Tag Archives: Pan Cake

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

setting2

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

A Delicacies of A Lifetime – Foie Gras

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Chef Simon Sim a very humble chef, started at a young age of 19years old, worked as a kitchen helper and work his way up to become a Demi Chef at the age of 24years old. To explore the world, Chef Simon Sim found his way in Paris, one of the world’s best cuisine. In his early 30’s, Chef Simon Sim was back in Kuala Lumpur cooking his way in many type of cuisine such as Chinese, Thai, Tex-Mex, Italian and Mediterranean.

Medaglione

Medaglione Di Manzo E Fegato DI Oca Con Tartufi
(Grilled Beef Medallion and Goose Liver with Boletus Mushroom Black Truffle Sauce)

Ingredients

200gm Beef Tenderlion
70gm Goose Liver
25gm Potato Pan-Cake

15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Asparagus
20gm Brocolli
20gm Cherry Tomato

For Sauce
100ml Beef Jus
10gm Puchini
2ml Truffle Oil
20ml Red Wine

Method

1. Chargilled beef tenderlion till donennes, then pan fried goose liver and place in between two pieces of beef.
2. Pan fried potato pan cake and place on the plate and top on beef garnish with sauteed vegetables.
For sauce, sauteed porchini mushroom with truffles oil and glaze with red wine then add beef jus to reduce and ready to use.

I hope you will try Chef Simon’s awesome recipe at your own kitchen and your own leisure. . . . . Sidney

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