Alex L
Tampines
Singapore
About Alex
Member since Feb 08, 2008
Hi! I have been cooking professionally for the last 30 years. I am an Asian have worked in the Bermuda, Royal Viking sea and opened 2 hotels in China way back in 1986. I have hands on experience in preparing classical western, semi-fine, Local Singaporean, Thai ,Indonesia, Peranakan, Japanese and chinese cuisine. I am also to do some pastry. I am as eager in learning and constantly upgrading my cooking skills as when I first began years ago. Whenever I am free I like to visit different restaurant take a look at their menu and see what new things in the menu that I do not know how to prepare and check it out. Currently learning mediterranean, organic and middle eastern types of food. It works both ways. As always i am eager to learn as much as I am eager and enthuisatic to share what I know. Keep the connection alive. My name is Alex my e-mail:duriank24@yahoo.com.sg contact me to share our love for cooking. Fernand point father of Nouvelle cuisine, one of the greatest Chefs ever lived said and I quote,"The duty of a good cuisiner is to transmit to the next generation everything he has learned and experienced 1897 to 1955".
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Great! learn another chicken dish. The combination of air-dry ham, chesse and the juice frim the chicken give it a unique taste. May I know a little history of this dish and also at the end of the recipe ,Lemon Parmasen Orzo and Lemon Garlic Rapini,it's a side dish that compliment the chicken?
Thank
Alex
Can you advise on the diameter of the mould? Thanks
I have yet to try this recipe but am making sure I know the ingredient well. BTW, what is Pancetta it's similiar to air-dry beef or ham? Thanks
Hi! May I know ro be precise your 1/4 cup if I were to convert to gram/kg or ml
how much will yhat be? Thank cos I want to be precise. Alex
Thanks Steve. Wishing you a blessed 2008
Thank Dawn for showing me the methods in this recipe from start to finish. Learning this recipe is helpful in the sense that similiar recipes like the Sacher Torte and Opera torte is altmost the same except additional buttercream, cake syrup and chocolate glaze. May I know will you be teaching the 2 recipes I just mentioned for chocolate lover like me?
Alex
I did not quite muster the recipe due to my own faults and as a result when I tried to curl the gnocchi towards me it failed. As my oven is out of order therefore I have no choice but steam it and also it's an old potatoe I am getting rid off. I know it's a good recipe if I folow through accurately and have all the right ingredients before I start. Any idea where can I order a Gnocchi Paddle online. According to the recipe given can I assume using 2 medium potato with a cup of flour(240gm) is that correct and may i know what is the cause of the gnocchi not curling? Thanks and I am determined to perfect it.
May i know the name of this type of dough ? Thank
Is the dough shortcrust pastry? Thank