Wednesday, August 20, 2014

Recipe: Caramelised shallot & mushroom toasts (Gordon Ramsay)

I am loving Gordon Ramsay's "Fast Food" cookbook. So far the ones I have tried are really easy to make and taste really good. I made this caramelised shallot and mushroom toast from his book since I love these two ingredients. A simple, delicious brunch option.


I saved a few thick slices of the Champion Toast I baked the previous evening to make this. Shallots, garlic and thyme are sauteed together until the shallots are softened, then sugar is added to caramelise it slightly and finally mushrooms and butter are added to the pan. Then top it on your toasted bread and you have one healthy, delicious lunch!



I reckon a poached egg on top would work well too.





Caramelised shallot & mushroom toasts
Recipe by Baby Sumo, adapted from Gordon Ramsay's Fast Food
Preparation time: 10 minutes
Cooking time: 5-7 minutes
Serves 2


Ingredients
6 shallots, peeled and thinly sliced
1 tbsp olive oil
2 sprigs thyme, leaves only
1 clove garlic, peeled and crushed
1/2 tsp caster sugar
200g white button mushrooms, thinly sliced
2 tbsp butter
A splash of sherry vinegar (red wine vinegar)
A small handful fresh parsley, roughly chopped
Salt and freshly ground pepper
2 thick slices rustic white bread (I used Champion Toast)



1. In a large saucepan, heat oil over medium heat. Add shallots, crushed garlic and thyme, and saute for 2-3 minutes, until shallots are softened. Season with salt and pepper.

2. Add sugar and increase to high heat, stirring and cooking for 1-2 minutes, until the shallots are lightly caramelised.

3. Add the mushrooms and butter, then saute for a further 2 minutes, until cooked, then add a splash of red wine vinegar and season with more salt and pepper, as necessary. Discard the garlic, then add the parsley and mix well.

4. Toast the bread and place on two plates. Divide the shallot/mushrooms on top of the toast and serve immediately.





* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:





* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

Sunday, August 17, 2014

Feast Village @ Gaya Island Resort, Malaysia

Feast Village is the interactive all-day dining restaurant in Gaya Island Resort. The open kitchens showcase a patisserie and cooking stations and offers diverse cuisine ranging from Asian to Western.  During the day, the restaurant is bathed in natural lighting and diners can enjoy a gorgeous view of the surrounding beach and Mount Kinabalu from the restaurant. 



During our first evening at the resort, we had our dinner at Feast Village. On the menu, you can expect to see Western starters, lamb, steak, pizza, burgers as well as fresh seafood which can be cooked in your desired cooking style/sauce. All diners who order either an appetizer/main course can enjoy as much desserts as they would like from the patisserie counter. If you are here under the Resident's Package, you can choose to have your lunch/dinner here.


We decided to go for an all-seafood meal, starting with Dancing Prawns from the Chinese kitchen. Fresh, juicy prawns are coated in a light batter and deep fried, then tossed in mayo, sesame seeds and bonito flakes (the bonito flakes looks like it's "dancing" (swaying)). We also ordered the golden soft shell crab and spiced salt fried calamari, both deep fried to crispy perfection.

Dancing Prawns


Golden soft shell crab and spiced salt fried calamari

Our favorite dish of the evening is this pan seared cod, served with sauteed spinach and tomato-basil sauce. The fish was nicely cooked, flaky and fresh, and Baby C especially couldn't get enough of it. A really simple fish cooked very well.


Oh, we did order a steak with our all-seafood meal. The surf 'n' turf here boasts a 150g grain-fed filet mignon topped with a slipper lobster. I forgot to take a photo of the cut steak, but it was cooked perfectly to medium, very tender and juicy. Thoroughly enjoyed this!


Another winning dish for us is this simple wok fried scallops with assorted vegetables. Looks like I'm not the only scallop monster in my family, as my kids devoured the scallops even faster than me! Hehe.



On the blackboard, Catch of the Day is listed out and for that evening, they had seabass, snapper and tiger prawn. We ordered the tiger prawn in black pepper sauce as recommended by the waiting staff. Undoubtedly the tiger prawn was fresh and taut.


