Tag Archives: Pinch Of Salt

SIGNATURE STYLE CHRISTMAS with Signature Pork Cutlets with Honey GUINNESS Foreign Extra Stout Sauce Recipe

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Signature Pork Cutlets with Honey GUINNESS Foreign Extra Stout Sauce

A simple cooking during the festive can be such a therapeutic joy and can be part of relaxation from the daily routine. As to create a Signature Style Cooking this Christmas, I will definitely be showcasing my favourite golden pork cutlets that comes with a fantastic all time favourite honey GUINNESS Foreign Extra Stout Sauce. This recipe of mine is truly simple to make and it takes less than 45 minutes to prepare. By having a glance of mine, you know you will be slivating for a piece. Bless you ! :)

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Chocolat Surpise Me!

Chocolat, chocolat, chocolat!

I had a great weekend in Penang having my baking classes, now I am back safely in KL and am totally exhausted. It was fun teaching my students on how to bake Macarons, Japanese Rouleau and The Opera Cake. Beside teaching I was brought around the streets of Penang to taste the hawker food by Uncle Lee, I had Assam Laksa, Fried Kueh Teow, Curry Mee, Prawn Noodle, Penang’s Chee Cheong Fun, Pork Porridge, Pork Satay and Dim Sum. It was fantastic to have meet some great food bloggers from Penang over dinner on saturday nite and I will post about this trip later. As I need some rest I will leave you my favourite chocolat recipe.
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Ingredients

350ml Double cream
300gm Dark chocolat
120gm Eggs
1pcs Vanilla pod
A pinch of salt

Equipment
6nos heat proof glasses
1 baking tray

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Method

1. Preheat the oven to 180C
2. Bring the cream to boil, then pour over chocolat in a bowl. Stir until smooth.
3. Scrap the vanilla seed pout from the vanilla pod.
4. Whisk together egg, vanilla seed and salt in another bowl, then stir into melted chocolat.
5. Pour the chocloat mis into each heat proof glasses to your desire.
6. Fill the baking tray with water (water bath).
7. Deep the glasses into the baking tray filled with water.
8. Bake for 15-20minutes.
9. Cool completely in pan on rack about 30-40minutes.
10. Chill it in the fridge.
11. Served with thick cream.

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I hope you will try this simple recipe at your own free time and I got to say mine tasted deliciously . . . . Love Sunny Yaw

Biscotti A Nutty Slice Biscuit

Something I Don’t Mind Sharing With You

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Ingredients

(A)
4nos Egg white
130gm Sugar
pinch of salt

(B)
120gm Flour
30gm Rice flour

(C)
50gm Pistachio
100gm Walnuts
100gm Almonds
60gm Glace ginger

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Method

1. Whip (A) till stiff. Add in (B) and mix till well blended.
2. Add in (C) and mix till well incorporated.
3. Pour it into a greased annd lined loaf tin. Make 2 loaves (17x8x6cm)
4. Bake at 175C for 40minutes.
5. Let it cool and then keep in the freezer for 6hours or more.
6. Cut it into thin slices about 2mm thick.
7. Bake it again at 150C for 15minutes or till crisp.
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While I am away, I hope you will try this recipe at your leisure . . . Love Sunny Yaw

Eclairs . . . Made in Heaven!

La Maison Du Chocolat

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I love this recipe which I took from La Maison Du Chocolat, it was the Carmel Eclairs. The texture was lovely and the cream filling was silky and fragrant too. The cost to make this recipe was inexpensive at all and talent can be nurtured easily. A simple recipe that everyone can follow.

