Respect for Japan

"All four elements were happening in equal measure - the cuisine, the wine, the service, and the overall ambience. It taught me that dining could happen at a spiritual level", Charlie Trotter.

I completely agree with what Charlie Trotter said.If there is any nation which takes its food seriously or even "food" in general seriously, it is Japan. A small country (more of an archipelago to me), nestled in the easternmost part of the world, experienced and still experiencing natural and man-made calamities (read: Earthquakes, tsunami and what happened on August 6th and August 9th, 1945), is still making major breakthroughs in terms of technology, culture and cuisine!

One should learn from Japan how to nurture a particular product, it can be a square shaped watermelon (which can go upto USD800 for a piece, but a small price for a place where one must learn to utilise every bit of space!) to a pair of Yubari King Melon (can cost upto USD26,000 for a pair--not going to pay for a hybrid cantaloupe!). Or it can be how to treat (holy)cow for future consumption---the happy bovines listen to music, eat hay and grains, drink beer and provide  world-class marbled cuts around the world. Or a Japanese strawberry which can weigh upto 100gms or sometimes even more and each can cost upto USD500 each! Make white strawberries by crossbred and manmade varieties and through controlled sunlight (just piece can pinch you for USD10!)
Crazy?? May be they put it as "how to make it just perfect"! Be it whiskey (errr...Whisky as in Japan) which can give toughtime to its Scottish elder brothers or some fine knives, to some it is an art. Even for that matter, how to cook rice (for sushi). I was told it takes about three years to cook the rice perfectly for making sushi, before you can qualify yourself as a "Sushi chef". So the guy in the restaurants of the Tokyo may not be a new kid in the block.

Those little garnishes, served or put on the table are at their peak of taste! Be it very young ginger pickled to go along with your meal or some preserved cherry blossom or the perfectly cooked "Miso Cod" and you just cry that you have never tasted something better than this (and probably you'll never be).You eat green tea ice-cream or green tea latte(be it at Starbucks or anywhere else) and makes you wonder, "How the hell did they think about this?". Or something simple as some boiled salted Edamame to go along with Sapporo or Asahi! I must say, Japanese are (probably)much connected to nature than the rest of the world.

I was initiated to Japanese Cuisine back in the days when I was called "Escoffier" in my college, especially the final years. All I knew that Japanese cuisine comprises of Sushi, Sashimi, Miso soup, red beans (azuki beans). Period. I also developed some ethics in those days! Some of them can be
1)Will not eat anything raw as raw fish and raw meat (which went away eventually)
2)Will not eat beef(this one also went away in due course)

I have had Sushi/Sashimi when I was in Dubai, especially from Friday Brunch(while at work), though my favorite was California Roll but I wasn't a big fan of nigiri. Miyako was one of my favorites in Hyatt Regency Dubai, especially for the quick saturday lunch. But everything faded away until I had Sushi in places like Hong Kong,San Francisco, Sydney and of course in Narita(not in Tokyo!). It is an art which can never be replicated but learnt from scratch. I was a "make shift Sushi Chef" in Ritz Carlton Dubai when our Sushi Chef was on leave. Job was to make Sushi everyday and also "Italian style Sushi"(who would even make that??) for Friday Brunch. I was being chastised everyday by those who had knowledge about Sushi or knew it more than I knew.

Eating Sushi in Japan made my dream come true, partially. If I am asked my favorites, it will definitely be a platter of Sashimi (except Tuna--I dont like it in any form!), some salmon nigiri especially with the fatty part--last time I ate in a Sushi restaurant in Narita, where you have to option to ask for less rice for the Sushi. I am a big fan of Uni. I love Miso Soup. A trip to East Asia wont be complete if I dont get to have Matcha Icecream and Matcha Latte. Prawn tempura? Oh yes, bring it on. Chawamushi? I am game for it.

Last night, I returned from Narita. I also brought a number of raw ingredients from there to utilise them in Abu Dhabi. Be it Miso paste, Mirin, cooking sake or sesame. For the last few days I had been designing a menu, a (con)fusion Menu! Japanese ingredients and classics, done the European way!

