natural and doesn't affect quality. Fresh plums are available from May to late October. Some plums are grown specifically to be dried as PRUNES. Plums contain a fair amount of vitamin A and potassium.
Star fruit:
When cut crosswise, this showy fruit has a striking star shape, which is why it's also called star fruit . It favors tropical climates and thrives in the Caribbean countries,
Raw mango salad
One of our signature salads. Raw mango, onion, cucumber, carrots and chillies in a soya, vinegar and sugar vinaigrette. Slightly tangy in taste and goes extremely well with the crackers.
Preparation time: 10 minutes
Green papaya salad
Another one of our signature salads. Green papaya, onion, cucumber, carrots and chillies in a soya, vinegar and sugar vinaigrette. Slightly tangy in taste and goes extremely well with the crackers.
Preparation time: 10 minutes
Papaya:
The papaya is native to North America.The papaya tree is a horticultural wonder, growing from seed to a 20-foot, fruit-bearing tree in less than 18 months. Papayas are cultivated in semitropical zones around the world and can range in size from 1 to 20 pounds. It's large (about 6 inches long and 1 to 2 pounds in weight) and pear shaped; when ripe, it has a vivid golden-yellow skin. The similarly colored flesh is juicy and silky smooth, with an exotic sweet-tart flavor. The rather large center cavity is packed with shiny, grayish-black seeds. Though the peppery seeds are edible (and make a delicious salad dressing), they're generally discarded. Ripe papaya is best eaten raw, whereas slightly green fruit can be cooked as a vegetable. Papaya juice (or nectar) is available in many supermarkets and health-food stores. The fruit contains PAPAIN, a digestive enzyme that is used chiefly in MEAT TENDERIZERS. Papaya is a very good source of vitamins A and C.
Glass noodle salad with vegetables
Glass noodles with onions, cucumber, carrots and chillies in a soya, vinegar and sugar vinaigrette.
Preparation time: 10 minutes
SOUPS
VEGETARIAN
Glass noodles with zucchini and mushroom
A light clear mildly spiced soup with zucchini, mushrooms and glass noodles.
Preparation time: 6 minutes
Sweet and sour soup with vegetables and tofu
A mildly spiced soup with assorted vegetables and tofu.
Preparation time: 6 minutes
Spiced baby corn, tofu and mushroom soup
A spicy soup with chillies, baby corn, mushroom and tofu.
Preparation time: 6 minutes
Asparagus and haricot soup
A thick soup, with asparagus and haricot. Bland in taste. Ideal for those who do not want spicy food.
Preparation time: 6 minutes
Corn kernel and tofu soup
A thick soup, with corn kernel and tofu. Bland in taste. Ideal for those who do not want spicy food.
Preparation time: 6 minutes
Vegetable and bamboo shoot in spicy sour soup
A spicy and sour soup with vegetables and bamboo shoot.
Preparation time: 6 minutes
Corn and spinach soup
A clear soup with corn and spinach. A very light and mildly flavoured soup.
Preparation time: 6 minutes
Spinach:
This green leafy vegetable, originating in the
NON - VEGETARIAN
Asparagus soup with crab meat or chicken, with scallions and cilantro
A thick soup, with asparagus and crab meat/ chicken with egg drop, scallions and cilantro. Bland in taste. Ideal for those who do not want spicy food.
Preparation time: 6 minutes
Scallions:
The name "scallion" is applied to several members of the onion family including a distinct variety called scallion, immature onions (commonly called green onions), young leeks and sometimes the tops of young shallots. In each case the vegetable has a white base that has not fully developed into a bulb and green leaves that are long and straight. Both parts are edible. True scallions are generally identified by the fact that the sides of the base are straight, whereas the others are usually slightly curved, showing the beginnings of a bulb. All can be used interchangeably although true scallions have a milder flavor than immature onions. Scallions are available year-round but are at their peak during spring and summer. They can also be chopped and used in salads, soups and a multitude of other dishes for flavor.
Cilantro (coriander):
The bright green leaves and stems of the CORIANDER plant. Cilantro (also called Chinese parsley and coriander ) has a lively, pungent fragrance that some describe as "soapy." It is widely used in Asian,
Tofu and seafood soup
A thick soup, with shrimp, crab meat, tofu and egg drop. Bland in taste. Ideal for those who do not want spicy food.
