Category Archives: Dinner

The Fabulous Baker Boy

The Fabulous Baker Boy is not news to brunch junkies. Most famous for it’s cakes, this quaint little bakery cafe has been garnering a steady crowd and following in its 2 years of operation. It recently went through a renovation, refitting the cafe with air conditioners. In the sweltering hot Singapore, who can say no to a good brunch and yummy cakes in an air conditioned area?

The usual problem with popular brunch venues though is, well, its popularity. There are so many people it takes ages for the food to arrive. That’s where desserts come in.

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Valrhona Chocolate (S$8++/slice)

Using chocolate of 70% cocoa, the Valrhona Chocolate cake was fudgy, chewy, yet moist and light at the same time. We loved this an polished it off in less than a minute.

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Carrot Cake (S$8.50++/slice)

Touted to be one of the best carrot cakes in Singapore, it certainly tasted so on the first bite. It was fluffy and lightly sweetened, and the shredded coconut was a wonderful addition. However it fell flat after a few mouthfuls. The cream cheese frosting lacked the tang, the walnuts and raisins weren’t significant enough, and the carrot laden sponge tasted like any normal vanilla sponge. It was quite the disappointment.

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Salted Caramel (S$8++/slice)

I loved how luscious salted caramel is generously slathered between the layers of valrhona chocolate torte. It gave the otherwise dense chocolate cake a welcomed salty balance. It’s my favourite out of the 3 we tried. It is quite a big slice though so it might be good to share it with a friend, to prevent it from getting too jelak.

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Corned Beef Hash (S$17++)

Chunks of corned beef, with onions, potatoes, and a little bacon, this is an absolutely hearty dish. I’m far from being English, but a spoonful of this sent me straight home. Simple fare, cooked with passion and love. This unconventional brunch dish is a definite must-try when visiting TFBB.

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Wild Mushroom Salad (S$14++)

Anything with an egg looks awfully awesome. Sadly the only other commendable part of the dish is the reduced balsamic dressing. Not many F&B establishments use reduced balsamic, which definitely kicks any salad up a notch. The mushrooms though are mediocre, simply sautéed with garlic. The salad didn’t taste like a properly composed dish, but more like a handful of veggies with a side of mushrooms.

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Towkay Ng’s Eggs Ben(S$12.50++)

TFBB’s eggs ben stand out from the others because of the way their eggs are made. Most eggs ben come with the average poached egg – a harder exterior of egg white encasing liquid yolk. TFBB’s eggs are similar to that of Symmetry’s, like a soft-boiled egg, with a softer egg white exterior encasing the yolk and semi-cooked whites. The hollandaise sauce was very well executed. It is a pity the brioche slices used were not distinct, so much that swapping it with the normal muffins would be preferable.

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Guinness Beef Pot Pie (S$18++)

A perfect pot pie, if not a tad too salty. It takes 15 minutes to make a pot pie, so you are assured it’ll come fresh out of the oven, steaming hot to your table. Crisp buttery pastry and delicious tender stewed beef, it’s absolutely worth the wait.

Several hits and misses, but the hits do explain why TFBB is such a popular spot. They don’t merely sell your usual brunch fare, including their interpretation of many local dishes. While their cakes have been slightly disappointing, the savoury dishes were executed pretty well. In the highly saturated ‘hippy’ cafe scene, TFBB is definitely one to look out for.

The Fabulous Baker Boy
The Foothills
70 River Valley Road
#01-15
Singapore
S(179037)

Closed on Mondays
Closed from 4:30pm-6pm daily

Tue-Thurs: 11am-10pm
Fri: 11am-11pm
Sat: 11am-11pm
Sun: 10am-5pm

Brunch/Lunch till 2:30pm
Tea till 4:30pm
Dinner till 9pm

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&Sons bacaro

Bacaro = A traditional Venetian gastrobar, where people stop to enjoy a drink together with little plates of food (cicchetti is similar to the Spanish tapas, but think of it as a regional variation).

