September 17, 2014
Molten chocolate lava cake is a cross between a chocolate cake and soufflé. Other names used are chocolate fondant pudding or chocolate lava cake. Whatever name we like to call it, we can all recognize a MCLC by its signature oozing gooey centre. In this post, I'm going to show you just how easy it is to make this restaurant quality dessert at your own home, even for first-time bakers! You might want to do a test run on this recipe to be sure of the cooking time and the desired consistency. Mine was perfect in 10 minutes. This recipe has been tweaked to serve 2 so feel free to increase the the ingredients accordingly. Oh, another piece of good news. If you want to prepare the cake mixture in advance, you can! Just cover the ramekins with cling wrap and pop it in the fridge. Take them out about 30 minutes before baking.
September 16, 2014
September 15, 2014
My first exposure to mushroom soup was a type of condensed canned soup. Fast forward 10 years , I've tasted different versions of mushroom soup that did not come from a can and I absolutely loved it. From then, I've been making my own COM and it proved to be a hit especially at pot-luck parties. Oh, and it tastes even better the next day.
September 12, 2014
As a cereal grain, Rice is the most widely consumed staple food for a large part of the world's human population, especially in Asia. As an Asian, we grew up eating rice. According to the Rice Association, there are more than 40,000 varieties of cultivated rice said to exist. They range from basmati to lemont and to arborio, from koshihikari to jasmine. In this recipe, I'm using Japanese rice (no, not from Fukushima). Feel free to use any other type of rice you fancy.
September 11, 2014
September 10, 2014
Over dinner parties, I've been asked numerous times on how to get that nice golden sear on my scallops. How do I know if my scallops are cooked? Should I torch my scallops? You get the drift. Searing scallop is really one of the simplest technique and I'm not kidding. Follow the steps below to achieve that perfect sear with moist, juicy centre. I like to serve these sea treasures on a bed of corn puree.
September 9, 2014
So this tip actually came from my breakfast chef aka my man. I don't usually pay attention to how he prepared my breakfast until one day, I decided to hover over him while he cut up my fruits. In a swift motion, the kiwi was peeled. I think I just fell for him a little more.
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.
September 5, 2014
Fans of dark chocolate will love this. Its deep, dark and mysterious. Ok, maybe not that mysterious since there are tons of dark chocolate ice cream recipes readily available. I guess dark chocolate is an acquired taste. I'm talking about 70% to 85%. Dark chocolate lovers will probably relate to the %. I've tried a few different recipes and found this to be just right.
September 4, 2014
I shall declare today to be Throwdown Thursday! Some might ask - what the heck is a throwdown? Well, I'm happy to explain. Inspired by the popular Food network television program - Throwdown! with Bobby Flay, his mission was to challenge cooks renowned for a specific dish or type of cooking to a cook-off of their signature dish. Both chefs will prepare their own version of the dish and the judges will have blind taste tests to decide the winner. Here at BNF, I plan to recreate some of the restaurants' signature dishes I've tasted and love. Since this is my first throwdown challenge, what better way to start it off with a much sought after dish - Gunther's Cold Truffle Angel Hair Pasta with Oscietra Caviar? Ok, but I have to be honest here. Since oscietra caviar is like one the most prized and expensive caviar, I'm replacing it with normal caviar...:-P
September 3, 2014
Since I made the mini apple crumble on Monday, my family has been requesting me for my apple turnovers. How can I say no to them, right? The ingredients and steps are pretty similar to the apple crumble. Just that I had to get more apples since I used up the remaining on Monday. Always happy to pop down to the grocery store and somehow, I always managed to fill up my shopping basket with items other than on the shopping list. My version of a walk-in wardrobe is a room with shelves filled with all sorts of spices, ingredients, cooking tools, left right centre (think Masterchef pantry).
September 2, 2014
The usual way of eating apples is hold and bite. Now, if you don't like eating apples whole (they can, after all, get a little messy that way), but don't always have a knife around, you can actually break them in half with your bare hands - sounds weird? Nay. Not only is it convenient, it makes you look like the Incredible Hulk (you know, sans anger issues).
