So, on this Happy St. George's evening... I am listening to White Russian by Viktoria Tolstoy and drinking Berrys' House Red by Berry Bros & Rudd. I love it. The wine relaxes me. The music; reminded me of someone. I actually don't believe that someone has such a taste in modern jazz but then I learnt this music from this certain someone, perhaps you never get to know anyone fully.
The day of this private chef started like this: waking up every 2 hours over night because of having a cold. Actually jumping into the shower at 05:40 and jumping into the black cab at 06:10. (I know... such a luxury but it is a Friday after all...) Started this almost full English breakfast at the same time while pulling the plates and fruit salad out into the dinning area at 06:18. Shall I be proud of myself? I finished everything at 07:00. That includes:
Cooking the folowing items:
Toulous sausages
portobelle mushrooms
baked beans
smoked streaky bacon
hash brown
Also: Setting up the whole dinning areas. (this usually takes about 20 minutes alone) Checking all the fridges in the 2 levels. Bloody making the daily smoothies.
I am proud! I was like this little busy bee springing ups and downs while leaving things to cook on my fake stove and in the fake oven. (I will explain all of these in the later days..) You would think that being a chef is just about cooking delicious food? NO! You have to organise!-- Everything!
And I had all the compliments in the world this morning and many smiles and thank youS. Silly no? But then I started off that I only wanted to prove that I could do it. And I did it. It is possible.
Since it is the St. George's day. I cannot escape the traditions: Roast Beef (like how the Frenchies called the Brits) and Yorkshire puddings. I've also done the smoked haddock fish cakes for the veggies and lots veggie sides. One thing that was fun to make (ok, the slicing of the ROAST BEEF was the fun-est part of my day but it is not too bad either.): was that hardboiled eggs and Montgomery cheddar sorta salad. It is so yummy, I almost ruined my chef's dignity- wanting to dip my fingers into it and EATing it. I binded the two ingredients with skinny mayo (no doubt, it is no news for the US readers....) and seasoned it with lots grinds of white peppers. It was nice. Though I must admit that using the egg slicer thing is a bit of a cheat but then (hey!) I am a busy chef!
I roasted the Enormous beef joint (I think my meat supplier must had a laugh while they packed my order... they delivered TWO mammoth size of roast beef joints. While I am only ever cooking for 25-30. And those are the nice and neat office guys, not the rugby players! 1 of the joints they've sent to me, feeds 2 times of the people in my little feeding universe!) in my fake oven, turned it every 30 minutes. Smeared lots of French mustard onto this fat baby and of course seasoned generously with salt and a bit of pepper grinds. It turned out to be PERFECT! Rustic outside and gentle Pink inside! (just like the perfect guy would be like!) I don't think that I have done it better at Le Cordon Bleu!
Great that I've pleased all of those Anglo people and the rest of the world. Mark said to me that: "I am feeling so spoiled today... with everything!" Equally pleased was my lovely Virgo boss; she had 2 helpings this lunch (during diet mode!). I think the act says much more than what she'd told me.
I am moving onto "the way you move" now. Nice tune for the Friday night. I find the US accent very amusing! I've also learnt how special "hell's kitchen" in NY is from a very SATC lady while she is sporting her golden heeled 3 inches in the office. I must say I am very tempted to go and see it for myself!
I am glad that finally I've a reader today! Very happy! The review was positive!
Friday 23 April 2010
Thursday 22 April 2010
General Tso's Chicken! Saucy and delicious!
I don't know how I finished the day. Frenetics ruled today. Much similar to the food I cooked this lunch. I promise myself that I shall be taking pictures of my dishes from now on.
Tofu, spinach and bamboo shoot in the mushroom broth
Roast Duck breast spring rolls
Oyster mushroom spring rolls
General Tso's chicken
Steamed cuttlefish cakes
Steamed prawn cakes
Seasonal vegetables in Oyster sauce
Asparagus and babycorn egg fried rice
Now that I've typed all of those dishes that I've cooked for lunch, I am not surprised that I was busy.
I especially favour this steamed cuttlefish/ prawn cake. A new thing that I am trying; those deep fried oriental fish cakes are tasty but I am keenly awared of the oil that comes with them. The steamed version is just as tasty but less fat in it. I think I will do it more often from now on. The asparagus rice was very popular, I had to cook about 4 times to feed my little group of 25. (I have this enormous size of a pan, usually I only have to cook 2 times) But I am pleased that they could not have enough of it.
So this General Tso's Chicken: I've never heard of it before Rabbit mentioned it to me. I read somewhere on the web that it is just a American thing. Wiki says: this dish previously is largely unknown in China. (and may I say: Taiwan as well...) I ,somehow after cooking it; felt that the cooking techniques of this dish is very similar to the sweet and sour pork with pineapple. I also recognised that it is a dish which destined to be popular (not just with the Lucky North Americans). What not to like about this dish?
Deep fried? Tick!
