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Saturday, March 14, 2009
Diver Scallop With Wavy Granny Smith Apple 3:41 AM
 This is another dish that i prepare for the farewell. The contrast in sight and the simplicity of the dish. -Seared Scallop with Shaved Apple & Mainated Seatrout Caviar -Pine-Apple Salad & Sweet Vanilla Chili Sauce -Apple & Celery Shooter Recipe For Sweet Vanilla Chili Sauce 1 tbsp Chili Sauce Maggi 1 tbsp Tomato Sauce Maggi 1 pod Vanilla Stick 1/2 tsp Vanilla Oil 1/2 tsp Sesame Oil 1 tbsp Lime Juice 1/2 tsp Cialntro Finely Chopped 1tbsp Brown Sugar
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Friday, March 13, 2009
Tangy Salmon With Pomelo Puree, Citrus Salsa And Basil Pesto Powder 11:29 PM
 Yesterday, i have prepare a nine course farewell lunch for my Executive Chef also the vice president of Singapore Chef Association who is leaving to the new Integrated Resort in Singapore Sentosa. This warm salmon is so tender, it pair very well with the warm pomelo puree and citrus salsa. While the basil pesto powder give addition flavour and texture to the dish. I certainly believe this light, bright colours, flavours will tease his senses of sight, smell and taste. Recipe for Salmon 40 gm Fresh salmon 1 gm Bamboo salt 2 gm Sugar Cured the salmon for 20 minutes. Tangy Oil 200ml Virgin olive oil 1 nos Fresh crushed garlic 1 gm Dill 1 gm Tarragon 1/2 tsp Roasted cilantro seed 1 gm Orange Skin 1 gm Lemon skin 1 gm Pomelo skin 1/2 tsp White peppercorn 10 mm Chili red cut 1 pc Bay leaf 1 pc Star anise Insert the mixture in a vacuum bag with the cured salmon and seal it. Submerge the vacuum bag in a bath of water at 45 degree celsius in the combi steamer and cook for 13 minutes.
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