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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.
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