tag:blogger.com,1999:blog-16094125645068178422024-03-19T15:52:13.502+08:00Chef and Sommelier"A meal without wine is like a day without sunshine" - Jean Anthelme Brillat-Savarin<br><br>
Wine to me is a passion. It's family and friends. It's warmth of heart and generosity of spirit.Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.comBlogger289125tag:blogger.com,1999:blog-1609412564506817842.post-7505450016298993532023-03-20T15:59:00.003+08:002023-03-20T16:04:39.814+08:00We have moved!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM7c-N4SOi8PHBId2hbSv14geWrdLKyN4nqOM6j98isbHHV4YydyJ12g4dDAwNxRsiojOCv4C6CXPVYAWS5I5C86n55wXqTaKjwSE0BVBlh1gu-nES3ix6LqnAuBfLuhY922IN0Ho-oKl04KE5jTX6H475Fq_RkEej8Zc2aP2YUX7AfdfE9jxUHUqKw/s5900/Home.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="2016" data-original-width="5900" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSM7c-N4SOi8PHBId2hbSv14geWrdLKyN4nqOM6j98isbHHV4YydyJ12g4dDAwNxRsiojOCv4C6CXPVYAWS5I5C86n55wXqTaKjwSE0BVBlh1gu-nES3ix6LqnAuBfLuhY922IN0Ho-oKl04KE5jTX6H475Fq_RkEej8Zc2aP2YUX7AfdfE9jxUHUqKw/w615-h209/Home.jpg" width="615" /></a></div><br /><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xdj266r x126k92a" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">We are really excited to announce that our new website <span style="font-family: inherit;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1fey0fg" href="https://l.facebook.com/l.php?u=https%3A%2F%2Fwww.chefnsommelier.com%2F%3Ffbclid%3DIwAR0CU7csihohiwubNQ1TPeA8HnFQAUAr8q_961E_VgYd1NnuljATOCtg3lc&h=AT3RU0i2qMjE3UAQnG_VbG8aODLDT2N8BiNH_L-ejrznvyvwXk92YEcXxzRkNCcTsecTCWygi6ZfeR0KPFwnuqZjzA9Pk2EZLWUPfGwbYGeJHRJGpOwUOmSLZRnm0ckcztrLzUlWvQ&__tn__=-UK-R&c[0]=AT3472OxCymej5Cd2PN4yIc8un1WfSZfWui3G0oVdQqngTfKXb_jJ76QQ07rdLohFe_PoQrd9fPpHrlXfKZzHvz4Z-YGiAw70JNI8N6KNUlzwRXWrNHTWvRlJGeSXvdDnKwBoTtUkncmQRaJZKtB28r3uJIKQUnOh3_h8xFngSLh7shY8_OpRgUXvyrO6XO-BIIU2w" rel="nofollow noopener" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0" target="_blank">https://www.chefnsommelier.com/</a></span> , which hosts <span style="font-family: inherit;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/ChefandSommelier?__cft__[0]=AZVf-vV7tjzDj1F8gLDGEuNHFGHNpLumfTcpp55T9UQRe9QoToQW1N10ERN2sECxQp4YP1hKuAe_FVkZppCNgbT_baWKIk_m4K38pzCxTWngvQlJ6eHzlaJxSRVoaOZUBDOsE2qZq7bMAFiWgTnkC1S6izX46WPqzizwBaBtqjVBRA&__tn__=-]K-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline; font-family: inherit;">Chef and Sommelier</span></a></span> and <span style="font-family: inherit;"><a class="x1i10hfl xjbqb8w x6umtig x1b1mbwd xaqea5y xav7gou x9f619 x1ypdohk xt0psk2 xe8uvvx xdj266r x11i5rnm xat24cr x1mh8g0r xexx8yu x4uap5 x18d9i69 xkhd6sd x16tdsg8 x1hl2dhg xggy1nq x1a2a7pz xt0b8zv x1qq9wsj xo1l8bm" href="https://www.facebook.com/seesbakes?__cft__[0]=AZVf-vV7tjzDj1F8gLDGEuNHFGHNpLumfTcpp55T9UQRe9QoToQW1N10ERN2sECxQp4YP1hKuAe_FVkZppCNgbT_baWKIk_m4K38pzCxTWngvQlJ6eHzlaJxSRVoaOZUBDOsE2qZq7bMAFiWgTnkC1S6izX46WPqzizwBaBtqjVBRA&__tn__=-]K-R" role="link" style="-webkit-tap-highlight-color: transparent; background-color: transparent; border-color: initial; border-style: initial; border-width: 0px; box-sizing: border-box; cursor: pointer; display: inline; font-family: inherit; list-style: none; margin: 0px; outline: none; padding: 0px; text-align: inherit; text-decoration-line: none; touch-action: manipulation;" tabindex="0"><span class="xt0psk2" style="display: inline; font-family: inherit;">See's Bakes</span></a></span>, is now LIVE! </div></div><div class="x11i5rnm xat24cr x1mh8g0r x1vvkbs xtlvy1s x126k92a" style="background-color: white; color: #050505; font-family: system-ui, -apple-system, "system-ui", ".SFNSText-Regular", sans-serif; font-size: 15px; margin: 0.5em 0px 0px; overflow-wrap: break-word; white-space: pre-wrap;"><div dir="auto" style="font-family: inherit;">Do check it out and Thank You for all your support!</div></div><br /><p></p>Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com1tag:blogger.com,1999:blog-1609412564506817842.post-29402240339576138552019-05-30T18:29:00.000+08:002019-05-30T18:30:34.461+08:00Five Spice Roast Duck<div dir="ltr" style="text-align: left;" trbidi="on">
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As our society becomes increasingly affluent, we no longer need to wait for that special occasion to enjoy roast duck but to prepare and roast a whole duck at home is still considered intimidating to many. </div>
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I remember when I was a boy, roast whole duck was considered lavish. Grandma would only buy it on special days and on those occasions, I would be the happiest person on earth especially when I got to eat one of the two prized drumsticks. </div>
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That also reminds me of the childhood story of Hong Kong’s superstar comedian actor-director Stephen Chow who was brought up in a poor single-parent family. His mother had to take on 2 jobs to put food on the table for him and his two sisters. Being the only boy and youngest, his mother always insisted that he be given the best cut of meat available, followed by the two sisters which left little or nothing for herself. </div>
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Although young, Stephen was a smart and filial boy. He came out with this great idea to be picky during dinners, chewing and spitting out food that he "disliked" so that his thrifty mother would pick up and ate the "unwanted" meat. There was once he even dropped the prized drumstick on the dusty floor to his mother's dismay. She was so disappointed and angry with Stephen that she picked up the cane and whipped him furiously. She only found out years later that her boy's action was not due to his lack of respect for food nor because he did not cherish food but his love for her.</div>
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This drumstick story and the values behind it have become interesting discussion topics during a few of our meals. So when the kids were planning for the coming Father's Day menu, I suggested that they roast a whole duck for me. </div>
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Besides the family bonding time, I thought it would be nice for them to experience firsthand the amount of time and effort that goes into preparing a meal to reinforce the values of empathy, be grateful and respectful. It might sound intimidating but as long as they follow the specific steps, I was quite sure they could do it and hence learning the importance of following instructions.</div>
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Do not be intimidated by the total 9-10 hours needed in this recipe. The actual "active" preparation time you need is about 30 minutes and roasting time is an hour. Most of the time, the duck is either in the fridge, hung in the open airy area or on the barbecue grill. Yes I chose to use my gas barbecue grill to roast the duck. By utilising and selecting the burners to create an indirect cooking mode, the barbecue works like an outdoor fan-assisted oven. </div>
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So come this Father's Day, instead of bringing the man to the restaurant, give your Dad (or the father of your kids) the gift of a full and satisfied stomach with this perfect five spice roast duck served with soft steamed bun.</div>
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<b><span style="color: purple;">Ingredients</span></b><br />
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1 whole duck<br />
2 tsp salt<br />
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<u>Marinade</u><br />
1 tbsp oil<br />
4-5 cloves garlic (minced)<br />
1 inch ginger root (skinned and pound into paste)<br />
1.5 tbsp fine sugar<br />
2 tbsp Chinese wine<br />
1.5 tbsp fermented bean sauce<br />
1.5 tbsp oyster sauce<br />
2 tsp five-spice powder<br />
250 ml water<br />
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<u>Glaze</u><br />
6 tbsp maltose (or honey)<br />
2 tbsp rice vinegar<br />
250 ml water<br />
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<b><span style="color: purple;">Method</span></b><br />
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<u>Prepare the marinade</u><br />
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Heat oil in a pan. Sauté garlic and ginger paste until fragrant.<br />
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Add sugar, Chinese wine, fermented bean paste, oyster sauce and five-spice powder. Stir and mix well.<br />
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Add water and bring to a boil. Keep stirring until liquid reduced and marinade sauce thickened, about 2 minutes.<br />
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Put aside and cool.<br />
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<u>Prepare the duck</u><br />
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Wash and clean the duck. Remove the wings and feet. Pat dry.<br />
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Rub salt all over the duck. Place it in the refrigerator for 2 hours.<br />
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Remove the duck from the refrigerator. Scoop and rub cooled marinade into the cavity of the duck and stitch it up with a skewer (cake tester is perfect).<br />
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Place the duck in a wok of boiling water. Using a ladle, pour boiling water all over to tighten the skin. This should take a few minutes, not to cook the duck.<br />
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Remove and pat dry. Hang duck in a cool, airy place and air dry for 6 hours. Place a tray/pan under the duck to hold any dripping liquid.<br />
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Mix all the ingredients for the glaze and brush it over the duck during the air drying duration, about 2-3 times.<br />
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<u>Roast the duck</u><br />
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Preheat the barbecue for indirect cooking at 200C.<br />
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Place air-dried duck on a grilling rack and place whole rack on a baking tray.<br />
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Place the rack with the tray in the middle of the barbecue. Half-fill the tray with boiling water.<br />
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Roast the duck with the lid close for 1 hour, turning the duck over and brush the duck with the glaze every 15 minutes.<br />
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Increase the temperature to 250C for the last 15 minutes.<br />
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Remove duck from barbecue and let rest for about 10 minutes.<br />
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<u>Serve the duck</u><br />
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Remove the skewer and let the marinade juice flow into a pan. Bring the pan to boil and thicken into sauce.<br />
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Carve duck into serving pieces and serve with steamed bun, cold Japanese cucumber sticks and the sauce.<br />
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com7tag:blogger.com,1999:blog-1609412564506817842.post-31832696584835602412018-05-07T20:38:00.003+08:002018-05-21T10:12:46.093+08:00Cocktail Pea Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="text-align: left;">Wife threw me a challenge and requested 100% vegetarian for her birthday dinner last month. This light yet flavourful chilled pea soup is perfect for our warm and humid climate. Serving it with ricotta cheese in chilled martini glasses gave a spectacular start to our celebration.</span></div>
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<b><span style="color: purple;">Ingredients (Serves 6 Martini Glasses)</span></b></div>
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250g frozen peas (washed and thawed)<br />
1/2 onion (peeled and thinly sliced)<br />
1 clove garlic (finely chopped)<br />
500ml vegetable stock (chicken stock if non-vegetarian)<br />
8-10 basil leaves<br />
100g ricotta<br />
salt<br />
lemon zest<br />
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<b><span style="color: purple;">Method</span></b><br />
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Combine peas, sliced onion, chopped garlic and stock in a pot over medium fire. Bring to a slight boil.<br />
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Chill soup in a smaller bowl resting over a larger one half filled with ice water.<br />
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Using a hand blender, blend the chilled soup and basil leaves to form a fine puree.<br />
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Pass puree through a fine sieve and keep sieved soup refrigerated until needed.<br />
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Blend ricotta cheese on low to form a smooth creamy texture.<br />
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To serve, season soup with salt (skip if using salted stock) and divide into 6 chilled martini glasses. Add a spoonful of ricotta and sprinkle lemon zest.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com5tag:blogger.com,1999:blog-1609412564506817842.post-6938808473776338422017-10-17T17:11:00.005+08:002017-10-17T17:11:54.611+08:00Chef and Sommelier Charity Dinner 2017<div dir="ltr" style="text-align: left;" trbidi="on">
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I am Home Chef Alvin, the man behind Chef and Sommelier. I believe in cooking from my heart and that food connects us to our past, to our memories, to our family, our friends and even perfect strangers. The taste, smell and texture of food can be extraordinarily evocative, bringing back memories not just of eating food itself but also of place and setting. It triggers deeper memories of feelings and emotions, internal states of the mind and body. Food enables us to experience and share the beautiful things in life.<br />
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Come this festive season of love and giving, I plan to share the love through my food and at the same time give something back to the community. I will be serving what I usually cook for my family and friends in a Charity dinner on <b>November 18, 2017 (Saturday)</b> at my humble abode aka Restaurant 2706 to share the love and help raise funds for <a href="http://www.assisihospice.org.sg/">Assisi Hospice</a>, a Catholic Charity providing compassionate, personalized and quality Palliative Care to adults and children with life limiting illnesses.<br />
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My dad passed away a year ago and I absolutely understand the importance of Palliative care for terminally ill patients. Such holistic care towards patients' physical, emotional, mental and spiritual wellbeing not only improve the patients’ quality of life but also that of their families. I also have every admiration and respect for the doctors, nurses and volunteers and would like to contribute my little part back to the community.<br />
