PALATEZ

Meal Type: Lunch

  • Beef Short Rib Soup

    1. Soak Ribs (Time: 0-60 minutes): Place 1kg beef short ribs in large bowl, cover with cold water. Soak 1 hour, changing water every 20 minutes to remove blood.

    2. First Boil (Time: 60-75 minutes): Drain ribs, place in large pot. Cover with fresh cold water. Bring to boil over high heat, boil 10 minutes. Drain, rinse ribs under cold water. Clean pot.

    3. Simmer Broth (Time: 75-195 minutes): Return ribs to clean pot. Add 12 cups water, 1 whole onion (peeled), 8 garlic cloves (peeled). Bring to boil, skim foam. Reduce heat to low, cover, simmer 2 hours.

    4. Add Radish (Time: 195-225 minutes): Peel 1 daikon radish, cut into 2-inch chunks. Add to pot after 1.5 hours of simmering (30 minutes before end).

    5. Prepare Garnish (Time: 225-230 minutes): Chop 2 green onions, have 1 tbsp soy sauce and 1 tsp sesame oil ready.

    6. Strain and Season (Time: 230-240 minutes): Remove ribs and radish to serving bowls. Strain broth through fine mesh, discard solids. Return broth to pot, season with 1 tbsp soy sauce, salt and pepper to taste.

    7. Serve (Time: 240-245 minutes): Pour hot broth over ribs. Garnish with green onions and drizzle with sesame oil. Serve with rice and kimchi.

  • Plant-Based Garden Veggie Burgers

    Plant-Based Garden Veggie Burgers

    1. Precise Timing & Temperatures: Bake at 375°F (190°C) for 22-25 minutes per side until firm. Sauté vegetables 8-10 minutes over medium heat. Chill mixture 1 hour before forming patties. 2. Chef’s Techniques & Critical Steps: Mash beans leaving some whole. Sauté mushrooms until all moisture evaporates. Mix psyllium with 6 tbsp water, let gel 5 minutes as binder. Form patties firmly, chill thoroughly before baking. 3. Ingredient Preparation Details: Cook beans from dry. Process oats into flour. Have wheat bran and flaxseed ready. Chop mushrooms and onion finely. Use whole psyllium husk. 4. Serving & Storage Instructions: Serve on whole grain buns with avocado. Freeze uncooked patties between parchment up to 3 months. Cook from frozen: add 8-10 minutes to baking time.

  • Signature High-Fiber Buddha Bowl

    Signature High-Fiber Buddha Bowl

    1. Precise Timing & Temperatures: Cook quinoa 15-20 minutes until germ rings visible. Roast chickpeas at 400°F (200°C) for 25-30 minutes until crispy. Massage kale 3-4 minutes until tender. Toast seeds at 350°F (177°C) for 5-7 minutes. 2. Chef’s Techniques & Critical Steps: Rinse and pat chickpeas completely dry before roasting. Massage kale with oil and lemon juice to break down fibers. Layer ingredients in order: grains, legumes, greens, fats, seeds. Use ground flaxseed for optimal nutrient absorption. 3. Ingredient Preparation Details: Cook beans from dry (soak overnight) or use no-sodium canned. Use tri-color quinoa. Wash and destem kale thoroughly. Slice avocado just before serving. Use raw sunflower seeds. 4. Serving & Storage Instructions: Serve immediately. Store components separately: grains/legumes 5 days, dressing 7 days, kale 3 days (undressed). Assemble just before eating to maintain texture.

  • Traditional Neapolitan Pizza Margherita

    Traditional Neapolitan Pizza Margherita

    Note: Cooking Time 90 min (dough) + 2 min(bake)
    Day 1 – Make Poolish (Pre-ferment): Mix 100g tipo 00 flour, 100ml water at 30°C, and 1g fresh yeast. Cover, let ferment at room temp 16-18 hours until bubbly and doubled.

    Day 2 – Make Main Dough: In stand mixer, combine 400g tipo 00 flour, 225ml water at 20°C, 10g salt, 2g fresh yeast, and the poolish. Mix on low 4 minutes, then medium 8 minutes until smooth.

    Bulk Fermentation: Transfer dough to oiled bowl, cover. Rest 2 hours at room temp (24°C), performing 3 sets of stretch-and-folds at 30-minute intervals.

    Divide and Ball: Scale dough into 250g portions. Shape into tight balls by tucking edges under. Place on floured tray, cover with damp cloth.

