Sunday, March 17, 2013

Eight treasure pigeon

Duck is usually the preferred bird when making this dish.  It is served like a banquet food as the duck is braised with 8 different types of stuffing and cooked for at least 4 hours. 

The stuffing is glutinous rice, barley, gingko nuts, mushrooms, bamboo shoots, water chestnuts, chestnuts and lotus seeds. 

Since we already have a plum duck on the menu, I thought it would be interesting to use another bird - pigeon. 
The dilemma now is the texture of the pigeon.  Cooked medium, it is tender juicy and succulent.  But the redness of the meat doesn't appeal to my customers.  Cooked confit style is a little too 'mushy' to my liking.  Lets see how my dad likes it.

Friday, March 8, 2013

Rice for fish

The Canto style salmon is a hit.  The salmon is served on a small bed of vegetables so the fish doesn't cool down very quickly.   We used to serve the fish with a bowl of hot steaming rice but now we serve it with our noodles lo mein.

The problem with our lo mein is that it doesnt pair with the salmon as well as a bowl of hot steaming rice.   I've been trying to see if I can cook fresh hot steaming rice the moment a customer orders the salmon.   But it seems impossible as it takes at least 20 minutes to cook and pre cooked rice reheated does not taste good at all. 

Simon brought home a fried rice last night and I reheated it.  It tasted great!  Maybe I can look into a special fried rice to go with the salmon.