father’s day RECIPE guide

PINEAPPLE UPSIDE DOWN CAKE (VEGETARIAN)

• 1/4 cup butter• 2/3 cup sugar• 1 egg• 1/2 cup milk• 1 3/4 cup flour• 3 tsp baking powder• 1/2 teaspoon salt • 3 tbsp butter• 3/4 cup brown sugar• Canned pineapple, in rings• Maraschino cherries, if desired

Cream 1/4 cup butter, and add sugar gradually. Add egg, and beat until incorporated and fluffy. Mix flour, baking powder and salt, then add to butter mixture in parts, alternatively with the milk. Put remaining butter into a shallow round baking dish. Add brown sugar, and place in hot oven until butter is melted. Use a spatula to mix, if needed. Arrange pineapples on top of butter and sugar mixture evenly. If using, cut maraschino cherries in half and place in the centre of the pineapple rings, cut side facing up.

Pour cake batter on top evenly.

Bake at 350°F, for about 35 minutes, or until a toothpick comes out clean. Remove from oven, and flip it onto a plate before serving.

TIP: Pineapples can be replaced with fresh, thinly sliced peaches for a new take on an old classic!

TUNA TOSTADAS (GLUTEN-FREE) • 400 grams fresh tuna• Marinade (recipe following)• 3 radishes• 2 tbsp mayo• 2 tbsp sriracha hot sauce• Poppy seeds, to garnish• 2 tsp canola oil• 12 rice crackers

Marinade

• 2 tbsp dry white wine• 1 cup pear juice• 1 tsp ground black pepper• 1/4 cup light soy sauce• 1 tbsp white sugar• 2 tbsp sesame oil• 2 tbsp minced garlic• 2 tbsp green onions

Marinate tuna steak for a minimum of 30 minutes.

Mix mayo and sriracha, set aside. Cut the radishes into matchsticks by thinly slicing, then cutting those slices into thin strips. Heat pan over high heat. Brush with oil. Sear each side of the tuna, leav-ing the centre rare and bright pink. This will happen quite quick;ly, about 2 minutes per side. Remove from heat.

Cut tuna into small cubes. Toss to coat in mayo mixture. Top crackers with tuna, radish-es, and a light sprinkle with poppy seeds. Serve hot or chill to serve cold.

EASY ROASTED CHICKPEAS (GLUTEN-FREE/VEGAN) • 2 cans of chickpeas• 2 tbsp avocado oil• 2 tsp cayenne pepper• 2 tsp onion powder• 1 tsp garlic powder• 1 tsp cumin powder• 1 tbsp good quality sea salt Preheat the oven to 400°F

In a large colander, rinse the chickpeas thoroughly. The better rinsed the chickpeas are, the less likely they are to cause digestive issues.

Dry the chickpeas using paper towels, and place in a large bowl. Coat evenly with oil and spices.

Line a baking tray with parchment paper and spread chickpeas evenly. Be careful not to overcrowd-it should be one single layer of chickpeas. Use more than one baking tray if you have to.

Roast for 30-40 minutes, or until golden brown and crunchy. Don’t forget to check them periodically, rotating the chickpeas so they cook evenly and do not burn.

Allow to cool before dusting with additional spices, if desired. Store in an airtight container.

TIP: Substitute with a preferred spice blend, if you want!

MANGO SALAD(GLUTEN-FREE/VEGAN) • 2 carrots• 1 cucumber• 1 mango• Half a lime, juiced• 1/3 cup fresh cilantro• 3 green onions• 2 tsp sambal olek, or to taste

Cut carrots and cucumber into matchsticks.

Peel mango, and cut into matchsticks. In a large bowl, juice lime. Chop cilantro, and add to lime juice.

Finely chop green onions and add, along with sambal olek. Mix well. Add carrots, cucumber, and mango and toss to coat. Refrigerate, and let sit at least 30 minutes before serving. FILIPINO-STYLE PORK BBQ • 4.5 lbs. pork shoulder, sliced into 1/2 inch wide and 1/4 inch thick• Bamboo skewers Marinade ingredients

• 1 cup soy sauce• 1/2 cup lemon juice• 1 cup banana ketchup• 1/2 cup dark brown sugar• 1 soda can (i.e. ginger ale, lemon/lime, cola)• 10 garlic cloves, minced• 1 teaspoon ground black pepper• 1 teaspoon salt Basting sauce ingredients • 1 cup soy sauce• 2/3 cup brown sugar• 1 cup banana ketchup• 1/2 cup vegetable oil or sesame oil

FILIPINO-STYLE PORK BBQ CONT'D,

Vinegar Dipping sauce ingredients

• 1/2 cup white vinegar• 1/4 onion, finely chopped• 2 garlic cloves, minced• 1 Thai chili pepper, chopped• Pinch of ground black pepper, to taste In a large bowl, combine the marinade ingredients and mix well. Add pork and mix with the marinade. Cover with plastic wrap and marinate overnight.

Soak the bamboo skewers for an hour before skewering the marinated pork.

Put 4-5 pieces of pork in the bamboo skewer.

Mix basting sauce ingredients in a bowl. Grill the pork skewers for 3 to 5 minutes each side until the meat is thoroughly cooked. Brush with basting sauce each time you flip the skewer. Serve with vinegar dipping sauce. TIP: For a little kick, add minced Thai chili peppers or red chili pepper flakes or hot sauce in the marinade.

CRAB OMELETTE FROM PIER 87

• 2 spring onions, finely shredded• 200g picked crab meat (from about 1kg cooked crab)• 6-8 eggs • 1/4 tsp ground white pepper• 1/3 cup (80ml) sunflower oil• 100g bean sprouts• 1/4 cup (50g) XO sauce (from Asian food shops and select supermarkets)• Coriander sprigs, thinly sliced red chili and lime wedges, to serve

Add shredded spring onion to a bowl of iced water for 15 minutes or until on-ion curls, then drain and set aside.

To prepare the crab, twist off legs and claws, and, using a kitchen hammer or rolling pin, crack in half and pick out meat. Remove shell from body and, using your fingers, remove and discard the gills, then pick out meat (you should be left with about 200g meat in total). Discard shell.

Beat eggs, white pepper and a pinch of salt flakes in a bowl until combined.

Divide oil between 2 x 24cm nonstick frypans and place over high heat. (Alternatively, use 1 pan and cook omelettes in 2 batches.) Divide egg mixture between pans, swirling to evenly coat pans, and cook for 30 seconds or until omelette bases are just beginning to set.

Scatter crab meat evenly across omelettes and cook for a further 3-4 minutes or until surface of omelettes have just set. Sprinkle a few bean sprouts over crab, fold omelettes in half and transfer to plates.

Spoon a little XO sauce over omelettes and scatter with spring onion, coriander, chili and remaining bean sprouts. Serve immediately with lime wedges and remaining XO sauce.