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

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