An evening appreciating Japanese classics with twist with Sake

Steamed Edamame, Eel Kabayaki, Shrimp Tempura

Tensuyu dipping

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Smoked Bacon “Tonjiru”

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Tau Kwa Teriyaki

Sunomono, Spinach “Ohitashi”

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Miso Salmon

Soba, scallop, chillies

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Braised Beef Donburi

Red wine braised shortribs, pan seared foie gras

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Homemade Matcha Ice cream

Mizu Yokan

I would love to know what do you think about this menu.Once I make them, I will definitely post pictures in the blog and may be share a recipe or two.
For now..."Sayonara".
P.S.- I said my dream came true partially. It will become true completely when I will visit Tokyo as a tourist, eat a multiple sushi course in Jiro Ono's restaurant and a fantastic Kaiseki experience in Kyoto.

Perfect Layover in Seoul

"Tourists don’t know where they’ve been, travelers don’t know where they’re going." ~ Paul Theroux..
And Crews know they have been and will go to (same) place, probably over and over again.

Sungnyemun Gate

Seoul is one of the cities in Asia (and The World) perhaps, which has been like a third home to me. There were months when I visited three times a month to Seoul and never got bored to death. Great city with a lot of vibes and my travel was not lijust the Korean barbecue. Thanks to my best Friend Michael or Yu Jae Chang, who is always willing to accompany me or recommend places to visit (or offer me a dinner if he is working) in Seoul.
mited to

My first operating flight was Seoul (Was it December 3rd or 5th in 2013??) and I was completely enchanted by the food of the city. Ever since, I tried perhaps many of the korean foods---be it seasonal Hotteok (Korean Fried pancake in Layman's lingo) or a splurge seafood lunch by Noryangjin Fish Market. If you are planing to visit Seoul in future, then by all means, come for the food.

Making Hotteok

Day 1

I arrived on April 14th afternoon and slept right away and asked Michael to be in the hotel in Namdaemun by 5:30pm and then go for hogging ride. Michael was late, but we started our walk from Namdaemun to the first stop--Gwangjang Market in Jongno-Gu.It was a long walk (may be 30 minutes??), however, we stopped by a little shop where they were selling Hotteok (read above). Cost-- Just USD2.00 for each. It is a little, hot, aromatic, sweet pleasure--I actually fell in love with it, when I first had in Seoul--that all I could eat was this Hotteok. A very thick pancake, made of flour filled with chopped nuts, cinnamon, honey/sugar and then fried! One bite and then sugar and honey oozes of the piping hot pancake. Be prepared to grab some wet tissues unless you are ready to lick your sticky fingers. We ate, walked and talked about all the problems in Life, at work(like any other mortals) and stumbled upon, Kwangjang Market.

Mungbean Pancakes two for USD8.00

Well, you can see the crowd in the little restaurant where we ate

This is actually the place to eat, if you really want good food, or else just eat in the little BBQ restaurant in a touristy place and complain about how expensive it is to eat in Seoul. What do you get in Kwangjang Market? Everything. Apart from being a traditional market, there is a huge food scene going on. Youngsters, people who are done for the day at work and come here to socialise over food and beer or even tourists like me trying the korean food or friends to catch up and hang out or for Grandpapas to have dinner. What you must try in this place??Well, when the last time I visited this place, in December 2016, I had the "Mung bean pancakes". Mung lentils or beans made into a paste with onions and other ingredients and then shallow fried and cooked to perfection. If you fancy a beer, especially Caas (the one made in Korea) or grab Soju or Makgeolli and enjoy your time. You may also try the korean version of steak tartare (which I had in December, 2016). It is pure bliss...err pure beef minced, with

Korean take on Steak Tartare

toasted sesame, sesame oil and an egg yolk. Also comes some thinly sliced sweetest Korean pear.

Then we moved on for some coffee at JW Marriott in Dongdaemun, where Michael worked (perks of getting some free coffee from ex-colleagues) and talked about various problems of life, its own ups and downs. The watch was showing 930pm.
But one mung bean pancake was not enough. I wanted more, so we went to nearby Barbecue place. Located in a shabby place, this place had an exceptional meat for Barbecue. Shortribs! Marinated with garlic, korean chilli paste and Voila. You do the rest part of cooking over a charcoal grill with garnishes like roasted garlic, greens, sprouts, more chilli paste, kimchi and some seaweed. Rice was not my forte but what is stopping you?

