Thursday, November 6, 2014
Wednesday, October 29, 2014
|Roast Pork Belly|
I know I have not been posting as much lately but I am glad that I am still cooking for my family and friends and the pouring of wine continues. It is just that my keyboard is not keeping up with the pace.
Before I decide which recipe to post (or not to post), let me just share this photo-blog post of what I have been cooking, serving and drinking lately, right here at Restaurant 2706.
Sunday, October 26, 2014
Tuesday, October 21, 2014
Go to any French restaurants and chances are you would find duck confit listed on the menu. To prepare the popular confit dish the traditional way, duck legs are cured, bathed and slowly cooked in their own fat for hours to get the flaky outer shell with a smooth and fragrantly meaty interior. So yummy but so sinful.
The sous vide method of cooking duck confit is healthier as it uses much lesser duck fat in the vacuum sealed bag compared to the traditional way but it tastes just as good!
Tuesday, September 30, 2014
Tuesday, September 23, 2014
Tuesday, September 16, 2014
Tuesday, September 9, 2014
Saturday, September 6, 2014
We love the steamed ginger pudding at PS Cafe. Warm, soft and full of ginger spicy flavour, the pudding and the sweet cream sauce is a perfect match for a afternoon tea or a sweet ending for your dinner.
Sunday, August 31, 2014
Sunday, August 24, 2014
They can be from restaurants, hawker centres, friends' kitchen or my own Restaurant 2706. No matter who is doing the cooking, we all know that food is love and love is to share. So here goes the first post.
Thursday, August 21, 2014
My apologies for the long absence and lack of post lately. I had a wonderful time in Italy with the family in June and when I came back, there were just too many social events to attend and catching up with great pals from overseas.
I had just sorted out the Italy trip photos and will be sharing with you very soon some really interesting wineries and restaurants that left a deep impression on me during the trip.
For now, let me just share with you this easy but elegant soup recipe that the family enjoys very much.
Tuesday, June 3, 2014
These cheese-stuffed rolls are my kids' favourites (mine too!) for Sunday breakfast. They are also perfect dinner rolls that you can trust. The mere mention of the rolls - warm, soft bread oozing with molten cheese - made me drool uncontrollably.
Saturday, May 31, 2014
Although most of us, especially Asians, love rich and spicy Indian dishes, we do not cook them frequently in our households. This month's event gives a lot of us the opportunities (or excuses) to stock up lots of Indian spices, equip ourselves with additional Indian kitchen tools and most importantly (at least for me) the chance to read up, experience and be exposed to this wonderful cuisine of the world.
Friday, May 30, 2014
Using the natural yeast starter, wife decided to adapt bread recipes from 'Tartine Bread' by Chad Robertson given that this is THE book to go to for many baking enthusiasts. Chad explains the steps clearly and his recipes are easy to follow. The book makes readers understand the principles of the basic ingredients and how they act in combination. After a while, readers can adjust the recipes to gain their own desired results.
Wife loves coffee and walnut combination. After a successful attempt using Chad's basic bread recipe, she decided to adapt it to bake this coffee and walnut loaf using the same ingredients ratio.
Wednesday, May 28, 2014
Wife has been on a baking spree lately baking different types of artisan bread almost every day. The spree started when she discovered this method of making no-knead bread using natural yeast starters.
Breads made using natural starters are richer in taste and flavour. Due to over 30 kinds of organic compounds being produced during the fermentation process, the dough is unique and complex in both the flavour and taste. They remain fresh and soft for a longer period of time too as the organic compounds prevent the starch from retrograding and retain moisture in the bread.
Monday, May 26, 2014
The perfect char siew should be slightly charred, shiny and caramelised on the outside, tender and juicy inside. Once in the mouth, your taste-buds will explode with flavour - sweet and savoury and the right balance of fat layers simply melt in your mouth.
Having experimented with different ingredients and proportion for the marinade, different cooking methods and various cuts of pork, I believe I have come out with my favourite and final recipe for homemade char siew.
This will be my last post on homemade char siew.
Saturday, May 24, 2014
I love to cook scallops and my favourite cooking method is to have them seared. It is simple to cook, elegant on plates and amazingly delicious - sweet, tender, mild, and delectable.
This is a simple and beautiful scallop starter recipe for any occasions.
Wednesday, May 14, 2014
Indians (Hindus) do not consume much beef as the cow is considered a sacred animal. However beef is eaten by some people in the Northeast, West Bengal (in Muslim majorities) and Kerala. It is also available in North Eastern states where the culture and weather patterns are very distinct from the rest of India.
I had a very successful attempt cooking beef masala using the sous vide method previously. The beef was fork tender after 10 hours in the sous vide machine so cooking time with the masala paste and other ingredients was minimum.
If you do not have a sous vide setup at home, today's recipe will suit you well. Using spices that I have at home and taking reference from a few recipes online, I come out with my interpretation of this meat masala dish. It will take longer time to cook compared to the sous vide method (actually shorter if you consider the 10 hour sous vide time) but just as good.
Full of flavour and guarantees meltingly tender beef, this dish will make your taste buds stand to attention with the mixture of fragrant herbs and spices. Serve with rice and naan bread.
Monday, May 12, 2014
Yesterday was Mother's Day. How did you celebrate this special day?
No celebration is complete without great food, lovingly prepared. Just like previous years, I cooked a proper meal for my wife to thank her for giving me three wonderful gifts that have brought joy, pain, love, pride, and much more into my life.
As we were discussing what to cook for this year’s Mother’s Day dinner, Ashley suggested duck breast and I thought it was a good idea.
