Seafood Hor fun

Seafood Hor Fun

Think of having seafood hor fun during the week. So, today I prepared seafood hor fun for lunch.

seafood hor fun

Ingredient for 4 persons
1 kg Hor Fun (Rice Noodle)

250g tioman fillet. Sliced, season with sesame oil, salt, pepper & corn flour

12 prawns . Cleaned and deveined.

4 king scallop. Slice into half, season with salt & pepper

1 packet of chye sum. Cut into cut into 5 cm long

2 garlic. Minced.

1 litre of chicken stock
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp fish sauce
1 egg white. whisk with a fork.
4 tbsp of corn flour mixed with 1 cup of water.
Salt & pepper

1 tsp of oyster sauce.

seafood hor fun

 Method

Heat up oil in the wok, fry the garlic till fragrant and pour in hor fun.

Season the hor fun with light soy sauce and dark soy sauce. Set aside.
Heat up oil in the wok, fry the garlic and put in the prawns and scallops.

Pour in the chicken stock. When the stock is boiling, add in sliced fish.

Scoop up all the seafoods and set aside.

Add in chye sum and season the stock with oyster sauce, fish sauce, salt and pepper.

Add in the whisked egg white and stir.

Add in the cornflour mixture and stir.  

Divide Hor Fun and seafoods into 4 equal portions.

Pour the gravy on top of hor fun.
Serve immediately with preserved green chillies.

Pan Seared Foie Gras with Mango and Grape Salsa

Pan Seared Foie Gras with Mango and Grape Salsa

Yesterday, decided to finish the foie gras left in the freezer. Wanted to try something special today ..... seared foie gras with mango & grape salsa. The sweetness of both mango and grapes go very well with foie gras. And pair with a glass of ice wine or dessert wine or Sauternes is heaven!

 

Pan seared foie gras with mango & grape salsa

As foie gras is very fattening, eating it with a lot of fruits help to cleanse the palate. Many think that cooking a piece of foie gras is rocket science. The true is it takes less than 5 min. Save lots of $$$ doing it at home. This dish easily cost you SGD35 to 40.  Has not include 7% GST and 10% service charge yet. haha!

 

Ingredients

foie gras,

mango cut into cubes

1 dragon fruit cut into cubes

1 cup of grapes and diced

1 cucumber and diced

1 tsp of orange juice1 mangosalt and pepper

corn flour

1 tsp of orange juice

Directions:

Mango & Grape Salsa

Combine all the fruits and cucumber a small mixing bowl and mix it with a table spoon of orange juice. Once is done, put it in the fridge until ready to serve.

Foie Gras

Heat up the non stick pan.

Season the foie gras with salt and pepper. Coat it with corn flour. 

Sear the foie gras over high heat until golden brown. About 2 to 3 minutes on each side.

Transfer the foie gras onto kitchen papers to absorb its fat.

Pork Ribs in Port Wine Sauce

Pork Ribs in Port Wine Sauce

Pork Ribs in Port Wine Sauce

Ingredients
One slab of baby back pork ribs.
Salt,pepper and sugar.
Corn flour
Port wine
Honey

To marinate
Salt,pepper and sugar.
Corn flour
Port wine

Direction
Marinate the ribs with salt, pepper, sugar, port wine and corn flour.
Deep fry the ribs for 5 min or till golden brown. Remove and drain well.
Pour half a cup of port wine on a non-stick pan with medium heat.
Once the wine is boiling, put in the rib and honey.
Cook for 3 min

Pork Ribs in Port Wine Sauce

Spaghetti with Pesto Sauce

Today dinner is Italian food. Bought a bottle of pesto sauce few months ago and want to finish it to free up space in the fridge.



Spaghetti with Pesto Sauce 1



Spaghetti with Pesto Sauce 2

Ingredients

grated Parmigiano cheese

1 cloves of garlic

Olive oil

3 tablespoon of olive oil

salt and pepper to taste

spaghetti

pesto sauce  

 

 

 

Apple Salad with Feta Cheese

Apple Salad with Feta Cheese

Have a lot of meats this week so today going to be herbivore for lunch and dinner.

Apple salad with feta cheese 1

Apple salad with feta cheese

Ingredients
1 bag of mixed greens. I used mostly frisée.
1 NZ pacific rose apple (no. 4200).
Some raisins.
A few cube of feta cheese.
Salt and pepper to taste (optional)
Honey mustard dressing
Dash of olive oil
  

Bread Pizza

After reading that breads can be used to make pizza, I tried it two months ago.

