National dish of Malaysia

Paella with seafood

Pork fillet, ginger, garlic, honey, pepper & canola oil

Grilled Fillet

Big Chef Meatballs

Moules Frites

Red Panang Malaysian Curry

HENDRERIT NISI VENENATIS

WOO PREMIUM

CRAB CLAW SOUP

National dish of Malaysia: coconut rice, fried anchovies, cucumber

HUNTER PASTRY

Sicilian Seafoodstew

Seafood Pasta

Beer Battered Fish & Chips

Sicilian Seafood Stew

Flat Iron Steak

charred gem, red cabbage & carrot slaw, raita & lemon (for 2 to share)

Tandoori Monkfish

dungeness crab, mexican wild prawns, avocado, egg, tomato, cucumber, louie dressing, clams, mussels, salmon, scallop, shrimp, creamy sea water broth

Louie

Whole Grilled Mediterranean Sea Bass

Golden Grilled Mediterranean Sea Bass

red mullet, shellfish, red tiger prawns, mint & sourdough, herb butter, chargrilled sourdough

Wild Red Tiger Prawns

chimmichurri, gruyere, garlic croutons & rouille

Seafood Soup

2 to seabream share, red tiger prawns, squid, shellfish, chargrilled broccoli & lemon, roast beetroot & beetroot ketchup

Chargrilled Seafood Platter

charred gem, red cabbage & carrot slaw, raita, roasted red pepper, feta, boukovo chill

Kopanisti

Charcoal Grilled Black Sea Bream

Rinse the jasmine rice under cold water until the rinse runs clear. Drain and let sit for 10–15 minutes to remove excess surface starch.

Rinse and soak rice

In a medium saucepan or rice cooker, combine the drained rice, 1 cup water, 1 cup coconut milk, pandan leaves (or bay leaf), 1 tsp salt, 1 tsp sugar, and 1 tablespoon oil or ghee. If using a stovetop: bring to a gentle boil over medium heat, stir once, reduce heat to low, cover tightly and simmer 15 minutes. Turn off heat and let sit, covered, for 10 minutes to steam. If using a rice cooker, follow the cooker instructions with the same liquid and settings. Fluff gently with a fork before serving.

Cook rice

Pat the rinsed anchovies dry thoroughly with paper towels. If they still have heads, remove them. Ensure peanuts are dry (use roasted unsalted peanuts).

Prepare anchovies and peanuts

In a wok or small saucepan, heat about 1/3 cup of the oil over medium heat. When shimmering, add the peanuts and fry, stirring frequently, until golden brown and fragrant, about 3–4 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain and cool.

Fry peanuts

Increase oil temperature to medium-high (add more oil if needed to reach ~1/2 inch depth). Fry the anchovies in batches, careful not to overcrowd, until crisp and light golden, about 2–3 minutes. Remove with a slotted spoon and drain on paper towels. Sprinkle with about 1 tsp salt while still hot and toss to coat. Allow to cool to crisp further.

Fry anchovies

Once cooled, mix the fried anchovies and peanuts in a bowl. Optionally toss a few spoonfuls of sambal (see sambal section) with a portion of the anchovies/peanuts to make a spicy version.

Combine

Slice the cucumber thinly into rounds or half-moons. Toss lightly with 1/4 tsp salt and a squeeze of lime or calamansi to taste. Let sit for 5 minutes to slightly pickle and release some juice, then drain excess liquid before serving.

Soak the dried red chilies in hot water for 20 minutes until soft. Drain and remove seeds if you want milder heat. In a blender or food processor, combine soaked dried chilies, fresh chilies (if using), shallots, and garlic. Add a splash of water and blend to a coarse paste.

