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Luv-ing Wagyu, Chef Nik’s Way: Tips, Tricks & Hacks

February 19, 2021 By Keith Leave a Comment

An interesting post about Malaysia.

chef

Wagyu beef is known for its tender, juicy texture and beautiful marbling of fat and meat. Steak connoisseurs look at it as a piece of art that should be prepared only with the best ingredients. No wonder even the lowest grade of Wagyu beef can cost hundreds of ringgit per pound of meat.

For most Malaysians, meat is meat. What is so special about Wagyu beef that makes it one of the most sought-after, premium ingredients in the world? To get the answer, let’s go back to the basics.

What is Wagyu Beef?

grapeseed oil
Juicy, fatty, rib cap – Perfect for a steak cookout!

Wagyu literally means “Japanese cattle”. If you guessed it right, you are off to a good start! Japanese cattle has the highest quantity of intramuscular fat compared to other cattle. The marbling effect is not just pleasing to the eyes but a feast to the mouth as well! The layering of fat gives the meat a nice meaty, rich flavour, especially the rib-eye part.

Choosing the right cut of meat can be difficult. There is a wide range of different cuts and grades to consider. It can be quite overwhelming for a first-timer. Although you can find hundreds of guides about choosing the right cut of meat within your budget, none is as simple as Chef Nik’s. Butterkicap’s own culinary extraordinaire, Celebrity Chef Nik Michael Imran, has his own 3 golden rules to guide you when cooking with Wagyu.

Chef Nik’s 3 Golden Steak Rules

Chef Nik Michael loves steaks, and his number one rule is to make it as uncomplicated and straightforward as possible. To him, a good steak must hit the steak trifecta:

a) nice crispy, seared crust,
B) maximise juiciness in the flesh. This is through heating the insides gently by flipping often
c) meat cooked to medium rare (or as low as you enjoy it)

In order to hit all three criteria, you only need to follow these 3 rules.

  1. Choose Your Meat
japan
Pop quiz – Can you differentiate between the A5 and F1 grade meat?

Do you know, each steak cut is graded? Yes, not just humans are graded but cows too! Unless you are planning to become a chef, most of us will not be able to understand it. In fact, you might get even more confused. The most important thing is you know where to get the best cuts and AAH Nippon saves you from that whole ordeal.

According to Chef Nik, there’s no one best cut that suits everybody’s taste but if he’d like to recommend one, it would be the A5 grade meat. But, at the end of the day, it depends on your own choice.

2. Salt to Crisp Ratio

Japanese butchery

Usually, steaks are flavoured simply with a generous amount of salt and a crack of pepper. Shockingly, that is a big no-no! Pepper takes away the flavour of wagyu and the one thing you don’t want is a bitter steak. Instead of fine salt, use salt flakes, Fine salt dissolves quickly and not able to absorb the moisture from the meat. Besides that, don’t forget to refrigerate the meat at least for an hour without covering.

3. Know Your Palate

Malaysia
What’s your preference?
(left to right): Well done, medium well, medium, medium rare

Steaks can be prepared at four levels of doneness; well done, medium well, medium and medium-rare. Ideally, steaks are best eaten medium-rare. However, not everyone prefers it. So, follow the simple guide below to get the level of doneness that you desire.

a. Medium rare: Cooked to 55 Celsius
b. Medium: Cooked to 60 Celsius
c. Medium well: Cooked to 65 Celsius
d. Well done: Cooked to 70 Celsius

Padprik Wagyu, So Delicious!

Nik Michael

Padprik is a Thai dish that has gained much popularity among Malaysians. But, why? Padprik is a wholesome dish that tastes sweet, sour and spicy at the same time. Thus, it is no surprise that Chef Nik loves it so!

