MONDAY

1/ RICE COOKED IN COCONUT MILK (with an assortment of curries)

2/ CHICKEN ABIGAIL (tomatoes, mushrooms, red onions & cheese)

3/ JAMIES KEDGEREE (smoked Tuna, rice, garlic, butter, fresh coriander & a touch of curry powder)  

TUESDAY

4/ PITTU (rice flour & coconut steamed in bamboo & served with an assortment of curries)

5/ MUSTARD CHICKEN (coconut cream, capsicum, cabbage, mustard & new potatoes) served with buttery rice

6/ RAJ FISH CAKES (Tuna, potatoes, fennel, fresh coriander, mint & a touch of chili) served with a sharp lemony mayonnaise

WEDNESDAY

7/ HOME MADE SPAGHETTI (roast cherry tomatoes, garlic, basil or fresh coriander, mild red chilies)

8/ CHICKEN IN RUM (coconut cream, rum, mushrooms)

9/ FISH IN MUSTARD (Tuna, capsicum, coconut cream, mustard, baby potatoes & cabbage)

THURSDAY

10/ PERFUMED RICE (carrots, garlic, leeks, potatoes)

11/ CHICKEN IN COCONUT CREAM WITH SWEET POTATOES (served with perfumed rice)

12/ FISH IN A SPICY BATTER CRUMBED & FRIED served with a spicy tangy lemon mayonnaise

FRIDAY

13/ AROMATIC YELLOW RICE (garlic, ginger, fresh coriander)

14/ CHICKEN ARAB ELLA (coconut cream, Madeira , lime)

15/ FISH POACHED IN TEA (lime, Soya sauce & honey)

SATURDAY

16/ LAMPRAIS (rice & an assortment of curries baked in a banana leaf)

An old Dutch recipe

17/ JAMIES GREEN CHICKEN CURRY (green chillies, fresh coriander, garlic & lemon grass)

18/ MADJURES FISH POACHED IN Tamarind served with vegetable rice & some curries

SUNDAY

19/ BRIAN (rice cooked in stock) served with various curries

20/ JAMIES RED CHICKEN CURRY (very hot) served with yellow fried rice & an assortment of curries

21/ FISH PIE (Tuna, carrots, leeks, fennel, cheese sauce & baked in a pumpkin shell

22/ PEPPERED SEARED TUNA (as mentioned in Conde Nast Traveler) with an aubergine salad. Remember the Tuna is almost raw

MENUS FROM A TEA HOUSE

Vegetarian

30/ Fresh Vegetarian soup: mushrooms, ginger, tomatoes, celery, fresh coriander & Tofu (bean curd).  

31/ Torfu (bean curd) stir fry with capsicums, red chilli (optional), peanuts, vegetable stock, root ginger (finely chopped), cabbage, wine vinegar – served with white rice & a cucumber salad, followed by pudding and green tea.  

32/ Monks soup: (When Zhao Bing, the last Emperor of the Song dynasty, was fleeing for his life, he was looked after by a monk in a temple near Chaozhou, who made this soup for him).Spinach, mushrooms, sliced ham, chicken stock, cornflour, sesame oil & noodles.

Chicken Dishes

33/ Chicken soup with noodles, mushrooms, chicken breast cut into strips, chicken stock, pickled cabbage, Shaoxing wine, fresh egg noodles, sesame oil.  

34/ Gongbao's Chicken Chunks: (Ding Gongbao was posted as an officer of the imperial court to Sichuan from Beijing . For his leaving party he instructed his chef to entertain his friends with a new dish, first in a long line of Gongbao dishes. Chicken breast, soy sauce, cornflour, Shaoxing wine, chicken stock, dried chillies, finely chopped root ginger, capsicum, red wine vinegar, peanuts, sesame oil. Served with white rice, hot & sour cabbage & cold-tossed tomato & cucumber salad followed by pudding & green tea.  

35/ Singapore Noodles: leeks, spring onions, carrots, noodles, served with a chicken curry & the cold-tossed salad as above with a pudding & tea.  

36/ Pepper & Chilli Mala Chicken: Chicken breast, Shaoxing wine, soy sauce, rice vinegar, sesame oil, hot bean sauce, ginger finely chopped, leek finely sliced, mushrooms finely sliced, garlic finely chopped, served with rice, chilly beans & cucumber or tomato salad, pudding & tea.  

37/ Finely sliced RAW Yellow Fin Tuna with Wasabi (wasabi is mind-blowing hot) & a soy dipping sauce, served with a cucumber salad with ginger & Suchi rice (rice with a dressing made of rice vinegar, sugar, sea salt & sherry). The fish has to be extremely fresh & there are days when we do not recommend this dish as we are unable to get the fish ‘flapping'! This is a great dish for hangovers! Pudding & Green tea.