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...
by admin | Oct 17, 2015 | Uncategorized
Remember the baby carrots of a previous post? The real ones? Well, they cost… a bit, so I made good use of them. I did butter carrots. I dry fried them first to add some interest and colour. This works well with normal carrots too, of course. And yes, you can do...
by admin | Oct 15, 2015 | Seafood, Singapore Hawker
It’s 630 am on a Saturday, at the Yew Tee Wet Market. And this is Mr Tan. I have been buying fish from him for ten years. And this, is how his day begins. With a long empty counter he has packed with ice. I have wanted to do this story for so long, but it was...
by admin | Oct 6, 2015 | Farming/Produce
For some time now, most supermarkets have been stocking them. Sweet baby carrots. If you think these are baby carrots, read on! Cause they aren’t! Think about it, carrots are roots. Not tubers. They are the tap roots of Daucus carota subsp. sativus, and tap...
by admin | Sep 28, 2015 | Uncategorized
From Wikipedia : A schnitzel (German pronunciation: [ˈʃnɪtsəl]) is boneless meat, thinned with a meat tenderizer, coated with flour, beaten eggs and bread crumbs, and then deep fried. Schnitzels are delicious. I love them, and made them recently when some friends came...
by admin | Sep 22, 2015 | Singapore Cusine, Singapore Hawker
This is one dish that fascinates me. Cause I love the skin. My family used to laugh at me, cause everyone wants popiah with paper-thin skin, stuffed to bursting with filing. But I like the skin. Good skin is sketchy, slightly crisp, yet soft, with the wonderful aroma...
