Culinary Evolution of Ethan

Simple meal

2009-11-13T06:58:00.002Z

Spaghetti with alfredo sauce top with marinated drumstick

First Try

2009-08-07T03:59:00.003+01:00

Paella , a Spanish dish...It kinds of risotto of the Italian. I cooked this dish with luncheon meat and peas and you can said I added a Chinese twist to it.Paella mostly cooked with seafoods. Overall the cooking style is almost the same with risotto and it is up to you on what ingredients

to add in.

Chicken Dish......

2009-08-06T07:17:00.002+01:00

This dish is pan fried chicken breast with mashed potatoes drizzle with mustard infused pan sauce

Home made cappuccino and espresso

2009-08-04T14:33:00.003+01:00

Salmon Dish

2009-08-03T09:19:00.004+01:00

A leftover salmon in a fridge, potatoes in the storage.....it means lunch. Salmon leftover will not be fresh so herbs oregano will spice it up, salt and pepper to taste. Pan fried is the easiest way to go. Sauce I used balsamic vinegar reduction with added stock for taste.(suppose butter sauce is better taste and presentation but well A filling lunch :)

Craving

2009-07-22T07:52:00.003+01:00

This morning I craved for meat I means huge craving. This is my lunch I cooked steaks and potatoes with gravy.

My Lunch and My new toy

2009-07-21T00:03:00.004+01:00

Last weekend I bought a new toy : Krups Expresso Machine..it was so fun o play with it.Making own latte, expresso and cappucino. The machine does look it tad bit complicated but it just wih a few turns here and there you can save some money buying coffee from the cafe and it may taste better to as you can make coffee that suits your own taste.The pictures above shows the machine and the cappucino i make my own.

Last picture is the lunch I make consisted of pan fried dory fillets with spinach and onions.Sprinkled with parmesan cheese do make the dish taste deeper as dory fish itself taste sweet but other then that dory fish really lacks the deeper undertaste to make it stands out from other finned relatives. Overall a filling lunch I should said

Missing in action

2009-07-13T01:48:00.002+01:00

Hi ,its been so long I havent updated this blog but mind you I havent stop cooking...it is part of me bored and part of me having a photography withdrawing syndrome. But after this while my spirit rekindles and plus my affection for coffee have increased when i starting cooking so you will getting some extra info on coffee aparts from food in this blog.Keeps in touch everyone

Pasta Lunch

2009-04-15T08:38:00.003+01:00

Just back from Langkawi holiday, totally worth the trip in my opinion. Starting working today, so I make a simple lunch from my normal staple ; spaghetti. I cooked with mushrooms, quails meat, chicken stock, basil. Very simple dish to make, once spaghetti cooked until al dente, simmer it with chicken stock with quails meat and mushrooms, add basil, salt and pepper for seasoning.Reduced stock to concentrate the taste and serve.You can replaced mushroom and quails meat with anything you like for example mussels, clams, prawns and chicken as to be said anything you like.

Fried Chicken Attempt

2009-03-30T07:31:00.004+01:00

This morning I used some leftover chicken breast and cut into cubes to fry.I used just flour, eggs, salt and pepper to cook this dish. Very simple. Once done I used chopped parsley as garnish and used mustard and garlic chillies as dipping sauce for the fried chicken.Thinking of making caramelized onions as side dish but I am too lazy :)

My New Little Project

2009-03-26T22:29:00.002Z

The Menu :

Starter & Entree :
Salmon carpaccio
Salad with vinaigrette dressing
Poached egg in butter sauce
Sauteed scallops in vinaigrette
Pan fried scallops with balsamic vinegar reduction
Sauteed prawns in garlic butter serve with goat cheese and bread
Gazpacho (chilled soup)
Asparagus soup
Mushroom soup
Broccoli soup
Cauliflower soup
Risotto

First course and Second Course :
Quails Stew
Pan fried Quails with red wine vinaigrette reduction
Lamb steak with pan sauce
Sirlion steak with mashed potato,salads and grilled tomatoes
Roast beef with sauteed vegetables
Porkchop
Pan fried salmon in butter sauce
Cod fillet with mustard infused butter sauce
Pan fried cod fillet with scallop in white wine reduction
Seafood Spaghetti
Spaghetti Bolognaise
Roasted Chicken breast with stuffings

Dessert :
Fried mozarella
Creme Brulee
Assorted cheese platter
Panna cotta

This rough menu will be my pet project starting on end of April, I will cook all this dishes on the menu and post in this blog.In process I will refined and rewrite this menu and each time I cooked the dish I will cross it off.Meantime this blog will have little update but I will occasionally post some food pic as well.

