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Welcome to - The place where I lay creativity in a new adventures of my Culinary WoRLd, it is when food and us collide... FAQ me at - Chef Nash

Tuesday, 29 September 2009

Risotto Prawn...

Assalamualaikum and Salam Sejahtera to all…

Risotto again! Yeah and you gotta love this one, really! cause I do… ;)
I’ve been busy lately and there was actually time for me to post recipes but its just that I got no idea which one to post, wow! so many? No… kidding… and yes! Its going to be another Risotto, just for sharing… ;)

Risotto Prawn

Serving 4 people

400gm risotto
3 tbsp extra virgin olive oil
12 pieces medium sized prawn (clean and peeled)
Half nos onion (diced)
3 nos garlic (sliced)
800ml fish stock/prawn stock
100 gm asparagus
120 gm parmesan cheese
2 tbsp butter
Chopped parsley
Salt and pepper

  1. Heat up a pan and add in ‘evoo’, seal that prawn until light brown color, set aside (not necessarily cooked. 
  2. And then sauté garlic and onion until lightly brown using the same oil. 
  3. Add risotto and stock, cook until the water reduced and stir frequently.   
  4. Add in asparagus, let rice cook to al-dente (add more stock if u need to).   
  5. Add in prawn, basil and parsley and stir for about 1 minute and then add parmesan and seasoning. 
  6. Off fire, put in butter and stir until butter dissolved.

Tips: prawns cook very fast, it better to cook them at last minute, you can actually replace prawn with other seafood like fish, clams, mussel, squid, crab etc…

Dish garnished with shaved parmesan, tomato, fresh basil and pesto/oil 

This in one of my simple recipe and also my short post, just for update…

Hope you guys enjoy and have a great time… ;)

Chef Nash




Monday, 21 September 2009

Selamat Hari Raya...


Selamat Berhari Raya

Kepada seluruh muslimin dan muslimah, maafkan lah jika ada terkasar bahasa dan sebagainya...


Eid Mubarak 

to all muslim and seek forgiveness for any harsh-ness in our writing...

Selamat Hari Raya Aidilfitri...


Thursday, 17 September 2009

Black Risotto...

Assalamualaikum and Salam Sejahtera to all...

This is my first Risotto featured recipe post and what interesting? I am giving a black beautiful dish… wow!!. I love rice so much and been eating it since a very young age and say how many different rice I’ve tried? Hmmm… soo many! (can’t count them).

How about Risotto? As Risotto is not locally produced, I’ve only tried it in my early days of working in the kitchen, that was back twelve years ago… wow! so long? I was a kitchen assistant after graduated in cooking college, in one of the first Italian restaurant here in Brunei.  I’ve never knew the existence of ‘squid ink’, even I’ve been playing with squid (‘sotong’ in our dialect) since I was a little boy, what else that black looking dishes… lol, I think Italian/westerners have eat so many ingredients that I was so naïve to know such things and that makes me think that I still need to taste as much ingredients the world has to offer… may be you can help… tell me what else I never try… ;)
So, enough with that… lets get to what I am sharing now…

Squid ink Risotto a.k.a Risotto Al Nero Di Seppia

Serving 2 portion
200gm risotto
3 tbsp extra virgin olive oil
1 tsp squid ink
Half onion (brunoise/cube)
2 cloves garlic (sliced)
600ml fish stock
80 gm asparagus (chunk)
2 tbsp tomato sauce
80gm grated parmesan cheese
1 tbsp butter
Basil (julienne)
Italian parsley (chopped)
Chilies (optional) 
Salt and pepper.                       

Tips: if you buying fresh whole squids, take the squid sacs and put aside, be careful not to break the sacs or else it will be blacky (bloody)… ;)
1. Heat up a pan and put in ‘evoo’. Sautee garlic and onion until fragrance (not necessarily brown).
2. Add risotto in and stir, then put in stock, squid ink and tomato sauce.
3. Add asparagus and chilies, stir frequently.
4. Let risotto cook thru and reduced, add more stock little by little if necessary.
5. Taste risotto, when its already al-dente then you may add squid, parmesan, basil, parsley and seasoning. when u happy with the taste, turn off fire, add butter and stir until solved.
6. Ready to be serve.
Tips: Squid cook really fast and if you cook it longer, it will become tough, so putting it in a very last minute is important, you don’t want to eat tough squid right? ;). I preferred risotto to be al-dente too. You may add more parmesan for cheesy taste. Some people add wine in this dish and you may do so… and to make that dish more Italian like, add ricotta…                  

My Italian friend (former colleague) used to serve this dish in every party I was invited to, and its funny/lovely to see the person you talk to with black tooth when eating this dish… nice!!                             

Who got lucky to eat it?

And guess who got lucky to eat that Black Risotto… Naz, one of my regular reader a.k.a BarMan and colleague… I actually add 2 nos of ‘Lada Padi’ (hot chili) in that dish… haha, I just love it when its hot, hope you love that black rice Naz… next time, ask for more lada… lol! 
Naz, jangan ko marah gambarmu kluar yoo... suka ku nyimpan gambar mu sini ah hehe... 

Close up!
Dish garnished with chives (not actually chives tho, its spring onion…) at background Chef Jimmy staring at that Black Risotto with his sleepless posture, trying hard not to eat it while his saliva already dripping… haha!
I used Squid head… much presentable and looks very octopus-ish… ;)

Thats all for this time, hope you enjoy and have a great time...
Regards, Chef Nash


Sunday, 13 September 2009

Poached Salmon Steak in Soyed Gazpacho Sauce...

Assalamualaikum and Salam Sejahtera to all...

Who doesn't love Salmon? I think babies don't... lol!

