sauce
TT Salt, black pepper, and sugar (caramelized)
Method:
1. Massage the pork with 50ml of water until fully absorb, mix well
with sesame oil, egg white, cornstarch, lemongrass, ginger juice,
add salt and pepper. Rest overnight.
2. Prepare the sauce by mixing all the sauce ingredients.
3. Dip the pork cubes into the prepared batter, deep fry them until
light brown, after cooking the sauce, deep fry the cubes once
more to ensure crumchiness.
4. Blanch the vegetables with hot oil.
5. To prepare the sauce, sweat the onion and garlic with oil,
deglaze with wine, then add the sauce and pineapple.
Check the seasoning.
6. Lastly, add vegetables and crispy pork cubes.
7. Add a tsp of extra virgin black sesame oil, mix.
8. Garnish with baby cilantro.
9. Accompany with fried rice or plain rice.
Papaya Seafood Curry
Papaya is so common in tropical and equatorial countries that it usually ends up as a poor man dish in the countryside, green papaya would be used during cooking if only after a heavy thunderstorm or when there was no other vegetable availed.
Date: Sept 19th, 2017
Recipe: 30
Ingredients:
500g Mixture of seafood. tiger prawn, deveined and deshelled, butterfly; tuna - chunks, Squid ring, mussels
1kg Unripe red papaya, Chateau about 6cm (after skinning, deseed and turning, less than 500kg remained)
1 Onion, brunoise
4 Garlic cloves, grind
3 slices Ginger, grind
100g Green Capsicum, cut 0.5cmX 6cm long
4 tbsp Curry powder (10 tbsp fresh curry)
20 Curry leaves, let them dry under the sun
1 Lemongrass stalk, smashed
1 tbsp Tamarind paste
300ml Coconut milk
4 tbsp Extra virgin coconut oil
3 Cilantro root, grind
10g Baby cilantro, garnishing
TT Salt and pepper
Method:
1. Sweat the onion, lemongrass, cilantro roots, ginger and
garlic with coconut oil, then add curry to simmer, deglaze
with coconut milk. Let it boil and simmer for 10 minutes.
2. Add papaya, let it cook for 5 minutes.
3. Add seafood, place a cartouche on top, place into
preheated oven at 180C for 5 minutes. Turn off the
heat, let the residue heat cooked for another 5 minutes.
4. Blanch the capsicum with oil, add tamarind
5. Add the capsicum to the papaya seafood curry.
6. Check the seasoning, garnish.
Wild Sour Eggplant Prawn
Wild sour eggplant can be found easily in S.E. Asia, it is as big as a large orange its fresh is yellowish after cooking, it tastes sour with its unique flavor, its texture retains springy softness upon biting.
I combine two of my favorite Sarawak regional wild vegetables to create this recipe, hope my readers will send me a picture of what you cook and let me know if you like it.
Date: Sept 19th, 2017
Recipe: 31
Ingredients:
1 Bundle of wild fiddlehead fern, trim
1 wild sour eggplant, peel off skin and deseeded, cut into long narrow strips
300g large size prawns, deveined, shelled and butterfly, marinate with egg white and corn flour, oil, salt, and pepper
1/4 tsp Belacan
10g Dried anchovy, grind
2 slices Ginger, grind
4 Cloves Garlic, grind
1/2 Large red chili, grind
1/2 Large chili, deseeded, cut into long narrow strips
1/4 Curry powder
2 tbsp Coconut cream
10g Ginger torch bud, cut into long narrow strips
4 tbsp Extra virgin coconut oil
TT Salt, tamarind, and pepper
Method:
1. In a wok, sweat the ginger, garlic, chili, and dried anchovy
until caramelized, add curry powder and belacan, simmer.
2. Blanch the prawn quickly with oil
3. Add the sour eggplant to the spices, turn on fire to high, stir-fry,
add the fern after 20 seconds, continue to stir-fry for another
20 seconds, stir in the half-cooked prawn and ginger torch bud.
4. Stir-fry for another minute, deglaze with coconut cream.
5. Check the seasoning. Make sure the prawn is cooked.
Pineapple Fish Claypot
I cooked this dish a long time ago for my Korean boss when I worked a year as a piano teacher in Brunei, and he told me that he never realized pineapple could turn fish into such a nice dish. Actually, I saw my dad cooked this dish for us when I was young that's how I learned it, I only cooked it once a blue moon when I thought of my dad.... and too bad that my parents fostered me being too independent and so senseless to own kindred that I sometimes felt guilty that why I couldn't miss them like how all my friends and siblings missed their old folks, instead I could yearn someone else emotionally more than them!
Quality fresh fish could always be found in old days Borneo facing northward of the South China Sea, but these days it is increasingly hard to find really fresh fish in the market, and old days cheap fish could actually cost more than regular meat now. Often, you even could get worried if some expensive fish you bought were spread with formalin. The fish preserved by formalin would be tasteless, but if such fish was cooked in a restaurant as a deep fried sweet and sour fish, then it's hard for most people to tell if it's fresh or chemical preserved fish.
Chemically preserved fish would reveal immediately after it got defrosted, a strong chemical could be detected unless you got a bad cold.
Date: Sept 21st, 2017
Recipe: 35
Ingredients (4 portions):
500g Big snapper/group fillet with skin on, cut into big chunks
500g Pineapple, cut into chunks
150g Tomato, cut into chunks
20g Scallion, white part chiffonade
100g leeks, cut into an inch length and halve
200ml Fish stock
1 large Red chili, mince
100g Mixture of red, yellow and green capsicum, cut into an inch square
50g Young ginger, minced
1 slice Galangal, minced
4 clove Ginger, minced
1 Onion, cut into chunks
20g Pickled mustard, cut into an inch square, blanch in water
1 tbsp Tamarind
1 stalk Lemongrass, smashed, discard before serving
10g Ginger torch bud, julienne
4 tbsp Sesame oil
100ml White wine
1 tbsp Soy sauce
1 tbsp Tomato paste
1 tsp Anchovy paste
Potato starch, prepare batter for deep frying
Oil for deep frying fish
20g Cilantro, garnishing
1 tsp Fish sauce (optional - as some Southerners don't like its taste)
TT Salt, vinegar, and pepper
Method:
1. Use a wok to prepare the sauce for the claypot; sweat the
ginger, galangal, and garlic with a pinch of salt, then add
onion, herbal ingredients, tomato and anchovy paste,
simmer. Deglaze with white wine, add the stock and
seasoning ingredients. Transfer to a claypot, add pineapples,
and mustard. Simmer and reduce.
2. Prepare the batter by adding water, oil, salt, pepper, vinegar
and an egg yolk. Deep fry the fish until light brown.
3. Oil blanch the capsicum
4. Add both fried fish, tomato and capsicum to the claypot.
5. Have a quick boil, check seasoning and garnish.
Ingredients (6 -8 Portions):
1 Lamb leg, marinate with pineapple, ginger, garlic and lemon juice overnight
1 tbsp Korean/Japanese miso paste, glaze
2 Tbsp Sesame oil, glaze and salad
3 Tbsp Olive oil, glaze and salad
300ml White wine, glaze and sauce
300ml Pineapple puree, pineapple jam
1 tsp Lemon zest
1 tsp Minced onion, jam
1 tsp Korean fermented chili powder, sprinkling
1 Tbsp Roux, thickening, sauce
16 Slices Pineapple ring, garnishing
1 tbsp Finely chopped parsley
1/4 tsp Finely chopped rosemary
1/2 Pear, long julienne, salad
1/2 Daikon, long julienne, salad
7 tsp Sugar, salad and jam
2 tsp Sushi vinegar, salad
10g Baby cilantro, salad
1 tbsp Fish sauce, salad
2 tbsp Olive oil mixed with 1/4 tsp saffron powder, basting pineapple rings
400g Cooked sushi rice, mix with sushi vinegar, sugar and salt, rice cake
Cornmeal for dusting, rice cake
1 tbsp mixture of black and white sesame seeds, rice cake
Clarifying butter, pan frying
TT Salt, ground black pepper, and lemon juice
1 Lamb leg, marinate with pineapple, ginger, garlic and lemon juice overnight
1 tbsp Korean/Japanese miso paste, glaze
2 Tbsp Sesame oil, glaze and salad
3 Tbsp Olive oil, glaze and salad
300ml White wine, glaze and sauce
300ml Pineapple puree, pineapple jam
1 tsp Lemon zest
1 tsp Minced onion, jam
1 tsp Korean fermented chili powder, sprinkling
1 Tbsp Roux, thickening, sauce
16 Slices Pineapple ring, garnishing
1 tbsp Finely chopped parsley
1/4 tsp Finely chopped rosemary
1/2 Pear, long julienne, salad
1/2 Daikon, long julienne, salad
7 tsp Sugar, salad and jam
2 tsp Sushi vinegar, salad
10g Baby cilantro, salad
1 tbsp Fish sauce, salad
2 tbsp Olive oil mixed with 1/4 tsp saffron powder, basting pineapple rings
400g Cooked sushi rice, mix with sushi vinegar, sugar and salt, rice cake
Cornmeal for dusting, rice cake
1 tbsp mixture of black and white sesame seeds, rice cake
Clarifying butter, pan frying
TT Salt, ground black pepper, and lemon juice
2. Add the pineapple puree, lemon zest and minced onion to
the caramelized sugar, simmer until it thickens.
Salad
Pineapple Crispy Sweet and Sour Pork
This is a delicious dish, it will take a lot of preparation time, but it's well worth when you see everyone loves it, except it is sweet, you can always use sugar-free ketchup by replacing it with Chef Simon Gault's sugarless Ketchup.
Date: September 18th, 2017
Recipe: 27
Ingredients:
400g Pork loin, cut into an inch cube.
2 stalks Lemongrass, smash, marinate (discard after marinating)
1 Tbsp Ginger juice, marinate
2 tbsp Egg white, marinate
1 tbsp, cornstarch, marinate
2 tbsp Sesame oil, marinate
TT Salt and pepper
Soya oil for deep frying
400g Fresh pineapple or can pineapple, cut into an inch cube
Potato starch batter (Use potato starch, an egg yolk, 1/2 tsp vinegar, 1/2 tsp Salt, 1/4 black pepper, 4 tbsp oil, 1 tsp Custard powder, water)1/2 Large Tomato, cut into an inch cube
80g mixture of red, yellow and green capsicum, cut into an inch cube
1-inch long leek stalk (white part), julienne
1 Onion, cut into an inch cube
3 Cloves Garlic, minced
50ml White wine or rice wine
10g Baby cilantro, garnishing
1 tbsp Fish sauce, sauce
1 tbsp Tamarind paste, sauce
50ml Apple cider vinegar
1 tbsp Plum sauce, sauce
1 tsp Worcestershire sauce or light soy sauce, sauce
100ml Ketchup, sauce
1 tsp Tapioca starch, sauce
TT Salt, black pepper, and sugar (caramelized)
Method:
1. Massage the pork with 50ml of water until fully absorb, mix well
with sesame oil, egg white, cornstarch, lemongrass, ginger juice,
add salt and pepper. Rest overnight.
2. Prepare the sauce by mixing all the sauce ingredients.
3. Dip the pork cubes into the prepared batter, deep fry them until
light brown, after cooking the sauce, deep fry the cubes once
more to ensure crumchiness.
4. Blanch the vegetables with hot oil.
5. To prepare the sauce, sweat the onion and garlic with oil,
deglaze with wine, then add the sauce and pineapple.
Check the seasoning.
6. Lastly, add vegetables and crispy pork cubes.
7. Add a tsp of extra virgin black sesame oil, mix.
8. Garnish with baby cilantro.
9. Accompany with fried rice or plain rice.
Papaya Seafood Curry
Papaya is so common in tropical and equatorial countries that it usually ends up as a poor man dish in the countryside, green papaya would be used during cooking if only after a heavy thunderstorm or when there was no other vegetable availed.
Date: Sept 19th, 2017
Recipe: 30
Date: Sept 19th, 2017
Recipe: 30
500g Mixture of seafood. tiger prawn, deveined and deshelled, butterfly; tuna - chunks, Squid ring, mussels
1kg Unripe red papaya, Chateau about 6cm (after skinning, deseed and turning, less than 500kg remained)
1 Onion, brunoise
4 Garlic cloves, grind
3 slices Ginger, grind
100g Green Capsicum, cut 0.5cmX 6cm long
4 tbsp Curry powder (10 tbsp fresh curry)
20 Curry leaves, let them dry under the sun
1 Lemongrass stalk, smashed
1 tbsp Tamarind paste
300ml Coconut milk
4 tbsp Extra virgin coconut oil
3 Cilantro root, grind
10g Baby cilantro, garnishing
TT Salt and pepper
1. Sweat the onion, lemongrass, cilantro roots, ginger and
garlic with coconut oil, then add curry to simmer, deglaze
with coconut milk. Let it boil and simmer for 10 minutes.
2. Add papaya, let it cook for 5 minutes.
3. Add seafood, place a cartouche on top, place into
preheated oven at 180C for 5 minutes. Turn off the
heat, let the residue heat cooked for another 5 minutes.
4. Blanch the capsicum with oil, add tamarind
5. Add the capsicum to the papaya seafood curry.
6. Check the seasoning, garnish.
Wild Sour Eggplant Prawn
Wild sour eggplant can be found easily in S.E. Asia, it is as big as a large orange its fresh is yellowish after cooking, it tastes sour with its unique flavor, its texture retains springy softness upon biting.
I combine two of my favorite Sarawak regional wild vegetables to create this recipe, hope my readers will send me a picture of what you cook and let me know if you like it.
Date: Sept 19th, 2017
Recipe: 31
Ingredients:
1 Bundle of wild fiddlehead fern, trim
1 wild sour eggplant, peel off skin and deseeded, cut into long narrow strips
300g large size prawns, deveined, shelled and butterfly, marinate with egg white and corn flour, oil, salt, and pepper
1/4 tsp Belacan
10g Dried anchovy, grind
2 slices Ginger, grind
4 Cloves Garlic, grind
1/2 Large red chili, grind
1/2 Large chili, deseeded, cut into long narrow strips
1/4 Curry powder
2 tbsp Coconut cream
10g Ginger torch bud, cut into long narrow strips
4 tbsp Extra virgin coconut oil
TT Salt, tamarind, and pepper
Method:
1. In a wok, sweat the ginger, garlic, chili, and dried anchovy
until caramelized, add curry powder and belacan, simmer.
2. Blanch the prawn quickly with oil
3. Add the sour eggplant to the spices, turn on fire to high, stir-fry,
add the fern after 20 seconds, continue to stir-fry for another
20 seconds, stir in the half-cooked prawn and ginger torch bud.
4. Stir-fry for another minute, deglaze with coconut cream.
5. Check the seasoning. Make sure the prawn is cooked.
Pineapple Fish Claypot
I cooked this dish a long time ago for my Korean boss when I worked a year as a piano teacher in Brunei, and he told me that he never realized pineapple could turn fish into such a nice dish. Actually, I saw my dad cooked this dish for us when I was young that's how I learned it, I only cooked it once a blue moon when I thought of my dad.... and too bad that my parents fostered me being too independent and so senseless to own kindred that I sometimes felt guilty that why I couldn't miss them like how all my friends and siblings missed their old folks, instead I could yearn someone else emotionally more than them!
Quality fresh fish could always be found in old days Borneo facing northward of the South China Sea, but these days it is increasingly hard to find really fresh fish in the market, and old days cheap fish could actually cost more than regular meat now. Often, you even could get worried if some expensive fish you bought were spread with formalin. The fish preserved by formalin would be tasteless, but if such fish was cooked in a restaurant as a deep fried sweet and sour fish, then it's hard for most people to tell if it's fresh or chemical preserved fish.
Chemically preserved fish would reveal immediately after it got defrosted, a strong chemical could be detected unless you got a bad cold.
Quality fresh fish could always be found in old days Borneo facing northward of the South China Sea, but these days it is increasingly hard to find really fresh fish in the market, and old days cheap fish could actually cost more than regular meat now. Often, you even could get worried if some expensive fish you bought were spread with formalin. The fish preserved by formalin would be tasteless, but if such fish was cooked in a restaurant as a deep fried sweet and sour fish, then it's hard for most people to tell if it's fresh or chemical preserved fish.
Chemically preserved fish would reveal immediately after it got defrosted, a strong chemical could be detected unless you got a bad cold.
Date: Sept 21st, 2017
Recipe: 35
Ingredients (4 portions):
500g Big snapper/group fillet with skin on, cut into big chunks
500g Pineapple, cut into chunks
150g Tomato, cut into chunks
20g Scallion, white part chiffonade
100g leeks, cut into an inch length and halve
200ml Fish stock
1 large Red chili, mince
100g Mixture of red, yellow and green capsicum, cut into an inch square
50g Young ginger, minced
1 slice Galangal, minced
4 clove Ginger, minced
1 Onion, cut into chunks
20g Pickled mustard, cut into an inch square, blanch in water
1 tbsp Tamarind
1 stalk Lemongrass, smashed, discard before serving
10g Ginger torch bud, julienne
4 tbsp Sesame oil
100ml White wine
1 tbsp Soy sauce
1 tbsp Tomato paste
1 tsp Anchovy paste
Potato starch, prepare batter for deep frying
Oil for deep frying fish
20g Cilantro, garnishing
1 tsp Fish sauce (optional - as some Southerners don't like its taste)
TT Salt, vinegar, and pepper
Method:
1. Use a wok to prepare the sauce for the claypot; sweat the
ginger, galangal, and garlic with a pinch of salt, then add
onion, herbal ingredients, tomato and anchovy paste,
simmer. Deglaze with white wine, add the stock and
seasoning ingredients. Transfer to a claypot, add pineapples,
and mustard. Simmer and reduce.
2. Prepare the batter by adding water, oil, salt, pepper, vinegar
and an egg yolk. Deep fry the fish until light brown.
3. Oil blanch the capsicum
4. Add both fried fish, tomato and capsicum to the claypot.
5. Have a quick boil, check seasoning and garnish.
Pineapple Fish Papillote
You would notice I hardly used Asian convenience ingredients among these recipes that I created or developed, even if I used such ingredients, I applied them sparingly. Prolong indulgence for some chemically preserved perishable ingredients is really not advisable for home-cooking.Working as a chef in commercial let me realized that unskilled and lazy chefs love to use some unhealthy convenience ingredients to enhance flavors for their food, somehow if a chef being trained in a small cafe for a long-term, his skills and taste buds will not be developed.
But in a fine dining restaurant, even simple pasta also required freshly made by one of their chefs, and their sauce was made from only the freshest ingredients.
