Citi Monkey

Saturday, December 20, 2008
Nicoise Salad With A Twist Of Modern Cooking -Grilled Tuna Salad With Orange Fillet, Lemon Air And Maltaise Sauce

1:07 AM

Recipe : Maltaise Sauce

2 nos Egg Yolks

100ml Reduction Of Orange Juice

( Lemon Juice Is Added For Tangy Taste )

350ml Clarified Butter

1 no Orange Zest

Recipe: Lemon Air

150 ml Lemon Juice

100 ml H2O

50 ml Syrup

2 gm Soy Lecitine

Culinary revolution has revolve from classical to molecular cooking is not something new in the culinary scene in recent years. The new techniques, the curiosity, the approached to our senses is so fascinating that one wonder what are they eating next. Nevertheless i believe the art of progressive cooking will be here to last for a long long time until the next culinary revolution take place.

Heirloom Tomato

12:13 AM

Recently i had bought some heirloom tomato as well as some other quality vegetables for food display during a special dinner. To my surprise after the event, my staff only manage to take back some of the heirloom tomato while the rest of the vegetables just disappear. No kidding, it's gone!

Left with only a few numbers of the heirloom tomato, i make it into a tomato salad with sweet and sour plum.

Recipe - Assorted heirloom tomatoes cut into varies pattern (wedges, halves, slice )

Sweet and sour plum cut into stripes to sprinkle on the tomatoes

While taking 500gm of the sweet and sour plum cook in 1 litre of water. Boil and reduce to half then set in the chiller. Drizzle the sweet and sour plum sauce and some salad oil on top of the heirloom tomato before serve.

Tuesday, December 9, 2008
Tuna, Cucumber Ribbon With Honey- Soyu Sesame Vinaigrette

1:00 AM

Cut the tuna belly into small dices and bigger cubes as desire and set in the chiller.
Combine the mixture of honey, soy sauce, ginger juice, minced garlic, canola oil and sesame oil and whisk into a vinaigrette.
Toss the tuna belly with some of the mixture.
On the plate, arrange the slice cucumber ribbon and fill them with marinated tuna, topped with salmon roe, lemon zest and salicornia cress.
Salicornia cress or some call sea asparagus is slightly salty with a fresh , not overpowering herbal taste.

Honey - Soyu Sesame Vinaigrette

1 tablespoon Honey
3 teaspoon Light Soy Sauce
1 teaspoon Fresh Ginger Juice
.25 teaspoon Minced Garlic
2 tablespoon Canola Oil
1 teaspoon Sesame Oil

Citi Monkey Menu

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About me

Alfred Lee
-Sous Chef-

Contact: Alfredlee99@hotmail.com

Recipe 2008