FOODlog #410: Pickle Fries
Tried making these pickled fries I saw on Instagram. It starts with brining the fries in a pickling liquid.
I used Russet potatoes to get those nice long strips. Rinsed it thoroughly and washed the skin well as I wanted it to have the skin so it needed to be cleaned well.
I then cut it into straight cut fries then into a pickling liquid of 3 parts water, 2 parts vinegar, and 1 part sugar. The fries then goes in to the pickling liquid for 24 hours.
The next day, I take the fries out of the liquid and pat them dry then double deep fried them. Once at a lower temperature for 4 minutes then at a higher temperature for 1 minute.
It turned out fairly nice but not nice enough for the amount of time and hassle this takes to make. It basically tasted as if you were to make usual fries then spray on some malt vinegar. Final verdict, an experiment worth trying but never again 😄
FOODlog #409: YAKI UDON (焼きうどん)
Udon cooked teppanyaki style is just the best! It not only taste good but the whole process of cooking the dish makes it that much more authentic and immersive into Japanese culture and cuisine which is truly satisfying.
The bouncy noodles that's lightly fried on the griddle mixed with soy sauce and black pepper sauce that caramalises on the griddle while you cook are flavors you can't get otherwise.
The vegetables and chicken that were grilled on the teppan as well locked in all the flavors which added layers more of flavors to the whole dish.
Its also a quick and easy dish to make, that's inexpensive for the quantity it can make, being able to feed up to 10 portions easily.
A whole family can enjoy this dish that's palatable and absolutely delicious!
📝👇 Here's what you'll need to make it:
Udon noodles 400g
Black Pepper sauce 140g
Soy sauce 40g
Oyster sauce 40g
MSG 1 tsp
Salt to taste
Carrot 1 stick
Cabbage 300g
Chicken 1kg
Spring onions to garnish
FOODlog #408: Beef Mechado
Tasting beef mechado for the first time ever. It was cooked by one of my Filipino colleagues some months back and now writing this post on the last day of the year, I'm feeling thankful that I got to meet him, build a friendship with him, worked together for a year, and most of all had all the wonderful delicious food that he made for us.
Gonna miss working with him and being served such wonderful and delicious Filipino cuisine but I've got lots more to food posts to write which will definitely bring back the memories.
Beef Mechado is a Spanish inspired Filipino dish cooked with potatoes, carrots, Peppers and lemon peels.
Its a well balanced dish that has some slight citrus notes from the lemon peels that paired really well with the natural sweetness of the vegetables.
The potatoes and beef chunks soaks up the stew so perfectly and makes every bite packed full of flavor and so satisfying.
We had this with rice which was the perfect vehicle to soak up all that delicious beef gravy from the stew.
FOODlog #407: Milk Chicken with Sautéed Spinach & Mash Potatoes
🍗🥛This is my 3rd time making this recipe by Jamie Oliver. This version that I'm doing is slightly easier and less complicated than his which taste really good too.
I really enjoy making and of course eating this dish. It's a dish that has made it to my comfort food list and something I will definitely be making every now and then.
🌿🧄 The spinach is simple sautéed with minced garlic and oil, seasoned with chicken powder and some salt.
🥔🧈 Mash is a simple butter and potatoes seasoned with chicken powder as well.
Everything paired so well with each other, making this a really delicious and hearty meal.
What You'll Need:
Chicken 1.6kg
Salt
Black pepper
Fennel seed 2 tsp
Butter 150g
Onion 1 large
Fennel 1 bulb
Garlic 1 bulb
Lemon peel
Sage 10g
Cinnamon 2 sticks
Milk 1 liter
Lemon Juice 1 lemon
Salt 1 tsp
Black pepper
Chicken powder 2 tbsp
FOODlog #406: 3-course Food Tasting
A 3-course meal I prepared yesterday for a private dining test taste. It was an amazing experience yet challenging one cooking outside of the usual comfort zone of a familiar kitchen.
I did manage to execute my dishes according to plan for the most part. More improvements and fine tunings to be made to perfect these dishes.
Glad to have the opportunity to cook for people that love food and creating food as much as I do 🙏
- MAIN -
🐟🇫🇷🇯🇵 The fanciest Patin dish you'll ever find is here!
