A Unique Chicken Satay Recipe

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With Singapore’s 49th National Day just around the corner on 9 August 2014, I decided to catch up with Capella Singapore’s Junior Executive Sous Chef, Aaron Goh, to talk about local food. As proud Singaporeans, we love our food. Visitors to our country often comment that Singaporeans are seen eating all day long – it is true! We have 24-hour coffee shops and hawker stalls such as Old Airport Road Hawker Centre, Newtown Hawker Centre, Chomp Chomp Hawker Centre and more all around the country just to satiate our huge appetites!

Chef Aaron shared, during our conversation that he was working on a very Singaporean-inspired dish Tiger Beer Chicken Satay. Yes, you heard right! Chicken satay marinated in Singapore’s national beer, Tiger Beer.

It sounded too delicious, so I persuaded him to share the recipe with you in celebration of National Day!  And if you happen to be in Singapore for the holiday, make plans to join Aaron at the hotel and try it yourself.

Chef Aaron's Tiger Beer Chicken Satay

Chef Aaron’s Tiger Beer Chicken Satay

Tiger Beer Chicken Satay Recipe

Ingredients

4 chicken legs and thighs (preferred) or 4 chicken breasts (boneless and skinless)
Bamboo skewers (soaked in water for 2 hours to avoid burning)
1 Bottle Tiger Beer

Spice Paste:

1tsp coriander powder
2 stalks lemongrass, white parts only
6 shallots (peeled)
2 cloves garlic (peeled)
4 tbsp cooking oil
1tsp chili powder
2 tsp turmeric powder (kunyit)
4 tsp of kecap manis (Indonesian sweet soy sauce)
1tsp oyster sauce
1 cucumber (skin peeled and cut into small pieces)
1 small onion (quartered)

Method:

  1. Cut the chicken meat into small cubes and marinate in Tiger beer overnight.
  2. Grind the Spice Paste in a food processor.
  3. Add in a little water if needed.
  4. Marinate the chicken pieces with the spice paste for 10-12 hours.
  5. Thread the meat onto the bamboo skewers and grill for 2-3 minutes on each side.
  6. Serve hot with the fresh cucumber pieces and onions.

Summer’s Freshest Food Finds at The Grill Room

The Grill Room Chesapeake Rockfish

When I dine at Capella Washington, D.C.’s The Grill Room, one thing is for certain.  The food put in front of me is always composed of the freshest ingredients available. This summer I’ve had the pleasure to be introduced to a variety of locally sourced dishes that have kept me feeling nutritious and fit!  In the spirit of bikini season and health awareness, I want to take a moment to share three fresh food finds being offered at The Grill Room this summer…

Starter: Roasted peach & burrata with hydroponic lettuce, sprouts and drizzled with lavender honey vinaigrette

This dish is full of sweet and savory flavors, and makes for the perfect summertime appetizer.  The Grill Room peaches are locally sourced from Crown Orchard in Charlottesville, Virginia as well as Fifer Orchards in Delaware.  The Maryland Burrata is a fresh Italian cheese, made from mozzarella and cream from Kreider Farms in Lancaster, PA.

Roasted Peach & Burrata

Lunch Entrée: Jumbo lump crab cake sandwich with tomato, avocado and tarter sauce in between a brioche bun with cracked rye.

This sandwich is full of Chesapeake Bay jumbo lump blue crabmeat from The Crab Place in Crisfield, Maryland. Known for its sweet taste and hearty texture, the meat from the blue crab is a true taste sensation. This premium grade crabmeat consists of whole lumps of white meat from the body of the crab with absolutely no shell or cartilage.  This has to be one of my favorite summer dishes using one of Maryland’s finest treasures.  Enjoy this with a cold glass of La Crema Chardonnay.

The Grill Room Crabcake Sandwich

Dinner Entrée: Chesapeake Bay Rockfish with parsley & celery broth, artichoke & tomato ragout topped with bacon.

Rockfish is the official fish of the state of Maryland, one of Washington, D.C.’s close neighbors.  It is considered a delicacy to many natives due to its firm texture and mild, sweet flavor.  Anything with artichokes in my opinion is absolutely delicious, especially when topped with the tomato ragout, herb and vegetable broth, and a hint of bacon.

