The Chef Who Lifts

Small Fish , Small fish , what do you see … #brownbear #foodporn #chefslife #blackandwhite #whatscooking #sgfoodies #sgfoodblogger #sgfoodtrend #foodphotography — view on Instagram https://ift.tt/3casCT7

In Lockdown Light , the humble burger has come to the forefront with some wonderful additions by Singapore’s best chefs. we were craving a vegan alternative to the classic crispy chicken burger. so if you’re looking for a meat free burger option or have a fried chicken hankering you won’t be disappointed with this recipe for a Tofu Fried “chicken” Burger Tofu Brine 1 packet extra-firm tofu, drained 1 ½ cups pickle juice 1 Tbsp hot sauce 1 Tbsp whole grain mustard 1 tsp gochutgaru Korean hot pepper flakes 2 tbsp coconut oil To fry the tofu ½ cup whole grain mustard 2 cups all-purpose flour ½ tsp baking powder 1 tsp smoked sweet paprika ½ tsp onion powder ½ tsp garlic powder ½ tsp cayenne pepper 1 tsp salt and black pepper ground Open tofu packet and drain the water , place tofu on a plate an place a weight on top or use a tofu press to remove excess water , press for 30mins to 1 hour In a mixing combine the pickle juice, hot sauce, mustard and gochugaru. Slice the tofu into strips about 2cm thickness per piece Heat the oil in a non-stick pan and when hot Sear the tofu to form a golden-brown crust, 4 Immediately drop the hot tofu into the pickle juice mixture. Refrigerate and let the tofu brine for several hours to absorb all those delicious flavours. In a bowl, stir the mustard with 1/4 cup water until it’s the consistency of heavy cream and set aside. In another bowl mix together the flour, baking powder, spices, salt and pepper. Heat enough oil to shallow fry the tofu in a deep sided pot . Remove the tofu from the brine and pat dry. Dip the tofu in the mustard mixture, turning until coated all over, then the flour mixture; dip it again in the mustard then flour until twice coated. When the oil temperature reaches 180c degrees, carefully fry the battered tofu until golden brown, (5 minutes) Remove fried tofu to a wire rack and sprinkle with a little salt. To serve, toast some Buns & spread with vegan mayo and jalapeno hot sauce . Dress tomato, coleslaw and some Zuni pickles. #tofu #vegan #burger #plantbased #eatthechangeyouwanttosee #planetfriendly #meatfreemonday #foodgasm #sgfoodies #sgeats #happybelly #droolclub #foodiesg — view on Instagram https://ift.tt/3vAW9gv

Recently we ordered some fresh @Kuhlbarra New Zealand King Salmon. With an increase in working from home our focus is on more healthy and nutritious meals, home made of course, when time allows and this fit the bill nicely .If your anything like us you may also have a jar of marmalade sitting in the pantry for those occasional cravings but have yet to find any other culinary uses for it. Marmalade Salmon with Broccoli 3-4 pc salmon portions 1 head Broccoli trimmed Marinate 1/4 cup reduced sugar Orange Marmalade 2 tsp fresh ginger 1/3 cup low sodium soy sauce 1/3 cup water (or chicken stock) 1 tbsp arrowroot (mixed with a little water ) Mix together the ingredients for the marinate. before adding the arrowroot, season to taste the sauce with more ginger, soya sauce etc to your taste, Add in the arrowroot and mix together. Set aside. Trim the broccoli into florettes , wash and set aside. Pour marinate over salmon ,cover and leave in the refrigerator for around 1 hour Preheat oven to 220c Toss the salmon with the Broccoli to coat with the marinate and arrange salmon fillets( skin sides down) on a foil-lined baking sheet coated with cooking spray. scatter the broccoli on the tray with the salmon and Bake at 220c for 4 minutes. Heat the grill function of your oven to high and broil for 5 minutes. until the marmalade is caramelised and the fish is cooked thru. #kuhlbarra #salmon #sgfoodie #sgig #onthetable #sgeats #instafoodsg #fatdieme #eatsg #eatsingapore #whati8today #happybelly #feedfeed #gastronogram #forkyeah #mychefstable #stayhome #comfortfood #simpleeats #getinmybelly — view on Instagram https://ift.tt/3oYpQ8K