Preparation time: 6 minutes
Corn kernel and chicken soup
A thick soup, with chicken, corn kernel and egg drop. Bland in taste. Ideal for those who do not want spicy food.
Preparation time: 6 minutes
Prawns in lemon grass chilli and lime soup
A spicy lemon grass, chilli and lime flavoured soup with prawns.
Preparation time: 6 minutes
Shrimp dumplings and greens soup
It is a clear soup with shrimp dumplings pak choy and carrot. It is very light on the stomach and mildly flavoured.
Preparation time: 6 minutes
Pak choy:
Also known as Chinese cabbage. It has crinkly, thickly veined leaves that are cream-colored with celadon green tips. Unlike the strong-flavored waxy leaves on round heads of cabbage, these are thin, crisp and delicately mild. Chinese cabbage is generally available year-round. Choose firm, tightly packed heads with crisp, green-tipped leaves. Refrigerate, tightly wrapped, up to 3 days. Use raw, or sauté, bake or braise. Chinese cabbage is a good source of vitamin A, folic acid and potassium.
Tomato soup with crab meat or fish and tofu
A thick soup with tomato, tofu, crab meat/ fish and egg drop.
Preparation time: 6 minutes
Chicken soup with onion and salted lime
A thick soup with chicken, onion and salted lime. It is slightly sour due to the salted lime.
Preparation time: 6 minutes
Salted lime:
Wedges of lime, salt cured and pickled. It is very sour in taste.
Spicy sour soup with bamboo shoot and duck meat/ chicken and seafood
A thin soup made with bamboo shoot and duck meat or chicken and seafood. It is spicy and sour in taste.
Preparation time: 6 minutes
Tenderloin mince soup with lemongrass chili and pineapple
Tenderloin minced, rolled into balls and served with a sweet and mildly spiced soup with lemongrass and pineapple.
Preparation time: 6 minutes
Pineapple:
Pineapple is the common name for an edible tropical plant and also its fruit. It is native to the southern part of Brazil.This herbaceous perennial plant grows to 5 ft tall with 30 or more trough-shaped and pointed leaves 30 to 100 centimetres long, surrounding a thick stem. The pineapple is an example of a multiple fruit: multiple, spirally-arranged flowers along the axis each produce a fleshy fruit that becomes pressed against the fruits of adjacent flowers, forming what appears to be a single fleshy fruit. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations. It's used in desserts, salads, as a compliment to meat dishes and in fruit cocktail.
Pineapples are a fair source of vitamins A and C.
SOUP MEAL
VEGETARIAN
Sweet and sour vegetable soup
A sweet and sour soup with assorted vegetables such as baby corn, mushroom, sprouts, carrot etc.
Preparation time: 12 minutes
Rice vermicelli and vegetable soup
A clear soup with rice vermicelli noodles and assorted vegetables such as baby corn, mushroom, sprouts, carrot etc.
Preparation time: 12 minutes
Rice vermicelli:
Rice vermicelli are thin noodles made from rice. Rice vermicelli are a part of several Asian cuisines, where they are often eaten as part of a soup dish, stir fry, or salad.
Rice vermicelli has a white color when cooked.
Vegetable steam boat
Steamboats refer to a variety of dishes eaten throughout
Preparation time: 20 minutes
Sweet and sour soup with tofu and vegetables
A sweet and sour soup with assorted vegetables such as baby corn, mushroom, sprouts, carrot and tofu.
Preparation time: 12 minutes
Rice noodle soup with vegetables (pho)
A traditional Vietnamese soup made with vegetables such as mushroom, carrot, baby corn and onion with tofu and rice noodles. And it is finally topped off with coriander. It is a clear soup and is very mild in taste.
Preparation time: 12 minutes
Rice stick noodles:
A thin noodle made from rice flour and water, which is available in various widths. The widths are basically classified as thin, medium and wide. The thin rice stick noodles are used for spring rolls, soups and salads. The medium noodle is the most popular and is used for stir-fries, soups, salads and as a bed for fish or meat to be served on. Wide rice stick noodles are used in stir-fries, soup and braised dishes. The noodles should be presoaked in hot water until they are softened and then boiled or stir-fried for no more than a minute. This noodle may also be referred to as a rice-flour noodle.
