A Delicacies of A Lifetime - Foie Gras

Chef Simon Sim a very humble chef, started at a young age of 19years old, worked as a kitchen helper and work his way up to become a Demi Chef at the age of 24years old. To explore the world, Chef Simon Sim found his way in Paris, one of the world's best cuisine. In his early 30's, Chef Simon Sim was back in Kuala Lumpur cooking his way in many type of cuisine such as Chinese, Thai, Tex-Mex, Italian and Mediterranean.

Medaglione Di Manzo E Fegato DI Oca Con Tartufi
(Grilled Beef Medallion and Goose Liver with Boletus Mushroom Black Truffle Sauce)

Ingredients

200gm Beef Tenderlion
70gm Goose Liver
25gm Potato Pan-Cake

15gm Green Zuchinni
15gm Yellow Zuchinni
20gm Asparagus
20gm Brocolli
20gm Cherry Tomato

For Sauce
100ml Beef Jus
10gm Puchini
2ml Truffle Oil
20ml Red Wine


Method

1. Chargilled beef tenderlion till donennes, then pan fried goose liver and place in between two pieces of beef.
2. Pan fried potato pan cake and place on the plate and top on beef garnish with sauteed vegetables.
For sauce, sauteed porchini mushroom with truffles oil and glaze with red wine then add beef jus to reduce and ready to use.

I hope you will try Chef Simon's awesome recipe at your own kitchen and your own leisure. . . . . Sidney

Execellent, Pure & Refine . . .

Palace of the Golden Horses, also tagged as the Asia's Most Extraordinary Hotal is world class award-winning luxury hotel with dedicated conference centre, located within the 1,000 acres of MINES Resort City and 25 minutes away from the city centre as well as the Kuala Lumpur INternational Airport in Sepang.

With a distinctive Moorish-Malaysian architecture and equestrian theme, the hotel is also Malaysia's first themed hotel with a lavish ornamentation inspired by Malaysia folklore. It is blessed with one of the most spectacular amalgams of landscapes and picture postcard view, first kind in this region.

Fruitti Di Mare Sambuca
(Julienned of Vegetables with Mix Seafood, Glazed with Sambuca)per portion

Ingredients
2gm Julianne Green Zuchinni
2gm Julianne Yellow Zuchinni
1gm Slice Onion
2gm Slice Tomato
1no Tiger Prawn
1no Scallop
1no Mussel
20ml Sambuca
50ml Fish Stock
8gm Butter Unsalted
Season to taste

Method
1. Melt butter in pot. Add vegetable and seafood to sweat.
2. Add sambuca to flambe
3. Add fish stock and bring to boil.
4. Season to taste and ready to served.

from Master Chef Simon Sim, Palace of the Golden Horses, MINES

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