Date: Sept 21st, 2107
Recipe: 36
Ingredients (4 portions):
8 large Noni leaves, blanch with water
400g White fish fillet with skin, cut into 4 portions
2 tsp Fermented black bean, soak in water to get rid of saltiness
1 tsp Miso paste, sauce
1 star anise, sauce
1/4 tsp Cinnamon, sauce
1/4 tsp Tomato paste, sauce
1/4 tsp Fennel powder, sauce
1/4 tsp Ground black pepper, sauce
1 tbsp Dark soy sauce, sauce
1 Tbsp Sweet soy sauce, sauce
2 tbsp Tamarind paste or sour plum sauce, sauce
4 Shiso leaves, chop finely
60ml Fish stock reduction, sauce
100ml White wine, sauce
1 tsp wine vinegar, sauce
8 Pineapple rings
2 tbsp Sesame oil, sauce
1 tbsp Ginger puree, sauce
1 tsp Garlic puree, sauce
4 Basil sprig, garnishing
TT Salt and pepper
1/2 tsp Tapioca starch, thickening
4 large sheet of baking paper
Method:
1. To prepare the sauce, sweat garlic and ginger puree with
oil. Then add in star anise, cinnamon, fennel, and pepper,
when the fragrance begins to release, add the wet
seasoning, tomato paste, soy sauce, tamarind, black bean,
vinegar and shiso, simmer.
2. Deglaze with white wine and fish stock, reduce
3. Sieve, then thicken with tapioca starch.
4. Check seasoning.
5. Use two noni leaves to overlap each other, place two
pineapple ring overlap each other on the base place the
fish fillet on top of pineapple, spoon the sauce on top.
Fold and cover the fish into a rectangular shape.
6. Place on a baking pepper, wrap the whole noni
papillote once more, then tie with a kitchen string.
7. Repeat the rest.
8. Place on a baking tray, cook in preheated 180c oven
for 4 minutes, let the residue heat cook another 3 more
minutes.
9. Get rid of the baking paper, open the noni leaves
slightly, garnish with a basil sprig.
Stir-fry Minced Pork Olive Mustard Green
Mustard green is bitter, but if you cook this recipe, your children will begin to learn how to eat something bitter without any complaining, in actual fact, they won't realize what kind of vegetable they are eating.
Date: Sept 23rd, 2017
Recipe: 39
Ingredients (4 portions):
350g Mustard green, julienne
200g Minced pork
10 Black olive, pit-less, minced
1 pinch Cayenne
2 tbsp Sesame oil
1 tbsp Olive oil
20g Carrot, julienne
1 tbsp Vinegar
1 tbsp White wine
1/2 tsp Miso paste
1/4 tsp Tapioca starch, mix with 30ml of water and fish sauce
4 cloves Garlic, minced
1 tbsp Minced mushroom
2 tsp Fish sauce (optional)
1 tbsp Minced dried anchovy
TT Salt and pepper
Method:
1. Marinate the minced pork with miso, 1 clove garlic, a tbsp
sesame oil, mushroom, cayenne and olive.
2. Sweat garlic and anchovy with sesame oil until brown,
add minced pork and carrot, continue to stir-fry
3. Deglaze with wine. Turn on fire high
4. Add mustard green to stir-fry, add vinegar and tapioca
5. Check seasoning.
6. Served with rice, rice cake or fried rice
Stir-fry Noni Shoot Petai and Prawns
In my memory, I think older generation Chinese Sarawakiens are quite conservative in their taste buds, in my young days, my 3 meals at home were mainly Chinese food, but I was born a girl with adventurous taste buds, whenever I went out to eat, I would explore from one Malay operated food stalls to another until I learned which stall could fry the best Mee Goreng. The best Mee Goreng in my memory was so yummy, and it got peanut hidden within the sauce. I remember the Malay lady was so pleased that a Chinese teenager girl would come to eat in her stall often, she would add more ingredients to my Mee Goreng. I was a rich teenager due to I was a piano teacher since I was barely 15.
I finally experienced a different kind of Sarawakien indigenous food when I joined in the Malaysian civil defense, my MI (I only mentioned this after he passed away several years ago with cancer) friend invited me to join his rural reconnaissance and then launching of rural health care, educational materials, facilities and other social assistance to longhouses. I was more than happy to help, there were a few corporations did take care of this descendant of infamous Sarawak headhunters!
Often, we didn't know why we got odd life experience than other people or met particular unusual people, actually, it's the heaven who rendered our path trained us to be strong and eligible for a certain designation in a certain time frame of the lifetime. Never know that after I have completed these 99 recipes, I may end up working as a piano teacher in another country.
Any chef school student who won the student of the year award would all end up as a head chef or at least a chef de cuisine but it's my fate that nobody wants a Chinese chef in their western restaurant or I got to work FOC for them, and the Asian restaurants don't want a female chef in their kitchen, or they would pay me badly after working like a donkey.
My tiger-sister has not discovered that I have been working on FOC recipes, or else my fate would end up as her gardener again.
Who told me that noni shoot could be eaten and noni leaves could use to wrap the grilled fish or meat? It was my Burmese good friend Cherie Thatun, I recalled after she told me about it, I brought her to our neighborhood where I knew there was a noni tree, but when she just started to pick some shoot, we discovered the whole tree was full of fire ant, we escaped as fast as we could! Hahahaha.........
Date: Sept 23rd, 2017
Recipe: 41
Ingredients (6 portions):
300g Noni shoot, shredded
100g Petai
50g Wild Sour Eggplant/Terong asam, get rid of skin and seed, shredded
20g Ginger torch buds, shredded
200g Large prawn, marinated with cornstarch and egg white, butterfly
50g Red Capsicum, shredded
3 tbsp Sesame oil
1 tbsp Fish sauce
1/2 tsp Korean fermented chili flakes
3 cloves Garlic, minced
2 slices Ginger, grated
2 bulbs Scallion, white part, julienne
2 Tbsp Sambal sauce, mixed with chili flakes
1 Tbsp Coconut cream, mixed with fish sauce
TT Salt, tamarind and pepper
10g Baby cilantro, garnishing
Method:
1. Season the prawns with salt and pepper, blanch with oil.
Set aside.
2. In a wok, sweat garlic and ginger with oil until light brown,
add the sambal, capsicum, petai, scallion and sour eggplant.
Continue stir-fry for 30 seconds with high fire.
3. Lastly, add ginger torch bud and noni leaves, stir-fry
until for just about to wilt, add prawns and then coconut
cream to deglaze.
4. Check seasoning. Turn off heat. Plating and garnish
Stir-fry Minced Pork Olive Mustard Green
Mustard green is bitter, but if you cook this recipe, your children will begin to learn how to eat something bitter without any complaining, in actual fact, they won't realize what kind of vegetable they are eating.
Date: Sept 23rd, 2017
Recipe: 39
Ingredients (4 portions):
350g Mustard green, julienne
200g Minced pork
10 Black olive, pit-less, minced
1 pinch Cayenne
2 tbsp Sesame oil
1 tbsp Olive oil
20g Carrot, julienne
1 tbsp Vinegar
1 tbsp White wine
1/2 tsp Miso paste
1/4 tsp Tapioca starch, mix with 30ml of water and fish sauce
4 cloves Garlic, minced
1 tbsp Minced mushroom
2 tsp Fish sauce (optional)
1 tbsp Minced dried anchovy
TT Salt and pepper
Method:
1. Marinate the minced pork with miso, 1 clove garlic, a tbsp
sesame oil, mushroom, cayenne and olive.
2. Sweat garlic and anchovy with sesame oil until brown,
add minced pork and carrot, continue to stir-fry
3. Deglaze with wine. Turn on fire high
4. Add mustard green to stir-fry, add vinegar and tapioca
5. Check seasoning.
6. Served with rice, rice cake or fried rice
Stir-fry Noni Shoot Petai and Prawns
In my memory, I think older generation Chinese Sarawakiens are quite conservative in their taste buds, in my young days, my 3 meals at home were mainly Chinese food, but I was born a girl with adventurous taste buds, whenever I went out to eat, I would explore from one Malay operated food stalls to another until I learned which stall could fry the best Mee Goreng. The best Mee Goreng in my memory was so yummy, and it got peanut hidden within the sauce. I remember the Malay lady was so pleased that a Chinese teenager girl would come to eat in her stall often, she would add more ingredients to my Mee Goreng. I was a rich teenager due to I was a piano teacher since I was barely 15.
I finally experienced a different kind of Sarawakien indigenous food when I joined in the Malaysian civil defense, my MI (I only mentioned this after he passed away several years ago with cancer) friend invited me to join his rural reconnaissance and then launching of rural health care, educational materials, facilities and other social assistance to longhouses. I was more than happy to help, there were a few corporations did take care of this descendant of infamous Sarawak headhunters!
Often, we didn't know why we got odd life experience than other people or met particular unusual people, actually, it's the heaven who rendered our path trained us to be strong and eligible for a certain designation in a certain time frame of the lifetime. Never know that after I have completed these 99 recipes, I may end up working as a piano teacher in another country.
Any chef school student who won the student of the year award would all end up as a head chef or at least a chef de cuisine but it's my fate that nobody wants a Chinese chef in their western restaurant or I got to work FOC for them, and the Asian restaurants don't want a female chef in their kitchen, or they would pay me badly after working like a donkey.
My tiger-sister has not discovered that I have been working on FOC recipes, or else my fate would end up as her gardener again.
Who told me that noni shoot could be eaten and noni leaves could use to wrap the grilled fish or meat? It was my Burmese good friend Cherie Thatun, I recalled after she told me about it, I brought her to our neighborhood where I knew there was a noni tree, but when she just started to pick some shoot, we discovered the whole tree was full of fire ant, we escaped as fast as we could! Hahahaha.........
Date: Sept 23rd, 2017
Recipe: 41
Ingredients (6 portions):
300g Noni shoot, shredded
100g Petai
50g Wild Sour Eggplant/Terong asam, get rid of skin and seed, shredded
20g Ginger torch buds, shredded
200g Large prawn, marinated with cornstarch and egg white, butterfly
50g Red Capsicum, shredded
3 tbsp Sesame oil
1 tbsp Fish sauce
1/2 tsp Korean fermented chili flakes
3 cloves Garlic, minced
2 slices Ginger, grated
2 bulbs Scallion, white part, julienne
2 Tbsp Sambal sauce, mixed with chili flakes
1 Tbsp Coconut cream, mixed with fish sauce
TT Salt, tamarind and pepper
10g Baby cilantro, garnishing
Method:
1. Season the prawns with salt and pepper, blanch with oil.
Set aside.
2. In a wok, sweat garlic and ginger with oil until light brown,
add the sambal, capsicum, petai, scallion and sour eggplant.
Continue stir-fry for 30 seconds with high fire.
3. Lastly, add ginger torch bud and noni leaves, stir-fry
until for just about to wilt, add prawns and then coconut
cream to deglaze.
4. Check seasoning. Turn off heat. Plating and garnish
Wagyu Steak with Durian Sauce
It's time for a change with the traditional sauce used to accompany a steak. My mom is crazy about durian, she can't control her durian addiction, this remained me that one of her granddaughters may inherit such durian addicted genes!
Durian, the king of fruits is considered as an extremely "warm" fruit for Chinese, usually, after they ate durian, they would neutralize it with mangosteen, the queen of fruits! For Chinese, it is forbidden to eat durian with strong alcoholic drink and dog meat, if anyone eats this three food at once, obviously the host of hade may wave his hands at you. And then when I was young, I was told not to eat sugar after taking mangosteen. I really don't know if someone didn't die with the pairing, could it harm his future health unknowingly or is it just a myth?
Wagyu, my favorite beef, the NZ purely grass-fed beef is an ultimate Waygu for me, it is sweeter and tastier than other A5 Waygu beef without feeding on fresh grass. Also, it is not as fattening, so you still can grill it to medium rare whereas most A5 beef must grill to just rare or simply prepare it as beef tartare or carpaccio, yummy if know how to apply proper seasoning! Both of them are my favorite!
Some chefs would think that if the sauce serves the steak is too rich, it could cover the real flavor of such good steak. However, most S.E.Asian's tastebuds were nurture differently since young, they obviously could define two strong flavors at once, anyway, it is all about the overall pairing of different components if there are two strong flavors of steak and sauce, obviously, the accompanying starch and the salad must be rather plain. Or if the main is very rich, then it should be balanced by either entree or dessert or even drinks.
Date: Sept 25th, 2017
Recipe: 44
Ingredients:
200g Wagyu Scotch fillet
2 Tbsp Durian fresh, sauce
100ml Beef stock, sauce
1/4 tsp Roux, sauce
1 piunch Cayenne, sauce
1 pinch Nutmeg, sauce
1 pinch Cumin powder
1 tsp Shallot, brunoise, sauce
1/4 tsp Minced garlic, sauce
1 tbsp Coconut cream, sauce
1/2 tbsp Coconut oil
TT Salt, ground pepper, and vinegar
Method:
1. To prepare the sauce, sweat shallot, and garlic with coconut oil,
deglaze with stock, reduce, add coconut cream and durian
2. Reduce to half, thicken with roux, add spices.
3. Check seasoning
4. Grill steak to medium rare with salt and pepper
5. Serve with daikon cucumber salad and crispy sushi rice cake.
It's time for a change with the traditional sauce used to accompany a steak. My mom is crazy about durian, she can't control her durian addiction, this remained me that one of her granddaughters may inherit such durian addicted genes!
Durian, the king of fruits is considered as an extremely "warm" fruit for Chinese, usually, after they ate durian, they would neutralize it with mangosteen, the queen of fruits! For Chinese, it is forbidden to eat durian with strong alcoholic drink and dog meat, if anyone eats this three food at once, obviously the host of hade may wave his hands at you. And then when I was young, I was told not to eat sugar after taking mangosteen. I really don't know if someone didn't die with the pairing, could it harm his future health unknowingly or is it just a myth?
Wagyu, my favorite beef, the NZ purely grass-fed beef is an ultimate Waygu for me, it is sweeter and tastier than other A5 Waygu beef without feeding on fresh grass. Also, it is not as fattening, so you still can grill it to medium rare whereas most A5 beef must grill to just rare or simply prepare it as beef tartare or carpaccio, yummy if know how to apply proper seasoning! Both of them are my favorite!
Some chefs would think that if the sauce serves the steak is too rich, it could cover the real flavor of such good steak. However, most S.E.Asian's tastebuds were nurture differently since young, they obviously could define two strong flavors at once, anyway, it is all about the overall pairing of different components if there are two strong flavors of steak and sauce, obviously, the accompanying starch and the salad must be rather plain. Or if the main is very rich, then it should be balanced by either entree or dessert or even drinks.
Date: Sept 25th, 2017
Recipe: 44
Ingredients:
200g Wagyu Scotch fillet
2 Tbsp Durian fresh, sauce
100ml Beef stock, sauce
1/4 tsp Roux, sauce
1 piunch Cayenne, sauce
1 pinch Nutmeg, sauce
1 pinch Cumin powder
1 tsp Shallot, brunoise, sauce
1/4 tsp Minced garlic, sauce
1 tbsp Coconut cream, sauce
1/2 tbsp Coconut oil
TT Salt, ground pepper, and vinegar
Method:
1. To prepare the sauce, sweat shallot, and garlic with coconut oil,
deglaze with stock, reduce, add coconut cream and durian
2. Reduce to half, thicken with roux, add spices.
3. Check seasoning
4. Grill steak to medium rare with salt and pepper
5. Serve with daikon cucumber salad and crispy sushi rice cake.
Sweet, Sour and Hot Crispy Fish
The secret of preparing this dish successfully is to prepare a very crispy fish either a whole head or fillets and a well-prepared well-balanced sweet, sour and hot sauce and salad to accompany it, the sauce should be added on right before serving.
Date: Sept 30th, 2017
Recipe: 52
Ingredients:
Crispy Carp
1 Carp (At least a Kg), scaled, gutted, cross-cut on the skin, season with salt and pepper or 4 Snapper fillets with skin on, cross cut on the skin, season with salt and pepper
Corn flour, dredging
200g Potato starch, batter
1/4 Ground pepper, batter
1/4 Salt
1 tsp Vinegar, batter
1/4 tsp Cayenne
1 tbsp oil, batter
1 Egg yolk
Cold beer, batter
1 tbsp Ginger juice
Soya oil for deep frying
Salad
60g Matured but unripe mango, julienne
30g Sweet turnip, julienne
30g Tomato, deseeded, julienne
1 large Red chili, deseeded, julienne
1/4 Ginger torch bud, julienne
10g Baby cilantro, garnish
30g Cucumber, deseeded, julienne
1 tbsp Roughly grounded peanut powder, garnish
1 scallion, white part, julienne
1 Kaffir lime leaf, julienne
5g Mint leaves, Chiffonade
5g Basil leaves, Chiffonade
1 Shallot, julienne
Sweet, Sour and Hot Sauce
2 tbsp Tamarind sauce/Plum sauce
2 tbsp Fish sauce
2 tbsp Sesame oil
1 tbsp Extra virgin coconut oil, melt
2 tbsp Chopped palm sugar
2 tbsp Lemon juice
1 tbsp Vinegar
2 tbsp White wine
3 thin Ginger slices, julienne
3 cloves Garlic, minced
TT Salt and pepper
Method:
1. To prepare the salad sauce, sweat the ginger
and garlic with sesame oil, then deglaze with
wine and add the rest of the ingredients. Check
the seasoning. Set it aside, let it cools down.
2. Prepare the salad, left it in the fridge.
3. Dredge the fish or fish fillets with cornstarch,
dip in the batter, get rid excess batter. Double
fry the fish to ensure crispiness. Try to fry the
whole fish that could stand itself.
4. On a plate, place the salad on the base, stand
the fish on the salad, pour the sauce on the fish.
5. Garnish with cilantro and sprinkle with peanuts.
The secret of preparing this dish successfully is to prepare a very crispy fish either a whole head or fillets and a well-prepared well-balanced sweet, sour and hot sauce and salad to accompany it, the sauce should be added on right before serving.