This idea of casual dining seems to be increasingly popular, with Morsi and Sorsi launched by Lino Sauro of Gattopardo not too long ago; and now &Sons by Beppe de Vito of il Lido. Opened last December in China Square Central, &Sons seems to already have a pretty strong following. I’ve been there quite a few times, and they are always packed to the brim. Then again, with a wonderful ambience, affordable delish cocktails, and absolutely stunning cicchetis, why wouldn’t they be?

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Proscuitto di Parma & Melon (S$12++)

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Proscuitto San Daniele, Pickled Pears (S$12++)

There are features that distinguish both kinds of cured meats. However my unrefined taste buds aren’t accurately able to decipher anything. That aside &Sons cures their own meat, and judging by their proscuitto they are really good at it. The pickled pears are an absolutely ingenious pairing, adding a tinge of sour to the commonly sweet and salty combination.

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Burrata, Asparagus Cream, Hazelnuts (S$15++)

Lightly dressed greens, a generous portion of fresh and creamy burrata cheese, rounded of with grounded hazelnuts and a drizzle of olive oil – perfection in a plate. The quality of the ingredients lends to a fresh and appetizing dish.

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Grilled Smoked Caciocavallo, Avocado (S$15++)

I was really surprised when I found out that what I ordered was simply cheese! Meaty and chewy, the caciocavallo was deceivingly similar to perfectly grilled calamari. The charred exterior gave the smoked cheese an interesting contrastive texture, hitting the simple ingredient up many notches.

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Tagliolini, Crab & Nduja (S$9++)

For those who don’t know, I first fell in love with contemporary European cuisine after an amazing dinner at il Lido. I was most impressed with the pasta I had, which so happened to be their then Lobster Tangliolini. So this dish was an absolute throw back in time. Al dente noodles, perfectly executed sauce, balanced by slightly tangy crumbles of cheese. Wonderfully executed.

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Spaghetti, Sea Urchin Carbonara (S$16++)

This carbonara perfected the fine line between decadent and overly creamy. All mixed up, the sea urchin cream just barely coats the al dente noodles. It’s like a good aglio olio, where the olive oil is just enough to make it really savoury and falling short of oily. With sea urchin being naturally creamy, &Sons achieved the perfect balance. Of course it also helps that there was a copious amount of crispy bacon bits.

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Tagliatelle, Truffle Pesto (S$12++)

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Wagyu Beef Tagliata, Salsa Verde (S$26++)

The wagyu was nicely seared and tender; a decent dish. Compared to the other dishes it was not much to scream about.

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Baccala Cakes, Sea Urchin Sabayon (S$13++)

These entirely charred balls are actually cod cakes. Break into it, the fresh, sweet cod pairs wonderfully with the creamy sea urchin sabayon. It is odd though that it’s so burnt on the exterior; wonder if that’s intentional?

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Foie Gras, Pumpkin Cream & Roasted Onions (S$18++)

An unexpected combination, this dish is yet another culinary surprise. The usual apples or citrus pairings are absent here; instead &Sons uses another textually similar complement. Yet it works. The sweet pumpkin cream and the roasted onions paired really well with the buttery foie gras.

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Gelato – Pistachio (S$5++)

Creamy, fragrant and bold, this is the real thing. &Sons’ amazing Italian gelato is a must-have.

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Salted Caramel Strawberry Jubilee (S$12++)

A rather ambiguous name, this is rather like an Italian’s eton mess: meringue, ice cream and strawberries all jumbled up into a sinfully delish dessert. The plump and fresh strawberries were the highlight. Not exactly salty nor adding a slightly burnt and smoky dimension, the salted caramel however fell flat. It would have been perfect if the salted caramel was more pronounced.

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Raspberry Zabaione (S$12++)

A light custard, this classic Italian dessert is presented similar to a creme brulee. Flame-torched with handful plump tart raspberries, it is a wonderful way to end the dinner.

