Latest Western Cuisine Recipes | Eats - Your Good Food Guide

Grilled beef salad

Thursday, September 02, 2010

Ingredient

Ingredients:

500g flank or sirloin steak beef (trimmed)

50g shallots (sliced)

50g yellow/Holland onion

3 cloves garlic

15 bird eye chili

1/4 bunch fresh cilantro (chopped)

1/4 bunch fresh spring onion (chopped)

3-4 shitake mushrooms (thinly sliced)

3tbsp fresh lime juice

1tbsp fish sauce

1tsp Thai palm sugar

2tsp coarse roasted rice

1tsp sesame

Garnishing

2 green salad

2 sliced red chili

2 medium tomatoes cut into 1.2cm wedges

Method

1. Place steak on a grillrack or broiler pan coated with cooking spray. Cook six minutes on each side or until desired.

2. Cut the steak diagonally into thin slices. Cut each slice into 5cm pieces.

3. Combine the sliced beef steak, shallots and remaining ingredients and toss gently.

4. Garnish with green salad, red chili, tomato wedges, roasted rice and sesame.

Polynesian Chicken with Nestum Risotto, Avocado and Roasted Pepper Tapenade

Thursday, September 02, 2010

If youre placed on blood thinners, you need a diet that has moderate to low vitamin K content. SUZANNA PILLAY checks out a recipe

Ingredient

For the chicken, youll need:
100g chicken breast (skinless and boneless)
10g light soya sauce
15g whole pineapple (peeled and juiced)
24g pineapple (peeled and diced)
16g peach (wedges)
7g young ginger (sliced and chopped)
2g garlic (peeled and chopped)
4ml oil (optional corn oil)
8g honey
0.1g black pepper (crushed)

For Nestum risotto, youll need:
34g eggplant (diced)
145g risotto rice
45ml water
6g yellow onion (peeled and diced)
2g garlic (peeled and chopped)
3g fine salt
0.2g black pepper (crushed)
40g Nestum cereal

For avocado and roasted pepper tapenade, youll need:
35g avocado (peeled and diced)
19g red pepper (roasted and diced)
13g yellow onion (peeled and diced)
2g garlic (peeled and chopped)
21g local red tomato (diced)
2g fine salt
5g lemon juice

Method

For chicken:
1. Marinate all ingredients for 1/2hour.

2. Place on a tray and slow bake at 150C for 15 minutes.

Nutrition per 150g serving: 160.3 calories, 13g carbohydrate, 25g protein and 1.3g fat

For Nestum risotto:
1. Melt margerine in a pot and sweat onion and garlic.

2. Add rice and then the stock, little by little until rice is soft.

3. Add half portion of Nestum and set aside to cool.

4. Once rice is cool, shape it into desired shape and wet the surface with water.

5. Coat the surface with Nestum and bake in oven until brown.

6. Bake risotto at 160C for 15 minutes.

Nutrition per 120g serving: 242.6 calories, 43.7g carbohydrate, 5.3g protein and 6.4g fat

For avocado and roasted pepper tapenade:
1. Mix all ingredients in a bowl.

2. Keep refrigerated before serving.

Nutrition per 100g serving: 92.4 calories, 4.4g carbohydrate, 1.5g protein and 7.8g fat

Pasta fettucine con gamberli

Tuesday, August 17, 2010

MUNGKIN lidah agak tergeliat menyebut fettucine con gamberli. Bagi mereka yang pernah merasainya, ia makanan yang enak walaupun hanya sejenis pasta digoreng bersama udang.

Masakan agak ringkas ini sebenarnya boleh ditemui di mana-mana restoran terutama yang menyediakan masakan Barat.

Namun bukan semua masakan itu sedap jika cara masakannya tidak mampu menggamit selera anda.

Bagi Chef Eksekutif Boven Waran daripada Nailis Placae, menghasilkan pasta yang enak banyak bergantung kepada bahannya yang penting.

Tomato hirisan Itali amat penting sebagai penyedap pasta berasaskan fettucine itu. Ia perlu dimasak dalam api agak kuat tetapi dalam masa yang singkat.

Bagi yang tidak suka rasa masam yang keterlaluan, hirisan tomato ini amat bersesuaian buat anda yang ingin menikmati adunan rasa pasta Itali sebenar.

