Today is my Birthday and it has been a wonderful day! Yes, I'm getting older and HH jokingly reminded me this morning to read up more on the ElderShield scheme! But I am not going to let this demoralizes me.
The whole day was about food and wine...
Morning was work as usual in the office but I had a pleasant surprise when my team members and colleagues had a mini birthday celebration for me at the pantry area.
I took my birthday leave in the afternoon and had a good lunch with wife at Absinthe. I will be writing a review on that in my coming post.
After fetching Ashton early from the childcare, I started preparation for our dinner at 2706. It was quite a breeze as I had already cooked the 72-hours beef short rib in the sous vide machine since last Thursday through Sunday.
Wife and kids all requested for this beef short ribs for the dinner (although it was my birthday!) and I could fully understand why. The meat was simply superb - exactly what Ashley had described with her 2 thumbs up. This dish demonstrates the exceptional consistency that can be achieved with sous vide technique. This time, I made some Mirin and Sake reduction to go with the short ribs and they loved it too.
On my request, wife baked me the Hokkaido chiffon cupcakes which I first found on Mel's blog 2 weeks ago. Soft, creamy and sweet. I enjoyed the cake and my birthday!
Approaching 40 and I am getting ready for my best years ahead. There are still so many things to do and so little time. I will continue to cook, to drink and to love.
Happy Birthday à moi!
|72-hours Sous Vide Beef Short Ribs with Mirin Sake Reduction|
|Even if you do not like beef, this dish will most likely change that forever.|
|We paired the beef short ribs with E. Guigal Cotes Du Rhone Rouge.|
This would be my wine of the week.
|My birthday cake from wife - Hokkaido chiffon cupcakes|
|We ended the night with St Hallett Frivola - |
A Moscato style Frizzante that we bought during our last South Australia Trip.
Delicate, sweet and refreshing.