From the Piano Chef’s Food Package Instructions and Recipes (For October's Condiment)

A taste of S.E. Asian from your own kitchen wok!

October’s FTPC Promotional Food Package

Products Information:

From the Piano Chef, we have been known among our friends/clients’ circle of only used the healthiest, highest or freshest quality ingredients to produce our products. We spent the time to prepare, cook and pack food meticulously and hygienically.

Allergen Information:

Purchased ingredients may be contaminated with peanuts, krill, eggs or gluten.

Promotion Duration:

From October 15^th, 17 to November 15^th, 17

Cost:

$30/order +GST +Delivery (FOC membership, no monthly purchase restriction, if you like the package of the month, pre-ordering is required to get freshest products, you will be contacted and updated within the period of ordering.

Storage Instruction:

Don’t use a dirty spoon to scoop out condiment, jam or tea from the container. If you can’t finish any of this product or don’t use it within three days, you must store it in a freezer by transferring to an appropriate container suitable for freezing.

Wine Pairing Suggestion:

Pinot Gris, Riesling or Champagne

September's Condiment:

Ready-Made Condiment (Curry Paste) A well-balanced instant curry mix, ready to use to cook any kind of meat and vegetable dishes.

Jam (Mixed Fruits Jam) It used several fruits to blend and balance to produce this ultimate fusion of tropical and temperate mixed fruit jam, this FTPC newly developed and created jam strongly reflected Asian-Kiwi influence. It takes painstaking long hours to simmer the fruits before reproducing the combo of fruits purees into custard-like jam.

Tea Apple and Star anise tea, drink this daily will help to ward off a bad cold and sore throat.

Surprised Gift Carrot & assorted fruits and nuts cupcakes.

Recipes Developed and Written by:

Chef Si, From the Piano Chef

Recipe 1 for Curry Paste

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.

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 tbsp FTPC Curry paste

2 tsp 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

100ml Chicken stock reduction

100ml FTPC Curry paste

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. 

Recipe 2 For Mixed Fruits Jam

Mixed Fruit Instant Yogurt Ice-cream

Ingredients:
100g Vanilla yogurt
5 tbsp Mixed fruits jam, frozen
50g Mixture of frozen mixed berries
1/2 tbsp Pistachio powder


Method:
1. 5 minutes before serving, combine all ingredients,
     mix well. When the frozen jam and berries defrosted,
    they turn the yogurt into ice-cream
2. Sprinkle with pistachio powder



Recipe 3 for Apple Star Anise Tea

Apple Star Anise Cocktail

Ingredients:

20g Apple star anise tea

250 ml water

250ml Ginger Ale

50ml Champagne

Method:

1. Boil and simmer the apple star anise tea for 30 minutes.
    Reduce, sieve, let it cools down, chill.
2. Before serving mix with cold ginger ale and Champagne

Contact:
https://www.facebook.com/nzchefsi/
chefsarawak@gmail.com
0220180710

CHEFS, ARE YOU WASTING YOUR FOOD IN THE KITCHEN?

Discarded egg white actually could turn into a 5-star breakfast nouvelle cuisine

By ChefSarawak@NZChefSi

From the Piano Chef August Food Package’s promotional gift is a loaf of Russian handmade sourdough bread from Albany’s Gastronomy. I learned that most Mainland China’s Chinese hate this kind of hard and chewy texture bread carried a little sourly taste, they prefer bread soft like cotton.

Russian handmade sour dough bread sold in Gastronomy, Albany, Auckland, NZ

That’s how I learned that sour dough bread required acquiring taste, if a person who never tries sour dough bread, first he has to get curious enough and open minded enough to taste it regardless of age or background, I remember how hard it was for me to convince even a western trained Chinese chef and some Chinese youngsters just to try a piece of sour dough rye bread, at the end I was eating alone happily, but they looked at me disgustingly like a group of westerners watching a Chinese eating monkey brain!

And I waited to receive this sour dough bread gift’s feedback, soon a nutritionist friend called told me that the sourdough bread wouldn’t go with the Kaya jam, I started to laugh cheekily, actually the surprise gift was not my intention selected to accompany the kaya jam, I wanted to promote and recommend NZ gourmet food and also let more Auckland residents grow their awareness of how lucky that they have different foreign gourmet food found within their reach.

So, how good is the Russian dough sour bread? Perhaps kids know better, it is so tasty that young kids simply would chew it plainly!

Here is my recent fusion creation developed from the traditional French toast. I really don’t know the history of this Fuzhou-Chinee gourmet canape/entree, many other Chinese clans didn’t even realize Fuzhou-Chinese has this canape/entree being served during Chinese New Year, but most Sarawak Fuzhou-Chinese, know the existence of this deep-fried sandwich with minced meat filling. But from the white sandwich bread and the way it was deep fried I could tell it is definitely a Fuzhou-western fusion dish, a derivative of French toast. And now I further develop it by using Russian sour dough bread, you can serve this as breakfast, canape, entrée or snack.

Kaya jam or a coconut pandan custard jam is Singaporean and Malaysian's iconic breakfast jam, you can't tell anyone you have been to Singapore or Malaysia if you never try it there! It actually goes very well with sandwich bread or soda crackers. Kaya toast is an iconic breakfast or snack served in Malaysia, it is particularly liked by Malaysian school children. Often sandwich bread is filled with either butter and kaya or peanut butter and kaya, and then toasted.

Coconut hardly blends well with anything sour perhaps it’s only known way is mixing with yogurt in curry dish, but it would need a chef’s subtle skills and good taste buds to balance the whole pot of curry. I even like to fill the sandwich with kaya and cream cheese, but only spray a thin layer of cream cheese, again you should not let the sourness of cream cheese overtaken the kaya sweetness.

