No Reservations - Singapore (Engl)
Part 1 of 5
Part 2
Part 3
Part 4
Part 5
Tuesday, June 9, 2009
Sunday, June 7, 2009
Friday, June 5, 2009
Chef Mario Batali (Engl)
Mario Batali talks food and family, his Italian food philosophy, his love for Bolognese and Amalfi Coast cuisines, and how New York's local ingredients shape his dishes.
Making Linguine With Clams (Engl)
Mario Batali Interview (Engl)
A conversation with chef Mario Batali (Engl)
Iron Chef America Battle Parmigiano Reggiano (Engl) (Link)
Part 1
http://www.youtube.com/watch?v=T7C_7XQpuLw
Part 2
http://www.youtube.com/watch?v=hgg7JuCVfEg
Part 3
http://www.youtube.com/watch?v=BuyczILpGEQ
Part 4
http://www.youtube.com/watch?v=3rDVmR27bZc
Part 5
http://www.youtube.com/watch?v=k7aLFgSUnBs
Mario Batali's Edible Wall Garden (Engl)
Mario Batali recently installed a vertical vegetable garden outside of his Pizzeria Mozza in Los Angeles. Right now the edible wall is just for ornamentation, but according to Batali it represents "the idea that we should be greening our society, thinking about ways to be more local, to be more organic, to be more fresh."
Dim Sum (Engl)
A Rough Guide to Dim Sum (Engl) (Link)
Dim sum (literally meaning, “touch the heart”) is the name for a selection of Chinese cuisine which involves a wide range of light dishes. They are usually served before noon, along with tea (also known as yum cha), but is now such a big part of the culinary scene in Asia that you can find restaurants serving them all day through. Dim sum are usually steamed, baked or fried, and come served in traditional bamboo containers. Here’s a quick guide through some of the more popular dim sum dishes.
http://unearthingasia.com/exotic-south-east/a-rough-guide-to-dim-sum/
What is Dim Sum? (Engl)
In a nutshell, Dim Sum is best explained as a breakfast/lunch meal of small, individual prepared dishes that are usually ordered off carts that are pushed through the dining room. Although Dim Sum can be found in all parts of the world, it is predominantly found in Chinese communities. Foods range from pastry-type items, to barbecued meat dishes to buns and dumplings.
The combination of tea and dim sum has long been a part of the way of life for Chinese people, especially those residing in Guangdong Province (southern part of China, previously known as Canton).
Gordon Ramsay attempts to cook Dim Sum for the first time. (Engl)
Dim Sum: a Cantonese Tradition (Engl)
Hong Kong Eats talks to a local chef who has been preparing dim sum since he was 15. Chef Tang Leung Hung demonstrates how to make the perfect char siu bau (barbecued pork buns) and har gau (prawn dumplings).
(In Cantonese with English Subtitles.)
Dim Sum discussions with Chua Lam (Engl)
Food critic and former film producer, Chua Lam, talks about his favourite dim sum dishes with reporter Enoch Yiu. They eat at the famous Hong Kong restaurant Lok Yu Tea House, noted for its surly service and traditional dumplings.
How to make Dim Sum (Engl)
Ha Gao (Steamed Shrimp Dumplings) (Engl) 蝦餃
Dim sum (literally meaning, “touch the heart”) is the name for a selection of Chinese cuisine which involves a wide range of light dishes. They are usually served before noon, along with tea (also known as yum cha), but is now such a big part of the culinary scene in Asia that you can find restaurants serving them all day through. Dim sum are usually steamed, baked or fried, and come served in traditional bamboo containers. Here’s a quick guide through some of the more popular dim sum dishes.
http://unearthingasia.com/exotic-south-east/a-rough-guide-to-dim-sum/
What is Dim Sum? (Engl)
In a nutshell, Dim Sum is best explained as a breakfast/lunch meal of small, individual prepared dishes that are usually ordered off carts that are pushed through the dining room. Although Dim Sum can be found in all parts of the world, it is predominantly found in Chinese communities. Foods range from pastry-type items, to barbecued meat dishes to buns and dumplings.
