Last evening, I travelled through time to the golden era of Cantonese Cuisine and tasted some forgotten Cantonese dishes of yesteryear from the 50s and 60s specially created by Masterchefs Sin Leong and Hooi Kok Wai.
Monday, May 20, 2013
Wednesday, May 15, 2013
Mushroom has been a much-loved natural food since time immemorial. Wonderful, highly versatile and enjoyed by almost everyone, it is often forgotten that mushrooms are fungi. Technically, mushrooms are the fleshy, spore-bearing fruiting body of a fungus typically produced above ground.
Sunday, May 12, 2013
Watercress is an excellent source of the antioxidants vitamins A and C, as well as vitamin K, an essential micronutrient for bone health. I found out from the web that it is also a rich natural source of lutein and zeaxanthin, two carotenoid nutrients that are gaining attention for their ability to protect vision and support cardiovascular health.
I enjoy watercress soup since young - the chinese version which is a clear soup cooked with pork ribs and dried red dates. The old folks believe that the soup has a "cooling" effect and this was one of the daily soups that grandma would cook for our dinner besides lotus root, ABC soup and many others.
Saturday, May 4, 2013
I have not been writing much about the wine that I drink for a long while - more than 5 months to be exact, since last November. That does not mean I have not been drinking but I was too lazy to take pictures of the wine after every drinking session. In addition, for the past months my focus for this blog had been on the "Chef" more than the "Sommelier" part as I whipped up dishes for the year-end parties, Chinese New Year, Valentine's Day etc.
But a recent comment left by Ju (The Little Teochew) on one of my earlier wine of the week posts reminded me that I have been neglecting the "Sommelier" part of my blog and urged me to keep it active.
Wednesday, May 1, 2013
Whenever available in a fine dining restaurant, I will order a good bowl of lobster bisque to start the dinner for I love the richness of the seafood broth and the sweetness of the vegetable that go into the smooth and creamy bisque.
Although a huge fan, I have never thought of making lobster bisque at home as lobster just does not fit into the budget of home cooking unless on special occasions. But after I had discovered the stall selling fresh crayfish in our neighbourhood market, I told myself I had to cook my favourite lobster bisque at home using the smaller but equally tasty crayfish and I did just that last weekend.
Thursday, April 25, 2013
Wife loves lamb rack and has requested this for her birthday dinner last week. I had already planned to make the Scallops with sweet corn puree and quail eggs as starter for the dinner and wanted to keep the main course simple, at least to keep the cooking process simple on that day itself. As such, the thought of using the sous vide method to cook the rack of lamb came to mind.
Monday, April 22, 2013
Gordon Ramsay is one celebrity chef whom I admire very much. Not so much for his TV programmes, as I find him speaking too fast on TV, but for his cooking skills, ideas and attention to detail. I am also very impressed with his drive and ambition - rising from a 17-year-old kitchen apprentice to a 3-star Michelin Chef today.
Wednesday, April 17, 2013
You're the sunshine in my morning
and the bird that sings my song.
In this life when I am troubled
it's you who keeps me strong.
You're the wind beneath my wings
as this eagle takes to flight.
You're the stars that brighten up my sky
in the darkness of the night.
You're the mother of my children
and the air that gives me life.
My truest friend of all...
my heart, my soul, my wife.
Happy Birthday, my dearest.