Date: Sept 30th, 2017
Recipe: 52
Ingredients:
Crispy Carp
1 Carp (At least a Kg), scaled, gutted, cross-cut on the skin, season with salt and pepper or 4 Snapper fillets with skin on, cross cut on the skin, season with salt and pepper
Corn flour, dredging
Corn flour, dredging
200g Potato starch, batter
1/4 Ground pepper, batter
1/4 Salt
1 tsp Vinegar, batter
1/4 tsp Cayenne
1 tbsp oil, batter
1 Egg yolk
Cold beer, batter
1 tbsp Ginger juice
Soya oil for deep frying
1 tbsp Ginger juice
Soya oil for deep frying
Salad
60g Matured but unripe mango, julienne
30g Sweet turnip, julienne
30g Tomato, deseeded, julienne
1 large Red chili, deseeded, julienne
1/4 Ginger torch bud, julienne
10g Baby cilantro, garnish
30g Cucumber, deseeded, julienne
1 tbsp Roughly grounded peanut powder, garnish
1 scallion, white part, julienne
1 Kaffir lime leaf, julienne
5g Mint leaves, Chiffonade
5g Basil leaves, Chiffonade
1 Shallot, julienne
60g Matured but unripe mango, julienne
30g Sweet turnip, julienne
30g Tomato, deseeded, julienne
1 large Red chili, deseeded, julienne
1/4 Ginger torch bud, julienne
10g Baby cilantro, garnish
30g Cucumber, deseeded, julienne
1 tbsp Roughly grounded peanut powder, garnish
1 scallion, white part, julienne
1 Kaffir lime leaf, julienne
5g Mint leaves, Chiffonade
5g Basil leaves, Chiffonade
1 Shallot, julienne
Sweet, Sour and Hot Sauce
2 tbsp Tamarind sauce/Plum sauce
2 tbsp Fish sauce
2 tbsp Sesame oil
1 tbsp Extra virgin coconut oil, melt
2 tbsp Chopped palm sugar
2 tbsp Lemon juice
1 tbsp Vinegar
2 tbsp White wine
3 thin Ginger slices, julienne
3 cloves Garlic, minced
TT Salt and pepper
Method:
1. To prepare the salad sauce, sweat the ginger
and garlic with sesame oil, then deglaze with
wine and add the rest of the ingredients. Check
the seasoning. Set it aside, let it cools down.
2. Prepare the salad, left it in the fridge.
3. Dredge the fish or fish fillets with cornstarch,
dip in the batter, get rid excess batter. Double
fry the fish to ensure crispiness. Try to fry the
whole fish that could stand itself.
4. On a plate, place the salad on the base, stand
the fish on the salad, pour the sauce on the fish.
5. Garnish with cilantro and sprinkle with peanuts.
Cempedak Beef Curry
Cempedak and nangka, they are like an orangutan and the other one is Chimpanzee! There are own Malaysians who didn't grow under these trees could get confused by them. Nangka is also called jackfruits, it doesn't consist as much fiber as Cempedak or even hybrid Cempedek with improved texture and color (light golden yellow, the original one is pale yellow) still consisted more fiber than nangka, Cempedak smells stronger than nangka but it is smaller than nangka.
Since young after we ate Cempedek, we would keep the seeds and boil them, they tasted nutty and sweet almost tasted like chestnut. Jackfruit's aril is much bigger and harder texture than Cempedek's aril, and its fresh could be dehydrated as well.
This beef version can always change to using chicken thigh meat, but without sealing and will use shorter cooking time.
Date: Oct 5th, 2017
Recipe: 57
Ingredients:
1 Unripened Cempedak, use the arils and pulp membrane
1 Shallot
3 Garlic
4 slices Ginger
2 slices Galangal
1 Large fresh chili
1/4 Ginger torch bud
1/2 Stalk Lemongrass
10 Curry Leaves
1 Thumb size turmeric root
3 Coriander root
3 tbsp Coconut oil
3 Tbsp Indian Curry powder
300ml Coconut cream
200ml Vegetable stock
2 tbsp Fish sauce
50g Green capsicum, cubes
50g Red capsicum, cubes
500g Beef, cut into cubes, dusted with flour, seasoned with salt and pepper, sealed evenly until brown in a frying pan
10g Baby cilantro, garnish
TT Salt, tamarind, and pepper
Method:
1. Blisk all the herbs in a food processor.
2. Sweat and simmer the herbs and spices with oil until
caramelized, lastly simmer the curry powder.
3. Deglazed with coconut cream and vegetable stock, boil.
4. Add the sealed beef, place a cartouch on top, cook in
oven for 40 minutes.
5. Place on the stove, add capsicums, add fish sauce and
check seasoning. Have a quick boil, add more stock if
necessary, but never too watery.
6. Garnish with coriander.
Cempedak and nangka, they are like an orangutan and the other one is Chimpanzee! There are own Malaysians who didn't grow under these trees could get confused by them. Nangka is also called jackfruits, it doesn't consist as much fiber as Cempedak or even hybrid Cempedek with improved texture and color (light golden yellow, the original one is pale yellow) still consisted more fiber than nangka, Cempedak smells stronger than nangka but it is smaller than nangka.
Since young after we ate Cempedek, we would keep the seeds and boil them, they tasted nutty and sweet almost tasted like chestnut. Jackfruit's aril is much bigger and harder texture than Cempedek's aril, and its fresh could be dehydrated as well.
This beef version can always change to using chicken thigh meat, but without sealing and will use shorter cooking time.
Date: Oct 5th, 2017
Recipe: 57
Since young after we ate Cempedek, we would keep the seeds and boil them, they tasted nutty and sweet almost tasted like chestnut. Jackfruit's aril is much bigger and harder texture than Cempedek's aril, and its fresh could be dehydrated as well.
This beef version can always change to using chicken thigh meat, but without sealing and will use shorter cooking time.
Date: Oct 5th, 2017
Recipe: 57
Ingredients:
1 Unripened Cempedak, use the arils and pulp membrane
1 Shallot
3 Garlic
4 slices Ginger
2 slices Galangal
1 Large fresh chili
1/4 Ginger torch bud
1/2 Stalk Lemongrass
10 Curry Leaves
1 Thumb size turmeric root
3 Coriander root
3 tbsp Coconut oil
3 Tbsp Indian Curry powder
300ml Coconut cream
200ml Vegetable stock
2 tbsp Fish sauce
50g Green capsicum, cubes
50g Red capsicum, cubes
500g Beef, cut into cubes, dusted with flour, seasoned with salt and pepper, sealed evenly until brown in a frying pan
10g Baby cilantro, garnish
TT Salt, tamarind, and pepper
Method:
1. Blisk all the herbs in a food processor.
2. Sweat and simmer the herbs and spices with oil until
caramelized, lastly simmer the curry powder.
3. Deglazed with coconut cream and vegetable stock, boil.
4. Add the sealed beef, place a cartouch on top, cook in
oven for 40 minutes.
5. Place on the stove, add capsicums, add fish sauce and
check seasoning. Have a quick boil, add more stock if
necessary, but never too watery.
6. Garnish with coriander.
Braised Taro Stem Pork Belly
I grew up in a very conservative Chinese family, I never ate any taro stem when I was young, in my memory, taro stems are only cooked and used to feed the pigs!
Then when I grew older I left my hometown mixed with other indigenous and Malay friends, I got instantly attracted by the native cuisines.
This is my developed fusion cuisine. Actually, after cooked taro stem's texture and taste are almost like eggplant.
Date: Oct 5th, 2017
Recipe: 59
Ingredients:
3 Taro Stems, peeled, cut into 3cm, blanch in water mixed with vinegar and salt
3 Noni leaves, torn into pieces
1 tsp Minced shiitake mushroom
50g Tarom, sliced, deep fried
1 Unripened noni fruit, deseeded, with skin, macedoine
1 Wild Sour Eggplant, peel the skin, deseeded, slices
20g Oil pickled fermented salted fish, deep fry
1 Shallot, macedoine
4 Garlic, minced
1 tsp Korean fermented chili flakes
300g Pork belly
1 tsp Curry powder
1 tbsp Coconut cream
100ml Vegetable stock
1 tbsp Ginger juice
4 Tbsp Pineapple juice
1/2 tsp Miso paste
1 tbsp Rice wine or white wine
2 Bay leaves or Daun salam
2 tsp Sambal belacan
10g Basil, Chiffonade
5g Baby cilantro, garnish
2 tsp Tamarine
TT Fish sauce, vinegar and pepper
30g Cashew cuts, toasted/deep fried, seasoned
Method:
1. Marinate pork belly with salt, pepper, pineapple
juice, tamarind, wine, miso paste overnight
2. Grill the pork belly to medium rare, deglaze
the juz with stock.
3. Slice the pork belly
4. Sweat the shallot and garlic until light brown, simmer
the curry powder and mushroom, add bay leaves, basil,
and chili flakes, deglaze with stock, add coconut cream.
Add the taro stem and pork belly, place a cartouche on top,
place in an oven, braise for 30 minutes.
5. In a wok add oil, quickly stir-fry the noni fruit and
leaves, transfer to a claypot, add taro and the braised
pork and taro stem on top. Mix in salted fish, add stock if
necessary, but never add too much stock, have a quick
boil. Check seasoning.
6. Garnish.
I grew up in a very conservative Chinese family, I never ate any taro stem when I was young, in my memory, taro stems are only cooked and used to feed the pigs!
Then when I grew older I left my hometown mixed with other indigenous and Malay friends, I got instantly attracted by the native cuisines.
This is my developed fusion cuisine. Actually, after cooked taro stem's texture and taste are almost like eggplant.
Date: Oct 5th, 2017
Recipe: 59
Ingredients:
3 Taro Stems, peeled, cut into 3cm, blanch in water mixed with vinegar and salt
3 Noni leaves, torn into pieces
1 tsp Minced shiitake mushroom
50g Tarom, sliced, deep fried
1 Unripened noni fruit, deseeded, with skin, macedoine
1 Wild Sour Eggplant, peel the skin, deseeded, slices
20g Oil pickled fermented salted fish, deep fry
1 Shallot, macedoine
4 Garlic, minced
1 tsp Korean fermented chili flakes
300g Pork belly
1 tsp Curry powder
1 tbsp Coconut cream
100ml Vegetable stock
1 tbsp Ginger juice
4 Tbsp Pineapple juice
1/2 tsp Miso paste
1 tbsp Rice wine or white wine
2 Bay leaves or Daun salam
2 tsp Sambal belacan
10g Basil, Chiffonade
5g Baby cilantro, garnish
2 tsp Tamarine
TT Fish sauce, vinegar and pepper
30g Cashew cuts, toasted/deep fried, seasoned
Method:
1. Marinate pork belly with salt, pepper, pineapple
juice, tamarind, wine, miso paste overnight
2. Grill the pork belly to medium rare, deglaze
the juz with stock.
3. Slice the pork belly
4. Sweat the shallot and garlic until light brown, simmer
the curry powder and mushroom, add bay leaves, basil,
and chili flakes, deglaze with stock, add coconut cream.
Add the taro stem and pork belly, place a cartouche on top,
place in an oven, braise for 30 minutes.
5. In a wok add oil, quickly stir-fry the noni fruit and
leaves, transfer to a claypot, add taro and the braised
pork and taro stem on top. Mix in salted fish, add stock if
necessary, but never add too much stock, have a quick
boil. Check seasoning.
6. Garnish.
Korean Style Assorted Grilled Meats
I found out even kids started to eat vegetables when they started to eat Korean meal. Especially, when they saw adults began to pick up the lettuce leaf to wrap the grilled meat.
I always found that Korean meal is a very healthy and cheap choice during springtime when vegetable choices are abundant. NZ is always a heaven to live during springtime, and also the price for different quality meats never went too high.
Date: Oct 14th, 2017
Recipe: 66
Ingredients (4 portions):
Marinating
Fish sauce
Japanese sushi vinegar
Tahini
Sesame oil
Sugar
Garlic, minced
Korean miso
Japanese light soy sauce
TT Salt and pepper
Condiments
Assorted kimji
Lettuce leaves
Fermented bean, mashed
Coriander leaves
Garlic, sliced
Leek, white part, fine julienne
Meats
300g Pork belly, blanched with water, sliced
300g Scotch fillet
8 Chicken wings (get rid of tips)
8 scallions, halved
1 big Onion, julienne
4 Portebello mushrooms, halved
TT Salt and pepper
Method:
1. Marinate the meat with the seasoning, don't add too
much sugar and vinegar.
2. Grill the meat and vegetables
3. Seasoned with salt and pepper
4. Before serving, slice the Scotch fillet.
5. The beef and pork can be wrapped with lettuce and
condiments of your choice.
6. Accompanied with rice and assorted kimji
I found out even kids started to eat vegetables when they started to eat Korean meal. Especially, when they saw adults began to pick up the lettuce leaf to wrap the grilled meat.
I always found that Korean meal is a very healthy and cheap choice during springtime when vegetable choices are abundant. NZ is always a heaven to live during springtime, and also the price for different quality meats never went too high.
Date: Oct 14th, 2017
Recipe: 66
Ingredients (4 portions):
Marinating
Fish sauce
Japanese sushi vinegar
Tahini
Sesame oil
Sugar
Garlic, minced
Korean miso
Japanese light soy sauce
TT Salt and pepper
Condiments
Assorted kimji
Lettuce leaves
Fermented bean, mashed
Coriander leaves
Garlic, sliced
Leek, white part, fine julienne
Meats
300g Pork belly, blanched with water, sliced
300g Scotch fillet
8 Chicken wings (get rid of tips)
8 scallions, halved
1 big Onion, julienne
4 Portebello mushrooms, halved
TT Salt and pepper
Method:
1. Marinate the meat with the seasoning, don't add too
much sugar and vinegar.
2. Grill the meat and vegetables
3. Seasoned with salt and pepper
4. Before serving, slice the Scotch fillet.
5. The beef and pork can be wrapped with lettuce and
condiments of your choice.
6. Accompanied with rice and assorted kimji
I always found that Korean meal is a very healthy and cheap choice during springtime when vegetable choices are abundant. NZ is always a heaven to live during springtime, and also the price for different quality meats never went too high.
Date: Oct 14th, 2017
Recipe: 66
Ingredients (4 portions):
Marinating
Fish sauce
Japanese sushi vinegar
Tahini
Sesame oil
Sugar
Garlic, minced
Korean miso
Japanese light soy sauce
TT Salt and pepper
Condiments
Assorted kimji
Lettuce leaves
Fermented bean, mashed
Coriander leaves
Garlic, sliced
Leek, white part, fine julienne
Meats
300g Pork belly, blanched with water, sliced
300g Scotch fillet
8 Chicken wings (get rid of tips)
8 scallions, halved
1 big Onion, julienne
4 Portebello mushrooms, halved
TT Salt and pepper
Method:
1. Marinate the meat with the seasoning, don't add too
much sugar and vinegar.
2. Grill the meat and vegetables
3. Seasoned with salt and pepper
4. Before serving, slice the Scotch fillet.
5. The beef and pork can be wrapped with lettuce and
condiments of your choice.
6. Accompanied with rice and assorted kimji
Smoked Pork Tenderloin with Herbs and Nuts Dusting
S.E. Asian love pork unless they are vegetarians or Muslims. Pork tenderloin is one of the most expensive part of meat, usually it is used to prepare sweet and sour pork. It is the part of meat needs to be sealed under high fire quickly to keep its juice intake. Thus it is idea for deep frying and grilling.
Date: Oct 15th, 2017
Recipe: 72
Ingredients:
Brining liquid
2 stalks Lemongrass, smashed
5 Black peppercorn, smashed
5 Slices Ginger, smashed
2 Slices Galangal, smashed
5 Garlic, Smashed
2 Bay leaves
2 liter Pineapple juice
2 slices Limes
1 stalk Leek, white part, halved, cut into pieces
200ml Mirin
1/2 Red chili
300ml White wine
100ml Japanese soy sauce
1 Onion, macedoine
TT Rock salt and palm sugar
Pork
1kg Pork tenderloin, trussed
TT Salt and pepper
Dusting powder
200g Pistachio nuts powder
50g Cashew nuts powder
1 tbsp White sesame seeds, toasted, grind into powder
100g Vietnamese mint, pick the leaves, dry in the air
50g Italian parsley, dry in the air
1 tsp Dried sage flakes
TT Salt and pepper
Brining sauce
Brining liquid
4 Coriander roots
TT Fish sauce
Method:
1. Boil, simmer and reduce the brining liquid. Check
seasoning. Let it cools down.
2. Submerge the pork tenderloin. Let it brines for
a day in the fridge.
3. Heat the charcoal griddle until smoking, sealed the
pork tenderloin evenly.
4. Leave the tenderloin aside, let the low heat cooked
and smoked it under cooked.
5. Blend the brining liquid with coriander, sieve, reduce
the liquid, season with fish sauce if required.
6. In a thermomix, blend the herbs until powdery, mixed
with nuts, seasoned with salt and pepper
7. Once the pork tenderloin is cooked. Roll its surface with
herbal and nuts powder.
8. Slice into pieces before serving.
9. Served with Brining sauce.
S.E. Asian love pork unless they are vegetarians or Muslims. Pork tenderloin is one of the most expensive part of meat, usually it is used to prepare sweet and sour pork. It is the part of meat needs to be sealed under high fire quickly to keep its juice intake. Thus it is idea for deep frying and grilling.
Date: Oct 15th, 2017
Recipe: 72
Ingredients:
Brining liquid
2 stalks Lemongrass, smashed
5 Black peppercorn, smashed
5 Slices Ginger, smashed
2 Slices Galangal, smashed
5 Garlic, Smashed
2 Bay leaves
2 liter Pineapple juice
2 slices Limes
1 stalk Leek, white part, halved, cut into pieces
200ml Mirin
1/2 Red chili
300ml White wine
100ml Japanese soy sauce
1 Onion, macedoine
TT Rock salt and palm sugar
Pork
1kg Pork tenderloin, trussed
TT Salt and pepper
Dusting powder
200g Pistachio nuts powder
50g Cashew nuts powder
1 tbsp White sesame seeds, toasted, grind into powder
100g Vietnamese mint, pick the leaves, dry in the air
50g Italian parsley, dry in the air
1 tsp Dried sage flakes
TT Salt and pepper
Brining sauce
Brining liquid
4 Coriander roots
TT Fish sauce
Method:
1. Boil, simmer and reduce the brining liquid. Check
seasoning. Let it cools down.
2. Submerge the pork tenderloin. Let it brines for
a day in the fridge.
3. Heat the charcoal griddle until smoking, sealed the
pork tenderloin evenly.
4. Leave the tenderloin aside, let the low heat cooked
and smoked it under cooked.
5. Blend the brining liquid with coriander, sieve, reduce
the liquid, season with fish sauce if required.
6. In a thermomix, blend the herbs until powdery, mixed
with nuts, seasoned with salt and pepper
7. Once the pork tenderloin is cooked. Roll its surface with
herbal and nuts powder.