Soak and blend chilies

Heat 2 tablespoons oil in a small frying pan over medium heat. Add the chili-shallot-garlic paste and fry, stirring constantly, until the raw smell cooks off and the oil separates slightly, about 6–8 minutes. Stir in 1 tsp tamarind paste, 1 tbsp palm or brown sugar, and 1 tsp fish sauce or light soy sauce. Taste and adjust salt (about 1/4 tsp) and sugar to balance sweet, sour, and salty. Remove from heat and let cool slightly. Store any leftovers in the refrigerator.

Cook sambal

jasmine rice (uncooked)

water

coconut milk (full fat)

pandan leaves (tied in a knot) or 1 bay leaf

salt

sugar

vegetable oil or ghee

dried anchovies (small, heads removed and rinsed)

unsalted roasted peanuts

vegetable oil for frying

optional sambal (see sambal section) to toss

cucumber

lime or calamansi

dried red chilies (soaked and seeded)

fresh red chilies (optional, for heat)

shallots

garlic cloves

tamarind paste

palm sugar or brown sugar

fish sauce or light soy sauce

vegetable oil

Heat a wide, shallow paella pan (or large skillet) over medium heat. Add 3 tbs olive oil. When oil shimmers, add the diced onion and red bell pepper. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant. Stir in grated tomato (or crushed tomato) and both paprikas. Cook the sofrito 4–5 minutes until it reduces slightly and the flavors concentrate. Season lightly with a pinch of salt.

Push the sofrito mixture to an even bed across the pan. Add the rice and stir for 1–2 minutes to coat grains in oil and toast lightly; this helps develop flavor and prevents clumping.

Pour in the white wine and allow it to bubble and reduce by half, about 1–2 minutes.

Add the hot stock, including the 2 tbs used to steep the crushed saffron threads, then sprinkle in the saffron infusion. Stir once to distribute rice evenly, then stop stirring for the remainder of cooking so a socarrat (crispy bottom) can form. Season with 1.5 tsp sea salt and 1/2 tsp black pepper.

Bring to a steady simmer over medium-high heat. Adjust heat to maintain a gentle simmer (not a rolling boil). Cook uncovered for 10 minutes without stirring.

After the initial 10 minutes, tuck the sausages (if using) into the rice so their juices flavor the dish. Arrange shrimp, scallops, calamari rings, and mussels on top of the rice in an even layer. Do not stir. Scatter the peas over the top.

Arrange and cook seafood

Cover the pan loosely with foil or a lid and continue to simmer gently for another 8–10 minutes, until rice is just tender, shrimp are pink and opaque, scallops are cooked through, and mussels have opened (discard any that remain closed). If the liquid is absorbed too quickly and rice is still undercooked, add up to 1/2 cup more hot stock and continue cooking.

When rice is cooked and seafood done, remove the pan from heat. Dot the top with 1 tbs butter and drizzle 1 tsp olive oil; cover again and let rest 5 minutes to meld flavors.

Sprinkle chopped parsley and arrange lemon wedges around the pan. Taste and adjust salt/pepper. If you like a deeper socarrat (crispy bottom), return pan to medium-high heat for 1–2 minutes before resting, listening carefully so it doesn't burn.

Serve the paella directly from the pan, encouraging diners to squeeze lemon over their portions. Provide extra lemon wedges at the table.

Serve

extra-virgin olive oil

yellow onion, finely diced

red bell pepper, seeded and diced

large garlic cloves, minced

ripe tomato, grated (or 1/2 cup canned crushed tomato)

smoked paprika (pimentón)

sweet paprika

short-grain paella rice (bomba or arborio)

good-quality chicken or seafood stock, hot

saffron threads, crushed and steeped in 2 tbs hot stock

dry white wine

sea salt

freshly ground black pepper

large shrimp, peeled and deveined (tails on optional)

medium sea scallops, patted dry

mussels, cleaned and debearded

calamari rings (or squid), cleaned

chorizo (Spanish), sliced (optional)

frozen peas, thawed

lemon, cut into wedges

flat-leaf parsley, roughly chopped

unsalted butter

olive oil for drizzling

Pat the pork fillet dry with paper towels. Trim any silver skin and excess fat so the surface is even for uniform cooking.

