Burrata

 I love all kind of cheese, but one of my favourite cheese is Burrata.  Burrata is a fresh Italian cheese made from Mozzarella and cream.  The most important about this cheese is freshness so it is quite difficult to find or buy this cheese in Singapore.

Finally, I found it!!  I went to an Italian restaurant the other day with my clients.  They are Japanese and they requested to have a nice Italian lunch.  It was a bit risky for me to choose this restaurant as I've never been there, but it is close to our office so I took them.

When I looked at the menu, it made me so excited because there is Burrata!  I immediately asked a waiter that is it real Burrata from Italy?  He said yes.  I convinced my clients to have it as they wanted to have just a pasta meal.  It was a huge Burrata and delicious!  After the meal, the chef came to our table said "I felt very happy that you ordered our Burrata.  During lunch time, not so many people ordered Burrata so I came out of kitchen to say hello to you."
Surprisingly, the chef is Japanese!  He studied in Italy and told me that his friend is sending him that Burrata from Italy.

Few days later, I could still think of Burrata I had in the restaurant.  I told my family and they said they wanted to try the restaurant.  OK:)  Then we went there again last weekend evening.

We sat outdoor so we could see Marina Bay Sands light up and of course we had Burrata again!
Pizza was great and we had a bottle of white wine "Cloudy Bay".  Food was delicious, only one thing they can improve is service, I guess.

If you can get Burrata in your country, you should try.  If not, find a nice restaurant serving Burrata.
It is not to be missed!

Enoteca L'Operetta
78 Boat Quay
TEL: 64382482

Pork bowl

There are many kinds of "Donburi"(Bowl) in Japan.  The most famous one is, I think, "Gyudon"(Beef bowl).  It is also easy to make at home especially when you have a busy day.

I worked all day from the morning until evening the other day and when I got home, I had no idea what to cook for dinner.  Kids were hungry like wolves so I had to cook something very quick.

This is what I made.  I opened my fridge and found lettuce and french beans.  I have always frozen meats for emergency in my freezer so I defrost pork and made this "pork donburi".

Cut into small pieces pork and stir with chopped garlic, ginger, miso, mirin and soy sauce.  Place lettuce, boiled french beans on rice and place pork on the vegetables.  Sprinkle spring onions.

Itadakimasu! (Let's eat!)

Pork Fillet Lemon Sauce

I learned how to make this dish from an Italian chef in Tokyo.  It is very easy and tasty.  Whenever I held a party in Tokyo, I made this dish so it reminded me of the time I was living there.

Ingredients:
Pork Fillet 350g-400g
Butter, Olive Oil, 1 Lemon, White Wine, Parsley, Arugula, Parmesan Cheese

1. Cut pork fillet 8 pieces and tap then sprinkle salt and pepper and flour a bit.
2. In a scale, 1tsp Olive Oil and 1tsp Butter, melted.
3. Saute 3-4 minutes for both sides.
4. Throw the oil.
5. Add 90cc white wine and 1 lemon juice. 
6. Add 10g of butter.
7. Place the pork on the plate and put arugula on top.
8. Put sauce(5+6) on top and sprinkle few slice of fresh Parmigiano Reggiano.

I usually make prosciutto and green peas  sauce penne to go with.

Futomakizushi

There are so many kind Futomakizushi and this is my first time to try for children's party.  All children liked it:)

It has Egg Soboro(crumbled eggs), Cucumber, Sakura Dembu(sweet fish powder made by cod).

Watermelon Salad

I like watermelon salad.  Just mix watermelon, feta cheese, kalamata olives and Italian parsley and good extra virgin olive oil.  

It is good for summer and we have always summer so we eat through the year.

Sashimi Appetizer

This is just a slice of tuna and salmon sashimi.  I cut very thin slices of cucumber and myoga and soaking in a very cold water for 10 minutes so the vegetables became very crispy.

Place sashimi on the vegetables and wasabi on top.  I put a small amount jelly sauce on the vegetables.

Tempura

Tempura sounds very difficult to make, probably, but actually if you know the temperature of oil and how to fry, it is not so difficult.

This is Renkon(Lotus roots), Carrots, Thin Asparagus and prawns.  You make a light batter with normal flour and cold water.  Just dip vegetables and prawns and sliding into the oil.  The oil should be around 180 degrees Celsius.

You can eat with tempura sauce to dip in.  I like to sprinkle a very good salt such as Guerande salt.