It was already 1130pm and we headed to Michael's house for a quick rest and then headed to a place where they were still serving KFC(not Kentucky's but Korean take on Fried Chicken) at 1AM. It is simple, yet delectable. If you cannot do a fried chicken, I am sure you cannot do anything else. Coated in flour, deepfried and then tossed in a sauce of chilli paste, garlic and must some soy. Yes, tastier than that finger licking crap!I was told they sell more this chicken than the total amount of fried chicken sold by KFC worldwide. We headed back to the hotel (by then I was really tired).

Day 2.

Long Live Revolution!

Despite waking up at 8  in the morning, started my day with daily morning ritual and then a quick brekkie---I was sleepy. I slept till about 3pm, though I was waking up every now and then. Eventually I was woken up by a procession--protest against N. Korea and urging US to take steps against them and secondly, protest against their president being impeached. Matters to me?? NO!

Lobsters getting grilled

Gratinating the cheese...errr Lobsters

I took a couple of clicks whilst one of them protesters handed me a paper over to read about why they are protesting. I walked till I found myself in Myeong Dong--the shopping district. If you have never been to Myeong Dong, I urge you to visit Myeong Dong--perhaps you find all the brands here (I was told when companies launch their latest product in South Korea, they make it overpriced. Apparently Korean psychology compels the consumers to have latest gadget/shoes/apparels) but I was not in a mood for shopping. I was hungry so I was looking for more food, kinda tasting menu on the street. First I found some lobsters. Fresh lobsters getting grilled--and then topped with your liking of cheese, hot sauce or just parsley. I had just one tail (reserving my appetite for more). 15,000 Korean Won. Not bad. The food scene w beautiful. Every two meters someone was selling something or the other. Well, you got to as it was just 530pm and already crowded. People of all nationality-- Chinese, India, Thai, Russian, CIS, Hong Kong, Taiwan, Indonesian, Malay, Singapore, Americans, British...probably a meeting point!

Giant Mussels

I found another stuff a few meters ahead-- giant mussels in a cheese sauce! I passed on the mussels and moved on to Shrimps. Crumbed and deep fried! Simple and delish for just 5USD. I moved on to buy some stuff from Nature Republic and found one place selling Chicken Wings. Yes please, one plate, for only 3 USD.

 After buying some gifts from there, it was time to walk back to the hotel--just a 10min walk was good enough for me lose my way. I found my way again alongwith the notorious Korean pancake, Hotteok (for USD2) and back to the hotel.

I have never eaten in same restaurant twice in Seoul (except in BLT as insisted by Jae Chang, or in Noryangjin for some live peformance by the lobsters and other seafood). There is always something new food to try in Seoul. Fewdays ago, I got to know of a seafood pancake called Haemul Pajeon in Korean, which I must try in Seoul next time. If you are in Seoul, you must try Pears, Apples. Not the melons! And of course Strawberries in Feb to April.

Thats it for today and I may write soon. Chicken Forestiere is still pending.
How did I write? Leave me a message.

My love for Swiss Carrot Cake

My Love for Swiss Carrot Cake..

I've had plenty of cakes in my life-Black Forest Cake(Schwarzwalder Kirschtorte, thats for you my german readers!), Pound cake, Red velvet, Christmas, Orange cake and yes, plenty of Cheesecakes however, Swiss Carrot Cake has reserved a special place in my heart. 

Before I start praising how great the cake is, there are plenty of Carrot Cake recipes in the internet. One with Vegetable Oil and the one with butter. Then you have one with lots of spices (cinnamon powder, allspice, clove powder), a handful of different nuts (walnuts and/or pecan nuts or even macademia/brazilian nuts) and a thick cream cheese frosting on top. 

Some recipes will call for flour(AP, Pastry etc). Some cakes are layered while some are not. Some cakes are with brown sugar, while others are not. 

And there is Swiss Carrot Cake. 

At the end of the dinner, I wanted to have something Sweet and the server introduced me to their selection of "Ice-creams Menu" (and ought to be, as you will get in Movenpick Zurich or any movenpick hotels and resorts) and then she added, "The buffet has a selection of desserts --you can choose from their as well."

