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MS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
CHINESE STYLE BRAISED PORK BELLY WITH FERMENTED BLACK Dust the pork belly slices with plain flour and add them into the hot pan. Fry until golden brown on each side. Add in the sauce ingredients and rehydrated chestnuts. Fry for a few minutes. Add in 1 1/2 cups of water and bring it to a boil. Reduce heat and let it simmer for 30-45 minutes (covered) until the sauce thickens and meat is tender. MOROCCAN LAMB TAGINE RECIPE WITH A M&W MICROSTOVEN TAGINE Preheat oven at 160 degrees Celsius. Heat 1 tablespoon of olive oil in a pan (on medium heat). Add marinated lamb and cook for 1-2 minutes. You just want to brown the sides. Dish the lamb out and set aside. Using the same pan, add another tablespoon of olive oil on low heat. ROAST HAINANESE CHICKEN RICE WITH CHILLI & GINGER SAUCE Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with a kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight. Take the chicken out 30-45 mins before roasting toallow it
BAKED PANDAN BARRAMUNDI FISH RECIPE Procedure: Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated. Preheat your oven at 200 degrees Celsius. In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste ( rempah) on the top of the fish. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. ROASTED AYAM SIOH (CHICKEN WITH TAMARIND & CORIANDER Preheat oven to 220 degrees Celsius. Remove any excess marinade (the gluggy bits) from the chicken. Keep the excess marinade and any excess liquid from the bowl. Place chicken in the oven (breast-side up) and roast for 25 minutes. Reduce temperature to 200 degrees Celsius and roast for another 30 minutes. JAMIE OLIVER’S BAKED BARRAMUNDI RECIPE Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper. Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons) Fold it back up and toss it into the oven. THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
RUBBED & GLAZED PORK SPARE RIBS RECIPE (FROM THOMAS KELLER Combine all ingredients and rub the pork spare ribs on all sides. Place pork on a parchment paper/baking paper and wrap in plastic wrap. Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours. Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grillMS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
CHINESE STYLE BRAISED PORK BELLY WITH FERMENTED BLACK Dust the pork belly slices with plain flour and add them into the hot pan. Fry until golden brown on each side. Add in the sauce ingredients and rehydrated chestnuts. Fry for a few minutes. Add in 1 1/2 cups of water and bring it to a boil. Reduce heat and let it simmer for 30-45 minutes (covered) until the sauce thickens and meat is tender. MOROCCAN LAMB TAGINE RECIPE WITH A M&W MICROSTOVEN TAGINE Preheat oven at 160 degrees Celsius. Heat 1 tablespoon of olive oil in a pan (on medium heat). Add marinated lamb and cook for 1-2 minutes. You just want to brown the sides. Dish the lamb out and set aside. Using the same pan, add another tablespoon of olive oil on low heat. ROAST HAINANESE CHICKEN RICE WITH CHILLI & GINGER SAUCE Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with a kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight. Take the chicken out 30-45 mins before roasting toallow it
BAKED PANDAN BARRAMUNDI FISH RECIPE Procedure: Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated. Preheat your oven at 200 degrees Celsius. In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste ( rempah) on the top of the fish. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. ROASTED AYAM SIOH (CHICKEN WITH TAMARIND & CORIANDER Preheat oven to 220 degrees Celsius. Remove any excess marinade (the gluggy bits) from the chicken. Keep the excess marinade and any excess liquid from the bowl. Place chicken in the oven (breast-side up) and roast for 25 minutes. Reduce temperature to 200 degrees Celsius and roast for another 30 minutes. JAMIE OLIVER’S BAKED BARRAMUNDI RECIPE Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper. Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons) Fold it back up and toss it into the oven. THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