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This “Home Dinner” has been planned and built with the hope to spread one message: “Let’s appreciate family meals and at the same time share that love to those who are in need.”<br />
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I am thankful to my great partner, <a href="http://www.luigiswines.com/">Luigi's Wines</a>, for sharing the same passion and sponsoring the Italian wines for the event. All the wines for this event are organic and from sustainable wineries.<br />
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- Sorelle Bronca Extra Dry Valdobbiadene Prosecco Superiore Magnum NV<br />
- Montenidoli 'Tradizionale Vernaccia di San Gimingnano 2014<br />
- Forteto della Luja 'Le Grive' Monferrato Rosso (Barbera/Pinot Noir) 2012<br />
- Forteto della Luja 'Piasa San Maurizio' Moscato d'Asti 2016<br />
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Limited 12 seats at $280 per person. (Guests are welcomed to donate in excess.) The price of the menu is inclusive of wine and other beverages. I will absorb all food cost and 100% of the proceeds will be donated to Assisi Hospice.<br />
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If you are interested to try my food and at the same time contribute to a good cause this festive season, PM me to confirm your booking now.</div>
Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com6tag:blogger.com,1999:blog-1609412564506817842.post-23878288683119653772017-09-27T05:25:00.002+08:002017-09-27T05:25:49.166+08:00Chinese Style Slow-cooked Lamb Shoulder <div dir="ltr" style="text-align: left;" trbidi="on">
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In this modern fast-paced society, time is precious. There are so many things to accomplish with so little time. Everything and everyone is moving so very fast. As parents of 3 school-going kids, my wife and I have to balance our home, the kids, our offices and our personal lives, and at times we can be feeling stressed and overwhelmed. Therefore it is important that we find and pursue common passion to balance our lives and to spend time and have fun as a couple. When you are passionate about something, your energy intensifies. And when your energy is more focused, you are able to accomplish more with the same or lesser time. And we found our passions in food and wine. We both love to eat (who doesn’t). I love to cook, her passion is in baking and we both enjoy a glass or two of wine with our weekend meals or on weekday evenings after putting the kids to bed.<br />
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She spends most of her free time kneading dough, “feeding” the yeast, reading up on bread and cake recipes and techniques while I will be updating my recipe blogs and other social media platforms, conceptualizing my next private dinners and recipes, thinking what to cook on weekends for the family and friends.<br />
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This recipe is the result of one those “brainstorming” sessions. Back on the topic of having too little time, I was thinking how best to let my readers and their families have good quality home cooked weekend meals together without the need to spend too much time in the kitchen. Quick dishes like pasta and methods like sous vide came to mind but I was thinking of something more direct, hearty, warming and something special for weekends.<br />
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And so I came out with this slow-cooked lamb shoulder recipe. Wait, didn’t I just mention lesser time in kitchen? Why slow cooking then? Although slow cooking recipes usually have long cooking times, slow-cooked dishes require relatively short preparation times. After you are done with the initial preparation and cooking, you just leave them to simmer away. Slow moist cooking also yield tender and juicy results. In addition, cooking everything in one pot cuts down on cleaning and washing up. A great way to enjoy great-tasting meals with minimum amount of effort.<br />
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I have opted to use soy sauce and spices like cinnamon, cloves and cumin in this recipe to give the lamb shoulder an Asian flavor, similar to our soy braised pork. The idea is to have the “Pulled lamb” in thick gravy with steamed bun just like the Hokkien Kong Bak Bao. Enjoy!<br />
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<b><span style="color: purple;">Ingredients</span></b><br />
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1 boneless lamb shoulder (about 1 kg, in netting)<br />
1 onion (peeled and sliced into 8 wedges)<br />
10-12 cloves garlic (peeled and crushed)<br />
½ tsp cloves<br />
½ tsp cumin seed<br />
1 tsp cracked peppercorn<br />
2 cinnamon sticks<br />
2 bay leaves<br />
2 tbsp sugar<br />
6 tbsp dark soy sauce<br />
1 tbsp oyster sauce<br />
800ml water<br />
Salt<br />
Black pepper<br />
Olive oil<br />
Corn starch<br />
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<b><span style="color: purple;">Method</span></b><br />
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Preheat oven to 160C.<br />
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Clean and pat dry lamb shoulder. Rub shoulder with salt and black pepper.<br />
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Heat up olive oil a round cast-iron pot (24” would be ideal) and brown the lamb shoulder on all sides. Remove lamb and put aside.<br />
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In the same pot, add garlic, cloves, cumin seeds, cracked peppercorn, cinnamon sticks and bay leaves. Fry for 1-2 minutes, until frangrant. Add onion and continue to fry for another minute.<br />
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Add water, dark soy sauce and oyster sauce. Give it a good stir, return the lamb shoulder and bring to boil.<br />
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Cover the pot with the lid and cook in oven for 4 hours. (In between, turn the lamb shoulder over and continue cooking.)<br />
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Remove lamb from pot and sieve the braising liquid, discarding all the spices. Heat up sieved liquid and thicken with corn starch liquid .<br />
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Place whole lamb shoulder in a serving dish. Pour thickened gravy over, garnish with some green sprouts/coriander and serve immediately.<br />
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Lamb shoulder with the thick gravy could be served with steamed bun, rice, mash potato or bread. Pull the meat apart and enjoy.</div>
Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com12tag:blogger.com,1999:blog-1609412564506817842.post-86080341240498224752017-09-07T20:40:00.002+08:002017-09-07T20:40:58.747+08:00Slow Roast Whole Duck<div dir="ltr" style="text-align: left;" trbidi="on">
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Of late, I really enjoy roasting my meat at a low temperature for longer time. The slow-roasting method minimizes moisture loss resulting in a more tender product. Last weekend, I applied the method to roast a whole duck for our Sunday dinner. Despite the longer roasting time, active cooking time was only about 10 minutes. I had the whole afternoon free after putting the duck in the oven only to be reminded that dinner was ready when the whole house was filled with the amazing aroma from the kitchen.<br />
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If you have no time to cook but still yearn for a good Sunday dinner, this is the recipe for you!<br />
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<b><span style="color: purple;">Ingredients</span></b><br />
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1 whole Duck<br />
2-3 oranges (peeled, cut into halves)<br />
1 lemon (peeled, cut into halves)<br />
10 cloves garlic (peeled and crushed)<br />
Sea salt<br />
Five-spice powder<br />
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<b><span style="color: purple;">Method</span></b><br />
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Preheat oven to 120C with fan mode.<br />
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Remove duck neck and feet. Clean duck and pat dry all over, outside and the cavity.<br />
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Rub the cavity generously with salt and five-spice powder. Stuff and spread out evenly oranges, lemon and garlic into the duck cavity. Use toothpicks or a short metal skewer (cake tester) to seal the cavity.<br />
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Carefully using a sharp knife, score the duck breast skin to help rendering the duck fat for a crispy skin. Do not cut into meat as this will dry up the meat during the roasting process. Alternatively, if you are not confident with the scoring, you can poke the duck skin with skewer or knife tip half way through the roasting.<br />
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Rub the outside of the duck generously with salt and place it on a roasting rack, breast side up.<br />
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Place the roasting rack on a tray two-third from the top of oven. Bake the duck for 3-4 hours, depending on the size of the duck, until the skin turns golden brown. Throughout the 3-4 hours you do not have to flip the duck at all. (Except if you choose to poke the duck skin half way through to release the fats instead of the scoring method.)<br />
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Crank up the oven temperature to 220C for another 10 minutes to crisp the skin.<br />
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Remove the duck from the oven and let rest for 15 minutes. (You can save the rendered fats for future use)<br />
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Remove the stuffing. Carve and serve.<br />
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com4tag:blogger.com,1999:blog-1609412564506817842.post-34427835137290101412017-08-29T22:46:00.000+08:002017-08-29T22:46:23.231+08:00Salt Crusted Tomahawk Steak<div dir="ltr" style="text-align: left;" trbidi="on">
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I am a caveman when it comes to steak - give me a Tomahawk anytime! I love the dramatic presentation of the Flintstone cut when it is served and the flavour of the steak is simply amazing. The double-cut bone-in ribeye has quite a large amount of inter-muscular fat. Both the huge bone and inter-muscular fat give the steak loads of flavour when cooked. </div>
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So you can imagine my excitement when I came across a cooking technique that, I thought, could elevate the Tomahawk steak to another level. Last week I watched a video on a barbecue youtube channel featuring a salt-crusted Cote de Boeuf recipe. The idea was to encase and bake the steak in a thick layer of salt paste to seal in the flavour and keep the natural moisture of the steak inside, ensuring a juicy cut. The steak was then removed from the hardened salt crust and finished off quickly on the grill for the char and grill mark. I was totally captivated and knew instinctively this would be another recipe to be added to my “to-die-for” collection.</div>
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<a name='more'></a>Immediately I started planning for my weekend project to try out this recipe using my favourite Tomahawk steak.<br />
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The finished product was moist, succulent and bursting with flavour. Yes, my instinct was right - the method works!! The heat and moisture, trapped under the salt crust, forced the seasoning from the bacon, herbs and garlic to permeate the steak rather than allowing them to escape. The use of a big cut steak like the mighty Tomahawk compounds the effect of locking all that moisture and flavour.</div>
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The salt-crust technique might seem laborious and wasteful but the sealed-in juices and heightened flavour definitely justify the extra time and effort. Besides enjoying the food, the presentation really wowed and we had so much fun cracking the crust. </div>
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I am a happy caveman.</div>
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<b><span style="color: purple;">Ingredients</span></b></div>
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1 Tomahawk Steak (2-3-inch thick, about 1.5kg)</div>
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2kg Salt</div>
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8 eggs (egg whites)</div>
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6-8 slices bacon</div>
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4 sprigs rosemary</div>
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6-8 cloves garlic (peeled and crushed)</div>
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<b><span style="color: purple;">Method</span></b></div>
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Preheat the barbecue for indirect cooking. (If you are using the oven, set temperature to 200C)</div>
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Mix salt and egg white well in a big bowl until you get a stiff, snow-like consistency, like wet sand on the beach.</div>
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On a pizza stone, pat enough salt mixture into the shape of the steak so you can lay it flat on the salt. Make the salt bed about 2 cm wider than the size of the steak. </div>
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On the salt bed, spread out half of the bacon slices, rosemary and crushed garlic. </div>
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Place Tomahawk steak at the centre of the salt bed, on top of the bacon, rosemary and garlic.</div>
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Spread out the remaining bacon, herb and crushed garlic on top of the steak. </div>
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Pack remaining salt mixture onto sides and top of the steak to fully encase the whole steak in salt. </div>
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Place the steak on the grill, close the lid and let it roast until the core reaches a temperature of 50C (55C if you want a less pink steak), about 40-50 minutes depending on the size of the steak. (* Note that this is not the final meat temperature and doneness. There is a final step to caramelise the steak that will cook the meat slightly more)</div>
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By now the salt crust should be brown and hard. With a mallet or knife, crack open and discard the salt crust. Remove the bacon, rosemary and garlic.</div>
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Grill the steak over direct high heat in the barbecue to caramelise the outside (Or sear in a heavy skillet over high heat).</div>
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Carve and serve.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com6tag:blogger.com,1999:blog-1609412564506817842.post-86906157826054927392017-08-25T07:15:00.000+08:002017-08-25T08:04:34.265+08:00Homemade Gnocchi with Kurobuta Pork Toulouse Sausage Meat<div dir="ltr" style="text-align: left;" trbidi="on">
