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Olaf Niemeier invites you to try it at home.

The recipes:

Lemon grass, ginger, chillies, onions and fish paste sauté in hot oil. Add the sugar and the curry mix to it and let it caramelize on low heat without getting colour Now add the tomatoes and the fresh tumeric.

Fill it up with coconut cream, milk, cream and fish stock. Let it simmer on low heat for about 20 minutes or until it thicken Give all in a blender puree it and pass thru a fine sieve.

Mix all the ingredients in a food blender without the chicken and the oil. After add the oil. Add the chicken to the marinade. Let it marinade for about 48 hours.

Sauce

Peel the mangoes and cut in dices. Cook the mango stone in the water for 10 minutes and pass it through a fine sieve. Saute the diced mangoes with the rest of the spices. Add some rice wine and the balsamic. Let it simmer for few minutes püree it in a food blender and pass it through a fine sieve. Add  the onion seeds and the salt  pepper.

300 gr. Mixed bell peppers (red, yellow and green) cut in fine strips

Chicken cut in fine strips.

Method

Saute the chicken strip in a wok  Add  the mix bell pepper to it.

Cream brulee

Boil the cream and coconut milk. Halve and scrape out the vanilla pod and add it to the coconut cream mixture. Take the mixture from the stove and put the egg yolks to it and whip it to a rose. Pass it through a sieve and fill it in small soup plates and bake it in the oven by 105 degrees for 40 minutes. Chill the dough for some time . Before serving caramelize the cream brulee with sugar .

Mango Maki

Wash rice and cook the rice on a low flame in milk with the spices until the rice is ready. Stirring constantly to avoid that the rice will scorch. Take the rice out of the pot and leave to cool on a baking tray. Chocolate place in a basin and let it melt in warm water, add then the cream and form the mixture into rolls. Put the rice on a sushi mat and place the chocolate in the middle of it and fold it. Cut the mangoes into thin strips and wrap it around the rice.

Wash lemongrass, cut the strips in half and slice it into thin rings. Clean the spring onion, wash and cut it in 1 to 2 cm pieces. Clean the pepper, wash and dice it. Peel garlic and finely chop. Wash chili pod, remove the core and cut into fine strips.

Wash rice and cook it in rice cooker. Then let it cool down on a baking tray and cover with a damp cloth to prevent the rice does not get hard.

Heat up the Wok with oil. Add Shallots, pepper, Chinese cabbage, sugar peas and lemongrass and fry them shortly. Stir in garlic and chili. Add the cold rice and fry with it for 3 minutes. At the end add sesame oil and curry powder and mix well.

Heat up Alba oil in a pot and sauté the shallots, ginger, garlic and chili. Add the Shakkar and let it caramelize slightly gold-brown. Add Miso paste and sweat it until a homogeneous mass is produced. Deglaze with rice vinegar and add plum-sauce and Ajjpon. Simmer on a low flame for about 5-8 minutes. Heat the sesame oil in a frying pan and roast the sesame seeds golden brown. Add them to the dressing, season with Himalaya salt and store it under cool conditions.

Goldenseal oil

Heat up oil in a pot. Sweat cardamom, ginger, salt and goldenseal powder for about 2-3 minutes. Add the remaining plant oil and heat it up to 60 degrees .Take it from the stove, leave to stand for at least 30 minutes, finely strain and put it aside.

Boil the potatoes in salted water with Jeera until they are firm to bite. Drain and leave to cool. Cut the potatoes into thin slices, sauté in a pan, add the dressing and finally add the finely chopped chive.

Season the scallops with salt and pepper and bake it in ground nut oil until juicy golden brown. Arrange the potato salad on a plate in a ring, put the scallops on top of the salad and garnish with the goldenseal oil.

Preparation:

Peel the shrimps and remove intestine, cook the lobster and break it out. Marinate the fish in lime juice, ginger and garlic purrée and salt for 30 minutes.

Sauce:

Tamarinde soak in hot water, strain through a fine sieve and put it aside. Give some Ghee in a pot and simmer shallots, garlic, ginger, chili with Jeera, Himalaya salt, peppercorns, coriander seeds and garam masala. Add the cane sugar and lightly caramelize it. Now add the diced tomatoes and the tumeric powder, deglaze it with lime juice and add tamarind puree. Fill with coconut milk Add the coconut flakes and let it simmers on a low flame for about 15 minutes. Puree it and strain them through a sieve.

Fry the fish in a hot pan and fill it up with the sauce. Leave to cook on a low flame. Add chopped fresh coriander before serving.

 Rice:

Wash the rice under running cold water and let it soak for 25 minutes. Drain and set it out on kitchen paper. Cook the white lenses in salted water and drain the liquid then. Cook the rice in salted water without lid, drain the rice and put it aside. Heat up oil in pot, sauté mustards seeds, chickpeas and the cooked white lenses without changing the colours of the ingredients. Add the curry leaves and turmeric, sauté it for 3 minutes Deglaze it with lemon juice and add the cooked rice, toss, take it from oven and cool down.

