Whole Eggplant with Minced Meat Onion Sauce

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i first came across this interesting preparation at 富记大排档tai wai in hong kong.

eggplant with minced pork (1 look) HK$68

富记大排档’s eggplant with minced pork (1 look) HK$68

it was an impressive presentation.

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i washed & steamed the whole eggplant first, about 10mins.

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i used about 120g minced pork and cut 1 small red onion & 1/2 large tomato.

whole eggplant with meat onion sauce3

whole eggplant with meat onion sauce

when serving, i browned some garlic in 1tbsp oil, added onions & minced pork then tomato, mixed 1 tbsp oyster sauce, 1 tbsp tomato sauce, 1tsp fish sauce (to taste) & 1 tsp cornflour in 2/3 cup water. i added to the pan & reduced. then i drenched them over the steamed whole egg plant.

this really an excellent dish!^^ eggplant was firm not mushy yet sweet & tender when cut, & combined perfectly with the sauce.

i basically had the inspiration & was recreating the dish from 富记大排档tai wai.

but seriously i think my dish tasted much better. 富记’s meat sauce was purely tomato sauce. by adding oyster sauce, the taste was very much better, at least for my palate haha!^^

c.h.e.f andy

OK Wine Dinner @ Zafferano on 19Aug2015

poached & pan-fried octopus

poached & pan-fried octopus

wife & i joined a group of friends for a west cape howe wine dinner at zafferano on 19.8.2015.^^

we had 7pax this time. the last time i joined a wine dinner she organised at halia @ raffles hotel was in dec 2013. we had a larger group then.

i had not been to zafferano before. it’s located on level 43 at ocean financial centre & the terrace outside the restaurant had a good view over marina bay.

zafferano west cape howe wine dinner menu

zafferano west cape howe wine dinner menu

i saw the food menu & thought it was quite ok for the price of S$88++, even minus the wine, as i do not take much wine at all.

canapes - tuna, salmon & cheese tomatoes

canapes – tuna, salmon & cheese tomatoes

we started with a chardonay & some canapes.

canapes2 canapes - salmon

the tuna was best!

focaccia2 focaccia\\

dinner started with some focaccia.

hokkaido scallop carpaccio

#1 hokkaido scallop carpaccio

#1 first course was hokkaido scallop carpaccio.

hokkaido scallop carpaccio

#1 hokkaido scallop carpaccio

scallop was fresh, sweet, very good slightly gummy bite texture & nice artsy presentation. 🙂

poached & pan-fried octopus

#2 poached & pan-fried octopus

#2 for me, the poached & pan-fried octopus was the best dish for the evening. octopus was very tender almost like a sous vide or low temperature braise preparation but just only poached according to the chef. for me it was very as good indeed –

as good as that at monterosso miky in italy, &

almost as good as that at alle darsene at lake como, the best i had.

again presentation was elegant…was it more of the same?

after the dinner though, one friend said his octopus was tough. odd! not sure why?

veal ravioli

#3 veal ravioli

#3 3rd course was veal ravioli, veal reduction.

veal ravioli

#3 veal ravioli

it was a good pasta, great ravioli texture, maybe a bit beefy, not really my favourite. 🙂

cheese ravioli

#3 cheese ravioli

the restaurant replaced it with a cheese pasta for a friend who doesn’t take beef. she said it was very good, and perhaps that would actually be a better choice than the veal ravioli. 🙂

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

#4 next black angus tenderloin tagliata, served with pan-fried foie gras.

the dish sounded good. unfortunately for me & my friends, it was donwright poor!

foie gras

foie gras

the foie gras was not creamy enough & did not come with some citrus matching palate.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

& i don’t understand the beef.

it is hard to damage a good beef, and this was black angus tenderloin.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

beef was hard, not tasty, not flavourful.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

tenderloin not much marbling but should at least be tender & sweet.

sorry to say, but i think my own tagliata di manzo is many times better than this, taste & texture wise, cannot match the presentation of course.

did not have photo of the cod which the restaurant replaced for a friend who does not take beef. she said it was very good.

chef marco of zafferano

chef marco of zafferano

the chef came to talk to us.

55% dark chocolate & hazelnut mousse

55% dark chocolate & hazelnut mousse

dessert was ok, but not my favourite.

55% dark chocolate & hazelnut mousse

55% dark chocolate & hazelnut mousse

overall, my wife & i had derived much lower satisfaction than we expected from reading the menu.

S$88++ was ok with the canapes & wine. for the food, octopus & scallop were my best dishes, veal ravioli neutral, tagliata poor & dessert indifferent.

i don’t know how much the wine dinner we had recently at da luca cost, but the food was superior to this, and i thought the wine this evening was also mediocre.

c.h.e.f andy