Eat List Star Finalists' Round 4 Recipes - Shahrizal Bin Salleh

Round 4

Hot Appetizer: Chilli Crab Vol-Au-Vent
Hot Appetizer: Chilli Crab Vol-Au-Vent
04 May 2017

Hot Appetizer: Chilli Crab Vol-Au-Vent

Pasteurized crab meat
Vol-Au-Vant cups
Spring onions
Leeks
Chopped garlic
Shallots
Oil

Shallots*
Garlic*
Ginger*
Dry chilli paste*
Belachan*
Tomato ketchup+
Chilli sauce+
Light soy sauce+
Oyster sauce+
Sesame oil+
Eggs

1. Blend * ingredients and then sauté with oil in a pan. Once oil beginning to surface add in + ingredients. Simmer over medium heat. Adjust taste and set aside.

2. Sauté garlic, shallots, spring onion and leeks with crab meat. Set aside and let it cool down. Once cooled, spoon into vol-au-vent cups and place on baking tray. Bake in oven for 5 minutes at 140 degrees Celsius.

3. Whilst baking, heat up chilli crab sauce, switch off fire and stir in egg. Place vol-au-vant on a plate, pour sauce over, garnish and serve.

Retro Communal Main Course: Nasi Bakar
Retro Communal Main Course: Nasi Bakar
05 May 2017

Retro Communal Main Course: Nasi Bakar

Rice
Butter
Water
Salt
Bay leaf
Banana leaf

Nasi Bakar (Char grilled, banana leaf wrapped buttered rice)
1. Cook rice in rice cooker with butter, salt and bay leaf. Once cooked wrap in banana leaf and grill over bbq griller.


Retro Communal Main Course: Ayam Panggang Lemak Chilli Padi
Retro Communal Main Course: Ayam Panggang Lemak Chilli Padi
05 May 2017

Retro Communal Main Course: Ayam Panggang Lemak Chilli Padi

Whole Spring Chicken
Chicken stock
Coconut cream
Salt

Turmeric Coconut Paste
Bombay onions
Garlic
Belachan
Turmeric
Red chilli padi
Lemongrass
Turmeric leaf
Lime leaf
Oil

Ayam Panggang Lemak Chilli Padi (Bbq Stewed Chicken in Turmeric Coconut Sauce)
1. Blend onions, garlic, belachan, turmeric, chilli padi and lemongrass and saute the paste with oil until oil starts to surface and the paste thickens.
2. Add in chicken stock, coconut cream and salt,turn down heat to a low simmer. Add in chicken and cook for 20-25 minutes or until the chicken is done.
3. Remove chicken from the sauce and chargrill the chicken for about 2 minutes on each side. Plate and serve with sauce.
 

Retro Communal Main Course: Ginger Kicap Fried Oxtail
Retro Communal Main Course: Ginger Kicap Fried Oxtail
05 May 2017

Retro Communal Main Course: Ginger Kicap Fried Oxtail

Oxtail
Cardamom
Star anise
Cinnamon stick
Garlic
Ginger
Salt
Water
Sweet Soya sauce
Savoury soya sauce
Bombay onion
Garlic
Ginger
Green chilli padi
Calamansi lime juice
White pepper
Oil for deepfrying

Ginger Kicap Fried Oxtail (Stir Fried Oxtail with Ginger and Soya Sauce)
1. Simmer over medium heat the oxtail with dry spice, ginger, garlic and salt in water submerging all the ingredients. Cook for 1-1.5 hours until oxtail is tender. Set aside oxtail and keep some stock for later.
2. Flash fry oxtail in oil and set aside. In another wok, sautè onion, garlic, ginger and chilli padi until fragrant. Add in soya sauce, lime juice and the stock. Bring to a boil. Add in the oxtail and mix thoroughly. Dish out, garnish and serve.
 

Retro Communal Main Course: Salted Egg Yolk Long Beans
Retro Communal Main Course: Salted Egg Yolk Long Beans
05 May 2017

Retro Communal Main Course: Salted Egg Yolk Long Beans

Long beans
Fried anchovies
De-shelled Tiger Prawns
Steamed salted egg yolk
Belachan
Red chillies
Garlic
Shallots
Cherry tomatoes
Oil

Salted Egg Yolk Long Beans (Stir fried long beans with sambal beachan and salted egg yolk)
1. Pound belachan, red chillies, garlic, shallots and cherry tomatoes in the mortar. Sauté the pounded paste with oil until fragrant. Add in salted egg yolk and prawns. Once prawns turned colour then add in long beans. Sauté further until long beans are done. Dish out, garnish and serve.

