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Ingredients: 4 ripe Bananas, peeled 150 gms Plain flour 12 gms Cooking soda 5 gms Salt 5 gms Cinnamon powder 175 ml Milk 1 liter Oil, for frying 150 gms Powdered sugar, for coating & caramelizing Chef of the day: Ramesh Singh (BCTCA 6th sem) Method: In a bowl, add the flour, cooking soda, … Continue reading BANANA FRITTERS
INGREDIENTS: FOR BOTTOM LAYER: 300 g (10 oz.) glutinous rice, soak for 30 minutes in water 200 ml thin coconut milk (100 ml coconut milk plus 100 ml water) 2 pandan leaves, optional 1 teaspoon salt FOR TOP LAYER: 200 ml thick coconut milk or coconut cream 2 large eggs plus 2 egg yolks 170 … Continue reading KUIH SERI MUKA ( PANDAN RICE LAYED CUSTARD PUDDING)
INGREDIENTS: FOR THE SAMBAL GORENG • 100 gms Tomatoes chopped • 25 gms Bird eye chilies chopped • 100 Large shallot chopped • 10 gms Garlic chopped • 12 gms Fresh chopped galangal • 10 gms Fresh chopped lemongrass • 10 gms Shrimp paste FOR THE UDANG BALADO (SPICY SHRIMP) • 30 ml Vegetable oil … Continue reading UDANG BALADO
INGREDIENTS: • 6 sheets Sushi seaweed aka nori • 1 batch Prepared sushi rice • 200 gms Sushi-grade raw salmon or desired raw fish of choice • 100 gms Cream cheese sliced into strips • 1 no Avocado sliced • soy sauce for serving • 5 gms Wasabi for serving Chef of … Continue reading SUSHI
Ingredients: 4 no Fish fillets (avg. 175 gms each) 30 gms Olive oil 12 gms Rosemary leaves 10 gms Black pepper (crushed) 20 gms Refined flour To taste Salt For LEMON BUTTER SAUCE 80 gms Butter 60 ml Lemon juice 15 gms Fresh parsley (chopped) To taste Salt Method: Preheat the grill to high. Brush … Continue reading Grilled Fish in Lemon Butter Sauce