My Cooking: 1st Photo Album


Photos 1 - 60 out of 60 | Back to Albums
I had to get prepared! Went out and bought the following, sea salt grinder, fresh peppercorn grinder, red pepper flakes, lemon juice, balsamic vinegar, canola oil, olive oil, reduced sodium soya sauce... still not everything I wanted, (I need to buy Sirac Blanched asparagus. The asparagus texture turned out better than I expected. But I was too lazy to make a sauce for it. Just a simple honest presentation with salt, pepper and olive oil to garnish. Chicken stir fry with onions and celery. One of my failings as a chef is I'm too liberal on spices. I didn't go too hard with the seasonings and wanted let the chicken speak for itself. It was good. The celery was cooked just right. The chicken would have
My dish presentation.. not gourmet but it's a warm-up! Look for more in the future! Tonight's special .... Spicy Garlic Shrimp! On the right side, whole wheat pasta tossed in Emeril's "Kicked Up Tomato" Sauce (store bought), topped with shredded parmesan. I also added buffalo hot chicken sausage (sausage skin removed) with garlic to the mix. On the left, I have broccoli and wa
Pork goes well with both apple and orange, so I decided to present it 2 ways. And if you're wondering why I paired it with white wine, isn't pork the "other white meat"? Truth is pork is flexible with both red and white wine depending on the flavour. More Orange-Ginger Pork Chop. Pork chop marinated in salt, pepper, soya sauce and sesame oil, fried in an open pan (I wish I had a grill!) and finished with an orange ginger sauce made from freshly squeezed orange juice. I should have used more OJ... maybe nex Apple-Onion Pork Chop. Pork chop marinated in salt, pepper, soya sauce and sesame oil, fried in an open-pan ( I wish I had a grill!). Finally, topped with an apple-onion saute. I've added a cirtusy pinot girgio california white to the apple-onion saute. F
Broccoli-Shrimp Mediterranean Pasta Al Dente A La Vincenzo! (Thanks Stela, for the name!) Look... pasta doesn't have to be heavy with tomato or alfredo or any sauce to taste good. Tonight's menu... Shrimp-Broccoli whole wheat pasta al dente tossed Medi Cooking pasta al dente means the spaghetti's texture is "firm to the bite". That's when the flavour is at its fullest. The pasta I cook are usually too firm or too soggy. Im happy that this time was just right! I'll keep practicing to drive consistency. Tonight was leftovers night.. I mean.. I had to used up some remaining ingredients. What better way than a traditional chinese stir fry? Pork stir fried with hoisin sauce with red bell peppers and asparagus pieces. The Simple asparagus garnishment were bl
Close up of the asparagus pork stir fry. I also tried to cook rice in chicken stock. Perhaps a bit too much stock.. lol.. but the rice consistency was saved somewhat after cooking it longer. Does this look ok? First time I tried to do something fancy with the presentation. Today's dish... shrimp with napa cabbage and ginger. What's that green sauce, can you guess? The answer's on the next pic.
The green sauce is a celery sauce I made, chilled and quite refereshing if I have to say so... does it pass the grade visually? Close-up of the Shrimp, Napa cabbage, red bell peppers and a scallions with ginger aroma infused. Tonight was scallops, pan fried with scallions. I was feeling lazy with the sauces. I reused my celery sauce, and I was gonna roast some fresh tomatos and make a butter-tomato sauce with it.. but just used some of the Emeril's" Kicked Up" tomato sauce.
