Serving size: Serves 2
Cooking time: Less than 15 minutes
[u]INGREDIENTS[/u]
1 large corn cob
red onion, chopped
2tbsp parsley, chopped
cup plain flour
1 egg, lightly beaten
cup water
Sea salt
1 tbsp olive oil
Avocado salsa
avocado, chopped
1 tbsp chives, chopped
1 tbsp lime juice
Roasted tomatoes, to serve
[u]METHOD[/u]
Cut the kernels from the corn cob and place in a bowl with the onion and parsley. Sift the flour, add the egg, water and salt and mix until combined. Heat the oil in a non-stick frying pan over medium heat. Spoon in 2 heaped tablespoons of the corn mixture per corn cake and repeat until you have 4. Cook for 3 minutes each side or until golden. To make the salsa, place all salsa ingredients into a bowl and stir to combine. To serve, place 2 corn cakes on a plate with the roasted tomatoes and top with the avocado salsa. Serves 2
Serving size: Serves 2
Cooking time: Less than 15 minutes
[u]INGREDIENTS[/u]
1 cup couscous
20g butter
sea salt and cracked pepper
1 cups chicken stock
6 lamb cutlets
1tbsp olive oil
1 small red onion, sliced
Minted yoghurt:
1 cup Greek-style yoghurt
cup mint leaves
1 clove garlic, chopped
1tsp sugar
1tbsp lemon juice
Lemon wedges, to serve
[u]METHOD[/u]
Place the couscous, butter, salt and pepper in a bowl. Heat stock in a saucepan. When it starts to boil, remove and pour over couscous. Cover with plastic wrap and leave for 5 minutes. Heat a frying pan over medium heat. Brush cutlets with oil and cook to your liking. Cook onion over a medium heat until soft and golden, then add to couscous and stir. Puree minted yoghurt ingredients in a blender. To serve, divide and place cutlets on top of couscous, drizzle with yoghurt and garnish with lemon wedge. Serves 2
Serving size: Serves 10 or more
Cooking time: Less than 15 minutes
[u]INGREDIENTS[/u]
1 tsp olive oil
1 chicken breast
telegraph cucumber, shredded
1 carrot, shredded
2 shallots, sliced
cup mint leaves
cup crushed peanuts
1 tbsp sweet chilli sauce
12 rice paper rounds
[u]METHOD[/u]
Heat the oil in a non-stick frying pan over medium heat. Add the chicken breast and cook for five minutes on each side. When the breast is cool enough to handle, shred the meat. Place the shredded chicken, cucumber, carrot, shallots, mint, nuts and sweet chilli sauce into a large bowl and mix to combine. To assemble the rice paper rolls, soak a sheet of rice paper in warm water for 30 seconds or until it softens. Place the rice paper onto a flat surface and place some mixture halfway between the bottom and the centre, then turn up the bottom of the wrapper to cover the filling. Holding the filling in place, fold in the two sides, then roll up. Repeat. Serve with extra sweet chilli sauce. Makes 12
Serving size: Serves 2
Cooking time: Less than 15 minutes
[u]INGREDIENTS[/u]
1 tsp olive oil
2 x 160g salmon fillets
Potato salad:
400g baby new potatoes
cup mixed herbs: parsley, dill and chives
tsp lemon zest, finely grated
2 tbsp sour cream
Sea salt and cracked pepper
bunch rocket leaves
Lime wedges to serve
[u]METHOD[/u]
Cook the potatoes in a pot of boiling water until tender, then drain and quarter. Meanwhile, heat the oil in a frying pan over medium heat. Add the salmon fillets, skin side down and cool for 3 minutes, then turn and cook for another 3 minutes or until cooked to your liking. Place the potatoes, herbs, lemon zest, sour cream, and some salt and pepper in a bowl and toss to combine. To serve, divide the rocket leaves between two plates, top with the potato salad, place a salmon filet on top and add a wedge of lime. Serves 2.
