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Jump To Recipe Jump To Video This recipe is featured in my ECookbook: So here it is. A proper sambal ikan bilis pizza without any hack or shortcut. I mean if you are lazy and need to fix those cheesy spicy cravings, you can always make my Sambal Ikan Bilis Melt recipe. But if you are not feeling lazy, this recipe is for you. As I had mentioned before, this is a secret pizza item on the Canadian Pizza menu. Only true Singapore pizza lovers will know about the secret. I kinda love how the natural sunlight shines onto the pizza... I know it is a weird topping for pizza but please hear me out. I am a pizza purist. I am all about the holy trinity of dough, sauce and cheese. This grilled pizza qualifies. It has dough which is the grilled pizza, it has sauce which is practically the sambal ikan bilis and it has cheese. Just think of a spicy Margherita with anchovies. See where I am going? Anyway, you really have to give this pizza recipe a try. I know some of the ingredients are pretty hard to find outside of South East Asia, you can always discuss with me over a DM on my Instagram or drop me an email. My lines are open 24/7. And here's to some awesome grilled pizzas. Cheers! Ingredients: (Make 2 grilled pizzas) Sambal Ikan Bilis: Dried Scallops, 1 TBSP Dried Shrimps, 1 TBSP Dried Anchovies aka Ikan Bilis, 2 TBSP Shallots, 4 Garlic, 3 Cloves Red Onion Coarsely Chopped, 1 Ginger, 1/2" Galangal, 1/2" Tomato Puree, 1 TBSP Belachan / Fermented Shrimp Paste, 1 TBSP Sambal Homemade , 3 TBSP Grapeseed / Peanut / Sunflower / Canola Oil, For Frying Gula Melaka, 2 TBSP Adjust To Preference Dried Mushroom Powder, Pinch Tamarind Juice, 1 TBSP Peanut Butter Preferably Pic's , 1 TBSP Grilled Pizza: Grilled Pizza Dough Homemade , 2 Sesame Oil, For Brushing Red Onion Finely Sliced, 1 Fresh Mozzarella, A Handful of Pinches Parmigiano Reggiano, For Grating Scallions Finely Chopped, For Garnishing Equipment: Cast Iron Skillet / Pan Blender / Food Processor Griddle / Grill Directions: Please visit my " Grilled Pizza Dough " page for the recipe. Please visit my " How To Make Sambal " page for the recipe. Prepare the Sambal Ikan Bilis Soak dried scallops, shrimp, and anchovies in warm water for 30 minutes. Drain and reserve the soaking water. Blend shallots, garlic, onion, ginger, galangal, tomato puree, belachan, sambal, and ¼ cup seafood water until smooth. Heat 1" of oil in a skillet over medium heat. Fry the drained seafood until anchovies are crispy brown. Caution: will splatter. Remove seafood and drain, leaving about 2 TBSP of oil in the skillet. Add the sambal blend to the skillet. Pour another ¼ cup of seafood water into the blender to "clean" it and add that to the skillet too. Add gula melaka and sauté until color deepens. Stir in mushroom powder and tamarind juice. Add fried seafood and combine well. Stir in peanut butter until fully incorporated. No added salt needed—adjust only if necessary. Remove from heat and set aside. Grill the Pizza Roll out pizza dough and brush with sesame oil. Gently poke the dough all over with a fork. Heat a griddle over medium heat. Place the dough, oiled side down, onto the griddle. Press gently to ensure full contact with the surface. Brush the top with sesame oil. Grill until the bottom is almost charred. Flip the dough and reduce heat to medium-low. Spread a thin layer of sambal ikan bilis. Less is more. Scatter red onion slices evenly. Sprinkle pinches of fresh mozzarella. Lightly grate parmigiano over the top. Cover to steam and melt the cheese. Once cheese is melted and bottom is charred, uncover and remove from heat. Transfer to a serving plate and scatter scallions over the top. Repeat with remaining dough. To Serve Slice and enjoy immediately while hot and melty. The perfect