Sour dough rye bread is like pumpkin nickel, they both go very well to accompany anything savory, it’s sour and it even tastes greater if it is eaten with gherkin pickle.

After I produced the kaya, there was so much egg white remained in the fridge, when I worked in cafés and restaurants, I would ask to dump the egg white when yolks were required to make hollandaise or mayonnaise. I was brought up in a generation that didn’t believe in food should go wasted, we were trained since young to be very resourceful with any left-over food.

During my NZ advanced cookery L5 study, one day my chef tutor Craig Scholten took a giant size mixing bowl with potatoes cut in different sizes placed it right in front of me, “Now, think of produce it as a vegetarian dish!” Within the limited time before returning home to get ready for the next day’s breakfast service, I only could have enough time to produce onion mash potato and a tomato sauce.” And I was informed that our life service would be made into promotional video! Before I returned home, I was asked to think a way to create something more interesting for the mashed potato cake on the next morning.

Boommm.... ex AHCTS Chef tutor Natalie was the "first customer" during the breakfast service, who decided to order this vegetarian dish!

It was an evening that required me to think what was something considered as “vegetarian ingredients” but in an excess and unwanted in the kitchen, then I recalled everyone had to make sabayon, so on the next morning, I started to collect egg white from everyone to whisk it into a meringue. But by placing just the meringue alone on top of potato cake would be too boring and lacked texture, so I decided to add herbal croutons that would be “glued” and "sandwiched" by the “savory and sweet meringue”, then top up the “cake” by cheese and let it gratinized under salamander.

The fun part was when the cheese began to drip downward. My Indian team player really enjoying ensembled and grilled them so much, he learned the trick at once after I showed him how to do it. I realized from this creation not just tasted great, it has to be fun enough to provoke a chef’s desire to “play” with it.

From the creation, I further on created another fine dining breakfast nouvelle cuisine after completed my NZ L5 Professional Cookery Diploma. I realized that most chefs explored more on lunch and dinner menu but usually breakfast menu is kept rather conservatively, and the price is really not cheap of the traditional breakfast that we found in regular cafés or restaurants, a simple Egg Benedict could cost at least NZ$13.50 to 18.00. Even as a hungry chef, I won’t pay my money for something that I know how to cook and know its cost price. But if the Egg Benedict is dripping with “Champaign” hollandaise and topped up with herbal and nuts crunch sealed and smoked tuna, I surely will be very curious to taste it.

Something about the egg white waste - actually it can help to change the texture of a fritter. When you add more egg white as the batter, the fritter ends up springier, you will surely like the texture. I did an Asian version of fritter by adding bean sprout, prawn (or assorted seafood), onion, coriander, Korean fermented chili powder, ginger juice, white miso paste, salt, sugar, vinegar, flour, lots of egg white and less whole egg, ground black pepper, garlic chives (or garlic chive flower stem). After pan fry or deep fry the fritters, cut into bite size, I let the fritter served with sambal sauce and ketchup.

From the Piano Chef's August food package deal: A sambal which took long hours to prepare more than 20 ingredients (normal Malaysian used less than 10 ingredients to prepare their sambal) and careful control of heat during long hour simmering, it is a very versatile condiment, a container of 250ml can last for so long. Kaya jam needs at least an hour to prepare and cook in order to get silky smooth consistency and ginger jujube tea's, the ginger was peeled and sliced, and only the highest quality jujube was used but reprocessed. 

From the Piano Chef’s Food Package Instructions and Recipes (For August's Condiment)

A taste of S.E. Asian from your own kitchen wok!

August’s FTPC Food Package

Products Information:

From the Piano Chef, we have been known among our friends/clients’ circle of only used the healthiest, highest or freshest quality ingredients to produce our products. We spent the time to prepare, cook and pack food meticulously and hygienically.

Allergen Information:

Purchased ingredients may be contaminated with peanuts, eggs or gluten.

Promotion Duration:

From August 15^th, 17 to September 15^th, 17

Cost:

$30/order +GST +Delivery (FOC membership, no monthly purchase restriction, if you like the package of the month, just order in advance, you will be contacted and updated within the period of ordering)

Storage Instruction:

Don’t use a dirty spoon to scoop out condiment, jam or tea from the container. If you can’t finish any of this product or don’t use it within three days, you must store it in a freezer by transferring to an appropriate container suitable for freezing.

Wine Pairing Suggestion:

Pinot Gris, Riesling or Champagne

August's Condiment:

Ready Made Condiment (Sambal) It is a well-balanced concoction of more than twenty ingredients prepared and simmered in oil for a long time to produce the S.E. Asian famous sambal. It is a very versatile condiment to help to flavor your food or sauce preparation. It helps to save your time in preparation and shopping for your home cooked food, it can be stored in a freezer for months if you don’t want to use it right away. No white sugar, MSG or chicken essence is added as a flavoring agent.

Allergic Warning:

This condiment contains fermented krill or belacan, however, under high temperature and slow cooking, its chemical that caused allergic may be denatured or neutralized by other herbs and spices. 

Recipes Developed and Written by:

Chef Si, From the Piano Chef

Recipe 1 (4 – 6 persons’ portion or a plateful for Asian style serving)

Stir-fry Sambal Mixed Vegetable of French Bean, Japanese Eggplant, Okra and Tofu

Ingredients:

Two handfuls of fresh prawn, halved (Optional)

One handful French bean, cut in half diagonally

One handful Japanese eggplant, sliced

One handful Okra, sliced

One handful crispy skin tofu, julienne into French bean size

3 tbsp FTPC Sambal condiment

Salt and ground black pepper, TT

50ml water, white wine or stock, use it when necessary for the purpose of deglazing

1 liter Oil for blanching (optional) or 1 liter boiled water for blanching (optional)

2 stalk spring onion, basil or cilantro (chiffonade), garnishing

Advice: while taking prawn, it is not advisable to drink lemon juice

Note: If a vegetable is not available you can omit it by replacing with other vegetables. Home cooking should be flexible. Please remember that hard vegetable like carrot will take a longer time to blanch and stir-fry and you only add bean sprout during last minute of stir-frying. Right before you turned off the fire. You can use any larger frying pan or pot pan if you don’t have a wok.