NON - VEGETARIAN
Sweet and sour seafood soup
A sweet and sour soup with shrimp and calamari.
Preparation time: 12 minutes
Rice vermicelli soup with chicken or seafood
A clear soup with rice vermicelli noodles and chicken or seafood (shrimp and calamari).
Preparation time: 12 minutes
Tamarind shrimp soup with pineapple, tomato, okra and basil
A tangy sweet and mildly spiced soup made with pineapple, tomato, okra and basil with shrimps. It is a very sour soup so may not suit all palates. It is an acquired taste.
Preparation time: 12 minutes
Basil:
Called the "royal herb" by ancient Greeks, this annual is a member of the mint family. Fresh basil has a pungent flavor that some describe as a cross between licorice and cloves. It's a key herb in Mediterranean cooking. Most varieties of basil have green leaves, but one — opal basil — is a beautiful purple color. Lemon basil and cinnamon basil have green leaves but their perfumed fragrance and flavor matches their respective names. Basil is a summer herb but can be grown successfully inside during the winter in a sunny window. It's plentiful during summer months and available year-round in many markets.
Steam boat with seafood and vegetable combination
Steamboats refer to a variety of dishes eaten throughout
Preparation time: 20 minutes
Fish soup with onion, tomatoes and dill
A slightly sour soup made with cubes of fish, onion, tomato and dill.
Preparation time: 12 minutes
Rice noodle soup with tenderloin/ pork/ chicken (pho)
A traditional Vietnamese soup made with your choice of meat, onions and rice noodles. And it is finally topped off with coriander. It is a clear soup and is very mild in taste.
Preparation time: 12 minutes
MAIN COURSE
SEAFOOD
Stewed prawns with lemongrass in coconut milk
Prawns gently simmered in a coconut milk stew with lemongrass. Strongly flavoured with lemongrass.
Preparation time: 20 minutes
Accompaniments: steamed rice and French baguette bread.
Coconut milk:
Coconut milk is made by combining equal parts water and shredded fresh or desiccated coconut meat and simmering until foamy. The mixture is then strained through CHEESECLOTH, squeezing as much of the liquid as possible from the coconut meat. The coconut meat can be combined with water again for a second, diluted batch of coconut milk.
Stewed fish in
Fish gently simmered in a stew with
Preparation time: 20 minutes
Accompaniments: steamed rice.
Saigon sauce: A Vietnamese sauce named after the city of
Its main ingredients include pounded red chillies, garlic and shallots.
Fried mussels topped with yellow bean sauce
Mussels deep fried, topped with yellow bean sauce and served in their shell. It is mildly flavoured and slightly on the sweet and salty side.
Preparation time: 20 minutes
Accompaniments: steamed rice
Yellow bean sauce: It is a fermented soya bean sauce which is sweet and salty in flavour. It includes yellow bean paste and jaggery which is then fermented which lends the saltiness.
Stir fried calamari with pineapple & cucumber in
Calamari fried until crisp and then stir fried with pineapple and cucumber in a spicy
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried calamari in sweet and sour sauce with bell peppers
Calamari fried until crisp and then stir fried with bell peppers in a sweet and sour sauce made from tomatoes, lime and onion.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried soft shell crabs with basil and black bean
Batter fried soft shell crabs tossed in a mildly flavoured black bean sauce with basil.
Preparation time: 20 minutes
Accompaniments: steamed rice
Black bean:
A popular type of small bean, with a cream-colored flesh and black skin. It has a slightly sweet flavor and a mealy texture. Black beans can be dried or sold precooked. They are also known as turtle beans.
Steamed mushroom stuffed with fish and shrimp mince in ginger soya sauce
Mushrooms stuffed with a fish and shrimp paste flavoured with garlic and scallions, steamed and topped off with a very light ginger and soya sauce. It is very mildly flavoured.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried scallops in ginger, onion and scallion
Batter fried scallops wok tossed in a ginger, onion and scallion sauce. It is very mild in flavour.
Preparation time: 20 minutes
Accompaniments: steamed rice
Steamed whole fish of the day with glass noodles, tofu, shitake and oyster mushroom in ginger soya sauce
Steamed whole grouper on a bed of glass noodles with tofu, shitake and oyster mushroom in a ginger soya sauce. It is very mild in flavour and very bland.
