- 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
- 2 tblsp Fish sauce
- 2 tblsp Fresh lemon juice
- 1 teaspoon White sugar
- 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.
- Mix all the seasoning and then add all the cooked seafood and the raw cut vegetables and mix together
- 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.
- 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
- 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
- In a pot, heat the oil and fry all the spices (cinnamon, cardamom, cloves and star anise) until fragrant.
- Pour in the blended items and fry until fragrant and cooked.
- Add the beef and fry together adding in a little cold water after 10 minutes.
- 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.
- Let it simmer and add the dried tamarind letting it simmer until the beef is nice and tender
- When the sauce becomes thick it’s ready to serve.
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.
250 gm Sirloin steak seasoned with salt & pepper and grilled to your desired doneness.
- 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
- Grill the beef to your desired doneness; leave it to rest for 10 minutes.
- Then slice it, put in a bowl and mix with all the ingredients.
- You may add sliced green peppers or any other vegetables that you like.
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.
- 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)
- Pistachio Nuts Chopped
- Gold Flakes or gold paper
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
- 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
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.
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.
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
- 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
- In a pot, bring sufficient water to a steady boil and add the vinegar.
- 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.
- In another pan, heat the oil and sauté the sliced mushrooms with the olive oil and season with the salt and pepper.
- Take the bread and drizzle with olive oil then grill or toast inside an oven for 4-5 minutes.
- Place the bread on a plate followed by the mixed salad and sautéed mushrooms, take 2 eggs and place them on top.
- In a small pan reheat the butter than pour on top of the poached eggs.
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.
- 3 pcs Fresh whole egg
- 1 tblsp Chives, slice thinly
- 3 tblsp Mozzarella cheese or any cheese you desire
- Salt and pepper to taste
- Beat the eggs in a bowl, season with salt and freshly crushed black pepper.
- 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.
- 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
- Wash, peel and core all the apples.
- Combine the remaining ingredients and simmer for about 15 minutes.
- Add the apples a few at a time and simmer until tender.
- Pack the apples in hot sterilized jars, adding syrup to cover apples and seal.
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.
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
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
- Heat the oil in a cooking pot and then add all the spices (cloves, star anise, cardamom, cinnamon stick) and fry until fragrant.
- 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.
- Add all the spice powder as well as the dried coconut and dark soya sauce, stir for 10-15minutes.
- Lastly, add the lamb cubes, let it simmer slowly until the lamb is tender, not forgetting to continuously stir.
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.
- 1 packet Spring roll skin
- 3 tbsp Corn flour, dilute with cold water
- Oil for frying, any kind of neutral low cholesterol oil
- Lay the spring roll skins on top of a working table or clean chopping board.
- Ensure that it is thoroughly dry.
- 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.
- 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.
- 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
In a food processer, mix all the ingredients, and grind it well.
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.
- 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
Mix all the ingredients together, shape in to balls and keep chilled.
- Make the syrup in advance, and then keep it chilled before mixing it with the fruits.
- Mix it well, just before serving, shred the basil leaves and mix it once further.
- Place the salad in a bowl and then arrange the cheese ball on top.
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.
Wild Salmon fillet, portion to 140gm each, skin on would be the best choice.
- 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
- 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.
- 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.
- 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
- 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.
- Then add in all the sauce, if the noodles are too thick you may add in a bit of chicken stock or water.
- Stir in the beaten egg, mix well and just before you serve them, add all the vegetables.
- Turn off the heat, sprinkle the crushed peanut on top and serve.
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.
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!!
non anabolic steroids
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
- 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)
- Marinade the tuna steaks in a little olive oil and crushed garlic (optional) for an hour.
- 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.
- Whisk the lemon juice, oil, shallot, thyme and mustard in medium bowl; season to taste with salt and pepper and set aside.
- 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.
- 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.
- Return the water to a boil, add 1 tablespoon salt and the green beans.
- 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.
- Dry the beans well and toss the beans, potato, quail egg with 5 tablespoons vinaigrette and add salt and pepper to taste.
- Arrange in a mound at the edge of the bed of lettuce.
- Slice the tuna, arrange on top of the salad and drizzle with the remaining vinaigrette, serve immediately.
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
Salmon Spring Rolls
- 100gm Salmon fillet
- 40gm White cabbage
- 2pcs Spring roll skins
- 20gm Japanese pickles ginger
- 2ltr Cooking oil
- 2gm Salt
- 2gm Black pepper
- 1no’s Egg
- 10gm Flour
- Cut salmon fillet lengthwise, season with salt and pepper.
- Bring a pot of water up to boiling point and blanch the cabbage until its soft, then take it out before plunging into ice cold water to stop the cooking process.
- Dry it, then take a roll pin and roll the cabbage ensuring that all the hard parts are soft by rolling the pin.
- Take 1 spring roll skin and put cabbage in the centre, then place the salmon on top adding a little bit of pickled ginger as well.
- Roll it and put a little bit off egg wash at the tip so you can stick and hold the skin together at both ends.
- Take the flour and mix it with a little bit off water.
- Toss the spring rolls in a little of mixed flour then deep fry them in a hot oil until they are golden brown.
- Do not overcook to ensure the salmon is partly cooked and stays moist.
- Serve with homemade Thai Sauce.
Homemade Thai Sauce:
- 150gm Garlic
- 150gm Red Chili
- 50gm Ginger Bud Flower
- 50gm Coriander Leave
- 100gm Bird Eye Chili
- 150gm Lemongrass
- 300ml Plum Sauce
- 50gm Sugar
- Chop all the ingredients until fine.
- Mix them all with plum sauce and sugar, stir until all the sugar is dissolved.
- If it’s too thick add some hot water to the mixture.
- It is better if it is refrigerated for 3-4 hours.
Kanpei Executive Chef Bob has made another very simple and lovely dish we can all make at home. It is very important to ensure that the salmon does not overcook as the dish will be spoiled if the salmon becomes dry. Chef Bob has garnished his spring rolls with some thinly sliced crispy ginger, fresh coriander and freshly ground black pepper.
Recipe provided by Arvin Ayson, Sous Chef, City Seasons Suites Dubai
Ingredients: For the stuffed chicken
- 1 Boneless chicken breast- skin on
- 2 tbsp Teriyaki sauce
- 2 tbsp Sugar
- Grated ginger
- 2pcs Whole eggs
- Spring onion
Ingredients: For the rice
- 1 cup Uncooked rice
- 1 tbsp Dashi
- ¼ cup Matsutake mushrooms, wiped and trimmed
- 1/ cup Aburaage (deep-fried tofu)
- 1 tbsp Teriyaki sauce
Ingredients: For yasai itame
- ½ cup Bean sprouts, washed and cleaned,
- ½ cup Chinese cabbage
- 1 pc Shiitake mushroom
- 1 stalk Celery
- 1 head Red onion
- 1 pc medium Green bell pepper
- ¼ cup Carrots, julienne
- Salt and pepper to taste
- Prick the chicken with a fork.
- Mix together some teriyaki sauce, ginger and sugar in a bowl.
- Marinate the chicken in the mixture and keep in refrigerator for 15 minutes, meanwhile prepare tamago.
- Beat the eggs with the last of the teriyaki sauce, sugar and spring onion.
- Fry in a skillet like omelette. Set aside to cool down.
- Then stuff the tamago inside the marinated chicken in a jelly roll fashion. Secure with toothpicks.
- Heat some vegetable oil in a frying pan. Fry the skin side of the chicken on a medium heat until the skin is browned.
- Roll the chicken over to fry the other side on low heat.
- Pour the sauce used to marinate chicken in the pan. Cover the pan and steam cook the chicken on low heat until done.
- Remove the lid and simmer until the sauce becomes thick. Turn off the heat.
- Place the rice in a bowl and wash it with cold water. Repeat washing until the water becomes clear.
- Drain the rice in a colander. Place the rice and dashi in a rice cooker and set aside for 30 minutes.
- Shred the matsutake mushroom lengthwise and cut abura-age into thin strips.
- Add the matsutake, abura-age, teriyaki sauce, in the rice cooker and start cooking the rice.
- Heat the wok over a high flame. Add a little vegetable oil and begin to wok fry the vegetables. Season with salt and pepper.
- Slice the stuffed chicken breast and placed over the yasai itame. Serve with hot matsutake rice and some dipping sauces.
It is my pleasure today to introduce Guest Chef Arvin Ayson from The City Season Suites Dubai . He has prepared this wonderful and very simple dish for us to enjoy and the dish is a great addition to the recipes on our blog. All of us at Chefs Tales would like to thank him for his contribution and hope that all of our readers enjoy the pictures, recipe and easy to follow method.
Thanks Chef Arvin and Happy Cooking everyone!
About City Seasons
Currently operating four hotels in Dubai, Al Ain and Abu Dhabi, City Seasons Group offers convenient city-centre locations, perfect for business and leisure. Reflecting a fine blend of Arabian heritage and modern comfort, all hotels offer meeting and leisure facilities plus a selection of restaurants. City Seasons Muscat will open late 2010 with 380 rooms.
For further information please contact:
PR & Marketing Communications
PO Box 117067
Mobile: +971 50 455 4347
- 50gm Fresh crabmeat
- 4no’s Tiger prawn
- ½no’s lemon
- 2no’s Bay leaf
- 5gm Black pepper Corn
- 20gm Celery slices
- 1no’s Onion cut wedges
- 1no’s Apple green cubed
- 2Tbspn Mayonnaise
- 1tbspn Grain Mustard
- 1no’s Tomato skinless deseeded and cubed
- 10gm Mixed green
- 1no’s Shallot chopped
- 1no’s Red chili chopped
- 10ml Olive oil
- 2 Sprigs parsley chopped
- 15ml Tomato Juice
- 3 Slices smoked salmon
- Heat water (350ml) to a steady simmer then add the lemon, bay leaf, black pepper corn, celery and onion.
- Let it boil for a few minutes, then add the prawns and boil for 1-2 minutes until cooked.
- After they are lightly cooked, take them out and plunge into ice water to instantly let them cool down.
- Then take off the shells leaving only the tails.
- Mix the chopped onions, chili, olive oil, parsley and then season with salt pepper. Then add the mixture to the boiled prawns
- Take the crabmeat & mix with the cubed tomatoes and apple. Then add the mayonnaise and a bit of the grain mustard, season with salt and pepper and mix well.
- In a pan, warm the tomato juice with salt, pepper and sugar.
- Place the crabmeat mixture in a ring on a plate and top it with smoked salmon & arrange the marinade prawns on top.
- Garnish with bit of salad. Pour the heated tomato juice around it.
It is very important here to ensure that the prawns are not overcooked, normally when they are added to boiling water as soon as the water re-boils they are cooked.
Chef Bob from Kanpei restaurant & Bar has done a great job here to ensure that you have a very simple appetizer to use for your next visiting guests.
- 100gm Puff pastry- thawed
- 500gm Strawberry- sliced
- 500ml Fresh cream
- 100gm Icing sugar
- 1-2 drop Vanilla extract
- 2 tablespoons of Redcurrant jelly
- 1ltr Milk
- 375 Custard powder
- 200ml Fresh cream
- Pre-heat an oven to 200°C.
- Roll out the pastry to thin rectangles (2-3cm) and cut into 3 even sections.
- Place rectangles onto a baking sheet and prick all over with a fork. Bake for 15-20 minutes or until golden brown and crisp. Cool on a wire rack.
- Whip the cream until its stiff and stir through the sugar and vanilla drops.
- Bring the milk, custard powder and cream to a simmer and not to a boil! After its come to a simmer, let it cool then mix both cream and custard together.
- Place the pastry slices and spread the custard cream on top & in turn arrange the strawberries on top of the cream.
- Lay another slice of the pastry on top and repeat the process as per the first slice.
- Place the 3rd slice on top. Place the redcurrant jelly and 2 tablespoons of water in a small pan, heat gently until the jelly becomes a liquid.
- Brush on top of the pastry slice and arrange the balance of strawberries on top.
- Brush the strawberries with the remaining jelly.
Chef Bob our Executive Chef of E&O Restaurants has created a lovely classic here for us to enjoy with a cup of afternoon tea. The strawberries can be changed to blueberries for a different twist if that is preferred.
- 180gr Sea bass fillet or Stingray fillet
- 2 cloves Garlic
- 4pc Shallots
- 6 tblesp Chili paste
- ¼ tsp Turmeric
- 1/4 tsp Toasted Shrimp paste
- 2 no’s Lemon grass
- 1 ½ tsp Ginger
- 30gr Galangal
- 2 no’s Kaffir lime leave
- 1/4 tsp Sugar
- 1/8 tsp Salt
- 4 tblesp Oil
- 1 tblesp Lime juice
- 50ml Tamarind Juice
- Banana Leaves
Asian Tamarind Sauce:
- 3pcs Red chilies –thinly sliced
- 2pcs Bird’s eye chilies –thinly sliced
- 1 tsp Toasted shrimp paste
- 2pcs Shallots- thinly sliced
- 1 tblesp Sugar
- 150ml Tamarind Juice
- 50ml Water
- 1 tsp Salt
- Blend all the spices until they become a puree.
- Heat the oil in a medium pan, fry the chili paste until cooked, then pour in the blended spice mixture & stir until it’s cooked through again.
- Put in toasted prawn paste, kaffir lime leaves, tamarind juice and lime juice.
