My bro and grandma spent two weeks plus in SG from late March till early April. During their stay here, we rarely ate outside for dinner, we were having lots of cooking jam sessions :p My brother even invented a new recipe, "Terong Isi" haha. Oohh I will definitely ask him to make this dish again! It was sooo good. The filling was from diced aubergine, minced meat and some bread crumbs. One thing that I admire from him is that he's not afraid in trying out new things, like combining whatever ingredients at hand and turn them into a beautiful and delicious dish. He spread mayonnaise on the aubergine just before putting them into the oven, made them look glossy, loved it.
~ Terong Isi ~
This Minestrone Soup was also cooked by my brother. It was fresh and light and delicious. I have to get the recipe from him, it's healthy and such a perfect dish for moi, for diet lol.
~ Minestrone Soup ~
Oh this dish, poached pear, also by my brother… I think we both watched too many Masterchef series :D I forgot exactly why we discussed about poaching a fruit, but I remember I did challenge him to make a poached pear since we happened to have some bottles of red wine and he finally agreed and made this dish. The taste was… interesting. A scoop of vanilla ice cream would go well with the poached pear. Alone, the taste of the wine was just too overpowering, but hey, not that I mind it *wink*
~ Wine Poached Pear ~
Okay, this one below was a salmon wrapped in a puff pastry, aka Salmon Wellington. My brother made it after watching a cook-along video by Gordon Ramsay. There is a story behind the pastry. Well, at first, we wanted to make everything from scratch, that means rolling out our own pastry. Too ambitious I might say now, this was a puff pastry, not just an ordinary dough. We made the first batch and it turned out so gross looking and the texture was just not right. First glance, I knew it was over and beyond help, yet, my brother tried to fix the poor dough with more butter… the result was slightly better but come on, to wrap an expensive and beautiful salmon with it? Not a chance. So we went grocery shopping and bought a ready-to-bake pastry dough *cheating*. The dish was spectacular, the wrap was flaky, the herb-seasoned salmon, tender and moist.
The rissoles, these are the BEST rissoles in my whole life. I mean, no kidding. Our family recipe. The first rissoles me and my brother ate were those made by our mum. She used to take orders on this rissole when we were kids and until today, our family's rissoles is still unbeatable. I cannot find a better and more delish rissoles.
~ Salmon Wellington and Indonesian Rissoles ~
~ Wafu Dinner ~
~ The sauce for the pizza was made from scratch. It was more fresher ~
