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):
Method:
add vermicelli, fried shallot, coriander, olive oil, sesame oil, palm
sugar, lemon juice, tamarind, fish sauce, pepper, mix well
and check seasoning.
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.
Date: Sept 4th, 2017
Recipe: 08
Ingredients:
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.
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.
I liter cup of Roselle petals
200ml Water
1 liter cup of sugar
1 tsp Vanilla extract
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
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.
.
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
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
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.
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
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.
Date: Sept 11th, 2017
Recipe: 15
Ingredients (4 portions):
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
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.
Bottom Layer - Mold small 4 round cake and 4 small square cake
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
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
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
Method:
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.
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.
Date: Sept 12th, 2017
Recipe: 17
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.
Method:
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
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.
Date: Sept 14th, 2017
Recipe: 20
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
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
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
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
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
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
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.
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 students 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
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 students 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.
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
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.
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.
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 make 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.
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 make 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.
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.
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 actually 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.
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 actually 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 a very healthy vegetable to eat, it is also very easy to plant, if pests attacked your okra, you can plant it near the roadside, 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 an 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.
Okra is a very common perennial vegetable found in equatorial and tropical garden patches. Okra is a very healthy vegetable to eat, it is also very easy to plant, if pests attacked your okra, you can plant it near the roadside, 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 an 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.
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
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
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
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.
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.
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.
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:
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.
Recipe: 86
150g Scotch fillet, cut into strip
150g Lamb sirloin/leg/shoulder, cut into strip
6 Large prawn
Date: Oct 23rd, 2017
Recipe
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.
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.
in S.E. Asia, especially for Chinese-Singaporean and Chinese-Malaysian.
I believe there will be more variations coming along and including this recipe.
I will try to avoid using the carrot for this recipe as it is never a hot
tropical land's produce. Instead, I will use the nuts harvest in the
temperate countries.
Yusheng is actually a mixture of cold salad with sashimi, just before
serving, the dressing is added and mixed by everyone using their chopsticks.
Date: Oct 29th, 2017
Recipe: 90
Ingredients:
Salad
50g Sweet turnip, julienne
50g Coconut palm heart, julienne
50g Unripe mature red papaya, julienne
50g Unripe green papaya, julienne
50g Unripe mature yellowish mango, julienne
50g Cucumber, julienne
50g Pickled daikon, fine julienne (Pickled with red wine vinegar, shallot,
salt, sugar, garlic overnight)
50g Green capsicum, julienne
50g Red capsicum, julienne
50g Yellow capsicum, julienne
50g Cabbage, julienne
100g Salmon, julienne
100g Tuna, julienne
100g Snapper, julienne
100g Lobster, julienne
100g Jellyfish, julienne, rinse with hot water quickly
Garnishing
5 Purple shiso (perilla) leaves, Chiffonade
5g Baby cilantro
5g Parsley, chopped finely
1/2 Ginger torch buds, julienne
2 tbsp Pinenuts, toasted
10 Macadamia nuts, toasted, coarsely grounded
1 tsp Black sesame seeds, toasted
1 tsp White sesame seeds, toasted
2 Kumquat, zest
10g Crispy shallot rings
Dressing
3 tbsp Coconut oil
1 tbsp Olive oil
1 tsp Sesame oil
1 tbsp Fish sauce
3 Kumquat, juice
1 tbsp Chopped palm sugar
1 tbsp Tamarind
2 tbsp Mirin
1 tsp Grated daikon
1 tsp Mashed green olive
1 tsp Mashed Anchovy
1 tsp Ginger juice
TT Salt and pepper
Method:
1. Arrange the salad nicely on a big plate, garnish.
2. Mix the sauce
3. Just before everyone begins to mix the salad together,
pour the dressing over the salad.
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.
Ingredients (4 portions):
Dressing
Method:
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:
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, 2017Recipe: 86
Ingredients:
Assorted Satay
1 Chicken breasts, cut into strip150g 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.
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.
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.
modified this recipe slightly to use produce from tropical lands.
Recipe
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 noodles, meats, and seafood.
Date: Oct 23rd, 2017
Recipe: 89
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
Yusheng is getting more and more popular amongst Chinese stayingin S.E. Asia, especially for Chinese-Singaporean and Chinese-Malaysian.
I believe there will be more variations coming along and including this recipe.
I will try to avoid using the carrot for this recipe as it is never a hot
tropical land's produce. Instead, I will use the nuts harvest in the
temperate countries.
Yusheng is actually a mixture of cold salad with sashimi, just before
serving, the dressing is added and mixed by everyone using their chopsticks.
Date: Oct 29th, 2017
Recipe: 90
Ingredients:
Salad
50g Sweet turnip, julienne
50g Coconut palm heart, julienne
50g Unripe mature red papaya, julienne
50g Unripe green papaya, julienne
50g Unripe mature yellowish mango, julienne
50g Cucumber, julienne
50g Pickled daikon, fine julienne (Pickled with red wine vinegar, shallot,
salt, sugar, garlic overnight)
50g Green capsicum, julienne
50g Red capsicum, julienne
50g Yellow capsicum, julienne
50g Cabbage, julienne
100g Salmon, julienne
100g Tuna, julienne
100g Snapper, julienne
100g Lobster, julienne
100g Jellyfish, julienne, rinse with hot water quickly
Garnishing
5 Purple shiso (perilla) leaves, Chiffonade
5g Baby cilantro
5g Parsley, chopped finely
1/2 Ginger torch buds, julienne
2 tbsp Pinenuts, toasted
10 Macadamia nuts, toasted, coarsely grounded
1 tsp Black sesame seeds, toasted
1 tsp White sesame seeds, toasted
2 Kumquat, zest
10g Crispy shallot rings
Dressing
3 tbsp Coconut oil
1 tbsp Olive oil
1 tsp Sesame oil
1 tbsp Fish sauce
3 Kumquat, juice
1 tbsp Chopped palm sugar
1 tbsp Tamarind
2 tbsp Mirin
1 tsp Grated daikon
1 tsp Mashed green olive
1 tsp Mashed Anchovy
1 tsp Ginger juice
TT Salt and pepper
Method:
1. Arrange the salad nicely on a big plate, garnish.
2. Mix the sauce
3. Just before everyone begins to mix the salad together,
pour the dressing over the salad.