RUBBED & GLAZED PORK SPARE RIBS RECIPE (FROM THOMAS KELLER Combine all ingredients and rub the pork spare ribs on all sides. Place pork on a parchment paper/baking paper and wrap in plastic wrap. Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours. Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grillMS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
FRIED PIPA TOFU RECIPE Procedure: In a large bowl, mash Tofu and add in everything else from Ingredients A. Mix everything thoroughly. With a Chinese soup spoon, scoop a spoonful of the mixture and mould it into a shape of a Pipa. Gently place the shaped tofu mixture onto a plate and pinch the smaller end to give it a more defined Pipa shape. MOMOFUKU RAMEN BROTH RECIPE Procedure: Add Kombu into water in a large stockpot and bring it to a simmer under high heat. Turn heat off and let the seaweed steep for 10 minutes to allow flavours to infuse. Remove all seaweed and add Shiitake mushrooms into the stockpot. Bring water back to a boil, and reduce heat to gently simmer for 30 minutes. TOFU STIR FRY WITH GINGER & PICKLED MUSTARD GREENS Heat up another 2 tablespoons of oil (on medium heat) and toss in the ginger and shallot into the wok. Once the shallot starts to brown, toss in the pickled mustard greens and continue to stir-fry for a minute. Add the fried tofu slices into the mix and stir-fry, adding in the sauces and sugar. Once all the tofu slices have been coated in the POTATO PAVE RECIPE (FROM THOMAS KELLER’S AD HOC AT HOME Potato Pavé Recipe (adapted from Thomas Keller’s “Ad Hoc at Home” Cookbook) Firstly, preheat your oven to 175 degrees Celsius. In a large bowl, pour the heavy cream and add 1 teaspoon of salt and 1/2 teaspoon of pepper. Prepare the potatoes by washing and peeling them. Place a Japanese Mandolin Slicer above the large bowl of creamand
FRIED RADISH CAKE
Chai Tau Kueh/ Chai Tow Kway (Fried Radish Cake) 1)Add 3 tablespoons of water to the shredded radish. Steam radish in wok until it turns translucent. This should take 20 – 30 mins on a low flame. Take radish out and leave it to cool while you prepare the flour mixture. 2)Add a pinch of salt and sugar into your flour and mix with water. RUBBED & GLAZED PORK SPARE RIBS RECIPE (FROM THOMAS KELLER Combine all ingredients and rub the pork spare ribs on all sides. Place pork on a parchment paper/baking paper and wrap in plastic wrap. Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours. Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grill CSR BAKE A DIFFERENCE Preheat oven to 180 degrees Celsius. In a saucepan, melt the butter over low heat (you don’t want to burn the butter). In a mixing bowl, stir in the condensed milk, mixing the eggs one at a time. Add the melted butter, plain flour, bi-carb soda and baking powder. And finally add the cooled caramel liquid. NONYA TAMARIND PORK (NONYA BABI ASSAM GARAM) RECIPE Procedure: Mix the tamarind paste with water and add the salt and sugar. Place pork with the marinade and refrigerate overnight. Boil pork with marinade in a saucepan until meat is tender. Use moderate heat. Take pork out and let it cool for a few minutes. Keep the marinade in the saucepan. Cut the pork into thick slices and lay themout on an
SINGAPORE FRIED HOKKIEN PRAWN NOODLES RECIPE Fry for about 5 to 7 minutes on medium-high heat. In a saucepan, combine chicken stock and water, and bring to boil. Add fried prawn heads and shell into the stock and boil for 45 minutes. Add pork belly and boil for 15 minutes. Reduce heat and let simmer for another 30 minutes until tender. Remove pork belly and set aside to cool.MS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
CHINESE STYLE BRAISED PORK BELLY WITH FERMENTED BLACK Dust the pork belly slices with plain flour and add them into the hot pan. Fry until golden brown on each side. Add in the sauce ingredients and rehydrated chestnuts. Fry for a few minutes. Add in 1 1/2 cups of water and bring it to a boil. Reduce heat and let it simmer for 30-45 minutes (covered) until the sauce thickens and meat is tender. MOROCCAN LAMB TAGINE RECIPE WITH A M&W MICROSTOVEN TAGINE Preheat oven at 160 degrees Celsius. Heat 1 tablespoon of olive oil in a pan (on medium heat). Add marinated lamb and cook for 1-2 minutes. You just want to brown the sides. Dish the lamb out and set aside. Using the same pan, add another tablespoon of olive oil on low heat. BAKED PANDAN BARRAMUNDI FISH RECIPE Procedure: Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated. Preheat your oven at 200 degrees Celsius. In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste ( rempah) on the top of the fish. ROAST HAINANESE CHICKEN RICE WITH CHILLI & GINGER SAUCE Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with a kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight. Take the chicken out 30-45 mins before roasting toallow it