slice? Recipe Video: Sambal Ikan Bilis Sambal Ikan Bilis Grilled Pizza This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video If you are an anime junkie like me, you probably have seen Foodwars! Eggs Benedict was completely flipped upside down with a Japanese twist; Eggs Benedict Don Fit For A Queen is created. I thought of recreating the dish myself too but with an Indonesian twist tho. I have broken the recipe down into 5 parts: rice, chicken, eggs, sauce and assembly/plating. Please read thru' before starting as some of the steps required 24 hrs sitting in the fridge. Anyway, this is actually my modern take on a classic Indonesian dish called Nasi Kuning, which literally translates to yellow rice. But in reality, it is rice cooked with turmeric, hence the color yellow. Nasi Kuning is usually served with ayam ungkep (Javanese fried chicken). But there are hundreds upon hundreds of variations, so I decided to create a new version with my gula melaka syrup and kecap manis. Not to brag, but this is probably the best chicken I'd ever created. Probably. As for the eggs, I had tried using the Foodwars! method for like 3 times, and sadly, it didn't work at all. In the end, I decided to do it the old-fashioned way. This may seem like a long process, but once you've prepped everything, it is pretty easy and straightforward. This shall bring the sambal series to a close. I hope you will give this recipe a try. Ingredients: (Serve 3) Rice: Long Grain Rice, 168g High Quality Olive Oil, 2 TBSP Lemongrass White Parts Only, 2 Kaffier Lime Leaves, 2 Garlic Thinly Sliced, 2 Cloves Pandan Leaves, 4 Tied Into a Knot Coconut Milk, 200g Sea Salt, Pinch Fresh Turmeric Juice, 2 TBSP From 2" Fresh Turmeric or 2 TSP Turmeric Powder Chicken: Brine - Cold Water, 500g Liquid Smoke (I'm using Stubb's ), 5g Sea Salt, 25g Chicken Thigh Boneless With Skin On, 3 Glaze - Gula Melaka Syrup, 25g Liquid Smoke (I'm using Stubb's ), 13g Kecap Manis, 7g Eggs: Eggs, 3 Unbleached All Purpose Flour, 42g Potato Starch, 18g Egg Beaten, 25g Ice Water, 100g Grapeseed / Peanut / Sunflower / Canola Oil, For Frying Sauce: Liquid Smoke (I'm using Stubb's ), 4g Worchestershire Sauce, 18g Sambal, 25g Tomato Puree, 48g Tomato Ketchup, 25g Coconut Vinegar, 18g Water, 43g Smoked Salt, 2g Gula Melaka Syrup, 25g Nasi Kuning: Fresh Lime Zest, 1 Lime Dried Coriander, Pinch Pickled Cucumbers, A Handful Equipment: Dutch Oven Oven Rice Cooker Cast Iron Skillet / Pan Directions: Please visit my " How To Make Sambal " page for the recipe. Please visit my " How To Pickle Almost Anything " page for the recipe. Please visit my " How To Make Kecap Manis " page for the recipe. Please visit my " How To Make Gula Melaka Syrup " page for the recipe. Prepare the Rice Wash rice 5 times until the water runs almost clear. In a skillet over low heat, gently heat olive oil with lemongrass, lime leaves, garlic, and pandan leaves until garlic is just browning. Transfer everything (including oil) to the rice cooker bowl. Add coconut milk, salt, and turmeric juice. Stir to combine. Cook according to rice cooker instructions. Fluff rice once cooked. Brine and Glaze the Chicken In a large bowl, whisk water, liquid smoke, and salt until dissolved. Add chicken and refrigerate for 24–48 hours. In a small bowl, mix gula melaka syrup, kecap manis, and liquid smoke. After brining, transfer chicken to a tray skin-side up and brush with glaze. Chill uncovered for another 24 hours. Bake and Roast the Chicken Preheat oven to 90°C (195°F). Brush chicken with glaze and bake for 10 minutes. Repeat glazing and baking two more times (30 mins total). Increase oven to 200°C (395°F) and roast for 6 minutes. Rest before slicing. Soft Boil and Fry the Eggs Simmer eggs in 1" water, covered, for 5 minutes. Transfer to an ice bath and peel