Wednesday, 31 July 2013
Idiots' Guide to Wine Pairing
Being too poor to afford any form of alcohol during school days, I only started drinking when I was working in London. Back then, there was a very kind project manager who showed me the dark side of alcohol consumption; to a reasonable amount of course. He is till today, a great friend and a sound mentor. Choosing between red and white wine to pair with red or white meat respectively was easy enough as most movies will show the gentlemen choosing the right selection to go with the main course of the meal. But choosing between a cabernet sauvignon or pinot noir and semillon or Chardonnay took quite a bit of experimenting. To save us all the trouble, here is a quick idiots' guide to it from Wine Folly, subject to all our individual preferences of course. Enjoy and salud!
Friday, 12 July 2013
Brofeifei XO Wings
This is one signature recipe which I have cooked for many of my family and friends. It is one of my favourite because it is easy to make and perfect for potluck parties. It was notably featured in quite a few Christmas gatherings in 2010, 2011 and 2012. It has been tweaked to get the right balance of flavours that will be brought out best from the carmelisation process. For those who have tasted it, you know who you are, so please leave me your comments on how to make it even better! As beginners in cooking, we are sometimes overly fixated on the precise portions and mixtures of seasoning (i.e. tablespoons, teaspoons etc.) but this is one recipe that I will encourage you to go with your feel as it is hard to go wrong. Go with your instincts and enjoy the cooking process as much as you enjoy the fruits of your labour.
Friday is special for me and wifey but I have a couple of late calls to do till midnight so I decided to make her favourite wings instead of going out on date night. Wings were marinated overnight and all I had to do was to chuck them into the oven while doing my calls.
1. Marinate wings overnight with the following
- Splash of thick teriyaki sauce
- Splash of oyster sauce
- Splash of tomato sauce
- Splash of natural honey
- Dash of dark soy sauce
- Dash of hua tiao jiu (i.e. chinese rice wine)
- Dash of sesame oil
- Dash of good dry gin
Here is what is used for the marinate.
Brofeifei XO wings cannot be complete without vintage XO cognac. Just 1 tablespoon of this premium liquid adds a sophisticated smokey flavour to your wings. Marinate the wings overnight in the fridge and let the wings soak in all the goodness.
2. Heat oven to 200C and shove in the wings for 20mins
3. Baste the wings with excess sauce every 10mins
4. Turn the wings over & roast other side for another 20mins
5. Continue to baste every 10mins
6. Turn the wings over again & finish the caramelisation for another 5mins
Prep time: 10mins Cook time: 45mins Level: Confirm can!
Friday is special for me and wifey but I have a couple of late calls to do till midnight so I decided to make her favourite wings instead of going out on date night. Wings were marinated overnight and all I had to do was to chuck them into the oven while doing my calls.
1. Marinate wings overnight with the following
- Splash of thick teriyaki sauce
- Splash of oyster sauce
- Splash of tomato sauce
- Splash of natural honey
- Dash of dark soy sauce
- Dash of hua tiao jiu (i.e. chinese rice wine)
- Dash of sesame oil
- Dash of good dry gin
Here is what is used for the marinate.
Brofeifei XO wings cannot be complete without vintage XO cognac. Just 1 tablespoon of this premium liquid adds a sophisticated smokey flavour to your wings. Marinate the wings overnight in the fridge and let the wings soak in all the goodness.
2. Heat oven to 200C and shove in the wings for 20mins
3. Baste the wings with excess sauce every 10mins
4. Turn the wings over & roast other side for another 20mins
5. Continue to baste every 10mins
6. Turn the wings over again & finish the caramelisation for another 5mins
Prep time: 10mins Cook time: 45mins Level: Confirm can!
Thursday, 4 July 2013
Abalone risotto with mushrooms
Risotto or some Singaporeans may call it as "ang moh mui fun" is an Italian classic that you are sure to find on the menu of any decent Italian restaurant. I have decided to put an Asian spin to it and create my own Abalone Risotto. Using a salvaged can of good quality whole abalone from the chinese new year festivities, I cooked this for wifey and myself as dinner. After this successful attempt of fusing the best of east and west, I think I shall continue my series of new recipes of the local take on western classics! Who wants to be my guinea pigs?!
