Smoked Salmon. Avocado & Caviar . . . A Luxury Companion To Be With

Cavallini's Bistro is a mediterranean bistro with an exquisite range of Northern Italian gourmet food located at Palace of the Golden Horses located within the Mines Resort City that is known as the Venice of the East and is poised to be one of the world's most widely known luxury hotel and also one of the finest destinations in the global hospitality ans tourism industry.

Today Master Chef Simon Sim had prepared us a dish called Rotolo Di Salmone Affumicato Con Granchio.(Smoked salmon, crabmeat and acavado roulade with caviar and dill dressing) I am a great fan of smoke salmon and I adore them dearly. Lovely texture and with a touch of smoky taste. But this dish is so incredible as with the present of avocado and what most one of the most sort after the jewel of food, Caviar !!!

Rotolo Di Salmone Affumicato Con Granchio
(one portion)

Ingredients
50gm(2pcs) Smoked Salmon Slice
50gm Crab Meat
60gm Avocado Slice
2gm Caviar
2gm Fresh Dill
20ml Olive Oil

Method
Slices smoked salmon roll with crab meat and avocado slice.
Top with Belugar Caviar
Garnish with salad mix and dill dressing


This is a simple dish and easy to make, yet look elegant and priceless! . . . Sidney

Succulent Tuna by Master Chef Simon Sim

Having more than 20years of cooking experience under his belt, it did not stop Master Chef Simon Sim to advance in his culinary skills. An ingenious chef in his early 40's, specialised in Italian, Mediterranean, Tex-Mex cuisine and now heading The Cavllini an Italian restaurant at the Palace of the Golden Horses, MINES, Kuala Lumpur. Master Chef Simon Sim will be featuring a collection of Italian and Mediterranean recipes with us. Today we will be featuring Master Chef Simon Sim's first recipe presented in Japanese way, a well known dish named 'Tuna Tataki with Sea Whelk'.

TUNA TATAKI with SEA WHELK

Ingredients

1/4cup Black sesame seeds
1/2Tspn Cracked black pepper
300gm Tuna(sushi grade)
3Tspn Olive oil( for shearing)
1 Tspn lime juice
A pinch of salt
Half a dozen Sea Whelk
A handfull of Herb salad
a dash of Vinaigrette

Method

On a shallow plate, mix together black sesame seeds and cracked black pepper.
Season the tuna with salt.
Make 1-inch deep slices in the tuna, every 2-inch.
Roll the tuna in the black sesame mixture, pressing lightly so the mixture sticks to the tuna.
Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside.
Deglaze the pan with lime juice. Pour the lime juice over the tuna.
Place the herb salad on the serving plate.
Drizzle with a bit of vinaigrette
Top with a sliced tuna.
Top with a pieces of sea whelk.
Ready for serving.

This is a lovely starter, easy to follow and a sure winner from Master Chef Simon Sim . . . . Sidney

Next coming post Rotolo Di Salmone Affumicato Con Granchio

SAN REMO PASTA CHALLENGE RESULT!

In February this year we had SAN REMO PASTA CHALLENGE COMPETITION whereby contestants have to come up with a local delicious recipe using San Remo pasta and we have two incredible creative winners, they are Teckiee from Eat First Think Later and Lianne from Imbi & Itchy.



Teckiee's entry is Caramelised Pork with Spaghetti Omelet and it is very creative in presenting this dish. A unique dish layered with spagehetti pancake over the delicious sweet caramelised pork. This dish can be served individually too.

Lianne's Kampong Pasta is such a cultured dish and truely transport us back to the origin of local delicate malay cuisine. The taste of the fish in this dish is awesome, and with the freshness of the herbs and sprouts, they enrich this dish. I would describe this as a delicate pasta salad to die for.

Both of our winners will recieve each a beautiful stainless steel pasta pot from San Remo. San Remo will get in touch with you very soon. Thank you for your gorgeous recipes.

Yours Sidney

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 6

Mandarin Oriental, Kuala Lumpur is the perfect place to stay, whether for business or pleasure. Located adjacent to the world famous, 88 storey Petronas Twin Towers, with far reaching views overlooking the lush 50 acre KLCC Park.

The hotel rooms, suites and apartments are truly extravagant. Their restaurants and bars, award winning and innovative. And their spa and leisure facilities are a relaxing diversion from the hustle and bustle of the city. Over 300 original works of art feature throughout the hotel. Ancient and contemporary artefacts contrast, yet complement, the high specification technology to be found in every guest room and meeting room.

CHEF'S HAND MADE TWIN BALL

BEEF BALL

Ingredients

600gm Beef rump meat
5gm Fried garlic
10gm Starch
1/2tsp Salt
1/4tsp Sesame oil
10gm Chinese celery
1tsp Chicken powder

Method

1. Marinade and blend beef with seasoning.
2. Add superior starch and mix well. Form beef into round shapes.
3. Boil the beef ball in water until cooked.
4. Arrange nicely in a bowl. Spread chinese celery and fried garlic. Then, serve hot.

FISH BALL

Ingredients

600gm Fish Meat
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame Oil
1/4tsp pepper powder
1tsp Chicken powder

Method

1. Marinade and blend fish with seasoning.
2. Add egg white and superior starch and mix well. Form the fish into round shapes.
3. Boil the fish balls in water until cooked.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 5

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century.