carefully. In a pot, heat 4" of oil to 180°C (350°F). Mix flour and potato starch. Add eggs and water to form a lumpy batter. Dip eggs into batter and fry until light golden brown. Drain on a wire rack. Prepare the Sauce In a saucepan, combine all sauce ingredients. Stir and bring to a simmer. Remove from heat. Assembly Simple plating (Food Wars-style) : Serve rice, sliced chicken, egg, and sauce side-by-side. Refined plating : Line a pastry ring with pickled cucumber slices. Press coconut rice inside and unmold. Top with sliced chicken and fried egg. Garnish with lime zest and dried coriander. Drizzle sauce over or around the plate. Eggplosion! Tender, juicy and succulent... Nostalgia... This plating... Or this plating? Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video How do you like your eggs? Poached, softboiled, half boiled, fried, sunny-side-up or scrambled? Mine is scrambled. I love creamy scrambled eggs cos I can still taste bits and pieces of the eggs at a silky smooth consistency. This is probably the best way to wake up to on a holiday season morning. Yes! It is already October and it had been more than 2 years since the world has plunged into this crazy pandemic. Anyway, most of the time, the eggs served are too overcooked in my humble opinion. Almost like a custard. I know there are hundreds upon hundreds of how-to videos on cooking scrambled eggs. Most are from famous chefs, notably Gordan Ramsay. I still prefer cooking in a pot over simmering water. Guess who's technique am I using? It is none other than the great Heston Blumenthal. Cooking eggs in that method will give you more control since I love my creamy. I also learn another trick from Kenji López-Alt by adding starch; doing so, will keep the eggs moist and tender. As for the toast, I'm using a sourdough baguette. I prefer shallow frying them with some high quality olive oil and some garlic. I got this idea from an old eatery that I grew up visiting for brunch almost every weekend. They used to fry their sandwiches, so this is kinda like a homage. I added some of my turkey bacon jam for an extra "ummpphhh". In closing, I really hope you will give this recipe a try and impress your spouse for brunch in bed this holiday season. Ingredients: (Serve 2) Tapioca Starch, 2 TSP Unsalted Butter Softened, 5g + 5g Whole Milk, 13g Kewpie Mayo, 1 TBSP Dijon Mustard, 1 TBSP Heavy Whipping Cream, 10g Eggs, 175g or 3 Large Eggs Turkey Bacon Jam, 1 TBSP (Optional) Sea Salt, Pinch Black Pepper, Pinch Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Dried Parsley, For Garnishing Toast, For Serving Equipment: Cast Iron Skillet Double Boiler Directions: Please visit my " How To Make Turkey Bacon Jam " page for the recipe. In a large bowl, add tapioca starch and 1.5 TSP of water. Mix until smooth and add in 5g of butter. Mix until fully incorporated. Add in milk, mayo, mustard, cream, eggs and the remaining 5g of butter. Using a spatula, stir the mixture until lightly combined. *Do not overmix as we need those lumps.* Transfer onto the double boiler . Continue stirring until everything is homogenous. Keep stirring until the sides start to cook. At this point, you can choose the type of consistency you desire. You can have creamy or slightly done or well done custard scrambled eggs. *Keep an eye on the mixture. It can turn from creamy to cooked eggs very fast.* Remove from heat and fold in turkey bacon jam. Taste and adjust for seasonings with salt and pepper. Serve immediately over some toast. Garnish with some lemon juice, zest and parsley. I pan fried my sourdough bread until crispy browned in 1/4 cup of high-quality olive oil. I also added some crushed garlic for aromatics. Recipe Video:

