The classic French feast, Lobster Thermidor, has graced European tables with its rich flavor and intense color for over 120 years. Its production is a little involved, though very simple at every step. Firstly, the lobster is cooked and the meat removed. The lobster meat is mixed with a fragrant sauce and placed back into the shells, sprinkled with parmesan and baked quickly just enough … Read more
Not all sea creatures are fish. Whales are not fish, and abalone is not a fish. Biologically, abalone is closely related to the snail, belonging to that family of creatures the creep around on one foot. Not only is abalone meat delicious, but its shell is also gorgeous (unlike the snail) and makes a naturally impressive serving … Read more
In our house, shrimp have always been a traditional favorite for special occasions, but with improved freezing methods, they have become more accessible for us to enjoy any time. And there are so many ways to enjoy shrimp! Garlic, chili, curry or sweet Asian style – we love them all! There is one thing that … Read more
Although Chinese and Western cuisine have many things in common, there are also significant differences which distinguish them. One of the differences is their perspective on the treatment of meat before cooking. Chinese cuisine always prepares meat first in a wet starch, cooking wine and salt for before cooking. Western cuisine mostly adds salt at … Read more
Singapore’s two major national dishes are Black Pepper Crab and Chili Crab; the former being preferred by the locals and Chili Crab a favorite of foreign tourists. Singapore is a blend of several cultures, Chinese, Malay and Indians (mainly Tamil) being the main three which have fused and influenced the development of ‘Singaporean’ food from … Read more