Salmon in Season again....

2009-03-22T23:03:00.003Z

I cooked salmon for lunch since my wife worked in the weekend. Salmon fillets were pan fried and spinach was sauteed with garlic. Once done, balsamic vinegar was added at the side.

Quail Dish Again....

2009-03-17T06:48:00.005Z

Nowadays I into spinachs, I love the texture and the taste of it.This side dish i cooked with onions.Quail was pan fried after it was marinated with thyms,olive oil, salt and pepper.

Tartar sauce ingredients are mayonaisse,mustard,shallot,lemon juice,parsley finely chopped, salt and pepper and as well relish optional.

Spinach and bacon risotto

2009-03-10T22:06:00.003Z

Yesterday i cooked risotto for the 2nd time only, this time i use spinach and bacon to make this dish and i know we should use parmesan but i use mozarella instead.Mozarella taste a bit more salty than parmesan but it do well to subsitute parmesan.Cheers...

From my wifey.........

2009-03-06T07:42:00.002Z

I know this isnt related with my blog but this one I received from my wife. Tag from my queen so I need to do this.

Rules:The rules of the game get posted at the beginning.Each player answers the questions about themselves.At the end of the post the player then tag people and posts their names, then go to their blogs and leave a comment, letting them know they got tagged.Are you ready? Here we go...

Starting time : 3.46pm

Name : Ethan

Sister : None

Brothers : 4 younger bros

Shoe size : 5 or 6

Height : 165cm

Where do I live : Kuala Lumpur

Home sweet home: same as above

Favourite drinks: Coffee and soya bean

Favourite breakfast: Nasi lemak

Have you ever...
Been on a plane: Yes

Swam in the ocean:Yes

Fallen asleep in school: Yes during accounting class

Broken someone's heart: Yes

Fell off your chair: No

Sat by the phone all night waiting for someone to call: Yes

Saved e-mails: Yes my wifey emails

What is your room like: Comfy and nice

What's right beside you:Coffee and mp3 player

What is the last thing you ate: Yee mee in chicken herbal soup

Ever had...
Chicken pox: Yes

Sore throat:Yes

Stitches:Yes scar from dog attack

Do you...Believe in love at first sight:No

Like picnics:Yes

Who was the last person You danced with:My wife

Last made you smile:Jamie my son

You last yelled at:Jamie as well

Best feeling in the world:Seeing my wife and son laughing and smiling

Do you sleep with stuffed animals: No

What's under your bed:Dust

Who do you really hate:Litterbugs and stupid person

RANDOM

Q: Is there a person who is on your mind right now: My wife & Jamie

Q: Do you want children: A daughter

Q: Do you smile often:Yes

Q: Do you like your hand-writing:Never think about it

Q: Are your toenails painted:Of course no

Q: Whose bed other than yours would you rather sleep in:Jamie bed or my bros beds

Q: What colour shirt are you wearing: Grey

Q: What were you doing at 7:00pm yesterday:Working

Q: I can't wait till:Job of my dream

Q: When did you cry last: Cannot remember

Q: Are you a friendly person: Yes

Q: Do you have any pets: No

Do you sleep with the TV on? Sometimes

What are you doing right now?Filling this survey question

Have you ever crawled through a window? Yes

Can you handle the truth? Sometimes

Are you too forgiving? Yes

Are you closer to your mother or father? My mum

Who was the last person you cried in front of?Cannot remember

How many people can you say you've really loved?My wife, my son and my family

Do you eat healthy?Not at all

Do you still have pictures of you & your ex?No

Have you ever cried because of something someone said to you? Yes

If you're having a bad day, who are you most likely to go to?No one

Are you loud or quiet most of the time?Depends with whom I with

Are you confident?Yes

5 things I was doing 10 years ago...
1.Study in college
2.Working
3.Travelling
4.Reading
5.Shopping

5 things on my to-do list today...
Done

5 snacks I enjoy...No

5 things I would do if I were a billionaire...
1.Buy house
2.Travel around the world
3.Open restaurants and bars or cafe
4.Buy things for my family
5.Buy my dream car Maserati

5 places I have lived in...
I live in KL until present since I borned.

5 jobs I've had...
Promoter.
Shop supervisor
Customer service
Phone system technician
Business Development Executive

At last Im done.......

