Sunday, August 24, 2014

What I ate (and drank) this week...



I have been busy and lazy to write and post lately. But that does not stop me from eating and taking pictures, which gave me this idea of doing a photoblog series to share with everyone the interesting food and wine that I have tasted every week.

They can be from restaurants, hawker centres, friends' kitchen or my own Restaurant 2706.  No matter who is doing the cooking, we all know that food is love and love is to share. So here goes the first post.

Thursday, August 21, 2014

Cream of Cauliflower with pan seared Scallop




My apologies for the long absence and lack of post lately. I had a wonderful time in Italy with the family in June and when I came back, there were just too many social events to attend and catching up with great pals from overseas. 

I had just sorted out the Italy trip photos and will be sharing with you very soon some really interesting wineries and restaurants that left a deep impression on me during the trip.

For now, let me just share with you this easy but elegant soup recipe that the family enjoys very much.

Tuesday, June 3, 2014

Cheddar Cheese Rolls




These cheese-stuffed rolls are my kids' favourites (mine too!) for Sunday breakfast. They are also perfect dinner rolls that you can trust. The mere mention of the rolls - warm, soft bread oozing with molten cheese - made me drool uncontrollably.

Saturday, May 31, 2014

Asian Food Festival - Indian Subcontinent (Round Up)




The month of May comes to an end and that also signals the closure of this month's AFF event which I have the honour to host.

Although most of us, especially Asians, love rich and spicy Indian dishes, we do not cook them frequently in our households. This month's event gives a lot of us the opportunities (or excuses) to stock up lots of Indian spices, equip ourselves with additional Indian kitchen tools and most importantly (at least for me) the chance to read up, experience and be exposed to this wonderful cuisine of the world.

Friday, May 30, 2014

Coffee Walnut Loaf




Using the natural yeast starter, wife decided to adapt bread recipes from 'Tartine Bread' by Chad Robertson given that this is THE book to go to for many baking enthusiasts.  Chad explains the steps clearly and his recipes are easy to follow. The book makes readers understand the principles of the basic ingredients and how they act in combination. After a while, readers can adjust the recipes to gain their own desired results.  

Wife loves coffee and walnut combination. After a successful attempt using Chad's basic bread recipe, she decided to adapt it to bake this coffee and walnut loaf using the same ingredients ratio. 

Wednesday, May 28, 2014

Natural Yeast Starter - Apple




Wife has been on a baking spree lately baking different types of artisan bread almost every day. The spree started when she discovered this method of making no-knead bread using natural yeast starters.

Breads made using natural starters are richer in taste and flavour. Due to over 30 kinds of organic compounds being produced during the fermentation process, the dough is unique and complex in both the flavour and taste. They remain fresh and soft for a longer period of time too as the organic compounds prevent the starch from retrograding and retain moisture in the bread.

Monday, May 26, 2014

Homemade Char Siew V - The Final Recipe




The perfect char siew should be slightly charred, shiny and caramelised on the outside, tender and juicy inside. Once in the mouth, your taste-buds will explode with flavour - sweet and savoury and the right balance of fat layers simply melt in your mouth.

Having experimented with different ingredients and proportion for the marinade, different cooking methods and various cuts of pork, I believe I have come out with my favourite and final recipe for homemade char siew.

This will be my last post on homemade char siew.

Saturday, May 24, 2014

Pan Sear Scallop, Sautéed Asparagus with Sous Vide Egg




I love to cook scallops and my favourite cooking method is to have them seared. It is simple to cook, elegant on plates and amazingly delicious - sweet, tender, mild, and delectable.

This is a simple and beautiful scallop starter recipe for any occasions.

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