1. Stir fry 2 shallots in hot pan of olive oil
2. Add handful of chopped white button mushrooms and cook till soft
3. Add 1 cup of short grain rice and stir for 2mins
4. Add 1 glass of white wine, abalone sauce from can and reduce
5. Add ladle after ladle of fish stock into rice slowly for the next 30mins
6. Allow rice to absorb stock before adding the next ladle
7. Cook till al dente and add sliced abalone
8. Serve with chopped chives and a fine glass of sauvignon blanc
Prep time: 10mins Cook time: 40mins Level: Steady lah!
1. Stir fry 2 shallots in hot pan of olive oil
2. Add handful of chopped white button mushrooms and cook till soft
3. Add 1 cup of short grain rice and stir for 2mins
4. Add 1 glass of white wine, abalone sauce from can and reduce
5. Add ladle after ladle of fish stock into rice slowly for the next 30mins
6. Allow rice to absorb stock before adding the next ladle
7. Cook till al dente and add sliced abalone
8. Serve with chopped chives and a fine glass of sauvignon blanc
Prep time: 10mins Cook time: 40mins Level: Steady lah!
Saturday, 29 June 2013
What is 3 Michelin stars?
Like most people, I started my interest in cooking with a packet of instant noodles. After a few attempts that was hard to go wrong, adding an egg or slices of ham added more dimensions to a simple bowl of hot noodles. When I was living out of a suitcase as a consultant, my attempts at cooking were mostly disastrous; with the meat being too raw and the vegetables overcooked. When I finally got my own apartment and a cosy kitchen with it; I was determined to set about doing it the right way. Searching for a way to cook delicious meals for myself and loved ones, I ploughed the internet, cook books and TV food channels for delicious recipes that were quick and easy to re-create.
None inspired me as much as the no nonsense three Michelin stars chef, Gordon Ramsay. His short, sharp and quick recipes made it easy for a beginner like me to follow. I told myself if I follow the recipe created by a three Michelin stars chef; even if I screw it up a little, it cannot be that bad tasting, right?!
Recently over a warm English summer evening, wifey and I had the privilege of dining at the three Michelin stars Restaurant Gordon Ramsay at Royal Hospital Road in London. Being able to dine at this place is like going to a culinary Disneyland for me. The myriad of staff that took our jackets, seated us, showed us the menus, served us food and wine and those who escorted us to the powder room all seem to move in perfect harmony in the intimate setting of the restaurant.
Food was Immaculate. The balance of taste is amazing and subtle; allowing the fresh seasonal ingredients to show its worth on the beautifully plated dish. Each dish is like a work of art; worthy of being framed. I will let the pictures do most of the talking. The Chef Patron is Clare Smyth MBE who is the first female British chef to hold and retain three Michelin stars. We had an opportunity after dinner to meet with her in her kitchen where she showed us the various meat, seafood, vegetables and sauce stations. Surprisingly in the kitchen, there was none of the shouting and the "f word" that Gordon Ramsay is all too famous for. The kitchen is clinically clean and rather quiet. Teams of chefs floated around Clare seamlessly as she plates every dish with care like that of as master craftsman. It was a privilege just to be there to observe all these professionals at the peak of their careers doing what they do best; cook!
Canapés
Pressed foie gras, smoked & confit duck, pickled pears & tasmanian mountain pepper
Ravioli of lobster, langoustine & salmon poached in a light bisque,
oscietra caviar & sorrel veloute
Roasted cornish turbot with peas, broad beans, asparagus morels & Iberico ham
Isle of Gigha halibut with Atlantic King crab, finger lime & ras el hanout infused broth
Bresse pigeon with grilled polenta, smoked ventreche, braised shallots & dates
Selection of cheeses from the trolley
Mango, jasmine & passion fruit soup
Agen prune creme brulee with Granny Smith apple juice
Lemonade parfait with honey, bergamot & sheep's milk yoghurt sorbert
White chocolate truffles infused with lemon mist & turkish sweets
Service was Impressive. The Maitre D', Jean-Claude Breton is a real charmer. In between the myriad of people who came to attend to our every need, Jean-Claude Breton floated in to joke with us and made us feel very comfortable in this small and intimate restaurant. After hearing about my passion for cooking and telling him that my kitchen are stocked with cook books by Gordon Ramsay, he kindly offered to bring us on a tour of the kitchen after service! The Head Sommelier, Jan Konetzki who recently won the UK sommelier of the year award 2012 was unimposing. Seeing that we were only a couple, he suggested that we have a glass of champagne, white and red wine each instead of a bottle to get a good taste of their wine collection. His recommendations complimented the food well, was inexpensive and covered the best of Europe's wine producing regions.