Sweet and sour? tick!
Saucy? Tick!
Chicken? Tick! (we all know that it is the most UNoffending type of meat, hence the price on Chicken in the supermarkets...)
Nothing! There is nothing for Not liking this dish. This is when I know: I will get lots of requests of this dish from now on. I don't even need to ask, I only have to look at the bottom of the serving dishes everytime when I pop in to the restaurant area.
Now here comes the fun part: how to make this dish when you are at home. I often image people cooking for a dinner party of 4 but even if you are just 1; all the better, you don't have to share or pretend to be polite. 1/2 this recipe and you will have a very generous portion for yourself.
BOBO's version of General Tso's Chicken:
4 chicken breasts, cut to stripes
2 tbsp soy sauce
2 pinches of salt
5 freshly grinds of black pepper
1 tsp sesame oil
8 tbsp corn flours
2 cups of oil (enough to deep fry those chicken)
1/2 bunch of spring onions, finely shredded, keep the whites from the greens
4 green bird's eye chilli, finely minced
As for the sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp sugar
1 tbsp corn flour
Grated zest of 1 lemon
and
a handful of coriander, roughly chopped
so this is how you will start:
Mix those chicken stripes and the marinate ingredients plus corn flour.
In your small pasta pan or wok, heat up the oil in high heat. Whe it is hot, drop in the chicken pieces in 2 patches. Fry the chicken pieces until they are golden and crispy(stir and separate them). Strain the chicken pieces off the oil on the kitchen towel.
Mix the sauce ingredients all together.
In a differnt pan, sautee the spring onion whites and green chilli in a tbsp of the deep fry chicken oil until you can smell the perfume of the chilli. Drop in the sauce mix, stir until it is thickened. Now put the crispy chicken pieces into the pan, coat the pieces all over with the sauce.
Sprinkle the chopped coriander and the spring onion greens. You are ready to impress your guests or satisfy your hunger. Fast dish! You have about 10 minutes to complete it!
Always! Always enjoy while you are cooking! The majority of you will be cooking for your loved ones or yourselves. Hey! If I can enjoy it everyday as a professional chef, you can enjoy it even better!
Happy cooking! With a glass of wine!
Tofu, spinach and bamboo shoot in the mushroom broth
Roast Duck breast spring rolls
Oyster mushroom spring rolls
General Tso's chicken
Steamed cuttlefish cakes
Steamed prawn cakes
Seasonal vegetables in Oyster sauce
Asparagus and babycorn egg fried rice
Now that I've typed all of those dishes that I've cooked for lunch, I am not surprised that I was busy.
I especially favour this steamed cuttlefish/ prawn cake. A new thing that I am trying; those deep fried oriental fish cakes are tasty but I am keenly awared of the oil that comes with them. The steamed version is just as tasty but less fat in it. I think I will do it more often from now on. The asparagus rice was very popular, I had to cook about 4 times to feed my little group of 25. (I have this enormous size of a pan, usually I only have to cook 2 times) But I am pleased that they could not have enough of it.
So this General Tso's Chicken: I've never heard of it before Rabbit mentioned it to me. I read somewhere on the web that it is just a American thing. Wiki says: this dish previously is largely unknown in China. (and may I say: Taiwan as well...) I ,somehow after cooking it; felt that the cooking techniques of this dish is very similar to the sweet and sour pork with pineapple. I also recognised that it is a dish which destined to be popular (not just with the Lucky North Americans). What not to like about this dish?
Deep fried? Tick!
Sweet and sour? tick!
Saucy? Tick!
Chicken? Tick! (we all know that it is the most UNoffending type of meat, hence the price on Chicken in the supermarkets...)
Nothing! There is nothing for Not liking this dish. This is when I know: I will get lots of requests of this dish from now on. I don't even need to ask, I only have to look at the bottom of the serving dishes everytime when I pop in to the restaurant area.
Now here comes the fun part: how to make this dish when you are at home. I often image people cooking for a dinner party of 4 but even if you are just 1; all the better, you don't have to share or pretend to be polite. 1/2 this recipe and you will have a very generous portion for yourself.
BOBO's version of General Tso's Chicken:
4 chicken breasts, cut to stripes
2 tbsp soy sauce
2 pinches of salt
5 freshly grinds of black pepper
1 tsp sesame oil
8 tbsp corn flours
2 cups of oil (enough to deep fry those chicken)
1/2 bunch of spring onions, finely shredded, keep the whites from the greens
4 green bird's eye chilli, finely minced
As for the sauce:
2 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp honey
1 tsp sugar
1 tbsp corn flour
Grated zest of 1 lemon
and
a handful of coriander, roughly chopped
so this is how you will start:
Mix those chicken stripes and the marinate ingredients plus corn flour.
In your small pasta pan or wok, heat up the oil in high heat. Whe it is hot, drop in the chicken pieces in 2 patches. Fry the chicken pieces until they are golden and crispy(stir and separate them). Strain the chicken pieces off the oil on the kitchen towel.
