Carbonara pasta

 

Ingredients:

Fresh eggs x 4 (preferrably Japanese eggs or Itallian eggs with more yellow yolks)

Panetta cubes

Grated Parmessan cheese x 1-2 bowl

black pepper

pasta

Method:

1. Pan fried the pancetta in a frying pan with little olive oil until fragrant and cooked. Then turn off heat and take the chance to cool down the pan a bit.

2. Cook your desired pasta as per Box's instructions.

3. Beat eggs in a big bowl then mix well with grated parmesan cheese until the mixture is not too light but not too thick.  Then add grated black pepper.

4. Once pasta is cooked, put them to the frying pan with fried pancetta, mix well. Then add the egg & cheese mixture and mix well.

5. Use a tongs to plate to serving dish and add some black pepper and grated parmesan cheese. Can discard extra egg sauce when plating unless guest preferred more sauce.

Enjoy!

Avocado and Crabmeat Salad with Caviar

 Ingredients:

Avocado

Crabmeat, cooked and drained of water

Lemon juice

Caviar

Crispy bread

Edible flowers

Green salad

Method:

1. Half the avocado. Scoop out avocado and retain the shell of the avocado nicely.

2. Mash the avocado and add a dash of lemon juice. Then add cooked crabmeat. Mix well and season with salt and pepper to your liking.

3. Fill the avocado shell with this avocado and crabmeat mixture and level on top. Place in fridge for a while.

4. When ready to serve, arrange salad (mixed with extra virgin oil or salad dressing of your choice) on bottom of serving plate. Place stuffed avocado on top. Then spoon caviar on top of avocado. Decorate with edible flowers and crispy bread on top of avocado. Can prepare some sour cream on the side too.

Enjoy!

Summer Mango and Crab Salad

 

Ingredients:

Crabmeat using crab of your choice

Mango (prefer Philippines mango)

Avocado

Cucumber

Lemon juice

Sesame dressing

Kewpi Mayonnaise

Basil or minced chives

Salt & pepper

Method:

1. Cooked crab and take out crab meat. Mindful of the soft shells be all removed. put in a sieve to drain out excess water.

2. Cut mango into dices and put to sieve in a while to drain out excess juice.

3. Avocado cut in dices and squeeze some lemon juice to prevent it from getting black.

3. Cucumber clean and rinse clean. Add some salt and put aside for a while so as to remove excess water. Then thinly slice it.

4. Mix the diced avocado with some sesame dressing.

5. Mix the crabmeat with a dash of lemon juice, some salt and pepper and a little bit of mayo. These are to add some flavour but main goal is to retain fresh taste of the crab meat.

Plating:

1. Lightly oil the inside of a plating ring with olive oil. Cover the bottom and side with a cling wrap.

2. Place sliced cucumber on top of the cling wrap -as bottom layer inside the ring.

3. Then spoon diced mango on top of cucumber slices.

4. Then spoon diced avocado on top of mango. Gently push down.

5. Then spoon crabmeat on top of avocado and gently push down.

6. Keep in fridge for a while.

7. When ready to serve, hold plating ring with the cling wrap and place it on top of a serving plate. Gently slide away the cling wrap, then take up the plating ring.

8. If using king crab, you can put a long size of crab meat on top and garnish with basil or minced chives.

Enjoy with a glass of white wine or champagne!

Hasselback Potato with Garlic

 

Ingredients:

Potato (select those good for baking)

Duck Fat

Garlic, a few whole pieces, pressed

Salt & Black Pepper

Parsley - minced

Method:

1. Preheat oven to 200'C.

2. Rinse and clean the potato. Wipe dry.

3. Use a sharp knife and slice the potato very thinly like a fan, say leaving 0.5cm until bottom of potato, i.e don't cut it up. Need to slice it thinly but retain the whole potato. Suggest to use a pair of chopstick to hold the potato bottom and in this way you wont cut to bottom of potato too. The thinner you slice the potato, the faster the will crisp.

3. Heat the duck fat, garlic and salt until melted. Feel free to adjust the amount of garlic and salt to your liking.

4. Place potato to an oven tray, then drizzle duck fat oil over the potato, making sure to get it between all the slices.