JAMIE OLIVER’S BAKED BARRAMUNDI RECIPE Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper. Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons) Fold it back up and toss it into the oven. ROASTED AYAM SIOH (CHICKEN WITH TAMARIND & CORIANDER Preheat oven to 220 degrees Celsius. Remove any excess marinade (the gluggy bits) from the chicken. Keep the excess marinade and any excess liquid from the bowl. Place chicken in the oven (breast-side up) and roast for 25 minutes. Reduce temperature to 200 degrees Celsius and roast for another 30 minutes. MARMITE PORK RIBS (MARMITE PAI KUAT) RECIPE Marmite Gravy (Soy Sauce, Oyster Sauce, Marmite, Thick Soy Sauce, Maltose, Honey, Pepper, and 300mls of Water) Start by deep-frying the pork until golden brown. Drain and set aside. In a wok or pan, heat up some oil and add in the Marmite Gravy ingredients, bringing it to a simmering boil. Add in the pork, and let it simmer on a reduce heat. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
MS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
CHINESE STYLE BRAISED PORK BELLY WITH FERMENTED BLACK Dust the pork belly slices with plain flour and add them into the hot pan. Fry until golden brown on each side. Add in the sauce ingredients and rehydrated chestnuts. Fry for a few minutes. Add in 1 1/2 cups of water and bring it to a boil. Reduce heat and let it simmer for 30-45 minutes (covered) until the sauce thickens and meat is tender. MOROCCAN LAMB TAGINE RECIPE WITH A M&W MICROSTOVEN TAGINE Preheat oven at 160 degrees Celsius. Heat 1 tablespoon of olive oil in a pan (on medium heat). Add marinated lamb and cook for 1-2 minutes. You just want to brown the sides. Dish the lamb out and set aside. Using the same pan, add another tablespoon of olive oil on low heat. BAKED PANDAN BARRAMUNDI FISH RECIPE Procedure: Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated. Preheat your oven at 200 degrees Celsius. In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste ( rempah) on the top of the fish. ROAST HAINANESE CHICKEN RICE WITH CHILLI & GINGER SAUCE Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with a kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight. Take the chicken out 30-45 mins before roasting toallow it
JAMIE OLIVER’S BAKED BARRAMUNDI RECIPE Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper. Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons) Fold it back up and toss it into the oven. ROASTED AYAM SIOH (CHICKEN WITH TAMARIND & CORIANDER Preheat oven to 220 degrees Celsius. Remove any excess marinade (the gluggy bits) from the chicken. Keep the excess marinade and any excess liquid from the bowl. Place chicken in the oven (breast-side up) and roast for 25 minutes. Reduce temperature to 200 degrees Celsius and roast for another 30 minutes. MARMITE PORK RIBS (MARMITE PAI KUAT) RECIPE Marmite Gravy (Soy Sauce, Oyster Sauce, Marmite, Thick Soy Sauce, Maltose, Honey, Pepper, and 300mls of Water) Start by deep-frying the pork until golden brown. Drain and set aside. In a wok or pan, heat up some oil and add in the Marmite Gravy ingredients, bringing it to a simmering boil. Add in the pork, and let it simmer on a reduce heat. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
MARMITE PORK RIBS (MARMITE PAI KUAT) RECIPE Marmite Gravy (Soy Sauce, Oyster Sauce, Marmite, Thick Soy Sauce, Maltose, Honey, Pepper, and 300mls of Water) Start by deep-frying the pork until golden brown. Drain and set aside. In a wok or pan, heat up some oil and add in the Marmite Gravy ingredients, bringing it to a simmering boil. Add in the pork, and let it simmer on a reduce heat. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. MOMOFUKU RAMEN BROTH RECIPE Procedure: Add Kombu into water in a large stockpot and bring it to a simmer under high heat. Turn heat off and let the seaweed steep for 10 minutes to allow flavours to infuse. Remove all seaweed and add Shiitake mushrooms into the stockpot. Bring water back to a boil, and reduce heat to gently simmer for 30 minutes. SLOW COOKED COQ AU VIN RECIPE Pour in the Sweet Sherry and start deglazing the pan by scrapping off the fond at the bottom of the pan. Once most of the liquid is evaporated, add in the Beaujolais wine, chicken stock, thyme, bay leaf, carrots and tomato paste. Simmer (low heat) for 5 THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
