Impressive icemanfx! Are you in the trade?

Consommé looks a little pale though, forgot the burnt onion?

perhaps its the white balance of the photo or my screen but it doesn't look as dark as I'm used to darker ones. I'm sure it tastes fantastic though!

Burnt onion as in a skinned whole onion sliced half horizontally, placed directly on burner to blacken it, and popped the entire thing in to simmer together with mirepoix, bones, etc. gives mainly darker color and flavour (if you stud it with cloves).

where can we find good beef in malaysia? I don't like the local beef...not very good quality

nice stuff from western styles cooked.

wat u used to grill ur beef? bbq or pan? any tip on the type of pan to use. flat pan wont do , rite?

icemanfax, that's a nice piece of beef you have there..

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Added on July 31, 2012, 8:14 pm
where did you buy your beef

@icemanfx, what's the marinade for your steak like eyh? Did you use any meat tenderizer too? Got a piece of minute steak from BIG but it was tad tough.

Hmm you don't marinade it? like just straight away cook the steak? Won't it be a little tasteless? haha. hmm I don't think it was too well done because the middle part was still reddish. I just think I bought the wrong cut maybe. What cuts are usually very tender?

Better of first sear the beef in high heat then oven roasted to perfection..try it..i believe would deliver a better texture..

Crispy skin salmon (gordan ramsay recipy) on creamy mashed potato (heston blumenthal recipe) with garlic-butter brocolli (i simply whack recipe).

i think i put too much milk in the mash? was a bit less "firm" than I like.

Thanks for telling me bout the aging method. The stewed beef looks delish ! Is the meat tender? How long did you have to stew/boil it for ?

[edit] Pan Seared Scallops on Honey-Glazed Baby Carrots.

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

Guys any tips on searing scallops? I salt-and-pepper them then into olive oil'ed non stick hot pan. But somehow the pepper burns and becomes like flakes of black and it makes the scallops look a little ... unpresentable.

Just wondering, could we fried like the hawker style char Kuey Teow (flat rice noodle) at home...which will have 'char'/ 'wok hei' aroma??