- 1/4 cup Olive oil
- 2 onions Slivered
- 3 bell peppers Cut into one inch squares(try different colors)
- 1 eggplant
- 2 zucchini Cut into 1/2 inch cubes
- 4 cloves garlic Minced or crushed
- 2 pounds tomatoes Chopped
- 1 tablespoon Minced fresh thyme
- Salt and pepper
- 1/4 cup Chopped fresh basil
Preparation Time: 25 minutes
Cooking Time: 40 minutes
- Heat the olive oil in a heavy soup pot on a medium heat. Cut the onions and add to the oil.
- While the onions are cooking, chop the bell peppers and add them to the pot, stirring well.
- Cut the zucchini into cubes and stir it in.
- Chop the garlic and add to the vegetables, stirring well.
- Chop the tomatoes and add them.
- Mince the thyme and add it along with salt and pepper to taste. Stir well and cook for two minutes.
- Cut the eggplant lengthwise, season with salt pepper and olive oil.
- Put inside an oven; roast for 10-15 minute depending on the size until they are cooked but not too soft.
- Scoop out the eggplant and leave the skin. Cut the eggplant into ½ inch cubes and add to the cooking mixture in the pot.
- Turn down the heat and cover the pot. Simmer until everything is soft and well blended – about 40 minutes.
- Stir in the basil and remove from the heat.
- Then spoon the ratatouille into the eggplant sprinkle with parmesan and baby buffalo mozzarella.
- Ready to serve.
Chef Bob from Kanpei has made a lovely dish for our vegetarian lovers that can be very easily made at home by anyone and everyone. It is fresh, healthy and looks just great. Care has to be taken when making this dish as all the different kinds of vegetables take different times to cook. For example the eggplant takes the least time so it should be added at the very last moment to avoid it overcooking.
- 2 Cups All Purpose Flour
- 2pc Eggs (beaten)
- 2pc Egg Yolks
- 1 no Roasted pumpkin – medium size
- 1 Cup Ricotta cheese
- 2 Teaspoons Fresh Chives (chopped)
- 1/2 Teaspoon Fresh Ground Black Pepper
- 1pc Egg (beaten)
Method to make the pasta:
- Place the flour in a mound on a smooth top work area.
- Create a well in the centre of the flour.
- Pour the 2 beaten eggs and 2 egg yolks into the well.
- Slowly pull the flour into the eggs until it is all incorporated.
- Finish kneading by hand, adding more flour if needed for a smooth consistency.
- Divide the pasta in half and roll out each half or feed through a pasta roller until thin, use the number 6 setting on the machine.
- Roll out as many sheets of pasta as possible with the mixture.
Method to make the pumpkin mousse:
- Cut the pumpkin with the skin on, season with olive oil, salt and freshly crushed black pepper, roast in an oven for 15 minutes until soft, remove the skin then using a fork or mashed potato press, puree the pumpkin.
- Slowly add the ricotta cheese, chopped chives, and pepper.
- Mix thoroughly.
- To assemble the raviolis, prepare a smooth, floured surface.
- Lay out the pasta.
- Divide the pumpkin mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta.
- Brush the beaten egg on the pasta between the mounds of pumpkin mousse.
- Cover with the other sheet of pasta.
- Cut raviolis apart.
- Refrigerate or freeze until they are ready to use.
- Bring a large pot of lightly salted water to a steady simmer, add the raviolis, and cook for about 6 minutes.
- Drain well with a colander.
- Serve the stuffed raviolis on a warm plate, drizzle with extra virgin olive oil.
Executive Chef Kasdi has made a lovely dish today that can be served with any grilled meat, but also as a good vegetarian option. He has served his ravioli with simple grilled lamb chops and garnished them with sprigs of fresh rosemary.
- 1pc Whole chicken cut into 8 pieces
- A Lemon
- 3 Tablespoon Cajun Spices
- 2 Tablespoon Olive Oil
- 80ml Cooking oil for fry
- An Egg
- 2 Onions, sliced
- 200ml Chicken Stock
- 100ml Brown stock
- Salt & Pepper to taste
- Flour for dusting
- Cut & clean the chicken and mix with the Cajun spices, salt, pepper, olive oil, lemon juice and the lemon skin.
