Sambal Stingray (II)

Monday, 17 September 2012

The key to making good sambal stingray is a piece of stingray wing that's fresh and young.

There's nothing more disgusting than stale fish . . . . Ok, there are lots, actually, but you know what I mean. The best fish for eating is one that's still swimming. If that's not available, then at least one that's firm, shiny, and hasn't stopped swimming for too long.

Baked Cod

Monday, 16 May 2011

In 1950, New York Times science editor Waldemar Kaempffert wrote an article about what miracles the world might see in 2000. At a time when modems hadn't been invented yet, he predicted that access to The New York Times would be possible 'in your home, in the streets, in the trains and cars that carry you to your work, in the bargain basement of every department store'. Video phone calls, TV via phone lines, and faxes that cost next to nothing were also predicted. As was hair removal cream, though it wasn't foreseen that said cream would become a taboo for men: they'd rather die before they let anyone know they use it!

Ayam Panggang (Grilled Chicken)

Tuesday, 3 May 2011

The hallmark of a good roast chicken is crispy skin, right? Nah, not necessarily. Crispy skin requires hours of air-drying and I can't be bothered most of the time. It's good enough for me if the skin is nicely browned so that there's a 'roasty' aroma.

What? That's good but not very sexy? Ok, let's sex it up a bit.

Lather the tanned chook with lots of sambal that's full of spices and enriched with coconut milk, then stick it back in the oven. As the spicy paste bubbles away merrily in the heat, it caramelizes and forms a crust, transforming the ordinary roast chicken into – tadaa! – Ayam Panggang. How's that?

Sambal Stingray (I)

Tuesday, 12 April 2011


I was in a restaurant somewhere in India. When the waiter came to set my place, a diner sitting nearby said something to him. It was all gibberish to me but I could tell that the tone wasn't too friendly. Next, the waiter trotted off with the banana leaf he had just laid on the table. And then he came trotting back with a stainless steel plate.

What the . . . ? Oi! Gimme back my banana leaf!

Roast Chicken

Tuesday, 24 August 2010

"Spatchcock?" I said, a bit warily. I was talking to the chicken guy at the market, who was asking me how I wanted my chicken cut up. The young chap – a mainland Chinese – didn't understand the word 'spatchcock'. I tried again, this time in my limited Chinese, 'Er, make it look like a butterfly?' He stared at me like I was insane. "Frog? Make it look like a frog?"

Roasted Eggplant with Sweet Miso – Nobu's Recipe

Wednesday, 14 October 2009

PhotobucketSo, I was saying yesterday I had two more enormous eggplants in t1he fridge. Well, there's none left now. I've cooked both with the leftover miso paste which I had used to make Miso Cod. I was going to leave one but I was afraid it might get cold and lonely in the fridge . . . haha. I was wondering if I made too much but after I tasted a piece of the slightly charred eggplant, the thought flew out the window. It was mmm mmm mmm mmm MM! The miso enriched with mirin, sake and sugar was awesome with the smoky, lightly burnt eggplant! It was much more distinct than in the Miso Cod dish since eggplants have a more neutral taste compared to cod. I was planning on keeping some for tomorrow – baked eggplants are delicious cold – but before I knew it, I was wiping the last drop of miso from the plate with the last bit of eggplant! As I savoured the final morsel of sweet and soft eggplant, I suddenly remembered Mum used to make steamed eggplants dressed with Chinese fermented soya beans. I must say this Nobu version is much better. I think the mirin, sake and sugar orchestrate a rounder and more mellow flavour compared to Chinese fermented soya beans performing solo. I'm definitely getting more eggplants for a Japanese encore.

Check these out:
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Bitter Melon
Soup with Chicken
Stir Fried Eggplant
with Chicken
Sichuan Spicy
Kung Pao Prawns
Chai Poh (Preserved
Turnip) Omelette