Mix the sauce ingredients all together.
In a differnt pan, sautee the spring onion whites and green chilli in a tbsp of the deep fry chicken oil until you can smell the perfume of the chilli. Drop in the sauce mix, stir until it is thickened. Now put the crispy chicken pieces into the pan, coat the pieces all over with the sauce.
Sprinkle the chopped coriander and the spring onion greens. You are ready to impress your guests or satisfy your hunger. Fast dish! You have about 10 minutes to complete it!
Always! Always enjoy while you are cooking! The majority of you will be cooking for your loved ones or yourselves. Hey! If I can enjoy it everyday as a professional chef, you can enjoy it even better!
Happy cooking! With a glass of wine!
Wednesday 21 April 2010
The tourist; Linchpin: are you indispensable?
I have been reading. Books have always have a large place in my heart. I read when I need closures to my current situation or some inspirations on my new path. These are the 2 books which I have been reading these days. The touritst by Olen Steinhauer I just cannot put it down until I finish reading it. I love the story so much and even thought it was The tourist book which is the base of Angelina Jolie's new film (which it turns out to be not but apparently George Clooney is picking this story up to make a film out of it!). It is a bit like the Bourne identity books but without the dusty cool war feelings to it. I cannot wait for the sequal: the nearest exit to come out. I need to know what is happening to Milo after all the unraveling events in his life.
The lastest book to read is this: Linchpin: are you indispensable? No doubt it cames from my recent experiences at my day time job. I just want to pick some brains from those business specialists to see if whether if there is any thing that I can do to make myself feel better- constructively. I know if I have done my part then there isn't anyone to blame for what happen to my career. More than anything, I don't want to start feeling to cook is a chore. It is a form of expression of myself. In many ways I feel cooking is like playing. Even so much better that I am making a living out of it. I want to carry on enjoy every moment of doing it.
The weekend cooking for Goldsmiths people came to a smooth end. Lovely Danny came with his mates to pick up all the food. I had just manage to finish another patch of Mash with cheddar when he called that they were just next to the Regency cafe. Looking at them it reminds me so much of my Uni days. Puppies, I called them. Fresh faced, matured yet full of ideas about the future. This is my yearly good deed for the culinary world. I am only sorry that I would not fill one more tart in the bag for them.
Bernadette's birthday was a very emotional one. We had it in Nandos where her extensive family were working. I proudly presented her the gift I found; the pink handbag perfume to go with her lovely Alma Louis Vuitton. Though I have to say I was not sorry at all about my choice moving to central when I walked in my old area. I loved every bits of travelling back via waterloo and 507 bus. I was glad that it was a lovely weekend: warm and yet fresh. Looking through the bus window and taking the night views of London in. It was very romantic.
I woke up this morning to the sound of alarm and Lara's text. She gave me a lift to work on this chilling spring morning with a hot white coffee. I was surprised that she texted me but also knew why she had to have this chat. The heart of a woman in love is worth a thousand pieces of gold. Guys don't really get it. But does it matter? They are lucky enough to have the ones to love them. It never really make senses in my eyes but then again I have done all of those. Turning ups and downs in bed just couldn't put my mind to sleep, I just needed a friendly face to tell me everything is going to be alright. Love; along, keeps us awake at night. Precious moments; when it is gone, you can never get it back. To love is to see the face of God.
The lastest book to read is this: Linchpin: are you indispensable? No doubt it cames from my recent experiences at my day time job. I just want to pick some brains from those business specialists to see if whether if there is any thing that I can do to make myself feel better- constructively. I know if I have done my part then there isn't anyone to blame for what happen to my career. More than anything, I don't want to start feeling to cook is a chore. It is a form of expression of myself. In many ways I feel cooking is like playing. Even so much better that I am making a living out of it. I want to carry on enjoy every moment of doing it.
The weekend cooking for Goldsmiths people came to a smooth end. Lovely Danny came with his mates to pick up all the food. I had just manage to finish another patch of Mash with cheddar when he called that they were just next to the Regency cafe. Looking at them it reminds me so much of my Uni days. Puppies, I called them. Fresh faced, matured yet full of ideas about the future. This is my yearly good deed for the culinary world. I am only sorry that I would not fill one more tart in the bag for them.
Bernadette's birthday was a very emotional one. We had it in Nandos where her extensive family were working. I proudly presented her the gift I found; the pink handbag perfume to go with her lovely Alma Louis Vuitton. Though I have to say I was not sorry at all about my choice moving to central when I walked in my old area. I loved every bits of travelling back via waterloo and 507 bus. I was glad that it was a lovely weekend: warm and yet fresh. Looking through the bus window and taking the night views of London in. It was very romantic.
