Kamikoto Sharpest Knives on Earth

To begin with, I am not a Kamikoto representative, this blog post is to share my experience and review on my recent Kamikoto set purchase. When I first started cooking I quickly figured out that having a sharp knife was important to success in the kitchen. The first cooking class I attended showed me which knives work best for which purposes, and what to look for. Fast forward to last year, when I was taking online courses, and learned even more about kitchen tools. I’ve been pretty obsessed with cutlery since then, and I even have a Santoku tattooed on my arm! Hence, why I am very excited to share my review on this Senshi Kamikoto knife set, with you. I bought my Kamikoto Set on Amazon, you may find further Kamikoto reviews here.

Kamikoto Knife Set: Chef’s Knife

Butternut squash: I used this to peel, slice in half and chop the squash. For the larger cuts, it takes a second to get used to the one-sided edge, because it wants to curve into what it’s cutting. If you know this going into it, it’ll be easier to cut straighter lines. Other than that, the blade is supremely sharp and cuts through the hard squash, effortlessly. For the chopping, there are no issues, and the one-sided edge helps to push the cut pieces away from the blade as you go. The large blade was great for cutting thin slices and Julienne cuts of the squash, as if it were soft!

Butter lettuce: On the other side of the spectrum, soft and airy lettuce can sometimes be smashed while being chopped or cut off of the whole head. With a couple of subtle back and forth motions, the Chef’s knife sliced through the fragile lettuce without smushing it or super visibly oxidizing the edges, which can happen with duller knives.

Rice paper: Now, this one may seem odd, but if you have ever tried making rice paper bacon, you know that chopping uncooked rice paper is HARD! If you don’t have a good knife, you end up cracking the paper into unusable pieces. It can be very frustrating! For this test I ran 1-cm of the tip across the rice paper, then cut down, rolling the blade over the score and it was beautiful. The length of this knife really helps to get a full strip out of the paper.

Avocado: Lastly, I wanted to see if this large blade was versatile enough to get the thinnest slices out of something soft. As you can see from the photo, the slices are oh-so-thin, consistent and this avocado was super buttery. All it took was a few up and down motions and it was effortless. Avocado roses for everyone!

Kamikoto Knife Set: Utility Knife

Carrot: I used this smaller knife to peel, and do an assortment of cuts on a single carrot. Because the blade is nimble, it was not intimidating to use for more delicate or precise work. On the other end, even though the blade is small, it still cut through the dense carrot easily. I really enjoyed cutting the 1/8-inch Julienne sticks with this blade, perfectly.

Tomato: I feel like we’ve all seen the infomercials with a weird knife or tool cutting through tomatoes in one fell swoop. That’s not realistic, or necessary. Cutting tomatoes should require a motion that goes both down and across, to get a uniform slice. The utility knife nailed it, and got thin slices, even from a very soft tomato.

Lemon: I found that I really liked using this blade on the left side of the lemon to slice off thin pieces for zest/drinks. It was super sharp, really easy to work with on smaller items and cuts like this. Then I went for the hyper-thin slices, which sometimes can get messy with dull blades (again with the smushing!). But, in this instance, they were stunning.

Green onion: I love topping Asian-style dishes with green onions! So, I thought it appropriate to try out some delicate angled cuts on one for garnish. The utility knife cut uniformly and completely through, which can sometimes be hard for small, fibrous veggies.

Kamikoto Knife Set: Conclusion

A classical Kamikoto knife set

If you are looking to seriously invest in knives that will possibly outlive you, this knife set is a great choice. Especially, with their lifetime warranty! The price may be a little off-putting, at first, but they have options for everyone. After looking at their site, I found that you can get a great deal on a knife that is made-to-order! The Santoku from Kamikoto can be ordered ahead of time for a fraction of the price, at even less than some competitors of lower quality.

Most importantly, you can really feel the quality of the blades, and the sharpness is pretty incredible. I’m very excited to have these knives in my kitchen, and know that I will be using them again and again. Though, I certainly won’t be lending them out, anytime soon.

The Perfect Asian Spicy Prawn Dish

If you love Asian food, you’ll go mad over these Chilli Garlic Prawns! The sticky sauce is spicy, sweet and garlicky and I think you will be surprised how few ingredients it requires. And when you taste it you will be amazed what great depth of flavour it has! I often wonder who doesn't like spicy prawns unless alergic to it.

This takes 15 minutes to get on the table. Cross my heart. So start cooking the rice before you start

these prawns (shrimp)!

When I go to a restaurant and try a dish I like, I usually have a fair chance of getting pretty close replicating the dish at home. Even if I can’t make something straight off the top of my head, I’ll know where to look to find a recipe to use as a base, or a Chef that makes something similar.