Prepare and trim pork

In a medium bowl, grate the fresh ginger and mince the garlic. Whisk together ginger, garlic, honey, canola oil, soy sauce, rice wine (or dry sherry), ground black pepper, sea salt, and red pepper flakes (if using) until the honey is dissolved and the mixture is homogenous.

Make marinade

Place the pork fillet in a resealable plastic bag or shallow dish. Pour about three-quarters of the marinade over the pork, reserving the remainder for basting/finishing. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. Turn the pork once or twice so the marinade coats evenly.

Marinate

Remove the pork from the refrigerator 20–30 minutes before cooking to take the chill off. Reserve the leftover marinade and keep it refrigerated until ready to use.

Bring to room temperature

Preheat an outdoor grill to medium-high (about 400°F / 200°C) or heat a heavy grill pan over medium-high heat on the stovetop. Brush the grill grates or pan lightly with 1 teaspoon canola oil to prevent sticking.

Preheat grill or grill pan

Place the pork fillet on the hot grill or pan. Sear without moving for 2–3 minutes to develop a brown crust, then rotate and sear the opposite side for another 2–3 minutes so you have good color on all sides.

Sear the fillet

Move the fillet to a cooler part of the grill or reduce heat to medium. Close the grill lid (or reduce heat on the pan and cover loosely with foil). Cook, turning occasionally and basting once with the reserved marinade, until the internal temperature reaches 140°F (60°C) for slightly pink center or 150°F (66°C) for fully cooked, about 10–14 minutes more depending on thickness. Use an instant-read thermometer inserted into the thickest part to check.

Continue cooking

Transfer the pork to a cutting board and tent loosely with foil. Let rest for 8–10 minutes; carryover cooking will raise the temperature a few degrees and juices will redistribute.

Rest

Slice the fillet into 1/2-inch thick medallions. Spoon any resting juices over the slices, garnish with chopped cilantro or parsley if desired, and serve with lemon or lime wedges for squeezing. Serve immediately.

Slice and serve

pork fillet (tenderloin)

fresh ginger

honey

canola oil

soy sauce

rice wine or dry sherry

ground black pepper

red pepper flakes (optional)

canola oil (for grill pan)

fresh cilantro or parsley (optional)

lemon or lime wedges (optional)

Place the fresh breadcrumbs in a small bowl and pour in the whole milk. Stir and let sit for 5 minutes until absorbed and softened.

Soak breadcrumbs

In a large mixing bowl add the ground beef and ground pork. Add the soaked breadcrumbs, grated Parmesan, chopped parsley, minced garlic, grated/minced onion, egg, Italian seasoning, kosher salt, black pepper, and red pepper flakes if using.

Combine ingredients

Using your hands or a large spoon, mix the ingredients until just combined. Avoid overworking the meat to keep the meatballs tender—mix until uniform but not paste-like, about 30–40 turns of your hands.

Mix gently

Portion the mixture into 1 1/4–1 1/2-inch meatballs (about 2 tablespoons or roughly 1.5 oz each) to yield approximately 18–22 meatballs. Wet your hands lightly to prevent sticking and roll each into a smooth ball.

Form meatballs

Place formed meatballs on a tray and chill in the refrigerator for 20–30 minutes to help them hold shape during cooking (optional but recommended).

Chill (optional)

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. When shimmering, add meatballs in a single layer without overcrowding (cook in batches if necessary). Sear, turning occasionally, until browned on all sides, about 6–8 minutes total. They should not be cooked through—just nicely browned. Transfer browned meatballs to a plate and set aside.

Sear meatballs

In a large deep skillet or Dutch oven, heat 2 tablespoons olive oil over medium heat. Add 1 cup finely chopped onion and sauté until translucent, about 5–6 minutes. Add 3 cloves minced garlic and cook until fragrant, about 30 seconds.