Jika hendak mencuba sendiri resipi ini, ia amat mudah serta masa diambil agak menjimatkan serta sesuai untuk mereka yang sentiasa sibuk, kata chef yang berpengalaman lebih lapan tahun dalam bidang masakan ini.

Kebanyakan pengunjung gemar ke Nailis Place di Sentul terutama pada waktu malam untuk menikmati makanan yang enak.

Ini ditambah pula suasana malam yang menyegarkan dengan suntikan dekorasi bercirikan tempatan yang unik dan menarik.

Ingredient

Tiga sudu teh minyak zaitun

220 gram udang (tiga atau empat udang, dibuang kepalanya)

Bawang putih (potong dadu halus)

Bawang besar (potong halus)

1 sudu teh serbuk cili

Dua atau tiga helai daun selasih

1/2 sudu teh lada hitam

Tomato hirisan Itali

200 gram fettucine

Bahan hiasan:

1 sudu teh keju

Daun pasli (dipotong) - beberapa helai mengikut cita rasa

Method

1. PANASKAN...masukkan minyak zaitun.

2. TAMBAH...diikuti bawang putih dan bawang besar, digoreng dalam api perlahan.

3. RENCAH...masukkan udang.

4. MESRA...diikuti perencah lain termasuk cili, hirisan tomato Itali dan daun selasih, gaul sama rata.

5. LENGKAP...masukkan fettucine dan kacau hingga sebati, jangan ambil masa terlalu lama.

6. SIAP...setelah siap, hias dengan taburan keju dan daun pasli.

Salmon bersama sos mentega

Tuesday, August 03, 2010

SAJIANNYA ringkas dan berkhasiat, sesuai untuk mereka yang sering sibuk dengan urusan pekerjaan hingga ada kalanya terlupa menyediakan hidangan menyihatkan untuk keluarga.

Terima kasih:

* Resipi disediakan Chef Sous, Billy Yong, Cinnamon Coffee House, Hotel One World, Petaling Jaya.

Ingredient

200 gram isi salmon yang dipotong kiub

40 gram jus lemon

80 gram mentega tidak bergaram

5 gram garam

5 gram lada putih

3 gram bawang merah

20 gram asparagus

10 gram tomato

Sedikit daun salad sebagai hiasan

Method

1. Goreng salmon selama lima minit, pastikan ia tidak terlalu masak dengan sentiasa membalikkan ikan.

2. Panggang hingga masak selama 15 minit.

3. Susun hirisan daun salad di atas pinggan sebagai hiasan.

4. Celur asparagus beberapa saat dalam air mendidih.

5. Tumis lada putih, bawang merah, garam, tomato, jus lemon dan asparagus selama seminit.

6. Bahan yang digoreng tadi disusun bersama hirisan daun salad.

7. Susun isi salmon yang dipanggang bersama bahan hiasan.

Salmon Tartar and Mango Salad

Wednesday, July 14, 2010

AS part of YTL Corporations Climate Change Week celebration, head chef Leong Chin Onn from Lot 10s rooftop Teeq Brasserie shows SUZANNA PILLAY how to whip up a simple dish.

Ingredient

Salmon Tartar

Youll need:

150g fresh salmon without skin, diced

2tsp cucumber, diced

2tsp tomato, diced

1tsp shallots, diced

1tsp chives, diced

1/4 tsp capers

1tsp lemon juice

3tsp mayonnaise

Salt and pepper (to taste)

Mango Salad

Youll need:

1 green mango

1tsp coriander leaf (chopped)

1/2 tsp lime juice

1 clove garlic, crushed

2 chili padi

1/2 tsp sugar

1tsp fish sauce

Method

Salmon Tartar

Method:

1. Add diced salmon into a mixing bowl.

2. Add the diced cucumber and tomato.

3. Then add in the diced shallots, chives, capers and lemon juice.

4. Mix all ingredients and add mayonnaise.

5. Toss with the mayonnaise and season with salt and pepper.

Mango Salad

Method:

1. Peel mango and slice into thin strips.

2. Make the dressing for the salad. Mix crushed garlic, chili padi, sugar and fish sauce together.

3. Strain.

4. Toss the mango with the dressing and add in the coriander leaf.

5. To serve: place salmon tartar into a clean mould, then unmould onto a clean serving plate. Arrange mango salad atop the salmon.

6. Garnish then serve.

Prawn & Duck Proscuitto Salad

Wednesday, July 07, 2010

Enjoy this delicious meal with its delicate flavours and refined textures.

