Cold Soba Using Lee Kum Kee Sweet and Vinegar Spare Ribs Sauce

I have decided to make Cold Soba using Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs. This is a meatless dish. You may add shredded chicken breast or lean pork if you want. Increasing the portion of the vegetables will change it to a more salad.

Fairly simple, you only need to pan fried an egg, a dou gua and cook the soba. Dou gua turns bad easily once it is open. What my mum does is that she will pan fry the entire Dou gua and store it in the fridge to prolong its shelf life. Thereafter, it can be used as toppings for our noodles or as an ingredient for other dishes.

First, I sliced the cucumber, carrot and red capsicum. You may choose the type of vegetables you want. I would normally use cucumber and carrot for the extra crunch. I have ever used kidney beans, straw mushrooms for the colours and texture.

After which, I put the soba to boil. When boiling, I pan fried the egg. I rolled the egg to get a springy texture. Since the sauce is on the sweeter side, I added a pinch of salt into the egg. If the sauce for the soba is a savoury one, such as seaweed sauce which i have used before, I would make tamago instead. I'm not sure about the standard recipe, but I make mine by adding a tablespoon of milk and a pinch of sugar.

To speed things up, I pan fried the dou gua using another sauce pan, which had been soaked in salt water before hand. My mum taught me that this will prevent the dou gua from crumbling, and at the same time, to give it a bit of flavour.

After my soba was done, I scooped it directly into a bowl with a table spoon of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs. I stirred to mix the soba evenly with the sauce and then put it in the fridge to cool it.

Dish: Cold Soba

Ingredients
- Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs
- Buckwheat noodles
- Cucumber
- Carrot
- Capsicum
- Egg
- Dou gua
- Salt
- Cooking oil

 Directions
1) Soak the Dou Gua in salt water first
2) Throw in the noodles when the water comes to a boil
3) Boil for 5 minutes. As different brands of noodles may have different cooking time, you may want to check the texture after 4 minutes.
4) Put 1 tablespoon of Lee Kum Kee's Sauce for Sweet and Vinegar Spare Ribs into a bowl. Once the noodles is done, scoop it into the bowl and stir it well.
5) Chill the noodles ih the fridge for 10 minutes.
6) Beat the egg. Grease your cooking pan. Once hot, pour in the beaten egg. Form a thin layer on the base. Once the sides have firmed up, it is ready to be roll.
7) Pat dry the dou gua. Grease your cooking pan. Once hot, place the dou guan flat on the base. Turn it once the side underneath and edge start to brown.
8) After panfried till crispy, dice it.
9) Slice up all carrot, cucumber and capsicum. I feel cucumber is a must, for the refreshing taste. You may also use other ingredients such as kidney beans, beansprouts, cabbage etc.
10) Once all ingredients are ready, simply mix them together.

Creating salad style dishes at times allows me to use up the remnants in my fridge. It’s really all up to you how you want to make use of the ingredients which you have on hand, without having to purchase excess. This shall sum up my cooking session last weekend. Hope my dishes ain't too plain for you guys..!

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

Baked Salmon using Lee Kum Kee's Fried Cod Fish Sauce

The next dish I prepared using one the the many Lee Kum Kee sauces is the Baked Salmon with Broccoli and Mushrooms with Lee Kum Kee's Sauce for Fried Cod Fish. Cod fish and salmon are the 2 fish that I use all the time. I would put my preferred vegetables underneath the fillet and then simply put the entire oven pan into the oven. I love the fact that I could use the fish oil rendered from these fatty fish to roast the vegetables underneath. Cooking this dish is almost hassle free. I soaked some dry mushrooms the night before. You may use the fresh ones if you are cooking for a larger portion. Since I only cook just a small portion for myself every now and then, dry mushrooms are hence a better choice.

Instead of cod fish fillet, I used salmon belly strips instead. I placed them on top of the broccoli and mushrooms which I had stacked neatly on the oven pan. Once done, I glazed the salmon belly with a tablespoon Lee Kum Kee's Sauce for Fried Cod Fish. You may adjust the amount to your own preference.

