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calvinlgoh · 17 July 2010, 07:43 AM

Bought some new knives and decided to make a Chinese/Malaysian salad that required a lot of slicing and dicing :)

First Knife - Michel Bras by Shun, #6. Santoku shaped 10" chef's knife.

Yu Sang - Chinese Sashimi Salad
Fresh fish salad with an assortment of veggies, tossed in plum sauce.

Also needed a dish to test the slicer so I got a whole Roast duck from the local market to make a quick Peking Duck dish.

Second Knife - Michel Bras by Shun, #3. Hollow Ground 9" slicer

Peking Duck
Thinly sliced roast duck on chinese steamed buns.

Would love to see what knives you are using in your KITCHEN. This has been brought up before and never ends good so please keep discussion to kitchen knives only.

And if this is still not acceptable with the Mods. Then please delete thread :)

ParisDakarBmw · 17 July 2010, 07:46 AM

Your a cutting FOOL!

That looks wonderful!

My dinner is deli chicken on white bread...........

sakuraba · 17 July 2010, 01:34 PM

Don't know about knives, but that peking duck looks great!

FremStar · 17 July 2010, 02:28 PM

Quote:

Originally Posted by calvinlgoh

Bought some new knives and decided to make a Chinese/Malaysian salad that required a lot of slicing and dicing :)

First Knife - Michel Bras by Shun, #6. Santoku shaped 10" chef's knife.

Yu Sang - Chinese Sashimi Salad
Fresh fish salad with an assortment of veggies, tossed in plum sauce.

Also needed a dish to test the slicer so I got a whole Roast duck from the local market to make a quick Peking Duck dish.

Second Knife - Michel Bras by Shun, #3. Hollow Ground 9" slicer

Peking Duck
Thinly sliced roast duck on chinese steamed buns.

Would love to see what knives you are using in your KITCHEN. This has been brought up before and never ends good so please keep discussion to kitchen knives only.

And if this is still not acceptable with the Mods. Then please delete thread :)

YUMMMM!!!! Calvin thanks for the recipe. I am definitely stealing that and surprising my wife next weekend with that!!!! The things one can learn on TRF!!!

ParisDakarBmw · 17 July 2010, 02:28 PM

One day I would like a really expensive kitchen setup. Right now my teflon pans, are getting tired, and my knives are missing a few here, and there.

I'd love to have a decent kitchen to actually have a mini Iron Chef evening here at the house.

TSW · 17 July 2010, 03:59 PM

That looks so good!!

thoroughbred · 17 July 2010, 04:20 PM

My Shun Nakiri....

TheDude · 17 July 2010, 11:11 PM

Mainly Henckels and Wustof, but I just got a couple of Kyocera ceramic knives. Black color which looks totally cool. They are really nice.

Anyone else a Spyderco Sharpmaker user?

sea-dweller · 19 July 2010, 08:40 AM

Man, that food and the photography looks great !

I have eaten Peking Duck here in San Francisco and also in LA and also in Beijing (supposedly at one of the best Peking Duck restaurants in the city) and love it.

You are making me hungry !!!

calvinlgoh · 20 July 2010, 02:56 AM

Thanks for the comments.

I've been using an 8" Wusthof Classic Chef's knife for years. Its really a fantastic knife.

Have always been intrigued by the japanese knives so I made the decision to go with Shun. They are quite sharp out of the box and with the free sharpening and lifetime warranty, I think I made the right choice.

Once I grow out of this set, I may move on to some really high end J-knives. From reading some forums, this interest in kitchen knives may be very bad for my wallet.

calvinlgoh · 20 July 2010, 03:10 AM

For those that want to try out the Yu Sang Salad Recipe - here are some details.

Vegetable selections (feel free to omit those you don't like but keep in mind the color that each ingredients bring. You eat with your eyes too!) All shredded. Use a shredder or have some fun with your knife. Its a lot of cutting but if you like to prep, its not that hard to do.

Carrots
Cucumbers
Daikon Radish
Scallions
Cilantro
Fresh Red Chilli
Pickled Ginger (the pink ones. Usually bottled and found in any Asian Grocer)
Pickled Scallions (just the bulbs. Usually bottled and found in any Asian Grocer)

Fish Selections

Any Sashimi Grade fresh fish. I like Tuna but you can use Salmon or really anything you like. I buy these at Asian Grocers for freshness. I believe Japanese or Korean markets have the freshest fish.

Slice the fish thinly or into strips. About 2 inches in length, similar to your vegetables.

Marinade for Fish - Sesame Oil, Lemon Juice, White Pepper, soy sauce. Go easy on this. maybe only about 1 teaspoon of each. Do not try to over power the fish.

Salad Dressing - Chinese Plum Sauce (comes in a bottle). Lemon Juice. Chinese Five Spice powder. Pepper. Mix well.