&Sons may be new, but being set up by people well established in the F&B industry it is definitely the new kid to look out for. They have recently launched their lunch promotion, offering wonderful pastas (a much bigger portion) at S$8. With the nice ambience, wonderful service and great food, it’s definitely a must to dine at if you’re around the CBD.

&Sons bacaro
China Square Central
20 Cross Street
#01-09
Singapore
S(048422)
6221 3937

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Poulét

A French casual dining restaurant, Poulét’s been around for quite awhile, probably a year or so, and has several outlets across the island. Dishing up typically classical French dishes in a contemporary bistro, it really seems as if Poulét brought a little of Paris to Singapore. Yet despite my love for European and French food, I haven’t visited them till recently. After my long stay in France I wasn’t sure Poulét would come close to anything I’ve had there.

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French Onion Soup (S$5.80++)

Lightly sweetened, this is one of the better French Onion soups I’ve had thus far. It’s definitely more savoury than sweet, though not savoury enough. The French Onion soups I tasted in France were all extremely savoury, with a rich beef stock and topping of melted gruyere. The Singaporean counterparts though seem to all be really really sweet. Poulét serves a decent soup; but nothing more.

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Sauté Wild Mushrooms (S$7.80++)

As usual the wonderfully oozy egg is the center of attention. Especially in this case where the liquid yolk is encased in such a solid and smooth white exterior. The shrooms themselves were simple and plain, nothing outstanding.

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Escargot de Bourgogne (S$8.00++)

Poulét’s escargot’s are slighlty different from the usual escargots, due to the addition of tomato puree. Salty parmesan, fragrant garlic and herbs, rounded off with slightly tart tomato puree – a wonderful composition of flavours. Just a little more seasoning and c’est bien. It’s not the best I’ve had, but it comes close.

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Half Poulét Roti(S$15.80++)

“Poulét” meaning chicken, it isn’t surprising for roasted chicken to be crux of their menu; or one of their better dishes. Tender and succulent, the chicken is roasted to perfection, with the skin being slightly sweet. The Chardonnay sauce is a surprisingly delicious addition, balancing out the drier chicken bits. I don’t usually like cream sauce, but I thought this is pretty yummy. My only request would be to have more spinach.

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Oxtail de Bourguignon (S$15.80++)

The server described this to be one of their bestsellers. Sadly it was an utter disappointment. While they nailed the tenderness of the meat, the sauce was executed horribly. It was bland, diluted, and lacked the richness that defines a bourguignon. Besides the tender meat the entire dish fell flat.

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Banana Bread Pudding (S$6.80++)

We originally ordered the Panna Cotta, just to find out it’s no longer on their menu. But wait, they serve Creme Brulee which is also not on the menu. Hmm I don’t really understand how that works. Anyhow we ended up with this Banana Bread Pudding which wasn’t all too bad. The bread pudding itself was a tad too custardy. The ice cream was not too impressive either. However the banana addition was surprisingly pleasant. The banana bits weren’t overwhelming, and was just enough to add a tinge of ‘banana’.

I’m still not convinced that Singapore can make wonderfully delicious, affordable tasting French food comparable to any roadside bistro in France. Still Poulét, with its hits and misses, does have its fair share of nice dishes. For affordable escargots and roasted chicken, I’d definitely return to Poulét.

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Savour 2014

Yes I know Savour 2014 was way back in March so why is it only up now?

I’m sorry this took so long, but university isn’t really blogging friendly. Neither is a relationship. Between juggling them both with family and hobbies, there ain’t much time left for editing my photos and writing about them. But of course that isn’t an excuse; so here I am! Back, and attempting to start writing regularly to revive this place I so love (:

So; Savour 2014. I’ve known about Savour for 2 years but never got the opportunity to attend it. With 20 acclaimed chefs – both Michelin Stars and award-winning ones – featured this year, naturally I was super duper excited. Like, where else would you get a congregation of such amazing chefs and restaurants like Bo Innovation and Christophe Paucod?