After 20 minutes in the oven in 250 Degree Celsius, it's done! The salmon skin charred at some areas due to the sauce and the taste is akin to Teriyaki. With its juice seeping into the vegetables during the baking process, the vegetables were tasty even without any seasoning. You can choose to bake longer if you want the salmon to be crisper. The broccoli and mushroom won't get burnt, they would only turn softer. The same goes to the used of other vegetables.

Now for the recipe:

Dish: Baked salmon belly with broccoli and mushrooms 

Ingredients
- Lee Kum Kee's Sauce for Fried Cod Fish
- Salmon belly
- Broccoli ( You may choose leeks or asparagus)
- Mushrooms

Direction
1) If you are using dry mushrooms, soak them overnight.
2) Wash and slice the broccoli
3) Place both the broccoli and mushrooms on the oven pan. Stack the salmon belly on top
4) Glaze the salmon belly with Lee Kum Kee's Sauce for Fried Cod Fish
5) Bake for 20 minutes in the over, in 250 Degree Celsius

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

Asparagus Wrapped with Bacon using Lee Kum Kee Honey Garlic Sauce

Following my first recipe post on Minestrone Soup, I shall now share with you the second dish which I had made concurrently - Asparagus Wrapped with Bacon is done using Lee Kum Kee's Sauce for Honey Garlic Spare Ribs. Inspired by my previous tasting at Moosehead Kitchen, honey dates wrapped in bacon, I decided to do my rendition of this dish. The three main ingredients are asparagus, bacon and leeks. I feel bacon is quite a versatile ingredient. It is like a condiment that gives the dish a salty, smoky characteristic. I use leeks a lot in my everyday dishes as they have a long shelf life and pair well with meat or fish.

First, I wrapped 3/4 of the asparagus with the bacon

After my non stick pan was heated, i placed them neatly side by side to brown the bacon. I turned them regularly to prevent them from being too burnt on one side.

Once evenly brown, I placed them on an aluminium foil ( when I'm too lazy to wash the oven pan). I then glazed the bacon streaks with Lee Kum Kee's Sauce for Honey Garlic Spare Ribs. I only use about 2 tablespoons of it and kept the remaining in a container. They are to be roasted for 15 minutes, 250 degree Celsius. Oven is my best friend in the kitchen. It allows me to prepare other dishes or back to my chores while it works its magic.

While waiting for the asparagus to be done, I stir fried some shredded leeks with the oil rendered from the bacons.

When my asparagus was done, I topped it with the shredded leeks. I then dressed it up with my very own lemon mayonnaise to cut the fats. You may want to use lemon juice only. I adore savoury-sweet taste! I find that the garlic-ky sweetness of this sauce coupled really well with the salty, smoky bacons. The lemony mayonnaise also lends some creaminess and tanginess to the overall taste.

 If you ain't into intuitive cooking, below is the recipe:

Dish: Asparagus wrapped with bacon, glazed with Honey Garlic Sauce, spiked with shredded leek. Drizzled with lemon mayonnaise.

Ingredients
- Lee Kum Kee's Sauce for Honey Garlic Spare Ribs
- Asparagus
- Bacon streaks (1 streak per asparagus)
- 1/2 stalk Leeks
- Cooking oil
- 1 tablespoon of mayonnaise
- Dash of lemon juice

Dressing 
Simply squeeze some lemon juice in the mayonnaise and mix it up. · 

Cooking method
1)Wrap 3/4 the asparagus with the bacon. As bacon can be quite salty and flavourful, wrap half the green is enough.
2) Grease the non-stick pan thinly and place it over medium heat.
3) Once heated, lay the wrapped asparagus neatly side by side one another.
4) Grill to slight brown.
5) Slice the leeks and stir fry it in the non stick pan using the oil rendered from the bacon.
6) Once brown, roast them in the oven for 15 minutes , 200 degrees celsius.
To be safe, check it after 10 minutes, to make sure that the temperature of your oven is right for the bacon. Too high a heat may cause the bacon to char before the asparagus gets cooked.
7) Lastly, dress it up with lemon mayonnaise and its done!

