Triple Method Cooking Recipes

  Duck Confit Spring Rolls are a luxurious fusion that bridges classic French charcuterie with Asian street food craft . Tender, rich, slow-cooked shredded duck confit is tossed with crisp julienned vegetables and fragrant five-spice , then encased in a thin, golden spring roll wrapper. Deep-fried until shatteringly crispy, every bite opens into a melt-in-your-mouth centre of savoury, savoury-sweet duck richness, perfectly balanced by a bright, tangy plum or hoisin dipping sauce . Ingredients For the Spring Roll Filling: Duck Confit Legs : 2 legs (store-bought or homemade), shredded, skin discarded or finely chopped Spring Roll Wrappers : 12–15 large sheets (thawed if frozen) Shredded Cabbage/Napa Cabbage: 1 cup Carrot: 1 medium, julienned into thin matchsticks Green Onions (Scallions): 3 stalks, finely sliced Chinese Five-Spice Powder : ½ teaspoon Soy Sauce: 1 tablespoon Hoisin Sauce: 1 tablespoon Fresh Ginger: 1 teaspoon, finely grated Sesame Oil: 1 teaspoon For Asse...

  Patatas Bravas Chermoula This dish is a delightful blend of two distinct culinary traditions. We take the crispy, fried potato cubes traditional to Spanish Patatas Bravas and instead of the usual spicy tomato and aioli sauces, we toss them in a zesty, herbaceous Moroccan Chermoula . The result is an explosive mix of textures and earthy, tangy, and subtly spicy flavours that's perfect as a tapa , side dish, or snack. Ingredients For the Potatoes (Patatas) 4 large russet or Yukon Gold potatoes (about 1.5 lbs / 700g), peeled and cut into 1-inch cubes 2-3 cups neutral oil (canola, vegetable, or peanut oil) for frying 1 tablespoon coarse sea salt For the Chermoula Sauce 1 large bunch fresh cilantro (about 1 cup, tightly packed) ½ large bunch fresh flat-leaf parsley (about ½ cup, tightly packed) 4-5 cloves garlic, roughly chopped 1 teaspoon ground cumin 1 teaspoon paprika (sweet or smoked, depending on your preference) ½ teaspoon ground coriander ¼ - ½ teaspoon cayenne pepper (adjust ...

  Macanese Pâté Chaud with Paprika Butter is a vibrant, savoury fusion combining the delicate art of French pastry with the punchy, aromatic spice palette of Macanese heritage cuisine . Flaky, golden layers of puff pastry —brushed with a smoky, vibrant paprika butter—encase a rich, spiced filling of minced pork, shallots, garlic, and Macanese seasoning. Biting into one yields an immediate shatter of buttery, paprika-infused crust followed by a warm, savoury, and subtly spiced meat filling that melts in your mouth. Ingredients For the Filling: Minced Meat: ¾ lb (350g) ground pork (or a mix of ground pork and beef) Aromatics: 2 shallots & 3 cloves garlic, finely minced Seasoning: 1 tablespoon soy sauce 1 tablespoon oyster sauce ½ teaspoon smoked paprika ¼ teaspoon ground white pepper ½ teaspoon sesame oil 1 teaspoon cornstarch (to bind moisture) 1 egg white (save the yolk for egg wash) For the Pastry & Smoked Paprika Butter: Puff Pastry: 2 sheets all-butter puff pastry (t...

  Char Siu Arancini combine the golden, crispy comfort of traditional Italian street food with the sweet, savoury, and aromatic world of Cantonese barbecue . Creamy risotto—cooked in a light chicken stock and seasoned with a hint of five-spice and soy—is wrapped around a rich, sticky filling of diced char siu pork, then panko-crusted and fried to perfection. The result is a delightful bite that contrasts a crunchy exterior with a warm, savoury fusion centre. Ingredients For the Char Siu Filling 1 cup Char Siu pork (store-bought or homemade), diced into small 1/4 inch cubes 1 tbsp Hoisin sauce 1 tbsp Oyster sauce 1 tsp Soy sauce 1 tsp Honey 1/2 tsp Sesame oil 1/2 tsp Cornstarch dissolved in 1 tbsp water For the Risotto Base 1.5 cups Arborio or Carnaroli rice 3.5 cups Low-sodium chicken stock (kept warm) 2 tbsp Unsalted butter 1 tbsp Vegetable oil 1 small Shallot, finely diced 2 cloves Garlic, minced 1/2 tsp Chinese five-spice powder 1 tbsp Light soy sauce 2 Gre...