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Menu for a master chef guest

Family Home Style Cooking.. ask Chefs what was the best food they had, and in many occasions was 'My mom' or my 'Aunt' made this & that.. etc.. etc..

if you from two different cultures, serve him food from your culture, something that he hasn't tasted before, A true Chef would love to experience new foods, flavors, ingredients spices etc..

If Gordan Ramsay comes into my house, I'd serve him instant noodle with a sesame peanut chili sauce (on a clean plate), and I'd bet he would be thinking of another dish incorporating that sauce.

Feb 18, 2014
Wilks in Home Cooking

What is the best thickener for GF onion soup?

I'd usually add a very very small amount of Plain flour to add a bit of body. but will also add a tiny bit of Xanthan at the end to make it more feel more richer.

Feb 18, 2014
Wilks in Home Cooking

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

i think if you used traditional Chinese preserved Lemon. (lemon that's been preserved in salt for ages) that would make it taste much better. and you would use the complete lemon

Feb 18, 2014
Wilks in Home Cooking

Composed Salads - Home Cooking Dish of the Month (August 2013)

thx everyone!

Aug 26, 2013
Wilks in Home Cooking

COTM August 2013 MEDITERRANEAN HARVEST: Breads, Pizza & Panini; Sauces Dressings & Condiments; Starters, Snacks, Meze & More

i love this on Garlic bread!!!

Aug 21, 2013
Wilks in Home Cooking

Composed Salads - Home Cooking Dish of the Month (August 2013)

Had one left over Duck Confit from earlier night, not enough for 2, so decided to make a salad from leftover roast vegies.. into a Confit de canard Pumpkin salad.
Ingredients.
Home Made Duck Confit
Roasted Pumpkin
Roasted Pear
Sprouts
Avocado
Roasted Garlic
Dressing
cheap Balsamic reduction, Maple Syrup with a drop of Mustard and dash of garlic infused olive oil.
Next time should add some Walnuts or Pine Nuts and Corn flakes. but the Dressing was really good!

Aug 21, 2013
Wilks in Home Cooking
3

Somethings that you eat that others think are gross..

Things I will eat again : Durian, Smelly Tofu, Uni Sheeps brain, pigs blood, ducks blood, good old Vegemite...

Things i dont plan to eat again.. Bat,

Aug 21, 2013
Wilks in General Topics

Recipes that use up honey?? Recommended recipes, please....

soak bacon in honey and bake....

Aug 20, 2013
Wilks in Home Cooking

COTM August 2013 MEDITERRANEAN HARVEST: Breads, Pizza & Panini; Sauces Dressings & Condiments; Starters, Snacks, Meze & More

Dill sounds interesting, never done that before, i dont add Vinegar, but i use lemon juice, lemon peel, add a generous splash of very good EV olive oil, very fine dried oregano, a slight pinch of cumin powder and maybe a touch of sugar if it was a bit acidic.. and the cucumber i grated, squeezed dry before putting it in. I normally make it a night before for the flavors to come out too! Photo is of My dinner last night.. Charcoal grilled Lamb Sirloin Souvlaki with this extreme Garlicy Tzatziki sauce on a Pita Bread with the Lettuce tomato onions .

Aug 20, 2013
Wilks in Home Cooking

Improve my Stir Fry sauce! Looking for a secret ingredient...

: )

Aug 20, 2013
Wilks in Home Cooking

Improve my Stir Fry sauce! Looking for a secret ingredient...

For stirfry, the alcohol should be added right at the end of cooking & poured at the side of the pan, so that the alcohol evaporates, and leaves the flavour of the rice wine in the food. the wine makes the dish more aromatic adds an extra flavor, (not salty, very very slightly sweet), Xaio xing wine is not a strong flavouring wine compared to MeiGwaLou which is also often used, but in much smaller dashes.. XAIO XING wine is also called Jia Fan Chiew, and tastes very similar to the sweet Sherry and Japanese Mirin.

Aug 20, 2013
Wilks in Home Cooking

Improve my Stir Fry sauce! Looking for a secret ingredient...

yes.. agree with everyone here is just too much.. sure your taste buds are tasting more complex stimulations, you are covering the flavor of the meat / vegies.. also, some of the sauce / spices in here would need to be added at different times.

Many vegetables will not appealing to the eye and taste buds with some of the sauces.. i.e. some vegies dont work with Lime Juice, vinegar, worcester shire sauce.. etc..

In Chinese restaurants, they would have basic raw spices /sauces.. Salt pepper, Soya sauce, Oyster sauce, garlic, Chicken stock, double stock sesame oil.. these combinations would be in 80% of the dishes... these would be added according to the dish that is being cooked..

Then there are the premade special sauce mixtures for diff. food.. i.e Sweet Sour Sauce, Black Bean Sauce, Canton Sauce, etc.. etc..

