Triple Method Cooking Recipes

  Babi Pongteh is a comforting Peranakan (Nyonya) classic featuring tender pork belly slowly braised in a savoury, umami-rich fermented soybean paste ( taucheo ) and caramelised shallots. Adding loomi (Middle Eastern dried lime) gives this dish an unexpected citrusy punch with deep smoke and tang, cutting straight through the richness of the pork. Ingredients Primary Proteins & Produce 1 kg (2.2 lbs) pork belly, cut into 1.5-inch chunks 8–10 dried Shiitake mushrooms , soaked in warm water (reserve soaking liquid) and stemmed 2 medium potatoes, peeled and cut into large chunks 2 whole dried black limes ( loomi ), pierced 2–3 times with a skewer Spice Paste (Rempah) 15 small shallots (or 2 medium red onions) 8 cloves garlic 1-inch knob fresh galangal , sliced Seasonings & Liquids 3 tbsp fermented yellow soybean paste ( taucheo ), coarsely mashed 2 tbsp dark soy sauce (for rich colour) 1 tbsp light soy sauce 40g gula melaka (palm sugar), chopped (or dark brown s...

  P aprika Plov is a vibrant take on the traditional Central Asian rice pilaf , infused with sweet, smoky, and hot paprika to build a deeply aromatic foundation. Tender chunks of beef or lamb are seared until golden, then simmered alongside julienned carrots, onions, and whole garlic heads in a spiced braising broth (the zirvak ). As the long-grain rice absorbs this rich, paprika-hued liquid, every grain becomes packed with warm, smoky flavour and a stunning amber-red finish. Ingredients For the Meat & Aromatics 1.5 lbs (700g) Lamb shoulder or beef chuck, cut into 1.5-inch cubes 1/3 cup Vegetable oil or rendered lamb fat (tail fat/fatback) 2 large Yellow onions, thinly sliced 4 large Carrots, cut into thick matchsticks (julienned) 2 whole Heads of garlic, outer papery skin removed, top third sliced off to expose cloves 1–2 whole Small chilli peppers or jalapenos (optional) For the Paprika Spice Blend 1.5 tbsp Sweet Hungarian paprika 1 tsp Smoked paprika 1/2 tsp Hot p...

  Hungarian Cabbage Roll (Töltött Káposzta) Manti is an inventive fusion that bridges Central European soul food with Central Asian and Anatolian dumpling traditions. This dish takes the hearty, paprika-infused pork and sauerkraut filling of traditional Hungarian stuffed cabbage ( Töltött Káposzta ) and tucks it into delicate, hand-folded manti dough pockets . Steamed until tender, these bite-sized dumplings are served over a bed of tangy braised sauerkraut and finished with a rich garlic sour cream ( tejföl ) and paprika butter drizzle. Ingredients For the Manti Dough 2 cups All-purpose flour 1/2 cup Warm water 1 large Egg 1/2 tsp Salt For the Töltött Káposzta Filling 250g (1/2 lb) Ground pork (or a mix of ground pork and beef) 1/2 cup Sauerkraut, drained and finely chopped 1/2 small Yellow onion, extremely finely diced 1 clove Garlic, minced 1.5 tsp Hungarian sweet paprika 1/4 tsp Caraway seeds , crushed 1/2 tsp Salt and black pepper, to taste For the Braised Sauer...

  Osso Buco with Sticky Rice is a comforting East-meets-West fusion that pairs the rich, slow-braised indulgence of Italian veal shanks with the fragrant, chewy texture of Southeast Asian glutinous rice . As the Osso Buco simmers slowly in a broth infused with star anise , ginger, soy, and mirepoix vegetables , the meat breaks down into melt-in-your-mouth tenderness, creating a luscious, velvety gravy. Steamed sticky rice serves as the ideal canvas, soaking up every drop of the savoury reduction for a hearty, unforgettable meal. Ingredients For the Osso Buco Braise 4 pieces Veal or Beef shanks (bone-in, cross-cut, about 1.5 inches thick) 2 tbsp All-purpose flour (for dredging) 2 tbsp Neutral oil or vegetable oil 1 large Yellow onion, finely diced 2 medium Carrots, finely diced 2 ribs Celery, finely diced 4 cloves Garlic, minced 1 tbsp Fresh ginger, minced 2 whole Star anise pods 1 stick Cinnamon 1/2 cup Shaoxing rice wine (or dry white wine) 3 cups Low-sodium beef or...