8. Slice into pieces before serving.
9. Served with Brining sauce.
Date: Oct 15th, 2017
Recipe: 72
Ingredients:
Brining liquid
2 stalks Lemongrass, smashed
5 Black peppercorn, smashed
5 Slices Ginger, smashed
2 Slices Galangal, smashed
5 Garlic, Smashed
2 Bay leaves
2 liter Pineapple juice
2 slices Limes
1 stalk Leek, white part, halved, cut into pieces
200ml Mirin
1/2 Red chili
300ml White wine
100ml Japanese soy sauce
1 Onion, macedoine
TT Rock salt and palm sugar
Pork
1kg Pork tenderloin, trussed
TT Salt and pepper
Dusting powder
200g Pistachio nuts powder
50g Cashew nuts powder
1 tbsp White sesame seeds, toasted, grind into powder
100g Vietnamese mint, pick the leaves, dry in the air
50g Italian parsley, dry in the air
1 tsp Dried sage flakes
TT Salt and pepper
Brining sauce
Brining liquid
4 Coriander roots
TT Fish sauce
Method:
1. Boil, simmer and reduce the brining liquid. Check
seasoning. Let it cools down.
2. Submerge the pork tenderloin. Let it brines for
a day in the fridge.
3. Heat the charcoal griddle until smoking, sealed the
pork tenderloin evenly.
4. Leave the tenderloin aside, let the low heat cooked
and smoked it under cooked.
5. Blend the brining liquid with coriander, sieve, reduce
the liquid, season with fish sauce if required.
6. In a thermomix, blend the herbs until powdery, mixed
with nuts, seasoned with salt and pepper
7. Once the pork tenderloin is cooked. Roll its surface with
herbal and nuts powder.
8. Slice into pieces before serving.
9. Served with Brining sauce.
Smoked Freshwater Fish Lotus Leaves Papillote
Two of the most delicious freshwater fish found in equatorial forest rapids or streams are Emparau and Ikan Semah. How delicious are these fish? Another nickname for Emparau is "forget me not", it hints that once you tried it, you would never forget it.
Lotus leaves grow lushly on the pond or even at tropical homes' front yard, it is actually one of the best choices of leaves used to wrap the fish during grilling. The lotus leaf has its own unique fragrance, it has been popular in China for thousand years in the culinary application.
Date: Oct 16th, 2017
Recipe: 75
Ingredients:
Two of the most delicious freshwater fish found in equatorial forest rapids or streams are Emparau and Ikan Semah. How delicious are these fish? Another nickname for Emparau is "forget me not", it hints that once you tried it, you would never forget it.
Lotus leaves grow lushly on the pond or even at tropical homes' front yard, it is actually one of the best choices of leaves used to wrap the fish during grilling. The lotus leaf has its own unique fragrance, it has been popular in China for thousand years in the culinary application.
Date: Oct 16th, 2017
Recipe: 75
Ingredients:
200g Slice of freshwater fish, Troncon
1/2 Terong Asam, deseeded, peel off skin, cut into slices, blanch with oil
5 Baby okra, blanch with oil
1/2 Eggplant, blanch with oil
4 tbsp Sambal belacan
1/4 Ginger torch bud, julienne
2 big Lotus leaves, blanch in water
1 tbsp Extra virgin olive oil or coconut oil
TT Salt and pepper
5g Baby cilantro, garnish
2 Lime wedges, garnish
Method:
1. Place the terong asam slices, okra, and eggplant
on the lotus leaves (doubled), put the fish on top of it.
2. Spoon the sambal, oil and ginger torch on top
of the fish.
3. Wrap the lotus leaves into a papillote, pin with
toothpicks.
4. Smoked on BBQ griddle until cooked.
5. Serve immediately, garnish with baby cilantro
and lime wedges.
200g Slice of freshwater fish, Troncon
1/2 Terong Asam, deseeded, peel off skin, cut into slices, blanch with oil
5 Baby okra, blanch with oil
1/2 Eggplant, blanch with oil
Method:
5 Baby okra, blanch with oil
1/2 Eggplant, blanch with oil
4 tbsp Sambal belacan
1/4 Ginger torch bud, julienne
2 big Lotus leaves, blanch in water
1 tbsp Extra virgin olive oil or coconut oil
TT Salt and pepper
5g Baby cilantro, garnish
2 Lime wedges, garnish
Method:
1. Place the terong asam slices, okra, and eggplant
on the lotus leaves (doubled), put the fish on top of it.
on the lotus leaves (doubled), put the fish on top of it.
2. Spoon the sambal, oil and ginger torch on top
of the fish.
3. Wrap the lotus leaves into a papillote, pin with
toothpicks.
4. Smoked on BBQ griddle until cooked.
5. Serve immediately, garnish with baby cilantro
and lime wedges.
Black Pepper Crab (Western Style
Black pepper crab originated from a Singaporean chef, then it passed around and turned into different variations of black pepper crab. Anyway, every piece of Singapore land is expensive like gold, perhaps there are only a few places in Singapore you could find pepper vines, one should be found in Singapore Botanical Garden and perhaps some could be found in rich Singaporeans' backyard due to they are tied with Sarawakiens, either they were Sarawakiens or they have best friends from Sarawak. I knew there was a Singaporean asked his Sarawakien friend to obtain his pepper vine cuttings, my dad was the person who gave this relative some cuttings.
One of the best quality peppercorn and nearest place for Singaporeans to get
peppercorn is by importing Sarawak peppercorn.
Why I write this recipe because it was requested by a Chinese friend from Mainland China, as the classic black pepper crab recipes could be found easily from websites or Youtube, thus I developed two fusion recipes for this site - a western inclined recipe for Europeans and an adapted recipe for Asian.
Date: Oct 18th, 2017
Recipe: 78
Ingredients (2 portions):
Deep fried crab legs
10 Snow crab legs, get rid of shell, use the upper part of meat
Reduced crab stock, batter
2 tsp Curry leaves powder, dry under the sun, grind into powder
2 tbsp Potato starch, batter
2 tbsp Cornstarch, batter
2 tbsp Tapioca starch, batter
2 tbsp Wheat flour, batter
2 tsp Japanese sushi vinegar, batter
1 tbsp Japanese soy sauce, batter
3 tbsp Sesame oil, batter
1 Egg yolk, batter
TT Salt, cayenne, and pepper, batter
Oil for deep frying
Black pepper crab sauce
100g Smoked crab shell, smashed, crab oil, 50ml Smoked crab oil
60ml oil
500g Smoked crab shell, smashed, crab stock, 200ml stock
400ml Water
1 Calamansi lime
1 tbsp Light soy sauce
2 tsp Sugar
1 tbsp Mirin
1 tbsp Sake
1/4 tsp Curry powder
1/2 tsp Miso paste
1 tbsp Crushed black pepper, toasted
1 tsp Crushed white pepper, toasted
3 cloves Garlic, minced
30g Butter, 30g cut into cubes for monte
TT Salt, sugar, fish sauce and vinegar
Baby cilantro, garnishing
Radish, fine julienne, salad
Cucumber, fine julienne, salad
Ginger torch bud, fine julienne, salad
Kaffir lime, zest, garnishing
Method:
1. To prepare crab oil, boil and simmer the smoked
crab shell with oil until red.
2. To prepare the crab stock, boil, simmer and reduce
water with smoked crab shell, sieve.
3. To prepare black pepper sauce, sweat garlic with 40ml
crab oil, add black and white toasted crushed pepper,
sugar and curry powder, deglaze with sake, add stock
and the rest of the seasoning. Reduced slightly, check
seasoning, monte to thicken the sauce.
4. Mix the batter, deep fry 2/3 of them in batches,
blisk the crispy crackers into the crumb.
5. Layer the crumb on a baking tray.
6. Immerse crab leg to the batter, roll over the crumb.
7. Deep fry until golden brown
8. Toss the radish, cucumber and ginger torch buds with 10ml
crab oil, a pinch of salt and few drop of calamansi lime
9. Served the deep fried crab leg with black pepper sauce,
crispy sushi kumara pan fry cake and salad, garnish with
baby cilantro and kaffir lime zest.
Black pepper crab originated from a Singaporean chef, then it passed around and turned into different variations of black pepper crab. Anyway, every piece of Singapore land is expensive like gold, perhaps there are only a few places in Singapore you could find pepper vines, one should be found in Singapore Botanical Garden and perhaps some could be found in rich Singaporeans' backyard due to they are tied with Sarawakiens, either they were Sarawakiens or they have best friends from Sarawak. I knew there was a Singaporean asked his Sarawakien friend to obtain his pepper vine cuttings, my dad was the person who gave this relative some cuttings.
One of the best quality peppercorn and nearest place for Singaporeans to get
peppercorn is by importing Sarawak peppercorn.
Why I write this recipe because it was requested by a Chinese friend from Mainland China, as the classic black pepper crab recipes could be found easily from websites or Youtube, thus I developed two fusion recipes for this site - a western inclined recipe for Europeans and an adapted recipe for Asian.
Date: Oct 18th, 2017
Recipe: 78
Ingredients (2 portions):
Deep fried crab legs
10 Snow crab legs, get rid of shell, use the upper part of meat
Reduced crab stock, batter
2 tsp Curry leaves powder, dry under the sun, grind into powder
2 tbsp Potato starch, batter
2 tbsp Cornstarch, batter
2 tbsp Tapioca starch, batter
2 tbsp Wheat flour, batter
2 tsp Japanese sushi vinegar, batter
1 tbsp Japanese soy sauce, batter
3 tbsp Sesame oil, batter
1 Egg yolk, batter
TT Salt, cayenne, and pepper, batter
Oil for deep frying
Black pepper crab sauce
100g Smoked crab shell, smashed, crab oil, 50ml Smoked crab oil
60ml oil
500g Smoked crab shell, smashed, crab stock, 200ml stock
400ml Water
1 Calamansi lime
1 tbsp Light soy sauce
2 tsp Sugar
1 tbsp Mirin
1 tbsp Sake
1/4 tsp Curry powder
1/2 tsp Miso paste
1/2 tsp Miso paste
1 tbsp Crushed black pepper, toasted
1 tsp Crushed white pepper, toasted
3 cloves Garlic, minced
30g Butter, 30g cut into cubes for monte
TT Salt, sugar, fish sauce and vinegar
Baby cilantro, garnishing
Radish, fine julienne, salad
Cucumber, fine julienne, salad
Ginger torch bud, fine julienne, salad
Kaffir lime, zest, garnishing
Method:
1. To prepare crab oil, boil and simmer the smoked
crab shell with oil until red.
2. To prepare the crab stock, boil, simmer and reduce
water with smoked crab shell, sieve.
3. To prepare black pepper sauce, sweat garlic with 40ml
crab oil, add black and white toasted crushed pepper,
sugar and curry powder, deglaze with sake, add stock
sugar and curry powder, deglaze with sake, add stock
and the rest of the seasoning. Reduced slightly, check
seasoning, monte to thicken the sauce.
seasoning, monte to thicken the sauce.
4. Mix the batter, deep fry 2/3 of them in batches,
blisk the crispy crackers into the crumb.
5. Layer the crumb on a baking tray.
6. Immerse crab leg to the batter, roll over the crumb.
7. Deep fry until golden brown
8. Toss the radish, cucumber and ginger torch buds with 10ml
crab oil, a pinch of salt and few drop of calamansi lime
9. Served the deep fried crab leg with black pepper sauce,
crispy sushi kumara pan fry cake and salad, garnish with
baby cilantro and kaffir lime zest.
Black Pepper Crab (Asian Style)
Date: Oct 18th, 2017
Recipe: 79
Ingredients (4 portions):
Deep fried crab legs
2 Mud crabs, clean and wash, cut into pieces, season with salt and
Reduced crab stock, batter
2 tsp Curry leaves powder, dry under the sun, grind into powder
2 tbsp Potato starch, batter
2 tbsp Cornstarch, batter
2 tbsp Tapioca starch, batter
2 tbsp Wheat flour, batter
2 tsp Japanese sushi vinegar, batter
1 tbsp Japanese soy sauce, batter
3 tbsp Sesame oil, batter
1 Egg yolk, batter
TT Salt, cayenne, and pepper, batter
Oil for deep frying
Flour for dusting
Black pepper crab sauce
100g Smoked crab shell, smashed, crab oil, 50ml Smoked crab oil
60ml Sesame oil
500g Smoked crab shell, smashed, crab stock, 200ml stock
400ml Water
1 Calamansi lime
1 tbsp Light soy sauce
2 tsp Sugar
2 tbsp Mirin
2 tbsp Sake
1 tsp Miso paste
1/4 tsp Curry powder
1 Salted duck egg yolk, boil, mashed
1 tbsp Crushed black pepper, toasted
1 tsp Crushed white pepper, toasted
3 cloves Garlic, minced
1 Shallot, julienne
30g Butter, cut into cubes, monte
TT Salt, sugar, fish sauce and vinegar
Baby cilantro, garnishing
Ginger torch bud, fine julienne, salad
Kaffir lime, zest, garnishing
Method:
1. To prepare crab oil, boil and simmer the smoked
crab shell with oil until red.
2. To prepare the crab stock, boil, simmer and reduce
water with smoked crab shell, sieve.
3. To prepare black pepper sauce, sweat garlic and shallor
with 40ml crab oil, add black and white toasted crushed
pepper, and curry powder, then add the duck egg
mash and sugar, when the fragrant has released, deglaze
with sake, add stock and the rest of the seasoning. Reduce,
check seasoning.
4. Mix the batter, dust the crab with flour, dip in the batter
piece by piece, deep fry until golden brown.
5. Heat up the black pepper sauce, mix in deep fried crab
pieces. Lastly, monte with the butter cubes.
9. Garnish with baby cilantro, ginger torch bud, and
kaffir lime zest.
Date: Oct 18th, 2017
Recipe: 79
Ingredients (4 portions):
Deep fried crab legs
2 Mud crabs, clean and wash, cut into pieces, season with salt and
Reduced crab stock, batter
2 tsp Curry leaves powder, dry under the sun, grind into powder
2 tbsp Potato starch, batter
2 tbsp Cornstarch, batter
2 tbsp Tapioca starch, batter
2 tbsp Wheat flour, batter
2 tsp Japanese sushi vinegar, batter
1 tbsp Japanese soy sauce, batter
3 tbsp Sesame oil, batter
1 Egg yolk, batter
TT Salt, cayenne, and pepper, batter
Oil for deep frying
Flour for dusting
Flour for dusting
Black pepper crab sauce
100g Smoked crab shell, smashed, crab oil, 50ml Smoked crab oil
60ml Sesame oil
500g Smoked crab shell, smashed, crab stock, 200ml stock
400ml Water
1 Calamansi lime
1 tbsp Light soy sauce
2 tsp Sugar
2 tbsp Mirin
2 tbsp Sake
1 tsp Miso paste
1 tsp Miso paste
1/4 tsp Curry powder
1 Salted duck egg yolk, boil, mashed
1 Salted duck egg yolk, boil, mashed
1 tbsp Crushed black pepper, toasted
1 tsp Crushed white pepper, toasted
3 cloves Garlic, minced
1 Shallot, julienne
1 Shallot, julienne
30g Butter, cut into cubes, monte
TT Salt, sugar, fish sauce and vinegar
Baby cilantro, garnishing
Ginger torch bud, fine julienne, salad
Kaffir lime, zest, garnishing
Method:
1. To prepare crab oil, boil and simmer the smoked
crab shell with oil until red.
2. To prepare the crab stock, boil, simmer and reduce
water with smoked crab shell, sieve.
3. To prepare black pepper sauce, sweat garlic and shallor
with 40ml crab oil, add black and white toasted crushed
with 40ml crab oil, add black and white toasted crushed
pepper, and curry powder, then add the duck egg
mash and sugar, when the fragrant has released, deglaze
with sake, add stock and the rest of the seasoning. Reduce,
check seasoning.
mash and sugar, when the fragrant has released, deglaze
with sake, add stock and the rest of the seasoning. Reduce,
check seasoning.
4. Mix the batter, dust the crab with flour, dip in the batter
piece by piece, deep fry until golden brown.
piece by piece, deep fry until golden brown.
5. Heat up the black pepper sauce, mix in deep fried crab
pieces. Lastly, monte with the butter cubes.
pieces. Lastly, monte with the butter cubes.
9. Garnish with baby cilantro, ginger torch bud, and
kaffir lime zest.
kaffir lime zest.
Stir-fried Cabbage with Crispy Pork Belly
If you don't have the right ingredients to stir-fry Asian way of cabbage, I encountered a few times with stir-fried cabbage which was just good enough to feed the pigs.
I started to pay attention on cabbage during last 30 days, including the cabbage at my vegetable patch. Then I went to the Asian supermarket, suddenly an enlightenment about cabbage like a thunderstruck on me. I got a small young spring cabbage on hand, it only cost 99 cents and the bigger mature cabbage would cost me almost four dollars. I stood there looking back and forth at the big and small cabbages, then I found out my grocery basket from one small cabbage increased to three. I finally learned that cooking cabbage needed to inspect the cabbage first instead of just do what was on my mind carefreely. I decided the old cabbage can be used as wrapping leaves for famous Polish style cabbage dumpling, if I get rid of the tough stems of the leaves, I could shred it for salad or for preparing sauerkraut or for wanton filling. If I wanna use it for Asian style stir-frying, I would choose the early spring young cabbage, when the steams and leaves are still tender, I won't even cut it, I just tear the leaves.
Even the Michelin-star chef would use bacon to saute cabbage, this will enrich the taste of the cabbage to bring out its sweetness. Lastly, you should never over-cooked cabbage, undercooked cabbage would always taste much better than overcooked cabbage.
Cabbage actually is a temperate zone vegetable, but people in tropical countries are craving for it, it is mainly planted in the highland area in tropical countries, but the overspray of pesticides in some highland vegetable gardens even made the cabbage tasted bitter, this situation only jeopardize their own reputation and sales, customers rather choose local wild fern over the suspicious cabbage. Thus, a lot of people rather plant the cabbage in their backyard, it's usually greener and hard to cup inwards due the temperature is too hot, this hot climate cabbage is smaller, I think it is perfect to use for stir-frying.
Date: Oct 19th, 2017
Recipe: 81
Ingredients:
500g Young spring cabbage, shredded
100g Red capsicum, cut into pieces
300g Crispy pork belly, cut into slices
3 cloves Garlic, minced
2 tbsp Lard
1 tsp Fish sauce
50ml Sparking white wine
TT Salt and pepper
Slow grilled crispy pork belly
500g Pork belly
1 tbsp Sake
1 tsp Mirin
1/4 tsp Vinegar
TT Salt and pepper
Method:
1. To prepare crispy pork belly, marinated the
pork belly with the seasoning for overnight.
