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Malamala Beach Club recipes

Chef Lance Seeto
Sunday, August 13, 2017

MOCHIKO FRIED CHICKEN

5kg boneless chicken thighs, cut in large cubes

1 cup mochiko glutinous rice flour (from Chinese shops)

1 cup maize cornstarch

1 cup raw sugar

1 cup chopped green onion

1 cup soy sauce

½ cup oyster sauce

8 large eggs, beaten

8 garlic cloves, minced

2 teaspoon sea salt

1. Combine marinade ingredients (except flours), and marinate chicken overnight in refrigerator.

2. Combine the two flours together in a bowl.

3. Allow excess marinade to drip off each piece and coat lightly in mochiko and cornstarch mix, drop into fryer

4. Fry until chicken begins to float and are cooked

CHILLI SUGAR SALT

The inspiration for this condiment came from Northern Chinese cuisine and is the perfect accompaniment to Indian fried snacks and root crop chips.

1 cup raw Fiji sugar

1 cup sea salt

1/3 cup dried chilli flakes

1. Combine all together in a dry mixing bowl. Check seasoning

2. Store in an air-tight container

SPICED BACON JAM

This sticky relish or jam features in the Malamala sliders but can be spread on chicken or pork dishes.

500 gm bacon, chopped chunky

1 onion, chopped

2 clove garlic, fine chopped

¼ Rum Co Spiced Rum

3 tablespoons brown sugar

¼ cup apple cider vinegar

¼ cup maple syrup

1 cup brewed strong coffee

3 dashes Tabasco sauce

3 grinds fresh black pepper

1. Heat a large fry pan with no oil, then fry the bacon pieces in batches to render its oil. Fry until crispy but not burnt. Put finished pieces on paper towel. Strain bacon oil.

2. In a medium pot, cover the bottom with enough bacon oil and fry onions and garlic until onions are translucent.

3. Add the rest of the ingredients except the Tabasco and black pepper. Bring mixture to the boil then reduce to a light simmer.

4. Simmer for 2 hours, checking every 30 minutes. If mixture begins to dry out then add a tablespoon or two of water, if needed.

5. After 2 hours, most of the liquid should have reduced. If too watery, simmer for up to 30 mins longer.

6. Remove from heat and let rest for 30 mins to cool, then add the Tabasco and freshly ground pepper.

7. Put the mixture into a food processor and pulse a few times, about 5 seconds each time — do not puree, leave it chunky.

8. Transfer to small jam jar and keep refrigerated.

SMOKED PINEAPPLE TOMATO KETCHUP

1 (800gm) can whole, peeled tomatoes

2 teaspoon olive oil

1 small onion, chopped

1 cup ripe pineapple, halved and smoked over coconut husk

1/8 teaspoon ground clove

1/4 teaspoon Freshly ground black pepper

1/3 cup brown sugar

1/3 cup apple cider or plain vinegar

3 tablespoons tomato paste

1-2 fresh chilli, chopped fine

1. In a blender, puree tomatoes until smooth.

2. In a medium pot, heat canola oil on medium heat. Add onion and pineapple; cook 10 minutes or until browned. Add clove and pepper; cook 1 minute.

3. Add brown sugar, cider vinegar, tomato paste, soy sauce, pureed tomatoes, and chilli. Heat to boiling on high. Reduce heat to medium-low; simmer 50 minutes or until thickened, stirring occasionally.

4. Cool slightly. In a blender, puree until smooth. Refrigerate until cold; keeps for 3 weeks in the fridge.








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