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

Minestrone Soup Using Lee Kum Kee Tomato Garlic Prawns Sauce

I love cooking... For its therapeutic nature, and partly because my taste buds do fuss a lot. By far, I do not adhere to any recipe, dread the use of any measuring equipment and the aftermath of cooking (washing, scrubbing, wiping etc.) More subtlety put, free-style and intuitive or you may call it lazy.

For the next few posts, I'm going to share with you my experiences in cooking. I usually cook individual portion for just myself, and when I have gatherings, it would then be more towards tapas-style. I won't say that my recipes are original. They are more of inspirations or motivations derived from other meals. I feel once you start to get your creativity working, cooking can be rather simple.

Many may find it not worth the hassle just to cook for an individual portion. It can be tricky when comes to buying the ingredients - too much for too little used. To counter that, I try to use more versatile ingredients that allows me to create a variety of dishes throughout the week and those with a longer shelf life means you don't have to worry buying too much of it. Using pre-mix sauces can be one of the ways to help lighten your load. They enable you to create the flavour without you having to purchase the numerous ingredients.

I was really disappointed with a minestrone soup which I tried recently in a restaurant. Hence, the very first dish that I am going to share with you is my own version of Minestrone Soup made using Lee Kum Kee Sauce for Tomato Garlic Prawns. Soup is usually the first dish I would make for the meal as time is needed to get the goodness out of all the ingredients. By the time I am done with the rest of the dishes, the soup will be just ready in time together with the rest.

I love making soups, because I just need to put everything into a pot and leave it alone. For this minestrone soup, it's the same. Simple ingredients - onions, tomato, carrot, celery. As I'm not of a meat person, I used cod fish bones in place of pork ribs or chicken bones to give the soup some sweetness and viscosity.

After the water came to a boil, I threw in all the ingredients and let it boiled for 20 minutes in medium heat. As all are hardy vegetables, I do not need to worry about overcooking them. If you prefer, you may add some white pepper corn to spice it up a bit, especially on wet days.

After 20 minutes, the vegetable cubes were pretty soft. I mixed in 2 tablespoons of Lee Kum Kee Sauce for Tomato Garlic Prawns into the soup and let it simmered in low heat for another 10 minutes for the ingredients to soak in the flavour.

I think sweet corns, leeks or even potatoes very suitable for such vegetables soups as well. To make it even more sumptuous, seafood such as prawns, squid and white fish will make the taste more robust. On lazy days, a hearty soup makes the best meal.

Dish: Minestrone Soup

Ingredients
- Onions
- Tomato
- Carrot
- Celery
- Cod Fish Bone
- Lee Kum Kee Garlic Prawn Sauce
- Optional: Other vegetables e.g sweet corns, leeks, potatoes, or seafood such as prawns for a more hearty soup.

 Directions
1) Dice all the ingredients.
2) Bring the water to a boil.
3) Put in all the vegetables and let it boil for 20 minutes.
4) Put in 2 tablespoons of Lee Kum Kee Sauce for Tomato Garlic Prawns. (You may put more if you want to make it more flavourful)
5) Simmer for another 10 minutes or more for a thicker broth.

Lee Kum Kee
Facebook: https://www.facebook.com/LeeKumKeeGlobal
Website: http://singapore.lkk.com/en/Kitchen

Written and Photography By Si An. A girl who is allured by travelling, loves the feel of freedom, smell of the rain and the aroma of fine coffee and food. 

Cook For Family

It has been a while since I last cooked as I am caught up with work and blogging. If I am not wrong, the last time I cooked was for the Cook For Family event initiated by Daniel Ang. The dishes below were cooked a couple of weeks back on a particular Sunday evening dinner.

Cold Tofu with Minced Pork

This is one of my girlfriend's favourite dishes. She has cooked this for me once and I thought I would try to make it and cook for her next time. The minced pork was stir fried in dark soy sauce and oyster sauce for taste. I also added some chopped chill to give it some kicks.

Steamed Fish with Green Kiwi

Inspired by Ellena aka Cuisine Paradise, I fell in love in using kiwi to steam fish. Use only green kiwi and not yellow kiwi, also choose one that is not too ripe so that the kiwi will not be too mushy after steaming.

