Tenderloin Steak Diane

* recipe adopted from The Butchers Club

Ingredients (for approx 4 pax):

Tenderloin (of your choice) 200g x 4pc
4 shallots - peeled and finely chopped
150g button mushrooms thinly sliced
2 garlic cloves, minced
2 tbsp salted butter
2 tbsp worchester sauce
2 tsp mustard
1/4 cup brandy
200ml double cream
parsley minced


How to Cook:

1. Wash and wipe dry your beef. Season with salt and black pepper.

2. Heat up your frying pan, then add a little bit of olive oil + 1tbsp of butter. Pan fry your beef, 2 min on each side. At this stage we just want to brown the beef on both sides. Then remove beef to a plate cover with a foil. The beef will continue to cook on its own on the plate.

3. Add olive oil and the rest of the butter to the steak pan at medium fire, then stir fry the shallots and garlic until soft and fragrant. Then add the mushrooms. 

4. Add the worchester sauce and bring to boil. Turn up the heat and tilt the pan away from you and add the brandy. Tilt it right towards the edge of the pan and allow it to set on fire from the gas ring. Then turn down the heat, add the mustard and double cream and bring it to a light boil. Check tasting and adjust accordingly with adding more salt or worchester sauce, etc.

5. Put the beef with the juices on the plate back to the pan and cook till the beef reaches the temperature you require, eg. medium rare, medium, etc. When ready, add the chopped parsley on top and ready to serve!

Enjoy with rice or pasta or on its own! Don't forget your favourite red wine!

Cod with Tomato Salsa

* recipe adopted from Gordon Ramsay

Ingredients:

Cod Fish of your choice, with skin on
Cherry tomatoes
shallots - cut into rings
Basil  
Sliced Garlic - a few pieces
Stale Bread, if not fresh also ok
Parmesan cheese
parsley


How to Make:

1. Preheat oven to 200'C.

2. Clean and wipe dry fish and season with salt and pepper.

3. Cherry Tomatoes rinse and wipe dry and cut into halves.

4. Blend your bread in a blender with some grated parmesan cheese and parsley until it becomes breadcrumb like mixture.

5. Heat up a hot pan with olive oil, pan fry cod 1 min per side. Make sure the skin side is more browned. 

6. Remove the fish to an oven tray skin side down and place the bread mixture on top of the fish, pressing it down a little bit. Bake in oven for 6 min until bread mixture becomes golden.

7. Heat up a new pan with olive oil, pan fry sliced garlic, shallots until fragrant. Add cherry tomatoes and basil. Season with sugar, salt and pepper. Until the tomatoes are softened, then the tomato salsa is ready to be served on the side of the dish.

Enjoy with your favourite white wine!

Tofu Salad

Ingredients:

Fresh Tofu of your choice

Cooked Preserved Egg - separate egg yolk with egg white and blend separately in blender or chop them up into small dices with a knife

Good quality sesame oil


How to make:

1. break tofu into paste like with a fork or chopsticks.

2. add egg white to the tofu and mix well together with sesame oil.

3. Pour into a chinese bowl and wrap with cling wrap and chill at fridge.

4. Pour the Tofu mixture to a serving plate upside down from the bowl and top with egg yolk crumbles. Add a dash of sesame oil or white sesame on top as you like.

Ready to serve as a cold appertizer. Enjoy!

Baked Conch

Ingredients:

Fresh Conch - reserve in advance from your seafood store in wet market and ask them to help remove guts from the main body.

Minced pork *

Minced onion *

Carrots-diced into small cubes *

Button Mushrooms-diced into small cubes *

* I will say if the conch meat weighs say 300g, your minced pork, carrot, onion and mushrooms should be 1/3 to 2/3 of your conch weight, ie around 100-200g each. It's realyl flexible. Depends if you want it to taste more meaty or more seafood. You can add diced water chestnuts too to give it a crunchy feel.

Butter

Flour

Grated Cheddar/Morzarella cheese

Tumeric Powder

Coconut Milk

How to Make:

1. Wash and wipe dry the conch meat and blend in blender to small pieces.

2. Marinate minced pork with say sauce, sugar, sesame oil, corn flour and chinese wine.

3. Preheat oven to 240C.

4. Heat up a wok, add oil and pan fry the onion till soft and fragrant. Then add minced pork, carrot, mushrooms and mix them well.

