sirloin (サーロイン ) and 100g fillet (フィレ ). Gosh, just look at those marbling! #Wagyu is a high marbling breed of Japanese cattle that presents a supreme quality of beef, but it's quite pricey.
5. I won't go into the details here.I like to go for medium-well as I don't like my beef too rare. Chef Kamiya mastered the timing perfectly, and my sirloin came out nice and juicy, with the meat melting in my mouth as I sank my teeth into them. It was heavenly! I was so glad my hunger pang for a carnivorous treat was fully satisfied!Chef Kamiya suggested that I try pairing my beef with wasabi, pinch of salt and black pepper, and the Aomori garlic. Have you tried eating your steak with Wasabi ( わさび )? I'm sure you'll enjoy as much; it's not as spicy as you think.I know it's rather sinful and unhealthy to indulge in stuff like lard. It's so hard to resist those beef fats they removed from the beef and sear the fats separately to make Japanese fried rice. The crispy bites are real yummy!At this teppanyaki dinner, I got to try two types of Fried Rice ( 焼ご飯 ) - garlic and mushroom. While garlic rice is commonly offered at teppanyaki restaurants, it's nice to have something different like the mushroom fried rice which is just as appetizing. The course was paired with a flavourful Black Angus Beef Consommé. Chef Kamiya continued to woo us with more of his performance, and this time, literally playing with fire!! Our sweet treat was further enhanced by his style of caramelizing the Aomori apples. OMG, it turned out to be an advanced birthday surprise arranged by Keio Plaza Hotel! The Flambé Aomori Apples with greetings in Malay " Selemat Hari Jadi! " with ice-cream was a perfect way to end the meal. Thinking I'm from Singapore, Chef Kamiya specially wrote the birthday greetings in Malay, but I'm embarrassed to say that I'm not familiar with the word Jadi. Lol!Hey, there was more! Check out this stunning birthday dessert with caramelized apples, melon tart and sesame ice-cream! Don't you love the beautiful plating with gold flakes?My Thoughts:
By the way, it was also under Nancy’s tutelage that I first shoved my hand inside a plucked goose (which had been alive only an hour before) and hold it over an open flame to burn off its remaining pin feathers – but that’s a story for another time
We all know the popular Beef and Broccoli dish and definitely had created or own versions in one way or another, some put extra vegetables like carrots or mushrooms, some uses other meat like chicken or pork but in this instance I will be using a different type of broccoli and it is the Chinese … Continue reading »
1 pound lean ground beef. 1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red. salt to taste (I added 1/4 teaspoon). 4 ounces Colby Jack cheese, shredded (about 1 cup). com 1 pound lean ground beef. 1 (10 ounce) can Old El Paso Enchilada Sauce-Medium Red. salt to taste (I added 1/4 teaspoon). 4 ounces Colby Jack cheese, shredded (about 1 cup)
This is taken from the website Wikipedia, "In Italian American cuisine, braciole (the word is commonly pronounced /bra'zhul/ from the Sicilian language) is the name given to thin slices of meat (typically pork, chicken, or beef, and even swordfish) that are rolled with cheese and bread crumbs and fried (the bread crumbs are often left off)"
How many of us have always longed to get that perfect hotel style taste at home when we make the veg kurma, a popular side dish for just about many dishes, dosas, chapatis, rotis, parathas, naan breads and pooris
When you walk or stand at the counter of the small, no seat, take-out house of Mexican goodness, you can smell the flavors of Mexico, from the beef and potato burritos that makes you feel like you're in a Mexican grandma's kitchen, to the green and red chili dishes that when the first bite hits your tongue, you instantly become addicted, oh, and don't forget the best tacos with hot sauce, (you must get the hot sauce) and enchiladas I have ever tasted
Beef Rendang holds the top 1 spot in CNN’s 2011 World’s 50 Most Delicious Foods‘, it is a spicy meat dish that originated in Indonesia and was created by the Minang’s (people from the Minangkabau ethnic group in Indonesia) as a dish served during ceremonial occasions and to honour special guests