Everything you've always wanted to know about cooking, but were too afraid to ask
Posted in 2) Recipes, Cooking on Aug 30th, 2010
Ingredients 2pcs Eggs 200gm Button Mushrooms 50gm Mixed Salad 1 Slice Wholemeal Bread 20ml Olive Oil 30gm Butter 2liter Water 20ml White Vinegar 5gm Salt 5gm Pepper Method In a pot, bring sufficient water to a steady boil and add the vinegar. Crack the eggs one by one and slowly add one of them to [...]
Posted in 2) Recipes, Cooking on Aug 28th, 2010
Omelet 3 pcs Fresh whole egg 1 tblsp Chives, slice thinly 3 tblsp Mozzarella cheese or any cheese you desire Salt and pepper to taste Method Beat the eggs in a bowl, season with salt and freshly crushed black pepper. Then add the chives, pre heat the non stick pan, add in the butter, pour [...]
Posted in Uncategorized on Aug 28th, 2010
When purchasing a fridge, most of the models have good points and bad points and whilst looking for the perfect fridge for your home or business may be fun (although somewhat confusing), there is one point that I would like to raise and one of which may be of value and help. One must always try not to buy a model with [...]
Posted in 2) Recipes, Cooking on Aug 25th, 2010
Braised lamb with a sweet & spicy soya sauce 500gm Lamb cube 2 no’s Red onion 10no’s Garlic 3cm Ginger 4no’s Cloves 2no’s Star anise 2no’s Cinnamon stick 5no’s Cardamom 150gm Kurma powder 100gm Curry powder 50gm Chili powder 30gm Dry coconut 4 tablespoon Dark soya sauce 150ml Cooking oil Method: Heat the oil in [...]
Posted in Uncategorized on Aug 24th, 2010
Today I would like to introduce a guest author to Chefs Tales with the continuation of my theory that we should be a community type blog that shares information and stories of food, family and life in general to anyone whom may enjoy it. I would like to thank Trish, the author and founder of Mum’s [...]
Posted in 2) Recipes, Cooking on Aug 23rd, 2010
The dough: 1 packet Spring roll skin 3 tbsp Corn flour, dilute with cold water Oil for frying, any kind of neutral low cholesterol oil Method: Lay the spring roll skins on top of a working table or clean chopping board. Ensure that it is thoroughly dry. Brush it lightly with corn flour and [...]
Posted in 2) Recipes, Cooking on Aug 19th, 2010
Watermelon Salad: 500 gm Red watermelon, cubed or any desired shape 500 gm Yellow watermelon or rock melon, cubed or any desired shape 5 pcs Basil leaves 250 ml Spice syrup, recipe as below; 150 gm Sugar 300 ml Water 1 no Lemon, juice, after squeezing add the whole lemon inside 5 tbsp Honey 1 [...]
Posted in 2) Recipes, Cooking on Aug 15th, 2010
Wild Salmon fillet, portion to 140gm each, skin on would be the best choice. Salmon marinate: ½ cup Grape seed oil or any neutral flavored oil 2 clove Garlic, chopped 1 inch or 50 gm Ginger, crushed Salt and crushed black pepper to taste Preparation: Mix all the ingredients in a bowl except the salt [...]
Posted in 7) One-minute cooking tips on Aug 14th, 2010
When choosing fruits at the market, one should always ensure that there are no blemishes or bumps. If they have been banged or dropped the bruise will start a rapid chain of events that will ensure the fruit ripens extremely quickly. Fruit is also made up of a large percentage of water, so you should [...]
Posted in 2) Recipes, Cooking on Aug 11th, 2010
Grain Mustard Vinaigrette: 1/2 cup Lemon juice 3/4 cup Extra-virgin olive oil 1 medium Shallot, minced 1 Tbsp Minced fresh thyme leaves 1 teaspoon Grain mustard 1 teaspoon Dijon mustard Salt and freshly ground black pepper Salad: 60-90gram Grilled rare – sashimi grade Tuna 6pcs Quail egg, peeled 10pcs Small new baby potatoes –(scrubbed and [...]
Posted in 7) One-minute cooking tips on Aug 10th, 2010
When washing any kind of lettuce, the main priority has to be that your guests are not grinding on grit or sand whilst eating your much loved salad that you have prepared for them…there is nothing worse. When washing lettuce it is best to fill a clean sink with fresh cold water so that when all [...]
Posted in 2) Recipes, Cooking on Aug 9th, 2010
Salmon Spring Rolls 100gm Salmon fillet 40gm White cabbage 2pcs Spring roll skins 20gm Japanese pickles ginger 2ltr Cooking oil 2gm Salt 2gm Black pepper 1no’s Egg 10gm Flour Method: Cut salmon fillet lengthwise, season with salt and pepper. Bring a pot of water up to boiling point and blanch the cabbage until its soft, [...]
Posted in Uncategorized on Aug 7th, 2010
When I started working in the Four Seasons Hotel, Yorkville in Toronto things could not have been any better. Everyone seemed happy, the customers were mostly wealthy and strutted around the hotel as if they never had a care in the world. The staff were extremely content and the hotel was full of opulence, romance and [...]
Posted in 2) Recipes, Cooking on Aug 5th, 2010
Recipe provided by Arvin Ayson, Sous Chef, City Seasons Suites Dubai Ingredients: For the stuffed chicken 1 Boneless chicken breast- skin on 2 tbsp Teriyaki sauce 2 tbsp Sugar Grated ginger 2pcs Whole eggs Spring onion Ingredients: For the rice 1 cup Uncooked rice 1 tbsp Dashi ¼ cup Matsutake mushrooms, wiped and trimmed [...]
Posted in 7) One-minute cooking tips on Aug 4th, 2010
When boiling prawns, one must always ensure that they do not overcook as in doing so they will become dry and spongy. The raw prawns should be plunged into an already boiling pot of salted water, when the water re-boils they are cooked and should be taken off the heat immediately. After taking them out [...]
Posted in 2) Recipes, Cooking on Aug 1st, 2010
Ingredients: 50gm Fresh crabmeat 4no’s Tiger prawn ½no’s lemon 2no’s Bay leaf 5gm Black pepper Corn 20gm Celery slices 1no’s Onion cut wedges 1no’s Apple green cubed 2Tbspn Mayonnaise 1tbspn Grain Mustard 1no’s Tomato skinless deseeded and cubed 10gm Mixed green 1no’s Shallot chopped 1no’s Red chili chopped 10ml Olive oil 2 Sprigs parsley chopped [...]