Ingredients:

  • 1 tablespoon of grapeseed oil
  • 200g Wagyu steak, salted and refrigerated
  • 2 tablespoons of minced garlic
  • 1tablespoon of grated ginger
  • 3 tablespoons of cili giling/boh
  • 1 lemongrass, bashed
  • Kaffir lime leaves, 2 nos
  • Cili padi, 2 nos (sliced lengthwise)
  • 2 tablespoons of tom yam paste
  • 200ml water
  • 2 tablespoons of chili sauce
  • 1 tablespoon of oyster sauce
  • 2 tablespoons of gula Melaka
  • 2 teaspoons of fish sauce
  • Kosher salt, to taste
  • 1 carrot, cut into batons
  • 2 long beans, cut into batons
  • 1/4 cauliflower, cut into small florets
  • 1/2 shucked Japanese sweet corn
  • 1/2 yellow onion, sliced

Preparing The Dish

Method:

  1. Place a wok on top of a high flame. Let it heat and pour in some oil.
  2. Place the steak in the wok. Constantly flip the steak every 20-30 seconds. After that, remove the steak when the top is well-seared with a good looking crust all over. Then, remove the steak & leave to rest on a wire rack.
  3. Next, lower the flame and in the same wok, add the minced garlic and grated ginger. Let it cooked till brown. About 1 minute.
  4. Now, add in the cili boh and let it cook until the oil starts to separate. About 2 minutes
  5. After that, add in the lemongrass, kaffir leaves and cili padi. Stir for 1-2 minute s. Next, add the tomyam paste and cook for 1 minute.
  6. Pour ini 100ml water. You may need to add more water as the sauce thickens. Add in the chili sauce, oyster sauce and Thai fish sauce.
  7. Moving on, add in the gula melaka. Stir to combine. Add salt to taste.
  8. Bring the sauce to a boil and add in your long beans, carrots and cauliflower florets. Toss it well & cook for 1 minute just to ever so slightly soften.
  9. Lastly, add in the corn and sliced onions. Stir to combine and turn off the fire.
  10. Before plating, remove the lemongrass and kaffir lime leaf from the sauce.
  11. Next, slice the steak you’ve set aside to rest.
  12. Lastly, pour some of the sauce in a deep-bottomed plate and place the sliced steak on top.

AAH Nippon: Halal Wagyu Specialist

In Malaysia, finding the source of quality halal Wagyu meat was near to impossible since most supermarkets got their supply straight from Japan. Luckily, 2017 brought a game changer into the local meat scene.

AAH Nippon is the pioneer and biggest Halal Japanese Wagyu importer and distributor in Malaysia. With the aim to educate, create awareness and make Wagyu more affordable for Malaysians to enjoy, AAH Nippon provides webinars and classes for you to sign up and learn more about the intricacies of Wagyu cattle rearing, the technology behind it as well as the integration of the Halal procedure and the fine art of Japanese butchery.

Do You Luv Wagyu Like Chef Nik Does?

Cooking a steak piece is easy, but with the right technique, it can turn from a simple fare to a 5-star gourmet meal. However, if you’re not sure what to do, just follow Chef Nik’s 3 golden steak rules.

So, if you love Wagyu as much as Chef Nik, flex your newfound knowledge about Wagyu this #LuvWagyuMonth and get a chance to win fabulous cash vouchers or a supply of Halal, best quality Wagyu from AAH Nippon. For more information, click here!

Tags:
AHH Nippon, Chef Nik Michael Imran, halal, halal Wagyu, Malaysia, steak, technique, Wagyu, wagyu beef

The above article was first published on this site.

We trust you found the above interesting. Similar content can be found on our blog:
https://www.whatsonpenang.com/

Let me have your feedback below in the comments section. Let us know what topics we should cover for you in the future.

Filed Under: Blog Tagged With: chef, grapeseed oil, japan, Japanese butchery, Malaysia, Nik Michael, Nik Michael Imran, NIPPON, oil, www.whatsonpenang.com/

Salad Tips with Celebrity Chef Nik Michael Imran

February 14, 2021 By Keith Leave a Comment

A great post about Penang Malaysia.

chef

Salads are the first thing that pop into your mind when you think of the words, ‘diet’ and ‘health’, followed by a very unappealing visual of green, mushy leaves that makes you scrunch up your nose. Despite that, we still order and make salads, day in and day out, simply because it helps most of us achieve our target weight since salads are widely known to have the least amount of calories contained in a dish. No surprise there!