Eco Fish Patin Filet
Capers Salt
Pommes Parisienne
Edemame
Buttermilk Dill Oil Sauce
- STARTER -
🇲🇾🇫🇷🥭🦆 My take on 'Mango Duck' - a Kuching Sarawak dish, but using French cooking techniques and a crêpe pancake wrap.
French Crêpe
Fresh Mango
Confit Duck
Coriander Lime Aioli
Garlic Confit
Pepper Salt
Pickled Onions
Duck Skin Crisps
- DESSERT -
🇫🇷🍫 Dessert is my weakest in my cooking repertoire but through inquiring and learning from other chefs I've managed to make something I'm quite happy with.
Dark Chocolate Mousse
Meringue Shards
Butter Crumble
Frozen Blueberries
Fresh Mint Chiffonade
FOODlog #405: Sweet & Savory Crêpe
Crêpe can be used for bother sweet and savory fillings. It's a versatile batter "pancake" that you can add in whatever you like.
The texture is soft and fluffy and if its thinner or you cook it longer, it'll have a nice crispiness to it.
Here I made a sweet and another savory dish using crêpe as the base.
A fruit crêpe with mascarpone, fresh blueberries, honey, and some edible flowers.
The savory one I made is an dish inspired by a Chinese East Malaysia dish from Kuching Sarawak called 'Mango Duck'. I did this dish for a job that I was interviewing for and they wanted a food tasting. This was my appetizer dish that I made for the day.
I'm using crêpe instead of Chinese pancake, and cooked a Confit duck instead of roasted duck. For the sauce I'm using a Cilantro Lime Aioli and seasoned the duck at the end with some Sichuan pepper salt.
Amazing dishes using the same crêpe base. What other dishes would you experiment using crêpe?
FOODlog #404: Mapo Tofu (麻婆豆腐)
- Mapo Tofu (麻婆豆腐) -
🌶️🇨🇳 This spicy Sichuan dish is such a popular dish outside China and rightly so. It's so delicious and easy to prepare with minimal ingredients and maximum flavor!
Cooked by one of our other chef's at the café, this is one of the best dishes he's made so far. I'm even craving for it now as I finish writing this post. Man it was so delicious! Spicy, savory, meaty, so perfect with simple white rice.
As like many other Chinese dishes, this one is best served and enjoyed with rice. Such a satisfying meal indeed!
I'm stealing this recipe and will definitely want to make it in the future. When that happens, I'll share the recipe 😄
Can't wait to have this meal again. I'll be asking him to make this soon, perhaps this Saturday at work for lunch :D
FOODlog #403: Fried Prawn Fritter
I made this dish as prep for a taste test interview that I was going for. Its a new job that was presented with and I was to showcase my skills to land the job.
This was my plan for my appetizer which is a prawn fritter that's light and fluffy and packed full of prawns. But I didn't present this dish at the end as it was a little too simple for the brief. Still it was a delicious appetizer and a simple one to make which I did get some content out of this recipe, making a video of it as well as now writing this blog.
Below is the detailed ingredients and how many prawn fritters 1 batch makes. I did the hard work so you don't have to.
Garnish
- 2 green onions, cut into fine julienne 20g for 4 pcs
What You'll Need:
Cilantro Lime Mayonnaise
500g Mayonnaise
80g Coriander
10g Garlic Puree
200g Lime Juice
6g Magic
Fritters
115 g unbleached all-purpose flour
2g - ½ tsp baking powderr
1.5g - ¼ tsp salt
1.5g - ¼ tsp MSG (optional)
2g - 1 tsp sweet paprika, plus more for serving
0.5g - 1/8 tsp cayenne pepper
1 egg
6 tbsp (90 ml) ice water/CO2
300g frozen shrimp, thawed and chopped
50-60g - 2 green onions, finely chopped
20g - 4 garlic cloves, finely chopped
Fry 5 mins at 170°C in a deep fryer
438g total makes 17pcs of 25g (or 30g)
FOODlog #402: Birthday Lunch at Ole-Ole Bali
Celebrated my birthday last week with the wife at Ole-Ole Bali. I've heard really good reviews of this place and been wanting to try their food.
They have birthday treat deal of their Nasi Campur for free when you go on your birthday.
So that's what I had and the dishes were spectacular. Absolutely no complaints and everything tasted so expertly done. From the rice, to the rendang and satay, to their seafood and sambal, every dish was amazing!