Jump To Recipe Jump To Video It is this time of the year again. Halloween! This is an old recipe of mine and I made this every year for Halloween. This recipe is about 7 to 8 years old and it is nostalgic each time I am making these fingers. Kinda like walking down memory lane. My kids' friends will come over and have a smashing Halloween party and I would serve them goodies like this. Fond memories indeed. And years went by, they are already grown up and Halloween party is probably a thing of the past. Well, at least for them, but not for me. Haha! Anyway, you can add green coloring to the cookies by combining 5g matcha powder with the dry ingredients. If you are lazy to make a strawberry compote, you can use strawberry jam. You are after all the tinker of your witch fingers. I have left all the pointers and tips in the directions down below, cos there are lots of ways to screw everything up, especially during the shaping process. Please read and understand before proceeding. In closing, here I wish all you lovely people a very Happy Halloween! Ingredients: (Make 20 fingers) Cookies: Unsalted Butter Softened, 113g Icing Sugar, 63g Egg Lightly Beaten, 25g Pure Vanilla Extract, 1/2 TSP Amaretto, 1 TBSP Unbleached All Purpose Flour, 135g Wholemeal Flour, 40g Baking Powder, 1/2 TSP Sea Salt, 1/2 TSP Almonds, 20g Strawberry Compote: Cornstarch, 5g Water, 23g Strawberries Frozen or Fresh, 225g Demerara Sugar, 25g Spiced Rum, 1 TBSP Fresh Lemon Zest, 1/2 Lemon Fresh Lemon Juice, 1/2 Lemon Equipment: Oven Stand Mixer / Hand Mixer Sauce Pot Directions: Make the Cookie Dough In a large bowl, cream butter until light and fluffy. Add sugar and continue beating until well combined. Mix in egg, vanilla extract, and amaretto. Whip until fully incorporated. In another bowl, whisk together flour, wholemeal flour, baking powder, and salt. Gradually add the dry mix to the butter mixture in thirds, mixing between additions. Scrape down sides and knead until dough comes together—about 1 minute. Cover with cling film and chill for at least 30 minutes. Prepare the Strawberry Compote In a sauce pot, whisk cornstarch and water until smooth. Add strawberries and sugar. Cook over medium heat until sugar dissolves. Add spiced rum and deglaze (careful—it may flambé). Remove from heat, mash strawberries. Stir in lemon zest and juice. Taste and adjust sweetness. Set aside. Shape and Assemble the Cookies Preheat oven to 160°C (320°F). Scoop 1 TBSP of dough and roll into finger-length logs. Place on a parchment-lined baking tray. Use two fingers to make gentle indentations. Use a sharp knife to carve 9 shallow lines for knuckles. Press an almond at one end to mimic a fingernail. Tip: Chill each shaped finger if your kitchen is warm. Repeat until all cookies are formed. Bake the Cookies Bake for 20–25 minutes until bottoms are golden brown. Rotate tray halfway through. If cookies spread too much, lower oven temp to 150°C (300°F). Remove from oven and gently remove almonds while still warm. Add a small spoonful of compote to each fingertip. Return almonds on top of the compote for a "bloody" effect. To Serve Serve warm with extra strawberry compote on the side. Best enjoyed fresh from the oven! The process... Before bake... After baked... Let's dip on some blood and feast... Recipe Video:

Jump To Recipe Jump To Video Barmbrack is the center of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game, where an item, usually a silver ring, is placed inside the bread, with the person who receives it considered to be fortunate. You can read more about it on Wiki . This tea loaf really reminds me of the Xmas cake; it has the same dense and fruity citrusy intense flavors. Anyway, to make life easier, I am using high quality dried fruit mix. Be sure they are high quality; makes all the difference. If you wanna go to another route, you can purchase dried raisins, apricots, cranberries, lemon, or