After getting completely trounced in the first round of last week’s Shellfish Festival competition, I’ve been thinking a lot about simplicity. One of my many mistakes during those surreal 45 minutes was going in too many directions at once instead of focusing on a single, well crafted dish. So yeah, fourteen years experience and I still have to go back and work on fundamentals! *laughs*
I’ve still got bags of Calvin’s freshly-caught Spot Prawns in my freezer and the whole family is home today for one reason or another. I think it’s time I channel my fryer days at Wasabiya and bang out some simple, perfect prawn tempura. (more…)
If you’ve ever been to a real Chinese market, have a Chinatown near you, or hell… If you’ve been to China you’ve seen and hopefully tasted Siu Mei in all of its barbecued, glistening glory. It’s a take-out tradition that goes back to Guangzhou in the days when every neighbourhood had a local “oven master” that would roast various animals in special sauce to perfection and sell them to their neighbours to eat with a bit of rice and pickles.