Saturday, August 26, 2023

Oven-baked Pork Collar

Oven-baked Pork Collar (Serves 3)






Ingredients:

4 pork collar steaks, around 700g
2 tbsp olive oil
⅔ tbsp whole grain mustard
⅔ tbsp dijon mustard
2 tsp paprika
1 tsp salt
1 tsp black pepper
2 tbsp soy sauce
Italian herbs


Instructions:

1) Marinate the pork collar with the ingredients above except for the Italian herbs. Leave it in the refrigerator for at least 4 hours.

2) Preheat the oven to 200 degrees Celcius, then put the pork collar in for 25 minutes.

3) Let the pork collar rest for 5 minutes or so, then serve.

Saturday, February 4, 2023

Smoked Duck Carbonara Pasta

Smoked Duck Carbonara Pasta (serves 2)




Ingredients:

2 smoked duck breasts (around 300g), cut into thick strips
160g of pasta
125g of parmesan cheese or pecorino romano cheese, finely grated
2 egg yolks
Black pepper
1 tsp lemon juice


Instructions:

1) Prepare the pasta according to the instructions in the packet. Once it is done, set aside and keep some of the pasta water.

2) Add the cheese, egg yolks and lemon juice into a mixing bowl and whisk it well. Add some pasta water to get it into a paste, around 5 tbsp. 

3) Heat up a skillet, add just a little bit of oil, and fry the duck breast. It should take around 2 minutes, and some of the duck fat should have been rendered.

4) Add some black pepper generously and fry for a few more seconds.

5) Now turn down (not off) the heat, and add the mixture from Step 2 in. Mix it until it is uniform and thick; add more pasta water if necessary.

6) Serve with extra black pepper and cheese (optional).

Basil Pork Rice

Basil Pork Rice (Serves 2)






Ingredients:

1 packet of minced pork
4 cups of basil leaves
1 cup green beans, cut into small pieces
4 red chillies, chopped
6 cloves of garlic, chopped coarsely
4 tbsp oyster sauce
4 tsp light sauce
2 tsp dark sweet soy sauce
2 tsp sugar
Water
2 eggs


Instructions:

1) Fry the 2 eggs and set aside.

2) Fry the garlic and chillies for around 30 seconds.

3) Add the minced pork in, and fry for around 2 minutes.

4) Add the oyster sauce and light soy sauce in, and mix it well for around 30 seconds.

5) Add the sugar and green beans and continue sautéing for around 30 seconds.

6) Add the dark sweet soy sauce, let it mix well for another 30 seconds.

7) Add some water to deglaze the wok, and fry until it is reduced.

8) Now add the basil in for just a few seconds, enough for it to start wilting. Serve.

Saturday, October 1, 2022

Salmon with Garlic Lemon Butter Herb Sauce

Salmon with Garlic Lemon Butter Herb Sauce






Ingredients:

Salmon fillet
Salt
Italian herbs
Clarified butter
4 tsp minced garlic
2 tbsp lemon juice
2 tbsp butter
2 tbsp parsley


Instructions:

1) After cleaning the salmon, dry it as much as possible.

2) Cut some slits, length-wise, across the salmon skin. This will prevent the salmon from curling up during cooking. Don't slice too deep though, or the salmon may get overcooked.

3) Season both sides of the salmon with salt and Italian herb seasoning. 

4) Ensure that the salmon is near room temperature, then heat up a frying pan over medium heat. When it's hot, add some clarified butter in.

5) Add the salmon to the pan, skin-side down. Use a spatula and press the salmon down gently to ensure that the skin is flat.

6) Let the salmon continue to cook for around 6 to 7 minutes. Scoop some of the butter and oil and drizzle it on top of the salmon just to cook the flesh a bit more.

7) Flip the salmon over to cook the flesh side for a short while, then remove from the pan.

8) Add the garlic and lemon juice into the pan and let it cook for a while. Then add the parsley and normal butter in and mix until the butter melts.

9) Drizzle the sauce over the salmon and serve.