orange peels separately and combine them. In case you are wondering, I am using dried fruits mix from Foodsterr . The hardest part after baking is to wait for the tea loaf to be cooled and stored. It does taste better after 24 hrs. I kept it loosely wrapped and outta sight, so I wouldn't be tempted to slice and eat, cos I know once I start, I won't stop. These are usually served well with some butter spread and a cup of tea on the side. Without much further ado, let's get started with the recipe. Here I wish all you lovely people a very Happy Halloween! Ingredients: Inspired By Donal Skehan (Make 1 loaf) Earl Grey, 2 Tea Bags Irish Whiskey, 50g High Quality Dried Fruit Mix, 375g Unsalted Butter, For Greasing + Serving Unbleached All Purpose Flour, 200g Wholemeal Flour, 25g Baking Powder, 2 TSP Light Muscovado Sugar, 60g Demerara Sugar, 60g Chinese 5 Spice Powder, 1/2 TSP Sea Salt, Pinch Egg, 1 Equipment: Loaf Pan Oven Directions: Pls visit my " How To Make Chinese 5 Spice " page for the recipe. Soak the Fruits Brew 250g of simmering water with earl grey tea in a saucepan. Cover and steep until slightly cooled. Remove tea bags without squeezing . Stir in whiskey until combined. In a large bowl, add dried fruit mix and pour in the tea-whiskey blend. Stir to coat and submerge all fruit. Cover and let sit at room temperature for at least 24 hours. Prep the Loaf Pan The next day, preheat oven to 170°C (340°F). Grease a loaf pan and line with parchment, leaving overhang on the sides for easy unmolding. Set aside. Mix the Batter Strain the soaked fruit over a bowl and reserve the liquid. In another large bowl, combine flour, wholemeal, baking powder, sugar, 5 spice, and salt. Make a well in the center. Add the egg and strained fruit. Fold gently to mix. Gradually fold in the reserved soaking liquid until a sticky, wet (but not runny) dough forms. Transfer batter into prepared loaf pan. Smooth the top and run a knife through the center for even rise. Bake the Barmbrack Bake for 1 hour, or until the top is deep brown and a skewer comes out clean. Remove from oven and let cool in the pan. Loosely cover with foil and let rest overnight for best flavor. To Serve The next day, unmold and slice. Serve warm or toasted with butter. Enjoy with a cup of tea. Look at that glossy shine... Cheers! Tastes even better with a heaping spread of butter... Recipe Video:

Jump To Recipe Jump To Video I just recovered from Covid19. I will slowly ease back into recipe creating once again. Thank you all for your kind wishes and patience. Anyway, I think by now, everybody knows about the viral TikTok cloud bread; I even jumped onto the bandwagon myself and made 1. As expected, it was disappointing. The texture is weird, something like a fluffy chewy meringue without much flavor, except for that sugar bomb. It even deflates once it cools. Here's some snapshot of the cloud bread. More than a year went by and I thought of recreating that kinda fluffiness with this omelette instead. You have probably seen this recipe before. Probably on YouTube on some other social media platform, either way, this is the recipe nonetheless. I sorta gave it some Japanese vibes with nori flakes and shichimi togarashi (Japanese seven spices). You can use any dried herbs or spices you desire. You are in fact the starlet of your omelette. Lol! Please give this recipe a try, if you are still interested in that cloud bread recipe, it is included in the video (I got you covered, always). Ingredients: (Serve 2) Egg Whites, 5 Sea Salt, Pinch Egg Yolks, 3 Unsalted Butter, 2 TBSP + More Nori Flakes / Or Any Dried Herbs, Pinch Shichimi Togarashi / Or Any Spice, Pinch Equipment: Hand / Stand Mixer Cast Iron Skillet / Pan Directions: In a large mixing bowl, add egg whites and salt. Using a hand or