The Grill Room Chesapeake Rockfish

I hope you enjoy these wonderful dishes for a quick weekday lunch or weekend date night this summer.  Don’t forget to reserve your seat on the outdoor patio adjacent to the C&O Canal!  For the complete menu, be sure to visit www.thegrillroomdc.com.  For reservations, call 202-617-2424.

 

Los Secretos De Cócteles De Osvaldo Vazquez De Capella Pedregal

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Hace poco estuve con el Mixólogo de Capella Pedregal, Osvaldo Vázquez, para poder descubrir los secretos de coctel detrás de sus bebidas deliciosamente elaboradas y para conseguir una primicia sobre, Sabor a Capella, Festival de Comida y Vino en Capella Pedregal que se llevará a cabo el mes que entra.
Osvaldo ha ganado reconocimiento nacional e internacional como un mixólogo premier y es conocido como un pionero en Cabo San Lucas por sus “vanguardistas” cócteles con ingredientes caseros y de temporada. Sus cócteles envejecidos en barricas y su ” amargos hechos en casa” no se puede perder.
CP – ¡Hola Osvaldo! ¡Me estoy convirtiendo en tu fan # 1! ¡¡No hay un solo cóctel que hayas hecho que no me ha gustado!! Por favor, dinos el secreto detrás de tus cócteles.
O – ¡Gracias! Para todos nuestros cócteles, utilizamos ingredientes locales y orgánicos, y bebidas de primera clase, pero lo que hace la diferencia es que los cócteles son elaborados verdaderamente a mano. El equipo y yo pasamos muchas horas creando amargos,infusionando el tequila, el mezcal y el bourbon con ingredientes únicos que posteriormente serán envejecido en nuestras barricas.

 

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CP – WOW! Cuéntame más sobre que el los amargo de Capella!
O-Bueno, primero hay que entender lo que es un amargo.. Un de un amargo es como el vinagre que el chef utiliza para agregar un poco de sabor a su comida. El sabor de un amargo hecho en casa es único y le da un toque especial a nuestros cócteles. Durante el último año y medio, hemos creado más de 15 sabores de amargos diferentes , como chocolate, lavanda, limón y naranja.
Para hacer los amargos, trabajamos con una destilería en Todos Santos que nos proporciona licores de maíz . Seleccionamos los “ingredientes” para infucionar con los licores, como la madera de cerezo, naranja, corteza de árbol, etc. Luego empezamos con nuestros procesos de filtrado y los resultados son fenomenales.
CP – Dinos, ¿qué podemos esperar en cuanto a cócteles en el próximo Sabor a Capella, Festival de Comida y Vino?
O – Este año, vamos a centrarnos mucho más en cócteles y gracias a la participación de Ulliyses Vidal de Employees Only en la ciudad de Nueva York, vamos a tener una nueva clase llamada Cócteles Artesanales. En su demostración se creara licores artesanales influenciados por los años 1920 y 1930. Durante el festival, los huéspedes podrán disfrutar de cervezas hechos a mano, tequila de nuestras barricas y, por supuesto, algunos cócteles especiales creados especialmente para el festival.

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CP – Osvalso, muchas gracias por tomarte el tiempo para compartir los secretos de tus creaciones con nosotros! Estoy seguro de que nuestros lectores están tan ansiosos como yo de ver lo que está por suceder!

Tuna Tartar With Coriander Pesto

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Because of Dusseldorf’s close ties with Japan, the team at Breidenbacher Hof, A Capella Hotel is always looking for ways to fuse Japanese and German culture together.  Most recently Executive Chef Philipp and Japanese Chef Nao collaborated on a dish with this very thought in mind.  The result, a delicious take on Tuna Tartar featuring a Coriander pesto.

I was lucky enough to try the creation and immediately fell in love.  The exotic and regional ingredients came together beautifully for a delicious take on German-Japanese fusion cuisine.

Are you ready to give it a try?  Even if you can’t join me at Brasserie “1806“ you can enjoy this dish at home by following the recipe below.