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Ingredients

For the choux pastry
1egg yolk
2eggs
1/2cup whole milk
Pinch of salt
1teaspoon granulated sugar
3tablespoons unsalted butter
1/2cup all purpose flour

For the caramel
6tablespoons granulated sugar
6tablespoons heavy cream

For the pastry cream
1cup milk
2egg yolks
2tablespoons granulated sugar
3tablespoons all-purpose flour

For the glaze
6tablespoons granulated sugar
7oz fondant

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Method

1. Preheat the oven to 400F. Grease a baking sheet. Prepare the choux pastry. Place the egg yolk in a small dish with 1 tablespoon water and beat. Set aside. Break the whole eggs into a mixing bowl and beat. Set aside. Place the milk, salt, sugar and butter in a saucepan and bring to boil. Stir with a spatula and add the flour all at once. Stir continuouly. When the mixture is thoroughly blended and begins to come away from the sides of the pan, cook for a few seconds more, then remove from the heat. Add the beaten whole eggs gradually, in batches, stirring constantly. The mixture should be soft, but not too liquid.

2. Transfer the batter to a pastry bag fitted with a medium round tip. On the prepared baking sheet, pipe out lines of batter about 4 inches long and spaced about 1 1/2 inches apart. Brush the tops with the beaten egg yolk. Bake until golden, 20-30 minutes.

3. Remove from the oven. With a small sharp knife, make a lengthwise slit in the side of each pastry. Set aside to cool. Prepare the caramel. Gradually pour the sugar into a medium size saucepan set over low heat. Cook until the sugar begins to caramalize. As soon as it turns dark bron, remove from the heat and immediately add the cream, taking care not to splatter. Stir, then set aside to cool.

4. Prepare the pastry cream: Place the milk in a saucepan, add 1 teaspoon if the sugar, and bring to a boil. Meanwhile, place the egg yolks in another saucepan, add the remaining sugar, and beat until lemoon-colored. Stir in the flour. Slowly pour in half of he hot milk, whisking continuously, until smooth. Add the remaining milk and place over medium heat. Cook, whisking continuously, until thick. Remove from the heat. Set aside to cool completely, stir often to release steam and prevent the cream from getting soggy. When cool, stir in the caramel. Fill the pasteries with the cooled caramel pastry cream, using the slit in the side.

5. Prepare the glaze: Place the sugar in a saucepan, add 6 tablespoons water, and bring to a boil. Cook for 5 minutes, until a dark caramel color. Remove from the heat, stir in the fondant and place over low heat, stirring until thoroughly blended. Set aside to cool. Glaze the top of each filled pastry with this nixture. Let harden before serving.

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This is a simple recipe that I had found and I found them awesomee delicious but do not keep them to long as they could harden easily within a day or two. I just adore them . . . Love Sunnny Yaw

Succulent Tuna by Master Chef Simon Sim

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Having more than 20years of cooking experience under his belt, it did not stop Master Chef Simon Sim to advance in his culinary skills. An ingenious chef in his early 40’s, specialised in Italian, Mediterranean, Tex-Mex cuisine and now heading The Cavllini an Italian restaurant at the Palace of the Golden Horses, MINES, Kuala Lumpur. Master Chef Simon Sim will be featuring a collection of Italian and Mediterranean recipes with us. Today we will be featuring Master Chef Simon Sim’s first recipe presented in Japanese way, a well known dish named ‘Tuna Tataki with Sea Whelk’.

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TUNA TATAKI with SEA WHELK

Ingredients

1/4cup Black sesame seeds
1/2Tspn Cracked black pepper
300gm Tuna(sushi grade)
3Tspn Olive oil( for shearing)
1 Tspn lime juice
A pinch of salt
Half a dozen Sea Whelk
A handfull of Herb salad
a dash of Vinaigrette

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Method

On a shallow plate, mix together black sesame seeds and cracked black pepper.
Season the tuna with salt.
Make 1-inch deep slices in the tuna, every 2-inch.
Roll the tuna in the black sesame mixture, pressing lightly so the mixture sticks to the tuna.
Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside.
Deglaze the pan with lime juice. Pour the lime juice over the tuna.
Place the herb salad on the serving plate.
Drizzle with a bit of vinaigrette
Top with a sliced tuna.
Top with a pieces of sea whelk.
Ready for serving.