Leave to stand pak choy in some Ghee, chopped peanuts, chili, ginger and soya sauce until done.

Season with salt, pepper and sake.

Use a knife to chop finely the fish into fine cubes, place it in a bowl and let it cool. Clean chili, ginger and beans and cut all in brunoise. Lime leaves cut into finely dices. Put plant oil in a pot and sweat chili, ginger, beans and lime leaves together with sugar and lightly caramelize.  Deglaze it with fishsauce and sake. Leave to cool and place to the fish. Chop the coriander and add it with sesame. Combine it well and form everything into small cakes. Flip the cakes in potato starch and fry them in a hot fat.

Beluga lentil salad:

Cook Beluga lenses in salted water and drain it. Sauté the washed vegetables and diced vegetables with ginger in oil. Deglaze with sake and balsamic. Add the cooked Beluga lenses and mix well. Season with finely chopped spring onions , salt and pepper.

Cucumber Vinaigrette:

Wash the cucumber, cut in brunoise and season with salt. Leave to brew approximately for 10 minutes, pour out the water and squeeze cucumber. Peel shallots and ginger, cut them in fine dices and sweat it with chili in oil. Add one third of the cucumber. Puree the mixture of rice vinegar and sake and fill it up with the remaining oil. Place in a bowl and add the remaining cucumber brunoise. Season with salt and pepper.

Peel the bananas and cut them in quarters, after dust them with flour. Mix flour, potato starch, oil and water and let it rest for about 10 minutes. Heat up the fat in a wok.

Give the bananas into the batter and bake in hot fat. Caramelize the sugar and add the white wine and then deglaze with white wine. Give the baked bananas into the caramel and then put the banana in ice water that the caramel gets crunchy.

For the marinade hang the yoghurt in a cloth up over a bowl for 24 hours. Mix the dry yoghurt with remaining ingredients and season to taste marinate the Hirame for about 4 hours. For the sud clean the ginger, shallots and Thai chili and cut them in small cubes. Then glaze it in hot oil. Add chili jam, lime leaves, lemongrass and the lemon thyme, deglaze with sake. Add fish stock and let it reduce to about half on low heat. Add the molke, kefir and the cream and cook for further 10 minutes over a low flame.

For the Dressing peel and finely dice the shallots and ginger .Peel and puree garlic. Add everything in a pot heat up the plant oil and sweat with sugar. Deglaze with citrus soya sauce, Mirin, plum wine, chili chicken sauce, mango nectar and white Balsamic vinegar and cook over a low flame for 5 minutes. Puree and sieve it through a very fine sieve. Finally stir in the natural yogurt . Peel the mango and cut into fine stripes. Tomatoes blanche briefly in boiling salted water, quench in  ice wate, peel, core and cut them into quarters and then into thin slices. Mix carefully mango and tomatoes and pour dressing over it. Let it rest for 2 hours. Pour into a sieve and allow to drain well before the salad is served. Remove the Hirame from the marinade, leave to drain off and grill it. Arrange the mango tomato salad on the molke kefir sud.

Clean and peel the prawns

Laksa sauce:

Cook the pandan leaves with the cleaned laksa leafs in a pot with 1,5 liter water for about 10 minutes. Pass the brew and put it aside.

Lemongrass, galangal, chili, garlic and shallots sauté and caramelize in a pod with some oil, Shakkar, Jeera und Elaichi. Springle with turmeric and add the prawn paste and the dried prawns. Deglaze with sake, add tamarind puree and fill it with laksa brew. Let it boil down to half and add then coconut milk. Let it simmer again, puree and strain them through a sieve. Season it with Himalaya salt and put the resulting sauce aside.

Sauté ginger and chili in a wok with Alba oil, add the prawns, taste with salt and cover the sauce with laksa. Cook on low heat. Add fresh coriander, finely chopped before serving.

Vegetable:

Wash and clean pak choy and pea sprouts. Sweat ginger, chili and garlic with plant oil in a second wok. Add pak choy and pea sprouts to taste with soya sauce. Just before serving add the tomato stripes.

Lenses ragout:

Soak the lenses in plenty of cold water for approximately 2 hours. Drain the water, add it in salt water and allow to boil once. Drain water. Cook the lenses together with the remaining ingredients on a low flame for 5 hours. Season with salt and pepper.

Potatoes:

Cook potatoes in salted water, drain, allow to cool down. Halve the potatoes, sweat it in Ghee, salt and garam masala.

Ginger pesto:

Blanche coriander and basil briefly in salted water and immediately give it in ice water. Puree all ingredients together on very gentle heat and add oil bit by bit. Season with parmesan cheese and lime juice.

Cut the monkfish into weighty medaillons of 90 grams and season with salt and pepper. Heat up the oil in a pan, fry the filets and add the sugar, caramelize , deglaze with white wine and let it cook on a medium heat for 3 minutes.