Steamed Fish with Green Kiwi

Simply enjoyed the taste and flavour of the steamed fish using green kiwi. The green kiwi after steaming will have a sour flavour similar to sour (salted) plum commonly used for steaming fish. If you like it to be more sour, you can add a few slices of tomatoes.

Miso Soup

I still have some miso that I bought from Meidi-ya supermarket at Liang Court in my fridge so I decided to make miso soup. I also added in tofu and enokitake (golden mushroom).

Stir Fried Vegetable

Of course we need to have our greens to complete the dinner menu. A really simple stir fried vegetables to complete the 4 course dinner.

Lee Kum Kee cooking workshop + Recipes

Lee Kum Kee is such a household name that I am sure everyone will have their products in their home. It has become a part of our life. Do you know that this household name was established in 1888 when its founder Lee Kum Sheung invented oyster sauce in Nanshui, Zhuhai, Guangdong Province of China. With a simple computation, that is a glorious history of 123 years!

Over the years Lee Kum Kee has innovated and came up with lots of new products making itself not only a household name but an international brand that comes with quality and trust.

Show your love through taste (愛, 用味道表達吧!).  Being a strong promoter in bonding between family and even the community through cooking, Lee Kum Kee organised a 'Fast, Fresh and Simple' cooking workshop to discover ways of cooking modern contemporary dishes with Lee Kum Kee products.at Cookyn Inc. How appropriate as Lee Kum Kee organized a hands-on workshop where we get to cook together with our partners and fellow bloggers.

Together with our partners and fellow bloggers, we got to prepare 3 dishes using the range of Lee Kum Kee's products and sauces.

Vietnamese Spring Rolls with two dips (recipe by Cookyn Inc.)

Ingredients
- 300g of boiled chicken breast, shredded
- 200g of boiled prawns
- 150g of rice vermicellis, boiled according to instructions
- 20 sheets of rice paper wrap, approx 8 inches in diameter
- 200g of carrots, shredded
- 1 mango, sliced thinly
- 3/4 cup Thai basil
- 3/4 cup coriander
- 3/4 cup mint

Dipping sauces
- 3/4 cup of chunky peanut butter
- 1 heaped tablespoon of Hoisin sauce
- 4 tablespoons of lime juice
- 5 tablespoons of hot water
- 2 tablespoons of plum sauce
- 1 red chilli, minced
- 1 tablespoon of fish sauce

Method
1. To make the first sauce, mix peanut butter, half the lime juice and Hoisin sauce with a little hot water to thin out to the desired consistency.
2. For second sauce, mix the plum sauce with the remaining lime juice, fish sauce and red chilli before thinning out with some water to the desired consistency.
3. When ready to assemble and roll, plunge a piece of rice paper in water briefly to soften.
4. Lay the rice wrapper flat, top with the desired amount of ingredients in the centre of the wrapper, leaving 2 inches space on both sides for folding.
5. Fold in both sides and tightly roll the spring roll.
6. Serve the spring rolls with the 2 sauces.

Vietnamese Spring Rolls with two dips

The first dish we prepared was a simple Vietnamese Spring Rolls with 2 dips. Thanks to Lee Kum Kee and Cookyn Inc, now I know I can use Lee Kum Kee's Plum Sauce and Hoisin Sauce to make delectable dipping sauces in future.

Salmon & Prawns Baked in a parcel with Spicy Black Bean Sauce (recipe by Cookyn Inc.)

Ingredients
- 6 salmon steaks, approx 80-100g each
- 12 pieces of peeled and deveined prawns
- 1 red capsicum, diced
- 1 yellow capsicum, diced
- 10g coriander, minced
- Handful of dried bean vermicelli (tang hoon), blanched in boiling water till soft.
- 10 cherry tomatoes, halved
- Drizzle of soy sauce
- 1/2 tablespoon of black bean sauce, mixed with 4 tablespoons of water
- Pepper
- 6 pieces of parchment paper

Method
1. To wrap the parcels, place some vermicelli in the middle of each parchment sheet and top with one piece salmon.
2. Season with some soy sauce and pepper.
3. Pile on the prawns, capsicums, tomatoes, coriander, and some spicy black bean sauce mixture before sealing the parchment paper.
4. Bake in a preheated oven (180 degrees Celsius) for 12 minutes. Serve immediately.

