Wednesday, 21 September 2016

Beef Steak with Basil Vinegrette/Vinaigrette


Beef is another meat that I love working with. It has a very unique and intense flavour to it, Jo and I like to call it the "beefiness" taste. Growing up, my family do take beef, but it was always cooked traditionally into soups and occasional into stew. My parents, like most traditional Chinese parents, they prefer beef cooked thoroughly and into soups. When growing up, I always wondered how a proper steak tasted like. To be honest, I cannot recall when exactly I had my first steak. But it was not as pleasant I thought. Haha. I think it was a cafe or some sort in Malaysia during my college times.

Because of that, I was determine make myself a good piece of steak. Over the years, watched a lot of videos/cooking show on how different chefs prepare their steaks. Tried many times over the years, maybe I think I have finally made ourselves a proper steak. Coming from a Chinese family, it is not common for us to eat our beef rare. But I grow older (even Jo agrees with me), rare beef do taste rather amazing. Love the texture, the smell and the how well a good thin slice really just melts in your mouth.

Here is my take on a classic new york strip, also known as a striploin steak. Medium rare, served with a fresh basil vinegrette.

Ingredients
Steaks
2 Grass-fed Striploin Steaks (got ours from Jaya Grocer, price is rather reasonable, vacuumed individually thus ensuring the freshness is maintained)
6 Cloves of garlic
Salt
Pepper
Extra Virgin Olive Oil
Butter
Fresh thyme



Basil Vinegrette
50g Basil leaves
1 Lemon (Squeezed and seeds removed)
3 tablespoons of wholegrain mustard
1 tablespoon of balsamic vinegar
4 tablespoon of Olive Oil
Salt and Pepper

Tuesday, 30 August 2016

Guinness Pulled Pork on Mash (adapted from Felicitas Pizarro's Recipe)


Pork is a common meat used in Chinese cooking. I think it is indeed safe to say Chinese love their pork dishes. Pork with Yam, Pork with Preserved Vegetables, Suckling Pork etc.

Well, not only the Chinese appreciate pork dishes. Pork is well appreciated and used widely in the West as well. When I was studying in the UK, came across this amazing pork sandwich, a pulled pork sandwich. Absolutely loved it. Even when Jo and I were in San Francisco a few years back, I remember having pulled pork on rice during one of our lunch stops as well. Just superb.

Pulled pork is a method of cooking pork (usually tougher cuts) slowly until they become tender and easily pulled away / easily broken from each other. Hence the term "pulled". Different regions in the world have they own way of making pulled pork.

Always wondered how to make this dish. Never really looked into it (being a little bit of a lazy bump), until one day I saw the recipe on my YouTube side bar as I was watching some other cooking related videos. It was a video by Felicitas Pizarro. An Argentinean chef and sommeliar. Do check her YouTube channel out here.

My initial reaction was "Wow". I didn't know pulled pork is so simple to make. Watched the video several times to familiarise with the ingredients and method of cooking and off to the kitchen I went. (Actually took me another 2 weeks to finally got myself together to getting the ingredients and trying this dish out. Haha.)

I tweeted the recipe a little, just a add a bit more "garlic-ky" flavour and spiciness to the pulled pork. Here the breakdown of the recipe below:

Ingredients:
1 kg mixed cut of Pork (We used pork steak and pork shoulder)
6 cloves of garlic
1 large leek (cut into rings/circle)
1 onion (Diced finely)
2 carrots (cut into circles/cut across)
3 Padi Chilies (seeds removed)
Salt (to taste + marinade)
Pepper (to taste + marinade)
2 tablespoon of Honey
4 tablespoon of Soy Sauce
3 tablespoon of Wholegrain Mustard
1 tablespoon of Brown Sugar
1 600ml bottle of Guinness Stout
Olive Oil


Saturday, 13 August 2016

Good Taste Restaurant at Cheras Mahkota

Wantan Mee is great for breakfast. Ipoh has very good Wantan Mee. Wantan Mee in Ipoh is not only cheap, its tasty and very filling too. But when you are staying away from your hometown. What do you do when you crave for Wantan Mee? You try to find a good one around that serves them.

We found Good Taste Restaurant by accident. We were rushing that morning to a class Joanna was hosting and needed a place for a quick breakfast. So we headed to Cheras Mahkota to get some stuffs for the class and saw this restaurant just across the street. Well, what do you know? Its Wantan Mee.

I looked at Joanna and asked if she wanted to try, and she said, "Why not?". This restaurant is continuously packed with people. We were there at 7.30am and its filled with families. Got a table at the back of the restaurant and quickly sat down.

Because we were in a rush, we did not order a lot from the menu. Here are the some items from the menu we ordered.




We ordered the BBQ Pork Wantan Mee (Char Siew Wantan Mee). The mee is good, good texture to it, the vegetables (bak choy) that comes with the plate is also cooked nicely. And Wantan was packed nicely with pork and had great flavours to it. Won't we all agree that the one thing that defines a Wantan Mee is the gravy? The gravy is indeed nice, not too oily, great sweet and savoury flavour. However, the gravy can be a bit salty. And you do get a little thirsty after having that plate of Wantan Mee. Yes, maybe it's because of the MSG, but hey, the food is good. I don't mind drinking more water after that.


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