Chef Nicolas' Eggs 'a la coque'
Have you been to Tools of the Trade (ToTT) at Dunearn Road? It is basically what heaven looks like to anyone who loves to cook - a huge enclave of the most gorgeous equipment made for dinner parties of dreams. It is what heaven looks like to me, the kind of place I can spend hours, in the same way I adore supermarkets (Jasons is also right next door). And now, all this dreaming, and more, is available online - yikes (can you please believe that no one put a gun to my head to say all these?). As if that is not enough, they have also banded together chefs helming the coolest spots in town to put together a 'Best Brunch Ever' cookbook featuring 8 different cuisines! If you're itching for the giveaway, skip to the end!
Chef Antonio's Spaghetti Piccanti
The cookbook has rounded up a great cast of contributing chefs: Dan Segall of The Big Idea (think Fat Cow), Dallas Cuddy of The Prime Society, Nicolas Joanny of Nicolas Le Restaurant, Antonio Facchinetti of Prego, Kenjiro Hashida of Hashida Sushi, Eric Low of Lush Epicurean Culinary Consultancy, Maria Sevillano of My Little Spanish Place, and Chi Quang Trinh of Addictions Café and Remedy Bar. The visuals are stunning at the price point of $12.90 nett, although the catch is, of course, that every recipe is matched to wonderful, indulgent tools from ToTT. But I trust that you'll be sharp enough to discern the tools that are really suited to your needs. Can I trust you?
perfectly prepared eggs for steaming
At the launch, chefs Dan, Antonio, Nicolas and Chi Quang Trinh each demonstrated one dish featured in the cookbook. Boy, watching them cook was such an inspiration! I was trying to engrave in my memory how they worked around the kitchen, all the shortcuts they did seemingly on autopilot, these kitchen geniuses.
Chef Chi Quang Trinh's Banh Cuon, Chef Dan's Cornbread with Bacon Jam
Learnt a trick or two too. For instance, you can slice the top of the egg with a sharp knife by tracing around the top once gently, then going over a second time. Tip two - don't throw away that egg carton, you can place it on top of a steamer to keep the egg in place as you steam them.
Tip three - adding panko breadcrumbs to your pasta really adds an interesting (not to mention tasty) note to pasta. Tip four - to add a spicy kick to pasta, add a whole bunch of chilli for a few seconds, but scoop most of them out before adding in the pasta. You see, I wasn't kidding when I said I paid attention.
An inspirational bunch
Tip four - while the Hotmix PRO is probably the coolest gadget I've seen this year, you can make bacon jam manually, it'll just take more time. Tip five - for beautiful vietnamese steamed rice rolls, turn the pan in circles to try to get the rice roll batter as evenly mixed as possible, but don't sweat it if it's imperfect, simply fix up the holes with batter.
And of course, I couldn't help visiting ToTT at the end of the launch to admire all the wonderful ware/gadgets that I wish I could simply import into my kitchen. And all these are now online at ToTT's new website!
As a small thank you for reading (I really appreciate that you guys have been keeping up with cravings and wanderlust in spite of my sometimes sporadic posts), I am giving away a $50 voucher (off any online order at ToTT's new website)! Nothing involved at all, no questions to be answered, simply leave a comment below. I'm off to Mt. Rinjani this Wednesday but I'll be picking a winner randomly once I get back on the grid (presumably on Saturday). Good luck!
The winner has been chosen (via random.org)! Fredyjulianto is the lucky one (do mail me your address and I'll send over the voucher soon as I can). Congrats!
896 Dunearn Road
Tel: 65 6219 7077
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