I promise I’m not trying to blow my own horn here (and I can’t do desserts!!), I’m just explaining how this recipe evolved. And it came to be after I had a Stir Fried Prawns (Shrimp) in Chilli Jam at a Thai Restaurant.

I was going to try to replicate it using a homemade Chilli Jam recipe, but then I got lazy. Instead, I tried to achieve the same flavours using a little bit of this, a little bit of that, a dash of this and a splash of that. And what do you know? It came out darn delicious. Really, really tasty and pretty close to making this with a homemade Chilli Jam, but just a whole lot easier and faster.I promise I’m not exaggerating when I say that this really does taste like Spicy Stir Fries you get from modern Asian restaurants. I don’t claim this to be authentic Asian because it probably isn’t an authentic Asian stir fry but every ingredient in the sauce is certainly used in many Asian dishes!

I served this with rice and steamed baby buk choy. Here is my real lazy but very effective way of steaming Asian greens. I know it is not environmentally friendly and one of my friends totally “had a go” at me about this, but I can’t help it, it’s ingrained in my DNA because it’s how my grandmother used to steam Asian greens!

All you do is rinse the vegetables under the tap, shake excess water off (but don’t dry), wrap in cling wrap then microwave for 1 1/2 minutes (or so). That’s it!

You can do this with most Asian greens – Chinese broccoli (gai lan), choi sum etc. And if you want a really great sauce to serve on steamed Asian Greens, try my Chinese Broccoli with Oyster Saucewhich really does taste like what you get at Chinese Restaurants and Yum Cha (it’s made with more than just Oyster Sauce!). I love Lee Kum Kee Oyster sauce which fits perfectly.



Putting rice aside, and assuming you use raw peeled prawns / shrimp rather than peeling your own, my Chilli Garlic Prawns really is a 15 minute dinner. Here is how it goes down:

Finely chop garlic and ginger (green onions/shallots and fresh red chilli is optional garnish);

• Cook prawns (3 minutes tops);
• Make sauce (4 minutes);
• Steam greens (1 1/2 minutes); and
• Serve and look like a hero!

PS I know that I am usually a prawn snob and I really urge you to peel your own prawns but for a quick meal like this, pre-peeled is the way to go. Fresh, if possible. Frozen prawns are just not the same.

ASIAN CHILI GARLIC PRAWNS (SHRIMP)

Juicy prawns / shrimp in a sweet sticky, spicy, garlicky sauce. A quick dinner that tastes like a homemade Chilli Jam stir fry you get at modern Thai restaurants!
Recipe type: Dinner
Cuisine: Asian
Serves: 2-3

INGREDIENTS

10oz / 300g prawns / shrimp (peeled and deveined)
1 tbsp vegetable oil (or canola)
1 tsp sesame oil
2 garlic cloves, minced
2 tsp ginger, grated or finely chopped (can be omitted)
1 - 2 tsp chilli flakes* (Note 1)
½ cup water
2 tbsp Sriracha (Note 2)
1½ tsp soy sauce, light or all purpose
2 tbsp brown sugar (or sub with white sugar)
Garnish (optional)
Sesame seeds
Finely chopped shallots/scallions
Finely chopped red chilies

INSTRUCTIONS

Coat prawns in vegetable oil. Heat well seasoned skillet or non stick pan over high heat. Cook prawns for 2 minutes, or until light golden and just cooked. (Note 3) Transfer onto a plate.

Remove skillet from stove to cool down slightly, and decrease stove to medium.

Add sesame oil into skillet, return to stove. When heated, add garlic, ginger and chilli flakes. Cook until garlic is fragrant and starting to turn golden.

Add water, then remaining ingredients. Stir, increase heat to medium high, and let it simmer for 3 minutes or until the sauce starts to thicken to a syrup consistency.

Return prawns into skillet and toss to coat in sauce and reheat, and cook until the sauce thickens a bit more.

Garnish with sesame seeds, fresh chilli and shallots if desired. Serve with rice and steamed baby Buk Choy (Note 4)

NOTES

Sriracha by Huy Fong

* Adjust spiciness to taste with chilli flakes not Sriracha because the sauce needs the vinegar in the Sriracha.

1. Also known as Red Pepper Flakes. You could also use a jar of minced chilli or chilli paste but do not try to saute it with the garlic because it will spit everywhere! Stir it in when you add the water. Even this Masterfoods Chilli Paste from Woolworths in Australia is fine.

2. Sriracha is an Asian chilli sauce that is made with more than just chilli. It is now common in most supermarkets in Australia, US, Canada and UK. Hereis the one I use from Woolworths.

You can substitute with another hot sauce, even Frank's!

3. How to tell if prawns are cooked: Raw prawns hang straight by the trail, perfectly cooked prawns form a "C" and overcooked prawns will curl into an "O". Overcooked prawns have a rubbery texture and are not nice - so don't do it!

