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Saturday, 6 April, 2013

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

porknrabbitnews

rabbit loins

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

    5g          five spice powder

 

brine

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

 

roses 

  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

 

leek 

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
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Sunday, 17 March, 2013

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

 

porknews

Braised Pork belly

 

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

 

Brine

 

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

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Tuesday, 5 March, 2013

Recipe from Illustrious Magic with Roberto Cortez

Citrus oil from “Mystical” – miso egg yolk, tuna, katsuboshi, bitter green sphere, soursop

 

mystical

 

      5 g  lime zest

   20 g  long lime zest

     7 g  orange zest

100 g lemon grass

  58 g pomello zest

  33 g lime leaves

 25 g ginger

250 g grape seed oil
    
1. make sure all the zest is clean and without pith
2. crush and chop the lemongrass and ginger
3. add all ingredients in the thermo mix and blend until fine
4. set on 70 degree and heat for 5-10 minutes (after the temperature is reached)
5. keep on smelling while heating, when the aromas start stop right away
6. transfer into a container, cool down fast and infuse for a minimum of 24 hours
7. strain threw a super bag

POSTED BY Food Lab AT GMT +8 2:18pm | No Comments
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Wednesday, 27 February, 2013

Recipe Ambedo dinner collaboration with Mauricio Montiel from dolce nero #2

Sadness

 sadness

 

Marinated prawn 

   8  pc      prawn

  50 g        sake

 

-       sous vide the prawn and the sake, marinate for 20 min

-       using a skewer to maintain the shape of the prawn while flashing it in a pan

-       serve cold

 

Mushroom powder

30 g                dry shitake

  5 g                 nori

  1 g                 salt

 

-       blend all ingredients in the thermomix to a powder

-       sieve

 sadness2

 

Toasted black sesame seed biscuit

 133 g              black sesame paste

157 g              egg whites

  65 g              yolks

  32 g              flour

  10 g              sesame oil

   2 g                salt

   3                   siphon charges

 

-       melt the coverture and chocolate butter, set aside

-       sieve the flour and ginger

-       mix the egg whites, yolks, flour, black sesame paste, sesame oil and salt

-       pour the mix into a 500g siphon and charge with 3 charges

-       shake well, then rest in the fridge for 10 min

-       cut the base of disposal cups cross wise

-       fill 1/3 of the cup with the mix

-       cook in the microwave for 20 seconds on 1000 watt

 

 transpar

 

Black transparence

500 g              water

  80 g              tapioca flour

    4 g               squid ink

 0,5 g               salt

 

-       boil water, salt and tapioca flour until the mixture starts thickening

-       add the squid ink and spread the mix thin on a silpat

-       back on 80 degrees Celsius for 60 min

-       take off the silpat and portion

 

aromatic Chocolate Dressing

 

40 g                chocolate 28%

32 g                olive oil

12g                 coriander seeds

 

-       toast the coriander seeds

-       warm the olive oil pour over the seeds and infuse for 30 min

-       with a pestle and mortal, crack the seeds in the oil and strain

-       melt the chocolate and mix with the oil

POSTED BY Food Lab AT GMT +8 10:52am | No Comments
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Tuesday, 19 February, 2013

Ambedo – dinner collaboration with Mauricio Montiel from dolce nero

Fondness

fondness

 

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

 pigmole

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.

egg

 

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

 

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

 

 

 

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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.

bonbons2

 

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

 

bonbons

 

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. 

IMG_3269

 

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.

IMG_3308

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,…

IMG_3325

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

IMG_3326

 

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

 

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Friday, 8 February, 2013

Mangosteen bark recipe

Mangosteen

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

Ingredients:

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

 

 

Method:
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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Wednesday, 16 January, 2013

KOCHI YUZU RECIPE BOOK

DOWNLOAD KOCHI YUZU BOOK HERE

http://2amlab.org/pdf/2am_Kochi_RecipeBook_Final.pdf

 

 

 

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