Tuesday, 9 April, 2013

Sandor ellix katz – inspiration by passion



If you just a little interested into fermenting vegetables, you have heard or read about sandor ellix katz.

His books “wild fermentation” and “the art of fermentation” are packed with information and his passion is addictive inspiring, the way he explains the textural changes inside a jar of kimchi or any other ferment is mouthwatering.

In his workshops, talks and lecture sandor covers everything a participant could ask for. From the simplest description that makes fermenting look easy to detailed bacteria growth.

His teaching is not stiff or dictating, everything is possible, Sandor enjoys learning just as much as the people he is teaching to.

 Art of Ferment cover-page-001

In the lecture sandor introduced the participants to the overall concepts, practices and ground rules of fermentation.


Going into detail on the subjects of


Vegetable fermentation


Latco fermentation (kimchee, sauerkraut,…)




Wild yeast


Fruit wines


Grain fermentation



Koji starter (soy, miso, amazake)


A big thank you to Sandor for being such a source of inspiration, knowledge and passion.



POSTED BY Food Lab AT GMT +8 11:35am | No Comments
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Saturday, 6 April, 2013

Pork belly – rabbit loin – leek & rose – black garlic – parsley puree / part 2


rabbit loins

2 nos         rabbit loins with belly meat (about 250g)

    5g          five spice powder



400g         water

100g         yuzu juice

  50g          sea salt


  • bring all ingredients to the boil & cool down
  • brine belly meat for 4 min & loins for 8 min
  • remove and rest in the fridge for 24 hours
  • dust belly meat on the inside with five spice powder
  • wrap around the loin
  • using 4 layers of cling film wrap meat into cylinder shape
  • close airtight and poach at 75 degree for 10 min
  • refresh in ice water and keep in the fridge
  • before serving remove cling film
  • fry on low heat until golden brown
  • rest on 55-60 degree for 10 min and cut in disks



  50g          rose petals

100g          red wine vinegar

100g          water

    2g           salt

    2g          sugar


  • heat all ingredients besides the rose petals in a pot
  • pour the liquid over the rose petals
  • marinate for minimum of 24 hours
  • cut petals into 5 mm dices



1 nos         Leek, mature

    5g          butter, salted


  • wash the leek to remove all dirt
  • cut of the green top, reserve for puree
  • blanch white part in salted water until soft
  • remove outside layers and fill with diced rose petals
  • cut core into disks
  • for service heat leek disks in 60g water and butter


parsley puree

1000g       parsley, flat / Italian

                  green leek trimming

                  salt & olive oil, amount depends on parsley & leek



  • pick parsley leaves and wash together with leek
  • puree leaves and leek with cold water until fine
  • strain through a fine sieve, push out as much liquid as possible
  • heat the liquid in a pot until the chlorophyle seperats into flakes
  • add ice cubes to stop the cooking emidiatly
  • strain through cheese cloth and reserve puree
  • before service season with salt and oil to taste
POSTED BY Food Lab AT GMT +8 1:20pm | No Comments
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Sunday, 17 March, 2013

Pork belly – rabbit loin – leek & rose – black garlic – parsley puree / part 1



Braised Pork belly


500g         pork belly (cut from the middle for a fat and meat balance)




1000 g      water

    60 g       salt

    30 g       sugar gula malaka

  110 g      soy sauce

    70 g       black vinegar

    10 g       black tea


bring all ingredients to the boil

infuse for 15 min, strain & cool


  • brine the pork belly for 24 hours & remove from brine
  • rest in the fridge for 24 hours
  • vacuum pack and poach at 68 degree for 12 hours
  • cool with light weight on top for a flat shape
  • cut in 4 slices and fry on one side before serving


black garlic puree


100g                  black garlic

  20g          black vinegar

    2g          sea salt


pass black garlic through a drum sieve

mix with remaining ingredients

keep at room temperature for service

POSTED BY Food Lab AT GMT +8 7:20pm | No Comments
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Tuesday, 12 March, 2013

Mangosteen – sugar, salt & honey


After our Mangosteen bark recipe, we kept on experimenting with whole Mangosteens to see what else we were able to get out of it.