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Food made with love always taste better.</div>
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Wife loves gnocchi and last weekend I got all the kids to help out in the making of these lovely potato pillows. </div>
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Besides preparing our own dinner, making gnocchi was a bonding session for the family. We got our hands dirty (with flour), distributed the work and cracked jokes along the way. It was not quick and not super easy. There were numerous steps of repeating the same task. Making gnocchi requires time, determination and patience but it was through the process that the kids learn about such values and appreciate the gift of giving and love.</div>
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Gnocchi is a labour of love. It does not require the most expensive ingredients but to me it is the most luxurious of pastas. It shows anyone you serve the handmade gonococci to, that they are special to you. That you are willing to spend the time and effort for them. They are worth it and you love them.</div>
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<a name='more'></a>I added some sweet potatoes to give the pasta a luscious touch and cooked the boiled gnocchi with Kurobuta pork toulouse sausage meat and finished off with sage-infused butter.<br />
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The bonding session continued from the kitchen to the dining table where we sat down, enjoyed our labour of love and talked about anything and everything with the delicious Pomerol.</div>
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Happiness is loving and being loved... and love is about giving.</div>
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<b><span style="color: purple;">Ingredients (Serves 5-6)</span></b><br />
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<u>Gnocchi</u><br />
1.2 kg floury potatoes (I mixed with some sweet potato)<br />
100g ricotta cheese<br />
180g plain flour (more for kneading and rolling)<br />
1 egg<br />
Salt<br />
White pepper<br />
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600g Kurobuta Pork Toulouse sausage meat (Or sausage meat of your choice, remove meat and discard skin)<br />
50g Butter<br />
2 sprigs sage (chopped)<br />
5-6 cloves garlic (peeled and sliced)<br />
500g brown mushroom (sliced)<br />
100ml chicken broth<br />
Olive oil<br />
Salt<br />
Pepper<br />
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<b><span style="color: purple;">Method</span></b><br />
<u><br class="Apple-interchange-newline" />Gnocchi</u><br />
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Preheat the oven to 200C and bake the potatoes/sweet potatoes for an hour or until tender through. Let them cool just enough that you can handle them.</div>
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Peel off the potato skin and mash until smooth (pass them through a ricer into a large bowl).</div>
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Mix in the ricotta, a pinch of salt and white pepper and the flour. Make a well in the middle, add the beaten egg and begin to combine the mixture with floured hands until the flour is moistened and the dough starts to clump together. </div>
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Knead gently until the flour is fully incorporated and the dough is soft, smooth, and a little sticky, 30 seconds to 1 minute. (Be careful not to overwork it or the gnocchi will be tough, the dough should feel very delicate.) </div>
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Move the dough to one side, making sure the surface underneath it is well floured. </div>
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Tear off a piece of dough about the size of a tennis ball. With the palms of both hands, roll the dough piece on the floured surface into a rope about 2cm in diameter. Using a pastry cutter or sharp knife, cut each length of dough into pieces (about 1.5cm). </div>
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You can use a fork to create ridges or indent gently with your thumb.This process isn’t necessary, but adds to the asthetic of your final dish.</div>
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Repeat until you run out of dough, reflouring the work surface as needed. When all the gnocchi have been cut and spread out on the baking sheets, sprinkle them with a little more flour.</div>
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<u>To Cook:</u></div>
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Gently shake away any excess flour and place finished gnocchi in a large pot of salted boiling water. Cook gnocchi until they float to the top, about 2 minutes. Gently remove them with a slotted spoon, drain very well.</div>
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Meanwhile, heat a frying pan over medium heat and melt butter. Before melted butter turned brown, add chopped sage until aroma fills the air. Turn off the heat and put aside.</div>
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Heat up a separate pan with a little olive oil. Saute the garlic but do not brown it. Add sausage meat, stir fry and breaking out the minced meat into chunky bite-size (similar to gnocchi). Add mushroom and broth. Continue to fry for a minute.</div>
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Add the blanched gnocchi into the pan and saute for another minute. Season with salt, pepper and finish it off with the sage-infused butter.</div>
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Serve immediately.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com1tag:blogger.com,1999:blog-1609412564506817842.post-53023424838291263482017-07-02T08:28:00.001+08:002017-07-03T18:51:45.629+08:00Dukkah Coated Lamb Chops with Mango Salsa and Roasted Mustard Garlic Potato<div dir="ltr" style="text-align: left;" trbidi="on">
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As we all know, the age of an animal can affect the tenderness and flavour of the meat. Some people do not appreciate the taste of mutton as the meat from adult sheep tend to have a very strong and intense gamey flavour and it contains a considerable amount of fat too. Lamb is a sheep that is typically under one year of age. As such, the meat is very tender and has a mild flavour compared to mutton, making it a very versatile option and preferred choice of meat.</div>
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Of all the different cuts of lamb, the rack or the chops are the most expensive but are incredibly delicious and tender. Such tender cuts make cooking really easy and enjoyable. It took me less than an hour (end to end) to make this super yummy gourmet meal for our Sunday lunch. </div>
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After slicing the lamb rack into chops, I marinated the meat simply with just sea salt and pepper followed by a quick sear (1 minute on each side) over very hot skillet. The final coat of dukkah spice mix elevated the juicy lamb chops to another level, giving it a robust flavour with a stunning rustic crust while the minty, sour-sweet and refreshing mango salsa provides a great balance.</div>
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Now you have to believe me that with just a few basic ingredients anyone can create a gourmet meal at home. </div>
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<a name='more'></a><b style="color: purple;">Ingredients (Serves 6)</b><br />
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2 racks of lamb (Slice between bones into chops, about 16-18 chops)</div>
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1-2 tbsp Honey</div>
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5 heaping tsbp Dukkah* (Depending on size of lamp chops, adjust accordingly)</div>
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Sea Salt</div>
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Freshly Ground Black Pepper</div>
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Olive Oil</div>
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* Dukkah can be prepared days ahead in advance<br />
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<b><span style="color: purple;">Method</span></b></div>
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Marinate lamp chops with salt and pepper.</div>
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Heat 2 tablespoon olive oil in a heavy large skillet. When skillet is very hot (when you start seeing smoke), add half of the chops to skillet. Sear to desired doneness, about 1 minute per side for medium-rare. Repeat for the remaining chops.</div>
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Brush a thin layer of honey evenly over the seared lamb chops. Coat each lamb chop generously with the homemade dukkah.</div>
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Serve with mango salsa, roasted potato and your choice of green salad.</div>
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<u><b>Dukkah</b></u></div>
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100g Nuts of your choice (Hazelnut/Almond/Walnut) – I used a mixture of almond and walnut</div>
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2 tbsp Sesame Seeds</div>
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1 tbsp Cumin Seeds</div>
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1 tbsp Coriander Seeds</div>
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1 tbsp freshly grounded pepper</div>
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½ tsp sea salt</div>
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<b><span style="color: purple;">Method</span></b><br />
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Toast nuts in oven at 180C until fragrant, about 5 minutes. Let it cool. Once cooled, grind the nuts in a food processor. Nuts should be chopped but not smooth.<br />
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In a dry skillet over medium heat, toast the sesame seeds until light golden brown. Set aside.<br />
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In the same skillet, toast the coriander and cumin seeds. Stir occasionally until they begin to pop. Once cooled, grind the spices in a food processor. (I prefer to pound the spices in a stone mortar)<br />
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Mix the chopped nuts, spices and sesame seeds in a mixing bowl. Season with salt and pepper, and mix well.<br />
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<u><b>Mango Salsa</b></u></div>
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<b style="color: purple;">Ingredients </b></div>
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2 mango, peeled and diced</div>
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10 cherry tomato, diced</div>
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1/3 onion, finely chopped</div>
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Juice from half lemon</div>
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1 handful of fresh mint leaves (about 10), finely chopped</div>
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1 handful of fresh basil leaves (about 10), finely chopped</div>
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1/2 tsp Salt</div>
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1/2 tsp freshly grounded black pepper</div>
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1 tbsp Olive Oil</div>
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<b><span style="color: purple;">Method</span></b><br />
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Mix all ingredients well in mixing bowl. Cover and let it sit in the fridge until needed, at least 30 minutes.<br />
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<u><b>Roasted Mustard Garlic Potato</b></u></div>
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<b style="color: purple;">Ingredients </b></div>
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800g Baby Potato, cleaned and cut into bite size</div>
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2 tbsp Olive Oil</div>
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2 tbsp Dijon Mustard</div>
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2 Cloves Garlic, peeled and finely chopped</div>
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1-2 sprig of fresh rosemary, leaves plucked and finely chopped</div>
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1/2 tsp Salt</div>
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<b><span style="color: purple;">Method</span></b><br />
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Preheat oven to 180C.<br />
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Mix all ingredients well in mixing bowl to ensure potato is evenly coated with the mustard-garlic mixture. Transfer coated potato to a roasting tray with a baking mat.<br />
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Roast in oven for 35-40 minutes, or until golden brown.<br />
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com4tag:blogger.com,1999:blog-1609412564506817842.post-46755894678311726692017-04-26T20:05:00.004+08:002017-04-26T20:08:03.558+08:00Pork tenderloin roll stuffed with Parma Ham and Parmesan<div dir="ltr" style="text-align: left;" trbidi="on">
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We usually have our Prosciutto di Parma (Parma Ham) served as is without cooking. Classic way of wrapping the ham around melon or serving it with burrata cheese are 2 of my favourite serving styles. Recently, I had some leftover sliced Prosciutto di Parma in the refrigerator which was approaching its expiry and not ideal to be served fresh. I flipped through some old cookbooks and found this perfect recipe for our Sunday dinner!</div>
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<a name='more'></a><span style="color: purple;"><span style="color: purple;"><b>Pork tenderloin roll stuffed with Parma Ham and Parmesan</b></span></span><br />
<span style="background-color: white;"><span style="color: #444444;">Adapted from "Cured" by Lindy Wildsmith</span></span><br />
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<b style="color: purple;">Ingredients (Serves 4)</b><br />
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4 Sage sprigs</div>
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2 Thyme sprigs</div>
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2 Rosemary sprigs</div>
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2 Garlic Cloves, sliced</div>
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100ml Extra Virgin Olive Oil</div>
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2 Pork Tenderloins</div>
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4 slices Parma Ham</div>
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100g Parmesan Cheese</div>
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Plain flour seasoned with salt and pepper</div>
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100ml Cognac</div>
