Ong Tao's Kitchen (10-04-2005) with chef Le Ngoc Lan from the Sofitel Plaza Hanoi Grilled scallop skewers with cepe mushrooms, mild garlic sauce & home made spinach tagliolini As the new chef at the Sofitel Plaza Hanoi, Le Ngoc Lan has decided to reveal his newest recipe for his first Ong Tao's Kitchen column appearance. According to him, scallops and cepe mushrooms (or Porcini mushrooms, considered the king of wild mushrooms) are a "wonderful combination," and the cooking method for the garlic sauce removes the strong garlicky smell disliked by some. Ingredients: serves 8 640g Japanese scallops 100g garlic, peeled 500g Flour 200g cepe mushrooms 8 fennel sticks 2 ½ eggs 200g cherry tomatoes 20 basil leaves 200g spinach 0.4l olive oil 0.2l white wine 20g butter 0.4l chicken stock 0.2l water Method: Put the garlic in a pan, pour in the olive oil and simmer for about one hour until the garlic is well cooked and colourless. Pass the … [Read more...] about Grilled scallop skewers with cepe mushrooms, mild garlic sauce
Spinach artichoke dip stuffed garlic bread
Pan-fried seabass on sauteed spinach and polenta
Ong Tao's Kitchen (30-09-2007) Pan-fried seabass on sauteed spinach and polenta with executive chef Nguyen Quoc Dung, from Corso Bistro Restaurant, Norfolk Hotel in HCM City The secret of the dish lies in the way the seabass is marinated. To have an irresistible aroma and be crispy and golden brown, the fish must be fresh. The sauteed spinach and polenta, as well as the red pepper sauce, is not only delicious but also visually appealing. This healthy dish does take time to prepare and is wonderful for a dinner party. Pan-fried seabass Ingredients: Serves one Seabass filet 200gr Enoki mushrooms 20gr Garlic, finely chopped 2 tbsp Olive oil 1 tbsp Salt and pepper to taste Rosemary, finely chopped 1 stalk Method Marinate seabass with garlic, olive oil, rosemary, salt and pepper. Warm pan on low heat, place marinated seabass and fry each side for approximately 2-3 minutes till golden brown. Blanch enoki mushrooms in boiling salt water to use as garnish. Serve … [Read more...] about Pan-fried seabass on sauteed spinach and polenta
Artichokes with Scallops and Stuffed Prawns with Zucchini Flowers
Ong Tao's Kitchen (05-04-2009) Artichokes with Scallops and Stuffed Prawns with Zucchini Flowers with head chef Nguyen Thanh Linh from Hotel Sofitel Dalat Palace in Da Lat In addition to flowers and great weather, the Highlands City of Da Lat is famous for its vegetables, especially artichokes, which are used as a popular Vietnamese medicinal herb. This week's feature is artichokes with scallops, and stuffed prawns with zucchini flowers, one of Chef Linh's recommendations. Linh says this dish is less fatty than the traditional one. This main course can be served with bread and butter, and is ideal for both lunch and dinner. Ingredients: serves 6 Artichokes: 3kg Scallops: 500g Butter: 30g White wine: 25cl For soup: Artichoke hearts: 200g Scallops: 200g Vegetable stock: 500ml Baby zucchini flowers: 200g Prawns, peeled: 200g Zucchini fritter: Zuchini flower: 150g Egg whites: one Spices Shallots: 40g (well chopped) Spring onions: 50g Cooking … [Read more...] about Artichokes with Scallops and Stuffed Prawns with Zucchini Flowers
Artichoke ain’t no joke at Saigon hotel
Missing artichoke in Vietnam? Head to Reflections Restaurant at the Caravelle Hotel … [Read more...] about Artichoke ain’t no joke at Saigon hotel
Pan Fried Scallops and Mini Gardens on Focaccia Bread with Black Garlic Emulsion
with chef Kevin Philippe from Millenium Café des Arts Hanoi This week, French chef Philippe presents you a nutritious and tasty dish made from scallops. Enjoy! Ingredients: serves 5 3 scallops without coral 7 cloves black garlic 2g lecithin (emulsifier) To make the focaccia: 400g flour 7g yeast Salt to taste 35cl warm water 10cl olive oil 180g black olives For garnish: 2 radishes 2 zucchinis 20 … [Read more...] about Pan Fried Scallops and Mini Gardens on Focaccia Bread with Black Garlic Emulsion