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Special Asian Vinaigrette

Special Asian VinaigrettePortion for 4 people

Ingredients

Extra virgin olive oil
2-3 bunch coriander leaves including main stalks (around 300grams), roughly chopped
3 Thai green limes (the big ones).  If can't find, 5 normal limes will do but taste will not be as good
5 medium red onions (thinly sliced)
1 small red hot chili (diced)
2 inches ginger (squashed and diced)
10 cloves garlic (diced)
Salt and black pepper to taste
Soy sauce to taste

Cooking Method:
1) Heat pan with oil, don't afraid to use more than usual, recommend to at least cover the base of the pan with about 1/2 inch of oil.  When oil is hot start to stir fry the ginger, chili and half portion of the diced garlic in medium heat.

2) When garlic starts turning golden, in high heat, start stir fry the onions.  Add salt and pepper to taste.

3) When onions starts to caramelize (turning a bit black on the sides and brown on the rest), turn OFF the heat, pour them into a big bowl, then squeeze in the lime juice, put in…

The ULTIMATE Ragu

The ULTIMATE Ragu
Portion for 8-10 people


Base Ingredients

Extra virgin olive oil
1-2 medium chili, slightly spicy / with seeds removed (depends on how spicy you like)
1 medium red bell pepper finely chopped
5 cloves garlic finely chopped  
2 medium red onions thinly sliced
2 medium yellow onions roughly chopped
1 whole celery plant chopped into chunks (1 inch pieces)
3 medium sized carrots chopped into chunks (1 inch pieces)
3 cans whole peeled plum tomatoes (open them before you start cooking)
2 table spoon tomato puree
1/2 bottle dry red wine OR any kind of stock (half litre)
1.5KG minced meat (any kind of meat, can mix, recommend 50% pork 50% beef)
Salt and coarsely crushed black pepper to taste

Optional Ingredients (every little thing adds up to perfection)
2 slices pork bacon

2 slices sun dried tomatoes
1 packet brown button mushrooms halved (do NOT soak them in water or wash them, simply wipe the dirt off with some water with a clean towel or your fingers)
2 table spoons sweet pap…

Simple & Best Eggplant

This recipe is the simplest and most delicious recipe in the world, you have to try it to realize how good it is.  It's best served accompanied by rice or plain porridge (which I prefer).

Portion for 4 people


2 big eggplants / 4 small ones, you can use any kind but I prefer the long ones.  Do NOT do anything to them and just wash them

20 shallots, you can use more, it depends on how much you like them.  Sliced thinly

1-2 big red chili, sliced thinly

2 garlic cloves finely chopped

black pepper


Any kind of mild tasting oil, I prefer extra virgin olive oil just because I use it on everything

soy sauce

cooking method:

1) Prepare a large pot of slightly salted water that can fit all the eggplants in and start to boilit, or use a wok (easier).  Put all the eggplants in it (DO NOT CUT them, put them in whole including the stems).  Boil them until super soft.  What I mean by super soft is that usually when they are 'regularly' soft you will still feel some resistance when you poke th…

Traditional Aglio e Olio Pasta

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

There are a lot of similar cooking methods of this dish that you can find on the internet, some of them are great but most of them are rubbish.  You see, this dish is very simple (the simplest and BEST Italian dish ever created) yet it is so hard to achieve perfection because most people OVERDO it.

This method of mine is the real thing, with some good tips.

Portion for 4 people
Cooking Time (from preparation to completion) 30 minutes max for an amateur.  For an experienced cook only 10-15 minutes is needed.  If you exceed this time frame, you are doing something wrong!  Remember: KEEP IT SIMPLE

Capelli d'angelo (a.k.a angel hair pasta) or Linguine (because these kinds of pasta will soak up the oil nicely)

8 cloves of garlic (basically 2 clove for each person), crushed and coars…

Thai Hot & Spicy Minced Meat

泰式香辣肉碎


猪肉碎-400g
九层塔-1把
小辣椒-8条
黑酱油- 半汤匙
蒜茸-半汤匙
鱼露 -2汤匙
香茅-1支(切碎)
长豆-5条(切粒)
幼糖 -1茶匙
黑胡椒粉- 适量
清水-4汤匙
腌料
鱼露-1汤匙
胡椒粉-少许
做法
1)肉碎加入腌料,腌1小时。
2)热油锅,爆香蒜茸,香茅加入肉碎炒至松散,加入切碎的小辣椒,长豆翻炒,加入清水和鱼露及幼糖调味,焖煮一会,加入黑酱油和九层塔炒均匀,即可。

Portion for 2 people

400g minced pork

15 basil leaves

8 hot bird chilli (the hotter the better) cut into quarters with seed

2 cloves crushed and cut garlic

1/2 tablespoon soy sauce

2 tablespoon fish sauce (can be replaced with balsamic vinegar if you don't have)

1 lemongrass chopped fine

5-8 long beans (depending on how much you like it) cut into small pieces 1/2 inch

1 teaspoon castor sugar (or white sugar)

black pepper (to taste)

4 tablespoon water

Pork Marination

1 tablespoon fish sauce (or balsamic vinegar)

2 teaspoon white pepper

use these to marinate the minced pork for one hour in the fridge before cooking

Cooking Method

Heat up the wok (if don't have then a pan would suffice), high heat

Brown the garlic

Put in minced meat and lemongrass and start breaking the meat up and…

Cauliflower Pasta

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

This recipe can be made for vegetarians (just take out all the meat in the recipe, it will taste good no matter what).


Portion for 4 people

1 mid sized cauliflower, cut into florets, main stem discarded

1 box of mushroom preferably white button mushrooms (because they taste subtle), Aeon will sell them (usually 1 box is around 20 pieces) cut in quarters or sliced into 3 pieces.

4-5 tablespoon of premium butter (unsalted) depending on how much u like butter (Lurpak if u can afford, don't use butter that is too cheap, around RM9-14 range will be considered premium)

1 red onion and 1 yellow onion (big ones) chopped fine

3 cloves garlic squashed and cut into small pieces

extra virgin olive oil

salt (to taste)

black pepper (to taste)

parsley, any kind, preferably Italian (fr…

Balsamic Vinegar Peperone

FYI I'm living in Malaysia (in an underdeveloped town) so some western / European ingredients are hard to come by or they are very very expensive so sometimes I use local material sourced from local store.

Portion for 4 people

3-4 red and yellow bell peppers (preferably big ones, if small ones need to be a bit more) thinly sliced (half an inch in width)

3/4 cup Italian balsamic vinegar

2 red onions cut into big pieces

extra virgin olive oil

1 teaspoon salt

2 teaspoon black pepper

cooking method:

1) Heat up a pan / wok (I prefer a Chinese wok) to very high heat

2) Add large amounts of olive oil (3-4 swirls) and heat it up

3) Put in bell peppers and onions and coat them in the oil, high heat

4) Put in the 3/4 cup of balsamic vinegar, high heat

5) Put in the salt and black pepper and coat the bell peppers with some intense stirring / flipping with high heat

6) Reduce the balsamic vinegar until it becomes thick like sauce with high heat and occasional stirring to swap bottom ingredien…