Unfortunately the reality turned out less than ideal.

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Grilling a whole cow

I’m usually rather excited at the sight of food, but being greeted by a whole cow grilled and carved up like that is just a little bit more than morbid.

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Lugdunum Bouchon Lyonnais – Blood Pork Sausage with Caramelised Apples and Mash, Tatin style (S$14)

Prepared by Chef Christophe Paucod who holds 1 Star in his Tokyo restaurant, this dish sounded promising. I thought the idea of presenting a savoury dish like the classical sweet French tarte tatin was intriguing. Perfectly seared to a crisp and paired with the lightest mash ever, Paucod’s team nailed the most important ‘tatin’ components. Sadly they failed on their blood sausages. I don’t eat those, but my friend who had it commented that Paucod’s rendition was incomparable to those he tasted in Scotland. It had a mushy texture, which did not help with the composition of the dish, and tasted too raw for his liking.

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Lugdunum Bouchon Lyonnais – Whipped fresh cheese with chives, garlic & parsley served with fresh baguette (S$0)

We had this for free because it was the last day of Savour 2014. I guess they wanted to reduce food waste. Simple and light, this was a pleasant munch; but nothing impressive.

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Lugdunum Bouchon Lyonnais – Snails “Eclair Style” served with tomato, persil & garlic (S$14)

Yet another innovative dish. Difference was how perfectly executed this dish was. Even after days of service, the choux pastry was slightly crisp on the outside, yielding a softer interior. The escargots were lightly seasoned and cooked to perfection; the persil and garlic sauce was flavourful; and the tomato sauce added a slight tang to it all. Overall and extremely well-composed dish in terms of both texture and taste. It was my fave dish of the night.

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&SONS.The Italian Bacaro – Roasted Cod Salsa Rubra (S$18)

I always thought cod to be a really safe dish. Sadly the team at &SONS proved me wrong. The cod was overcooked to the point that it was less crisp than hard, and lost all of its tenderness and omega-3 goodness. Any average home cook can whip up a better cod fish than that. Headed by Chef Beppe de Vito and located at 20 Cross Street, I expected better. If this is the outcome of as simple a dish as roasting cod, I’m not very optimistic about their other dishes.

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Stellar@1-Altitude – Meat Lovers Platter: Smoked Angus Rib Eye, Braised Short Rib with Soy Caramel, Crispy Pork Crackles (part of S$50 platter)

This tastes as delish as it looks. Crowned Best Restaurant 2011 & 2012 by the Singapore Tatler, Stellar@1-Altitude boasted an amazing sounding menu that really piqued our interest. Their S$50 platter consisted of an oyster dish done 3 ways, a meat platter (featured above) and a dessert (below). Chef Christopher Millar did a wonderful job here, balancing the cool oysters with crackling succulent meat. Absolutely delish.

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Stellar@1-Altitude – Chocolate Violette Earth with Strawberry Blossom Sorbet (part of S$50 combo)

Sadly dessert disappointed. Essentially just strawberry sorbet with chocolate crumb bits, dessert proved to be just a fancy name. I could not decipher what that blue liquid was, nor how it added to the dessert. The chocolate crumb bits taste suspiciously similar to Oreos, and where was the ‘Blossom’ in the sorbet? If any, the only decent thing was the sorbet.

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Mikuni – Hokkaido Botan Ebi, Tenshin Sauce, Caviar (S$18)

I don’t know much about Mikuni, but they got me at Hokkaido prawns and caviar. I thought Chef Moon Kyung Soo came up with a pretty interesting pairing. What I didn’t expect was for it to be a cold dish, with the prawn tasting pretty raw. The light sweetness of the raw prawn, eaten with a slightly gooey sauce, was unimpressive.

