by admin | Jan 9, 2019 | Eggs, Recipe, Recipe (Moderate), Seafood
Of Chawanmushi and Dashi (Skip to recipe) Chawanmushi – Delicate, and light as a cloud, with a deep umami flavour. A good chawanmushi is a simple thing, and like many simple things, you need to understand some finer points to get it right. This is my recipe for...
by DuBeers Dr. C | Sep 14, 2017 | Seafood, Singapore Cusine
We love our seafood. Sushi, Otoro, wild caught salmon, Alaskan King Crabs, Sri Lankan crab. Most of it flown, in, sometimes live, or in some cases, carefully flash-frozen, vacuum sealed, and then shipped across entire oceans, every step of the supply chain carefully...
by DuBeers Dr. C | Jun 4, 2017 | Prawns, Recipe, Recipe (Moderate), Seafood, Singapore Cusine
This is fried Hor Fun, with nice big prawns and a rich gravy made from the heads and shells of the prawn. The humble Tze Char dish, upgraded with premium prawns and plated out! Hor Fun is a Tze Char dish that I have found to be quite fun to cook, and not too hard to...
by admin | Dec 4, 2016 | Farming/Produce, Food Lab, Seafood, stir fry
What’s in a name? What is “Cod”? When I hear Cod, I think of faraway places and ancient cultures – the stormy North Atlantic, the icy shores of Newfoundland, the Vikings who carried hard planks of dried Cod in one hand and war clubs in the...
by admin | May 7, 2016 | Prawns, Recipe, Recipe (Easy), Seafood, stir fry
This is really simple – and delicious! Prawns, garlic, lots of olive oil and herbs. The dish is traditionally baked, but I like to do this in a cast iron, Chinese wok, and to fry the prawns under really hight heat. Overview I cook the prawns first, in a wok at...
by admin | Mar 19, 2016 | Eggs, Recipe, Recipe (Easy), Seafood
Here is one simple, but luxurious recipe for fried rice, one that is just one step (and one ingredient) from my master recipe for Egg Fried Rice. The special ingredient in this dish is the “conpoy”, or dried scallop. As the name implies, its the dried...