4. This is how I steam baby Buk Choy: Rinse under tap, shake off excess water, wrap with cling wrap and microwave for 1½ minutes on high. Remove cling wrap immediately (careful of steam) and serve!

5. Nutrition per serving, assuming 2 (generous) servings. Prawns and sauce only.

The Instant Noodles Review

EARLY DAYS

To understand about instant noodles we have to go back at least 40 years. Right at the epic invention by Mr. Ando. Instant noodles are sold in a precooked and dried noodle block, with flavoring powder and/or seasoning oil. The flavoring is usually in a separate packet, although in the case of cup noodles the flavoring is often loose in the cup. Some instant noodle products are seal packed; these can be reheated or eaten straight from the packet/container. Dried noodle blocks are cooked or soaked in boiling water before eating.

Invented Instant Noodles - Sir Momofuku Ando

The main ingredients used in dried noodles are usually wheat flour, palm oil, and salt. The dried noodle block was originally created by flash frying cooked noodles, and this is still the main method used in Asian countries, but air-dried noodle blocks are favored in Western countries.

Instant noodles were invented by Momofuku Ando (born Go Pek-Hok) of Nissin Foods in Japan. They were launched in 1958 under the brand name Chikin Ramen. In 1971, Nissin introduced Cup Noodles, a dried noodle block in a polystyrene cup (It is referred to as Cup Ramen in Japan). Instant noodles are marketed worldwide under many brand names.

It was first marketed on 25 August 1958 by Ando's company, Nissin, under the brand name Chikin Ramen. Ando developed the production method of flash frying noodles after they had been made, creating the "instant" noodle. This dried the noodles and gave them a longer shelf life, even exceeding that of frozen noodles. Each noodle block was pre-seasoned and sold for 35 yen. Initially, due to its price and novelty, Chikin Ramen was considered a luxury item, as Japanese grocery stores typically sold fresh noodles for one-sixth their price.

THE NOODLES

Indomie Mi Goreng is an instant noodles product line made under the Indomie brand by the Indofood company, the world's largest instant noodle manufacturer, located in Indonesia. Mi Goreng is Indonesian for "fried noodle". Indomie Mi Goreng is simply abbreviated as Indomie goreng by most Indonesians. Indomie Goreng is a type of instant noodle served without soup and is stirred well with soysauce, oil, and seasoning. This instant noodle derived its inspiration from traditional Indonesian dish called mi goreng, a variant of fried noodle common in Indonesia. Many street vendors sell it and traditional mi goreng is considered as common food by the people. I found these instant noodles while living as a young adult in Singapore and fell in love with them. Not only is the seasoning powder tasty, this instant noodle also comes with seasoned oil, hot sauce, sweet soy sauce, and fried onions. What American brand of instant noddle can compete with such amazing choices for a party in your mouth?!

Instant Noodles ''Mama'' Shrimp Tom Yum Flavour. Here is a dish we eat regularly, Instant Noodles Shrimp Tom Yum Flavour. A spicy hot & sour noodle containing aromatic lemon grass & kaffir lime leaves, and galangal. This Tom Yum recipe has a nice spectrum of tastes and aromas with the red chili oil droplets on top of the soup. You can jazz up this instant noodle with lots of delicious ingredients. Recommend adding shrimps, Tofu and vegetables to this authentic Thai flavors tasting broth. These are really delicious and much better than plain ole top ramen. It comes with chili powder, the lime shrimp sauce and a bit of an oil, all in separate little packs so you can control how much you put in.

Samyang Bulldark Spicy Chicken Roasted Noodle! When the package came, the noodles were all in one piece, no broken or smashed pieces! The instructions are easy to follow, of course after watching all the challenge videos, most people probably won't need to rely on the instructions on the package. The noodle itself is pretty hot. At first, it doesn't seem too bad, but as you keep eating the heat rises. These ramen also had a hint of sweetness to me, which I really enjoyed. I can usually handle my spicy really well, I wouldn't rate the spiciness as intense as the internet makes it to be. Personally, I would give the spice rating a 8/10. Overall, I really enjoy the ramen and I even crave it sometimes! I love spice, and I make a point to put hot sauce on nearly everything I eat. My taste buds were primed for a spicy noodle of this magnitude, but it was still a pleasure to try something that really gets my mouth burning.

Nongshim, meaning farmer’s heart in Korean, represents our care and dedication for the food we bring to your table. We carefully select the highest quality ingredients with the same mind of the growers in the field to create exceptional products with delicious flavors. With the mission of providing better food and services, we continue our efforts to create a variety of noodles and snacks. From our Chefs Best Taste Award winner Bowl Noodle products to everyone’s favorite snack Shrimp Crackers, we strive to satisfy the cravings for tasty food. I have been eating these noodles since I was a young child. Whether you eat them straight up with nothing added, or you add meat, seafood or vegetables....they are awesome. Highly recommended!