Umm...well, "Do you know what is there?"...She told me a series of desserts on their dinner buffet and I kept on pondering, "Well, I will have the carrot cake".

Since then, whenever I visited Switzerland, I made sure than I eat some "Cake, if I cannot eat bread!"

Here is a recipe of carrot cake which worked incredibly well with me http://backtobasics-marilyne.blogspot.ae/2011/06/carrot-cake-swiss-version.html

The end result

300gr of Carrots, grated
300gr of Almonds, grounded
4 Eggs
200gr of Sugar
60gr of Flour
1 Lemon, Zest and Juice
1 Teaspoon of Baking Powder
Salt
Butter and Flour for the Cake Tin
150gr of Icing Sugar
2-3 Tablespoon of Lemon Juice
12 Marzipan Carrots for decoration (optional)

Butter a 24 cm cake tin and sprinkle some flour on it, tap the excess flour away. Heat your oven to 180°C.

Peel and grate the carrots, preferably quite thin. In a bowl, mix the egg yolk and the sugar until it's thick, light and forms a ribbon. Add the lemon zest and juice to it, than the grated carrots, the grounded almonds, flour and baking powder.

Put a bit of salt in the egg whites, and beat them until it forms stiff, firm peaks. Carefull add your egg whites to the egg yolk/sugar/carrots/almond mixture. Pour it in the cake tin and put it in the oven for about 45 minutes.

After it's compleltly cooled, you can put the icing. Add lemon juice (progressivly) to the icing sugar, be carefull that it's not too runny, put the icing on top of the cake and spread it around. If you have some, you can decorate the cake with marzipan carrots.

 In case, you want to see a live action, I showed it live in my facebook page yesterday. And too bad, I forgot to buy the marzipan carrots...may be next time..
Coming Up Soon
1)Perfect Layover in Seoul
2)If Escoffier cooked Poulet saute Champignon today !
Till then, Bon Appetit!

And I am back!

It has been long time that I haven't written a word. Things have changed a lot for me. From "Single" I turned "Double" on December 15th, 2015 and now we will be presenting our "Second Chapter" pretty soon.
But I have missed writing and I have missed my readers.
Lets keep our fingers crossed that I will write more about recipes, layovers and anything exciting that comes across.
Till then... Bon Appetit!

Just Another food porn in Singapore

So, another Singapore. When was the last time I was here?? Sorry...dont remember, but I enjoyed every bit of it. Bowls of Laksa, the weather and the Merlion. But this time...??

Laksa

Once checked in the hotel,I needed two things--food and sleep! And to eat, the wonderful room service menu had Laksa as one of the local fare. Bingo and in twenty minutes, a humongous bowl of piping hot Laksa-loaded with shrimps, fish cakes, bean curd puffs and scallops. You must be knowing, that I got a taste of it when I was in Chennai and love this irresistible curry soup. For a rookie in asian tastes, Laksa is a curry noodle-soup (Not that same Indian curry as you think, you "Indian food haters"!), traditionally with rice vermicelli or noodles in a curry based broth of coconut milk, chilli, turmeric, shrimp paste, lemongrass, shallot, garlic etc etc. And "laksha herb", which is nothing but dried, powdered coriander leaves. And voila! Just slurp till you get to the lick the bowl in privacy.... ;)

Chijmes

After a sound sleep for 3-4 hours, time to get out of the hotel and explore the city a bit. Err..sorry, time to eat. Alongwith fellow crew, we headed to Chijmes. Located off Victoria Street, Chijmes is a one of the historic buildings(and complex) in Singapore--the erstwhile gothic chapel is now turned into a hall, an art gallery and plenty of places to eat and drink! Sorry, forgot to say--it is a touristy place to eat ;)

Eat...Eat...People's Park Centre

A glass of diet coke/Coke light with Ice-lemon and some drinks for the rest of the crew, time to eat. To many members dismay, we headed to People's Park Center, located in the heart of Chinatown. Local food, cooked afresh and there you go. To eat here, you dont need break your bank SGD20.00 and I promise you can eat your stomach full--to sit you choose--outside or inside. Plenty of options to choose from--Malay, Thai, Singaporean, Korean, Japanese, Cantonese, Seafood, only beverages--plenty of options to choose from. But my friend, if you fancy European or those german style road corner food stall- a sausage inside a bun, you'll be disappointed.

