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Savour 2015 Menu is Out

Lists of  Savour 2015 Participating Chefs and Restaurants Alvin Leung, Bo Innovation, 3 Michelin Stars (Hong Kong) Beppe De Vito and Andrea De Paola, &SONS (Singapore) Bjorn Shen, Artichoke (Singapore) Christopher Millar, Stellar@1-Altitude (Singapore) Claudio Sandri, Spathe Public House (Singapore) Damien Le Bihan, L’Entrecote, &Made, Bumbo Rum Club, Forlino and Sabio Tapas Bar (Singapore) Daniel Clifford, Midsummer House, 2 Michelin Stars (United Kingdom) Douglas Tay, Osia (Singapore) Emmanuel Stroobant, Saint Pierre (Singapore) Frederic Faucheux, Ku De Ta (Singapore) Henrik Yde, Kiin Kiin, 1 Michelin Star (Denmark) Huang Ming Tan, Park Bench Deli (Singapore) Jean-Philippe Patruno, UNA @ Rochester (Singapore) Luke Burgess, Garagistes (Australia) Riccardo Catarsi, Il Cielo (Singapore) Yohhei Sasaki, Forlino (Singapore)

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Welcome to Savour

Mimch AirFryer – Herbal Breaded Sutchi

Introduction:

A crisp bite from the herbal breaded Sutchi fillets.

Bread crumb gives the fish a lot of structured stability thus making it easy to handle.

Pairing Sutchi with fruit salad.

The invigorating taste of tangy green kiwifruits combined with sweet mangoes into a salad to go along with the crispiness of breaded Sutchi fillets.

 

Herbal Breaded Sutchi using Mimch AirFryer

Ingredients:

2 big frozen Sutchi fish fillets – cut into big chunks

1 small packet fish spice

Seasoned salt
Olive oil
Unsalted Butter
3 cups Breadcrumbs
1 beaten egg

Method:

Defrosting frozen fish should be carried out overnight in the refrigerator.

Do not thaw frozen fish at room temperature as this encourages bacteria growth.

Marinate the Sutchi fillet with olive oil, seasoned salt and fish spices.
Keep in the refrigerator for at least three hours.


Pre-heat up Mimch AirFryer for 5 minutes.
If you do not wish to have too coarse herbs on the fillet, remove some of them away with a pastry brush.
Apply some unsalted butter to every piece of fillet.
Coat the marinated Sutchi fillet with generous amount of breadcrumbs, beaten egg  and than breadcrumbs again.
Place the fillet on top of the gill basket.

Spray over the fillet with some canola oil.
Roast the fillet for 20 minutes with one turn at 10 minutes for the other side.

 

I noticed that despite the duration of roasting the fillet, the brownness is not up to my expectation.

Without unduly delay, I transfer the almost done roasted fillets into the frying pan and deep fry with hot oil for about 2 minutes.

To my surprise, the fillet turned out to be so crispy and brownness just right.

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Prepare some fruity salad to go with the herbal roasted Sutchi fillets.

I have chosen two fruity flavours to go along with the fish. Green kiwifruits that’s a little sourish and the sweet mangoes.

A blend of flavours. Goes very well with the herbal fillet.

Note:

I have come to the conclusion that if you want to have a nice colour and crispiness for fish, you can firstly use the AirFryer to roast for about 20 minutes and deep fry again on high heat for 1 to 2 minutes.  Just perfect.

Singapore – Mee Siam (Rice Vermicelli in Spicy Sour Gravy)

Ingredients:

Half packet of rice vermicelli
1 bowl beansprouts (roots removed)
10 pics small taupok (deep fried tofu puffs)
4 hard boiled eggs, cut into halves
Handful of Chinese chives (ku chai) finely chopped finely

2 cups chicken broth
1 teaspoon Fish Sauce
2 tablespoon Tamarind paste
2 teaspoon brown sugar
1 teaspoon sea salt

Spice Paste (Blend)

8 cloves garlic
12 shallots
1 small piece belachan (shrimp paste)
3 tablespoons of dried shrimps (soaked and drained)
3 tablespoons of Sambal Chilli Paste

2 tablespoons Grounded bean paste (taucheo)

Method:

Soak rice vermicelli until soft.

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In a boiling pot, cook rice vermicelli.
Quick rinse the cooked rice vermicelli with tap water and drain on colander.

Heat wok with some cooking oil to moderately hot and fry the belachan until crisp.
Add the balance of the spice paste and fry, stirring frequently until the spice paste becomes aromatic and the oil separates from the mixture.

Transfer about three tablespoons of spice mix to another pot, leaving the balance behind.
Add the well drained rice vermicelli to the pot with some spice mix and stir well over moderate heat until thoroughly coated with spices and softened.

Add bean sprouts and stir thoroughly and no longer raw but still crunchy.
Turn off the heat and set aside.

To prepare the mee siam gravy, add the chicken broth to the remaining portion of the spice paste and bring to boil.
Add fish sauce, brown sugar and tamarind water and stir well.
If required add seasoning to taste.

Take note that the flavour should be spicy, sour with a subtle sweetness.
Lower the heat and keep the gravy warm.
To plate, place some dry mee siam on a serving bowl, top with sliced hard boiled eggs, slices of taupok cubes and more chives.
Serve immediately while the gravy is warm.

Burst that bag with flavour – Chi Pao Kai (Paper Wrapped Chicken)

Introduction:

Paper Wrapped Chicken – the fusion flavours combined inside a wrapped-parcel producing a great tasting piece of chicken (Chi Pao Kai)

Ingredients:

3 large fresh chicken drumsticks

1 – 2 Baking Paper Sheets (cut and divide into 8 pieces)
Slices of young ginger

Seasonings:

2 teaspoons Maggi Seasoning
2 teaspoons Superior Dark Soy Sauce
2 teaspoons Corn Flour
1 teaspoon Coarse Sugar
1 teaspoon ginger juice
1 teaspoon Sesame Oil
1 teaspoon Premium Oyster Sauce
1 tablespoon Chinese cooking wine (Hua Tiao Chiew)
Sea salt and grounded white pepper to taste
12 slices of ginger
12 pieces of Greaseproof Baking Paper Sheet (one sheet divided to 8 pieces)

Method:

Cut 3 pieces of fresh big chicken drumsticks to 12 pieces (1 big drumstick into 4 sections)
Season for an hour with the above seasonings.
Spread a little bit of cooking oil on each baking paper.
On each sheet of paper, place a piece of the chicken and a slice of ginger.

Fold paper to enclose the ingredients.
You can also secure edges of paper firmly with a toothpick.
(If you are using an AirFryer, you don’t require to secure the packet) only applicable for deep frying.
Repeat for the rest of the chicken, ginger and paper.

Instead of deep frying like I used to do.
I use my Mimchi AirFryer to roast the Chi Pao Kai.
Heat up Air Fryer for 5 minutes.

Place the paper wrapped chicken on the gill basket with the metal pan at the bottom to hold the oil
Roast in the Air Fryer for 40 minutes.

Flip the paper wrapped chicken at 20 minutes for each side.

Leave it to cool and serve with your favourite pickles.

For this time round, I served the Chi Pao Kai with Nyonya Achar.

Note:

No more oily packets of Chi Pao Kai and dripping oil with an Air Fryer!

Flavourful and ginger fragrant.