Inspired dishes that cater for every course and every cuisine...
Starters and Mains
Barbecued five-spice quail
Using a sharp knife or kitchen scissors, cut through the quail on either side of the backbone, discarding the backbones. Put the quail, skin side up, on a work surface and gently flatten them using the heel of your hand to break the breast bone. Combine the oil, soy sauce, ginger, garlic, palm sugar and spices in a food processor and process until a paste forms. Alternatively, use a mortar and pestle and grind to a paste. Combine the paste...read more
Combine the tamarind pulp with the boiling water in a bowl and leave to stand for 20 minutes. Strain the mixture through a sieve, using your fingers to press down on the tamarind solids to extract as much liquid as possible. Discard the tamarind. Combine the liquid in a large bowl with the kecap manis, garlic, sugar and pepper. Stir to mix well. Using kitchen scissors, trim the legs and feelers off the prawns. Cut through the shell along the back...read more