2. Grill over the BBQ griddle at the side for at
least 8 hours until the skin becomes very
crispy.
3. In a wok, sweat garlic with lard, then add
capsium and pork.
4. Turn on the high fire, add cabbage, Stir-fry
for 10 seconds, deglaze with wine, season
with fish sauce. Check seasoning.
5. Accompany with plain rice.
Ingredients:
Beef Rendang
Date: 2016 (Old recipe)
Recipe: 84
Ingredients:
Dried herbs and spices
(1) 1 tsp. chili flakes
(2) 1 tsp. ground coriander seed
(3) 1 tsp. ground turmeric or 2 tsp grated fresh turmeric
(4) 1 tsp. ground black pepper corns (plus 1/2 for seasoning beef
cubes)
(5) 4 dried Sarawak indigenous bunkang leaves/ daum salam
(Alternatively, use bay leaves)
(6) 2 tablespoons of palm sugar (Optional or TT)
Wet herbs and spices
1. 3 large shallots or onions (Chop roughly)
2. 5 cloves garlic (Chop roughly)
3. 4 red chilies (TT. Deseed and chop roughly)
4. 1 tbsp grated ginger
5. 1.5 tsp grated galangal
6. 1 tbsp tamarind concentrate
7. 2 stalks lemongrass or 2 strips lime zest (shredded)
8. 3 kaffir lime leaves
9. 3 tbsp. kirisi/Coconut comfit
Wet herbs and spices
1. 3 large shallots or onions (Chop roughly)
2. 5 cloves garlic (Chop roughly)
3. 4 red chilies (TT. Deseed and chop roughly)
4. 1 tbsp grated ginger
5. 1.5 tsp grated galangal
6. 1 tbsp tamarind concentrate
7. 2 stalks lemongrass or 2 strips lime zest (shredded)
8. 3 kaffir lime leaves
9. 3 tbsp. kirisi/Coconut comfit
Other
1. 350ml coconut cream
2. 2 tbsp butter
3. Salt TT
4. Flour for dusting
5. 1kg beef topside, shin, skirt, thick flank, brisket or rump steak
6. Oil for sealing beef cubes
Other
1. 350ml coconut cream
2. 2 tbsp butter
3. Salt TT
4. Flour for dusting
5. 1kg beef topside, shin, skirt, thick flank, brisket or rump steak
6. Oil for sealing beef cubes
Methods:
Preparation
1. Roughly chop the onions/shallots, garlic, and chili.
2. Cut beef into stew size cubes, season with salt and pepper,
and dust very lightly with flour.
3. Shred the lemongrass roughly.
4. Prepare a piece of parchment paper for cartouche.
Step 1
In a blender, add the roughly chopped shallots or onions, garlic, chilies, ginger, galangal, and 100ml of coconut cream, and blend. Sieve to separate liquid and sediment.
Step 2
In a pot, heat the butter; add the shredded lemongrass, kaffir lime leaves and ½ tsp. of salt, and sauté. Add the sieved sediment; continue to sauté until light brown. Then add all the dry ingredients; continue to fry until a fragrance is released. Deglaze the pot using the sieved liquid. Simmer.
Step 3
In a frying pan, heat up the oil until it is smoking, then quickly seal the seasoned and lightly dusted beef cubes until evenly brown. Place the fried beef cubes into a pot. Discard excess oil in the frying pan. You may add brown sugar and kerisi now.
Step 4
Deglaze the frying pan with simmering liquid. Add the rest of the coconut cream, tamarind, kerisi, brown sugar (optional) and salt to season it lightly. Pour the saucce to the pot with fried beef cubes. Have a quick boil. Cover the top with a cartouche and place the pot into an oven, and braise it at 160-180C for an hour. When the it is done, give it a final season. Discard the lemongrass, kaffir and bay leaves.
Notes:
1. Check the stew after 30 minutes as some ovens’ temperatures may
vary.
2. If the oven temperature exceeds 200C, some pots will suffer damage.
3. If the accompanying salad is very sweet, it is unnecessary to add
palm sugar/ brown sugar /sugar to the Rendang.
4. The liquid for braising should be around ¾ to the beef
5. If it bubbles too much, lower the temperature
6. if it dries too fast, add a bit more coconut cream, mix well lower
the temperature, and continue to braise. it.
the temperature, and continue to braise. it.
Chicken Rendang
Date: 2016 (Old recipe)
Recipe: 85
Ingredients:
Dried herbs and spices
(1) 1.5 tsp. chili flakes
(2) 1.5 tsp. ground coriander seed
(3) 1.5 tsp. ground turmeric or 4 tsp grated fresh turmeric
(4) 1 tsp. ground black peppercorns (plus 1/2 for seasoning beef
cubes)
(5) 5 dried Sarawak indigenous bunkang leaves/ daum salam
(Alternatively, use bay leaves)
(6) 2 tablespoons of palm sugar (Optional or TT)
Wet herbs and spices
1. 5 large shallots or onions (Chop roughly)
2. 7 cloves garlic (Chop roughly)
3. 5 red chilies (TT. Deseed and chop roughly)
4. 1.5 tbsp grated ginger
5. 2 tsp grated galangal
6. 1.5 tbsp tamarind concentrate
7. 3 stalks lemongrass or 2 strips lime zest (shredded)
8. 4 kaffir lime leaves
9. 4 tbsp. kirisi/Coconut comfit
1. 5 large shallots or onions (Chop roughly)
2. 7 cloves garlic (Chop roughly)
3. 5 red chilies (TT. Deseed and chop roughly)
4. 1.5 tbsp grated ginger
5. 2 tsp grated galangal
6. 1.5 tbsp tamarind concentrate
7. 3 stalks lemongrass or 2 strips lime zest (shredded)
8. 4 kaffir lime leaves
9. 4 tbsp. kirisi/Coconut comfit
Other
1. 450ml coconut cream
2. 2.5 tbsp butter
3. Salt TT
4. Flour for dusting
5. 1 free-range Chicken (1.4 to 1.5 kg), Asian cut
6. Oil for sealing beef cubes
1. 450ml coconut cream
2. 2.5 tbsp butter
3. Salt TT
4. Flour for dusting
5. 1 free-range Chicken (1.4 to 1.5 kg), Asian cut
6. Oil for sealing beef cubes
Methods:
Preparation
2. Season the chicken with 1 tsp turmeric powder, salt and pepper, and dust it with flour.3. Shred the lemongrass roughly.4. Prepare a piece of parchment paper for cartouche.
1. Roughly chop the onions/shallots, garlic, and chili.
Step 1
In a blender, add the roughly chopped shallots or onions, garlic, chilies, ginger, galangal, and 100ml of coconut cream, and blend. Sieve to separate liquid and sediment.
Step 2
In a pot, heat the butter; add the shredded lemongrass, kaffir lime leaves and ½ tsp. of salt, and sauté. Add the sieved sediment; continue to sauté until light brown. Then add all the dry ingredients; continue to fry until a fragrance is released. Deglaze the pot using the sieved liquid. Simmer.
Step 3
In a frying pan, heat up the oil until it is smoking, then quickly seal the seasoned and dusted chicken pieces until evenly brown. Place the fried chicken pieces into a pot. Discard excess oil in the frying pan. You may add brown sugar and kerisi now.
Step 4
Deglaze the frying pan with simmering liquid. Add the rest of the coconut cream, tamarind, kerisi, brown sugar (optional) and salt to season it lightly. Transfer the sauce to the pot with fried chicken pieces, give a quick boil. Cover the top with a cartouche and place the pot into an oven. Braise it at 160-180C for 30 minutes. When it is done, give it a final season. Discard the lemongrass, kaffir and bay leaves.
Notes:
1. Check the stew after 20 minutes as some ovens’ temperatures may
vary.
2. If the oven temperature exceeds 200C, some pots will suffer damage.
3. If the accompanying salad is very sweet, it is unnecessary to add
palm sugar/ brown sugar /sugar to the Rendang.
4. The liquid for braising should be covered 3/4 to the chicken pieces.
5. If it bubbles too much, lowers the temperature.
6. If it dries too fast, add a bit more coconut cream, mix well
lower the temperature, and continue to braise.
Dessert
Papaya Cheesecake
This is the egg-less cheesecake, light, and flour-less. Perhaps due to my age, just barely sweetness alone couldn't fool my taste buds, I wanted something more than that, that's why I developed this cheesecake.
Date: Sept 3rd, 2017
Recipe: 03
Ingredients:
500g Philadelphia cream cheese, melt
250g Papaya, puree
150ml Cream, whisk
100ml Coconut milk, Ayam brand
2 drops Almond extract
100g Sugar
1/4 Tsp Cinamon powder
3.5 tbsp (British spoon) Gelatine powder, bloom in 100ml water, then heat in microwave oven for 30 seconds or until fully dissolved
Base Ingredients:
25g Ground Madacamia
25g Coconut flakes
50g Ground Almond
50g Pine nuts, chop roughly
100g Mixed fruits
80g Clarifying butter
Jelly topping:
200ml Papaya juice,
4 tbsp Papaya, brunoise
1tbsp Cooked Sago or tapioca seeds
1 tbsp Sugar
2 tsp Gelatine powder, bloom with papaya juice
1 pinch, Nutmeg powder
1. In a pot, toast the base ingredients with butter
2. Press the base ingredients to a springform pan, cool in the fridge
3. Whisk cream cheese until smooth with sugar, add the rest of the
ingredients and melted gelatine, whisk until light with bubble. Pour
into the mixed fruits and nuts base. Chill and let it sets overnight.
ingredients and melted gelatine, whisk until light with bubble. Pour
into the mixed fruits and nuts base. Chill and let it sets overnight.
4. To prepare the jelly topping, heat up the bloomed gelatine papaya
juice, sugar, sago/tapioca seeds with sugar up to 75-degree Celsius or
until the jelly is fully dissolved, let it cools down to lukewarm, skim, add
the brunoise papaya.
juice, sugar, sago/tapioca seeds with sugar up to 75-degree Celsius or
until the jelly is fully dissolved, let it cools down to lukewarm, skim, add
the brunoise papaya.
5. Spoon the jelly into the top of cheesecake, skim off bubbles or
any impurities, make sure it is set evenly. Chill
any impurities, make sure it is set evenly. Chill
Papaya Golden Berries
This golden berries idea was developed from every youngsters' favorite Thai style water chestnut rubies dessert. A very refreshing dessert, I don't like the idea of using any artificial coloring during cooking, thus this papaya golden berries are produced using only the natural ingredients. Only the still harden, unripe but mature golden papaya is used to produce this dessert.
Date: Sept 4th, 2017
Date: Sept 4th, 2017
Recipe: 06
Ingredients (4 portions):
150g Mature unripe golden red papaya, Macedoine, golden berries
1 Tbsp Honey, golden berries
200ml Papaya juice, golden berries, mixed with honey, reduce to a deeper golden color, let it cools down.
30g tapioca flour, golden berries
1 liter Water, blanching, golden berries
125ml Coconut juice, syrup
100g Sugar, syrup
4 Tbsp cooked sago/tapioca seeds, syrup
125ml coconut milk, Ayam brand, syrup
Shaved coconut juice ice, syrup
1 Tbsp Vanilla extract, syrup
3 Pandan leaves, blend with 50ml water, reduce and sieve to extract, syrup
Method:
1. Prepare the coconut milk syrup by heating the sugar and coconut juice.
Let it cools down, combine coconut milk, vanilla extract, pandan extract,
and sago/tapioca seeds, chill overnight.
2. Macerate Macedoine papaya with papaya juice and honey
2. Macerate Macedoine papaya with papaya juice and honey
3. Drain the papaya cubes, dust them evenly with tapioca flour
4. While water is boiling, add the dusted papaya cubes cook until they float
and look translucent. Remove and refresh in icy water.
5. To serve, drain the golden papaya berries, add to the coconut milk
syrup, shave in coconut juice ice.
Date: Sept 5th,2017
Recipe: 11
Recipe: 13
* Whisk egg white with a pinch of salt until white, whisk with
added sugar gradually, dust in corn flour, add lemon, while
whisking add boiling water to set.
* Fold in pistachio nuts and vanilla extract to the meringue, divide into
two portions, bake in two springform pans lined up with the baking
sheet at the base and side, dusted with cornstarch.
* Bake at preheated 180-degree Celsius oven, turn the heat down to
130-degree Celsius after 5 minutes. Bake for an hour, then keep
the oven door ajar.
* Store the two tiers in the airtight container.
2. To ensemble the base -
* On a springform pan, line the base with baking sheet, and grease
the side of pan with extra-virgin coconut oil.
* Over a pot, mix coconut oil with grounded cookies and almond,
sultanate and cranberries, mix and toast lightly (make sure don't
burn it)
* Press the mixture on the base of the springform pan
3. To ensemble the cake's layering-
* Mix a whisked cream with papaya cubes, papaya jelly, banana cubes
* Separate into 3 portions, top the first layer on the base. press down
some fresh cherries, then dust the first portion of pistachio nuts powder)
* Top up with the first layer of baked meringue
* Repeat the process
* On the top of mixed fruits cream (no pistachio powder on this top
layer), garnish with papaya balls, sprinkle with macadamia nuts crunch
and a mint sprig
* Dust with cocoa powder
Papaya Jelly
Ripe papaya is like coconut, it doesn't mix that well with any sour thing, but if you know how to mix it skilfully, it will taste great.
Recipe: 11
Ingredients:
200g Philadelphia cream cheese, melt
2 tbsp Sugar, macerate
1/4 Tsp Fennel powder
300g Unripe mature papaya, Macedoine, macerate with sugar and fennel powder overnight.
2 tbsp Sugar, macerate
1/4 Tsp Fennel powder
300g Unripe mature papaya, Macedoine, macerate with sugar and fennel powder overnight.
250ml Soymilk
100g Pitless Jujube, blend with soy milk, boil and simmer for 15 minutes, sieve.
100g Pitless Jujube, blend with soy milk, boil and simmer for 15 minutes, sieve.
2 drops Almond extract
80g Sugar
4.5 tbsp (British spoon) Gelatine powder, bloom in 100ml water
200ml Papaya puree
200ml Coconut juice
200ml Papaya puree
200ml Coconut juice
Method:
1. Simmer the macerated papaya with a little water until it gets soften,
but not too soft.
2. Whisk cream cheese with sugar until light
3. Add 3.5 tbsp of gelatine to hot jujube soy milk, mix until it is melted.
4. Add this jujube soy milk to cream cheese, whisk until well combine,
finally fold in almond extract and papaya Macedoine, mix well.
5. Transfer to a jelly mold, chill until set before you start to prepare the
top layer papaya jelly
6. Boil and simmer papaya puree and coconut juice, until it reduces to
half, add 1 tbsp of gelatine, mix until melted. Let it cools down to
warm
7. Spoon on top of the opaque layer of papaya jelly, make sure it sets evenly.
1. Simmer the macerated papaya with a little water until it gets soften,
but not too soft.
2. Whisk cream cheese with sugar until light
3. Add 3.5 tbsp of gelatine to hot jujube soy milk, mix until it is melted.
4. Add this jujube soy milk to cream cheese, whisk until well combine,
finally fold in almond extract and papaya Macedoine, mix well.
5. Transfer to a jelly mold, chill until set before you start to prepare the
top layer papaya jelly
6. Boil and simmer papaya puree and coconut juice, until it reduces to
half, add 1 tbsp of gelatine, mix until melted. Let it cools down to
warm
7. Spoon on top of the opaque layer of papaya jelly, make sure it sets evenly.
Papaya Pavlova Cake
First time I ate pavlova was in Edmond, Oklahoma in my host family's house, my deceased host mother was Mrs. Polly Schuler, the pavlova was so good that actually, she taught me how to make it three decades ago, then I left to Europe went on trying other western desserts. She passed away last year, I felt so bad that I could never make it visit her once more before she passed away.
Life goes on, if we met right people, they could help us to flourish and teach us something valuable in life, but if we meet a wrong people, they could cripple our optimistic life goal, even lost a hard-earned career, and have to start our life all over again at midlife.
I developed this recipe based on what I could remember of Mrs. Schuler's ultimate pavlova.
Date: Sept 6th,2017 Life goes on, if we met right people, they could help us to flourish and teach us something valuable in life, but if we meet a wrong people, they could cripple our optimistic life goal, even lost a hard-earned career, and have to start our life all over again at midlife.
I developed this recipe based on what I could remember of Mrs. Schuler's ultimate pavlova.
Recipe: 13
Ingredients:
50g Digestive biscuit crumb, base
50g Ground Almond, base
50g Dried cranberries, base
50g Sultanate, base
80g Extra virgin coconut oil, base
2 tsp Vanilla extract, base
100g Pistachio nut crumb, filling, divide into two portions)
2 Tiers baked meringue (6 eggs, 1 pinch of salt, 200g caster sugar, 2 tsp cornflour, 1 tsp lemon juice, 2 tbsp boiling water, a handful pistachio nuts)
Corn flour, dusting
100g Transparent papaya jelly (make from papaya juice), Macedoine
100g Papaya, Macedoine
1 Bananas, Macedoine
50g Cherries (Get rid of seed, cut into half)
300ml Heavy cream, whip with vanilla extract
1 tsp Vanilla extract, cream
30g Macadamia nuts, crunch, garnishing
5 Round papaya fresh, using the melon baller to scoop the balls, garnishing
1 tsp Cocoa powder, dusting
1 Mint sprig, garnishing
50g Ground Almond, base
50g Dried cranberries, base
50g Sultanate, base
80g Extra virgin coconut oil, base
2 tsp Vanilla extract, base
100g Pistachio nut crumb, filling, divide into two portions)
2 Tiers baked meringue (6 eggs, 1 pinch of salt, 200g caster sugar, 2 tsp cornflour, 1 tsp lemon juice, 2 tbsp boiling water, a handful pistachio nuts)
Corn flour, dusting
100g Transparent papaya jelly (make from papaya juice), Macedoine
100g Papaya, Macedoine
1 Bananas, Macedoine
50g Cherries (Get rid of seed, cut into half)
300ml Heavy cream, whip with vanilla extract
1 tsp Vanilla extract, cream
30g Macadamia nuts, crunch, garnishing
5 Round papaya fresh, using the melon baller to scoop the balls, garnishing
1 tsp Cocoa powder, dusting
1 Mint sprig, garnishing
Method:
1. To prepare baked meringue - * Whisk egg white with a pinch of salt until white, whisk with
added sugar gradually, dust in corn flour, add lemon, while
whisking add boiling water to set.
* Fold in pistachio nuts and vanilla extract to the meringue, divide into
two portions, bake in two springform pans lined up with the baking
sheet at the base and side, dusted with cornstarch.
