Cauliflower Quinoa Fried Rice

By Executive Chef Jeff King

Today I will share with you my recipe for cauliflower quinoa rice. This is a great side dish to pair along with your meal.

Ingredients:

1 head Cauliflower

3 cups of cooked quinoa

1 onion finely diced

1 tbsp chopped garlic

¼ cup soy sauce

2 tbsp toasted sesame seeds

1 tbsp sesame oil

2 tbsp peanut oil

Cut cauliflower florets into small pieces and place in food processor and pulse till it is about half the size of a grain of rice.

In a large pan place peanut oil and sesame oil and place on high heat.

Sauté onions and garlic for about 1 minute.

Add cauliflower and quinoa and sauté for 4 mins stirring frequently.

Add soy sauce and mix well.

Place in serving dish and top with sesame seeds

Happy cooking!

Spicy Green Papaya Salad

By Executive Chef Jeff King

Today I will share with you my recipe for a Thai classic, spicy green papaya salad.

Ingredients

  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 2 tablespoons finely chopped brown sugar
  • 2 cloves garlic , chopped
  • 1/4 cup roasted peanuts , roughly chopped
  • 1-3 Thai chilies , minced (optional)
  • 3/4 cup roma tomatoes diced
  • 2 cups peeled and shredded green papaya

Combine the fish sauce, lime juice, and brown sugar in a large bowl and stir until the sugar has almost dissolved.

Add the grated garlic, peanuts, and the chilies (if using).

Add the tomatoes pressing down a little bit with a spoon to release some juice.

Finally, add the papaya and toss everything together.

Happy cooking!

Thai Basil Chicken

By Executive Chef Jeff King

Today I will teach you how to make Thai basil chicken.

This is a budget friendly and healthy meal that is also very easy and quick to prepare.

Ingredients:

· 4 chicken breast (cut into 1inch cubes ) 

· 1 cup cornstarch 

· 5 cloves of garlic 

· 4 Thai chilies 

· 1 tablespoon oil for frying

· 1 teaspoon of oyster sauce

· ½ teaspoon light soy sauce 

· 1 splash of sweet soy sauce 

· ½ teaspoon sugar 

· 1 handful of Thai holy basil leaves

Dust cubed chicken breast in cornstarch. Place oil in a large pan or wok and heat at medium high heat. Fry chicken cubes till golden brown. Drain and set aside. Put pan back on stove with a little bit of oil. Place garlic and chili in pan and saute for 20 seconds. Add chicken, oyster sauce, soy sauce, sweet soy and sugar and saute for another 3-4 mins. Finish with thai basil leaves and serve with rice.

Happy cooking!

Sate Lilit

By Executive Chef Jeff King

Today I will teach you the recipe for sate lilit, a traditional Indonesian dish. For this recipe you will need bumbu, an Indonesian spice. Learn the recipe for bumbu here

Lets get started on how to make sate lilit!

Ingredients:

1 pound ground chicken

2 tbsp. bumbu

Salt and pepper to taste

Lemongrass or bamboo skewers

Place ground chicken and bumbu in a mixing bowl and add salt and pepper. Mix together till well incorporated. Take about 2- 3 ounces of mixture and mold it into an egg shape, push lemongrass stick into it and mold down to even out the layer over the lemon grass.

For best results allow to sit in the fridge for an hour before cooking. The sate can be grilled or placed in the oven and baked.

Serve with kecap manis, peanut sauce or sambal bajak.

Happy cooking!

Khao Pad (Fried Rice)

By Executive Chef Jeff King

Today I will share my recipe for khao pad, a Thai style fried rice.

Ingredients 

1.5 cups of cooked Jasmine rice cooled

1/4 of a big white onion (or ½ of a very small white onion, like I used) 

1 bunch of Chinese broccoli (cut into smaller pieces) 

2 cloves garlic 

1 egg

1/2 tablespoon soy sauce

1/2 tablespoon oyster sauce 

Pinch of sugar (optional) 

1 tablespoon of oil for frying 

In a large pan or wok heat oil in medium heat and saute onion and garlic, next add the Chinese broccoli and saute for 2 minutes. Add your rice, soy sauce and oyster sauce. Sauté for 4-5 minutes. Add 1 egg and sauté for another minute. Add any spices you like and then serve!

You can add additional toppings like chicken or beef to your dish. Or you can always serve the dish on its own.

Happy cooking!

KungPao Cauliflower Bites

By Executive Chef Jeff King

Today I will share with you my recipe for kungpao cauliflower bites. They are certainly a favourite around the clubhouse. You won’t miss getting takeout when you have this recipe at home!

Kung Pao Sauce:

Ingredients

  • 1/2 cup vinegar
  • 1 cup hoisin
  • 1 cup soy sauce
  • 1/2 cup sesame oil
  • 1/8 cup cornstarch
  • 1 tbsp. chopped garlic
  • 1 tbsp. chopped ginger
  • 2 tbsp. chopped green onion (white parts only)
  • 2 tbsp sugar 

Place everything in a small pot and mix together well with a whisk. Turn heat on medium and simmer for 5 minutes. The sauce will thicken quickly. Do not cook the sauce on high heat as it will burn fast.

Cauliflower Batter:

Ingredients

  • 1 cup flour
  • 1/2 cup cornstarch
  • 1 cup milk
  • 1 tsp. baking powder

Place flour, cornstarch, milk and baking powder in a mixing bowl and whisk together till smooth.

Next you are going to dip the cauliflower florets in batter and deep fry till golden. Then toss in the kung pal sauce while the cauliflower is still hot. Garnish with crushed chilli flakes, chopped scallions and toasted cashews.

Serve with rice or by itself. This will for sure be a meal your whole family will enjoy.

Happy cooking!

White Balsamic Honey Vinaigrette Recipe

By Executive Chef, Jeff King

A very popular item that I am always asked about is the recipe for our house dressing:

White Balsamic Honey Vinaigrette

Ingredients:

  • Dijon Mustard
  • Honey
  • White Balsamic Vinegar
  • Vegetable Oil
  • Olive Oil

Preparation:

  • ½ cup Dijon mustard
  • ¼ cup Honey
  • 500ml White Balsamic Vinegar
  • 500ml Vegetable Oil
  • 500ml Olive Oil

Mix the ingredients together and voila! Homemade salad dressing that everyone in the family will enjoy.