The Best Healthy Gourmet Recipes In Singapore

Prebranac (baked beans)

In Serbia, prebranac is usually served with sausages or smoked meats and is best eaten with a sweet cabbage salad or roast peppers in oil.

Tamarind gula melaka glaze with pork fillet and roasted japanese pumpkins

Think of the SousVide Surpreme as a slow cooker but way more foolproof. It retains the flavours and nutrients of food with its low temperature cooking. This is a worthy investment for your kitchen if you are a meat lover and wants your piece of steak (its connective tissues and muscles get tenderised at a precise temperature for that perfect doneness) although it works great on vegetables and fruits too.

Pan roasted bison steak with herb butter and bacon-stuffed jacket potatoes

Bison meat is a great alternative to beef. Not only is it leaner and more nutritious, bison has a richer flavour. With fewer fats, caution must be taken to guarantee that you do not overcook bison steak.

Gibanica (cheese bread)

A pie made from thin layers of dough with plenty of cheese, kajmak cream and eggs. Like most curd recipes, this is best served at room temperature and even tastier when eaten the day after. Delia replaces phyllo pastry with Chinese spring roll pastry skins.

Ebi-senbei (prawn cracker)

An extravagant presentation of an izakaya-style snack, this botan ebi dish also goes well with beer or sake. Deepfry in the recommended oil temperature because the batter burns easily. To check if the oil has reached the recommended temperature, drop a coin-sized tempura batter into the oil. The batter will sink to the bottom of the wok. Wait until the batter rises to the surface, to slide in the botan ebi.

Chocolate and azuki red bean fondant with vanilla ice cream

Serve with a scoop of vanilla icecream and decorate with red currant and blueberry. Place a mint leaf on top. Serve.

Cevapcici

Small grilled rolls of minced meat usually served with chopped onions and cottage cheese. The best ones are believed to come from Leskovac city, using 100 percent beef. The Serbian and Macedonian versions are made with beef and pork, but the Bosnian version is made from lamb and beef.