Method:

1. Wash and cut your vegetable/prawn and let them drip dry in a large tray but keep separately

2. Optional: Blanch separately either with hot oil or boiling water (be extra careful of hot oil and boiling water during blanching, you can skip this stage, if you are not a confident cook yet)

3. If you skip blanching step, you must add 2 to 3 tablespoons of  oil to the wok, make sure you see the smoke coming up from the wok, then you add the prawn first, seal it quick, leave it aside, now add your eggplant, okra and French bean first, stir-fry for 2 minutes or until the vegetable started to change color. Get rid of oil if there is any excess, then you add samba, prawn, and tofu if you can’t rock the wok, use two spatulas or two wooden spoons to incorporate air into the food. Deglaze with wine, water or stock if it is too dry. Watch out for flambe, it may happen the moment you add wine.

4. If you already blanched your prawns and vegetable

5. In the wok add the sambal, heat it up, then stir in all ingredients, stir-fry for 20 seconds

6. Garnish your dish, serve with steamed rice, pair your food with Pinot Gris, Riesling or even Champagne!

Recipe 2 (4 – 6 persons’ portion or a plateful for Asian style serving)
Stir-fry Sambal Vegetable

Ingredients:

Two handfuls of fresh prawn, halved (Optional)

2 handful bundle of leaf vegetable or a plateful of bean (e.g. petai, French bean, snake-bean etc.)

3 tbsp FTPC’s Sambal condiment

Salt and ground black pepper, TT

50ml water, white wine or stock, use it when necessary for the purpose of deglazing

2 tbsp oil

1 tbsp ginger torch flower’s bud or Vietnamese mint, julienne, garnishing (Optional)

Advice: while taking prawn, it is not advisable to drink lemon juice

Method:

1.   Wash and cut your vegetable/prawn and let them drip dry in a large tray but keep separately

2.   Optional: Blanch separately either with hot oil or boiling water (be extra careful of hot oil or boiling water during blanching, you can skip this stage, if you are not a confident cook yet)

3.   If you skip blanching step, you must add 2 to 3 tablespoons of oil to the wok, make sure you see the smoke coming up from the wok, then you add the prawn first, seal it quick, leave it aside, now add your vegetable, stir-fry for 2 minutes or until the vegetable started to change color. Get rid of oil if there is any excess, then you add samba and optional prawn if you can’t rock the wok, use two spatulas or two wooden spoons to incorporate air into the food. Deglaze with wine, water or stock if it is too dry. Watch out for flambe, it may happen the moment you add wine.

4.   If you already blanched your prawns and vegetable

5.   In the wok add the sambal, heat it up, then stir in all ingredients, stir-fry for 20 seconds.

6.   Garnish your dish, serve with steamed rice.

Recipe 3 (4 – 6 persons’ portion or a bowl for Asian style serving)

Beef Rendang with Potato

Ingredients:

1kg Rump or blade, cut into chunks or julienne (without sealing)

600ml coconut cream

Flour for dusting

3 Potatoes, cut into chunks, almost same size as the beef chunks

15 tbsp FTPC’s Sambal

2 bay leaves or 1 daun salam

Salt and pepper, TT

Palm sugar, TT

Tamarind, TT

Oil for sealing

Method:

1.  In a tray mix your flour with salt and pepper, dust the beef chunks

2.  On a frying pan, heat up oil, seal the beef chunks until evenly brown

3.  Discard the excess oil in the frying pan, add the sambal and bay leaves

4.  Deglaze with coconut cream

5.  Transfer to a pot, add the sealed beef (or the unsealed/uncooked julienne beef) and uncooked potato chunks, let it boils, turn off the heat at once.

6.  Cover the pot with a cartouche

7.  Quick braise in oven for 30 minutes at 180C, check the seasoning, without a cartouche, then turn off the heat to let the residue heat cook for another 15 minutes

8.  Served with saffron rice or plain rice accompanied by a choice of salad

Recipe 4 (4 – 6 persons’ portion or a bowl for Asian style serving)

Lamb Rendang with Pineapple

Ingredients:

1kg lamb, cut into chunks, usually using lamb shoulder

300ml Plain yogurt

300ml Coconut cream

Flour for dusting

3 handful Pineapple, use only the canned pineapple cubes

15 tbsp FTPC’s Sambal

2 bay leaves or 1 daun salam

Salt and pepper, TT

Tamarind, TT

Oil for sealing

20g Baby Cilantro or chopped cilantro, garnishing

Method:

1.   In a tray mix your flour with salt and pepper, dust the lamb chunks

2.   On a frying pan, heat up oil, seal the lamb chunks until evenly brown

3.   Discard the oil in the frying pan, add the sambal and bay leaves.

4.   Deglaze with coconut cream and yogurt.

5.   Transfer to a pot, add the sealed lamb chunks and pineapple cubes, let it boils, turn off the heat at once.

6.   Cover the pot with a cartouche

7.   Braised in over for 30 minutes at 180C, check the seasoning, without a cartouche, then turn off the heat to let the residue heat cook for another 15 minutes

8.   Served with rice, roti canai or dosai, accompanied by a choice of salad

Recipe 5 (4 – 6 persons’ portion for Asian style serving)

BBQ/Grilled Fish Lefty Papillote

Ingredients:

A whole fish, snapper or flounder, 800 to 1 kg, scaled and gutted

I big banana leaves or two big lotus leaves, blanch with boiled water until softened

4 tablespoon FTPC sambal

½ Lime, juiced

Salt and pepper

20g Baby cilantro or chopped cilantro

Oil, greasing the leaf-sheets generously before placing the fish on or before covering it.