We also got their lamb chops and a dessert which were both brilliant as well.
Highly recommend this place!
Also got to hang out with my wife. Thank you for being in my life and always thinking about doing nice things for me. You make my life better, easier, and everything in between.
Grateful for life, family, friends, and food to share.
FOODlog #401: Mezzi Gomiti Bolognese
Extremely deep and rich, with the right balance of sweet and savory with acidity. I added Parmigiano Reggiano rinds into the sauce while making it and it really gave it an added umami flavor that blended well with the sauce.
The elbow shaped pasta is my go-to choice when it comes to pasta with bolognese sauce as it soaks up the sauce better and it gets trapped in the canals of the elbow pasta which makes every spoonful that much more delicious!
What You'll Need:
Beef 1kg
Soy sauce 40g
Salt 1 tsp
Carrots 200g
Celery 200g
Onions 400g
Garlic 1 tbsp
Tomato paste 1 tbsp
Tomato sauce 500g
Evaporated milk 130g
Water 1 liter
1 Beef stock cube
Full video on YouTube, Instagram and TikTok : @cheflifedw
FOODlog #400: Teriyaki Patin Fish
A fun fusion experiment which turned out fairly good. Not as great as I would like it to be as I didn't have an open charcoal grill to cook this but it was tasty and delicious as this Catfish that's farmed at a hydro electric dam is absolutely amazing!
The flesh is naturally so sweet and clean tasting for a catfish which can be known to have a muddy taste. But this one was totally the opposite. Super fresh, crisp and clean tasting.
Teriyaki sauce added the perfect sweetness and made the fish really sing. We had this for our staff meal with rice and it was a delicious and tasty lunch that gave us the energy to work through the day.
Special thanks to borneoproduce.com for this delicious, fresh, and clean tasting Silverskin Catfish (Patin).
FOODlog #399: Chicken Katsu Curry Rice (カツカレー)
Japanese curry is something my Mum cooks for me and my family when we were growing up and I love eating and look forward to have it whenever she would make it.
I make this from time to time but this is my first time making Japanese curry paired with Chicken Katsu!
The chicken was amazing however, my dumbass-ness forgot the most important ingredient which was salt. So my chicken katsu was pretty tasteless but I definitely nailed the texture and execution of technique to have a super crispy exterior and juicy interior on the chicken.
Oh well, all these cooking of staff meals of different cuisines is making me able to learn more techniques at breakneck speed as well as the mistakes and shortcomings make me able to be more sharp in cooking a particular cuisine.
Anyway, don't forget to put the salt, and the recipe will turn out amazing!
What You'll Need:
For the KATSU 🍗
Chicken breast butterflied
Salt
Eggs
Panko breadcrumbs
For the CURRY 🍛
Onion 300g
Carrots 350g
Potato 350g
Curry mix cube 115g
Salt to taste
FOODlog #398: Mutton with Chili Peanut Pulled Noodles (羊肉拉面)
🥢🥜🌶️🐐
Made this 'la mien' dish using dried 'la mien' and tossed it with a peanut sauce made with soy sauce, oyster sauce, sesame oil, peanut butter (creamy), and our signature chili oil.
Salty, savory, creamy, and packed with umami exploding flavors. Topped with sesame seeds and freshly sliced spring onions for color, this was a real treat for our staff meal today.
My second time making this particular noodle dish but this time I added the mince mutton and the mushrooms which made it all the more delicious! It was the perfect accompanying items to make this dish even better than it already is.
My next round making this dish, I'll be adding in a poached egg with a runny yolk which I think will complete this dish perfectly!
What You'll Need:
La Mien - 245g
Soy sauce 45g
Oyster sauce 15g
Peanut butter (creamy) 80g
Sesame oil 15g
Garlic Oil/Onion Oil 15g
Chili Oil 25g
Cooking water 50g
Makes 5-6 portions
Mutton 400g
Garlic 2 tsp
Cumin seed 1 tsp
Lamb sauce 75ml
Chili Oil 2 ladles
MSG 1 pinch
Shimeji 1 pack
FOODlog #397: Thai Pad Kra Pao
Possible the most famous Thai dish asides from Tom Yum, this is a super simple dish to prepare and a recipe you'll want to have in your cooking arsenal.
We had this for one of our staff meals at the cafe and it was super delicious! Spicy, savory and packed full of umami mince meat that paired so well with rice.
