Wednesday, January 22, 2020

California Raisins Recipes by Chef Emmanuel Stroobant

Chef Emmanuel Stroobant presented live demonstration at Samplings On The Fourteenth Restaurant, Berjaya Times Square Hotel Kuala Lumpur

Picture by courtesy of Raisin Administrative Committee (RAC)

Charlotte's Makan Journey first blog on recipe sharing which I obtained from attending the exclusive evening by California Raisins with Chef Emmanuel Stroobant and Guest Chef Erich Anton Roos, refers to my recent blogging experience here below:-

👉 An Exclusive Evening with California Raisins and Chef Emmanuel Stroobant

Superb attention to detail culinary skill by Chef Emmanuel Stroobant
Picture by courtesy of RAC 

As I feel the exclusive gourmet were presented elegantly which truly brought a great indulgence experience to my body senses, I decided to share this exclusive gourmet recipes using California Raisins which were specially created by 2-Star Michelin Celebrity Chef Emmanuel Stroobant.

* The California Raisins' recipe information mentioned here is exclusively provided by Raisin Administrative Committee (RAC)

Recipe 1 of 3

California Raisins, Crab & Cauliflower 

Servce 6


California Raisins ~ 40 gm
Breadcrumb (seasoned) ~ 100 gm
Spring Onion ~ 2 pcs
Large Egg (lightly beaten) ~ 1 pc
Mayonnaise ~ 50 gm
Lemon Juice ~ 1 tbls
Garlic Powder ~ ½ tsp
Red Chilli ~ 1 pc
Crab Meat (fresh preferred) ~ 360 gm
Capers (drained) ~ 60 gm
Unsalted Butter, room temperature (for sauce) ~ 100 gm
Unsalted Butter, room temperature (for cooking) ~ 50 gm
Sherry Vinegar ~ 1 tsp
Canola Oil ~ 60 ml
Cauliflower (cut in slices) ~ 1 pc
Fresh Parsley (minced) ~ 20 gm
Nutmeg (freshly grated) ~ 2 gm
Kosher Salt ~ To Taste
Black Pepper (ground) ~ To Taste

  1. In a large bowl, combine 40 gm breadcrumbs, green onion, egg, mayonnaise, lemon juice and garlic powder. Fold in the crab. Season to taste with salt and pepper.
  2. Form into 12 small patties. Coat with remaining breadcrumbs and pan-fry in butter until golden brown on both sides. Transfer on absorbing paper.
  3. In a small saucepan, combine with capers, raisins and 175 ml of water. Simmer over moderately low heat for 10 minutes until the raisins are plump; do not boil. Transfer to a blender and puree. With the blender on, add 100 gm of the butter, 1 tablespoon at a time, until incorporated. Add the sherry vinegar to the caper-raisin sauce. Season with salt, pepper and nutmeg.
  4. In a large skillet, melt 1 tablespoon of the butter in 1 tablespoon of the oil. Add cauliflower and cook over moderately high heat, turning, until crisp-tender. Transfer on absorbing paper.
  5. Reheat the caper-raisin sauce. Add parsley and serve hot.
  6. Option to make a cauliflower puree with the trimming of cauliflower and cream to avoid wastage.

The indulgence feel of crunchiness outside and sweetness inside this 
lovely appetiser made me crave for more of California Raisins' goodness!

Recipe 2 of 3

California Raisins Pasta with Fennel & Prawns

Serves 4


California Raisins ~ 40 gm
Prawns, fresh (cleaned and shelled) ~ 400 gm
Spaghetti ~ 400 gm
Fennel Bulbs, with leaves ~ 2 pcs
Dill, fresh (tips, chopped) ~ 7 gm
Anchovy Fillets in Oil ~ 6 pcs
Garlic, peeled ~ 2 cloves
Fennel Seeds ~ 2 gm
Lemon Zest, grated ~ 1½ pcs
Extra Virgin Olive Oil ~ 90 ml
Onion, peeled and finely chopped ~ 1 pc
Pine Nuts ~ 40 gm
Saffron, threads ~ 1 gm
Kosher Salt ~ To Taste
Black Pepper (freshly ground) ~ To Taste

  1. Trim and wash the fennel and cut lengthwise. Then slice very thinly, lengthwise, using a mandolin if available. Put the fennel leaves aside. Blanch the fennel slices in boiling, salted water for 1 minute, refresh in cold water and drain, retaining the cooking water.
  2. Take 200 ml of the cooking water and soak the raisins in it.
  3. Finely chop the fennel leaves. Mash the anchovy fillets and garlic. Finely crush the fennel seeds with a pestle and mortar. Mix the anchovies, garlic, fennel leaves and dill with the lemon rind and 3 tbsp olive oil. Season with salt and pepper.
  4. Boil a large pan of water for the pasta, add salt and cook the pasta until al dente.
  5. At the same time heat the remaining oil in a frying pan and sweat the onion until translucent. Add the prawns and sauté over a medium heat. Add the fennel, the raisins with the soaking liquid, anchovy paste and pine nuts. Dissolve the saffron in a little water and mix in. Season with salt and pepper and cook gently for 4-5 minutes.
  6. Drain the pasta, mix with the sauce and serve immediately.