Skewers

Method:

1.    Place the fish on top of at least two sheets of greased cut banana/lotus leaf, spoon the FTPC sambal on the top of fish. Cover the fish with another two layers of banana/lotus leaf, fold the fringe and pinned the leaves together with skewers.

2.    Grill it in the oven or BBQ stove until cooked, turn to another side after 5 minutes, cook another 5 minutes, set it aside let the residue heat cooks for another 10 minutes

3.    After cooked, place it on a plate, shake some salt and pepper, drizzle with lime juice, garnish with cilantro

'

Recipe 6 (4 – 6 persons’ portion for Asian style serving)

Sambal Sauce

Ingredients:

4 tbsp FTPC sambal

1 tbsp tamarind

Palm sugar, salt, and pepper, TT

1 lime, juiced

Method:

1.   In a pan, add lime juice and sambal, simmer slowly until bubbling

2.   Add tamarind, and check the seasoning.

3.   Served with deep fried fish, crispy pork belly, grilled or blanched prawn,     
      seafood, Laksa or spring rolls or fritters.

Recipe 7 (4 – 6 persons’ portion for Asian style serving)

Satay/Skewer Sauce

Ingredients:

4 tbsp FTPC sambal

2 Cardamom pods

200ml Extra virgin coconut cream (Ayam brand)

1 tsp Curry powder

4 tbsp Ground toasted/deep fried peanut powder (or 2 tbsp chunky peanut butter)

1 small wedge Lime, juiced for seasoning

Palm sugar, salt and pepper

Mint, coriander, basils, garnishing herbs

Method:

1.  Simmer the oily sambal with curry powder, until curry’s aroma being  released. 

2.  Add coconut cream and peanut powder or peanut butter. 

3.  Season with lime, palm sugar, salt, and pepper.

4.  Simmer until sauce consistency, if too thick, more coconut cream or  meat stock can be added, discard cardamom pods before serving.

5.  Served the satay sauce on satay/skewers, rice cake, cucumber, onion, sweet            turnip and garnishing herbs

Recipe 8 (4 – 6 persons’ portion for Asian style serving)

Sambal Oyster Fritter

Ingredients:

600ml batter

1 handful Soy bean, soak overnight, blend with 500ml of water, add the mixture of 1/3 of each, rice flour, wheat flour, potato starch, mix until batter consistency

1 tbsp of White miso paste

10 Oysters

4 stems Garlic chive bud stem, cut into one inch long

1 tsp Korean fermented chili powder

2 handful mung bean sprouts

½ Tsp Rice vinegar

2 pinch bonito flakes

2 tbsp FTPC sambal

Salt, ground pepper, Simon Gault sugarless ketchup, TT

Oil for pan frying fritters

Method:

    1.       Mix the batter with all the ingredients

    2.       Check the seasoning

    3.       Rest the batter

    4.       Pan fry the fritters with ring mould in a wok to create a

              perfect round fritters

5.       Served the fritters with sambal sauce or recommended ketchup of the month

Recipe 9 (4 – 6 persons’ portion for Asian style serving)

Sambal Drunken Chicken

Ingredients:

500g Free range chicken, cut into bite size (optional with or without skin on), massage with 10g of water each time until the water is totally absorbed by the chicken, repeat another two times. Then add sesame oil, corn flour, and miso

2 stalks of Lemon grass, shredded with finger

1 tbsp sesame oil, marinating

1 tsp, marinating

2 tbsp soy oil

2 tbsp Sambal

1 tsp white Miso, marinating

300ml Rice wine or Riesling

Salt, pepper, Ketchup, TT

30g Cashew nuts, toasted and dusted with toasted cayenne, garlic powder and salt, sprinkling

Ginger, very finely shredded and deep fry, garnishing

Method:

1.    Sweat ginger with until light brown (Asian cooking required at   

least light brown to their ginger, garlic or onion during sweating)

2.    Add shredded lemon grass, continue to stir-fry, now with higher

heat, when the lemon grass begins to curl up

3.    Add chicken and sambal, stir-fry and deglaze with

wine continuously but gradually until the chicken is cooked.

4.    Check seasoning with salt, pepper and Simon Gault’s sugarless

Ketchup

5.    Sprinkle with cashew nuts and garnish with deep fried ginger

6.    Serve with rice

Recipe 10 (4 – 6 persons’ portion)

Canape Platter

Ingredients:

4 NZ grass-fed Wagyu beef satay/Skewers (Make 4 skewers with Wagyu Sirloin or tenderloin marinated with salt and pepper)

Mixture of olive oil and sambal, 3 to 1 ratio, basting 

4 spring roll wraps

Potato flour, dusting the spring roll

Spring roll filling (Mixture of minced pork, minced prawn, onion, garlic, bean sprout, vinegar, 2 Tsp of sambal, Vietnamese mint, blanched vermicelli, shredded carrot, miso paste, salt, pepper)

Satay sauce, for dipping satay/skewers

Sambal sauce, for dipping spring rolls

4 Sambal oyster fritters (Refer to given recipe)

1 Large Potato, shredded and colored with saffron, air-dry, potato basket

½ Tsp Saffron, grind into powder, use for color the shredded potato

4 servings of sambal drunken chicken (Refer to given recipe)

Oil for deep frying

Simon Gault’s sugarless ketchup, mixed with lightly toasted cayenne

Salt, cayenne, and pepper, TT

Method:

