Delicious Gems

Kelly Rendall Sia

Description

Join expert entertainer Kelly Randall Sia in her kitchen as she showcases more than 80 delectable recipes to enliven any occasion, whether it is an intimate family lunch or a 20-person dinner party. Inspired by her own family heritage and background, as well as the dozens of colourful cultures she has encountered when travelling the world, Kelly's diverse recipes are rich in international flavour and influence. Lavish food photography and a sprinkling of jewels accompany Kelly's delicious recipes to complete this culinary treasury.

Sujets

• TV
• Televisión
• Television

Informations

• Publié par: Marshall Cavendish International
• Date de parution: 04 mai 2018
• Nombre de lectures: 0
• EAN13: 9789814828345
• Langue: English
• Poids de l'ouvrage: 7 Mo

Extrait

Delicious Gems
a treasury of recipes to entertain and delight
Kelly Randall Sia
Kelly is one of the most beautiful women in Singapore and definitely the chicest. I am grateful to have met this wonderful lady whom I can call a friend. Not only is Kelly stunning, she is also a goddess in the kitchen. Her scrumptious, creative and colourful delectables are absolutely divine. She is an impeccable and exquisite cook, and the perfect, fabulous host.
Ashley Isham
Fashion Designer
Kelly s baking is as elegant, beautiful and thoughtful as the lady herself. The care, love and tastefulness that go into each confection and creation is evident from first sight to last bite. It s a lucky friend who gets to sample her scrumptious cakes, and now, everyone can try their hand at duplicating her masterpieces in their own home, with this new book.
Gilbert Cheah
Brand Consultant
It was a pleasure meeting Kelly when she visited the Merit Royal Hotel Cyprus, and even more of a pleasure when as an executive chef, I had the opportunity to taste Kelly s creative dishes. This delightful collection of recipes by Kelly will be indispensable to anyone who enjoys treating his or her guests to the very best.
Hasan Soykan
Executive Chef, Merit Royal Hotel Cyprus
Kelly is a diamond of many facets. She sparkles with her cooking, her hosting and her illuminating personality. And most importantly, like a flawless diamond, she does everything in pure excellence.
Azature
Owner, AZATURE
Just one bite and her attention to detail is evident. Kelly s dishes strike the intersection between aesthetically gorgeous, gloriously tasteful and nutritionally sound. Nutrition is more than nourishing the body with quality ingredients - it is nourishing the soul with love. Everyone deserves a piece of Kelly s kitchen in their own home.
Dr Katrina Gallagher
Clinical Nutritionist and Chiropractor
Kelly and I share the same passion - the thrill, excitement and never-ending journey of cooking. She is precise and picky. Every recipe must be perfectly measured, a true obsession. It takes longer, but you are assured that there will be no surprises and you will be safe from frustrations. From beginners to explorers, this book will guide you precisely. It leaves nothing to chance, little room for mistakes and guarantees a perfect ending.
Karine Collese
Nutritionist, Cuisine and Patisserie Chef (Le Cordon Bleu, Paris) and Cake Designer
Having a delicious recipe is like owning a beautiful piece of jewellery that you can pass down to your loved ones. These are my gems.
Therefore I say to you, do not worry about your life, what you will eat or what you will drink; nor about your body, what you will put on. Is not life more than food and the body more than clothing?
But seek first the kingdom of God and His righteousness, and all these things shall be added to you.
Matthew 6:25, 33

Eat Well
Bringing together delicious contemporary flavours and touches of nostalgic sentimentality, captivates and intrigues a person's sense of adventurous surprise. A great meal should trigger your memory and activate your imagination. Therefore, whether at home or dining out, the hands that prepare your food should bring out of his or her treasure, things new and old.
Dress Well
While I have been known to wear my heart on my sleeve, I have found that the best accessory to any ensemble is a cheerful smile. Your countenance counts! A sure way to obtain confidence that will help you attain exuberant joy is when you dress yourself in things that will showcase your best attributes, hide your inadequate flaws and make you feel good. In other words, put on your panache!
Live Well
I have heard it said that it is better to look good than to feel good. I beg to differ. I think the two go hand in hand. And while looking good and feeling good are dandy, it s also imperative to fill yourself with good things that bring light into your life and gladness to the hearts of others. But before you can be a blessing, you must first be blessed. So I nurture my spirit, soul and body with love, joy and peace. I read what I enjoy, hear what I enjoy, sing what I enjoy, eat what I enjoy and wear what I enjoy! And then I spread it all over the place!
Dress to kill, but don t cook that way!
Contents

Introduction 11
Glorious Beginnings
Truffle Butter 18
Gula Jawa Cinnamon Butter 18
Orange Butter 19
Miso Butter 19
Brioche 22
Pretzel Rolls 24
Coconut Bread 26
Beetroot Bread 28
Matcha Bread 30
Olive Bread ( I-Love Bread ) 32
Sourdough Bread 36
Cinnamon Rolls 38
Brioche French Toast 40
Tamago Benedict 42

