Cooking is a continuous improvement process. I never cook with a recipe. Rather I cook with what I conceive or from inspirations. I do have recipes that is vaguely formulated, but nothing is cast in stone. This is one main reason I want to be able to look back in later days of the journey I had taken, and how my techniques and tastes changed and evolved.
a lot of different condiments and this is just on the kitchen countertop
this is my home made habanero hot oil - the oil is semi-solid as I just retrieved the big jar out of the fridge
the most important technique in cooking is not to over or undercook any one ingredient; there is no good way to cook vegetable in a clay pot rice except to pre-cook the and add onto the finished dish just before serving; the shrimps have been shelled, salted and season as well as oiled
my technique in keeping the ingredients warm
the little dispenser contains a sauce I mixed with oyster sauce, dark and light soy sauce
the color and balance of the soy sauce is important
The ingredients of this dish:
- Thai Jasmine rice
- shrimp broth
- Guld shrimps
- Sea scallops
- Chinese pork sausage
- Chinese broccoli
- Scallion
- Ginger
- braised untrimmed beef flank
- olive oil
- ground pepper
- salt
- home made clay pot rice dark sauce
nothing goes to waste even the shrimp shells
the Chinese broccoli was poached in the shrimp shell broth
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