In Hong Kong, where we have the best Cantonese stir frys,
For a Chicken / beef or seafood with cauliflower / bak choi, choi sum, i would just use, minced garlic, Shallots and Ginger, stock (already have salt and pepper), garlic and right at the end dash of xiao xing wine (or cream sherry) and sesame sauce. if i were to spice it up more, i'd add a chilli at the beginning.. even Oyster sauce would be an option.
All this would give you plenty of flavours that boosts the dishes and complement each other rather than overshadowing the and keep the food eye appealing.
but Good luck!
and i bet the ingredients u have listed up there, would be good for a BBQ marinade or table sauce!

Aug 20, 2013
Wilks in Home Cooking

Improve my Stir Fry sauce! Looking for a secret ingredient...

ketchup... : )

Aug 19, 2013
Wilks in Home Cooking

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

I regularly enjoy this sauce (watered down a bit more) with my own version of Black Truffle Duck "San Choi Bao" meat wrapped in lettuce bun..... again.. these are off the top of my head quantities.. no rule of thumb.. just add / delete anything you 'feel' will improve it! This is a pretty Fusion Starter..

Recipe for 4:
2 cups Cooked Roast duck Meat finely chopped 5x5mm cubes (if you dont have this, you can saute ground beef / pork or chicken)
1 tablespoon Black or white truffle pate
1/2 tsp Light Soya Sauce
1/tsp oyster sauce.
2 tsp grated orange peel.(no white, just orange stuff only.. )
Iceberg Lettuce / Roma Lettuce 8 full leaves.
1/2 cup finely chopped mushrooms - shitake , chinese or even brown mushrooms chopped 5x5mm
1/4 cup finely chopped celery chopped 5x5mm
1/4 cup finely chopped carrots chopped 5x5mm
1 clove minced garlic.
Dash of white pepper
8 slices of crunchy apple, cored and peeled. about 3mm thick. - Delicious, or Granny smith..
1/2 fresh chilli
Water 100mls
Binding agent - 2 tablespoons of corn starch mixed with 5 table spoons cold water.
olive oil 2 tablespoons.

Many chinese food requires quick cooking on high heat, this is one example.. so it is advisable to have all ingredients chopped / ready to throw in prior to cooking.. once you switch on the flame, you wont have time to chop / cut...

method...
Layer 1 slice of apple onto one lettuce leaf.

low heat saute garlic till flavour comes out. add the chilli, Oyster sauce, add celery and carrots cook until 80% tender about 1-1.5 minutes, , (if meat is uncooked, add in now and cook.), add the mushrooms, add the duck and the water and keep on high heat for 1 minute, stir in part of the corn flour mixture until thickened to a thick gravy. (the wetter the ingredients, the more you will need) TASTE and add salt pepper sugar as see fit, but note that the sauce will be topped later... once it gets really hot pour the wine to the side of the (pan) stir a couple of times, switch off the flame, mix in the truffle. and you are ready to plate

spoon adequate amount of the mixture onto the apple /lettuce, put some minced orange peel on top, and spoon some of that sauce on top.. wrap and eat.. immediately...

other items.. can also add are french beans, crushed water chest nuts, bamboo sprouts, putting a grilled shrimp / scallop on top also makes it look really good too..

Aug 19, 2013
Wilks in Home Cooking
1

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

Happy you enjoyed it... u can add an extra kick by omitting the curry powder, and adding in 1 tablespoon of Satay oil (Jimmys Satay Paste) ....

Aug 19, 2013
Wilks in Home Cooking
1

Help in seasoning for SousVide

thx everyone,

Aug 05, 2013
Wilks in Home Cooking

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

haha.. sorry.. not familiar with the Standards.. : )

Jul 31, 2013
Wilks in Home Cooking

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

sorry.. should be posted here..

Egg rolls.. or Spring Rolls as we call it in Hong Kong..
basically its throwing in any mixture of food, and binding it in a corn starch thickener.. this is my 'basic' recipe. you can add / reduce to it whatever you want (hint.. replace the sesame oil with truffle oil)... .. the basic recipe i have here, contains a mixture of different textures, from experience we dont really need to measure the exact quantities..

pastry skin is made of flour and water.. but buy it off the shelf and avoid the hassle!

