Triple Method Cooking Recipes

  Hearty Venison Chilli Venison is an exceptional choice for metabolic health ; it is significantly leaner than beef and packed with iron. This chilli uses a rich spice profile to create deep flavour without the need for sugary additives. Ingredients 1 lb ground venison 1 large onion, diced 2 cloves garlic, minced 1 can (15 oz) kidney beans, rinsed 1 can (28 oz) crushed tomatoes (no salt added) 1 cup beef or vegetable broth 2 tbsp chilli powder, 1 tsp cumin, 1/2 tsp unsweetened cocoa powder (the secret ingredient!) 1 bell pepper , chopped Instructions Brown: In a large pot over medium-high heat, brown the venison with the onion and garlic until the meat is no longer pink. Spice: Stir in the chilli powder, cumin, and cocoa powder. Cook for 1 minute to toast the spices. Simmer: Add the bell pepper, tomatoes, beans, and broth. Bring to a boil, then reduce heat. Slow Cook: Cover and simmer for at least 45 minutes (longer is better for flavour) until the chilli is thick ...

  This Basil Seed & Lychee Panna Cotta is a refreshing, spa-like dessert that balances Italian silkiness with tropical flair. By utilising basil seeds ( sabja ), we introduce a unique, jelly-like texture similar to chia but with a lighter profile. These seeds are celebrated in Southeast Asia for their cooling properties and high fibre content. The delicate, floral sweetness of lychee provides the primary flavour, allowing us to significantly reduce added sugars. It is a light, elegant, and hydrating treat that serves as a perfect palate cleanser after a spicy meal, proving that indulgence can be both functional and refined. Ingredients 1 cup Coconut milk (or light cream) 1/2 cup Lychee juice (unsweetened) 1/2 cup Fresh or canned lychees, chopped (save some for garnish) 2 tsp Gelatine powder (or agar-agar for a vegan version) 1 tbsp Basil seeds 1 tbsp Honey or monk fruit sweetener 1 tsp Rose water (optional, for floral depth) Instructions Hydrate Seeds: Soak basil se...

  A vibrant twist on the British classic, these Satay Scotch Eggs replace traditional sausage with aromatically spiced ground chicken or pork. By baking rather than deep-frying , we maintain the soul-satisfying crunch while significantly reducing saturated fats. The "satay" element comes from a peanut and ginger-infused meat coating, offering a complex, nutty profile that pairs beautifully with the creamy yolk inside. It’s a high-protein , fusion snack that proves "healthy" doesn't have to mean "bland." Ingredients 4 large eggs (soft or hard-boiled and peeled) 1 lb (500g) ground chicken or lean pork 2 tbsp natural peanut butter (no added sugar) 1 tbsp soy sauce (or tamari for gluten-free) 1 tsp grated fresh ginger & 1 clove minced garlic 1 tsp turmeric and 1/2 tsp cumin 1/2 cup almond flour or crushed unsweetened cornflakes (for coating) Instructions Mix: In a bowl, combine the ground meat, peanut butter, soy sauce, ginger, garlic, a...

This dessert is a soulful reimagining of the classic British pudding, infused with the nostalgic, malty notes of Malaysian Teh Tarik (pulled tea). By steeping strong black tea into the date base, we create a deep, tannic complexity that balances the natural sweetness of the fruit. To keep this version more health-conscious and diabetes-friendly , we utilise the natural fibre of whole dates and substitute refined sugars with lower-glycemic alternatives . The result is a moist, sponge-like cake with a frothy, tea-infused "toffee" sauce that captures the essence of a bustling mamak stall in a single, decadent bite. Ingredients 1 cup Pitted Medjool dates , chopped 3 Strong black tea bags (Ceylon or Assam) 1 tsp Baking soda 1/4 cup Melted coconut oil or grass-fed butter 1 Large egg 1 tsp Vanilla extract 1 cup Oat flour or almond flour (for lower GI) 1/2 cup Monk fruit sweetener (or coconut sugar) Sauce: 1/2 cup evaporated milk, 1 tsp strong tea concentrate, and 2 tbsp...

  Th e Curry Puff Profiterole is a playful, sophisticated fusion of French pastry technique and Malaysian street food soul. Traditional curry puffs use a heavy, flaky shortcrust, but this version utilises light, airy choux pastry ( profiteroles ) as the vessel. By swapping deep-frying for baking, we create a delicate crunch that feels indulgent but contains significantly less oil. Filled with a fragrant, spicy potato and chicken (or lentil) dry curry , these bite-sized gems offer a burst of turmeric and cumin in every light-as-air mouthful. It’s an elegant, health-conscious appetiser that brings the heat of Southeast Asia to a classic Parisian form. Ingredients For the Choux: 1/2 cup water, 4 tbsp butter, 1/2 cup all-purpose flour (or whole-wheat pastry flour ), 2 eggs. For the Curry Filling: 1 cup finely diced potatoes (steamed), 1/2 cup minced chicken or cooked lentils , 1 tbsp curry powder, 1/2 diced onion, 1 tsp ginger-garlic paste . Optional: 1 hard-boiled egg, finely...