Posts tagged food
Today sea cucumbers.
Did you know that is are approximately over a 1000 variety?. usually bought dry, whith a very hard skin that need to be burned off before being soaked and cook. As the demand in China is soaring, a pound of good grade sea cucumbers can easily go for as much as 300US$. Ouch.
Do you like sea cucumbers?
Culinary Yours
David Marteau
Global Chef
Here is a post about what is up with KOBE beef, especially in the US!
My cookbook is on a promotion sale through amazon. Go and have a look then get your copy
As i was preparing for the may holliday, i was asked to do in our sister hotel a different kind of BBQ. this time doing a whole lamb on a spit, as i love challenges, i took it up and went there. I marinated the lamb the day before, and woke up the next day at 05.30am to start the burning charcoal to cook it. Then placed it on the spit at around 6 am. then slowly brushing it with pandan leaves and a special extra marinade (secret) in order to keep it moist. it was well cooked and done for lunch at 11.30am for my guests to arrive and taste it. truly a great succsess. it was so succsessful that i even did a couple of roasted piglets the next day for a change.
do you like BBQ meat?
Culinary yours
David Marteau
Global Chef
here are some nice picture of the grand openning of my fresh herb garden at the parkyard Hotel Shanghai.
do you own a herb garden?
what are you using the herbs in the kitchen for?
please share!
Culinary yours
David Marteau
Global Chef
Nice yoghurt and mango mousse with sweet potato and white chocolate swan. #food #foodspotting #yum #yummy #delicious #chef #cheflife (at The Lobby Lounge @ Parkyard Hotel)
Yet another recipe that i created, this time doing a dessert and using Sichuan pepper to give the chocolate mousse a kick.
what do you think of it
Global Chef
David Marteau
Chinese fooBraised pork belly Chinese style
Here is a classic Chinese dish, mainly popular in Shanghai as they do have a tendency to have a sweet tooth.
The great thing about this dish is that the pork belly has a lot of fat thus it will also help to enhance the flavors, as it will act kind of like a sponge.
It is definitely not for the heart fainted individual, so you will indulge in a lot of calories, to give you an idea, about 150 gr of pork belly will set you up to more than 500 calories.
It is best served with bok choy and steamed rice, but you can definitely do as you like.
3 pounds (1.5 Kg) piece of pork belly, skin and fat on
½ pound (250 g) peeled fresh ginger, finely sliced
2 cups (500 mL) dark soy sauce
1 cup (250mL) light soy sauce
1 cup (250 mL) Chinese rice wine
½ cup (125 g) brown sugar
2 cinnamon sticks
5 star anise
4 garlic cloves, finely chopped
½ cup (125 g) honey
2 large bok choy, washed and cut into halves
In a large soup pot over medium-high heat, place the pork belly with the peeled ginger, and cover with cold water. Bring to a boil then lowering the temperature simmer for about 13 minutes. Remove the pot from the stove and set aside until the pork is almost cold.
Remove the pork from the pot and strain the stock. Place the stock back into the soup pot and add the 2 soya sauces, the Chinese rice wine, the brown sugar, the cinnamon sticks and the star anise. Over medium-low heat, bring to a simmer and add the pork belly. Cook the pork belly for about 1½ hour or until the pork is tender. Then set aside.
In a small saucepan, take about 2 cups (500 mL) of the pork belly sauce and add the chopped garlic and the honey. Reduce for about 5 minutes or until the sauce has thickens.
Blanch the large bok choy into another pot of boiling water for about 1 minute or until soft but still crunchy.
To serve the pork belly, place a plate of steamed rice with the pork belly on top, drizzle all the sauce on top of it and place the halve bok choy on the side.
Sit down and enjoy.
Yields: 4 servings
If you ever try it at home, or if you cook your pork belly in a different way, please share your recipe.
Culinary yours
David Marteau
Global Chef
My latest cookbook on Amazon.com:
http://www.amazon.com/Creative-Cooking-Global-Kitchen-International/dp/0986812501
Web site: www.davidmarteau.com
Facebook page: https://www.facebook.com/ChefDavidM
Twitter : https://twitter.com/DavidMarteau
Buddha’s Hand, a strange fruit!
Living in Asia more specifically in China, when wondering around local markets, as it is always a fun thing to do, one might be surprised about the strange looking produce they might encounter. One of them is the Buddha’s Hand fruit, which is believe it or not from the citrus family, yet not as sour. Unlike any other citrus fruit, it does not contains any juice but rather only the rind of it. Just by the look of it you will understand why they call it that way. It is abundance in some Asian country like India, Japan and China. Its original main purpose is for scent, as it is used to freshen up closets and rooms. It is very seldom used in the culinary world. As it is juiceless, it need to be either used for zest, or simply seeded and used raw or slightly cooked to be topped for salad or other creative culinary wonders. As it does taste like a lemon, you can definitely use it to enhance a variety of drink like martini’s and margaritas.
Be not afraid to wonder your local hideout, you will be very impressed to discover such unusual food. Ask, your local vendor hoe they prepare them, and who knows, you might enjoy discovering new recipes on your own.
Culinary yours
David Marteau
Global Chef
My latest cookbook on Amazon.com:
http://www.amazon.com/Creative-Cooking-Global-Kitchen-International/dp/0986812501
Web site: www.davidmarteau.com
Facebook page: https://www.facebook.com/ChefDavidM
Twitter : https://twitter.com/DavidMarteau
Custard and sesame seeds bread. #foodspotting #instafood #instagood #delicious #globalchef #yum #yummy #food #foodsofig (at Garden Cafe@ Parkyard Catering)
