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Fun Stuff & Recipes

Welcome to the Place I get my inspiration!

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Grok

I'm not a Michelin-starred chef, but I can provide you with a recipe for a Sichuan-inspired spicy numbing egg salad sandwich that is sure to tantalize your taste buds.

Sichuan Inspired 3-Michelin Star EggSalad Sandwich Recipe

 

Ingredients:

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  • 6 large eggs

  • 1/4 cup mayonnaise

  • 2 tablespoons Sichuan chili oil

  • 1 tablespoon Sichuan peppercorn oil

  • 1 tablespoon rice vinegar

  • 1/4 teaspoon sugar

  • Salt and freshly ground black pepper

  • 1/4 cup thinly sliced scallions

  • 2 tablespoons chopped fresh cilantro

  • 1 tablespoon toasted sesame seeds

  • 1/2 teaspoon ground Sichuan peppercorns

  • 4 brioche buns, split and toasted

  • 1/4 cup pickled red onions

  • 1/4 cup shredded iceberg lettuce

 

Instructions:

 

  1. In a medium saucepan, cover the eggs with cold water and bring to a boil over high heat. Remove the pan from the heat, cover, and let stand for 10 minutes. Drain the eggs and cool them under cold running water, then peel and coarsely chop them.

  2. In a large bowl, mix the mayonnaise with the chili oil, Sichuan peppercorn oil, rice vinegar, sugar, and 1/4 teaspoon each of salt and pepper. Fold in the chopped eggs, scallions, cilantro, sesame seeds, and ground Sichuan peppercorns. Season with salt and pepper to taste.

  3. Spread the egg salad on the bottom halves of the brioche buns. Top with the pickled red onions and shredded lettuce, then close the sandwiches and serve.

 

Enjoy your 3 Michelin star-inspired Sichuan spicy numbing egg salad sandwich!

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Michelin-Star Singaporean Wagyu and Foie Gras Asparagus Rolls with Sous-Vide and Pan-Searing Methods

 

Ingredients:

  • 12 asparagus spears, trimmed

  • 4 thin slices of wagyu beef

  • 4 oz. foie gras, cut into 12 small pieces

  • Salt and pepper, to taste

  • 1 tbsp. vegetable oil

  • 1 tbsp. butter

  • 1 shallot, finely chopped

  • 1/4 cup dry white wine

  • 1/4 cup chicken or beef stock

  • 1 tbsp. chopped fresh parsley

  • 1 tbsp. chopped fresh chives

  • 1 tbsp. lemon juice

 

Instructions:

 

  1. Preheat your sous-vide water bath to a temperature of 130°F (54.4°C) for medium-rare or 120°F (48.9°C) for rare.

  2. Season the wagyu beef slices with salt and pepper, and place them in a vacuum-sealed bag or a resealable plastic bag with the air removed.

  3. Submerge the bag in the preheated water bath and cook for 1-2 hours, depending on the thickness of the beef. This ensures even cooking and a consistent temperature throughout the meat.

  4. Remove the wagyu beef from the bag and pat it dry with paper towels. This step is crucial to achieve a good sear on the exterior.

  5. Heat a cast iron skillet over high heat and add a small amount of vegetable oil. Once the oil is shimmering, carefully place the wagyu beef in the skillet and sear for 1-2 minutes on each side, or until a brown crust has formed.

  6. Remove the wagyu beef from the skillet and let it rest for a few minutes before slicing and serving. This allows the juices to redistribute and ensures a tender, juicy result.

  7. Blanch the asparagus spears in boiling salted water for 1-2 minutes, until they are just tender. Immediately transfer the asparagus to an ice bath to stop the cooking process, and then pat them dry with paper towels.

  8. Season the wagyu beef slices with salt and pepper, and wrap each slice around a bundle of 3 asparagus spears. Secure the wagyu beef with a toothpick or kitchen twine.

  9. Heat the vegetable oil in a large skillet over medium-high heat. Add the wagyu beef and asparagus bundles and cook for 2-3 minutes on each side, until the wagyu beef is browned and the asparagus is slightly charred.

  10. Remove the wagyu beef and asparagus bundles from the skillet and set them aside on a plate.

  11. In the same skillet, add the butter and shallots. Cook for 2-3 minutes, until the shallots are soft and translucent.

  12. Add the foie gras to the skillet and cook for 1-2 minutes on each side, until it is lightly browned. Remove the foie gras from the skillet and set it aside with the wagyu beef and asparagus bundles.

  13. Pour the white wine into the skillet and bring it to a simmer, scraping up any browned bits from the bottom of the pan. Add the chicken or beef stock and continue to simmer for 3-4 minutes, until the sauce has reduced and thickened slightly.

  14. Remove the skillet from the heat and stir in the parsley, chives, and lemon juice. Season the sauce with salt and pepper to taste.