This is a lovely starter, easy to follow and a sure winner from Master Chef Simon Sim . . . . Sidney

Next coming post Rotolo Di Salmone Affumicato Con Granchio

Stuffed Crab Shell

Whenever I visit the wet market, I will make sure of getting some of this small crabs. Sometimes my friends wonder why am I buying such crabs as they don’t contain much meat and it seems to be useless. Well, the shell is the gem and I use it for my dish. I will use a mixture of meat and stuff it into the shells and deep fried them. The taste is absolutely divine.

Firstly I will have a dozen of the shell by removing the meat. I will use fish paste, prawn paste and crab meat minced together and stuffed them into the shell. Deep fry them.

Ingredient

12pcs Crab shell(small)
200gm Fish paste
200gm Prawn paste
50gm Crab meat
1tsp Oyster sauce
1tspn Sesame oil
a pinch of salt
a pinch white pepper
Corn flour
Oil for deep frying

1. Clean and wash the crab shell.
2. Mix the fish, prawn and crabmeat together.
3. Season with oyster sauce, sesame oil, salt and pepper.
4. Stuff the mixture into the shell.
5. Cover the shell with a thin layer of corn flour.
6. Deep dried the stuffed shell till golden brown.

Looks good and taste good . . . Steven Cheng

Soft Shell Clams in Broth



I love this type of fresh soft shell clams. They are huge compare to the normal clams that we see in the wet market. The shells are soft and fragile. The meat texture is good and foremost they are fresh and alive!

Ingredients

20-25pcs Soft shell clams
1inch Fresh ginger
1/2litre Chicken broth
1tsp sesame oil
a pinch of salt
a pinch of pepper

1. Wash and clesn the soft shell clams.
2. Cut the ginger into matchstick size.
3. Marinate the soft shell clams with sesame oil,salt, pepper and fresh ginger for 10mins.
4. Heat up the chicken broth till boiled, place the soft shell clams in for 5-10mins.(Not to long)
5. Serve on a big soup bowl.

I like this dish as you can taste the sweetness and the freshness from the clams and the broth.

Steven Cheng

Steam Scallop with Fresh Minced Ginger

This dish without fail will tempt your guess during any dinner party or event at home for your own family. It is a simple dish called steam scallop with fresh minced ginger.

12pcs scallop with half shell on
250gm minced freshed ginger
1tsp sesame oil
1tsp oyster sauce
a pinch of salt

Wash and clean the scallop.
Mixed the minced ginger with sesame oil, oyster sauce and a pinch of salt.
Place a tablespoon of the mixture onto the scallop.
Steam for 5 minutes.

Not only looks good but taste good too! . . . Yours Chef Steven Cheng

Yellow Chives & Bean Sprout with Salted Fish


This is a simple dish and easy to prepare. You just need three main ingredients yellow chives, bean sprout and pan grilled salted fish. Here are the rcipe:

100gm Yellow Chives
200gm Bean Sprout
20gm Premium Salted Fish
1Tbspn Oyster Sauce
1clove Garlic
3Tbspn Cooking Oil
a pinch of salt and white pepper
a dash of water

1. Clean the yellow chives and cut in the length of an inch.
2. Peel off the root of the bean sprout and then wash them.
3. Pan grill the salted fish till crispy and fragrant, then set aside.
4. Heat up the oil and fry the minced garlic till fragant.
5. Add in the bean sprout and yelloe chives and stir fry for 1-2 minutes (I prefer them not over cooked and crunchy). Add oyster sauce, salt and white pepper
6. Once cooked, place them on the serving plate and top them with salted fish.