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Tuna Tartar With Coriander Pesto
for 4 people

Coriander Pesto

Ingredients:
– 1 bunch of coriander
– 1 diced shallot
– 1 diced clove of garlic
– 8 diced, dried and pickled filets of tomato
– soy sauce
– roasted sesame oil
– 25g sugar

Preparation:
First, sweat the shallot with the sesame oil in a pan until it is soft.  Add the garlic and roast everything so that it begins to develop an aroma.  Stir in the tomatoes and sugar.  Once the sugar has dissolved, deglaze the pan with the soy sauce.  Now, let it reduce until it begins to thicken.  Allow mixture to cool as you chop the coriander.  Finally, mix everything together, adding more soy sauce to taste.

Soy Marinade

Ingredients:
– 100ml soy sauce
– 100ml simple syrup 100% (boil water : sugar relation 1:1 up and chilling)
– 50ml rice vinegar
– 50ml water
– 50ml thistle oil (or olive oil)
– mixed baby greens to garnish

Preparation:
Blend all ingredients except for the greens in a blender.  Then toss the marinade with the greens.

Tuna Tatar

Ingredients:
– 400g sushi grade tuna filet
– 1 diced shallot
– 1 lime (use the grate of the peel and the juice)
– ½ bunch of chives, finely chopped
– the above soy marinade
– salt, to taste
– pepper, to taste

Preparation:
Dice the tuna and put it into a bowl.  Add the shallot, chives, grated lime peel and juice.  Add the previously explained soy marinade. Season it with pepper and salt.

Finally, arrange the tartar in middle of a plate, drop the coriander pesto around it and garnish it with the marinated salad.

 

Enjoy!

Thunfischtatar Mit Korianderpesto

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Aufgrund der engen Freundschaft zwischen Düsseldorf und Japan, sucht auch das Team des Breidenbacher Hof, A Capella Hotel immer wieder nach neuen Möglichkeiten, die Verbindung der deutschen und japanischen Kultur noch enger zusammen zu schweißen.  Mit diesem Gedanken im Kopf, haben vor kurzem Küchenchef Philipp und unsere japanische Köchin Nao zusammen ein Gericht entwickelt.  Das Ergebnis: Eine leckere Interpretation von Thunfischtatar und Korianderpesto.

Ich hatte Glück, denn ich durfte gleich einmal von der neuen Kreation kosten und habe mich sofort in das Gericht verliebt.  Die exotischen und regionalen Zutaten ergaben zusammen eine wunderbare Verschmelzung der Deutschen und Japanischen Küche.

Seid ihr bereit es auszuprobieren?  Auch wenn ihr mich nicht in die Brasserie „1806“ begleiten könnt, könnt ihr dieses Gericht mit Hilfe des folgenden Rezeptes zu Hause genießen.

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Thunfischtatar mit Korianderpesto
für 4 Personen

Korianderpesto

Zutaten:
– 1 Bund Koriander
– 1 Schalotte, in feine Würfel geschnitten
– 1 Knoblauchzehe, in feine Würfel geschnitten
– 8 getrocknete eingelegte Tomatenfilets, in feine Würfel geschnitten
– Sojasauce
– Geröstetes Sesamöl
– 25g Zucker

Zubereitung:
Zunächst die Schalotten in einer Pfanne mit Sesamöl farblos anschwitzen, bis diese weich sind.  Den Knoblauch hinzugeben und mitrösten, bis sich ein feines Aroma entwickelt.  Nun die Tomaten hinzugeben, kurz mitschwitzen und mit etwas Zucker verfeinern.  Wenn sich der Zucker gelöst hat, mit Sojasauce ablöschen und alles einkochen, bis der Sud leicht dickflüssig wird.  Das ganze auf Raumtemperatur abkühlen lassen und in der Zwischenzeit den Koriander klein schneiden.  Zuletzt alles zusammen verrühren und eventuell noch einmal mit etwas Sojasauce abschmecken.

Sojamarinade

Zutaten:
– 100ml Sojasauce
– 100ml Zuckersirup 100% (Wasser : Zucker im Verhältnis 1:1 einmal aufkochen und abkühlen lassen)
– 50ml Reisessig
– 50ml Wasser
– 50ml Distelöl (alternativ Olivenöl)
– etwas grüner Salat zum Garnieren
– 25g Zucker

Zubereitung:
Alle Zutaten bis auf den Salat in einem Mixer zerkleinern.  Nun den Salat mit der Marinade vermengen.

