27 November 2008

SO: Seaweed Pepper Soup

SEAWEED PEPPER SOUP

Seaweed is a nutritious food, high in minerals and vitamins. We present here, a delicious soup of seaweed, chicken and mushroom, spiced with pepper. Serves 6.

Ingredients
800ml chicken stock
180gm shredded chicken meat
90gm shredded bamboo shoots
2 sheets seaweed (nori or similiar seaweed)
90gm shredded button mushrooms
90gm crab meat
1/2 teaspoon salt
1/4 teaspoon sugar
white and black peppercorns, finely crushed
cornstarch
1 egg

Method
1. Put the chicken stock into a pot. Add in all the ingredients except the cornstarch and egg and bring to boil.
2. Thicken soup with cornstarch.
3. Turn off fire and add in lightly beaten egg. Stir to break up egg.

SO: Crab Gumbo

CRAB GUMBO

Gumbo is both a soup and stew which can be served as the main course. It originates from Southern Louisiana, well known for its Creole cuisine, which is an exotic blend of French, Spanish and native Indian cooking. This Crab Gumbo is an adaptation of a recipe by John Folse, a renowned Louisiana chef. Serves 6.

Ingredients
50gm butter
200gm okra, cut into rings
1 onion, chopped
50gm green capsicum, diced
2 cloves garlic, chopped
300gm crab meat
2 teaspoons white peppercorns
1 litre chicken stock
150gm large prawns
100gm tomatoes, chopped
salt
Tabasco sauce
Worcestershire sauce
pinch of thyme
1 bay leaf
1 teaspoon chopped coriander leaves
250gm cooked rice
150gm clams
juice of 1/2 lime

Method
1. Heat butter in a stock pot, add okra, onion, capsicum and garlic.
2. Saute till vegetables are soft, then add crab meat and peppercorns. Stir for one minute.
3. Add stock and let it boil for 15 minutes.
4. Add prawns, tomatoes, salt, Tabasco and Worcestershire sauce.
5. Finally, add the herbs, rice and clams and finish off with a dash of lime juice.


SSP: Chicken Stock

CHICKEN STOCK

Ingredients
4 litres water
1&1/2 kg chicken bones
150gm whites of leek
3 onions peeled
100gm celery
1 sprig coriander leaves
2 bay leaves
3 cloves
30gm white peppercorns

Method
1. Cover chicken bones with cold water and bring to a boil. Take the bones out.
2. Put the bones and 4 litres of water into a stockpot and bring to a boil. Skim off the scum.
3. Add the vegetables, herbs and peppercorns and boil for 40 minutes.
4. Strain and keep stock in the refrigerator.

SO: Soto Ayam (Chicken Soup)


right: Seaweed Pepper Soup
middle: Crab Gumbo
left: SOTO AYAM (CHICKEN SOUP)
This is an Indonesian soup, usually taken at breakfast or supper. It is hot and spicy with an extra zest from ground white pepper in it. Serves 6.
Ingredients
150gm cooked potatoes
1/2 teaspoon black peppercorns, crushed
1 shallot, chopped and fried
10gm chopped spring onion
1 egg, beaten
cooking oil for deep frying
60gm cooked chicken meat
40gm white cabbage, sliced
1 red chilli, finely sliced
40gm beansprouts, blanched lightly
salt
pepper
Method
1. Mash potatoes and add crushed peppercorns, half of the spring onion and shallot.
2. Season and shape into small pancakes.
3. Dip pancakes in egg and deep fry.
4. Divide the chicken, cabbage, beansprouts and chilli into four soup bowls. Top with chicken soup and garnish with fried shallots and spring onion.
5. Serve with potato pancakes.
FOR THE SOUP
1/2 kg chicken bones
1 litre chicken stock
3cm cinnamon stick
1/2 teaspoon curry powder
2 cloves
2 cardamons
1 stalk lemon grass, crushed
1/2 onion
1 clove garlic
1/2 pandan leaf
5gm fresh turmeric, crushed
salt
ground white pepper
Method
1. Put chicken bones and stock in a stock pot and bring to a boil.
2. Add all the remaining ingredients and let the soup simmer for 30 minutes.
3. Add salt and pepper to taste and strain.

10 November 2008

SO: Sarawak Bouillabaise


SARAWAK BOUILLABAISE

Bouillabaise is a speciality from the South of France. One story has it that it was created by an abbess of a Marseille nunnery for a Friday abstinence meal. There is the Sarawak Pepper touch in both this soup and the onion pepper bread it is served with.



Ingredients
4 teaspoons olive oil
2 shallots, chopped
1 clove garlic, chopped
1 teaspoon white peppercorns
a pinch of fennel seeds
1 lobster tail
4 large prawns, shelled
200gm filleted sole
200gm filleted sea bass
1/4 white wine
4gm saffron
2 litres fish stock
30gm celery, julienned
30gm carrot, julienned
30gm leek, julienned
salt

Method
1. Heat olive oil in a stock pot and saute shallots, garlic, peppercorns and fennel seeds gently until brown.
2. Add lobster, prawns, sea bass and sole. Seal in olive oil.
3. Add white wine, saffron and fish stock. Bring to a boil.
4. Remove the cooked seafood and place on a serving dish
5. Add vegetables to the stock and cook until soft. Pour over the fish, lobster and prawns.
6. Serve with onion pepper bread.

SO: Sarawak Pepperpot






SARAWAK PEPPERPOT

A hearty brew of beef and vegetables with its flavour heightened by black peppercorns. Serves 10.