550g chicken mince
1 cup fresh breadcrumbs
1 tablespoon fish sauce
2 tablespoons sweet chilli sauce
2 green onions, sliced
1/4 cup chopped coriander
1/3 cup sweet chill sauce, extra
2 teaspoons lime juice
2 tablespoons peanut oil
[u]METHOD[/u]
Combine chicken mince, breadcrumbs, fish sauce, sweet chilli, green onion and coriander, mixing well. Roll mixture into walnut-sized balls. Refrigerate for 15 minutes. Mix together extra sweet chilli sauce and lime juice, set aside. Heat oil in a non-stick frying pan. Cook chicken balls in batches over medium heat until golden and cooked through. Serve with sweet chilli dipping sauce. Serves 6.
Heat the oil in a non-stick frying pan over medium-high heat. Add the steak and cook for two minutes each side. Rest the meat for five minutes before slicing. Place the rice noodles into a bowl and cover with boiling water. Leave to soak for five minutes before rinsing under cold water then draining. To make the dressing, combine the lime juice and the fish and sweet chilli sauces and mix well. Place the cucumber, tomatoes, onion, basil leaves, beef, noodles and dressing into a large bowl and toss to combine. To serve, divide the salad between two bowls and sprinkle with the peanuts. Serves 2
Serving size: Serves 2
Cooking time: Less than 30 minutes
[u]INGREDIENTS[/u]
1 tsp olive oil
1 lamb backstrap (or leftover lamb roast)
1 red onion, sliced
2 tsp brown sugar
Turkish bread
4 tbsp hummus
Rocket leaves
Mint Yoghurt
cup natural yogurt
1 tbsp chopped mint
Squeeze of lemon juice
Salt and pepper
[u]METHOD[/u]
Heat the oil in a non-stick frying pan over medium heat, add the lamb and cook for four minutes on each side or until cooked to your liking. Set aside to rest for five minutes before slicing. Add the onions and sugar to the pan and cook for five minutes or until caramelised. To make the mint yogurt, place all ingredients in a bowl and stir to combine. Toast the Turkish bread and spread the bottom half with hummus. Top with the lamb slices, rocket and onions, and drizzle with the mint yogurt.
Serving size: Serves 2
Cooking time: Less than 60 minutes
[u]INGREDIENTS[/u]
1 tbsp olive oil
2 rashers bacon, chopped
1 small leek, sliced
1 small carrot, chopped
1 stick celery, chopped
1 clove garlic, sliced
400g tin diced tomatoes
3 cups chicken stock
cup macaroni
1 small potato, peeled and chopped
400g tin cannellini beans, drained
2 tbsp chopped parsley
Parmesan cheese, to serve
[u]METHOD[/u]
Heat oil in a saucepan over medium heat, add bacon and cook till golden. Add leek, carrot, celery and garlic, cook till soft, then stir in tomatoes and stock and bring to the boil. Reduce heat to a simmer and stir in macaroni, potato and beans, then simmer for 15 minutes or till macaroni is tender. Stir in parsley and season with salt and pepper. Divide soup between 2 bowls and top with shavings of Parmesan cheese.
Serving size: Serves 10 or more
Cooking time: Less than 30 minutes
[u]INGREDIENTS[/u]
185g butter, softened
cup icing sugar, sifted
cup cornflour, sifted
1 cups plain flour, sifted
Passionfruit Filling:
40g butter, softened
cup icing sugar, sifted
2 tsp passion fruit pulp
icing sugar, for dusting
[u]METHOD[/u]
Preheat oven to 160 degrees Celcius and line two baking trays with baking paper. Place butter and icing sugar into the bowl of an electric mixer and beat until pale and creamy. Add flours and mix until combined. Wrap the shortbread in plastic and place in fridge for half an hour, before rolling 2 tsp of mixture at a time into balls and placing on baking trays, leaving a small gap between each. Flatten with the back of a fork. Repeat until you have used all the mixture. Bake for 15 minutes or until only just lightly coloured, then transfer to a wire rack to cool completely. To make passion fruit filling, beat butter and sugar together until pale, then stir in passion fruit pulp. Sandwich two shortbreads together with some of the filling and dust with icing sugar. Makes 15.
