Ingredients for stuffed Prunes Makes 20 pieces or as per your requirement 20 pitted prunes 120 gms goat cheese or cream cheese 10 slices wedges Method of making If necessary, cut a slit into each prune with a paring knife (some will have a natural indentation perfect for filling with cheese). Using a small spoon,Continue reading ““Goat Cheese Stuffed Prunes, with orange segments””
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Chef’s Nectar”Stuffed Mushrooms with Walnuts”
Ingredients for the stuffing of mushrooms 18 to 24 button or Cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped 1 tablespoon butter 2 small shallots, minced, about 2 tablespoons 1 large garlic clove, minced 2 tsp chopped walnuts Salt to taste 2 tsp chopped parsley 1 tsp dried thyme 2 tspContinue reading “Chef’s Nectar”Stuffed Mushrooms with Walnuts””
“Curried fish Rana,s Style”
Ingredients for making the fish 1 tablespoon peanut oil 1 brown onion, finely chopped 1 carrot, thinly sliced 1 zucchini, thinly sliced 400g butternut pumpkin, cut into 2cm pieces 2 tablespoons yellow curry paste 400ml can coconut milk 700g firm white fish fillets 2 x 250g Log Grian rice 1/2 cup coriander leaves 1 tablespoonContinue reading ““Curried fish Rana,s Style””
Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise”
Ingredients for making the croquettes 20 large prawns, whole 1 tbs unsalted butter 1 tbs vegetable oil 1 large onion, roughly chopped 2 tomatoes, roughly chopped 2 tbs unsalted tomato paste 1 carrot, finely chopped 4 garlic cloves, crushed 1 tsp fennel seeds ½ tsp chilli flakes 250ml milk 2 tbs parsley, chopped 2 springContinue reading “Chefs’ Nectar,” Prawns Croquettes with Mint Mayonnaise””
Herbal Jelly- “Gui Ling Gao”
Ingredients for making the jelly 1 packet of Gui ling gao powder (50 gm) 250 ml water to mix 1.5 liter water to make the jelly 250 gm cane/rock sugar Method of making the jelly Boil the water with the cane sugar till sugar has dissolved. Meanwhile, mix the 50 gm of Gui Ling GaoContinue reading “Herbal Jelly- “Gui Ling Gao””
Chef’s Nectar Special, Chilled Mango, Pomelo & Sago
Ingredients for making the desert 400ml mango juice (Mango dices/pulp) 150ml evaporated milk 2 large ripe honey mangoes, cubed sugar syrup by mixing 2 tbsp caster sugar with just enough hot water to dissolve 80 gms sago pearls 50 gms Pomelo Cut the mango into dices and use blender to blend the mango in toContinue reading “Chef’s Nectar Special, Chilled Mango, Pomelo & Sago”
“Double Boiled Peach Resins with Lotus Seeds”
Ingredients for making Peach Resin, 80 grams (rinse and soak in water, store overnight in the fridge) Snow Lotus Seeds, 80 grams (rinse and soak in water, store for 5-6 hours in the fridge) Rock Sugar, 1 Homemade Chinese Almond Milk, 400ml Honey Dates, 4 Boiling Hot Water Method for making Wash overnight-soaked peach resin underContinue reading ““Double Boiled Peach Resins with Lotus Seeds””
“Yam Paste With Ginko Nuts”
Ingredients for making Yam: 2 (About 800g – 1kg) Olive oil: 150g Coconut cream: 100g Salt: a pinch Sugar: 150g Ginkgo nut: 1 small can (200g) Method of making Steam yam for at least 30min till soft. Roughly mash with fork or masher. Place yam in food blender. Gradually add oil in while blending. HeatContinue reading ““Yam Paste With Ginko Nuts””
Crab Ravioli with Saffron Cream Sauce, Chefs’ Nectar Special
Crab Ravioli with Saffron Cream Sauce 1 batch homemade pasta dough1 pound lump crab meat1 cup (8 oz) ricotta cheese1/2 cup mozzarella cheese, shredded1/4 cup Parmesan cheese, shredded3 scallions, choppedsalt and pepperItalian parsley, chopped, for garnish Making of the sauce 4 tablespoons butter1/2 cup chicken stock1 cup heavy creampinch of saffron (5 or 6 threads)1Continue reading “Crab Ravioli with Saffron Cream Sauce, Chefs’ Nectar Special”
Fish Taco Chef’s Nectar Speciality
Ingredients for making the tacos Fish Taco Ingredients 24 small white corn tortillas 1 1/2 lb tilapia 1/2 tsp ground cumin 1/2 tsp cayenne pepper salt to taste 1/4 tsp black pepper 1 Tbsp olive oil 1 Tbsp Butter Fish Taco Toppings 1/2 small purple cabbage 2 medium avocado sliced 2 roma tomatoes diced (optional)Continue reading “Fish Taco Chef’s Nectar Speciality”
Chefs Nectar 