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Jason’s – Wagyu Striploin (S$40)

Surprisingly this was one of the better dishes that night. Prepared by chefs representing Jason’s Gourmet Grocers, the striploin was delicious and perfectly seared. Granted it was pretty pricey, but given the disappointing food the entire evening, it was worth every cent.

With all that hype and expectation, I must say Savour 2014 was a total disappointment. There were several hits, but mostly misses. I love intricate food compositions because they reveal the chef’s grasp and understanding of the ingredients; unfortunately many chefs at Savour 2014 seem to be overwhelmed by complexity, ruining even the simplest of dishes. It’s a wonder how a perfectly grilled piece of meat can outshine intricate award-winning dishes. As much as I’m sure Savour 2015 will feature and equally amazing array of chefs and restaurants, it remains to be seen if I will once again be enticed.

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War of the Falafels: L’As du Fallafel V.S. Chez H’anna

Researching on the must-eats in Paris led me to these 2 rival falafel restaurants in the district of Le Marais: L’As du Fallafel and Chez H’anna. For one, they apparently make extremely delicious falafels. More importantly they’re filling and easy on the pocket. At an affordable €5 , these falafel wraps make a delicious street food.

Imagine my excitement when I found out that our apartment is situated right in the middle of that very district! I made it a must to have lunch there on our very first day.

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L’As du Fallafel

David Lebovitz called it a favourite quick-bite on the streets of Paris; and rightly so if the queue is any indication of its popularity. En route we saw many students munching on their falafel wraps, and that hiked up our anticipation for this amazing falafel.

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Basic falafel wrap (€4 for takeaway). Left is the non-spicy one, where the right has a dash of piquante sauce.

Using that fork provided, dig into warm pita bread stuffed with marinated crunchy cabbage, silky grilled aubergines, cold sesame hummus, and that burning crisp-fried balls of chick-pea falafels. I love that wonderful contrast between the cold vegetables and hummus, against the falafels. Together with the spicy piquante sauce, it was absolutely heavenly. I had no trouble demolishing one on my own!

I was happily gobbling up my lovely falafel wrap, when I made a turn along the street and found Chez H’anna. Now know that no matter how I might look like one, I am certainly not some glutton with a bottomless tummy. I was pretty filled by then, but I simply couldn’t bear the thought of giving it a miss. You mean I’ll have to walk across these streets again just to get back here to try out Chez H’anna? Uh-uh, ne pas possible. My itinerary is way too packed to make a revisit possible. That I am lazy is not a contributing factor to my final decision

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Chez H’anna

Rated half a star lower than L’As du Fallafel on Trip Advisor, Chez H’anna has been receiving mixed reviews. Time Out called it a favourite spot frequented by locals. So I wondered if the former was merely some teenage-hangout-touristy place, while the latter is the real treasure?

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Vegetarian falafel a.k.a. basic falafel wrap (€5.50 for takeaway)

The sauces here distinguished it from L’As du Fallafel because it was tastier. The piquante sauce was honestly spicy and gave the wrap a wonderful kick. It was a tad too salty though. Chez H’anna’s hummus was more fragrant and memorable, as compared to the former. Yet they have a really hard pita pocket that ruined the whole dish. I ended up literally eating the fillings on their own, then throwing the wrap away.

The verdict? None really. Both are good in different ways.

Maybe it’s time for them to collaborate instead of being rivals.

Chez H’anna
54 Rue des Rosiers
75004 Paris, France
Opened from 1100-0000, closed on Mondays

L’As du Fallafel
34 Rue des Rosiers
75004 Paris, France
Opens from 1200-0000, closed on Sundays

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Sun-dried Tomato and Carrot Stovetop Frittata

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Yes, those are not omelettes. No, omelettes and frittatas are not the same.

According to my best friend (it’s Wiki this time), there are four key differences between a frittata and a conventional omelette.