TEOCHEW FISH NOODLES

Ingredients

Fish Noodle

600gm Fish met paste
10gm Starch
1nos Chicken egg white
1/2tsp Salt
1/4tsp Sesame oil
1/4tsp Pepper powder
1tsp Chicken powder

Garnish

20gm Chives
20gm Bean sprout
10gm Shredded mushroom
5gm Shredded green pepper
3gm Cut onions
1/2tsp Seasoning chicken powder
1tsp Fish gravy
1tsp Fragrant shallot oil
1/4tsp Pepper powder

Method

1.Blend the fish meat paste with egg white and seasoning, place in the piping bag. Pipe fine noodles into hot water.
2.Blanch the fish noodles and set a side.
3.Work-fry with cut onions; add chives, bean sprouts, shredded mushrooms and shredded green peppers. Add seasoning. Lastly fry it together with fish noodles for a few more minutes.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 4

An elegant Chinese restaurant specialising in contemporary Cantonese delicacies and dim sum. The décor is reminiscent of the grand ancestral homes of Chinese-Malaysian tycoons from the turn of the century. The elegant décor is redolent of the great ancestral homes of 19th Century Chinese tycoons, with Asian artefacts and ornate chandeliers. The atmosphere is theatrical, thanks to our hierarchy of Chinese chefs, who showcase their skills in the open kitchen with a display of their culinary skills at their flaming woks. Seven exquisite private rooms allow our guests an intimate ambience for private gatherings.

But wherever you sit, the menu is exquisite – think delicate Crepe Durian Pancakes and Black Pepper Beef Tenderloin

TEOCHEW COMBINATION PLATTER


A. FRIED PRAWN DUMPLING

Ingredients

450gm Fresh prawns
50gm Water chestnuts
10gm Spring onions
1nos Egg
10gm Flour
1gm Szechuan pepper powder
1tsp Chicken seasoning powder
1/2tsp Salt

Method

1. Cut the prawns into dice and ass to a bowl, season to taste.
2. Add water chestnuts, spring onions and diced chicken breast chopped. Finely mix all ingredient until smooth. Add egg, bread flour and mix well. Shape into round pieces.
3. Heat some oil in the wol and deep fried until golden brown.

B. FRIED MEAT BALL

Ingredients

50gm Diced chicken meat
2pcs Beancurd skin
400gm Diced water chestnut
30gm Chinese celery
1gm Five spice powder
1tsp Chicken seasoning powder
1nos Egg
1/2tsp Salt
200gm Diced white radish

Method

1. Soak the white radish in salt water, drain and set aside.
2. Dice water chestnuts, chinese celery, garlic, diced chicken meat finely and add five spice powder, seasoning and salt. Mix well.
3. To arrange nicely on the beancurd skin. Then roll it.
4. Cut in 3cm pieces and toss in starch, deep-fry until golden brown.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 3

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

TAI JI VEGETABLE BROTH

Ingredients

700gm Sweet potato leaves or spincah leaves
2kg Superior chicken stock
200gm Minced chicken
50gm Chicken Ham
100gm Superior potatoes starch

Method

1. Blanch the spinach leaves for few seconds then chill in ice water.
2. Heat up some chicken oil and wok-fry the vegetables until fragrant. Set a side.
3. Blanch the minced chicken. Set a side.
4. Seasonthe superior chicken stock with remaining ingredients under medium heat. Add the vegetables. Gradually add the superior starch that has been mixed with water, slowly untilthe broth thickens.
5. Lastly add shredded chicken and ham, simmer for a while and serve in individual bowls.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 2

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

PAN-FRIED OYSTER IN TEOCHEW STYLE

Ingredients

200gm Fresh baby oysters
15gm Spring onions
3nos Chicken egg
150gm Local potato starch
2tbsp Fish sauce
1tbsp Chilli sauce

Method

1. Clean the shelless fresh oysters and drain off excess water. Set a side.
2. Marinade with spring onions, egg and starch.
3. Heat some oil in the wok, wok-fry all ingredients in an oval shape.
4. Beat egg and pour on the side of the oysters. Pan-fry it until cooked.
5. Serve with fish sauce and chilli sauce as condiment.

Teochew Cooking with Master Chef Tony Gao, Guangzhou - Series 1

Master Chef Tony Gao from Guangzhou, China is an authentic Teochew cuisine chef with more than 20years of experience and started cooking at the age of 17years old. His appreciation for pure, simple and fresh ingredients is translated into delectable signature dishes that he carefully prepares. Currently he is a visiting master chef at The Mandarin Oriental Hotel, Kuala Lumpur from 1st till 10th May, 2008.

SWEETENED SWEET POTATO & YAM SERVED WITH CHOCOLATE & RASBERRY
Ingredients

150gm Sweet potatoes
150gm Yam
250gm Sugar
10gm Fragrant shallot oil
5gm White sesame

Method

1. Thicken the sugar with little water. Then add fragrant shallot oil. Add sweet potatoes and yam. Pour on the plate when done.
2. Drizzle some onion oil and wok-fry white sesame until fragrant. Add little sugar and sesame oil. Serve as dressing.