Tuesday, October 21, 2014

Sous Vide Duck Leg Confit




Go to any French restaurants and chances are you would find duck confit listed on the menu. To prepare the popular confit dish the traditional way, duck legs are cured, bathed and slowly cooked in their own fat for hours to get the flaky outer shell with a smooth and fragrantly meaty interior. So yummy but so sinful.

The sous vide method of cooking duck confit is healthier as it uses much lesser duck fat in the vacuum sealed bag compared to the traditional way but it tastes just as good!

Tuesday, September 23, 2014

Tuesday, September 9, 2014

Saturday, September 6, 2014

Warm Ginger Pudding in Earl Grey Cream Sauce




We love the steamed ginger pudding at PS Cafe. Warm, soft and full of ginger spicy flavour, the pudding and the sweet cream sauce is a perfect match for a afternoon tea or a sweet ending for your dinner.

Sunday, August 24, 2014

What I ate (and drank) last week...



I have been busy and lazy to write and post lately. But that does not stop me from eating and taking pictures, which gave me this idea of doing a photoblog series to share with everyone the interesting food and wine that I have tasted every week.

They can be from restaurants, hawker centres, friends' kitchen or my own Restaurant 2706.  No matter who is doing the cooking, we all know that food is love and love is to share. So here goes the first post.

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