Tag Archives: Vegetable Oil

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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Wind Chimes in a Bakery – Baking a Red Bean Bun

The Moments Captured on That Morning

Wind Chimes in a Bakery A

Yesterday myself and a big group of bloggers were invited to attend a baking session with Sue (Koe Yeet) and Adam (Ahmad Nabil) who are the main cast for the Samsung Galaxy S4 Wind Chimes in a Baker. It was a fun session. We got close with the casts and we managed to hear their thoughts and questions where thrown to them. It was a fun baking session. Both Sue and Adam were extremely friendly. Naughty they were, flour were flying everywhere. They definitely my two big monkeys ! lol!

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Sunkist Cooking Recipes with Chef Robert Danhi in Asia

Sunkist Chef Robert Danhi
Chef Robert Danhi

This month Sunkist had brought Chef Robert Danhi, one of the America’s top culinary talents to tour across Asia to spread the word about the wonders of Sunkist citrus.

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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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The Way to Indulge A Duck. . . . . !

AROMATIC & CRISPY DUCK

This dish is served and eaten in the same way as Peking Duck -wrapped in a pancake along with shredded spring onion, cucumber sticks and Hoi Sin sauce. I prefer to add spicy dry prawn chilli paste, very oishi delicious. In a restaurant, this dish can be much conviniently served than Peking Duck because a quantity of duck can be precooked in the marinade or cooking sauce and put aside. When required, they are simply deep-fried for 10-11minutes and served, bcause of th final deep-frying, the duck meat will invariably be crisper and without the care and precise timing required when preparing and cooking traditional Peking Duck.

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Ingredient

4-5lb duck
vegetable oil for deep-frying

Cooking sauce
6cups good stock
6tablespoons sugar
6slices fresh ginger roots
a bunch of spring onion
2/3cup soy sauce
4teaspoons yellow bean paste
6tablespoons dry sherry
6pieces star anise
1/2teaspoon five spice powder
1/4teaspoon pepper

Garnish
cucumber sticks
shredded spring onion
Hoi Sin sauce
pancakes

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Preparation

Mix ingredients for cooking sauce together in large saucepan. Clean duck thoroughly and cut in half down backbone. Place into liquid and submerge.

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Cooking

Simmer duck gently for 2hours. Remove from cooking liquid and leave to cool. When required to serve, heat oil, place duck gently in oil and fry for 10-11minutes. Drain well.

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Serving

Place duck on large heated platter. Serve by taking meat off the carcass at the table and wrapping it in pancakes together with Hoi Sin sauce, cucumber sticks and shredder spring onion.

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Cooking time: 2hours 10minutes
Serves: 6-8

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Gosh, I got to admit that I can have half of a duck all by myself, you must try this recipe as it is pretty awesoe, simple and yet not difficult at all. You can even prepare it a day earlier, just deep fry when need to serve. If not try at your nearest chinese restaurant or if you are in Petaling Jaya, you can drop by the CUBES . . . . . . yours SidneyK

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