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~!

New Creation~ Coconut, or not?

Diffused coconut sphere with  Honeycomb, candided apple, Cylindar parmesan Touile and yogurt balls~

What is diffused coconut~! haha, that's a secret :)

but I'll give you hint, real coconut on the outer layer, real coconut juice in the inner layer and solid gel coconut in the middle :)

The taste goes well with the raw honeycomb and the sourness of the candied apple. The saltiness of the parmeson touile helps lift up all of the flavours too~

the yogurt balls are for the chewy texture.

Salute~!

New Creation~ Two way Beef

Meat Craving~!

with a fine dining touch and Molecular Gastronomy~!

Seared fillet mignon with braised daikon and potato and leek sauce topped with truffle oil

A pretty complicated dish to put up, but it's one complete dish that will satisfy your complicated taste buds and your craving for MEAT, the Fillet Mignon was marinated with a Mirin (sweet sake) and green peppercorns to give it that extra zink~ 

it is finished with Spherification process (if you thought the orange thingy was salmon roe..you're mistaken) spherification is a method to create caviar like substance with different flavours, the tiny orange balls are honey, orange juice and cider vinegar. the chemical involved in this process is sodium alginate and calcium carbonate solution.

How far can truffle oil go wrong? be genourous with the amount of truffle oil drizzled to give it a very special aftertaste :)

Sake marinated wagyu beef seared with celery root mash and sage pineapple sauce~

Evenly marbled Wagyu, so rich, tender and melts in your mouth,marinated with Sake and milk. Sensational dish with the balance of sweet, sour, salty. The 3S! why pineapple, you may ask.Pineapple is under rated and it should be used more often. It works as a mouth amuser as it has extraordinary amount of citric acid and sucrose which balances the richness of the wagyu and celery root mash.

For the garnish, you have to deep fry the sage leaves to bring out the awesomness of the flavour locked inside the leaf.

what is wagyu??? well check this link out for comparison with kobe or angus beef. http://chowhound.chow.com/topics/369623.

Salute~!

New Creation~ Cream Puff

Dessert~

Well, Mizu had a mini competition and asked to create a dessert that will attract customers. So I created something that will hopefully tingle your taste buds J

It’s basically Saffron & mascarpone cream puff served with caramelized blood oranges, pandan kaya, crispy wafer and sweet beetroot sauce.

 It’s not expensive to make but it takes time, especially the infusion of the saffron into the mascarpone cream. Since it’s a fine dining restaurant, the plating has to be extravagant.

 The pastry chef was beaten by ME!!! That means that I have beaten the Pastry Chef at his game! And there’s only one thing left…he now owes me $50! That could compensate the health of my wallet XD


Salute~!

My Work Experience 2010~ Mizu

Just finished my term of work, so now i can start posting again :)

 worked at Mizu~ Japanese Fine Dining

Salute~!

Awesome Foie Gras( Goose Liver )

Pan fried Foie Gras and Braised daikon with Special Sauce

To prepare this dish you'll need to...

Braised the Daikon in 5parts Japanese Soy sauce, 1part concentrated chicken stock, 9parts Konbu broth and 3parts sweet Sake. Braise it for at least 2 hours and leave overnight for the Daikon to absorb the Awesome flavourS

 Pan Fry the Foie Gras under extreme heat with butter salt and pepper, after it is camaralized on both sides simmer it in the special sauce( Sugar, Japanese thick Soy Sauce and Sweet Sake )

...and Flambe it!!

Platting the dish

Place the Daikon and cut it to half for convenience and place the Foie Gras on top then pour the Sauce and garnish it with spring onions~

enjoy it...AHHHhhhhhhhhhhh~!! looks retarded..i know :D

Salute~!

Classic Creation~ Pavlova

Who doesn't like Pavlova~!

originated in New Zealand and named by a Russian dancer Anna Pavlova. It's not Italian numb skulls~!

 It's basically a meringue base dessert. Crispy and sweet on the outside and marshmallow texture in the middle~ once you have the base, you can have endless types of toppings to accompany it.

my toppings were strawberry liquor plus kiwi cream and blackcurrant sorbet :D enjoy!

how do you make this dish? simple, you'll need 

4 eggs whites

1 tsp of vanilla extract 

204g of caster sugar

1 tsp of cider vinegar

2 tsp of corn starch 

the measurements have to be very accurate or it will fumble!

0. preheat the oven to 150 Celsius degree

1. Whisk the eggs till it has soft peeks~

2. Add in the sugar slowly while whisking.

3. once it has the glossy sheen on the meringue base, add the vanilla and vinegar and whisk.

4. Let it rest for 5 mins and add in the cornstarch.

5. using a wooden spoon, fold the mixture for a 5 seconds and transfer into a greased oven tray.

6. place it in the oven for 40 mins under 140 degree Celsius and 120 degree Celsius for 20 mins. ( depending on size.

7. be sure to let it cool in the oven for at least an hour! or it will crumble.

8. serve with any toppings you like :D

Salute~!

CAM Annual Award Dinner 2011~

Unfortunately...i'm the youngest there at the age of 16, but i have amazing friends to make me feel like i'm part of this Body~!

Friends from Cilantro Culinary Academy, the most heart warming group...unlike you know which uni :p

Chef Chern, President of CAM~!

Chef Shanmugan~!!

Chef Billy, head of CAM Youth Chef~!

Cilantro~ the best people i've met :D

Masterchef Rosham and I :D

Chef Bernard, Secretarial General of CAM

Chef May, Treasurer of CAM~! she was gorgeous that night :D 

Cilantro and chef Bernard :D one family~!!

Chef billy~again :D

want to know more? check out my Facebook for more info :D https://www.facebook.com/username.Justin

Salute~!