It's also topped with a shallow fried fried egg which gives you a crispy edge and a creamy yolk in the center. Probably my favorite way to have eggs but a little messy cooking at home since it needs the pan and oil to be at a very high temperature to get it just right.
Amazing lunch that was so aromatic and flavorful! Absolutely satisfying!
What You'll Need:
Mince Chicken/Pork 900g
Basil 50g
Oyster sauce 3 tbsp
Soy sauce 2 tbsp
Fish sauce 2 tbsp
Dark soy sauce 1 1/2 tbsp
Water 6 tbsp
Sugar 1 1/2 tbsp
FOODlog #396: Ginger Soy Chicken and Baked Beans Hash
This is a dish that I grew up eating. My Mum makes this dish with pork belly which is super delicious but since I work at a halal eatery, I made this childhood dish of mine with chicken instead.
It turned out super delicious as well and tasted so wonderful with rice. I also replaced the 'ikan masin' (salted fish) with anchovies which tasted just as good.
Cook everything with the mixture of sauces that I've listed down below in the ingredients list and then cook some hardboiled eggs and add them in to cook together with the chicken and the sauce.
I also cooked another dish of baked beans with potatoes that I simply cut into dices and sauteed with oil and the baked beans. Season to taste with salt and black pepper and the dish is done!
We had our staff meal with these 2 dishes and some white rice for lunch.
What You'll Need:
Chicken 1.4kg
Ginger 100g
Anchovies/Ikan Masin 40g
Hard Boiled Eggs 8 eggs
Soy sauce 50g
Oyster sauce 80g
Dark soy sauce 50g
Salt 1 tsp
FOODlog #395: Mushrooms & Mix Vegetables
STAFF MEAL #50: MUSHROOMS WITH MIX VEGETABLES
A simple stir fry that's quick to put together and a comfort dish in Chinese Malaysian households.
You can basically use any of your favorite vegetables or leftover vegetables and cook them all together.
For this one we had excess of shimeji mushrooms that we needed to use so I decided to use it and cook it along with some of my favorite vegetables like broccoli, leeks, carrots, and bell peppers.
You could also add in cauliflower, baby corn, onions, or even beetroot. These hardy vegetables are perfect in a stir fry and all the flavor combinations makes for an amazing stir fry dish.
What You'll Need:
Shimeji - 150g
Broccoli - 1 head
Leeks - 3 stalks
Carrots - 1 pc
Bell Peppers - 1 pc
Mince garlic - 2 tbsp
Corn flour - 2 tbsp
Salt - 1 tsp
Chicken powder - 1 tbsp
#food #foodie #recipe
FOODlog #394: Chicken Fajita Quesadilla
CHICKEN FAJITA QUESADILLA
Simple, quick to prep, and most of all delicious! ~~
All you need to do is season the chicken breast or tenders with a simple tex mex marinade and then saute it in a pan with oil for about 3-4 minutes. Cook them with the bell peppers and onions and the filling for the quesadillas is done.
Sandwich the filling with 2 tortilla w
raps and then spread some of your favorite melty cheese and toast it on a pan or in a panini press for about 2 minutes then the dish is done!
What You'll Need:
Chicken breast - 550g
Bell Peppers - 100g
Onions - 100g
Tortilla wraps - 4 pcs
Gouda cheese
Marinade Mix:
Garlic powder 2 tsp
Cumin powder 2 tsp
Cayenne 1 tsp
Paprika 2 tsp
Dried Oregano 2 tsp
Salt 1 tsp
Black pepper 1 tsp
FOODlog #393: 羊肉拉面 (Lamb Noodle Soup)
- 羊肉拉面 (Lamb Noodle Soup) -
This Chinese Lamb La Mien, also known as "Lamb Noodle Soup," was such a delicious meal!
Pull apart tender lamb shoulder pieces with some fatty bits and hand-pulled noodles all in an extremely flavorful hot broth was just absolutely amazing!
We don't always have lamb/mutton for our staff meals because of it being a pricier protein but when we do, we make it extra special.
The broth was so flavorful which you just kept going spoonful after spoonful until the bowl didn't even have a drop of soup left. It was truly an amazing dish. The lamb was so tender and soft, and paired so perfectly with the springy noodles and rich and flavorful broth.
