Triple Method Cooking Recipes

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...

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...

  Video Tale Click Here Cantonese Salted Fish Spaghetti 🍝 Ingredients Component Ingredients The Pasta 200g Spaghetti, salt for boiling water The Star 30g Cantonese salted fish (Mui Heung/soft type), diced small Aromatics 3 cloves garlic (minced), 1-inch ginger (julienned), 2 bird’s eye chilies Protein/Veg 100g minced pork or chicken, 1 cup silver sprouts (trimmed bean sprouts) Seasoning 1 tbsp light soy sauce, 1 tsp sugar, ½ tsp dark soy sauce (for colour) Finish Chopped scallions, a splash of Shaoxing wine 👨‍🍳 Instructions & Method Boil the Pasta: Cook spaghetti in salted water until al dente . Reserve 1/4 cup of pasta water and drain. Crisp the Fish: Heat oil in a wok or large skillet over medium heat. Fry the salted fish cubes until they are golden brown, fragrant, and starting to break apart. Sauté Aromatics: Add the ginger, garlic, and chilies to the fish oil. Stir-fry until the garlic is golden. Brown the Meat: Add the minced meat, breaking it up with a spatula u...

  Video Tale Click Here Gerbeaud-Style Shrimp Toast 🍤 Ingredients Component Ingredients The Base 6 slices of white bread (crusts removed), butter Shrimp Mousse 300g raw shrimp (peeled/deveined), 1 egg white, 1 tsp ginger minced, 1 tsp cognac, pinch of salt & white pepper Gerbeaud Twist 1/2 cup finely chopped walnuts, 1 tbsp apricot jam (strained) Frying/Garnish Vegetable oil for frying, scallions, and a drizzle of balsamic or dark soy glaze 👨‍🍳 Instructions & Method Prep the Shrimp: Pat the shrimp dry. Pulse in a food processor with the egg white, ginger, cognac, salt, and pepper until it forms a thick, tacky paste. Fold in the strained apricot jam. Assemble: Spread a thick, even layer of the shrimp mixture onto one side of each bread slice. The Nutty Crust: Press the shrimp-side of the bread firmly into the chopped walnuts so they adhere to the mousse. The Fry: Heat oil to 180°C . Place the bread in the oil, shrimp-side down first , for about 2 minutes until the w...

  Video Tale Click Here Savoury Stuffed Portobello Mushrooms Ingredients 4 large Portobello mushrooms , stems removed and chopped 2 cups Fresh spinach, chopped 1/2 cup Quinoa , cooked 1/4 cup Walnuts , crushed 2 cloves Garlic, minced 1 tbsp Olive oil Topping: A sprinkle of feta or nutritional yeast Instructions Prep: Clean mushroom caps and scrape out gills with a spoon. Brush the outsides with olive oil. Sauté: In a pan, sauté minced mushroom stems, garlic, and spinach until wilted. Mix: Fold the cooked quinoa and walnuts into the spinach mixture. Stuff & Bake: Fill the caps generously with the mixture. Bake at 400°F (200°C) for 15–20 minutes until the mushrooms are tender.

  Video Tale Click Here Rhubarb & Ginger Stew Ingredients 4 cups Fresh rhubarb , chopped into 1-inch pieces 2 tbsp Fresh ginger , finely grated 1/4 cup Water or orange juice 1 tsp Vanilla extract 1/2 tsp Ground cinnamon Sweetener: Stevia or monk fruit to taste (optional) Instructions Combine: Place rhubarb, ginger, water, and cinnamon in a medium saucepan. Simmer: Cover and cook over medium-low heat for 8–10 minutes until the rhubarb breaks down into a soft, pulpy consistency. Finish: Stir in the vanilla extract and your preferred sugar alternative. Serve: Enjoy warm or chilled.