Adam Zaihan bin Zaini

Rice Pilaf

- 2 2/3 cup of low sodium chicken broth

- 1/3 unsalted butter
- 1 tbsp kosher sea salt
- ½ garlic powder
- ¼ ground black pepper
- 1/8 tsp of paprika
- Pinch of onion powder
- 2 tbsp of olive oil
- 1/3 cup of vermicelli
- 1 tbsp chopped fresh parsley
- 1 cup of long grain white rice

Method of Cooking

- In a medium saucepan set over medium heat, add the chicken, broth, butter, salt, garlic
powder, pepper, paprika, and onion powder. Once the mixture starts to simmer, reduce to
low heat.
- In a large skillet set over medium low heat, add the olive oil. When the oil is hot add the
vermicelli and cook until brown, about 4-6 minutes add the rice and cook until it turns bright
white, about 5-7 minutes
- Pour the warm broth mixture into the skillet, stir to combine. Once the mixture simmers,
cover and cook for 15 minutes. Remove the cover, add the parsley, cover and continue
cooking for 5 minutes or until all of the broth is absorbed. serve immediately.

Waldorf salad

- 6 Tbsp mayonnaise (or plain yogurt)

- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 2 red apples, cored and chopped
- 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
- 1 cup celery, thinly sliced
- 1 cup chopped, slightly toasted walnuts
- Leaf Lettuce

Method

- In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and
pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
Sea Bass

- 2 sea bass fillets

- 1/2 tsp of salt
- 1/2 tsp of fresh ground black pepper
- 3 Tbs of extra virgin olive oil

Bacon Pomodoro Sauce

- 1 Tbls of extra virgin olive oil

- 1/2 pound of pancetta, finely chopped
- 1 yellow onion, chopped
- 2 cloves of garlic, chopped
- 10 Roma tomatoes, seeded and finely chopped
- 1/2 cup of chicken broth
- 1/4 cup of white wine
- 4 fresh basil leaves, chopped
- 1 tsp of dried oregano
- 1/4 cup of fresh Italian flat leaf parsley, chopped
- 1/2 tsp of salt
- 1/2 tsp of fresh ground black pepper

Method of Cooking

- Pan roast the sea bass (instructions above)

- In a large pan saute the bacon in the olive oil until slightly crisp.
- Add the onions and the garlic and cook for and 2 minutes.
- Add the chopped tomatoes, chicken broth and wine and cook for another 2 minutes.
- Add the basil, oregano, 1/8 cup of parsley, salt and pepper.
- Cook for around 20 minutes over medium heat until the sauce thickens slightly.
- Plate the sauce and the sea bass, garnish with the remaining parsley and serve.

Panko and Parmesan broccoli

- 2 lb fresh broccoli florets cleaned and separated [approximately 2 large bunches]

- 3 green onion sliced, whites only
- 4 clove garlic minced
- 1/3 cup olive oil
- 1/4 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dry Italian seasoning
- 1 tsp garlic salt [more or less to your taste]
- light sprinkling black pepper or lemon pepper to taste
- 1/2 tsp red pepper flakes
Method

- Preheat the oven to 425°F. Spritz a standard baking sheet with cooking spray and set aside.
- Separate the broccoli florets into bite size pieces. Place into a mixing bowl, with the sliced
green onion and minced garlic.
- Pour the olive oil over the broccoli. Toss gently until coated. Add the remaining ingredients.
Mix well.
- Lay in a single layer on the baking sheet.
- Roast for 20-23 minutes or until crisp tender and the crumbs are golden.
- Serve immediately.