Click Click Culinary

A long long time ago, Kevin, Eigen and I went up to Rebecca's room at Micasa All Suite to cook up 7 course lunch for 8 paxs. It was certainly a crazy cooking out session and maybe thats why i got too tired to update this post, till now.

Amuse Bouche was the G-Raped Tofu, a secret recipe from Chef Kevin himself. Certainly refreshing, cooling and something mild to start off for a 7 course lunch.

Boxing chicken....western style!? I marinated the chickens with vodka, orange juice and mixed herbs. That's not all, it was a crazy twist with Wasabi Mayo to dip as well! :D

A basic Salad for Rebecca just to please her because its not a complete meal without her salad apparently. =.=''

Yin Yang Risotto which one were cooked with red wine and the other with a dashi stock. Something which makes you crave for more and wonder which you prefer more. It plays with your brain in conclusion!

Chicken Cordon Bleu. A simple yet satisfying dish for all.

Lamb Wellington?

It wasnt just Lamb Wellington but it was a Lamb 2-ways (Wellington & Stew). A mix and match to make everything not too dry and wet.

Banoffee Tart with Mocha Ganache served with Homemade Salted Caramel Slush. The pastry chef Eigen whipped this up for us. Certainly beautiful.

Whats a meal without wine? For the next session, we gotta complete the meal with special drinks like mocktails and cocktails the next time.

A great time cooking, a satisfying meal and a friendly conversation with the rest. What more could i ask for? :)

Also been blogged by Rebecca Saw at Part 1 and Part 2

Click Here for Rebecca's Table of Four - Part II
Click Here for Rebecca's Table of Four - Part III

Me and Kevin got so obsessed about an Umami based theme, we started planning our menu. A 3 course menu was done in ideas and paperwork. All we needed was guests to fill up the seats and help us with the preparations and also cleaning up the dishes :P

First course was my Deep Fried Kailan Soup with lots of ingredients(as you can see! lol)
We were really greedy and wanted almost everything in the soup, so...
we added meatballs, toufu, dried anchovies(ikan bilis), wolfberry(goji berry) and even wolfberry foam!
Thats what happens when you have lots of chefs in the kitchen.

We were really suprised and happy at the same time as the wolfberry foam was actually stable enough to be foam up. This time rather than deep frying the kailan, i actually toasted it with little oil, it tasted so much less oily than the first trial i did. The Umami tasted really mild and light which is just right for the first course to bring up the Umami intensity.

Dried Scallop and Mushroom Risotto is Chef Kevin's idea with the concept that came from the original umami profile, dashi. After stir frying the garlic, onion and mushroom, Hua Tiao rice wine was added before the dried scallop stock.

The flavour in this dish was really one of a kind. Definately Umami i must say! The Hua Tiao rice wine intensify and stimulated our appetite and palate for more. Craving for this now while writing this blogpost!

Last but not least was, Pan Seared Snapper with Braised Chinese Mushrooms served with Dashi. Chef Kevin was inspired by a dish in Top Chef season 5, Eric Repert's Sourdough Crusted Snapper with Tomato Basil Consommé. He used the same concept but twisted it since we were doing an Umami theme set
This Dashi reduction was made with kombu and also braising the pre soaked mushrooms into the dashi. The fish was a frozen snapper which was pan fried with basic seasoning to upkeep the Umami flavours as the only main flavour to be focused on .
Maybe the Risotto dish should be the last dish as it was the most highest intensity level of Umami among all 3 dishes. Overall was a great simple 3 course theme set which we all had nothing much to complain about but just enjoy our foodie session with great company and conversations :D