Main Course Recipes 160 results

Chillax BBQ, lite touch

Chillax BBQ, lite touch A sad but happy day, as two great mates decide to depart from Singapore. So in their honour it is BBQ time, and Chillax BBQ, lite touch kicked in for them with some 'special' dishes for their farewell. We hoped you liked them Just and Martin. Worth a sneak peek is this place folks. Bloody good meats, and loads of other interesting stuff. Siglap be proud of this butchers. Great work Zac Butchery. Visit them HERE. Meat in hand a quick marinade and we are ready to ...

BBQ Recipes

BBQ Recipes It was impromptu BBQ time. Mr Rutherford had SMS'd me at 10am to organise a BBQ at 5pm on the same day. Yep I'll grab that challenge by the balls. And because of that dear friends you get 5 more BBQ Recipes. Seriously so very simple. All you need to do is whack these ingredients in a zip-lock bag about 5 hours before your BBQ, and you are done. It really is that simple. Just to remind you. Throw all the following in to zip-lock bags, and when you are ready simply BBQ them to ...

Mookata Thai BBQ

Mookata Thai BBQ Mookata Thai BBQ is a blog in honour of my mate Greg. He inspired us all when he had his coffee shop in Siglap. Whilst I was rummaging through the Old Market in Siem Reap last week, what did I spot? Yes a Mookata. A metal grill from Thailand. This sits on top of BBQ coals or the gas ring to allow you to have the Thai version of steamboat. Greg was the master at this though, and took it to another level by serving Hokkaido Snow Beef (Wagyu) all the way from Japan. Apparently ...

Cajun salmon

Cajun Salmon I have stolen this from my mate, and ex Chef, Rich. Well actually he did share it with me. I was at a loose end tonight re what to do for dinner, and add to that, that the Kennett's are disappearing to Cambodia tomorrow. Luckily the little light bulb popped up and I remember Rich's recipe for Cajun Salmon. The wife would love it I thought. It turned out to be an absolute belter. Surprising myself, as always, when cooking fish as I cannot taste it. I think it looks bloody amazing ...

Sashimi Laab

Sashimi Laab Sashimi Laab? Yes folks you heard me correctly. This idea came from my great mate Richard, who's Thai wife, Yui, is apparently a dab hand at this dish. So today for my wife's lunch I thought I would have a crack using my recipe for laab gai and using sashimi, not the usual chicken/pork mince. This really is a very simple dish to make, and the outcome received rapturous applause so I think I'll be doing this again. Nothing to cook for this recipe apart from the toasting of ...

Sausage, bacon & chicken rice bake with cheesy garlic bread

Sausage, bacon & chicken rice bake with cheesy garlic bread Did you hear me correctly? Did I actually say; Sausage, bacon & chicken rice bake with cheesy garlic bread. I sure did. I made this today for Sunday dinner for the family. Something I have not done for an age. This is one you simply have to try. It is a 'die die must try' in my reckoning. A little bit of fusion with East meets West too. All adds to the mystery. Amy and I got cracking this Sunday on this recipe. First up was ...

Kennett’s Kilo Under Pressure #3

Kennett's Kilo Under Pressure #3 Here we go folks. This is what I am planning for the second course on 6th October. Kennett's Kilo Under Pressure #3 is Hanoi Pho Bo. The worldly renowned soup from Vietnam. Fabled in Singapore at the likes of Long Phung on Joo Chiat Road (see blog). This is a tough one. This is generations hand down recipe stuff happening here. 8 hours just for prepping the stock. Even a global battle between the French and Vietnamese for its origins. The French saying Pho ...

Kennett’s Kilo Under Pressure #1

Kennett's Kilo Under Pressure #1 Would you pay $65 to eat this as a main course? Here is my first practice dish ahead of 6th October at Kilo. I needed to do some practice as next Sunday is a tasting with the owner of the restaurant, Xavier. So here is Kennett's Kilo Under Pressure #1. One the the choice of main courses - this is Thai red curry, with grilled prawns and wilted Asian greens. What do you think? Would you order it? Would you eat it? Would you really? I will very likely be ...