I woke up this morning to the sound of alarm and Lara's text. She gave me a lift to work on this chilling spring morning with a hot white coffee. I was surprised that she texted me but also knew why she had to have this chat. The heart of a woman in love is worth a thousand pieces of gold. Guys don't really get it. But does it matter? They are lucky enough to have the ones to love them. It never really make senses in my eyes but then again I have done all of those. Turning ups and downs in bed just couldn't put my mind to sleep, I just needed a friendly face to tell me everything is going to be alright. Love; along, keeps us awake at night. Precious moments; when it is gone, you can never get it back. To love is to see the face of God.
Friday 16 April 2010
B is back!
I am so very happy! My dearest Bernadette is back to the City! It is a positive day. After this semi depressive week I certainly need some encouragements for me to carry on. The first ray of sunshine is coming from Alex, he came back once more to support me at work. Although I understand that it is his last day there but I am glad to see his face nevertheless. The second warmth comes from my yet to get to know new boss. She is completely lovely. And a perfect Virgo! She helped to shift the cloud away at work. On my mind at least. Then I got this text from B, said that she is back. I cannot wait to see her tonight! All the catching up conversation and of course with many glasses of wine while I shall be cooking away. The menu for my lovely students at my old school Gs is as follow:
Chicken and mushroom pie
Vegetarian shepherd's pie
Quiche lorriane
Quiche blue cheese, broccoli and courgette
Quiche oriental
Quiche ratatouille
Banana cake
Apple yoghurt cake
Chocolate brownie
Carrot cake
Plus I am thinking to give them some Falafel and meat balls
I am yet to do some more shopping at my local Sainsburys. Hope all goes according plan.
Happy cooking everyone!
Chicken and mushroom pie
Vegetarian shepherd's pie
Quiche lorriane
Quiche blue cheese, broccoli and courgette
Quiche oriental
Quiche ratatouille
Banana cake
Apple yoghurt cake
Chocolate brownie
Carrot cake
Plus I am thinking to give them some Falafel and meat balls
I am yet to do some more shopping at my local Sainsburys. Hope all goes according plan.
Happy cooking everyone!
Friday 9 April 2010
Let's go Dutch! Gourmet San update!
Who'd thought? My new Dutch boss was in such a way opposing my increase (what else?) that I was totally speechless apart from making the usual culinary conversations with him. Silly about it that I was really. Come to think about my fairy god mother like- Virgo boss. We shall see, if I get what I want or NOT.
Went to the infamous Gourmet San yesterday with Peter. Mr. super cool wore the eskimo fur trimmed hood, looked like a urban mafia! On the sunny street of Bethnal Green, it funnily looked like the Pulp fiction movie set. I have to say, there is certainly something to improve on the front door of GS. Lovely food, even the WHITE people say so. But shame on the door! It looks like it has been kicked thousand times by the local youngsters. (not that I think they would)
We started with whelks & sliced Pig's ear in chilli oil. Lovely texture, especially nice when Peter said that it tasted just like a Portuguese cold starter. He couldn't stopped picking from the dish. I thought to myself, well.. there is a reason why Taiwan is called "Formosa" In Portuguese.
Then we had Julienne pork Hunan style sea spiced chilli sauce. Fabulous! Spicy and yet not too hot that you cannot put it into your mouth, Savoury and yet nicely rounded up the sweetness of the sauce. I CAN HAVE THIS EVERYDAY! ( Is the new declaration for the dish which I love so much!)
When we ordered, the waitress spoke Chinese so fast, I almost didn't recognise what she was talking about. I have made a comment though... " You speak so fast and smoothly" (in my slow chinese of course)
Then we had this: ( you have to order this! what a value for money thing) BBQ lamb skewer. £1= 1 long skewer. BARGAIN! In chinese though, it is written as Xinjiang Lamb Skewer (ok, sorry guys I cannot possibly type chinese characters from mine english thing... )Also the squid BBQ chinese style. I love it!
The next to come is Fried pickled pepper with baby cuttlefish. Peter was not too hot on this one but I know why... the pickled pepper tasted just like your usual KEBAB preserved green chilli. All chopped up then mix in stir fry with the baby cuttlefish. OK, we didn't quite finish that and the rest of the dish is sitting in my fridge. I guess I will cook it again with some more garlic and chilli sauce.
We also had 2 chinese bowls of plain rice + 2 btls of chinese beer. All it comes to £33. Can I say- it is a pretty reasonable price for an delicious and yet unusual meal.
Bonus point for this trip: I found out that there is a 2nd Gourmet San shop near Liverpool street called: my old place. E1 7EZ, 88Middlesex street. I am yet to discover it with my taste palates. And guess how I found it: on the "self help" take away (Did i forgot to mention that this place is so funky that they give you the box to pack it yourself?) bag. I asked the Chinese guy who seemed to be in charge that if they have another restaurant; he said: "my old place (in chinese)".
I don't want to scare you from visiting this place but it is actually very cool and convenient: all the menu is in chinese as well as english. Only that you will be eating with a bunch of chinese looking people, which is a plus. NO? they always tell you in the tourists guide that to go for where the local people eat.