After a quick scanning, I opted for Chicken cutlet (almost like a Chicken Katsu or hainanese chicken) on a bed of flat noodles, followed by steamed pork dimsums. Saving the noodles (you know, I am reducing my carb intake), it was a delicious treat. I dont remember, when was the last time, I had some tasty dimsums. That was not enough. I wanted more. Some black pepper crab perhaps?? But it was too late, as many of the stalls started calling it a day. Stayed happy with some unagi(barbecued eel), sans rice.

Back to the hotel and well, it is time to sleep!

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Being troubled by a jet lag (Singapore Time is 4 hours ahead of GST or +8GMT), I could leave the bed at 1200 local time (come on..thats like 8AM in Abu Dhabi). A quick snack and shower, I just prepared for an old school gastronomic delight--the very old fashioned Chicken Rice institution, "Chin Chin Eating house".

Hainanese Roast Chicken

Located behind Raffles amidst some restaurants serving haute and modern french or some turkish classics, Chin Chin Eating House has been catering the Singaporeans some classics like Hainanese Pork Chop, Steamed/Roasted Chicken, Hokkien Mee noodles and the like. I stepped in to order, "One Hainanese Pork Chop for SGD 5.00, One small chicken roasted for SGD4.00, One Hokkien Mee for SGD4.00 and One Hainanese Prawn Roll for SGD10.00...and no rice please". After a wait for about 10 minutes, plates started coming in. And you pay, just SGD24.00(including a pack of tissues). Wasn't it filling?? Yes..it was. 

Hokkien Mee

Hainanese Pork Chop

I was craving for some fruits or some sweets later, but my stomach didn't allow me to do so.

Hainanese Prawn Roll

Off to Suntec City Mall...bought a duck, to cook it back in Abu Dhabi, in leisure and back to the hotel to come back to Abu Dhabi.

P.S. Carry a pack a tissue always..you wont be given in food courts or hawker stalls (unless, you are fascinated by McDonalds).

Singapore La(yover)..

"Nobody in Singapore drinks Singapore Slings. It's one of the first things you find out there. What you do in Singapore is eat. It's a really food crazy culture, where all of this great food is available in a hawker-stand environment"-Anthony Bourdain.

I was too excited to find that I was rostered for the Singapore flight. New destination for me after all, and before I went in there, I did my quick research of what to eat and what to see as a first time visitor and in my wishlist:

• Eat the Decadent Chilli Crab
• Eat Singaporean Laksa
• Take Selfie by the Merlion
• Eat in the Hawker style food park

Seafood Dimsums

But then, before you go to a place, you ask for recommendations and do some research. Despite asking for recommendations, I was readying myself for some impromptu meal choices!

Day1
We reached the hotel--Rendezvous by Bras Basah, about 1115 am--tired, sleepy and often yawning, ready to hit bed for about 2-3 hours and then out for the city tour, till someone complained of being hungry! So, there you go, "See you all in the lobby in 15-20mins was the call". After getting into my room, I was too cosy and too lazy to step out for some quick lunch, but then, the "Gentleman" has given his word--cant avoid! I changed my clothes and then off for some good lunch! When I say, "good lunch", I really meant a good one.

Singapore Chilli Crab

After a little bit of run around, we found a seafood restaurant right behind the hotel, with a decadent menu featuring fruits of the sea and and lots of asian delicacies! But then, I went there for something else...Singapore Chilli Mud Crab, oh yes please! The server took me to their aquarium to show me the crabs they have in stock, "live"--the Scottish mud crabs about SG$68.00(USD50) per KG(promotional price--original being 80SG$).
I also ordered some dimsums as my appetisers before I decided to hog in the entire crab!Dimsums were nice and then comes, the much coveted Singapore Chilli Crab. How was it? When you pay about SG$81 (USD60) it ought to be delicious. Not spicy as you would expect (and you know, I cant stand spicy food). I dont know how long did it take me to finish, but I was asking fellow colleagues, if they would like to try (and save some space before I get tired of cleaning up the claws and pick out the meat). No desserts except an ice-cream to finish it off and then off to sleep!

