Triple Method Cooking Recipes

  BB Q Malaysian Fish Sambal (Ikan Bakar Sambal) This recipe takes the beloved Malaysian sambal, a spicy and aromatic chilli paste, and pairs it with beautifully grilled fish. The result is a smoky, tangy, and intensely flavourful dish where the sweet and spicy sambal caramelises on the fish, creating a truly unforgettable BBQ experience. A Taste Sensation Imagine the tantalising aroma of grilled fish mingling with the fragrant spices of the sambal, wafting through the air. As you take your first bite, the tender, flaky fish yields to a burst of flavours – the smoky char from the grill, the fiery kick of fresh chilies, the tangy brightness of tamarind, and the subtle sweetness of the caramelised onions. It's a symphony of sweet, sour, spicy, and savoury notes, perfectly balanced, leaving a satisfying warmth and an irresistible craving for more. This dish is a true celebration of Malaysian culinary heritage, brought to life on your BBQ. Ingredients For the Fish: 2 whole fish (such a...

  BBQ Smoked Potato Salad with Bacon, Chives, and Dill Pickle Dressing This BBQ Smoked Potato Salad isn't your average picnic fare. It's a symphony of smoky depth, creamy texture, and bright, tangy notes, designed to elevate any barbecue spread. The potatoes, infused with the gentle kiss of wood smoke, provide a unique foundation. Crispy bacon adds a savoury crunch, while fresh chives offer a subtle oniony bite. But the real star is the dill pickle dressing – a zesty, creamy concoction that cuts through the richness and leaves your taste buds singing. It’s a side dish that boldly stands on its own, yet perfectly complements any grilled meat, leaving you craving just one more spoonful of its irresistible, smoky tang. Yields: 6-8 servings Prep time: 30 minutes Cook time: 1-2 hours (smoking potatoes), 15 minutes (bacon) Chill time: 2 hours (minimum) Ingredients: For the Smoked Potatoes: 2.5 lbs (approx. 1.2 kg) Yukon Gold or Red Potatoes, scrubbed and cut into 1-inch (2.5 cm) cube...

  Sang Kaya Fug Tong (Thai Pumpkin Custard) Sang Kaya Fug Tong is a beloved Thai dessert that beautifully marries the rich, creamy texture of coconut custard with the earthy sweetness of pumpkin. 1 Traditionally, this delightful custard is steamed directly inside a whole pumpkin, making for a stunning presentation and infusing the custard with subtle pumpkin flavour. 2 It's a treat that's both comforting and exotic, perfect for sharing. Ingredients: For the Custard: 3 large eggs 1 cup (240ml) coconut milk (full-fat for best results) 3 3/4 cup (150g) palm sugar (or light brown sugar), finely chopped 1/2 teaspoon salt 4 1 teaspoon pandan extract (optional, for fragrance and green hue) For the Pumpkin: 1 medium-sized pumpkin (about 1.5 - 2 kg), preferably a kabocha or Hokkaido pumpkin, which holds its shape well when steamed. Equipment: Steam oven Large bowl Whisk Fine-mesh sieve 5 Spoon or scoop Paring knife Instructions and Method: 1. Prepare the Pumpkin: Wash and Dry: Thorou...