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!

Thai Salad Roll

By Executive Chef Jeff King

Today I will share with you my recipe for Thai salad rolls. Surely a great meal your whole family will enjoy!

Ingredients:

  • Carrot
  • Red Onion
  • Vermicelli noodle
  • Green leaf lettuce
  • Cucumber
  • Mint
  • Mango
  • Rice paper wrapper
  • Warm water

Place onion slices in a bowl and top with ice-cold water. Let stand for at least 30 minutes; drain well. Place the noodles in a bowl and top with boiling water. Let the noodles stand for 5 minutes and then drain well. Next, soak a rice paper wrap in hot tap water for 10 seconds and then carefully transfer to a slightly damp kitchen towel.

 Place your ingredients onto the centre of the wrap, i.e lettuce, noodles, carrot, cucumber and mango.

 Firmly fold the bottom half of the wrap over the filling, fold in the sides and roll up to completely enclose filling. Store tightly, covered with plastic wrap for up to 2 hours or until ready to serve.

Ingredients for peanut sauce:

1/3 cup peanut butter

1/3 cup coconut milk

2tsp lime juice

2 tsp soy sauce

1 tbsp sriracha

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Place all ingredients in a small pan on low heat. Whisk until it is well incorporated.

Happy cooking!

Pulpo Gallego

By Executive Chef Jeff King

Today I will share with you my recipe for pulpo gallego. A popular appetizer originated from Spain.

Ingredients:

1 large octopus

1 liter redwine

1 cup red wine vinegar

1 liter water

Salt

Place octopus and all ingredients into a large pot. Bring to a boil, turn heat down to simmer for 30-40 mins. Gently remove octopus from pot and allow to cool for 15 mins. Peel skin off of octopus but leaving the suction cups on. (Suction cups can be removed all together but I tend to leave it on as it add a nice texture to the octopus)

Grill octopus tentacles and marinate in extra virgin olive oil and espelette pepper. Combine together with boiled new potatoes.

Happy cooking!

Banh Xeo

By Executive Chef, Jeff King

Today I will share with you my recipe for banh xeo, a traditional Vietnamese recipe.

Ingredients for Crepe:

  • 1 cup rice flour
  • 1 tbsp turmeric
  • Coconut milk

Ingredients for Filling:

  • 1 lb peeled and deveined shrimp
  • Bean sprouts
  • Green onion
  • Fish sauce

Making Banh Xeo:

In a hot skillet saute shrimp, when shrimp is 90% cooked add bean sprouts, green onion and a splash of fish sauce. Season to taste. Make a really light batter, adjust with 2% milk or water if needed. Some coconut milk might be thicker than others. Pour in some batter and quickly tilt & rotate the pan so the batter is evenly spread. Add more batter if it wasn’t enough to cover the pan. Add bean sprouts and cover with a lid for 2 minutes. The batter should also be slightly cooked and transparent around the edges. Lower heat and wait for the crepe to become crisp. Fold in half and serve.

Happy cooking!

Tom Yum Goong Soup

By Executive Chef Jeff King

Today I will share with you my recipe for tom yum goong soup or also known as spicy shrimp soup.

Ingredients

  • 2 liters of water
  • 4 stalks of lemongrass ( kept whole and pounded to release some flavor from lemongrass)
  • 1 inch chunk of galangal
  • 10 kaffir lime leaves
  • 6 Thai chilies ( whole stems removed )
  • 5 cloves of garlic ( Chopped )
  • 2lbs whole shrimp
  • 300 grams of oyster mushrooms
  • 2 roma tomatoes
  • 2 white onions (medium sized)
  • 2 teaspoons of sugar
  • 8 – 12 tablespoons of fish sauce (depending on your taste)
  • 10-12 limes cut in half
  • Handful of cilantro

In a large pot saute garlic, onion and chili for about 2 minutes. Add 2 liters of water and bring to a boil, once it has come to a boil lower heat to simmer.Add Shrimp shells, kaffir, lemongrass, galangal, fish sauce, lime and sugar. Simmer for 30 mins and strain broth. Place strained broth into pot. Add oyster mushrooms, tomatoes, shrimp and simmer for 5 minutes. Taste and check for seasoning. Finish with chopped cilantro.

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!

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!

Bumbu Dasar Kuning – Indonesian yellow spice paste

By Executive Chef Jeff King

Today I will share with you my recipe for Bumbu Dasar Kuning; an Indonesian yellow spice paste

Ingredients:

  • 200 grams shallots
  • 100 grams cloves garlic
  • 150 grams turmeric roots (toasted for better flavour and colour)
  • 2 tsp ground turmeric powder (add if you feel the colour is not too yellow)
  • 75 grams galangal
  • 25 grams candlenuts (toasted before for better flavour)
  • 4 Indonesian bay leaves (Daun Salam)
  • 2 stalk lemon grass
  • 2 kaffir lime leaves
  • Cooking oil

If you use a mortar and pestle, the order to be followed when grinding spice paste ingredients is the hard items first, candle-nuts, turmeric and ginger. You can chop the ginger and turmeric to make the grinding process easier. Once all of these are quite smooth, then add ingredients that are full of moisture, such as shallots and garlic.

If you use a food processor just blend all the ingredients until smooth.In low heat place the paste with some cooking oil in a pan. Add Indonesian bay leaves, kaffir lime leaves, turmeric and lemon grass. Allow to simmer in the oil for about 10 minutes to infuse all the flavors together and set aside to cool. Any leftover paste and be saved in a jar or ziplock bag for 1 week in the fridge or freeze remaining and you will have bumbu paste ready to go anytime you need it.

This spice is great to use when making Indonesian style dishes like soto ayam lamongan (Lamongan style chicken soup)

Happy Cooking!