We’re well into second “proper MCO”, so I guess most of us here are back to tapao, delivery, and cooking, so I suppose it’s timely for me to go back to sharing some recipes again. Today let’s look at one
KY cooks – Sous Vide Duck Breast
KY cooks – Saba Fish Rice Bowl, Sous Vide Style
This on-going Covid-19 situation has certainly brought out some kitchen creativities in some of us, isn’t it? Not to be left behind, I think I’ve slightly outdone myself with this … Japanese style Saba Fish Rice Bowl, and here’s how
KY cooks – Sous Vide Pork Chop with Fermented Tofu Marinate
Pork chop has always one of my simple guilty pleasures, a slab of loin with a layer of fat can deliver a rather satisfying meal perhaps second only to steak in its simplicity and taste, but at 1/5 the cost
KY eats – Modern Cuisine at Mr. Wolf, Taman SEA [Closed]
A couple weeks ago I was invited to Mr. Wolf at Taman SEA to sample what they have to offer. Now first things first, Taman SEA is not SEAPARK. The former is right between Taman Megah and Damasara Jaya, while the
KY cooks – Coolerbox Sous Vide Steak & Chicken Breast
When it comes to steaks, quality of cut is often directly correlated with satisfaction in eating them, and unfortunately, so is the asking price. To “solve” this problem, sous vide is often the most recommended solution – cook the beef
KY eats – Samplings on the Fourteenth with Chef Malcolm Goh
While still in the year of Snake, I got an invite to sample Chef Malcolm Goh’s dishes at Samplings on the Fourteenth at Berjaya Times Square. For those who aren’t familiar with Chef Malcolm Goh, he is one of the