I've always been a little skeptical of Groupon offers. Deals that sound just too good to be true, would turn out so right? But I've got Groupon junkies as good friends, so it was inevitable that I'd succumb ;-)
When the Hokkaido Sushi offer came along, I decided to purchase a 9-course omakase for two worth $306 for just $97.60. The discount was delicious already. But as it turned out, the dinner was not quite.
The courses included sashimi (reasonable enough), chawan mushi topped with ikura (nice), grilled salmon (okay), wagyu beef (disappointing bite-sized pieces; where's the meat?), and Hokkaido Maki (nice). Oh, I didn't bother taking photos as the presentation was really just average. I guess with two full seatings at 6pm and 8pm, they had to dispense with the pretty presentations you'd expect at top Japanese restaurants.
Was the dinner worth $97.60? Sure. Was it worth $306? Certainly not...
Saturday, May 26, 2012
Thursday, May 24, 2012
100% home-made Creme Brulee
The first time I made creme brûlée, I used a pack of Elle et Vire creme brûlée mix. I innocently thought what's really important is the caramelized sugar and final presentation. That's where the skills are needed right?
Boy, was I wrong. After the usual oohing and aahing over how nice my creme brûlée was in terms of taste and presentation, my dear purist girlfriends looked downright disappointed, no make that cheated, when they realized the custard came from a pack. I am after all an honest person. And having done time in a food corporation, I really didn't see anything wrong with taking one or two short cuts. Like whoever bothers to make chicken rice chilli from scratch these days right? ;-)
Anyway, I finally decided I'd make a creme brûlée from scratch. And here it is: my 100% home-made creme brûlée ;-) The verdict from my friends? Yummy!
Ingredients:
6 egg yolks
4 tbsp white sugar (more if you want it sweeter)
1/2 tsp vanilla essence (or up to 1 tsp)
2 1/2 cups whipping cream
Approx 2-3 tbsp brown sugar
Method:
1. Pre-heat oven to 175 deg Celsius.
2. Beat the egg yolks, white sugar and vanilla essence in a mixing bowl till thick and creamy.
2. Warm the cream in a saucepan over low heat, stirring continuously until it almost comes to a boil.
3. Mix a little of the hot cream into the egg mixture. Then whisk the egg mixture into the rest of the cream.
4. The mix will be foamy. Strain the mix to remove the foam. Scoop off remaining bubbles or use a torch to remove bubbles.
5. Pour mix into ramekins placed on a baking tray. Place tray in oven and fill tray with hot water till midway up sides of the ramekins. Be careful not to pour water into the ramekins.
6. Bake for about 20-30 mins till the custard takes on a jiggly but not liquid consistency. Remove from oven and leave ramekins to cool in water bath for about 15 mins.
7. Place ramekins in refrigerator for at least 2 hours.
8. When ready to serve, sprinkle a fine layer of brown sugar over the top of custard. Caramelise the sugar with a torch.
9. Serve with vanilla ice cream and fresh strawberries!
Boy, was I wrong. After the usual oohing and aahing over how nice my creme brûlée was in terms of taste and presentation, my dear purist girlfriends looked downright disappointed, no make that cheated, when they realized the custard came from a pack. I am after all an honest person. And having done time in a food corporation, I really didn't see anything wrong with taking one or two short cuts. Like whoever bothers to make chicken rice chilli from scratch these days right? ;-)
Anyway, I finally decided I'd make a creme brûlée from scratch. And here it is: my 100% home-made creme brûlée ;-) The verdict from my friends? Yummy!
Ingredients:
6 egg yolks
4 tbsp white sugar (more if you want it sweeter)
1/2 tsp vanilla essence (or up to 1 tsp)
2 1/2 cups whipping cream
Approx 2-3 tbsp brown sugar
Method:
1. Pre-heat oven to 175 deg Celsius.
2. Beat the egg yolks, white sugar and vanilla essence in a mixing bowl till thick and creamy.
2. Warm the cream in a saucepan over low heat, stirring continuously until it almost comes to a boil.
3. Mix a little of the hot cream into the egg mixture. Then whisk the egg mixture into the rest of the cream.
4. The mix will be foamy. Strain the mix to remove the foam. Scoop off remaining bubbles or use a torch to remove bubbles.
5. Pour mix into ramekins placed on a baking tray. Place tray in oven and fill tray with hot water till midway up sides of the ramekins. Be careful not to pour water into the ramekins.
6. Bake for about 20-30 mins till the custard takes on a jiggly but not liquid consistency. Remove from oven and leave ramekins to cool in water bath for about 15 mins.
7. Place ramekins in refrigerator for at least 2 hours.
8. When ready to serve, sprinkle a fine layer of brown sugar over the top of custard. Caramelise the sugar with a torch.
9. Serve with vanilla ice cream and fresh strawberries!
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