Martijn Bauwens, Pastry chef from “In de Wulf” came to visit us in december, he had the idea to lacto ferment whole mangosteens in a 3% salt solution. quickly the liquid got dyed into deep purple, after one month smell and taste resemble that of olive brine with strong notes of tannins. the flesh inside the mangosteen got purple as well and absorbed the tannins from the skin.

we keep on fermenting the mangosteens while experimenting different application. ideas we have are dressing, jelly, sauce, poaching liquid, marinade,…


Submerging whole mangosteens in 20% sugar water changes to orange pink color, smell and taste resemble plum, cherry and hawthorn and light tannins give a tea like body. the flesh absorbed the tannins and little sugar.

Honey water to a ratio of 1:4 turns to amber color, the smell and taste remind of plum wine with little fizz.

Sugar & honey should be great for beverages, poaching liquid, sauce, foam…


POSTED BY Food Lab AT GMT +8 3:43pm | No Comments
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Tuesday, 19 February, 2013

Ambedo – dinner collaboration with Mauricio Montiel from dolce nero




Filet of suckling pig

400 g              filet of suckling pig


-       sous vide the suckling pig

-       cook in the steamer on 64 degrees Celsius for 45 min

-       cool down right away &  portions into 50 g

-       coat with Mole and set aside

-       before using regenerate on 90 degree Celsius


Mole coating

  80   g                        mole

250   g                        chicken stock

    1,5 g                        salt

    3    g                        kappa


-       dilute the mole in the stock and salt

-       add kappa and warm up

-       keep on a warm spot

-       cover the portioned suckling pig filet


Spicy chocolate foam

180 g              chocolate 28%

  20 g              red curry paste

400 g              coco nut milk

  4,2 g              egg white powder

  4,2 g              sugar


-       melt the chocolate and keep warm

-       heat milk with curry paste. Strain and cool

-       mix all ingredients in a bowl, using a hand blender to create bubbles

-       remove the bubbles with a slotted spoon and serve

POSTED BY Food Lab AT GMT +8 6:42pm | No Comments
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Friday, 15 February, 2013

Recipes from Mauricio Montiel – dolce nero #2

During the 3 days Workshop at 2am:lab, Montiel taught the participants how to mix their own chocolate paint and gelatin molds for  chocolate sculpturing.



White Paint

50 g              coverture 35%

50 g              cacao butter


-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend


Black Paint

66 g              coverture 70%

33 g              cacao butter


-       melt the butter, coverture and mix

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend


Red Paint

200 g              coverture 70%

800 g              cacao butter

     8 g              yellow coloring powder

     2 g              red coloring powder


-       melt the butter, coverture and mix

-       blend in the colors, first yellow & second red

-       mix with a blender

-       warm to 35 degree Celsius and temper with mycryo (+/- 1 gram)

-       blend again




Gelatin Molds


1000 g                        water

  800 g                        sugar

  400 g                        glucose

  250 g                        gelatin sheets


-       warm the water with sugar and glucose

-       once sugar is dissolved, add the hydrated gelatin sheets

-       pour into molds & let set in the fridge




POSTED BY Food Lab AT GMT +8 10:00am | No Comments
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Thursday, 14 February, 2013

Recipes from Mauricio Montiel – dolce nero

Maurico Montiel from dolce nero gave a hands on chocolate workshop at 2am:lab in December 2011. We are very happy that he allowed us to share some of his personal recipes.



Pepper Soy Bonbon Filling

 45,2 g             cream

15,1 g             soy sauce

  5     g             black pepper

75,3 g             coverture 64%

  9,5 g              glucose

  4,1 g              invert sugar

  7,6 g              butter

  3,3 g              cocoa butter


-       bring cream and black pepper to the boil & infuse for 30 min

-       warm infusion & strain

-       heat infusion with glucose and invert sugar until dissolved

-       add butter and cool to 75-80 degree Celsius

-       pour over the coverture & emulsify by hand with a rubber spatula

-       creating a smooth texture by using the hand and folding cocoa butter and soy sauce in

-       cool to a 34 degree Celsius and fill

-       close within 12 hours




Sake bonbon Filling 

 39   g             cream

16,4 g             sake

41    g             coverture 70%

39    g             coverture 30%

  0,1 g              salt

  4,1 g              glucose

  9,5 g              invert sugar

  5,4 g              butter

  5,4 g              cocoa butter


-       heat up cream, glucose and invert sugar

-       incorporate butter and cool to 75-80 degrees Celsius

-       poor over coverture and salt – emulsify by hand with rubber 

-        creating a smooth texture by using the hand and fold in the cocoa butter

-       cool to a 34 degree Celsius and fill

-       close within 12 hours

POSTED BY Food Lab AT GMT +8 10:31am | No Comments
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Tuesday, 12 February, 2013

Watermelon experiment

The watermelon carpaccio from Mugaritz is known to almost everyone. Loving the idea and having 2 watermelons left, we started a little experiment on freeze – thawing and dehydrating whole watermelons.