Lunch Today

2009-03-05T06:45:00.004Z

This past few days i didnt cook anything since my wife made nice home cooked dinner.Today i made dory fillet for lunch today with spinach and asparagus as side dish

Big Breakfast

2009-03-02T07:13:00.003Z

Stuffed Chicken Breast with Pan Sauce

2009-02-26T22:20:00.003Z

Last afternoon I use leftover chicken breast and vegetables to make this dish.......is a bit of a rush so i make pan sauce rather than other sauce that required more attention.So here it is...

Most probable menu I will prepare :

Starter & Entree :
Salmon carpaccio
Salad with vinaigrette dressing
Poached egg in butter sauce
Sauteed scallops in vinaigrette
Pan fried scallops with balsamic vinegar reduction
Sauteed prawns in garlic butter serve with goat cheese and bread
Gazpacho (chilled soup)
Asparagus soup
Mushroom soup
Broccoli soup
Cauliflower soup
Risotto

First course and Second Course :
Quails Stew
Pan fried Quails with red wine vinaigrette reduction
Lamb steak with pan sauce
Sirlion steak with mashed potato,salads and grilled tomatoes
Roast beef with sauteed vegetables
Porkchop
Pan fried salmon in butter sauce
Cod fillet with mustard infused butter sauce
Pan fried cod fillet with scallop in white wine reduction
Seafood Spaghetti
Spaghetti Bolognaise
Roasted Chicken breast with stuffings

Dessert :
Fried mozarella
Creme Brulee
Assorted cheese platter
Panna cotta

What would you like ?

Lamb with Pan Sauce

2009-02-25T22:08:00.003Z

All I can said this dish was a failure, sauce is good but the texture of the lamb ruined it(old goat)....blast.

The younger the lamb is, the smaller the lamb will be, however, the meat will be more tender. Sheep mutton is meat from a sheep over two years old, and has a less tender flesh. In general, the darker the colour, the older the animal. Baby lamb meat will be pale pink, while regular lamb is pinkish-red.

My attempt

2009-02-24T22:12:00.003Z

My attempt on presenting the foods with better outlook....need to try again :)

Beef Parts

2009-02-23T23:19:00.004Z

UPPER HALF

Chuck - Most common source for hamburger
Rib - Short ribs, rib eye steak
Short loin - From which strip steaks are cut
Sirlion - less tender than short loin but more flavorful
*Tenderloin - Most tender from whick filet mignon is served
*Top sirlion
*Bottom Sirlion
Round - Lean cut,moderately tough.Lack of fat and marbling does not allow round steak to tenderize

LOWER HALF

Brisket - Often associated with barbecue beef brisket
Shank - Used primarily for stews and soups; it is not usually served in any other way due to it being the toughest of the cuts.
Plate - Produces short ribs for pot roasting and types of steak such as the outside skirt steak for say fajitas and hanger steak. It is typically cheap, tough and fatty meat
Flank - Used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price

Lunchies

2009-02-23T22:14:00.003Z

Journey

2009-02-22T22:31:00.002Z

Its been a while when i started my interest in culinary cooking...a lots have been learned and a lot of guinea pigs have been used..hehe. Its about time to take on a more complex recipes like duck confit, ratatouile etc and i will be more attentive to the presentation of the dish as well. Thanks to my muse my wife...she the one that make me strive for perfection and to do better.
Look for more great food ahead..

Anthony Bourdain

2009-02-20T06:29:00.003Z

Anthony Michael "Tony" Bourdain (born June 25, 1956) is an American author and chef. He is well known for his 2000 book, Kitchen Confidential: Adventures in the Culinary Underbelly, and is the host of Travel Channel's culinary and cultural adventure program Anthony Bourdain: No Reservations.
A 1978 graduate of the Culinary Institute of America and a 28-year veteran of professional kitchens,[1] Bourdain is currently a "Chef-at-Large" whose home base is Brasserie Les Halles,[2] where he was executive chef for many years.