    Cold Proof: Refrigerate dough balls 24-72 hours for flavor development.

    Remove from Fridge: Take dough out 3-4 hours before baking to reach room temperature.

    Prepare Toppings: Crush 400g San Marzano tomatoes by hand (no blender). Drain excess liquid. Tear 200g fior di latte mozzarella into small pieces. Pick 20 fresh basil leaves.

    Preheat Oven: Place pizza stone or steel in oven. Preheat to highest setting (260°C/500°F) for 1 hour minimum.

    Shape Dough: Lightly flour work surface. Press dough ball from center outward, leaving 1cm border. Lift and gently stretch from edges, rotating to form 30cm circle. Avoid rolling pin.

    Assemble: Transfer dough to floured peel. Spread thin layer of tomatoes (about ? cup). Arrange mozzarella evenly. Drizzle with extra virgin olive oil.

    Bake: Slide pizza onto hot stone. Bake 5-7 minutes until crust is puffed with leopard spotting.

    Finish: Remove from oven, immediately add fresh basil leaves. Let rest 1 minute before slicing.

    Napoli SOP: Authentic Neapolitan pizza is cooked at 485°C for 60-90 seconds in wood-fired oven.

  • Yellow Curry (Gaeng Kari)

    1. **Prepare vegetables:** Cut potatoes into 1-inch cubes. Slice carrot into rounds. Quarter onion. Have all ingredients ready.2. **Fry curry paste:** Heat oil in a large pot over medium heat. Add yellow curry paste and turmeric powder. Fry for 2 minutes, stirring constantly.3. **Cook chicken:** Add chicken pieces and stir to coat with curry paste. Cook for 5 minutes until chicken is mostly white on the outside.4. **Add coconut milk:** Pour in coconut milk and stir well. Bring to a gentle simmer.5. **Add hard vegetables:** Add potatoes, carrot, and onion. If using curry leaves, add them now. Simmer uncovered for 15-20 minutes until vegetables are tender.6. **Season:** Stir in fish sauce, palm sugar, and tamarind paste. Adjust seasoning to taste.7. **Add peas:** Add frozen peas and cook for 2-3 minutes until heated through.8. **Finish:** Remove from heat. The curry should be creamy with tender vegetables. If too thick, add a splash of water.9. **Serve:** Garnish with fresh cilantro. Serve hot with jasmine rice or roti.

  • Overnight Chia Seed Pudding Parfait

    Overnight Chia Seed Pudding Parfait

    1. Precise Timing & Temperatures: Refrigerate chia mixture at least 4 hours, preferably overnight (8-12 hours) at 40°F (4°C). Layer just before serving. Use cold almond milk for optimal gelling. 2. Chef’s Techniques & Critical Steps: Whisk chia seeds vigorously at start and after 5 minutes. Layer in clear glasses: chia pudding, berry layer, granola, repeat. Use frozen berries thawed for sauce-like layer. Adjust liquid for desired thickness. 3. Ingredient Preparation Details: Use black and white chia seeds. Use unsweetened almond milk. Grind flaxseed fresh. Use high-fiber granola (8g+ per serving). Have cacao nibs ready. 4. Serving & Storage Instructions: Assemble within 15 minutes of serving. Store components separately: pudding 5 days, berry mixture 3 days. Pudding thickens over time; thin with milk if needed.

  • Authentic Minang Beef Rendang

    Authentic Minang Beef Rendang

    1. Prepare Spice Paste: In a food processor, blend shallots, garlic, chilies, ginger, galangal, candlenuts, coriander, and cumin until smooth. Add 2-3 tbsp water if needed.

    2. Toast Spices: Heat a large heavy-bottomed pot over medium. Dry-toast cinnamon and cloves for 30 seconds until fragrant. Remove and set aside.

    3. Cook Spice Paste: In the same pot, add 2 tbsp oil. Cook the blended spice paste over medium-low heat for 8-10 minutes until fragrant and oil separates. Stir constantly to prevent burning.

    4. Braise Beef: Add beef cubes to the pot, stir to coat with spices. Cook for 5 minutes until beef changes color. Add coconut milk, water, lemongrass, kaffir lime leaves, turmeric leaves, toasted cinnamon, and cloves. Bring to a gentle simmer.

    5. Slow Cook: Reduce heat to low. Partially cover and simmer for 2.5-3 hours, stirring every 30 minutes. Liquid will reduce gradually.