- Marinade over night in a fridge.
- The next day, take out the chicken from the fridge.
- Heat the cooking oil.
- Crack the egg and mix well, dip the chicken into the egg then dust with flour.
- Slowly drop the chicken into the hot oil, fry until golden brown on sides or until its cooked.
- Make sure that the oil is not too hot.
- Take out the cooked chicken and fry the sliced onions in the same cooking oil.
- Fry until golden brown and add around 1 tablespoon of flour.
- Cook the flour until golden brown and pour in both the stocks and stir.
- Let it simmer until the sauce is thick.
- Pour on top of the chicken.
- Best served with Mashed Potato and crispy fried onion rings.
Chef Bob has made some very easy soul comfort food for you to enjoy, however when deep frying there are some very important points to take note of. Please ensure that when you are frying anything in hot oil you are very careful to ensure you fry in a safe environment. The oil should be hot and clean, if not the food will absorb too much oil making it an unhealthy dish. If the oil is too hot, the chicken will brown too quickly on the outside and still be raw in the middle. After the chicken is taken out of the oil it should be placed directly on to a thick paper kitchen towel to absorb any unwanted oil.
- 4 Tablespoons Olive oil
- 200 gm Onions, sliced
- 150 gm Carrot, sliced
- 150 gm Celery sliced
- 5 large Shallots, sliced (about 1 cup)
- 2 tablespoons Chopped fresh rosemary or 2 teaspoons dried
- 4 no’s Lamb shanks
- 30gm All purpose flour
- 2 1/2 cups Dry red wine
- 2 1/2 cups Beef broth
- 1 1/2 Tablespoons tomato paste
- 2pcs Bay leaves
- Heat 2 tablespoons olive oil in a heavy large roasting pan over a medium-high heat. Add the sliced onions, carrot, celery, shallots and sauté until brown, about 20 minutes. Mix in the 2 tablespoons chopped rosemary and remove from the heat.
- Sprinkle the lamb shanks with salt and pepper and coat lamb with flour. Heat remaining 2 tablespoons olive oil in heavy large skillet over high heat. Working in batches, fry the lamb shanks in a skillet and cook until brown on both sides, about 10 minutes per batch.
- Using tongs, transfer the lamb shanks to a plate. Add 1 cup dry red wine to same skillet and bring to boil, scraping up any browned bits. Pour into the roasting pan with the onion mixture. Add remaining 1 1/2 cups red wine, beef broth, tomato paste and 2 bay leaves to the roasting pan. Bring to boil, stirring until tomato paste dissolves. Add the lamb shanks, turning to coat with liquid.
- Bring mixture to slow simmer, cover, put inside oven and cooked until lamb is tender, turning lamb shanks occasionally, about 1 1/2 hours.
- Take out from oven, transfer the lamb into plate and while the liquid continue simmer on a pan till it’s reduced to sauce consistency, about 30 minutes. Season it with salt and pepper. Strain the liquid and serve with the lamb shanks.
Chef Bob has yet again delivered a lovely and easy to make dish that will keep you all warm during a chilly spring evening. He has garnished it with mashed potatoes, grilled vegetable s and fresh rosemary.
You can find a step by step method to make fantastic mashed potatoes under the cooking techniques section of our blog.
- 1kg or 2 pounds of flank steak, ask your butcher to trim it for you
- Sea salt
- Freshly ground black pepper
- 1/3 Cup olive oil
- 2 Cloves garlic, minced
- 2 Tbsp sherry vinegar
- 1/3 Cup Kikkoman soy sauce
- 1/4 Cup honey
- 1/2 Teaspoon freshly ground black pepper
- Score the surface of the steak with 1/4 inch deep knife cuts, about an inch apart, across the grain of the meat. Combine the marinade ingredients. Place steak and marinade ingredients in a large freezer bag. Coat the steak well with the marinade. Seal the bag and place in a bowl. Chill and marinate for at least 2 hours or even overnight.
- Preheat the grill with high, direct heat. The grill is hot enough when you hold your hand about an inch over it and you can only hold it there for about a second. OR you can use non-stick pan.
