Mapo Tofu

Mapo Tofu by Jinn Liong

For main ingredient

500g regular tofu, diced
1/2 teaspoon salt
100g minced pork
2 tablespoons vegetable oil/pork lard oil

1 teaspoon flour

2 tablespoons fine diced garlic

For spicy black bean paste
2 tablespoons spicy black bean sauce
1 dried chilli, chopped finely

For stock mixture
3/4 cup chicken stock
1 tablespoon shaoxing wine
1 teaspoon soy sauce

To finish:
1 teaspoon sesame oil
1 tablespoon szechuan pepper
Steamed white rice to serve

1. First add flour to the minced pork to smooth the texture of the pork.

2. Add the vegetable oil in the hot wok, heat oil. Add in pork and stirred fry.

3. When the pork is half done, add in the diced tofu, salt, garlic and dried chili and continue stirred fry.

4. After one minute the smell of the garlic and dried chili released, add in the spicy black bean paste and the stock mixture into the wok and continue to them well.

5. Reduce the stock mixture till the stock mixture is thick. Then add in the Szechuan pepper into the mixture.

6. After mixing the Szechuan pepper, serve the Mapo Tofu on the plate. Add in a dash of sesame oil. Serve together with rice. Done.

His First Try on Chinese Cuisine

If you are one of Allez Cuisine's fan, and happen to come across this post, don't be surprise.

You are at the right place. Nothing different. We are still sharing the best of good food, the art of real food.

Perhaps, in a slightly different style & a more sentimental point of view.

Welcome back!

24th Jan 2013. A new milestone for Chef Hippo.

A chef who specializes in Italian cuisine, his first try in Chinese. And it is a total SUCCESS!!!

To any gourmet, you will know that the style of cooking Chinese & Italian is very much different.

Yet, a success to a simple, home-cooked, 3 dish 1 soup. Totally filled with love & warmth the heart.

The best Mapo Doufu ever. Simple, nutrious, yet absolutely delicious.

You will taste the myraid of flavours, just like life. A tinge of sweetness, among the spicy-ness, with the lingering aftertaste of the salty beanpaste. Softness of the toufu, complemented by the tender minced pork.

I'll leave Chef Hippo to share his recipe with all.

Pea Sprouts with Garlic. Our favourite vegetables. Pack with A, C & Folic Acid. It helps to prevent cancer, high in anti-oxidants, anti-inflammatory & aids weight loss by regulating the body metabolism. Perfect dish to add to a well-balanced meal.

Thinking that fish is difficult to handle? You are wrong! Some garlic, pepper, salt & ginger will do the job. Steam for 7 mins for a slice as above, and it is cooked perfectly. Rich in Omega 3, a brilliant choice for the "brain food".

Watercress Soup with pork ribs. A dish that helps to cleanse the lungs. In addition, watercress is a rich source of anti-oxidants, which helps to fight aging. Rich in Vitamin C & iron. Perfect choice for ladies, who wish to maintain their figures, yet having the rich vitamin C & anti-oxidants intake to fight aging. Who says eating is sinful? Eating right is definitely not.

An absolutely healthy & delicious 3 dish 1 soup Chinese meal, prepared with tender, loving, care. What more can one asked for? Definitely a well-balanced meal, with all the minerals, vitamins, iron, anti-oxidants & protein you need for the day. All prepared by Chef Hippo.

Thank you, Chef Hippo.

Today Brunch, Sunny Side Eggs with Parmesan and Sautéed Potatoes

Sunny Side Eggs with Parmesan and Sautéed Potatoes

2 Eggs

Baby Potatoes (number of baby potatoes are personal choice)

Rosemary/ Thymes

Salt and Fresh grounded Black Pepper

Vegetables Oil

Extra Virgin Olive Oil

3 tablespoon of Parmesan

Meshed Garlic, 4 groves (personal choice)

First boil the water in the pot till it boils. Sliced the baby potatoes into half. Do not peek the skin since I do not want my potatoes to fall apart once it is cooked. Once the water is boiled, boil the potatoes for 5-6 minutes till you can use a knife to penetrate into the potatoes with resistance. Drain the water.

Put in the vegetable oil into the pan and heat the oil. Crack the eggs into the bowl. Once the oil is hot, pour the egg into the hot pan. Cook the eggs till all egg white is cooked. Remove the egg from the pan to your plate. Sprinkle the parmesan and black pepper on the eggs.

Using the same pan, add a bit of olive oil. Once the pan is heated, place the potatoes in such way the half side of the potatoes on the pan. Add in the meshed garlic. Once the potatoes are 1/2 seared, turn them over, add in salt, pepper and rosemary or thymes and then turn them over to the "half side" to cook completely. Place them on the same plate of the eggs. Done.

Option: You can served this dish with Sautéed cherry tomatoes or vine tomatoes.

Happy Birthday to Me!!!

3rd January 2013, La Barca Ristorante & Wine Bar

For this special occasion, my dear took one day annual leave to celebrate my birthday with me. Although I spent more than 25 years of my life in Singapore, I hardly know about the places in Singapore. All I know there was a Michelin Star Chef working there, and he was my superior's buddy. My superior recommended me this restaurant more than a year and yet I had not visited there. That day I was acting like a tourist and my dear was my tour guide of the day and we went Kwan Yin Temple in Bugis, Victor's Kitchen at Sunshine Plaza ( 91 Bencoolen Street #01-21) which serves the most amazing custard buns and dim sums and watch the most amazing Les Miserable which moved my tears. I will be going back to watch this absolutely touching and amazing movie with my dear next week.