1. Optional ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Frittatas can hold a deeper filling and yield a fluffier result.
2. The mixture is cooked over a very low heat, more slowly than an omelette, until the underside is set but the top is still runny.
3. The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under a broiler to set the top layer,or baked for around five minutes.
4. Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices.

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So you see I’m not being a food snob! There are real tangible distinctions between a frittata and an omelette!

But of course there are similarities too. Besides the glaringly obvious fact that both are made of eggs, frittatas and omelettes are easy, utterly delicious, and extremely versatile. Frittatas can be vehicles for almost any veggies, cheeses, or meats you happen to have around. When you have leftovers, you can make frittatas. When you have random ingredients and no recipe in mind, you can make frittatas. Heck even when you have egg cravings you can make frittatas!

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What may come as a shocker to most is the sheer amount of eggs required in this recipe. “The cholestrol!!” was a comment on my instagram post. While it’s true that egg yolks have a lot of cholesterol – and so may weakly affect blood cholesterol levels – eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D.For most people, cholesterol in food has a much smaller effect on blood levels of total cholesterol and harmful cholesterol than does the mix of fats in the diet. In fact moderate egg consumption – up to one a day – does not increase heart disease risk in healthy individuals and can be part of a healthy diet.

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And what better a dish to make when you have a non-stick pan? The thing about frittatas is that it can only be made using non-stick pans. Essentially a one pan dish, you have to be able to cleanly remove the frittata wedges from the pan, or else it’ll just look like some scrambled eggs-y mush. Tefal’s Comfort Touch Sauté-pan comes in real handy here. Not only does it boast Tefal’s signature non-stick qualities, its raised sides allow for more fillings, a thicker frittata, and neat straight edges. I must admit it was a breeze cooking this frittata with the sauté-pan. Easy and fantastic as a light meal, I guess frittatas will be making more of an appearance in my house!

Sun-dried Tomato and Carrot Stovetop Frittata (serves 4-6)

1 tablespoon olive oil
4 cloves of garlic, minced
2 carrots, diced
2 onions, diced
2 tomatoes, diced
1 jar of sun-dried tomato, drained and roughly chopped
8 eggs
1/2 cup milk
3 teaspoons soy sauce

1. Whisk the eggs, milk and soy sauce till lots of air bubbles are formed.

2. Pre-heat the sauté-pan. Over medium-high heat, sweat the garlic and olive oil a little before adding in the carrots and sautéing for 2-3 minutes. Add the onions to the pan, sweat them for a minute, then add the remaining vegetables and sauté for 5-7 minutes until the vegetables are tender and any moisture has evaporated.

3. Pour the egg mixture into the pan and give it a stir. Make sure the egg mixture covers the vegetables. Put the lid on the pan and cook the egg for 10-15 minutes, depending on the size of your pan. The frittata is ready when a toothpick stuck into the middle of the egg comes out clean.

4. Remove the egg from the pan and cut into 8 wedges. Serve immediately.

VARIATIONS
Dairy-free – replace milk with coconut or nut milks.

More savoury – throw in a handful of parmesan cheese into the egg mixture.

More substantial – replace a carrot with some chickpeas or cannellini/white/kidney beans.

Spicy – add 2 tablespoons of chilli flakes when sautéing the vegetables, and add a few dashes of tabasco into the egg mixture.

Other fillings – any kinds of fillings, meats or vegetables, can be used in frittatas. Just make sure that there is enough egg mixture to cover the the ingredients.

If you liked this recipe, please vote for me here!

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Mummy’s Day Lunch: Miso Cod with sautéed Asparagus and Oyster Mushrooms

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Cod = expensive = restaurant-quality dish.

I’m sorry for falling victim to one of the biggest culinary clichés ever. I’ve been trying real hard to resist the “Cod” current that seems to have taken over every contemporary European restaurant, but it seems I’ve failed terribly 😦 Inspired by ONAKA’s concept of fusing Asian and Western elements, this dish is a fusion between Nobu Matsuhisa’s signature Black Cod with Miso and one of my dishes a while back (the Miso Aubergine).