Preparation time: 30 minutes
Accompaniments: steamed rice
Shitake mushroom:
Originally from Japan and Korea. The cap of the shiitake is dark brown, sometimes with tan striations, and can be as large as 8 to 10 inches across. The meaty flesh has a full-bodied (some say steaklike), bosky flavor. Shiitake stems are extremely tough and are therefore usually removed. Don't throw them out, however — they add wonderful flavor to stocks and sauces. Discard the stems after they've been used for flavoring. Though both fresh and dried shiitakes are now available almost year-round in many supermarkets, they're very expensive. Spring and autumn are the seasons when fresh shiitakes are most plentiful. Choose plump mushrooms with edges that curl under. Avoid any with broken or shriveled caps. The versatile shiitake is suitable for almost any cooking method including sautéing, broiling and baking. Shiitake mushrooms are also called Chinese black mushrooms and forest mushrooms.
Oyster mushroom:
This fan-shaped mushroom grows both wild and cultivated in close clusters, often on rotting tree trunks. The cap varies in color from pale gray to dark brownish-gray. The stems are grayish-white. The flavor of raw oyster mushrooms is fairly robust and slightly peppery but becomes much milder when cooked. They're available in some areas year-round, particularly in specialty produce and Asian markets. Young oyster mushrooms (1 1/2 inches in diameter and under) are considered the best. Also available are canned oyster mushrooms, which should be rinsed before using.
Pan seared salmon with basil and lemongrass or mango and tamarind sauce
Fillets of Norwegian salmon pan seared and topped with a basil and lemongrass sauce which is moderately spiced or a mango tamarind sauce which is sweet and sour in taste.
Preparation time: 20 minutes
Accompaniments: steamed rice
Crispy fried whole fish of the day saigon style with a light spicy sour sauce
Deep batter fried grouper which has been marinated in a
Preparation time: 20 minutes
Accompaniments: steamed rice
Steamed fish fillet of the day with glass noodles, oyster mushroom, scallions and ginger soya sauce or shitake mushroom and onion in yellow bean sauce
Steamed chunks of grouper on a bed of glass noodles with oyster mushroom, scallions in a ginger soya sauce. It is very mild in flavour and very bland.
Or with shitake mushrooms and onion in a yellow bean sauce which is a little sweet and spicy.
Preparation time: 30 minutes
Accompaniments: steamed rice
Grilled salmon over rice vermicelli noodles with dill, greens and lime garlic sauce
Fillets of salmon grilled on a bed of rice vermicelli noodles and topped with dill, greens and a sour lime and garlic sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried prawns/soft shell crab in tamarind /pineapple sauce
Batter fried prawns/ soft shell crabs and tossed in a sweet and sour tamarind sauce or a sweet pineapple sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Fried pomfret with lemon grass and chili topping
Deep batter fried whole pomfret with a dry lemongrass and chilli topping. Served dry so preferably must be accompanied with a stir fried item for main course.
Preparation time: 20 minutes
Accompaniments: steamed rice
Prawns/ lobster/ fish in spicy red curry
A coconut based curry. It is moderately spicy and has a strong lemongrass flavour with prawns/ lobster/ fish with curry leaves. Best accompanied with steamed rice or French baguette.
Preparation time: 20 minutes
Accompaniments: steamed rice and French baguette bread.
Caramelized shrimps with scallions, lemongrass & black pepper.
Caramelized shrimps cooked slowly in a scallion, lemongrass and black pepper sauce. It is a little sweet and spicy and comes in the form of a stew.
Preparation time: 20 minutes
Accompaniments: steamed rice
Caramelized:
Caramelization includes is the oxidation of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor.
Black pepper:
The world's most popular spice is a berry that grows in grapelike clusters on the pepper plant (Piper nigrum ), a climbing vine native to
Pepper in one form or other is used around the world to enhance the flavor of both savory and sweet dishes. Because it stimulates gastric juices, it delivers a digestive bonus as well.
The less pungent white peppercorn has been allowed to ripen, after which the skin is removed and the berry is dried. The result is a smaller, smoother-skinned, light-tan berry with a milder flavor. White pepper is used to a great extent for appearance, usually in light-colored sauces or foods where dark specks of black pepper would stand out. The green peppercorn is the soft, underripe berry that's usually preserved in brine. It has a fresh flavor that's less pungent than the berry in its other forms. Black and white peppercorns are available whole, cracked and coarsely or finely ground.