Mini potato basket

1.  Use a small size ladle, greased with oil, layer it with shredded potato

2.  Deep fry in the oil, use another greased ladle to press against it on the top

3.  The basket will come off the ladle automatically once it is done

Satay

1.  Grill the satay/skewer over the BBQ stove or grill, baste it with sambal oil until done.

Spring roll

1. After the spring roll is wrapped, dust the spring roll with potato starch before deep frying.

2.  After deep frying, cut into half diagonally

Plating:

1. Spring roll on top of lettuce leaf served with sambal sauce, garnish with   

    cilantro

2. Satay, served with satay sauce, accompanied by rice cake, cucumber,

    and onion

3. Sambal drunken chicken served on mini potato baskets, sprinkled with

    cashew nuts and garnished with deep fried shredded ginger

4. Fritters served with spicy ketchup. Serve this exotic platter with your                 champagne!

        The following two recipes are very special, this give you chances to experience
typical complicated Malaysia dishes that required many preparations.

Recipe 11 (4 portions)

Sarawak Style Laksa

Ingredients:

1 Container FTPC sambal

3 – 8 Tbsp oil, stock and omelete

1.6 liters Chicken stock (Make up of lots of chicken bones, 2 liters water, fried shallot, fried ground ikan bilis/fried ground dried prawn, fried garlic, basil/perilla stems, 4 cardamom pods, 1 tbsp Korean fermented chili powder)

400ml Ayam brand coconut cream

2 handfuls shredded blanched chicken breast meat

12 blanched large size prawns, shelled but let the tail remained.

1 handful baby cilantro or chopped cilantro

4 Eggs, whisk for omelette

4 handful of bean sprout

1 Lemon/lime/calamansi

1 package of rice vermicelli

2 Tbsp Sambal sauce

½ Fresh chili, ground

1 Tsp Belacan

Salt, pepper, tamarind, TT

Method:

1.  Prepare the stock by heating oil in a stock pot, sweat shallot, ikan bilis/dried prawn, garlic until light brown, add a bit more oil, sweat the chili powder, basil stems and cardamom pods, when the oil turns red, add water, chicken bones and FTPC sambal. Boil and simmer for 30 to 45 minutes, skim constantly.

2.  Sieve the stock, get rid of sediment. Boil the clear stock once more, add coconut cream, and check seasoning. Keep it very hot.

3.  Prepare egg omelette, roll the omelette, then cut into tiny long string-like julienne.

4.  Blanch the bean sprout in boiled water very quickly. Don’t overcook

5.  Blanch the rice vermicelli, toss with oil if you don’t eat it right away.

6.  To prepare laksa’s sambal sauce, simmer belacan with oil and ground fresh chili until the fragrance released, then mix in the sambal sauce

Serving style:

In a bowl, add 2 blanched handfuls rice vermicelli, add the hot laksa stock. Top up with shredded chicken, bean sprout, omelette julienne, and prawns. Garnish with cilantro and accompanied with sambal sauce and a lemon wedge.

Recipe 12 (1 portion)

Nasi Lemak (Malaysian style coconut rice with condiments)

Ingredients:

50g Long grain rice, wash and rinse with water, soak in coconut cream until opaque (store in fridge)

100ml Ayam brand coconut cream

4 Tbsp FTPC Sambal

½ Handful dried big size anchovy (Ikan bilis), gutted and halved

3 Large size prawns, butterfly

5 Squid rings

1 piece of Deep fried Chicken drumstick coated with batter (Marinated overnight with salt, pepper, tamarind and olive oil, deep fry for 10 minutes with batter prepared from ½ potato flour, ½ glutinous rice flour, chicken stock, egg yolk, egg white- prepare into meringue before mix in batter, turmeric powder, ground black pepper, salt, oil, vinegar)

½ Boiled egg or 3 boiled quail eggs

3 Cucumber ribbons, salad

3 Sweet turnip/pear ribbons, salad

3 Carrot ribbons, blanched with water, salad

3 Sweet basil leaves, chiffonade, salad

3 Mint leaves, chiffonade, salad

5g Onion, julienne, salad

2 Tbsp Extra virgin oil, salad dressing

2 Tsp Peanut butter or ground toasted peanut, salad dressing

1 Tsp Ground toasted white sesame seed, salad dressing

2 Tsp Tamarind concentrate, salad dressing

5g Baby cilantro, garnishing

½ handful of peanut, deep fried

¼ Chili, ground, sambal sauce

Oil

Salt, lime, tamarind and pepper, TT

Method:

1.  Prepare a large pan pot to steam, fill up with water and a rack, place a small springform pan filled with the rice soaked with coconut cream, you don’t need to worry how much coconut cream is required in this case. Mix the rice with ¼ salt. Steam for 20 minutes, then turn off the heat, let the residue heat cook for another 5 to 10 minutes

2.  Optional for coconut rice in a modernized version: You can pan fry steamed coconut rice to crispy coconut rice cake by using a ring mould to shape the rice cake, cover it with corn flour/semolina and some sesame seeds, pan fry until crispy.

3.  In a wok, seal the squid rings, prawns, then stir in a tbsp of sambal, mix well.

4.  To deep fry the peanut, add oil to a pot/wok, while heating the oil, add the peanut together, this way the peanut will be fully cooked by the time when it turns light brown. Toast the peanut with 1 tbsp of sambal

5.  Deep fry the drumstick. Accompany drumstick and boiled egg with sambal sauce simmered with ground chili, check seasoning with lime or tamarind

6.  To prepare salad, mix the salad dressing, drizzle over the vegetables and herbs

7.  Garnish with baby cilantro

Jam:

Coconut Pandan Custard Jam (Kaya) It is one of the

most popular jams served in Malaysian breakfast on the

toasts or sandwich. It is a versatile jam for preparing different

quick snacks, sweet canapes, and desserts

Allergic warning:

This jam contains eggs

Storage Information:

The sweetness of this jam acts as the preservative agent, once this jam is 
opened it should be stored in fridge. Try to finish it within a week time.

