Take inspiration from some of KL’s top chefs as they transform ordinary store bought ingredients (from Jaya Grocer) into imaginative dishes, with recipes you can easily replicate at home. They each can only use the ingredients from the box, with the exception of kitchen staples such as oil, sugar, flour, eggs, butter, soy sauce, salt and pepper. Watch the videos and follow the recipes on this page.
Time Out Cook Out is where you can take inspiration from some of KL’s top chefs as they transform ordinary store bought ingredients (from Jaya Grocer) into imaginative dishes, with recipes you can easily replicate at home. They each can only use the ingredients from the box, with the exception of kitchen staples such as oil, sugar, flour, eggs, butter, soy sauce, salt and pepper.
Cantaloupe’s Chef Christian Bauer has been putting together eight-course menus for his mother’s dinner parties since he was just 14 years old. Hailing from Luxembourg and gaining culinary experiences from London and Hong Kong, Chef Bauer is no stranger to KL’s fine dining scene. He helmed the kitchen at the now-defunct French restaurant Frangipani and has designed menus for various restaurants in KL and Penang before settling into his current role as Executive Chef and director of Troika Sky Dining.
Here are the ingredients in Chef Christian’s mystery basket:
- Chicken
- Cooking chocolate
- Turmeric
- Yoghurt
- Rolled oats
- Cilantro
- Beetroot
- Bananas
Dish one: Turmeric roast chicken with beetroot and buttered oats
Serves 6
Roasted chicken
1 whole chicken
Oil
Salt and white pepper
100g butter
2 thumb-sized pieces of fresh turmeric, grated
3 tablespoons chopped cilantro
Method
1. Mix the grated turmeric and chopped cilantro into the butter. Add salt as needed.
2. Shape the mixture into a flat block and let it chill in the refrigerator. Once solid, cut the mixture into sticks.
3. Loosen the chicken skin without tearing.
4. Stuff the sticks of the flavoured butter under the chicken skin.
5. Rub oil, salt and pepper all over the chicken.
6. Roast in the oven at 190C for 45 minutes.
Beetroot and yoghurt side dish
Rock salt
6 medium beetroots
200g of yoghurt, drained
1 tablespoon of roughly chopped cilantro
1 tablespoon of chopped garlic
Optional: ½ tablespoon of chopped nuts
Method
1. Wash and dry the unpeeled beetroots.
2. Roast beetroots on a bed of rock salt at 130C for 20 minutes.
3. Peel and cut into big cubes.
4. Fry chopped garlic in oil until golden. Allow it to cool.
5. Add yoghurt and stir.
6. Add beetroot and garnish with chopped cilantro and nuts.
Fried buttered oats
4 handfuls of rolled oats
1 tablespoon of butter
1 tablespoon of oil
Optional: 1 tablespoon of chopped shallots and 2 tablespoons of chopped garlic
Method
1. Fry the oats in oil and butter until crispy.
2. Add shallots, garlic and salt.
3. Fry the oats until nicely brown.
Dish two: Chocolate pot with fried bananas
Serves 6
Fried bananas
8 small bananas
40g butter
2 tablespoons sugar
Optional: 2 shots of rum
Method
1. Cut the bananas in half, lengthwise.
2. Fry the bananas in butter until soft and golden.
3. Add sugar for caramelisation. Add rum (optional).
4. Allow to cool.
Chocolate pot
200g cooking chocolate
3 tablespoons yoghurt, drained
6 egg yolks
150g sugar
Method
1. Melt chocolate in a bain-marie. Add yoghurt and stir.
2. In a separate bowl, whisk egg yolks with sugar.
3. Gradually fold the egg yolk and sugar mixture into the melted chocolate.
4. Put two banana halves into the bottom of your ramekin or shot glass.
5. Pour the chocolate mixture into each ramekin.
6. Set in the oven at 130C in a bain-marie for 20 minutes.
7. Optional: Add a dollop of whipped cream with a little sugar and vanilla.
