Wifey is off to Bali for her girlies' bachelorette party tomorrow! Not too sure if I should be delighted or sad. Anyway, thought I will give her a treat today by cooking something that is delicious, savoury and easy to make considering that it is a working day for the both of us. Made a quick trip to the supermarket as I like to buy and cook my produce on the same day to ensure its freshness and taste.
1. Sear the chicken leg / breast, skinned side down in pan of hot olive oil for 3-4mins
2. Flip over and sear other side for 2-3mins. Set aside
3. Use remaining oil in pan to stir fry chopped 2 shallots, 3 garlics, thyme & rosemary
4. Add sliced red, green and yelllow peppers; 1 each into pan
5. Add one glass of white wine and reduce
6. Add in half a can of diced tomatoes. Add 1 tablespoon of sugar to balance tartness
7. Heat oven to 190C. Place chicken back in pan and shove it into the oven for 20mins
Once done, spread some good quality gourmet rotisseur mustard and serve!
Prep time: 15mins Cook time: 30mins Level: Steady lah!
Key to searing your steak properly is to leave it alone! Yes, put it into a really hot pan and stop fudging it. From the last post, a few have asked me how long to sear a steak if you want it medium or well done. The answer really depends. It depends on the thickness of the steak and the temperature of your pan. You will get better once you have more experience searing your own steaks but here is a guide from simplyrecipes.com to speed up the learning process. Use your finger and poke at the steak while it is being cooked in the pan. Match it to the tenderness of your palm as it is pinched below.
Honestly, for me I would not recommend cooking a good juicy piece of steak anywhere beyond medium rare. Have fun and enjoy cooking for your loved ones!
The first "Tok Kong" recipe! A dish that is destined to impress your loved ones! Not many french restaurants in Singapore serve this dish anymore so will be a real treat if you can make your own. Trust me the effort is more than worth it cause it tastes really delicious! Served with sweet potato mash, it is heavenly. Just cooked this for Wifey and I trust, she has a sophisticated platte.
When you grill the steak, make sure you have a really hot pan because you want to sear the meat, not boil it. Turn the steak only after 1min on each side cause you want the sugars on the meat to caramelise. When you bite into it, it will be mmmm....
1. Boil sweet potato in hot water till soft. Drain and mash it up
2. Season with salt, pepper & dollop of butter. Set aside
3. Season rib eye on both sides with salt & pepper
4. Corn oil in hot pan. Wait for steam and sear rib eye on one side for 1min for medium rare
5. Add 2 gloves of crushed garlic, rosemary and thyme into pan
6. Sear the other side for 1 min. Add a dollop of butter and baste
7. Remove steak and let it rest for 5mins before serving
8. Remove burnt herbs from the pan and drain out any excess oil
9. Glaze the pan with a splash of sherry vinegar.
10. Add chopped shallots and mushrooms into pan to make sauce
11. Add a dollop of creme fraiche to thicken. Season with salt and pepper
12. Add handful of chopped tarragon and chervil into sauce
13. Lay steak on plate and drizzle with sauce
14. Add dollop of creme fraiche into sweet potato mash, mix and serve
Prep time: 15mins Cook time: 20mins Level: Tok kong!