Singaporean Seafood Laksa

The plan for the evening was to have some laksa (meaning Lakh/one hundred thousand). I remember, back in my tenure in Chennai, I would often make Laksa, and since then had fallen in love with it--didnt get to have a good one since 2009 and Singapore made my wish come true. Just for SG$3.50(about 2.60 USD), I had a good bowl of Laksa with seafood.For dessert? I found a place churning premium homemade Japanese flavoured ice-creams--Macha with Redbean, one scoop in a cone.

After a short while, met some of the crew of the flight and had a quick chit chat with them--shawarma and some mocktails to go! By local time 11pm, I was too tired to stay up. Ordered some hot chocolate from room service and then off to bed!

Merlion of Singapore

Day 2

I was up by 7am--did my morning water ritual and had my breakfast--not much time I had for that day--needed to sleep for at least 2 hours before the wake up call and off for some walking around the city.
Merlion, or the "Sea-Lion", conceptualised back in 1970s, represents the name of the country, "Singapura", located in front of The Fullerton Hotel. And yes, I took my selfie and as almost like all the visitors, I did drink a lot of water!

Selfie done and then it was time to go to eat in a hawker style food park--where the food is cheap, good and lots of people around.I moved on to Chinatown using the inexpensive MRT(Singaporean Subway/Metro) and onto Maxwell Food Centre. You must come here to believe--arrays of food stalls, with people queuing up for some freshly crushed sugarcane juice or some cheap lunch, as cheap as just SG$4.00. Did I ever tell you, that in asia, if you need to eat good food, you need to come to these places?
I ordered a fried fish croquette and the laksa again. All I could hear was "slurp"!But then, FYI, most of these restaurants, never give you a tissue. Either you carry yours or else, buy one!
In this layover, I had been a complete glutton. I love the asian flavours (despite, I had been a lifelong servant of European cuisine)be it Hong Kong (where I would love to go over and over again), Saigon (You eat really good food, without even breaking your bank)or here in Singapore(where there is something for everyone).

Valentine's Menu-2015

Sencha cured Salmon, Hass Avocado

If you have been following my blogs for the past couple of years, you must have come across similar posts, i.e. Menu for your valentine, my valentine or sort of similar posts. This year, probably, I wont go overboard. Since, I will be working on Valentine's Day (or just another day!), so perhaps I wont get the opportunity to cook all these stuff on the day itself. Chances are, I will cook all these probably as a 13th Feb Lunch or else, once I will be back to Abu Dhabi.

Escargot Fricasse, Hazelnut and Parmesan Biscuit, 

Piquillo

The menu for this year has been inspired by my recent visit to Paris (just a few weeks before), where I had "green tea cured salmon". Something different to my palate and I liked it so much, that I had to ask the hostess if she can speak to the chef and get me the recipe (and unfortunately, in the same restaurant, I had the worst creme brulee of my life!!).

Mushroom Ravioli, Topinambour

Dry aged Entrecote Ratte Puree, Thyme Jus

No, I am not presenting any oysters this year, unlike the last few years. Probably shift to something else, like escargot, mushrooms and  followed by Dry aged entrecote and then ending up with some chocolatey dessert.
And btw, the menu doesn't have any option for His or Hers--both will have to eat the same menu ;)

Le Saumon

Sencha cured Salmon, Hass Avocado

Champagne Nicolas Feuillatte, Brut, NV

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Les Escargots

Piquillos, Hazelnuts, Parmesan

Pays d'Oc, Chardonnay, 2013

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Le Champignon

Topinambour

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Le Entrecote de boeuf

Ratte Puree, Thyme Jus

Cour du Roy, Bordeaux 2012

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Le assiette de Fromages

Membrillo

Sauternes 2009

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Le Chocolat trois facons

Assiette de Fromage, Quince

Rose-white chocolate cremeux, Twix crumble, milk chocolate toffee sauce and dark chocolate shell

Variations of Chocolate

Well, I often miss cooking in the French restaurant, "Traiteur", where I have worked before (and to be honest, I loved working there!). As a homage to that lost love, I dedicate my main course for this menu to that restaurant..