5. Bake for 60 min until golden. Drizzle more duck fat onto potato every 20 mins.

6. Remove from oven and let cool for a few min. Sprinkle with minced parsley.

Can serve with sour cream.

Enjoy this alone or with steaks!

Japanese Potato Salad

Ingredients:

Potato (May Queen Potato my first choice) -2 to 3pc

Hard Boiled Eggs - 2pc - cut into dices.

Pickled Cucumber or plain cucumber - 1pc-cut into dices

Corn - 1/2 bowl

Kewpi Mayonnaise or Kraft Mayonnaise

Method:

1. Wash and rinse clean potato. Peel skin.

2. Boil a pot of water and add a pinch of salt. Cook potato for 20-30 min until skewer can stick inside potato.

3. Remove water from the pot and cook the potato for another 3-5 min (to dry up water inside potato).

4. Place cooked potato in a big bowl and gently mash it - no need to be total mash so some keep some small bite size in the salad.

5. If using fresh cucumber, after rinsing it, add some salt and let it settle for a while. Then you can see some water coming out. Remove water and cut into dices or bite size good for salad. If using pickled cucumber, just cut them into bite sizes.

6. Mix mash potato with cucumber, eggs, corn with mayoannise and a dash of lemon juice. Adjust tasting to your liking.

Serve in a bowl or scoop it out like ice-cream. 

Enjoy!

Japanese Sesame Spinach

 

Ingredients:

1 bunch of Spinach (approx 220g)

3 tbsp White Roasted Sesame

1 tbsp Sugar (or Stevia or Monk Sugar)

1.5 tbsp Soy Sauce (choose a less salty type)

1/2 tsp Mirin

1/2 tsp Sake

Method:

Sesame Sauce:

1. Use a wooden grinder and grind the sesame in a grinder bowl until sesame all broken down. You can smell the nice aroma during grinding too.

2. Add the sugar, soy sauce, mirin and sake and mix well. and put aside.

Spinach:

1. Clean and rinse well the spinach.

2. Boil a pot of pot with a pinch of salt. Then put all spinach in the pot and cook for 45 seconds, then remove to a big bowl filled with ice water.

3. Once spinach are cool enough to handle, squeeze out all water using your hands.

4. Then cut up the spinach to say 2 inches long.

5. Mix with the sesame paste. Put in fridge for a while before serving.

Enjoy!

Cold Tomato in Dried Plum Sauce 冰鎮話梅車裡茄

 

* ideal summer appertizer!

Ingredients:

Cherry Tomatoes or Detterino Tomatoes

Dried Plums 

Rock Sugar

Lemon Slices (optional)

Method:

1. Clean and rinse tomatoes.

2. Gently cut a cross on the skin of tomatoes.

3. Boil a pot of water. Once boiled, put in all tomatoes and cook for 30-60 seconds. Then remove all to pot of ice water. Gently remove all skins.

4. In another pot, put 1 bowl of dried plums, 1 tbsp of rock sugar and 2 glasses of water, bring to a boil and adjust tasting yourself. It's very personal how sweet or sour you want this base sauce for the tomatoes. Cooked for 10 mins. Then cool it down and sieve out the plums.

5. Put all de-skin tomatoes in this plum soup in an air tight box and put to fridge overnight. You can also add 1-2 slices of lemon in this plum soup too.

6. Upon serving, just place tomatoes on a plate without the plum soup.

Enjoy!

Herbal Drink - 太子參川貝雪梨茶

 

*  潤肺生津，止咳化痰

Ingredients:

太子參5錢

川貝3錢（打碎）

南杏3錢

北杏2錢

陳皮1-2角 （soak in warm water and use back of knife to scrape off the inside of skin)

無花果乾1-2粒

麥冬5錢

雪梨1個

Method:

1. clean pear, remove core, cut pear into pieces with skin.

2. Herbal ingredients - rinse clean.

3. Put everything to pot with 5 cups of water. Once boiled, turn to medium low fire and cook for 45 min.