Braised Beef Short Ribs

Braised Beef Short Ribs

Stews and braises traditionally use poor cuts of meat to create a delicious meal. However, there is nothing wrong to “luxe” it up by using premium ingredients like Beef Short Ribs.

Braised Beef Short Ribs are one of the most delicious things to eat. And the leftovers are very versatile where you can shred it to stuff Ravioli or simply spread potato mash on bread and lay the shredded short ribs on to make a primo sandwich.

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Posted on 22nd Nov 2012 in Italian, Meat, Recipes  |  Comments off

Casual Saturday Lunch

Braised Beef Short Ribs

I’ve begun to lose interest in Beef as a meat because the variety of beef out there has gotten boring; it’s always Wagyu this and Kobe that. Sadly, they all taste the same and they are all prepared, in my opinion, improperly for this breed of cattle.

Ryu Murakami once wrote that people are brand-conscious because they are unable to discern quality for themselves and hence rely on brands to tell what is good and whatnot. And in doing so, we lose the ability to think for ourselves.

Mindful thinking replaced by fast, flashy blurbs.

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Posted on 29th Oct 2012 in Italian, Meat, Musings, Singapore  |  9 comments

Easy Roast Crackling Pork

2012Apr09-RoastPork-8

Pork crackling is one of the most delicious things to eat that I know of. When I was a kid, I was ambivalent about candy but I would fight you for every last bit of pork crackling. It is also one of the most popular things that I serve to my friends and family. When the pork crackles and crunch as you bite into it, that’s amore.

Anyway, my cousin-in-law and a few friends have been asking me to write down the technique, so here it is.

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Posted on 23rd Apr 2012 in Food and Drink, Meat, Old School, Recipes  |  2 comments

Kko Kko Nara on Tras Street

2011Dec26-KkoKkoNara-6

There’s a difference between being sated and being full. Satiation is the state where you’ve achieved full gratification and satisfaction; you’re unable to take in any more. Being full may not bring about satiation.

So during dinner at Fat Cow, we decided that we needed a late supper. Mae and I have been talking about going there for many months and since everyone was in town, we had an unopened bottle of Billecart-Salmon and there was room for wings and beer, so why the hell not?

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Posted on 12th Mar 2012 in Bistro/Trattoria, Korean, Meat  |  2 comments

Fat Cow at Camden Medical Centre

2011Dec26-FatCow-2

Have you ever had a piece of Otoro? It comes from the fattest part of a Tuna fish’s belly. Instead of the normal deep red, Otoro is whitish pink. If you put a small slice in your mouth, just on your tongue, it will slowly fall apart, without chewing, from your body heat. You can’t really tell that you’re eating fish but the texture is unctuous and sensual.

That’s as close I can describe eating a piece of A5 Wagyu. As Singapore’s powers-that-be relaxes its grip on beef imports (due to mad cow disease) and increasing affluence, which means, for better or worse, restaurants are putting Wagyu beef (Japanese or otherwise) to its menus. However, this introduces a big problem…

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Posted on 1st Mar 2012 in Dead Cow Society, Food and Drink, Japanese, Meat  |  1 comment


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