Triple Method Cooking Recipes

  Kiwifruit & Coriander Salsa Pani Puri A vibrant fusion of classic Indian street food and tropical freshness, this dish reinvents traditional pani puri by replacing the standard potato filling with a bright, zesty salsa of sweet-tart green kiwifruit , crisp red onion, and fragrant fresh coriander . Paired with a chilled, spiced tamarind-mint water ( pani ), it delivers an unforgettable explosion of crisp, sweet, spicy, and tangy flavours in every single bite. Ingredients For the Pani (Mint-Tamarind Water) Fresh Mint Leaves: 1 cup, packed Fresh Coriander Leaves: 1/2 cup Green Chillies: 1–2 (adjust to taste) Ginger: 1-inch piece Tamarind Paste : 2 tablespoons Roasted Cumin Powder: 1 teaspoon Black Salt (Kala Namak): 1 teaspoon Chaat Masala : 1 teaspoon Cold Water: 3 cups Ice Cubes: A handful For the Filling & Salsa Pani Puri Shells (Puri): 20–25, crispy and hollow Green Kiwifruits: 2 firm-ripe, peeled and finely diced Red Onion: 1 small, finely chopped Fresh C...

  Madrouba Laksa Risotto is an innovative fusion masterpiece that marries the comforting, slow-cooked warmth of Qatari madrouba with the rich, aromatic complexity of Southeast Asian laksa. Traditionally, madrouba relies on rice simmered down to a velvety, porridge-like consistency, which here forms a luxuriously creamy risotto base. Infused with a fragrant, spicy laksa broth reduction and folded together with tender shredded seafood, this dish bridges Gulf heritage and Peranakan flavours. It delivers a deeply comforting yet exotic culinary experience crowned with vibrant herbs and chilli oil. Ingredients For the Risotto Base (Madrouba Style) Carnaroli or Arborio Rice: 1.5 cups (or broken short-grain rice) Ghee or Butter: 3 tablespoons Yellow Onion: 1 large, finely diced Garlic: 4 cloves, minced Fresh Ginger: 1 tablespoon, grated Chicken or Fish Stock: 4 to 5 cups, kept warm For the Laksa Reduction & Seafood Laksa Paste: 3 tablespoons (authentic store-bought or homemade)...

  Masala shortbread cookies offer a sophisticated, aromatic twist on a classic Scottish bakery staple by infusing rich, buttery, melt-in-your-mouth pastry with a warming blend of festive spices. Featuring the comforting warmth of nutmeg and allspice, complemented by the subtle, licorice-like depth of ground star anise, these spiced treats bridge European baking traditions with vibrant global flavours. Perfectly crumbly and decadent, they make an exceptional accompaniment to afternoon tea, chai, or coffee during cooler seasons. Ingredients Unsalted Butter: 1 cup (226g), softened to room temperature Powdered Sugar (Icing Sugar): 2/3 cup (80g), for a delicate, tender crumb All-Purpose Flour: 2 cups (250g) Cornstarch: 2 tablespoons (adds extra melt-in-your-mouth tenderness) Ground Nutmeg: 1/2 teaspoon Ground Allspice: 1/2 teaspoon Ground Star Anise: 1/4 teaspoon (freshly ground for best flavour) Ground Cinnamon: 1/2 teaspoon Salt: 1/2 teaspoon Vanilla Extract: 1 teaspoon Coa...

  Pindakaas Tempeh Biefstuk A sophisticated Dutch-Indonesian fusion featuring pan-seared tempeh steaks glazed in savoury artisanal peanut butter and aromatic spices Pindakaas Tempeh Biefstuk bridges Dutch colonial heritage and Indonesian culinary roots into an exquisite plant-based masterpiece. Thick-cut slabs of fermented soy tempeh are deeply marinated, pan-seared to a golden crisp, and coated in a velvety, savoury glaze built from authentic Dutch pindakaas—rich, smooth, and naturally less sweet. Enhanced with sweet soy sauce, aromatic galangal, lemongrass, and a subtle chilli kick, this dish mimics the luxurious texture and deep umami profile of a classic steak, offering a harmonious blend of nutty, savoury, and caramelised flavour notes. Prep Time           20 mins + Marinating Cook Time         15 mins Yields         ...