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Lennard Yeong on Instagram: "2 pork loin cutlets(1.5-2cm thick/0.6-0.8 inches thick) - Season both sides of the pork loin with salt, and a touch of white pepper if desired. Set aside - ⁠if using fresh panko, grate or tear some white bread(easier if you use a hotdog bun), then leave it uncovered in the fridge overnight to dry out - ⁠when ready to eat, dip the pork loin in any kind of starch or all purpose flour, be sure to coat the full surface and also dust off any excess - ⁠then dip into beaten
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Chef Hidden Genius's technique for cooking aglio e olio #aglioeolio #culinaryclasswars #aglioolioepeperoncino
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Lennard's Chilli Crab - MasterChef Asia | MasterChef World
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Lennard Yeong on Instagram: "Been exploring one pot ricecooker recipes lately and thought about doing an extra fancy version for those days when you just want to treat yourself: A Wagyu and truffle rice dish made with SongHe Plus+, jasmine rice enriched with extra zinc, vitamin B9, iron and fiber Recipe: 2 cups SongHe Plus+ rice 1.5 cups beef stock - Wash the rice 3-4 times until the water runs clear, - ⁠place it into a rice cooker with the beef stock to cook 1kg Wagyu beef ribeye/sirloin 40ml l
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Lennard Yeong on Instagram: "This is L’Œuf Chaud-Froid, or Hot and Cold Egg. Alain Passard’s signature amuse-bouche at L’Arpège in Paris, which has held three Michelin stars since 1996. It features a warm, barely-cooked egg yolk seasoned with salt, pepper, and chives, topped with a chilled layer of cream lightly sharpened with vinegar and spices, and finished with a touch of maple syrup #celebritychef #michelinstars #michelinstarchef #signaturedish #michelinstarfood"
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