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.
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.
Lemongrass Smoked Duck with Avocado & Coconut Fresh Salad
Date: Sept 1st, 2017
Recipe: 96
Ingredients (4 portions):
450g Large free-range duck breast
1 tbsp Soy sauce
1 tbsp Honey
1/4 tsp 5 spice powder
1 tbsp Rice wine
1tsp Rice wine vinegar
1/4 Crushed black pepper
2 Lemongrass, crushed to extract juice
1 tbsp Sesame oil
1 Larger avocado, cut into slices
50g Medium hard coconut fresh, shredded finely and long, garnish
10g Baby cilantro
Salad
200g Mesclun salad
10g Coriander, pick the leaves
20g Parsley, pick the leaves
10g Basils, pick the leaves
50g Walnut, toasted
Dressing
2 tbsp Extra virgin coconut oil
1 tbsp Extra virgin olive oil
1 tbsp Balsamic vinegar
1 tsp Djon mustard
1 Clove garlic, crushed
1 tsp Celery seeds
TT Salt and pepper
Method:
1. Marinated the duck with the herbs, spices and seasoning
overnight.
2. Score the skin, seal it over the pan until rare,
then smoke it until medium rare
3. Mix the salad dressing, toss the salad with dressing
4. On top of salad, place the sliced duck]next to the avocado
slices, garnish with coconut fresh and baby cilantro.
slices, garnish with coconut fresh and baby cilantro.
Seafood Wok Side Crepe Soup
This is one of the very traditional Fuzhou-Chinese breakfast dishes, it is usually sold as street food, but you have a choice either you want to consume lots of MSG or you want to prepare the ultimate healthy version at home when there are special guests come visiting you from the distant land.
Date: Nov 2nd, 2017
Recipe: 97
Ingredients (5 portions):
Soup
2.5 liters Chicken and Pork stock (prepare by old organic hen and pork bone
and a smoke fish/Katsuobushi, onion, ginger, daikon, leek, celery, mushroom)
Crepe
200g Rice, soak in water overnight, blend with 800 water
Flour
Water
TT Salt
Other ingredients
10 Prawns
100g Octopus
300g Clams, blanched in stock until open, get rid of shells
10 Homemade fish balls, deep fried (optional)
25 Fresh Daylily/Golden needle, blanch
10g Scallion, slice finely
10g Baby Cilantro, garnishing
50g Dried shitake mushroom, soak and julienne
20g Garlic chives, cut a half cm long for garnishing
25g Deep fried shallot, garnishing
30ml Red yeast rice wine
1/2 tsp Black vinegar
TT Salt and pepper
Extra virgin black sesame oil
Method:
1. To prepare the crepe batter, after the rice blended with water,
add the flour to thicken it to the tempura batter's consistency.
Season with salt lightly, let it rest.
2. Add the sieved stock to a big wok (if you have small wok, then
you have to portion the ingredients and prepare in batches)
3. When it started to boil, add the seafood and vegetables. Check
the seasoning
4. Immediately start to prepare the wok side crepe by spooning
the crepe batter to the upper side of the wok with a thin layer
cover the whole wok side, when it starts to dry up, use a
spatula to scratch it off into the soup.
5. Mix the crepe well with the soup, serve immediately with
the garnishing herbs and add a few drops of sesame oil,
if you have a large wok, continue on the next crepe batch.
Pickled Calamansi
After I browsed through the google image, I found this my childhood pickled calamansi no where to be found, if I don't drop down here, I am worried this typical Sarawakian's recipe heirloom would be lost forever to the next generation.
Date: Nov 2nd, 2017
Recipe: 98
Ingredients:
20 Calamansi, give 5 even length cuts on the side, squeeze some juice out of it, press it down from the top, it will form a flower-like calamansi.
8 cloves Garlic, cut into thin slices, deep fry until light brown
4 Turmeric roots
100ml White vinegar
200g Sugar
2 Big chilies, julienne, blanch in oil
1 Slice ginger
1 Slice galangal
1/4 Ginger torch bud
2 Shallot
1 tbsp Sesame seeds, toasted
6 tbsp oil
Left-over Calamansi juice
50g Dried prawn, soak and chop finely
TT Salt
Method:
1. Steam the flower-like calamansi
2. Blisk the shallot, turmeric, ginger, ginger torch bud and galangal
2. To prepare the pickled sauce, in a wok heat up the oil, blanch the
chili, and take the chili away, use the oil to sweat the dried prawn,
herbs until caramelized, then add sugar to caramelize, deglaze
with vinegar and calamansi juice, reduce.
3. Add garlic, chili, and calamansi, add salt, check seasoning.
4. Finally add the sesame seeds, mix well. You can preserve it inside a
bottle, store in fridge, can last for a long time.
Love the okra recioe Chef!❤
ReplyDeleteThank you jintanmanis!
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