Baked Salmon and Prawn

The second dish we prepared was Salmon & Prawns Baked in a parcel with Spicy Black Bean Sauce. The beautfully cooked salmon paired with the Lee Kum Kee's Spicy Black Bean sauce was excellent.

Tuna Tataki with First-Draw Soy and Sesame Seed Oil Vinaigrette

Ingredients
- 500g sashimi grade tuna
- 3 tablespoons olive oil, plus extra for basting
- 1 tablespoon sesame seed oil
- 2 tablespoons first-drawn soy sauce
- 2 tablespoons lemon juice
- 2 teaspoons chopped chives
- 1 teaspoon toasted sesame seeds
- Salad greens
- Salt and pepper, to taste

Method
1. Brush the tuna lightly with some oil, season with salt and pepper and sear the exterior of the tuna on all sides in a pan over high heat for about 20 seconds (you can use blow-torch if you have one). Once searing is complete, remove the tuna and set aside to rest.
2. Cut the tuna crosswise into uniform slices about 1/4 to 1/2 inch thick with a sharp knife. Lay the tuna slices nicely on a plate.
3. Mix the sesame seed oil, soy sauce, lemon juice and olive oil until well-emulsified.
4. Drizzle the dressing all over and top with the chives and sesame seeds. Garnish with some salad greens before serving.

Tuna Tataki

Have you heard of Lee Kum Kee's First Draw Soy? If you have not tried it, you must go get a bottle. How appropriate for the Tuna Tataki to showcases the First Draw Soy. I instantly fell in love with it and got myself a bottle after that.

Silken Tofu with Crispy Breadcrumbs Coated with Shrimp Paste

Blanched Baby Kailan with Fried Garlic and Shrimp Paste

At the end of the 3 dishes hands-on cooking workshop, Cookyn has also prepared for us more dishes using Lee Kum Kee's range products. Like many we probably only know about Lee Kum Kee's famous Oyster Sauce but in this workshop I am constantly being surprised by how many delectable and beautiful sauces and products Kee Kum Kee has under its brand.

To showcase the Shrimp Paste and Minced Garlic, Cookyn has prepared the Silken Tofu with Crispy Breadcrumbs Coated with Shrimp Paste and Blanched Baby Kailan with Fried Garlic and Shrimp Paste.

Grilled Mini Chicken Burger

Many of us may think that Lee Kum Kee sauces and products are used for Asian cooking only. Cookyn proves you wrong with the Grilled Mini Chicken Burger. Oyster Sauce, Soy Sauce and other condiments were used to marinate the grilled chicken while a lovely mayo with Chilli Bean Sauce topped the burger.

Dried Angel Hair Pasta with XO Sauce and Crispy Ikan Bilis

After Lee Kum Kee's Oyster Sauce I think the next greatest invention by them is the XO Sauce. If I may, I think it is a heavenly sauce that works wonder with everything. Once again demonstrated by the folks at Cookyn in the Dried Angel Hair Pasta with XO Sauce and Crispy Ikan Bilis, Lee Kum Kee's products and sauces can be used not in Asian cuisine but also western and modern cuisines.

Some group photos of the fun and enjoyable 'Fast, Fresh and Simple' cooking workshop. Thank you Lee Kum Kee, Cookyn and Sixth Sense Communications & PR Consultancy for the invitation.

For more information of Lee Kum Kee, you can visit the following links,
Website: http://www.LKK.com
Youtube: http://www.youtube.com/user/leekumkeekitchen
Facebook: https://www.facebook.com/pages/Lee-Kum-Kee/51819458702

Waterfall Cafe @ Shangri-La Hotel, Singapore

Officially opened on 19 July 2012, Waterfall Cafe is the latest dining concept at Shangri-La Hotel, Singapore. I am invited by the folks at Shangri-La Hotel, Singapore to attend a masterclass by Chef de Cuisine Stephane Cocu. The 3 courses masterclass are dishes available in Waterfall Cafe's menu crafted by Chef Stephane that embraces the quality of eating well.

