Kam Heong style of cooking originated from Malaysia and with so many Malaysian Chefs honing their cooking skills in restaurants and Tze-Char stalls here,
I am a caveman when it comes to steak - give me a Tomahawk anytime! I love the dramatic presentation of the Flintstone cut when it is served and the flavour of the steak is simply amazing.
Few years ago, when I first had my Sous Vide machine, I made this Coq-Au-Vin dish using a recipe I found on the web.
As we all know, the age of an animal can affect the tenderness and flavour of the meat.
Preparing a delicious Christmas dinner menu but bored with the traditional dishes?
Peel, clean and slice the shallots into thin and uniform thickness.
I prefer porridge cooked Cantonese style which has a smooth and silky texture.
I was pretty impressed with this caramelised 200-days grain-fed Black Angus Ribeye steak with white peppercorn and brandy sauce when I first had it at Chef Patrick Heuberger's new F&B venture at Casse-Croûte.