Creamy Fettuccine with Truffle Egg

When asked by a social-climbing Paris hostess how he liked his truffles, Curnonsky replied, "In great quantity, madame. In great quantity."Curnonsky (Maurice Edmond Sailland) French writer (1872-1956)

Truffle...world's most famous and most romanticised mushroom. It is the Louis Vuitton of mushrooms, where everyone just wants a piece of it.  Add a small amount in a simple dish will certainly gives an incomparable taste. The intoxicating aroma of mushroom is its signature. 

This dish is inspired by the truffle egg fettuccine that I had in Buon Ricordo few weeks ago, althought this is nothing close to what I had there, but good enough for a homemade meal.

What makes this dish a champion is the Tetsuya's Black Truffle Salsa for butter (80g $26.95) and the Simon Johnson's black truffle oil (250ml $29.95) that I bought from David Jones. The Tetsuya's salsa has a very strong pungent and woody scent of the black truffle. The truffle oil is fairly strong too. Combined together, anyone can create the most pungent truflly dish one can imagine.

The Truffle Egg

To make my homemade truffle egg, I mixed a small amount (approx. 1/2 teaspoon) of the truffle salsa with the egg (3-4 eggs). Leave it for a while (approximately 15 minutes) so the egg will be infused with the scent of the truffle. Then add in approximately 1/4 cup of cream. Mix well.

Creamy Fettuccine with Truffle Egg

Ingredients:

- Sliced mushrooms

- Fettuccine (or pasta of your choice)

- A Handful of chopped onions

- 2 Chicken thigh fillets (cut to desired size)

- 1/2 cup Full or light thickened cream

- Salt and Pepper to taste 

- Chopped chives for garnish.

- Parmesan Cheese

- The truffle egg mixture 

Method:

1) Cook pasta in a large saucepan of boiling, salted water, following packet directions, until al dente. Drain pasta.

2) Heat 2 teaspoons of truffle oil in a large, non-stick frying pan over medium-high heat, add in the chicken, cook until golden. Remove to plate.

3) Add in onion and mushrooms to pan, stir occasionally until mushroom soften. Add in the cream. Add in the chicken. Add salt and pepper to taste. Give it a quick stir.

4) Place the fettuccine on a serving plate. Add the chicken and mushroom mixture to pasta.

5) Quickly heat up pan with oil and add in the egg mixture. Give it a quick stir and dish up. Egg should still be runny. I actually overcooked my egg. 

6) Add the runny scrambled egg on the pasta, add some parmesan cheese and pepper as desired. Garnish with chopped chives.

7) Toss pasta and enjoy your homemade truffle egg fettuccine!

 

On the side: Combine The Tetsuya's Black Truffle Salsa with butter for a flavourful and aromatic spread, serve with warm bread and....It's heaven on top of your bread.

Matcha (Green Tea) Shortbread

Green That Makes Me Grin
 
Tea is a work of art and needs a master hand to bring out its noblest qualities. We have good and bad teas, as we have good and bad paintings -- generally the latter.  (KAKUZO OKAKURA, Book of Tea)

  

I can't remember when was the first time I had Matcha (Green Tea), but one thing for sure it was the beginning of my love to it and  it only keeps growing ever since. I've tried every green tea flavour food that I've came across, from green tea chocolate to green tea cakes. I'm never a good baker, but I've been seeing this matcha shortbread recipe online, so I decided to give it a go (Just because the recipe sounds easy).

Lucky, it was a successful attempt! The texture was right with the perfect green that made me grin. This unpretentious cookies are buttery, melty and rich with the taste of green tea. I was very generous with the matcha powder and less with the sugar, as I like the bitterness of the green tea. So if you prefer your cookies a little sweeter you can add more sugar and less green tea powder to the recipe below.

Matcha (Green Tea) Shortbread

Ingredients:

- 2 1/4 cups all-purpose-flour

- 1/4 tsp salt

- 225 Gm unsalted butter at room temperature (cut into pieces)

- 3 tbsp matcha (green tea) powder (Add less if you don't like your cookies too bitter)

- 1/2 cup granulated sugar ( Add more if you prefer)

Method:

1) Sift the flour and salt together in a bowl, set a side.