ANOTHER BAKING FRENZY Pre-heat the oven to 170ºC (or 150ºC fan-forced). To make the chai milk, start by combining the chai tea, milk and honey in a small saucepan and bring to boil. Turn heat off and let chai milk infuse for a further 10-15 minutes. Strain the mixture and let cool. Wet mixture: In a bowl or mixing jug, lightly beat the eggs whilst adding in theFRIED RADISH CAKE
Chai Tau Kueh/ Chai Tow Kway (Fried Radish Cake) 1)Add 3 tablespoons of water to the shredded radish. Steam radish in wok until it turns translucent. This should take 20 – 30 mins on a low flame. Take radish out and leave it to cool while you prepare the flour mixture. 2)Add a pinch of salt and sugar into your flour and mix with water. RUBBED & GLAZED PORK SPARE RIBS RECIPE (FROM THOMAS KELLER Combine all ingredients and rub the pork spare ribs on all sides. Place pork on a parchment paper/baking paper and wrap in plastic wrap. Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours. Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grill CSR BAKE A DIFFERENCE Preheat oven to 180 degrees Celsius. In a saucepan, melt the butter over low heat (you don’t want to burn the butter). In a mixing bowl, stir in the condensed milk, mixing the eggs one at a time. Add the melted butter, plain flour, bi-carb soda and baking powder. And finally add the cooled caramel liquid. POTATO PAVE RECIPE (FROM THOMAS KELLER’S AD HOC AT HOME Potato Pavé Recipe (adapted from Thomas Keller’s “Ad Hoc at Home” Cookbook) Firstly, preheat your oven to 175 degrees Celsius. In a large bowl, pour the heavy cream and add 1 teaspoon of salt and 1/2 teaspoon of pepper. Prepare the potatoes by washing and peeling them. Place a Japanese Mandolin Slicer above the large bowl of creamand
MS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
CHINESE STYLE BRAISED PORK BELLY WITH FERMENTED BLACK Dust the pork belly slices with plain flour and add them into the hot pan. Fry until golden brown on each side. Add in the sauce ingredients and rehydrated chestnuts. Fry for a few minutes. Add in 1 1/2 cups of water and bring it to a boil. Reduce heat and let it simmer for 30-45 minutes (covered) until the sauce thickens and meat is tender. MOROCCAN LAMB TAGINE RECIPE WITH A M&W MICROSTOVEN TAGINE Preheat oven at 160 degrees Celsius. Heat 1 tablespoon of olive oil in a pan (on medium heat). Add marinated lamb and cook for 1-2 minutes. You just want to brown the sides. Dish the lamb out and set aside. Using the same pan, add another tablespoon of olive oil on low heat. BAKED PANDAN BARRAMUNDI FISH RECIPE Procedure: Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated. Preheat your oven at 200 degrees Celsius. In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste ( rempah) on the top of the fish. ROAST HAINANESE CHICKEN RICE WITH CHILLI & GINGER SAUCE Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with a kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight. Take the chicken out 30-45 mins before roasting toallow it
JAMIE OLIVER’S BAKED BARRAMUNDI RECIPE Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper. Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons) Fold it back up and toss it into the oven. ROASTED AYAM SIOH (CHICKEN WITH TAMARIND & CORIANDER Preheat oven to 220 degrees Celsius. Remove any excess marinade (the gluggy bits) from the chicken. Keep the excess marinade and any excess liquid from the bowl. Place chicken in the oven (breast-side up) and roast for 25 minutes. Reduce temperature to 200 degrees Celsius and roast for another 30 minutes. MARMITE PORK RIBS (MARMITE PAI KUAT) RECIPE Marmite Gravy (Soy Sauce, Oyster Sauce, Marmite, Thick Soy Sauce, Maltose, Honey, Pepper, and 300mls of Water) Start by deep-frying the pork until golden brown. Drain and set aside. In a wok or pan, heat up some oil and add in the Marmite Gravy ingredients, bringing it to a simmering boil. Add in the pork, and let it simmer on a reduce heat. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
MS I-HUA & THE BOY