Sunday, July 24, 2022

Stir-Fried Bittergourd with Eggs

Stir-fried bittergourd with eggs (for 2 pax)





Ingredients:

1 bittergourd
1 tbsp light soy sauce
1 tbsp cooking wine
1 tsp sesame oil
2 tsp minced garlic
2 tsp concentrated chicken stock
1 tsp sugar
3 eggs
Salt
White pepper
Oil



Instructions:

1) Cut the bittergourd to half length-wise, then scrape out the insides and seeds. Slice it thinly.

2) Break the eggs into a bowl and beat them lightly. Add the light soy sauce, cooking wine, sesame oil and a bit of white pepper, then mix well.

3) Heat up some oil in a skillet, then add the minced garlic. Once fragrant (should take only around 10 to 15 seconds), add the bittergourd slices and stir fry for around 2 to 3 minutes.

4) Mix the concentrated chicken stock with a bit of water, then add the sugar and mix well. Add the mixture into the skillet and stir fry until it is uniform.

5) Add the egg mixture slowly into the skillet, stirring as you pour it in. Once they are scrambled (should still be a bit moist), it is done. Serve immediately.

Saturday, May 21, 2022

Chicken Rice

Chicken Rice (for 2 pax)

This was a lazy attempt at steaming the chicken and rice together. It turned out rather decent actually.



Ingredients:

For the rice
⅔ cup rice
1 cup chicken stock (around 235ml)
1 stalk spring onion, tied in a knot
15g sliced ginger
5-6 garlic cloves, halved

For the chicken
5 chicken thighs or equivalent
1 tsp grated ginger
2 tsp minced garlic
2 tsp sesame oil
1.5 tsp salt


Instructions:

1) Marinate the chicken with the grated ginger, minced garlic, sesame oil and salt. Let it marinate overnight or around 4 hours.

2) Wash the rice, then drain it. Put it in a dish (big enough for the rice and chicken).

3) Fry the sliced ginger and garlic cloves for a short while until slightly brown and fragrant, then add it to the dish.

4) Pour the chicken stock in, and add the spring onion in. 

5) Now add the chicken on top of everything, and steam it for 30 minutes. 

Saturday, February 12, 2022

Japanese Salmon

Japanese Salmon



Ingredients:

2 salmon fillets (around 150g each)
1 tbsp soy sauce
3 tbsp mirin
1 tbsp sake


Instructions:

1) Mix the soy sauce, mirin and sake well in a bowl. Then use the mixture to marinate the salmon overnight, or for 4 hours.

2) Heat some oil on a pan at medium heat, then add the salmon fillets in (skin-side down). Leave it for around 2 minutes. 

3) Pour any remaining marinade on the salmon fillets, then flip them around. Cook for around 5 to 6 more minutes, then serve.

Sunday, January 16, 2022

Chicken Tenders with Garlic and Spices

Chicken Tenders with Garlic and Spices





Ingredients:

350g chicken tenders
1 tsp smoked paprika
0.5 tsp cayenne powder
4 tbsp unsalted butter
3 tsp minced garlic
1 tsp Italian herbs
Salt
1 tsp dried parsley


Instructions:

1) Season the chicken tenders with the smoked paprika, cayenne pepper and 0.5 tsp salt. 

2) Heat up a skillet on high heat, and add 3 tbsp butter in. Once the butter melts, add the chicken tenders in and cook for 2 minutes before flipping them over.

3) Push the chicken tenders to one side of the skillet, then add the minced garlic and 1 tbsp butter to the empty space. Once the garlic starts to brown, mix it well with the chicken tenders.

4) Add a bit more salt to the chicken, together with the Italian herbs. Mix well again, and serve.

Thursday, November 18, 2021

Creamed Spinach

Creamed Spinach

Taken from Wolfgang Puck's Masterclass.



Ingredients:

900g spinach
2 tbsp olive oil
2 cups bechamel sauce
1 tsp salt
0.5 tsp black pepper


Instructions:

1) Heat up some olive oil on a pan on medium heat. 

2) Add the spinach in, bit by bit, and cook until wilted (but not soggy). It should take around 2 to 3 minutes. Add a little bit of water if required.

3) Chop the spinach as finely as possible, and place it in a pot.

