Sake Mushrooms Alaskan Halibut

Well, Alaskan Halibut is one of my favourite white fish other than the snapper, seabass and cod. I used the sake instead of white wine to enhance the flavor of the mushrooms and other ingredients in it. Good for dinner, eat with jasmine steamed rice. Yummy......

Recipe soon to come...........

Craisins Alaskan Halibut

Chef Neda who is the Private Chef for a wealthy family in San Francisco and ex-Chef for French Laundry gave me some frozen Alaskan Halibut few days ago. I was thinking, should I just seared it with salt and pepper or making it more fancy and gourmet. Well, of cos, more gourmet and fine dining experience, Chef Chong's way. I have some craisins in the fridge, cut leeks and romaine. Good light bright idea, genius.... See, nothing goes to waste. Always keep those extra vegetable tops or shoots in a ziploc bag or air tight containers to keep it fresh. I was using Japanese Sake for this Halibut and it was wonderful. Gregg loves it and we were silent when we had the first bite of the halibut... yum yum yum....:)

Recipe soon to come.............

Trout Bouganon

I was inspired by Julie and Julia movie, Julie made a Beef Bouganon and she burnt it the first time. I always advise my friends, dont cook stew at late nite. So I made my version of bouganon, Trout Bouganon. Gregg and I caught some Trouts in July at the Trout Farm Tahoe. We kept some in the freezer. So I was craving for fried sweet and sour fish, but have the idea of making it French way. I pull out the hard frozen trout and thawed it in the fridge overnite. I have also lots of old yam, vegetables and squash. Good idea for a stew, always remember this. Dont go to waste, and nothing goes to waste. Asian way of living, save and rich.

Recipe soon to come......