The Fat Duck @ Bray, London. by Ms I-Hua | May 13, 2018. For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but alifetime
CHINESE STYLE BRAISED PORK BELLY WITH FERMENTED BLACK Dust the pork belly slices with plain flour and add them into the hot pan. Fry until golden brown on each side. Add in the sauce ingredients and rehydrated chestnuts. Fry for a few minutes. Add in 1 1/2 cups of water and bring it to a boil. Reduce heat and let it simmer for 30-45 minutes (covered) until the sauce thickens and meat is tender. MOROCCAN LAMB TAGINE RECIPE WITH A M&W MICROSTOVEN TAGINE Preheat oven at 160 degrees Celsius. Heat 1 tablespoon of olive oil in a pan (on medium heat). Add marinated lamb and cook for 1-2 minutes. You just want to brown the sides. Dish the lamb out and set aside. Using the same pan, add another tablespoon of olive oil on low heat. BAKED PANDAN BARRAMUNDI FISH RECIPE Procedure: Marinate the fish in the turmeric, salt and pepper for about 10-15 minutes, making sure that it is well coated. Preheat your oven at 200 degrees Celsius. In a baking dish, line the bottom with pandan leaves. Place the fish flat in the baking dish. Place a generous amount of spice paste ( rempah) on the top of the fish. ROAST HAINANESE CHICKEN RICE WITH CHILLI & GINGER SAUCE Stuff the Spring onions and Ginger slices into the cavity. Tie the two legs together with a kitchen twine to help cover the cavity. Leave the marinated chicken to air dry in the refrigerator for at least 6-8 hours or overnight. Take the chicken out 30-45 mins before roasting toallow it
JAMIE OLIVER’S BAKED BARRAMUNDI RECIPE Marinate the fish fillets with olive oil (2 Tablespoons), sea salt and cracked black pepper. Next, you want to open up the envelope, and place the fish fillets, sliced lemon and sliced ginger onto it, placing a huge dollop of butter on the top (about 2 tablespoons) Fold it back up and toss it into the oven. ROASTED AYAM SIOH (CHICKEN WITH TAMARIND & CORIANDER Preheat oven to 220 degrees Celsius. Remove any excess marinade (the gluggy bits) from the chicken. Keep the excess marinade and any excess liquid from the bowl. Place chicken in the oven (breast-side up) and roast for 25 minutes. Reduce temperature to 200 degrees Celsius and roast for another 30 minutes. MARMITE PORK RIBS (MARMITE PAI KUAT) RECIPE Marmite Gravy (Soy Sauce, Oyster Sauce, Marmite, Thick Soy Sauce, Maltose, Honey, Pepper, and 300mls of Water) Start by deep-frying the pork until golden brown. Drain and set aside. In a wok or pan, heat up some oil and add in the Marmite Gravy ingredients, bringing it to a simmering boil. Add in the pork, and let it simmer on a reduce heat. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
MARMITE PORK RIBS (MARMITE PAI KUAT) RECIPE Marmite Gravy (Soy Sauce, Oyster Sauce, Marmite, Thick Soy Sauce, Maltose, Honey, Pepper, and 300mls of Water) Start by deep-frying the pork until golden brown. Drain and set aside. In a wok or pan, heat up some oil and add in the Marmite Gravy ingredients, bringing it to a simmering boil. Add in the pork, and let it simmer on a reduce heat. CHINESE BLACK VINEGAR CHICKEN RECIPE Mix the cornflour, onion powder and salt in a bowl. Place beaten egg in another bowl. Start heating enough oil (for frying) in a deep fryer or saucepan at 170 degrees Celsius. Coat chicken in the flour mixture bowl, then place into the beaten egg bowl, and then back into the flour mixture bowl. Deep fry the chicken until golden brown or cooked. MOMOFUKU RAMEN BROTH RECIPE Procedure: Add Kombu into water in a large stockpot and bring it to a simmer under high heat. Turn heat off and let the seaweed steep for 10 minutes to allow flavours to infuse. Remove all seaweed and add Shiitake mushrooms into the stockpot. Bring water back to a boil, and reduce heat to gently simmer for 30 minutes. SLOW COOKED COQ AU VIN RECIPE Pour in the Sweet Sherry and start deglazing the pan by scrapping off the fond at the bottom of the pan. Once most of the liquid is evaporated, add in the Beaujolais wine, chicken stock, thyme, bay leaf, carrots and tomato paste. Simmer (low heat) for 5 THE BASICS TO MAKING REMPAH (SPICE PASTE) RECIPE Ingredients: 8-10 Dried Chillies (can be adjusted according to preferred level of spiciness) – soak in water to rehydrate. 6-8 Fresh Red Chillies. 8-10 Candlenuts (available in most Asian groceries) 3 Cloves of Garlic. 10-15 Shallots (depending on the size, around 200g-250g) 2 tsp of Belachan (fermented shrimp paste –available in most
