Triple Method Cooking Recipes

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...

  This elegant dish is a cross-continental marriage between the "white gold" of European spring and the vibrant, aromatic coastal flavours of Indonesia. Traditionally, Sayur Kelapa is a humble, comforting coconut vegetable stew; here, it is deconstructed into a refined, zesty dressing. The White Asparagus , known for its delicate, nutty sweetness and tender texture, is gently poached to retain its bite. It is then draped in a light, silken sauce of fresh coconut milk infused with the citrusy punch of kaffir lime and lemongrass. It’s a sophisticated, vegan-friendly appetiser that balances creamy indulgence with high-vibrational freshness. 🥥 Recipe: Asperges Sayur Kelapa Yield: 2–4 servings | Prep time: 15 mins | Cook time: 12 mins 🛒 Ingredients For the White Asparagus: 8–10 spears White Asparagus , tough woody ends trimmed and peeled thoroughly 1 tbsp Salt 1 tsp Sugar 1 slice Lemon 1 tbsp Vegan butter (optional, for poaching) For the Sayur Kelapa Sauce: 200ml Light co...