Bourdain was born in New York City but grew up in Leonia, New Jersey. Bourdain has French ancestry on his father's side; his paternal grandfather immigrated to New York from France following World War I.[3] Bourdain attended Vassar College, and graduated from the Culinary Institute of America in 1978. Currently, Bourdain is honorary Chef-at-Large of Brasserie Les Halles, where he held the title of executive chef for nearly a decade. When he is not traveling, Bourdain lives in Manhattan.
Bourdain married his highschool girlfriend, Nancy Putkoski, in the 1980s, and they remained together for two decades before divorcing; Bourdain has cited the irrevocable changes that come from traveling widely as the cause of the split.[4] He currently lives with his second wife, Ottavia Busia. Together, they have one daughter, Ariane, born on April 9, 2007; the couple were wed on April 20, 2007.[5]

In Kitchen Confidential, Bourdain describes how his love of food was kindled in France—when he tried his first oyster on an oyster fisherman's boat as a youth while on a family vacation. Later, while attending Vassar College, he worked in the seafood restaurants of Provincetown, Massachusetts, which sparked his decision to pursue cooking as a career. Bourdain graduated from the Culinary Institute of America in 1978, and went on to run various restaurant kitchens in New York City—including the Supper Club, One Fifth Avenue, and Sullivan's—culminating in the position of executive chef at Brasserie Les Halles beginning in 1998. Brasserie Les Halles is based in Manhattan, with additional locations in Miami and, at the time of Bourdain's tenure, Washington, D.C. and Tokyo, Japan.

Chicken with greens

2009-02-18T06:21:00.003Z

An attempt of new presentation..........need to try again :)

Ingredients and Tools

2009-02-17T06:26:00.004Z

Pictures above show the tools and ingredients i mostly use when I cook.

I have 3 knifes as shown above : From top paring knife, normal chef knife and a santoku knife.Noted the different between the chef knife and santoku is the tip of the blade. Santoku knife is actually modified from a chef knife by the Japanese to adapt to their cooking styles. Santoku blade design allow a more accurate and acute cutting especially fish.

Second picture : Top left to right - White wine vinegar, extra virgin olive oil, olive oil, apple cider vinegar, balsamic vinegar and red wine vinegar.

Bottom left to right - chives, oregano, basil, rosemary, parlsey, thyme, dill and black pepper.I bought dried herbs for easier storage and it can last longer. Dried herbs flavor is so inferior to fresh one so last week i bought a pot of fresh basil and parsley to grow by myself. Hope they will grow well at my backyard.

Fried Pork Chop

2009-02-16T06:22:00.005Z

After a weekend getaway in Genting, Im back to ground level. My fridge have been refilled and my culinary odyssey resume. This afternoon I made fried pork chop dish.

Ingredients I use : Flour, eggs, bread crumbs and pork chop of course.

Methods :

Heat up the oil preferably use peanut oil for the flavor. Beat up the egg for eggwash the chop.Flour on one bowl and bread crumbs on one bowl. I add rosemary into the bread crumbs for flavor as well. First dip the chops on the flour, after that eggwash the chops to bind the flour.Once done, dip into the bread crumbs and fully cover the chops. Shake off any excessive crumbs and put aside.When the oil heat up, put the chops in to fry until golden brown.Once done put aside to serve.You can use tomato sauce or chilli sauce to dip or whatever dip you prefer.

Thomas Keller

2009-02-12T00:08:00.002Z

Thomas Keller (middle)

Thomas Keller (born October 14, 1955) is an American chef, restaurateur, and cookbook writer. He and his landmark restaurant, The French Laundry in Yountville, California, in the Napa Valley, have won multiple awards from the James Beard Foundation, notably the Best California Chef in 1996 and the Best Chef in America in 1997, and the restaurant is a perennial winner or top 4 finisher in the annual Restaurant Magazine list of the Top 50 Restaurants of the World. In 2005, he was awarded the highest, three star rating in the inaugural Michelin Guide for New York for his restaurant per se, and in 2006, he was awarded three stars in the inaugural Michelin Guide to the Bay Area for his restaurant The French Laundry, making him one of only two chefs in the world with two simultaneous three-star restaurants.

Salmon

2009-02-10T22:53:00.005Z

This is the lunch I made yesterday : Pan fried salmon fillet in butter sauce

Quails Stew

2009-02-06T06:55:00.006Z

This is a lunch I made today. Actually stew is a very simple dish to do. All you need are vegetables. I used celery,red pepper, carrots and tomatoes,mushrooms,bacons, quails, bouquet garni : bay leaf,thyme and parsley.I used bacons as well for the smokiness. First heat up olive oil in a pan and pan fried the quails.It doesnt need to be cooked thoroughly as we will put it in the stew to cook. Once browned,put the quails aside. Second part of the procedure is sauted the vegetables. Once down,pour in the chicken stock to cover the vegetables,put in the bouquet garni(add in white wine as well if desired). Add salt and pepper to taste.Once done, put in the quails to cook.Simmer for about 20-40 mins and serve.

