Tuesday, July 31, 2012

The Silver Seabass - Basted Seabass With Cauliflower Puree and Sauvignon Apples and Prawn Oil

For the past few months, I have been experimenting and exploring various ways to cook a signature fish dish, and mixing different components and ingredients to attempt to achieve the perfect balance of flavors on a plate.

Well, I believe I have come to a point where I am reasonably satisfied to present my Silver Seabass dish. Reasonably, well, because I don't think I will ever be 100 percent happy as I will keep on trying new things on a plate.

Friday, July 27, 2012

How To Make An Italian Pizza Video With Mauro And Peter

In a new series of cooking video which I have the fortune of having Chef Peter and Mauro from Giorgio Ferrari to host, I wanted to start on something that is a favorite of everyone.

By everyone, I mean it is something that locals and westerners adore, a comfort food that is universally enjoyed, and yet, very hard to get right. I am referring to the perennial pizza. So for this very first video, it is on how to make an authentic Italian pizza.

Sunday, July 22, 2012

Ji Ji Wanton Noodle Specialist at Hong Lim Food Centre

For me, I have always had a hard time finding great wanton noodle stalls here. And so far, Nam Seng has been my favorite simply because it gets most of the things right in a bowl of wanton mee.

But it is not perfect. And that is the problem with wanton noodles. You simply cannot find one perfect bowl where the noodles are perfect, the sauce is perfect, the wantons are perfect and the char siew is perfect.

Monday, July 16, 2012

Angel Hair Pasta with Shrimp and Roasted Tomato Sauce

There is something about a classic Italian tomato sauce that just wows me, but ever since I had that first taste of authentic Italian pasta cooked right in the heart of Pisa, I have not been able to get that same beautiful taste here.

Don't get me wrong, there are some wonderful Italian pasta places to go to here, including my favorite Pietro's, but restaurants here still tend to use canned tomato pastes and purees instead of making tomato paste from scratch.

Wednesday, July 4, 2012

Ikea Styled Beef Meatballs with Mini Potato Fondants

Sometimes, it is always good to go back to an old recipe and simply try to improve it, and that was the case with my original meatballs dish which I have now sought to get it better.

And not only that, Ikea themselves have recently done the same thing, improving their original recipe. While I am not sure if Ikea's new recipe has gone down well with the general public, I am personally more satisfied with this newer meatball dish of mine.