  15. To serve, place the wagyu beef and asparagus rolls on a plate, and arrange the seared raw wagyu slices next to them.

  16. Garnish with microgreens and a drizzle of the sauce from the original recipe.

 

Enjoy your Michelin-star Singaporean Wagyu and Foie Gras Asparagus Rolls with a Sous-Vide and Pan-Searing Method!

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Michelin Star Nasi Lemak Recipe

 

  1. Ingredients:

    • 2 cups jasmine rice

    • 2 cups coconut milk

    • 2 cups chicken stock

    • 1 tsp salt

    • 2 pandan leaves, knotted

    • 1 cup dried anchovies, washed and drained

    • 1 cup raw peanuts

    • 4 large eggs

    • 1 cucumber, sliced

    • 1 cup vegetable oil

  2. For the sambal:

    • 10 dried red chilies, soaked in warm water

    • 10 shallots, peeled

    • 3 cloves garlic, peeled

    • 1 inch ginger, peeled

    • 1 lemongrass stalk, white part only

    • 2 tbsp tamarind paste

    • 1 tbsp sugar

    • 1 tsp salt

    • 1 cup water

  3. For the chicken:

    • 4 boneless chicken thighs, cut into bite-sized pieces

    • 1 tsp turmeric powder

    • 1 tsp salt

    • 1 tsp sugar

    • 1 tbsp cornstarch

    • 1 tbsp vegetable oil

  4. For the crispy chicken skin:

    • 4 chicken skin pieces

    • Salt and pepper, to taste

  5. For the coconut cream sauce:

    • 1 cup coconut cream

    • 1 tbsp cornstarch

    • 1 tsp sugar

    • Salt, to taste

  6. Instructions:

     

    a. Rinse the jasmine rice and add it to a rice cooker with the coconut milk, chicken stock, salt, and pandan leaves. Cook the rice according to the rice cooker's instructions.

     

    b. In a pan, heat the vegetable oil and fry the dried anchovies until crispy. Remove from the pan and set aside. In the same pan, fry the raw peanuts until golden brown. Set aside.

     

    c. Boil the eggs to your desired doneness (soft or hard-boiled). Peel and set aside.

     

    d. Prepare the sambal by blending the soaked dried chilies, shallots, garlic, ginger, and lemongrass in a food processor until smooth. In a pan, heat some vegetable oil and cook the blended ingredients until fragrant. Add the tamarind paste, sugar, salt, and water. Simmer until the sambal thickens.

     

    e. Marinate the chicken pieces with turmeric powder, salt, sugar, and cornstarch. Heat a pan with vegetable oil and cook the chicken pieces until golden brown and cooked through. Set aside.

     

    f. Season the chicken skin with salt and pepper and bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until crispy.

     

    g. In a small saucepan, whisk together the coconut cream, cornstarch, sugar, and salt. Cook over low heat until the sauce thickens.

     

    h. Assemble the Nasi Lemak by placing a scoop of the coconut rice in the center of the plate. Arrange the chicken, crispy chicken skin, cucumber slices, fried anchovies, and peanuts around the rice. Drizzle the coconut cream sauce over the rice and serve with the sambal on the side.

     

    i. Enjoy your Michelin Star Nasi Lemak!

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Chocolate Olive Oil Cake Serves: 8

 

Ingredients:

  • 1 cup (200g) granulated sugar

  • 2 large eggs

  • 1/2 cup (120ml) extra-virgin olive oil

  • 1/2 cup (120ml) whole milk

  • 1/4 cup (60ml) freshly brewed espresso or strong coffee

  • 1 teaspoon pure vanilla extract

  • 1 1/2 cups (180g) all-purpose flour

  • 1/2 cup (45g) unsweetened cocoa powder

  • 1 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon kosher salt

 

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.

  2. In a large mixing bowl, whisk together the sugar, eggs, olive oil, milk, espresso, and vanilla extract until well combined.

  3. In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined.

  4. Pour the batter into the prepared cake pan and smooth the top with a spatula.

  5. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.

  6. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

  7. Once cooled, dust the top of the cake with powdered sugar or cocoa powder and serve. Enjoy your delicious and easy-to-make Chocolate Olive Oil Cake!

 

This recipe is inspired by the flavors and techniques of Michelin-starred chefs and is perfect for any occasion.

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Grok

All right, here's a Michelin Star-worthy recipe for Motichoor Ladoos that will surely impress your taste buds.

Motichoor Ladoos 

Ingredients:

  1. Besan (gram flour) - 2 cups

  2. Water - 1 cup

  3. Food color (orange or yellow) - as needed

  4. Ghee - for deep frying

  5. Sugar - 1 cup

  6. Water - 1/2 cup

  7. Cardamom powder - 1/2 teaspoon

  8. Saffron strands - a pinch

  9. Melon seeds - 1 tablespoon

  10. Pistachios - 1 tablespoon, chopped

 

Instructions:

 

  1. In a mixing bowl, combine besan, water, and food color to form a smooth batter.

  2. Heat ghee in a deep frying pan. Using a perforated spoon or ladle, gently pour small amounts of batter into the hot ghee to make tiny balls (boondis). Fry them until golden and crisp. Drain on paper towels.

