I prefer scallop sweetness by itself while i like the crustacean pair with a subtle flavor of the cured ham and Alaska crab claw with hollandaise sauce
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Friday, December 25, 2009
Roasted Scallop, Seared Scampi Wrapped with Proscuitto served with Parmesan Veloute. Alaska Crab Claw with Hollandaise and Parmesan Crisp 10:03 PM
Seafood is not a must but how can i resist if the ingredients is availiable to me.
I prefer scallop sweetness by itself while i like the crustacean pair with a subtle flavor of the cured ham and Alaska crab claw with hollandaise sauce
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Cup Cakes 9:21 PM
  MERRY CHRISTMASA HAPPY NEW YEAR
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Saturday, December 19, 2009
Mango Ice-Cream, Chili Malto, Honey Lime Comb with Guava and Coconut Sauce 9:06 PM
 Dessert of Asia touch.This dessert is build upon the idea of using the Asian fruits with a touch of chili. The coconut sauce cooked with lemongrass, added additional touch by using Asian herbs to the sweets. Food for Thought What about using ginger, laksa leaves or wasabi for dessert.
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Thursday, November 26, 2009
Majii Leaves 2:20 AM
 Majii Leaves are juicy drop-shape leaves with strong flavour adopting capacity, originating from Africa.The leaves are a natural water storage during dry periods. This explains the name: Majii, "water"in Swahili language.  Look how juicy the leaves are, bright green in color.
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Saturday, October 24, 2009
Reconstructed Vitello Tonnato 9:50 PM
 A twist from the classic cold veal with tuna sauce. Flatten a piece of veal tenderloin and season it. Place the frozen tuna sauce spree in the middle of the veal sheet and form into a ball. ( Use cooking mayonnaise so that the sauce won't break ) Coated with flour, egg washed, bread crumb than deep fried until golden brown. Brush a layer of chlorophyll sauce, drizzle some lemon syrup and deep fried capers on plate. Seared one sided of the yellow fin tuna loin .Than topped with the deep fried veal ball. When the veal ball is cut, the sauce oozing out beautifully.
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Saturday, September 12, 2009
Assiette of Seafood 4:17 PM
 Assiette of Seafood The sun has been roasting hot as it has never shown it authority before. A lazy day like this makes me want to eat something refreshing with a touch of spiciness. Salmon sous vide, seared scallop with XO sauce on a refreshing Thai style mango and pomelo salad. Timbale of layered of pepperonata, crab meat aioli, tuna tartare with caramelized Meyer lemon syrup.
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Sunday, July 26, 2009
Salmon with Truffle Cauliflower Puree, Pickle Lotus Roots, Caramelized Beetroot Sauce, Mango and Tomato Salsa 4:59 PM
 Look ! What did i found in the chiller. Plenty of balance cut cauliflower florets, a small piece of salmon sample, balance from supplier. A piece of lotus root and a basket of beetroot. Guys, let the above ingredients fuel up our stomach. Develop a tasty menu that can excite our vision, sense and stomach appetite before we can challenge the next hills.
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