Recipe 3 of 3

California Raisins With Beef Short Ribs & Winter Fruits

Serves 8


California Raisins, blended with 200 ml water ~ 150 gm
Water ~ 650 ml
Usukuchi (Light Soy Sauce) ~ 120 ml
Pear Juice ~ 50 ml
Apple Juice ~ 50 ml
Mirin ~ 50 ml
Asian Sesame Oil ~ 1 tbsp
Black Peppercorn ~ 10 pcs
Small Onion ~ ½ pc
Small Carrot ~ 1 pc
Spring Onions, whites only ~ 3 pcs
Garlic ~ 2 cloves
Bone-In Beef Short Ribs, 140-170 gm each, trimmed, silverskin removed ~ 8 pcs
Apples Peeled, Cored and quartered ~ 3 pcs
Pears Peeled, Cored and quartered ~ 3 pcs
Fried Onion ~ 100 gm

  1. For the Marinade: Combine water, soy sauce, pear juice, apple juice, mirin, sesame oil, raisin juice, pepper, onion, carrot, spring onions, and garlic in a large pot and bring to a boil over high heat. Reduce by 1/3. Set aside and allow to cool.
  2. Sear each rib to brown. Set aside and allow to cool. Combine each short rib with 120 ml marinade, apples and pears in a vacuum bag.
  3. Set an immersion circulator to 62°C. Cook the ribs for 48 hours.
  4. When the ribs are cooked, remove them from the warm water bath and plunge them - still in their bags - into a large bowl of ice water.
  5. After they have been cooled, they can be stored in the refrigerator for up to a few days or frozen for a few weeks (defrost them overnight in the refrigerator).
  6. Open the vacuum bags. Cut the ribs and fruit out of their bags over a mixing bowl to catch the braising liquid; set the ribs and fruit aside. Reserve the braising liquid.
  7. Strain the braising liquid through a fine-mesh strainer into a small saucepan. Bring it to a boil over high heat and reduce it until it has about 500 ml.
  8. Meanwhile, slide the bones out of the short ribs. Trim off any large obvious pieces of fat and trim the ribs into neat cubes (or rectangles) about 85 gm each.

More amazing news on Chef Emmanuel Stroobant at:-

An Evening with California Raisins and Chef Emmanuel Stroobant

Charlotte's Makan Journey was welcoming the beginning of year 2020 by savouring an exclusive fine dining with Belgian's 2-star Michelin Celebrity Chef Emmanuel Stroobant and Guest Chef Erich Anton Roos, using the healthy yet versatile goodness of California Raisins.

Organized by the Raisin Administrative Committee (RAC) together with a sweet repertoire of specially-crafted delicious recipes using California Raisins, at Samplings On The Fourteenth Restaurant, Berjaya University College Kuala Lumpur.

It was such a pleasantly thrilled experience as I have the lovely opportunity to enjoy the delicious gourmet and at the same time to get close and personal with the two Chefs, watching them demonstrated on the versatile California Raisins in a four-course dinner.

The culinary gourmet recipes prepared by Chef Emmanuel Stroobant

California Raisins, Crab & Cauliflower

Read the exclusive recipe here 👉 California Raisins Recipes by Chef Emmanuel Stroobant

California Raisins Pasta, Fennel & Prawns

Read the exclusive recipe here 👉 California Raisins Recipes by Chef Emmanuel Stroobant

California Raisins, Beef Short Ribs & Winter Fruits

Read the exclusive recipe here 👉 California Raisins Recipes by Chef Emmanuel Stroobant

The sweet lovely dessert presented by Chef Erich Anton Roos

~ Symphony of California Raisins ~
Apple Raisin Dumpling Puff
with California Raisin Coffee Muffin,
Mascarpone Raisin & Cinnamon Ice-Cream

Chef Emmanuel Stroobant

As the Belgian's 2-star Michelin Celebrity Chef, Chef Emmanuel Stroobant had his first brush with culinary business when he started working as a kitchen helper at a tender age of 16 and worked his way in the culinary world within a span of a decade, notably hosting the AFC channel for many years. Chef Emmanuel Stroobant opened his first restaurant at the age of 23 in his hometown, Liege. In year 2000, he opened his first restaurant in Singapore named Saint Pierre.