Being a true advocate of healthy dining, Chef Stephane ensures that all products are sourced from sustainable origins and are free from hormones, pesticides and antibiotics.

Nestled amidst 15 acres of lush, tropical greenery, Shangri-La Hotel, Singapore's new Waterfall Cafe offers healthy yet creative dishes inspired by Mediterranean flavours.

With its eclectic, colonial interiors lies a treasure trove of fresh, seasonal produce and gourmet merchandise.

Wine lovers will be mesmerised  by Waterfall Cafe's rare and focused selection of wines from the Mediterranean. Twenty-two wines are served by the glass. An impressive collection of aperitifs, sherries and grappa tops the extensive beverage menu. In line with Waterfall Cafe's commitment towards sustainability, the soft drinks selection included organic Phoenix brand of sodas from New Zealand.

Chef de Cuisine Stephane Cocu delights discerning palates with his mastery in blending herbs, smoked salts, vinegars and exotic spices. There are currently 41 spice blends in the catalog and these can be purchased at the cafe.

Check out the private room of Waterfall Cafe. The private room comes with a fully equipped cooking studio. Our masterclass was conducted in the private room. How cool is it?

The Cooking Studio inside the private room.

Chef Stephane preparing the first dish.

Up close and personal with Chef Stephane's masterclass. Chef Stephane's prepared 3 wonderful dishes which I will be sharing the recipes in this post.

Watermelon and Tomato Salad with Mint, Arugula, Olives and Red Onion.

Ingredients
- 100g Fresh Tomato
- 100g Fresh Watermelon
- 20g Aragula Salad
- 15g Black olive (pitted)
- 40g Parmesan cheese
- 25g Olive oil
- 30g Red onion (sliced)
- 5g Fresh mint
- 2g Fresh basil
- 15g Honey vinegar

Method
1. Cut watermelon into cubes of 1 cm each. Slice sherry vine tomatoes into quarters. Chop fresh mint. Slice pitted black olives and red onions.
2. To make the crispy parmesan cheese cracker, begin by preheating oven to 150 degree Celsius. Spread parmesan cheese until it becomes a nice, blond colour. Remove it and let it cool so that it will get crispy.
3. In a mixing bowl, throw in watermelon cubes, tomatoes, chopped fresh mint, olives and onions. Season with 10g of honey vinegar, 15g of olive oil, whole grain mustard. Add in salt and pepper as preferred. Set aside for later use.
4. In a soup plate, season arugula salad with the remaining oil and honey vinegar. Line the plate with arugula salad before placing the mixture from step 3 on the salad.
5. Garnish salad with crispy parmesan cheese cracker.

Chef's Tip
- If the watermelon is not sweet, you may add honey as preferred.

Watermelon and Tomato Salad 4.5/5

A refreshing salad that is well balanced with flavours and textures.

Atlantic Cod on Barley Risotto, Pequillo Peppers and Vadouvan Emulsion.

Ingredients
- 150g Fresh cod fish
- 50g Organic barley
- 30g Pequillo pepper
- 30cl White wine
- 30g White onion
- 100g Heavy cream
- 100g Milk
- 5g "Vadouvan" spice blend
- 5tbsp Olive oul
- 1tbsp Butter
- 1/2 Lime
- A zest orange
- A zest Lemon
- Salt and pepper

Method
1. Dice white onion into 3mm thick.
2. In a large pot, suet diced onions with 3 tablespoons of olive oil and fresh butter until onions are tender and colourless.
3. Add barley to pot and suet for 2 minutes. While stirring the mixture, pour in white wine and let it boil until the wine has evaporated completely. Next, cover the mixture with water.
4. Season barley with salt and pepper as preferred. Add a zest of orange and lemon and continue to stir the risotto as it cooks. When the liquid has almost evaporated and risotto is still too "al dente", you can add a bit of water and let it cook again until the barley becomes tender.
5. Boil milk and heavy cream. Add "Vadouvan" spice blend, salt and pepper and let it infuse for 30 minutes. The sauce should turn to a strong yellow colour. Add lime juice.
6. Split pequillo pepper into half and remove the seeds. Cut them into triangles and set aside for later use.
7. In a non-stick pan, add 2 tablespoons of olive oil. Using low heat, sear cod fish on one side until it turns dark blod with a crispy exterior. Flip fish over and turn off the flame. Leave fish to cook in the pan for 2 to 3 minutes before removing it.
8. In a pasta bowl, put barley risotto and place fish on top. Spread warm triangular pequillo peppers on fish. Drizzle sauce over the dish and serve.

