- Crispy Potato Skin Dish:
- Start by baking or boiling potatoes until they are cooked through.
- Carefully scoop out the potato flesh, leaving the skins intact.
- Season the potato skins with salt, pepper, and any other desired spices.
- Fry the potato skins in hot oil until they are crispy and golden brown.
- Serve the crispy potato skins with a dollop of potato espuma (a foam made from potato purée) on top.
- Cured Fish on Tree Tomato Sauce:
- Cure fresh fish fillets with a mixture of salt, sugar, and spices. Let them marinate for a few hours or overnight.
- Prepare a sauce using tree tomatoes (also known as tamarillos) by blending them with garlic, chili, vinegar, and a touch of sugar.
- Cook the sauce until it thickens slightly, then let it cool.
- Serve the cured fish on a bed of the cooled tree tomato sauce, garnished with perilla leaves.
- Jackfruit Dumplings Wrapped in Perilla Leaves:
- Make a filling for the dumplings using mashed ripe jackfruit mixed with spices and seasonings.
- Wrap portions of the jackfruit filling in perilla leaves, securing them with toothpicks if necessary.
- Steam or boil the dumplings until they are cooked through.
- Serve the dumplings with a drizzle of chili oil on top.
- Pan-Fried Chicken with ‘Bomb’ Aioli:
- Marinate chicken pieces in a mixture of spices, garlic, and yogurt for a few hours.
- Pan-fry the marinated chicken until it is golden brown and cooked through.
- Prepare the ‘bomb’ aioli by blending mayonnaise with garlic, lemon juice, and chili paste.
- Serve the pan-fried chicken with a dollop of ‘bomb’ aioli on the side.
- Sorbet with ‘Soh Shang’ Coulis:
- Make a sorbet using a base of sugar syrup and fruit juice or purée. Freeze the mixture until it is firm.
- Prepare a coulis by cooking ‘soh shang’ fruit with sugar until it breaks down into a thick sauce.
- Serve the sorbet with a drizzle of the ‘soh shang’ coulis on top.
- Jadoh Risotto:
- Cook rice in a broth flavored with ginger, garlic, and turmeric until it is creamy and tender.
- Stir in cooked fish or pork, tea-pickled eggs, ‘tungrymbai’, and chili oil.
- Adjust the seasoning to taste and serve hot.
- Churros with Cashew Nut Praline and Smoked Sesame Chocolate Sauce:
- Prepare churro dough by combining flour, water, and salt, then piping it into hot oil and frying until golden brown.
- Roll the fried churros in a mixture of cinnamon and sugar.
- Make a cashew nut praline by caramelizing sugar and mixing in roasted cashews.
- Prepare a chocolate sauce by melting chocolate with cream and smoked sesame seeds.
- Serve the churros with the cashew nut praline and smoked sesame chocolate sauce for dipping.
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