Recipe 1 (1 portion)

Kaya on Toast

Ingredients:

1 Tbsp Kaya

2 pieces Sandwich bread, trim off the brown part

½ tbsp butter

1 Tbsp Cream cheese

Method:

1.  Soften butter and cream cheese, spread the cream cheese on a piece of sandwich bread, top up with the kaya jam, cover with another piece to form a sandwich

2.  Brush the sandwich’s surface with melted butter evenly

3.  Toast inside an oven

4.  Cut into half diagonally.

Or do an easy way

1.  Toast 2 pieces of sandwich bread or use 2 pieces of fresh sandwich bread

2.  Fill a piece of bread with butter, cream cheese and kaya, then cover with another piece to form a sandwich

Or use the filled-bread to prepare French toast

1.  Use a piece of bread filled with butter, cream cheese and kaya, cover the top with another piece of bread to form a sandwich.

2.  Dip the sandwich into a whisked egg mixed with 2 tbsp of cream/milk and some cereal crunch of your choice, coat it well.

3.  Pan fry/deep fry with salted butter until light brown

4.  Cut into half diagonally.

Or use the filled-bread to prepare pinwheel sandwich

1.  Use two pieces of bread filled with butter, cream cheese and kaya or just peanut butter and kaya

2.  Roll the first piece of bread like how you make sushi, then connect it by continuing to roll with the second piece of bread, this will form a bigger pinwheel.

3.  Cut into pieces like small sushi

4.  Or after you roll into a tube, dip it into whisked egg, then covered the tube with panko to pan fry/deep fry it, cut into pieces like small sushi.

Recipe 2 (1 portion)

Simple crackers’ sandwich Snack

Ingredients:

4 Tsp of Kaya

4 pieces of plain crackers

4 pieces round cheese crackers

1 Tsp Cream cheese

1 Tsp Peanut butter

Method:

1.  Soften cream cheese, spread on 2 pieces of plain crackers

2.  Soften peanut butter, spread on 2 pieces of cheese crackers

3.  Cover the top part of filled crackers with another piece of cracker

Recipe 3 (4 portions)

Kaya Pancake

Ingredients:

8 Tbsp Kaya, filling

3 Tbsp Almond powder, filling

6 Large size filo sheets

Melted lard or clarifying butter, brushing

1 Tbsp Black sesame seeds

½ Tsp Green tea powder, dusting

Method:

1.  Mix the kaya with ground almond

2.  On a greased baking tray, fold three filo sheets into half, brush them with lard between layers.

3.  On top of filo sheet, spread the kaya almond filling, leave 1/2 cm on the fringe with no filling.

4.  Cover the top with another three folded filo sheets brush with lard between layers.

5.  Pinch and seal the fringe of the pan cake with egg wash.

6.  Brush the pancake with egg wash

7.  Sprinkle black sesame seed on top

8.  Bake in oven until light brown or pan fry it over a large grill top

9.  Cut into desired size, dust with green tea powder

Recipe 3 (4 - 5 portions)

Mini Kaya Filo Tart

Ingredients:

8 Filo sheets, cases

Clarifying butter, brushing

2 Egg yolks, whisk, filling

10 Tbsp kaya, filling

4 Tbsp Ground almond, filling

180ml Full cream, filling

Chocolate Ice-cream

Method:

1.  Mix all the filling ingredients together

2.  Brush the filo sheets with clarifying butter in between sheets, cut 8 – 10 round shape filo sheets, place them in the greased mini size moulds, shape them into cases

3.  Fill the filo cases with filling

4.  Bake under custard is cooked

5.  Served with cool tart, top up with chocolate ice-cream

Recipe 4 (4 - 5 portions)

Kaya Jelly

Ingredients:

Layer 1 & 3:

450ml water

200ml Kaya

10 gm agar-agar powder

Layer 2 & 4:

500ml Ayam brand coconut cream

200ml Coconut juice

120g sugar

A pinch of salt

15 gm agar-agar powder

5 Tbsp Cooked Sago/Tapioca seeds

Note: Keep agar-agar in bain-marie to prevent it from being jellified.

Method:

1.  To prepare layer 1 and 3, mix kaya with water and agar-agar powder in a pot, heat it over the stove

2.  To prepare layer 2 and 4, combine all ingredients, mix well and heat it over the stove

3.  Let the agar-agar cools down a bit, pour into cocktail grass in alternate layer with kaya agar-agar and coconut cream agar-agar or pour it into a mould (After pouring each layer, chill the agar-agar quickly by placing it inside a freezer)

Tea:

Ginger and Mixed Fruits Tea: It is one of the most popular oriental tea. It is advisable to drink this tea during the breakfast

Recipe 1

Ginger and Mixed Fruits Tea

Ingredients: (1 Portion)

350ml water

1 Tbsp FTPC tea

2 Tsp Honey or extra 4 big size jujube (Optional: if you want sweater tea)

Methods:

1.   Boil the water, add tea (and jujube if you prefer sweetness from it)

2.  Turn down the fire to simmer

3.  Let it simmer for 10- 15 minutes, sieve before serving

4.  Add honey if you want sweeter tea

Recipe 2

Drunken Tonic Steamed Chicken Broth

Ingredients:

1 Free range chicken

300ml High quality rice wine or home brewed rice wine

5 dried Large Shiitake mushroom

10g of Ginger and mixed fruits tea

3g Ginseng

Salt and pepper, TT

Methods:

1.  Blanch the chicken, place it inside a clay pot or ramekin

2.  Add rice wine to it, then add in the rest of the ingredients

3.  Steam the chicken for 15 minutes with high fire, then reduce fire to medium for another 15 minutes, then low fire for another 30 minutes.

