Basic Techniques of Moist Heat Cooking: Steaming

Steaming gets its very own spotlight because it’s radically different from the previous moist heat cooking methods, it doesn’t use a liquid medium for heat transfer. Steaming, as it name suggests, cooks the food item with steam. It’s an extremely...

Basic Techniques of Cooking

Basic Techniques of Cooking is a series aimed more at the beginner cook, would might be overwhelmed with the whole concept of working with the stove. The different terminologies used can be confusing, for example, the difference between broiling and grilling may not...

Jacob’s Thai Style Chilli Recipe

This Thai style chilli recipe has been long overdue, I’ve been asked for a countless number of times to give someone the recipe. It’s not that I wasn’t willing to share it, but more for the fact that I’ve never had a recipe for it. I picked up...

Shallot Garlic Oil Recipe

I’m sure many of you reading this have eaten the Hong-Kong styled steamed fish in a Chinese restaurants or during banquet dinners. Apart from 1. getting the correct fish, 2. getting it really fresh, and 3. getting the cooking time right, this shallot garlic oil...

Kitchen Basics: Making Stock At Home

Making chicken stock at home may seem like a very unnecessary thing to do now, there are so many options available to the home cook. From packets of liquid stock, dried powdered stock, even concentrated stock. It’s not a bad thing to have convenience really, and...

Kitchen Basics: Pastry Cream & Tempering

I’ve already shared a pastry cream recipe before in my Choux à la Crème post, but it was until a reader asked me about tempering, did I realise that I haven’t really talked about tempering. Tempering is a term used on the process of heat treatment. In the...

Kitchen Basics: Homemade Pasta Recipe

Inspired by Gattopardo’s home-made Spaghetti, I decided to make myself a batch of pasta too. I bought a pasta machine from Shanghai some years ago, but never used it more than 5 times, It’s high time I brought it out and put it to good use. Pasta Machines...

Kitchen Basics: Clarified Butter

Let’s talk about butter today. Butter is a great ingredient, it imparts flavor, adds richness and creaminess, it can add gloss to sauces as well. The only thing it does not excel in is as a cooking medium, it browns really quick and smokes like mad when that...

Kitchen Basics: Roux Recipe

What is Roux? (pronounced as Roo) Roux is a thickener, it is very versatile and can be used to thicken soups(usually cream soups) and sauces. It is made up of equal parts fat and flour. i.e : 100g of flour to 100g of butter. To make Roux, all you need to do is melt...