The Chef - Daniel Boulud

2009-02-05T09:49:00.003Z

Right hand side : Daniel Boulud

Daniel Boulud was raised in Lyon, France on his family's farm. After working in the kitchens of some of the most prestigious chefs in Europe, including George Blanc, Michel Guérard, and Roger Vergé, he came to the United States over ten years ago. In the ensuing decade, he created fine cuisine at the Polo Restaurant, Le Régence, and finally joined world-renowned Le Cirque, where he was named Executive Chef in 1986. He has been voted Best Chef of the Year by his professional colleagues in the Chef in America Association, and under his command Le Cirque was chosen by Gault Millau as the best restaurant in the United States and was awarded four stars by the New York Times. He is consistently lauded in the press as one of the most recognized young French chefs cooking in America today. His restaurant, Daniel, opened in the spring of 1993 to immediate success and acclaim from critics and food lovers alike. In January of 1999, the restaurant moved to its spacious and luxurious new home on 65th Street at Park Avenue.One of my favourite chef...

My Lunch Today

2009-02-05T06:16:00.007Z

Lunch I cooked today consist of rib eye with pan sauce and creamy celery soup chilled.

As you can see the celery soup looks a tad white because i pour a splash of cream to much...hehe but the celery taste is still there definitely.I put a dash of extra virgin olive oil as well.The rib eye dish do not have any garnish at all. Just the steak and Im a carnivore...(If my wife see this she will nag me hehe)

A few dishes I cooked during holidays

2009-02-03T06:24:00.009Z

From the top :

1)Rumpsteak with red wine vinaigrette reduction

2)Bacon rolls and poached egg with caviar

3)Steamed salmon fillet with salsa chiles

4)Pan fried quails with pan sauce

5)Pan fried quails on top of caramilized onions and shiitake mushrooms

Lamb Cutlets

2009-01-22T21:21:00.004Z

This was the grilled lamb cutlets I cook yesterday with red wine vinaigrette.The 2 red lumps beside it is the caviar.The lamb cutlets were put on top of a handful of oyster mushrooms.Simple dish and a touch of rosemary scent really make a different. This will be the last post before holiday begins. Au revoir et merci

Pan fried cod and seared scallop with White Wine Vinegar Reduction

2009-01-20T21:26:00.005Z

Preparation for this Saturday dinner is on full swing now..meantimes i pamper myself with a nice little dish yesterday.This is the cod fillet and seared scallop with a little sidedish of pasta in alfredo sauce. Rock and roll mates

Chicken Breast with vegetables stuffings and Peasant Pasta

2009-01-19T21:34:00.006Z

The lunch I cooked yesterday...

Peasant Pasta : Such a simple dish no fuss at all. Ingredients use is just pasta cooked al dente and minced meat only. Thats why I call it the Peasant Pasta

The chicken breast : Create an opening on the middle of the breast

Vegetable stuffings : I use diced carrot,celery,tomato and red pepper as stuffings.First heat up the pan with olive oil.Once hot, throw in some chopped onions and cook until fragrant.Add in all the vegetables and sauteed the vegetables with seasoning of salt and pepper. Stuffed the vege into the opening and add in mozarella cheese with stuffings.You can use any cheese as well.Leave spme vege for garnish.Once done use toothpick to seal the opening. Heat up the pan.Once hot pour in the olive oil, brown the presentation side first.Once it nicely brown, turn to other side and cooked.Once done, put it aside. Take a spoonful of butter, put into the pan and let it melt.Once melt, pour in chicken stock and a few rosemary sprigs as well.Let it simmer and reduce. Once done,pour on to the chicken breast..there you go pan sauce.

Poached Egg in Butter Sauce

2009-01-19T21:11:00.007Z

What is poached egg?

A poached egg is an egg that has been cooked by poaching, that is, in water. No oil or fat is used in its preparation. Poached eggs are used in Eggs Benedict and Eggs Florentine.
In modern parlance, the term "poached egg" is also applied to a different method of preparation, where the egg is suspended in steam.
Thanks to wiki....it explained more professionally than me

Notice the 2 different egg...the yolk covered with the white on top is the poached egg and the other is just half boiled egg as most people know.