One of my favorite staff meals we have had and will definitely want to have it again soon!
FOODlog #392: Malaysian Kurma Curry Chicken
Malaysian Kurma Chicken is a Malaysian curry dish influenced by Indian cuisine. It's loaded with spices such as coriander powder, cumin powder, and fennel powder. An earthy curry that is warm and hearty, and especially delicious on a cold an rainy day.
It typically features chicken cooked in a creamy coconut milk-based sauce with a blend of aromatic spices, including cloves, cinnamon, cardamom, fennel and coriander. This earthy blend of spices gives it a unique warmth to the curry like no other.
It often includes potatoes and is mildly spiced, making it creamy and flavorful.
Here's the recipe if you'd like to try some flavors of Malaysia right in your own home.
What You'll Need:
Chicken thighs 1.2kg
Ginger garlic paste 120g
Cinnamon 2 sticks
Star Anise 3 pcs
Cloves 10 pcs
Cardamom 10 pcs
Bay leaves 3-4 pcs
Curry leaves 1-2 stalks (1g)
Beef/chicken stock cube 6g
Milk 100ml
Baba's Kurma mix 40g
Potatoes 120g
Carrot 120g
Marinade:
Baba's Kurma mix 50g
Salt 2 tsp
Black pepper 2 tsp
Oil
FOODlog #391: Sup Bunjut Ayam
STAFF MEAL #41: SUP BUNJUT AYAM
This soup is one of my favorite Malay soup has got to be 'Sup Bunjut'. It's packed with lots of spices and so well balanced that it's both hearty and refreshingly light at the same time.
This soup is normally paired with beef, oxtail, or mutton but I made this with chicken and it was still really good. It didn't have that depth you're looking for but it did have the flavor profile of the dish and it tasted really good.
Try this recipe out and let me know how it goes for you and whether you love this dish as much as I do.
What You'll Need:
Chicken 2kg
Red onion 200g
Ginger 20g
Garlic 1 bulb
Potato 400g
Coriander seed 2 tsp
Fennel seed 2 tsp
Black pepper 10 peppercorns
Cinnamon 2 sticks
Cardamom 4-5 pcs
Star Anise 2 pcs
Cloves 6 pcs
Daun Sup (Celery leaves/Parsley)
Chicken Powder 50g
FOODlog #390: Ragù Bianco alla Bolognese
This is a dish that I cooked for one our staff meals about a month ago. I love cooking Italian food and of course eating them as well. Pasta is one thing we eat pretty often, around once a week or once in 2 weeks.
This "Ragù bianco alla bolognese" is a culinary creation that combines the rich and savory flavors of a traditional Bolognese sauce with a unique twist by incorporating a white sauce.
I also topped it with some cured egg yolks since I made some awhile back and kept them in the freezer for whenever we need some extra boost of flavor.
It's a hearty sauce and one that's really satisfying as all things that are creamy. Give this recipe a go and let me know how you like it.
What You'll Need:
Mince Beef 1.2kg
Butter 100g
Flour 100g
Milk 500ml
Beef stock cube 1 pc
Thyme/Rosemary 10g
Worcestershire sauce 2 tbsp
Pasta water 150ml
Dry Linguine (your option of pasta) 500g
Serves 7-8 portions
FOODlog #389: Scallion Ginger Patin Fish (薑蔥魚片)
SCALLION GINGER PATIN (薑蔥魚片)
This dish is so easy to make but just because its simple, doesn't mean its not ultra delicious. The combination of these simple and fresh ingredients especially the silver catfish (patin) from Batang Ai, Sarawak, was just amazing!
The fish was soft and flaky paired with the aromatic and fragrant scallion ginger paste made this an absolutely mouth-watering dish!
I cooked this dish for our staff meal at the cafe for lunch a month back and we had it with rice. Every mouthful of rice and fish paired so perfectly and it was just so mouthwatering and delicious!
A recipe you absolutely MUST TRY!
What You'll Need:
Patin Steak FIlets 450g
Scallion 50-100g
Ginger 50g
Garlic 5 cloves
Salt 1 tsp to marinate fish
Salt 1 tsp to season scallion ginger paste
Cook in oven (or steamer) at 180°C for 10 minutes.
#food #foodie
FOODlog #388: Chicken Paella
- CHICKEN PAELLA -
🥘 This is my 2nd time trying to cook this and still some ways to improve to perfect this dish.
