3 Savoury Ambrosia Apple Recipes Demonstrated By Datuk Chef Wan
Cultivated by passionate pomologists (apple botanists) in Nelson, New Zealand and patented by The Heartland Group, Ambrosia apples are sweeter than most varieties, hence its name, meaning "food of the gods."
Heartland Fruit and GCH Retail Malaysia's 'Amboi Ambrosia' campaign was made memorable by the appearance of celebrity chef Datuk Redzuawan Ismail, who put on a lively cooking demo for the curious crowd.
I was excited at this opportunity to try my hand at infusing some of our nation’s signature dishes with these scrumptious apples. I am glad to say that it worked a treat!
Broaden your culinary horizons with these 3 recipes:
1/3 Ambrosia Grilled Calamari Salad
- 3 Ambrosia apples, sliced thin
- 400 grams of calamari, grilled or pan-fried
- ¼ young papaya, sliced thin
- 1 handful mint leaves
- 1 handful coriander, chopped
- 3 tbsp palm sugar
- 2 tbsp fish sauce
- 2 limes, juiced
For Chilli Garlic Paste (pound)
- 3 medium-large red chillies
- 3 bird's eye chili
- 3 cloves of garlic
- Mix the palm sugar, pounded chilli garlic paste, fish sauce and lime juice in a bowl.
- Add the rest of your ingredients and toss well. Your salad is ready to serve!
2/3 Tom Yum Pumpkin Soup With Ambrosia Apples
- 2 Ambrosia apples, diced
- 4 tbsp butter
- 1 onion, diced
- 500 grams of pumpkin, diced
- 3 tbsp tom yum paste
- 170 grams of canned tuna
- 250 ml coconut milk
- 2.5 L chicken stock
- 2 cm ginger, crushed
- 1 stalk lemongrass, crushed
- 1 handful of coriander, chopped
- Sugar & salt to taste
- ½ an Ambrosia Apple, diced
- 50 grams salted fish, diced & fried until crispy
- 4 tbsp coconut milk
- 1 tsp chilli oil
1. In a pot, melt butter over medium heat and fry onions and pumpkin until soft.
2. Add apples, tom yum paste, canned tuna, coconut milk, chicken stock, ginger and lemongrass. Stir and allow to simmer for 15 minutes.
3. Remove ginger and lemongrass, add coriander, and stir. Transfer the soup to a blender or food processor. Blend until liquid achieves a fine consistency.
4. Pour blended soup into a separate pot and allow to simmer. Season with salt and sugar.
5. Top soup with a sprinkling of diced apples and crispy salted fish, as well as a splash of coconut milk and chilli oil. Your soup is now ready to serve.
3/3 Ambrosia Apple Chutney
- 5 Ambrosia apples, diced
- 3 tbsp butter
- 1 onion, finely chopped
- 6 garlic cloves, minced
- 4 cm ginger, minced
- 2 cinnamon sticks
- 4 cloves
- 2 tsp turmeric powder
- 1 tbsp curry powder
- 1 cup yellow raisins, soaked in hot water
- 1 handful of coriander
- 2 green chillies, chopped
- 6 dates, pitted & chopped
- ¼ cup cider vinegar
- 1 cup sugar
- Salt to taste
- In a pot, melt butter over medium heat and sauté onion, garlic and ginger for 3 minutes.
- Add cinnamon sticks, cloves, turmeric powder and curry powder and continue frying for several minutes.
- Add apples, raisins, coriander leaves, green chillies, dates, cider vinegar and sugar. Season with salt and cook for several more minutes.
- Turn off the heat and allow cooked chutney to cool down before storing.