Winter time is always good for a rich hearty Malaysian style curry, and no better than a Rendang. Traditionally with beef, but this time we used a lamb shoulder. The shoulder meat is rich and tasty and needs some slow cooking to breakdown the connective tissue and render the fat resulting in a succulently soft … Continue reading
Beef ribs, always a favourite, but always tricky to cook. Finding the right cut of beef and knowing how to cook the ribs is the secret in producing perfectly succulent and tender ribs every time. The beef ribs have to be just that, beef ribs. Sometimes you can buy them with the bone, the layer … Continue reading
So Gordy Ramsey had a go at some Asian influences for his normally toffee-posh food on his new TV show. Not a bad effort, but I made it a little more authentic, a little more realistic and a whole lot better ! A good dollop of white miso paste dissolved in homemade chicken stock. Add … Continue reading
Just gotta love fresh raw salmon. Why cook it and bugger it up ?? The benefits of fresh raw salmon is undeniable, tasty fresh fish full of goodness and omega oils. Got a new 21cm Kasumi knife and it is just the best thing ever for slicing raw fish. A Japanese chef once said he … Continue reading
Closely guarded secret here. and only some pictures. Trust me though, its delish. Feel free to lick the screen 🙂 Continue reading
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