Recipes by Chef Anthony Joshua

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 SWEET AND SPICY PRAWNS WITH BELL PEPPERS        

SERVES: 2 PAX
USING:
  1. KANSOM  ABALONE HOT CHILI SEA SAUCE
  2. HOSO TIGER PRAWNS  
INGREDIENTS:
  1. 2 TABLESPOONS OF KANSOM ABALONE HOT CHILI SEA SAUCE
  2. HOSO TIGER PRAWNS
  3. Prawn Shells and Heads
  4. 4 WHOLE Shallots
  5. 1 TABLESPOON of Chopped Garlic
  6. Any Oil except Olive Oil
  7. Water
  8. 1 TEASPOON of Light Soy Sauce
  9. 1 TABLESPOON of Brown Sugar
  10. 2 Bell peppers of your choice
  11. Sesame Seeds for garnish. (Optional)
  12. Bonito Flakes for garnish. (Optional)
  13. Spring onion for garnish. (Optional)
 
STEPS:
  1. Chop Garlic and shallots finely and bell peppers (Bite-sized) and set aside.
  2. Devein and peel HOSO TIGER PRAWNS and keep the head aside.
  3. Add oil into a pot at low heat with the garlic and shallots and fry it for 5-7 minutes until fragrant.
  4. Add in prawn shells and head and fry it with the garlic and shallots until fragrant on low heat. (If your pan starts to scorch at the bottom, add some water and scrap the char. its flavour)
  1. Add water into the pot until it is covering the shells and let it reduce on high heat until 60% of the liquid is cooked off, strain and set aside in a bowl and mix it the KANSOM  ABALONE HOT CHILI SEA SAUCE, brown sugar, light soy sauce and 2 tablespoons of water.
  2. Add oil into a pan on medium heat and Stir fry chopped bell peppers, you would want to see some char on the peppers.
  3. Now add the prawns with the bell peppers along with your liquid mix and stir fry it for 5 minutes.
  4. Plate and garnish with toasted sesame seeds, chopped spring onions/coriander and bonito flakes. (Optional)
Taste: Umami, Sweet, Smoky, Spicy
Always Taste.
Season with your fingers.
Cook with your heart not brains.
 
 
 
ABALONE CHAWANMUSHI
SERVES: 4 PAX
USING: KANSOM ABALONE SEA SAUCE
 
INGREDIENTS:
  1. 3 TABLESPOONS of KANSOM ABALONE SEA SAUCE
  2. 6 medium or 300 Grams of Eggs
  3. 900 Grams of Water
  4. 2 small Leeks or 1 big Leek
  5. ¼ White Radish
  6. 1/2 Whole White Onion
  7. Spring Onions (Garnish)
 
STEPS:
  1. Chop leeks (Use the white part at the bottom only), peeled white radish and white onions and place them into a pot.
  2. Add water and KANSOM ABALONE SEA SAUCE Into the pot and boil it for 30 minutes
  3. After boiling, remove the vegetables and allow them to cool down to room temperature.
  4. Crack eggs into a pot of liquid and use a whisk and mix it thoroughly.
  5. Now strain the liquid with a fine strainer into a jug to remove any air bubbles to achieve a silky-smooth texture after it is cooked.
  6. Pour the mix into a casserole or individual bowls, CLING WRAP IT TIGHTLY and steam it for 15 to 20 minutes, you can add in any other ingredients you desire.
  7. Use a fork or satay stick to test whether it's cooked thoroughly, it should jiggle like Konjac jelly.
  8. Garnish with spring onions.
Taste: Silky Smooth and Umami.
Jiggle like Konjac Jelly.
Always Taste.
Season with your fingers.
Cook with your heart not brains.
 
 
 
ASIAN “SCALLOP’ VONGOLE
SERVES: 5 PAX
USING: KANSOM WILD SCALLOP SEA SAUCE
INGREDIENTS:
  1. 2 TABLESPOONS of KANSOM WILD SCALLOP SEA SAUCE
  2. 2 PACKETS of King Mushrooms
  3. 3 TABLESPOONS of Chili flakes or 2 Chili Padi
  4. 5 Tablespoons of chopped Italian Parsley or Coriander
  5. 5 Tablespoons of chopped garlic
  6. Olive oil
  7. 1 Packet of Raw Clams
  8. 1 ¼ cup of White Wine (Can be removed if Halal)
  9. 1 PACKET of Spaghetti or Linguine pasta
  10. HALF CUP of pasta water
  11. Half of a Lemon juice
  12. Parmesan Cheese (Garnish)
 