* Bake at preheated 180-degree Celsius oven, turn the heat down to
130-degree Celsius after 5 minutes. Bake for an hour, then keep
the oven door ajar.
* Store the two tiers in the airtight container.
2. To ensemble the base -
* On a springform pan, line the base with baking sheet, and grease
the side of pan with extra-virgin coconut oil.
* Over a pot, mix coconut oil with grounded cookies and almond,
sultanate and cranberries, mix and toast lightly (make sure don't
burn it)
* Press the mixture on the base of the springform pan
3. To ensemble the cake's layering-
* Mix a whisked cream with papaya cubes, papaya jelly, banana cubes
* Separate into 3 portions, top the first layer on the base. press down
some fresh cherries, then dust the first portion of pistachio nuts powder)
* Top up with the first layer of baked meringue
* Repeat the process
* On the top of mixed fruits cream (no pistachio powder on this top
layer), garnish with papaya balls, sprinkle with macadamia nuts crunch
and a mint sprig
* Dust with cocoa powder
Pink Guava Semifreddo
This pink semifreddo or ice-cream cake will be loved by children for their birthday party as long as they are not allergic to eggs, and it will be as equally delightful dessert used to serve especially your guests who are not born in tropical or equatorial lands. In this recipe, note that just like souffle I won't add cream of tartar to its meringue, instead, I would only add the natural ingredients.
Date: Sept 4th, 2017
Recipe: 19
Ingredients:
360ml Full cream
5 Egg yolks
100ml Reduced pink guava juice
140g Sugar
2 Egg white
150ml Pink Guava jam (refer to it recipe)
1 tbp Vanilla extract
1/4 tsp Lemon juice
1 Pinch salt
Method:
1. Line a round spring-form pan or the single serving small
round spring-form pan with parchment paper, freeze the
pan/pans in a freezer
2. Use an electric whisk, whisk the egg yolk, gradually add
sugar and finally the reduced pink guava juice and vanilla
extract.
3. Over the bain Marie, continue to whisk the egg yolks until
thicken to ribbon stage, around 5 minutes. Chill the sabayon until
really cold.
4. Make an ice bath with added salt to lower its temperature, whisk
the cold cream on it until firm peak, chill it until really cold.
5. Whisk egg white on bain Marie until it turns white, add sugar
gradually, add a pinch of salt and lemon. Transfer to ice bath
continue to whisk until firm peak.
6. Fold in cold sabayon and cream, to keep this cold, make sure
you have to keep half of the mixing bowl submerged in the ice
bath. Swirl in the guava jam, stir roughly once.
7. Transfer the mixture to the freezing spring-form pan, freeze
immediately for at least 4 hours.
8. Accompany by coulis, tuile and cream
Date: Sept 4th, 2017
Recipe: 19
Ingredients:
360ml Full cream
5 Egg yolks
100ml Reduced pink guava juice
140g Sugar
2 Egg white
150ml Pink Guava jam (refer to it recipe)
1 tbp Vanilla extract
1/4 tsp Lemon juice
1 Pinch salt
Method:
1. Line a round spring-form pan or the single serving small
round spring-form pan with parchment paper, freeze the
pan/pans in a freezer
2. Use an electric whisk, whisk the egg yolk, gradually add
sugar and finally the reduced pink guava juice and vanilla
extract.
sugar and finally the reduced pink guava juice and vanilla
extract.
3. Over the bain Marie, continue to whisk the egg yolks until
thicken to ribbon stage, around 5 minutes. Chill the sabayon until
really cold.
thicken to ribbon stage, around 5 minutes. Chill the sabayon until
really cold.
4. Make an ice bath with added salt to lower its temperature, whisk
the cold cream on it until firm peak, chill it until really cold.
5. Whisk egg white on bain Marie until it turns white, add sugar
gradually, add a pinch of salt and lemon. Transfer to ice bath
continue to whisk until firm peak.
6. Fold in cold sabayon and cream, to keep this cold, make sure
you have to keep half of the mixing bowl submerged in the ice
bath. Swirl in the guava jam, stir roughly once.
7. Transfer the mixture to the freezing spring-form pan, freeze
immediately for at least 4 hours.
8. Accompany by coulis, tuile and cream
Banana Saffron Fritters
Banana fritters could be found everywhere in S.E. Asia, usually, the batter is prepared by added slaked lime to make it crunchy, this slaked lime is different from the citric lime. However, for FTPC developed recipes, we only encourage natural ingredients, try this recipe, see if you can get as crunchy and crispy fritters!
Date: Sept 16th, 2017
Recipe: 22
Ingredients:
1/2 tsp Saffron, grind into powder
1 pinch Nutmeg
1/2 Vanilla extract
1/2 tsp Salt
1 tbsp Sugar
50g Potato starch
30g Tapioca flour
50g Glutinous rice flour
1 Egg
100ml Coconut milk, Ayam brand
50ml Cold water with some pieces of ice
50ml Extra virgin coconut oil, melt
4 Banana, slices or chunks
1 tsp Vinegar
Soya oil for deep frying
Self-rising flour for dusting
Method:
1. To prepare the batter: Whisk the egg with a pinch of salt and
3 drops of lemon until pale white, then add sugar continue to
until firm. Chill.
2. Mix the icy water with coconut milk, sieve in different flours,
saffron powder, nutmeg, salt, coconut oil, vanilla extract and
vinegar, just mix the batter roughly.
3. Lastly, fold in the whisked egg
4. Cut the banana to the shape that you want, either diagonal
or the chunky pieces, dust the cut banana immediately
with the self-rising flour, then dip them in the batter
5. Deep fry the banana until golden brown
6. Served with coconut or vanilla ice-cream
Durian Filo Triangle
Durian is the king of tropical fruits, its pungent smell, either you love it or you hate it. When I went to some durian gardeners' home in the village, I saw that their dogs also love durian, and if they fed on durian, they looked healthy and happy.
Date: Sept 18th, 2017
Recipe: 29
Ingredients (6 triangles):
2 Large filo sheets (14" X18")
Clarifying butter, brushing
Egg wash, brushing
8 tbsp Durian, mash for filling
16 Macadamia nuts, coarsely ground (optional), mix with durian mash
2 tsp Black sesame seed, garnishing
Method:
1. Brush a filo sheet with butter, cover it with another filo sheet
2. Cut into 3"X 14"
3. Fill the end of filo sheet with 1 tbsp durian filling, fold into a
triangle, brush with egg wash, continue to fold the triangle.
3. Brush the surface with egg wash, sprinkle with sesame seeds
4. Bake until golden brown.
Papaya Cake
Matured unripe papaya is red like carrot, its texture is harder but its taste is sweet, it can be mistaken as a carrot if it is being shredded finely, it could even confuse someone like me who grew up with papaya.
Date: Sept 19th, 2017
Recipe: 32
Ingredients:
350g Mature unripe papaya, grated
4 Green olive, mash finely
250g Soft flour
350g Sugar
2 tbsp Vanilla extract
4 Eggs
350ml Vegetable oil
2 tsp Baking soda
50g Sultanate
100g Walnut, roughly chopped
1/2 tsp Nutmeg
Method
1. Add sugar to the eggs, whisk, then add the oil gradually.
2. Sieve in flour, then add papaya and the rest of the
ingredients
3. Fold the batter and ingredients evenly, but don't mix
it too well.
4. Pour the mixture into a greased and floured round cake tin.
5. Bake at 170C for 40 minutes.
Mixed Fruits Cake
The blending of tropical fruits required experience of eating them since young right under the fruit trees, some tropical fruits are produced during a particular season in a year, but some fruits like guava, papaya, and banana are all-year-round fruits.
Durian and rambutan are seasonal fruits, but these days they fruit all-year-round due to the use of hormone to induce their flowers and thus fruiting.
Date: Sept 19th, 2017
Recipe: 33
Ingredients:
100g Medium soft coconut fresh, mashed
50g Pink guava, removed seed, mashed
50g Banana, mashed
50g Eggfruit, mashed
120g Butter
250g Sugar
250g Soft flour
1 tsp Vanilla
1 tsp Baking soda
4 Green olive, mashed
1/2 tsp Nutmeg
1 tsp Lemon zest
1 tsp Lemon juice
125ml Coconut cream, Ayam brand
Method:
1. Whisk butter with sugar until pale white.
2. Whisk eggs in gradually.
3. Add the coconut cream, mix
4. Fold in the rest of the ingredients.
5. Pour into a greased and floured cake tin
6. Bake at 180C for 45 minute
Coconut Mochi
Beside the famous Japanese traditional mochi, there are many almost similar version of mochi in other Asian culture queuing in the same line. Chinese is always notoriously and arguably claimed they were the first in introducing spaghetti and even mochi to other culture, in the cold war era, they kept quiet, but the money-loaded z generation is over-confident and verbal, in short, they are "historians!"
People with good cultivation and good education would not argue who was the first, they would say, "We were all belonged the same family originally."
Date: Sept 22nd, 2017
Recipe: 37
Ingredients (Approx 10 -12 Mochi):
360g Cooked coconut sweet rice, roll into 12 balls, press into a round disk, grease your palm with coconut oil
TT Sugar
120g Sweetened red bean paste, roll into 12 balls, grease your palms with coconut oil
1/2 tsp Vanilla essence
Potato starch, toasted, dusting
Coconut flakes, toasted until crunchy, dusting
Note: A standard mochi size is usually 44g
Method:
1. Steam the sweet rice with coconut cream (always
use a springform pan to steam sweet rice to get a
perfect consistency. add the sugar according to your
sugar tolerance. Advisable 2 tablespoons.
2. Fill the flattened rice disk's center with a red bean paste
ball
4. Seal, then either roll into a ball or press into a flatten
round disk.
5. Dusk half of them with potato starch and another half
with toasted coconut flakes.
Durian Muffin
Durian is known as the king of all fruits. It is a seasonal fruit, but these days due to gardeners are using hormone to induce its flower, you can find durian almost in every season, but during off season, the durian still costs a bit more.
Date: Sept 23rd, 2017
Recipe: 40
Ingredients (10 portions):
350g Durian fresh, mashed
150g Butter
60g Sugar
450g Flour
2 tsp Baking powder
2 Eggs
50g Pistachio, roughly chopped
50g Walnut, roughly chopped
200ml Coconut cream, Ayam brand
1 tsp Vanilla extract
50g Medium soft coconut fresh, roughly chopped
Icing sugar, dusting
Method:
1. Sieve flour and baking powder
2. Whip butter and sugar until pale white
3. Combine all ingredients, fold roughly
4. Spoon to greased muffin cups or paper muffin cups
5. Bake at 180C for 30 to 40 minutes
6. Dust with icing sugar
Note: To make successful muffin, only fold batter roughly
Ingredients:
1/2 tsp Saffron, grind into powder1 pinch Nutmeg
1/2 Vanilla extract
1/2 tsp Salt
1 tbsp Sugar
50g Potato starch
30g Tapioca flour
50g Glutinous rice flour
1 Egg
100ml Coconut milk, Ayam brand
50ml Cold water with some pieces of ice
50ml Extra virgin coconut oil, melt
4 Banana, slices or chunks
1 tsp Vinegar
Soya oil for deep frying
Self-rising flour for dusting
Method:
1. To prepare the batter: Whisk the egg with a pinch of salt and
3 drops of lemon until pale white, then add sugar continue to
until firm. Chill.
2. Mix the icy water with coconut milk, sieve in different flours,
saffron powder, nutmeg, salt, coconut oil, vanilla extract and
vinegar, just mix the batter roughly.
3. Lastly, fold in the whisked egg
4. Cut the banana to the shape that you want, either diagonal
or the chunky pieces, dust the cut banana immediately
with the self-rising flour, then dip them in the batter
5. Deep fry the banana until golden brown
6. Served with coconut or vanilla ice-cream
Durian Filo Triangle
Durian is the king of tropical fruits, its pungent smell, either you love it or you hate it. When I went to some durian gardeners' home in the village, I saw that their dogs also love durian, and if they fed on durian, they looked healthy and happy.
Date: Sept 18th, 2017
Recipe: 29
Ingredients (6 triangles):
2 Large filo sheets (14" X18")
Clarifying butter, brushing
Egg wash, brushing
8 tbsp Durian, mash for filling
16 Macadamia nuts, coarsely ground (optional), mix with durian mash
2 tsp Black sesame seed, garnishing
Method:
1. Brush a filo sheet with butter, cover it with another filo sheet
2. Cut into 3"X 14"
3. Fill the end of filo sheet with 1 tbsp durian filling, fold into a
triangle, brush with egg wash, continue to fold the triangle.
3. Brush the surface with egg wash, sprinkle with sesame seeds
4. Bake until golden brown.
Papaya Cake
Matured unripe papaya is red like carrot, its texture is harder but its taste is sweet, it can be mistaken as a carrot if it is being shredded finely, it could even confuse someone like me who grew up with papaya.
Date: Sept 19th, 2017
Recipe: 32
Ingredients:
350g Mature unripe papaya, grated
4 Green olive, mash finely
250g Soft flour
350g Sugar
2 tbsp Vanilla extract
4 Eggs
350ml Vegetable oil
2 tsp Baking soda
50g Sultanate
100g Walnut, roughly chopped
1/2 tsp Nutmeg
Method
1. Add sugar to the eggs, whisk, then add the oil gradually.
2. Sieve in flour, then add papaya and the rest of the
ingredients
3. Fold the batter and ingredients evenly, but don't mix
it too well.
4. Pour the mixture into a greased and floured round cake tin.
5. Bake at 170C for 40 minutes.
Mixed Fruits Cake
The blending of tropical fruits required experience of eating them since young right under the fruit trees, some tropical fruits are produced during a particular season in a year, but some fruits like guava, papaya, and banana are all-year-round fruits.
Durian and rambutan are seasonal fruits, but these days they fruit all-year-round due to the use of hormone to induce their flowers and thus fruiting.
Date: Sept 19th, 2017
Recipe: 33
Ingredients:
100g Medium soft coconut fresh, mashed
50g Pink guava, removed seed, mashed
50g Banana, mashed
50g Eggfruit, mashed
120g Butter
250g Sugar
250g Soft flour
1 tsp Vanilla
1 tsp Baking soda
4 Green olive, mashed
1/2 tsp Nutmeg
1 tsp Lemon zest
1 tsp Lemon juice
125ml Coconut cream, Ayam brand
Method:
1. Whisk butter with sugar until pale white.
2. Whisk eggs in gradually.
3. Add the coconut cream, mix
4. Fold in the rest of the ingredients.
5. Pour into a greased and floured cake tin
6. Bake at 180C for 45 minute
Coconut Mochi
Beside the famous Japanese traditional mochi, there are many almost similar version of mochi in other Asian culture queuing in the same line. Chinese is always notoriously and arguably claimed they were the first in introducing spaghetti and even mochi to other culture, in the cold war era, they kept quiet, but the money-loaded z generation is over-confident and verbal, in short, they are "historians!"People with good cultivation and good education would not argue who was the first, they would say, "We were all belonged the same family originally."
Date: Sept 22nd, 2017
Recipe: 37
Ingredients (Approx 10 -12 Mochi):
360g Cooked coconut sweet rice, roll into 12 balls, press into a round disk, grease your palm with coconut oil
TT Sugar
120g Sweetened red bean paste, roll into 12 balls, grease your palms with coconut oil
1/2 tsp Vanilla essence
Potato starch, toasted, dusting
Coconut flakes, toasted until crunchy, dusting
Note: A standard mochi size is usually 44g
Method:
1. Steam the sweet rice with coconut cream (always
use a springform pan to steam sweet rice to get a
perfect consistency. add the sugar according to your
sugar tolerance. Advisable 2 tablespoons.
2. Fill the flattened rice disk's center with a red bean paste
ball
4. Seal, then either roll into a ball or press into a flatten
round disk.
5. Dusk half of them with potato starch and another half
with toasted coconut flakes.
Durian Muffin
Durian is known as the king of all fruits. It is a seasonal fruit, but these days due to gardeners are using hormone to induce its flower, you can find durian almost in every season, but during off season, the durian still costs a bit more.
Date: Sept 23rd, 2017
Recipe: 40
Ingredients (10 portions):
350g Durian fresh, mashed
150g Butter
60g Sugar
450g Flour
2 tsp Baking powder
2 Eggs
50g Pistachio, roughly chopped
50g Walnut, roughly chopped
200ml Coconut cream, Ayam brand
1 tsp Vanilla extract
50g Medium soft coconut fresh, roughly chopped
Icing sugar, dusting
Icing sugar, dusting
Method:
1. Sieve flour and baking powder
2. Whip butter and sugar until pale white
3. Combine all ingredients, fold roughly
4. Spoon to greased muffin cups or paper muffin cups
5. Bake at 180C for 30 to 40 minutes
6. Dust with icing sugar
2. Whip butter and sugar until pale white
3. Combine all ingredients, fold roughly
4. Spoon to greased muffin cups or paper muffin cups
5. Bake at 180C for 30 to 40 minutes
6. Dust with icing sugar
Note: To make successful muffin, only fold batter roughly
Dauphine Sweet Potato/Kumara on Coconut Cream
Dauphine potato! I had never heard of it when I first learned how to make it in chef school. I was the only one came out a different dough that could be tapered like Chef Daniel Boulud's pomme Dauphine, and my Chinese classmate stood next to me said, "Look, your dough looks differently from everyone's else, you fxxk up!" I kept quiet, told myself, "So what?" while everyone tried to tapper their shit-like sticky dough either with a spoon or hands, my pomme dauphine were sitting all in the same size on a tray and I didn't get sticky hands!
Here came the interesting part, while most classmates were gone to another kitchen to deep fry their dumplings, my young chef tutor crept down to my bench on the last roll told me cheekily in a hush, "Yours is the perfect dough!" Ok chef, I appreciate your confirmation. I was an old maverick-student who didn't follow his instructions exactly, I was not the kind monkeys see monkeys do when I found something was not right, perhaps I prepared and cooked food more inclined to my intuition. And due to this, my chef tutor even taught me some extra skills to prepare pomme Dauphine through his past experience working as a sous chef.
Cooking takes experience, it doesn't mean the first time I made the Dauphine successfully then I would always make the perfect Dauphine. Cooking is literally a fine art, like piano performance or painting an art piece, you will never get a 100% mark, all artists seek for that particular magical moment.
To solve the problem of inexperience chef's slower dexterity, I advise in this recipe to whisk the egg. This is a sweet variation of Dauphine, a dangerous move as it would brown faster than a real Pomme Dauphine!
