Hot Smoked Mackerel Pike Fish (Sanma or Pacific Saury Fish) with Japanese Sansho Peppercorn

Hot Smoked Mackerel Pike Fish (Sanma or Pacific Saury Fish) with Japanese Sansho Peppercorn

Hot Smoked Mackerel Pike with Sansho Peppercorn Seasoning.Very fresh mackerel pike fish or sanma or pacific saury fish butterflied from the belly side, cured with Japanese sansho pepper then hot smoked grill using indirect smoke heat from charcoal grill. Simple method bring a cheap fish into the next level of taste. Mackerel Pike or Sanma … Continue reading

Ketan Srikaya W’dank Bajigur Lapis Pandan & W’dank Bajigur Vanilla Fla (Sticky Rice with Coconut Milk Custard)

Ketan Srikaya W’dank Bajigur Lapis Pandan & W’dank Bajigur Vanilla Fla (Sticky Rice with Coconut Milk Custard)

Ketan Srikaya W’dank Bajigur Lapis Pandan &  Fla Vanilla W’dank Bajigur, a lovely Takjil W’dank Bajigur dessert from Palembang which derived from Srivijaya-Malay cuisine. Ketan means glutinous rice and srikaya or srikayo or sometimes also called sarikaya means coconut milk custard, so ketan srikaya is savoury glutinous rice pudding topped with sweet custard made of … Continue reading

Recipe Beef Brisket Confit Poitrine de Beouf, Served with Sauteed Spring Vegetables, Gravy & Popcorn Shoots

Recipe Beef Brisket Confit Poitrine de Beouf, Served with Sauteed Spring Vegetables, Gravy & Popcorn Shoots

Beef Brisket Confit Served with Gravy, Sauteed Spring Vegetables & Popcorn Shoots. A chunky single portion of beef brisket, cured or seasoned with spices then cooked ala confit using duck fat and rice cooker for 24 hours then flash seared with blowtorch flames. The result of perfectly cooked beef confit method is obviously the most … Continue reading

Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

Salmon Marinated in Saffron Curry (Sous Vide) Served with Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry)

Salmon with Spicy Saffron Curry over Sayur Lodeh Pedas (Indonesian Spicy Vegetables Curry). Filet of Norwegian salmon fish, marinated in coconut curry spice paste with saffron, slowly cooked in low temperature sous vide waterbath than served in a bed of vegetables curry.  This is a healthy, tasty and elegant salmon dish, packed with bursting flavour, … Continue reading

Homemade Goat Prosciutto (Violino di Capra) Dry Cured Whole Leg or Ham of Mutton with Natural Nitrate

Homemade Goat Prosciutto (Violino di Capra) Dry Cured Whole Leg or Ham of Mutton with Natural Nitrate

Homemade Goat Prosciutto, Prosciutto di Capra  or Violino di Capra Recipe. Prosciutto is Italian ham made of bone-in hind leg (usually pork) which marinated in spiced and salt cured then hung to air-dried cured for several months. Capra is Italian word for goat or mutton; so Prosciutto di Capra is air-dried and salt cured (cold smoked) goat leg … Continue reading

Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

Mushrooms Crusted Matsusaka Wagyu Beef Sous Vide Steak with Porcini Mushrooms Infused Butter

Sous Vide Matsusaka Wagyu Beef with Gourmet Mushrooms Crusted & Porcini Mushrooms Infused Butter, A5 Matsusaka beef ribeye from Japan dusted and marinated with medley of gourmet mushrooms (porcini, morel, kulat pelawan/local chanterelle and shiitake) then sous vide cooked in 60°C waterbath for 1 hours, drained, dusted with extra porcini mushrooms powder then seared, carved … Continue reading