“Thai Coconut Soup with Shrimps, (Tom Kha Goong)”


Ingredients for making the Tom Kha Goong 3 cups chicken (or vegetable) broth, low sodium 2 Tbsp fresh grated ginger 1 stalk lemongrass, cut in half lengthwise (or 1 Tbsp lemongrass paste) 1-2 tsp red curry paste (according to taste) 2 Tbsp fish sauce 1 can (15oz.) light coconut milk 1 cup shitake mushrooms, slicedContinue reading ““Thai Coconut Soup with Shrimps, (Tom Kha Goong)””

“Teriyaki Chicken with Sticky Rice”


Ingredients for making the Teriyaki Chicken 1 1/4 lbs. boneless skinless chicken breasts, diced into 1-inch cubes 1 Tbsp Sesame oil 2 tbsp kikkoman soy sauce 1/4 cup water 2 Tbsp mirin 2 tbsp Sake 1 1/2 Tbsp packed light brown sugar 1 Tbsp rice vinegar 1/4 tsp sesame oil (optional) 2 tsp peeled andContinue reading ““Teriyaki Chicken with Sticky Rice””

Sichuan Dumpling in Hot & Numbing Sauce


Ingredients for making the Dumplings For the Dumplings 1 pound ground pork shoulder 2 tsp kosher salt 1 tbsp sugar 1 tsp finely ground white pepper 1 1/2 ounces minced scallions or Chinese chives (about 2 scallions) 2 tsp minced fresh garlic (about 2 medium cloves) 2 tsp Shaoxing wine or dry sherry 40 thinContinue reading “Sichuan Dumpling in Hot & Numbing Sauce”

“Mediterranean Stuffed Wine Leaves”


Ingredients for making the stuffed wine leaves Stuffing for wine leaves 2 cups vegetable stock or purified water 1 cup brown rice 1 tsp salt or as per taste 1/3 cup grated radish 1/3 cup chopped scallions or green onions 1/2 cup minced celery 3/4 cup chopped fresh mint leaves 2 tbsp olive oil 2Continue reading ““Mediterranean Stuffed Wine Leaves””

Chef’s Nectar, ‘ Quinoa & Avocado Salad”


Ingredients for making the Qunioa Salad 250gms butternut squash, chopped into small chunks 2 tbsp Olive oil or rapeseed oil 120gms pack thin-stemmed broccoli, cut into small pieces 250gms pouch cooked quinoa small handful coriander, leaves picked and chopped small handful mint, leaves picked and chopped 4 spring onions, finely sliced on an angle 50gmsContinue reading “Chef’s Nectar, ‘ Quinoa & Avocado Salad””

Chef’s Nectar, ” Grilled Chicken with sherry shallots”


Ingredients for making the Grilled Chicken with sherry shallots 1 tbsp olive oil 1 to 2 shallots, thinly sliced to yield a heaping 1/4 cup kosher salt and pepper to taste 1 pcs chicken breast 2 to 3 Roma tomatoes, diced to yield 1 cup 1 tbsp Dijon mustard 2/3 cup Sherry, such as Harvey’sContinue reading “Chef’s Nectar, ” Grilled Chicken with sherry shallots””

Chef’s Nectar, ” Focaccia Bread”


Ingredients of making the focaccia Bread 6¼ cups bread flour (30 oz. or 850g) 2¼ tsp. active dry yeast (from one ¼-oz. packet) Pinch of sugar 2 Tbsp. Diamond Crystal or 1 Tbsp. kosher salt 5 Tbsp. extra-virgin olive oil, divided, plus more for greasing and drizzling Flaky sea salt 100 gms red yellow bellContinue reading “Chef’s Nectar, ” Focaccia Bread””

Chef’s Nectar, “Curried Prawns Laksa”


Ingredients for making the curried Laksa 1 tbsp sesame oil 1 red chilli, finely sliced 2 ½ tbsp Thai red curry paste 1 vegetable stock cube (Knorr) 400ml can coconut milk or maggi coconut milk powder 2 tsp fermented fish sauce 100g rice noodles 2 lemon , juice of 1, the other halved 150g cookedContinue reading “Chef’s Nectar, “Curried Prawns Laksa””

Chef’s Nectar, “Prawns fried Rice”


Ingredients for making the Prawns Fried Rice Basmati Rice – 2 cups Oil – 2 tbsp Garlic – 5 cloves finely chopped Ginger – 1 tbsp finely chopped Green Chilli – 1 finely chopped Onion – 1 medium size chopped Capsicum / Green Bell Pepper – 1/2 chopped Soy Sauce – 1 tsp or toContinue reading “Chef’s Nectar, “Prawns fried Rice””

“Eggplant Caponata with garlic crostini”


Ingredients for making the Eggplant Caponata One 1 1/2-pound eggplant Kosher salt 3 tbsp extra-virgin olive oil 1 small red onion, sliced 1 tbsp drained capers 1 tbsp chopped kalamata olives 1 tbsp aged balsamic vinegar 1/2 cup tomato sauce or puree Freshly ground pepper 40 thin toasted slices of baguette, for serving 1 tbspContinue reading ““Eggplant Caponata with garlic crostini””