- Take the steak out of the marinade bag and sprinkle generously on all sides with coarse salt and freshly ground pepper. The salt and pepper will help form a savory crust on the steak. Place steak on the hot grill. If you are using a gas grill, cover the grill. Grill for 4-6 minutes on each side. Half way through grilling on each side, turn the steak 90° so that you get more grill marks.
- Flank steak is best eaten medium rare; well done will make it too tough. When the steak has cooked to your preferred level of doneness, remove from the grill and place on a cutting board. Cover with aluminum foil to hold in the heat and to keep the steak from drying out, and let rest for 10 minutes.
- Make very thin slices, against the grain, and at a slight diagonal so that the slices are wide.
If you want, you can take the excess marinade and bring it to a boil, simmer for several minutes, and serve with the flank steak. Serve with any kind of salsa and grilled vegetable
- ½ Fresh pineapple – cut into small cubes
- 2 Nos fresh chili – chopped
- 3 Nos fresh Roma tomato or plum tomato – cube
- 1 Sprigs of coriander leaf
- 1 Nos of onion – chopped
- 3 Tbsp of sherry vinegar
- 1 Tsp coriander seed
- Sea salt and sugar
- Canola oil
Pre heat the sauce pan, add oil and coriander seed, let it soak in the oil for 3 seconds, then add in onion, sweat it until translucent, then add in chili, tomato and pineapple, stir, then add in the rest of items except coriander leaf. Just before serve mix it with fresh coriander leaf.
Our resident Executive Chef at Kanpei, Chef Bob has outdone himself again today. We on chefstales set out to make easy and great meals for everyone to be able to cook at home for their loved ones and this dish definitely falls into this category.
- 4 pcs Lamb shanks
- 3 pcs Tomatoes
- 200gm Fried shallots
- 300gm Briyani powder
- 350gm Yogurt
- 250ml Milk
- 150ml Lime juice
- 30gm Coriander leaves
- 30gm Mint leaves
- 250gm Tomato puree
- 800ml Water
- 200ml Ghee
- 150ml Cooking oil
- Salt & pepper to taste
- 200gm Onions, sliced
- 20gm Cardamom seeds
- 20gm Cloves
- 20gm Cinnamon sticks
- 20gm Star anise
- 100gm Garlic
- 80gm Ginger
- 80gm Red Chili
- 80gm Green Chili
- 60gm Almond nuts
- 60gm Cashew nuts
- Heat up the cooking oil & ghee then add the items for frying.
- Fry these items until they are fragrant without burning.
- Pour in the blend items, tomato puree, briyani powder, fried shallots & fry them all together until they are fragrant.
- Use this finished blend to coat the lamb.
- Add the mint leaf, coriander leaf, tomato and water.
- Stir a while then pour in yogurt, milk and salt
- Lastly add the lime juice and bring it to a very steady simmer.
- Let it simmer until the lamb is nicely cooked until tender.
Chef Bob our resident chef at Kanpei Restaurant has managed to put together a nice Asian dish for everyone to try at home. It is very easy to make as it is mostly, after adding all the ingredients, just a slow simmering process. When the lamb is ready you can tell as it should be easily separated using a spoon and will melt in your mouth with little chewing needed.
Well done chef Bob.
- 500ml (18fl oz) double cream
- 1 no vanilla pod or 2 tsp vanilla essence
- 5 pieces of lime leaf
- 100g (4oz) caster sugar (plus extra for the topping)
- 3 egg yolks
- 2 whole eggs
- Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream. Chop the empty pod and kaffir lime leaf into bits, and add these too. Bring to boiling point, then turn off the heat and put a lid on. Leave to infuse for five to ten minutes.
- Beat the sugar and all the eggs together in a large heat-proof bowl until pale and creamy. Bring the cream back to boiling point, then pour over the egg mixture, whisking all the time until thickened – this indicates that the eggs have begun to cook slightly (you should have a smooth custard the consistency of double cream – a grainy texture means it’s been over-cooked and you’ll have to start all over again).
- Strain through a fine sieve into a large jug, and then use this to fill 6 ramekins about two thirds full.
- Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides. Place on the centre shelf and bake for 40 minutes to one hour at 140°C/275°F, or until the custards are just set and still a bit wobbly in the middle.
- Remove from the water and allow to cool to room temperature.
- When you’re ready to serve, evenly sprinkle one level teaspoon of caster sugar over the surface of each Crème, then caramelize with a blowtorch. Leave to cool for a couple of minutes, and then enjoy!
This recipe was again donated by our very own Chef Kasdi and is great for a lazy Sunday afternoon dessert or one to help you shower love and affection on your spouse.
Ingredients (serves 6)
- 750g beef mince (topside)
- 1 tblsp Worcestershire sauce
- 2 tsp Tabasco sauce (optional), or to taste
- 1/4 cup chopped fresh continental parsley
- 70g (1 cup) breadcrumbs, made from day-old bread
- 1 egg, lightly whisked
- Salt & ground black pepper, to taste
- 2 tblsp olive oil
- 6 hamburger buns, halved
- Any type of leaf salad that you desire
Method for burger patties:
Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking. However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat. Breadcrumbs are not usually included in the traditional burger pattie mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture. The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
- Place the beef mince, Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
- Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
- Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
- Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.
- Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on. Place the salad or any accompaniments that you desire. Spread on top of the meat with capsicum relish.
- 350 gm red, yellow and green capsicum , sliced
- 1 no large white onion, sliced
- 1 sprig of fresh thyme
- 2 bay leaf
- 1 cup sherry vinegar
- 2 tblsp honey
- Olive oil
Method for relish
Put all ingredients into the pot, mix well, cover with aluminum foil, then put in the oven for 30 minutes at 180°C. Every 10 minutes, stir it, cook until it becomes soft and slightly brown in color.
As usual Chef Kasdi has hit the nail right on the head with this great dish, it started out as a simple burger and since we opened the sales of it in our Kanpei restaurant in Kuala Lumpur have gone through the roof.
Give it a shot and you decide if it’s as good as people say it is.
Crusted Chicken Breast
- One chicken breast with the wing bone
- Flour 100gm
- An egg
- Cashew nut 40gm
- Almond 40gm
- Pine nut 40gm
- Salt To taste
- Pepper To taste
- Season the chicken with salt and pepper, dust with flour, and then dip in egg.
- Mix all the nuts and lightly crush or chop them together.
- Then dip the chicken in the mixture of nuts and put it in the chiller.
- After 10 minutes take out the chicken and place it inside an oven at 180°C and bake for 20 minutes until the chicken is cooked.
Sundried Tomato Pasta
- Linguini 100gm
- Onion 20gm
- Garlic 15gm
- Sundried Tomato (blend) 50gm
- Cherry Tomato 4no’s
- Olive Oil 80ml
- Salt To taste
- Pepper To taste
- Boil water, add some salt and oil, when the water is boiling, add the linguini pasta and let it cook whilst stirring.
- After the pasta is al dente (a little bite) take it out and cool it in a colander.
- Heat oil in a pan, fry the onion and garlic until golden brown, then add the sundried tomato blend.
- Then add the cherry tomatoes, salt, pepper & pour in the cooked linguini pasta and stir for a few seconds.
- Put the pasta on a plate and the crusted chicken by its side.
Chef Bob, our chef de cuisine for E&O restaurants has made a very nice and healthy dish which is as usual very easy to make. He has lightly sauced the noodles and garnished his dish with nice sprigs of fresh herbs.
Well done and thanks to Chef Bob.
- 15-20 Cherry tomatoes
- ½ A red pepper
- 150g-170g Cooked crayfish Tails (you can buy ones in brine)
- 200gm Spaghetti or Linguine
- 1 Clove of Garlic
- 1 Teaspoon of dried basil
- 2 Teaspoons of Olive oil
- 1 Table spoon of Balsamic Vinegar
- Salt and black pepper
- Pre heat your oven to gas mark 6 or about 200°C
- Put on a the stove a large pan of water and bring to the boil. Once the water is boiling add a good helping of salt.
- Halve your red peppers, remove any of the seeds and white membrane & flatten by just squashing with the palm of your hand.