Chef's Tip
For a big piece of cod fish, you may slice it into 1cm thick so it cooks better.

Atlantic Cod on Barley Risotto 4.5/5

An interesting and healthy substitute using barley to make risotto. Another well executed dish with a good balance of flavours and texture.

Warm Flourless Valrhona Chocolate Cake, Berry Compote and Bourbon Vanilla Ice Cream

Ingredients
- 90g Dark chocolate
- 33g Water
- 50g Sugar
- 60g Butter
- 2 Egg

Method
1. Prepare a pot to boil water and sugar.
2. Add chocolate to a mixing bowl and set aside for later use. Dice butter to soften it.
3. When the water and sugar has boiled, pour them into the mixing bowl with chocolate. Stir well until the chocolate melts completely. Next, add in butter, bit by bit.
4. Crack an egg into the mixture and stir well. Repeat this step for the other egg.
5. Set the mixture aside so that it gets thicker. Meanwhile, pre-heat oven at 160 degree Celsius. Using a brush, oil your pastry ring (or ramequin, if preferred)
6. Pour the mixture into the pastry ring until it is 2/3 filled and bake it for 15 minutes.
7. Let the cake cool for 5 minutes before you serve it warm with a scoop of bourbon vanilla ice cream.

Chef's Tip
- The cake has to be shiny when you remove it from the pan. This means that the inside is still soft.
- You may prepare the chocolate cake a day in advance and heat it up before serving.
- For this cake, the dark chocolate used has to be at 70% so that it pairs well with the sweetness of the sorbet and sugar.

Warm Flourless Valrhona Chocolate Cake 4/5

A simple, easy and lovely dessert. I am not a great fan for overly sweet dessert but Chef Stephane's valrhona chocolate cake is nicely balanced with a scoop of delish bourbon banilla ice cream.

For exclusive dining deals from Shangri-La Hotel, Singapore, visit the online dining reservations webpage at http://www.shangri-la.com/singapore/shangrila/dining/. Simply browse to the restaurant which you wish to dine at and click on 'Book a table' tab to see the available offers.

Over the last 20 years, Chef Stephan's talents have been recognised by many Michelin-starred establishments, such as Le Crayeres in Reims, Restaurant Comme Chez Soi in Brussels and Restaurant Daniel in New York. Chef Stephane arrived in Singapore in 2011, prior to which he opened his own restaurant. L'Olivier, in Montpellier, France, in 2009. He started his culinary journey in 1992, as an apprentice in Auberge du Moulin de Chameron, France.


Waterfall Cafe
Shangri-La Hotel, Singapore
22 Orange Grove Road
Singapore 258350
Tel: +65 62134138
Facebook: https://www.facebook.com/home.php#!/ShangriLaSingapore
Website: http://www.shangri-la.com/singapore/shangrila/dining/restaurants/waterfall-cafe/
Nearest MRT: Orchard (NS Line)

Opening Hours:
Daily:
630am - 11am (breakfast)
11am - 12pm, 3pm - 6pm (light snack)
12pm - 3pm (lunch)
Mon-Sat:
6pm - 1030pm (dinner)

Direction:
1) Alight at Orchard MRT station. Take Exit B. Transfer to hotel shuttle bus. Journey time about 15 minutes. (Shuttle bus at 1h interval)

2) Alight at Orchard MRT station. Take Exit E. Walk towards Wheellock Place via ION. Exit Wheellock Place and turn left towards Liat Tower. Cross the road at the traffic light junction and turn left towards Royal Thai Embassy. Walk down to the end of Orchard Road. Turn right onto Orange Grove Road. Walk to destination. Journey time about 23 minutes.