As for the Dutch... I talked to him about Vietnamese food near Kingsland road and Thailand where he is going for holiday and has a flat over looking the sea. I am just thinking: is contract catering chef just a bad paid profession?
I am going to deal with my GS left over. Talk later. X.
Went to the infamous Gourmet San yesterday with Peter. Mr. super cool wore the eskimo fur trimmed hood, looked like a urban mafia! On the sunny street of Bethnal Green, it funnily looked like the Pulp fiction movie set. I have to say, there is certainly something to improve on the front door of GS. Lovely food, even the WHITE people say so. But shame on the door! It looks like it has been kicked thousand times by the local youngsters. (not that I think they would)
We started with whelks & sliced Pig's ear in chilli oil. Lovely texture, especially nice when Peter said that it tasted just like a Portuguese cold starter. He couldn't stopped picking from the dish. I thought to myself, well.. there is a reason why Taiwan is called "Formosa" In Portuguese.
Then we had Julienne pork Hunan style sea spiced chilli sauce. Fabulous! Spicy and yet not too hot that you cannot put it into your mouth, Savoury and yet nicely rounded up the sweetness of the sauce. I CAN HAVE THIS EVERYDAY! ( Is the new declaration for the dish which I love so much!)
When we ordered, the waitress spoke Chinese so fast, I almost didn't recognise what she was talking about. I have made a comment though... " You speak so fast and smoothly" (in my slow chinese of course)
Then we had this: ( you have to order this! what a value for money thing) BBQ lamb skewer. £1= 1 long skewer. BARGAIN! In chinese though, it is written as Xinjiang Lamb Skewer (ok, sorry guys I cannot possibly type chinese characters from mine english thing... )Also the squid BBQ chinese style. I love it!
The next to come is Fried pickled pepper with baby cuttlefish. Peter was not too hot on this one but I know why... the pickled pepper tasted just like your usual KEBAB preserved green chilli. All chopped up then mix in stir fry with the baby cuttlefish. OK, we didn't quite finish that and the rest of the dish is sitting in my fridge. I guess I will cook it again with some more garlic and chilli sauce.
We also had 2 chinese bowls of plain rice + 2 btls of chinese beer. All it comes to £33. Can I say- it is a pretty reasonable price for an delicious and yet unusual meal.
Bonus point for this trip: I found out that there is a 2nd Gourmet San shop near Liverpool street called: my old place. E1 7EZ, 88Middlesex street. I am yet to discover it with my taste palates. And guess how I found it: on the "self help" take away (Did i forgot to mention that this place is so funky that they give you the box to pack it yourself?) bag. I asked the Chinese guy who seemed to be in charge that if they have another restaurant; he said: "my old place (in chinese)".
I don't want to scare you from visiting this place but it is actually very cool and convenient: all the menu is in chinese as well as english. Only that you will be eating with a bunch of chinese looking people, which is a plus. NO? they always tell you in the tourists guide that to go for where the local people eat.
As for the Dutch... I talked to him about Vietnamese food near Kingsland road and Thailand where he is going for holiday and has a flat over looking the sea. I am just thinking: is contract catering chef just a bad paid profession?
I am going to deal with my GS left over. Talk later. X.
Tuesday 6 April 2010
Que Viet! Viva la Vietnamese PHO!
I have been so lazy.... 4 long bank holidays. I enjoyed it so much in the end... Not so much in the beginning, I was dreaming of cooking my usual routines. I am someone who is born to cook, good or bad depends on your taste. Mostly I'd like to think, with my oriental background, Classic French training and consciousness on healthy eating. I am a greedy eater and I aim to please! Is it such a shame? No! You cook to please! Yours or someone else's mouth. (and heart of course) Always. With Love.
I spent my first day wondering around King's Road doing shopping. Nothing major. Just some little bits in the kitchen. I am longing for a proper Oil drizzler like the Aladdin style, the traditional ones... still cannot get it. I've seen it in Heal's but not anymore. My lovely Divertimenti sells it but at a whopping price: £66. Call me an old fashioned chef. I am not parting with my quids at items priced such as this.
Que Viet, however, was every penny spent worthy. I, as being a greedy eater, ordered 2 starters: shaking beef and beef mince in betel leaves. Despite JD had his usual French brunch. The starer followed by 1 spicy pho and 1 crispy noodle pork. (yes it was for 2 but I was so stuffed afterwards. You wouldn't believe it!) The shaking beef was fabulous! Pan fried beef chunks coated in sesame seeds, with spring onion, tomato and the lovely sweet soy sauce based sauce. Delicious! JD spent most of his starter time picking though the rest for beef chunks. I am happily munching on raw onions and the rest. The beef mince wrapped in betel leaves; is a kind of salad. So lovely (or I was deadly hungry) in such a way that I just don't care for the rest of the dinners, picking up the whole herb BRUNCHes and finishing the lovely Nuoc Cham sauce with the fresh carrot and white radish oriental pickles. The soft blanched rice noodles are also tasty under those betel beef mince rolls.
