I made this one :3 just wanted to share with u guys
I call it Grilled Portobello Mushroom with Gazpacho sauce


Vegan Food you guys

Gazpacho Sauce :









Ingredients -

-4 pieces of Jalapeno Chilies
-2 pieces of Hot Charleston Pepper
-4 pieces of Tomatoes
-3 pieces of Cherry Tomatoes
-1 whole garlic
-1 piece of Holland Onion (sliced)
-Fresh Basil
-Fresh Oregano
-2 teaspoon of Marmite/Vegemite (Aussie's Touch)
-Worcestershire Sauce
-1 Tablespoon Of Dijon Mustard
-1/2 cup of Lemon Juice (Small cup)
-Dried Italian Herb mix
-Salt & Pepper
-Bell Pepper (any colour)
-Stale Bread ( I know it's not in the pic coz I forgot to put it )
-Capers

Method -

1. Grill the Hot Charleston Pepper, Jalapeno Pepper & Bell Pepper (Till the skin is burn)
2. Put it inside a plastic bag (close it tight) for couple of minutes then peel the burnt skin off
3. Put the garlic,normal & cherry tomatoes in an oven (drizzle it with olive oil) set it at 120-130c for 1 - 1 1/2 hour (you can do this ahead of time)
4. Saute the sliced onion till it caramelized



5. Finally put the all of the veges inside a blender along with the rest of ingredients & blend, add olive oil slowly while blending to emulsifies it

Grilled Portabello Mushroom -

1. Just slice the mushrooms lightly (not too deep) and insert small pieces of garlic, sprinkle salt and pepper & drizzle it with olive oil
2. Just grill or pan fry it





Assemble :

After finish all that time to assemble em together
I put parsley for decoration only

If sashimi grade scallops is used and it is to cooked to rare or medium.

I'm thinking that the scallops I bought are low grade one (randomly bought from frozen section at cold storage). it was like 1.5"++ diameter when frozen but after defrosting and searing, wah, shrink to barely 1" diameter. but anyway since this is the first time I tried to sear scallops, don't dare to splurge on more premium stuff

deodorant, looks great but i'm not too sure about the combination of flavours of scallops and carrots though. My opinion is that the sweetness of the carrots might overpower the natural marine flavours of the scallop, please feel free to correct me.

Anyway, the next best thing to Sashimi grade scallops are flash frozen sugar glazed scallops... These are dipped in a sugar solution and flash frozen (most of the time with liquid nitrogen) individually.

icemanfx, love the prawn noodles. what noodles and broth did you use?

achik1990, nice effort with the mushroom and interesting choice of chinaware

My main problem was that I overseasoned the scallops, so the flavor of salt overpowered everything else lol ... but yeah. it didn't help that I glazed the carrots with honey and brown sugar, either ... that didn't go well together at all.

i love this thread. D:

Fall off the bone pork ribs with home made bbq sauce, potato salad with home made mayonnaise and bacon bits, green salad with white balsamic vinegar dressing.

Stuff I cooked up of late...



Prosciutto San Daniele e melone (raw ham with melon)


Bruschetta mista - tomatoes and basil, mushrooms and brie


Linguine al limone e basilico (Linguine with lemon and basil)



Japchae (fried sweet potato noodles with vegetables and pork belly)



Har lok (river prawns with a sweet sauce)

are you a male , single and available ? ahahahahahahahah daaaaamn looks good !

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Added on September 11, 2012, 10:13 amRECIPE D:

This post has been edited by rubbermilk: Sep 11 2012, 10:13 AM

Yes, no and no

where can we buy an acceptable piece of steak to age in malaysia? i wanted to try it when i was studying in melbourne but was worried that the australian steaks weren't good enough to be aged....read that the fat marbling has to be high....like wagyu standard

sad. lucky lady. HAHAHAHHAHAHA

Among supermarket at BSC, KLCC and publika, find BIG at publika offer the widest choice of meats.

Most if not all reputable restaurants in Melbourne aged their steak, so Australian beef is suitable for aging.

Don't think high marbling has much effect on aging process. However, high marbling i.e. fat enhance flavour when steak is cooked.

hungry after seeing so much food in here, lunch another 3 more hours..

never heard of this "marbling must be high to age steaks." any steak also can be aged. the main issue you need to be worried about is how consistently cold your fridge is. aging at home is a bit risky/tricky because you're always opening and closing your fridge, so the temperature varies. For me I only dare to "dry age" a couple of days.

looks delicious！！　

ｉlike it so much~ i want to try it next time. hehe~

tis week I will do donut and the 'yam fried bread'

I just got my first pressure cooker today and not really sure what can I cook with it. Could you guys share some recipes to cook in a pressure cooker?

this thread really makes me hungry! My next post will contribute some dish here

Fall off the bone, sticky BBQ ribs