Ingredients:

250 gm Sirloin steak seasoned with salt & pepper and grilled to your desired doneness.

Dressing:

• 1 pc Red chili, de-seeded, julienne
• 1 pc Bird eye chili chopped, optional if you like spicier, can add more
• 1 pc Shallot, slice thinly
• 1 pc Tomato, remove seed, julienne
• 3 sprig Coriander leaf, coarsely chopped
• 2 tblsp Juice from lime
• 3 tblsp Thai Chili Sauce, can be found at any Asian shops
• Salt to taste

Preparation:

1. Grill the beef to your desired doneness; leave it to rest for 10 minutes.
2. Then slice it, put in a bowl and mix with all the ingredients.
3. You may add sliced green peppers or any other vegetables that you like.

Notes:

Chef Kasdi our resident chef has made an incredibly simple salad here that looks so good you would not believe how easy it is to make. The salad should be mixed only when you are ready to serve the dish. Even leftover roast beef from Sunday’s roast dinner would be brilliant for this salad the following day.

Happy Cooking!

Ingredients

Gulab Jamun

• Sugar Syrup
• 3 cups Sugar
• 2 cups Water
• ½ tsp Lime Juice
• ½ tablespoon of Rose water or Vanilla Extract

Gulab Jamun Balls

• 1 cup Pancake Mix
• 2 cups Dry Milk Powder
• ¼ Cup Butter slightly melted
• 2 tablespoons of Milk
• ½ tsp Cardamom powder
• 2 liter Cooking Oil (for frying)

Garnish

• Pistachio Nuts Chopped
• Gold Flakes or gold paper

Method

1. In a pot add the sugar, water, lime juice and bring the mixture to a boil. Cook until all the sugar is dissolved. Turn off the heat and then add the rose water.
2. To make the balls, mix all the items and knead as a dough. The dough should be soft to hard but not sticky.  Roll your balls about 1" diameter. Let them rest for about 30 minutes to an hour. You may cover them with plastic film or a damp towel to avoid drying. This is important for the gluten to relax.
3. The balls have to be fried in a low to medium heat. As you add the balls they will start to float in about 4-5 minutes. If they start to crack turn the heat down because if the oil is too hot, the balls will start cracking and spoil the presentation. If the balls do not float in seven minutes, increase the heat to ensure they rise to the top. The balls have to be fried on a LOW TO MEDIUM HEAT.
4. When the balls are floating, use a skimmer to turn the balls ensuring that they are evenly and fully browned on all sides. It may take another 10 to 15 minutes to finish the cooking process.
5. After they are brown place them in the warm sugar syrup. If the balls break or crack within three minutes, they are NOT done and should be cooked for another 5 minutes. If the balls for testing do not break apart or crack, remove the remaining balls and place them in the syrup too. Let them stay in the syrup for at least 2 hours.
6. Garnish with chopped Pistachio nuts and Gold Flakes.

Special thanks to Chef Bob from Kanpei Restaurant & Bar for this wonderful Malaysian dessert that is definitely something different for us to try.

Happy Cooking!

Ingredients:

• 200 gm Bean sprouts
• 100 gm Four angle beans or you may substitute with haricot vert
• 3 nos Whole crabs, seasoned with salt, turmeric powder & pepper before grilling or frying

Dressing:

• 2 no Red chili, de-seeded and cut in to small pieces
• 1 no Birds eye chili, (more my be added if spicier is preferred
• 1 stem Ginger flower or torch ginger flower
• 3 tbsp Juice from limes
• 3 tbsp Roasted desiccated coconut
• ½ tsp Shrimp paste
• Salt to taste

Method:

Place all the ingredients in a food processor except the roasted coconut, then coarsely grind. If you have an Asian pestle and mortar this can be used.

Presentation:

Slice the four angle beans; clean the bean sprouts and flush with running water, then strain. In a mixing bowl, place all the vegetables and dressing, mix well, adjust the seasoning.

Serve with the crab or any seafood you desire.

Notes:

Chef Kasdi has proven here that simplicity is definitely the key, anyone & I mean anyone can cook great food at home for their loved ones and we are proving this

Happy Cooking!

Ingredients

• 2pcs Eggs
• 200gm Button Mushrooms
• 50gm Mixed Salad
• 1 Slice Wholemeal Bread
• 20ml Olive Oil
• 30gm Butter
• 2liter Water
• 20ml White Vinegar
• 5gm Salt
• 5gm Pepper

Method

1. In a pot, bring sufficient water to a steady boil and add the vinegar.
2. Crack the eggs one by one and slowly add one of them to the boiling water, let the egg simmer for 2-3 minutes. Then using a slotted spoon, take out the cooked egg and continue the process until all the eggs are poached.
3. In another pan, heat the oil and sauté the sliced mushrooms with the olive oil and season with the salt and pepper.
4. Take the bread and drizzle with olive oil then grill or toast inside an oven for 4-5 minutes.
5. Place the bread on a plate followed by the mixed salad and sautéed mushrooms, take 2 eggs and place them on top.
6. In a small pan reheat the butter than pour on top of the poached eggs.

