Glutinous Rice Sweet Potato Balls


300 g glutinous rice flour
200 g sweet potatoes
2 tbsps tapioca flour
10 pandan leaves
a few drops of green food colouring
a pinch of salt
100 g palm sugar (grated and mixed with 1 tbsp castor sugar)
250 g grated white coconut


  1. Steam grated white coconut on 2 pieces pandan leaves with a pinch of salt for 10 minutes. Leave to cool.
  2. Remove skin of sweet potatoes and steam for 15 minutes or until cooked. Mash while still warm.
  3. Crush pandan leaves till fine. Add water to make 200 ml pandan juice. Filter to remove leaves. Add salt and green food colouring.
  4. Put glutinous rice flour and tapioca flour in a mixing bowl. Add in mashed sweet potatoes. Pour in pandan juice and knead till dough is smooth and spongy. If it is too dry, add some more water.
  5. Pinch a small lump of dough. Roll into a ball and flatten. Put a little palm sugar at the centre and seal well. Place the balls in a bowl.
  6. Bring a big saucepan of water to the boil. Drop the balls into the boiling water. When the balls rise to the surface, keep boiling for another 2 minutes. Scoop up each ball with a strainer and coat in grated coconut.

Source: Delicious Nyonya Kueh and Dessert

Duck Breast with Spanish Olives and Oranges and Rice Pilaf with Almonds


6 boneless, skin-on duck breast halves (2-1/2 to 2-3/4 pounds total)
salt and fleshly ground pepper to taste
1 tablespoon olive oil
2 tablespoons minced shallots
1/8 teaspoon red pepper flakes
1/4 cup dry sherry
3/4 cup fresh orange juice
3/4 cup chicken stock
2 navel oranges, peeled and cut into segments
1/2 cup pitted Spanish green olives (not pimiento stuffed)
Rice Pilaf with Almonds (recipe follows) for serving


  1. Score the fat covering each duck breast in a diamond pattern without cutting into the meat. Use a very sharp knife and make short cuts to control the knife more effectively. Press down and move the knife slowly back and forth. Season with salt and pepper.
  2. In a large skillet or saute pan, heat the oil over medium heat. Add the breasts, skin-side down, and cook for 20 to 25 minutes, or until the skin is dark brown.
  3. Increase the heat to medium-high, turn, and cook 7 to 8 minutes longer, or until an instant-read thermometer inserted in the center of a breast registers 140°F for medium-rare.
  4. Pour off excess fat as it accumulates in the pan. Transfer the meat to a plate and loosely tent with aluminum foil.
  5. Pour off all but 1 tablespoon of the fat from the pan. Add the shallots and pepper flakes and cook over medium heat for about 2 minutes, or until softened.
  6. Add the sherry, increase the heat to medium-high, and cook, stirring to scrape up the browned bits from the bottom of the pan, for 2 to 3 minutes, or until almost all the liquid has evaporated.
  7. Add the orange juice and stock and simmer for 10 minutes, or until the liquid is reduced by half.
  8. Add the orange segments and any accumulated juice, the olives, and any juices from the duck. Simmer for 2 to 3 minutes, or until the orange segments and olives are heated through. Season to taste with salt and pepper.
  9. Cut the duck breast on the diagonal into 1/2-inch thick slices.
  10. Spoon some of the sauce with the orange segments and olives over the meat and drizzle with the sauce. Serve with the pilaf.

Rice Pilaf with Almonds


1/2 cup slivered almonds
1 tablespoon olive oil
1 cup finely chopped yellow onion
1-1/2 cups long-grain white rice
3 cups chicken stock
salt and freshly ground pepper to taste
1 cinnamon stick


  1. Spread the almonds in a dry skillet. Toast over medium-high heat for 5 to 7 minutes, shaking the pan, or until lightly browned and fragrant. Set aside to cool.
  2. In a medium saucepan, heat the oil over medium heat and saute the onion for about 4 minutes, or until softened.
  3. Add the rice and stir for about 1 minute to coat the rice with oil.
  4. Add the stock, bring to a boil, and season with salt and pepper.
  5. Add the cinnamon stick, stir the rice once, reduce the heat to low, cover, and simmer for 20 minutes.
  6. Remove from the heat and let the rice rest, covered, for 5 minutes.
  7. Remove and discard the cinnamon stick. Fluff the rice with a fork and stir in the toasted almonds. Taste and adjust the seasoning.

Makes 6 servings.

Source: Lobel’s Prime Cuts

Sweet Brown Rice Porridge with Sweet Corn and Chestnut


1/2 cup sweet corn kernels
152 g shelled chestnuts
8 red dates (seeded)
4 shelled dried longans
1/2 cup brown rice
sugar to taste


  1. Rinse the sweet corn kernels, red dates and dried longans.
  2. Rinse the brown rice.
  3. Soak chestnuts in boiling hot water for a while. Then peel them.
  4. Boil 10 cups of water. Add sweet corn kernels, chestnuts, red dates, dried longans and brown rice.
  5. Bring to the boil again and switch to low heat. Simmer for 1-1/2 hours. Season with sugar. Serve hot.