Date: Sept 27th, 2017
Recipe: 48
Ingredients (9 balls):
Dauphine
125ml Water or coconut milk
50g Butter
50g Flour, sieved
2 Egg yolks
1 Egg white
30g Sugar
1 tsp Vanilla extract
150g Mashed Kumara
20 Toasted Cashew nuts
Coconut Cream
300ml Coconut milk, Ayam brand or fresh coconut milk
200g Medium soft coconut fresh, shredded
1 tbsp Pandan extract (Prepared it by blending a handful of brisk pandan with 100ml of water, sieve and reduce)
3 tbsp Cooked tapioca seeds
500ml Coconut juice, shaved ice
Garnish
Instant coconut milk powder, dusting
3 Mint sprigs (For 3 portion)
Method:
1. Whisk egg white with sugar, then add egg yolk,
whisk until pale white.
2. In a pan add water/coconut milk, vanilla and butter,
heat until butter is melt and add sieved flour, stir
until cookout.
3. While the roux is still hot, add the mashed kumara
stir vigorously, try to stir until cookout.
4. Let it cools down slightly, add the whisked eggs,
stir vigorously until everything sticks together like
a dough, if it is too mashy, return your pan to the
stove with low heat, continue stiring until cookout.
5. The cookout dough can be easily tapered as the oil
has released from the dough.
6. Tapper the shape that you prefer, either an oval
or a round ball shape, place two cashew nuts in the
center.
7. Let the tapered balls sit in the air for an hour to dry
the surface
8. Deep fry at 171-degree Celsius until golden brown.
9. To prepare the coconut cream, mix all ingredients
10. To serve, add the coconut cream on a bowl plate,
or bowl, shave in coconut juice ice. Place the balls
on top.
11. Garnish with mint sprig, dust with coconut powder
Dauphine potato! I had never heard of it when I first learned how to make it in chef school. I was the only one came out a different dough that could be tapered like Chef Daniel Boulud's pomme Dauphine, and my Chinese classmate stood next to me said, "Look, your dough looks differently from everyone's else, you fxxk up!" I kept quiet, told myself, "So what?" while everyone tried to tapper their shit-like sticky dough either with a spoon or hands, my pomme dauphine were sitting all in the same size on a tray and I didn't get sticky hands!
Here came the interesting part, while most classmates were gone to another kitchen to deep fry their dumplings, my young chef tutor crept down to my bench on the last roll told me cheekily in a hush, "Yours is the perfect dough!" Ok chef, I appreciate your confirmation. I was an old maverick-student who didn't follow his instructions exactly, I was not the kind monkeys see monkeys do when I found something was not right, perhaps I prepared and cooked food more inclined to my intuition. And due to this, my chef tutor even taught me some extra skills to prepare pomme Dauphine through his past experience working as a sous chef.
Cooking takes experience, it doesn't mean the first time I made the Dauphine successfully then I would always make the perfect Dauphine. Cooking is literally a fine art, like piano performance or painting an art piece, you will never get a 100% mark, all artists seek for that particular magical moment.
To solve the problem of inexperience chef's slower dexterity, I advise in this recipe to whisk the egg. This is a sweet variation of Dauphine, a dangerous move as it would brown faster than a real Pomme Dauphine!
Date: Sept 27th, 2017
Recipe: 48
Ingredients (9 balls):
Dauphine
125ml Water or coconut milk
50g Butter
50g Flour, sieved
2 Egg yolks
1 Egg white
30g Sugar
1 tsp Vanilla extract
150g Mashed Kumara
20 Toasted Cashew nuts
Coconut Cream
300ml Coconut milk, Ayam brand or fresh coconut milk
200g Medium soft coconut fresh, shredded
1 tbsp Pandan extract (Prepared it by blending a handful of brisk pandan with 100ml of water, sieve and reduce)
3 tbsp Cooked tapioca seeds
500ml Coconut juice, shaved ice
Garnish
Instant coconut milk powder, dusting
3 Mint sprigs (For 3 portion)
Method:
1. Whisk egg white with sugar, then add egg yolk,
whisk until pale white.
2. In a pan add water/coconut milk, vanilla and butter,
heat until butter is melt and add sieved flour, stir
until cookout.
3. While the roux is still hot, add the mashed kumara
stir vigorously, try to stir until cookout.
4. Let it cools down slightly, add the whisked eggs,
stir vigorously until everything sticks together like
a dough, if it is too mashy, return your pan to the
stove with low heat, continue stiring until cookout.
5. The cookout dough can be easily tapered as the oil
has released from the dough.
6. Tapper the shape that you prefer, either an oval
or a round ball shape, place two cashew nuts in the
center.
7. Let the tapered balls sit in the air for an hour to dry
the surface
8. Deep fry at 171-degree Celsius until golden brown.
9. To prepare the coconut cream, mix all ingredients
10. To serve, add the coconut cream on a bowl plate,
or bowl, shave in coconut juice ice. Place the balls
on top.
11. Garnish with mint sprig, dust with coconut powder
Coconut Tuiles
It is important for a chef to know a wide range of produce to develop or create recipes.
Coconut could be found often as desiccated shredded coconut in western countries, you can also find coconut cream, coconut milk, coconut oil, instant coconut cream powder as well, they are all very useful even if you have a coconut tree planted in your backyard, you can't produce coconut cream quickly, the next best option to get the fresh coconut cream is buying from a wet market when a pressing machine would grind the old coconut fresh then squeeze the pure coconut cream out of the fresh.
When I was young, someone gave us a bundle of coconut, I used a cleaver to open a coconut and the cleaver accidentally slip off and chop a part of my foot, it was during the time communist terrorists ambush happened so frequently that most S.E. Asian countries in suburb were under curfew, in certain days 24 hour curfew was imposed. I remember the two persons that the communist threatened to murder were my dad and the senator so the military checkpoint would station in-between the senator house and our house. Usually, the curfew began at 15:00, and when my nanny missed something and needed to see us, she would bargain with the soldiers who guarded the checkpoint, she was very brave, as any person appeared on the open air could be suspected as a terrorist, he could be prosecuted instantly. So it happened that when I cut my foot, the wound was quite deep and bleeding was severe, the curfew began soon, my mom had to drop all her chores and sent me to the hospital as soon as possible. And last year, when I tried to extract the coconut fresh out of the coconut I slipped the paring knife and gave myself a good cut on my middle finger, and the numbness is still experienced currently.
No matter how confident you are about how to crack open or extract the old coconut fresh, you must have proper tools, you must get ready for the tools before opening the coconut, if you don't have any proper tool, most purchased coconut is old and its shell has been removed, you can simply throw the whole coconut to the concrete floor, it will break into half easily.
Young coconut juice may not be as sweet and tasty, usually, it can be a bit sour and the thin layer of very soft fresh is slightly translucent. The best coconut juice to drink is when a coconut's white fresh is in medium tender, in this case, both coconut juice and fresh are nicest to consume. When the coconut is getting old, the sweetness goes to the thickened fresh and the coconut juice is just lightly sweet and is getting less.
Date: Sept 28th, 2017
Recipe: 49
Ingredients:
60g Egg white
30g Instant coconut cream powder
40g Flour, sieve
40g Icing sugar
1/2 tsp Vanilla extract
2 drops Vinegar
30g Unsalted butter, melt
Shredded coconut or sesame seeds (optional)
Method:
1. Whisk sugar with clarifying butter, add the egg white.
sieve in flour, coconut powder, vinegar, and vanilla.
2. Mix the batter then rest in the fridge.
3. Spread the batter evenly to the tuile template.
4. Sprinkle the shredded coconut or sesame seeds on top
(Optional)
5. Bake until lightly brown.
It is important for a chef to know a wide range of produce to develop or create recipes.
Coconut could be found often as desiccated shredded coconut in western countries, you can also find coconut cream, coconut milk, coconut oil, instant coconut cream powder as well, they are all very useful even if you have a coconut tree planted in your backyard, you can't produce coconut cream quickly, the next best option to get the fresh coconut cream is buying from a wet market when a pressing machine would grind the old coconut fresh then squeeze the pure coconut cream out of the fresh.
When I was young, someone gave us a bundle of coconut, I used a cleaver to open a coconut and the cleaver accidentally slip off and chop a part of my foot, it was during the time communist terrorists ambush happened so frequently that most S.E. Asian countries in suburb were under curfew, in certain days 24 hour curfew was imposed. I remember the two persons that the communist threatened to murder were my dad and the senator so the military checkpoint would station in-between the senator house and our house. Usually, the curfew began at 15:00, and when my nanny missed something and needed to see us, she would bargain with the soldiers who guarded the checkpoint, she was very brave, as any person appeared on the open air could be suspected as a terrorist, he could be prosecuted instantly. So it happened that when I cut my foot, the wound was quite deep and bleeding was severe, the curfew began soon, my mom had to drop all her chores and sent me to the hospital as soon as possible. And last year, when I tried to extract the coconut fresh out of the coconut I slipped the paring knife and gave myself a good cut on my middle finger, and the numbness is still experienced currently.
No matter how confident you are about how to crack open or extract the old coconut fresh, you must have proper tools, you must get ready for the tools before opening the coconut, if you don't have any proper tool, most purchased coconut is old and its shell has been removed, you can simply throw the whole coconut to the concrete floor, it will break into half easily.
Young coconut juice may not be as sweet and tasty, usually, it can be a bit sour and the thin layer of very soft fresh is slightly translucent. The best coconut juice to drink is when a coconut's white fresh is in medium tender, in this case, both coconut juice and fresh are nicest to consume. When the coconut is getting old, the sweetness goes to the thickened fresh and the coconut juice is just lightly sweet and is getting less.
Date: Sept 28th, 2017
Recipe: 49
Ingredients:
60g Egg white
30g Instant coconut cream powder
40g Flour, sieve
40g Icing sugar
1/2 tsp Vanilla extract
2 drops Vinegar
30g Unsalted butter, melt
Shredded coconut or sesame seeds (optional)
Method:
1. Whisk sugar with clarifying butter, add the egg white.
sieve in flour, coconut powder, vinegar, and vanilla.
2. Mix the batter then rest in the fridge.
3. Spread the batter evenly to the tuile template.
4. Sprinkle the shredded coconut or sesame seeds on top
(Optional)
5. Bake until lightly brown.
Magenta Dragon Fruit Jelly
Dragon fruit is refreshing especially if you eat it during the hot afternoon day. Its fresh is either white or indigo red with seeds looking like black sesame seeds or like kiwi fruit's seeds and its texture is like kiwi fruit.
Date: Oct 1st, 2017
Recipe: 53
Ingredients:
150ml Coconut milk
50ml Pandan leaves concentrate(blend 10 leaves with 50 ml water, sieve)
1 tsp Vanilla extract
3 tbsp Sugar
200ml Magenta dragon fruit puree
1 tbsp Honey
2 tbsp Gelatine powder,bloom in water
Method:
1. Combine coconut milk with pandan leaves concentrate,
add vanilla extract and sugar, stir until melt, have a
quick boil, turn off heat, Add a tbsp of gelatine powder.
2. Stir until the gelatine is fully melt, transfer the liquid to
a mold. Chill until set.
3. Heat 50ml of dragon fruit puree, add gelatine and honey,
stir until they melt, turn off heat, add the rest of the
puree. mix well.
4. Pour the puree to the top of coconut pandan jelly.
5. Chill until fully set.
Dragon fruit is refreshing especially if you eat it during the hot afternoon day. Its fresh is either white or indigo red with seeds looking like black sesame seeds or like kiwi fruit's seeds and its texture is like kiwi fruit.
Date: Oct 1st, 2017
Recipe: 53
Ingredients:
150ml Coconut milk
50ml Pandan leaves concentrate(blend 10 leaves with 50 ml water, sieve)
1 tsp Vanilla extract
3 tbsp Sugar
200ml Magenta dragon fruit puree
1 tbsp Honey
2 tbsp Gelatine powder,bloom in water
Method:
1. Combine coconut milk with pandan leaves concentrate,
add vanilla extract and sugar, stir until melt, have a
quick boil, turn off heat, Add a tbsp of gelatine powder.
2. Stir until the gelatine is fully melt, transfer the liquid to
a mold. Chill until set.
3. Heat 50ml of dragon fruit puree, add gelatine and honey,
stir until they melt, turn off heat, add the rest of the
puree. mix well.
4. Pour the puree to the top of coconut pandan jelly.
5. Chill until fully set.
Papaya Tart
Date: Oct 2nd, 2017
Recipe:55
Ingredients:
Pastry
150g Soft flour, sieve
75g Butter, cut into small cubes
30g Sugar
1 Egg yolk
30ml Water
1/2 tsp Vinegar
1/2 tsp Vanilla extract
Filling
500ml Papaya juice
100ml Coconut cream
4 Egg yolks
1 tbsp Sugar
1 tsp Lemon juice
1 tsp Vanilla extract
Method:
1. To prepare the tart, use dry rub application to prepare the
dough. Rub the flour with sugar, butter, egg, vinegar, and
vanilla into breadcrumb-like. Don't over knead.
2. Buttered the mold, fill it with sweet paste dough. Chill
3. Bake the case until light brown.
4. Brush the case with egg wash while it's still hot
5. Mix egg yolks, coconut cream, vanilla, lemon juice, and
papaya juice, cook it over Bain Marie until sabayon stage.
Pour to the case.
6. Chill and let it sets.
Date: Oct 2nd, 2017
Recipe:55
Ingredients:
Pastry
150g Soft flour, sieve
75g Butter, cut into small cubes
30g Sugar
1 Egg yolk
30ml Water
1/2 tsp Vinegar
1/2 tsp Vanilla extract
Filling
500ml Papaya juice100ml Coconut cream
4 Egg yolks
1 tbsp Sugar
1 tsp Lemon juice
1 tsp Vanilla extract
Method:
1. To prepare the tart, use dry rub application to prepare the
dough. Rub the flour with sugar, butter, egg, vinegar, and
vanilla into breadcrumb-like. Don't over knead.
2. Buttered the mold, fill it with sweet paste dough. Chill
3. Bake the case until light brown.
4. Brush the case with egg wash while it's still hot
5. Mix egg yolks, coconut cream, vanilla, lemon juice, and
papaya juice, cook it over Bain Marie until sabayon stage.
Pour to the case.
6. Chill and let it sets.
Coconut Pandan Bario Rice Pudding
Bario rice is one of the highest grade and most expensive rice that could be found occasionally in the wet market or through Kelapit friends over Northern Sarawak, this Bario rice is exclusively planted and harvested at Bario Highlands. It needs less water to cook the rice, if you add more water than required, it will turn out as rice pudding!
Date: Oct 10th, 2017
Recipe:62
Ingredients:
100g Bario rice, rinse to wash off starch
700ml Coconut milk
500ml Coconut cream
30g Barley, rinse
100g Sugar
100ml Pandan juice (Blend 30g pandan leaves with water, sieve)
1 tsp Vanilla extract
Method:
1. Blanch barley a pot of water for 15 minutes, then add in rice
to blanch for another 5 minutes. Drain and set aside
2. In a pot, combine coconut milk and coconut cream, add the
rice and barley, bring to boil then simmer for 20 minutes.
3. Add sugar, and vanilla, simmer to the pudding
consistency, lastly add the pandan juice, mix well and
have a quick boil.
Bario rice is one of the highest grade and most expensive rice that could be found occasionally in the wet market or through Kelapit friends over Northern Sarawak, this Bario rice is exclusively planted and harvested at Bario Highlands. It needs less water to cook the rice, if you add more water than required, it will turn out as rice pudding!
Date: Oct 10th, 2017
Recipe:62
Ingredients:
100g Bario rice, rinse to wash off starch
700ml Coconut milk
500ml Coconut cream
30g Barley, rinse
100g Sugar
100ml Pandan juice (Blend 30g pandan leaves with water, sieve)
1 tsp Vanilla extract
Method:
1. Blanch barley a pot of water for 15 minutes, then add in rice
to blanch for another 5 minutes. Drain and set aside
2. In a pot, combine coconut milk and coconut cream, add the
rice and barley, bring to boil then simmer for 20 minutes.
3. Add sugar, and vanilla, simmer to the pudding
consistency, lastly add the pandan juice, mix well and
have a quick boil.
Assorted Tropical Fruits Plate
Date: Oct 15th, 2017
Recipe: 67
Ingredients:
3 Watermelon, cut in triangle shape
6 Mango, cut in baton
6 White Guava, cut into bite-size cubes
1 watermelon ball
1 Mango ball
1 Pink Guava ball
1 tbsp Dehydrated mint leaves powder
1 tbsp Pistachio powder
1 tsp Icing sugar
Method:
1. Blend into powder, mix with pistachio & icing powder.
2. Use melon baller to scoop the fruit balls
3. Just before serving, pick the balls, roll them in pistachio
mint icing powder.
4. Serve with Roselle Champagne sauce
5. Garnish with Roselle milk form, mint sprig dusted with
instant coconut milk powder
Date: Oct 15th, 2017
Recipe: 67
Ingredients:
3 Watermelon, cut in triangle shape
6 Mango, cut in baton
6 White Guava, cut into bite-size cubes
1 watermelon ball
1 Mango ball
1 Pink Guava ball
1 tbsp Dehydrated mint leaves powder
1 tbsp Pistachio powder
1 tsp Icing sugar
Method:
1. Blend into powder, mix with pistachio & icing powder.
2. Use melon baller to scoop the fruit balls
3. Just before serving, pick the balls, roll them in pistachio
mint icing powder.
4. Serve with Roselle Champagne sauce
5. Garnish with Roselle milk form, mint sprig dusted with
instant coconut milk powder
Coconut pandan tuile
Date: Oct 15th, 2017
Recipe: 68
Ingredients:
60g Egg white
30g Instant coconut cream powder
45g Flour, sieve
40g Icing sugar
2 tbsp Pandan concentrate (mash pandan leaves, squeeze the juice)
2 drops Vinegar
30g Unsalted butter, melt
Method:
1. Whisk sugar with clarifying butter, add the egg white.
sieve in flour, coconut powder, vinegar, and pandan
concentrate.
2. Mix the batter then rest in the fridge.
3. Spread the batter evenly into a 3" X 4" rectangle
tuile template.
4. Bake
5. While it is still hot, use a mold to shape into an elliptical
cylinder with 3" length.
6. Plating: Draw a line or add dots on the plate of your choice.
7. Place two drops of roselle champagne sauce on the
plate, place the elliptical cylinder tuile on top.
8. On the tuile, pace three drops pf roselle champagne
sauce, place the three mint pistachio fruit balls on it.
9. On the plate, add 6 more dots, and place the rest of
the different shapes fruits on the dots.