Notes

Chef Bob our Kanpei Restaurant Executive Chef has made a lovely dish here that will blow your guests or your family away on a Sunday morning. These simple as heck poached eggs will be just a breath of fresh air for breakfast or for afternoon tea with a cup of your favorite tea or coffee.

When poaching the eggs it is important that you add them one by one to ensure the water temperature does not go down too much by adding too many eggs all at once. Make sure the boiling water is a slow boil as when the water boils harshly there is a chance that the egg yolks will break or overcook.

Happy Poaching!

Omelet

• 3 pcs Fresh whole egg
• 1 tblsp Chives, slice thinly
• 3 tblsp Mozzarella cheese or any cheese you desire
• Salt and pepper to taste

Method

1. Beat the eggs in a bowl, season with salt and freshly crushed black pepper.
2. Then add the chives, pre heat the non stick pan, add in the butter, pour in the egg mixture, stir, just before the eggs are firm, spread the cheese and fold it to a half moon shape.

Apple Pickles

• 6 pcs Whole apples, peeled and cored, but keep it whole
• 1 cup Sugar
• 1 cup Water
• 2 cup Vinegar
• 1 tsp Whole cloves
• 1 stick Cinnamon

Method

1. Wash, peel and core all the apples.
2. Combine the remaining ingredients and simmer for about 15 minutes.
3. Add the apples a few at a time and simmer until tender.
4. Pack the apples in hot sterilized jars, adding syrup to cover apples and seal.

To assemble

Just before serving, bake the apples until slightly brown, then serve arrangement on the side of the omelet, garnish with fresh wild rocket or any vegetable or salad you desire.

Notes

Chef Kasdi has prepared a really easy all day possible dish here for everyone to enjoy making at home. The same syrup for the apples may be used for any other fruit pickles.

To get great tips on how to make an omelet click here http://bit.ly/dbHSjU

Happy Cooking!

Braised lamb with a sweet & spicy soya sauce

• 500gm Lamb cube
• 2 no’s Red onion
• 10no’s Garlic
• 3cm Ginger
• 4no’s Cloves
• 2no’s Star anise
• 2no’s Cinnamon stick
• 5no’s Cardamom
• 150gm Kurma powder
• 100gm Curry powder
• 50gm Chili powder
• 30gm Dry coconut
• 4 tablespoon Dark soya sauce
• 150ml Cooking oil

Method:

1. Heat the oil in a cooking pot and then add all the spices (cloves, star anise, cardamom, cinnamon stick) and fry until fragrant.
2. In a food processor blend in the onions, garlic and ginger with a little water, then pour into the hot pot and fry together with the already cooking spices for few minutes.
3. Add all the spice powder as well as the dried coconut and dark soya sauce, stir for 10-15minutes.
4. Lastly, add the lamb cubes, let it simmer slowly until the lamb is tender, not forgetting to continuously stir.

Notes:

Kanpei Executive Chef Bob has made a great Malaysian specialty here today that again is very easy for you to make at home. As it is a stew kind of dish there are very few things that can go wrong if you cook it slowly and always continue to stir well. This wonderful lamb dish can be served with any kind of steamed rice or crispy toasted bread.

Happy Cooking!

The dough:

• 1 packet Spring roll skin
• 3 tbsp Corn flour, dilute with cold water
• Oil for frying, any kind of neutral low cholesterol oil

Method:

1. Lay the spring roll skins on top of a working table or clean chopping board.
2. Ensure that it is thoroughly dry.
3. Brush it lightly with corn flour and water mixture; roll it into a cigarette shape, then cut slits about and 1 inch or about 2 cm in length.
4. Please continue the same method until all the spring roll skins are finished, then in the hot oil, deep fry them all until they are golden brown.
5. Remove the roll and place on a tissue paper to remove and soak up all the excess oil. While it is still hot, coat it with the honey and oat crumb mixture.

Honey and Oat Crumbs:

• 150 gm Oatmeal
• 100 gm Ground almond
• 5 tbsp Honey
• 1 tbsp Brown sugar
• Pinch of salt & pepper

Method:

In a food processer, mix all the ingredients, and grind it well.

Notes:

Chef Kasdi could not have come up with a lovelier and really simple dish that ANYONE and I mean ANYONE can make at home. Try this great idea for a tasty snack with a good morning coffee or afternoon tea break.

Happy Cooking!

Watermelon Salad:

• 500 gm Red watermelon, cubed or any desired shape
• 500 gm Yellow watermelon or rock melon, cubed or any desired shape
• 5 pcs Basil leaves
• 250 ml Spice syrup, recipe as below;
• 150 gm Sugar
• 300 ml Water
• 1 no Lemon, juice, after squeezing add the whole lemon inside
• 5 tbsp Honey
• 1 stick Cinnamon stick
• 5 nos Cloves
• 30 gm Ginger, crushed
• A pinch of salt

Cheese and Nut Balls:

• 150 gm Ricotta cheese
• 100 gm Mascarpone cheese
• 100 gm Pistachio nuts, crushed

Method:

Mix all the ingredients together, shape in to balls and keep chilled.