Dinner Pre Chinese New Year

2009-01-18T22:30:00.002Z

Planning a menu is a bit of a headache to me sometime....(my wife have a bit of aversion to beef, lamb and game meat.)
So it leave me only a few option of cooking fish or shellfish and I think so is getting bored with it but I try to make the dish with different sauces and different flavor on it

Poached Salmon with Salsa Chiles
Pan fried Cod fillet with Sear Scallop on white wine vinegar reduction
Grilled Duck Breast with Pan Sauce (red wine)
Panna cotta -Dessert
Potato cake - Starter

May change in time...

I hope she like it :)

Happy Chinese New Year Everyone

2009-01-15T22:21:00.001Z

A week plus more to go. I wish everyone who is celebrating Chinese New Year........HAPPY CHINESE NEW YEAR. The blog will have fewer post until Chinese New Year over but I try to post as much as possible. Merci

Fried Mozarella

2009-01-14T02:14:00.007Z

This is the fried mozarella balls I made yesterday(not to my satisfaction at all due to my impatience)....

Ingredients :

Melted mozarella rolled into balls

Bread crumbs......(I use biscuit crumbs in this as I dont have bread crumbs...came out not good at all :( )

Beaten eggs

Thing to aware of as per my experience :

Oil must be hot enough around 320-360F

Mozarella should be coated thoroughly with egg

then flour/bread crumbs.

Mozarella must be firm enough before cook.

Sauteed Prawns with Garlic Butter Dipper

2009-01-12T22:41:00.005Z

A light meal I cooked yesterday : Sauteed prawns with garlic butter.The prawns were put on top of cheese slices.

Sous vide

2009-01-12T05:34:00.004Z

One of the unconventional way of preparing food in culinary nowadays. What is sous vide?

Sous-vide (pronounced /su ˈvid/),[1] French for "under vacuum",[1] is a method of cooking that is intended to maintain the integrity of ingredients by heating them for an extended period of time at relatively low temperatures. Food is cooked for a long time, sometimes well over 24 hours. Unlike cooking in a slow cooker, sous-vide cooking uses airtight plastic bags placed in hot water well below boiling point (usually around 60°C or 140°F).

Actually this method was developed in mid 1970 by George Pralus. Refined by Bruno Goussault and use by many reknown chefs until this days.
It do actually keep the food in very fresh condition but will it take arts out of culinary arts?
That is remains to be seen

Rumpsteak

2009-01-12T00:36:00.005Z

An old picture of the rumpsteak that i cooked. Very bland indeed as no dressing is used. Just an
Experiment that I want to try out. Simply want to taste a dish without any dressing or sauce or gravy. Just sauteed diced tomatoes and mushrooms and asparagus.Medium rare rumpsteak on top.

Easy dressing using reduction or vinaigrette

2009-01-10T08:03:00.007Z

Having fish, shellfish or meat in a menu at home, serving with a sauce or gravy is not a must. When we dine outside, we were serve with mushroom sauce, red wine sauce etc....is it really necessary we follow? Good sauce will definitely will enhance the flavour but a bad sauce will totally spoil the food regardless how well the dish is cooked or grilled. When cooking at home, using simple method to complement dish is an option as well. Beside gravy or sauce, you can use the 2 above mentioned methods. Reduction or vinaigrette.

Reduction : Use leftover meat that stuck in pan or tray or vinegar(balsamic, red or white wine or even cider vinegar) with broths or wine or even just butter. Put a bit of butter into tray or pan and let it melt.Pour in the vinegar, broth or wine to simmer.Scrap of the meat bits off the bottom and let it reduced to wanted volume and serve.

Vinaigrette : 3 parts olive oils and 1 part vinegar. Emulsified both ingredients in a blender or mixing bowl. Add in a bonding medium like butter, mayonaisse, herbs or etc (up to your preference).May add sauteed vege into emulsied mix and serve.

Try it. Both style is very very flexible, you may add whatever you want and you will amazed how different the flavour will be. Remember, we are not working in a restaurant we dont need approval from clients.