I thought I was not full until I was in sight of the spicy PHO. Man! Please imaging wagamama with the Vietnamese flair. The sides (bean sprouts, chopped green herbs and sliced red chilli) of the PHO arrived first, then the huge soup with rice noddles arrived later in 1 minute. Steaming hot soup and I requested the SRIRACHA hot CHILLI sauce. JD thought I was crazy! His kind of Cantonese Crispy noodles with pork and sauce arrived the same time. It was tasty, unlike the under salted sea food stuffs at the restaurant near home. ( I am not a soy sauce freak but that was plain..) The spicy PHO was not properly spicy until I drop 1 tbsp of the SHC in and can I say: it was much better. I love the stock already just it wasn't spicy like it says in the menu but then I must remember it is catered for the gerneral public! I worked and worked through the spicy PHO with satisfactions. Not stopping at that; I went on to try JD's noodles although it was soggy already by the time when I had a go at it. Still, the flaour wasn't half bad. Soft and slippery pork slices with the crispy noodles in my imaginations. It cannot go wrong!
JD had a Vietnamese iced coffee at my request and of course I went for the viet beer. Both were not bad. Just remember to stir the iced coffee, unlike me: trying to drink the iced condensed milk in the bottom with a strow. Not very successful!
All in all, I loved the Kingsland road Vietnamese experience. I am glad that I saved the Viet Grill and Cay tre for the next visit. Although I have to say, it was all after I saw Gourmet san wasn't open on the bank holiday Monday. Will tell more on the Gourmet san experience.
I spent my first day wondering around King's Road doing shopping. Nothing major. Just some little bits in the kitchen. I am longing for a proper Oil drizzler like the Aladdin style, the traditional ones... still cannot get it. I've seen it in Heal's but not anymore. My lovely Divertimenti sells it but at a whopping price: £66. Call me an old fashioned chef. I am not parting with my quids at items priced such as this.
Que Viet, however, was every penny spent worthy. I, as being a greedy eater, ordered 2 starters: shaking beef and beef mince in betel leaves. Despite JD had his usual French brunch. The starer followed by 1 spicy pho and 1 crispy noodle pork. (yes it was for 2 but I was so stuffed afterwards. You wouldn't believe it!) The shaking beef was fabulous! Pan fried beef chunks coated in sesame seeds, with spring onion, tomato and the lovely sweet soy sauce based sauce. Delicious! JD spent most of his starter time picking though the rest for beef chunks. I am happily munching on raw onions and the rest. The beef mince wrapped in betel leaves; is a kind of salad. So lovely (or I was deadly hungry) in such a way that I just don't care for the rest of the dinners, picking up the whole herb BRUNCHes and finishing the lovely Nuoc Cham sauce with the fresh carrot and white radish oriental pickles. The soft blanched rice noodles are also tasty under those betel beef mince rolls.
I thought I was not full until I was in sight of the spicy PHO. Man! Please imaging wagamama with the Vietnamese flair. The sides (bean sprouts, chopped green herbs and sliced red chilli) of the PHO arrived first, then the huge soup with rice noddles arrived later in 1 minute. Steaming hot soup and I requested the SRIRACHA hot CHILLI sauce. JD thought I was crazy! His kind of Cantonese Crispy noodles with pork and sauce arrived the same time. It was tasty, unlike the under salted sea food stuffs at the restaurant near home. ( I am not a soy sauce freak but that was plain..) The spicy PHO was not properly spicy until I drop 1 tbsp of the SHC in and can I say: it was much better. I love the stock already just it wasn't spicy like it says in the menu but then I must remember it is catered for the gerneral public! I worked and worked through the spicy PHO with satisfactions. Not stopping at that; I went on to try JD's noodles although it was soggy already by the time when I had a go at it. Still, the flaour wasn't half bad. Soft and slippery pork slices with the crispy noodles in my imaginations. It cannot go wrong!
JD had a Vietnamese iced coffee at my request and of course I went for the viet beer. Both were not bad. Just remember to stir the iced coffee, unlike me: trying to drink the iced condensed milk in the bottom with a strow. Not very successful!
All in all, I loved the Kingsland road Vietnamese experience. I am glad that I saved the Viet Grill and Cay tre for the next visit. Although I have to say, it was all after I saw Gourmet san wasn't open on the bank holiday Monday. Will tell more on the Gourmet san experience.
Thursday 1 April 2010
Great Americano! Down "N" Dirty rice! I love it!
Still cannot believe that I am actually converted to the American way. But why not? Those people work HARD for what they enjoy. You might think that those evil investment bankers are just wankers, doing nothing all day then partying all through the night with what we normal people make in a month. But check this: on the days that they are not partying, they actually stay in the office in their little cube rooms with 2 or more pc screens until who knows when, then coming in to work at 6 am the next day.