 
STEPS:
  1. Soak the packet of raw clams in water for 20 minutes to remove dirt and strain after that (cooked clams is optional but it won’t be as flavourful compared to raw clams)
  2. Cook your pasta for 6-7 Minutes, once done, strain and save a quarter cup of pasta water.
  3. Slice the mushrooms into “Scallop-like” sizes or 1.5 Inches.
  4. Score the mushrooms in a “Tic tac toe-like” pattern season with salt and set aside.
  5. Sear the mushrooms on high heat with oil until brown on each side and set aside.
  6. Pluck the leaves from the coriander or parsley and chop them up and mix with chili flakes or minced chili padi and place them in a bowl.
  7. Pour olive oil into the parsley/coriander and chili flakes/chili padi mix until barely covering the vegetables.
  8. In a cold pan, pour the mix in and set it at the lowest heat and cook until fragrant, remember to constantly stir to prevent it from burning. Cook approximately for 5 minutes.
  9. Add the raw clams into the pan along with the white wine, KANSOM WILD SCALLOP SEA SAUCE, ¼ cup of pasta water and close the pan with a lid for 3-4 minutes on low to medium heat. (The clams should open up when it is cooked, if it is still closed, discard as it is probably not fresh)
  10. Add in your pasta along with lemon juice and mix it gently with the clams to prevent the pasta from breaking, use tongs.
  11. Your pasta should seem saucy and wet, if it isn’t, add in the remaining of your ¼ cup of pasta water and toss it with the pasta and season with a pinch of sea salt.
  12. Serve and garnish with grated parmesan cheese and seared mushrooms.
 
Taste: Tangy, Briny and Herby.
 
Always Taste.
Season with your fingers.
Cook with your heart not brains.
 
WAGYU ROSTI BURGER
SERVES: 1 PAX
USING: BUTCHER'S GUIDE WAGYU PATTIES 2X200G
INGREDIENTS:
  1. 1 Butcher's Guide Beef Wagyu Patties 2x200g
  2. 1 Burger Buns
  3. 1 Russet Potatoes
  4. 1 tomato
  5. Oil
  6. Sour cream
  7. Smoked Cheddar(OPTIONAL) 

STEPS:

  1. Wash the potato, peel the skin, grate it into tiny pieces or and soak it in water for 30 minutes.
  1. Drain your potatoes thoroughly place them in a bowl and sprinkle some salt and mix it properly and spread them on a plate on a paper towel and allow it to dry as much as possible.
  2. Set a circular small pan on medium heat with 3 TABLESPOONS OF OIL or more, if necessary and fry it on each side for about 2 minutes or until golden brown and set aside on a paper towel.
  3. Season the BUTCHER'S GUIDE WAGYU PATTY with kosher salt and coarse black pepper on both sides.
  4. Set a pan with a teaspoon of oil on medium to high heat and sear the patty for about 3 to 4 minutes on each side, remember to press your patty gently for the excess liquid to come out. 
  5. (OPTIONAL) Add a slice of smoked cheddar on top of your patty while it's searing off.
  6. Toast your burger buns and spread sour cream and sliced tomatoes and assemble your patty and rosti.
  7. Serve.
Taste: Meaty, a Lil tangy and crispy.
 
Always Taste.
Season with your fingers.
Cook with your heart not brains.
ASIAN BUFFALO WINGS
SERVES: 2-3 PAX
USING: KANSOM ABALONE HOT CHILI SEA SAUCE
INGREDIENTS:
  1. KANSOM ABALONE HOT CHILI SEA SAUCE
  2. 600 grams or 1 packet of chicken mid wings 
  3. Water
  4. Brown sugar
  5. 4 cloves of garlic
  6. 1.5 inch of Ginger
  7. 3 TEASPOONS of Light Soy Sauce
  8. Spring onions
  9. Bonito Flakes
  10. Sesame Seeds
  11. Potato Starch
  12. Oil
STEPS:
  1. Grate or mince ginger and garlic in a bowl and add Light soy sauce into a bowl with the chicken, mix and marinate for 30 minutes or overnight.
  2. Drench the chicken thoroughly with potato starch.
  3. Set a pot to medium heat with oil for deep frying at 160-165 Degree Celsius. 
  4. Deep fry the chicken until it's yellow golden and set aside to allow it to cool.
  5. Strain your pot of oil with any burnt bits of food and deep fry the chicken again at 170 Degree Celsius until golden brown and set aside.
  6. Pour 250ML of water into another pot along with 3 TABLESPOONS of 
  7. KANSOM ABALONE HOT CHILI SEA SAUCE and 2 TABLESPOONS of Brown Sugar and simmer until it becomes a semi-thick consistency
  8. In a bowl, pour the sauce onto the fried chicken and garnish with sesame seeds, bonito flakes and spring onions.
Taste: Smoky, Sweet, Umami, Crispy
Always Taste.
Season with your fingers.
Cook with your heart not brains.
CLASSIC STEAK WITH RED WINE JUS AND FRENCH MASHED POTATOES
SERVES: 1 PAX
USING: BUTCHER'S GUIDE BEEF STRIPLOIN STEAK 3PCS (550G) FROZEN
 INGREDIENTS:
  1.  BUTCHER'S GUIDE BEEF STRIPLOIN STEAK 3PCS (550G) FROZEN
  2.  2 SPRIGS of Rosemary
  3.  2 CLOVES of Garlic
  4.  3 SPRIGS of Thyme
  5.  1 1/2 Russet Potatoes
  6.   1/2 Block of Butter
  7.   70ML of Milk or Cream
  8.   50ML of Red Wine( OPTIONAL if you want it to be Halal) 
  9.   Italian Parsley
  10.   1/2 Carrot
  11.   1/2 White or Yellow Onion
  12.   1/2 Celery
  13.   1 cup of Beef Stock
  14.   1 TABLESPOON of Tomato paste

