Tag Archives: Shallots

Recipe Massaman Lamb Shank

Massaman Lamb Shank 1
Massaman Lamb Shank

When I saw ISSAYA SIAMESE CLUB Bangkok’s Massaman promotes it’s Lamb Shank on facebook it got me excited. Well I just love the food creation at this gorgeous restaurant located in Bangkok. Yes I had tried them out early quarter of this year and their food is just absolutely delicious. Chef Ian ‘s unique 10 hours slow-cooked Massaman Lamb Shank looked so perfectly. By looking at it you know you want to taste it and I will when I get to Bangkok. Looking through my little library I found a Massaman recipe hidden in the Blue Elephant Cookbook and I decided to give it a try. I recreated the Massaman paste but I improvised on the lamb shank as their was cooked with diced lamb.
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Recipe Baby Pork Ribs with Taucu Bean Paste

Baby Pork Ribs with Taucu Bean Paste 2
Baby Pork Ribs with Taucu Bean Paste

I love this dish, it is really nice especially with the present of the aroma of taucu bean paste. I cooked this dish using the pressure cooker and found the sauce retained inside the pot. Therefore I would recommend to reheat it on the stove to reduce the sauce (to thicken the sauce). I think it will be even nicer. The sauce from the pressure cooker itself it also damn tasty too. Another good dish executed perfect, nearly there . . . . . . Sidney Kan

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Recipe Pressure Cooking Tamarind Chicken

Tamarind Chicken with Philips Electric Pressure Cooker

Wanted to have something sour, sweet and fragrant for dinner and I found those great ingredients combination just right inside my fridge. And having a pressure cooker comes handy, you can chuck them in at a go and start the cooking with a flick of a button. (two buttons to be exact). My tamarind chicken came out just nice as I wanted it to be. Sweet, sour and fragrant. Here I use Sakura chicken as I like the meat biting texture but normal chicken can do the task easily, just my preference. One more thing, there will definite be a lot of sauce at the end of the cooking, take some out and had it reduced over the stove within no time and pour the reduce sauce onto the chicken and serve.

Smells good, looks good definitely taste good !

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MWDU : Deep Fried Petite Pomfret with Fresh Thai Green Chilli Sauce

My weekend dishing up

I just love cooking and haven’t been doing enough, Since I am gearing for it might as well that I share it with you. My first weekend recipe that I had tried out is this deep fried petite pomfret and to be eaten with this delicious tangy and hot fresh Thai green chilli sauce. It is a simple dish and came within my budget with was less than RM10 (USD2.50). This petite pomfret is truly abundance here in the night market, wet market and even at any supermarket and what’s more, it is very affordable. I had my chilli sauce prepared in advance and kept them in the bottle for few days in the fridge. While I attacked the fish just before dinner.

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Ramadan Berbuka Puasa at Tonka Bean Cafe Impianna Kuala Lumpur Convention Centre Hotel

Lamb Briyani
Lamb Briyani

Having to usher into the dining room was truly an exciting experience as it was a showcasing of Ramadan feast by the chefs of Impianna Kuala Lumpur Convention Centre Hotel. We were seated and those spread of dishes prepared truly caught my eyes and the smell churned in the room was very appealing indeed.

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A New Place To Be

flavors

FLAVORS THE RESTAURANT

This new Flavors restaurant is a unique concept of chic yet charming all day dining with a stunning backdrop of traditional motives such as the “anyaman” style paneling and linear partitions creates a timeless era. Guests may choose to dine in the Spice Private Room or on an elevated platform while the show kitchen and live cooking stations provides the visual element for discerning diners. A wide array of international, fusion and local flavors are available including weekly highlights, theme dinners and signaturemenus featuring delectable treats such as the Neptune’s catch while the a la carte menu offers an innovative collaboration of flavors. Located at the heart of Kuala Lumpur, Jalan Pudu.

Tom'sSoup1

Tom’s Soup

Ingredients

250ml Vegetable stock
50ml Tomato concase
20gm Garlic and shallots chopped
5gm Bay leaf
50gm Tom yam paste
100gm Cream
20gm Flour
Salt and pepper to taste
3 tbsp Olive oil

Preparation

Sautee shallots and garlic till light brown then add bay leaf. Add the flour and slowly pour in the tomato concase and vegetable stock and lastly add the tom yam paste and garnish with cream before serving.

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