These are sweet and spicy. While i don't feel they are as good as the original flavor, they are still pretty good and worth trying.The flavor can be a little bland so you may want to add some kecap manis or some siracha. Otherwise, these a pretty good. I cannot say enough good things about this. After years of Top Ramen and Maruchan, I decided to give this a try. I was thrilled. It has the standard salty seasoning packet, but it also comes with separate soy sauce, chili sauce, oil, and fried onions that you can combine in different ways for a unique flavor experience each time. The seasoning is a little on the sweet side, so you'll almost certainly want to use the chili sauce to cut it. The noodles are very dense and give this a real sense of substance. Good either by itself or mixed with vegetables, tofu, or meat.

I am not a ramen expert by any means, but this brand is quite tasty. I dress mine up with veggies (bok choy or spinach), sliced hot dogs (I know it sounds weird, but the fatty content and salt add to the flavor), mushrooms, and an egg. The price is steep compared to maybe what might be available at a Chinatown, so in the end it doesn't end up being quite the cost cutting convenient meal you might think instant ramen should be. Again, this is my favorite ramen, and well worth the ~$2/each price tag, especially if you add some protein to make it a full meal. I can only hope Amazon restocks soon, as I've had a craving for these lately only to find them out of stock.

Fire hot! really hot! If you like spicy noodles these are very nice. Chili is listed before sugar which is quite rare in my experience. Ottogi still makes their noodles in South Korea, so you know you're getting the real thing without a modified taste profile or reduced heat. At its current fluctuating price of $22-24 its a really good deal. If you like Nong Shim, spend a few extra bucks and try these ! But watch out, before you try make sure that you have at least one glass of water ! haha

This Ramen Noodle Soup by Maruchan is what you can expect visiting a Ramen shop. The taste can keep up with the major Ramen brands. The good point is that this has ZERO trans fat which can be sometime rare to get. Maruchan offers a wide variety of delicious Ramen flavors. Maruchan also offers less sodium Ramen and tasty ethnic food flavor products as well. I personally love this Maruchan shrimp flavored ramen.

Nissin Chicken Ramen is the ultimate Ramen experience. Epic in taste and flavour is excellent! This is a one-of-a-kind, Ramen Noodle (the first one marketed, I believe,... 55 yrs ago). This is the second time I've ordered these Nissin Chicken Ramen Noodles. They came in a timely manner and were packed securely. I simply love this flavour.. it's one of my all time favorite. This classical instant noodle ramen brings up memories, I wish I had a time machine! 

Made my first bowl and it was very good. I only used half the packet of sauce, and the soup broth was just right, good flavor. I added green onions, bok choy, barbecue pork and an egg - a full meal. Next time I'll add some homemade shrimp dumplings (like shrimp won tons). Really liked the texture of the noodles. Saved the remainder of the sauce packet in a glass jar, couldn't see throwing it out; will use it later with some soba noodles. After eating this ramen I don't think I can go back to eating the ramen you normally find in the supermarket. Will certainly buy more! Will try other flavors in the future.

Matcha - The Green Gold

Matcha is known to be highly beneficial, the more you know about Matcha the more you would want to find out. At least this is how I felt when I had the opportunity to hear about the wonders of Matcha and the benefits for our body and health in general. But before we go deeper into Matcha, make sure that when you buy its authentic. There are lots of cheap versions floating around the markets and often sold cheaply with an abundance of pesticides. For four hundred years, people partaking in chanoyu, the Japanese tea ceremony, have enjoyed matcha. The tea’s unique creamy texture has a vegetal, fresh, sweet aroma and tastes pleasantly astringent.

Growing matcha requires an extra step that its other green tea cousins don’t—matcha tea bushes spend several weeks growing under trellises that protect them from the sun. This protected growth time actually changes the internal chemistry of the leaf, resulting in an extra-rich taste, additional beneficial amino acids, and higher antioxidants. Matcha leaves also get extra attention when they are processed. In fact, matcha is only made in specialized tea factories designed to turn bulky, fresh tea leaves into finely milled, silky smooth powdered tea. In the matcha factory, once the stems and leaf veins have been removed from each leaf, the remaining torn bits of leaf are funneled into small granite mills consisting of two opposing and very finely scored grinding stones. The movement of the stones is slow and precise—it takes approximately one hour to obtain a half-ounce of matcha. Because of this meticulous process, matcha delivers the most nutrients per cup of any green tea. It is estimated that you only get 30 to 40 percent of the healthy nutrients—including vitamins A, E, and beta-carotene—from leaf teas, whereas matcha retains nearly 100 percent of the available nutrients.

