Wednesday, October 21, 2009

Chef Chong's Figs Jam

There is this giant Fig tree in our backyard. Time to pick the figs in this fall and lots of them. The birds are the frequent pickers. I pick some of them and put in the ziploc bag, store them in the freezer for future use. Now, making figs jam is easy. Just sugar, wine, vanilla extract and water and of cos, figs.
1/2 full 9" x 9" pot
2 cups granulated sugar
2 cups Apple Cider
3 Tbsp Vanilla extract
1 cup White wine
Water to cover the whole figs
Just cook until the texture is like a jam. It is all about your preference, whether you like it thick or smooth or light or thin.

Gregg's Onion Steak

That day, Gregg wanted to have steaks for dinner and he told me to cook the steak like last time with onions and bbq sauce. Well, since we have some steaks in the freezer, we were having steaks.


8 oz steak, marinated with sugar, soy sauce, sake, olive oil and pepper, over nite.


1. After over nite marinating the steak, heat a non-stick pan with some oil on medium to high. Sear the steak first side for about 4 min or little brown, then the other side for another 4 min, depends on your preference, either rare, medium or done.
2. Take the steak when done on a plate for rest.
3. Caramelised the onion and put back the steak with bbq sauce and very little water to dilute the thickness of the sauce.
4. Serve with sauteed vegetables.

Ingredients for sauteed vegetables:-

1 zuchini
1/4 purple cabbage
1/2 yellow and red peppers
1/4 cup chopped mint and basil
garlic salt to taste