October 10, 2017 In All recipes, Vegatables

POMELO AND THAI HERBS SALAD

[ezcol_1fifth]  [/ezcol_1fifth] [ezcol_3fifth] THE EXPERIENCE IS BETWEEN EATING A SALAD AND DRINKING A COLD GLASS OF GATORADE I don't eat salads. I think that's quite self-evident on this blog.  But even a non-salader like me feels a tinge of excitements as pomelo season approaches, the citrus giant with enormous and voluptuous pulps that burst with sweet, floral and faintly bitter juices resembling a lemony grapefruit.  For the record, I'm not a fan of grapefruit, which is why I'm not particularly excited about pomelo's potential as a stand-alone fruit course.  But what gets my buzz going is its potential to be a fantastic savory treat. Pomelo is rarely too sweet, and it carries an uniquely floral and bitter note that blends wonderfully with other more robust or rich-tasting ingredients that seek a refreshing medium.  Take herbs salad for example, flavorfully too sharp and aggressive most of the times to be a dish on its own, but together with pomelo, it becomes a juicy and rounded symphony tapping on all the right notes in a cascading, orchestrated tempo.  First thing that hits the senses is the pungent saltiness of the fish sauce and shallots anointed with olive oil, which escalates along the individually distinctive sharp bites

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October 26, 2014 In All recipes, Seafood

THAI SPICY BRINY COCKLE SALAD

  [ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end] AS HAPPY AS A CLAM It's veterinarian-day for me again, how about you?  Whatever your day's like, appetize it with this spicy, herby, briny and juicy cockle salad (you heard right), from one of Fatty Crab's and Fatty Cue's Zak Pelaccio.  It tastes like the ocean with an attitude, certainly one of my favourite, and most interesting and delicious treatment of shellfish yet.  And I promise it will kick-open your palette, get you ready for whatever that's on your plate.  Wish you a day as happy as a clam. [/ezcol_1third_end] [ezcol_2third][/ezcol_2third] [ezcol_1third_end] Serves:  4 as appetizer Adapted from Zak Pelaccio's Eat With Your Hands I like to use an assortment of cockles and clams for this dish.  In this case, tiny cockles for their meats plus larger/prettier clams for their shells.  You can choose whatever variety you like.  The original recipe does not include the kaffir lime leaf, but I added it because I think it gave the dish a sharper edge.  Use if you have it available (they freeze really well in the freezer). [amd-zlrecipe-recipe:7] [/ezcol_1third_end] [ezcol_1half][/ezcol_1half] [ezcol_1half_end][/ezcol_1half_end]

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November 26, 2013 In All recipes, Snacks, Vegatables

LAMINATED POTATO CHIPS

Yesterday, I spent a good deal of effort in the kitchen, not just on the usual manual labor I do driven by unknown impulses, but on trying to draw the very blurred line on practicality/doability when it comes to home-cooking, which I have slowly come to realize to having a very different definition than the general public.  Well, I suspect not having a day-job has something to do with it, but really though, what do people consider worth-the-effort when the grunt work is to be done by their own hands in their own kitchen? Since I have proclaimed to be an extremely biased and unrepresentative judge on such matters, you can understand my mental struggle while I was putting this together yesterday.  I mean, there's a reason why the corner of this recipe in Thomas Keller's French Laundry Cookbook has been folded for years without due until yesterday when I was struck by temporary insanity.  I thought, who else in their right state of mind would want to do this?  The same amount of time and effort spent on slicing potatoes super thin, laminating it with a sprig of herb then baked until golden brown and crispy, is only publicly

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