The combination of tea and dim sum has long been a part of the way of life for Chinese people, especially those residing in Guangdong Province (southern part of China, previously known as Canton).
Gordon Ramsay attempts to cook Dim Sum for the first time. (Engl)
Dim Sum: a Cantonese Tradition (Engl)
Hong Kong Eats talks to a local chef who has been preparing dim sum since he was 15. Chef Tang Leung Hung demonstrates how to make the perfect char siu bau (barbecued pork buns) and har gau (prawn dumplings).
(In Cantonese with English Subtitles.)
Dim Sum discussions with Chua Lam (Engl)
Food critic and former film producer, Chua Lam, talks about his favourite dim sum dishes with reporter Enoch Yiu. They eat at the famous Hong Kong restaurant Lok Yu Tea House, noted for its surly service and traditional dumplings.
How to make Dim Sum (Engl)
Ha Gao (Steamed Shrimp Dumplings) (Engl) 蝦餃
How to make Cheung Fun - Dim Sum (Engl)
Tuesday, June 2, 2009
Poultry and Game Recipes (Engl)
Game (Engl)
The term 'game' applies to wild animals and birds that are hunted and eaten, and also includes birds and animals once caught in the wild that are now raised domestically, such as quail, rabbit and deer. Game falls into two categories:
Feathered game or game birds: the two-legged feathered variety, including grouse, pheasant, partridge, quail, snipe, wild duck, woodcock and wood pigeon.
Furred game: four-legged, land-based game, including hare, rabbit, venison and wild boar.
(Moderne Diana-Ferdinand Keller 1872)
Roasted Partridge with Pumpkin Soup (Engl)
Roasted English Partridge With Grapes and Almonds (Engl)
Squab "a l'Orange - ( Variety of domestic Pigeon raised for its Meat)
Jean-Georges Vongerichten makes Squab "a l'Orange" with Crystallized Tamarind Sauce (Engl)
Pan Roasted Quail (Engl)
Chef David Banks from Harry's Savoy Grill in Wilmington Delaware makes a quail dish along with a foie gras dish. He incorporates many Dorot herbs in his recipe.
Corsican Wild Mushrooms and Boar Stew recipe (Engl)
Rick Stein prepares a classic Corsican Wild Boar Stew
New Zealand Venison (Engl)
Delicious venison from New Zealand is called Cervena. Here is a little of the story.
Pot-roasted Partridge (Engl) (Link)
Chef Sonya Kidney heads to a local game dealer for a brace of partridge to pot roast with savoy cabbage and smoked bacon.
http://www.guardian.co.uk/lifeandstyle/video/2009/nov/06/pot-roast-partridge-game-recipe
Pigeon: plucking, breasting & gutting, with Mark Gilchrist (Engl)
Sporting Shooter's chef, Mark Gilchrist of Game For Everything, demonstrates how to pluck a pigeon, and either remove the breast meat or gut it so it's ready for the oven.
Stuffed Quail wrapped in Cabbage Leaves (Engl)
How to cut up a raw Chicken (Engl)
Chef Mark Ainsworth demonstrates how to cut up a raw chicken and tells ways to cook it.
Red roast Duck with baby Bok Choy (Engl)
Chinese Video recipes and Info (Engl) (Esp) (IT)
Seafood/Black Bean steamed Scallops with Noodles (Engl)
Egg Tarts (Engl)
On our recent trip to Hong Kong we ate this really tasty and flacky (and still warm) egg tart that you see in this picture.
Many traditional cha chaan teng (HK style cafes) that have bakeries make good egg tarts
The tarts consist of an outer pastry crust that is filled with egg custard and baked
One theory suggests that egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, travelling to Hong Kong via the Portuguese colony of Macau.
How they are made (Engl) (Link)
http://www.mefeedia.com/entry/hong-kong-egg-tarts/15149712
Chinese thousand year old Eggs (Engl)
Langzhou Noodles (Engl)
Steven Yan demonstrates the technique for making hand-pulled Noodles
Making Won-Ton Noodle Soup in Hong Kong (Engl)
Mak’s Noodle is a Hong Kong institution, where the house specialty is shrimp won-ton noodle soup.
