Tag Archives: Black Cod

Samplings on the Fourteen MIGF 2011

poster

It had been great this time and it has been fabulous all this while. Meeting many new faces in life can be such a terrific thing to do. They are fabulous, being around them can be so fun. We even share our thoughts, life and even the food we touch. Thank you.

My food expedition this time was to drop by the Samplings on the Fourteen for a well refined crafted dinner. This time is to taste their MIGF 2001 menu . I got to say I love the setting of this restaurant, indeed a classic place to be. Enclosed with a great view over looking the central Kuala Lumpur through the huge piece of glass window.

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Birthday Celebrations at ENJU, Prince Hotel & Residence Kuala Lumpur

birthday cake

Last thursday night we had a dinner cum surprise birthday celebrations for Sunny Yaw and Shirley at ENJU Japanese Restaurant. When I make the reservation I insisted ENJU to prepared a surprise birthday cake for Sunny Yaw while Sunny Yaw baked a surprise birthday cake for Shirley, . . .sounds very complicated indeed but life must always be fun and exciting. :) Our guests on that night included Xin, Jessica, CK Lam, Richard, Ah Wei, Sunny, Shirley, my mum, myself and few more close friends (include a Hong Kong TV actor . . . . . hehehehe).

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Filetto Di Merluzzo Con Gambri E Creme Zafferano Gorgonzola

Panfried Fillet of Black Cod and King Tiger Prawn with Cream Saffron Gorgonzola Sauce

filletto

Ingredients

160gm Cod Fillet
100gm King Tiger Prawn
25gm Potato Pan Cake

Saffron Gogonzola Sauce
60ml Whipping Cream
20ml White Wine
10gm Gogonzola Cheese
1gm Saffron

Vegetables
15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Asparagus
20gm Brocolli

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Method

1. Heat frying pan and pan scared cod fillet, king prawn and cook in oven
2. Pan fried potato pan cake till golden brown and place on plate
3. Pour whipping cream, white wine, gogonzola cheese and saffron into sauce pan and bring to reduce
4. Once cod fish and king prawn is cook, served on plate and garnish with vegetable and sauce on the seafood and ready to served

enjoy . . . Simon Sim

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