Matthias Cooking and Kitchen Knife Blog

Japanese Knife Skills

2011-10-27T19:34:00.000+02:00

One of my favorite knife skill videos ...

Cooking at home

2011-10-22T20:28:00.002+02:00

Here are some more dishes created during the year.

Salad of spanish anchovis, green olive, tomato and mushrooms.

Perfect in autum time - chicken stock with lots of vegetables and herbs.

Perfect summer time dish - fresh oysters with eschalote vinigar and Sancerre white wine.

Fresh squid salad with carrots and celery.

Japanese Knife Society

2011-10-22T17:40:00.002+02:00

Some great videos showing knife skills introduced by Jon Broida from Japanese Knife Imports and the Japanese Knife Society.

Konosuke Sakai Knives

2011-10-22T17:00:00.002+02:00

Here is another example of excellent handmade japanese knives. I have ordered them directly at Konosuke Sakai. The order process was straight forward and Kosuke-san is a very nice person to deal with. He answered all questions very fast and gave really great advice, which was very much appreciated. The knives are again for lefthanded. The knives are forged using White Steel #2 (Mt. Fuji). The front side of the Sakimura Takohiki is mirror polished.

Deba (16.5cm, octaconal ho wood handle)
Sakimaru Takohiki (30cm, octagonale ebony handle with silver inlay)

Homemade Japanese Food

2011-10-22T16:53:00.000+02:00

These were my first trials at home to make sushi rolls and a clear soup with prawn. Turned out quiet nice for the first attempt.

Homemade dashi stock with spinach and prawn.

California rolls.

Curcumber make, crab stick maki.

Japanese Dinning (Itacho Sushi)

2011-10-22T16:35:00.000+02:00

Another new great place in Singapore to eat sushi and sashimi is Itacho Sushi.

Selection of sushi: otoro, tai, saury, saba, hotate, tako

Shima aja, otoro

Ark clam shell

Tako, hotate, saba, foi gras

Japanese Dinning (Wahiro)

2011-10-22T16:15:00.001+02:00

I am a great fan of Japanese food. During my last visit in Singapore a good friend and former collegue brought me to a nice and cosy japanese restaurant (Wahiro Japanese Restaurant). We asked the itamae to serve us whatever he feels is the most fresh. The food was deliceous and I am looking very much forward to my next visit.

Grilled Sweet Fish

Sashimi with fish liver

Saury sashimi

Deep fried saury bones

Ark clam shell sashimi

Itamae

Fish and seafood selection

Sushi (unagi, flounder, tai, otoro)

Foi gras sushi

Grilled smelt fish

Sea snail sashimi

AOKI Hamono knives

2011-10-22T13:33:00.007+02:00

These are two AOKI Hamono knives made by Keijiro Doi in Sakai. They are specially made for me (lefthanded). The are made of White Steel #2.

I have purchased both knives via a very humble and reliable dealer in Germany (Japan Messer Shop). Mr. and Ms. Horie are very nice to deal with.

Sakimaru Takohiki (30cm, octagonal ebony handle)

Usuba (18cm, octagonal magnolia wood handle)

Blog reactivated

2011-10-22T13:26:00.001+02:00

I have decided to reactivate my blog. I am getting tired of facebook and will leave soon. My blog will be mainly about cooking and japanese kitchen knives.

Baby Squid

2009-01-05T17:31:00.005+01:00

Today we found for the first time fresh baby squid at our super market. I bought two pieces to try. After cleaning and slicing the baby squid it was simply pan fried in olive oil and sprinkled with some sea salt and black pepper. The baby squid was very fresh and tender. Looking already forward to buy some more.

Ragout Fin for New Year eve

2009-01-04T14:49:00.005+01:00

For the New Year evening I tried the first time Ragout Fin. The veal meat was cooked with a lot of vegetables which makes a nice veal stock. This time I used the first time our pressure cooker to make the stock - very fast and the stock was very rich and tasty. The stock was then used for the white sauce made with flour and butter, mushrooms, asparagus, pies, and cubed veal.

More japanese beauties arrived ... ;-))

2008-12-08T19:25:00.003+01:00

Two new japanese kitchen beauties arrived: a Yanagi (240mm, white steel) and a Kamagata Usuba (180mm, white steel). Both custom made for left handed by Shinichi Watanabe. All knives are single beveled and sharp like razor blades.

