September 8, 2014
Cod vs Chilean Seabass. Many would wonder what is the difference? Is the cod I'm eating really cod? Well, I've consulted with Google and found out most of the 'cod' sold locally (Singapore) are actually Chilean Sea bass or Patagonian Toothfish. The taste and texture between these two are very similar - mild flavor and dense flaky white flesh. It is wonderfully buttery when cooked. Therefore, one could be easily mistaken for the other. In any case, this is yet another tiger's favorite Sunday night dinner request. Here is the BNF version of the classic Nobu Black Cod with Miso.
August 13, 2014
Hands down this is my family's favorite chicken dish! Or so I was told. It is so versatile, you can serve it warm or cold! Chicken is a staple protein in our household. Papa bear needs it for his daily dietary requirement. In case you do not know, I don't like to eat chilled food. But this is one dish that tastes even better when chilled. Perfect for that blazing summery afternoon heat (actually its that warm in Singapore every day)!
August 11, 2014
This is the start of chicken week! What better way to start it off than with chicken wings?? This recipe is inspired by the famous Portland's Pok Pok Vietnamese Wings. Fish sauce is an amber-colored liquid extracted from the fermentation of fish with sea salt. It is used as a condiment in various cuisines. Fish sauce is a staple ingredient in numerous cultures in Southeast Asia and the coastal regions of East Asia, and featured heavily in Cambodian, Philippines, Thai, and Vietnamese cuisine. Today, I’m going to use it as a star ingredient for my wings. It might sounds like a fishy affair but I promise you will love it!