Serving size: Serves 2
Cooking time: Less than 30 minutes
[u]INGREDIENTS[/u]
1 bunch asparagus, trimmed and halved
1 red capsicum, sliced
1 zucchini, sliced lengthwise
1 small eggplant, sliced
1 red onion, quartered
cup olive oil
2 cloves garlic, finely chopped
1 tbsp oregano leaves
1 bunch rocket
100g feta cheese, crumbled
balsamic vinegar
[u]METHOD[/u]
Place all of the vegetables in a large bowl with the olive oil, garlic and oregano and toss to combine. Let stand for 15 minutes. Heat a barbecue or char-grill pan over medium heat and cook the vegetables in batches until browned and cooked through. To serve, divide the rocket leaves between two plates, top with the vegetables and feta cheese and drizzle with some olive oil and balsamic vinegar.
[u]INGREDIENTS[/u]
1 pound round steak
4 to 6 mushrooms, diced
1/2 cup flour
1 small onion, diced
salt and pepper to taste
1 1/2 cups beef broth
3 tablespoons butter
1 cup sour cream
1 carrot, peeled and diced
1/2 cup steak sauce
1 stalk celery, diced
[u]METHOD[/u]
Combine the flour, salt and pepper. Dredge the steak in the flour mixture and rub well. Save the rest of the flour for later. In a heavy pan, brown the steak on both sides in butter. Remove from the pan. Add minced vegetables and saut 5 minutes. Add any remaining flour from the dredging to the pan. Add the beef broth and turn heat to low.
Simmer for 45 minutes or until the meat is tender. Remove from heat and stir in the sour cream and Steak Sense. Warm the mixture, but do not boil. Serve over hot noodles or with parsley potatoes.
`ICEWINES sweet and rich flavour is popular among drinkers despite the price tag. The wine is expensive due to its risky and labour intensive production, said wine distributor Luen Heng Agency marketing manager Sean Soh.
The arduous task of harvesting and pressing begins at winter when the temperature dips below -10. In order to ensure the grapes are frozen solid, a trained workforce pick the frozen grapes by hand. The grapes are then pressed immediately while still frozen. Yields are small since most of the natural water content of the juice is left behind in the press in the form of ice crystals. So the actual concentrated juice is really low. Only five to 10% of the juice is derived from the press and this is used to make the wine, said Soh during a recent wine dinner, which was held at The Lobsterman restaurant to promote Canadian wines.
Organised by the Canadian High Commission in partnership with Luen Heng Agency, Canadian Inniskillin wines were paired with some fine seafood by the restaurant. The wines were Inniskillin Pinot Noir, Inniskillin Chardonnay and the famous Inniskillin Gold’’ Oak-Aged Vidal Icewine. The first three dishes were served with Inniskillin Chardonnay.
Hokkigai and Geoduck Sashimi served with fresh garden green came first followed by the appetising Pacific Oyster Trio done ala Naturel, Mornay and Ginger and Soy.
The soup was Hearty Seafood Chowder that came packed with scallops and geoduck. With a welcoming sensation, the white wine has a full clean finish with aromas of apples and figs. Inniskillin Pinot Noir was introduced next with the Atlantic Seabass and Scallop. A small portion of seabass and scallop came wrapped in bean curd skin with a light Oyster sauce flavour. It went well with the ripe tannins of the Pinot Noir. This red can be taken with a wide variety of food. It is aromatic with hints of berries, said Soh. The same wine was served with Poached Northern Lobster Tail.
Following this, the Inniskillin Gold Oak-Aged Vidal Icewine was brought out with the dessert Noveau Riche Brownies. Brilliant golden colour with aromas of lycee, apricot, pear and vanilla, the unique flavours of the wine are a mix of honey, mango, tropical fruits and spices. It is oak-aged to further enhance its complexity and richness while preserving the enticing spicy flavours. Clearly it was a favourite among the guests.