Beef filet and oven baked tomatos

2008-11-22T20:00:00.008+01:00

Today we had beef filet and oven baked tomatos. The tomatos were deskinned, quatered and deseaded. They were put on a plate sprinkled with olive oil, custard sugar, pepper and salt. Some garlic and rosmary were added. Everything was put for around 1.5 hrs. to the oven at 100 deg. celsius.
The beef was pan fried at strong heat (two minutes each side). Afterwards the beef was put for 45 minutes to the oven at 100 deg. celsius.
The sauce is made with sherry, mushrooms, green pepper and cream.

Tom Yum Kung Soup

2008-11-16T20:47:00.004+01:00

Tom Yam Kung Soup is a thai sour, spicy soup with prawns and straw mushrooms. The recipe in short is: de-shell and devein the prawns. Keep the shells and heads. Heat oil in a huge pot and roast the prawn shells and heads. Add 1L of water and add lime leaves, lemon grass and chilies. Boil for 5-6 minutes. Drain the stock through a sieve into another pot. Add mushrooms, tomatos and prawns. Add finely chopped coriander, sliced spring onion, sliced chili, fish sauce and lime juice.

Amaebi Miso Soup

2008-11-16T14:07:00.004+01:00

Today I tried a new variant of miso soup. I de-shelled and deveined some fresh tiger prawn. They were coated in some cornstarch and afterwards slightly boiled in salt water for 2 minutes. The prawns are arranged in a small bowl together with some carrot decoration, wakame seaweed and sliced spring onion. The miso soup is poured carefully over the prawns.

Again - vegetable soup

2008-11-08T20:09:00.005+01:00

Today I prepared again vegetable soup. Some frozen vegetable soup stock was still in the freezer. Together with some fresh potatos, carrots, mushrooms, and pies a very nice vegetable soup. Helen added some egg noodles. I had some sliced, smoked sausage added, that gives a nice salty, smokey flavour. As garnish some finely sliced spring onion.

The new kitchen beauty arrived ...

2008-10-24T15:52:00.006+02:00

After some hassle with the German custom I have now my new kitchen beauty. It is a custom made deba knife made by Shinichi Watanabe (http://www.watanabeblade.com). It is honed at the left side so that lefthanders can cut properly with this single beveled knife. Another optional feature is the octagonal ho wood handle. I am looking very much forward to use this knife.

Forelle Blau (trout blue)

2008-09-07T21:36:00.005+02:00

This is a traditional receipe from south germany (Baden). It is called "Forelle blau". It is poached trout. The stock (Court-Bouillon) is constisting of carots, fennel, leek, shallot, garlic, parsily, thyme, white pepper corns, bay leaf, juniper berry, salt, Noily Prat, and white wine vinager. The trout is poached for 15-20 min in the stock.

Japanese Knives

2008-08-29T19:47:00.007+02:00

One of my new hobbies is collecting knives - especially handmade japanese knives. It is not only collecting - also using in the kitchen.

The Cheff Wa Gingami 3 - a sashimi knife with a length of 210mm with a Ho wood handle

Sirou Kamo - Migaki Nikari 165mm - a vegetable knife with Ho wood handle

Healthy Vegetable Soup

2008-06-08T14:31:00.005+02:00

Last night I prepared a nice vegetable fond. I used celery, carots, leek, onion, broccoli, mushroom (fresh and dried), garlic, white wine, cloves, bayleave, roasted onion.
Today I prepared a vegetable noodle soup using carots, spring onion, celery, fresh peas, bean sprouts, fresh mushrooms and yellow egg noodles. As an additional dip I prepared some sliced chilies with soy sauce and lime juice.

Marinated Prawns

2008-06-08T14:14:00.005+02:00

Today I tried another prawn receipe. The prawns are marinated for some hours. The marinade consists of olive oil, sesame oil, lime juice, lime zest, ginger, salt, pepper, coriander and brown sugar. Some of the marinade is kept aside as vinaigrette to drizzle over the fried prawns before serving.

New Cooking Sessions

2008-05-25T13:37:00.004+02:00

Yesterday I bought a new cook book from the "Der Feinschmecker". It is written by Eckart Witzigmann - one of the most famous German kitchen chefs - about young vegetables.

The first trial was a green bean salad with tomatos and freshly sliced mushrooms. The vinaigrette consists of fruit vinager, aceto balsamico vinager, mustard, olive oil, salt, pepper and finely sliced spring onion.

In parallel I prepared a homemade vegetable fond. I needed it for todays potato soup. The fond consists of onion, zucchini, celery, carrots, tomato, leek, broccoli, white wine, water, and herbs.

Today I tried the potato soup recipe from the Witzigmann book. A very creamy, rich soup and very delicous.

