Sous Vide Cooking: Filet Mignon & Ribeye with Roasted Vegetables


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Sean and I recently broke out our Annova sous vide device to cook our meats, and we have not turned back since. It is seriously a game changer when it comes to getting your steaks, chops, fish and even eggs to come out absolutely perfect every single time. Just look at that amazing, pink, juicy medium rare steak! I’ll let the pictures speak for themselves. But you’ll have to take my word for it that this will be some of the best steak you’ll ever have in your life — right in the comfort of your own kitchen.

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Today, we’re doing a couple of filet mignons or tenderloin steaks — my personal favourite. You begin by getting your meats from a reputable butcher. We love Huber’s in Singapore. The lightly marinate in salt, pepper and add in a couple of sprigs of rosemary into a ziplock bag.

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Turn on your sous vide machine and let it warm your water bath to roughly 180°F. Then, making sure there are no air pockets in your bag of meat, place the meat in for roughly 1.5 hours. What it does is it slowly cooks your meat at a very low temperature which seals in all the moisture, and incorporates all the flavour from the herbs into the meat. This timing works well for a sirloin steak as well, which we also prepared.

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Michelin Guide ★★: Waku Ghin, Singapore


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Waku Ghin has always been one of Singapore’s most legendary and talked-about restaurants. No doubt for its culinary excellence, but also for its hefty price tag. It earned one Michelin star in 2016 and currently holds the coveted two stars. And so for a treat on Sean’s birthday last year, I took him to try one of the more unforgettable meals we’ve had together so far.

The brainchild of celebrity chef Tetsuya Wakuda, Waku means “to spring forth”, while Ghin refers to “silver”, which is apparently chef Wakuda’s favourite colour. Tucked away in a less accessible part of Marina Bay Sands, the spacious compound is meant to only accommodate 25 guests at a time, hosted in two separate rooms.

Arriving a little later that day for the 8pm seating, we were lucky enough to have a whole room to ourselves and we really appreciated the privacy, especially on a special occasion.

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We selected the 10-Course Degustation Menu ($450++/pax) ordered our wine for the night, and was presented with this stunning tray of fresh produce, all of which will be served to us for the night. We got pretty excited. Just look at how fresh and colourful the catch was!

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We started off with this first appetiser of Tuna with Fresh Wasabi. It wasn’t quite the usual red tuna we were used to. This was a white tuna, delicately flavoured with fresh herbs and a light sauce with a hint of yuzu.

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The tuna was melt-in-your-mouth delicious and it was a refreshing start. Speaking of refreshing, we thoroughly enjoyed the selection of Pierro Chardonnay that the sommelier recommended we try. It was perfect for the seafood-heavy meal.

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After enjoying our first glass, the dish we’d been waiting for was served. This was such a decadent treat for both the eyes and the palate — Marinated Botan Shrimp with Sea Urchin and Oscietra Caviar.

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Such a generous helping of caviar! That gorgeous salty, umami flavours bursting in our mouths, blending perfectly with that sweet, juicy botan shrimp and buttery uni. This dish was every bit as divine as it looked. And then some. The birthday boy was definitely on Cloud 9. Can you tell?

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Korean Cooking: Make Your Own Fresh Kimchi 겉절이 (Geotjeori)


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Oddly enough, my first experience with fresh kimchi was actually in Japan! Mom and I  were totally addicted to it. Instead of the usual briny flavour of fermented kimchi, it packed what was a spicy, sweet kick instead. Many of the ramen shops served it as a side dish, which really is testament to how ubiquitous this humble Korean side dish has become.

Whether you need to cut down on your salt intake, or don’t enjoy fermented foods, this fresh kimchi recipe is a wonderful substitute for the usual fermented version. The best part is it can be eaten straightaway! So let’s get started.

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Ingredients:
1-1.5kg Napa Cabbage
1/2 cup Sea Salt
1 litre Cold Water
5 Cloves Garlic (minced)
3 Stalks Spring Onion
4 tbsp Gochujang
2 tbsp Fish Sauce
1 tbsp Sesame Seed

First, cut cabbage in half lengthwise and then into quarters. Remove stems and prepare a large bowl.

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Fresh Egg Rice Bowl at Tamago-ya たまごや , Arashiyama, Kyoto


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Sharing this unique Kyoto find with all you foodies out there today! Raw eggs on rice might leave many people squirming. But in Japan, eggs so fresh they can be eaten raw and with barely any accompaniments are a delicacy. I’d watched many a documentary lauding the freshness of local eggs to the point where all that was needed to accompany it was just a sprinkle of salt for taste.

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Mom and I came across this tiny hole in a wall after we had explored Tenryu-ji in Arashiyama. We were walking around some residential estates and admiring the various gardens and quaint cafes when we stumbled upon this shop specialising in fresh eggs. I’d only ever heard of raw egg rice bowls and was absolutely thrilled!

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Here’s a quick look at their super simple menu.

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They had half-boiled eggs, raw egg on rice with pickles, and egg pudding. Greedy me ordered all three! And the place was packed.

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