September 1, 2014
Found some granny smith apples lying in my basket of oranges. What I can do with 3 of them? I've just finished giving the oven a good scrub down (I can't remember the last time I did it, oops) and really not in the mood to make anything complicated, or rather, anything that involves in heavy cleaning up. Hmm...I know... apple crumble! What better way to reward myself than with a warm, delicious dessert with my favorite crunchy granola topping?
August 27, 2014
This is not your typical KFC coleslaw version. Sorry, mayonnaise lovers. I'll make it up to you all in other recipes. Red cabbage is also known as purple cabbage. The color comes from growing in acidic soils. Alkaline soil will produce greenish-yellow cabbages. Well, you get the idea. I prefer to use red cabbage instead of greenish-yellow cabbage in this recipe. However, if you can't get your hands on reddy, feel free to use good ol' greeny. :-)
August 25, 2014
After a heavy week of wine and dine, it is time to detox our bodies (at least for me!). I hereby pronounce this week to be "Salad Week"! Who says it is boring to have salads? Let's chase the Monday blues away with this delicious salad. A classic Caesar salad is a salad of romaine lettuce and croutons dressed with parmesan cheese, lemon juice, olive oil, egg, Worcestershire sauce, garlic, and black pepper. The BNF version does not use egg or croutons but rather anchovies and the irresistible bacon. To make it as a meal, protein such as grilled chicken or ham is added. Jerk Chicken is one of my family's favorite topping. Of course in these days, there are so many different versions, there is no right or wrong as long as they taste good, right?
August 20, 2014
I love sprinkling these little gems on everything! Salads, rice, noodles, ice cream, etc. Ok, I'm just kidding about the ice-cream but then again, there really is garlic ice-cream, right? Use this crunchy, savory quinoa as a topping on any of your favorite salad.
August 18, 2014
I fell in love - Quinoa is the first name. Here is why. What is Quinoa? (pronounced as kin-wa). Quinoa is a grain crop grown primarily for its edible seed. The Incas held the crop to be sacred. Nutritional evaluations indicate that quinoa is a source of complete protein. I just simply acknowledged it as a superfood. Since discovering it earlier this year, Quinoa has been a staple source of grain in our household. You will find some really awesome quinoa recipes in BNF blog. In this post, I'm going to share with you this simple yet delicious salad. Toasted quinoa gives this crisp salad of cucumber, green onion and fresh coriander an oomph!
August 15, 2014
Yeah, I know what you are thinking. What the heck is Jerk Chicken? No. This is not a bad chicken. The "Jerk" here refers to the marinade, which is a typical Caribbean marinade used for all kinds of meat and poultry. It is definitely something different from our usual BBQ or Teriyaki marinades and I absolutely love the intense flavors coming from this dish.
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!
August 8, 2014
Now, except for my best friend who does not like any shell fish, I haven't met anyone who could say no to vongole aka clams. Wow your loved ones or dinner guests with this simple yet delicious recipe! Italians prepare this dish two ways: bianco, i.e., with oil, garlic, parsley, and sometimes a splash of white wine; and in rosso, like the former but with tomatoes and fresh basil, the addition of tomatoes being more frequent in the south. Cream and cheese are never added to this dish. The "creaminess" in this dish is called "emulsione" (emulsion in English), which comes from adding the pasta water and tossing the pasta well. I like mine bianco (with more than a splash of white wine) so here’s a super easy peasy version that never fails. Oh, I usually buy my favorite bottle of white wine so I can finish.. I mean have a glass or two over dinner.
August 1, 2014
Hi everyone, thank you for visiting Bear Naked Food blog! Yay, my maiden post! To be honest, I'm a little "stuck" on what to write for my first post. Ok, maybe an intro on why I started this blog. During pot-luck parties, I was frequently asked to share my recipes on the food I brought. Be it mushroom soup, pasta salad, crème brûlée, etc. So I've created this blog to share all the recipes I've learnt and made throughout these years with people who can appreciate and has the same passion as me. It is that simple.