Ingredient

Youll need:
8 fresh tiger prawns
1/4 bunch of dill olive oil
1 duck breast
100g table salt
8 sprigs thyme
6 cloves garlic
3g peppercorns, crushed
4 baby artichoke
8 white asparagus spears
1 lemon
8 cherry tomatoes
1/4 bunch of Italian parsley
1 shallot
160ml olive oil
3g sea salt
200ml orange juice
50ml water
1g lecite (natural soya lecithin-based emulsifier
to make air)

Method

1. Score duck and soak in salt, garlic cloves and thyme for 36 hours.
Remove and wash.

2. Top with cracked black pepper and wrap in cheesecloth. Allow to sit in fridge
for seven days, then freeze and slice as required.

3. Poach prawns in salted boiling water, chill and peel. Marinate with dill
and oil.

4. Trim artichokes, remove fur, rub with lemon to stop oxidation. Place on baking
tray and cover with oil, thyme and garlic and confit at 90C until tender.

5. Use the same oil and cook asparagus and cherry tomatoes. Remove from oil and
add seasoning.

6. Mix artichoke, prawns, asparagus and cherry tomatoes together for a salad.

7. Pick leaves from parsley. Blend with shallots and olive oil. Add seasoning.

8. Reduce orange juice by two-thirds, allow to cool and mix lecite. Whisk vigorously
for one minute until foam appears. Reserve foam for later use.

9. Place salad on plate. Drizzle puree, top with sliced duck proscuitto and orange foam.

Blue Azzurri

Friday, June 25, 2010

FOR a taste of Bentleys Pub meal, bite into warm pizza baguette with tomato base, spicy beef salami and mozzarella cheese, served with summer greens and balsamic vinegar

Ingredient

Youll need:
80g baguette
80g peppers - green, yellow
and red, chopped
50g onion
100g beef salami
150g mozzarella cheese
30g salad
15ml balsamic vinegar
15ml tomato sauce
Salt and pepper to taste

Method

1. Cut baguette into half and grill in oven or toaster.

2. Heat up the pan. Add oil to saute mixed peppers, onion and beef salami until cooked.
Keep aside.

3. Pour the tomato sauce over the baguette, followed by the mixture of beef salami before
topping with mozzarella cheese.

4. Lastly, melt the cheese under the grill.

5. Decorate with salad on the side and drizzle with balsamic vinegar.

The Beeburger

Friday, June 25, 2010

The fare at Bee Restaurant whets SIDNEY KANs appetite

Ingredient

Youll need:
6 Swiss burger buns
Homemade aioli (see
recipe below)
6 burger patties (see recipe
below)
6 cornichons, sliced
6 rashers fried beef bacon
12 lettuce leaves
2 tomatoes, sliced

For the homemade aioli, youll need:
(makes 300ml)
2 egg yolks
1 tsp Dijon mustard
3 tsp white wine vinegar
250ml sunflower oil
1 clove garlic, finely grated
Salt and pepper to taste

For the burger patties, youll need:
200g beef eye fillet
200g beef brisket
400g beef sirloin
100g beef fat from sirloin
1 clove garlic, finely minced
1 whole onion, diced
1 tsp paprika powder
1 tsp salt
1 tsp ground black pepper

Method

1. Place the egg yolks, mustard and vinegar in a mixing bowl. Add a pinch of salt
and pepper.

2. While whisking the eggs, pour in the oil in a steady stream and the sauce will begin to
thicken.

3. When the oil has been incorporated, season with grated garlic.

1. Saute the diced onions and garlic in oil until soft but not coloured. Chill this mixture.

2. Clean the meat and remove any sinew or tendon from the meat.

3. Using a clean meat grinder, feed alternating types of cuts, to ensure a thorough mix.

4. Mix the meat mince well before adding the chilled onion mixture and paprika powder.
Season.

5. Divide the meat mixture into 150g portions and shape into 2.5cm-thick
patties.

6. Place the patties on the chargrill for four minutes. Flip the burger over and continue to
grill for seven minutes.

7. Place a slice of cheese on each patty and leave to melt for another minute.

8. To assemble the burger: Slice burger buns horizontally.Lightly toast buns and spread
1 tablespoon of aioli on the two cut sides. Layer with lettuce, tomatoes, pickles, bacon
and cheesy burger patty.Serve immediately.