Pisang Goreng Pancakes 44
Oatmeal Jam Bars 46
Passion Fruit, Shallot Confit and Ricotta on Rye Crispbread 48
Stylish Savouries
Vichyssoise 52
Jumbo Prawn Cocktail 54
King Crab Caesar 58
Tuna Tartare 60
Chinese Chicken Salad 62
Daikon Spring Rolls 64
Orb Salad 66
Truffle Somen Sashimi 68
Tuna BLAT Lettuce Cup 70
Black and White Noodle Salad 72
Bite the Nest 74
Bean and Beetroot Wrap 76
Broiled Chicken Medallions with Kelly s Happy Chilli Cashew Cream 78
Cheese Ball Spread 82
Country P t 84
Crab Melt 86
Egg Salad 88
Kinpira Gobo Yuba Rolls 90
Leek-wrapped King Oyster Mushrooms 92
Matcha Mushroom Quiche 94
Olive Labne Dip 98
Shallot Confit Ricotta Dip 100
Pork and Prawn Shumai 102
Nasi Lemak Hot Dog 104
Chicken Katsu Biscuit Sliders 106
Deep-fried Oysters 108
Umeshu Mussels 110
Meals to Remember
Ayam Kecap 114
Butterflied Teriyaki Chicken 116
Chicken Pesto Cordon Bleu 118
Roasted Lemon Chicken 120
Tequila Chicken Pot Pie 124
Lamb Chops with Mint Salsa 126
Some Serious Rib-eye 128
Truffle Wagyu Burger 130
Sambal Taucheo with Jumbo Prawns 134
Seared Scallops and Broccoli in Hoisin Sauce 136
Sweet and Spicy Miso Vongole 138
Crispy Skin Salmon 140
Teochew-style Steamed Fish 142
Broiled Miso Cod with Edamame Pur e 144
Kabocha Pumpkin Wonton Tortellini 148
Fusilli with Chorizo 150
Tagliatelle Bolognese 152
Kong Foo Chow 156
Sour Cream Chicken with Penne 158
Spinach and Ricotta Stuffed Shells 160
Chic Accessories
Chawanmushi 164
Creamed Corn 166
Cauliflower Salad 170
Daikon Carrot Slaw 172
Onion Rings 174
Shiitake Cucumber Yuba with White Miso Dashi Sauce 176
Nasi Uduk (Coconut Rice) 178

Rambutan Wild Rice 182
Potato Gratin 184
Japanese Potato Salad 186
Garlic Brie Potato Mash 188
Japanese Sweet Potato Fries 190
Tasteful Treats
Coconut Cake 194
Gula Jawa Cake 196
White Chocolate Cake 198
Coconut Key Lime Pie 200
Cheesecake with Triple Berry Compote 202
Tiramisu 206
Chocolate Tofu Coconut Cr me 208
Coconut Panna Cotta 210
Chocolate Bark 212
Basic Recipes
Kelly s Happy Chilli 216
Dashi 217
Acknowledgements 219
Credits 223

Introduction
Childhood is a miraculous time when your mind, like a thirsty sponge, eagerly absorbs whatever fascinates or stimulates your fancy. From the age of three, I started observing my glamorous Japanese mother in the kitchen as she chopped, seasoned, flavoured and prepared delicious meals. She could create the most wonderful flavours using bottles of mysterious dried leaves (herbs) and powders (spices). And for some reason she wouldn t allow me to do anything, but watch and listen. Which I did, intently.
My mom, Mariko, was a single parent raising a toddler (me) in Los Angeles (LA), California in the early 1970s. She was born Mariko Taki in February 1940, soon after the outbreak of WWII. After a rather underprivileged childhood due to the war, Mariko spent her young adulthood in Japan, making ends meet by modelling. One night, she attended a magic show in Tokyo and met a handsome Irish-American, John Randall, aka Johnny Aladdin.
John was a travelling magician and he asked Mariko up on stage only to steal her wristwatch. He then made a deal with her: her watch in return for a date with him. John made Mariko his life partner as well as his partner on stage. Seeing that she was beautiful and had a natural charm that would draw in the crowds, he taught her how to perform in front of an audience. Mariko learned to dance the soft-shoe with a floating cane, legendary card tricks and a little sleight of hand. In the late 1960s, John owned an entertainment company in Vietnam that put on shows for the GIs, and he moved there with Mariko. In August 1967, I was born in Vietnam. My parents named me Kelly Taki Randall.
Sadly, the romance between my parents came to an end in 1970. Mom and I boarded a plane for LA where she had found us a little apartment in Hollywood on Beachwood Drive under the famed Hollywood sign. We would call this home for the next 10 years.
11
To make ends meet, Mom worked nights as a cocktail waitress at the bar of a French restaurant in downtown LA called Chez Francois. This was where she met Sato, a renowned Japanese French chef who would later open his own restaurant, Chez Sateau in Arcadia, and subsequently buy Chez Francois. Mom and Sato became good friends and whenever she had a break, she would go to the kitchen where Sato would be making something divine. He would teach her how to cook and make sauces. Mom would then come home and practise the new skills she learned and in turn explain to me what she was doing and why she was doing it. I loved and savoured every moment of these sessions, so much so that dolls and stuffed toys played second fiddle to Mom s solo performance in the kitchen. I craved not only to devour her delectable cuisine but also to be able to effectuate it myself. But I wasn t allowed to use the knives or turn on the gas stove. Most of the time, I was an obedient little girl, but the phenomenon of the herbs and spices would ultimately lure me into the kitchen. On the rare occasions when I wasn t being watched, I would pull up a chair, climb the countertop to the heights of the cupboards and reach for those curious little glass containers that held the