Not traditional but something you can definitely make with limited pantry ingredients. It's super delicious and packed full of flavor. Every grain is so flavorful as it is cooked with all the spices, vegetables and protein. The rice absorbs all the beautiful flavors from the broth it's cooked in and it's absolutely amazing!
I flavor mine primarily with black pepper, paprika and lots and lots of butter. Seasoned it with salt, chicken powder, and more freshly ground black pepper.
What You'll Need:
Chicken 8 boneless drumsticks
Black pepper sauce (Life/Ramly Brand)
3 cups long grain rice
Salt 2 tsp
Black pepper 2 tsp
Chicken powder 1 tbsp
Paprika 1 tbsp
1 large bell pepper
2 sticks celery
3 tomatoes
Butter as much as you want
FOODlog #387: Okonomiyaki (お好み焼き)
- Okonomiyaki (お好み焼き) -
A simple yet delicious staff meal! Crispy and fluffy savory pancakes with cabbage topped with #kewpiemayo, teriyaki sauce, bonito flakes and freshly sliced spring onions.
This one was made by one of our chefs at the cafe and he made this for our staff meal. He makes it with a premix batter but the rest of the ingredients he went and bought them and prepared them such as the cabbage as well as the bonito flakes which he got from a supermarket.
He also cooked this on a flat top which is as authentic as it gets. We topped it with some teriyaki chicken as we love our meat and sauced it with mayo, teriyaki sauce and them bonito flakes. We still have some leftover bonito flakes so maybe we'll make it again one of these days.
Do you have any suggestions of usage for bonito flakes for other dishes asides from okonomiyaki?
Anyways, we'll definitely use it for something. What a wonderful lunch it was with just a few ingredients.
Oishī! ~~
FOODlog #386: Mutton Rogan Josh
If you love curry as much as I do, you've got to try this Mutton Rogan Josh recipe.
One of the most satisfying and packed full of flavor meals you'll ever have! Garnish the curry with fresh coriander to bring this whole dish together!
I cooked this for the staff at the cafe a couple months back and it was super satisfying. We don't always eat mutton, but when we do, we make something really delicious to satisfy our cravings.
What You'll Need:
🐐2.2 kg mutton (boneless mutton trunk)
800 grams onions, finely chopped
220 grams yogurt
110 grams butter or ghee
100 grams ginger-garlic paste
40 grams red chili powder
Asafoetida 2 tsp
MSG 1 tsp
Chicken powder 1 tsp
Korean chili flakes 2 tsp
Garam masala 40g
Fennel seed 1 tsp
Cumin seed 1 tsp
Ginger powder 1 tsp
Cardamom 6 pods
Cinnamon 2 sticks
Black pepper 5g
Cucumber Raita:
Cucumber 500g
Yogurt 200-250g
Cumin powder 3g
1. Marinate the mutton with yogurt, half of the ginger-garlic paste, and a pinch of salt for at least 2 hours.
2. Heat the oil or ghee in a pot and add the remaining ginger-garlic paste. Sauté until fragrant.
3. Add the chopped onions and cook until they turn golden brown.
4. Add the marinated mutton and cook until it's browned on all sides.
5. Add the red chili powder, ground fennel seeds, ground ginger, ground cardamom, ground cinnamon, ground cloves, and ground black pepper. Mix well and cook for a couple of minutes.
6. Add enough water to cover the mutton, bring to a boil, then reduce the heat to low, cover the pot, and let it simmer until the mutton is tender (usually around 2.5 to 3 hours).
7. Check the seasoning and adjust salt and spices if needed.
Serve it up with some white rice, and enjoy!
FOODlog #385: Tornado Eggs
I've been mastering this skill of cooking tornado eggs. It's sort of like a hybrid of an omelet and scrambled eggs. I love the texture and layers of the egg and it's runny on the top which makes it a really creamy and delicious egg dish to have for breakfast or brunch.
It's particularly delicious eaten with toast and butter. I love having this simply with some salt and pepper which is the way it's served at the cafe.
Over the year working at this cafe, I've done so many different variety of eggs and am able to master these techniques as you cook tons of eggs everyday for customers.