4.  Check the seasoning

5.  Serve with rice or noodle

The following two recipes are very special, this give you chances to experience typical complicated Malaysia dishes that required many preparations.

Recipe 11 (4 portions)

Sarawak Style Laksa

Ingredients:

1 Container FTPC sambal

3 – 8 Tbsp oil, stock and omelete

1.6 liters Chicken stock (Make up of lots of chicken bones, 2 liters water, fried shallot, fried ground ikan bilis/fried ground dried prawn, fried garlic, basil/perilla stems, 4 cardamom pods, 1 tbsp Korean fermented chili powder)

400ml Ayam brand coconut cream

2 handfuls shredded blanched chicken breast meat

12 blanched large size prawns, shelled but let the tail remained.

1 handful baby cilantro or chopped cilantro

4 Eggs, whisk for omelette

4 handful of bean sprout

1 Lemon/lime/calamansi

1 package of rice vermicelli

2 Tbsp Sambal sauce

½ Fresh chili, ground

1 Tsp Belacan

Salt, pepper, tamarind, TT

Method:

1.  Prepare the stock by heating oil in a stock pot, sweat shallot, ikan bilis/dried prawn, garlic until light brown, add a bit more oil, sweat the chili powder, basil stems and cardamom pods, when the oil turns red, add water, chicken bones and FTPC sambal. Boil and simmer for 30 to 45 minutes, skim constantly.

2.  Sieve the stock, get rid of sediment. Boil the clear stock once more, add coconut cream, and check seasoning. Keep it very hot.

3.  Prepare egg omelette, roll the omelette, then cut into tiny long string-like julienne.

4.  Blanch the bean sprout in boiled water very quickly. Don’t overcook

5.  Blanch the rice vermicelli, toss with oil if you don’t eat it right away.

6.  To prepare laksa’s sambal sauce, simmer belacan with oil and ground fresh chili until the fragrance released, then mix in the sambal sauce

Serving style:

In a bowl, add 2 blanched handfuls rice vermicelli, add the hot

laksa stock. Top up with shredded chicken, bean sprout,

omelette julienne, and prawns. Garnish with cilantro

and accompanied with sambal sauce and a lemon wedge.

Recipe 12 (1 portion)

Nasi Lemak (Malaysian style coconut rice with condiments)

Ingredients:

50g Long grain rice, wash and rinse with water, soak in coconut cream until opaque (store in fridge)

100ml Ayam brand coconut cream

4 Tbsp FTPC Sambal

½ Handful dried big size anchovy (Ikan bilis), gutted and halved

3 Large size prawns, butterfly

5 Squid rings

1 piece of Deep fried Chicken drumstick coated with batter (Marinated overnight with salt, pepper, tamarind and olive oil, deep fry for 10 minutes with batter prepared from ½ potato flour, ½ glutinous rice flour, chicken stock, egg yolk, egg white- prepare into meringue before mix in batter, turmeric powder, ground black pepper, salt, oil, vinegar)

½ Boiled egg or 3 boiled quail eggs

3 Cucumber ribbons, salad

3 Sweet turnip/pear ribbons, salad

3 Carrot ribbons, blanched with water, salad

3 Sweet basil leaves, chiffonade, salad

3 Mint leaves, chiffonade, salad

5g Onion, julienne, salad

2 Tbsp Extra virgin oil, salad dressing

2 Tsp Peanut butter or ground toasted peanut, salad dressing

1 Tsp Ground toasted white sesame seed, salad dressing

2 Tsp Tamarind concentrate, salad dressing

5g Baby cilantro, garnishing

½ handful of peanut, deep fried

¼ Chili, ground, sambal sauce

Oil

Salt, lime, tamarind and pepper, TT

Method:

1.  Prepare a large pan pot to steam, fill up with water and a rack, place a small springform pan filled with the rice soaked with coconut cream, you don’t need to worry how much coconut cream is required in this case. Mix the rice with ¼ salt. Steam for 20 minutes, then turn off the heat, let the residue heat cook for another 5 to 10 minutes

2.  Optional for coconut rice in a modernized version: You can pan fry steamed coconut rice to crispy coconut rice cake by using a ring mould to shape the rice cake, cover it with corn flour/semolina and some sesame seeds, pan fry until crispy.

3.  In a wok, seal the squid rings, prawns, then stir in a tbsp of sambal, mix well.

4.  To deep fry the peanut, add oil to a pot/wok, while heating the oil, add the peanut together, this way the peanut will be fully cooked by the time when it turns light brown. Toast the peanut with 1 tbsp of sambal

5.  Deep fry the drumstick. Accompany drumstick and boiled egg with sambal sauce simmered with ground chili, check seasoning with lime or tamarind

6.  To prepare salad, mix the salad dressing, drizzle over the vegetables and herbs

7.  Garnish with baby cilantro

Jam:

Coconut Pandan Custard Jam (Kaya) It is one of the most popular jams served in Malaysian breakfast on their toasts or sandwich. It is a versatile jam for preparing different quick snacks, sweet canapes, and desserts

Allergic warning:

This jam contains eggs

Storage Information:

The sweetness of this jam acts as the preservative agent, once this jam is opened it should be stored in fridge. Try to finish it within a week time.

