Bumbu Kacang Pedas (Chili Hot Peanut Sauce)
A spicy peanut sauce, much less sweet than typical South-East Asian peanut sauces, like Thai. Bumbu Kacang Pedas (Chili Hot Peanut Sauce) A spicy peanut sauce, much less sweet than typical...
Category: Food
Gulai Ayam (Hot Javanese Curried Chicken)
A lovely Javanese Chicken Curry, finished with a coconut paste to thicken. This chicken curry works best if you can find tougher chicken: most chicken I can find is too tender and easily becomes too...
Gulai Jawa (Spicy Goat Curry)
I love goat. My favorite grilled skewers is goat (Sateh Gambing), and this curry is just awesome. Very traditionally thickened with ground toasted coconut flakes. Gulai Jawa (Spicy Goat Curry) A...
Bebi Rendang Daging (Thrice Fried Dry Curried Beef)
I love this curry. It's my favorite dish. I usually make it in enormous quantities in a 24" work: it takes 5 hours or so of stirring, and, vacuum-packed it keeps in the freezer for 2, 3 years (we...
Our traditional New Year’s Eve meal
Our traditional New Year's Eve meal. Avocado starter, with a scratch-made mayo base whisky sauce. Then a Caesar salad, made with butter lettuce heart leaves rather than romaine, and a scratch made...
Two secrets of cooking
Two secrets of cooking: Weighing ingredients rather than measuring by volume (I have two Ozeri Touch Professional that read in grams, milliliter, poundscc BBC and ounces, and fluid ounces, and rare...
Assembly of the Beef Wellington
Assembly of the Beef Wellington: FIllo dough, shingled in prosciutto, spread with duxelles, reduced with whisky and cream, rolled with the browned, painted with mustard/horseradish beef, rolled up...
Ingredients to Beef Wellington Center cut tenderloin…
Ingredients to Beef Wellington Center cut tenderloin, the chateaubriand; puff pastry dough; double cream, soy sauce, and Marmite; Welsh single malt aged in Madeira casks; duxelles; hot English...
Christmas dinner: marrowbones with toast and Beef Wellington mixe
Christmas dinner: marrowbones with toast and Beef Wellington mixed fingerling potatoes fried up with shallots and thyme and pancetta (there's thyme in the duxelles layer and I use pancetta as the...
And the first of the three laminations
And the first of the three laminations: roll it out to a quarter thickness, about 8 by 16 inches, fold it in threes, turn it 90 degrees, roll it out again to a quarter inch, and fold it in threes....