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients
2 tbsp olive oil or sun-dried tomato oil from the jar
6 rashers of smoked streaky bacon, chopped
2 large onions, chopped
3 garlic cloves, crushed
1kg/2lb lean minced beef
2 large glasses of red wine
2x400g cans chopped tomatoes
1x290g jar antipasti marinated mushrooms, drained
2 fresh or dried bay leaves
1 tsp dried oregano or a small handful of fresh leaves, chopped
1 tsp dried thyme or a small handful of fresh leaves, chopped
drizzle balsamic vinegar
12-14 sun-dried tomato halves, in oil
salt and freshly ground black pepper
a good handful of fresh basil leaves, torn into small pieces
800g-1kg/1-2lb dried spaghetti
lots of freshly grated parmesan cheese, to serve
Method
Heat the oil in a large, heavy-based saucepan and fry the bacon until golden over a medium heat. Add the onions and garlic, frying until softened. Increase the heat and add the minced beef. Fry it until it has browned, breaking down any chunks of meat with a wooden spoon. Pour in the wine and boil until it has reduced in volume by about a third. Reduce the temperature and stir in the tomatoes, drained mushrooms, bay leaves, oregano, thyme and balsamic vinegar.
Either blitz the sun-dried tomatoes in a small blender with a little of the oil to loosen, or just finely chop before adding to the pan. Season well with salt and pepper. Cover with a lid and simmer the Bolognese sauce over a gentle heat for 1-1 hours until it’s rich and thickened, stirring occasionally. At the end of the cooking time, stir in the basil and add any extra seasoning if necessary.
Remove from the heat to ‘settle’ while you cook the spaghetti in plenty of boiling salted water (for the time stated on the packet). Drain and divide between warmed plates. Scatter a little parmesan over the spaghetti before adding a good ladleful of the Bolognese sauce, finishing with a scattering of more cheese and a twist of black pepper.
Tip:
You can make a veggie version of this recipe by substituting soya mince or Quorn for the meat, adding it to the sauce halfway through cooking. Or simply add lots of diced vegetables to the onions, such as courgettes, carrots, peppers and aubergines.
http://www.kapitro.sarawak.gov.my/php/main/english/tourism/images/food/pansuh.jpg
In Iban dialect, pansuh means cooking of food or dish in a bamboo stem. Cooking food in a bamboo is clean and hygienic with no fuss as it is so easy. All that is needed is a bamboo stem and the food put inside the bamboo and the same is placed over an open fire to be cooked. Food cooked in bamboo produce unique flavour, texture and aroma not found in food cooked in pots or wok. Dishes to be cooked in bamboo stems are a very individual choice as most meat, fish, vegetables and even rice can be cooked in a bamboo.
Preparations or the ingredients added to the to the dishes depend on an individual taste and liking. Some prefers to add just salt and pepper, while others may add additional ingredients like saffron, ginger, galangal, or other types of wild ginger or leaves as flavourings and seasonings.
Ingredients
8 red pearl onions
2 tbsp butter
1 tbsp butter (additional)
2 tbsp dried cherries
1 tsp sugar
12 fresh cherries, pitted and quartered
pinch of salt (or to taste)
pinch of pepper
1 red apple, peeled and cut into wedges
1/3 cup toasted, finely chopped cashew nuts
1 tbsp rice vinegar
tbsp freshly squeezed lemon juice
2 tbsp water
2 tbsp olive oil
112g venison tenderloin (about 4cm in diameter)
1 tbsp grapeseed oil
1 cup Mole (Mexican sauce. Pronounced molay)
cup toasted, coarsely chopped cashew nuts (for garnishing)
2 red Thai chillies, thinly sliced diagonally (for garnishing)
Ingredients for mole:
2 serrano chives, seeded and chopped
1 chipotle chilli in adobo (canned), seeded and chopped
1 ancho chilli, seeded and chopped
2 tbsp beef bacon fat
1 cup finely diced Spanish onion
2 cloves garlic, minced
1 jalapeno chilli, seeded and minced
cup Granny Smith apple, peeled and chopped
cup cashew nuts, toasted and chopped
cup almonds, toasted and chopped
1 tbsp black sesame seeds
tsp ground mace (spice from nutmeg)
tsp ground nutmeg
2 whole cloves
tsp ground cinnamon
4 dried apricots, chopped
cup dried cherries
cup golden raisins
1 cup vegetable stock
2 cups chicken stock
1 tsp fresh oregano, chopped
2 sprigs thyme
2 ounces dark chocolate
cup dried brioche crumbs (bread)
3 tsp butter
a pinch of salt
a pinch of pepper
Method
To prepare onion mixture:
Heat 2 tbsp butter in pan, saute onions and dried and fresh cherries. Add sugar and cook for another three minutes. Season with salt and pepper.