POULTRY
Steamed chicken with rock salt
Boneless pieces of chicken steamed with rock salt.
Preparation time: 20 minutes
Accompaniments: steamed rice
Rock salt:
Rock salt is an unrefined salt which comes in a chunky crystal form. It has a grayish cast because it's not as refined as other salts, which means it retains more minerals and harmless impurities.
Stewed chicken in halong sauce
Succulent pieces of chicken slowly cooked in a stew of halong sauce. It is sweet and mildly spiced and has a hint of lemongrass.
Preparation time: 20 minutes
Accompaniments: steamed rice
Halong sauce:
It’s a sweet and mildly spiced sauce made from lemongrass, oyster sauce, jaggery, chillies.
Braised chicken with ginger and onion
Boneless pieces of chicken gently braised in a ginger and onion sauce. It is mild in flavour and not spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Braised:
Braising is a combination cooking method using both moist and dry heat; typically the food is first seared at a high temperature and then finished in a covered pot with a variable amount of liquid, resulting in a particular flavour.
Braising relies on heat, time, and moisture to successfully break down tough tissue in meat; making it an ideal way to cook tougher cuts.
Stewed chicken in black pepper and caramel
Boneless pieces of chicken gently stewed in a black pepper and caramel sauce. It is sweet and spicy in flavour.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried chicken with dill, dry chili and turmeric
Morsels of chicken stir fried with dill, turmeric and dry chilli flakes. It is mildly spiced and highly flavorful. It is similar to the classic
Preparation time: 20 minutes
Accompaniments: steamed rice
Stewed chicken with ginger and onion/ salted lime and
Morsels of chicken slowly cooked in a stew with ginger and onion or salted lime and
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried chicken with lemon grass and chili/ hot chili bean/ sate sauce
Morsels of chicken tossed in onions, bell peppers, lemongrass and chilli/ hot chilli bean sauce/ sate sauce and stir fried to perfection. All the three sauces are spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Hot chili bean sauce:
A spicy sauce made from shiracha chillies, oyster sauce, black bean and chopped chillies.
Sate sauce:
A mildly spiced sauce made from chilli flakes, garlic and jaggery. This is not like the thai version which has which has peanuts as the base ingredient.
Stir fried chicken with ginger, peppers and basil
Morsels of chicken stir fried with ginger, bell peppers and garnished with fried basil leaves.
It is mildly spiced and very flavorful.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried chicken with mushroom and bamboo shoot in sate sauce
Morsels of chicken stir fried with mushrooms and bamboo shoots in a spicy sate sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Spicy chicken red cari
A coconut based curry. It is moderately spicy and has a strong lemongrass flavour with chicken and curry leaves. It is best accompanied with steamed rice or French baguette.
Preparation time: 20 minutes
Accompaniments: steamed rice and French baguette bread.
Cari:
From the southern Indian word Cari, meaning "sauce," which refers to any number of hot, spicy, gravy-based dishes of East Indian origin. CURRY POWDER (A pulverized blend of up to 20 spices, herbs and seeds. Among those most commonly used are cardamom, chiles, cinnamon, cloves, coriander, cumin, fennel seed, fenugreek, mace, nutmeg, red and black pepper, poppy and sesame seeds, saffron, tamarind and turmeric) is an integral ingredient in all curries.
It has a coconut base.
Chicken yellow cari with sweet potato and eggplant
A coconut based curry flavoured with spices. It is slightly sweet in taste due to the sweet potato. Cari with eggplant, sweet potato, chicken and curry leaves. It is best accompanied with steamed rice or French baguette.
Preparation time: 20 minutes
Accompaniments: steamed rice or French baguette bread
Sweet potato:
This large edible root belongs to the morning-glory family and is native to tropical areas of the
Eggplant:
It’s related to the potato and tomato. Though commonly thought of as a vegetable, eggplant is actually a fruit, specifically a berry. There are many varieties of this delicious food, ranging in color from rich purple to white, in length from 2 to 12 inches and in shape from oblong to round. The most common eggplant is the large, cylindrical- or pear-shape variety with a smooth, glossy, dark purple skin. It's available year-round. Eggplants become bitter with age and are very perishable. Eggplant can be prepared in a variety of ways including baking, broiling and frying. The Italian or baby eggplant looks like a miniature version of the common large variety, but has a more delicate skin and flesh. The appearance of the egg-shaped white eggplant makes it clear how this fruit was named. It has a tougher skin, but firmer, smoother flesh. In general, these varieties can be cooked in many of the same methods as the large eggplant.
