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THE THE COOKBOOK DISHES<br />
GRILLED LAMB CHOPS AND SIRLOIN STEAK<br />
This grilled fest didn’t disappoint! Tender cuts that tear away gently at every bite make<br />
this sumptuous fare memorable. Gently marinated with herbs, <strong>the</strong> meat is tinged with<br />
flavour yet takes on a whole new character with <strong>the</strong> mint and black pepper sauce on <strong>the</strong><br />
side. Grilled potatoes and vegetables don’t just add bulk to <strong>the</strong> meal but also a variety of<br />
inviting colours. Hues of bright orange from <strong>the</strong> carrots, funky yellow from <strong>the</strong> squash<br />
and bejewelled red from <strong>the</strong> cherry tomatoes make this ensemble all <strong>the</strong> more palatable.<br />
CLUBHOUSE<br />
Tel: 03-7804 8888 (ext 306/309)<br />
www.tropicanagolf.com<br />
OPERATING HOURS<br />
Monday to Friday<br />
7.00am to 12.00am<br />
Saturday to Sunday<br />
7.00am to 8.00pm<br />
DU BU KIMCHI<br />
If you’re an all-round chilli lover, do your taste buds a<br />
favour and try Myeong Dong’s stir-fried Kimchi with<br />
tofu, served on a bed of fresh coral lettuce. Kimchi<br />
is known as an incredibly simple yet wildly popular<br />
Korean dish - fermented Napa cabbage that’s been<br />
marinated with salt, garlic, ginger and of course, red<br />
pepper powder and chilli powder to give it that fiery-red<br />
appearance. Balancing <strong>the</strong> kimchi’s pungent flavour is<br />
<strong>the</strong> lightness of <strong>the</strong> tofu slices and <strong>the</strong> crunchiness of<br />
<strong>the</strong> lettuce.<br />
99 NOVEMBER/DECEMBER <strong>2017</strong> | TM
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