Triple Method Cooking Recipes

  Sea Bass Oliebollen (Zeebaars Oliebollen) These unique oliebollen offer a savoury twist on the traditional Dutch New Year's Eve treat . Instead of the typical sweet dried fruit, they are packed with delicate pieces of poached sea bass , aromatics, and a touch of lemon zest. This recipe creates light, airy fritters with a crisp exterior and a wonderfully savoury, seafood-infused interior, perfect for a sophisticated New Year's appetiser or snack. Ingredients For the Sea Bass Filling: 250g sea bass fillet (skin removed), finely chopped 1 shallot, very finely minced 1 clove garlic, minced 1 tablespoon fresh parsley, chopped Zest of 1/2 lemon Salt and black pepper, to taste 1 tablespoon olive oil for sautéing (Optional) 1 tablespoon dry white wine For the Oliebollen Batter: 500g all-purpose flour 1 tablespoon instant yeast 1 teaspoon salt 1 tablespoon sugar 1 large egg 500ml lukewarm milk Sunflower oil or other neutral high-smoke point oil for frying Instructions Step 1: Prepare...

  Assam Pedas Fish & Chips is an exciting cross-cultural fusion that combines the comforting crunch of British classic Fish & Chips with the fiery, tangy, aromatic soul of Malaysian/Indonesian Assam Pedas (sour and spicy fish stew). Crisp, golden beer-battered fish is infused with tamarind and fragrant aromatics, then paired with thick-cut double-cooked chips and served alongside a vibrant Assam Pedas Dipping Sauce and a cooling Torch Ginger Flower Tartar . Every bite delivers a satisfying crunch followed by a mouthwatering burst of hot, sour, and savoury flavour. Ingredients 1. The Assam Pedas Fish: Fish: 4 thick white fish fillets (such as Barramundi , Cod, or Snapper), patted dry Marinade: 1 tablespoon tamarind paste (dissolved in 1 tablespoon warm water) ½ teaspoon ground turmeric ½ teaspoon salt Crispy Batter: 1 cup all-purpose flour ½ cup cornstarch 1 teaspoon baking powder 1 teaspoon Sambal Oelek or chilli paste (for colour and mild kick) 1 cup cold sparkling...

  Steamed white fish is a celebrated staple across many holiday traditions, symbolising abundance, prosperity, and fresh beginnings. This recipe takes tender, delicate Pacific cod fillets and pairs them with the vibrant, aromatic heat of fresh ginger and crisp green scallions. Instead of a traditional Western citrus-butter drizzle, the dish is finished by scalding the fresh aromatics with a hot sesame-soy oil mixture. The hot oil flash-cooks the ginger and scallions right over the fish, releasing an intoxicating aroma and infusing every succulent flake with rich, savoury depth. Ingredients List For the Fish & Aromatics: Pacific Cod Fillets: 4 times 150 g – 180 g (5 oz – 6 oz) fresh skinless Pacific cod fillets (thick-cut preferred) Fresh Ginger: 40 g (1.5 oz), peeled and finely julienned into matchsticks Scallions (Green Onions): 5 stalks, sliced lengthwise into thin ribbons/shreds Fresh Cilantro (Optional): 3–4 sprigs, coarsely chopped for garnish Cooking Wine: 1.5 tbsp...

  Prawn Pancit Laksa brings together two of Southeast Asia's most cherished noodle traditions: the vibrant, savoury stir-fried comfort of Filipino Pancit and the aromatic, coconut-infused heat of Malaysian/Singaporean Laksa . By converting the traditional Laksa broth into a silky, reduced stir-fry glaze, the rice noodles absorb every bit of spice without turning soupy. Brightened by a distinctively Filipino calamansi-soy citrus finish and tossed with plump prawns, crisp vegetables, and fresh herbs, this dish delivers an electrifying balance of creamy, tangy, and savoury flavours. Ingredients List For the Noodle & Protein Base: Rice Vermicelli (Bihon): 250 g (8.8 oz) dried rice vermicelli noodles Fresh Prawns/Shrimp: 350 g (12 oz) large prawns, peeled and deveined (tails left on) Vegetables: 100 g (1/2 cup) shredded Savoy cabbage or Napa cabbage 1 medium carrot, cut into fine matchsticks 100 g (1 cup) fresh bean sprouts 3 scallions (green onions), sliced into 3 cm batons Gar...