Thunfischtatar

Zutaten:
– 400g Thunfischfilet
– 1 Schalotte in feine Würfel geschnitten
– 1 Limette (Abrieb von der Schale und Saft)
– ½ Bund Schnittlauch in feine Ringe geschnitten
– Soja Marinade
– Salz und Pfeffer, zum Abschmecken

Zubereitung:
Den Thunfisch in feine Würfel schneiden und in eine Schüssel geben.  Schalotten, Limettenabrieb, Saft und Schnittlauch hinzugeben und alles mit der Sojamarinade würzen.  Je nach Geschmack kann noch etwas Salz oder Pfeffer dazugegeben werden.

Nun das Tatar mittig auf einem Teller anrichten, das Korianderpesto um das Tatar träufeln und den marinierten Salat daneben platzieren.

 

Guten Appetit!

 

A Look Back: The Capella Ixtapa Sabor + Vino Festival 2014

Bittersweet chocolate, bed of peanuts and cocoa, Cotija cheese meringue, xoconostle (a fruit of prickly pear cactus) foam, coconut cotton and a reduction of jamaica and passion fruit.

They say the way to a person’s heart is through the stomach.  And if you haven’t fallen in love with Mexico yet, our Capella Ixtapa Sabor + Vino Festival, would have you in head over heels, guaranteed!

Sabor + Vino 2014, which we held this past May, was Capella Ixtapa’s first culinary festival, and with the amazing feedback we received from our guests and visitors, I can promise you it won’t be the last!

Sommelier Lucian Mocanu and Chef Miguel Baltazar from Capella Ixtapa, with Guest Chef Carmen Valencia and Chef Ramiro Ortega.

Sommelier Lucian Mocanu and Chef Miguel Baltazar from Capella Ixtapa, with Guest Chef Carmen Valencia and Chef Ramiro Ortega.

“This region of Mexico has so much to offer gastronomically, offering an authentic Mexican cuisine experience.  We gathered well known chefs from different towns within the region to participate in festival Capella Ixtapa Sabor + Vino 2014, which established a sense of pride and honor, as we presented diverse traditional Mexican dishes, combined with exquisite Mexican wine and spirits for all attendees, complemented with a wonderful culinary event.  The feedback we received was fantastic, and I hope to see you all again at Capella Ixtapa’s Sabor + Vino 2015!” said Eliezer Quinones, General Manager of Capella Ixtapa.

The Capella Ixtapa Sabor + Vino Festival ran over two weekends in May, and featured Guest Chefs,  Carmen Valencia, Ramiro Ortega, Karla Chápero, Jesús Ordoñez.  Hosted by Capella Ixtapa’s Chef Miguel Baltazar, guests were delighted by appetizers based on regional cuisines, cocktail events, cooking classes, two exquisite 7 course wine pairing dinners and a special breakfast where each of the chefs prepared their own signature breakfast dish.

Bittersweet chocolate, bed of peanuts and cocoa, Cotija cheese meringue, xoconostle (a fruit of prickly pear cactus) foam, coconut cotton and a reduction of jamaica and passion fruit.

Bittersweet chocolate, bed of peanuts and cocoa, Cotija cheese meringue, xoconostle (a fruit of prickly pear cactus) foam, coconut cotton and a reduction of jamaica and passion fruit.

Sabor + Vino 2014 was an incredible experience,” said Chef Miguel Baltazar.  “Four different culinary minds came to Capella Ixtapa with the same objective; to satisfy the palate of our guests, surprise them with the magnificent flavors and show them the best of their cuisine.  It was a great pleasure having them with us and creating the first edition of Capella Ixtapa’s culinary festival together.  For me personally it was also a magnificent opportunity to create, innovate and practice with these amazing Chefs for the Chef of the Year in Mexico contest, at which I will be participating in June, and representing the colors of Capella Ixtapa and our region.  Some of the unforgettable dishes from the festival for me were jack fish with black radish, scallops tiradito, jicama fruit infused with beet and mezcal, cocoa with meringue of salt from Zihuatanejo, and crystallized nopal.”

You can see more photos from the festival here, and mark your calendars for May 2015, for the next Capella Ixtapa Sabor + Vino festival.  Our team is already hard at work planning next year’s festivities!