2) Beat butter on medium-high speed until creamy (approximately 3 minutes). Sift matcha powder in gradually. Beat until butter and the matcha powder mixture very creamy. Add sugar gradually and continue beating on high speed until mixture is light and fluffy. 

3) Add about one-third  of the flour, then mix. Gradually add remaining flour, mixing until well blended. The mixture will look crumbly, if you squeeze it between your fingers, it will come together. Gather it together into a ball with your hands.

4) Roll out dough on a baking sheet. Cut out as many cookies as possible using the cookies cutter. Re-roll remaining dough  and repeat until the dough is used up. Refrigerate at least one hour if possible.

5) Preheat oven to 160 celcius. Bake for about 15 minutes or until cookies are dry and firm to touch. Make sure the edges don't turn brown.  Cool the cookies for a couple of minutes, then carefully transfer cookies to and store at room temperature in air tight container.

Masthai Seafood Restaurant, Beverly Hills

"Chinese people believe eating good food helps to promote harmony and closeness between family and friends". (Unknown)

"Everyone eats and drinks; yet only few appreciate the taste of food".(Confucius)

Don't get confuse by the name of this restaurant, this is not a Thai restaurant. Masthai is my favourite Cantonese Chinese restaurant, located in Beverly Hills. Food is always fresh and delicious, their XO vermicelli crab and deep fried pigeon are to die for. I've been visiting this restaurant for many years and over the years we have recommended this place to many of our friends and so far no one was disappointed. Yesterday, I have 4 friends joining me for the first time, I was a bit worried they might not like the food here, but when I saw how they enjoyed the pigeon and crab, I knew I've brought them to the right place.

Deep Fried Piegon (each) $18.80

The finger-licking good XO crab is topped with vermicelli and because it's so good, everyone of us would hate to fight for it, so we ordered double vermicelli.

XO crab with extra vermicelli

Steamed tofu with seafood 

(This dish is so delicious, I would highly recommend it to everyone)

Bok Choi Soup with Preserved Egg  $ 17.80

Masthai Special Dish  (with mix of mushroom, sea cucumber and vegetable)

Pan Fried Pork Mince with Salty Fish $ 16.80

Yesterday was the first time we ordered this dish, it was amazingly good! 

It's a meat fritter, crispy and so tasty.

Not only the food is amazing here, you will be surprised how reasonable they are priced. There were 7 of us yesterday and this fulfilling meal cost each of us $37. Just a fraction of what you will pay in any chinese restaurant in the city. Be sure to make a booking as this restaurant is always filled with eager diners on weekends.

Masthai Seafood Restaurant

495 King Georges Rd
Beverly Hills 2209 NSW

Ph: (02) 9580 5609

Tarte Elysee, Westfield Eastgarden

“I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.” (Graham Kerr)

While doing my weekly grocery shopping at Westfield Eastgarden last Sunday, I stopped by at Tarte Elysee, the French tart specialist. This lovely shop never fail to lure me over. Owned by a talented pastry chef, James Travouillon, who comes from three generations of pastry chefs. He also runs another french patisserie called Paris Patisserie Francaise in Bondi.

The have great selection of sweet and savoury pastries, tarts,  pies, sausage rolls and quiches. You will never expect to find such a delicate pastisserie in a shopping mall, however this shop offers you the perfect French treat for all occasions. I bought back a few for myself to be savoured at home and to nourish my recent tart fetish.

I bought my favourite Berry Tart. The berries are so fresh with natural sweet and sour taste from the fresh berries, the base and custard cream are equally good.

Berry Tart $ 5.00

Another one I bought was the Apple Tart with layered of pastry on the side.
I like it because the pastry doesn't have the fatty-buttery-taste or I should say it's not too greasy.

 Apple Tart $4.50

Last, I bought the Lemon Lime Tart. The Lemon tart is for you if you fond something sour. This tart comes with a thick Lemon curd. I couldn't really scent the lemony in it, but the sourness of this tart enliven my appetite.