China - One Billion Foodies (Engl) (Link)
http://www.gourmet.com/diaryofafoodie/video/2008/01/101_china_fullep
Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine.
Tea Smoked Duck, Caramel Sauce & Gai Choy Turnover (Link)
http://www.lifestylefood.com.au/recipes/208/tea-smoked-duck-caramel-sauce-and-gai-choy-turnover
Crisp-skinned-Chicken (Recipe Link)
http://www.lifestylefood.com.au/oven/#/chefsak/8484DE2C/crisp-skinned-chicken
How to make fresh Tofu (Link)
http://www.lifestylefood.com.au/oven/#/chefsak/A4A659B5/how-to-make-fresh-tofu
Seafood/Steamed Sea Bass in hot Beer and Ginger Lime Sauce (Engl)
Tasty Tofu Recipes (Engl)
Three easy and delicious recipes
Arte culinario chino - Videorecetas (Esp) (Link)
http://www.cctv.com/program/ArteCulinarioChino/01/01/index.shtml
Guangdong, China: Steamed Fish (Engl)
Asian Sesame Chicken Salad (Engl)
Ingredients:
4 cups Romaine Lettuce
1.5 ounces Asian Dressing
2 pinches Cilantro
1 ounce Wonton Strips
3.5 ounces Chicken Breast
2 Tbsp. Sliced Almonds
Sesame Seeds
潮菜： 红炖鱼翅 Hongdun Shark Fin (Chinese)
Homemade Char Siew Pau (Engl)
Char Siu - 叉燒 - Chinese BBQ Pork (Engl)
Baked savoury Mooncake with Century Egg (Engl)
(Mooncakes)
Debbie Teoh demonstrates how to make a flaky dough mooncake with salted egg filling and century egg centre.
Salted egg custard: 20g cornflour 20g custard powder 70g caster sugar 1/2 tsp salt 60ml thick coconut milk 150ml evaporated milk 5 salted egg yolks 8 century egg yolks.
Water dough: 100g shortening 1 Tbs icing sugar 200g plain flour 75ml water
Oil dough: 80g shortening 150g plain flour 1/8 tsp salt
Barbecue - Char Siu Pork Bun (Engl) (Link)
http://www.latimes.com/features/food/la-fo-baorec7b-2009oct07,0,1514280.story
Szechuan’s Spicy Servings (Engl) (Link)
This province located in the western part of China is one that is famed internationally for its tasty servings. Szechuan cuisine often features bold flavors, such as extreme spiciness usually resulting from liberal use of garlic and chilli peppers, most notably Szechuan’s uniquely flavored peppercorn. This would often result in an intensively fragrant, citrus-like flavor and a slightly numbing sensation on the tongue, adding to the uniqueness of the flavor and taste. Here’s a list of Szechuan’s spicy servings guaranteed to test you to the limit.
http://unearthingasia.com/uniquely-far-east/szechuan%e2%80%99s-spicy-servings/
Egg Tarts (Engl)
On our recent trip to Hong Kong we ate this really tasty and flacky (and still warm) egg tart that you see in this picture.
Many traditional cha chaan teng (HK style cafes) that have bakeries make good egg tarts
The tarts consist of an outer pastry crust that is filled with egg custard and baked
One theory suggests that egg tarts evolved from the very similar Portuguese egg tart pastries, known as pastel de nata, travelling to Hong Kong via the Portuguese colony of Macau.
How they are made (Engl) (Link)
http://www.mefeedia.com/entry/hong-kong-egg-tarts/15149712
Chinese thousand year old Eggs (Engl)
Chinese thousand year old Eggs, also known as century Eggs or preserved Eggs (pei dan in Cantonese, pi dan in Mandarin,literally ’skin/leather egg’).They are a traditional Chinese delicacy made from either duck or chicken eggs. These are often called thousand-year or century-old eggs, even though the preserving process lasts only about 30 days. Eggs are soaked in a saline solution, using a combination of ashes, lime, tea and salt.(for 15 days in summer or 20 days in winter). No boiling is needed. After this process, the egg white turns gelatinous and amber in colour, while the yolk becomes grey/green and can still be a little gooey in the very centre.Thousand year old egg can be eaten in different ways, without having to be cooked further.
