RECIPE PAGE

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Eastern & Oriental Express Caesar's Salad INGREDIENTS: 500gm Romaine Lettuce 100gm Mayonnaise 5gm Anchovy to taste 1pc Chopped chilli, to taste 2pc Garlic clove coarsely chopped 1pc Lime (juice) 1pc Lime leaf chopped 2gm Parmesan Cheese, fresh, grated to taste 1tsp Fish sauce to taste 120gm "Char Siew Pork" sliced Herb crouton for garnish 1pc Avocado, sliced 100gm Parmesan Cheese, sliced 40gm Coriander leave for garnish PREPARATION "THE DRESSING" Mix the mayonnaise with chopped garlic, chopped chilli, chopped anchovy, grated parmesan cheese, few drops of fish sauce, lime juice, lime leaf and freshly chopped coriander. Make the dressing the night before allowing time for the ingredients to infused. The dressing should be nice and creamy. "THE SALAD" Combine the lettuce, "char siew" pork, herb crouton, diced avocado, sliced parmesan cheese and coriander leaves. Garnish with country bread, serves separately. Pickled Tomato "Thai Style" INGREDIENTS: 400gm Vine-riped Tomato 200gm Spanish Onion 20gm Small Red Chillies, soaked in hot water 5gm Chopped Garlic 5gm Chopped Lemon Grass stick 5gm Ground Turmeric 15ml Peanut Oil 125ml Rice Wine Vinegar 100gm Palm Sugar 75ml Fish Sauce 5gm Kaffir Lime Leaf, sliced PREPARATION: Cut the tomatoes into thick wedges and toss it with onion in a large bowl. Drain chillies and coarsely chopped. Process chilli, garlic, ginger, lemon grass, turmeric and peanut oil in a food processor until mixture form a paste. Heat a large saucepan over medium heat, then add the spice paste and cook, stirring until mixture is fragrant. Add the vinegar, 1/2 cup of water, palm sugar and fish sauce, bring the mixture to a simmer and stir until sugar dissolves. Gently stir in the tomato mixture and kaffir lime leaf, bring to a simmer, then remove from heat. Season to taste and cool to room temperature. Pour into a jars. The pickle can last for 2 days. This pickle can serve with barbequed lamb, pork, tuna and poached or grilled chicken. Spicy Mango Salad & Thai Basil Cream INGREDIENTS: 2pcs Mango 4pcs Thai Basil Leaves 80ml Mango Juice 60ml Coconut milk 10ml Lemon Juice 5gm Red Chilli Pepper 200gm Cream 200gm Coconut Cream 6pcs Thai Basil Leaves 10gm Red Chillies 20gm Thai Basil PREPARATION: "MARINATED MANGO" Dice the mango, slice the basil leaves, mix together then add the diced red chilli, add the lemon juice, the mango juice, coconut juice and then marinate for 1 hour and then pour into glasses. "THAI BASIL CREAM" Whisk the cream until reaches chantilly consistency, then add the finely chopped basil leaves and slowly add the thick coconut puree into it and then refrigerate. "ADDITIONAL GARNISH" Diced the red chilli , then sliced the Thai basil leaves, heat the oil until 50 degrees only and dip the chilli first for 2 minutes, then add the sliced basil.