Mushroom Cappuccino

I first had this delightful concoction in a Les Amis outlet here called The Canteen, which has since been rebranded as La Strada. Just had to try this for myself at home and came up with my own version of it.

I use a mix of mushrooms (button, shitake etc) and dice them. Slice some onions and garlic and sautee all of them in a pan until the flavors are brought out. Splash just a dash of white wine and let the alcohol burn up. Add in lots of chicken stock/broth for the soup base.

Roasted Pork Tenderloin in a Pepper Hollandaise and Wine Infused Pear Compote

Cooking pork can be quite tricky, as with beef. I thought of this as I was looking for some protein to go with my Hollandaise (refer to previous blog). Prepare the Hollandaise and add in some extra black pepper for a bit of heat.

As for the pork, season with salt, pepper and some thyme leaves and seal it in a pan on all sides until the color changes. Preheat the oven to 200 deg C and put it the entire pan with the pork tenderloin and roast for 8 mins.

Mirepoix Beef Stew

Pauline, my wife has always have a fondness of all things beef, and I been trying to find the perfect beef dish for awhile, and this plate kinda finally found a place, and yeah, satisfied her!

Mirepoix is a french culinary term to mean a base of onions, celery and carrots. This mirepoix can be used to make soup bases, sauces and in this case, a wonderfully aromatic stew base.

To begin, create the mirepoix by sauteing some onions, carrots and celery first. Drizzle just a whisker of white wine and let it cook for a few minutes until the aroma is ever present.

Spoonful of Salmon Ceviche Amuse Bouche

I thought what better way to start off this food journey than with a simple to goodness salmon ceviche amuse bouche.

For those not in the know, amuse bouche refers to a bite sized appetizer, usually to excite the palette (hence, mouth amuser!) before the actual meal.

My salmon taster is simple salmon sashimi, chopped into fine slices, drizzled with lemon juice, just a touch of finely diced fresh tomatoes, caviar, slice of chive and another thinly sliced ginger.

Introducing the Silver Chef

The Silver Chef in Queenstown, NZ

My name is Ian Low and I hail from the island of Singapore, a food mecca of sorts where the east has already met the west and is now moving on to new ground.

It is this new ground that my humble self, a self-taught chef in the age of the Internet has dubbed myself the Silver Chef.

Why silver? Well, my hair has grown progressively from black to grey .... and now it seems to be silverish, so heck, the Silver Chef is thus born!

Hopefully this will be the first of many Singapore food blogs that I will contribute and hopefully, many will enjoy reading this and perhaps, even attempt at some of the dishes that will be featured on this blog.