Everything you've always wanted to know about cooking, but were too afraid to ask
Posted in 2) Recipes, Cooking on Aug 29th, 2009
Ingredients: 1 1/2 cups Granulated sugar 3 tablespoons Cornstarch 3 tablespoons All purpose flour 2 rm Salt 1 1/2 cups Hot water 3 Egg yolks, slightly beaten 2 tablespoons Butter 1 level tsp Grated lemon peel 1/3 cup Fresh lemon juice 1 Baked pie pastry, 9-inch 3 Egg whites 1 tsp Lemon juice, optional 6 [...]
Posted in Chef's Tales on Aug 27th, 2009
I was having coffee the other day with a new friend of mine and nonchalantly commented on how well they looked which surprisingly brought a frown to their face. I asked them if they disagreed with my assessment and they explained to me that they had been in a long verbally abusive relationship earlier and that [...]
Posted in 2) Recipes, Cooking on Aug 25th, 2009
Ingredients: 1kg Oxtail, cut 3 liter Water 50 g Garlic, peeled and sliced 200 g Shallot, peeled and sliced 50 g Ginger, peeled and sliced 1 tbsp Black pepper corn crushed 2 ½ tbsp Coriander powder 1 1/2 tbsp Cumin powder 1 tbsp Fennel powder 10 pod Cardamom pods 5 pcs Cloves 1 stick Cinnamon [...]
Posted in Chef's Tales, Uncategorized on Aug 23rd, 2009
I Arrived in Hong Kong to work in my first five-star hotel in Asia in 1988, and was totally blown away, not only by the quality of the staff and services offered. Nonetheless, I thought that the quality of service could only improve as the industry developed and competition for supremacy in service quality standards [...]
Posted in 2) Recipes, Cooking on Aug 21st, 2009
Ingredients: 10 nos Small bananas Batter for frying: 500 g Rice flour 100 g Flour, (soft which used to make cakes) 1 tsp Lime water also known “air kapur” ½ pc lime, juiced 4 pcs Kaffir lime leaves, cut into strips 800 ml Water Fine sea salt to taste Low Cholesterol oil for frying Method: [...]
Posted in Chef's Tales on Aug 19th, 2009
I have been on holiday for a while, so I must aplogize for the lack of postings, to make amends I would like to offer you one of my Musings which was first published in Flavours magazine. This musing is also not in Chef’s Tales the book….hope you enjoy. Junk food is the stuff of a [...]
Posted in 2) Recipes, Cooking on Aug 13th, 2009
Ingredients: 220 gm Beef, sirloin Mixed leaf salad or mesclun mixed salad Green asparagus, blanched in boiling salted water then “shocked” in ice water to stop the ongoing cooking process. Marinade: 500 ml Water 250 g Large red chili – halved, seeded and sliced 40 g Bird’s eye chili or Thai chili, finely sliced – [...]
Posted in 2) Recipes, Cooking on Aug 10th, 2009
600 gm Red snapper, cut into steaks Ingredients for sauce: 150 g Shallots, sliced 2 cloves Garlic 30 g Ginger, sliced 10 nos Dried red chili, sliced thinly using scissors, soaked in hot water & remove the seeds. 2 nos Fresh red chili, take out the seeds, and sliced 1 tsp Fennel seeds 1 tsp [...]
Posted in 2) Recipes, Cooking on Aug 5th, 2009
1 packet flat or round Vietnamese rice noodles Ingredients for gravy: 500 g Mackerel or tuna (boneless), or any firm fleshed fish 200 g Prawns 60 g Dried shrimps, soaked in warm water for 30 mins then drained. 3 liter Light fish stock (almost like water) 2 cloves Garlic 5 nos Shallots, sliced 60 g [...]
Posted in Chef's Tales on Aug 3rd, 2009
Working at the E&O reminds me of why I joined the industry in the first place. It’s a luxury hotel with glamour, romance and intrigue, but most of all it has what many other hotels are unable to offer and that is the fact that this year it is going to be 124 years old. [...]