4) Warm the bechamel sauce, and gradually add it into the spinach while mixing. If the sauce becomes too thick, you can add a little bit of milk.

5) Season with salt and pepper, and serve.

Mac & Cheese

Mac & Cheese

For this recipe, feel free to substitute the cheeses with other types of cheese such as parmesan cheese or aged cheddar.



Ingredients:

150g macaroni
1 cup of bechamel sauce
1 cup cheddar cheese
0.25 cup mozzarella cheese
0.25 cup breadcrumbs (optional)
Salt
Black pepper


Instructions:

1) Preheat the oven to 250 degrees Celcius.

2) Cook the macaroni, then let it dry it as much as possible.

3) Add the bechamel sauce slowly into the macaroni and mix it well.

4) Now add the cheddar and mozzarella cheese in and mix it well. 

5) Season to taste with salt and pepper.

6) Spread out the macaroni mixture in an oven-proof pot or skillet, and sprinkle the breadcrumbs on top. 

7) Put the skillet into the oven until the top is golden brown. It should take around 8 to 12 minutes.

Bechamel Sauce

Bechamel Sauce

Bechamel sauce is commonly known as a mother sauce, and is one of the fundamental blocks of French cuisine. It serves as the base sauce for lasagna, croque monsieur, mac and cheese, and many other dishes.

It can also be used to make other sauces, such as cream sauce, mornay sauce, soubise sauce, and so on.



Ingredients:

0.25 cup flour
5 tbsp unsalted butter
3.6 cups milk
2 egg yolks
0.5 tsp nutmeg
2 tsp salt



Instructions:

1) Heat the milk in a pot until it is just about to boil. Keep an eye on it - once it boils, it will overflow very quickly, messing up your stove and kitchen. Set the whole pot aside.

2) Warm the unsalted butter over medium heat until it is melted. 

3) Lower the heat and add the flour slowly, stirring it continuously with a metal whisk until is smooth. Cook it for 2 to 3 minutes. If the mixture starts to get brown too quickly, take the pot off the fire occasionally. 

4) Add the milk to the butter mixture, ladle by ladle while stirring. Cook it for around 12 minutes. Again, if your fire is too strong, take the pot off the fire occasionally to prevent it from overcooking.

5) Turn off the fire. Add in the egg yolks, one at a time, and quickly whisk it into the mixture.

6)) Add the salt and nutmeg, mix it well, and the sauce is ready.

Saturday, November 6, 2021

Bacon-Wrapped Chicken Breast

Bacon-Wrapped Chicken Breast




Ingredients:

3 boneless chicken breasts
6 strips of bacon
Salt
Black pepper
0.4 cup creme fraiche
0.25 lemon 
Parsley (optional)


Instructions:

1) Preheat the oven to 200 degrees Celcius.

2) Season the chicken breasts lightly with salt and pepper.

3) Wrap the bacon around the chicken breasts and place them on an oven-proof skillet.

4) Place the skillet into the oven for 25 minutes.

5) Change the oven mode to grill and increase the temperature to 250 degrees Celcius for around 2-3 more minutes, or until the bacon turns crispy.

6) Take the skillet out from the oven and remove the chicken breasts. 

7) Add the creme fraiche and lemon juice in the skillet. Turn on the heat and mix well.

8) Drizzle the mixture over the chicken breasts and garnish with some parsley. 

Sunday, October 10, 2021

Pan-Fried Pork Ribeye

Pan-fried Pork Ribeye




Ingredients:

2 pork ribeyes
⅓ tsp salt
0.25 tsp black pepper
0.25 tsp dried oregano



Instructions:

1) Mix the salt, dried oregano and black pepper. Use it to season all sides of the pork.

2) Heat up some oil with a skillet. Once the oil is hot, put the pork ribeyes in and fry it for around 5 minutes each side. Avoid moving the pork to give it a better sear.

3) Use a meat thermometer to check its doneness - once it reaches 58 degrees Celcius, you can remove it from the pan, cover it and let it rest for 10 minutes. During this time it will continue to cook and reach its optimal internal temperature of around 63 degrees Celcius.