My father in law's Devil curry is a family favourite at our house. When ever Cheryl's Dad cooks it he will drop by to do home delivery, which is always via old school tiffin containers with steam rice. absolutely delicious and super legit Rempah 25pc dried red chilies, seeded and soaked in water for 1 hour 5pc candelnuts 8 shallots, peeled & rough chop 1 head of garlic, peeled & rough chop 3 stalks lemongrass, white part only, thinly sliced 1 Tbsp ginger peeled & chopped 1 Tbsp galangal peeled & chopped 1 Tbsp Turmeric root peeled & chopped (or 1/2 tsp powder) 1/4 cup rice bran oil In a blender, transfer all the ingredients for the Spice Paste and puree until smooth scraping down the sides frequently . The Rempah is gonna do quiet a number on your blender so crush and chop as much as possible before putting inside and you can also add a few Tbsp water. for the Devil Curry 1/4 cup cooking oil 1 Tbsp mustard seeds Rempah (see above) 1 Kampong chicken, cut into pieces 400gm potatoes, peeled and cut into pieces 1 1/2 cup Chicken stock or water 2 tablespoons Tamarind Salt and sugar to taste In a Dutch oven, heat the oil on medium heat add the mustard seeds and cook until they start to pop. Add the Rempah paste into the oil and fry until aromatic, about 10 mins. stirring frequently Add the chicken pieces , stir to coat with the spice paste and Let cook for about 10 minutes ,add in the potatoes and pour over the water or chicken . should be just enough stock to cover the chicken and potatoes. Bring it to a rapid boil and turn the heat down to a simmer, my father in law throws a few piece of green chilli on top but this is optional. cover the dutch oven and simmer for about 20 -25 minutes until the potatoes are softened. Stir thru the tamarind water and season with salt & sugar to taste. #devilcurry #sgfoodie #sgig #onthetable #sgeats #instafoodsg #fatdieme #eatsg #eatsingapore #whati8today #happybelly #thisherelife #feedfeed #gastronogram #forkyeah #mychefstable #malaccacuisine #stayhome #comfortfood — view on Instagram https://ift.tt/3uoba3E

Meat free Monday had us thinking what to do with some of that tofu staring back at us from the fridge for the last week , thankfully a quick solution is this simple fried tofu with Sweet and sour sauce and coriander and coconut salsa. 1 block firm tofu pressed and cut into cubes 2 Tbsp red-wine vinegar 1 Tbsp grated fresh ginger 1 Tbsp Coconut sugar ½ cup Veg stock 1 ½ tsp soy sauce 1 cup chopped fresh pineapple 2 tsp cornstarch Coriander salsa 1 handful finely sliced coriander leaf 1 tsp crushed lemongrass 1 finely sliced shallot 1 tsp grated coconut juice of 1 small lime (a little green chili is optional if you want it a little spicy) Press tofu with a light weight fro about 30 mins to remove any excess water , cut into 2cm blocks and fry with a little oil in bathes until golden, remove and set aside on some kitchen paper to drain. Combine vinegar, ginger, sugar, 1/2 cup water, soy sauce and pineapple pieces in a sauce pan on medium heat. Bring to boil; reduce and simmer 2 minutes. Combine cornstarch with a little water to make smooth paste. Stir into sauce and cook briefly, stirring, just until mixture thickens and set aside finely slice the coriander leaf and mix with the lemongrass , coconut, shallot and lime when ready to serve toss the tofu with the sauce and plate , drizzle some of the coriander salsa around the plate and serve with some steamed rice and greens #plantbased #planetfriendly #meatfreemonday #Vegetarian #Eatthechangeyouwanttosee #foodgasmic #stayhome #getinmybellynow #happybelly #foodprnshare #foodstagram #vegan #veganfood #healthyfood — view on Instagram https://ift.tt/2Sn5tFS

