Homecooks Spotlight : Sidney

Sidney Featured

He eats, travels, travels to eat, runs round the tennis court so much.. so he can eat some more .. and .. HE CAN COOK! Meet Sidney.

Sidney

A short intro of yourself:
An IT guy who loves to cook as much as he loves to eat, which always leads to an ever expanding waistline which therefore leads to the need to constantly upgrade his pants. A taste for the weird and wacky, I’ll really try anything once!

Blog / Website link: http://myelasticpants.blogspot.com

What inspires you when it comes to food?
Anything new / funky that I’ve seen on tv, in a book or whatever is sitting in my fridge

What do you enjoy about cooking or baking?
The fact of knowing that goes into my food. Most of the ingredients are made from scratch; stock, mayonnaise etc. I also love getting up early in the morning to visit wet markets to grab my ingredients.

Where do most of your recipes come from?
Google is my best friend, another good defacto relationship I have is with my ever growing shelf of cook books.

What is our favourite kind of food to make?
Foie gras, simple and clean pan seared with a sprinkling of salt and a balsamic vinegar reduction

Do you plan a weekly menu? If so, what inspires your menu?
Pretty much. I don’t have any real inspiration it generally depends on what I see / read.

What is your favourite recipe posted on your blog/website?
my blog is a little out of date, but I love the char siew recipe.

What is your favourite kitchen tool/appliance?
My pistachio Kitchenaid 🙂

What is your best tip for getting dinner on the table?
Lots of forward planning and defining what you need to do when. Biggest mistake is never giving yourself enough time to get things done.

What kind of food did you eat growing up? Do you cook the same kinds of things today?
Mix and match of food. My grandfather was the main cook in the family, basic simple and inexpensive Filipino food mized with some aussie meats and seafood, nothing too grandiose.. I still enjoying cooking some of the simple dishes I use to eat (but I tend to luxe it up a little more now)

What is your favourite part about blogging?
Sharing food that I cook, demonstrating to readers how simple it is to cook food

Pan seared wagyu beef on top of grilled asparagus and truffle salt
Pan seared wagyu beef on top of grilled asparagus and truffle salt

What is your best tip to becoming a successful blogger?
I don’t know, sadly I don’t think I’m as successful as other people out there.

Will you show us your kitchen? What is your favourite thing about your kitchen?
Sure.. but it’s really tiny 🙁

What was the first dish you’ve ever cooked?
Womens Weekly – lemon ginger chicken. The kitchen was a mess!

What is the best thing you’ve ever eaten? The strangest?
Best thing – foie gras
The strangest – snake heart (yes it was still beating)

Which are your favourite food blogs/ websites?
Miss Tam Chiak 🙂

Tell us about your Masterchef experience? How did that come about?
Applied for Australian masterchef, made it to the first round auditions, sadly my raw fish and and mango salad wasn’t good enough to get me further.. was bummed that the dishes were able to be brought in from home; there was no live cooking for the first round auditions, also I think my life was a little too boring for TV.. either that or i didn’t have the TV face :p

Pan seared scallop atop corn and pumpkin purée with Alfa Alfa sprouts
Pan seared scallop atop corn and pumpkin purée with Alfa Alfa sprouts

One recipe to share with Munch Ministry readers:

Durian Sponge cake
It’s essentially a durian filled sponge cake coated with chocolate; heaven in a cake!

For the Sponge Cake
Ingredients:

4 eggs
½ cup sugar, divided into 2 portions
½ teaspoon baking powder
½ teaspoon cream of tartar
½ cup superfine flour
3 tbsp of vegetable oil
¼ tsp lemon juice
50 ml milk

Preparation:
Preheat oven to 180
Sift the flour together with the baking powder
Separate the egg yolk from the white
In the bowl with the egg white, add the cream of tartar and lemon juice and beat until thicken
Add in ¼ cup of sugar and beat further until the mixture shines
In another bowl, beat the egg yolk with the remainder ¼ cup of sugar until the sugar dissolve
Add milk and vegetable oil into the egg yolk mixture and stir to mix well
Fold in the flour mixture into the egg yolk mixture
Gently fold in 1/3 of the egg yolk flour mixture into the egg white until blend. Repeat with the remainder of the egg yolk in 1/3 portions
Pour the mixture into 2 parchment paper lined 4” circular cake pan. Bake the cake in the preheated oven for 25 minutes or till cooked
Remove from the oven and invert cakes on a cake rack and let it cool completely before cutting into layers

Durian Filling

Ingredients:
300gm of fresh durian pulp
100gm of whip cream

Preparation:
Whip the non-diary cream till it can holds its form
Gently fold the durians pulps to the cream till evenly mixed
Chill in the fridge till ready for use
For the chocolate ganache I used a tried and trust recipe of chocolate buttons, butter and cream. Essentially once the ganache has been made you have to let to cool to about 38 degrees Celsius and coat the sponge with the cooled chocolate and refrigerate.

You can find more of Sidney here on his Blog / Website link: http://myelasticpants.blogspot.com

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