BBQ Season has started ... ;-))

2008-04-26T20:12:00.009+02:00

We bought a beautiful, handy Weber Q100 Gas Grill. It is a very sturdy, easy to handle and clean BBQ Gas Grill.
Today we tried some marinated pork fillet with vegetables (onion, bellpepper, zucchini, mushrooms). All vegetables were marinated with olive oil, herb salt, garlic, thyme and rosemary. Delicious ... :-)) ... a really good buy!

Teochew-Style steamed Loup de Mer

2008-04-06T20:50:00.007+02:00

Today we steamed Loup de Mer Teochew-Style. I have ordered the fish (in a whole) from a gorgeous online-shop: http://www.lachskontor.de They deliver absolutely fresh fish. From the catch to delivery at home it takes only 24 hours. They have special packaging in order to maintain the freshness and chilling chain. I am so happy to have a source of fresh fish. The price of the fish is absolutely reasonable. The fish is vacuumized in portions and is easy to freeze. So we have fresh fish all the time.
The fish was steamed together with ginger julienne, garlic slices, soy sauce, shao xing rice wine, lime juice and sesame oil.
The fish flesh was very firm and tasty. Delicious.
The raw fish ...

Still raw, with the other ingredients

The steamed fish ...

Mango Avocado Salad with Crayfish Tails

2008-04-02T21:47:00.005+02:00

Today I prepared a second time this wonderful salad. This time I replaced the papaya by mango, which was also nice. The vinaigrette consists of lime juice, honey, olive oil, salt, pepper, diced onion, chili and coriander stem. Crabfish Tails are used as a delicious topping. Best served with a glas of chilled Prosecco.

Pork Chop with Potato Salad

2008-03-25T20:56:00.005+01:00

Today I prepared pork chop and potato salad according to a recipe from Alfons Schuhbeck. The pork chop is shortly pan fried and then put to the oven for 20 minutes. The sauce is made of vegetable stock with ginger, chili, parsily, majoran, butter and lime.

Prawns with Salsa

2008-03-15T21:16:00.006+01:00

Back from Istanbul. I have had some really nice seafood and other food in Istanbul. Today I prepared some prawns with salsa. The salsa consists of tomatos, onions, coriander, lime juice, soy sauce, salt and pepper. A very refreshing food. The prawns were simply pan fried in olive oil with thyme and garlic slices. The recipe is from Steffen Henssler in "Der Feinschmecker" (Fisch und Meeresfruechte).

Spring chicken with artichokes

2008-02-24T14:35:00.004+01:00

Today I prepared two spring chickens. The chicken breast and drumlets were fried in a pan and later oven backed. The rest of the chicken I used to prepare a nice chicken stock. The artiches were pan fried in olive oil together with dried and fresh tomatos.

Mussels and Sea Bass

2008-02-24T14:30:00.003+01:00

Yesterday we went to France for grocery shopping again. Bought a very fresh sea bass (a whole fish) and fresh french mussels. The mussels and the fish, together with several vegetables (sellery, fennel, onion, carots), were steam with fish fond and white wine. As a starter we had some pan fried scallops.

A french supper ...

2008-02-03T22:16:00.003+01:00

Last evening's supper: smoked duck breast, french goat cheese, bloc fois gras (duck liver paste) and french baguette. It was delicous and a very nice snack.

The first fresh scallop since eight month ...

2008-02-02T21:35:00.001+01:00

Today we drove to France to go shopping at the Match Supermarche. They have a good selection of fresh fish and seafood which can not be found in Germany (not in the area where we live). So much nice food - duck breast, magret de canard du sud -ouest (thinnly sliced smoked duck breast), bloc de foie gras (duck liver), scallops, prawns, Riesling wine from alsace ...
We bought some fresh scallops with corail and raw tiger prawn. This ones were shortly pan fried at low heat. As a side dish I prepared some vegetables (fennel, shalotts, bellpepper, zucchini) with garlic and thyme.

Some new fish recipes

2008-01-27T14:15:00.001+01:00

Today I tried out two new recipes I found in a cooking magazine. The one of both was nothing new. Asian style stir fried vegetables (spring onion and bellpeppers) and tuna cubes.