Ambience was Intimate. Wifey loved the decor and ambience of the restaurant. It was a small and cosy restaurant with 44 seats and a new art deco design. They even have a small stool for you to place your handbags beside you! I found the decor simple and soothing to the eye; allowing you to focus on the food, wine and your company.
None inspired me as much as the no nonsense three Michelin stars chef, Gordon Ramsay. His short, sharp and quick recipes made it easy for a beginner like me to follow. I told myself if I follow the recipe created by a three Michelin stars chef; even if I screw it up a little, it cannot be that bad tasting, right?!
Recently over a warm English summer evening, wifey and I had the privilege of dining at the three Michelin stars Restaurant Gordon Ramsay at Royal Hospital Road in London. Being able to dine at this place is like going to a culinary Disneyland for me. The myriad of staff that took our jackets, seated us, showed us the menus, served us food and wine and those who escorted us to the powder room all seem to move in perfect harmony in the intimate setting of the restaurant.
Food was Immaculate. The balance of taste is amazing and subtle; allowing the fresh seasonal ingredients to show its worth on the beautifully plated dish. Each dish is like a work of art; worthy of being framed. I will let the pictures do most of the talking. The Chef Patron is Clare Smyth MBE who is the first female British chef to hold and retain three Michelin stars. We had an opportunity after dinner to meet with her in her kitchen where she showed us the various meat, seafood, vegetables and sauce stations. Surprisingly in the kitchen, there was none of the shouting and the "f word" that Gordon Ramsay is all too famous for. The kitchen is clinically clean and rather quiet. Teams of chefs floated around Clare seamlessly as she plates every dish with care like that of as master craftsman. It was a privilege just to be there to observe all these professionals at the peak of their careers doing what they do best; cook!
Canapés
Pressed foie gras, smoked & confit duck, pickled pears & tasmanian mountain pepper
Ravioli of lobster, langoustine & salmon poached in a light bisque,
oscietra caviar & sorrel veloute
Roasted cornish turbot with peas, broad beans, asparagus morels & Iberico ham
Isle of Gigha halibut with Atlantic King crab, finger lime & ras el hanout infused broth
Bresse pigeon with grilled polenta, smoked ventreche, braised shallots & dates
Selection of cheeses from the trolley
Mango, jasmine & passion fruit soup
Agen prune creme brulee with Granny Smith apple juice
Lemonade parfait with honey, bergamot & sheep's milk yoghurt sorbert
White chocolate truffles infused with lemon mist & turkish sweets
Service was Impressive. The Maitre D', Jean-Claude Breton is a real charmer. In between the myriad of people who came to attend to our every need, Jean-Claude Breton floated in to joke with us and made us feel very comfortable in this small and intimate restaurant. After hearing about my passion for cooking and telling him that my kitchen are stocked with cook books by Gordon Ramsay, he kindly offered to bring us on a tour of the kitchen after service! The Head Sommelier, Jan Konetzki who recently won the UK sommelier of the year award 2012 was unimposing. Seeing that we were only a couple, he suggested that we have a glass of champagne, white and red wine each instead of a bottle to get a good taste of their wine collection. His recommendations complimented the food well, was inexpensive and covered the best of Europe's wine producing regions.
Ambience was Intimate. Wifey loved the decor and ambience of the restaurant. It was a small and cosy restaurant with 44 seats and a new art deco design. They even have a small stool for you to place your handbags beside you! I found the decor simple and soothing to the eye; allowing you to focus on the food, wine and your company.
With Clare here showing us her kitchen, it has been a privilege.
Friday, 24 May 2013
Slow roasted pork belly with crackling
This recipe is not for the faint heartened! It takes overnight preparation and 3 hours of tender roasting care to make the perfect crackling; not to mention the calories that you will be putting on. But hey, life is too short to waste it on bad tasting calories so make sure it is really good before biting into it. This slow roasted pork belly is perfect for Sunday family roast or cut and served in individual portions for a fine dining experience at home. Cooked this for the Chiu family dinner on Sunday and it seemed to have pleased everyone in the family especially my father-in-law who gave a reassuring nod of approval after he has tasted it...I think!
