Hey there, fellow food enthusiasts! I’m thrilled to share a glimpse of my culinary journey as a finalist on the exhilarating second season of MasterChef Singapore through my signature dish, “Steamed Jade Perch with XO Sauce and Dashi Beurre Blanc.”
This dish encapsulates my dedication to pushing culinary boundaries. The Mangrove Jack, delicate yet robust, is elevated to new heights through the art of smoking, infusing it with layers of complexity that mirror my own growth throughout the competition.
But that’s just the beginning. The dish truly comes to life with the introduction of the unexpected – a vibrant and tangy kimchi that adds a harmonious contrast to the smoked fish. The kimchi, a nod to my willingness to explore diverse flavors, dances on the taste buds alongside the tender Mangrove Jack.
And then there’s the velvety Cauliflower Puree, a canvas that anchors the dish and provides a creamy balance to the dynamic flavors. It reflects my commitment to mastering classic techniques while infusing them with a touch of modernity.
Join me in experiencing the culmination of my culinary journey through the harmonious marriage of flavors and techniques in “Smoked Mangrove Jack with Kimchi and Cauliflower Puree.” As you take a bite, you’re not just tasting a dish; you’re savoring the triumphs, challenges, and heart that went into creating this culinary masterpiece.
Everyone loves fried chicken and the recent craze is KFC = Korean Fried Chicken. There are a few variations of korean fried chicken. You can have it in original taste or coat with gochujang to make it a spicy version or a non spicy version which is made by coating the deep fried wings in a garlic and honey soy glaze. The secret to a good KFC is of course the light and cripsy crust! You will be suprised at how quick and easy it is to make these fried chicken at home!
Onigiri is a triangle shaped sushi wrapped in Japanese seaweed. Onigiri is my favourite food to pack for work lunch, road trips and picnic. You can actually make onigiri a day in advance and just pack them in your bento lunch.
Gimbap is a korean style sushi roll where gim means seaweed and bap means rice. It is very different from the Japanese sushi because Gimbap uses only sesame oil and salt to season its rice while Japanese sushi uses sugar, salt and vingar.
Soondubu Jjigae is one of the easiest Korean dish to make at home. All you need to do is to throw all the ingredients in the stone pot and let it simmer. It is a popular dish in Korea and the essence to making a good tofu stew is using quality soy bean paste and red pepper paste.
Jjin Mandu is a Korean version of potstickers and very similar to the Japanese gyoza. There are many variations of fillings which you can customise. You can add kimchi, cheese or even truffle if you are feeling extravagant.
Japchae simply means mixed vegetables in Korean. It is a dish consisting of thick glass vermicelli stir-fried with an assortment of veggetables. It is more than often eaten as a side dish or appetiser. This is another quick and easy Korean recipe which you can easily make them at home!
Kimchi is probably the most common and iconic dish of Korea and it is like a staple in Korean cuisine that you must have it when you are eating Korean food. It is a fermented salted vegetables usually made using napa cabbage.
Korean army stew is actually invented by the US army during the Korean war, that is why ingredients such as sausage and spam can be found inside.
Leave it to cook in a rice cooker so that you can concentrate on watching the Korean drama without worrying about switching off the gas stove. It is so simple and easy to make with minimal effort and cooking time!
Jjajangmyeon or black bean paste noodles is a popular staple food in Korea. Chinese style noodles topped with chunks of meat and vegetables simmered with black bean paste. Comfort food when watching you favourite Korean drama!
COOKING FOR THE SOUL
