What to do when you’re gifted 50g of premium high quality Black caviar? Well this is exactly what happened last week, so to have a little fun in pandemic world, we had a fun iron chef inspired show down to create a dish featuring black caviar. Here are the final results. Who do think should…
Shrimp Ravioli
Homemade Chinese dumplings with a twist. Using a ramen noodle recipe for the dough and Chinese pot stick shrimp for the filler, we give you a Chinese shrimp ravioli.
Lobster Mac’n Cheese
Lobster Mac’n Cheese
Tteokbokki Recipe
Tteokbokki for lunch. Soooo spicy but so good. 10 small sheets of kombu 10 dried anchovies 15 sticks of fresh rice cake 3 cups of Korean Dashi 1/2 cup Korean hot pepper paste (gochujang): 1/4 cup Korean hot pepper flakes 1 Tbsp sugar 4 cloves of garlic 2 green onions 2 eggs 15 pieces of…
Sesame Crusted Tuna Part 2
Another sesame crusted tuna dish only this time served with pickled radishes and jalapeño.
Sesame Crusted Tuna Part 1
Brunch for dinner! Sesame crusted Ahi Tuna with perfectly poached eggs and a hollandaise sauce. Plate from SpiritWares (www.spiritwares.com) Microgreens from Modern Microgreens (www.modernmicrogreens.com)
Seafood Boil
What better way to ring in the New Year than the most epic seafood boil ever? For this boil, we bought lobster, clams, shrimps, mussels and assorted vegetables (potatoes and corn on the cob).
Green Curry Crab with Garlic Naan Bread
A delicious green curry made with a homemade curry paste and coconut milk. For the curry paste, I threw in shallots, garlic, Thai chilis, cilantro, lime rind and leaves, galangal, as well as fresh homegrown basil into a Vitamix and blended together. Separately, I heated up the coconut milk before mixing in the paste. For…
Chocolate Cake with Swiss Meringue Accents
A recipe from Chef Dominique Ansel (Inventor of the Cronut, James Beard award-winning pastry chef). This recipe is available on Masterclass.
Sticky Rice in Lotus Leaf
Sticky rice in Lotus Leaf Wraps (Loi Mai Gai) is a tasty dimsum dish consisting of sticky rice, Chinese sausage and vegetables served steamed in a lotus leaf to enhance the fragrance of the rice. Although most online recipes feature wrapping the raw ingredients, my personal preference is to cook the ingredients first to ensure…
Cooking with Charles 