Ido Tea Bowl, Korean, Yi (Joseon) dynasty, 16th century

The result? A bright green powder that does not dissolve in hot water (it is not instant tea) but is so microfine that it “surrenders” to the water, leaving a fine layer of tea sediment at the bottom of the cup. When shopping for matcha, take time to look at ingredients—many types of powdered green tea are sold in the market but most aren’t authentic matcha. Avoid powdered tea that contains sugar, milk products, or other stabilizers—true Japanese matcha is comprised of only ground tea leaf, pure and simple. Matcha should be purchased within the year that it was produced, so look for an expiration date. Real matcha can be costly, but the pleasure it gives is priceless.


A glimpse back in history 

Tea Culture of Japan: “Chanoyu” Past and Present illuminates the importance of Japanese tea culture and examines the ways in which it has evolved over the centuries. Imported to Japan from China during the ninth century, the custom of serving tea did not become widespread until the thirteenth century. Before the rise of the simple wabi aesthetic, tea service involved precious objects displayed lavishly in a large room. By the late 15th and 16th centuries, powdered tea was ceremonially prepared by a skilled tea master and served to a small group of guests in a tranquil setting; this way of preparing tea became known as chanoyu. Tea Culture of Japan brings together approximately 100 objects—drawn largely from distinguished private collections and supplemented by the works in the collection of the Yale University Art Gallery. Objects on view range from the ninth century through the present day and include ceramic tea bowls from Japan, Korea, China, and Vietnam, as well as bamboo tea scoops, iron kettles, maki-e lacquer incense containers, and Zen-inspired calligraphic works.



Amongst its many health benefits, Matcha…

• Is packed with antioxidants including the powerful EGCg
• Boosts metabolism and burns calories
• Detoxifies effectively and naturally
• Calms the mind and relaxes the body
• Is rich in fiber, chlorophyll and vitamins
• Enhances mood and aids in concentration
• Provides vitamin C, selenium, chromium, zinc and magnesium
• Prevents disease
• Lowers cholesterol and blood sugar

Making authentic Matcha

Want to make a cup of matcha? You will be surprised that making matcha is not high tech and very simple. Whisk matcha and hot water vigorously with a traditional bamboo tea whisk or a milk frother to incorporate the tea powder well.

Cooking with Matcha

Try matcha in fruit smoothies, tea cocktails, and desserts such as cookies, custard, ice cream, and pound cake. Matcha smoothies are easy to make: Whisk 2 teaspoons (or more) of matcha into one cup of plain yogurt. Add 2–3 cups of fruit and/or fruit juice, and sweetener or ice cubes (optional). Matcha is particularly delicious with these combos: mango and apricot; cantaloupe and strawberry; apple and raspberry; or banana and pineapple.

Here are some additional quick and easy ideas for incorporating matcha into everyday foods.

Put a little matcha into a fine hand-held strainer and gently tap some “matcha snow” over a dollop of whipped cream to accompany poached pears, a pecan pie, or a cup of hot chocolate, or dust onto a serving of fresh fruit salad topped with yogurt.

For a tasty addition to your favorite sandwich or chicken salad, make a colorful matcha mayonnaise in a snap by using 1 teaspoon matcha powder per ¼ cup of mayonnaise. Blend until smooth and add a few drops of lemon juice to brighten the flavor.

Sprinkling grainy sea salt on salads, vegetables, or meats adds crunch and flavor—try mixing ½ teaspoon matcha powder to 1 tablespoon grainy sea salt for a splash of color and flavor.

Tea, Green Tea and Matcha History

• All tea varieties, including white, green, oolong and black tea, grow from a plant with the botanical name Camellia sinensis, which originated in Southwestern China.

• Tea as a diffusion was discovered by chance nearly 5,000 years ago, when tea leaves blew into the steaming cup of water set before Chinese Emperor and botanist Shen Nong. The same process has been used for hundreds, if not thousands of years.
• Japanese monks visiting China carried tea leaves home, inspiring the concept of ceremonial tea and infusing itself into the Japanese culture by around 805 A.D. Small tea-growing operations improved for several hundred years until around the mid-1500s, when the matcha process was established.

The process of making Matcha in Japan

There are basically 5 steps to make matcha, the processing itself is not high tech. The aim to make match is not to have too much human interference in the product itself.

In the beginning of April, when the tea buds grow. Tea fields are covered with black sheets to block out the sunlight. Shielding sunlight inhibits theanine, the flavor component, from changing to tannin, an acerbity component. It also generates the sweet flavor unique to matcha, called "Oika", and the vivid green color. Tea leaf harvest begins from the 88th day from the beginning of spring (Hachiju-hachiya).

Picked tea buds are delivered to aracha processing factory. High-temperature steaming stunts the fermentation enzyme activities and retains the vivid green color of tea. Then, tea leaves are dried by removing the water content slowly in a large drier. The leaves in this condition are called aracha or tencha aracha.

