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.