Low Fat Creamed Prawn

Monday, June 28, 2010

Footie fever parties need not always mean fat-laden food and sugary drinks. SUZANNA PILLAY checks out the alternatives

Ingredient

10g olive oil
120g prawns, chopped
3g celery, chopped
4g onion, chopped
2g leeks, chopped
2g garlic, chopped
60g low fat cooking cream
2g salt
0.2g black pepper, crushed
160g celery sticks
160g pumpkin, peeled
2 litres water (for poaching)
3g chopped chives

Method

Bring water to boil, add salt. Boil the pumpkin.
Once the pumpkin is soft, puree in blender. Season with salt and pepper.
In a separate pan, heat oil and saute the onion, celery, leek and garlic for a while.
Add in the prawn.
Pour in the cream and bring to boil slowly until slightly thick, then season the mixture.
Put the mixture in the celery stick and set aside.
Put the puree in a small plate and place the celery stick on top and garnish with chive. Serve.

Dieticians comment: The reduced fat cream is lower in fat and the prawns are not fried, but poached. The snack is rich in fibre as it contains two vegetables, celery and pumpkin.

Brown Basmati Rice Salad With Roasted Poblanos

Thursday, June 17, 2010

If you have some brown basmati rice in your larder, try this healthy recipe from MARTHA ROSE SHULMAN.(Serves 4 to 6)

Roasted poblano chili brings some kick, and Vitamin C, to this colourful Southwestern rice salad.

Ingredient

3 cups cooked brown basmati rice
(1 cup uncooked)
225g sugar snap peas, strings removed
1 red pepper, cut in small dice
1/4 cup chopped fresh chives or 1
bunch green scallions, sliced thin
1 poblano pepper, roasted, seeded
and cut in small dice
1/4 cup chopped cilantro
1 tbsp lightly toasted pine nuts

For the dressing:
1 tbsp sherry vinegar or champagne vinegar
2 tbsp fresh lemon or lime juice
Salt and freshly ground pepper to taste
1 small garlic clove, minced or pureed
1 tsp Dijon mustard
1 tsp cumin seeds, lightly toasted and ground
1/3 cup extra virgin olive oil

Method

Note: To cook brown basmati rice, rinse the rice and, if you have time, soak for 30 mins
just covered in water.(This optional step helps prevent the grains from breaking during cooking). Drain, and combine 1 cup rice with 2 cups water and salt to taste (I use 1/2 to 3/4 teaspoon) in a medium saucepan. Bring to a boil, cover and simmer 35 to 40 minutes until all the liquid is absorbed. Remove from the heat, remove the lid and place a kitchen towel over the pot. Replace the lid, and allow to sit undisturbed for 10 minutes.

1. Place the rice in a large bowl. Steam the sugar snap peas for three minutes
until crisp-tender.Refresh with cold water, and drain on a kitchen towel or paper towels. Cut the beans in half, and add to the rice with the remaining salad ingredients, except the pine nuts.

2. Whisk together the vinegar, lemon or lime juice, salt, pepper, garlic, mustard
and ground cumin.Whisk in the olive oil. Taste and adjust seasoning. Toss with the rice salad. Sprinkle the pine nuts over the top, and serve.

Advance preparation: You can prepare the salad mixture up to a day ahead and keep
it in the refrigerator. Dont toss with the dressing until shortly before serving. As long as
you leave the snap peas out, you also can toss the mixture with the dressing up to a day
ahead, add the snap peas shortly before serving. The rice will be even more flavourful after it marinates in the dressing. Nutritional information per serving (based on four main dish servings): 382 calories, 21g fat, 3g saturated fat, 0mg cholesterol, 43g carbohydrates, 5g dietary fibre, 39mg sodium (does not include salt added during cooking), 7g protein.

Toast Chicken & Cheese On Toast

Wednesday, June 09, 2010

Easy to make, healthy choices for the hot spell whets SUZANNA PILLAYs appetite. This recipe is shared by Gleneagles Hospital Kuala Lumpur chief dietitian Lim Ai Leng and her team. (Serves 4)

Ingredient

4 pieces wholemeal bread
2 pcs sliced chicken ham
2 pcs sliced low fat cheese
1 tbsp margarine (10g)
2 pcs lettuce
2 pcs tomato
2 pcs cucumber

Method

1. Toast bread and place on plate.

2. Spread margarine on bread and arrange the chicken and cheese slices on four slices of toast.

3. Next, arrange the vegetables on top and cover each of the four arrangements with a piece of toast. Cut each of the four sandwiches into fours.