At Victor's Kitchen

At La Barca

La Barca is one of the most amazing Italian restaurants in Singapore specialized in Tuscan cuisine. I need to check this restaurant since I specialized in Italian Cuisine. I wish to learn as much from the chefs by using my tastebuds. The ambient is cosy, elegant and quiet. Clasical music is playing throughout the restaurant, I really like the setting of the restaurant. Their service was those service you will be expected from any Michelin Star Restaurant.

Pan-seared Scallops with Cherry Tomato Confit and Balsamic Vinegar at La Barca

First Starter is Pan-seared Scallops with Cherry Tomato Confit and Balsamic Vinegar. Scallops are beautifully seared, with the reduced balsamic vinegar and cherry tomatoes, the taste was flavorful. Sweetness from the reduced balsamic vinegar, lightly saltness from the scallops and the lightly sourness of the cherry tomatoes makes this dish truly divine.

Salmon Fillet Stuffed with Seabass Fillet, Marinated with Lemon Oil at La Barca

Second Starter is Salmon Fillet Stuffed with Seabass Fillet, Marinated with Lemon Oil. The Seabass fillet is stuff in the salmon fillet and thin sliced, just like sashimi, simple yet delicious with the Lemon oil which was tasted like hollandaise sauce.

Traditional Fiorentina (Marbling 4) Served with Roasted Potatoes, and Cannelini Beans with Sage and Fresh Chilli Premium Grain-fed Beef from Rangers Valley, Australia, at La Barca

La Barca Salad – Iceberg Lettuce, Potatoes, Tomatoes, Green Olives, Hard Boiled Egg, Parmesan Cheese and Croutons at La Barca

Our Entree is Traditional Fiorentina (Marbling 4) Served with Roasted Potatoes, and Cannelini Beans with Sage and Fresh Chilli Premium Grain-fed Beef from Rangers Valley, Australia. This dish is just simply awesome and absolutely delicious. The awesome steak is served in medium rare and the waitress provided us a extremely hot stone plate for us to grill our meat if we want our meat to be cooked as what we what. The medium rare Fiorentina steak is just spot on. It was served together with the light La Barca Salad with Olive Oil and Balsamic Vinegar with Salt and Pepper to complete our entree.

Complimentary Pastries which were created by La Barca Chefs for Birthday Boy at La Barca

Tiramisu on the specially plated for Birthday for Birthday Boy at La Barca

The orange scented Creme Burlee is perfect to complete for such fantastic mean. However La Barca served me the most amazing pastries and Tiramisu, as requested by my dear, for my surprise. To add on more surprise, she bought me NBA 2K13 so that I can use 1992 US Dream Team to kick 2012 US Basketball Team ass really hard; even though she was really sick and bought me this game on the rainy day. I am so touched by her effort. I rather she is healthy on that day than the game. I felt bad to mad at her that she did not know how to take care of herself before my birthday. She wrote a birthday card to me. She is a such a pretty, sweet, Malaysian lady. I love her very much! This year birthday is the best  birthday of my life.

 My Dear's Creations

Bacon Wrapped Chicken Drumstick, Sausage Meat and Pistachios

2nd January 2013, Home

This is the most delicious chicken dish I have eaten and I cooked for my friends during Christmas dinner. This recipe is created by 3rd most Michelin Stars Chef, Gordon Ramsay. Below is the video of his demonstration in his "The F Word". You can find the recipe on his iPhone App "Cook With Me".

(From Youtube)

I created several version of this dish.

With Port Reduction

 With Masala and Stock Reduction

 With Pumpkin Risotto

 With Pumpkin Soup

I personally prefer to enjoy this wonderful chicken dish with Thick Pumpkin Soup. This is really good.

Recipe for simple and yet delicious soup.

500g Pumpkin (Diced)

Vegetable stock or Water

1 Onion (Diced)

Salt and pepper

1 splash of Port

First cook the onion on the pot till it becomes semi-translucent. Then add in pumpkin and cook it till it is soft. Add a splash of Port and reduce. This is to make the Pumpkin soup sweet and absolutely flavorful. Add stock or water to the pumpkin till it boils and then add in salt and pepper. Pour them into the blender and blend them. Served.

Mussels Marinaere

24 December 2012, Kar Wee's Home

Folks, I am back to this blog. I disappeared for around a year just to concentrate my career as an engineer. Of course during my MIA, I went to restaurants in LA, Singapore, China and Jakarta for fantastic cuisine. Sometime I feel that it is the best if I can cook like a chef. So I spent my free time taking course to learn Italian Cuisine and techniques. And now I would like to show my results. Well the greatest achievement for last year was not learning to cook like a chef, eating absolutely cuisine worldwide, but I found the one I love and she shares the same interests in dining, cooking and photography as I do. Now I am her personal chef.

(The above photo was taken by my best friend's wife, Cuilin)

I had the most delicious chicken dish ever and the best part was I cooked and I share with my friends in Christmas. Before that I cooked the most amazing Mussels Marinaere for them. Below is the recipe for the dish.

(The above photo was taken by my best friend's wife, Cuilin)

1 Onion (Diced)

2 stalks of Leek (Sliced)

3 stalks of Celery (Diced)

4 Garlic groves (Thin Slice)

500 grams Mussels (Fresh and Washed)

White Wine

Parsley (Chopped)

Firstly add olive oil to the pot, add onion and celery to cook till the onion looks semi translucent. Then add leeks and garlic groves and cook till the garlic starts to turn light brown. Add the mussels then the white wine and close the lid of the pots. Wait for a few minutes till the mussels open. After that put in the parsley and give a quick stir. Serve.

My friends love the white wine sauce more than the mussels. :-/ But the mussels are awesome as well.