I would rank Salmon as one of the most popular fish in the world… You think? Yes, I think so: Salmon fillet, smoked Salmon, Salmon Roe, Sushi as Sashimi and what else? That red-ish orange fish meat turned pink when cooked!! I think no other fish have what Salmon has and taste wise – ‘just that kind of fish I’d love to eat’ but it is also expensive, what else at a place like ours, all Salmon/product are all imported.
Fact: Salmon are born in fresh water, migrate to the ocean, then return to fresh water to reproduce – that I find interesting.  
And this time, for the 2nd time I featured Salmon in my recipe post… but not only that, some other interesting side dishes too, so, keep reading… ;)

Poached Salmon Steak in Soyed Gazpacho Sauce with Gnocchi, Poached Asparagus and Caramelized Onion…

The first thing to do...

Poached Salmon...

Half carrot
1 stick leek
1 stick celery
Half small sized fennel
1 nos onion
3 cloves garlic (crushed)
3 bay leaves
15 nos black pepper corn
1 nos lemon (cut quarter and get rid of the skin)
300ml fish stock
800ml water
Salt and pepper                        
Cut all veggies to maripoix (chunk).  Pour stock and water in a pot, add in all ingredient and cook until 20% to boiling point (poaching needs to be under boiling point).  Check seasoning and put in that Salmon for about 4 to 6 minute. 
Tips: remember to not to poach salmon in that stock for too long, it’ll become over cooked/welldone and not nice, I much preferred medium to medium well cooking.    
Tips too: if you don’t have fish stock, just use water, as after poaching that Salmon it’ll become fish stock and you going to use it for your sauce.  Mind you that, if you are going to cook this dish with the same sauce from here, I advice not to poach that Salmon first and prepare the sauce ingredient first, as the sauce takes longer cooking.

Then you’ll have to prepare that Soyed Gazpacho Sauce…
Note: this sauce is sponsored by Kikkoman (in my dream! lol!)  

3 nos red bell pepper a.k.a capsicum (chunk, no seed)
2 nos tomato (chunk, no seed)
1 nos green apple (peeled, chunk, no seed)
1 nos onion (sliced)
2 nos garlic (sliced)
1 nos lemon (juiced)
Half cucumber (peeled and seeded, chunk)
4 sliced bread (chunk)
2 tbsp extra virgin olive oil
Chopped parsley
80 ml fish stock
6 tbsp Kikkoman soy sauce
3 tbsp sweet dark soy sauce
1 tbsp chilled butter
Salt and pepper           

Heat up ‘evoo’ in a pan and sauté onion and garlic to light brown color. Blend all chunk ingredients thru food processor together with that sautéed onion and garlic, fish stock and blend until fine. Put that fine mix into a pot and cook to boiled, low fire and let it simmer.  Add lemon, kikkoman and sweet soy sauce, stir. When sauce thickened and reduced (about 10 to 15 minutes) check seasoning, add salt and pepper to taste.  Add in tabasco and parsley. Lastly, off that fire, add in chilled butter and stir to mix.              

Tips: if you don’t like it hot do not put Tabasco. If you don’t have Kikkoman, its alright you can use any other salted soy sauce but I much advice you to use Kikkoman – taste better, that’s why I am a fan… click here to be a Kikkoman fan…

Side kick dishes:



This recipe produce about 25 to 30 nos gnocchi…              

500 gm mashed potato (finely mashes)
125 gm grated parmesan cheese
125 gm flour
Salt and pepper                

Mixed all ingredients into dough using your hand (in a bowl or on your preps table), then cut into small pieces and shape it round with your hand/palm. Press it flat – not too flat (see picture) and you might need some flour next to you as it would get sticky. Put into boiled water for about 5 to 7 minute or until it float. Bake in the 200’C oven until color to light brown.                  

Tips: You going to need to boil water and heat up oven at 200’C. You may keep that molded gnocchi in your chiller in a tray and cook them just before you going to eat them.               

Poached Asparagus…                   
Asparagus (as many as you want and cut them 5 inches long from the top)               

Hmmm… I don’t remember how I did it… I think I blanched them in that boiled water… I think so! May be… lol!             

Tips: hmmm… do not boil that asparaguses too long, at boiling point water, just blanch them in 15 to 20 seconds, al-dente wise… ;)

The last recipe… that yummy yumma yummies Caramelized onion…
This is one of my favorite side dish of all time!!


1 nos big size onion (sliced thin)
1 tbsp butter
2 nos bay leaves
Chopped parsley                

Heat up a pan (non-sticky) at low fire, then melt that butter and add in that sliced onion and those bay leaves. Let it cook, stir frequently, cook until onion soft and light brown color… and then sprinkle that chopped parsley, once cooked place it on a tray lined with kitchen towel to get rid of that grease.             

Tips: I never put seasoning in this dish, it is so tasty until you can’t see your own ears… lol! even when you eat it in front of mirror… who does? ;)              

Tips too: this is a base method for Onion Soup, if you add some broth… there you go!!

Wow!! 5 recipes at one post! Hmmm…                  

This is one recipe post that you can’t skip and it is not a simple cooking… you going to need passion doing them… and I gotta tell you, that Salmon with that sauce… Wow!!! you should/must try it… ;)          

Note: before you make any of these recipes from this post, I suggest you to study them first or read them carefully and understood, as I understand if you are first time in cooking these recipes, not understanding the method would give you trouble later or not succeed.
Before I end this post… some pictures would help you to decide to save this post… ;)


  I can't get enough! don't I?

And some more...

Ohhh... you gotta save this picture... ;)

Alright, I think that’s all for now… I hope you all enjoy this post, good luck and have a great time…         

Regards, Chef Nash                   





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