|
Thursday, November 27, 2008
Carpaccio Of Pomelo And Salmon With Soursop Lime Sorbet 11:27 AM
  Peel the pomelo and seperate the segments. Maintain the segment as whole while carefully removing the skin and seed. Semi freeze the segment before slicing it thinly with a slicer machine. Lay it on plate immediately. Lay paper thin salmon, caramelized lime zest, herbs, lime vinaigrette and top with the soursop lime sorbet.
|
|
Stuffed Taro Ball 3:10 AM
 As the financial crisis has hit so badly and global recession surface, people are getting more sensible to spend every penny. Many high end resturants will be feeling the heat while i believe the mid and lower range will ride through the U tide, if they are able to continue to provide reasonable price, good food, good service and value for money. In long run it might help to win many hearts over. My philosophy for food is simple- Eat wisely, forget about the calories when enjoying good food but never waste it on something leaves a lot to be desired. Recently i have been to the first food safari held in Suntec Singapore. I saw a lady selling the yam abacus beads - ( Hakka Traditional Dish ) which remind me of a dish i made using yam or you can call it taro. The taro paste i made is no different from the traditional yam abacus beads. Firstly, peeled and cut the taro, steamed it until cooked. Mashed the taro into paste by using the mashed potato miller. Add in sufficient tapiocal flour so that the texture should be good enough not to stick the work top. Portion the taro paste and flatten it. Filled it up with the cooked ingredients like slice dried chinese mushroom, minced pork, prawn dices, garlic, spring onion, black fungus and salted egg yolk. After filling up the taro paste with the ingredients, fold and rolled it into a ball, cook it in the boiling water until it float up to the surface. Remove it from the boiling water and dizzle some oil so that it won't stick together. Heat up the pan with fragant oil, add in the chopped garlic and saute till fragant. Add in the taro balls, light soya sauce and white pepper powder. When ready transfer each taro ball into a small dish filled with some thicken superior stock. Before serve, cut an opening at the top of the taro ball, filled with crab roe and cilantro leaf.
|
|
Thursday, November 6, 2008
Botarga Caviar - Mullet Roe 10:38 PM
 Botarga With Pickled Vegetables Botarga - A spanish delicacy of salt cured, air dried mullet roe. It has a smooth texture and an exquisite flavour. It pair well with pickled vegetables by using thin slice cucumber, pumpkin or turnip marinated in ( sugar, salt, vinegar and garlic ) It is also excellent when thin slice and toasted, grated over pasta or salad , or wafer thin slice sprinkled with a few drops of lemon juice and olive oil or even eaten with sake in japanese cuisine. Nevertheless an ideal to use it to promte drinking.
|
|
Sunday, November 2, 2008
Warm Smoked Salmon With Mashed Avocado And Pomelo Pulp Served With Foamy Lime 10:47 PM
 Warm Smoked Salmon With Mashed Avocado And Pomelo Pulp Served With Foamy Lime Warm smoked salmon is always one of my favourite, If it has prepared in the right technique and temperature. The texture should be like tofu - soft and tender. The cooking temperature shouldn't exceed 55 degree celsius or else you will see the protein appeared on the salmon which will not be presentable and most probably the texture will not be as tender. Oxidizing is always the main problem for handling avocado but a little bit of lime juice can still work but only for a couple of hours. Pomelo can always do the tricks for any courses from appetizer, main course or dessert. As you bite it in your mouth the pulps burst and releases the juice - the feeling is so satisfying.
|