First we peeled the watermelon to just leave a thin layer of the peel on them. We pickled the white part of the peel in kaffir lime leaf brine, the green part tends to be very tough. 



We froze them for 24 hours, if you use very big watermelons freeze them for 48 hours so they are frozen to the core. Then defrost until completely thawed, approximately another 12 hours.


repeat the process 3 times to break the fibers. you will end up with a lot of clear watermelon juice which can be use for granite, cocktails, mocktails, ice cubes,…


dry the watermelon at 90 degree celsius for 10-12 hours.



we are still working on dishes using this watermelon, sweet and savory. it is not very sweet, the texture reminds of semi dried tomato. 


POSTED BY Food Lab AT GMT +8 4:25pm | No Comments
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Friday, 8 February, 2013

Mangosteen bark recipe


Every time we were making fresh mangosteen puree we ended up with 90% skin & seeds, after a little research we found recipes which used the whole fruit and not just the flesh, but mainly drinks and medicinals use.

Very informative read is http://herbs-treatandtaste.blogspot.sg/2011/07/mangosteen-fruit-information-health.html


After many experiments we end up with a crisp made from the skin which can be flavored and sweetened to low the strong flavor of the tannins, most important is to serve it really dry, as soon as it starts to pull humidity the tannins get stronger.

Miso Bavarois. Miso bark2

Mangosteen Bark               recipe for 20 serving


300g        Mangosteen skin
120ml      Water
   50ml     Balsamic vinegar
   80g        Icing Sugar
100ml      Yuzu Juice (concentrated)



Blend mangosteen skin with 120ml water until smooth.
Add balsamic vinegar, yuzu juice and icing sugar to the blender.
Blend until smooth.
Spread thinly on a silpat and dehydrate at 120degrees for 20 minutes

POSTED BY Food Lab AT GMT +8 1:43pm | No Comments
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Thursday, 1 March, 2012

Ayako Suwa at 2am: lab

In February, Ayako Suwa spent a month at 2am: lab Singapore visiting farms, markets to search for local produce that will inspire new flavors for the menu. 

Chef Jonathan, resident chef at 2am: lab researches on the ingredients and new flavor pairings to obtain the emotional tastes for Journey of the birds dinner. 

 Ayako planning menu and tastes


 Ayako testing out mochi pebbles. 

This was for the Plains course.
The mochi was made with mochi powder and water, flavored with charcoal etc. 

After which cooked in boiling water and dehydrate in the oven at 50degrees until it is dry and crispy. 

Mochi waiting to go into the oven
 Testing out different textures of mochi after drying. 
 Another dish Chef Janice and Jonathan was working on was In the City
In this dish, there is Chocolate, artificial flavored jelly served on nails and “bubble wrap”
The first test of the bubble wrap was made with cooked tapioca starch. 
Cooked japanese tapioca 
Next we needed it to be transparent so instead of using japanese tapioca we tried with tapioca flour and water and dehydrated it in the oven at 60 degrees. 
Achieving “edible plastic” 
Looks like plastic and taste like plastic too. 
Not delicious but most definitely achieved the objective of emotional tastes for the city. 
Next we started working on flavors for the nails. 
 Tasting all the flavors and picking 4 suitable ones for the dinner. 
Grape, strawberry jelly etc
Another component of In the city was 
Dipping the chocolate H20 component
  Making chocolate cigarettes. 
Method; temper chocolate, spread onto baking paper and roll in a ice bath.
finish with grey cacao butter spray and smoked cream  
Working on Grassland: 
Making tasting notes for all the herb oils from the herbs picked in Oh’s farm. 
Chlorophyll for the Grassland dish. 
It was a good concept to have 4 different tastes on a grain biscuit
POSTED BY Food Lab AT GMT +8 12:31am | No Comments
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