And then, it was dessert time... unlimited helpings of mini cakes, macarons and tarts. Overall, the selection was pretty good and we enjoyed most of the desserts here, especially the macarons.

Carrot cake and macarons




Breakfast is also served at Feast Village from 7.00 am onwards. Everyday, we are up by 6am to watch the sunrise, then take a slow stroll down to the restaurant for our breakfast. At the patisserie, you can find freshly baked bread, yogurt, cereal as well as cronuts (served from 8am onwards).



Great view to eat breakfast to




One of the things we love most about breakfast here is the freshly squeezed juice at the juicing counter. Vitamin boost :)

You can order eggs, stating your preferred cooking method (fried/scrambled/poached/boiled), pancakes or roti canai from the cascade menu. There is also a noodle counter - usually one pre-fried noodle dish will be at the buffet line but you can also customize the ingredients and put in your order. We really like the fried noodles and meehoon here, so tasty! Nasi lemak, Malaysia's unofficial national dish is also served here every morning.


Nasi lemak



Eggs Benedict


Breakfast is served here from 7am-10.30am, lunch from 12pm to 3pm and dinner from 7pm to 10.30pm.

Website: http://www.gayaislandresort.com/

Location: Gaya Island Resort, Malohom Bay, Pulau Gaya, Tunku Abdul Rahman Marine Park, 88000 Kota Kinabalu, Sabah, East Malaysia.


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Friday, August 15, 2014

Matsumi Japanese Restaurant, Hamburg, Germany

Recently, we made a trip to the port city of Hamburg for a short trip. After a quick search, we stumbled upon Matsumi, a Japanese restaurant nearby the places we were visiting for the day. Matsumi serves set lunches at reasonable prices, so it is a good way to sample their offerings without spending a fortune.

Una-don. Beautifully grilled eel served over rice. 

Entrance to the restaurant

Tables are small but well-suited to the customer base, mostly groups of 2 or small families. They also have tatami rooms that seat bigger groups of 10-14 pax.


Pickled vegetables as an appetiser

The bar area where the chef dishes out the sushi.

Shake-Teri-Don. Grilled salmon served on rice with vegetables and a miso soup. Fish was beautifully cooked and vegetables had a good bite to them.



The eel was soft and flavoursome, and the dish also comes with a miso soup.

After a meal, you can take a stroll along the Botanical Gardens aka Planten un Blomen. It is a beautiful garden with various flowers from all around the world. Well worth a visit for the plant lovers.









Opening times: Tuesday to Saturday; Lunch 12.00 pm - 2.30pm, Dinner 6.30 pm- 11.00pm. Sundays and Mondays closed. Open on public holidays from 6.30pm

Price: 32€ for two persons.

Location: Matsumi, Colonnaden 96, 1st Floor, 20354 Hamburg, Germany

Tel: +49 040- 34 31 25

Website: http://www.matsumi.de/


*This is a guest post by The Unc.



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Wednesday, August 13, 2014

Recipe: Sticky Spiced Chicken Wings (Gordon Ramsay)

In our home, we normally consume chicken breast (leaner and healthier), but once in a while we like to treat ourselves to some finger-licking chicken wings. I came across a video of Gordon Ramsay teaching his son how to make these chicken wings, and the recipe is taken off his "Ultimate Home Cooking" cookbook. These are described as "chicken wings with a spicy Asian marinade and roasted to sticky perfection" - I like the sound of that already!

Sticky spiced chicken wings

This is really easy to make. Simply mix all the ingredients for the marinade in a bowl, then add the chicken wings and rub in the marinade. It is best to marinate it overnight, or at least for an hour before popping it in the oven. I reduced the amount of chilli flakes slightly in case it would be too spicy for my kids - 1/2 teaspoon is just nice for us. I also added in extra fish sauce, some coarse black pepper and light soy sauce. I also brushed on some gula melaka glaze 15 minutes before end of cooking time to get the skin extra sticky. :)


They smelled, looked AND tasted amazing! Just how I like my chicken wings -sticky with lots of different flavours (sweet, salty, tangy and spicy). Both my kids absolutely enjoyed this.



