Tag Archives: Shallot

Paul Qui’s Adobo at Big Boys Oven Kitchen

Adobo Chef Paul Qui (2)
Top Chef Winner Chef Paul Qui featured on May 2013 Food & Wine Magazine

Flipping through my stack of food magazines I stumbled onto this great Adobo recipe written by Top Chef Winner Chef Paul Qui. It was simple and sure will win anyone’s heart over a meal especially any of your guests. Definitely a simple and yet delicious chicken dish.

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Recipe Arrowroot Soup with Pork Ribs and Peanuts

Sidney Arrowroot soup 1
Arrowroot Soup with Pork Ribs and Peanuts

Walking through a wet market can be truly exciting. Looking at the ingredients on sale at each stall can be a discovery. What caught my eye at the SS17, Petaling Jaya morning wet market was this arrowroot “Fun Kot” that looks similar to tapioca. Arrowroot is use make to powder and used as thicken agent in cooking. I had tried this arrowroot in a soup dish and it tasted really nice. Without any hesitation, I bought one and decided to make a go with it in my kitchen.

COOKING WITH PHILIPS PRESSURE COOKER on FACEBOOK be a member of this group now!

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Delicious Chinese Tapas Lunch @ Tai Zi Heen Prince Hotel & Residence Kuala Lumpur

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Chinese Tapas from Tai Zi Heen Restaurant

Tai Zi Heen is proud to present its Chinese Tapas menu at Prince Hotel & Residence Kuala Lumpur for the month of September and October 2011. Let’s check out what fabulous tapas there is with this promotion

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Winter Feast From Provence at Feast Village Starhill

Chef Florent Passard
Chef Florent Passard

Saint Tropez is dubbed as he playground to jettsetters, fashion models and celebrities and now first time in Kuala Lumpur. Starhill had two French Master Chefs specially flown in from Muse Hotel of Saint Tropez to prepare the finest Provencale flavours that are appreciated to full-house reservations in France. Both remarkable chefs are Master Chef Nicholas Le Toumelin, the Executive Chef of Muse Hotel and Master Chef Florent Passard.

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Buka Puasa at Warong Sate dan Cafe Mak Long

Warung Sate dan Cafe Mak Long

I had been driving through Puchong Road quite frequently lately and I cannot help myself of not noticing this newly constructed Malay house. It used to be an empty land but now it sits a gorgeous brand new kampong style house turned into a café. It’s name “Warung Sate dan Café Mak Long” or Satay Shop and Auntie Long’s Café.

Warung Sate dan Cafe Mak Long 1

I just love the modern basic rustic kampong style exterior and the furniture used here at Mak Long, truly an instant hit for my taste. It reminded me of my childhood stay, part of my growing up in a kampong. It was lovely.

Beef Satay
Mak Long’s Beef Satay

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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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