So right now I know how to do perfect soft boil eggs, hardboiled eggs, poached eggs, sous vide eggs, scrambled eggs, tornado eggs, fried omelets, French omelets, sunny eggs, over easy eggs, crispy edges fried eggs and hope to be able to learn and master lots more types of cooking of eggs and learn more techniques.
It's so much fun learning new ways of making food just using this one same ingredients - eggs!
FOODlog #384: Brinjal with Dried Prawns Sambal
A unique Malaysian dish that can be cook with so many variations. I cook this brinjal with a paste made with dried prawns, onions, garlic, and chili. A very simple dish but full of flavor and a favorite among Malaysians.
If you don't like brinjal, you can replace it with other vegetables like ladies fingers, spinach, 'sweet potato leaves, 'kangkung' (water spinach), watercress, potatoes, or even meats like chicken, pork, beef, and mutton.
A super versatile base that could be use in so many dishes.
This is an easy base one that you can start with and slowly add other ingredients like different chilies, tomatoes, or tamarind juice.
What You'll Need:
Brinjal - 600g
Oil - 70g
Salt - 2.5g
Chicken Stock - 5g
Sambal paste:
Dried prawns - 20-25g
Onions - 120g
Garlic - 40g
Chili - 90g
For the full video of this recipe, check out:
https://www.tiktok.com/@cheflifedw/video/7269391916821646599
You can also follow me on my other socials - Instagram/TikTok/YouTube: @cheflifedw
FOODlog #383: Roasted Pork Belly with Wantan Noodles
Went to a hawker center eatery at Avenue K which is a mall opposite of KLCC. I had lunch with some old friends from Australia that I haven't seen in over 20 years.
It was so nice to see them again and catch up. Wish we had more time than just over lunch but they had plans to visit relatives so hopefully the next time they visit we'll be able to spend more time with them.
Anyway, on to the food! I ordered for myself some wantan noodles with roasted pork belly. It was a really nice bowl of noodles and the pork belly was crispy on the outside and the meat inside was so flavorful.
The noodles were equally good and had such a nice springy texture and amazing mouthfeel to it. I really loved this bowl of noodles and will definitely want to go back to have it again.
Was a good time spent with friends and family and I really treasure these rare chances to meet people that used to be close to us.
FOODlog #382: Yong Tau Foo
Recently a place that closed during the pandemic opened up again their shop and I was so excited to have the food again. It's a 'yong tau foo' restaurant nearby where I live and it's been gone for a few years so I was really stoked to try it again.
They serve vegetables and tofu that's stuffed with a fish and pork paste then it's either deep fried or cooked in a vegetable broth that's loaded with spring onions.
I love both the fried items and the soup items with it's flavorful broth and usually have it with white rice. You can also order them with flat rice noodles instead which pairs well with these items as well.
For the vegetables and tofu, there is an assortment of various choices to choose from and you and pick-and-choose whichever item you like. They have stuffed chilies, ladies fingers, brinjal, bitter gourd, and for the tofu they have stuffed soft tofu and also deep fried firm tofu.
I love almost everything at the stall but sadly always only have to choose a limited amount of items as my stomach can't down as much as I would like to.
Anyways, it just means more visits which I'll gladly do :D
FOODlog #381: Spaghetti all'Assassina
Spaghetti all'Assassina (Assassin's Spaghetti) is a dish that originates from Bari, Italy, that's unique texturally and in taste.
It doesn't start with boiling pasta that is commonly done for pasta dishes. This one goes straight into an iron skillet to cook and slowly caramelizes with the tomato sauce which makes lots of charring action go on in the pan. This develops phenomenal amount of flavor and sweetness as well as smoky flavors from the burnt edges.
Such an inspirational dish that I learned a little more about pasta cooking. A highly recommended recipe that you must try!
What You'll Need:
*Tomato Broth*
- 30g olive oil
- 40g garlic mince
- 860g tomato puree
- 860ml water
- 1 teaspoon salt (approx. 6g)
*Assassin's Spaghetti*
- 70g olive oil
- 2 teaspoons red chili flakes, or to taste: (approx. 4 grams)
- 500g dry spaghetti
- Mince beef 350g
- 1-2 tsp salt, or to taste
- 1 tablespoon finely chopped parsley, for garnish
- Cured egg yolk or parmegiano regiano cheese, for garnish
Serves 6-7 portions
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Cured Egg yolk recipe 👇
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@cheflifedw
#food #foodie #recipe
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