I like that the saltiness slight spice of the miso sauce cuts through the oiliness of the cod; while pungent garlic and crunchy asparagus adds an extra textural contrast to the dish. What many people don’t know, is that miso is an extremely good source of proteins, vitamins, minerals, and most importantly probiotics. Probiotics are important to maintaining a balanced and healthy intestinal tract, yet the consumption of probiotics are often overlooked. Fermented foods like kimchi, sauerkraut and miso contains high levels of probiotics.

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It looks – and certainly sounds – fancy, but this dish is really pretty straightforward. Not only are preparations kept to a minimum, the non-stick quality of Tefal’s pans ensured the success of this dish. For one, flipping the cod while pan-searing could cause it to drastically reduce in size as it leaves chunks of flesh behind on a normal pan. Tefal’s non-stick cookware however ensures that the cod flips well and sears evenly.

But wait. The best part of this dish is that if you are a confident and calm cook, both components could be cooked at the same time! This means no more frustration over how-to-keep-my-veggies-warm. The cod was left to pan-sear on Tefal’s Comfort Touch Frypan, while the vegetables were simultaneously sautéed in their Comfort Touch Sauté-pan.

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Simple; elegant; and tasty – I think it’ll suffice to say I’ve re-established my status as Mummy’s Number 1 child *fists air*

Miso Cod with sautéed Asparagus and Oyster Mushrooms (serves 2)

Miso sauce (makes more than required)
2 tablespoons mirin
2 tablespoons white miso paste
1 medium chili
5g nugget ginger
3 teaspoons roasted sesame oil

2 fillets of cod, not overly thick
1 package fresh oyster mushrooms, cut into small chunks
2 cloves garlic, minced
Handful of baby asparagus, diced*
1 tablespoon olive oil

1. Using your mortar and pestle, pound the ginger nugget along with the chili to a fine paste. Alternatively, blitz them together if you own a food processor. Mix in the remaining ingredients for the miso sauce.

2. Rinse the cod fillets and pat them thoroughly dry with paper towels. Slather the fish with miso sauce and place in a dish or bowl and cover tightly with plastic wrap. Leave to steep in the refrigerator for 30 minutes to overnight, depending on the amount of time you have on hand.

3. When you are ready to cook, pre-heat both the sauté-pan and frying pan over high heat.

4. Reduce the heat to medium-low for the frying pan, and lay the cod fillets on the pan, cooking lid-on for 5-7 minutes depending on the thickness of your cod.

5. Add 1 tablespoon of olive oil to a pre-heated sauté-pan, then add the sliced garlic and sauté over medium heat till it is lightly browned. Toss in the asparagus and sauté for 1-2 minutes, before throwing in the mushrooms and sautéing a few minutes till its tender.

6. Meanwhile, brush the cod fillets with a little more of the miso sauce while it sears, before flipping it over. This time leave the cover off, cooking for 3-5 minutes. Occasionally brush the fillets with the miso sauce.

7. Take the sautéed vegetables off the heat and begin plating. The cod fillets should be ready as you finish plating the vegetables. Place the fillets over the vegetables, before drizzling a little of the remaining miso sauce over the dish.

*If baby asparagus are not available, normal asparagus could be used in place. Simply increase the time to sautéing it to 3-5 minutes.

VARIATIONS
Vegetarian – replace the cod with big portobello mushrooms, slices of halloumi, or eggplants as in my Miso Aubergine

No cod – other oily fishes like salmon and trouts could be used. Alternatively, seafoods and crustaceans like prawns, squids, crayfish and lobsters could be used in place. This recipe works best with seafood as they have a naturally succulent flesh that meat does not.

No asparagus – replace with other tougher vegetables like vegetables, corn kernels, broccoli, or even beans and chickpeas.

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