http://tnp.sg/guide/story/0,4136,222238,00.html?
Hed Chef
Dine solo in style if you have no hot date
By Hedy Khoo
November 30, 2009
--TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
FOOD tastes better when shared. This is only because there is less to go around, so it's harder for the law of diminishing marginal returns to kick in.
While many may shun dining alone at a restaurant, I have no qualms doing exactly that. I am as good a dining partner for myself as any hot date can be, if not better.
Frankly, I find it quite disturbing to dine at a good restaurant with a hot date. It's like having a delectable dessert served at the same time as a main course begging to be eaten.
But for those who simply cannot bear to be seen seated alone in a fancy joint, why deny yourself a nice meal?
All you need is a little culinary effort and the desire to pamper yourself. Then you can dine solo in style, even in your sloppiest attire.
PAN-FRIED GROUPER WITH SALSA STIR-FRY
INGREDIENTS
200g grouper
125g pea shoots
1 clove garlic, sliced thinly length-wise.
Dress courtesy of BCBGMAXAZRIA at Paragon. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel:6333 0678)
1 red onion, quartered.
6 baby tomatoes, sliced in halves
1 small red bell pepper
Sprinkle of thyme, basil, mint
Dash of cayenne pepper
Sea salt and black pepper
4 tbsp of grapeseed oil
2 tbsp of extra virgin olive oil
10g unsalted butter
Pinch of sugar
METHOD
1. Heat 4 tbsp grapeseed oil in frying pan. Over low heat, fry the garlic slices until golden brown, then remove from pan.
2. Increase heat to medium and place fish in, skin side down for a minute. Season with sea salt and black pepper. Then add the butter. Allow to continue crackling in the butter bath for another minute.
3. Flip and season with a little more salt and pepper then leave it for another two minutes.
4. Remove the fish from pan. Turn up the heat to high and throw in the pea shoots. Add a pinch of salt and pepper again and remove after one minute.
5. Now add the onion, tomato and red pepper. Pour in olive oil and add thyme, basil, mint and cayenne pepper. Season with a wee bit of salt, pepper and sugar. Toss in pan for a minute or two. Serve up everything on a nice plate and dig in.
Hed Chef
Dine solo in style if you have no hot date
By Hedy Khoo
November 30, 2009
--TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
FOOD tastes better when shared. This is only because there is less to go around, so it's harder for the law of diminishing marginal returns to kick in.
While many may shun dining alone at a restaurant, I have no qualms doing exactly that. I am as good a dining partner for myself as any hot date can be, if not better.
Frankly, I find it quite disturbing to dine at a good restaurant with a hot date. It's like having a delectable dessert served at the same time as a main course begging to be eaten.
But for those who simply cannot bear to be seen seated alone in a fancy joint, why deny yourself a nice meal?
All you need is a little culinary effort and the desire to pamper yourself. Then you can dine solo in style, even in your sloppiest attire.
PAN-FRIED GROUPER WITH SALSA STIR-FRY
INGREDIENTS
200g grouper
125g pea shoots
1 clove garlic, sliced thinly length-wise.
Dress courtesy of BCBGMAXAZRIA at Paragon. Location courtesy of kitchen culture at Leng Kee Road. Make-up and hair by Helen Wong from Make Up For Ever Academy (Tel:6333 0678)
1 red onion, quartered.
6 baby tomatoes, sliced in halves
1 small red bell pepper
Sprinkle of thyme, basil, mint
Dash of cayenne pepper
Sea salt and black pepper
4 tbsp of grapeseed oil
2 tbsp of extra virgin olive oil
10g unsalted butter
Pinch of sugar
METHOD
1. Heat 4 tbsp grapeseed oil in frying pan. Over low heat, fry the garlic slices until golden brown, then remove from pan.
2. Increase heat to medium and place fish in, skin side down for a minute. Season with sea salt and black pepper. Then add the butter. Allow to continue crackling in the butter bath for another minute.
3. Flip and season with a little more salt and pepper then leave it for another two minutes.
4. Remove the fish from pan. Turn up the heat to high and throw in the pea shoots. Add a pinch of salt and pepper again and remove after one minute.
5. Now add the onion, tomato and red pepper. Pour in olive oil and add thyme, basil, mint and cayenne pepper. Season with a wee bit of salt, pepper and sugar. Toss in pan for a minute or two. Serve up everything on a nice plate and dig in.
