Pan-Seared Foie Gras on Sea Scallops and Asparagus

Seared FG with Scallops 1 editedFoie 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. For this dish, I paired the foie gras with sea scallops and asparagus. Watch out for the next few recipes I create with foie gras !

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Hong Kong Style Steamed Cod Fish

Cod 1 editedThis is a simple yet delicious dish to prepare. If you are able to get hold of fresh codfish, you can try this dish at home. Codfish may be costly when you eat out but I just love its creamy texture. It is also healthy and rich in Omega 3 oils. This recipe is simple to prepare and easier on the pocket !

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Roasted Pork Belly with Apple Sauce

RP 1 editedThere’s nothing like biting into the crispy skin of freshly roasted pork belly or ‘siew yoke’ in Cantonese. I’ve always wondered how to prepare this wonderful and popular dish each time I see roast pork hanging at hawker centres. Even though there is quite a bit of preparation involved, once you taste the crispy skin and juicy flavours oozing into your mouth, it’s well worth it. Yummz! This is my humble attempt at recreating this dish, hope you like it and do drop me a comment below on your thoughts!

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