    6. Season: After 2 hours, add tamarind paste, palm sugar, and salt. Continue cooking.

    7. Final Reduction: In the last 30 minutes, increase heat slightly. Cook uncovered, stirring frequently, until sauce thickens into a dark brown paste coating the meat (oil will separate).

    8. Rest and Serve: Remove from heat. Let rest 10 minutes. Discard lemongrass and leaves. Serve with steamed rice.

  • Traditional Lasagna alla Bolognese

    Traditional Lasagna alla Bolognese

    Make Ragù Bolognese (3-4 hours):

    Finely dice 1 onion, 2 carrots, 2 celery stalks (soffritto).

    Heat 2 tbsp olive oil + 2 tbsp butter in heavy pot. Add soffritto, cook 10 minutes until soft.

    Add 500g ground beef (chuck) + 250g ground pork. Brown 15 minutes until no pink remains.

    Deglaze with 1 cup dry white wine, simmer until evaporated.

    Add 800g canned San Marzano tomatoes (crushed), 2 tbsp tomato paste, 2 cups beef broth.

    Season: 1 tsp salt, 1/2 tsp pepper, pinch nutmeg.

    Partially cover, simmer on lowest heat 3 hours, stirring occasionally. Add milk ( 1/2 cup) in last 30 minutes.

    Make Besciamella:

    Melt 100g butter in saucepan, whisk in 100g flour. Cook 2 minutes (roux).

    Gradually whisk in 1L whole milk until smooth.

    Simmer 10 minutes until thick enough to coat spoon.

    Season: 1/2 tsp salt, 1/4 tsp nutmeg, white pepper.

    Prep Other Components:

    Grate 200g Parmigiano-Reggiano.

    If using fresh pasta sheets, blanch for 30 seconds. If using dried, boil until pliable.

    Assemble Lasagna (9×13 inch pan):

    Thin layer of ragù on bottom.

    Layer 1: Pasta sheets (slightly overlapping).

    Layer 2: Ragù (1 1/2 cups).

    Layer 3: Besciamella (1 cup).

    Layer 4: Parmesan ( 1/4 cup).

    Repeat 3 more times (total 4 pasta layers).

    Final layer: Besciamella + extra Parmesan.

    Bake: Cover with foil (tented). Bake at 180°C/350°F for 25 minutes. Remove foil, bake additional 20 minutes until golden and bubbling.

    Rest: Remove from oven, let rest 30 minutes before cutting (essential for clean slices).

    Note: Traditional Bolognese uses no herbs. Optional: Add 1 cup milk during ragù simmering for authentic taste.

  • Holy Basil Stir-fry (Pad Krapow)

    1. **Make sauce:** Combine fish sauce, soy sauce, oyster sauce, palm sugar, and water in a small bowl. Stir until sugar dissolves.2. **Stir-fry aromatics:** Heat oil in a wok over high heat until smoking. Add garlic and chilies, stir-fry for 30 seconds until fragrant.3. **Cook meat:** Add ground meat. Break up with a spatula and stir-fry for 3-4 minutes until cooked through and slightly crispy.4. **Add onion:** Add sliced onion and stir-fry for 1 minute until slightly softened.5. **Add sauce:** Pour sauce over meat. Stir-fry for 1 minute until well combined and slightly reduced.6. **Add basil:** Turn off heat. Add holy basil leaves and toss until just wilted (about 30 seconds).7. **Serve:** Serve hot over jasmine rice with a fried egg on top.

  • Detox Split Pea & Kale Green Soup

    Detox Split Pea & Kale Green Soup

    1. Precise Timing & Temperatures: Simmer split peas and barley 45-50 minutes until tender. Sauté vegetables 8-10 minutes. Add kale last 10 minutes. Add wheat germ last 5 minutes. Cook at gentle simmer (180°F/82°C). 2. Chef’s Techniques & Critical Steps: Rinse split peas and barley thoroughly. Sauté vegetables until softened for flavor base. Add kale in batches to wilt. Stir occasionally to prevent sticking to bottom. 3. Ingredient Preparation Details: Sort split peas. Use hulled barley (higher fiber). Wash and chop kale. Dice vegetables uniformly. Use low-sodium broth. Have wheat germ ready. 4. Serving & Storage Instructions: Serve hot with whole grain bread. Refrigerate up to 5 days (thickens considerably). Freeze up to 3 months. Reheat with additional broth.