via Instagram: Baked pasta. Pasta: rigatoni and trivelle. Sauce: crushed tomatoes, white onions, dried shitake mushrooms, rib eye steak cut into tiny cubes, fresh basil, salt, olive oil. Cheese: mozzarella, cheddar, blue. Boil and cook the pasta noodles as usual, set aside little pasta water. Fry the beef cubes in a pan with olive oil, remove once done. In the same pan, stir-fry white onions, shitake mushrooms, beef cubes. Put in the crushed tomatoes and put in the pasta water, 5 to 10 tablespoons. Simmer for 10 minutes stirring occasionally. Put salt to taste and put in fresh basil leaves. Turn of heat immediately after putting in the basil leaves. Once the leaves are well mixed, put in the pasta noodles. Mix well. In a baking tray, alternate the pasta and sauce mixture and cheeses. Preheat the oven at 250 degrees. Finish the dish, topped with blue cheese and bake for 20 minutes. NOTE: Soak the dried shitake mushrooms in water for around 15 minutes, then slice.
Sunday, January 31, 2016
Sunday, January 17, 2016
via Instagram: Grilled Red Snapper with (spicy) sweet and sour sauce. The Red Snapper is patted dry, then drizzled with olive oil and sprinkled with salt. Grilled until cooked. The sauce is a mixture of onions, green olives, ginger, cane vinegar, sriracha, ketchup, tabasco, sugar. The mixture is sautéed for a few minutes, then we put 1 egg at the end. Stir and serve on top of the grilled fish.
Saturday, January 16, 2016
via Instagram: Three Cheese Shrimp Thermidor and Fried Fish Roe. Three cheese Shrimp Thermidor - Large sized shrimps, deveined and cut deep enough to spread the meat, keeping the head and the tip of the tail intact. Chopped garlic on top together with freshly grounded black peppers. Grated cheddar is the first layer of cheese, then mozzarella, and lastly on top is a bit of blue cheese. Baked in the oven at 250 degrees until the cheese melts completely and has a little bit of browning. No salt added as the cheeses are already salty enough. Fried Fish Roe - the fish roe was entirely fried in medium heat. No salt was added. After frying, the fish roe was cut vertically, allowing for a meat loaf like presentation. Half a lemon was squeezed over. For flavor, garlic, sliced pimientos, and chopped olives were sautéed in olive oil. All of which were poured over the sliced and lemon drizzled fish roe. #saltfreemeal #Saturdaylunch #fishroe #shrimpdish #weekendmenu
Sunday, January 10, 2016
Saturday, January 9, 2016
via Instagram: Roasted ribs on baby potatoes. Ribs and potatoes seasoned with rosemary, salt and pepper, olive oil. Baked in foil for two hours. Finished with a brush of steak sauce, then open roasted in the oven until the fat starts to pop. #weekendmenu #porkrecipe #porkdish #ribs
Saturday, January 2, 2016
via Instagram: Chili Crab. We wanted a chili crab dish, so I browsed online for chili crab recipes. I found a lot of Singaporean chili crab dishes, so I gathered a few recipes and jot down some notes to fit to my own taste. This one has both has the spiciness of chilies and sweetness of sugar, just enough heat for the drizzly weather we are having in the city. Yes, it has eggs in it and ketchup. #crabdish #seafood #Saturdaylunch #latelunch #earlydinner #weekendmenu