The other dish was more exciting. It is a bed of vegetables (fennel, carrots, leek) placed on a piece of backing paper. A Tilapia filet is placed on top, salted and peppered. Fresh thyme, a bay leaf and sliced green olives are placed on top. Then some splashes of lemon and olive oil. Afterwards the packet is folded and sealed. The whole thing goes for around 25 minutes to the oven. I can only say: absolutely simple to prepare and delicious ... :-)

First Asparagus with Sauce Holloandaise

2008-01-01T20:23:00.002+01:00

Fresh asparagus was offered at the vegetables section at the supermarket. I know - it is not season for asparagus in Germany, but we gave the asparagus a trial. Don't ask me from where it is imported. However, it turned out to be delicious. Sweet and not bitterish.
The Sauce Hollandaise was prepared according to a recipe from the German magazine "Der Feinschmecker". This sauce is a little bit tricky to prepare. Easily the beaten egg can coagulate in several of the preparation steps. If this happens one can dispose the sauce. Luckily it doesn't happened.
While writing this post we are waiting for the mango puff pastry to be backed. Hmmm ... looking forward to the dessert ... ;-)

Happy New Year 2008!

2008-01-01T00:28:00.000+01:00

Happy New Year 2008 to everybody reading this blog!

We had a very nice new year dinner. As a starter I prepared beef tatar (according to a recipe of Johann Lafer) with a layer of creme fraiche with lemon and mustard and cives. It was very tasty. The main was mediterran style pork filet with bell peppers and zucchini. Cooked with lots of olive oil, garlic cloves, rosmarin and thyme.

Steamed Salmon and Vegetables

2007-12-30T21:48:00.001+01:00

Today I prepared steamed salmon with different vegetables (sellery, tomatos, carots, potatos) and a white sauce (roux, fish fond, Noilly Prat, cream, creme fraiche, mustard). A simple, but healthy and delicious dish.

Sushi and Sashimi ...!

2007-12-04T17:27:00.001+01:00

Today I had one day on leave to celebrate Helens' birthday. We gave a new asian restaurant nearby a trial. They serve chinese, thai, and japanese food. We gave the sushi, sashimi, and maki rolls a try. It was delicious and I was surprised about the freshness of the fish. It is not very easy to find such a quality in our area (far away from the sea/ocean). We are now very happy to found a sushi/sashimi place ... ;-))

Steamed Fish with Vegetables and Herbs

2007-12-02T14:50:00.001+01:00

Yesterday we got our new WMF steamer and sauteuse. It is wonderful kitchenware. Today I immediately tried steamed vegetables and fish. The result was very delicious. We put the fish filets on a bed of potato, sellery, carrots, tomatos with a bunch of fresh herbs (parsily, dill, cive). The preparation is quite simple and quick.

Food I am missing ...

2007-11-21T21:54:00.001+01:00

I miss sushi, sashimi, cold crab and all the other good asian food. It is nearly impossible to get it here in Germany. But during the next visit to Singapore I can have a lot of them ...

Yummy Prawns

2007-11-18T16:37:00.002+01:00

Currently I spend more time in the kitchen than doing photography. I enjoy cooking very much. Nowadays it is much easier to get raw tiger prawns in German supermarkets. The quality is really nice and the price is effortable.
This time we boiled the prawns in a vegetable stock (instead of steaming). As a dip I prepared some homemade mayonese (egg yolk, mustard, oil, salt, pepper, lemonjuice, tabasco, worchester sauce). It is a very simple and tasty dish.

Eastern Cuisine meets West Cuisine

2007-11-03T21:08:00.000+01:00

Today not too much about photography - more about cooking. Today we prepared Schwarzwaelder Regenbogenforelle (= black forest coral trout) Chinese Steamed Style. We used our huge wok to steam the trout chinese style. With lots of ginger, chilie, spring onions, and coriander. Together with chicken stock, shao hsing wine (chinese cooking wine), soy sauce and sesame oil. It was delicious ... ;-)) (Following a recipe given by mother)

Pictures from Laufenburg and Colmar

2007-10-14T17:32:00.001+02:00

So far we had limited time for extensive tours around our new place. Still busy with our move into the new flat. We managed to visit Colmar (France) and Laufenburg (Germany/Switzerland). Soon we should have more time for exploring our new environment.
All pictures were taken with a Hasselblad 500CM and 80mm or 150mm lens.

Last pictures taken in Singapore

2007-10-14T17:24:00.001+02:00

Meanwhile we moved into our new appartment in Germany. All boxes were delivered and now I have my scanner available.
These are the last pictures taken before leaving Singapore for good. We still miss Singapore and its food.
The pictures were taken during our stay at Swissotel "The Stamford" with Horseman 612SW and Leica M6.