Chef Erich Anton Roos

As a Swiss national with 40 years of culinary and international working experience in many Western and Asian countries, Chef Erich Anton Roos has been appointed as judge in many international cooking competitions. Currently based in Bangkok, Thailand, Chef Erich Anton Roos' role is focused on consultancy and strategic planning for kitchen training needs in international hotel chains.

Present at the evening was RAC's Trade Promotions Director for Malaysia, Mr Richard Lieu, mentioned that for most consumers especially children, California Raisins are a healthy snack compared with other snack foods, as they are naturally sweet and do not contain added sugar. California Raisins are also a versatile ingredient which inspired a wide repertoire of dishes ~ from appetisers and main dishes to desserts and beverages, especially as consumers are becoming more health conscious and more adventurous in their culinary endeavours.

RAC's Trade Promotions Director for Malaysia, Richard Lieu was giving the welcome speech

"We are very honoured and delighted to work with Chef Emmanuel and Chef Erich to create scrumptious recipes and amazing tastes using California Raisins this time to celebrate the start of 2020 with Malaysian influencers," enthused Richard Lieu.

Richard Lieu highlighted that raisins are ideal for any occasion, as they are ready-to-eat plus tasty and healthy. A package of California Raisins fits perfectly in a purse or briefcase. They are also conveniently fit in lunch boxes, gym bags as well as in desk drawer. California Raisins are economical, do not bruise and are easy to use straight out of the box ~ no washing, peeling or chopping required ~ so one can create a simple healthy meal.

Welcome words by Ms Rowena Ngumbang, Agricultural Marketing Specialist, U.S. Department of Agriculture | Foreign Agricultural Service (FAS)

Ms Tan Yen Sing, a certified clinical dietitian was also present at the evening to share on the goodness and benefits of California Raisins.

Nutritious sharing by Dietitian Ms Tan Yen Sing

Ms Tan Yen Sing mentioned that studies have shown the increased consumption of fruits and vegetables more than 5 servings a day is related to a 17% reduction in coronary heart disease.

"Good nutrition is the best approach for preventing diseases and being healthy. Raisins have high level of polyphenol antioxidants which contained about 3,037 ORAC units (Oxygen Radical Absorbance Capacity - a method in measuring antioxidants in food) in about 2/3 cup. This essential substance are vital for protection against oxidative stress which is related to aging and disease," said Ms Tan.

Though small in terms of piece's size, raisins must not be underestimated for their health benefits. Ms Tan explained raisins contained 35% fructose and 35% glucose are natural fruit sugar which is a good source of energy and has no fat and no cholesterol. It is a healthy snack and also served as sugar replacement for many recipes in cooking and baking.

The United States Department of Agriculture (USDA) recommends that adults consume 1½ to 2 cups of fruit per day. A portable, readily available fruit, such as California Raisins, is ideal to help fulfill this quota. In fact, it only takes ½ cup of raisins to equal a whole fruit serving vs 1 full cup of fresh fruit.

Key Benefits of California Raisins

✓ They are all-natural
✓ They are naturally sweet and do not contain added sugar
✓ They are fat-free and cholesterol-free and naturally low in sodium
✓ They are a source of potassium ~ an important electrolyte that aids in muscle, cardiovascular and    nervous system function
✓ They are a source of fibre
✓ They are a source of concentrated nutrients
✓ They are known to contain phytonutrients that suppress the growth of oral bacteria associated with cavities and gum disease

Refreshing California Raisins Sparkling Juice

With Chef Emmanuel Stroobant 💖

With Chef Erich Anton Roos 💖

Group photo happiness 💖

More information and recipes on California Raisins at and


About the Raisin Administrative Committee (RAC)

The Raisin Administrative Committee is non-profit organisation led by 47 growers, packers and a public member. RAC is directly overseen by the United States Department of Agriculture (USDA) and was created in year 1949 as a result of the Agricultural Marketing Agreement Act of 1937.

RAC's headquarter is in downtown Fresno, California. It collects and distributes delivery data weekly and shipment data monthly, publishes an annual report of industry statistics and policies, actively and directly markets into 18 foreign nations, and collaborates with USDA's Agricultural Marketing Service.