However, one question does come to mind. Do salads have to be unappetizing and more like a torture tool just to lose a couple of kilos? Well, Malaysian celebrity chef and Butterkicap’s Culinary Director, Nik Michael Imran, says otherwise. Growing up, Chef Nik loves his salads and the reason for his love of salads is, yes you guessed it, variety. A combination of colourful vegetables and a flavour-packed dressing can make even the most hardcore meat-eater feel tempted.

Salad Dressing 101

No one wants a soggy, wet salad, Chef Nik included. In the case of salads, Chef Nik stresses the importance of perfecting the basics. Preparing salads are a no-brainer. It’s all about texture and taste. So, how do we make a perfect salad?

His years of eating and making salads has made Chef Nik realize that there are two important rules when preparing salads.

1 – Follow the Golden Ratio

There are thousands of ‘best’ salad dressing or vinaigrette recipes you can find on the web. However, the best recipe, according to Chef Nik, is the one that follows the 25:75 golden ratio.

The 25:75 golden ratio is referring to the measurements of the vinegar and oil used (the two main ingredients in a dressing or vinaigrette). The oil helps to ‘flow’ through your salad while the vinegar gives the punchy, sour flavour typical of a salad dressing. However, Chef Nik mentioned that having just the oil and vinegar is only halfway through your journey in making the best dressing ever.

2 – Don’t forget the emulsifier

Another important component of the salad dressing is the emulsifier. An emulsifier helps to combine both the oil and vinegar, which, if you remember your Year 4 science lessons, have different densities and will separate. An emulsifier can be mustard or even an egg yolk, as long as it can thicken and combine the oil and vinegar together. With the emulsifier, the oil and the vinegar will not drip off the leaves and pool down under the salad bed but instead coat the leaves in your salad evenly for a more flavourful bite.

Chef Nik’s Favourite Salad

Condiments
Chef Nik’s childhood favourite: Pegaga & Daun Gajus Salad with Honey Mustard Dressing

Making salads require an imaginative mind. We need to think outside of the salad bowl. For that, we need to ponder on the question, ‘What makes a salad, salad?’ Chef Nik’s answer might echo your thoughts as well. According to him, a salad can be any combination of different vegetables and herbs that are available locally or commercially, mixed with a dressing of your choice, be it a as simple as a splash of olive oil or a complicated one, like a tahini-turmeric dressing.

Salads are a representation of your individuality. Whatever combination of flavours that works for you is the best way to go. After all, you are not impressing anyone else but yourself because you will be the one to eat it.

Ready in 10 Minutes!

Growing up in a big family, eating meals is like a ritual to Chef Nik. Like in most Malaysian households, eating as a family is actually spending quality time together and most memories, bad or good, are made while eating. One of Chef Nik’s fondest memory growing up is eating salads usually made with this honey mustard dressing at home. A practice he does until today.

The subtle citrus-y note of the pegaga and the fragrant lemon-like smell of the daun gajus brings a zing to the salad and so refreshing that you can’t help but eat a second helping. This recipe does not have any measurements. Let your taste buds decide!

Ingredients:

a) Salad

  • Asian Pennywort (Pegaga)
  • Cashew leaves
  • Slices of cucumber, sliced length-wise and salted
  • Cherry tomatoes, cut into wedges and salted
  • Coral lettuce leaves
  • Romaine lettuce

b) Kuah ‘dressing’

  • Honey
  • 1 egg yolk
  • Wholegrain or seeded mustard
  • Sea salt
  • Extra virgin olive oil
  • Vinegar