ANOTHER BAKING FRENZY Pre-heat the oven to 170ºC (or 150ºC fan-forced). To make the chai milk, start by combining the chai tea, milk and honey in a small saucepan and bring to boil. Turn heat off and let chai milk infuse for a further 10-15 minutes. Strain the mixture and let cool. Wet mixture: In a bowl or mixing jug, lightly beat the eggs whilst adding in theFRIED RADISH CAKE
Chai Tau Kueh/ Chai Tow Kway (Fried Radish Cake) 1)Add 3 tablespoons of water to the shredded radish. Steam radish in wok until it turns translucent. This should take 20 – 30 mins on a low flame. Take radish out and leave it to cool while you prepare the flour mixture. 2)Add a pinch of salt and sugar into your flour and mix with water. RUBBED & GLAZED PORK SPARE RIBS RECIPE (FROM THOMAS KELLER Combine all ingredients and rub the pork spare ribs on all sides. Place pork on a parchment paper/baking paper and wrap in plastic wrap. Refrigerate marinated pork for a minimum of 2 hours and a maximum of 6 hours. Prepare a gas griller/charcoal griller by using half an onion (dip cut-side of onion into Canola oil) to clean and oil the grill CSR BAKE A DIFFERENCE Preheat oven to 180 degrees Celsius. In a saucepan, melt the butter over low heat (you don’t want to burn the butter). In a mixing bowl, stir in the condensed milk, mixing the eggs one at a time. Add the melted butter, plain flour, bi-carb soda and baking powder. And finally add the cooled caramel liquid. POTATO PAVE RECIPE (FROM THOMAS KELLER’S AD HOC AT HOME Potato Pavé Recipe (adapted from Thomas Keller’s “Ad Hoc at Home” Cookbook) Firstly, preheat your oven to 175 degrees Celsius. In a large bowl, pour the heavy cream and add 1 teaspoon of salt and 1/2 teaspoon of pepper. Prepare the potatoes by washing and peeling them. Place a Japanese Mandolin Slicer above the large bowl of creamand
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LOCAVORE @ UBUD, BALI by Ms I-Hua | Aug 28, 2019 Up in the foothills of Ubud, Bali (Indonesia), a region that is famous for its beautiful rice paddies and terraces or tegalalang, it is also well-known for the Best Restaurant in Indonesia, Locavore. SINGAPORE: SWISSÔTEL THE STAMFORD by Ms I-Hua | May 16, 2019 We almost didn’t want to leave the hotel room due to the spectacular views both in the daytime and night-time. THE FAT DUCK @ BRAY, LONDON by Ms I-Hua | May 13, 2018 For the best dining experience The Boy and I have experienced thus far, look no further than to The Fat Duck, in Bray, London. The original restaurant of London’s very own mad scientist in the kitchen, Heston Blumenthal, The Fat Duck not only offers a dining experience, but a lifetime experience. CORNER HOUSE @ SINGAPORE by Ms I-Hua | Jun 4, 2019 We have often said, you can judge how good a meal is, depending on how great the snacks are before the tasting menu commences. Corner House meets all expectations and more. GAGGAN @ BANGKOK, THAILAND by Ms I-Hua | Jul 3, 2018 Find out what it is like dining at the Best Restaurant in Asia, and the current World’s number 5 restaurant in the World as voted by The World’s 50 Best Restaurants Award 2018. Gaggan, where you should expect the unexpected! SUSTAINABLE SEPTIME @ PARIS, FRANCE by Ms I-Hua | Oct 23, 2017 Awarded by the World’s 50 Best Restaurant in 2017 with The Sustainable Restaurant Award, and currently ranked in at number 35 (out of the 50), Septime is certainly one to visit if you are travelling to Paris. JAAN @ SWISSOTEL THE STAMFORD, SINGAPORE by Ms I-Hua | May 22, 2019 As we walked into the restaurant, we were just mesmerised by the fantastic panoramic view overlooking Marina Bay, and the rest of Singapore city. It happens to us each time we visit. WYNN PALACE @ COTAI, MACAU by Ms I-Hua | Jun 11, 2018 Spoil yourself with the sophisticated elegance and luxury that Wynn Palace in Cotai, Macau has to offer. From the majestic daily fountain shows, to their very own Cable Car ride around the hotel, a stay at this hotel is like no other. BREATH-TAKING ARPÈGE @ PARIS, FRANCE by Ms I-Hua | Sep 11, 2017 An eagerly awaited dining experience at the one and only Alain Passard’s Arpege in Paris. A delicious long lunch at this acclaimed restaurant. Not hard to see why they rank so highly in the world forgood food!
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