New Creation~ Choux Swan

Remember the story of the ugly duckling?

This is how the ugly duckling looks once it's mature. 

Choux pastry with cinnamon infused Chantilly cream with candied fruit and mocha sauce~

Contact me if you wish to find out the recipe :)

it's pretty hard to explain here, i promise you i will not hide any secrets!

justinroxxes@hotmail.com

Salute~!

New Creation~ Chocolate Butterscotch

Who doesn't like chocolate?

Chocolate is everyone's favourite sweet tooth, it releases endorphin in your body that stimulates you to be Happy~!

This recipe is basically chocolate cake(steamed) and filled with My take on Butterscotch sauce.

served with caramelized rock melon and fresh kiwis for extra tartness.

And to top it of, a sauce made of cinnamon, coffee and pureed Ciku (sapodilla) http://en.wikipedia.org/wiki/Manilkara_zapota

Believe me, you can't eat only one serving~ why I say this?

It is because it's a light dessert due to the steamed cake and fresh fruits :)

Enjoy~

Salute~!

New Creation~ Baked Oyster

This will be one of my signatures~

It is called Paradise in a shell.

What it means is that the ingredients used compliments each other.

The Crassostrea gigas oyster are shucked and a splash of  sake is added to marinate the oyster.

Then, for the topping, I used mirin, Mentaiko(marinated roe of a Pollock), Terriyaki sauce and parmesan cheese to bind it together~

then it is baked for 20mins~200 degree celsius.

top it with Tobiko and serve!

Salute~!

Modern Creation~Spider Makizushi

Or better known as the Soft Shell Crab Makizushi~

Soft shell crabs are actually blue crabs shedding their Hard shell~

deep frying it will bring out its maximum flavour and retain its moisture.

usually i'll dab the crab with flour, salt and tempura batter to enhance the texture and taste~

deep fry it bottom side up so that the legs will fall nicely.

this is futomaki, meaning Thick roll. Add the tobiko(shrimp roe), Japanese sweet mayo, julienned cucumber and surimi as the filling on the Nori sheet with sushi rice~

Make sure while you don't put to much pressure while folding the ingredients or it will ooze out. Be GENTLE!

Once done, cut it with a sharp knife dabbed in water. Cut in one motion from the back of the knife till the tip~

serve with Unagi sauce, wasabi and Gari~ 

Salute~!

New Creation~ Ice Wine?

This is uhhh...Ice Chardonnay~

or it can also be called Mirin Braised Daikon on white wine ice and Oba leaf :p

To make the wine, simply flash freeze it with a little salt added for preserving it's taste, then use a copper fork to scrape the ice in a very cold room. Mold the ice into a ball using an ice cream scoop.

For the Daikon, shred it and marinate it with mirin(sweet sake), sea salt, sesame oil and lychee juice.

braise it for 50 to 55 mins under low heat~

Purpose of the Oba leaf~

Sounds crazy but you are suppose to sniff it while consuming the daikon with the Ice Shiraz. This way, the maximum taste of the ingredients present will be unleashed!

enjoy!

Salute~!

Classic Creation~ Sashimi Mariowase

Assorted Sashimi :p

more info http://en.wikipedia.org/wiki/Sashimi

This is clockwise from the Giant Clam, Nama Akagai, Hamachi, Chutoro, Flounder, Salmon and Nama Hotate)

This One Has Uni(Fresh Urchin roe) and Ika(cuttlefish)

This Is more Advanced as it has Clockwise from salmon( Hamachi, Snapper, Otoro, Chutoro and the black substance is Chuka Wakame)

All enjoyed with some Wasabi and Shoyu~

Salute~!