KOREAN CELEBRITY CHEF EDWARD KWON RECIPES – EDVENTURES IN ASIA

Hi there

I love cooking shows, therapeutic and inspiring, you have no idea how many times I will go nuts and want to try out and replicate the dishes after I saw those featured on TV. I personally prefer lighthearted, something that also broaden your mind & heart while you watch it, so a little bit of the country and on their culture is what I like.

And that is the beauty about food, it transcend through all countries, just by food alone, you can tell so much about the people, culture and that’s why it never fails to amaze me how even simple food can unite people.

I just got info that there is a new cooking show coming up. 🙂

What this cooking show is about this Korean celebrity chef Edward Kwon, who will take road trips to various countries to create new dishes by infusing Korean elements into authentic Asian cuisine. I saw some trailer on his episode, and he is lively, light hearted and quirky, just like how my Korean friends are, which makes the show quite charming and captivating actually. 🙂

I like the idea how you don’t just copy but rather create it your own. Give it a nice little touch to turn perhaps the occasional mundane dish into something really special. 🙂

There will be 13 episodes in total

• Episode 1 – Osaka, Japan
• Episode 2 – Singapore
• Episode 3 – Manila Philippines
• Episode 4 – Beijing, China
• Episode 5 – Nha Trang, Vietnam
• Episode 6 – Macau, China
• Episode 7 – Dubai
• Episode 8 – Bangkok
• Episode 9 – Jeonju, Korea
• Episode 10 – Hong Kong, China
• Episode 11 –  Jakarta, Indonesia
• Episode 12 – Ulan Bator, Mongolia
• Episode 13 – Kuala Lumpur

You can also find these 2 exclusive recipes that are not shown on the episodes too! 🙂 Just a glimpse of what kind of fusion dishes you will be seeing. 😀

SEAFOOD FRICASSE

Ingredients Needed :

< Mussels>

• Mussel 2Kg
• White Wine 200ml
• Parsley stalks
• Chopped galric 20g
• Calamari 5each
• Cray fish 30 each
• Tomato sauce 500g
• Basil 20g
• Butter 300 g
• Parsley Chop 20g
• Chervile 50 leaves
• Baguette 2 each

<Juice Tomato>

• Cherry Tomato 100g

<Garlic Puree>

• Garlic chop 100g
• Cream 100ml
• Butter 10g
• Salt, Pepper

Directions

1. Preparing the Mussel Stock
2. Sauté garlic and mussels in a skillet
3. Flambé with white wine (bring to flames in the skillet)
4. Pour water and add parsley stalks into the pan until mussels open
5. Mix the stock and tomato sauce, then slightly heat
6. Slice the calamari into thin pieces -2 mm
7. Slice the crayfish in half

Garlic Puree

1. Sauté white onion and garlic, then add cream to boil. Lower heat to simmer for 10 minutes
2. After simmering, add butter
3. Then in an electric mixer, blend the puree until smooth
4. Strain

Final Preparation

1. On a skillet, sauté ¼ of a tomato (diced), 1 crushed garlic clove, 1 oz of E.V.O.O.
2. Then add the mussels and crayfish to the skillet; slowly add 5 oz. of the mussel stock
3. Bring stock to boil, and then add 30 grams of butter, 1 pinch of chopped fresh parsley
4. Then add 2 oz. of calamari, bring to boil again
5. Add salt and pepper to taste
6. Final plating in a bowl: pour the stock and mussels into a bowl
7. Sprinkle the garlic puree, top with chervil, olive oil and pepper
8. Serve with baguette

SOUS VIDE CHICKEN WITH RED DELICIOUS APPLE CHUTNEY, ORANGE POMMERY VINAIGRETTE, BALSAMIC REDUCTION

Ingredients Needed

<Sous Vide Chicken>

• 2 kg chicken breast
• 2 kg chicken leg
• 100 ml oil
• 10 g rosemary

<Apple Chutney>

• 100 ml water
• 50 g sugar
• 5 apples
• 100 ml orange juice
• 30 g mustard seed
• 2 staranises
• ¼ of a cinnamon stick
• 50 g butter

<Spring Greens>

• 250 g watercress
• 100 g vitmain
• 2 radishes

<Orange Pommery Cream>

• 200 ml orange juice
• 200 ml oil
• 20 g pommery mustard
• 50 ml lemon juice
• sugar, salt, pepper

Directions

<Preparing The Chicken>

1. Marinade the chicken breasts and legs with salt, rosemary, E.V.O.O.
2. Seal the chicken in a vacuum sealed bag (or large zip lock bag), marinade for one day
3. Boil the vacuum sealed bag in boiling water-70 degrees (the breast for 30 minutes, the legs for 4 hours

<Apple Chutney>

1. Cut the apples in 1 1/2 inch dices
2. In a skillet, add the butter, oil, apples, and cook until golden brown (demi glaze), set aside
3. In a separate small pot, make the syrup by adding the orange juice, water, sugar and boil in low heat. Then add star anise, cumin, cinnamon stick and bring to boil, then simmer (reduction)
4. Pour the apples into the syrup, and mix until apples soften. Add salt to taste
5. Finally, add the mustard seeds in the apples, mix thoroughly

<Balsamic Reduction>

1. In a pot, boil 20 grams of balsamic vinegar. Bring to boil, then simmer until it thickens

<Plating>

1. On one side of the plate, add dots of the balsamic reduction
2. Place one breast (cut in half) and one leg (cut in half)
3. Top the chicken with the apple chutney, the orange cream sauce, the spring greens, and garnish with 2 thin slices of radish

 

Just a little trival, do you know even singer Barbra Streisand once offered him a job as her personal chef and event former US president George W Bush went personally to the kitchen just to shake his hand. So experience it first hand and catch it on Edventures in Asia! 😀

Happy Cooking Show Watching!

NEW COOKING SHOW : EDWARD KWON EDVENTURES IN ASIA

Which Channel : Sundays 9pm MY/SIN/HK @ Li (Life Inspired) TV, Singtel Mio TV Ch. 22

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Cheers,

Dawn