Steamed chicken supreme topped with mushroom sauce on a bed of pak choy
Strips of boneless chicken placed on a bed of steamed pak choy and topped with button mushroom in its own sauce. Bland in taste but very flavourful.
Preparation time: 20 minutes
Accompaniments: steamed rice
Braised duck with chili bean/ginger onion/ preserved bean curd sauce
Pieces of duck (with bone) gently braised in a chilli bean sauce which would be mildly spicy or ginger onion which would be bland or a preserved bean curd sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Preserved bean curd:
Preserved bean curd has a pungent aroma similar to strong cheese. Not surprisingly, its nickname is "Chinese cheese." Also known as fermented or wet bean curd, preserved bean curd consists of cubes of bean curd that have been fermented in rice wine.
It is an acquired taste and goes well with stir fries or grills.
Roast duck with mushroom/ orange/ pineapple sauce
Roasted pieces of duck (with bone) tossed in a mushroom sauce with button mushrooms/ sweet and sour orange sauce / sweet pineapple sauce.
Preparation time: 20 minutes
Accompaniments: steamed rice
Orange sauce:
It is a sweet and sour orange colored sauce consisting of cooked oranges, sugar and vinegar. Goes well with roast duck preparations.
For grilled preparations the orange sauce is reduced with honey.
Pineapple sauce:
Chunks of pineapple cooked with pineapple juice, salt, vinegar and sugar. This results in a sweet sauce which goes well with duck, and salmon.
Stir fried shredded duck with bell peppers and bean sprout in yellow bean sauce
Shredded pieces of duck stir fried in a yellow bean sauce with finely sliced bell peppers and bean sprouts. It is a dry preparation.
Preparation time: 20 minutes
Accompaniments: steamed rice
Bean sprout:
The crisp, tender sprouts of various germinated beans and seeds. Mung bean sprouts, used often in Chinese cooking, are the most popular. For optimum crispness, sprouts are best eaten raw in salads or added to soups. They may also be stir-fried or sautéed, but should only be cooked for 30 seconds or less; longer cooking will wilt the sprouts.
RED MEAT
Stir fried tenderloin with mushroom in oyster sauce
Slices of tenderloin stir fried with button mushrooms in oyster sauce. It is mild in flavour and non spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried tenderloin or pork in yellow bean sauce
Slices of tenderloin/ pork stir fried with onions and bell peppers in a yellow bean sauce. It is mild in flavour and non spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stir fried lamb with haricot and mushroom in chili bean sauce
Slices of lamb stir fried with haricot beans and button mushrooms in a chilli bean sauce. It is mildly spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Haricot:
The French term for "green string bean," haricot meaning "bean" and vert translating as "green."
Stir fried lamb with mint and chili
Slices of lamb stir fried with onions, mint leaves and pounded dry chillies in a yellow bean sauce. It is highly flavored and spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Stewed lamb shanks in chili oyster and caramel sauce
Shanks of lamb gently simmered in a chilli oyster and caramel sauce. The lamb is tender and succulent and comes with bone. The sauce is sweet and spicy.
No. of pieces: 04
Preparation time: 20 minutes
Accompaniments: steamed rice
Lamb shanks:
Lamb shank is cut from the arm of shoulder, contains leg bone and part of round shoulder bone, and is covered by a thin layer of fat and fell (a thin, paperlike covering). Lamb shank is usually prepared by braising or by cooking in liquid.
Stir fried lamb or pork and eggplant in preserved bean curd sauce
Slices of lamb/ pork stir fried with onions and eggplant in a preserved bean curd sauce. It has a strong fermented bean curd flavour and is non spicy.
Preparation time: 20 minutes
Accompaniments: steamed rice
Lamb yellow cari with sweet potato and eggplant
A coconut based curry flavoured with spices. It is slightly sweet in taste due to the sweet potato. Cari with eggplant, sweet potato, lamb and curry leaves. It is best accompanied with steamed rice or French baguette.
Preparation time: 20 minutes
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