Some appetisers


Grilled Portobello mushroom and goat cheese salad


Gorgonzola salad with pears and walnuts


Smoked Salmon open faced sandwich with Watercress and Honey and Dijon mustard dressing


Thai calamari salad

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Added on May 23, 2012, 3:56 pmSome Japanese, all made from scratch..


Shio Ramen with pork, naruto and hanjuku tamago


Torikatsu dinner with miso soup and salad


Sushi moriawase – assorted sushi


Nasu dengaku – fried aubergine with miso sauce

This post has been edited by leo-chan: May 23 2012, 04:02 PM

That's weird.. I can see them very well. They are hosted on picasaweb...

Some sweets...


Ang koo


Banoffee pie


Nyonya kuih talam


Strawberry tart with vanilla pastry cream


Valrhona manjari chocolate truffle tart with caramel and macadamia nuts


Croissant pudding with bitter orange marmalade


Peach frangipane tart




This post has been edited by leo-chan: May 25 2012, 09:54 AM

Some pasta


Spaghetti with king crab and calamari - found this a little too "saucy"


Ravioli di zucca al burro e salvia (Pumpkin ravioli with butter and sage)


Lasagne


Gnocchi al ragu (Potato dumplings with stewed meat sauce)


Tagliatelle al limone e basilico (Fresh egg pasta with lemon and basil)

PM me if you would like directions.. too many recipes to post

Elaborate please. Fresh herbs for use in cooking or the plant? Seed to plant or cook?

You mean to be used in cooking. No such word as "eated".

Fresh herbs can be purchased at any major supermarkets, look up Cold Storage, Village Grocer, Isetan Foodhall, etc.

They usually come in small packs and cost between RM2 - RM5 depending on what you buy, and where you buy it from.

Hope this helps.

Hi.. The kuehs I learnt from mommy (she's Peranakan). The rest are inspiration of the moment, I don't really cook from specific recipes.

I have a barrage of books from various authors at home that inspire me in terms of flavours and combinations, but I don't really replicate dishes letter for letter.

I learn from ratios and decide the amount required for each dessert. A little difficult to explain but I hope it is clear.

I also cook from ingredients I have at hand, and also according to seasonal produce.

And yes, I have formal culinary education, but am not a chef by profession.

The latest - dinner yesterday.

Warm salad of grilled salmon, charred leek, spring onion and spiced potato - Dijon mustard and dashi dressing


This post has been edited by leo-chan: Jul 12 2012, 03:16 PM

Thanks! =) Very well salted salmon was grilled on extremely high heat about one minute on meat side, two minutes on skin side to crisp it up and thirty seconds on each of its sides. Left to rest for 3 minutes before serving (warm salad). Resting is crucial to cook the insides to the right degree (flakeable, but not dry like cardboard).

Leek was first braised in white wine to soften it, develop flavours and caramelise sugars - then charred briefly on the grill.

Potatoes are of waxy variety, soaked overnight and then boiled. Tossed in freshly grated nutmeg and just a tinge of unsalted Danish butter (unpasteurised would be better though).

Dressing made with Dijon mustard, Japanese rice vinegar and rounded up with a few drops of bottled Dashi (cheated a little there).

Total prep and cooking time was about 20 minutes.

This post has been edited by leo-chan: Jul 12 2012, 04:14 PM

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).

This post has been edited by leo-chan: Jul 17 2012, 05:42 PM

Thanks for the clarification!

Jason's at BSC, and Isetan foodhall in KLCC offers good choices and reasonable value too!

Your cake looks fabulous! Leaving it overnight in room temperature to develop flavours after soaking with the orange juice would make it taste better.

A generous drizzle of Cointreau or Grand Marnier would give it some kick too! =)

I do a lemon and poppyseed pound cake in a similar manner (although I do not use the traditional creaming technique).

Will make it one of these days and put it up.

Once again, great job!

This post has been edited by leo-chan: Jul 23 2012, 04:10 PM

Bak Kut Teh - pork neck, pork ribs, pork soft ribs, pork belly, enoki mushroom, shitake mushroom, lettuce, fried beancurd puffs, smoked garlic



Lemon poppyseed cake with a lemon marmalade glaze



This post has been edited by leo-chan: Jul 30 2012, 09:23 AM

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

Steamed river prawns with Chinese rice wine and ginger


Steamed Scallops with Salted Black Beans, Garlic and Chilli


Spicy Butterscotch Calamari


Stir fried bitter gourd with roasted pork and salted black beans

Too many dishes. If you need a recipe to any of my dishes, just PM me.

Read here

Should try the beef at Isetan supermarket in KLCC. Quality meat without the pretense and hyped-up price