Reynold Poernomo's Amazing Moss Dessert MasterChef Australia


MASTERCHEF AUSTRALIA 2018 RECIPES

2. Cook until crispy then add spice paste and cook until fragrant, about 1-2 minutes. 3. Add ground turmeric and chilli powder and cook for 6 minutes. 4. Add coconut milk and 1 ½ cups water and reduce the heat to low. 5. Once the curry comes to boil, add tamarind, sugar and salt. 6.


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Recipes MasterChef Australia W Channel

11. For the Coriander Rice, wash the rice in a large sieve until the water runs clear. 12. Heat 3 cups of water in a saucepan, transfer the strained rice and cook until just tender, about 10 minutes. Strain then rinse rice under cold water. 13. Heat coconut oil in a medium, deep frypan over medium heat.


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Preheat the oven to 160°C - fan on for choux, fan off for éclair. In a saucepan, combine the water, butter, sugar and salt. Bring to a rapid boil before adding in the plain flour.


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Reynold Poernomo The Forbidden Fruit Dessert on Masterchef Australia

1 clove garlic, peeled 2 kaffir lime leaves 1 stalk lemongrass, white part only 1 cayenne chilli 3 slices ginger 2 Thai basil leaves 4 tbsp fish sauce zest 1 lime 15g palm sugar 1 tsp salt 1 large daikon 2 cups white vinegar 1 cup sugar 600g fresh tuna fillet, skin and bloodline removed pulp of 12 finger limes 1 ½ tbsp olive oil 3 tsp soy sauce


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Reynold Poernomo's Amazing Moss Dessert MasterChef Australia

Setting new benchmarks in the competition, Depinder Chhibber experimented with an array of mind-boggling dishes like Green Curry cake with White Chocolate Chilli Ganache, Coconut Crumb and Coconut Ice Cream. But it was her traditional Rajasthani sweet, Ghevar, along with a carrot sorbet that won her a spot in the Top 24 contestants.


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