At a decent restaurant, a small portion of this delicious and sinful piece of pork belly will set you back $25-$38. I bought 1 kg of pork belly from a good butcher for only $20. Now on with the recipe!
Preparation
1. Score the skin of the pork belly into cubes (1kg serves 6 persons)
2. Season whole pork belly thoroughly with salt & pepper.
3. Make sure you massage salt & pepper into the cracks that you have scored on the pork belly skin
4. Use hairdryer (yes, a hairdryer!) to blow dry the skin for 15-20mins
5. Set aside on a plate, uncovered & leave it in the fridge for min 6 hours or better still, overnight
Roasting
6. Slice 3 bulbs of garlic into halves & place them in a roasting tray
7. Lay handful of thyme on halved garlic bulbs & drizzle with olive oil
8. Remove pork belly from fridge, rub olive oil all over & place it on top of garlic bulbs & herbs
9. Heat oven to 250C & shove pork belly in for 30-40mins
10. Remove pork belly & pour 2 glasses of white wine into tray. Be careful not to splatter onto skin
11. Turn oven down to 170C & roast for another 2 hours
12. Turn the oven back up to 250C to perfect the crackling for 15mins
13. Remove pork belly & set aside
Sauce
14. Remove any charred bits & deglaze the roasting pan with sherry vinegar
15. Add a cup of chicken stock & bring it to a boil
16. Add teaspoon of creme fraiche to thicken the sauce
The key to perfectly crisp pork crackling is to keep the pork belly skin as dry as possible and hence the need for the hairdryer and overnight refrigeration treatment. This is not a dish that you would eat often but if you do try it, make sure the calories are worth it! Serving it on a bed or caramelised onions and carrots will help to mitigate the guilt a bit. Enjoy and cook with lots of love! Have a super blessed long weekend!
Prep time: 30mins Cook time: 3hrs Level: Tok Kong!
At a decent restaurant, a small portion of this delicious and sinful piece of pork belly will set you back $25-$38. I bought 1 kg of pork belly from a good butcher for only $20. Now on with the recipe!
Preparation
1. Score the skin of the pork belly into cubes (1kg serves 6 persons)
2. Season whole pork belly thoroughly with salt & pepper.
3. Make sure you massage salt & pepper into the cracks that you have scored on the pork belly skin
4. Use hairdryer (yes, a hairdryer!) to blow dry the skin for 15-20mins
5. Set aside on a plate, uncovered & leave it in the fridge for min 6 hours or better still, overnight
Roasting
6. Slice 3 bulbs of garlic into halves & place them in a roasting tray
7. Lay handful of thyme on halved garlic bulbs & drizzle with olive oil
8. Remove pork belly from fridge, rub olive oil all over & place it on top of garlic bulbs & herbs
9. Heat oven to 250C & shove pork belly in for 30-40mins
10. Remove pork belly & pour 2 glasses of white wine into tray. Be careful not to splatter onto skin
11. Turn oven down to 170C & roast for another 2 hours
12. Turn the oven back up to 250C to perfect the crackling for 15mins
13. Remove pork belly & set aside
Sauce
14. Remove any charred bits & deglaze the roasting pan with sherry vinegar
15. Add a cup of chicken stock & bring it to a boil
16. Add teaspoon of creme fraiche to thicken the sauce
The key to perfectly crisp pork crackling is to keep the pork belly skin as dry as possible and hence the need for the hairdryer and overnight refrigeration treatment. This is not a dish that you would eat often but if you do try it, make sure the calories are worth it! Serving it on a bed or caramelised onions and carrots will help to mitigate the guilt a bit. Enjoy and cook with lots of love! Have a super blessed long weekend!
Prep time: 30mins Cook time: 3hrs Level: Tok Kong!
Thursday, 16 May 2013
Spaghetti with shrimps, olives & capers
Just came back from one of my favourite places on earth and saw in real life one of marine world's most elusive animal; the hammerhead shark! What a privilege! Things from nature are always best when it is simple. Like good food, it is always best to let the fresh produce impress your family and friends. Most restaurants tend to over complicate a good plate of pasta; sometimes I guess to justify the hefty price tag for it. To me, a delicious plate of pasta is simply made with fresh produce, lightly seasoned and allows the ingredients to show their true worth. It is not complicated, very fresh and surprisingly easy to make. Just made this pasta for lunch and is one of my favourites when I just want a simple plate of home made goodness!
