I woke up early in the morning, btw 9.00 am is really early as I usually wakes up at 11 or noon on a weekend. Today, I have a mission which is to thrawl the Homedec 2001 exhibition at the KL Convention Centre with my mom. We managed to buy something from there although nothing much interests me except for a few things. Besides getting a new set of rain shower from Grohe which I have been eyeing on, we got a really cool dustbin for the bathrooms. The lid of the dustbin is censor-operated. With just a hand wave near the bin, the lids opened up by itself and then closes. It's so cool!
After that, I went and check out the Isetan Food Hall and bought some Japanese snacks. Mom saw the freshly baked Baguette and suggests that we should have that for dinner. And I thought, why not? I'm going to get my ass to the kitchen and cook up something. The easiest and simplest dish that I'm cooking to make is going to complement the baguette well.
I decide to alter my earlier recipe on Slow Roast Tomato Bruschetta with a few additions. For this recipe, I added some Bunashimeji mushrooms, back bacon and also truffle oil. I used the Bunashimeji mushrooms (also known as Brown Beech) because this mushroom is versatile and it adds a unique zesty and nutty flavour to the dish. The stem should not be removed because this is the part where the flavours are concentrated.
Cherry Tomatoes
The steps are very easy too. Firstly, set the oven and preheat at 180°C. Pan fry the bacon which have been cut into smaller pieces and then repeat the same step for the Bunashimeji mushrooms.
In a baking pan, put in the tomatoes (you can choose to dice them up or halves) with the garlic, olive oil, salt, pepper & herbs and mix in the bacon & mushrooms. Mix well before putting it into the oven at 180°C and slow roasting it for 40 mins.
After it's done, take it out and mix in with a teaspoon of truffle vinegar & also some truffle oil before serving. If you have fresh basil leaves, you can also sprinkle some on top of the tomatoes. For this, instead of the normal balsamic, I used the This is actually Balsamic with Truffles which would give my tomatoes an added flavour. After that, I also added another 1 or 2 teaspoonfuls of Truffle oil to give it an extra Truffle kick!
This is the baguette that we bought at the Isetan Food Hall for RM4.00 and the finished product of my slow roasted cherry tomatoes with bacon, mushrooms and truffle oil. It's really good and the smell of the truffles is subtle but I am happy with the results. You can try this at home too and it's just so easy!
I still have a spoonful left if you want some. heheh....
After that, I went and check out the Isetan Food Hall and bought some Japanese snacks. Mom saw the freshly baked Baguette and suggests that we should have that for dinner. And I thought, why not? I'm going to get my ass to the kitchen and cook up something. The easiest and simplest dish that I'm cooking to make is going to complement the baguette well.
I decide to alter my earlier recipe on Slow Roast Tomato Bruschetta with a few additions. For this recipe, I added some Bunashimeji mushrooms, back bacon and also truffle oil. I used the Bunashimeji mushrooms (also known as Brown Beech) because this mushroom is versatile and it adds a unique zesty and nutty flavour to the dish. The stem should not be removed because this is the part where the flavours are concentrated.
The recipe is really simple. The ingredients are:
Cherry Tomatoes
1 pack of Bunashimeji Mushrooms
2 pieces of Back Bacon
3 cloves of Garlic
Truffle Oil
Truffle Balsamic Vinegar
Olive Oil
Mixed Herbs/Basil
Salt
Pepper
2 pieces of Back Bacon
3 cloves of Garlic
Truffle Oil
Truffle Balsamic Vinegar
Olive Oil
Mixed Herbs/Basil
Salt
Pepper
The steps are very easy too. Firstly, set the oven and preheat at 180°C. Pan fry the bacon which have been cut into smaller pieces and then repeat the same step for the Bunashimeji mushrooms.
In a baking pan, put in the tomatoes (you can choose to dice them up or halves) with the garlic, olive oil, salt, pepper & herbs and mix in the bacon & mushrooms. Mix well before putting it into the oven at 180°C and slow roasting it for 40 mins.
After it's done, take it out and mix in with a teaspoon of truffle vinegar & also some truffle oil before serving. If you have fresh basil leaves, you can also sprinkle some on top of the tomatoes. For this, instead of the normal balsamic, I used the This is actually Balsamic with Truffles which would give my tomatoes an added flavour. After that, I also added another 1 or 2 teaspoonfuls of Truffle oil to give it an extra Truffle kick!
This is the baguette that we bought at the Isetan Food Hall for RM4.00 and the finished product of my slow roasted cherry tomatoes with bacon, mushrooms and truffle oil. It's really good and the smell of the truffles is subtle but I am happy with the results. You can try this at home too and it's just so easy!
I still have a spoonful left if you want some. heheh....
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