10.Add the quenelle of roselle sorbet somewhere on the
plate.
11.Spoon the roselle milk foam to the fruit balls
12.Garnish with Mint sprig, dust with instant coconut
powder
Date: Oct 15th, 2017
Recipe: 68
Recipe: 68
Ingredients:
60g Egg white
30g Instant coconut cream powder
45g Flour, sieve
40g Icing sugar
2 tbsp Pandan concentrate (mash pandan leaves, squeeze the juice)
2 drops Vinegar
30g Unsalted butter, melt
Method:
1. Whisk sugar with clarifying butter, add the egg white.
sieve in flour, coconut powder, vinegar, and pandan
concentrate.
concentrate.
2. Mix the batter then rest in the fridge.
3. Spread the batter evenly into a 3" X 4" rectangle
tuile template.
4. Baketuile template.
5. While it is still hot, use a mold to shape into an elliptical
cylinder with 3" length.
cylinder with 3" length.
6. Plating: Draw a line or add dots on the plate of your choice.
7. Place two drops of roselle champagne sauce on the
plate, place the elliptical cylinder tuile on top.
8. On the tuile, pace three drops pf roselle champagne
sauce, place the three mint pistachio fruit balls on it.
9. On the plate, add 6 more dots, and place the rest of
9. On the plate, add 6 more dots, and place the rest of
the different shapes fruits on the dots.
10.Add the quenelle of roselle sorbet somewhere on the
plate.
11.Spoon the roselle milk foam to the fruit balls
12.Garnish with Mint sprig, dust with instant coconut
powder
Roselle Sorbet
Date: Oct 15th, 2017
Recipe: 69
Ingredients:
300g Roselle petals, blisk in food processor, add some water,
boil and simmer.
6 Tbsp Glucose syrup
1 tsp Vanilla extract
1 tsp Gelatin powder, bloom in 2 tbsp water
2 Egg white
50g Sugar
1/2 tsp Lime juice
50ml Champagne
Method:
1. Cook the roselle petal until puree, add glucose syrup,
lime juice, and gelatin. Place in freezer temporary
2. Whisk the egg white with sugar, vanilla extract and
lemon juice until firm peak, place in freezer temporary.
3. Prepare an ice bath mix with salt, combine the Roselle
puree with Champagne, whisk, then fold in meringue.
4. In a freezing cold tray (freeze in freezer until very cold),
pour the cold mixture. Freeze immediately.
Date: Oct 15th, 2017
Recipe: 69
Ingredients:
300g Roselle petals, blisk in food processor, add some water,
boil and simmer.
6 Tbsp Glucose syrup
1 tsp Vanilla extract
1 tsp Gelatin powder, bloom in 2 tbsp water
2 Egg white
50g Sugar
1/2 tsp Lime juice
50ml Champagne
Method:
1. Cook the roselle petal until puree, add glucose syrup,
lime juice, and gelatin. Place in freezer temporary
2. Whisk the egg white with sugar, vanilla extract and
lemon juice until firm peak, place in freezer temporary.
3. Prepare an ice bath mix with salt, combine the Roselle
puree with Champagne, whisk, then fold in meringue.
4. In a freezing cold tray (freeze in freezer until very cold),
pour the cold mixture. Freeze immediately.
Roselle Champagne Sauce
Date: Oct 15th, 2017
Recipe: 70
Ingredients:
100g Roselle petals, blisk
100ml Water
100g Sugar
1 tbsp Lime juice
1/2 tsp Vanilla extract
100ml Champagne
1/4 tsp Tapioca starch
Method:
1. Boil and simmer Roselle petals with water, lime, and
sugar until puree.
2. Add vanilla extract, then Champagne, thicken with
tapioca starch.
Date: Oct 15th, 2017
Recipe: 70
Ingredients:
100g Roselle petals, blisk
100ml Water
100g Sugar
1 tbsp Lime juice
1/2 tsp Vanilla extract
100ml Champagne
1/4 tsp Tapioca starch
Method:
1. Boil and simmer Roselle petals with water, lime, and
sugar until puree.
2. Add vanilla extract, then Champagne, thicken with
tapioca starch.
Roselle Milk Foam
Date: Oct 15th, 2017
Recipe: 71
Ingredients:
100g Roselle puree (Sweetened)
50ml Full cream milk
1/2 tsp Vanilla extract
Method:
1. Combine all ingredients
2. Use a hand blender, whisk
3. Spoon the bubble for garnishing dessert like sorbet,
fruits or on top of a fruit puree/sauce.
Champagne Papaya Frangipane
Papaya is always being treated as a cheap fruit in tropical countries, no local
Date: Oct 16th, 2017
Recipe: 74
Ingredients:
Tart
Filling
Topping
Method:
Date: Oct 15th, 2017
Recipe: 71
Ingredients:
100g Roselle puree (Sweetened)
50ml Full cream milk
1/2 tsp Vanilla extract
Method:
1. Combine all ingredients
2. Use a hand blender, whisk
3. Spoon the bubble for garnishing dessert like sorbet,
fruits or on top of a fruit puree/sauce.
fruits or on top of a fruit puree/sauce.
Champagne Papaya Frangipane
Papaya is always being treated as a cheap fruit in tropical countries, no local
is interested to taste it if you try to serve it in your 5-star hotel or fine-dining
restaurant. The only way is by modifying it, by adding Champagne to it, it
not just attracted the westerners but also the local. The Champagne works
in this case just like an ugly painting instantly turned into an attractive painting
due to its expensive frame or an ugly girl instantly turned into an attractive
girl due to a designer dress she wore.
Date: Oct 16th, 2017
Recipe: 74
Date: Oct 16th, 2017
Recipe: 74
Ingredients:
Tart
175g Soft flour
75g Unsalted butter, cut into small cubes
20g Sugar
1 Egg yolk
1 tbsp Water, mix with vinegar, salt and vanilla
½ tsp Vanilla extract
¼ tsp Vinegar
1 pinch salt
Egg wash
Filling
75g Almond powder
½ tsp Vanilla extract
57g Unsalted butter, keep in room temperature
60g Icing sugar
3 Eggs. Whisk
2 tbsp Roselle Jam
Topping
800g Unripen mature papaya, cut into slices
1 Pandan leaf, tie into a knot
1 sprig Rosemary
1 Star anise
Honey, macerating
Champagne, to cover
Instant coconut milk powder, dusting
Mint, garnishing
Method:
1. Use dry rub method for the tart pastry. Use fingertips
To knead them into bread crumbs, then hold them
together. Don’t overwork the pastry. Let it rests. Roll
into a thin sheet, turn the tin upside down to the pastry,
cut it, use a spatula to let the cut sheet falls into the tin
when it turns back.
2. Press the pastry dough neatly to the tin, poke some holes
On the base of the tart, chill in freezer before baking.
Place beans on top, bake for 8 minutes, remove.
Bake it again until light brown.
3. Make sure when the tart is ready, while it is still hot,
Brush the base with egg wash. Remove the tart when
It cools down and place it on a baking tray.
4. To make the filling, combine and whish everything in a food
Processor until well combined.
5. To prepare the topping, you need to do it at least a day ahead.
Macerated the papaya by covered papaya slices with a layer
Of honey, repeat the process. Set it aside for 4 hours. Then
Boil and reduce the champagne with the herbs and spice,
add the macerated papaya. Turn off fire immediately, let it
simmers with the residue heat. When it cools down. Chill in
the fridge for at least a day.
6. On top of the filling, brush quickly with a layer of clarifying butter,
Decorated the drained papaya slices on top.
7. Bake the tart until the filling is cooked, about 45 minutes.
8. Garnish with a mint sprig, dust with instant coconut milk powder.
Malay Apple Passion Fruit Yogurt Ice-Cream
Perhaps only people who stay in tropical countries' countryside know
about this Malay apple, it's one of my favorite fruits but rarely I could
find it sold in the wet market. I love its fragrance and vibrant red color
if it fully riped. If you can't find this Malay apple, you can always replace
it with sweet sapodilla or red dragon fruit slices.
Date: Oct 17th, 2017
Recipe: 76
Ingredients:
100ml Vanilla Yogurt
100ml Passionfruit, freeze in ice-cubes tray
3 Tbsp Glucose syrup
1 Malay apple, cut into slices
1 tbsp Salted butter
1 tsp Sugar
1/4 Vanilla pod, scratch
50g Mint, pick the leaves only
50ml Lemoncello (you can brew it in advance)
1 tsp Gelatin powder, bloom in water
1 tsp Pistachio powder
1 Mint sprig, garnish
Method:
1. To make mint lemoncello jelly, blisk the mint to
extract its juice, add to lemoncello, heat it hot
enough to melt the bloomed gelatin. Mix well.
Pour to a mold to set, chill.
2. Melt the butter in a pan, add vanilla pod, then the
Malay apple slices. sweat. Let it cools down.
3. To make sweetened passionfruit ice cubes, mix
passionfruit pulp with glucose syrup, pour into
the ice-cubes tray, freeze.
4. 5 minutes before serving, mix the passionfruit
ice-cubes with vanilla yogurt, when the ice-cubes
melted it turns yogurt into ice-cream.
5. Place the fruit slices on top of ice cream, add some
chopped jelly, garnish with mint sprig, sprinkle with
pistachio powder.
Perhaps only people who stay in tropical countries' countryside know
about this Malay apple, it's one of my favorite fruits but rarely I could
find it sold in the wet market. I love its fragrance and vibrant red color
if it fully riped. If you can't find this Malay apple, you can always replace
it with sweet sapodilla or red dragon fruit slices.
Date: Oct 17th, 2017
Recipe: 76
Ingredients:
100ml Vanilla Yogurt
100ml Passionfruit, freeze in ice-cubes tray
3 Tbsp Glucose syrup
1 Malay apple, cut into slices
1 tbsp Salted butter
1 tsp Sugar
1/4 Vanilla pod, scratch
50g Mint, pick the leaves only
50ml Lemoncello (you can brew it in advance)
1 tsp Gelatin powder, bloom in water
1 tsp Pistachio powder
1 Mint sprig, garnish
Method:
1. To make mint lemoncello jelly, blisk the mint to
extract its juice, add to lemoncello, heat it hot
enough to melt the bloomed gelatin. Mix well.
Pour to a mold to set, chill.
2. Melt the butter in a pan, add vanilla pod, then the
Malay apple slices. sweat. Let it cools down.
3. To make sweetened passionfruit ice cubes, mix
passionfruit pulp with glucose syrup, pour into
the ice-cubes tray, freeze.
4. 5 minutes before serving, mix the passionfruit
ice-cubes with vanilla yogurt, when the ice-cubes
melted it turns yogurt into ice-cream.
5. Place the fruit slices on top of ice cream, add some
chopped jelly, garnish with mint sprig, sprinkle with
pistachio powder.
Jackfruit Sweet Rice Ball
Jackfruit tree's sap could cause allergic, have you ever heard of it? I was told that my dad chopped off his Jackfruit tree due to one of his grandsons touched the jackfruit tree sap accidentally, rashes appeared on his body. Since then whenever I visited my parents I wouldn't have fresh jackfruit anymore.
Deep fried rice balls usually are known as Arancini in the western world.
Date: Oct 18th
Recipe: 77
Ingredients:
400ml Coconut milk
1 Pandan leaf, tie a knot
100g Japanese sweet rice or Arborio rice
80g Jackfruit, brunoise
20g Date, brunoise
20g Dried logan, brunoise
20g Cashew nuts, toasted, coarsely crushed
40g Mozzarella cheese, grated
50g Butter
Flour, dusting
Egg wash, immersing
Panko, season with a pinch of salt and fennel seed powder, covering
1 tsp Sugar
Method:
1. Rinse the rice until clear, soak with coconut milk
and pandan leaf for at least 2 hours.
2. Sieve the rice, place the pandan leaf to the
bottom of a small cheesecake springform pan,
transfer the rice to it.
3. Steam the sweet rice until cook, usually around
30 minutes counted from the time you turn on
the fire.
3. While the sweet rice is still hot, mix with sugar
spread over a baking tray.
4. In a frying pan, sweat date, logan and jackfruit with
butter.
5. Combine cashew nuts, Mozzarella cheese, and fruits
as filling
6. Take about spoonful rice, pad into a flat disk, add the
filling to the center, cover, and roll into a ball of your
choice (usually the bite-size ball is better)
7. Chill the balls, then roll them over flour, quickly dip into
eggwash then roll through the panko.
8. Deep fry until golden
9. Use the remained coconut milk, blend with a few blanched
pandan leaves, sieve then reduce to prepare as
accompanying sauce.
Jackfruit tree's sap could cause allergic, have you ever heard of it? I was told that my dad chopped off his Jackfruit tree due to one of his grandsons touched the jackfruit tree sap accidentally, rashes appeared on his body. Since then whenever I visited my parents I wouldn't have fresh jackfruit anymore.
Deep fried rice balls usually are known as Arancini in the western world.
Deep fried rice balls usually are known as Arancini in the western world.
Date: Oct 18th
Recipe: 77
Ingredients:
400ml Coconut milk
1 Pandan leaf, tie a knot
100g Japanese sweet rice or Arborio rice
80g Jackfruit, brunoise
20g Date, brunoise
20g Dried logan, brunoise
20g Cashew nuts, toasted, coarsely crushed
40g Mozzarella cheese, grated
50g Butter
Flour, dusting
Egg wash, immersing
Panko, season with a pinch of salt and fennel seed powder, covering
1 tsp Sugar
Method:
1. Rinse the rice until clear, soak with coconut milk
and pandan leaf for at least 2 hours.
2. Sieve the rice, place the pandan leaf to the
bottom of a small cheesecake springform pan,
transfer the rice to it.
3. Steam the sweet rice until cook, usually around
30 minutes counted from the time you turn on
the fire.
3. While the sweet rice is still hot, mix with sugar
spread over a baking tray.
4. In a frying pan, sweat date, logan and jackfruit with
butter.
5. Combine cashew nuts, Mozzarella cheese, and fruits
as filling
6. Take about spoonful rice, pad into a flat disk, add the
filling to the center, cover, and roll into a ball of your
choice (usually the bite-size ball is better)
7. Chill the balls, then roll them over flour, quickly dip into
eggwash then roll through the panko.
8. Deep fry until golden
9. Use the remained coconut milk, blend with a few blanched
pandan leaves, sieve then reduce to prepare as
accompanying sauce.
1 Pandan leaf, tie a knot
100g Japanese sweet rice or Arborio rice
80g Jackfruit, brunoise
20g Date, brunoise
20g Dried logan, brunoise
20g Cashew nuts, toasted, coarsely crushed
40g Mozzarella cheese, grated
50g Butter
Flour, dusting
Egg wash, immersing
Panko, season with a pinch of salt and fennel seed powder, covering
1 tsp Sugar
Method:
1. Rinse the rice until clear, soak with coconut milk
and pandan leaf for at least 2 hours.
2. Sieve the rice, place the pandan leaf to the
bottom of a small cheesecake springform pan,
transfer the rice to it.
3. Steam the sweet rice until cook, usually around
30 minutes counted from the time you turn on
the fire.
3. While the sweet rice is still hot, mix with sugar
spread over a baking tray.
4. In a frying pan, sweat date, logan and jackfruit with
butter.
5. Combine cashew nuts, Mozzarella cheese, and fruits
as filling
6. Take about spoonful rice, pad into a flat disk, add the
filling to the center, cover, and roll into a ball of your
choice (usually the bite-size ball is better)
7. Chill the balls, then roll them over flour, quickly dip into
eggwash then roll through the panko.
8. Deep fry until golden
9. Use the remained coconut milk, blend with a few blanched
pandan leaves, sieve then reduce to prepare as
accompanying sauce.
Crispy Tapioca Seeds Banana Bites
Date: Oct 18th, 2017
Recipe: 80
Ingredients:
400g Banana, cut into bite-size, approx 2cmX 4cm
1 tbsp Butter
1 tbsp Sugar
1/2 tsp Vanilla extract
Glutinous flour, dusting
Egg, beaten
200g Tapioca seeds
Oil for deep frying
Method:
1. In a frying pan, heat up butter, add sugar and vanilla,
cook until the sugar is caramelized. Add banana,
cover banana with a layer of thin syrup. Let it cools down
2. Dip the banana into the flour, then the egg, and
finally roll and cover it with tapioca seeds.
3. Deep fry until golden brown.
Pumpkin Konnyaku Cake
Date: Oct 30th, 2017
Recipe: 93
Ingredients:
500ml Mashed pumpkin
500ml Coconut cream
4 tbsp Sugar
3 tsp Konnayku
59g Water chestnut, brunoise
50g Medium soft coconut fresh, brunoise
50g Date, brunoise
2 tbsp Cooked Tapioca or sago seeds
2 tbsp Pandan extract
1/2 tsp Vanilla extract
1 pinch Ginger powder
Method
1. Bloom the Konnyaku with coconut cream, mix in mashed
pumpkin, heat up, mix in sugar and other flavoring
ingredients, once it bubbling, add water chestnuts,
coconut nut fresh, sago seeds, and date, turn off heat at once.
2. Transfer the pumpkin Konnyaku to a mold.
3. Cool and chill.
Date: Oct 18th, 2017
Recipe: 80
Ingredients:
400g Banana, cut into bite-size, approx 2cmX 4cm
1 tbsp Butter
1 tbsp Sugar
1/2 tsp Vanilla extract
Glutinous flour, dusting
Egg, beaten
200g Tapioca seeds
Oil for deep frying
Method:
1. In a frying pan, heat up butter, add sugar and vanilla,
cook until the sugar is caramelized. Add banana,
cover banana with a layer of thin syrup. Let it cools down
2. Dip the banana into the flour, then the egg, and
finally roll and cover it with tapioca seeds.
3. Deep fry until golden brown.
Pumpkin Konnyaku Cake
Date: Oct 30th, 2017
Recipe: 93
Ingredients:
500ml Mashed pumpkin
500ml Coconut cream
4 tbsp Sugar
3 tsp Konnayku
59g Water chestnut, brunoise
50g Medium soft coconut fresh, brunoise
50g Date, brunoise
2 tbsp Cooked Tapioca or sago seeds
2 tbsp Pandan extract
1/2 tsp Vanilla extract
1 pinch Ginger powder
Method
1. Bloom the Konnyaku with coconut cream, mix in mashed
pumpkin, heat up, mix in sugar and other flavoring
ingredients, once it bubbling, add water chestnuts,
coconut nut fresh, sago seeds, and date, turn off heat at once.
2. Transfer the pumpkin Konnyaku to a mold.
3. Cool and chill.
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