By the way, greetings from Scotland! Sorry if I have not been visiting your blog but will do so when I get back from holiday. Last week, Hubby made some Gordon Ramsay scrambled eggs which I styled and posted on Instagram and my post received a retweet back from him (or his account) on Twitter :) I also bought his Ultimate Home Cooking book over here, so looking forward to trying more recipes when I get back!




Sticky spiced chicken wings
Recipe by Baby Sumo, adapted from Gordon Ramsay's Ultimate Home Cooking
Preparation time: 5 minutes
Cooking time: 30-35 minutes
Serves 4


Ingredients
16 chicken wings

For the marinade
5 tbsp tamarind paste
2 tbsp cooking oil
2 tbsp palm sugar (gula melaka) or brown sugar
2 tbsp fish sauce
2 garlic cloves, finely chopped
1/2 tsp chilli powder or flakes
1 tbsp light soy sauce
1/4 tsp coarse black pepper

1 1/2 - 2 tbsp gula melaka syrup, to glaze (optional)


1. Place marinade ingredients into a bowl, and mix well. Add chicken wings and using your hands, toss the wings, to ensure it is coated with marinade. Cover cling film and marinate overnight in the fridge, or at least 1 hour.

2. Preheat oven to 180°C (roast mode). Line a baking tray with tin foil. Arrange chicken wings in a single layer in tray.

3. Roast for 15 minutes, then remove from oven. Brush gula melaka syrup glaze on one side, then place back in oven and roast for a further 7 minutes. Then, remove again from oven, turn the chicken over with tongs and brush with more glaze. Place back in oven for another 7-10 minutes, until the chicken is cooked through and sticky. I cooked mine for a total of 35 minutes.

4. Serve warm, with a salad.

Note: I increased fish sauce from original recipe from 1 tbsp to 2, reduced chilli flakes from 1 tsp to 1/2 tsp, added in black pepper and light soy sauce and extra glaze.





* I am submitting this to the "Cook Like Gordon Ramsay" event which I am co-hosting with Zoe of Bake for Happy Kids and Mich of Piece of Cake. To join, simply cook or bake any recipe from any Gordon Ramsay websites or cookbooks for the whole month of August 2014. You can link your posts at one of the host's pages.

Your post must be a current post i.e. posted in August 2014 - please do not link older posts.Please mention Cook like a Star in your post and link back to Zoe of Bake for Happy Kids, Mich of Piece of Cake and Baby Sumo of Eat your heart out.

Happy cooking! Do check out the other bloggers recipe below:





* I am submitting this post to "Cook-Your-Books #15" hosted by Joyce.

If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)

*This recipe was featured on Asian Food Channel's FB page on 15 August 2014.

Monday, August 11, 2014

Fish Market, Hamburg, Germany

Visiting the Fish Market in Hamburg is a must when you are in Hamburg. This street market is open only on Sundays from 5 am to 9.30am, so expect to see loads of people; locals, tourists and people filtering in after a late night out from the St. Pauli area. We went there at 6am expecting to view the sunrise but unfortunately weather was cloudy and there was also a slight drizzle.

It is called a fish market but it does sell other goods as well

Nice view of the Hamburg port from the market.


Fresh fish on display.







While other shops sell herbs and vegetables...

Others sell fruits


Oversized smurf, evidently pulled an all-nighter partying!

The auction hall, which doesn't really have any auctioners on Sunday but houses live bands on two ends of the hall. A rather amusing experience to see people listening to bands and having a beer at 6am in the morning



A flower truck!

Live, plump chicken




A submarine museum nearby the fish market.








Smoked eel in a bun



Deep fried calamaris, prawns and fish

Deep fried calamari with garlic sauce


Fruit baskets





Spotted a few to-be-wedded couples going through the market. Must be a big thing over here!




The auctioners. If you are a good enough bargainer you can wheel and deal your way to some cheaper fish. Definitely an interesting experience seeing the man bellowing at the top of his voice without rest.











The walk back to the Landungsbrücken train/bus/boat station is scenic.



Opening times: Sundays; April to October 5am to 9.30am, November to March 7am to 9.30am

Address: Große Elbstraße 9, 22767 Hamburg


*This is a guest post by The Unc.


If you enjoyed reading my posts, LIKE me on Facebook! You can also follow me on Instagram (@babysumo) for more photo updates. Thanks :)
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