- Cook for a few minutes, season with sugar, salt, a pinch of black pepper and let it cool for 10-15 minutes.
- Clean the fish and pat dry with a kitchen towel, coat the fish evenly with the spice mixture.
- Wrap the whole fish with banana leaves and using toothpicks to secure it tightly.
- Put the parcel in a fridge and let it marinade over night.
- Grill the fish parcel for about 5-10 minutes on each side.
- Serve with the tamarind sauce (mix all of the ingredients in a bowl & season with salt and sugar.
If the tamarind sauce when tasted is too spicy, the heat can be overcome and balanced by adding a little more sugar. When cooking the spice mixture one must cook it very slowly to ensure that the mixture does not burn, the burned taste will stay throughout the whole life of the sauce and can not be removed. Again Chef Bob from E&O restaurants has made a lovely, very simple and famous Asian dish from this end of the world. Locally this dish is called Ikan Bakar and is widely enjoyed by all.
- 1 green apple
- 120gm sugar
- 40gm puff pastry dough (thawed)
- 5’x 5’ parchment paper
- Bowl or soup cup
- Peel the green apple and core out the middle part & take out the seeds
- Heat a pan and caramelize the sugar until golden color
- Take the parchment paper and fit inside the bowl
- Pour in the caramelized sugar, then place the apple in the middle of the bowl
- Cover the apple with the puff pastry dough that has been cut in a round shape to fit the bowl
- Bake the apple in an oven for about 25 minutes at 200°C
- Best served with vanilla ice cream and any fresh in season berries
Chef Bob our Chef De Cuisine for E&O Restaurants has created a dish here so easy to prepare at home, all you need to make it successfully is a pot and an oven. It’s made with ingredients that are very easy to get hold of and are not too expensive either.
Ingredients part 1:
- 750 gm Mango puree
- 225 ml Water
- 400 ml Milk
In a pot boil the ingredients, then place aside.
Ingredients part 2:
- 300 gm Sugar, castor
- 200 gm Egg yolks
In a bowl, beat the egg yolks and sugar until all the sugar had dissolved.
Ingredients part 3:
- 35 gm Gelatin powder or 2 pcs of gelatin sheet
- 175 ml Water
- 660 ml Cream
In a small pot, melt the gelatin and water and add the cream and strain.
Mix all of the (3) ingredients together, ensure they are mixed well and pour the mixture in a mould or ramekin, let it chill at least 24 hours before serving.
Chef Bob of Kanpei has made a dish today that looks and tastes great which is made with limited fuss. I have to say that I have never seen a mango pudding that is so simply made and a recipe which is so easy to follow.
Great job Chef Bob, we will now allow you to stay on for at least another week
- 1 pc Duck Breast
- 10gm Chinese 5 Spices
- 5gm Cinnamon Stick
- 5gm Star Anise
- 5gm Cloves
- 5gm Cardamon Seed
- 100ml Orange Juice
- 30gm Sugar
- Salt & Pepper to taste
- 50gm Duck Bone and Fat
- 1 Onion
- 3pc Garlic Clove
- 20gm Butter
- 2tbspn Cooking Oil
- Slice the onion and garlic & fry them until golden brown with the butter and oil.
- Add the duck bones and fat & fry them until all the mixture becomes golden brown.
- Pour in the duck stock and reduce by half.
- Strain and reduce again until the sauce becomes thick.
- Season with salt and pepper, ready to use.
- In a pot, pour in the orange juice, sugar, cinnamon stick, cardamom seed, star anise and cloves. Let the mixture simmer and reduce until it very thick and sticks to the spices.
- Season the duck breast with the salt, pepper and 5 spices.
- Sear the duck fat part down on a very hot plate for about 2 minutes until golden brown.
- Then finish the duck in an oven heated at 200c for 8min (medium well)
- Then take it out let it rest for 1-2 minutes.
- Cut the duck into square pieces and arrange it nicely on your plate with the caramelized spices and drizzle some sauce on top.
- Garnish with spring onions and a fresh garden tossed salad.
Chef Bob, out Executive Chef at Kanpei Restaurant & Bar has outdone himself here today by making this wonderful and very easy to make dish. You can cut the duck breast into whatever shapes you like if you do not like squares and make the dish look completely your own. When you sear the duck breast skin side down, it’s very important to have the pan as hot as possible to dissolve as much fat as you can. When “resting” the duck breast after cooking, you must let it sit and “rest” for at least 5-10 minutes to allow the juices inside to stop moving. Allowing it to rest, when you slice the duck, the juices will stay inside the meat and not run out on to the board thereby making the breast dry.