Triple Method Cooking Recipes

  Machboos Chilli Crab Rice The Machboos Chilli Crab Rice is a daring architectural feat of flavour, bridging the spiced, aromatic heritage of the Arabian Gulf with the fiery, iconic soul of Singapore. Traditional Machboos —a beloved Khaleeji dish of spiced rice and meat—is reimagined here using the ocean’s bounty. Instead of lamb or chicken, succulent mud crab is simmered in a hybrid sauce: the warm, earthy notes of bezar spice and dried lime meet the sweet-heat of ginger, shallots, and chilli. The rice absorbs the crab’s juices and the sauce’s intensity, creating a celebratory one-pot masterpiece that is deeply fragrant and unapologetically bold. Ingredients Category Items The Star 2 Large Mud Crabs (cleaned and halved), 500g Basmati rice (soaked for 30 mins) The Spice Base 2 tbsp Bezar spice mix (or Baharat), 1 tsp Turmeric, 2 Dried limes (Loomi), pierced The Chilli-Tomato Kick 4 Red chillies (pounded), 3 tbsp Tomato paste, 150ml Tomato purée, 1 tbsp Ginger-garlic paste Aromat...

Frikandel Sate Lilit The Frikandel Sate Lilit is a clever culinary crossover between Dutch snack bar culture and Balinese tradition. By taking the smooth, savoury profile of the Dutch frikandel —a skinless, deep-fried sausage—and reimagining it through the lens of Indonesian sate lilit , you get a dish that is both nostalgic and exotic. Instead of being skewered through the meat, the "frikandel" paste is wrapped ( lilit ) around fragrant lemongrass stalks. This infusion of citrusy aromatics elevates the hearty, spiced meat, creating a sophisticated appetiser that bridges two worlds with every bite. Ingredients Category Items The Meat Base 500g Ground meat (mix of chicken and beef), 1 Egg, 50g Breadcrumbs Aromatics 10-12 Lemongrass stalks (thick ends), 3 Kaffir lime leaves (shredded) The Spice Paste 4 Shallots, 3 Garlic cloves, 2 Candlenuts, 1 tsp Turmeric powder, 1 tsp Coriander powder, 1/2 tsp Nutmeg Seasoning 1 tbsp Coconut milk (thick), 1 tsp Salt, 1/2 tsp Black pepper, 1...

Babi Ketjap Gehaktbal The Babi Ketjap Gehaktbal is a soul-warming fusion that marries the classic Dutch meatball ( gehaktbal ) with the rich, aromatic flavours of Indonesian Babi Ketjap (braised pork in sweet soy sauce). While a traditional Dutch meatball is often simmered in brown gravy, this version takes a detour through the tropics. The pork is seasoned with ginger, garlic, and star anise, then slow-simmered in a glossy, dark glaze of Ketjap Manis . The result is a tender, succulent meatball with a perfect balance of salty, sweet, and savoury—ideal for serving over steamed jasmine rice or alongside a crisp atjar (pickled vegetables). Ingredients Category Items The Meatballs 500g Ground pork (or a pork/beef mix), 1 Egg, 50g Panko or breadcrumbs, 1 tsp Garlic powder, 1/2 tsp Ginger powder The Braising Liquid 150ml Ketjap Manis (Sweet Soy Sauce), 200ml Beef or chicken stock, 1 tbsp Tomato paste, 1 tbsp Dark soy sauce (for colour) Aromatics 3 Cloves garlic (minced), 2 Shallots (fine...

This dish is a vibrant tribute to the ancient spice routes, blending the smoke of the grill with the bright, jewel-toned flavours of the Mediterranean and Middle East. Lamb Brochettes —tender cubes of marinated meat—are charred to succulent perfection, offering a robust, earthy base. The star, however, is the Pomegranate-Mint Dressing . Using the "Moorish" technique of balancing sharp acidity with deep sweetness, the pomegranate molasses cuts through the richness of the lamb, while fresh mint provides a cooling finish. It is a sophisticated, high-contrast dish that feels both celebratory and deeply rooted in tradition. 🍢 Recipe: Lamb Brochettes with Pomegranate-Mint Dressing Yield: 4 servings | Prep time: 20 mins (+ marinating) | Cook time: 10 mins 🛒 Ingredients For the Lamb Brochettes: 600g Lamb leg or shoulder , cut into 3cm cubes 2 tbsp Olive oil 2 cloves Garlic , minced 1 tsp Smoked paprika 1 tsp Ground cumin 1/2 tsp Cinnamon Salt & black pepper For the Pomegra...