Recipe 1 (1 portion)

Kaya on Toast

Ingredients:

1 Tbsp Kaya

2 pieces Sandwich bread, trim off the brown part

½ tbsp butter

1 Tbsp Cream cheese

Method:

1.  Soften butter and cream cheese, spread the cream cheese on a piece of sandwich bread, top up with the kaya jam, cover with another piece to form a sandwich

2.  Brush the sandwich’s surface with melted butter evenly

3.  Toast inside an oven

4.  Cut into half diagonally.

Or do an easy way

1.  Toast 2 pieces of sandwich bread or use 2 pieces of fresh sandwich bread

2.  Fill a piece of bread with butter, cream cheese and kaya, then cover with another piece to form a sandwich

Or use the filled-bread to prepare French toast

1.  Use a piece of bread filled with butter, cream cheese and kaya, cover the top with another piece of bread to form a sandwich.

2.  Dip the sandwich into a whisked egg mixed with 2 tbsp of cream/milk and some cereal crunch of your choice, coat it well.

3.  Pan fry/deep fry with salted butter until light brown

4.  Cut into half diagonally.

Or use the filled-bread to prepare pinwheel sandwich

1.  Use two pieces of bread filled with butter, cream cheese and kaya or just peanut butter and kaya

2.  Roll the first piece of bread like how you make sushi, then connect it by continuing to roll with the second piece of bread, this will form a bigger pinwheel.

3.  Cut into pieces like small sushi

4.  Or after you roll into a tube, dip it into whisked egg, then covered the tube with panko to pan fry/deep fry it, cut into pieces like small sushi.

Recipe 2 (1 portion)

Simple crackers’ sandwich Snack

Ingredients:

4 Tsp of Kaya

4 pieces of plain crackers

4 pieces round cheese crackers

1 Tsp Cream cheese

1 Tsp Peanut butter

Method:

1.  Soften cream cheese, spread on 2 pieces of plain crackers

2.  Soften peanut butter, spread on 2 pieces of cheese crackers

3.  Cover the top part of filled crackers with another piece of cracker

Recipe 3 (4 portions)

Kaya Pancake

Ingredients:

8 Tbsp Kaya, filling

3 Tbsp Almond powder, filling

6 Large size filo sheets

Melted lard or clarifying butter, brushing

1 Tbsp Black sesame seeds

½ Tsp Green tea powder, dusting

Method:

1.  Mix the kaya with ground almond

2.  On a greased baking tray, fold three filo sheets into half, brush them with lard between layers.

3.  On top of filo sheet, spread the kaya almond filling, leave 1/2 cm on the fringe with no filling.

4.  Cover the top with another three folded filo sheets brush with lard between layers.

5.  Pinch and seal the fringe of the pan cake with egg wash.

6.  Brush the pancake with egg wash

7.  Sprinkle black sesame seed on top

8.  Bake in oven until light brown or pan fry it over a large grill top

9.  Cut into desired size, dust with green tea powder

Recipe 3 (4 - 5 portions)

Mini Kaya Filo Tart

Ingredients:

8 Filo sheets, cases

Clarifying butter, brushing

2 Egg yolks, whisk, filling

10 Tbsp kaya, filling

4 Tbsp Ground almond, filling

180ml Full cream, filling

Chocolate Ice-cream

Method:

1.  Mix all the filling ingredients together

2.  Brush the filo sheets with clarifying butter in between sheets, cut 8 – 10 round shape filo sheets, place them in the greased mini size moulds, shape them into cases

3.  Fill the filo cases with filling

4.  Bake under custard is cooked

5.  Served with cool tart, top up with chocolate ice-cream

Recipe 4 (4 - 5 portions)

Kaya Jelly

Ingredients:

Layer 1 & 3:

450ml water

200ml Kaya

10 gm agar-agar powder

Layer 2 & 4:

500ml Ayam brand coconut cream

200ml Coconut juice

120g sugar

A pinch of salt

15 gm agar-agar powder

5 Tbsp Cooked Sago/Tapioca seeds

Note: Keep agar-agar in bain-marie to prevent it from being jellified.

Method:

1.  To prepare layer 1 and 3, mix kaya with water and agar-agar powder in a pot, heat it over the stove

2.  To prepare layer 2 and 4, combine all ingredients, mix well and heat it over the stove

3.  Let the agar-agar cools down a bit, pour into cocktail grass in alternate layer with kaya agar-agar and coconut cream agar-agar or pour it into a mould (After pouring each layer, chill the agar-agar quickly by placing it inside a freezer)

Tea:

Ginger and Mixed Fruits Tea It is one of the most popular oriental tea. It is advisable to drink this tea during the breakfast

Recipe 1

Ginger and Mixed Fruits Tea

Ingredients: (1 Portion)

350ml water

1 Tbsp FTPC tea

2 Tsp Honey or extra 4 big size jujube (Optional: if you want sweater tea)

Methods:

1.   Boil the water, add tea (and jujube if you prefer sweetness from it)

2.  Turn down the fire to simmer

3.  Let it simmer for 10- 15 minutes, sieve before serving

4.  Add honey if you want sweeter tea

Recipe 2

Drunken Tonic Steamed Chicken Broth 

Ingredients: (4 to 6 portions in Chinese serving style)

1 Free range chicken

300ml High quality rice wine or home brewed rice wine

5 dried Large Shiitake mushroom

10g of Ginger and mixed fruits tea

3g Ginseng

Salt and pepper, TT

Methods:

1.  Blanch the chicken, place it inside a clay pot or ramekin

2.  Add rice wine to it, then add in the rest of the ingredients

3.  Steam the chicken for 15 minutes with high fire, then reduce fire to medium for another 15 minutes, then low fire for another 30 minutes.

4.  Check the seasoning

5.  Serve with rice or noodle

  

  Contact:

  https://www.facebook.com/nzchefsi/

  chefsarawak@gmail.com

  0220180710