- Place in a microwaveable bag or container with a splash of water and microwave for 2 minutes. (This just softens the pepper and speeds up the cooking process). Remove and drain off any excess water.
- Into a roasting dish place the cherry tomatoes and red peppers (when finished) and sprinkle with dried basil, finely chopped garlic, 1 teaspoon of olive oil and 1 tablespoon of Balsamic vinegar. Season with Salt and black pepper.
- Put the tomatoes and peppers into the top shelf of the oven for 15 minutes
- Now add the Linguine or spaghetti to the boiling water and cook for approx 9-10 minutes if you like it al-dente (a bit of a bite), or about 12 minutes if you like it a bit softer.
- Once the pasta is cooked, drain and drizzle with 1 teaspoon of olive oil and season with salt and pepper. Toss so that all the pasta gets a thin coating of oil.
- Remove the tomatoes and peppers from the oven and pour into the pan that you have cooked the pasta in, making sure you get all the juices and herbs.
- With a masher, crush the tomatoes and peppers and return to the pan on a medium heat.
- Add the Crayfish tails and stir for 1 minute.
- Add the pasta to the tomato sauce and mix well.
- Serve into warm bowls
Ladies and Gentleman, may I please introduce Chef Andy Hunting, our guest chef who has very kindly donated this recipe to Chef’s Tales Blog. Chef Andy has informed me that this wonderful dish goes very well with hot crispy garlic bread, or just a plain and simple dressed green salad is also suitable. We would like to thank Chef Andy for donating this lovely dish and hope that all our readers are equally impressed. Well done Chef Hunting!!
Happy Cooking everyone!
- 1 bird Chicken – whole
- Butcher string- optional
- Rosemary-lemon marinade:
- ½ cup Lemon juice
- 1 no Lemon slice
- ½ no Lemon zest
- ¼ cup Olive oil
- 2 sprig Fresh rosemary
- 2 tbsp Cayenne pepper
- 1 tbsp Honey
- 3 cloves Fresh garlic
- Freshly crushed black pepper and salt to taste.
- Mix all the ingredients in a pestle & mortar or bowl.
- Grind & mix well, pour the marinade on top of the chicken, rub it all over the whole chicken inside and outside.
- Pre heat an oven at 400°F, place the chicken on a baking tray and in the oven.
- Roast the chicken about 45 minutes to 1 hour depending on the weight of the chicken.
Keeping this dish in our normal simple style, Chef Kasdi has served his roasted chicken with fried waffle potatoes and assorted roasted vegetables.
When roasting chickens, we have attached below cooking times depending on the weight on the bird to make it as easy as possible for you to follow:
Below are the basic guide lines of roasting chicken;
- 1.5 – 2 lbs 400° F. 45 min. – 1 hour
- 2 – 2.5lbs 400° F. 1 – 1.25hours
- 2.5- 3 lbs 375° F. 1.25- 1.75hours
- 3 – 4 lbs 375° F. 1.75- 2.25hours
10 pieces of Slice lamb shoulder or lamb rack are needed, please ask your butcher to trim them for you, but keep some fat on them to ensure the meat stays moist during the cooking process
- ½ cup HP Sauce
- ½ cup AI Sauce
- 3 clove Garlic, chopped
- ¼ cup Tomato ketchup
- ¼ cup Chili sauce
- 2 tbsp Cayenne pepper
- 3 tbsp Honey
- 1 cup Brown sauce / veal demi glaze
- 3 pcs Bay leaf
- 2 sprig Fresh thyme
- 1 sprig Fresh rosemary
- Freshly crushed black pepper and salt to taste
- Mix all the ingredients in a sauce pot and mix well, bring it to a simmer for about 30 minutes then take it off the heat and set aside to cool down.
- On a tray, place the seasoned lamb, with salt, pepper and oil, then grill the lamb on an intense heat just to sear the meat of the outside, then mix the warm meat with the BBQ sauce and then continue cooking/grilling using a charcoal grill.
- Serve with grilled vegetables and a shallot confit.