To prepare apple:
Heat the second portion of butter in a pan, saute apple for five minutes and season with salt and pepper.
To prepare cashew nut vinaigrette:
Blend the cashew nuts, rice vinegar, lemon juice, water and olive oil until smooth. Pass through a fine-mesh sieve and season to taste with salt and pepper.
To prepare venison:
Season venison with salt and pepper. Place venison in a hot saute pan with the grapeseed oil and cook over medium heat for four minutes on each side, or until medium well done. Let it rest for three minutes and cut into four 2.5cm thick slices.
To prepare mole sauce:
Cook serrano, chipotle, and ancho chillies over medium heat for 10 to 15 minutes or until black.
Add beef bacon fat, onion, garlic, jalapeno and apple and cook until apple is tender.
Add almonds, cashew nuts, sesame seeds, cloves, nutmeg, mace and cinnamon and cook seven to 10 minutes.
Add dried apricots, cherries and raisins and cook for 10 minutes.
Add the vegetable stock, chicken stock, oregano and thyme and cook for another 15 minutes.
Add the chocolate and the brioche and cook for 20 minutes.
Blend the mole until smooth, pass through a fine-mesh sieve, heat up again with a bit of butter, and season to taste with salt and pepper.
To serve:
Spoon some mole onto the centre of a plate and top with a slice of venison. Dot some cashew nut vinaigrette on four spots around the plate.
Arrange onion mixture and apple around venison. Garnish with chopped cashew nuts and Thai chillies. Pour a bit more mole on the meat if you wish.
Ingredients
2 tilapia (500g each)
1 tsp salt
tsp white pepper
1 thumb-sized ginger (sliced)
1 tsp finely chopped fresh turmeric
1 tsp chopped lemongrass
1 tsp garlic
1 cup sliced button mushrooms
1 cups oil for deep-frying
1 cup sweet basil (or daun kesum)
1 cup spring onions (cut into 2cm lengths)
cup water
1 slice of lemon
Method
Clean the fish thoroughly, fillet it and cut into big chunks. Marinate the fish with 1 tsp salt and white pepper for 15 minutes.
Heat the oil in a wok. Slowly put in half the fish pieces, and fry them over high heat for two minutes. Turn them over and fry for another minute, till they are brown. Repeat with the rest of the fish.
Drain the oil in the wok, leaving one tablespoon in it. Put the wok over medium heat, add chopped turmeric, lemongrass and sliced ginger, fry for one minute and add the chopped garlic. Brown these, then add the sliced button mushrooms. Stir fry for 1 minute; add a pinch of salt and pepper.
Add the fried fish to the wok and stir fry for one minute. Sprinkle with half the water, add spring onion and all the basil. Stir fry for one more minute and add the rest of the water, stir for another minute and dish out.
Serve with garlic rice. Squeeze lemon on the fish before serving. You could eat the fish with the raw herbs too.
Recipe: Cucumber with coconut sauce Timun mesantan
Ingredients
2 tablespoon oil
3 shallots, peeled and sliced
2 gloves garlic, peeled and sliced
2 large red chilies, seeded and sliced
teaspoon dried shrimp paste
1 cups regular coconut milk
1 cup thick coconut milk
2 medium-sized cucumbers, peeled, seeded and sliced
1 teaspoon salt
teaspoon black peppercorns, crushed
Method
~> Fried shallots to garnish.
~> Heat the oil in heavy saucepan. Add shallots, garlic and chilies and saut for 2 minutes over low heat. Mix in the shrimp paste and saut for another minute. Pour in coconut milk and bring to boil. Reduce heat and simmer until cucumbers are cooked and sauce thickens.
~> Seasons to taste with salt and pepper. Garnish with fried shallots.