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150ml Stock</div>
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200ml Double Cream (Optional)</div>
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Sea Salt</div>
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Freshly Ground Black Pepper</div>
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<b><span style="color: purple;">Method</span></b></div>
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Put 2 sage sprigs, the other herbs and the garlic in a shallow dish and cover with olive oil. Leave to infuse in a warm place in the kitchen for an hour or so.</div>
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Trim and then cut the pork tenderloins in half, discarding the ragged ends, creating 4 equal portions. Cut each tenderloin piece through the middle lengthways, but do not cut into two; open out flat to make a single slice of meat.</div>
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Sprinkle with some of the Parmesan cheese and freshly ground black pepper, lay a slice of Parma ham on the top of each, sprinkle with more Parmesan cheese and more black pepper and out a sage leaf on top. Roll each piece of pork up, dip in seasoned flour and shake off the excess, and then secure with 2 cocktail sticks.</div>
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Heat a frying pan, and when hot, add some of the infused oil and the rolls of meat and brown quickly all over. Add the cognac and cook until evaporated, then add the remaining oil, herbs and garlic and the stock. Reduce the heat and cook for 7 minutes.</div>
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Transfer the meat to a dish to rest. Pull out the cocktail sticks and discard. Add the cream, if using, to the pan and simmer for 5 minutes. Strain and serve poured over the meat. Served with your favourite carbs and vegetables.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com2tag:blogger.com,1999:blog-1609412564506817842.post-22012093818254589132017-04-09T11:03:00.002+08:002017-04-09T11:03:45.447+08:00Kam Heong Crab Angel Hair Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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Kam Heong style of cooking originated from Malaysia and with so many Malaysian Chefs honing their cooking skills in restaurants and Tze-Char stalls here, many Kam Heong dishes have been introduced to the local food scene.<br />
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I enjoy Kam Heong dishes very much. The ingredients and spices used in Kam Heong sauce like crushed dried shrimps, chili padi (bird’s eye chillies), curry leaves, curry powder, garlic and shallots are already full of strong, captivating smells and long-lasting flavours on their own. When combined together, they create fireworks that really blow up my taste bud. The tempering of aromatics with the ingredients and various other seasonings yields such a versatile stir-fry sauce that goes so well with various meats and seafood. In fact, I can have Kam Heong sauce with plain rice alone. It is that flavourful!<br />
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Last Sunday, wife had craving for crab pasta. So there I was at the supermarket picking up ingredients for our pasta dinner when I saw curry leaves and chili padi. They reminded me of the amazing Kam Heong Fish Head I just had few days ago at the Tze-Char stall. A playful idea suddenly came to me to experiment combining Kam Heong sauce with crab pasta!<br />
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If you have the luxury of time, boiling fresh crab and extracting the meat would be preferred. I used canned crab meat to save time, not ideal but good enough. The robust Kam Heong aroma and flavor would make up for the canned crab.<br />
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Another critical factor that contributes to the success of this dish is not to cook the pasta to al dente in boiling water. I prefer to just soften the noodle but not al dente yet. As a rule of thumb, cook for half the time stated on the pasta packaging. Transfer the “half cooked” pasta to a pan, add prawn broth and continue to cook the pasta until al dente. Add more broth if required, a little at a time. This way, the pasta would slowly absorb the goodness of the broth as it turns al dente. More time consuming with this extra step but trust me you would be rewarded with a more flavourful plate of pasta.<br />
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The combination of Kam Heong crab meat and the prawn broth infused angel hair pasta is like a transnational marriage, a cross-cultural union, but to me it is like a marriage made in heaven! Love every mouthful to the last.<br />
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<b><span style="color: purple;">Ingredients</span></b><br />
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<u>Kam Heong Paste</u><br />
120g dried shrimps (Soaked in warm water, squeezed dry and chopped)<br />
10 stalks curry leaves (remove leaves from stem)<br />
200g shallots (peeled and chopped)<br />
1 bulb garlic (peeled and chopped)<br />
3-4 chili padi (sliced, adjust according to your heat tolerance level)<br />
160ml water (You can use the leftover water for soaking the dried shrimps)<br />
2 tbsp oyster sauce<br />
1 tbsp light soy sauce<br />
1 tbsp curry paste (or curry powder)<br />
5 tbsp cooking oil<br />
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<u>Kam Heong Crab Meat</u><br />
400g crab meat<br />
4-6 tbsp Kam Heong paste (Adjust/Add according to your preference)<br />
2-3 cloves garlic (peeled and chopped)<br />
Olive oil<br />
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<u>Pasta (Serves 4-6)</u><br />
500g Angel Hair Pasta<br />
Prawn heads and shell from 1kg of prawns<br />
Water<br />
5-6 cloves garlic (peeled and chopped)<br />
50g butter<br />
Olive oil<br />
1-2 tbsp dry white wine (I recommend unoaked Chardonnay)<br />
Salt<br />
Black pepper<br />
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<b><span style="color: purple;">Method</span></b><br />
<u><br class="Apple-interchange-newline" />Kam Heong Paste</u><br />
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Soak dried shrimps in warm water. When softened, squeeze dry and chop.<br />
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Heat up oil a pan. Add chopped dried shrimps. Keep frying until foam starts to form.<br />
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Add chopped shallots and garlic. Mix and continue to fry for a couple of minutes.<br />
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Add curry leaves and chili padi. Fry for another 1-2 minutes.<br />
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Mix well the oyster sauce, soy sauce and curry paste with water.<br />
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Add sauce mixture, mix and fry until sauce reduced and mixture becomes paste.<br />
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* Kam Heong sauce can be prepared in advance and store in refrigerator.<br />
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<u>Kam Heong Crab Meat</u><br />
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Heat up olive oil in a medium saucepan over a medium heat. Add garlic.<br />
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Just before garlic become brown, add crab meat and stir-fry for about a minute.<br />
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Scoop kam heong sauce into the pan. Continue to stir-fry until fragrant, about a couple of minute.<br />
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Set aside.<br />
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<u>Pasta</u><br />
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Prepare a simple prawn broth.<br />
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Melt butter in olive oil in a large pot. Add prawn heads and shell. Increase the heat and fry until prawn heads and shells turn red and very fragrant. Add enough water to just barely cover the prawn heads and shells. Bring to boil, reduce heat and simmer for 8-10 minutes. Sieve and discard prawn heads and shell. Put the stock aside.<br />
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Bring a pot of salted water to the boil and cook pasta for <b><i>half the time</i></b> stated on the packet instructions.<br />
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Meanwhile, heat olive oil in a medium saucepan over a medium heat, add chopped garlic, do not brown.<br />
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Drain pasta and add into the sauce pan of garlic. Add a scoop of prawn broth over and cook pasta over medium heat. (DO NOT add all the prawn broth at one go). Keep adding the broth when necessary. Let the pasta absorbs the goodness of the prawn stock as it cooks to al dente. Finish with white wine.<br />
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Season with salt and pepper. Drizzle good quality extra virgin olive oil.<br />
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Distribute the Angel hair pasta into pasta plates. Top with the Kam Heong crab meat. Serve.<br />
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* For those kam heong lovers, you can top the pasta with extra kam heong paste!<br />
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com2tag:blogger.com,1999:blog-1609412564506817842.post-12746607089377464302017-03-27T19:08:00.003+08:002017-03-27T22:02:02.840+08:00Roast Boneless Suckling Pig<div dir="ltr" style="text-align: left;" trbidi="on">
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My blog has been inactive for a while, 105 days to be exact. My last recipe post was published on Dec 13, 2016, the night my Dad passed away. His departure was a surprise and a blow for all of us as we believed that he was heading towards recovery and were making preparation for him to be discharged from the hospital. I could remember vividly on that fateful night, shortly after I had posted on this blog, the hospital called to inform us to rush down but it was too late. Pa had left us.<br />
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Pa loved to cook and my Chinese cooking style is actually very much influenced by his. We weren't a particularly affectionate family. He was not used to express his love openly and I always think he did it through his food. Before he was ill, he would cook for us whenever we visited him with the families. Every year during Chinese new year and on our Lunar Birthdays, he would cook up a storm, whipping up delicious traditional dishes for his children and grandchildren. We consensually agreed that he was the better cook in the household and we all took great pride and satisfaction in the meals he cooked for us as we fondly remember him and his cooking.<br />
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Pa’s way of expressing his love through his food will continue to be part of my family. Cooking for my family on weekends and creating special menus on their birthdays will continue for life, at least for my life until I take my last breath on this Earth.<br />
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<a name='more'></a>Enough of the self-reflective stuff and such heavy content, now back to my first recipe post of 2017 which was a special dish that I cooked for Ashley on her recent 14th birthday. I had wanted to roast a whole suckling pig for her birthday dinner but I did not have the rotisserie in the kitchen. Instead, I got this boneless Spanish suckling pig roll from Huber’s. The preparation was a breeze and the result was amazing. I slow roasted the suckling pig on a bed of carrots and onion for 1.5 hours until the thin skin was crispy and golden and the meat warm, tender and juicy. Plated with homemade mushroom gnocchi and roasted vegetable, we had an outstanding dish that can easily match those served in a good restaurant. Together with her Mum’s Clafoutis dessert and Birthday cake, we created yet another beautiful memory for Ashley on her birthday, the same way Pa used to create for us.<br />
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Life is built on memories and memories are made of this.<br />
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<b><span style="color: purple;">Ingredients</span></b><br />
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Boneless suckling pig (You can get this from Huber’s and it comes rolled up)<br />
Olive oil<br />
Sea Salt<br />
½ tsp Black peppercorn<br />
2 cloves garlic<br />
1 bunch fresh herbs of your choice ( I used sage, rosemary and thyme)<br />
2 carrots, peeled, quartered length way and cut into finger long<br />
2 onions, sliced<br />
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<b><span style="color: purple;">Method</span></b><br />
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Pound the garlic, herbs, 1/2 tsp sea salt and black peppercorn into paste. Mix well with 1tbsp of olive oil.<br />
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Clean and pat dry the boneless suckling pig.<br />
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Unroll the pig and rub the herb paste into the meat. Roll up the pig and tie up with kitchen strings (I reused the original strings which were elastic). Leave to sit, uncovered in the fridge, for at least 8 hours. Bring back to room temperature before cooking.<br />
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Place suckling pig on top of the carrots and onions in a large roasting tin. Drizzle good quality extra virgin olive oil and season with sea salt.<br />
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Pre-heat oven to 220C.<br />
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Roast the pig for 20-30 minutes, until the skin of the piglet turns golden. Reduce temperature to 180C and roast for another hour.<br />
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Slice, plate and serve.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-FZvnZTW5Tlw/WNjwHepitsI/AAAAAAAAKFE/IDNBQSL7mZcT8dB8ameuVpfj2CmAl1PowCLcB/s1600/DSC02248.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://2.bp.blogspot.com/-FZvnZTW5Tlw/WNjwHepitsI/AAAAAAAAKFE/IDNBQSL7mZcT8dB8ameuVpfj2CmAl1PowCLcB/s640/DSC02248.jpg" width="512" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Boneless Spanish suckling pig. Slow roast to perfection - Thin crispy skin, not too fatty, meat was juicy and tender.</td></tr>
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Ashley's Birthday dinner:</div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-oLMtl0mdcOI/WNjwG48QSjI/AAAAAAAAKE4/aLKqX4JZ1ighMF1bzHii16hhB1tOQzoWwCLcB/s1600/DSC02243.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://1.bp.blogspot.com/-oLMtl0mdcOI/WNjwG48QSjI/AAAAAAAAKE4/aLKqX4JZ1ighMF1bzHii16hhB1tOQzoWwCLcB/s640/DSC02243.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Sesame seared Tuna, Hokkaido Scallop and grilled garlic prawn with sweet corn puree</td></tr>
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<tr><td class="tr-caption" style="text-align: center;">Slow roasted boneless Spanish suckling pig, mushroom gnocchi, roasted vegetable</td></tr>
