Latest International Recipes | Eats - Your Good Food Guide

Egg White Omelette with Mushroom

Wednesday, December 02, 2009

The versatile egg white can be used in either desserts or in savouries. JULIE SONG shows you how with this Egg White Omelette with Mushroom recipe.

Ingredient

100g portobello and button mushrooms, sliced

1 tsp chopped garlic

3 egg whites

salt and pepper

Method

1. Saute both mushrooms and garlic with some olive oil until softened.

2. Next, lightly season with salt and black pepper.

3. Heat an omelette pan that has been brushed with oil.

4. Lightly beat seasoned whites and place onto hot pan. Turn down heat to low.

5. When sides are cooked and whites are still wobbly when shaken, place mushroom mixture evenly onto it.

6. Using a spatula, lift a third of omelette over the centre and then lift this onto remaining third.

7. Cook for another minute and place it on serving plate. Dress with some nice baby salad leaves and a drizzle of lemon hollandaise.

Mustard horseradish & Balsamic sauce

Friday, May 29, 2009

Mustard horseradish
This sauce or dip has a simple sophistication to its flavours of caramelised tanginess. At the end of each dip, there will be a tingling spiciness on your palate. Its a great companion for your steak.

Balsamic sauce
Every yin must have its yang. This is the mustard sauces yang. It enhances the tangy sweetness of the mustard sauce and adds a dramatic colour to the dish as well.

Ingredient

Mustard horseradish

1 tbsp freshly grated horseradish seeds
1 tbsp English mustard
a dash of salt and white pepper
2 tbsp small capers, rinsed
5 tbsp roasted garlic (aioli)
2 tbsp Dijon mustard
2 tsp castor sugar
3 tsp tarragon leaves, chopped

Balsamic sauce

8 onions, chopped
1 tbsp ginger, chopped
1 tbsp of brown sugar
1/2 cup of balsamic vinegar
2 cups of Mirin Japanese rice wine
3 tbsp Thai chilli sauce
1 cup of oyster sauce
rind from two oranges

Method

Mustard horseradish
1. To make the aioli or roasted garlic, roast 2-3 garlic cloves in the oven in foil for 30 minutes. Once that is done, squeeze the roasted garlic and mix into a paste with salt in a bowl.

2. Then blend with 25ml of lemon juice, two egg yolks, 40ml of white wine vinegar and a dash of white pepper.

3. Lastly, drizzle in 250ml of olive oil and 250ml of cooking oil.

4. When the aioli is blended, whisk in the grated horseradish seeds, mustard, capers, tarragon and sugar.

5. Finally, add salt and pepper to taste. This sauce or dip will keep for a week when refrigerated.

Balsamic sauce
1. Sautee the onions and ginger until brown.

2. Then add the sugar, balsamic, Mirin, Thai chilli sauce and oyster sauce.

3. Gently boil the liquids for up to 10 minutes.

4. Finally, add the rind zest and reduce until the sauce has thickened. Again, this one keeps for a week when refrigerated.

Su Aziz

16 May 2009

A Hearty Kumato Soup

Thursday, May 07, 2009

An excellent source of vitamins, tomatoes can either be eaten raw or cooked in a variety of ways. Heres a recipe, using a wild breed of tomatoes called Kumato, for you to try. JULIE SONG writes.

Ingredient

1.2 kg very ripe Kumatoes, halved lengthwise
3 onions, chopped
5 cloves of garlic, sliced
half a handful of fresh thyme and oregano leaves, chopped
salt and pepper to taste
200g canned tomatoes, crushed
60ml olive oil
500ml chicken stock

Method

1. Put Kumatoes, onions, garlic, herbs, salt, pepper, tomatoes onto a large, deep baking tray.

2. Toss and drizzle with olive oil.

3. Bake in preheated oven at 175C for 11/2 hours. Turn and stir a few times during the roasting.

4. Ladle roasted mixture into a heavy pot with the stock. Stir continuously.

5. Using a hand-held mixer, blend the soup and remember to season to taste. More stock can be added if mixture is too thick. This recipe makes about 10 cups.

Chefs Tip: A thicker version would make great Kumato sauce for pasta.

4 types of Barbecue Sauce

Wednesday, February 18, 2009

Chef Rajesh Kanna at Villa Danieli restaurant at Sheraton Imperial has four recipes to sauce up your life. SU AZIZ perks up her ears.

Ingredient

Cola Barbecue Sauce

250g of barbecue sauce
290g of Coca-Cola or Pepsi
A stick of butter or margarine
Salt & pepper

Mango Barbecue Sauce

Ripe mango (peeled and cubed)
250g of mango chutney
120g of minced onion
15g of minced garlic
875g of canned crushed plum tomatoes with the juices
30g of cider vinegar
15g of molasses (available in many organic stores)
Tabasco sauce

Orange-Sour Cream Sauce

450g of sour cream
125g of brown sugar
30g of orange juice
30g of orange liqueur (or a tablespoon of Sunquick)
5g of grated orange peel

Blueberry Barbecue Sauce

30g of vegetable oil
60g of minced onion
15g of minced jalopeno chillies (or pickled green chillies)
60g of ketchup
60g of vinegar
45g of brown sugar
45g of Dijon mustard
A tablespoon of Tabasco sauce
500g of blueberries

Method

Cola Barbecue Sauce

This one is an interesting twist to the brown sauce; and a good substitute, too. The slight sweetness from the cola and its tangy undertones give the familiar flavours of brown sauce a rejuvenating lift to poultry, lamb or gamey meats. It can also be used as a marinade for steaks or chicken, if you are adventurous enough to evolve its recipe!