With our new lockdown lite we’ve been adding more Plant based options to our meals and this Mushroom stroganoff made a great dinner with some mashed potato and the left overs made an awesome mushroom toast for breakfast the day after Mushroom Stroganoff 6 Tbsp extra-virgin olive oil 1kg mixed mushrooms, white button, shiitake, oyster etc. cut into 1-inch chunks 220gm peeled pearl onions , 1/2 cut (larger ones into 1/4s) 1 large leek white and light green parts, diced 2 carrots, thinly sliced 3 garlic cloves 1Tbsp tomato paste 2 ½ t Tbsp all-purpose flour 2 cups mushroom or vegetable broth 1 Tbsp soy sauce, plus more to taste 1/2 tsp dried thyme 1 bay leaf Sea salt and freshly ground black pepper 2 Tsp red wine vinegar to finish Creme fraiche to serve Add 2 Tbsp oil to a large Dutch oven set it over medium heat. stir in half the mushrooms and half the pearl onions. Without moving them around too much, cook the mushrooms until they are lightly browned about 5 mins. Use a slotted spoon to transfer mushrooms and onions to a large bowl or plate and sprinkle with salt and pepper. Repeat with another 2 tbsp butter and the remaining mushrooms and pearl onions, seasoning them as you go. Reduce heat to medium-low. Add another 1 tbsp oil to pan. Add leeks and carrot and sauté until the leeks turn lightly golden and start to soften, 5 minutes. Add the 2 minced garlic cloves and sauté for 1 minute longer. Stir in tomato paste and cook for 1 minute. Stir in flour and cook, stirring, for 1 minute, then add in the stock, 1 tbsp soya sauce , bay leaf and dried thyme. Add reserved cooked mushrooms and pearl onions back to the pot and bring to a simmer. Partly cover the pot and simmer on low heat until carrots and onions are tender and sauce is thick, 30 mins Taste and add more salt and Soya sauce if needed. stir thru the red wine vinegar and finish with a little creme fraiche to your taste. #Plantbased #mushroom #stroganoff #eatthechangeyouwanttosee #planetfriendly #vegetarian #breakfast #Sourdough #whiterye #healthyfood #wholefoodplantbased #foodgasm #sgfoodies #sgeats #happybelly #droolclub #foodiesg — view on Instagram https://ift.tt/2RGQqqy

We were very sad to see that due to Covid restrictions our booking at Kotuwa (two months wait) had been cancelled Thankfully the team has opened up Island wide delivery services so that was clearly too good to pass up. From the panko crusted mutton rolls to the Black pepper Kithul caramel pork and the Stir fried Prawn Isso Devil this was some of the most delicious take out ,hands down , i've ever had. while we didn't get to experience the sight and sounds of the restaurant , the Taste and aromas of Sri Lanka lingered over our table ( we even created some of our own ambience with some Papare style Spotify playlists while we dined) Just for a moment we could close our eyes and image we were at a bustling market place far away from our dining table and the Humdrum of Covid, that fleeting moment of escape was truly gold Thank you to the @kotuwa.sg team for a truly wonderful meal, cant wait to one day do Dine in and complete the experience. #srilankanfood #foodgasmic #srilankancuisine #foodiesg #sgfoodie #droolclub #savefnbsg #stayhome #deliveries #foodpornsg #sgfood #happybelly #takeout #takeaways #supportlocal #greateatz #fomo — view on Instagram https://ift.tt/2QCsjJ9

So if you got time for some pizza ATM I recommend below recipe 1kg typo “00” , 700gm water mix together .. leave 30mins 1/2 tsp instant yeast and 1 1/4tsp salt fold into dough .. after one hour fold the four corners over each other Leave to bulk ferment for 5 hours .. cut dough into 5 pc (aprox 350gm per piece) , roll into boulle , flour well and leave proof 1 hr covered .. refrigerate 30 mins so it’s easy to shape and that’s it.. this is a wet dough like ciabatta or Tuscan loaf so flour your work surfaces well Top with your choice of fillings and bake on a pizza stone at 300c for 5 minutes #pizza #pizzadough #slowfermentation #bestpizza #homemade #sourdough #thincrust #staysafe #stayhome #makeyourown — view on Instagram https://ift.tt/3uUkTjv