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<a href="https://3.bp.blogspot.com/-Md6st6fcClM/WNjwH0ugdrI/AAAAAAAAKFM/f2abR-LTD0s-zqsukHEbffrtTpOPeeQEQCLcB/s1600/DSC02256.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-Md6st6fcClM/WNjwH0ugdrI/AAAAAAAAKFM/f2abR-LTD0s-zqsukHEbffrtTpOPeeQEQCLcB/s640/DSC02256.jpg" width="426" /></a></div>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-h3qgIMckut8/WNjwH60PweI/AAAAAAAAKFQ/ce7iFoR8NCkio3_ayBcdE-a_JomQp7YHACLcB/s1600/DSC02258.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://1.bp.blogspot.com/-h3qgIMckut8/WNjwH60PweI/AAAAAAAAKFQ/ce7iFoR8NCkio3_ayBcdE-a_JomQp7YHACLcB/s640/DSC02258.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cherry Clafoutis</td></tr>
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<tr><td style="text-align: center;"><a href="https://3.bp.blogspot.com/-TNfqBzylam8/WNjwIBFl4YI/AAAAAAAAKFU/WpY5yn3zf08-hy341-sjCsBbKhbiyrJzgCLcB/s1600/DSC02266.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://3.bp.blogspot.com/-TNfqBzylam8/WNjwIBFl4YI/AAAAAAAAKFU/WpY5yn3zf08-hy341-sjCsBbKhbiyrJzgCLcB/s640/DSC02266.jpg" width="426" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Chocolate Mousse Cake</td></tr>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com4tag:blogger.com,1999:blog-1609412564506817842.post-80376113063579510552016-12-13T21:13:00.000+08:002016-12-13T22:07:29.224+08:00Braised Duck Legs in Balsamic Red Wine Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
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Preparing a delicious Christmas dinner menu but bored with the traditional dishes? Maybe it is time to ditch the roast turkey and the glazed ham and shake things up a little bit! Impress your guests this Christmas with this delectable braised duck dish with Asian influence.<br />
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<a name='more'></a>I love to use my Le Creuset cast iron pots for such braising recipes. Of course it can be cooked in non cast iron pots, but cast iron holds heat so well, once it is baked in the oven it really helps speed up the cooking process. Better heat retention also means it keeps food warm at the table much longer.<br />
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If you dislike duck, this recipe is ideal for preparing a variety of braising meat, such as osso bucco, oxtail, lamb, veal shanks or beef cheeks.<br />
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Dish up and enjoy your dinner! Merry Christmas!<br />
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<b><span style="color: purple;">Ingredients (Serves 8)</span></b><br />
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8 duck legs<br />
250g cherry tomatoes<br />
1 onion, diced<br />
1/2 radish, diced<br />
2 carrots, diced<br />
2 celery sticks, diced<br />
1 pack button mushroon, diced<br />
4 thin slices of ginger<br />
2 chili, deseeded<br />
6 garlic cloves, crushed<br />
2 star-anise<br />
1 tsp black peppercorns<br />
1 small cinnamon stick<br />
6 cardamom pods<br />
100ml water<br />
50ml balsamic vinegar<br />
100ml red wine<br />
400ml chicken stock<br />
2 tbsp dark soy sauce<br />
2 tbsp oyster sauce<br />
2 tbsp sugar<br />
3-4 tbsp olive oil<br />
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<b><span style="color: purple;">Method</span></b><br />
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Preheat oven to 180C.<br />
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In a heavy skillet, heat oil and sear duck legs until brown. Put aside.<br />
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Heat up little oil in a cast iron pot big enough to fit the duck legs flat on the bottom. Add garlic, ginger, star-anise, peppercorns, cinnamon and cardamom. Fry until fragrant.<br />
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Add and sweat the radish, carrots, celery, chili and mushroom for few minutes. Deglaze with water and scrape the bottom to loosen any of the caramelised sugars from the vegetables. Add balsamic vinegar and reduce by half. All red wine, chicken stock, soy sauce, oyster sauce, sugar and bring to a simmer.<br />
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Place the duck legs skin-side up into the braising liquid. Add the cherry tomatoes. Cover with lid and cook in oven for 90 minutes or until the duck flesh becomes very tender and fall away from the bone.<br />
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Serve the duck in the pot on the communal dining table.<br />
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For individual plating, serve the duck on a bed of mashed potato with the vegetable. Pour over sauce*.<br />
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*To make the sauce, remove the duck legs from the pot and strain the stock. Skim off any fat and reduce the liquid until it has a thick sauce consistency.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com10tag:blogger.com,1999:blog-1609412564506817842.post-3184767175696711702016-11-28T17:42:00.000+08:002016-11-28T20:17:56.565+08:00Matcha Cranberry Bread<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://4.bp.blogspot.com/-Z96_dz2Ry4Y/WDvUWsBV1pI/AAAAAAAAKAM/RtqLKNUhPIQsrd0cvZ7leGyfF0h9pdDUQCLcB/s1600/DSC00826.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://4.bp.blogspot.com/-Z96_dz2Ry4Y/WDvUWsBV1pI/AAAAAAAAKAM/RtqLKNUhPIQsrd0cvZ7leGyfF0h9pdDUQCLcB/s640/DSC00826.jpg" width="640" /></a></div>
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I had previously shared Mrs C&S's favourite method of baking <a href="http://chefandsommelier.blogspot.com/2015/07/home-baked-sesame-seed-artisan-bread.html">artisan sesame seed bread</a> at home in a cast iron Dutch oven. It is simple but consistently produces fantastic result - crusty and flavourful bread with character, over and over again. Wife has been baking breads using this recipe a few times a week for family and friends with rave reviews.</div>
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Baking bread in a cast iron pot with the lid on is like an oven within an oven. The super high heat and steam within the enclosed pot provide an ideal environment for bread baking. As the baking temperature is very high, make sure you replace the original black plastic lid knob of the cast iron pot with a stainless steel one.</div>
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This is my younger daughter Audrey's favorite, a slight variation of the previous bread recipe, using matcha and dried cranberry. Festive season is just around the corner and I thought the red and green colour of the bread loaf is ideal for <span style="text-align: center;">Christmas celebration and sharing!</span></div>
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<i>Recipe adapted from 'Tartine Bread' by Chad Robertson.</i></div>
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<b><span style="color: purple;">Ingredients</span></b></div>
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Water 280 gm</div>
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Starter/Levain 70 gm (<a href="http://chefandsommelier.blogspot.com/2014/05/natural-yeast-starter-apple.html">Natural yeast starter)</a></div>
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Bread Flour 242 gm</div>
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Wholemeal Flour 100 gm</div>
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Green Tea powder 8 gm</div>
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Cranberry 35 gm</div>
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<b><span style="color: purple;">Method </span></b></div>
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<i><span style="font-size: x-small;">Note: The amount of water relative to the flour is called the hydration percentage. Dough made with 60 gm of water and 100 gm of flour is 60 percent hydration. Thus, the amount of water is 60 percent of the weight of the flour. This is a 80% hydration recipe. You can adjust the water accordingly, as long as it maintains the overall water content. For first timers trying out this recipe, I will suggest using a 75% hydration and slowly increase the hydration when you are more comfortable in handling the dough.)</span></i></div>
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Add 70 gm of <a href="http://chefandsommelier.blogspot.com/2014/05/natural-yeast-starter-apple.html">starter</a> to the water and stir to disperse.</div>
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Add bread flour, wholemeal flour and green tea powder to the water and mix throughly until you do not see any bits of dry flour. Let the dough rest for 25 to 30 mins. Working with the nature of the dough, the resting period allows the protein and starch in the flour to absorb the water, swell, and then relax into a cohesive mass.</div>
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After the resting period, add 7gm of salt and 18gm of warm water to the dough. Incorporate the salt by squeezing the dough between your fingers.</div>
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Add cranberry after 30 mins. Using the stretch and fold technique, stretch and fold the dough.</div>
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Repeat stretch and fold method every 30 minutes for 6 times (3 hours).</div>
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Transfer the dough to a floured surface. Rest for 15 mins before transferring into a proofing basket. Leave it to proof in the fridge overnight. (I usually let it proof for at least 6 hours)</div>
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Preheat the oven to 260C with a cast iron casserole for about 30 minutes.</div>
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Place the dough in the cast iron casserole and cover it. Immediately reduce the temperature to 240C. Bake the loaf for 30 minutes.</div>
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After 30 minutes, open the oven and remove the casserole cover. Continue to bake the bread in the casserole until the crust is golden brown, about 10 minutes.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com2tag:blogger.com,1999:blog-1609412564506817842.post-68501982662891587142016-07-07T21:49:00.001+08:002016-07-07T21:50:03.782+08:00Baked Salted Egg Prawns and Calamari<div dir="ltr" style="text-align: left;" trbidi="on">
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The salted egg craze has been around in this part of the world for a while now. The craze for this trendiest ingredient has gotten so out of hand that anything from croissants, french fries, potato chips to ice cream, everything can now be salted egg yolk-ified. </div>
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I am more of a conservative person and still prefer my salted egg with seafood (think salted egg crab at KEK Tze Char and salted egg calamari at Diamond Kitchen) and I made mine on the Weber Barbecue.</div>
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Salted egg prawns and calamari on the grill achieves the same crispiness and the "airfryer"-healthiness. Who needs more oil when you can bake with the grill? Especially for all the ladies out there, try it! </div>
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<b><span style="color: purple;">Ingredients</span></b><br />
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0.5 kg Prawns (About 15 pcs - shelled, deveined and pat dry)<br />
2 squids (Cut into rings, about 2-3cm wide)<br />
A pinch of Salt<br />
A pinch of freshly ground black pepper<br />
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<u>Salted Egg Sauce</u><br />
150 ml evaporated milk<br />
50g butter<br />
6 salted egg yolks (Steamed and mashed)<br />
1 packet of breadcrumbs<br />
4 stalks curry leaves (remove stems)<br />
1 teaspoon salt<br />
1 tablespoon of fine sugar<br />
1 teaspoon chopped chili padi (optional)<br />
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<b><span style="color: purple;">Method</span></b><br />
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<u>In the Kitchen:</u><br />
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Remove shells from prawns and devein the prawns and pat dry with kitchen towels.<br />
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Slice Squid into rings about 2-3cm wide.<br />
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Season both the prawns and calamari rings with a pinch of salt and pepper in separate bowls<br />
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Mash the salted egg yolk and steam it till it cooks<br />
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Melt butter in a wok over medium heat and add the steamed salted egg yolk. Fry this for about 2 minutes till foam forms and mixture becomes smooth.<br />
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Add curry leaves and chili padi (optional) into the smooth mixture and fry for another minute.<br />
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Add evaporated milk and bring mixture to a boil then add salt and sugar into the mixture while stirring it continuously to prevent mixture from being burnt.<br />
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Set aside to cool before using the salted egg yolk mixture.<br />
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Pour the salted egg yolk mixture over the prawns and calamari rings. Marinate the prawns and calamari with salt, pepper and the salted egg sauce for at least 15 minutes.<br />
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<u>At the Barbecue:</u><br />
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Preheat the Weber® Genesis® barbecue for indirect cooking medium heat (Two outside burners on MEDIUM and centre burner OFF) or Weber® Q® on medium heat for 5 minutes. Grill should reach a temperature of about 230-250°C.<br />
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Line a flat baking pan with baking mat (or baking tray lined with aluminium foil). Brush a thin layer of olive oil over the mat.<br />
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Coat the marinated seafood with breadcrumbs and arrange them in rows on the baking mat. To avoid overcrowding, allow enough space between the squid and prawns.<br />
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Place the baking tray in the centre of the barbecue and bake the seafood until golden brown, about 8-10 minutes.<br />
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Serve hot.</div>
Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com9tag:blogger.com,1999:blog-1609412564506817842.post-45657107762128915472016-07-04T09:13:00.001+08:002016-07-04T09:13:43.883+08:00Orh Yee (Hokkien Heritage Yam Cake Recipe)<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://3.bp.blogspot.com/-gD2CNu8zIY8/V3kEfZigCmI/AAAAAAAAJ8I/RdacjikqejALEV-oPvGvcPzgqAS5BzpPACLcB/s1600/DSC07203.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-gD2CNu8zIY8/V3kEfZigCmI/AAAAAAAAJ8I/RdacjikqejALEV-oPvGvcPzgqAS5BzpPACLcB/s640/DSC07203.jpg" width="426" /></a></div>
