I'd like to quote Marco, "Cooking is a philosophy not a recipe, unless it’s pastry and then it’s chemistry!" and “At the end of the day it’s just food, isn’t it? Just food.”
Recetas (5)
- Chicago Style(In Malaysia F&B industry, Chicago Style means to use shortcut in cooking instead of the proper way)
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- Daging Masak Hitam Johor.Daging Beriani.Note: this dish can be kept for few days. I sometimes ate it with bread. Hehe...
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- Minced Beef - 90:10 Lean: Fat
- Cumin Powder
- Onion Powder
- Garlic Powder
- Smoked Paprika Powder
- 1 Egg - To bind
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- Usually lamb is already good by itself that you don't really need to do much on flavouring (for lamb fans). This is just a step higher than just salt and pepper to give joy while eating grill lamb. Cheers
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- This was taught to me by a chef at The Datai, Langkawi. An easy/lazy way to cook but surprisingly delicious. U don't even need to add seasoning to it. Enjoy..
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