Wednesday, August 28, 2013

Pork Cheek Confit




I was talking to my favourite butcher at Tiong Bahru Market about the different cuts of pork and how to best cook them when he took out a bag full of pork cheeks and asked me to try them. He suggested braising them in soy sauce the traditional Chinese way but I had other plans in mind.

Yes, I was planning to sous vide them the same way I sous vide my beef cheeks but changed my mind almost immediately when I saw the pile of pork fat behind the counter. I immediately asked for 2 kilograms of the glorious fat. Yes, I was going to prepare pork cheek confit for our Sunday dinner!

Saturday, August 24, 2013

Cold Tamago Onsen (Soft Boiled Egg) Starter




I first had this cold starter dish as part of a Omakase meal when my group of makan buddies introduced me to Meii Sushi (Check out Urbanarchiver's review here). Chef Hong served the cold Tamago Onsen dish topped with Uni, Ikura, Yamaimo (Japanese Yam), wasabi and seasoned with just soy sauce. 

Simply mix all the ingredients with the soft boiled egg and you will be treated to a very refreshing starter with different layers of texture and flavours.  Once in the mouth, you could taste the soft, pillowy sensation of the uni, the burst of the ikura, the crunchiness of the Yamaimo so well combined with the delicate egg white custard and creamy yolk with the kick from the wasabi and the umami flavour from the soy. Heaven.

Tuesday, August 20, 2013

Buttermilk Biscuits II




Wife made buttermilk biscuits for our breakfast last Sunday. If you have been following this blog, you would have read my previous recipe post on buttermilk biscuits by Clinton St. Baking Company.

The main difference between these buttermilk biscuits and those that I posted previously is the use of yeast. The texture of those no-yeast biscuits are more dense. Not better or worse, just different. Try both and let me know your preference.

Monday, August 19, 2013

Miyazaki Champion Beef menu by IKYU




Wagyu is the undisputable Rolls Royce of beef. It offers unrivalled rich, buttery flavour, melt-in-the-mouth tenderness and juiciness. The top tier league of Wagyu cattles are raised in regions all over Japan like Kobe, Matsusaka and Miyazaki. To maintain and promote the very high standard of Wagyu, the National Competitive Exhibition of Wagyu (Zenkoku Wagyu Noryoku Kyoshinkai), called the "Wagyu Olympics” is held once in every five years to select, judge and award the best Wagyu in Japan. Miyazaki beef won the top-most accolades in five of nine categories in this Olympics for two consecutive contests (2007 and 2012), and is recognized as the most superior beef in Japan and a well-known prime label overseas.

Thursday, August 15, 2013

Ju Bao Hong Kong Cuisine




I was not planning for a restaurant review when I stepped into Ju Bao Hong Kong Cuisine. It was National Day and we were all hungry after a tiring morning. We had to queue, “bash” and wriggle our way through waves after waves of human traffic before catching a glimpse of KaiKai and JiaJia at the River Safari. Lesson learnt: DO NOT visit the Zoo on a public holiday.

Okay, no more queuing, pushing and squeezing. By now, I just wanted to have a decent lunch before we headed home for our National Day celebration. Not familiar with the area and totally clueless about where to have a proper lunch, I sent out a SOS message to my Makan Kaki group. Within seconds, suggestions flowed in! This is much better than using the HungryGoWhere portal and I totally trust the recommendation of this group of Makan Gurus! I confirmed the address, set up my GPS and we were on our way to Ju Bao Hong Kong Cuisine.

Saturday, August 10, 2013

Crescent and the Five Stars - A nation celebrates




It was Singapore's 48th Birthday yesterday!

There was no better way to celebrate our food-loving nation's Independence Day than with lots of good local food, lovely wine (not local! :D) and great companions.

And oh yes, everyone was in the national red and white.

Happy Birthday Singapore!

Friday, August 9, 2013

Eggs Benedict




To me, what makes or breaks a good egg benedict is the hollandaise sauce. A good hollandaise sauce cannot be too cold, or to hot. It has to be just right to pull the whole dish together.

Hollandaise is an egg sauce derived from one of the seven mother sauces in classical French cuisine. It should be light and frothy like chiffon, lemony, well seasoned, and the colour of a newly ripe banana. It should run over the eggs gracefully and not stick to on top or coagulate. For its flavour, you want to taste butter first, then yolk. Sinful but so yummy.

Tuesday, August 6, 2013

Friendship and the BIG 40




They tell me 40 is the new 30. They are just being nice.

Actually, I do not really care what people say or think about my age. Age is just a number. I mean some people marry, gain weight, lose hair, become complacent, or turn permanently rigid as early as their late 20s and some look absolutely stunning in their combat military physique at age 50 or beyond. Age is a mindset and you are never older than you feel.

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