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Those who follow my blog long enough would know that I grew up at my grandma's place as my mum passed away when I was five. My cooking passion stems from the way my grandma would cook for the family.</div>
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My grandparents came from the Fujian province in China. On special occasions like Chinese New Year or birthdays, grandma would cook us Hokkien dishes like Kong Bak Bao (Braised pork bun), Mee Sua (Wheat flour noodle) and Prawn Rolls. One very unique heritage dish that she used to cook for us was fried Orh Yee (Steamed Yam Cake). </div>
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<a name='more'></a>To avoid food wastage, grandma mixed leftover rice with shredded yam, sweet potato flour and water to form a thick sticky mixture and steamed over high heat. The steamed yam cake were then stored in the fridge for days and weeks. When needed, just slice the yam cake into thin slices and fry with any meat and vegetables available. So yummy and comforting.<br />
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Grandma is now 97 and needs the wheelchair to move around. She no longer cooks and is suffering from mild dementia. From time to time, I would think of this Orh Yee dish and that period of time at grandma's place. With much sentiment, I decided to revive and preserve this Grandma's recipe here at C&S. </div>
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<b><span style="color: purple;">Ingredients </span></b></div>
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<u>Orh Yee : (Makes 4 Orh Yee)</u></div>
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1 yam (about 900g)</div>
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800g sweet potato flour</div>
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500ml water</div>
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1 tsp salt</div>
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White pepper</div>
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<u>Final preparation to serve: (Serves 4-6 persons)</u></div>
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2 Orh Yee</div>
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50g dried shrimps</div>
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25g dried mushrooms</div>
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4-5 leeks </div>
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Half Chinese (Napa) cabbage</div>
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0.5 kg prawns (shelled and deveined)</div>
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300g roast pork (Cut into bite-size, about 1.5 by 1.5 cm)</div>
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2-3 cloves garlic (Peeled and chopped)</div>
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Cooking oil</div>
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Crispy fried shallot</div>
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Mixture A:</div>
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1 tbsp Oyster sauce</div>
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1 tsp FIsh Sauce</div>
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1 tbsp Dark soy sauce</div>
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1 tbsp Chinese cooking wine</div>
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Pepper</div>
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<b><span style="color: purple;">Method </span></b></div>
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<u>Orh Yee:</u></div>
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Peel and shred yam into thin strips. Add salt.</div>
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Slowly by batches, add sweet potato flour and water into the shredded yam. Keep mixing and turning until it forms a thick mixture. </div>
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Divide and shape the yam mixture into 4 ovals. Steam over high heat until cooked, about 15 minutes.</div>
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Let Orh Yee cool down. Orh Yee can be stored in plastic bags and kept in fridge for days.</div>
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<u>Final preparation to serve:</u></div>
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Slice Orh Yee thinly and set aside.</div>
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Soak and soften dried shrimps. Squeeze off excess water and chop them finely (You can use a food processor to speed up the preparation time). Put aside. Keep the soaking liquid.</div>
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Soak and soften dried mushroom. Squeeze off excess water and cut into small pieces. Put aside. Keep the soaking liquid.</div>
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Clean and remove roots of leek. Slice leek at an angle. Separate the white stem and the green leaves.</div>
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Clean and cut cabbage into small pieces about 1.5cm thick.</div>
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Mixture all ingredients for Mixture A with the soaking liquid. Put aside.</div>
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Heat cooking oil in a big wok. Add chopped dried shrimps. Fry until foam starts to form, about 2-3 minutes. </div>
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Add chopped garlic and white sections of leeks. Fry until just before turning brown.</div>
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Add prawns, roast pork and dried mushrooms. Continue to fry until prawns are half cooked.</div>
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Add the Orh Yee slices and the remaining leeks and cabbage. Mix and fry all ingredients. Add Mixture A.</div>
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Continue to fry until all ingredients are cooked and the flavour well mixed. Add water during the frying process if required.</div>
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Serve hot with fried shallot.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com3tag:blogger.com,1999:blog-1609412564506817842.post-6946683422344041132016-05-25T12:00:00.006+08:002016-05-25T16:14:37.246+08:00Cedar Plank Salmon Fillets<div dir="ltr" style="text-align: left;" trbidi="on">
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My family and friends have been giving me very positive feedback ever since I started cooking and entertaining with the Weber Genesis. From the whole Iberico pork rack roast, Wagyu steaks to the traditional Char Siew, the results have been amazing.<br />
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Deon has repeatedly mentioned that the Cedar Plank Salmon has been THE BEST SALMON he has ever tasted! With such feedback, I thought I should share this very easy but stunning recipe from Weber here.<br />
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Enjoy!<br />
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<a name='more'></a><b><span style="color: purple;">Cedar Plank Salmon Fillets</span></b><br />
<i>(Adapted from "Cooking with Weber Genesis Gas Barbecues For Australia and New Zealand")</i><br />
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<b><span style="color: purple;">Ingredients</span></b><br />
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3-4 salmon fillets<br />
Olive Oil<br />
Salt<br />
Freshly ground black pepper<br />
Lemon slices (Optional)<br />
Dill (Optional)<br />
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<b><span style="color: purple;">Method</span></b><br />
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Soak a Weber Cedar Plank in cold water for at least 60 minutes. Use a weight on top of the plank to stop the plank from floating.<br />
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Once the plank has been soaked, preheat the barbecue for direct cooking.<br />
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Once the barbecue is preheated, remove the plank from the water and place it on the barbecue above the left hand burner.<br />
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Rub the salmon steaks with oil, salt and pepper.<br />
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Close the lid and leave the burners on high while the plank is heating up.<br />
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After around 5 minutes the plank will begin to smoke and blacken.<br />
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Flip the plank over so the blackened side is facing up and place in the centre of the barbecue.<br />
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Place the salmon steaks on the plank and turn all the burners down to medium.<br />
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Close the lid and cook for 10 to 15 minutes (10 minutes for medium rare, 15 minutes for cooked all the way through).<br />
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Place lemon slices and dill over the salmon. (Optional)<br />
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com4tag:blogger.com,1999:blog-1609412564506817842.post-4264736186493876982016-04-25T22:54:00.000+08:002016-04-26T00:25:16.323+08:00Baked Glutinous Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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Whenever Uncle S and Aunty R visit us, they would request for my steamed glutinous rice. In fact, it has been one of the regular dishes I prepare for gatherings and parties. The savoury staple is packed with goodness like dried scallop, shrimps and mushroom. Topped with crispy shallot chips and roasted peanuts, it is so yummy that it can be dangerous - you just cannot stop eating!</div>
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Most of the glutinous rice recipes use the stir-fry followed by steam method which I have been using for many years. Some prefer to steam the rice first then stir-fry the cooked rice with the other ingredients.</div>
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Do you know you could also bake glutinous rice in the oven? Yes and I did it with my Le Creuset Tagine last weekend. As the glutinous rice gets cooked in the tagine, the steam rises to the cone, then condensing and trickling back again to the rice, combining all the flavours of the ingredients in the tagine. Once cooked, it is also used as a serving dish, keeping the glutinous rice warm while waiting for the guests to arrive. </div>
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Besides the unique cooking technique of the tagine, I really like the fact that all I need was just one utensil for frying all the ingredients, baking and serving - that means less dishes to wash! How lovely!</div>
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<a name='more'></a><b><span style="color: purple;">Ingredients (Serves 6)</span></b><br />
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500g glutinous rice (Soak for at least half hour)<br />
200g pork belly<br />
25g dried mushroom<br />
50g dried shrimp<br />
30g dried scallop<br />
1 chinese sausage<br />
100g ground nuts<br />
Shallots<br />
Chopped Garlic<br />
Coriander<br />
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<u>Seasoning (Mix all with the water used for soaking the dried ingredients)</u><br />
2 Tablespoons dark soya sauce<br />
1 Tablespoons oyster sauce<br />
1 Teaspoon fish sauce<br />
Five spice powder<br />
Pepper<br />
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<span style="color: purple;"><b>Directions</b></span></div>
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Peel, clean and slice the shallots into thin and uniform thickness.<br />
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Deep fried the shallots until golden brown and put aside. Use the same oiled pan to brown the ground nuts. Keep aside. (You can do these 2 steps in advance and store the fried shallots and nuts in air-tight containers)<br />
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Wash and skin the Chinese sausage and cut into small pieces.<br />
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Soak and soften the dried mushroom and cut into small pieces.<br />
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Soak and soften the dried scallop and peel into small pieces.<br />
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Soak and soften the dried shrimp and chop them finely (I used food processor to cut down the preparation time).<br />
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Wash, clean and cut the pork belly into small long pieces. Season with soya sauce, pepper, five spice powder and fish sauce.<br />
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Heat up the tagine over medium fire. Using the shallot oil, fry the dried shrimps until foam starts to form. Add the dried scallop and fry for another minute.<br />
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Add the chopped garlic and fry until just before it turns brown.<br />
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Add the pork belly and stir fry for a couple of minutes.<br />
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Add the sausage and dried mushroom and fry for another minute.<br />
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Add the glutinous rice and the seasoning sauce mixture.<br />
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Fry for another minute to evenly coat every grain with the sauce and mix the ingredient evenly.<br />
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Add rice water until it just barely covers the rice mixture.<br />
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Cover the tagine with the lid and transfer it into a preheated oven at 200C. Bake for 25-30 minutes. Glutinous rice will taste better if it is not too soft/cooked. At about 15-minute mark, remove tagine from oven and use a spoon to "loosen up" the rice mixture and return the tagine to oven and bake for another 15 minutes.<br />
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Remove from oven and add a spoonful of the shallot oil to the rice and mix well.<br />
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Garnish generously with coriander, fried shallots and ground nuts.<br />
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com11tag:blogger.com,1999:blog-1609412564506817842.post-66621993338894176932016-03-28T21:21:00.002+08:002016-04-26T00:30:04.520+08:00Teochew Pomfret Porridge<div dir="ltr" style="text-align: left;" trbidi="on">
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I prefer porridge cooked Cantonese style which has a smooth and silky texture. But there is an exception - fish porridge. I love the way the Teochews cook their fish porridge - chunky fish fillet with grainy al-dante rice in clear soup. </div>
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Recently I had this awesome pomfret porridge at the authentic Swa Garden Teochew restaurant. It was so delicious that I kept thinking about it, days after my meal there. Everything was so good from the very fresh pomfret, the clear but yet flavourful broth to the crispy bites of fried sole fish. So yummy and healthy, I can have it everyday! My only dislike - the price tag. The bowl of pomfret porridge at Swa Garden set me back $80!</div>