4. Arrange neatly on a plate and serve.

Estimated Nutritional Content per serving:

Calories: 126 calories
Protein: 16.1g
Carbohydrates: 13.1g
Fat: 5.2g

From Healthy plate for hot days, New Straits Times. 27 Apr 2010.

Peach Salad

Monday, June 07, 2010

Easy to make, healthy choices for the hot spell whets SUZANNA PILLAYs appetite. This recipe is shared by Gleneagles Hospital Kuala Lumpur chief dietitian Lim Ai Leng and her team. (Serves 1)

Ingredient

30g lettuce

30g cherry tomatoes (halved)

20g cucumber slices

50g peach in syrup

Method

1. Cut the cherry tomato into half, slice the cucumber and shred the lettuce.

2. Remove the peach from the syrup and slice.

3. Toss with the other ingredients.

Estimated Nutritional Content per serving:

Calories: 45 calories

Protein: 1g

Carbohydrate: 10g

Fat: 0

Dietitians comments: This fat-free salad will appeal to children because of the sweetness from the peach.

From Healthy plate for hot days, New Straits Times. 27 Apr 2010.

Spageti Lala

Friday, June 04, 2010

Spageti lala turut menjadi pilihan pelanggan di Mr Cook Western Restaurant di Kota Bharu, Kelantan.

Ingredient

Bahan:

100 gram spageti

30 gram udang

30 gram lala

50 gram sotong (direbus)

Bahan tumis:

20 gram lada hijau

10 gram bawang putih

50 gram rempah (oregano)

120 gram tomato

10 sudu sos

Garam dan gula secukup rasa

Method

Cara membuat:
1. Mula-mula rebus spageti di dalam air panas selama 20 minit.

2. Kemudian, tumis bahan yang dikisar seperti lada hijau, bawang putih dan rempah.

3. Selepas itu, masukkan sedikit garam ketika spageti mulai masak.

4. Kemudian, rebus lala, sotong dan udang secara berasingan selama lapan hingga 10 minit sebelum diangkat dan diasingkan.

5. Seterusnya, campur ketiga-tiga lauk berkenaan ke dalam sos sebelum kacau hingga sebati.

6. Masukkan spageti ke dalam mangkuk bersama sos dan lauk itu.

7. Terakhir, hiris tomato dan letakkan di atas spageti bersama bawang kering.

Daripada Aneka Sajian Barat, Metro Ahad, 9 Mei 2010.

Focaccia with Chicken Mayonnaise Filling

Thursday, June 03, 2010

Easy to make, healthy choices for the hot spell whets SUZANNA PILLAYs appetite. This recipe is shared by Gleneagles Hospital Kuala Lumpur chief dietitian Lim Ai Leng and her team.

Ingredient

50g chicken

25g low fat mayonnaise

1 tsp salt

1 tsp pepper

20g tomatoes

20g cucumber

5g olives

20g lettuce

5g margarine

Method

1. Steam the chicken for at least 20 minutes and shred into small pieces.

2. Mix together the chicken, mayonnaise, pepper and salt.

3. Spread margarine on focaccia.

4. Arrange the lettuce, cucumber, tomato and olive neatly on focaccia and fill with chicken mayonnaise mixture. Serve immediately.

Estimated nutrition content per serving:

Calories: 303 calories

Protein: 12g

Carbohydrates: 30g

Fat: 15g

Dietitians Comments:
Remove skin and fatty parts of chicken to reduce calories and saturated fat. Focaccia is an Italian bread that is easy to prepare and can be eaten on its own. Oats can be added to the foccacia recipe to further enhance the fibre content.

From Healthy plate for hot days, New Straits Times. 27 Apr 2010.

Shewrys Simple Potato Dish

Tuesday, June 01, 2010

Inspired by New Zealands popular hangi method of cooking in the ground with hot stones, this ones actually cooked in earth and any sort of earth will do. Ben Shewrys version has refined, delicate flavours of earthy, smokey and utterly comforting. Bear in mind that soil is an amazing conductor of heat that makes the potatoes evenly cooked from head to toe and creamy to boot! (serves either four or two as a main meal)

Ben Shewry was one of the participating chefs at the 14th World Gourmet Summit (WGS) in Singapore, recently.