STEPS:
1. Peel, cut into bite-size and boil potatoes with a dash of salt. Start in cold water.
2. Once the potatoes are soft( use a satay stick to test doneness) drain the water and in the same pot, dry the potatoes by setting the heat to the lowest and stir it constantly until all the steam and moisture has left.
3. Mash it until really smooth like a puree(DO NOT BLEND), add warm milk or cream and chilled butter cubes and mix thoroughly. Season if necessary. Set aside
4. Cut the carrot, onion and celery into bite-size pieces and Sautéed them on medium to high heat until there's a little bit of char.
5. Add tomato paste and sauté the veg for another 5 minutes on medium heat, add a dash of water if your pan is beginning to scorch at the bottom.
6. Add beef stock and red wine and reduce it until gravy-like consistency at medium heat.
7. Before switching off the flame, add a TEASPOON of butter and mix well.
8. Pat dry the BUTCHER'S GUIDE BEEF STRIPLOIN STEAK as much as you can, season with kosher salt and black pepper on both sides and press down the seasoning unto the meat.
9. Set your pan with 1 TABLESPOON of oil at medium to high heat and sear your steak for 2 minutes on each side.
10. Add a tablespoon of butter, garlic, rosemary and thyme into the pan and baste your steak with it towards the end.
11. Allow your steak to rest for 3-4 minutes before serving it, with your French Mashed Potatoes.
12. To reheat your French Mashed Potatoes, add a dash of warm milk, set your pot at the lowest heat and use a spatula and mix it until warm.
13. Plate the steak, with the mash and red wine jus and garnish with black pepper and chopped Italian parsley.
Taste: Umami, Savoury, Creamy
Always Taste.
Season with your fingers.
Cook with your heart not brains.
WAGYU HAMBURGER STEAK WITH SAUTEED VEGETABLES IN WAGYU FAT AND JAPANESE RICE
SERVES: 1 PAX
USING: BUTCHER'S GUIDE WAGYU BEEF PATTY 2X200GM

INGREDIENTS:
1. BUTCHER'S GUIDE WAGYU BEEF PATTY 2X200GM
2. 1 carrot
3. 1/2 Onion
4. 1/2 Celery
5. 1 TABLESPOON of Tomato Paste
6. 1 CUP of Beef stock
7. 1 Broccoli
8. 1 CUP of Japanese rice (1.2 part of water to 1 part rice)
9. 1 Egg(Optional)

STEPS:
1. Wash your Japanese rice 3-4 times and leave it in water for 30 minutes before cooking it in a rice cooker or steamer.
2. Wash and peel HALF of the carrot and cut them into bite-sized pieces and wash the broccoli and cut into bite-sized pieces as well.
3. Blanch the vegetables for 3 minutes or until semi-soft in vigorously boiling salted water, once done place them in a bowl of cold water to stop the cooking process, drain and set aside. Use a satay stick to test the doneness. 
4. Cut HALF the carrot, onion and celery into bite-sized pieces and Sauté them in a pot with a dash of oil until there's a
Lil char.
5.Add tomato paste in with the vegetables and sauté them for 5 minutes at low-medium heat( add water if the base of your pan starts to scorch)
6.Add beef stock with the veg and reduce the liquid into a gravy like consistency and add a dash of lemon juice and butter after you reduced the liquid and just before switching off the heat.
7.Season the BUTCHER'S GUIDE WAGYU BEEF PATTY with kosher salt and coarse black pepper and sear it with a dash of oil on medium to high heat on each side for 3-4 minutes and allow it to rest for 5 minutes.
8.The remaining fat in the pan from the wagyu, take some out but leave about 2 TABLESPOONS of the Wagyu fat inside and Sauté your vegetables on medium heat, season if necessary.
9.Plate your patty, vegetables and rice, add a sunny side-up egg if you like!
Taste: Meaty, Umami, Fulfilling 
Always Taste.
Season with your fingers.
Cook with your heart not brains.