Thursday, May 8, 2014
Most of us who love Indian cuisine adore the hugely popular Tandoori Chicken. Tandoori chicken gets its name from the bell-shaped tandoor clay oven which is also used to make naan, kebabs and many other Tandoori dishes.
Chicken meat is typically marinated in lemon juice, yoghurt and lots of spices and then grilled in the Tandoor. I do not have a Tandoor oven at home but that does not stop me from making Tandoori style grilled chicken at home. Most of the recipes have the chicken skin removed but I chose to have it on as I regard chicken skin as one of the tastiest parts of the bird.
Saturday, May 3, 2014
Thursday, May 1, 2014
|Photo source: bookyourtable-byt.blogspot.com|
I am excited and honoured to host the Asian Food Fest (AFF) for the month of May. The theme for this month - Food and Cuisines from the Indian subcontinent which comprises the countries of India, Pakistan, Bangladesh, Sri Lanka, Nepal and Bhutan.
When Wendy from Table for 2..... or More approached me last year to host this event, I agreed immediately and picked the Indian subcontinent from the list as my choice of theme for the month I am hosting. As a food enthusiast, I have always love Indian dishes for they are typically prepared with a lot of flavour and spices that will have my taste buds sitting up and taking notice. However I must admit, in the past, I did not cook Indian recipes at home regularly partly because I have 3 young kids at home whose taste buds are still not used to the spices in Indian cuisines and also due to the fact that Indian recipes generally use a long list of ingredients and spices which might not be readily available in my neighbourhood market.
I am sure this will change after this month. So let's get started...
Tuesday, April 1, 2014
Pork Char Siew (Chinese BBQ pork) has got to be one of my favourite Chinese recipes. I had experimented and posted a few homemade Char Siew recipes in the past (Here, here and here) using different cuts of the pork and tweaking the marinade recipes along the way and my top pick so far has to be the pork belly cut Char Siew.
My group of serious foodie friends had recently mooted the idea of making authentic wonton mee at my place. The idea was to cook everything from scratch - from the chili and sauce to the egg noodle to the Char Siew, everything was to be made ourselves.
I thought it was quite a fun challenge. But before we do that, I told them I wanted to conduct an experiment to find out which cuts of pork make the best Char Siew. Of course I had tried different cuts to make Char Siew before but they were all made on different occasions with slightly different marinade recipes. This time, the objective was to keep the different cuts of meat the only variable in the experiment to taste and compare them side by side.
Wednesday, March 5, 2014
To be very honest, I did not have any good and lasting impression of the old Element restaurant before this invitation. I remembered the restaurant used to run Groupon deals for their International buffet to attract customers, a sign that business was bad. So I was pleasantly surprised and excited to find out that the establishment had recently underwent a complete interior facelift coupled with a new integrated dining concept and a new Chef de Cuisine.
Although I did not have any memorable experience there previously, I have always liked the name Element. Mention the word element and the first thing that comes to my mind is the five elements philosophy of Wood, Fire, Earth, Metal and Water that determines our entire physical, psychological and emotional balance. The Elements represent the transformation that occurs in the world around us and how things interact and relate with each other in harmony. Beautiful, mysterious and zen!
I believe the same set of underlying principle now drives the vision and defines how the newly revamped Element and Element on Tras Street at Amara Singapore operates as it strives to offer an array of diversified multi-concept culinary experiences catered to different needs and groups and yet they nicely complement and synergize with one another under one roof.
Sunday, February 23, 2014
The official Chinese New Year (CNY) celebration came to an end last Saturday. I bet you all must have cooked and eaten dozens of different dishes during the 15-day celebration. So what were the dishes that had left a deep impression on you during the festival of all food festivals?
Monday, February 17, 2014
I disliked Chinese mustard green (Gai Choy, 芥菜) for its bitterness when I was a boy and avoided it at all cost. The dislike slowly turned into acceptance as I grew up and now I am a big fan of the vegetable especially when the stems are slowly braised until soft with roast pork belly and dried mushrooms.
I cooked this dish during Chinese New Year but had no plan to post the recipe on my blog, thinking that this was such an easy dish. But a follower requested this after seeing the picture on Instagram and so, here it goes...
Tuesday, February 11, 2014
The 15-day Lunar New Year celebration is coming to an end this Friday. I am sure many of my Chinese readers and friends have a great time catching up with family members, relatives and friends over sumptuous meals.
While the celebration continues, I shall keep this post short and sweet. Here is a peep into my kitchen and dining room - some of the home-cooked food that I really enjoyed this Chinese New Year so far.
Gong Xi Fa Cai! Huat Ah!
Tuesday, January 21, 2014
Chinese New Year (CNY) is just around the corner and many Chinese households are busying and getting ready for the most important celebration and holiday of the year. House spring cleaning and decoration, personal grooming, shopping for CNY clothing and goodies, stocking up for the reunion dinner etc. It's getting all so exciting!
One of the yearly CNY preparations in this household is the baking of See's Cookies for families and friends. We need about 50 containers of cookies for self consumption and giveaways. As we both have our day jobs, wife and I would start baking these goodies every night after putting the kids to bed for 2 weeks leading up to the Lunar new year.
Saturday, January 18, 2014
We used to order this pumpkin prawn in claypot dish every time we visited Bali Seafood restaurant in Gillman Village many years ago before they ceased operation. The kids, especially Audrey, fell in love with the dish and has been requesting me to cook her this dish every year for her birthday.
Last week was her 9th birthday and again she requested for this but I gave the dish a slight twist by adding salted egg yolk.
The sweetness from the pumpkin balances the unique savoury aroma from the salted egg yolk. Curry leaves and chilli padi give the dish the extra kick!