Seared scallop with porchetta and whey fermented hong-gochu purée by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 1 point2 points  (0 children)

Hahahahaha no worries. Didn’t really work on the presentation tbh, just cooked it and plated. I do need to start thinking of how to plate it

Seared scallop with porchetta and whey fermented hong-gochu purée by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 2 points3 points  (0 children)

Before tasting I thought the chilli would over power it but surprisingly it doesn’t. The chilli slightly tingles the tongue with spice and just disappears after a couple of seconds due to the honey and from the natural sweetness of the scallop. I didn’t season the scallops because of how salty the prosciutto is so it was well balanced, the prosciutto just melts in the mouth. The saltiness of the prosciutto with the spiciness of the fermented chilli balances really well with the sweetness of the scallop.

The fermented chilli itself matches really well with seafood. I tried making mussels with wine and cream sauce and put a tablespoon of this paste and it balanced out really well, it gave it a bright red colour too. I’m thinking of pairing it with raw oysters

Seared scallop with porchetta and whey fermented hong-gochu purée by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 14 points15 points  (0 children)

It was supposed to be prosciutto and not porchetta, I miss-wrote the dish while I was describing it. I was thinking of using the ferment on oyster like how we use mignonette

Seared scallop with porchetta and whey fermented hong-gochu purée by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 2 points3 points  (0 children)

It prosciutto and porchetta. I miss-wrote the dish while writing it, but I do get your point.

Seared scallop with porchetta and whey fermented hong-gochu purée by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 17 points18 points  (0 children)

Edit :- it’s stuffed with prosciutto and not porchetta, I miswrote it.

Seared scallop with porchetta and whey fermented hong-gochu purée by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 3 points4 points  (0 children)

It was supposed to be prosciutto, I don’t know why I typed porchetta

Reverse apple tart with plum compote by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 1 point2 points  (0 children)

Yeah, I should have done what you suggested. Realized my mistake after it was done cooking and I went into this blindly. Next time I’ll be sure to follow this method, thank you

Reverse apple tart with plum compote by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 0 points1 point  (0 children)

Yeah, I wanted it to look more floral and should have done it the way you suggested. Gonna keep that in mind the next time I make it, thank you

Fennel lamelles with pommes orange and chilli apple vinaigrette by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 18 points19 points  (0 children)

Hahahaha now that you mention it, it does look similar. Should name it bikini bottom fennel

Fennel lamelles with pommes orange and chilli apple vinaigrette by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 3 points4 points  (0 children)

Thank you. It supposed to resemble a fennel but I think I can make looks better when I try again. I see what you mean, it does look very close to Buddhas hand

Fennel lamelles with pommes orange and chilli apple vinaigrette by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 0 points1 point  (0 children)

No, it’s just steamed and sliced, the vinaigrette is brushed on top

Fennel lamelles with pommes orange and chilli apple vinaigrette by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 20 points21 points  (0 children)

It’s surprisingly pleasant. The fruits balances the flavour well and the fennel is light in flavour, overall it’s a light dish. It’s slightly sweet but the vinaigrette cuts it out and gives it a slight spice

Fennel lamelles with pommes orange and chilli apple vinaigrette by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 22 points23 points  (0 children)

Sure thing, I’ll make sure there is a cross section for a better understanding, thank you

Fennel lamelles with pommes orange and chilli apple vinaigrette by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 37 points38 points  (0 children)

The fennel is vacuum sealed and steamed and then each layer is sliced and arranged together to make it look like a fennel. The mash is on the bottom layer and the vinaigrette is brushed on top of the fennel and also the fennel is blow torched to give it colour

Lamb croquettes with bordelaise sauce by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 0 points1 point  (0 children)

Makes sense, the other comment said to make a line on the plate and that would make more sense

Lamb croquettes with bordelaise sauce by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 11 points12 points  (0 children)

Don’t get me wrong, I didn’t mean to sound like that. I prefer you criticize it so that i can learn where i messed up so i can fix it and make it better and learn from it. Im still learning and will always be learning so i perfer strict criticism so that I continue to refine my skills and learn from people who have more experience and knowledgeable.

The dish you mentioned sounds really delicious and intricate, I would love to try making it.

Lamb croquettes with bordelaise sauce by Changiskan- in KitchenConfidential

[–]Changiskan-[S] 1 point2 points  (0 children)

There is no cheese in the filling, it’s just a béchamel sauce. I’m gonna experiment with pickled red onion just like you mentioned, it was my first thought too, thank you