Ingredient

6 Cecil potatoes (other potatoes are fine, too)

1 tsp grapeseed oil

River salt to taste

2kg soil

350ml water

2 cabbage leaves

2 Hessian sacks, soaked in water

2 tea towels, soaked in water

For smoked curd dip

250g fresh goats milk curd

250g fresh cows milk curd

Salt to taste

For garnish and adding texture

1 tbsp burnt coconut husk ash, optional

1 tbsp freshly ground coffee

100g finely grated mojama (salt-cured tuna), optional

1 salt bush branch (dehydrated), optional

Method

Method for makeshift hangi cooked potato

1. Season the potatoes with grapeseed oil and river salt.

2. Place 1kg soil into a deep roasting pan and moisten with water.

3. Place a cabbage leaf on top of the soil.

4. Top it with a Hessian sack and tea towel.

5. Place the seasoned potatoes on top of the tea towel and cover with the other tea towel.

6. Top it with the other Hessian sack and then the cabbage leaf.

7. Top it all off with the remaining soil and cover tightly with an aluminium foil.

8. Bake it in a preheated oven of 150C for about six hours.

9. After six hours, lower the temperature to 50C and bake for another two hours.

10. Take the potatoes out of the heat, set them aside to rest for an hour.

Method for smoked curd

11. Place the curds (mixed) into either a cold smoker at 4C for 15 minutes or place woodchips onto a baking tray and place bowl of curd in the middle of the tray and smoke under griller for two to four minutes or until the curd turns a light yellow.

To assemble

12. Place a small spoonful of dip into the centre of a serving bowl.

13. Sprinkle the smoked curd with the burnt coconut husk ash (if you have any) and ground coffee.

14.Top with baked potato and garnish with the dehydrated salt bush branch and grated mojama.

Tip:

The heat in which you cook the potatoes can be adjusted according to the potatoes you use. Just check the potatoes and then reduce or increase the heat accordingly.

Shewry advises you never peel and soak potatoes or vegetables way ahead of cooking time. This results in loss of flavour, starch and goodness. For instance, onions develop an overpowering scent when you peel them way before cooking time.

From The knight of food, New Straits Times, 26 Apr 2010

Baked Marinated Chicken on Tomato Risotto with Sauteed Spinach

Thursday, May 13, 2010

This dish has been given a health twist by Gleneagles Hospital KL chief dietitian Lim Ai Leng, and her team. (serves 2)

Ingredient

2 pieces/ 200g chicken breast (skin and fat removed)
30 ml Kikkoman shoyu (Japanese soya sauce)
1g/1tsp crushed black pepper
50g calrose/sushi rice
20 ml vegetable oil
20g chopped big onion
10g chopped garlic
20g chopped tomato (half ripe / remove seed)
5g/1tsp tomato paste
100 ml chicken stock
50g spinach leaves (peeled, washed and cleaned) salt to taste

Garnish:

Carrot (julienned)

Method

To Bake Marinated Chicken
1. Marinate the chicken with Kikkoman shoyu and black pepper, then put on baking tray.
2. Bake in oven for 10 minutes at 140C.
3. Remove from heat, keep warm.

To Prepare Tomato Risotto and Sauteed Spinach
1. Heat 10 ml oil and saute half of the chopped onion and garlic for five minutes.
2. Add in the tomato paste and chopped tomato. Stir for five minutes.
3. Add in the calrose rice, stir-fry for five minutes.
4. Add in the chicken stock and simmer for five minutes until the rice is dry but sticky.
5. Heat up 10 ml of oil and saute the balance of the chopped onion and garlic for one minute.
6. Add in the spinach leaves and adjust seasoning with salt.
7. Spread the risotto onto the platter, then arrange the chicken on the risotto.
8. Place the sauteed spinach next to the chicken and garnish with julienned carrot.

Nutritional values per serving:

Calorie 324 kcal
Protein 27g
Fat 11g
Cholesterol 58mg
Calcium 60mg
Iron 3.8 mg

DIETITIANS COMMENT:
This is a complete meal on its own. The cholesterol is lowered as the chicken skin is removed.

