Another wonderful menu item from “Dish” restaurant in Dua Residency.

This is another fantastic and simple photo of a popular recipe at our Dish restaurant in Kuala Lumpur…enjoy!

This lovely salad can be found at our “Dish” restaurant in Kuala Lumpur, come see us and give it a try, hope to see you soon!

Ingredients

• 50g Shrimp cleaned
• 50g Squid cleaned
• 50g Fish fillet – Cut into small cubes
• 5g Spring onions – chopped
• 5g Onion white – chopped
• 5g Carrots – sliced
• 5g Celery – sliced
• 2g Mint leaves – chopped
• 5g Fresh chili – chopped
• 5g Fresh garlic – chopped

Seasoning

• 2 tblsp Fish sauce
• 2 tblsp Fresh lemon juice
• 1 teaspoon White sugar

Method

1. Bring a pot of water to a steady boil, add all the seafood bit by bit, continue cooking until fully cooked and then remove and place aside to cool off.
2. Mix all the seasoning and then add all the cooked seafood and the raw cut vegetables and mix together
3. Serve chilled.

Chef’s Tales would like to thank Executive Chef Poonsak Sumonratanakul of Dusit Princess City Centre in Dubai who provided this great recipe and photo.

Happy Cooking!

Ingredients

• 500gm Beef slice with bone (wash and clean)
• 2 tablespoon Dried coconut
• 2 cups Coconut cream
• 2 tablespoon Brown sugar
• 2 pc Dried tamarind
• 300ml Cooking oil
• ½ tablespoon Salt
• 2 cm Cinnamon stick
• 3 pc Cloves
• 2 pc Star anise
• 3 pc Cardamom seeds

Blended Items

• 300gm Dried chili paste
• 1 tablespoon Beef curry powder
• 2 tablespoon Curry powder
• 7 pc Red onions
• 1 pc Big onion
• 3 pc Garlic
• 3 cm Ginger
• 2 cm Galangal

Method

1. In a pot, heat the oil and fry all the spices (cinnamon, cardamom, cloves and star anise) until fragrant.
2. Pour in the blended items and fry until fragrant and cooked.
3. Add the beef and fry together adding in a little cold water after 10 minutes.
4. When you see oil coming to the surface add the dried coconut, coconut cream, brown sugar and continue to fry until it’s mixed well.
5. Let it simmer and add the dried tamarind letting it simmer until the beef is nice and tender
6. When the sauce becomes thick it’s ready to serve.

Notes

Chef Bob has made a dish here that is so easy to make it’s not even funny. This dish cooks on its own and is great served with any kind of rice or crispy bread. Well done yet again chef to help us cook great and simple food at home.

Happy Cooking!

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!