Serve this dish with white fragrant rice . . . . Chef Steven

A Lite Cheesecake




Ingredients

A
160gm Cream cheese
25gm Soften unsalted butter
120gm Milk
4 Egg Yolk

B
40gm Cakeflour
30gm Cornflour

C
4 Egg white
1/8 tsp Cream of Tartar
100gm Sugar
a pinch of salt

Method
Preheat oven 180C
Sift ingredient B.
Whisk ingredient A, add egg yolk one by one. Add in ingredient B portionly.
Whisk egg white, add in sugar portionly, cream of tartar and salt. Whisk until firm.
Add C in to A, and gradually mix.
Place the mix in the baking tin. Sit the baking tin on a pool of water. Baked in the oven for 20-30mins.
When the cake surface turn golden in colour, it is ready, remove from the oven.
Optional – Brush kumquat syrup on the cake surface and place half cut kumquat compote as deco.

It is easy, whatever it takes you must try this recipe and you will never regret.

Big Boys Oven

Stir Fry Potatoes

I got to introduce one of my current favourite young, modern and simplicity chef, Kylie Kwong. She is the chef and restaurateur of the popular restaurant Billy Kwong in Sydney, Australia, as well as the host of cooking programs on the Discovery Home Channel. She also writes a regular blog for The Huffington Post and also the fourth generation of the largest Chinese family in Australia.


I am amazed when I was reading through her latest book of Kylie Kwong entitled “My China” which just recently published on this November 2007. “My China” is a sweeping culinary travelogue through modern-day China and Tibet with lots of lavish photography, stories and recipes. I would say, this is a must have books, especially those like myself being a chinese borned abroad. I love this book as the photographs tell so much of stories and so much things that I never know, such a discovery and so fulfilling. A book that I will fall in love with.

Through the chinese food heritage, I also discovered that one of my dish is so similar to Kylie Kwong’s discovery in “My China” entitled “fry potatoes with chinese sausage”. Immediately I can recognised this is a very lovely and fragrant dish, especially the aroma of the chinese sausage and the crunchiness of the matchstick potatoes.


My one is rather simple, I just use potatoes, red belly pepper, green belly pepper and carrot. And cut them into the shape of matchsticks. Stiry fried them and add seasoning.

Ingredient
2 medium size potatoes
1 red belly pepper
1 green belly pepper
1 medium size carrot

seasoning
a pinch of salt
a pinch of white pepper
a teaspoon of oyster sauce
a dash of chinese wine

Cut all the ingredient into the shape of matchsticks. Use a tablespoon of oil, heat up the wok. Stir fry the potatoes until half cooked then add carrot, green and red belly pepper. Add seasoning and continue for few seconds. The dish is ready.

Such a simple, colourful and delicious dish should be dished out at our own kitchen for our lovely guests.

Steven Cheng

Lemongrass Prawns Hokkien Style

This dish is a very special dish, why?

My late dad taught me this dish, yes my late dad. He is a real cook and I think he learned from his aunt when he was young… I think. I seldom see this dish serve in any restaraunt which is strange. Yes it is my late dad’s recipe. This dish main ingredient is prawns and lemongrass. You need to cut lots of lemongrass to prepare this dish but not as difficult to prepare a dish called “ikan perut”and this dish is flavoured with fresh turmeric. So I recommended that Chef Steven Cheng to try this recipe and this is how it turn out.


400 gm large prawns
20 stalks lemongrass
1 inch fresh turmeric
1 big onion
4 bulbs garlic
3 chilli padi
1 cup coconut milk (1/2 cup double cream)

Unshelled the prawns and clean properly
Marinate the prawns with a pinch of salt and pepper
Thinly slice the heart of the lemongrass. Take about an inch.
Minced turmeric, onion, garlic and chilli padi
Deep fry the sliced lemongrass untill fragrant. Take them out.
Fry the minced onion,turmeric, garlic and chilli padi till fragrant.
Add in prawns, once cooked and in lemongrass.
Add in coconut milk and add in seasoning.
(* if you want a drier dish add in less coconut milk. )


This dish is lovely and smells so fragrant. This dish is specially prepared by Chef Steven Cheng.

Yours Sidney

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