Figs Plum Salad

Oh gosh, this is my favourite! Gregg and I loved it. We have a huge fig tree in the backyard, and everyday, we will search behind the big fig leafs for dark purple ripe mission figs. We will sometimes keep it for few days in a room temperature (remember not in the fridge)so that the sugar content is much condensed and sweet. You can see the skin will become wrinkly. So I used it for my salad with some 2 weeks old plums in the fridge. Mix it with Romaine or Butter lettuce or fennels. The dressing is important, I used the leftover corn fritter's dipping sauce as dressing. So you can imagine, the leftover makeover can really make something wonderful. Add some of the Malaysian shrimp crackers, fantastic texture for the whole salad when put in your mouth.

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.............