Stems and veins are removed from aracha and only the leaf part full of nourishment and palatability are left as ingredients. Specifically, aracha is refined in a process of size- sorting, air sorting, re-drying, electrical sorting, and color sorting.

Refined tencha is delivered to the matcha factory. Micron-sized matcha is produced using tea grinders in a manufacturing room under constant temperature and humidity 24 hours a day. High-class matcha for tea ceremony is ground very carefully so one tea grinder can only produce 40 grams per hour.

Ground matcha is packed after final inspection. Only products that pass the final inspection are kept fresh and delivered across Japan and worldwide.

Chinese Steamed Pork Buns (Char Siu Bao)

One of my all time favorite is the traditional Chinese Steamed Pork Buns (Char Siu Bao). I remember as a kid when I was strolling down the allies of Hong Kong, my friend always loved to buy Steam Pork Bun's. There are plenty of places not only in Hong Kong but throughout China selling Chinese Steamed Pork Bun's. Each and every province in China has it's own way to make the fabulous bun's. There are also Japanese steam pork buns and you can easily find them in Okinawa too. But all this is a different story and would need different type of ingredients. One thing is sure, the more steam buns you try, the more steam buns you will eat! hum hum hum! yummi as hell! For this reason, steamed pork buns, also called steamed roast pork buns have been on our to-do list for a long, long time. We’ve had lots of questions from readers on how to make steamed buns, and for good reason. This great variation is a super star on dim sum tables, enjoyed by people of all ages. If you never had experience in making steam buns before, well, this is the ultimate recipe this will give you a good start to enter the world of bun's.

Traditional Bamboo Steamer

After much research, I finally found a recipe in Chinese that worked after some testing and tweaking. Now I know that the key to a pull-apart, snowy white bun is actually cornstarch, and that baking powder helps crack open the tops.

Unlike other steamed buns, which usually start with cold water and are steamed over medium heat, these buns require you to pre-boil the water in the steamer, forcing the buns to rise quickly so the top cracks. Pretty cool stuff, I have to say! How satisfying it is to be able to finally crack open the secret to a mystery.

Amazing Ingredients

For the dough:

• 1 teaspoon active dry yeast
• ¾ cup warm water
• 2 cups all-purpose flour
• 1 cup cornstarch
• 5 tablespoons sugar
• ¼ cup canola or vegetable oil
• 2½ teaspoons baking powder

For the filling:

• 1 tablespoon oil
• ⅓ cup finely chopped shallots or red onion
• 1 tablespoon sugar
• 1 tablespoon light soy sauce
• 1½ tablespoons oyster sauce
• 1 tablespoon sesame oil
• 2 teaspoons dark soy sauce
• ½ cup chicken stock
• 2 tablespoons flour
• 1½ cups diced Chinese roast pork (you can buy it ready-made, or see our recipe to make your own)

Bun's with steamer tray cloth

How to make Steam Pork Bun's

1. In the bowl of an electric mixer fitted with a dough hook attachment (you can also just use a regular mixing bowl and knead by hand), dissolve the yeast in the warm water. Sift together the flour and cornstarch, and add it to the yeast mixture along with the sugar and oil. Turn on the mixer to the lowest setting and let it go until a smooth dough ball is formed. Cover with a damp cloth and let it rest for 2 hours. (I haven't forgotten about the baking powder. You'll add that later!)
2. While the dough is resting, make the meat filling. Heat the oil in a wok over medium high heat. Add the onion and stir-fry for a minute. Turn heat down to medium-low, and add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until the mixture starts to bubble up. Add the chicken stock and flour, cooking for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool. If you make the filling ahead of time, cover and refrigerate to prevent it from drying out.
3. After your dough has rested for 2 hours, add the baking powder to the dough and turn the mixer on to the lowest setting. At this point, if the dough looks dry or you're having trouble incorporating the baking powder, add 1-2 teaspoons water. Gently knead the dough until it becomes smooth again. Cover with a damp cloth and let it rest for another 15 minutes. In the meantime, get a large piece of parchment paper and cut it into ten 4x4 inch squares. Prepare your steamer by bringing the water to a boil.
4. Now we are ready to assemble the buns: roll the dough into a long tube and divide it into 10 equal pieces. Press each piece of dough into a disc about 4½ inches in diameter (it should be thicker in the center and thinner around the edges). Add some filling and pleat the buns until they're closed on top.
5. Place each bun on a parchment paper square, and steam. I steamed the buns in two separate batches using a bamboo steamer (be sure the boiling water does not touch the buns during steaming process). Once the water boils, place the buns in the steamer and steam each batch for 12 minutes over high heat.

There are so many ways on making chinese pork buns around the world. One of the bests are in California. The chinese comunity brought original recipes from China and some are modified to better versions of chinese pork buns.