Mussels in White Wine with Ethan Twist

2009-01-10T06:51:00.004Z

Mussels in White Wine easy recipe but I change a bit of the ingredients and I will call it Mussels with chillies In Shaoxing Wine. Chinese fusion as someone may called it. Simple steps to follow...First step heat up the pan add a bit of olive oil, once hot stir in the chillies and garlic. Sweat it for a while then throw in the mussels, dont let it cook sauteed it for a while then add in the shaoxing wine and chicken stock, dont close the lid(to release the alcohol) and let it simmer for 15-20mins max. The mixture will reduce, add in salt and pepper for seasoning in add in chopped parsley or chives. Stir it a while and take off from heat. Sieve the mixture out and pour into a pot. Set a aside the mussel on a bowl. Simmer the mixture in low heat dont let it boil, drop in a spoon of butter let it melt.Stir a while and pour into the plate of mussels. Add more parsley and serve. Taste the sauce add in salt or pepper if flavor is not enough and serve.

Seared Scallop with Balsamic Vinegar Reduction and Gremolata Garnish

2009-01-09T06:36:00.005Z

I whipped up the dish this morning with my boy looking through the gate salivating. He loves seafood and meat like me.

Scallops : Sear the scallops in a pan with olive oil with moderate high heat. Once put into the pan dont move it around, leave it for about 2-3mins max(depend how large is the scallop) and turn the other side. At this point throw in chopped celery. Sauteed it with the scallops for 2-3 mins as well and dash in salt and pepper for seasoning. Put at aside and rest.

Balsamic Vinegar Reduction : Pour in the balsamic vinegar. Simmer it moderate heat and add sugar. Let it simmer and reduced to volume that you want. Pour it into a bowl and you have your balsamic vinegar reduction. You will see it will become a thick sauce and it is a good complement to dish.

Gremalato : Traditional Italian garnish. Need diced garlic as always in Italian recipe,chopped parsley, olive oil and zest of lemon. Put into a bowl and mix it well.

Arrange on plate and serve

Asparagus soup and scallops

2009-01-08T06:33:00.006Z

This both is a nice entree before the main course. The scallops provided it were fresh, just seared it in a pan and then drizzle it with dressing and it were ready to be served. The asparagus as well is very simple preparation. First of all ,blanch the asparagus on hot water for about 5-6 mins and put into iced water to stop it from continuing cooking. We need the vibrant colour of the asparagus.Put into food processor and add hot water or broth for consistency, puree it add salt and pepper for seasoning and serve. You can sieve it first to make a clearer broth. You can add cream or butter if you want

My Big Breakfast

2009-01-07T11:14:00.005Z

This morning I have a meeting to go to so I need a quick breakfast to fill my stomach for the rest of the day. I just open the fridge and check what i can have for breakfast and gleefully saw i still have a leftover marinated piece of salmon in olive oil and parsley and a few slivers of chicken...I thought that will do. So at the end my breakfast are salmon fillet in butter sauce and spaghetti with slivers of chicken. Start with salmon as it was marinated i just pan fried both side and as salmon is so versatile you can also poach or steam it or smoke it. Once both side done, place it aside for it to rest and start preparing the sauce. Dont wash the pan we need the essence left in the pan, throw in a clove of garlic diced, swirl it around then throw in a spoon of butter. Whisk it until the butter incorporated.Take of the heat and kepp whisking for a few seconds.There you go...butter sauce mate. Pour over the salmon and ready to rock and roll.
For the pasta I use the most uncoventional way due to time constraint. Heat up the pan and pour in the olive oil. Once the oil hot up throw in the chicken sliver to sear, add in salt and pepper for seasoning and meanwhile the pasta was in a pot of salted water boiling away. Once pasta cooked drain it put into cold water to stop it from continuing cooking. At that time the chicken should be done. Before taking it out from the heat, throw in chopped parsley and parmesan if you want.After a few second take off from heat, throw in the spaghetti.Mix it nicely add add a dash of olive oil since it will be no sauce, if you dont addin the olive oil it will be very dry. Mix it again and serve. You can arrange it like me as you want and add tomato as garnish. Ready to rock and roll mates

Medium Rare Steak

2009-01-07T08:24:00.004Z

This is the medium rare steak i cooked last week...you can still see the contrast on the meat...how we know when we cook it the meat we be rare, done or medium? To know it is very simple, just use your finger to poke the meat, feel the tenderness and compare by opening up your palm and use the muscle below the thumb, you press from the top of the muscle toward the bone. Top of the muscle mean rare to done on the bone. Try it is simple..it will pratically help you avoid waste the tenderloin you bought. Cheers Im going to grab a glass of Cabernet.