These eggs belong to a unusual group of alkaline fermented foods that are mostly found in Southeast Asian and African countries. Almost black in color and with a gooey greenish yolk these eggs are often avoided by westerners who dislike the color, smell and texture they develop during fermentation. The color, translucency and texture of the yolk which especially when raw looks most unappetizing is improved when the eggs are boiled. They do in fact have an attractive mild creamy flavor hence their popularity.
The photo above, shows it as a classic cold starter, cut in halves (it is sometimes cut lengthways in segments), served with slices of pickled ginger, similar to gari or sushi ginger.
Here is a simple Recipe for making these Eggs
Ingredients
2 cups very strong black tea
1/3 cup Salt
2 cups pine wood ashes
2 cups charcoal ashes from the fireplace
1 cup Lime* (available in garden stores)
12 Fresh duck eggs
Method
Combine all the ingredients together apart from the eggs. Thickly coat each egg completely with this clay-like mixture. Line a large crock (ceramic pot) with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with tofu and soy sauce.
Adapted from the "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.
Pi dan are eaten locally here as a side dish or an accompaniment to a meal. Often served with tofu and soy sauce or simply on their own.
Chinese Marbled Tea Egg Recipe (Engl)
Ingredients:
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.
Serves 4-6
These eggs belong to a unusual group of alkaline fermented foods that are mostly found in Southeast Asian and African countries. Almost black in color and with a gooey greenish yolk these eggs are often avoided by westerners who dislike the color, smell and texture they develop during fermentation. The color, translucency and texture of the yolk which especially when raw looks most unappetizing is improved when the eggs are boiled. They do in fact have an attractive mild creamy flavor hence their popularity.
The photo above, shows it as a classic cold starter, cut in halves (it is sometimes cut lengthways in segments), served with slices of pickled ginger, similar to gari or sushi ginger.
Here is a simple Recipe for making these Eggs
Ingredients
2 cups very strong black tea
1/3 cup Salt
2 cups pine wood ashes
2 cups charcoal ashes from the fireplace
1 cup Lime* (available in garden stores)
12 Fresh duck eggs
Method
Combine all the ingredients together apart from the eggs. Thickly coat each egg completely with this clay-like mixture. Line a large crock (ceramic pot) with garden soil and carefully lay coated eggs on top. Cover with more soil and place crock in a cool dark place. Allow to cure for 100 days. To remove coating, scrape eggs and rinse under running water to clean thoroughly. Crack lightly and remove shells. The white of the egg will appear a grayish, translucent color and have a gelatinous texture. The yolk, when sliced, will be a grayish-green color. To serve, cut into wedges and serve with tofu and soy sauce.
Adapted from the "The Regional Cooking of China" by Margaret Gin and Alfred E. Castle, 101 Productions, San Francisco, 1975.
Pi dan are eaten locally here as a side dish or an accompaniment to a meal. Often served with tofu and soy sauce or simply on their own.
Chinese Marbled Tea Egg Recipe (Engl)
Ingredients:
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar
1 tablespoon Sichuan peppercorn (optional)
2 strips dried tangerine or mandarin orange peel (optional)
Gently place the eggs in a medium pot and fill with water to cover the eggs by 1-inch. Bring the pot to a boil, lower the heat and let simmer for 3 minutes. Remove the eggs (leaving the water in the pot) and let cool under running cool water. Using the back of the teaspoon, gently tap the eggshell to crack the shell all over. The more you tap, the more intricate the design. Do this with a delicate hand to keep the shell intact. To the same pot with the boiling water, return the eggs and add in the remaining ingredients. Bring the mixture to a boil and immediately turn the heat to low. Simmer for 40 minutes, cover with lid and let eggs steep for a few hours to overnight. The longer you steep, the more flavorful and deeply marbled the tea eggs will be. In the photos above, I steeped for 5 hours. Mom likes to steep overnight.
