A Dessert To Have

TIRAMISU
An All Time Classic, Espresso FLavoured Ladies' Finger with Mascarpone Cheese

Ingredients

(10 portion)
1litre Whipping Cream
100gm Sugar
500gm Mascarpone Cheese
200ml Masala Wine
500ml Espresso
100ml Kahkula
500gm Ladys Finger

Method

1. Whip the cream and sugar in a mixing bowl till the sugar melted.
2. Then add mascarpone cheese and masala wine into the mixture.
3. Mix the Espresso and Kahlua together, and soak ladys finger and layer it in a chocolate mould with mascarpone misture for 3 layers.
4. Once ready chill it. Once it is hardm it is ready to serve.

A dessert to die for . . . Chef Simon Sim

Silent of The Lamb With A Twist

ARROSTO DI AGNELLO CON BROCCOLETTI ALL OHO OLIO E SALSA ALIO ROSMARINO
ROASTED RACK OF LAMB MARINATED WITH HARISSA WITH ROSEMARY BARLIC JUS

Ingredients

280gm Lamb Rack (3 ribs)
200gm Mash Potato

Harrisa Marination

10gm Mint Leaf
10gm Chinese Parsley
10gm English Parsley
10gm Rosemary
10gm Thyme
10gm Basil
10gm Oregano
10gm Garlic Peeled
10gm Shallot Peeled
2gm Paprika
60ml Olive Oil

Method

1. Blend all harissa herbs with olive oil til fine. Marinated it to the lamb for 2 hours.
2. Seal the lamb in hot frying pan and cook in oven to your doness.
3. Garnish with stach and vegetables on plate.
4. Once the lamb is cook to your doness, debone it and slice to presentation.
5. Pour the rosemary sauce and ready to served.

Another winning dish from Master Chef Simon Sim which me crave for more and more . . .

A Perfect Pasta Dish To Die For . . .

BAVETTE CON GAMBRI E ZUCCHINI
THIN SPAGHETTI WITH SHRIMPS, ZUCHINNI SAUTE IN EXTRA VIRGIN OLIVE OIL

Ingredients

130gm Spaghetti
80gm Tiger Prawns
40gm Green Zuchinni Slice
30ml Extra Virgin Olive Oil
20gm Garlic Slice
2gm Flour
30ml Fish Stock

Method

1. Boil pasta in hot boiling water for 7 mins.
2. Add extra virgin oil in hot frying pan than add slice garlic into it.
3. Wait till garlic is golden brown than add prawn and zuchinni to saute till medium cook.
4. Add flour and glaze with white wine.
5. Add fish stock and season to taste. Simmer 1 min than add pasta to mix.
6. Add pasta is ready to served.

A lovely recipe from Chef Simon Sim

Filetto Di Merluzzo Con Gambri E Creme Zafferano Gorgonzola

Panfried Fillet of Black Cod and King Tiger Prawn with Cream Saffron Gorgonzola Sauce

Ingredients

160gm Cod Fillet
100gm King Tiger Prawn
25gm Potato Pan Cake

Saffron Gogonzola Sauce
60ml Whipping Cream
20ml White Wine
10gm Gogonzola Cheese
1gm Saffron

Vegetables
15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Asparagus
20gm Brocolli

Method

1. Heat frying pan and pan scared cod fillet, king prawn and cook in oven
2. Pan fried potato pan cake till golden brown and place on plate
3. Pour whipping cream, white wine, gogonzola cheese and saffron into sauce pan and bring to reduce
4. Once cod fish and king prawn is cook, served on plate and garnish with vegetable and sauce on the seafood and ready to served

enjoy . . . Simon Sim

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