Recipes Archive

Curry Laksa

Posted August 22, 2018 by Chef Gerard Viverito
This dish hits every taste center of your palate. There is coconut, lemongrass, turmeric, tofu, egg, shrimp, little clams and the laksa leaf. In Malaysia, you are given a little bowl of the chili paste sambal and quartered limes on the side to season to your desired taste.

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Wild Salmon with Chanterelles and Roasted Kale

Posted August 23, 2016 by Chef Gerard Viverito
This exotic dish is ready in less than an hour, and its finished flavor will impress dinner guests. The recipe doubles down on responsible eating; it uses sustainably caught fish as a centerpiece and Malaysian sustainable palm oil as a key ingredient. Chanterelles and bite-sized kale give this dish a beautiful presentation on the plate.

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