Play up your dinner parties
with the right appetiser!
When it comes to starting
your meal just right,
inspiration comes from all
cultures and countries.LETTUCE WRAPS
- 1 Tbsp rendered chicken fat or
cooking oil - 400 g pork belly, cubed
- 50 g dried cuttlefish strips, washed
- 5 cloves garlic, minced
- 3 scallions, sliced
- 10 dried shiitake mushrooms,
soaked and sliced - 1 small leek, sliced
- 2 small yam beans, grated
- 3 small carrots, grated
- 1 Tbsp sesame oil
- 2 Tbsp dark soy sauce
- Light soy sauce to taste
- Salt, pepper, and sugar to taste
- Baby romaine lettuce, washed and
drained
Saute pork, cuttlefish, garlic, and
scallions in chicken fat or oil. Add
mushrooms and leek and continue to
stir fry. Add yam bean and carrot and
season with sesame oil, sauces, salt,
pepper, and sugar. Continue to stir fry
until yam bean is cooked, translucent
and soft. Serve wrapped in lettuce
with chilli sauce as desired.FEAST
Rich in flavour and exceedingly delicious, Chinese cuisine
is occasionally cumbersome. Because the country and
culture occupies so vast a land, it makes sense that the
cuisine is as diverse as the people who live within. Locally,
our cooks and chefs have learnt to adapt authentic
Chinese flavours to Malaysian tastebuds, to spectaculareffect. Nyonya influence pervades this cuisine, most
notably in the foods of both Penang and Malacca both.
While some dishes can take days in preparation, the
end result is often one that is well-worth the wait; these,
however, require only moderate effort with plenty of
pleasure afterwards.CHINESE
CHAR SIU BUNS
- 400 g pork belly or chicken
thigh - 3 cloves garlic, finely grated
- 2 Tbsp soy sauce
- 1 Tbsp dark soy sauce
- 1 Tbsp hoisin sauce
- 1 Tbsp Shaoxing wine
- 1 Tbsp honey
- 1 piece fermented Chinese
beancurd - 60 g brown sugar
Combine everything. Marinate pork
or chicken overnight, covered, in
the refrigerator. Allow to come to
room temperature, then remove
meat from marinade. Cook
marinade over stove until thickened
by half. Brush meat with marinade
before roasting at 200 ̊C for 15
minutes, flipping halfway and
brushing with more before roasting
for another 15 minutes.
Serve with cucumber matchsticks,
sliced scallions and radish, and
steamed buns.