Photo by Mokhsin Abidin
From Five star dining, New Straits Times, 22 March 2010

Turkey Ham Spaghetti

Wednesday, May 12, 2010

A crowd-pleaser at Big Brother Restaurant and Grill. (yields one large serving)

Ingredient

2 tbsps cooking oil
1 tsbp chopped garlic
5 oyster mushroom, sliced
150ml tomato concasses
2 pcs turkey ham, sliced
4 black olives, sliced
200g spaghetti, cooked
salt & black pepper to taste
dry basil to taste
a pinch of Parmesan cheese powder

Method

1. First heat the pan with oil, then saute the chopped garlic until brown, then add in the sliced mushroom and saute again.
2. Next add the tomato concasses and stir, until it reduces a bit.
3. Add the sliced turkey ham, sliced black olives and stir about two minutes more. Then add the salt and coarse black pepper to taste.
4. Add the dry basil and stir before putting the heat.
5. Lastly, place the cooked spaghetti in a pasta plate, pour the prepared sauce and sprinkle with parmesan cheese powder.

From Power meals, New Straits Times. 26 March 2010.

Spinach Chicken Wheel with Mango Coulis

Tuesday, April 20, 2010

This dish has been given a health twist by Gleneagles Hospital KL chief dietitian Lim Ai Leng, and her team. (Serves 3)

Ingredient

250g chicken breast (all fat and skin removed)
150g spinach
50g carrot
50g broccoli
50g celery
100g chicken meat
20g onion
20g garlic seasoning (to taste)

Sauce

2 ripe mangoes (peeled)

Method

1. Blend the celery, onion, garlic and chicken meat together to make a paste. Place the spinach on the chicken breast.

2. Next, spread the blended paste evenly on the chicken breast, then roll it up.

3. Slip the roll onto a cling wrap and roll it up. Tie up the two edges with butcher string.

4. Boil the chicken breast for at least 15 minutes in a pan of water.

5. When serving, the broccoli and carrots can be used as a garnish.

6. To make the sauce, blend the mango until it becomes a puree. Then quickly heat it up and serve right away.

Nutritional values per serving:

● Calorie 246 kcal

● Protein 32g

● Fat 3g

● Cholesterol 68mg

● Calcium 234mg

● Iron 4.3mg

DIETITIANS COMMENT:

The mango puree adds flavour to the dish. To increase dietary fibre to the dish you may choose to add a green salad to the dish, but use low-fat dressing on the salad.

Photo by Mokhsin Abidin

Lazy Morning Eggs

Monday, April 19, 2010

Thought Id throw this recipe in since there are many weekend mornings when many of us feel utterly lazy but crave for something homemade.

Ingredient

1 tbsp olive oil
2 tbsp chopped red onions
2 eggs
1 tbsp chopped parsley and thyme

Method

1. Preheat the oven to 170C. Heat oil in a pan and saute onions on medium heat till lightly golden. Transfer to an ovenproof 9cm round dish or bowl.

2. Break the two eggs in and season with salt, pepper and top with the fresh herbs. Bake for about eight minutes until just set. With buttered toast as many as you wish, dip into eggs and enjoy!

Chefs tip:

>> This is an easy quick dish to prepare especially for a hungry crowd too. Just multiply the recipe accordingly.

>> Add in some sausages which are cut into cubes or even turkey slices for a more hearty indulgence. It is also a very convenient oven-to-table recipe, which translates to less cleaning up! Cook smart, I always say.

From Quick and filling, New Straits Times. 17 March 2010.

Chilled Asparagus Soup With Parmesan Crackers

Monday, March 15, 2010

At a cooking class at Senses, Hilton Kuala Lumpur, Chef Chandra Arunasalam, the chef de Cuisine for Studio, showed Sidney Kan how to make this chilled asparagus soup.

Ingredient

Ingredients for Asparagus Soup

650g asparagus tips
500g water
100g olive oil
1 tbsp of salt

Ingredients for parmesan crackers

rice paper
parmesan cheese
chopped chives
a pinch of salt

Method

Method (asparagus soup)

1. Blanch the asparagus tips in boiling salt water.

2. Chill them quickly in ice water.

3. Use a blender and blend till smooth.

4. Season with salt and fold in the olive oil

Method (parmesan crackers)

1. Deepfry the rice paper in fryer (180C) and dry the crackers on paper towel.

2. Use microplane to grate the parmesan cheese on top of the crackers.

3. Sprinkle with chopped chives and salt.

From Romantic dishes for two, New Straits Times