Lemon Lime Tart $5.00

Tarte Elysée

Shop 357, Level 2, Westfied Eastgarden

152 Bunnerong Rd
Eastgardens NSW 2036

Ph: 02 9344 8006

Paris Pâtisserie Française
91 Bondi Road
Bondi NSW 2020
P: 02 9387 2496

www.pariscakeshop.com.au 

Steamed egg with Cincalok

Spices add an incredible amount of flavour to what you eat. Cultures all over the world have dishes that excite and stimulate your palate with spices and add heat and taste to everyday ingredients. (Ansary, LifeMojo)

INTRODUCING NYONYA CUISINE

I get this everyday recipe from my "Penang Nyonya A-Ma Secret Recipes" cookbook. This book is a great compilation of some popular Nyonya dishes. I grow up eating lots of food without realising they are actually Nyonya food, I started learning more about Nyonya food when I watched a Singaporean drama called 'Little Nyonya". This show introduced me to the rich history of Peranakan. Peranakan is the term used to describe the descendants of the intermarriage between the early Chinese imigrants and the local malays (in Malaysia and Singapore).

The Nyonya cooking is a result of the combination of Chinese and Malay-style of cooking, which then become the most tasty and exotic food to be found in Malaysia and Singapore. It combines a lot of different herbs and spices to come up with a perfect dish. Nyonya cooking are complicated affairs, often require great patience and excellent culinary skills to prepare.

With no surprise, this Steamed egg with Cincalok is the easiest recipe in the cookbook =p

Steamed Egg with Cincalok
Bottom Layer:

-300 gm minced pork ( I actually used chicken this time)

-6 small red onions and finely chopped

-1 tsbp cincalok

Seasoning:

1/4 tsp salt

1/2 tsp white pepper

1/2 tsp sesame oil

2 tsp corn flour

Top Layer:

2 Eggs ( I think I will use more next time, so I can get thicker layer of egg on the top)

10 tbsp water

1/2 tsp salt

1/4 tsp white pper

 1 tbsp fried garlic oil and chopped spring onion ( I added some into my meat mixture)

Note:

Just make sure you don't be too generous on the Cincalok as the smell is very strong, too much of it will spoil your dishes instead of enhancing it. With the right amount of Cincalok this can be a very appetising dish to go with steamed rice.

Method:

1) Mix ingredients for bottom layer with seasoning. Spread onto a steaming tray.

2)Steam at medium heat for about 7 minutes

3)Meanwhile, mix top layer and pour over steamed minced pork

4)Steam for another 5 minutes at low heat. Open the lid occasionally to avoid bubbles forming on the surface of egg.

5) Remove, drizzle fried garlic oil and sprinkle chopped spring onion on top and serve hot with steamed rice.

I found that after cooking, the taste of the meat is quite similar to the pork spare ribs that you find in Chinese Yum Cha (Dim Sum) restaurant.

Tiramisu

 "I want to have a good body, but not as much as I want dessert"  ~Jason Love

The Perfect Pick Me Up

Tiramisu means 'pick me up' in italian. This most heavenly dessert is my All-time-favourite. It's so easy to make, everyone can make this in no time. There are many different versions of Tiramisu recipe available, I got this classic recipe from my friend (Karen) few years ago, I never turn to others since then. It's perfect, the cream is so light, combined with the mascoprone cheese, lady fingers, espresso and cream liqueur, it will be hard not to smile.

I did this Tiramisu few weeks ago but haven't got a chance to post it. Yesterday, my friend (Joyce) asked me for my Tiramisu recipe. So Joyce, here you go!

Please note: You might need to add more the amount of Irish cream liqueur and espresso. I usually have to use more than 1 cup. Also, the original recipe actually combines the Irish cream and espresso in a bowl, but I usually separate them and dip half of the sponge fingers into the Irish cream and half into the espresso.

 Tiramisu 

Ingredients:

-1 cup Irish cream liquer (eg.Bailey's)

-1 cup strongly brewed espresso

-500 g Mascarpone cheese

-3 Eggs (separated)

-4 tablespoon of castor sugar ( You can add less if you prefer less sweet)

-1 teaspoon of vanilla extract/Essence

-250 sponger finger biscuits

-Cocoa Powder

Method:

1) Add the Bailey's Irish cream in a shallow dish. Set aside.

2) Add the espresso in a shallow dish. Set aside.