5. Fry the minced conch in another pan until some juice is released from the meat. Remove meat and add to the pan at para 3 above and mix well/

6. Arrange some space on the wok at para 3, then add butter and flour and mix it up to become a roux. Then mix everything together. Add Tumeric powder, coconut milk and adjust tasting.

7. Stuff the mixture to the conch shell, add grated cheese on top and bake at oven for 5 min.

Serve and Enjoy while it's piping hot!

Fading Color Strawberry Cheesecake

* recipe from 肥妈！Not difficult to make at all. Taste great without a very sweet taste and looks great! Worthwhile to giving it a try.

Ingredients:

Cake Base:

McVite Digestive Biscuits x 1 pack (can choose the Light version)

Butter x 60g - melted

Fillings:

Part (A)

Milk x 200ml

Gelatine Sheets x 20g (soaked till soft in ice water for 5-10 mins, remove from ice water and squeeze out extra water)

Caster Sugar x 150g

Part (B)

Philadelphia Cream Cheese x 1 pack

Srtawberry paste 200 g (just wash and wip dry strawberries and place in blender until it becomes paste like. You can sieve it for a finer texture)

Whipping Cream 150g (whip it up with an electric mixer up to 70% firm)

Rose Essense a few drops

Red Colorings

How to Make:

1. Preheat oven to 200'C.

2. Place gelatine sheet to ice water to soften for 5-10 min.

3. Crunch digestive biscuits with a rolling pin in a zip loc bag until biscuits have turned into fine crumbles.

4. Oil the base and side of the cake tin with some melted butter with a kitchen towel.

5. Mix biscuits crumbles and press into base of a cake tin and bake in oven for 5 mins. Then take out to cool down.

6. Heat up Part A in a pot until sugar and gelatine all melted. Gentle heat will do.

5. Beat Whipping Cream with electric mixer until 70% firm.

6. Beat Cream Cheese with an electric mixer until all soft. Then add strawberry paste and rose essence. Then add Part (A) and the Whipping Cream and mix well together with a spatula.

7. Pour the above mixture to 3-4 containers with varying quantity, eg. 150g, 120g, 90g, 60g. The biggest portion one just pour directly into cake tin above biscuits base. The rest of the containers, add varying degrees of colorings from a little to more, then pour each mixture to a jug. Then pour the mixture from the jug to the cake tin at the centre slowly, with the last one with the most colourings. 

8. Wrap cake tin with cling wrap and chill in fridge for a few hours before serving.

9. Decorate the cake top with fresh strawberries and even whipped cream as per your liking.

Enjoy! 

Sous Vide Soy Sauce Chicken

* recipe from 肥妈! Easy to make chicken soy sauce and the chicken meat tastes very tender using slow cook method.

Ingredients:

Fresh Young Chicken x 1
Rock Sugar
Star Anise x 2
Cinnamon stick x 1
bay leaves x 4
Light Soy Sauce x 3 tbsp
Dark Soy Sauce x 100ml
Chicken Stock x 60ml
Chinese Rose Wine x 1 tbsp
Water x 60ml
Ginger x 3-4 slices
Spring onion x  few bunch (some for soy sauce, some to stuff chicken during slow cook)

How to Cook:

1. Wash Chicken and blanch in hot water for 5 mins. Remove from hot water and drain.

2. Heat up a wok and add oil, pan fry the dry ingredients (ginger, spring onion, star anise, cinnamon, bay leaves) till fragrant. Add the wet ingredients (the soy sauce, wine, chicken stock, water...) and the rock sugar until it boils. Check tasting and adjust accordingly.

3. Once soy sauce mixture boiled and tasting checked and adjusted, turn off fire. Put chicken into the sauce until the sauce cools down.

4. Prepare water at water bath to 68'C.

5. Remove chicken from the soy sauce mixture and place to vacuum bag, with spring onion stuffed to cavity.

6. Place chicken to water bath for 2.5 hours.

7. Remove chicken from vacuum bag, cut it up nicely and serve.

Enjoy!