Preparation:

1. Make the syrup in advance, and then keep it chilled before mixing it with the fruits.
2. Mix it well, just before serving, shred the basil leaves and mix it once further.
3. Place the salad in a bowl and then arrange the cheese ball on top.

Notes:

Chef Kasdi our resident chef has made a great and healthy dish here that really could not be easier to make. It looks great too and can be eaten any time, however what a great dish to wake up to in a morning for breakfast.

Happy cooking!!

Wild Salmon fillet, portion to 140gm each, skin on would be the best choice.

Salmon marinate:

• ½ cup Grape seed oil or any neutral flavored oil
• 2 clove Garlic, chopped
• 1 inch or 50 gm Ginger, crushed
• Salt and crushed black pepper to taste

Preparation:

1. Mix all the ingredients in a bowl except the salt and pepper; pour over the salmon fillet, let it rest for at least 4 hours in a chiller making sure that you cover it with cling wrap.
2. Pre heat a non stick pan on a medium high heat; just before you cook the salmon, season it with the salt and black pepper.
3. Drizzle the pan with the oil that the salmon was marinated in from the bottom of the bowl, and then pan fry to your desired doneness.

Fried Noodles with peanut sauce:

• 1 packet of fresh yellow noodles
• 1 Cake tofu or bean curd – fried then cut into cubes
• 3 cloves Garlic, chopped
• 3 tbsp Light soya sauce
• 2 tbsp Tomato ketchup
• 1 tsp Peanut butter
• 1 tbsp Thai Fish Sauce
• 1 egg Beaten
• 2 tbsp Chili paste-or sambal paste
• 1 tbsp Peanuts, crushed
• Oil for cooking, (you can use same oil as salmon marinate)
• Tomato cubes, choy sum or any other vegetables you desire
• Salt and white pepper to taste

Preparation:

1. Pour the oil in a pre heated sauté non stick pan or wok. Then add the garlic, sauté it lightly, then add the yellow noodles, stir it well.
2. Then add in all the sauce, if the noodles are too thick you may add in a bit of chicken stock or water.
3. Stir in the beaten egg, mix well and just before you serve them, add all the vegetables.
4. Turn off the heat, sprinkle the crushed peanut on top and serve.

To assemble:

Pour the noodles on your choice of plate and then place the salmon on top of and garnish with a slice of lemon and a sprig of flat parsley.

Notes:

Chef Kasdi has designed a great and easy dish here for you to make at home that is both western and Asian in style and taste. This guy is really on a roll when it comes to creating new and great ideas. Well done chef!!

Happy Cooking!!

Grain Mustard Vinaigrette:

• 1/2 cup Lemon juice
• 3/4 cup Extra-virgin olive oil
• 1 medium Shallot, minced
• 1 Tbsp Minced fresh thyme leaves
• 1 teaspoon Grain mustard
• 1 teaspoon Dijon mustard
• Salt and freshly ground black pepper

Salad:

• 60-90gram Grilled rare – sashimi grade Tuna
• 6pcs Quail egg, peeled
• 10pcs Small new baby potatoes –(scrubbed and quartered)
• Pinch of salt and freshly ground black pepper
• 8 ounces Green beans- trimmed and each bean halved crosswise
• 1/4 cup Niçoise olives
• 2 Tbsp Capers- rinsed and/or several anchovies (optional)

Method:

1. Marinade the tuna steaks in a little olive oil and crushed garlic (optional) for an hour.
2. Heat a large skillet on a medium high heat, or place on a hot grill then sear the tuna steaks for 30 seconds until all its surface has turned brown.
3. Whisk the lemon juice, oil, shallot, thyme and mustard in medium bowl; season to taste with salt and pepper and set aside.
4. Bring the potatoes and 4 quarts of cold water to a steady boil in a large pot the add 1 tablespoon salt and cook until potatoes are tender, 5 to 8 minutes.
5. Transfer the potatoes to a medium bowl with a slotted spoon (do not discard boiling water). Toss the warm potatoes with 1/4 cup vinaigrette and set aside.
6. Return the water to a boil, add 1 tablespoon salt and the green beans.
7. Cook until tender and crisp, 3 to 5 minutes. Drain the beans and transfer to reserved ice water allowing it to stand until its cool which will take about 30 seconds.
8. Dry the beans well and toss the beans, potato, quail egg with 5 tablespoons vinaigrette and add salt and pepper to taste.
9. Arrange in a mound at the edge of the bed of lettuce.
10. Slice the tuna, arrange on top of the salad and drizzle with the remaining vinaigrette, serve immediately.

Notes:

Chef Kasdi has made us a salad here that can be served in a smaller portion as an appetizer of a larger portion as a main course. It is healthy, trendy and very easy to make right in your own home.

Chef Kasdi has been busy lately and we have not seen him for a while, but I am glad to say that he is back

Happy cooking!