Minced Pork - 500gms
chopped cabbage - 100grams
chopped celery- 100 grams
chopped chinese mushrooms - 50grams.
sugar - 1/2 tsp
white pepper - 1/2tsp
water - 100mls
oyster sauce - 2 tbs
soya sauce - 1+1 tsp
sesame oil - 1/2 tsp
vegetable oil for cooking
chinese wine or cream/sweet sherry - 3tbs.
chicken stock 1/2 cup

1. mix soya sauce, sugar, pepper, egg white.
2. Mix it with the pork. water,add 3 tbs of corn starch and use slam dunk motion to throw it into a bowl. repeat this for about a minute or two.. this is to tenderize, break down the meat fibers, and force the water and spices into the meat...

heat a pan,
add oil,
saute the meat until cooked, stir in the 2 tbs oyster sauce, 1 tsp soya sauce add the chopped vegies, chicken stock and cook until all soft. add 4tbs. of corn starch (add more if still liquidy, should be fairly dry mixture.) add the wine, stir a 5- 6 times, allow the wine flavor to come out. switch off the heat, and add sesame oil and mix. taste and season if necessary..
let it cool before wrapping it in the pastry.

Deep fry it in 350-370f vegetable oil. do not fry too many at a time, as you need to keep a constant heat..

you can wrap it and keep it in a refrigerator for a few days. but sprinkle corn flour to separate and avoid them sticking together.

Jul 25, 2013
Wilks in Home Cooking
1

What to do with 1lb hunk o' lamb

buy another 2 lbs.. then braise it...
season with salt & pepper,
brown it in olive oil,
pour 2/3 white wine 1/3 chicken stock until completely cover the lamb.
1 whole garlic bulb cut of ends.
Throw in some Herbes de Province.
cover with foil/ lid bake at 2-3 hours in 350F oven...
once cooked, remove lamb, wrap it in foil, and rest it for 10-15 mins, meanwhile pour 1/3 volume of red wine into the strained whitewine/stock mixture, and reduce / boil for 10-15 mins. optionally add a knob or two of butter at the end, slice up lamb in 1/6" slices and serve with pasta or rice, with some dijon mustard.

leftovers can be sauteed with salt and pepper to make sandwich....

Jul 25, 2013
Wilks in Home Cooking

Best way to cook a steak?

For Fillets.. I definitely like slow cooking in souvide at 55deg, and finish them on top of a mesquite fire, with a dabble of blue cheese herbed butter....... my preference / medium rare...

Jul 25, 2013
Wilks in Home Cooking

Help in seasoning for SousVide

Thanks! I will be doing both in the same water bath at 57 degrees.. getting something between the med rare/ rare.. attached is a photo from last time at 60 degrees for 2 hours, and a photo of my DIY SV Setup with a hot water pump(black thingy) and a Stainless steel 2000W immersion heater set in a 46L ikea plastic box... the temperature spikes 3-5 degrees more than set temperature in the 1st 2-3minutes, then settles down nicely and remains constant with 0.1deg.C fluctuation..

Jul 25, 2013
Wilks in Home Cooking

Need help in duplicating an unusual Chinese duck sauce for egg rolls..

My parents owned a chinese restaurant, and i use to work there during my schooling days...
you can try the following and adjust according to your preference.
5 tablespoons hoisin sauce
1 tablespoons of plum sauce
1.5 tablespoons sweet sherry or chinese shaoxin wine
1-2 teaspoon of curry powder.
a little water to adjust the texture.
you can add some bean sauce to add thickness and saltiness to the sauce. i also add a pinch of orange peel to give it an extra kick. the orange peel and the duck area marriage in heaven!

Jul 25, 2013
Wilks in Home Cooking

To Sous Vide or Not to Sous Vide

I prefer traditional cooking methods for marbled / fatty meats, as the SV is not good for rendering the fats. It gets too rich for my preferences if I keep all the marbling.
However for lean meats, it is really good, especially the lamb rack and the Fillet, which really intensifies the flavor as all the juices are kept inside the meat.
I'm also happy with my DIY SV machine with a 2000W immersion heater that can SV 8 lamb racks and 3 halved Fillets together in one big ikea plastic box / bucket... great for dinner parties!

Big thanks to the guys and gals whom posted up the instructions for the DIY SV..

Jul 23, 2013
Wilks in Home Cooking

CHOW Reviews: Kyocera Revolution Series 7-Inch Professional Chef's Knife

yes.. easily chipped... but i use mine to cut sashimi, and raw beef.. my Beef Carpaccio was sooo thin! ...

Jul 23, 2013
Wilks in Cookware
1

Help in seasoning for SousVide

Hello need some help pls..
I am based in Hong kong and will be Sousvide-ing lamb Racks and a Chateau Briand on a boat for 20pax on saturday evening. Since i will be leaving home early in the morning, i wish to have everything seasoned, and vacuumed on the previous night..

I am stuck on the seasoning part and not sure if I should add a little salt into the seasoning on the earlier night, as i like the salt bringing the flavour out, especially during the SV process, but afraid it will also draw out too much juices before cooking..... The meat wont arrive until Friday afternoon, so, pre-coooking everything is out of the question..
any suggestions?

Your replies will be treasured!

Jul 23, 2013
Wilks in Home Cooking