Anyways, this blog is not about spreading Capitalism-investment banking.
So let's start with this Down "N" dirty rice- My style.
I know, the traditionalists would complain to me about not using the chicken giblets. Yes, I understand that- and I would love very much if I could use it at where I work. But the thought of having Chicken giblets on the menu = many of those lovely people that I cook for everyday would not even try it. It stops me there and then. Filli actuallu told me that: Gee! I cannot image you put this on the menu! Down "N" dirty rice!
Well I did. I've made some compromises on the ingredients but all in all, they love it and enjoyed it. This, is what I care about.
You need to get:
200g pork mince (if there are Muslim people that you cook for, change it to beef or lamb)
200g chicken mince
1 red pepper (bell pepper, if you are American), chopped
5 sticks of celery, chopped
1 small onion, chopped
2 cloves of garlic (you can omit it if the guys you cook for aren't so hot with it),minced
1tbsp cayenne pepper
1 bunch of spring onion (Green onion, if you are American), finely shredded
salt and pepper
3 cups of rice (long grain, basmati, jasmin... you can use the short grain rice but the texture is going to be a bit different!)
2 litre of meat stock
To start:
You take a large pan and fry those mince with 2tbsp oil to medium brown colour (hence the dirty- first part)
Add the chopped onion, red pepper and celery to the pan. Stir fry them for 3 minutes with the cooked mince. Add the rice with garlic to it then cook for another 2 minutes. Fianlly add the cayenne pepper, salt and pepper, cook for 2 more minutes. Pour the hot stock into the rice mixture. If you are using a rice cooker- this part is easy! Transfer all into the rice cooker and push down the botton of COOK! If not, don't worry- put the lid on (and if you don't have a lid for the pot, you will pour it into a large baking dish. Cover the mixture with baking paper leave it in the oven 180 degree for 45-60 minutes.) and cook for 25 minutes. Check the pot half way through, if it seems too dry lower the heat down and add another 1/2 cup of hot water to it.
I have the luxury of rice cooker at work so It's all done beautifully. Serve with hot pepper sauce on the side. Enjoy!
Anyways, this blog is not about spreading Capitalism-investment banking.
So let's start with this Down "N" dirty rice- My style.
I know, the traditionalists would complain to me about not using the chicken giblets. Yes, I understand that- and I would love very much if I could use it at where I work. But the thought of having Chicken giblets on the menu = many of those lovely people that I cook for everyday would not even try it. It stops me there and then. Filli actuallu told me that: Gee! I cannot image you put this on the menu! Down "N" dirty rice!
Well I did. I've made some compromises on the ingredients but all in all, they love it and enjoyed it. This, is what I care about.
You need to get:
200g pork mince (if there are Muslim people that you cook for, change it to beef or lamb)
200g chicken mince
1 red pepper (bell pepper, if you are American), chopped
5 sticks of celery, chopped
1 small onion, chopped
2 cloves of garlic (you can omit it if the guys you cook for aren't so hot with it),minced
1tbsp cayenne pepper
1 bunch of spring onion (Green onion, if you are American), finely shredded
salt and pepper
3 cups of rice (long grain, basmati, jasmin... you can use the short grain rice but the texture is going to be a bit different!)
2 litre of meat stock
To start:
You take a large pan and fry those mince with 2tbsp oil to medium brown colour (hence the dirty- first part)
Add the chopped onion, red pepper and celery to the pan. Stir fry them for 3 minutes with the cooked mince. Add the rice with garlic to it then cook for another 2 minutes. Fianlly add the cayenne pepper, salt and pepper, cook for 2 more minutes. Pour the hot stock into the rice mixture. If you are using a rice cooker- this part is easy! Transfer all into the rice cooker and push down the botton of COOK! If not, don't worry- put the lid on (and if you don't have a lid for the pot, you will pour it into a large baking dish. Cover the mixture with baking paper leave it in the oven 180 degree for 45-60 minutes.) and cook for 25 minutes. Check the pot half way through, if it seems too dry lower the heat down and add another 1/2 cup of hot water to it.
I have the luxury of rice cooker at work so It's all done beautifully. Serve with hot pepper sauce on the side. Enjoy!
Fabulous Americano! Hearty beef and mixed vegetable soup. Great for the wintery supper.
A bit of a stressful week, though it's only a 4 days week. The bread and butter job involved some sort of management from above. I am leaving it for the time to pass by, then perhaps I will be fine with it.
It's American menu today. Southen in fact. Thanks to Filli bought me those lovely American cookery books from the big apple. I had originally requested one but then what a generous girlie! She took home 5 large books. Glad that she Fedex then over. Cannot image how she would have to balance on her 3 inches AM's heels while carrying all of those with her luggages.
Started with Hearty Beef and mixed vegetables soup. A perfect one pot meal if you are short of time and pots and pans in the kitchen.
