Triple Method Cooking Recipes

  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...

Video Tale Click Here 🍢 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 Pomegranate-Mint Dressing: 3 tbsp Pomegranate molasses 2 tbsp Extra virgin olive oil 1 tbsp Lemon juice 1/2 cup Fresh mint leaves , finely chopped 1/2 tsp Honey (optional, for balance) Pomegranate seeds (for garnish) 👨‍🍳 Instructions & Method 1. Marinate the Lamb In a large bowl, whisk together the olive oil, garlic, paprika, cumin, and cinnamon. Toss the lamb cubes in the mixture until evenly coated. Cover and refrigerate for at least 1 hour (ideally 4 hours) to allow the spices to penetrate the fibres. 2. Prepare the Dressing In a small jar or bowl, whisk the pomegranate molasses, olive oil, and lemon j...

  A Taste of New Zealand Autumn Feijoa jam is a quintessential Kiwi treasure, capturing the brief but glorious season of this "pineapple guava" fruit. Known for its aromatic, complex flavour—a heady mix of pineapple, strawberry, and a hint of mint—feijoas are a staple in New Zealand backyards. Turning them into jam is the perfect way to preserve their unique tang long after the autumn leaves have fallen. This recipe yields a thick, golden-green preserve that is spectacular on buttery sourdough, swirled into morning porridge, or used as a sophisticated glaze for roast meats. The secret lies in balancing the fruit's natural tartness with a touch of citrus, ensuring a bright, floral spread that tastes exactly like a New Zealand harvest. Ingredients 1 kg Feijoas (flesh scooped out, roughly chopped) 750g White granulated sugar 1 Large lemon (juice and zest) 1 tsp Fresh ginger, finely grated (optional, for a spicy kick) 1/2 cup Water Instructions & Method Prepare the F...

Video Tale Click Here 🥥 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 coconut milk 2 Kaffir lime leaves , bruised 1 stalk Lemongrass , white part only, smashed 1 small Shallot , finely minced 1 tsp Fresh ginger , grated 1 tsp Lime juice 1/2 tsp Lime zest Salt and white pepper to taste For Garnish: Toasted grated coconut (Kerisik style) Fresh red chilli , deseeded and finely julienned Micro-cilantro or Thai basil 👨‍🍳 Instructions & Method 1. Poach the Asparagus Fill a wide pan with enough water to cover the spears. Add salt, sugar, lemon, and butter. Bring to a gentle simmer. Add the peeled asparagus. Simmer for 8–12 minutes depending on thickness. They should be "al dente"—te...

A Kiwi Cookie Classic Feijoa cookies are the ultimate autumn comfort food, offering a soft, cake-like texture that melts in your mouth. While most people reach for the jam pot when the fruit drops, folding fresh feijoa pulp into a buttery cookie dough creates something truly special. The natural acidity of the fruit reacts beautifully with the leavening agents, resulting in a light, airy crumb. These cookies carry that signature tropical-meets-temperate aroma, often enhanced with a dash of ginger or cinnamon to complement the fruit's complex profile. Whether you're enjoying them warm from the oven with a glass of milk or packing them into lunchboxes, they are a nostalgic reminder of New Zealand garden harvests and the simple joy of seasonal baking. Ingredients 100g Unsalted butter, softened 1/2 cup Brown sugar (packed) 1 Large egg 1 tsp Vanilla extract 1 cup Feijoa pulp (approx. 8–10 medium fruits), lightly mashed 2 cups All-purpose flour 1 tsp Baking soda 1 tsp Ground ...