Ingredients and Tools

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.

A few dishes I cooked during holidays

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

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