Source: Tasty Low-fat Desserts

Peruvian-style Quinoa Tamales with Sarza Criolla


2 cups of quinoa rinsed
1/4 cup rice flour
2 tbsp salt
1 tsp black pepper
1/2 tbsp turmeric or 2 tbsp aji panca paste
2 tsp ground garlic
1/4 cup grape seed oil or oil of preference


1 tsp turmeric
1 tsp garlic
1/4 cup of grape seed oil
1 small size yellow onion diced
1 medium size zucchini, diced small
1 medium size goose-neck squash, diced small
1 pint diced mini portabella mushroom
2 roasted and diced poblano or hatch peppers

Sarza Criolla

1 med size red onion thinly sliced and rinsed
1 large lime
salt to taste


Softened banana leaves or soaked corn husks


  1. Cook the quinoa until soften making sure not to overcook about 15 minutes.
  2. Drain but do not rinse.
  3. In a pot heat the oil and add the turmeric or aji, and the garlic and sauté lightly being careful not to burn the garlic.
  4. Add the cooked quinoa, add the salt and pepper and continue to cook together for about 3 more minutes.
  5. Remove from heat and incorporate the rice flour.
  6. To make the filling, Heat a medium size pot and add the oil.
  7. Add the onion and sauté until translucent.
  8. Add the garlic and cook for an additional minute.
  9. Incorporate the rest of the ingredients and cook until tender but careful not to overcook.
  10. Remove from heat and allow to cool for 5 minutes.
  11. To assemble the tamales place about a 1/4 of a cup of quinoa in the center of the husk or banana leaf and put a spoon full of the filling in the center. Carefully wrap the husk to form the tamale and wrap them individually tightly in aluminum foil and set aside. Once all the tamales are done place them in a pot and cover them in water and place the lid on the pot. Cook the tamales for 30 minutes and remove them from the water. Allow the to rest for at least 10 minutes before serving them.
  12. To make the sarza simply put the onions in a bowl and add the salt and lime juice and allow them to cure for about 5 minutes. If you prefer to make spicy add a slice of pepper to the onions.
  13. Plate the tamale out of the wrap on a plate and top it with the sarza. Enjoy!

Makes 12 servings.

Source: Chef Karla Flores-Ybaceta

Roasted Stuffed Lamb


1 (4-1/2 1b) boneless leg or shoulder of lamb (not tied)
2 tbsp butter, softened
1-2 tbsp plain flour
1/2 cup white wine
1 cup chicken or beef stock
salt and freshly ground black pepper
watercress, to garnish
sauteed potatoes, to serve


5 tbsp butter
1 small onion finely chopped
1 garlic clove, finely chopped
1/3 cup long grain rice
2/3 cup chicken stock
1/2 tsp dried thyme
4 lamb’s kidneys, halved and cored
10 oz young spinach leaves, well washed
salt and freshly ground black pepper


  1. To make the stuffing, melt 2 tbsp of the butter in a saucepan over a medium heat. Add the onion and cook for 2-3 minutes until just softened, then add the garlic and rice and cook for about 1-2 minutes until the rice appears translucent, stirring constantly.
  2. Add the stock, salt and pepper and thyme and bring to the boil, stirring occasionally, then reduce the heat to low and cook for about 18 minutes, covered, until the rice is tender and the liquid is absorbed.
  3. Tip the rice into a bowl and fluff with a fork.
  4. In a small frying pan, melt about 2 tbsp of the remaining butter over a medium-high heat. Add the kidneys and cook for about 2-3 minutes, turning once, until lightly browned, but still pink inside, then transfer to a board and leave to cool.
  5. Cut the kidneys into pieces and add to the rice, season with salt and pepper and toss to combine.
  6. In a frying pan, heat the remaining butter over a medium heat until foaming. Add the spinach leaves and cook for 1-2 minutes until wilted, drain off excess liquid, then transfer the leaves to a plate and leave to cool.
  7. Preheat the oven to 190°C/375°F.
  8. Lay the meat skin-side down on a work surface and season with salt and pepper.
  9. Spread the spinach leaves in an even layer over the surface then spread the stuffing in an even layer over the spinach.
  10. Roll up the meat like a Swiss roll and use a skewer to close the seam.
  11. Tie the meat at 1-inch intervals to hold its shape, then place in a roasting tin, spread with the softened butter and season with salt and pepper. Roast for 1-1/2 to 2 hours until the juices run slightly pink when pierced with a skewer, or until a meat thermometer inserted into the thickest part of the meat registers 57-60°C/135-140°F (for medium-rare to medium).
  12. Transfer the meat to a carving board, cover loosely with foil and leave to rest for about 20 minutes.
  13. Skim off as much fat from the roasting tin as possible, then place the tin over a medium-high heat and bring to the boil.
  14. Sprinkle over the flour and cook for 2-3 minutes until browned, stirring and scraping the base of the tin. Whisk in the wine and stock and bring to the boil, then cook for 4-5 minutes until the sauce thickens. Season and strain into a gravy boat.
  15. Carve the meat into slices, garnish with watercress and serve with the gravy and potatoes.

Makes 6 to 8 servings.

Source: Taste of France