My Tools

2009-01-07T07:23:00.005Z

This two babies is my tool of trade, well we cant said it is a tool of trade as i dont use it to make a living. The large one is called a cook knife and the smaller one is a utility knife. Cook knife is use general for cutting, chopping and dicing etc and the smaller knife is use for more delicate work like deveining or sculpting...not that i use to sculpt as i not yet to that level yet give me a tomato i mash it into pulp hehe.

Chef Test

2009-01-06T09:53:00.006Z

I watched from a series of Asian Food Channel call A Chef 's Story, during the interview the reputable chef said when he recruiting a chef the test he gave is making omelette.I thought What? An omelette? Even a kid can make that......but come to think on it, making an omelette do require some skill. The omelette shouldn't be runny and texture have to be soft, not burnt on the side and neat. An omelette I make above may pass the test, hmmm just maybe

Dessert

2009-01-06T07:39:00.004Z

This was the dessert made by my lovely wife Gladys...Cream Cheese Cake, easy to make doesnt even need the oven :) If you want the recipe..let me know hehe

Second Course of New Year Dinner Course

2009-01-06T06:04:00.004Z

Porkchop with Mushroom Gravy

The porkchop was marinated with olive oil, rosemary and season with salt and pepper,
and put into fridge for few hours before cooking.
Heat the grill/large pan with a dash of oil and butter.Put the porkchop on grill/pan for 5-6 mins before turning.Sprinkle with parsley and pepper to build up the flavor.Once cooked both side take out and rest on plate for a while before serve. We need to rest it because it allow the juice to be suck back by the meat so it will be juicy when you bite on it. Porkchop should not be too overdone as it will make it too firm. I done that before...
Now gravy nothing too complex here.Use the leftovers oil and the meat that stuck to your pan for the base.Use butter to soften it up and scrap out the meat pour and after that pour in a puree of mushrooms. Swirl it occasionally and simmer in low heat to reduce to preferred thickness and serve with porkchop.
This is my New Year Dinner Course. Simple and it make my wife happy.
Have a great new year everyone.

New Year Dinner Course Part 2

2009-01-05T11:07:00.006Z

First Course :
Seared Cod fillet on top of sauteed mushrooms and tomatoes.

We up the up the ante a little bit, as the title said we need a cod fillet, parsley and basil leaves, butter, tomatoes, shititake mushrooms and of course olive oil, salt and pepper.
First I marinated the cod fillet with olive oil, covered the whole fillet with oil, sprinkle generously with parsley, add salt and pepper for flavor.Put in fridge for the cod fillet to suck in all flavor. Normally 1-2 hours is enough.
First heat up the pan with olive oil and add in the butter , dont let it burn, once ready put in the marinated fillet. Now searing the fillet means once you put in the fillet dont move it around as cooked fillet can break off easily.Searing means we brown the side without burning it.give or take 4-5mins then turn it the other side and sear it as well.When you sear sprinkle some basil leaves and pepper as well. Once you get that nice brownish side, take it out let it rest a while.
Sauteed diced mushrooms and tomatoes with olive oil over moderate heat and add salt and pepper or seasoning. Arrange the sauteed mushrooms and tomatos on plate.Place the fillet on top. There you go the cod fillet dish. Next up, second course porkchop

New Year Dinner Course

2009-01-05T10:24:00.007Z

Happy New Year 2009!! :

Instead of going out to a swarm of people, shoving and pushing around plus having a kid, so the option of standing around sweaty crowd and being sprayed with white foam is not an option anymore. So we just having a get together with friend and bbqed. I cooked a full course dinner for my wife as well. Not too fancy like you have in restaurant but hei, my wife loved it that the important part.

As a starter :

I start with Salmon Caparccio.

It was a very simple and easy to do. Most important thing is you should not cut the salmon with shaky hand and a very sharp knife, hehe.You can buy any salmon fillet in a supermarket and slice thinly and place the pieces on a flat plate. Now we not eating sushi so we need to have dressing.

For dressing i use : Olive oil, chopped basil leaves, salt and pepper for seasoning.Add all ingredients and whisk it nicely. Pour on the salmon pieces and there you go, salmon caparccio.

Second starter :

Sauteed mushrooms with parsley.

Nothing complex here as well. Mushrooms can be bought in any suparmarket.Clean it throughly as mushrooms have dirt particles on it.You dont want to chew later and feel some dirt on your mouth right? After clean blanch it in hot water in 4-5 mins. Heat the pan with butter, you can use oil if you want but butter will give a more subtle taste on it. Cook it over moderate high heat, add parsley before it fully cooked and add salt and pepper for seasoning.

There you go