Truffles White vs Black

The summer black truffle is not as spectacularly fragrant and aromatic as the white truffle, but it does have a very nice perfume, much more subtle, but still quite lovely. They are better utilized by being cooked, to bring out the most of that subtly earthy chocolaty flavor as possible. High quality Truffles can be found in Italy (regions like Abbruzzi, Marche, Piemont), Croatia (Istria region), France, US (Oregon) or even in Tasmania. The thread-like branches of truffles attach themselves to the root system of trees to form a symbiotic relationship with them. There are hundreds of varieties of truffles, and each gets their unique flavor from the type of tree it attaches to and the season. The winter varieties typically grow from November to March and the summer varieties from May to the end of August.

The main difference between White and Black truffles it that, although the White's aroma is intense, it tends to fade pretty quickly, as opposed to the Black, which are more subtle, but have a longer longevity.

We have to distinguish between the following categories of Truffles;

WHITE TRUFFLE
Lat. Tuber Magnatum Pico

The most highly valued among all types of truffles. During truffle season, this delicacy’s intense scent will draw any true truffle aficionado. It grows from September to January at 1 to 25 cm below ground and can be found at the roots of oak, beech and hazelnut trees. Its flesh is beige to ochre, interspersed with thin white veins. The white truffle is classified according to the weight of each piece, but whether you try just a small sample of a few grams or an extra-large specimen, the quality and aroma are always the same. It can also be eaten raw, without any thermal processing.

BLACK SUMMER TRUFFLE
Lat. Tuber aestivum

The black truffle that grows throughout summer until late fall is one of the most common black truffle types. It can be found at 1 to 10 cm below ground at the roots of hazelnut, poplar, oak, beech and pine trees. Its flesh is beige to light brown, interspersed with thin white veins. It has a milder, less intense aroma, but is still in high demand and adored by truffle lovers. It can be eaten raw or briefly cooked.

BLACK WINTER TRUFFLE
Lat. Tuber brumale

The most aroma-intensive tuber among black truffles has its season in winter, from September until January. Its flesh is dark brown, interspersed with thicker white veins. It can be found at 1 to 15 cm below ground at the roots of oak and hazelnut trees. It is recommended to cook it briefly before consumption.

PERIGORD BLACK TRUFFLE
Lat. Tuber melanosporum

The most highly valued among black truffles due to its distinctly intense flavor and aromatic scent. Its flesh is dark brown to black, interspersed with very thin white veins. It grows from January until spring at 1 – 20 cm below ground underneath hazelnut, oak and hop hornbeam trees. It is recommended to cook it briefly before consumption.

Honestly speaking, the flavour is also influenced by season, temperature and soil. Good soil brings up excellent Truffles! I think soil and climate is definitely on of the most important factor to consider.


Here are some interesting fun facts about the elusive black truffles as written by Sarah Knapton from theBritish Telegraph:

1.Truffles grow in harmony with a host tree, enabling the tree to take in phosphorus while in return the truffle receives sugars enabling it to grow.

2. The ancient Greeks thought truffles were made when lightning hit damp soil

3. Truffles are mushrooms which are believed to have started growing underground to beat forest fires, drought and severe cold

4. Italians consider the white truffle (tuber magnatum) to be superior in taste to the black truffle (tuber melonosporum)

5. Pigs, trained dogs and goats are used to sniff out truffles which produce a chemical almost identical to a sex pheromone found in male pig's saliva. Men secrete the same chemical in their underarm sweat

6. The truffle has been described variously as a diamond of cookery, fairy apple, black queen, gem of poor lands, fragrant nugget and the black pearl.

7. The Collins family of Wiltshire held the only Royal warrant to hunt for truffles in the UK until 1930 since when anyone has been allowed to seek them out

8. A rare Italian white truffle sold for £28,000 at a charity auction in 2004

9. France is the largest producer of truffles, harvesting up to 30 tonnes a year. At the end of the nineteenth century production was over 1,000 tonnes

10. A fabled aphrodisiac, the black truffle's penetrating aroma led the Epicureans to liken the scent to that of the tousled sheets of a brothel bed. In the Middle Ages, monks were prohibited from eating truffles for fear they would forget their calling.

The real Singapore chili crab

Who doesn't know the epic chili crab dish from Malaysia and Singapore ? I have never forgotten about this amazing dish! There are many good places to enjoy chili crab in Asia. There is another version of that I love to eat which is pepper crab. Although pepper crab is nice, many people prefer chili crab, simply because its more authentic and the preparation is slightly more complicated. Nevertheless, I love em' both! 

The crab is divine but the sauce is the star – sweet yet savory, incredibly spicy and supremely satisfying. You will get it all over your fingers as you crack open the crab shells, and it is simply impossible not to lick it all up. And you will go back for more, dipping fried or steamed buns, called mantou, to soak up the sauce – a delightful blend of tomatoes and chili paste, thickened with ribbons of beaten eggs.

