Category: Main Dishes

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Australian Lamb Neck Rendang

Ingredients: 3kg Australian Lamb Neck, deboned and meat cut into stewing pieces (1 ½ x 1 ½ inches) 4 red onions, peeled 6 stalks lemon grass, trimmed (use only the white, tender part at the bottom)...

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From the Sea to your Table

         The most important thing to remember is that the freshness is key. Bad fish will ruin any dish. Since we are not breading or frying, you have to make sure...

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Teriyaki Roulade of Chicken Stuffed with Bean Sprouts and Shitake Mushrooms

Ingredients: 2 pcs chicken thigh fillet 3g Ginger (coarsely chopped) 3g onion leeks (coarsely chopped) 1/4 cup naturally brewed soy sauce 1/2 cup chicken stock 1/4 tsp dashi 1 tbsp or more sugar 1/4...

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Oriental Chicken Wrap with Orange Ginger Dressing

Ingredients: Chicken Marinade: 1kg chicken thigh, cut into cubes 3 tbsp sesame oil 1 tbsp sugar 1 tbsp light soy sauce 1/2 tsp pepper Combine all ingredients and marinate for at least 2 hours....

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Seafood Paella

Ingredients: For the stock: 1 onion, minced 4 cloves garlic, minced 1/2kg mussels, cleaned 1/2kg clams, cleaned 8pcs. prawn heads 2 tbsp olive oil 2 liters water 1 pinch of saffron   For the...

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Going Scottish on Eggs

By Chef Dino Datu | Photography by Michael Anthony Sagaran A popular picnic food in the UK and with some variations, across Europe, Scotch eggs aren’t widely known here. I’ve always wondered why, considering...

CRAB CAKES WITH FENNEL AND POMEGRANATE 0

Crab Cakes with Fennel and Pomegranate

Ingredients • 250g ground pork shoulder • 3 pcs shallots, minced • 2 tsp finely sliced green onions • 1/4 cup finely diced red bell pepper • 3 tbsp coarsely chopped cilantro (fresh coriander)...

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Bangus Tinapa Balls with Skordalia

  Skordalia is a popular full-flavored garlic sauce or dip in Greek Mezes. It is traditionally thickened with bread if you are poor, potatoes if you have a bit of money, and nuts if...

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