by admin | Dec 2, 2015 | Beef, Meat, Recipe, Recipe (Easy)
(Credit : I first read of this recipe from the book “The Japanese Grill” by Tadashi Ono and Harris Salat) The idea is so simple and elegant, I loved it straight away. Take a tough but flavourful steak cut, smear a dark miso all over it. Wait. One day....
by admin | Nov 20, 2015 | Fish, Recipe, Recipe (Moderate), Seafood
Sake kasu is the lees from making sake, and comes as a thick paste. It has a wonderful aroma of rice and alcohol, and makes a great marinate for white fish. You can in fact, find fish ready marinated this way in some Japanese shops. This recipe will work perfectly...
by admin | Nov 15, 2015 | Pork
(Nope, I didn’t stir-fry them) Barbecue Ribs. An ironic dish of the Southern United States. Pork ribs, marinated, then cooked by smoking for hours over coals at very low heat. Fire, smoke, meat – my kind of food. I really like the fire bit, with real...
by admin | Nov 9, 2015 | Seafood, Singapore Cusine
The star of this dish is crab. Crab, cooked in a rich stock made of fish bones and a mirepoix, with some thick rice vermicelli (aka Bee Hoon) and chinese cabbage. Conveniently, Ah Hua Kelong supplies the two principal ingredients – great crab, and fish bones!...
by admin | Nov 6, 2015 | Beef
I am extremely happy with this. Yes, I am serious. This recipe can be done without a stove, Without an oven. Just a blowtorch. Yup. This lovely bowl of Gyu Don can be done, with just a blow torch. This is a technique I first witnessed being executed by the sushi chefs...