Prima Taste La Mian Chilli Crab from Singapore

Chilli crab is among Singapore’s greatest culinary inventions, the king of all crab dishes. It is easily available in most seafood restaurants, which typically serve it with mud crabs that have deliciously sweet and juicy flesh.
Wash the crabs, removing the shells and claws. Then cut the bodies in half and remove all the spongy bits. Crack open the claws with a pestle and mortar or a nut cracker and wash well. Set aside.

Heat 3 tbsp oil in a wok (or large heavy-bottomed non-stick pan) and stirfry the garlic and chillies for about 3-4 mins until fragrant (and you start to sneeze).

Add the crabs and fry until the shells start to turn red, stirring now and again.
Then add the hot water and ketchup with sugar to taste, the salt, miso, soy and cornflour mixture. Stir well, cover and simmer until the shells turn vibrant red. Taste the sauce for seasoning.

Break open the egg and streak in the mixture with a fork to form gold and silver threads. Then squeeze lime juice over and stir in the spring onions.

Serve with good crusty bread on the side.
nb. Soft-shelled crabs can be used. Cut each crab into 4, coat well in plain flour and deep fry until golden brown and crispy. Then make the sauce as above and toss in the soft-shelled crabs just before serving.

 

Ingredients

1-2 mud crabs
vegetable oil
8 garlic cloves, roughly chopped
8-12 small red chillies, roughly chopped
1 cup hot water
5 tbsp tomato ketchup
3 tbsp shaved palm (or soft brown) sugar
¼ tspn sea salt
1 tspn pounded brown preserved soya beans or dark miso (optional)
1 tbsp dark soy sauce
1½ tspn cornflour mixed with a little water
1 egg
1 lime (or lemon)
2 spring (green) onions, cut into lengths
1 small bunch coriander

Swiss Fondue Old Recipe

Traditional Style with Cherry (Kirsch) and Cheese

This is one of my favorite winter dishes of all time. The optimal choice of pots is a steel or cast iron medium sized pot with an enameled interior. In a medium sized bowl, combine the three cheeses and toss with the flour. Rub the inside of the fondue pot with the garlic halves.Add the wine and heat over medium heat until hot, but not boiling.

Stir in lemon juice and kirsch. Add a handful of cheese at a time to the wine mixture, stirring constantly and not adding more cheese until the previous has melted, bubbling gently and has the appearance of a light creamy sauce season with pepper and nutmeg. To those that don't know what is Kirsch, it's simply a colorless fruit brandy that is added to Fondue. It's not a must but if you wish to prepare an authentic fondue, then that's the way to go! Remove the pot from the heat and place over an alcohol safety burner on the table. Adjust the burner flame so the fondue continues to bubble gently. Serve with plenty of crusty bread cubes.

How to make it happen!

1 1⁄2cups shredded Gruyere (6 ounces, 180 g)
1 1⁄2cups shredded Emmenthaler cheese (6 ounces, 180 g)
1⁄2cup shredded Appenzeller cheese (2 ounces, 60 g)
2 -3tablespoons all-purpose flour
1 garlic clove, halved
1 cup dry white wine
1 teaspoon fresh lemon juice
1 dash kirsch, a swiss liquor (optional)
fresh ground pepper, to taste
1 pinch nutmeg
Lastly, crusty bread, cut into large cubes

Traditional set of Fondue Cheese's from Appenzeller to Gruyere

The story 

The earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name "Käss mit Wein zu kochen", "to cook cheese with wine". It calls for grated or cut-up cheese to be melted with wine, and for bread to be dipped in it.

However, the name "cheese fondue", until the late 19th century, referred to a preparation including eggs and cheese, as in la Chapelle's 1735 Fonduë de Fromage, aux Truffes Fraiches it was something between scrambled eggs with cheese and a cheesesoufflé.

The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish.

The introduction of cornstarch ("Maïzena") to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, and probably contributed to the success of fondue.

Fondue was popularized as a Swiss national dish by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the "spiritual defense of Switzerland". After World War II rationing ended, the Swiss Cheese Union continued its marketing campaign, sending fondue sets to military regiments and event organizers across Switzerland. Fondue is now a symbol of Swiss unity.

In the meantime, fondue continued to be promoted aggressively in Switzerland, with slogans like "La fondue crée la bonne humeur" "fondue creates a good mood" and (1981) "Fondue isch guet und git e gueti Luune" "fondue is good and creates a good mood" – abbreviated as "figugegl".

The extension of the name "fondue" to other dishes served in a communal hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956. In the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. A sort of chocolate mousse or chocolate cake had also sometimes been called "chocolate fondue" starting in the 1930s.