The scallops and scallions are resting on a bed made up of bacon bits, sliced up scallops and parsley. I would have done bacon-wrapped scallops but these scallops weren't as big as I wished. Another closeup of the Scallops & Scallions Today is father's day. I wanted to create a wholesome but healthy breakfast. On this plate is whole wheat toast, buffalo chicken sausage and an egg-white bacon-parmesan omelette. The egg yolks were made into a sauce, and what ties it all together? The sir
The egg yolk sauce was made from cream, egg yolk, warm water, salt n pepper, lemon juice, plus extra virgin olive oil.. mixed together, cooked over low heat to eliminate salmonella. Last night's dinner, chicken sausage broccoli penne with shredded parmesan. I'm getting better? I saw Chen Kenichi make crab fried rice in one of the iron chef episodes (cabbage battle). I had to try my own version. I have to say I'm happy with the outcome. My only regret, I didn't have a chinese wok to use.. and had to make do with ordinary frying
The ingredients for the crab fried rice, crab claw pieces, napa cabbage, eggs and scallions to dress... and of course riced cooked in chicken stock left overnight in the fridge. Overnight rice is a must to draw out the moisture in the rice! I got hungry late night, and wanted something with a little kick to it. I decided not look at any recipes, to test my chef instincts. The result is a simple dish of my own creation that I call C.C.C.P. nooo... not Russia.. it's Chan's Chipotle Crab Past Chan's Chipotle Crab Pasta was made with chipotle spices, tomatoes, garlic, olive oil, broccolli, crab meat and whole wheat spaghetti. The tomato sauce around the sides were for decoration to make it look "fiery"
Can you guess what this is? That's right! It's Chan's Chili Chicken. A simple unpretentious dish that I've been enjoying during my afternoon lunches in Yueh Tung, and E-ON in Toronto. But in Nashua, I haven't found such a dish, so I made my own version of So what do you out there (you know who you are) think of my version of the chili chicken? I could lay out the sauce thick and it'd look just the same as in the restaurants.. but I didn't because I wanted to take a good pic... all chicken.. less batter. Th I was supposed to make a summer vegetarian roll today, but didn't have all the ingredients together. So I switched gears and made a chinese cold dish, soya noodles in a sesame oil / honey sauce with shitake mushrooms, scallions and crab bits.
I made risotto for the first time, for the most part.. I followed the recipe. This is a lemon-broccoli risotto with crab and parmesan added. I reused the soy noodles as a functional decoration. Another shot of my first ever risotto dish (lemon broccoli risotto with crab). I don't think I would pass Chef Ramsay's standard, but I'll be practicing more risotto cooking in the future. One late night, I was hankering for some carbs.. but I wanted to balance the nutritional value.. so a compromised was thought up... vegetarian fried rice (with eggs)
This vegetarian egg fried rice has shitake mushrooms, red bell peppers, onions, garlic, broccoli florets, celery and napa cabbage. I cooked lots and had some leftovers for lunch the next day! Tonight's dish was inspired by a Rachel Ray 30 minute meals episode. This dish is almond crusted turkey cutlets with a lime-dill buerre blanc sauce. The side dish is a chilled penne salad with asparagus and smoked salmon I blended slivered almonds with Japanese bread crumbs for the cutlet. The lime-dill buerre blanc sauce wasn't a success for me, the sauce broke... but the taste was good! I cooked 6 turkey cutlets and ate 3 right away! The other 3 will make great sandwich
This Chilled Penne Salad with Asparagus and Smoked Salmon had a special sauce I created from Dijon mustard, onion & chives cream cheese, Parmesan, pasta water, teragon white wine vinegar, lemon juice and lemon zest.. with salt and pepper to taste. I liked Today was grocery day. Usually, I'm embarassed for anyone to see the inside of my fridge. But I'm proud today. A lot of healthy eating, no frozen foods... water, milk, fruit juices, fresh berries, tofu, yogurt, herbs, vegetables and the chicken / shrimp I I must have gone crazy.. but I got tired of the dishes that came along with the furnished apartment. I went out and bought ~$50 USD worth of bowls and plates.. I doubt I'll be bringing these back to Canada... but I'll be having fun plating my culinary cre
I decided to create a Smoked Salmon Trio. The idea was to present 3 distinct taste sensations with smoked salmon. We have smoked salmon in an orange-honey reduction garnished with chives at the top. On the left is smoked salmon floret with cream cheese an First, I kept the smoked salmon drizzled in an orange-honey reduction. The sauce really turned out well, and made for a refreshing introduction to smoked salmon. The English cucumbers were tossed in a asian sesame oil vinaigrette I made. The asparagus pan roasted in butter and all together rolled in smoked salmon. The vegetables gave the bites a crunch to complement the salmon flavor.