Chef Kasdi has made this dish as simple as humanly possible which we aim to do, we aim to help everyone cook great, easy food at home for their loved ones
Black Cod fillet, portion to 140gm each, skin on
- ½ cup Kikoman soya sauce
- 2 tbsp Honey or maple syrup
- 30 gm Ginger, crushed
- Freshly cracked black pepper
- Place all the ingredients in a cooking pot over a low heat, let it simmer until it is reduced by half and then let it chill.
- With a pastry brush, glaze the cod fillet on the fish side (NOT the skin side) with the soya marinate.
- Sauté in a non-stick pan, skin side down first, then once the skin is crispy, finish cooking it in the oven.
- Keep on brushing the cod with the soya glaze during the cooking process.
- Serve with asparagus puree and asparagus tips.
Chef Kasdi has seared & pan-fried his cod to perfection and topped it off with deep-fried shredded carrots. To make the asparagus puree a little different he has sprinkled some of the tips arbitrarily around the outside of the presentation receptacle.
- 2 fillets of sea bass or red snapper
- 6 slices of smoked beef bacon
- 1 tsp of cayenne pepper
- Salt and Black pepper
- Olive oil and butter
- Season the sea bass with the cayenne pepper, salt and black pepper on both sides
- Wrap the fillets with the smoked beef bacon, removing any fat
- Preheat a sauté pan on a medium heat, add the olive oil and butter.
- Lay the fish fillet in the pan, turn it over gently once the beef bacon has turned brown, then finish cooking in the oven.
- Serve with herb butter sauce or just with lemon and batons of fresh garden vegetable.
Our very own Executive Chef Bob from our Kanpei Restaurant and Bar has come up with this simple and delightful dish. He has garnished his fillets with batons of fresh vegetables.
To cook vegetables like a professional chef, please check out simple points to cooking vegetables in the cooking techniques section.
You can also exchange the beef bacon with another kind of bacon if you desire to do so.
Definition: an ice, made as with fruit and juice, that is like a sorbet but coarser in consistency.
- 500 ml Watermelon juice
- 3 nos Thai red chili
- 5 pcs Mint leaves fine julienne
- 1 no Lemon, juice
- 5 tbsp Honey
- Garnish with a mint sprig
- In food processor, blend the Thai Red Chili, honey, lemon juice and watermelon juice, then pour the liquid in a shallow tray, sprinkle with the mint leaves, stir, and then place freezer.
- Every 2 hours, using a spoon stir and break the ice until it becomes like shaved ice, then freeze it again, repeat the process 3 times until its smashed but still coarse.
- Then serve with the crushed mixture with fresh fruit.
Chef Kasdi has made a delightful & simple dish here which is going to be great for summer & he has garnished it with Champagne Jelly.
What you’ll need:
- 2 parts button mushroom
- 1 part shitake mushroom
- ½ part abalone or oyster mushroom
- 2 cloves of garlic
- Olive oil
Cut or slice the mushrooms to your desired size and shape.
- 1 Lemon, juiced
- 150 ml Extra Virgin Olive Oil
- 2 sprigs of fresh thyme
- Salt and Black pepper to taste
- Preheat sauté pan, once the pan is smoking hot, add the oil, garlic and mushrooms all at the same time. We do this due to the fact that all mushrooms contain high water content, it is very important that the temperature is hot to sear the mushrooms & avoid the liquid from leaking out.
- Sauté until the entire mushrooms are cooked.
- Remove them from the pan & into a bowl, then mix them with extra virgin olive oil, freshly chopped thyme, lemon juice and season to taste.
Chef Kasdi has outdone himself today and made some simple and fantastic mushrooms which you can eat as a lovely salad. They are healthy, tasty, incredibly good for you and most important of all, they couldn’t be any more simple to make!
Black Cod fillet, portioned to 140grams each, skin on
Ginger flower marinate:
- ½ cup Grape seed oil or any neutral flavor oil
- 1 tbsp Thai Chili Sauce or Shiracha Chili Sauce
- 2 clove Garlic, chopped
- 3 stem Ginger flower or torch ginger flower
- 1 tbsp Coriander leaf, chopped
- 1 tbsp Honey
- Salt to taste
- Mix all the ingredients in a bowl; pour over the cod fillet as a marinade, let it rest for at least 4 hours in a chiller, cover with cling wrap.