3) Mix the mascarpone cheese, sugar, egg yolks and vanilla extract, until it's well combines and smooth.

4) Beat the egg whites until they hold stiff peaks, and then gently fold them into the Mascarpone cheese mixture. Cover and refrigerate.

4) Dip half of the sponge fingers into the Irish cream and another half into the espresso. 

5) Place them in a single layer on the bottom of the dish.

6) Spread half the mascarpone mixture over the sponge fingers.

7) Repeat step 4 and 5 with the remaining biscuits then lay them on top.

8) Then spread the remaining mascarpone cheese mixture on top of the sponge fingers.

9) Dust with cocoa powder, cover and refrigerate for 6 hours to chill.

ENJOY!

Buon Ricordo, Paddington

 

"A good cook is a peculiar gift of the gods. From the brain to the palate, from the palate to the finger's end." (Walter Savage Landor)

Buon Ricordo has established a reputation for its finest food and service. Over the years, this award wining restaurant has been rated as Sydney's top Italian restaurant.The staffs are very welcoming and professional. It offers an intimate dining atmosphere with 5 star service and their signature truffle egg fettuccine is mind blowing!

Top: Funghi Trifolati ( Assorted mushrooms sauteed with garlic)  $14.50

Centre & Bottom : Complementary

For the entree we ordered the Fagottini di carne to share, when the waiter found out that 3 of us will share this entree, he actually asked the kitchen to serve the sausages into three different plates. How thoughtful!

 

Fagottini di carne  $32 

(Picture only shown one out of the three servings)

One of my friends ordered the Funghi di Bosco, which comes with mushroom cap filled with bacon and almonds, swiss brown mushroom soup and gratin of portabella mushrooms and smoke provola.

 Funghi di Bosco  $32.00

When the waitress realised that three of my friends wanted to order the 500gm T-bone steak, she actually recommended them to share the 6 weeks 1KG grain fed beef instead. She pointed out that the quality of the beef is beyond belief, it's at its highest quality. Eventhough on the menu it says the beef is to be shared by two, but she reckoned it will be enough for three as well. So the three guys went with her suggestion. 

And lucky they did, because it is surreal!

Coastata di manzo $175

1 Kg Rib of grain fed beef, aged 6 weeks, grilled and served with sea salt and lemon.

(Can serve two or three. Picture only shown one out of the three servings.)

If I haven't tried the 6 weeks grain fed beef, I would think the T-Bone steak is really good, but because I've tasted the best one already, the latter was no comparison.

Bistecca alla fiorentina  $56.50

(Grilled 500gm grainfed T-bone steak)

Now, the best part of the meal was the most reputable truflle egg fettuccine. On the menu all the pasta is served entree size, but they could do main size too upon request. I wasn't sure if the entree size is enough, so I asked the waitress. She told me they only recommend entree size for the fettuccine, because it's super rich and she didn't want me to have too much and hate it, so I listened to her. Always trust the pro!

Fettuccine al tartufovo  $ 34.50

The fettuccine was served with a rich creamy sauce and fried egg, but it isn't any regular egg, it's truffle egg. The eggs are kept in an air-tight container with truffles and they infused the truflle flavours into the egg yolk. The waiter then added some Parmesan cheese and tossed the pasta on the table. While he was tossing, the aroma of the truffle hit us like a wave.
This is one of those I-will-remember-for-life dishes. Just brilliant!

And I understood why it is only recommended for entree size, because it is really really rich and creamy, you wish you can have more but you know you will get sick if you do.

By looking at the picture you might think it looks very ordinary, but I dare say the taste is truly extraordinary.

The flavour of the truffle egg is simply indescribable

The restaurant doesn't earn their reputation on great service for nothing. From the moment we stepped into the restaurant, they really did try their best to make our dining experience an unforgettable one. When we asked for our bill, the staff actually asked if we need her to organise any cab. 

Again, how thoughtful!

Ristorante Buon Ricordo 

108 Boundary St

Paddington, Sydney

Ph: (02) 9360 6729

Reservation is essential

Operating hours:
Friday and Saturday: noon - 2.30pm
Tuesday to Saturday 6.00 - 10.30pm