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So I decided to replicate this dish at home for my family last Sunday using my Le Creuset (LC) Marmite pot. I just love using the LC Marmite to cook Asian dishes. Besides distributing the heat fast and evenly, the sloped sides eliminates sharp corners making stirring and tossing more efficient and effective. It holds the warmth so well that the pomfret porridge was still piping hot until the last drop.</div>
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But I have to be fair, it did not take us long to clear the entire pot of porridge. Trust me, this was soul-good!</div>
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<a name='more'></a><b><span style="color: purple;">Ingredients (Serves 4)</span></b><br />
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2 medium Pomfret (About 300-400gram each) or 1 big pomfret</div>
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1.5 litre chicken broth</div>
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2 dried sole fish </div>
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1 dried cuttlefish </div>
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40g dried scallop</div>
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3 slices old ginger (Cut into fine julienne)</div>
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2 cups Jasmine Rice</div>
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1 tsp Winter Vegetable (冬菜), rinsed</div>
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Fish sauce</div>
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Light Soy Sauce</div>
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White Pepper</div>
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Corn Starch</div>
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Cooking oil</div>
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A handful of coriander</div>
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Rinse and cook rice in rice cooker. Loosen the cooked rice, set aside and cool.</div>
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Fillet the pomfret into squares, about 5x5 cm. Keep the bones and fins. Season the pomfret fillet with half tsp fish sauce, half tsp light soya sauce, white pepper and 1 tsp of corn flour. Set aside.</div>
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Using a pair of scissors, remove the quill (cartilage) of the dried cuttlefish. Cut into strips about 3 cm long and 2mm thick. Soak cuttlefish strips in hot water until soft. Drain and set aside. Keep the soaking liquid.</div>
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Soak dried scallop in hot water. Drain and peel scallop into small pieces. Keep the soaking liquid.</div>
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Cut the dried sole fish length wise into 2 and then finger wide, about 4x2 cm each. Deep fry the sole in pot of oil until golden and crispy. Do not burn. Set aside. Crush half of the portion to smaller pieces or powder form.</div>
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Heat up 2 tablespoon of oil in the cast iron pot. Add the cuttlefish strips and shredded scallops. Stir fry until fragrant, about 2 minutes.</div>
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Add chicken broth and the soaking liquid. Bring to a full boil.</div>
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Add pomfret fillets, bones, ginger julienne, crushed sole fish and winter vegetable. Let the soup boils again. </div>
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Add in cooked rice and give it a good stir to separate the rice grains. The last step should not take long. The rice is already cooked and you do not want to overcook the fish. Season with soy sauce and pepper. </div>
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Topped with the remaining crispy fried sole fish and coriander leaves. Serve immediately. </div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com1tag:blogger.com,1999:blog-1609412564506817842.post-34995471804596814342016-01-21T04:07:00.001+08:002016-01-21T04:07:25.011+08:00Chinese New Year Hong Bao GIVEAWAY!<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: 12.8px;">To welcome the Year of the Red Fire Monkey, 10 cooking bloggers have come together to bring you the chance to *win a $500 ang pow! (Terms and Conditions Apply.)</span><br />
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Diana from <a href="http://thedomesticgoddesswannabe.com/" style="color: #1155cc;" target="_blank">The Domestic Goddess Wannabe</a></div>
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Ann from <a href="http://www.anncoojournal.com/" style="color: #1155cc;" target="_blank">Anncoo Journal</a></div>
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Amy from <a href="http://amybakingdiary.blogspot.sg/" style="color: #1155cc;" target="_blank">Amy's Baking Diary</a></div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com6tag:blogger.com,1999:blog-1609412564506817842.post-8395708121964118662015-10-30T23:33:00.002+08:002015-10-30T23:33:31.963+08:00"Claypot" Chicken Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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I am very sure many of you love claypot chicken rice. There are a few places in Singapore that do awesome claypot rice and my favourite is the one at Geylang Lorong 33. But on days when I have craving for this dish but do not want to travel all the way to Geylang, I would cook this one-pot-meal at home.</div>
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<a name='more'></a>While the traditional claypot-over-stove method gets the heat source only from the bottom, I chose to cook the traditional chicken claypot rice in a cast iron pot in the oven. The cast iron pot provides uniform and enormous heat in the enclosed space, allowing the chicken and other ingredients to absorb the heat much better during the cooking process. For this claypot rice recipe, I am using the Le Creuset Marmite. The Marmite has sloped sides that eliminates sharp corners, this makes stirring and tossing more efficient and effective.<br />
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There are many "cheat" claypot rice recipes out there that cook the rice and chicken separately and mix them in the final stage. I prefer the authentic method of cooking everything in the same pot together - the grease, juice and marinade form the chicken and sausages dripping and flowing down to flavour the plain rice below. Oh so so good! Thinking of it makes me drool!</div>
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<b><span style="color: purple;">Ingredients (Serves 4-6)</span></b></div>
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4 cups long grain rice (Rinsed and drained)</div>
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4 chicken legs (Rinsed, deboned and cut each leg into 4 pieces)</div>
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1 Chinese sausage (skinned and sliced thinly)</div>
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1 Chinese liver sausage (skinned and sliced thinly)</div>
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10 dried mushroom (soaked until very soft)</div>
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2-3 slices Mui Heong (Salted Threadfin)</div>
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1 bunch Chinese green (Chye Sim or Bak Choy)</div>
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2 tbsp shallot oil or lard</div>
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2-4 tbsp good quality dark soy sauce </div>
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Marinade for chicken</div>
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1 tbsp oyster sauce</div>
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1 tsp fish sauce</div>
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1 tsp light soy sauce</div>
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1 tsp sesame oil</div>
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2 tbsp Chinese cooking wine (Hua Diao)</div>
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3 slices ginger (cut into julienne)</div>
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1 tsp corn starch</div>
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Marinate chicken with all marinade for at least 30 minutes.</div>
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Heat up oven to 200C.</div>
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Add 3.5 cups water to rice in the Le Creuset cast iron pot. Cover and cook rice over medium heat until half cooked (about 7 minutes).</div>
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Add shallot oil into rice and give it a good stir.</div>
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Spread evenly the marinated chicken, sausages, mushroom and salted fish on top of the rice. Cover with lid and put cast iron pot into the oven. Cook for 20 minutes.</div>
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Meanwhile, blanch green vegetables in boiling water. Drained and put aside.</div>
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Remove lid and continue cooking in the oven for another 10 minutes.</div>
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Remove pot from oven and drizzle thick dark soya sauce generously over and give everything a good stir. Serve immediately with the green vegetable.</div>
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** I prefer to separate the chicken and other ingredients from the rice, placing them on plates, before tossing just the rice with the thick dark soya sauce.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com15tag:blogger.com,1999:blog-1609412564506817842.post-29296038090579801442015-10-18T16:51:00.002+08:002015-10-18T16:51:58.920+08:00Lala Clams Bee Hoon Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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The family loves clams, cooked any style. </div>
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Italian with garlic and white wine, Mediterranean cioppino style or Chinese-style steamed with ginger and Huadiao wine. Clams in soup, clams in pasta or risotto, clams on its own. You name it, we love it! I guess it is the natural sweetness of clams that attracts us to the shellfish.</div>
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Sweet and briny with a hint of seawater-taste, clams offer a tender chew to many recipes just like this easy Lala bee hoon soup which I cooked for the family last night. Good to the last drop!</div>
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1 kg Lala Clams (Washed and soaked in salt water for 30 minutes, drained)</div>
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10-12 Prawns (Shelled)</div>
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10-12 Crayfish (Shelled)</div>
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1 packet 400g fine Bee Hoon (Rice Vermicelli) </div>
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1/4 White Chinese (Napa) Cabbage (Washed and slice into 1-cm thick)</div>
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6 Ginger slices (Cut into fine julienne)</div>
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Sesame Oil</div>
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Chinese Wine</div>
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Fish Sauce</div>
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Soya Sauce<br />
Sugar</div>
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Salt</div>
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Pepper</div>
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<u>Soup Stock</u></div>
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A handful (about 60g) Ikan Bilis (Rinsed and squeezed dry)</div>
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A handful (about 80g) Soya Bean (Soaked for 15 min and drained)</div>
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5 bowls (2.5 litres) Water</div>
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Put all ingredient for soup stock in a pot and boil for 45 minutes. Remove ikan bilis and beans. Keep aside.</div>
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Soak bee hoon in cold water for 30 minutes. Drained and keep aside.</div>
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Marinate prawns and crayfish (You can use other seafood or meat) with half of the ginger julienne, Chinese wine, fish sauce, white pepper and sugar for 30 minutes.</div>
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Boil bee hoon in a large pot of water. It takes just a while to cook the rice noodle (turns white) due to the soaking. Remove and distribute the bee hoon into serving bowls.</div>
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Heat up 2 tbsp of sesame oil and regular cooking oil in a large wok. Stir fry the remaining ginger julienne until fragrant but not brown.</div>
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Turn up the fire, add clams and generous splash of Chinese wine. Cover for a minute. </div>
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Add soup stock and bring to boil. Add all other seafood and Chinese cabbage and allow soup to boil again and all ingredients cooked. Season with fish sauce, salt and pepper.</div>
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Thicken soup with corn starch (This is optional).</div>
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Scoop soup and seafood over bowls of bee hoon. </div>
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Serve immediately.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com8tag:blogger.com,1999:blog-1609412564506817842.post-14699532855324850582015-09-29T20:36:00.003+08:002015-10-04T19:16:20.824+08:00Dum Mutton Biryani in a Tagine<div class="separator" style="clear: both; text-align: center;">
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The haze and my eldest girl's coming PSLE are curbing our activities outdoor and keeping us homebound. That provides me more time to think of new recipes and what to cook for the family especially what to cook with the new <a href="http://www.lecreuset.com.sg/products/castiron/tagine/#.VgqD-4-qpBc">tagine</a> I received from the good people of Le Creuset.</div>
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The tagine was originally a heavy, unglazed clay pot with a round, shallow-sided base and a conical lid with a knob on the top that acts as a handle. Modern tagines, like the Le Creuset, are often crafted from cast iron for durability and better heat retention and distribution.</div>
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Tagine's conical shape creates a uniquely moist and hot cooking environment. The base is wide and shallow, and the tall lid fits nicely inside. As the food cooks, steam rises into the cone, condenses, and then flows down the sides back into the dish.</div>