1. Cook spaghetti in boling salted water & olive oil for 11mins till al dente
2. Saute chopped 1 garlic, 1/4 red onion, 1/4 chile & 3 anchovies for 2mins in hot pan of olive oil
3. Add sliced black olives, capers, cherry tomatoes & shrimps
4. Season with salt & pepper. Stir for a few more mins.
5. Toss with spaghetti and serve with chopped sweet basil
6. Drizzle with good quality olive oil & serve
Prep time: 15mins Cook time: 15mins Level: Confirm can!
1. Cook spaghetti in boling salted water & olive oil for 11mins till al dente
2. Saute chopped 1 garlic, 1/4 red onion, 1/4 chile & 3 anchovies for 2mins in hot pan of olive oil
3. Add sliced black olives, capers, cherry tomatoes & shrimps
4. Season with salt & pepper. Stir for a few more mins.
5. Toss with spaghetti and serve with chopped sweet basil
6. Drizzle with good quality olive oil & serve
Prep time: 15mins Cook time: 15mins Level: Confirm can!
Saturday, 4 May 2013
Homemade tomato pasta sauce with fresh basil
Back from London and finally recovered from the horrible jet lag and the crab in the office. To get myself into the cooking mood again, I decided to do something simple today. Something which I could keep in the freezer for the coming weeks to spruce up a plate of pasta or some pizzas. Nothing fancy, just a whole pot of home made goodness.
When I first started cooking pasta, I would buy ready made pasta sauce from the supermarkets, cook the pasta, add some meat and pour in the sauce. It was subsistence cooking that satisfied my cravings for pasta. After I learnt to make my own pasta sauce, I never looked back and bought another can of ready made pasta sauce ever! There is just so much more complexity and goodness in homemade pasta sauce than even the most expensive ready made ones that you can buy from supermarkets!
It is simple and easy to make. Freeze it and it is good for use for 14 days on any pasta or pizza night out with family and friends.
1. Stir fry handful of chopped garlic till golden brown in pot of olive oil
2. Add 1 box (250gm) cherry tomatoes & stir fry for 2mins
3. Add 1 can of diced tomatoes & 1 can of tomato puree
4. Cover pot and simmer for 1 hr. Stir every 15-20mins to prevent burning
5. Season with salt & pepper when cherry tomatoes have turned soft
6. Add two & a half tablespoons of sugar to balance tartness
7. Add roughly chopped sweet basil in sauce to finish
If you can, use a cast iron pot as they are really good in sealing all the rich flavours in. If not, a regular metal pot will do just fine. I cooked this sauce with a heavy Le Creuset french oven that Wifey carried all the way from Bicester Village into central London all by herself as my birthday present! Respect and lots of love!
Prep time: 15mins Cook time: 70mins Level: Steady lah!
When I first started cooking pasta, I would buy ready made pasta sauce from the supermarkets, cook the pasta, add some meat and pour in the sauce. It was subsistence cooking that satisfied my cravings for pasta. After I learnt to make my own pasta sauce, I never looked back and bought another can of ready made pasta sauce ever! There is just so much more complexity and goodness in homemade pasta sauce than even the most expensive ready made ones that you can buy from supermarkets!
It is simple and easy to make. Freeze it and it is good for use for 14 days on any pasta or pizza night out with family and friends.
1. Stir fry handful of chopped garlic till golden brown in pot of olive oil
2. Add 1 box (250gm) cherry tomatoes & stir fry for 2mins
3. Add 1 can of diced tomatoes & 1 can of tomato puree
4. Cover pot and simmer for 1 hr. Stir every 15-20mins to prevent burning
5. Season with salt & pepper when cherry tomatoes have turned soft
6. Add two & a half tablespoons of sugar to balance tartness
7. Add roughly chopped sweet basil in sauce to finish
If you can, use a cast iron pot as they are really good in sealing all the rich flavours in. If not, a regular metal pot will do just fine. I cooked this sauce with a heavy Le Creuset french oven that Wifey carried all the way from Bicester Village into central London all by herself as my birthday present! Respect and lots of love!
Prep time: 15mins Cook time: 70mins Level: Steady lah!
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