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Hed Chef
Vines so fine they'll blow the mind
By Hedy Khoo
October 19, 2009
Clothes courtesy of River Island
Location courtesy of kitchen culture at Leng Kee Road
Hair and make up by Helen Wong from Make Up For Ever Academy (Tel:63330678)
HOW often have you dismissed a potential date because he doesn't fit your ideal man?
Too short, too geeky, too much of a metrosexual, the list goes on.
It's a cliche, but people should look beyond the surface. Take for instance, dolmades. They resemble fat stumpy cigars. But take a bite and you can experience a burst of flavour from the stuffing of rice, pine nuts and raisins.
One word of advice for the superficial: It's perfectly fine to give less-than-attractive dates a chance. Just be sure to choose a place with lighting dim enough, or leave your contact lenses at home.
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INGREDIENTS
100g minced pork, or any meat you prefer
100g long-grained rice, washed and drained.
30g raisins
40g pine nuts, lightly toasted
60g shallots, chopped
7g mint, chopped
7g dill, chopped
7g parsley, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
Juice of one lemon
1 jar of grape vine leaves
Salt and black pepper to taste
Pinch of sugar
1 tbsp tomato paste
Oil for cooking
3 tbsp olive oil
A few lemon slices
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METHOD
Fry shallots until translucent. Add minced pork, salt and pepper. Fry well.
Add rice, tomato paste and sugar. Mix.
Add parsley, dill, mint, cumin and cinnamon.
Add half the lemon juice. Remove pan from the heat. Mix in raisins and pine nuts. Set aside.
Place vine leaves in colander. Drain. Blanch vine leaves in boiling water to soften.
On clean working surface, lay out vine leaves vein-side up. Put one teaspoon of the rice mixture above the end of the stem.
Start rolling from the bottom, tucking in the two sides such that both sides taper towards the end. Do not wrap them too tight as rice will expand after cooking.
In a pot, drizzle olive oil to cover base. Line with leftover vine leaves.
Place rolled-up dolmades side by side with ends face down. Drizzle more olive oil if you wish. Fill pot with water to almost level with the dolmades. Add remaining lemon juice.
Place lemon slices on top. Cover with a sheet of baking paper and place a plate facing downwards. Cover pot, cook over low heat for half an hour.
Hed Chef
Vines so fine they'll blow the mind
By Hedy Khoo
October 19, 2009
Clothes courtesy of River Island
Location courtesy of kitchen culture at Leng Kee Road
Hair and make up by Helen Wong from Make Up For Ever Academy (Tel:63330678)
HOW often have you dismissed a potential date because he doesn't fit your ideal man?
Too short, too geeky, too much of a metrosexual, the list goes on.
It's a cliche, but people should look beyond the surface. Take for instance, dolmades. They resemble fat stumpy cigars. But take a bite and you can experience a burst of flavour from the stuffing of rice, pine nuts and raisins.
One word of advice for the superficial: It's perfectly fine to give less-than-attractive dates a chance. Just be sure to choose a place with lighting dim enough, or leave your contact lenses at home.
--------------------------------------------------------------------------------
INGREDIENTS
100g minced pork, or any meat you prefer
100g long-grained rice, washed and drained.
30g raisins
40g pine nuts, lightly toasted
60g shallots, chopped
7g mint, chopped
7g dill, chopped
7g parsley, chopped
1/2 tsp ground cumin
1/2 tsp ground cinnamon
Juice of one lemon
1 jar of grape vine leaves
Salt and black pepper to taste
Pinch of sugar
1 tbsp tomato paste
Oil for cooking
3 tbsp olive oil
A few lemon slices
--------------------------------------------------------------------------------
METHOD
Fry shallots until translucent. Add minced pork, salt and pepper. Fry well.
Add rice, tomato paste and sugar. Mix.
Add parsley, dill, mint, cumin and cinnamon.
Add half the lemon juice. Remove pan from the heat. Mix in raisins and pine nuts. Set aside.
Place vine leaves in colander. Drain. Blanch vine leaves in boiling water to soften.
On clean working surface, lay out vine leaves vein-side up. Put one teaspoon of the rice mixture above the end of the stem.
Start rolling from the bottom, tucking in the two sides such that both sides taper towards the end. Do not wrap them too tight as rice will expand after cooking.
In a pot, drizzle olive oil to cover base. Line with leftover vine leaves.
Place rolled-up dolmades side by side with ends face down. Drizzle more olive oil if you wish. Fill pot with water to almost level with the dolmades. Add remaining lemon juice.
Place lemon slices on top. Cover with a sheet of baking paper and place a plate facing downwards. Cover pot, cook over low heat for half an hour.