Serves 4-6
Langzhou Noodles (Engl)
Steven Yan demonstrates the technique for making hand-pulled Noodles
Making Won-Ton Noodle Soup in Hong Kong (Engl)
Mak’s Noodle is a Hong Kong institution, where the house specialty is shrimp won-ton noodle soup.
China - One Billion Foodies (Engl) (Link)
http://www.gourmet.com/diaryofafoodie/video/2008/01/101_china_fullep
Amid rapid modernization, China strives to preserve ancient food traditions, while satisfying a hungry middle class with modern techniques and trendy restaurants. From the rural countryside to the urban centers of Beijing and Shanghai, we explore the then and now of Chinese cuisine.
Tea Smoked Duck, Caramel Sauce & Gai Choy Turnover (Link)
http://www.lifestylefood.com.au/recipes/208/tea-smoked-duck-caramel-sauce-and-gai-choy-turnover
Crisp-skinned-Chicken (Recipe Link)
http://www.lifestylefood.com.au/oven/#/chefsak/8484DE2C/crisp-skinned-chicken
How to make fresh Tofu (Link)
http://www.lifestylefood.com.au/oven/#/chefsak/A4A659B5/how-to-make-fresh-tofu
Seafood/Steamed Sea Bass in hot Beer and Ginger Lime Sauce (Engl)
Tasty Tofu Recipes (Engl)
Three easy and delicious recipes
Arte culinario chino - Videorecetas (Esp) (Link)
http://www.cctv.com/program/ArteCulinarioChino/01/01/index.shtml
Guangdong, China: Steamed Fish (Engl)
Asian Sesame Chicken Salad (Engl)
Ingredients:
4 cups Romaine Lettuce
1.5 ounces Asian Dressing
2 pinches Cilantro
1 ounce Wonton Strips
3.5 ounces Chicken Breast
2 Tbsp. Sliced Almonds
Sesame Seeds
潮菜： 红炖鱼翅 Hongdun Shark Fin (Chinese)
Homemade Char Siew Pau (Engl)
Char Siu - 叉燒 - Chinese BBQ Pork (Engl)
Baked savoury Mooncake with Century Egg (Engl)
(Mooncakes)
Debbie Teoh demonstrates how to make a flaky dough mooncake with salted egg filling and century egg centre.
Salted egg custard: 20g cornflour 20g custard powder 70g caster sugar 1/2 tsp salt 60ml thick coconut milk 150ml evaporated milk 5 salted egg yolks 8 century egg yolks.
Water dough: 100g shortening 1 Tbs icing sugar 200g plain flour 75ml water
Oil dough: 80g shortening 150g plain flour 1/8 tsp salt
Barbecue - Char Siu Pork Bun (Engl) (Link)
http://www.latimes.com/features/food/la-fo-baorec7b-2009oct07,0,1514280.story
Szechuan’s Spicy Servings (Engl) (Link)
This province located in the western part of China is one that is famed internationally for its tasty servings. Szechuan cuisine often features bold flavors, such as extreme spiciness usually resulting from liberal use of garlic and chilli peppers, most notably Szechuan’s uniquely flavored peppercorn. This would often result in an intensively fragrant, citrus-like flavor and a slightly numbing sensation on the tongue, adding to the uniqueness of the flavor and taste. Here’s a list of Szechuan’s spicy servings guaranteed to test you to the limit.
http://unearthingasia.com/uniquely-far-east/szechuan%e2%80%99s-spicy-servings/
Sunday, May 31, 2009
Chef Joël Robuchon (Engl)
One of the most famous and critically revered chefs in the world (Engl)
Claude Le Tohic, executive chef of Joël Robuchon in Las Vegas, shows how he makes lobster ravioli using thinly sliced radish rounds instead of pasta to enclose the lobster meat.
Joël Robuchon's world travels (Engl)
A discussion with master chef Joel Robuchon (Engl)
Claude Le Tohic, executive chef of Joël Robuchon in Las Vegas, shows how he makes lobster ravioli using thinly sliced radish rounds instead of pasta to enclose the lobster meat.
Joël Robuchon's world travels (Engl)
A discussion with master chef Joel Robuchon (Engl)
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