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Post by Cecil Chan on Apr 22, 2014 22:31:04 GMT 8
Recipe #001 BBQ Large Clams. Take off top shell of about a dozen large clams. Heat pan or wok. Add 1/4 cup shallot infused oil. Add spring onions chopped. 1 tsp fish sauce. Cook then add to clams 1 tsp sauce and then BBQ the clams. Place on plates and again add some more sauce onto clams. Thats it!
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Post by Cecil Chan on Oct 25, 2014 13:42:17 GMT 8
Recipe #2.
Breakfast: Eggs. Egg knowledge. The white of an egg is 90% water 10% protein and the yolk is 50% water 20% protein and 30% fat. Egg white cooks at 170F and egg yolk at 140F. To steam eggs any quantity, steam 1/2 inch of water gently place the eggs and cover. Let steam for 4 1/2 to 8 mins depending on what doneness you want. Thats it.
A story with a morale. While in Ho Chi Minh Vietnam last month I went for a tour of Can Tho' and suddenly decided to have a homestay. Was taken by a motorbike for an hour to this remote house where 1 elderly couple stayed and do not speak english. Its like man how do I communicate? Next morning the lady cook an egg that looks like rubber and taste like rubber as it was way overcooked. SO, I decided to help and show her another way of cooking the egg by using this steaming method instead of frying it with oil and frying it to death. the egg I cooked was perfect the reception I got was hostile. She refuse to touch nor eat the egg, perhaps fearing black magic or feel insulted that I have invaded her domain, the kitchen. So do not try to cook in strangers kitchen even though they seem to agree to let you do it.
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Post by Cecil Chan on Jan 9, 2015 9:51:41 GMT 8
How do we cook a perfect egg?
The egg white and yolk cooks at different temperatures and the time of cooking is mere seconds before it overcooks. I have tried and tried and fail and still have not suceeded. It is said that the most likely success is cooking through a sous vide. So I oedered one from the U.S. and it should be here soon. 65 to 70 degree centigrade for 1 hour should do the trick. Sous vide a device that circulates water and maintain accurate temperature.
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zx21
New Member
Posts: 10
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Post by zx21 on Jan 25, 2015 23:45:46 GMT 8
You can use your sous vide for meats too, then you lose less meat juices and get way more flavour.
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Post by Cecil Chan on Jan 26, 2015 20:47:35 GMT 8
Yes zx21. I did use my sous vide on wagyu striploin beef #6-7. Bought at Mmmm at Changi City Point at a very fair price. Vacuum it then sous vide at 52 degrees for 1 hour, then sear the 2 side on high heat at about 2 minutes per side. Great. The egg was sous vide at 65 degrees centigrade for half hour and was perfect. Most happy with my sous vide.
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Post by Cecil Chan on Jun 2, 2015 8:49:13 GMT 8
Recent trip to Greece saw this unique way of egg breakfast. Add butter to pan, break bacon into bite size bits and saute them to your liking, add finely chopped onion and garlic if you so want. Crack in the egg 1 or 2 up to you. Sprinkle a little water on the cover and let it steam so that the top of the egg gets cook at the same time. There you go breakfast - bacon and eggs.
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