Method:

a) Preparing the salad dressing

  1. In a small bottle or bowl, add in the egg yolk, mustard, honey, vinegar, sea salt and olive oil.
  2. If you are using a bottle, put the lid on tightly and shake till all the ingredients are well-mixed. If you are using a bowl, use a whist and mix gently.

b) Assembling your salad

  1. In a large bowl, add all the vegetables and ulam. Make sure you don’t put too much of the vegetables until the bowl as it will become packed and dense. This is important to ensure the dressing can flow freely and coat the vegetables and ulam evenly.
  2. Pour in the honey mustard dressing. If you are not an expert, you can pour it in, little by little. The most important thing is, that you coat the leaves evenly and lightly. Too much salad dressing will resulted to a very ‘wet’ salad and wilted leaves.
  3. Once the salad is well coated, use a pair of tongs to place your salad onto a plate and you are done!

Eating Well for Wholesome Wellness

Eating well is just one aspect of living well and healthy. In the end of the day, it is all about perspective. As how Chef Nik Michael has learned the art of perfecting salads by being creative, you can do the same as well!

Learn more about wellness by tuning to the “Focus on Wellness” sharing session, organized by the Oxford & Cambridge Society Malaysia on YouTube at 8pm tonight for a lively discussion on wellness and living with a great panel of experts in different fields, including Chef Nik Michael Imran himself.

Eat well, live healthy!

Tags:
Chef Nik Michael Imran, Focus on Wellness, health, pegaga. daun gajus, Salad, salad recipe, salad tips, salads

This article was first published on this site.

I trust that you found the post above of interest. You can find similar content on our main site:
https://www.whatsonpenang.com/

Please let me have your feedback below in the comments section. Let us know what subjects we should cover for you in future.

Filed Under: Blog Tagged With: chef, Condiments, Cuisine, Director, Food and drink, Foods, Nik Michael Imran, oil, olive oil, Salads

Salad Tips with Celebrity Chef Nik Michael Imran

January 28, 2021 By Keith Leave a Comment

Another blog post freshly published by butterkicap.com. I hope you enjoy!

chef

Salads are the first thing that pop into your mind when you think of the words, ‘diet’ and ‘health’, followed by a very unappealing visual of green, mushy leaves that makes you scrunch up your nose. Despite that, we still order and make salads, day in and day out, simply because it helps most of us achieve our target weight since salads are widely known to have the least amount of calories contained in a dish. No surprise there!

However, one question does come to mind. Do salads have to be unappetizing and more like a torture tool just to lose a couple of kilos? Well, Malaysian celebrity chef and Butterkicap’s Culinary Director, Nik Michael Imran, says otherwise. Growing up, Chef Nik loves his salads and the reason for his love of salads is, yes you guessed it, variety. A combination of colourful vegetables and a flavour-packed dressing can make even the most hardcore meat-eater feel tempted.

Salad Dressing 101

No one wants a soggy, wet salad, Chef Nik included. In the case of salads, Chef Nik stresses the importance of perfecting the basics. Preparing salads are a no-brainer. It’s all about texture and taste. So, how do we make a perfect salad?

His years of eating and making salads has made Chef Nik realize that there are two important rules when preparing salads.

1 – Follow the Golden Ratio

There are thousands of ‘best’ salad dressing or vinaigrette recipes you can find on the web. However, the best recipe, according to Chef Nik, is the one that follows the 25:75 golden ratio.

The 25:75 golden ratio is referring to the measurements of the vinegar and oil used (the two main ingredients in a dressing or vinaigrette). The oil helps to ‘flow’ through your salad while the vinegar gives the punchy, sour flavour typical of a salad dressing. However, Chef Nik mentioned that having just the oil and vinegar is only halfway through your journey in making the best dressing ever.

2 – Don’t forget the emulsifier

Another important component of the salad dressing is the emulsifier. An emulsifier helps to combine both the oil and vinegar, which, if you remember your Year 4 science lessons, have different densities and will separate. An emulsifier can be mustard or even an egg yolk, as long as it can thicken and combine the oil and vinegar together. With the emulsifier, the oil and the vinegar will not drip off the leaves and pool down under the salad bed but instead coat the leaves in your salad evenly for a more flavourful bite.

