‘Dress the Board’ Steak

August 21, 2011

Ever had to deal with burnt steak marinade while you’re cooking your steak? I hate that. All the beautiful juices and marinade just dissipates into a bitter char when you sear that piece of meat on very hot cast-iron pan. But I think I’ve found a solution, an elegant one and it’s good eating.

Jamie Oliver’s ‘dress the board’ steak recipe basically dresses the steak right after it’s cooked so the steak is juicy and the dressing/marinade is not burnt. The steak, hot right out of the pan, seals in the juices of the marinade as it rests. It’s quite genius. All you have to do is chop all the herbs on your chopping board (the chopping board is also your serving board), dress it with vinegar or citrus and oil and put hot steak over the dressing and coat evenly. Simple enough.

Here’s how I did it, with a bit of personal twist to the recipe although the method is the same. read more …

Korean-style Cold Noodles with Black Bean Sauce

July 22, 2011

It’s too hot to cook these days. But we still need to eat. I have been craving foods that are cooling like watermelons, iced coffee, orange popsicles, you get the picture. Until recently, I never thought cold noodles would be something I enjoy eating. It’s not native to my palate you see, where I come from, even though it’s 28C out we’d still go out and have a bowl of assam laksa or prawn noodles.

Anyway, my point is that I enjoy cold noodles now. And below is a very good and simple recipe that doesn’t heat your kitchen up too much!

Korean-style Cold Noodles with Black Bean Sauce

150grams Korean Noodles + 150grams soba noodles
a few drops of sesame oil

Sauce
2 tablespoon Korean black bean sauce
1 tablespoon of hoisin sauce
3 cloves of garlic, minced finely
1 red chili, de-seeded and minced finely
1 teaspoon sesame oil
1 teaspoon toasted sesame seeds
1 stalk of scallions, finely chopped
1 teaspoon sugar
salt & pepper to taste

Garnishes

Fried garlic oil (10 cloves of garlic, minced finely and drowned in a bowl of olive oil – microwave 2 minutes on high or until golden brown)
1/2 carrot, finely julienned
1/6 of a daikon radish, finely julienned
1/2 cucumber, finely julienned
1 stalk of scallion, chopped
2 red chillies, de-seeded and finely julienned
1/2 cup of edamame beans, steamed and peeled

Method:

  1. Cook the noodles in heavily salted boiling water until al-dente and wash it in ice cold water. Wash the noodles well, until the water runs clear. Drain the water and toss with sesame seed oil. Set aside in the refrigerator, covered, until ready to use.
  2. Make the sauce by combining all the ingredients together. And at the very end, add 1 heaping teaspoon of garlic oil into the sauce. Stir to combine well.
  3. In a bowl, add noodles and garnish with a bit of carrots, daikon radishes, cucumber, scallions and chilies. Drizzle a tablespoon of the sauce over the top. Serve cold.

Guess what, this is completely vegetarian too.

Cook’s note: If you can bear the heat, boil some eggs to make a nice hard boiled egg to top the noodles with or if you’re feeling decadent crisp up some bacon and crush it on top of the noodles.

End of a hiatus!

July 18, 2011

Sorry for the lack of posting. I suppose I should share that my day job involves a lot working on the web, which makes coming home and blogging the last thing I want to do sometimes. But! I have a bunch of recipes to share and there’s been some good eating done, I just haven’t gotten around to sorting out the images and posting yet. I will do so soon, sometime this week(end) because I won’t have time after this. I will be going to Aruba! In the mean time, I’ve been hanging out with her:

This is Mika, and I don’t think I’ve introduced her properly here yet. I have with Morgan in the previous years, here and here.

Fried breakfast potatoes with poached egg

May 22, 2011

For Sunday brunch, after a wild Saturday night, nothing beats a good plate of fried potatoes to soak up the leftover feelings of munchies and blah-ness. I’m a big fan of breakfast potatoes and they are awesome when you add a poached egg over the top. After several trials of making breakfast potatoes, this is the one. It is nicely spiced and seasoned to perfection and it will hit that button where you’ll rub you tummy after and go “MMMmmm….”.

This recipe makes enough fried potatoes for four hungry lumberjacks. The eggs are optional. read more …

Cantonese Roasted Pork Ribs

April 21, 2011

Imagine sinking your teeth into a succulent piece of meat that is perfectly caramelized around the edges with a beautiful dark coating of savoury and sweet sauce.

It’s been years since I had Cantonese Roasted Pork Ribs like this. I know how good it can be but the last time I had it was in a Chinese restaurant in Malaysia. And it wasn’t that great. I found this recipe while visiting Chocolate & Zucchini and she made this with a recipe from another blog, belonging to a Chinese woman who lives in France called La Bouche Plein. The recipe was written in French but thank god for Google Translate.

It was worth braving the automated language translation engine – this recipe is legit. And so easy to do.  read more …

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