Tours in Germany, Switzerland, and France

2007-08-11T22:01:00.001+02:00

My scanner is still not here. Still in the ocean freight container and will be delivered in around two month time. Helen and I are doing a lot of trips in Switzerland, Germany, and France. Today we visited Colmar (France). Flooded with tourists, but a nice, old town.

Back in Germany

2007-06-29T17:11:00.000+02:00

Long time no post! Reason being: we moved back to Germany. Yesterday I received my photo gear via air freight. Unfortunately I have put my scanner into the ocean freight ... this will take some time to arrive here in Germany. So it may take some time until I will post new pictures.

Nevertheless - got my Polaroid 4x5 film holder and two boxes of film. Polaroid with the Sinar seems to be fun! I will post some results soon.

Singapore Heartlands (Khatib/Yishun Ring Road)

2007-04-28T15:58:00.001+02:00

Some more impressions from the Singapore heartlands around Yishun Ring Road/Khatib. All pictures taken with Hasselblad ArcBody and Rodenstock Apo-Grandagon 45mm on Kodak TMax 400.

Sree Maha Mariamman Temple

Dong Shan Temple

Dong Shan Temple

Block 774 Yishun Ave 3

Block 798 Yishun Ring Road

Another picture taken at Little India during a photo outing with Sven and Thomas. Horseman SW612 with Apo-Grandagon 55mm on Kodax TMax 100.

St. Martin - Wehr - Germany

2007-04-28T10:28:00.000+02:00

These are some pictures taken in 2004. All pictures are taken with the Hasselblad ArcBody and the Rodenstock Apo-Grandagon 5.6/45mm on Kodak Portra 160VC.

Langkawi pictures

2007-04-14T09:16:00.001+02:00

Here some pictures of our beautiful vacation at Langkawi (Malaysia). All pictures taken with Horseman SW612 and Apo-Grandagon 4.5/55mm on Kodak TX400 (Tri-X)/Fuji Provia 100 F.

Some shots during CNY in the heartlands

2007-02-28T10:35:00.001+01:00

Some shots taken during Chinese New Year at Yishun/Khatib. All shots taken on Agfa RSX II 200.

Chinese New Year Decoration

Sing Birds at the Void Deck of Block 798

More shots at Boat Quay

2007-02-28T10:27:00.001+01:00

Some more shots at the Boat Quay. All pictures taken with Horseman SW612Pro and Apo-Grandagon 55mm on Fuji Provia 100F.

Singapore Skyline

Sir Stamford Raffles Statue

An Evening at Boat Quay

2007-02-22T15:28:00.001+01:00

An evening at Boat Quay. Pictures taken with Horseman SW612Pro and Apo-Grandagon 55mm on Fuji Provia 100F.

Singapore Parliament and Supreme Court.

Singapore Skyline

Another weekend trip through Little India and Kampong Glam

2007-02-06T15:32:00.001+01:00

Another photo outing in Kampong Glam and Little India together with Sven and Thomas. This time all pictures were captured with the Horseman SW612pro and the Apo Grandagon 55mm on Kodak Tmax100 and Tmax 400.

Impressions from Little India

2007-02-05T03:44:00.001+01:00

This is a small selection of pictures taken at Little India.

Bicycle (dedicated to Sven ... ;-)))
(Leica M6, ASPH 2.0/35mm, Kodak BW400CN)

Another old house
(Hasselblad ArcBody, Apo-Grandagon 45mm, Kodak Tmax400)

Old House in the small and narrow streets of Little India
(Hasselblad ArcBody, Apo-Grandagon 45mm, Kodak Tmax400)

Singapore Pictures (continued)

2007-02-05T03:38:00.001+01:00

Shophouse near Rochor Road (Bugis)

Refurbished Shophouse near Serangoon Road

Singapore Skyline

Singapore Skyline (Central Business District) with Elgin Bridge

Singapore Pictures

2007-02-05T03:29:00.001+01:00

These are some pictures taken during several tours in Singapore. All pictures are taken with the Hasselblad ArcBody and the Rodenstock Apo-Grandagon 45mm on Kodak Tmax 400.

Chijmes

Singapore Art Museum

Singapore Art Museum

Singapore History Museum

Singapore History Museum

First post

2007-02-03T08:22:00.000+01:00

Intention of my blog is to share my photos and thoughts about photography.

Since young I am very much interested in photography. After a short trip into digital photography I am now back to purely analog photography.

I use all formats from small to large format. Since a short while I am proud owner of a panorama camera (Horseman SW612), which is still waiting to be brought out.

I shot B/W negative, colour negative and colour slide film. The developed films will be scanned and printed.

Soon the first pictures will be published. Enjoy!