Triple Method Cooking Recipes

  Machboos Chilli Crab Rice The Machboos Chilli Crab Rice is a daring architectural feat of flavour, bridging the spiced, aromatic heritage of the Arabian Gulf with the fiery, iconic soul of Singapore. Traditional Machboos —a beloved Khaleeji dish of spiced rice and meat—is reimagined here using the ocean’s bounty. Instead of lamb or chicken, succulent mud crab is simmered in a hybrid sauce: the warm, earthy notes of bezar spice and dried lime meet the sweet-heat of ginger, shallots, and chilli. The rice absorbs the crab’s juices and the sauce’s intensity, creating a celebratory one-pot masterpiece that is deeply fragrant and unapologetically bold. Ingredients Category Items The Star 2 Large Mud Crabs (cleaned and halved), 500g Basmati rice (soaked for 30 mins) The Spice Base 2 tbsp Bezar spice mix (or Baharat), 1 tsp Turmeric, 2 Dried limes (Loomi), pierced The Chilli-Tomato Kick 4 Red chillies (pounded), 3 tbsp Tomato paste, 150ml Tomato purée, 1 tbsp Ginger-garlic paste Aromat...

  A Fusion of Fire and Crunch Imagine a gathering where the air is filled with the aroma of toasted sesame and sharp, zesty ginger. The Ginger-Glazed Shrimp Cocktail is far more than a simple appetiser; it is a sophisticated dance of textures and temperatures. Each succulent shrimp is bathed in a glossy, amber reduction that perfectly balances the spicy heat of fresh ginger with the mellow, floral sweetness of honey. Resting atop a shattered, golden wonton crisp , the textures provide a delightful contrast—first the loud, satisfying snap of the pastry, followed by the tender, juicy bite of the chilled seafood. It is a modern reimagining of a nostalgic classic, swapping the traditional horseradish kick for a vibrant, Asian-inspired zing. Garnished with a sprinkle of emerald scallions and obsidian sesame seeds , this dish is a visual masterpiece. As the evening unfolds, these bites disappear quickly, leaving behind a lingering warmth and the undeniable spirit of elegant fusion. Gin...

🐟 Merluza a la Meunière con Pebre 🌶️ This dish features Chilean hake ( Merluza ), a flaky white fish abundant in the Pacific, prepared using the refined à la meunière method—pan-fried until crispy, then finished with a foaming brown butter sauce. This rich, nutty Belgian/French technique is sharply contrasted and brightened by the accompanying Pebre , a vibrant Chilean salsa of tomato, onion, cilantro, and ají . 1 The result is a perfect balance of richness and freshness. Ingredients Component Belgian/French Ingredient Chilean Ingredient Quantity Fish All-purpose flour (for dredging) Merluza (Hake) fillets 4 fillets (6 oz each) Meunière Unsalted Butter, Fresh Parsley, Lemon Salt, Black Pepper 4 tbsp butter, 1 lemon Pebre - Ají Amarillo paste or fresh Ají Cacho de Cabra , Tomatoes, Red Onion, Cilantro 2 medium tomatoes, 1/2 red onion, 1/2 cup cilantro Serving Belgian Frites or Steamed Potatoes - Optional Instructions & Method 1. Prepare the Pebre (The Chilean Salsa) Finely...

🍤 Chingri Malai Curry Jjim : Coconut Prawn Stew The Chingri Malai Curry Jjim is a decadent fusion dish that merges the creamy, fragrant coconut milk-based Chingri Malai Curry of Bengal with the deep, savoury, slow-cooked technique of Korean Jjim (braised/steamed stew). Large prawns are gently braised in a rich, spiced sauce featuring classic Malai curry elements like cardamom , cinnamon , and coconut milk, enhanced by Korean flavours like soy sauce, garlic, and a hint of sesame oil. The result is a luxurious, aromatic, and deeply satisfying seafood stew, perfect for a celebration, offering the warmth of Bengali spices with the savoury depth of Korean cooking. 📝 Recipe: Chingri Malai Curry Jjim 🔪 Ingredients Category Ingredient Quantity Notes Prawns & Marinade Large Prawns (Jumbo/Tiger) 1 lb (approx. 10-12) Shelled and deveined, tail on optional Turmeric Powder 1/2 tsp Salt 1/2 tsp Aromatic Paste Ghee or Vegetable Oil 2 tbsp Cardamom Pods (Green) 4 Whole Cinnamon Stick 1 ...