Chef Nik’s Favourite Salad

Condiments
Chef Nik’s childhood favourite: Pegaga & Daun Gajus Salad with Honey Mustard Dressing

Making salads require an imaginative mind. We need to think outside of the salad bowl. For that, we need to ponder on the question, ‘What makes a salad, salad?’ Chef Nik’s answer might echo your thoughts as well. According to him, a salad can be any combination of different vegetables and herbs that are available locally or commercially, mixed with a dressing of your choice, be it a as simple as a splash of olive oil or a complicated one, like a tahini-turmeric dressing.

Salads are a representation of your individuality. Whatever combination of flavours that works for you is the best way to go. After all, you are not impressing anyone else but yourself because you will be the one to eat it.

Ready in 10 Minutes!

Growing up in a big family, eating meals is like a ritual to Chef Nik. Like in most Malaysian households, eating as a family is actually spending quality time together and most memories, bad or good, are made while eating. One of Chef Nik’s fondest memory growing up is eating salads usually made with this honey mustard dressing at home. A practice he does until today.

The subtle citrus-y note of the pegaga and the fragrant lemon-like smell of the daun gajus brings a zing to the salad and so refreshing that you can’t help but eat a second helping. This recipe does not have any measurements. Let your taste buds decide!

Ingredients:

a) Salad

  • Asian Pennywort (Pegaga)
  • Cashew leaves
  • Slices of cucumber, sliced length-wise and salted
  • Cherry tomatoes, cut into wedges and salted
  • Coral lettuce leaves
  • Romaine lettuce

b) Kuah ‘dressing’

  • Honey
  • 1 egg yolk
  • Wholegrain or seeded mustard
  • Sea salt
  • Extra virgin olive oil
  • Vinegar

Method:

a) Preparing the salad dressing

  1. In a small bottle or bowl, add in the egg yolk, mustard, honey, vinegar, sea salt and olive oil.
  2. If you are using a bottle, put the lid on tightly and shake till all the ingredients are well-mixed. If you are using a bowl, use a whist and mix gently.

b) Assembling your salad

  1. In a large bowl, add all the vegetables and ulam. Make sure you don’t put too much of the vegetables until the bowl as it will become packed and dense. This is important to ensure the dressing can flow freely and coat the vegetables and ulam evenly.
  2. Pour in the honey mustard dressing. If you are not an expert, you can pour it in, little by little. The most important thing is, that you coat the leaves evenly and lightly. Too much salad dressing will resulted to a very ‘wet’ salad and wilted leaves.
  3. Once the salad is well coated, use a pair of tongs to place your salad onto a plate and you are done!

Eating Well for Wholesome Wellness

Eating well is just one aspect of living well and healthy. In the end of the day, it is all about perspective. As how Chef Nik Michael has learned the art of perfecting salads by being creative, you can do the same as well!

Learn more about wellness by tuning to the “Focus on Wellness” sharing session, organized by the Oxford & Cambridge Society Malaysia on YouTube at 8pm tonight for a lively discussion on wellness and living with a great panel of experts in different fields, including Chef Nik Michael Imran himself.

Eat well, live healthy!

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Related posts:

  1. Beri Biru: Kecil Tapi Berkuasa!
  2. Pucuk Paku with Toasted Coconut aka Kerabu
  3. Kerabu Pegaga, a Salad Featuring the Next Superfood?
  4. 10 Resipi Trend Makanan 2020 yang Masih Popular
Tags:Chef Nik Michael Imran, Focus on Wellness, health, pegaga. daun gajus, Salad, salad recipe, salad tips, salads

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Filed Under: Food On Penang Tagged With: chef, Condiments, Cuisine, Director, Food and drink, Foods, Nik Michael Imran, oil, olive oil, Penang, penang food, Penang Malaysia, Salads, What's On Penang, whatsonpenang.com

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