Pumpkin soup is a popular Thanksgiving dish in the United States and is usually made from the puree of pumpkin. It is a simple dish to prepare even though its made completely from scratch and can be served both hot and cold. Soup is often served as the starter, first course, or entrée before a main meal. Bon Appétit !!
Foie gras is fattened goose liver and a delicacy in French cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. Paired the foie gras with a gashouse egg toast and some lumpfish caviar for a simple appetizer. Bon Appétit!
Baby Back Ribs are taken from the top of the rib cage between the spine and the spare ribs. Pork Ribs are popular in American and Asian cuisines prepared by smoking, baking or barbecued and usually with a sauce to go along. Made this simple dish using an off the shelf BBQ sauce accompanied with truffle fries. Bon appetit !!!
Beer is a popular ingredient used in batter to coat food before frying mainly because the bubbles in the beer aerate the batter by adding body and lightness to it. Combining with white button mushrooms, each bite is a burst of flavour which simply explodes in your mouth. A simple and easy appetizer to prepare at home.
Camembert is a soft creamy cow’s milk cheese. Have been experimenting with cheese lately and decided to try this out. Perfect with wine when you’re having friends over or just unwinding in front of the telly. Try it with tomato sauce or a sweet mustard. Enjoy the melted goodness!
The Boston Lobster otherwise known as the Maine Lobster is getting more popular locally in recent years. An average adult lobster measures about 20-25 centimetres long and weighs between 600-900 grams. There are many different methods to cook a lobster but the simplest way is to boil it and to eat it with a prepared sauce or dip. For this recipe, I have prepared a hollandaise sauce to accompany this dish. Bon Appétit!
The word “Ebi” basically means shrimp, prawn or lobster in Japanese. This dish is common in Japanese restaurants and usually topped with Mentaiko 明太子 (Marinated Pollock Roe) and blow-torched to perfection. Blowtorching is a technique used in cooking to sear food quickly. I have prepared this dish using king tiger prawns as they are generally larger and have moist medium firm flesh with a rich flavour. Hope you enjoy my humble attempt in re-creating this dish at home.
Hairy crabs are a delicacy in China especially during Autumn. The Hairy Crab season starts from September and continues all the way till year end. Steaming is the most popular way to cook the Hairy Crab as it preserves the original aroma of the crab. Restaurants will stock them in huge numbers and they can be rather expensive. For this dish, I prepared a dipping sauce of ginger, vinegar and brown sugar coupled with the sweetness of the crab meat and enjoyed in the comfort of your own home. Bon appetit !
I fell in love with this dish the first time I had it at Tung Lok Seafood. Salmon skin by itself is tasteless and is usually thrown away. Kudos to the person who came up with this wonderful dish. The skin is fried crispy and “cracks” when you bite into it. Wonderful as an appetizer. The salted egg yolk mixed into the dish gives it a whole new level of experience. I knew that I would definitely have to attempt this one day. That day came when I chanced upon a packet of salmon skin selling at Isetan supermarket for only SGD 3.90. Bought it and googled for some recipes online, cross referenced and came up with my version of this wonderful dish. Enjoy !
Foie Gras is fattened goose liver and a delicacy in french cuisine. Its taste is buttery and simply melts in your mouth. You can buy them whole or as pâté. Its price does not come cheap when sold in fine dining restaurants. For this recipe I bought half a liver (deveined) and got the supplier to vacuum pack it for me. It can be intimidating cooking foie gras for the first time as it’s so delicate and can easily tear or crumble and you keep worrying about destroying this expensive little piece of liver. This is my 3rd dish with Foie Gras and this is a simple appetizer as a starter.