Friday, December 21, 2012
Wednesday, December 12, 2012
I haven't done anything marinated and raw in a long time and so I infused some lemon olive into japanese scallops. To finish it, I made some yuzu jelly from a japanese style yuzu salad dressing and put a few spoonfuls on the scallops. The marinated mini tangerine peel was diced and sparingly sprinkled on top. They were really good but perhaps a little cold smoking the scallops would have made it better.
Thursday, November 29, 2012
Changing the focus from a soup noodle to a tossed noodle has been really exciting. The whole noodle experience has changed and it comes a wholesome Chinese meal, with a main course, soup and instead of rice being served, a bowl of tossed noodles to make the meal complete. I always think that noodles are a lonely meal - you only have tbat when youre alone. And so hopefully by serving it tosesed style with a soup and a dish, it won't be a lonely meal.
The shallot sauce used to toss the noodles is a great success. What if we created different tossing sauces for the noodles? The idea sounds great and the first to be experimented is garlic - simple yet it can offer an alternative to the original sauce. Let's see how it turns out.
Sunday, November 25, 2012
Live prawns are abundantly available at the market and very reasonably priced. These species of prawns are usually quickly cooked in boiling water and eaten with a dipping sauce made of scallions, ginger and soy sauce.
Instead of cooking them in water, how would they turn out they were microwaved without any cooking medium? We popped some prawns into the microwave and covered them with some plastic film. I also added some Chinese wine. Then we set it on high for 1 minute. So once they turned pink, we took them out and tried it. They are very tasty and all the flavors are sealed inside.
Wednesday, November 21, 2012
|Roselle flowers - end of season|
Friday, October 26, 2012
Saturday, October 20, 2012
To top off, the sauce is transformed into a foam and a little is added on the noodles in front of the customers.
Tuesday, October 16, 2012
So I decided to give pork cheeks a try. These are relatively very marbled and slightly chewy. Usually, Thai restaurants love this cut and grill them and slice them very thinly when serving.
I got some cheeks at the market and slow cooked them for 48 hours. They turned out extremely tender and moist. Now to see what sauce would go well with this.
Sunday, September 23, 2012
Saturday, September 22, 2012
Thursday, September 20, 2012
I recall when I first opened Soup Cafe, my initial concept was to offer a variety of homemade Chinese soup that would be served with noodles and a selection of meats and vegetables. However, within a couple weeks, I quickly changed the idea to simple Chinese Soup with homemade traditional dishes and a bowl of rice. Since the change, everyone loved it and we were a very popular lunch hangout in Central.
So with this in mind, I have changed all the noodle choices to a lo mein, except for one when customers really want soup noodles. The noodles taste great when served as a lo mein and the soup really helps bring out the flavour. The various toppings also blend in. But when we serve the noodles in the soup, it falls apart. Suddenly the alkalinity of the noodles come out, and the soup becomes very bland. So instead of directing energy into a bowl of soup noodles, I've decided to change the noodle concept from soup to lo mein noodles.
Monday, September 17, 2012
Instead of serving the turnips, I used them to make a sauce with a traditional "Chu Hau" sauce. The turnips were braised in a "Chu Hau" sauce and chicken broth and then puréed. The shorts ribs were seated lightly and it was topped with a crumble. Something sweet and crunchy to compliment the ribs and sauce.
Wednesday, September 12, 2012
Wednesday, September 5, 2012
Friday, August 31, 2012
I came up with Chinese wine eggs with marinated mushrooms served with a Lo Mein. Of course, I couldn't make a vegetarian broth in time and so I asked if their wines would go with the foods!
Thursday, August 9, 2012
I bought a catty. Cleaned them amd removed the beards. I sautéed some shallots, garlic and Spanish ham and then put the mussels in. A bit of Sauvignon Blanc and broth and it was reach in 5 mins. Unfortunately, local mussels lack the flavour and to be frank, the beard is not removed completely no matter how hard I try. I'll pass and thumbs down for this seafood. I'd rather pay more for an imported one.
The fun part was that the wine expert was a vegetarian. So I let her taste all my vegetarian side dishes and the following pairing was done.
|Goes well with an Italian Shiraz|
|Goes will with a Proseco|
|Pinot Grigio works fine too with my mushrooms|
Sunday, August 5, 2012
These US scallops were extremely tasty and sautéed to perfection - just a minute on each side. And because we were on holiday, we could only spare time for these as breakfast items !
Instead of deep frying the food for crunch, I decided to add the crunch factor on the side. I borrowed the idea from my sister's apple crumble. And so the first crunch on the side will be for a dessert.
Wednesday, August 1, 2012
At the restaurant, we rely on equipment for our soft boiled eggs as we make at least a couple dozen of eggs each time. The eggs are weighed and the temperature to boil the eggs are set. We cook our eggs at 96 degrees celsius to ensure the eggs do not crack easily. Based on the weight of the eggs, we cook the eggs for at least 6 minutes and then the eggs are cooled down and peeled. It is important the eggs are cooked according to their weight and time. A 10 second deviation can lead to yolks either too runny or hard boiled..
Thursday, July 5, 2012
Saturday, June 23, 2012
At the restaurant, we add potato noodles to the noodles for added crunch. Potatoes are shredded finely and then washed in water several times until the starch is removed.
Wednesday, June 6, 2012
Wednesday, April 18, 2012
Tuesday, April 17, 2012
Here I used a mixture of hard tofu with water. I added a bit of Metil and voila- instant noodles before your eyes.
What I wanted to create was bowl of various tastes and textures in a simple bowl of noodles. It wasn't as easy as I imagined. The chicken breast infused with lemon oil was so delicate in taste and texture that the chicken broth would destroy it. On the other hand, the Chinese pork was intense in flavours of Hoisin, oyster sauces that it would destroy the flavours of the Pork broth. In the end, I decided to separate the meats from the bowl of noodles.