Triple Method Cooking Recipes

  Steamed Coconut Porridge with Gula Melaka This recipe transforms a classic Southeast Asian dessert into a modern, effortlessly smooth creation using the gentle power of a steam oven. The porridge itself is a silky, delicate rice flour custard that melts in your mouth, carrying the pure, creamy flavour of coconut milk. This is beautifully contrasted by a rich, syrupy palm sugar sauce, infused with the subtle, fragrant notes of pandan. It's a taste of sweet nostalgia and pure comfort—a luxurious treat that people will love for its perfect balance of textures and its deep, caramel-like sweetness. It's a comforting bowl that feels both simple and incredibly refined. Ingredients For the Steamed Coconut Porridge: 100g rice flour 500ml thick coconut milk 1/4 tsp salt For the Palm Sugar Sauce (Gula Melaka): 150g palm sugar (gula melaka), chopped 100ml water 1 pandan leaf, knotted (optional) A pinch of salt Instructions & Method Prepare the Porridge Base: In a medium, heatproof b...

  Steam Oven Savoury Cheese Pudding This recipe re-imagines the concept of a steamed pudding, transforming it from a sweet dessert into a sophisticated, savoury starter or side dish. The steam oven is the key, creating an incredibly light and airy texture that is impossible to achieve with baking. This savoury pudding is a celebration of rich, umami flavours, with the tang of mature cheddar and the deep, roasted notes of caramelised onions. The result is a surprisingly delicate yet deeply satisfying dish that offers a unique and memorable flavour profile. Ingredients 150g mature cheddar cheese, grated 2 large eggs, separated 100ml milk 50g self-raising flour 1 small onion, finely sliced 1 tbsp olive oil A pinch of salt and black pepper Optional: Fresh chives or thyme for garnish Instructions & Method Caramelise the Onion: In a small pan, heat the olive oil over low heat. Add the finely sliced onion and cook slowly for 15-20 minutes, stirring occasionally, until it is deeply go...

  Air-Fried Mango-Gingerbread Delight This recipe takes the classic flavours of gingerbread and gives them a tropical, modern twist with fresh mango and the magic of the air fryer. The result is a delicious, fancy, and surprisingly simple dessert that’s perfect for a special occasion or a cozy treat. The air fryer creates a beautifully crisp exterior while keeping the inside tender and moist, a delightful contrast to the sweet mango and spicy gingerbread. Ingredients For the Gingerbread: 1/2 cup (113g) unsalted butter, softened 1/4 cup (50g) granulated sugar 1/2 cup (170g) unsulphured molasses 1 large egg 1 1/2 cups (180g) all-purpose flour 1 teaspoon baking soda 1 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg 1/4 teaspoon salt 1/2 cup (120ml) hot water For the Mango Topping: 1 large, ripe mango, peeled and diced into 1/2-inch cubes 1 tablespoon light brown sugar 1 teaspoon fresh lime juice Pinch of ground ginger For Garni...

  Air-Fried Peanut Butter & Jelly Cloud Bites: A Nostalgic Dream This recipe reimagines the classic peanut butter and jelly sandwich into delightful, bite-sized clouds of crispy, warm goodness. The air fryer transforms these simple ingredients into a surprisingly fancy and utterly delicious treat, perfect for a whimsical snack, a playful dessert, or a unique addition to a brunch spread. The slight warmth and crispy exterior elevate the familiar flavours to a new, almost ethereal experience. Ingredients 6 slices of your favourite sandwich bread (white, wheat, or brioche work well) 1/4 cup smooth or crunchy peanut butter 1/4 cup your favourite fruit jelly or jam 1 tablespoon unsalted butter, melted Optional: Powdered sugar for dusting Instructions and Method 1. Prepare the Bread: Using a 2-inch round cookie cutter (or a similar sized circular object), cut out two circles from each slice of bread, yielding 12 bread circles. 2. Assemble the Bites: Spread about 1/2 teaspoon of peanu...

  Air-Fried Taro Cloud Cakes with Coconut Milk Custard: A Taste of the Tropics This recipe reimagines the classic cupcake, infusing it with the subtly sweet and earthy flavour of taro and serving it with a luscious, creamy coconut milk custard. The air fryer creates beautifully light and fluffy cupcakes with a slightly crisp exterior, offering a delightful contrast to the smooth, tropical custard. This elegant dessert brings a taste of the Pacific to your kitchen, perfect for a sophisticated afternoon tea or a unique sweet treat. Ingredients For the Taro Cupcakes: 1 cup (200g) cooked and mashed taro (ensure no lumps) 1/2 cup (100g) granulated sugar 1 large egg 1/4 cup (60ml) vegetable oil 1 teaspoon vanilla extract 1 cup (120g) all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup (120ml) full-fat milk For the Coconut Milk Custard: 1 cup (240ml) full-fat coconut milk 2 tablespoons granulated sugar 1 tablespoon cornstarch 1 large egg yolk 1/4 ...