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<a name='more'></a>Tagine is therefore ideal for slow cooking, especially meat stew. It gives the flavours time to develop. That gave me the idea to cook my favourite Indian Dum Biryani dish in the tagine. “Dum” literally means “taking in air” in Hindi. The dum culinary style allows for meat, coated with fresh spices and herbs, to slow cook in its own juices, retaining moisture and losing none of its succulent flavour and nutrients. So cooking Dum Biryani in a tagine makes a lot of sense to me. The unique nature of tagine will trap the steam and cook the meat and rice more evenly resulting in a more tender and flavorful mutton biryani dish. I was excited.<br />
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Once decided on the dish, I consulted Mark from <a href="http://www.makoimages.net/">Mako Images</a>, my makan kaki and an avid cook himself, who had recently cooked the Dum Biryani the traditional way. He shared with me his traditional Dum Biryani recipe and some valuable cooking tips. Last week, we went to Tekka Market at the Little India to feed ourselves with the traditional Dum Biryani and, at the same time, got all the ingredients required for this recipe.</div>
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Cooking was a breeze as all I needed to do was marinate the meat and let the tagine do most of the job. When the tagine of biryani was being "dummed" in the oven, the aroma of the spices and meat filled the entire kitchen, I couldn't wait. Opening the tagine dish at the dining table, serving out the biryani with the steam and aromas wafting through was an amazing experience. We had a very delightful meal.</div>
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<b><span style="color: purple;">Ingredients (Serves 3-4)</span></b></div>
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<u>Mutton Marinade</u></div>
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600g Mutton (2 inch cubes)</div>
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200g Yogurt</div>
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5 <b>heaping</b> tbsp Biryani Masala Powder (I got it from the spice stall at Tekka Market)</div>
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2 tbsp <a href="http://chefandsommelier.blogspot.com/2012/07/garlic-ginger-paste.html">Garlic Ginger Paste</a></div>
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2 tbsp Fresh Papaya/kiwi Paste (Natural meat tenderiser)</div>
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Juice of 1 lemon</div>
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1 tsp Salt</div>
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2 Medium Onion (Peeled and sliced)</div>
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2 Green Chili (sliced)</div>
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1 bunch Fresh Coriander Leaves</div>
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1 bunch Fresh Mint Leaves</div>
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400g Basmati Rice</div>
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<u>Whole Garam Masala</u></div>
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2 Cinnamon Sticks</div>
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2 Bay Leaves</div>
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10 Cardamoms</div>
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10 Cloves</div>
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10 Black Peppercorn</div>
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2 Star Anise</div>
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3/4 tsp Whole Cumin Seeds (jeera)</div>
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Handful Fried Shallots</div>
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Handful Roasted Cashew Nuts</div>
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<b><span style="color: purple;">Method</span></b></div>
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Add all the marinades to the mutton and mix well. Marinate for 3-4 hours, best overnight.</div>
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Heat up oven to 180C.</div>
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Heat tagine* base over medium fire. Add oil/ghee and fry sliced onions and green chillies. Cook, stirring continuously, till onions are light golden brown. </div>
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Add mutton with the marinade mixture and cook on high heat for seven to eight minutes.</div>
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Stir in water to just barely cover all the meat, bring it to a boil. Give it a good stir and cover with fresh coriander and mint leaves.</div>
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Cover the tagine with lid and place in the oven. Cook for an hour.</div>
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Meanwhile, soak the basmati rice for 20 minutes in water. Wash well till the water runs clear. Drain all the water.</div>
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Bring a big pot of water to a boil. Add 1 heaping teaspoon of salt. Add rice and cook for about 2-3 minutes, just about al-dante. Drain and put the rice aside.</div>
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Dry toast the whole garam masala on a frying pan over medium heat. Do not burn the spices.</div>
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After an hour in the oven, remove the tagine of mutton from the oven. Layer the rice and whole garam masala evenly on top of the mutton. Cover with lid and return the tagine back to the oven. Cook for another 30 minutes.</div>
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Remove tagine from the oven and let the biryani stand for another 10 minutes. Transfer to a serving bowl. Serve hot with generous amount of fried shallots, cashew nuts and coriander leaves.</div>
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* My <a href="http://www.lecreuset.com.sg/products/castiron/tagine/#.VgqD-4-qpBc">tagine from Le Creuset</a> is 27cm in diameter with a capacity of 2L. This size is just right for the portion in this recipe. If you plan to cook more, do get a bigger tagine.</div>
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<br />Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com14tag:blogger.com,1999:blog-1609412564506817842.post-71712699051252250512015-08-27T23:06:00.000+08:002015-08-27T23:17:51.944+08:00Peppercorn Steak with Creamy Brandy Sauce<div class="separator" style="clear: both; text-align: center;">
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I was pretty impressed with this caramelised 200-days grain-fed Black Angus Ribeye steak with white peppercorn and brandy sauce when I first had it at Chef Patrick Heuberger's new F&B venture at Casse-Croûte.</div>
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The thick 600-gram cut was perfectly seared by Chef Patrick with lots of butter without burning the peppercorn and finished it off with brandy and thick cream. I picked up some tips from Patrick and decided to make this at home.</div>
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<a name='more'></a><span style="text-align: justify;">It is important that you get a good thick steak (about 1.5" thick) for this recipe. You want a good contrast between the exterior and interior of the steak. If the steak is too thin, it would be difficult to achieve that contrast and most of the time, you end up overcooking them throughout before the nice external crust is formed, even on very high heat.</span><br />
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It is also important that you use a good cast iron skillet, like my Le Creuset, to sear the steak. Cast-iron holds the heat very well and cooks uniformly. It allows the steak to release easily but leaves just enough browned bits on the surface of the skillet to flavor a sauce made in the pan. In this recipe, simply deglaze the hot cast-iron skillet with Brandy followed by heavy cream. The amazing creamy brandy sauce absolutely does it for me.</div>
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Get your Le Creuset and let's get started.</div>
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<b><span style="color: purple;">Ingredients</span></b></div>
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600g 200-days grain-fed Black Angus Ribeye, or any of your favourite cut (1.5" thick)</div>
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A tray of white peppercorn (coarsely ground with a pestle and mortar, sieve and remove the powder)</div>
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60g Unsalted butter</div>
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Kosher salt</div>
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One shot Brandy</div>
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100ml Heavy cream</div>
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<b><span style="color: purple;">Method</span></b></div>
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Make sure the steak is at room temperature. </div>
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Sprinkle salt generously on both sides of the steak. Press one side of the steak against the bed of coarse white peppercorn, making sure the peppercorn stick to the entire steak evenly.</div>
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Pre-heat up oven to 200°C.</div>
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Heat up cast-iron skillet over high heat. Melt butter. Carefully add the steak, peppercorn side down. Do not move the steak around when cooking. You want the peppercorn to stick to the steak as it cooks.</div>
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To baste, tilt pan slightly so that butter collects by handle. Use a spoon to pick up butter and pour it over steak, aiming at light spots. Keep basting to prevent the butter from getting too hot that it smokes. </div>
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Before the peppercorn brown, about 4-5 minutes, flip the steak. Place the skillet with the steak into the oven to continue cooking until the desired doneness. (Insert a meat thermometer into thickest part of the steak - 52 to 55°C for rare, 55 to 60°C for medium-rare, 60 to 65°C for medium, 65 to 69°C for medium-well)</div>
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Transfer steak to a large heat-proof plate. Let rest 5 to 10 minutes.</div>
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Pour away excess melted butter form the skillet and place it over medium fire. Deglaze with Brandy. Add heavy cream and bring to slight boil.</div>
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Cut steak into cube size and serve it on the creamy brandy sauce.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com6tag:blogger.com,1999:blog-1609412564506817842.post-80836979008764360642015-07-27T17:00:00.000+08:002015-07-27T17:54:02.339+08:00Butter Sage Minced Pork Capellini<div class="separator" style="clear: both; text-align: center;">
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<span style="text-align: left;">During our trip to Piedmont Italy last year, we had this simple and yet flavourful tajarin (tie-yah-REEN) or ravioli with sage and butter sauce almost everyday. (Tajarin is the egg-yolk-rich pasta from the Piedmont region and classic toppings include butter and sage sauce, pork and veal sugo or porcini mushroom sauce.)</span></div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-czUW7w0jPX8/VbWVn6W8anI/AAAAAAAAJj0/ftzamjPy8e0/s1600/DSC02687.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="http://1.bp.blogspot.com/-czUW7w0jPX8/VbWVn6W8anI/AAAAAAAAJj0/ftzamjPy8e0/s640/DSC02687.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Some of the butter sage pasta we had during out stay at Piedmont Italy.</td></tr>
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With its attractive, downy, grey-green leaves and lingering depth of flavour, it is difficult to resist the pungent appeal of sage. It combines very well with butter to produce a very light, simple and yet satisfying butter-sage sauce which can really stimulate your taste and aroma sensations - A perfect sauce for tossing your pasta.</div>
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I was unable to get tajarin here in Singapore and I thought Capellini would be a good substitute to make this butter sage pasta which I missed so much. <span style="text-align: left;">Slightly different from the the version we had in Italy, I added garlic and minced pork to the pasta to give it an extra dimension to create my Italian style "Bak Chor Mee".</span></div>
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<span style="text-align: left;">Super yummy, enjoy!</span></div>
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<span style="text-align: left;"><b><span style="color: purple;">Ingredients (Serves 4)</span></b></span></div>
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<span style="text-align: left;">400g dry capellini</span></div>
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<span style="text-align: left;">50g fresh sage, stemmed</span></div>
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<span style="text-align: left;">50g butter</span></div>
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<span style="text-align: left;">10 cloves garlic (peeled and sliced)</span></div>
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<span style="text-align: left;">400g minced pork (marinated with salt and pepper)</span></div>
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<span style="text-align: left;">200g chicken broth</span></div>
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<span style="text-align: left;">Olive oil</span></div>
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<span style="text-align: left;">Salt and Pepper</span></div>
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<span style="text-align: left;"><b><span style="color: purple;">Method</span></b></span></div>
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Bring a large pot of water to a boil. Add olive oil and salt. Cook capellini until it is tender, but not quite done, about 1.5 - 2 minutes.</div>
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Meanwhile, melt butter with olive oil in a skillet or saucepan big enough to hold the cooked pasta. Saute garlic but make sure it is not burnt. Add sage and cook until sage shrivels. Add minced pork and saute for another minute. </div>
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When the capellini is just about done, transfer the pasta to the butter-sage minced pork mixture, and raise heat to medium-high. Add broth, the mixture will be loose and a little soupy. Cook until liquid absorbed and the pasta al dante. (If pasta is still not cooked when the liquid dries up, add pasta water)</div>
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Add salt and pepper liberally to taste. Drizzle good grade extra virgin olive oil.</div>
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Serve immediately.</div>
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Chef and Sommelierhttp://www.blogger.com/profile/03538966744189984815noreply@blogger.com4