Tuesday, October 29, 2013

[Reader Giveaway]: Asian Masters - Masterchef Workshop by Chef Quentin Pereira of Quentin's

The Asian Masters culinary festival is here again. The annual event which celebrates the best of Asian gourmet and other lifestyle indulgences will be held from Nov 1 - Dec 7 2013.

As part of the Asian Masters event, eight of city's leading chefs will be sharing their expertise for preparing some of their favourite dishes that can be easily produced at home. With four demonstrations per day, each lasting an hour, learn from these Asian culinary maestros in the comfort of the well-equipped ToTT Cooking Studio.

Monday, October 21, 2013

Roast Whole Chicken

This roast whole chicken with root vegetable recipe is easy and economical to prepare and provides a hearty and delicious meal for the family. This is ideal for a weekend dinner when you are too lazy or do not have much time to prepare the meal.

The chicken is crispy on the outside, juicy, flavourful and tender inside. Besides saving time, there are good reasons to roast the whole chicken on a bed of carrots, potatoes, celery and onion. The steam from the root vegetable keeps the chicken moist while the juice and oil from the chicken add much flavour to the roasted vegetable.

Tuesday, October 15, 2013

Paccheri Pasta stuffed with Mortadella & Mushroom served on Dolce Latte E-Fondue, lemon flavouring & Galliano L’Autentico

Paccheri pasta is a large, hollow, tube-shaped type of pasta. Due to its size, paccheri pasta is usually, although not necessarily, stuffed with fillings such as seafood, sausage or ricotta cheese.

In this recipe that Chef Anna Borrasi demonstrated during the "Flavours of Italy Culinary Workshop" held in ToTT store last month, mortadella ham was sliced thinly and rolled with fillings of porcini mushrooms and mascarpone cheese mixture and stuffed into the paccheri pasta.

Saturday, October 12, 2013

Seared Smoked Scamorza wrapped in Parma ham served on Chiodini sauce & Coffee-flavoured Galliano reduction

Ham and cheese is such a classic combination that has been used in hundreds of recipes. The reliable combination was given a classy and modern twist by Chef Anna Borrasi in a recipe that she demonstrated during the "Flavours of Italy Culinary Workshop" held in ToTT store last month.

Italian smoked scarmorza is wrapped with Prosciutto and pan seared. The saltiness of the parma ham fortifies the flavours of the scamorza cheese and makes both taste even better. The use of deep and intense expresso liqueur, Galliano Ristretto, in the sauce adds richness and a burst of flavour and gives the dish a new array of aromas.

Wednesday, October 9, 2013

Kakuni Braised Pork Belly

By now, many of you would have known that I love pork belly. When I was cracking my head thinking what dish to cook for this month's Little Thumbs Up (LTU) and the Asia Food Festival (AFF) events, the image of fatty belly kept appearing in my mind! So I thought this Japanese Kakuni braised pork belly would be the perfect recipe to submit to both events.

Kakuni (角煮) literally means "Square Simmered" in Japanese. Personally, I feel that the Tau Yew Bak that most of us are very familiar with is easier and more straight forward to cook compared to this Japanese version which requires the belly to be browned before being simmered/braised twice for a total of 3-4 hours. First in plain water with ginger and spring onion and then in soya sauce, mirin and sake mixture.

Friday, October 4, 2013

Homemade Char Siew III - Pork Belly Version

Yes, I admit I have a weakness for pork especially the pork belly.  My love for the fatty belly cut is evident and shown in many of my favourite recipes like the roast pork belly, Dong Po belly, Sous Vide Pork Belly Porchetta, Mirin Sake Belly and many others.

So after the successful char siew attempt few months ago, I decided to use the belly cut to make Char Siew that the kids adore so very much. No change to the recipe, just substitute the shoulder cut with pork belly stripes (skinned). The half-fatty and half-lean caramelized Char Siew is by far my most satisfied attempt. 

You have to try it. 

Update: For the latest and my favourite Char Siew recipe, CLICK HERE.

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