As I am not good at making dough, with no formal training from my mum, I dare not try making pizza. Also, worry that my family ended up in hospital due to food poisoning. haha!

This is the photo of my bread pizza with porcini, tomato puree, chirzo and mozzarella cheese. Girl and boy said they like this!

Bread Pizza with porcini, chirzo and mozzarella cheese

Ingredients

• Ciabatta Bread
• Tomato Puree
• Porcini Mushrooms
• Purple Onions 
• Salt and pepper to taster
• Mozzarella Cheese (grated)
• Chirzo 

Maison Kayser at Scotts Square Singapore

I went to Scotts Square,  Singapore  to check on Ginza Suhsi Ichi in Dec last year and found a newly opened bakery at B1. Fall in love with some of its breads.

After trying its breads and compare to Paul Bakery, another new kids on the block, I love it even more. Whenever I think of having breads, I will think of Maison Kayser.

This was my lunch last Sunday. fig bread, orange earl grey bread, soft cheese bread and coco pineapple bread. For dipping, I have white truffle oil, hazelnut oil and aged balsamic vinegar. I also have unsalted butter and Parmigianio reggiano and a pot of Sweet France tea to go with.

Beef Bourguignon

After having coq au vin in one of the French restaurant in town, I decided to try making beef bourguignon. Same ingredients except chicken stock change to beef stock. Chicken tight change to beef cheek. One very important ingredient is fresh french pearl onions. Search the whole of Singapore for weeks, finally, found it. YES !!!

Beef Bourguignon photo 1

Last Sunday, accomplished beef bourguignon with distinctions. The judges were Mum and Girl. Mum said the beef cheek melt inside her mouth, sauce was good and onion was sweet. I had to stop her finishing my crispy bacon slices. I also had to stop Girl finishing my swiss button mushrooms and porcini.

Beef Bourguignon photo 2

Ingredients

Slice bacons

Olive oil to fry the muchrooms and vegetable

Wagyu beef cheek

Salt and pepper to marinate the beef cheek.

shallots, carrots, garlic cloves and celery ("vegetable")

2 Tbsp tomato paste

2 cups of pinot noir or burgundy. I used burgundy.

chicken stock 

2 bay leaves

a few fresh thyme sprigs

6 pearl onions

swiss button mushrooms

porcini mushroom (optional)

Butter to sear the beef cheek, sautee the pearl onions and to fry the bacon slice.

Ginza Sushi Ichi at Scotts Square Singapore

After going to Shinji in Dec 2010, I can't wait for Ginza Sushi Ichi to open. Finally, I went there on Good  Friday.  They put us in a private room which can seat 7 but we only have 6. We have a wonderful time chatting with the chef and waitress.  I give it a 8.5/10 for food and hospitality. 

Shinji serves sushi with warm rice but not Ginza Sushi Ichi. I like all the dishes in Shinji but not Ginza Sushi Ichi. However, some dishes are better than Shinji.       

Ginza Sushi Ichi at Scott Square,Singapore

Salad

Appetizer

My daughter said this is awesome!

Glutinous rice in superior stock. mum like this but not me. 

Chef Fujisawa Masataka from Hokkiado doing his art piece.

Red Snapper. Like this!

Boy enjoying his salad tamaki.

Girl said she is full!

Sea Urchin. My family love this! very sweet! fantastic!

Orange Sorbet

Watermelon Sorbet. Girl like this.

                                                Scallop & Sea Urchin in jelly soup. Like this! 

I and my Mum. Like this.

Like this!

This is good!

Dessert consist of yuzu sorbet, lemon mint sorbet & custard. Like this!

There are also many more dishes. very busy eating and talking to the chef and waitress so no time to take photo. haha! 

Porcini and Chanterelles Risotto

Bought a bag of porcini & chanterelles mushrooms last month. I've never eaten risotto. Hence, made Porcini,Chanterelles & Bacon Risotto for dinner today.

Ingredients

1. Carnaroli
2. Steaky bacon
3. Diced chorizo (optional)
4. Chopped onion
5. A tbsp of olive oil
6. Dry chanterelles & porcini mushrooms
7. Mushroom stock
8. Chicken stock

9. Grated Parmigiano Regggiano cheese, to serve