stand mixer, whisk until stiff peaks form. In another large bowl, add egg yolks. Using a hand or stand mixer, whisk until pale yellowish. Fold in the yolks into the whites, 1/3 portion at a time, until fully incorporated. Melt butter in a skillet over low heat. Once the butter has melted, add in the egg mixture. Smooth the top with a spatula. Cover and cook for 4 mins. Slide some butter into 4 corners of the omelette. Sprinkle some herbs and spices over the top. Cover and cook for another 2 mins or until the bottom is browned. Transfer onto a serving plate, folding in half. Serve immediately. So light and fluffy... This just melts in my mouth... Recipe Video:

Jump To Recipe Jump To Video This is a rather simple and easy recipe. The only tricky part is not breaking the yolk when separating yolks from whites and keeping the yolk intact during assembly. A baguette or a ciabatta will be excellent as the toast. The texture of the cloud eggs is fluffy, light and airy, kinda like a meringue. It pairs really well with that runny yolk. I added shallots and smoked paprika which add even more depth in flavors. You can create your own flavors as well. Garlic and ginger will be a great combination. Avocado also lifts this simple toast up a notch with that creamy and rich touch. And the star of this dish is the infamous Vegemite! Yes, love it or hate it, it adds that subtle umami at the back of the mouth. A tiny bit goes a long way. So, do not treat it like Nutella. Don't say I didn't warn you. Ingredients: (Make 2 toasts) Cloud Eggs: Eggs, 2 Sea Salt, Pinch Black Pepper, Pinch Smoked Paprika, Pinch Shallots Finely Minced, 3 Toasts: Unsalted Butter, 2 TBSP Baguette / Ciabatta, 2 Slices Vegemite, 2 Tiny Spread Avocado Thinly Sliced, 1 Fresh Lemon Juice, 1/2 Lemon Fresh Lemon Zest, 1/2 Lemon Pink Himalayan Salt, Pinch Black Sesame Seeds, Pinch Parsley Finely Chopped, A Small Handful Equipment: Oven Hand / Stand Mixer Cast Iron Skillet / Pan Directions: Prepare the cloud eggs. Preheat oven to 230 degrees celsius or 450 fahrenheit. Carefully separate egg whites from yolks and set them aside. *Careful not to break the egg yolks.* Transfer the egg whites into a stand mixer or a large bowl if using a hand mixer. Add in salt and whisk until soft peaks form. Add in pepper and paprika. Continue beating until stiff peaks form. Add in shallots and fold with a spatula until well combined. Transfer onto a baking tray lined with parchment paper, dividing into 2 portions and shaping them into “clouds”. Using the back of a spatula, create a small crater in the middle of each “cloud”. Wack into the oven and bake for 4 to 5 mins or until the top is light golden brown. Remove from oven and gently slide the egg yolks into the crater. Return to oven and bake for a further 1 to 2 mins. Remove from oven and set aside. Assemble the toasts. Spread the bread with butter. In a skillet over medium-low heat, add in the bread, buttered side down. Toast until golden brown and remove from heat. Spread vegemite onto each toast. Place slices of avocado on each toast. Squeeze lemon juice and grate lemon zest over the top. Place the cloud eggs on top. Garnish with salt, black sesame seeds and parsley. Serve immediately. Ain't nothing better than egg porn... Recipe Video:

Jump To Recipe Jump To Video I still have some nagaimo leftovers so, I thought why not make this dish. I was hesitating to post this recipe. Cos I do not think that this is actually a recipe. But then again, this is too good not to share. The title of this dish describes it all. All we have to do is to saute or pan-sear some nagaimo slices. I added some je ne sais quoi with some wasabi-white soy sauce solution and black sesame seeds. It is a chefy touch. The sauteed nagaimo already tastes so yummilicious on its own. Nagaimo has a mildly sweet flavor with a slimy texture, but pan-searing it, adds an extra crispy texture and flavor. You can use a cookie cutter for perfectly round discs, but I like to keep them rustic. As simple as this is, you have to give it a try. Ingredients: (Serve 2) Nagaimo / Japanese Mountain Yam, 1 Stem Sesame Oil, 2 TBSP Wasabi, 1 TBSP White Soy Sauce, 3 TBSP Black Sesame Seeds, A Sprinkle Equipment: Cast Iron Skillet / Pan Directions: Peel and slice nagaimo into 1/2 inch thick. In a skillet over medium heat, add sesame oil. Once the oil is heated up, add in the nagaimo slices. Sear until the bottom is crispy browned. Flip and continue cooking for about 1 to 2 mins. Remove from heat and transfer onto a serving plate. In a small bowl, mix wasabi and soy sauce until well combined. Drizzle the wasabi mixture over the nagaimo. Sprinkle sesame seeds over the top. Serve immediately. Recipe Video:

Jump To Recipe Jump To Video Usually, on this festive season, I would whip out recipes preparing you lovely people for the holidays. But unfortunately, my health isn't in the right place. I am still having lower back pain as well as a nasty cough (post covid19). I am also breathless with fatigue. In the meantime. as much as I can, I will continue to post simple and easy recipes. This recipe is actually inspired by the great Jacques Pépin. His version is more elegant and classy than mine; he made it looks so easy. At the age of 85, he is still sharing his recipes and knowledge about cooking and baking. A legend indeed. To make this dish my own, I used some Japanese ingredients, and of cos, I have to present this classic dish differently. I hope I did not offend the French with my version. Anyway, during the cooking of the eggs, you can stop at 3 mins. You will get runny and creamy eggs. You can dip the croutons into the eggs and serve the cream of mushrooms on the side. It will be heavenly too. Ingredients: (Inspired by Jacques Pépin) (Serve 3) Croutons: Stale Bread, 3 Slices Sesame Oil, A Few Drizzle Sea Salt, Pinc Nori Flakes, Pinch Shichimi Togarashi, Pinch Cream of Mushrooms: Olive Oil, 2 TBSP Red Onion Finely Diced, 1 Shiitake Mushrooms Finely Sliced, 220g Unsalted Butter, 1 TBSP Sea Salt, Pinch Nori Flakes, Pinch Shichimi Togarashi, Pinch White Soy Sauce, 2 TBSP Garlic Finely Minced, 3 Cloves Heavy Whipping Cream, 120g Eggs: Sesame Oil, For Brushing Nori Flakes, Pinch Shichimi Togarashi, Pinch Eggs, 3 Fresh Lemon Zest, 1/2 Lemon Equipment: Oven Cast Iron Skillet / Pan Pot Ramekins Directions: Make the Croutons Preheat oven to 190°C (375°F). Slice bread to fit the top of your ramekins. Place on a parchment-lined tray. Drizzle sesame oil to coat. Sprinkle with nori flakes and shichimi togarashi. Bake for 15–20 minutes until golden and crisp. Set aside. Prepare the Creamed Mushrooms Heat olive oil in a skillet over medium heat. Sauté onions until translucent. Add mushrooms and cook until they begin to release moisture. Stir in butter, season with salt, nori flakes, and shichimi togarashi. Cook until mushrooms caramelize slightly. Deglaze with white soy sauce. Add garlic and cook until aromatic. Deglaze again with cream. Simmer until cream reduces by ¾ (down to ¼ of original volume). Remove from heat and set aside. Steam the Eggs Fill a pot with ½ inch of water and set over low heat. Brush ramekins with sesame oil and coat with nori flakes and shichimi togarashi. Crack eggs into ramekins. Place ramekins into the pot of barely simmering water. Cover and steam for 5 minutes ( or 3 minutes for a runnier egg ). Remove ramekins and let cool slightly. Assemble and Serve Run a knife along ramekin edges to release eggs. Invert croutons over ramekins and flip to release eggs onto the croutons. Spoon the creamed mushrooms onto serving plates. Place crouton-eggs on top. Grate lemon zest over each plate. Serve immediately while warm. Creamy mushrooms... Yolk porn... The perfect bite... Recipe Video:

Jump To Recipe Jump To Video Ever since I have recovered from Covid19, I'd been having this lingering cough. It is affecting my breathing. I read a bunch of natural remedies online and found out that garlic actually builds up our immune systems. So why not make some garlic soup? *Please note that this is by no means will cure any Covid19 or Post-Covid19 related illnesses. If you are sick, consult a doctor.* The trick to making a great soup is to cook it as fast as you can. By doing so, will prevent the vegetables from losing their fragrances and aromatics. The best way to achieve that is using room temperature or warm ingredients. This is to maintain the high temperature of the pot while cooking. If you happen to walk into the kitchen of a Chinese restaurant, you will be mesmerized at how fast the chefs are cooking the dishes. We are applying the same theory when making soup as well. There are quite a lot of steps in making this soup. I still prefer to make everything from scratch as much as I can. It allows me to control the flavors and texture. You can skip the croutons and the roasted garlic if desired, but garlic oil is a must. It adds so many flavors to the soup. I really do hope that you give this recipe a try. Ingredients: (Serve 4) Croutons: Stale Bread Diced, A Few Slices High Quality Olive Oil, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Italian Seasoning, Pinch Garlic Oil: High Quality Olive Oil, 1/4 Cup Chili Deseeded Finely Sliced, 1 Adjust To Preference Garlic Finely Sliced, 3 Cloves Roasted Garlic: Garlic, 1 Bulb High Quality Olive Oil, 2 TBSP Sea Salt, Pinch Black Pepper, Pinch Soup: Vegetable Stock, 1 Liter Garlic Powder, 1 TSP Any White Potatoes / Yukon Gold Peeled Wedged, 2 High Quality Olive Oil, 2 TBSP Yellow Onion Finely Sliced, 1 Sea Salt, Pinch Black Pepper, Pinch Demerara Sugar, Pinch Leek White Parts Only Coarsely Sliced, 1 Garlic Crushed, 2 Bulbs Heavy Whipping Cream, 240g Herbes de Provence, 1 TSP Parsley Finely Chopped, For Garnishing Equipment: Heavy Sauce Pot Blender Oven Skillet Directions: Prepare the Croutons Preheat oven to 190°C (375°F). Toss bread with olive oil, salt, pepper, and Italian seasonings in a large bowl. Bake for 15–20 minutes until golden and crisp. Set aside. Store in an airtight container for up to 7 days. Make the Garlic Oil In a skillet over low heat, add olive oil. Add garlic slices and chili. Cook gently for 8–10 minutes until garlic edges start to brown. Remove from heat and transfer to a small bowl. Set aside. Roast the Garlic Preheat oven to 205°C (400°F). Slice off the top of the garlic bulb, keeping it whole. Drizzle with olive oil and season with salt and pepper. Wrap in foil and roast for 30–40 minutes until caramelized and soft. Set aside to cool slightly. Make the Soup In a small pot, combine vegetable stock, garlic powder, and diced potatoes. Simmer until potatoes are fork-tender. Set aside. In a large pot, heat olive oil over medium heat. Sauté onions with salt, pepper, and sugar until slightly caramelized. Add leeks and garlic. Sauté until aromatic. Pour in the stock and potato mixture. Stir to deglaze. Add cream and herbes de Provence. Simmer for 3–5 minutes until thickened slightly. Carefully transfer to a blender (in batches if needed). Add roasted garlic and blitz until smooth. Return to the pot and cook for another 1–2 minutes over medium heat. Adjust seasoning with salt and pepper. To Serve Ladle soup into bowls. Top with croutons. Drizzle garlic oil, along with chili and garlic slices. Garnish with parsley. Serve immediately. The fragrance of roasted garlic is heavenly... Garlic and chili infused olive oil... A flavor bomb... Recipe Video: