Sunday, April 2, 2017

Braised Fish in White Wine Recipe

This dish is a balance of texture and taste. One of my successful experimental fish dish which have immediate approval and request to have it cooked again soon.


Ingredients
2 Fish Fillet (Red Grouper, Cod, etc)
300ml of Fish Stock
300ml White Wine / Cooking Sake
2 diced in cubes Water Chestnut
2 tablespoons of diced in cubes Yellow Onion
1 tablesppon of diced in cubes Ginger

Garnish with
2 tablespoons of Ikura
Chopped Coriander and Parsley
Drizzle some Olive Oil

Serve with
Grilled Asparagus

Step 1: Bring the Fish Stock to a simmer.
Step 2: Add in Fish Fillet skin side down and let it simmer for 5mins with the lid on.
Step 3: Turn the Fish and add in Onion, Water Chestnut and White Wine. Continue to let it simmer for another 5mins with the lid on.
Step 4: Lastly, when the Fish is cooked, transfer the fish to a serving plate. Pour the sauce over the fish. Arrange the Grilled Asparagus. Garnish it with Ikura, Coriander, Parsley. Drizzle some Olive Oil and serve immediately.

Give this recipe a try and hope you like it too.

Notes:
- Fish Stock & White Wine ratio can be adjusted to your liking.


Click here for our blog page Cooking Recipes - Japanese Cuisine for more recipes. Hope you will be inspired~

Samgye-tang (a.k.a. Korean Ginseng Chicken Soup) Recipe


Ingredients
1 whole Ginseng
0.5 cup of Korean Glutinous Rice
1 small whole Chicken
2 tablespoon Salt
4 small Red Dates
12 peeled whole Garlic cloves
2L Water
Pinch of Salt to taste
Scallion for garnishing

Step 1: Soak Korean Glutinous Rice for 1 to 2 hours. If you're using dried Ginseng, pre-soak for 1 to 2hours.
Step 2: To clean the Chicken, rub inside and skin with Salt then rinse to remove all the Salt. Trim off and discard excess Chicken fatty skin around the chicken neck and bottom for less oily soup.
Step 3: Bring the Water to a boil in a deep pan.
Step 4: Stuff the Chicken Cavity with Korean Glutinous Rice, Red Dates and Garlic. Optional, you can tie (truss) the chicken legs with kitchen twine.
Step 5: Place the Chicken and Ginseng in the simmering Water and cover the pan. Bring it to a boil. Lower the fire and let it simmer for about an hour.
Step 6: Season with Salt to taste.
Step 7: Lastly, when the chicken is cooked, transfer it to a stone serving bowl or claypot or serving bowl. Garnish it with Scallion and serve immediately.


Click here for our blog page Cooking Recipes - Korean Cuisine for more recipes. Hope you will be inspired~

Sunday, February 19, 2017

Newbie Kitchen: A first-timer's attempt at "BBQ" Beef Brisket (Sous Vide)!

Welcome to our second episode of Newbie Kitchen! In this series of videos we tackle a recipe or dish which we've never cooked before, purely with guidance from the almighty Internet! Today, we're trying out a rather ambitious and time-consuming cook: "BBQ" Beef Brisket!

We put "BBQ" in parentheses because we live in an apartment, so actual smoking/bbq'ing isn't an option; Let's see if sous vide works just as well!


Step 1 - Brine:
→ 1.6kg Beef Brisket (we could only find Australian grass-fed beef)
→ 90g Salt
→ 60g Brown Sugar
→ 45g Liquid Smoke

Mix all ingredients & refrigerate. Apparently if you have an injector/syringe, injecting the meat with the solution brings down the brine time to about 48 hours. We didn't inject and brined for 6 days instead.

Step 2 - Fake Smoke Ring:
→ 5g Curing Salt / Prague Powder #1

Dissolve in a small amount of brine before mixing back into the container. This step is purely for cosmetics (to make the brisket look like it was BBQ'ed) and is therefore optional.

Step 3 - Glaze & Sous Vide:
→ 80g Molasses
→ 40g Liquid Smoke
→ 20g Soy Sauce

Use a pastry brush to glaze the Brisket before Sous Vide'ing at 68°C for 24hours. Note: we had quite a bit of leftover glaze so you could probably halve the ingredients.

Step 4 - Rub:
→ 50g Salt
→ 67g Brown Sugar
→ 35g Black Pepper
→ 15g Smoked Paprika
→ 15g Mustard Powder
→ 10g Onion Powder
→ 5g Garlic powder

Use a pastry brush to glaze the Brisket before liberally sprinkling on the rub. Note: we had a significant amount of leftover rub so you could probably reduce the ingredients to a third.

Step 5 - Bake:

We finished the Brisket in a 125°C oven for almost 3 hours to bake on the bark (crust).

Finished Product & Verdict:

First Time Attempt BBQ Brisket

This Brisket was amazing! Savory and mega-juicy, with a superb bark; We dare say it's a lot better than the majority of commercial (i.e. sold in restaurants) Briskets that we've tried! The bark might perhaps do with less sugar and more black pepper though, but other than that we're absolutely delighted with the result & can't wait to try it again!

If you enjoyed the video, and/or you'd like to share more tips & tricks, we'd absolutely love to hear from you: Leave us your comments below!

Wednesday, February 15, 2017

Newbie Kitchen: A first-timer's attempt at Traditional Fettuccine Carbonara!

Welcome to our inaugural episode of Newbie Kitchen! In this series of videos we'll tackle a recipe or dish which we've never cooked before, purely with guidance from the almighty Internet! Today, we're trying out two different takes on the traditional way of making Carbonara - i.e. without any dairy. Let's see whether two total newbies can nail it on the first try!


List of Ingredients (for 1 portion):
→ 50-60g Guanciale (cured Italian pork jowl)
→ 30-40g Pecorino Romano (Italian sheep's milk cheese)
→ 60-70g Pasta (we used Fettuccine in this video)
→ 1-2 Egg Yolks
→ Black Pepper
→ Extra Virgin Olive Oil

Tips & Tricks for the Newbie Cook:

#1: You don't need Olive Oil - it depends how much oil your Guanciale (or Pancetta or Bacon) renders out into the pan.

First Time Attempt Traditional Carbonara

#2: Know your pasta! We didn't know how long to cook this pasta so we just winged it (wang it?); it turned out slightly undercooked.

First Time Attempt Traditional Carbonara

#3: Heat is not your friend (when blending in the egg yolks). Take your pan off the heat otherwise you risk scrambling the egg yolks instead.

First Time Attempt Traditional Carbonara

Finished Product & Verdict:

First Time Attempt Traditional Carbonara

It was pretty damn good! Although we're not exactly too sure how much of that success was down to dumb beginners' luck. Will have to find out later on when we try cooking this dish again with our leftover pork jowl and sheep's cheese, though.

If you enjoyed the video, and/or you'd like to share more tips & tricks, we'd absolutely love to hear from you: Leave us your comment below!