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HealthXchange's Professional Chef Series - Executive Chef Firdauz Nasir from
In an ongoing effort to promote healthy living and increase the quality of life for you, our reader, we have collaborated with professional chefs for their culinary expertise in creating healthy, easy-to-make dishes for you to try at home. Because #healthiswealth #healthforgood
Kerabu Raden Ayu
Calamansi - 4 nos
Red Chilli - 15g
Sugar - 5g
Salt - 5g
Water - 50ml
Green Mango (sliced) - 140g
Cucumber (sliced) - 100g
Green Papaya (sliced) - 140g
Thai basil - 5g
Shallot slice - 25g
Pomegranate - 30g
Soursop flesh - 100g
1. To make the Calamansi Chilli Dressing, get a Stone Mortar ready.
2. Cut the Calamansi into 4 slices.
3. De-seed the Chilli and chop finely.
4. Add the sliced Calamansi and Chilli into the Stone Mortar. Pound until it becomes a paste. Add in the salt and sugar and continue pounding until it becomes a watery paste. Transfer the paste into a container, add water and mix.
5. Take a bowl and ladle. Add the Calamansi Chilli Dressing, Palm Sugar, Pomegranate, Thai Basil and mix the ingredients until the sugar dissolves. Add in the sliced Green Mango, Sliced Local Cucumber, Sliced Green Papaya, Soursop and toss them evenly.
6. Dish is ready to be plated and served.
About the chef
Singaporean Muslim Executive Chef Firdauz Nasir has always been passionate about elevating his comfort food to share with the world. He believes in using old school techniques with traditional ingredients bought fresh from the local markets.
Having travelled the world at 25, Executive Chef Firdauz learnt about the different cooking techniques in Malaysia, Australia and New Zealand where he started out as a fishmonger and a cook.
He has been trained by several MasterChefs including the late Co-Founder of The Coconut Club, Lee Eng Su. Keeping his dishes simple yet tasty, Executive Chef Firdauz is currently elevating Nusantara cuisine in Singapore.
About the establishment
Inspired by the trade in the 1920s, where diamonds and gemstones were sold in Kampong Glam,
Permata which means jewel in Malay is the first Nusantara Buffet Restaurant at Gedung Kuning.
Offering Nusantara-inspired dishes for both lunch and dinner, Executive Chef Firdauz Nasir is on a mission to elevate Nusantara cuisine in Singapore while ensuring that key nostalgic dishes such as Ulam, Kerabu, Lemang remain on the menu.
Pushing the boundaries in his cooking, Executive Chef Firdauz has added modern twists to the menu with dishes like Wagyu Beef Rendang, Ayam Binjai, Tempoyak Ikan Patin that pairs perfectly well with Nasi Bunga Telang, Permata’s Signature Blue Pea Rice.
You can visit their website here.