This is what you need:
3 tbsp tomato puree
250g stewing beef
1 small onion
1 carrot
5 sticks of celery
6 medium size tomatoes or 1 tin tomatoes (400g)
1 potato
3 cloves of garlic
2 sprigs of thyme
and any kind of greens you might have in your fridges
salt and pepper
2 litres of beef stock
You will start with:
Peel the onion, carrot and potato. Cube them as you see fit, I tend to chop them to about 2 cm sizes. Cut up the celery sticks to almost the same size. Peel the garlic cloves and thinly slice them. As for the stewing beef, roughly check if they are the same size. Cut up the bigger pieces if needed. The greens; you might have some leeks. If so, half them lengthwise then slice them roughly. Shred all the other type: (not the baby spinach! they are small enough already. Besides, they wilted nicely as it is.)kale, cabbage (afraid the red ones would make a rather wintery and colourful creation.), courgette (thinly sliced), Brussels sprouts (what a revelation! They are great when you chop them up and even those people who swore they would never eat it, would in the end!) and the rest.
So take a large pan or pot, what ever you might have, just make sure that all that you've chopped would fit in nicely. With 1 tbsp oil in almost smoking high heat you sear all of those beef chunks. The trick is: after you throw them lot in, don't move them for about 30 secs. Make sure they are in almost one single layer in your pan. When the time is up, you take a spatula and turn just one piece to see if it is browned properly. If not, leave them all for another 30 secs until they are sort of semi burned in the side that's touching the bottom of the pan. You will then turn them one by one and sear them all sides. Next add the tomato paste in. Cook for about 2 minutes when you can start to smell those wonder tomatoy flaour. Throw in the onion, carrot and celery. Cook for 5 minutes then add the potato in. And finally add the tomato chunks and the garlic slices. You will cook them for another further 3 minutes before you add the stock into the pot. Bring the soup base to boil before adding the thyme sprigs. Cook for 30 minutes in medium heat. Add those lovely chopped greens and cook for another 15 minutes. Season the soup with salt and pepper. Chilli sauce or chopped chilli is optional. Add some more water to it if needed.
There you go, the hearty beef and vegetable. It's a meal on its own- according to my Virgo boss. I guess if I can please a Perfectionist such as her, you should be able to please anyone with it.
It's American menu today. Southen in fact. Thanks to Filli bought me those lovely American cookery books from the big apple. I had originally requested one but then what a generous girlie! She took home 5 large books. Glad that she Fedex then over. Cannot image how she would have to balance on her 3 inches AM's heels while carrying all of those with her luggages.
Started with Hearty Beef and mixed vegetables soup. A perfect one pot meal if you are short of time and pots and pans in the kitchen.
This is what you need:
3 tbsp tomato puree
250g stewing beef
1 small onion
1 carrot
5 sticks of celery
6 medium size tomatoes or 1 tin tomatoes (400g)
1 potato
3 cloves of garlic
2 sprigs of thyme
and any kind of greens you might have in your fridges
salt and pepper
2 litres of beef stock
You will start with:
Peel the onion, carrot and potato. Cube them as you see fit, I tend to chop them to about 2 cm sizes. Cut up the celery sticks to almost the same size. Peel the garlic cloves and thinly slice them. As for the stewing beef, roughly check if they are the same size. Cut up the bigger pieces if needed. The greens; you might have some leeks. If so, half them lengthwise then slice them roughly. Shred all the other type: (not the baby spinach! they are small enough already. Besides, they wilted nicely as it is.)kale, cabbage (afraid the red ones would make a rather wintery and colourful creation.), courgette (thinly sliced), Brussels sprouts (what a revelation! They are great when you chop them up and even those people who swore they would never eat it, would in the end!) and the rest.
So take a large pan or pot, what ever you might have, just make sure that all that you've chopped would fit in nicely. With 1 tbsp oil in almost smoking high heat you sear all of those beef chunks. The trick is: after you throw them lot in, don't move them for about 30 secs. Make sure they are in almost one single layer in your pan. When the time is up, you take a spatula and turn just one piece to see if it is browned properly. If not, leave them all for another 30 secs until they are sort of semi burned in the side that's touching the bottom of the pan. You will then turn them one by one and sear them all sides. Next add the tomato paste in. Cook for about 2 minutes when you can start to smell those wonder tomatoy flaour. Throw in the onion, carrot and celery. Cook for 5 minutes then add the potato in. And finally add the tomato chunks and the garlic slices. You will cook them for another further 3 minutes before you add the stock into the pot. Bring the soup base to boil before adding the thyme sprigs. Cook for 30 minutes in medium heat. Add those lovely chopped greens and cook for another 15 minutes. Season the soup with salt and pepper. Chilli sauce or chopped chilli is optional. Add some more water to it if needed.
There you go, the hearty beef and vegetable. It's a meal on its own- according to my Virgo boss. I guess if I can please a Perfectionist such as her, you should be able to please anyone with it.
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