Retro Communal Main Course: Lamb Merah
Retro Communal Main Course: Lamb Merah
05 May 2017

Retro Communal Main Course: Lamb Merah

bistik spice powder*
dried red chilli paste*
onions*
garlic cloves*
ginger*
galangal*
Star anise
Cardamom
Cinnamon stick
tomato puree
red food coloring
Lamb rack
Cabbage
Purple cabbage
French beans
Green chilli padi
Edamame beans
Poached egg
Water
Oil

Lamb Merah (Mince lamb in spicy tomato sauce)
1. Blend all the * ingredients
2. In a pan, saute the blended ingredients with bistik spice powder, star anise, cardamom and cinnamon stick until fragrant.
3. Add in the tomato puree and food coloring
4. Season with salt and pepper. Set aside.
5. Sauté cabbage, purple cabbage, french beans with garlic and chilli padi until limp. Add in the paste and water/stock and bring to boil. Turn down the temperature to a simmer and place the lamb rack in and cook for 3-4 minutes. Remove the lamb rack and sear in a cast iron skillet for few seconds on each side. Dish out on the sauce, place poached egg on top, garnish and serve. 

Retro Communal Main Course: Steamed Red Grouper with
Retro Communal Main Course: Steamed Red Grouper with "Singgang" Broth
05 May 2017

Retro Communal Main Course: Steamed Red Grouper with "Singgang" Broth

Red Grouper fillet
Asam keping
Lemongrass *
Red chillies*
Turmeric *
Ginger*
Galangal *
Shallots*
Garlic*
Water/Seafood stock
Salt
Oil

Condiments:
Multi Coloured Keropok
Keropok Belinjau
Sambal Belachan
Sambal Chincalok
Sambal Ketumbar Hijau
(Coriander Sambal)

Steamed Red Grouper with "Singgang" Broth (*singgang is a tangy kind of broth)
1. Sauté all * ingredients until fragrant then add water and salt. Let it simmer for 5 minutes.
2. Place fish on a plate and then into the bamboo steamer. Pour some of the broth in the bowl and steam for 8 minutes. Dish out, garnish and serve

Dessert: Pandan Seri Kaya with Sweet Basil Seeds, Sweet Corn and Buttered Toast Crumbs
Dessert: Pandan Seri Kaya with Sweet Basil Seeds, Sweet Corn and Buttered Toast Crumbs
05 May 2017

Dessert: Pandan Seri Kaya with Sweet Basil Seeds, Sweet Corn and Buttered Toast Crumbs

Coconut cream*
Evaporated milk*
Pandan juice*
Vanilla essence*
Egg*
sugar*
custard powder*
bread flour *
Salted butter
Sweet corn
Desiccated coconut
Pandan leaves
salt
Sweet basil seeds
Buttered toast crumbs

Pandan Teh-O
Black tea leaves
Pandan leaves
Rock Sugar
Water

1. In a mixing bowl whisk together all * ingredients until well combined. Pass through a sieve to ensure no residue.
2. Cook over medium heat, constantly whisking. Once cooked, mix in butter and set aside.
3. Soak sweet basil seeds in hot water and let it expand. Steam desiccated coconut with salt and pandan leaf for 5 minutes.
4. Mix sweet corn with expanded basil seeds and steamed coconuts. Dish out this mixture with pandan seri kaya and topped with buttered toast crumbs.

Pandan Teh-O
1. Bring water to a rolling boil. Add in pandan leaves. Simmer for 5 minutes.
2. Remove pot from heat and add in tea leaves. Let it set and infuse for 10 minutes. Stir in sugar until dissolve.
3. Strain and serve. 

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Hot Appetizer: 
Chilli Crab Vol-Au-Vent

Retro Communal Main Course:
* Nasi Bakar
* Ayam Panggang Lemak Chilli Padi
* Ginger Kicap Fried Oxtail
* Salted Egg Yolk Long Beans
* Lamb Merah
* Steamed Red Grouper with "Singgang" Broth

Condiments:
Multi Coloured Keropok
Keropok Belinjau
Sambal Belachan
Sambal Chincalok
Sambal Ketumbar Hijau (Coriander Sambal)

Dessert:
Pandan Seri Kaya with Sweet Basil Seeds, Sweet Corn and Buttered Toast Crumbs

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