I didn't have enough wild salmon left to make really nice looking florets. Just a simple spread of onion/chive cream cheese on smoked salmon decorated with bits of hard boiled egg whites... I sprinkled the yolk portions on top. The creaminess gives the sa My friend Catherine requested for me to try out some Thai dishes. I decided to make one of my favourite dishes from a Thai restaurant I frequent in downtown Toronto - Green Onion. This dish was inspired by GO's Mango Chicken. I like it done spicy and adde The ingredients in this Mango Chicken-Shrimp are mango, chicken, shrimp (obviously) with red bell peppers, scallions, and ginger. I'd like to add watercress next time. For the sauce, it was chicken stock, soya sauce, vinegar, sugar and siracha (I didn't h
It's Canada Day, I don't get to enjoy the holiday weekend because I'm in the U.S., but I decided to do my own homage by presenting the multi-cultural cuisine you'll find in Toronto. Here's a celebration of the season with a Mango-Shrimp Summer Roll comple The summer roll has rice vermicelli, shrimp, mango, cilantro, and mint leaves. The dipping sauce is made from fish sauce, lime juice, water, vinegar, sugar and sambal chili. Nana inspired my attempt to make Korean bulgogi. I remember when I first immigrated to Canada... my family took a flight on Korean Air and stopped via Seoul. I don't get to eat much Korean food, even in Toronto. But I always love it when I eat some.
I'm not so happy with the bulgogi today. Maybe a 5/10. The marinade could have been longer.. and it's definitely different that I'm pan-cooking it rather than grilling / bbq. I also thought I could get away without brown sugar, but definitely essential to Here's my almond crusted scallops with asparagus and shitake mushrooms, accompanied by a creamy chili vinaigrette. What do you think? The creamy chili vinaigrette is composed of mayonnaise, cilantro, red wine vinegar, lemon juice, sambal chili, garlic clo I'm very happy with how the dish turned out. I believe I'll be practicing this dish a few more times while I'm here in the USA. Visually, it's as near as restaurant grade that I've gotten so far. The flavors are also intense.. I should plate a bit less sa
I was going to take a day off from cooking this Independence Day, but was tempted to do a simple pad thai. I only added ingredients I liked, tofu, eggs, scallions, and left out bean sprouts. I forgot that I had shrimps available, but this dish wasn't miss Tonight, I opt'd for a dish that's more traditional - Spice-Rubbed Chicken Breasts, pan-seared and finished in the oven, with saute'd cherry tomatoes and fresh linguine dressed in my versatile creamy chili vinaigrette. The spice rub consists of salt, pepp On saturday, I decided to work with ingredients that I've never worked with. On the right is a Polenta topped with Kale, Shitake Mushroom and pancetta. On the left is Linguine with Cherry Tomatoes, and Shitake tossed in Creamy Chili Vinaigrette.
The Linguine was also topped with a Shrimp+Pancetta Saute. If you must know, Pancetta is basically Italian Bacon. I have to say, probably my favourite bacon to date. I loved working with Kale, there's a natural sweetness coupled with some very wholesome veggie bitterness. Chewy texture. Plenta is basically cooked cornmeal. I wanted to add butter and Parmesan into the cornmeal but forgot! I tried to do a bit of fusion on Sunday night. This is a Saffron Curry Ravioli served with Roti Prathas. Saffron is supposed to be the most expensive spice in the world! I don't think my curry did it justice, but I was able to enjoy it.. just a tad bit to
Roti Prathas are like my comfort food! Back in Singapore, I would eat them plain with sugar or dipped in curry. These ones were pre-made, frozen and store bought. All I had to do was pan fry them. Believe me when I said that all the curry was gone by the For my last upload to my 1st cooking photo album, I needed to pull up all the stops. So here's something I like to call.... dare to compare! I'll reveal my inspiration, and you can see how I created this dish from this inspiration. It's not exactly the sa The chicken was marinated overnight in a mixture of yogurt, curry powder, salt and lemon juice. It's got a nice color and grill marks, right? Yes, I crazily went out and bought a cast iron grill that I can use over the stove top! The asparagus were cooke
   
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Description: Now that I'm living on my own, with a wonderful kitchen (gas stove!!). I might as well save some money and do what I like to do best. I'll start off with some simple chinese cooking for warm-up and hopefully graduate to more complicated dishes and techniques like oven-baking and pan searing. Maybe they'll look like they're expensive and delicious too?
Location: Nashua, New Hampshire, USA

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