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Slyvester's Kitchen
 

2014....a few minutes left before we celebrating an exciting new year, year 2015. A lot had happened, some hard to forget, some too sweet to forget and some unforgettable.  Apart from that, there were some that painful to remember, things loss  un-replaceable, only memories remain. So why there is saying about "forget the past"??? It is nonexistent. Only demented and amnesic people will successfully done that.

Not amnesic, nor demented, although being silents for past few month, I'm not dormant. This joyful eve, I enjoyed another session of cooking. Preparing this enticing menu was rather exciting because I have to filet my own 1.2kg mackerel tuna and cooks everything using a microwave...


Its challenging considering everything may overcooks. However, at the end, I successfully produced this wonderful tasteful dish...... and there is no better way to finish this by indulge myself with velvety mango....
 


Ice display... created by accident, but the shoot was marvelous..
Greetings... today I'am having kolo mee kicap for my lunch. Do you wan't to try? Here is the recipe.
Ingredients(1-2 servings)
1) Basic Ingredient: 100g of raw kolo 
2) Garnishing/condiment
  • fish cake, blanched in boiling water with red food colouring
  • 50g of minced chicken
  • 2 red onion, thinly sliced
  • 2 spring onion, finely chopped
  • 1/4 cup dark soy sauce
  • salt and pepper for seasoning
  • 1/4 cup of cooking oil
  • adequate water


  • Method
    1. Fry sliced onion in a wok until golden brown. Take out the onion once done and leave aside for a while.
    2. With the same wok, fry minced chicken for about 6-8min. Season with salt, pepper and dark soy sauce. Leave aside once done. Keep the left over oil for the condiment. 
    3. For the noodle condiment,  combine 3 tbs of left over oil , 3 tbs of dark soy sauce, fried onion, salt and pepper in a large bowl. Set aside for a while.
    4. To cook noodle, heat up 500ml of water in a pot into boiling. Blanch the noodle in boiling water for roughly 1 min or until the noodle float up. Scoop the noodle and wash in cold water to stop the cooking process while at the same time remove outer starch layer. Re blanch for 30-40s just to rewarm.
    5. Add the noodle to the condiment prepared beforehand. Mix well. Garnish with sliced fish cake, minced chicken,fried onion and chopped spring onion. Serve while still warm. 

    p/s: It is important to blanch the noodle in boiling water as to achieve even cooking without the noodle get soggy. Blanched for longer time will cause the noodle to overcook and goes slimy. immediately wash with cold water will stop the cooking process from residual  heat. 

      Another reproduction on classic bolognese dishes....You do not need fancy ingredients or meticulously complicated cooking methods. Its is perfect meal when you  want to have somethings to fill in your stomach but not energetic enough to "waze" through kitchen for extended cooking hour. What is important are to keep the sauce well seasoned so that it can compliment the pasta well. 
    Cauliflower and mushroom soup another great dish I would like to share with today. Blended into smooth purée and eat together with classic combination of garlic breads, it is sure a great kick start for the day. 
           
           With usage of modern gastronomic cooking method, preparation much simpler and less attention demanding. What you need is conventional microwave and food processors. Total time from preparation until serving takes less than an hour.


      Ingredient
    • 1 tbs of butter
    • 1/4 of big shallot, diced
    • 1 medium size potato, diced
    • 1/2 cup of cauliflower, diced
    • 1 cup of chooped mushrooms (osyter, white mushroom and enoki) - i'm avoiding portobello and shiitake as it will give muddy appearance to end result
    • 1/2 cup of chicken meat
    • 1 cup of chicken stock
    • 2 slice of cheddar cheese
    • salt and pepper for seasoning


     Method
    1. Heat butter in microwave proof ceramic bowl along with shallot and chicken meat.
    2.  Once butter fully melt , add on diced potato, diced cauliflower,  chopped mushroom and chicken stock into the bowl. Season well with salt and pepper
    3. Allow in microwave for 20 minutes. It will give adequate time for potato to soften and mushy.
    4. Remove the broth from microwave, quickly add on cheddar cheese, mix well until all cheddar cheese melting. Allow to cool to room temperature
    5. Once cool enough, blender the mixture well until you get smooth consistency.
    6. Reheat in microwave for 5 minutes and your soup is ready. Best served with warm garlic bread


    p/s: I'm having cheddar cheese instead of heavy cream because heavy cream quite blunt...
    Its been a long time since I updated my blog with last entry of pastry making. Reason?? not because of time constrain but my motivation to cook was not there. It was either "tapau" from nearby food court, eat outside before going back home or two minutes Maggi at home. Quite sedentary isn't it?? . That was how I kept myself survive for the last couples of weeks.

    Today's red snapper in tom yam soup was unplanned. It just happen partly because I woke up pretty early, 6 o'clock in the morning and mostly because I don't have anything to do until 2pm in the afternoon. Even then, I literally dragged my feet and took eternity to finish the dish. Despite that, the end result was good anyway. Ate it as it is. Too lazy to spend another time in kitchen to cook rice.

    Okay...'chow' for the time being. Will update my blog when my passion for cooking returns. Adios..
    Trapped in heavy downpour, I was drenched even though was using raincoat at that time. It gave me chill deep to my bone and what I need was hot, tasty soup to counteract the chill. Pictures show the stew that I just made. It is not totally vegetables stew because other than using diced carrot, potatoes, pumpkin and dried shitake', I add chicken meat, frankfurter, creme cheese and egg. 
    Hot vegetables stew ready to be eaten
     
    Its colorful and alluring. The taste was good too..

    Fresh chopped dill adds extra warmth to that stew..
    After having a bowl of the stew, I planned to skip my diner as it was pretty heavy.
    Yesterday, there was one documentary at National Geographic about how Americans turn their back on hamburger and opted for more healthy Korean cuisine. I was one of the audiences in the lobby watching the show and the other was my snoring housemate. I guess he is not even aware that he snored so loud that juniors who pass behind us steal a quick glimpse on him..... 

    Korean cuisine that combines generous portion of vegetable and rice

    By the way, that documentary was very interesting as it show the beauty of Korean foods and their nutritional value. Most of the food in the show combines a generous portion of vegetables and if meat is one of the ingredients, it is normally used in soup, paste, and stock or sauce preparation. However, there is Korean cuisine that uses meat as primary ingredient but still, it will be combined with vegetables intake. After yesterday's documentary, it compels me to to try one of the cuisines and the easiest that won't go wrong will be bibimbap. The preparation was painstakingly elaborate and need lot of ingredients. Though so, the cost for making one bibimbap is comparable to one eighth of snack plate from KFC and you can repetitively prepare it because the ingredients still plenty after you finished one.



    My version of bibimbap combines rice, tops with bean sprout and the upper layer are arrange with slices of ginger, carrot, Chinese radish, onion leaves, bitter gourd and bean curd.

    Bibimbap.. a Korean cuisine that combines generous portion of vegetable and rice
     Cooked bibimbap-I used fish stock and steamed the whole thing until the vegetables were cooked. It was served with chili paste that was crushed to smooth texture

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