We got some extra weekend time at home with the renewed restrictions so time we put it to good use making some Texas style smoked BBQ ribs 1 x 4-rib rack beef plate short ribs 1.5 Tsp sea salt salt A Tap black pepper coarsely ground 2 Tbsp granulated garlic 1 Tbsp granulated onion 1 Tbsp Provençal herb mix Preheat the smoker to about 130c Add a water pan. Mix the ingredients for the dry rub in a small bowl and set aside. Remove the membrane and trim the fat cap to about 1/4". apply the rub, very evenly. Smoke, meat side up, for about 8.5 - 9 hours, or until the internal temperature reaches 95c in the thickest part. Keep the water pan full during smoking to prevent drying the meat from drying out. Wrap the ribs in butcher paper and let rest at room temperature until the internal temperature drops to 63c. Then slice and serve with your favorite BBQ sauce recipe. #smokedmeat #beefshortribs #texasbbq #stayhome #keepgoing #saturdayvibes #bbq — view on Instagram https://ift.tt/2SUGp9G

the traditional dish is lamb mince baked with okra , simple and dimply delicious but we decided to jazz it up by adapting it into our very own beyond bolognese with Okra serves 6 60ml olive oil 50gm Okra , trimmed lightly (dont expose the seeds) 1 onion sliced into wedges 10 garlic cloves (5 crushed , 5 sliced thinly to make chips) 1/2 tsp chilli powder 1.5 tsp coriander ,seeds toasted & crushed 1.5 tsp cumin seeds also toasted & crushed 1/2 tsp allspice 500gm Beyond mince or impossible 400gm passata tomato 200ml mushroom stock 4 whole roma tomato sliced into 1cm rounds 2 tsp coconut sugar 30gm coriander leaves Salt and pepper to taste preheat oven to 180c heat a heavy based saucepan on high heat and add some oil, once smoking hot add half the okra and cook for 3 mins. set aside on a plate and repeat for the balance of the okra. remove add a dash more oil and fry the onion for 5 minute until soft and translucent, add the crushed garlic, chilli, coriander, cumin and allspice powders & cook for 1 minute. add in your plant based meat and cook 2 minutes. add passata , mushroom stock , sugar and salt and pepper bring to boil and reduce heat ,cook 15 minutes. stir in half the fresh coriander half the sliced tomato and half the okra and spread out in a large baking dish. top with remaining tomato and okra. cover with foil and bake 30 minutes. increase oven temp to 220c and remove the foil cook a further 15 minutes until the tomatoes get some colour to them. remove from the oven and set aside shallow fry the sliced garlic in a small frying pan till golden and crispy, drain on some kitchen paper and when ready to serve scatter over the beyond bolognese with the fresh cut coriander. great to bake ahead and keep in the fridge as an anytime meal for the family on the weekends. serve it up with some Rigatoni or a side of polenta fries #plantbasedmeat #beyond #bolognese #planetfriendly #alforno #easyquicksimple #easyrecipes #fridayvibes #weekendcooking #comfortmeals #delicious — view on Instagram https://ift.tt/3xMR1aF

Further adventures in Slow fermentation , wholewheat Rye bread, simply delicious #breadbaking #breadbosses #floursaltwater #sourdough #breadclub #homebaking #zenbaking #breadsatgram #crust — view on Instagram https://ift.tt/3nPQT5n

