East meets West

Iron­man chef Heman Tan cre­ates East-meets-West dishes us­ing Dou­ble Pagoda's range of spe­cial­ity oils

Wine & Dine Cookbook - - DOUBLE PAGODA x COOKBOOK - ART DI­REC­TION PEARL LIM STYLING PRISCILLA TAN PHO­TOG­RA­PHY CALVIN TAN

Tomato and Avo­cado Br­uschetta Man­tou

Serves 4 EASY

A cinch to whip up, this Asian-style br­uschetta hits the spot with fresh toma­toes, creamy avo­cado and the heady fra­grance of Dou­ble Pagoda Gar­lic Oil.

3 toma­toes, chopped

1 clove gar­lic, chopped

5 basil leaves, sliced

1 + 2 tbsp Dou­ble Pagoda Gar­lic Oil,

plus ex­tra for driz­zling

1 tsp bal­samic vine­gar

Salt, to taste

Pep­per, to taste

3 Chi­nese man­tou, store-bought

30g roasted macadamia nuts,

roughly chopped

Mi­cro cress, for gar­nish

For the avo­cado cream

2 ripe av­o­ca­dos

½ onion, chopped 50g cream

Salt, to taste

1. Com­bine toma­toes, gar­lic, basil, 1 tbsp Dou­ble Pagoda Gar­lic Oil and bal­samic vine­gar in a bowl and mix well. Sea­son with salt and vine­gar to taste, then place in the re­frig­er­a­tor to chill.

2. Pre­pare the avo­cado cream. Us­ing a clean bowl, mash av­o­ca­dos. Stir in onion, cream and salt. Mix well and set aside in the re­frig­er­a­tor.

3. Slice each man­tou into three por­tions. Heat 2 tbsp Dou­ble Pagoda Gar­lic Oil in a pan over medium heat and toast each slice un­til golden brown.

4. To serve, spread the avo­cado cream on the toasted man­tou and top with tomato salad. Driz­zle some Dou­ble Pagoda Gar­lic Oil over, and gar­nish with macadamia nuts and mi­cro cress.

Tomato and Avo­cado Br­uschetta Man­tou

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