Ingredients
150gm ox tripe
200gm beef tenderloin, diced
2 onions, halved
1 bay leaf
1 clove
30gm butter
1/2 teaspoon black peppercorns
2 cloves garlic, chopped
80gm okra, diced
80gm eggplant, diced
80gm tomatoes, diced
80gm young corn, diced
20gm tomato paste
50gm rice
3 litres beef stock
salt
ground black pepper
chopped spring onions
fried shallots

Method
1. Cook the tripe in water with onions, bay leaf and clove until tender. Remove and dice the tripe.
2. Melt butter in a stock pot and saute garlic and peppercorns.
3. Add the diced vegetables and tomato paste and saute for a further minute.
4. Add washed rice and the beef stock.
5. Bring to boil and skim.
6. When rice is three-quartered cooked, add diced beef tenderloin and tripe.
7. When rice is cooked, season to taste with salt and ground black pepper.
8. Serve with spring onions and fried shallots.

09 November 2008

SO: Peppercorn Chicken Soup




PEPPERCORN CHICKEN SOUP

Chicken broth is a dish found in almost every country.
There is a comforting quality about it.
Here is one which is warmly spiced with black peppercorns. Serves 4 to 6.



Ingredients
30gm butter
2 teaspoons black peppercorns, crushed
80gm leek, diced
80gm celery, diced
80gm carrot, diced
200gm chicken, diced
1&1/4 litres chicken stock
salt
10gm spring onions, chopped
1 teaspoon chopped coriander leaves

Method
1. Melt butter in a stock pot and saute peppercorns.
2. Add vegetables and saute for a few minutes.
3. Add the chicken, chicken stock and cook until vegetables and chicken are tender.
4. Garnish with chopped spring onions and coriander leaves before serving.

01 November 2008

STT: Prawn and Fish Umai


PRAWN AND FISH UMAI

The Melanaus of Sarawak who are traditionally fishermen, pride themselves in preparing the raw fish dish called Umai. The fresh fish is pickled in asam paya, a very sour fruit, ideal for marinating and flavouring. Lime juice or vinegar can be used as substitutes for asam paya. Serves 4.
Ingredients
120gm fillet of red snapper (or a firm white fish)
150gm medium sized prawns
30gm green peppercorns
50gm onion, sliced
25gm ginger, sliced
5 red chillies, sliced
juice of 3 asam paya
(alternatively 3 times and 1/2 teaspoon white vinegar)

Method
1. Dice fish.
2. Peel and devein prawns.
3. Place both in a mixing bowl and mix in the rest of the ingredients.
4. Add salt and sugar to taste.
5. Sprinkle with ground white pepper.
6. Allow to rest for two hours. Serve chilled.
Note: It is very important to use fresh fish and prawns.

STT: Caesar Salad with peppercorn dressing


CAESAR SALAD WITH PEPPER
CORN DRESSING

This is an elegant salad which originated from Caesar's Palace in Las Vegas. Since then, it has become an American classic. In some fine restaurants, the Caesar Salad is prepared at your table side, with the art of making it a show for the diners. The order of adding the ingredients is vital.

Ingredients
300gm lettuce (romaine is preferred)
3 egg yolks
25gm French mustard
1 clove garlic, finely chopped
1/2 teaspoon green peppercorns, chopped
2 tablespoons white vinegar
20gm anchovy fillets
2 tablespoons cooking oil
2 tablespoons olive oil
6 drops Tabasco sauce
8 drops Lea and Perrins sauce
salt
20gm Parmesan cheese (freshly sliced)
croutons
green peppercorns

Method
1. Assemble all the ingredients.
2. Place the egg yolks, mustard, garlic, chopped green peppercorns, vinegar and anchovies into a bowl and mix.
3. Slowly whisk in the olive and cooking oil. Season with salt, Tabasco sauce, Lea and Perrins sauce.
4. Add the lettuce (make sure it is dry). Toss the lettuce in the dressing so that each piece is coated.
5. Slice some Parmesan cheese into the salad and dress with croutons and fresh green peppercorns.

STT: Asian Seafood Salad with pepper vinaigrette









ASIAN SEAFOOD SALAD WITH PEPPER VINAIGRETTE

This is a light seafood salad with an unusual perky touch from the pepper vinaigrette dressing. Serves 5.


Ingredients
4 tablespoons olive oil
100gm sole fillet
100gm sea perch fillet
100gm lobster meat
5 large prawns
60gm clams
2 tablespoons light garlic mayonnaise
100gm lettuce
50gm cucumber, julienned
50gm tomato, julienned
pepper vinaigrette

Method
1. Heat olive oil in a pan and fry fish, lobster, prawns and clams gently until cooked. Set aside.
2. Pour mayonnaise on plates. Arrange lettuce and seafood on top. Garnish with cucumber and tomato.
3. Season with the pepper vinaigrette.
4. Serve with garlic bread.

Pepper Vinaigrette
8 tablespoons tarragon vinegar
70gm chopped gherkins
70gm chopped white radish
15gm chopped capers
10gm green peppercorns, crushed
30gm green capsicum, diced
1 teaspoon chopped coriander leaves
2 boiled eggs, mashed
10 tablespoons olive oil
1 teaspoon pepper oil

Method
1. Mix all the ingredients together except the oils.
2. Slowly, whisk in the oils.
3. Add sugar and salt to taste.