Sweat aromatics

Stir in 2 tablespoons tomato paste and cook, stirring, for 1–2 minutes until it darkens slightly, which deepens the flavor.

Build flavor

Pour in the 28 oz crushed tomatoes and 1/2 cup stock. Add 1 tsp dried oregano, the bay leaf, 1/2 tsp black pepper, 1 tsp salt, and 1/2 tsp sugar if using. Stir to combine and bring to a gentle simmer.

Add tomatoes and simmer

Carefully nestle the browned meatballs into the simmering sauce. Spoon sauce over the tops so they are partially submerged.

Return meatballs to sauce

Reduce heat to low, cover partially, and simmer gently for 18–22 minutes, turning meatballs once or twice, until internal temperature reaches 160°F (71°C) and sauce has thickened slightly. If sauce reduces too much, add a splash of stock or water.

Simmer until cooked

Remove bay leaf and stir in torn fresh basil. Taste and adjust seasoning with additional salt and pepper if needed.

Finish

Serve the meatballs and sauce over cooked spaghetti or creamy polenta, spooning plenty of sauce over the top.

Garnish with chopped parsley and freshly grated Parmesan. Provide extra grated cheese at the table.

Leftovers: cool to room temperature, refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

ground beef (80/20)

ground pork

fresh breadcrumbs

whole milk

large egg

Parmesan cheese, finely grated

fresh parsley, chopped

garlic, minced (about 3 cloves)

onion, finely grated or minced

Italian seasoning

kosher salt

black pepper, freshly ground

olive oil or vegetable oil (for searing)

olive oil

onion, finely chopped

garlic, minced

tomato paste

crushed tomatoes (canned)

beef or chicken stock

sugar (optional, to balance acidity)

dried oregano

bay leaf

fresh basil, torn (or 1 tsp dried basil)

black pepper

freshly grated Parmesan

spaghetti or polenta, cooked (optional)

Rinse mussels under cold running water. Discard any with cracked shells or that remain open when tapped. Remove beards by pulling toward the hinge. Set aside on a tray in the refrigerator.

Clean Mussels

In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon olive oil and 1 tablespoon butter over medium heat until shimmering. Add minced shallots and cook, stirring, until softened and translucent, about 2–3 minutes. Add minced garlic and cook 30–45 seconds more until fragrant.

Sweat Aromatics

Pour in 1 cup dry white wine, add the bay leaf and thyme, and bring to a simmer. Let the wine reduce slightly for 2 minutes to concentrate flavor.

Add Wine and Herbs

Increase heat to high, add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice, until the mussels have opened. Discard any mussels that remain closed after cooking.

Steam Mussels

Remove mussels with a slotted spoon into a warmed serving bowl, leaving the cooking liquid in the pot. Reduce the liquid over medium-high heat if it seems too thin, about 1–2 minutes. Swirl in the remaining 2 tablespoons butter, lemon zest and juice from 1 lemon, chopped parsley, and season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning. Pour the sauce over the mussels or serve alongside.

Finish Sauce

Cut peeled russet potatoes into 1/3–1/2-inch matchsticks. Place cut potatoes into a large bowl of cold water; add 1 tablespoon white vinegar if using. Soak for 30 minutes to remove excess starch (or at least 15 minutes).

Prep Potatoes

Drain the potatoes and rinse under cold water until water runs clear. Thoroughly dry the fries on clean kitchen towels or paper towels. Heat 1 cup vegetable oil in a heavy skillet or deep pan to about 325°F (160°C). If you don’t have a thermometer, heat until oil shimmers but isn’t smoking. Fry potatoes in batches (do not overcrowd) for 3–4 minutes until softened but not browned. Remove with a slotted spoon and drain on paper towels. Let cool for 5–10 minutes.

National Dish Of Malaysia

Paella With Seafood