Wednesday, June 10, 2015

Sambal Brinjal with Dried Shrimp and Minced Pork

Many people dislike brinjal (eggplant or aubergine), but if cooked well, it can be absolutely delicious. Besides taste, the low-calorie and low-fat vegetable has a string of healthy properties that might be reason enough to get you to eat it.

Last Sunday, my foodie group decided to come together for a pot-luck curry rice party. Each of us either cooked or bought a dish or two for the gathering at my place. I contributed pork belly char siew and this Sambal Hae Bee (Dried shrimp) and minced pork Brinjal dish. 

I had no plan to post this initially as I felt this was quite a common household dish in this part of the world but the beloved wife of our Durian Professor Prickly Sensations adored this dish and requested for the recipe. 

So Mrs Lim, here you go...

Wednesday, June 3, 2015

Scallops with Sweetcorn Puree and Ikura

This is a simplified version of the starter recipe - Scallops with Sweetcorn Puree and Quail's Eggs which I posted a couple of years ago. The magic of this recipe lies in the rich sweetcorn puree. 

Searing scallops on high heat brings out their fresh briny flavor and the sweetcorn puree brings out the sweetness of the scallops. Combine these with the bursting of the ikura orbs in your mouth, Oh my... I can literally hear the song playing through my head.... And I think to myself, what a wonderful world! :)

You can prepare the puree days ahead, keep in the fridge and heat up when needed. On the actual day, it will take you just minutes to serve this impressive dish.

Friday, May 15, 2015

Sous Vide Coq-Au-Vin with Potato Puree

Few years ago, when I first had my Sous Vide machine, I made this Coq-Au-Vin dish using a recipe I found on the web. It was a nice recipe but I felt the sous vide time of 8 hours was too long. Two Sundays ago, I bought some Chicken Maryland for our weekend dinner but I did not have that much time so I decided to experiment with a 4-hour sous vide window. It was a huge success.

I panfried the Maryland skin down to crisp the skin (like a duck leg confit) before cooking them again (skin up) in their own juice from the sous vide process with garlic, mushroom and cherry tomatoes. This makes the meat tender, juicy and it gets nice and crisp for the kids (and me!!) who like the skin.

Try this for your next weekend dinner!

Tuesday, May 5, 2015

Grilled Seafood with Mushroom Gnocchi, Brussel Sprouts and White Sauce

Wife loves gnocchi but not the kids. They prefer their pasta in noodle form.

So when Mrs C&S requested gnocchi for dinner last weekend, I had to think of a creative way to make the dish appealing to the kids too. I did not want to end up eating their share, I had enough of carbo last week.

Seafood is a safe bet with the kids so I came out with this dish for our Saturday dinner. The creamy white sauce dressed up the seafood very well. The spoonful of oyster sauce I added to the mushroom gnocchi gave the pasta an umami flavour that I thought would change their opinion about gnocchi and it did wonders.

    "Dad, somehow I like your gnocchi today. What did you add?" said Ashley as she finished her plate. I smiled.

Friday, May 1, 2015

See's Cookies for Charity

Hi everyone! I'm Mrs Chef and Sommelier.

Hitting the big 40 made me think about life. Looking back, I am thankful for what I have and made me think what I can share and give back.  Thus, this project.

Baking has all along been my interest.  I thought it will be meaningful to combine my baking interest with charity work, giving back to Society.  So to celebrate my big 40th birthday next year, I will take orders for See's Cookies from today May 01, 2015 till Apr 30, 2016.  100% of the proceeds will be donated to the Children's Cancer Foundation of Singapore.

See's Cookies for sale at S$40/jar:

(1) Blueberry and White Chocolate
(2) Almond
(3) Polvorones

If you are interested to join me in this meaningful project, you can send me your order through FB message or simply leave me a note at

You can refer to See's Cookies Facebook Page for more updates.

Tuesday, April 28, 2015

Wagyu Steak with Braised Chestnut and Mushroom Selection with Sweet Potato Puree

Wagyu is all about fat.

The beef's high level of fat marbling is not just any fat but it has a high proportion of monounsaturated fats with high levels of omega 3 and 6. The soft low-melting point fat is therefore healthier than the regular saturated kind.

But I love Wagyu not for this health reason. People who know me or eat regularly with me know that I am someone who "Live to Eat" rather than "Eat to Live". I love Wagyu for its depth of flavour and melt-in-mouth texture and tenderness.

Monday, March 30, 2015

The day I fell in love with a Piemontese white...

I love wine.

My first love affair with wine was with an Australian Barossa Shiraz. She was sexy, spicy, intense and full-bodied. She was my best companion in various dinners and parties in the early years of my wine journey as I grew and learnt about wine.

That intense and passionate relationship slowly faded. Not that I got bored with Shiraz. She is still one of the heavy red that I would usually go for when I have my beef. But over the years, I started to appreciate old world wine more. Do not get me wrong, both old world and new world styles of wine have wonderful things to offer, it was just that personally and currently I prefer the complexity and earthy nature of old world wines to the straight-forward fruity new world wines.

Monday, March 9, 2015

Sous Vide Pork Cheek in Garlic Soy Red Wine Sauce

Pork cheek is one of my favourite cuts for the sous vide cooking method. My earlier sous vide pork cheek recipe was featured in SousVide Supreme website. This is a variation to the earlier recipe. Instead of cooking the cheek further in its own juice from the sous vide process with carrots and mushrooms, I braised the cheeks in a dark soy and red wine mixture reduced to a thick sauce with whole garlic cloves.

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