1. In a saucepan, simmer 250g of barbecue sauce, 290g of Coca-Cola or Pepsi and a stick of butter or margarine.

2. After 45 to 60 minutes, take it off the heat and season with salt and pepper. Just know that this sauce is not meant to have a thick consistency.

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Mango Barbecue Sauce

The appetising orange colour of this one will remind you of processed baby food but the flavours are way more sophisticated. It has a gentle tangy edge to its sweetness with spicy up-lifter which makes it a perfect companion for grilled prawns and all types of white meat, fish, chicken and even duck.

1. In a saucepan, throw in a peeled and cubed ripe mango, 250g of mango chutney, 120g of minced onion, 15g of minced garlic, 875g of canned crushed plum tomatoes with the juices, 30g of cider vinegar, 15g of molasses (available in many organic stores) and a dash of Tabasco sauce.

2. Cover the saucepan and simmer these ingredients on low heat for 20 minutes or until the sauce thickens.

3. Then puree or mash through a strainer and season with salt and pepper before serving.

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Orange-Sour Cream Sauce

At first taste, I thought this one was orange cheesecake in a spoon. Its orangey zesty undertones help cut the creaminess of its consistency and flavour. However, it is a surprisingly terrific companion for a variety of grilled fruits like pineapple and melon. My favourites the grilled papaya with a dollop of this creamy, zesty sauce. Papayas meaty, juicy quality gives the sauce a terrific body. Now, the best part is that there is no cooking required.

1. All you need to do is mix together 450g of sour cream, 125g of brown sugar, 30g of orange juice, 30g of orange liqueur and 5g of grated orange peel. You do need to refrigerate it for a few hours before serving.

2. Cut fruits of your choice in thick, chunky slices and grill them for a minute or two on each side. Allow for the flesh to be seared to have that smokey flavour.

Tip: You can replace the orange liqueur with a generous tablespoon of Sunquick.

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Blueberry Barbecue Sauce

Rajesh advises that you consume this sauce the same day you make it. Believe me, spreading this tangy and plummy sauce on your grilled meats makes a world of difference. Youd love the deep purple colour too! Although it is rather zesty on your palate at first contact, its hint of sweetness will come through to complement the flavours of lamb, beef or gamey meats.

1. Now to begin, heat up 30g of vegetable oil in a saucepan.

2. Saute 60g of minced onion and 15g of minced jalapeno chillies. When these wilt, add 60g of ketchup, 60g of vinegar, 45g of brown sugar, 45g of Dijon mustard and a generous tablespoon of Tabasco sauce.

3. Bring it all to a simmer before adding 500g of either fresh or frozen blueberries.

4. Continue simmering on low heat for another 10 minutes until the sauce thickens.

5. Once it is off the heat, puree or mash through a strainer and season with salt and pepper before serving.

A tip: You can replace the jalapenos with pickled green chillies. Just add one or two cili padi for a local kick.

Baked Mongolian Lamb Cutlet

Friday, February 13, 2009

SU AZIZ is taken by the mild and slightly spicy taste of the baked Mongolian lamb cutlet.

Prepared by Grand Millenium Kuala Lumpurs award-winning chef, Simon Hew, the dish is made from a mild and slightly spicy marinade. Hew said the marinade should be used with only red meat to enhance its flavour.

Ingredient

Pinch of salt
1 tablespoon of sugar
2 or 3 chopped garlic cloves
A handful og chopped spring onions
Minced ginger
A pinch of cumin powder
10ml Shou Zin Wine*
50ml water
150g lamb cutlet

* The wine can be substituted with 5ml mild balsamic vinegar. The flavour may be a tad more tangy.

Method

1. Mix a pinch of salt, a tablespoon of sugar, two or three chopped garlic cloves, a handful of chopped spring onions, some minced ginger and a pinch of cumin powder in a bowl. Add 10ml Shou Zin wine* and 50ml water.

2. Marinate 150g lamb cutlet (rib or steak) in the mixture for two hours. (Do not soak the meat overnight as its flavour will be masked by the marinade).

3. Pan-fry the meat in oil for a minute on each side. Then oven bake it at 120˚C for five to eight minutes.

4. Serve the lamb in a plate but simmer the juice in a pan. It will thicken into a sauce that can be poured over the cutlet.

5. Add in blanched broccoli and shiimeji mushrooms and youve got a winner! Dont forget to sprinkle cumin powder over the lamb to add a kick to it.

* The wine can be substituted with 5ml mild balsamic vinegar. The flavour may be a tad more tangy.