Chicken breast on sweet potato-miso
It is accompanied by watercress and crispy chilli and ZESPRI GOLD kiwifruit.
|
 |
Pork-less bak chang
Try flavour combinations that are scrumptious in their own right.
|
|
|
Go with the grain
Combining ingredients with rice at the start allows for flavours to be better absorbed.
|
|
Provencale chocolate pots
Perfect for late nights.
|
|
|
Ma po dou fu
The silkiness of the beancurd conspires with the minced beef and peppercorns to lend the dish a fetching texture.
|
|
Melazzane parmigiani
It can stand for up to four hours at room temperature and still taste wonderful.
|
|
|
Polenta cake
Think of this as a less rich and bothersome sugee, or semolina cake, just mutely fragrant with lemon and vanilla.
|
|
Pork loin and apples with limoncello
The pork loin should ideally have some fat to keep it moist.
|
|
|
Chicken abalone porridge
Porridge, says Jonathan Chan, should be made with tender loving care.
|
|
Manchurian chicken
Chinese-Indian food is cooked Chinese style but uses Indian spices like curry or chilli powder.
|
|
|
Chilled morel consomme
This recipe by famed chef Sam Leong incorporates Chinese wolfberries.
|
|
Pomelo salad (yum som-o)
Sweet, juicy pomelo with crushed peanuts and refreshing herbs make for a perfect salad on a hot day.
|
|
|
Craving for crab
If you are yearning to cook a crab dish for your family, here are some recipes for you to try!
|
|
Mussels, white wine, pink peppercorns, fennel, orange
Sometimes, I sneak in a bruised cardamom pod or two.
|
|
|
Spaghetti, bagna cauda rosso, pangrattato
A lot of wine is used, but don't forget the alcohol content is evaporated off.
|
|
Shashouka and sausages
A dish like this is eaten all over Northern Africa, particularly in Tunisia and Morocco.
|
|
|
Roast chicken, sage and proscuitto
You can either roast the bird whole or dismembered.
|
|
Peach and amaretti crisp
Using biscuits in place of buttery, doughy confetti makes it a less rich alternative to crumble.
|
|
|
|
|