Beef Braciole is a classic Italian dish with many variations. It can be made with thin, individual slices of beef such as round or as one large roll using flank steak. The filling may be any number of things including cheese, breadcrumbs, fresh herbs, and preserved meats , spinach, pine nuts and raisins. here we are using some awesome five founder carbon neutral beef from Australia 600gm flat iron , cut into steaks and thinly pounded with a meat tenderiser Stuffing 3/4 cup (gluten-free) panko 1/2 cup grated parmesan 1/3 cup finely chopped parsley 2 tablespoons olive oil 2 tablespoons pine nuts Sauce 2 tablespoons olive oil 1 medium white onion, diced 4 garlic cloves, minced pinch of sea salt & pepper 2/3 cup red wine (alcohol free ) 580ml canned Roma tomatoes 350ml beef stock 3 anchovy fillet 1tsp Italian seasoning Place steaks between 2 sheets of parchment paper and lightly hammer them until thin Mix together the stuffing in a bowl, then add 1 -2 tablespoons in the middle of each thinly sliced beef. Fold in the sides, then roll it up. Use butcher’s twine or thread with a toothpick to tie up each piece Set a heavy pot on medium-high heat. Once hot, add the olive oil and then the pieces of beef. Sear on at least 2 sides for 2 – 3 minutes per side . remove and set aside Reduce the heat to medium and add the garlic and onions. Stir immediately so not to burn the garlic or onion. Continue cooking for another 3 minutes and add a pinch of salt as it cooks. Once the onions have softened, pour in red wine and reduce the liquid by half. Scrape the bottom of the pot using a wooden spatula in order to remove pieces of beef. Pour in the cans of tomatoes, Italian seasoning & beef stock. Reduce the heat to a gentle simmer, then cover and cook for 20 minutes. adding in the anchovy filets near the end of the cooking and stirring till dissolved into the sauce. nestle the beef in sauce, then partially cover and cook for at least 30 minutes. serve with roasted zucchini & polenta or pasta for a satisfying weekend meal #beef #braciole #sundaysupper #chefsathome #easyrecipes #simplenutritious #carbonneutralbeef #fivefoundersbeef #planetfriendlydiet — view on Instagram https://ift.tt/3udrJQD

If you have never tried Chef Ottolenghi's version of roast chicken, your missing out . Its super simple and packed with flavour , great for a Friday night dinner with friends or a casual Sunday lunch with the family 1 large chicken, quartered 2 red onions, peeled and thinly sliced 2 garlic cloves, peeled and crushed 60ml olive oil, plus extra to finish 1½ tsp ground allspice (pimento) 1 tsp ground cinnamon 1 tbsp sumac 1 lemon, thinly sliced 200ml chicken stock (or water) Salt and freshly ground black pepper 2 tbsp za’atar 20g unsalted butter 50g pine nuts 20g parsley, roughly chopped mix the chicken with the onions, garlic, olive oil, spices, lemon, stock, a teaspoon and a half of salt and a pinch of pepper, then leave in the fridge to marinate for several hours Heat the oven to 220C and Put the chicken skin side up in a big oven tray, pour in the marinade and sprinkle za’atar on top. Roast for 30-40 minutes, until the bird is coloured and just cooked through. Meanwhile, melt the butter in a small frying pan, add the pine nuts and a pinch of salt, and cook over a moderate heat, stirring constantly, until golden. remove and drain on some kitchen paper Transfer the hot chicken and onions to a platter, and scatter over the nuts, parsley and a drizzle of oil. sprinkle with more za’atar and sumac before serving. #chicken #roast #easyrecipes #Ottolenghisimple #fridayvibes #sumac #za'atar #deliciousfood #breakfasttime — view on Instagram https://ift.tt/3u4Fdy4

Been experimenting with more no knead doughs and slowwwwww fermentation’s recently to dial in that legit artisan bread vibe .. enjoying the deeper and more complex flavors from the overnight rise #breadmaking #sourdough #flourwatersaltyeast #homebaker #slowfermentation #breadbosses #breadstagram — view on Instagram https://ift.tt/3vmudMK

Anyone who tells you a lunch time visit to a bespoke Panama hat shop is an utter indulgence ...... is 100% correct and you should totally do it I feel adequately prepared for our Raffles hotel staycay now 😆 #treatyourself #selfcare #panama #hats #singapore #hatofcain #shoplocal #stylo #staycation #fashion — view on Instagram https://ift.tt/3ddgOk1

Anyone who tells you a lunch time visit to a bespoke Panama hat shop is an utter indulgence ...... is 100% correct and you should totally do it I feel adequately prepared for our Raffles hotel staycay now 😆 #treatyourself #selfcare #panama #hats #singapore #hatofcain #shoplocal #stylo #staycation #fashion (at Hat of Cain) https://www.instagram.com/p/CNmitAeHcAs/?igshid=1nnn15wh6mg81

Simple breakfast of poached egg , smoked salmon trout , homemade sourdough and capsicum relish. Tomato and oregano fresh from our garden 🪴 🧑🏻‍🌾🪴 #homecooking #breakfast #brunch #goodfriday #goodvibes #goodmorning #deliciousandnutritious — view on Instagram https://ift.tt/3sJFxBV