- Pre heat the oven at 180°C; arrange the Cod on a tray, roast about 20-25 minutes. After about 10 minutes cover the fish with aluminum foil to avoid the fish burning, then continue baking until its cooked but still moist.
Hot and Sour Noodles:
- 1 pkt Fresh or dry egg noodle, blanch in hot water
- 1 no Cake tofu or bean curd
- 3 tbsp Light soya sauce
- 1½ tsp Sesame oil
- ¼ cup Bamboo shoot, julienne
- 6 cup Chicken stock
- 2 tbsp Black rice vinegar or red wine vinegar
- 1 tbsp Thai Fish Sauce
- ¼ cup Shitake mushroom, slice
- 1 egg Beaten
- 1 tsp Sugar
- 1 tbsp Chili paste-or sambal paste
- 1 tbsp Cornstarch dissolved in ¼ cup water
- Salt and white pepper to taste
- In a sauce pan bring the chicken stock to a boil. When it is boiling, add the bamboo shoots and mushrooms. Add the tofu bringing it back to a boil.
- Stir in the salt, sugar, soy sauce, vinegar and sesame oil.
- Taste test the broth and adjust the taste if desired. (If using chicken broth, you may want to add a bit more rice vinegar for flavoring).
- Mix the cornstarch and water. Slowly pour the cornstarch mixture into the soup, stirring while it is being added. Let the broth come back to a boil. As soon as it is boiling, remove the broth from the stove.
- Slowly drop in the beaten egg, stirring in one direction at the same time. Add the green onion and the white pepper to taste. Drizzle with chilli oil if desired.
- Serve hot.
- Place the blanched noodles in the centre of the plate, pour over the hot & sour sauce, then place the cod on top of the noodles.
- Garnish with julienne of green onions/spring onions and red chilli.
Chef Kasdi has outdone himself with this dish tonight, I feel very proud to be associated with him when he creates dishes like this….great job chef!
Raita is yogurt based and used as a sauce or dip.
The mixture is served chilled, raita has a cooling effect on the palate which foils spicy dishes
- Sliced Lamb Rack 10-12 pcs
- Shallots 3 nos
- Onion, white 2 nos
- Garlic 1 nos
- Ginger 60gm
- Tomato Paste 3 tbsp
- Tomato Coulis 4 tbsp
- Cumin Powder 1 tbsp
- Fennel Powder 1 tbsp
- Chili Powder 2 tbsp
- Curry Powder 4 tbsp
- Coriander Leaf 200gm
- Cinnamon Powder 1 tsp
- Cardamom Pod 1 tsp
- Star Anise 3 pcs
- Cloves 1 tsp
- Tomato, fresh 1 no
- Salt and Pepper to Taste
- In a pot, heat the oil and fry the sliced shallots, onion, garlic and ginger until fragrant. Then put in the tomato coulis and tomato paste.
- Add all the other ingredients and fry until all the spices are cooked and the oil has split from the spices.
- Season with salt and pepper, let it cool & then rub the spices on the lamb rack
- Grill the lamb rack to a medium rare doneness or until its your preferred degree
- Serve with cucumber raita on the side or on top.
- Yogurt 500Gm
- Cucumber 1 no
- Tomato 2 no
- Onion ½ no
- Cumin Powder ½ tsp
- Fennel Powder ½ tsp
- Lemon, juice 1 no
- Coriander Leaf 100 gm
- Salt, Pepper and Sugar To Taste
- In a bowl, add the yogurt, diced cucumber, diced tomato, diced onion and mix well. In a pan fry the cumin powder and the fennel powder without oil until fragrant. Crush with mortar and mix into the yogurt mixture.
- Season with lemon juice, salt and pepper.
- Lastly add the chopped coriander leaf.
One of our best friends Chef Bob (Chef De Cuisine from Kanpei Restaurant & Bar) has donated this recipe for us to share and I have to say that it looks fantastic. The textures and flavors burst in your mouth and leave you wanting more. The cucumber raita is just the ticket to cool off the highly spiced lamb rack and the contrast is great, I should know as I had it for lunch today….thanks Chef Bob!