Monday, November 25, 2013

Thai Olive Fried Rice (Kao Pad Nahm Liap)




What do you usually have when you visit a Thai restaurant or eatery? Besides a good bowl of Tom Yum Goong (Thai spicy prawn soup), olive fried rice is a must-order for me. 

There are different types of preserved olives in the market. This Thai-Chinese style fried rice uses salted black Chinese olives preserved in brine, not those Mediterranean black olives you find on pizzas. These canned olives are from China (of course) and can be bought from Thai supermarkets or grocery stores in some of the neighbourhood markets.

The unique flavour of the black Chinese olive gives a twist to the, otherwise, boring fried rice dish. 

A perfect one-dish meal!

Wednesday, November 20, 2013

Foie Gras Mousse with Ice Wine Sauce




Having foie gras on your menu adds a class to your dinner and party. My favourite foie gras preparation is very simple - just season the sliced liver with sea salt and pepper, dust it lightly with flour before searing it in a very hot pan.

If I have some leftover or odd-shape foie gras, I make them into mousse. This mousse of foie gras recipe is very simple to make and incredibly delicious. I prepared this as part of a starter trio for a wine dinner last weekend. As I did not have any left over, I used canned/prepared foie gras instead.

Monday, November 18, 2013

Private Wine Dinner - Chef and Sommelier for Hire




I dreamt of opening a restaurant. Yes, that was before. Over the years, what used to be a "life-long" dream slowly died off as I witnessed how the competitiveness of our local food and beverage industry, the manpower shortage problem and the high rental cost forced many F&B outlets to cease operation. I thought this dream would always remain a dream.

But my passion for cooking and wine pairing remains strong. I enjoy cooking for my family and occasional guests and I find it not really that demanding. I might not have attended any type of formal training in culinary arts but I have a deep passion and love for food and I would love to share that with more people. I am confident that my food made with love and heart will put a smile on your face.

Tuesday, November 12, 2013

The union of Single Malt Whiskies and Indian Cuisine - The Glenlivet presents the Flavours of Kashmir




When I was invited to attend one of the Asian Masters events last week, I was asked to choose from a list of wine/whisky/cocktail dinners. This whisky and Indian food pairing dinner got me excited.

I am no single malt expert and I prefer my glass of wine to whisky any time most of the time. Of all the different aspects of wine and food pairing that I have come across and read about, wine and Indian food is the most controversial and challenging. Some feel that Australian Shiraz can nicely augment meats and vegetables in the spicy sauces typical of Indian foods but for me off-dry German Rieslings are hands down the best wine to pair with Indian food. Some of my beer friends prefer crisp, ice-cold lager instead to go with Indian food. But whisky? Who would have thought of pairing whisky with spicy Indian cuisine? I would not and it was for this reason that I found this Glenlivet Kashmir dinner interesting and exciting.

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