Tag Archives: Basil

Wine Pairing with Life Inspired David Yee at Garibaldi

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The Faces of Life Inspired : David Yee

Having to sit next to a famous celebrity while sipping into a glass of red wine with full of pleasure can be truly an exciting thing to do. This time, I got to meet up with the Life Inspired David Yee and got the chance to sit next to me. From model, to TV host and now a PR Manager of a design college, David Yee has transitioned effortlessly into each role over the years, thanks to his spirit and passion for style and everything design-related. An Australian native of mixed heritage, Yee embarked on a successful modelling career in Sydney in his early twenties.

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SUNNY YAW BAKING CLASS AUGUST 2011

ALL CLASSES WILL BE HELD AT KOTA DAMANSARA STUDIO

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MACARONS

I am back with a few classes this August. Hope we going to have a great time . . . . . Sunny Yaw
Play with Macarons
(fee/pax : RM220)
1. 20th AUGUST – from 9.30am till 12.30pm
2, 27th AUGUST – from 9.30am till 12.30pm

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Citron Basil Gateaux with Pêche

Lemom Basil Gateaux

One after another new gateaux had been churning out from my studio. Here yet another interesting light gateaux that I created. Having the refreshing taste of lemon infused in the mousse can be truly delicious. But to enhance the taste, basil leafs was generously disposed into the it. The volcanic taste will just burst into awesome flavour and yet kept at lite.

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Silent of The Lamb With A Twist

ARROSTO DI AGNELLO CON BROCCOLETTI ALL OHO OLIO E SALSA ALIO ROSMARINO
ROASTED RACK OF LAMB MARINATED WITH HARISSA WITH ROSEMARY BARLIC JUS

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Ingredients

280gm Lamb Rack (3 ribs)
200gm Mash Potato

Harrisa Marination

10gm Mint Leaf
10gm Chinese Parsley
10gm English Parsley
10gm Rosemary
10gm Thyme
10gm Basil
10gm Oregano
10gm Garlic Peeled
10gm Shallot Peeled
2gm Paprika
60ml Olive Oil

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Method

1. Blend all harissa herbs with olive oil til fine. Marinated it to the lamb for 2 hours.
2. Seal the lamb in hot frying pan and cook in oven to your doness.
3. Garnish with stach and vegetables on plate.
4. Once the lamb is cook to your doness, debone it and slice to presentation.
5. Pour the rosemary sauce and ready to served.

Another winning dish from Master Chef Simon Sim which me crave for more and more . . .

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