063 - BUTTERED CHAMPIGNON MUSHROOM

Ever had one of those Steak dinners where the side dishes were almost as good as the mains? Well, I had, and this side dish I’m about to teach you how to cook is just that.

Meet Buttered Champignon Mushroom.

For the record, I had no clue how to make this dish in the first place. But you know, wise people say, “nothing ventured, nothing gained”. So I was mixing things up in the kitchen with some leftovers Mushroom I got lying around inside my fridge and,…voila. Here it is.

Do pay attention to what I’m about to say; the amount of seasonings shown in the picture ARE NOT accurate to the list below. Long story short, I f*ck up the amount of seasonings used prior to the photo session. But don’t worry, I’ve adjusted it, so your end product will look even better than mine!

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For 2 Servings, you will need:

140 grams Champignon Mushroom

1 Tbsp Butter/Margarine

Salt to taste

White Pepper to taste

1 Garlic, minced finely

¼  tsp Garlic Powder

¼  tsp Onion Powder

2 Tbsp Water

1 tsp Parsley

Oil for sauteeing

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Ready? Here We Go!

Step 1 – Grab a sharp knife, and proceed to cut the Mushrooms into halves and cut it again into quarters. Set aside.

Step 2 – Get a non-stick pan, heat your oil on high heat. Once smoking hot, turn the heat down a bit and put Garlic in. Quickly stir to avoid burning and add your Mushrooms. Continue stirring constantly to avoid burning. After about 20 seconds, add Salt, and stir. Add the splash of Water and cover to steam for 1 minute.

Canola Oil

Garlic

Salt

Water

Step 3 – Once all water had evaporated, add the Butter, Onion Powder, Garlic Powder, and White Pepper, quickly stir to combine. Be gentle, by this time, the mushroom had turn soft. Give this process about 30 seconds. Finish with Parsley, and you’re done!

Butter, Onion Powder, Garlic Powder, White Pepper

Parsley

Step 4 – Serve!

As you can see, I’m serving the Mushroom with a nice Striploin cooked to a tender Medium Rare (or was it Rare?). It was a lovely combination.

Give this a go!

Cheers

xx

006 - This is not a mis-STEAK!

Who doesn’t love steak? Ever since our ancestor lived inside a cave (and totally naked btw LOL), mankind have developed a taste for meat. This time around, I’m going to show you how to make a steak so good, it’s comparable to eating at a steak joint!

To break down the process in a very simple way, here’s how it goes:

Thawing -> Season -> Sizzle -> Rest.

Don’t tell me you don’t understand that? Well okay, I’m going to explain the steps with pictures. Here’s all the ingredients you will ever need;

1. A Steak cut of your choice. Everyone has their own favorite cut of meat. In particular, I loved either Sirloin or Ribeye. Unless I wanna go lean, I always go for either. Fat = Flavor. Simple reason. Ask your butcher for a cut that is at least 200 grams. Go any thinner than that, you’ll be eating a piece of meat that is so rubbery, Bridgestone will file a lawsuit.

2. 1 Tsp Salt. Use ONLY Coarse sea salt. 

3.  1 Tsp Fresh pepper corns. I currently have this multi colored pepper corn grinder, so I’m going to use that. But if you only have black peppercorns, that’s fine too! 

4. 2 clove of Garlic. What for? Read on!

5. Fresh / Dried Herbs. You can choose either. Since fresh herbs suitable for steak tend to be rare and bit more expensive, you can go with dried herbs. I like to use either dried Thyme or Rosemary

6. Olive Oil. Just don’t use Extra Virgin, it WON’T stand the heat.

7. 10 grams of Butter

Ready? Here we Go!

Step 1 – Thaw your steak at room temperature. This will take around 15-25 minutes depending on how thick the steak is.

We have to. Wait, scratch that. We NEED TO thaw the steak to room temperature is to ensure an even cooking. There is nothing worse than having a steak badly burnt outside, but cold and raw in the inside. NO. NO. NO.

Step 2 – Prepare your pan. I like to use Griddle Pan to get that charred markings you often see in restaurants. Don’t have it? Okay fine, regular pan would do too, sheez. Hit your pan with Medium-High heat (gas mark 7-9 on electric stove top)

Step 3 – Season. Sprinkle the salt and pepper generously on both sides. After that, lightly drizzle with olive oil.

Step 4 – Cook. Once the pan is hot (you can tell by the smoke coming out from the surface), place your Steak in it. Let it sit for 2 minutes, turning it 90° halfway through to create that distinctive cross marking on the surface.

Step 5 – Flip. Turn it with your tongs, and please never turn your Steak by poking it with a fork. This will let the delicious juice ran away from its meat prison, making it dry and tasteless. Let it cook for another 2 minutes, doing the same 90° turn halfway through like on the other side.

Step 6 – Butter and Baste. At around 1:30 mark on the second side, put your butter , garlic, and herbs into the pan. Once the butter melted, swirl it around and baste the steak with the butter/herb mixture.

Step 7 – Rest. Once the steak is finish (I like mine Medium, if you want more doneness, add 30 seconds for Medium Well, 60 seconds for Well Done), pull it out and let it rest on top of a flat surface. This step is vital in nailing that perfect tasting steak. NEVER EVER SKIP IT. This will ensure the moisture inside the steak to go back where it belong. If you skip this step and cut it right away, your steak will taste bland. NO JOKE. This should take around 3-4 minutes.

Step 8 – Plate. Oh yes, the moment you've been waiting for. It doesn't matter if you want to serve it whole or cut up, but your steak is now ready to be eaten.

If you screw up making this the first time, I can’t blame you, because I did too. Cooking steak is an art that goes better try after try. Just don’t give up easily!

Peace

xx