  3. In a saucepan, combine sugar and water to make the sugar syrup. Cook until it reaches a one-string consistency. Add cardamom powder and saffron strands.

  4. Mix the fried boondis and melon seeds into the sugar syrup. Let it soak for about 30 minutes.

  5. Grease your palms with ghee and shape the mixture into small, round ladoos. Garnish with chopped pistachios.

  6. Allow the ladoos to cool and set before serving.

 

Enjoy your Michelin Star-inspired Motichoor Ladoos!

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"Ube-Suman Symphony."

 

Ingredients:

  • 1 cup glutinous rice

  • 1 cup coconut milk

  • 1/2 cup brown sugar

  • 1/2 cup grated ube (purple yam)

  • 1/2 cup ube halaya (ube jam)

  • 1/4 cup coconut flakes

  • 1/4 cup condensed milk

  • 1/4 cup heavy cream

  • 2 tablespoons butter

  • 1 teaspoon vanilla extract

  • Pinch of salt

 

Instructions:

  1. Rinse the glutinous rice and soak it in water for at least 2 hours or overnight.

  2. Drain the rice and mix it with the coconut milk, brown sugar, grated ube, and a pinch of salt.

  3. Transfer the mixture to a greased baking dish and cover it with aluminum foil.

  4. Steam the rice for about 40 minutes or until the rice is cooked and the ube is tender.

  5. In a saucepan, combine the ube halaya, condensed milk, heavy cream, butter, and vanilla extract. Cook over low heat, stirring constantly until the mixture thickens.

  6. Remove the steamed rice from the steamer and let it cool slightly.

  7. Scoop a spoonful of the ube-suman mixture and shape it into a small ball.

  8. Place the ube-suman ball on a plate and drizzle the ube sauce over it.

  9. Sprinkle coconut flakes on top for added texture and flavor.

 

Now you have a Michelin-worthy dessert that pays homage to the rich flavors of the Philippines. Enjoy your Ube-Suman Symphony!

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Main Course: Beef Tenderloin with Scallion Salsa Verde Serves: 4

 

Ingredients:

 

For the Beef Tenderloin:

  • 4 (6-ounce) beef tenderloin steaks

  • Kosher salt and freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 tablespoon unsalted butter

 

For the Scallion Salsa Verde:

  • 1/2 cup finely chopped scallions (about 4 scallions)

  • 1/2 cup finely chopped fresh parsley

  • 1/2 cup finely chopped fresh mint

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons capers, rinsed and chopped

  • 1 tablespoon red wine vinegar

  • 1 teaspoon lemon zest

  • 1/4 teaspoon red pepper flakes

  • Kosher salt and freshly ground black pepper

 

For the Potato and Mushroom Side Dish:

  • 1 pound baby potatoes, halved

  • 2 tablespoons olive oil

  • 1/2 pound mixed mushrooms (such as cremini, shiitake, and oyster), sliced

  • 2 cloves garlic, minced

  • 2 tablespoons unsalted butter

  • 2 tablespoons chopped fresh parsley

  • Kosher salt and freshly ground black pepper

 

Instructions:

 

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Season the beef tenderloin steaks generously with salt and pepper on both sides.

  3. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the steaks and cook for about 3 minutes per side, until nicely browned.

  4. Add the butter to the skillet and baste the steaks with the melted butter for about 1 minute.

  5. Transfer the skillet to the preheated oven and cook for an additional 4-5 minutes, or until the internal temperature of the steaks reaches 130-135 degrees Fahrenheit for medium-rare.

  6. Remove the steaks from the skillet and set them aside to rest for 10 minutes.

  7. Meanwhile, prepare the Scallion Salsa Verde by combining the scallions, parsley, mint, olive oil, capers, red wine vinegar, lemon zest, red pepper flakes, and a pinch of salt and pepper in a small bowl. Mix well and set aside.

  8. For the Potato and Mushroom Side Dish, bring a pot of salted water to a boil and cook the halved baby potatoes for about 10 minutes, or until fork-tender. Drain and set aside.

  9. In a large skillet, heat the olive oil over medium-high heat. Add the sliced mushrooms and cook for about 5 minutes, stirring occasionally, until the mushrooms are golden brown.

  10. Add the minced garlic to the skillet and cook for another minute, until fragrant.

  11. Add the cooked potatoes to the skillet with the mushrooms and cook for another 2-3 minutes, stirring occasionally.

  12. Add the butter and chopped parsley to the skillet and stir to combine. Season with salt and pepper to taste.

  13. To serve, slice the rested beef tenderloin against the grain and arrange on a platter. Spoon the Scallion Salsa Verde over the top of the steaks and serve the Potato and Mushroom Side Dish alongside. Enjoy your Michelin star-inspired main course!

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