Final step. Make sure all your ingredients are as dry as they can be. Wet veggies will only make the salad soggy. Toss all ingredients together with the salad dressing. Sprinkle crushed roasted peanuts and roasted sesame seeds to add another texture to the mix.

Its a tradition to arrange all the ingredients separately and have all the guest join in with their Chopsticks and mix up the salad at the table. This is supposed to bring luck and prosperity :)

Have fun..and remember.. if Yan can cook.. so can all of us... :P

bodybump · 30 July 2010, 12:46 AM

Cool knife!!!! They are sharp as hell!!! Ive seen $700-$1000 japanese knife a piece...

calvinlgoh · 30 July 2010, 03:09 AM

Quote:

Originally Posted by bodybump

Cool knife!!!! They are sharp as hell!!! Ive seen $700-$1000 japanese knife a piece...

Yea... it does get pretty up there when it comes to high end knives. And theres a whole forum dedicated to sharpening, collecting and using the different Japanese kitchen knives.

It is quite sharp out of the box but according to some forums members, I'm just at the tip of the iceberg and there's a whole new level of sharpness that I've yet to experience. This will only be achieved through a custom sharpening. Either by a pro, or learn to do it myself.

I'll enjoy it for now. Looking forward to cooking as much as I can.

TheVTCGuy · 30 July 2010, 05:07 AM

I'm Hungry!

hkjai · 18 August 2010, 11:31 AM

nice pics. what kind of lens is that? i like that way you focus the objects. thanks for sharing

alljunks · 18 August 2010, 01:21 PM

u didnt invite me??

vh_bu98 · 18 August 2010, 02:32 PM

I wanted to get the Shun Classic, but they are hand specific. I'm a righty and my wife is a lefty, so we ended up with Wusthofs.

calvinlgoh · 19 August 2010, 03:39 AM

I used a 60mm Macro for the good pics.

alljunks - are you in LA/OC? you are always welcomed so as long as you bring some beers :) lol

vh - Have you tried them in your hands. I've seen left-hand specific Shuns but based on several reviews on the knife forums, its a very minimal difference. In any case, I've had Wusthofs for the past 8 years and LOVED it. I still have my 8" chefs as german blades are still "stronger' and I'll continue to use it for tougher jobs.

Nashville cat · 19 August 2010, 07:45 AM

Fine food --Fine watches.....Yum

sparksgmt · 1 September 2010, 07:15 AM

I also love shun knifes, i use a ken onion 8" chef for just about everything.

17 July 2010, 07:43 AM	#1
calvinlgoh "TRF" Member Join Date: Jul 2009 Location: SoCal Watch: 118206 - 15200 Posts: 253	Made myself dinner - Chinese/Malaysian Bought some new knives and decided to make a Chinese/Malaysian salad that required a lot of slicing and dicing :) First Knife - Michel Bras by Shun, #6. Santoku shaped 10" chef's knife. Yu Sang - Chinese Sashimi Salad Fresh fish salad with an assortment of veggies, tossed in plum sauce. Also needed a dish to test the slicer so I got a whole Roast duck from the local market to make a quick Peking Duck dish. Second Knife - Michel Bras by Shun, #3. Hollow Ground 9" slicer Peking Duck Thinly sliced roast duck on chinese steamed buns. Would love to see what knives you are using in your KITCHEN. This has been brought up before and never ends good so please keep discussion to kitchen knives only. And if this is still not acceptable with the Mods. Then please delete thread :)

19 July 2010, 08:40 AM	#9
sea-dweller "TRF" Member Join Date: Oct 2007 Real Name: Dennis Location: Bay Area - 925 Posts: 40,018	Man, that food and the photography looks great ! I have eaten Peking Duck here in San Francisco and also in LA and also in Beijing (supposedly at one of the best Peking Duck restaurants in the city) and love it. You are making me hungry !!! __________________ TRF Member #6699 (since September 2007)

30 July 2010, 12:46 AM	#12
bodybump ⭐⭐⭐⭐⭐⭐ 2025 Boutique Seller Join Date: Sep 2008 Real Name: Oscar Location: Florida Watch: Me!!! Posts: 23,233	Cool knife!!!! They are sharp as hell!!! Ive seen $700-$1000 japanese knife a piece... __________________

17 July 2010, 07:46 AM	#2
ParisDakarBmw Banned Join Date: Dec 2009 Real Name: Paul Location: New Haven, CT Watch: 116610 Sub-C Posts: 6,552	Your a cutting FOOL! That looks wonderful! My dinner is deli chicken on white bread...........

17 July 2010, 01:34 PM	#3
sakuraba "TRF" Member Join Date: May 2009 Real Name: Jib Location: SJ, California Watch: sun dial Posts: 8,189	Don't know about knives, but that peking duck looks great! __________________ F 14000 AirKing black F 16710 GMT Pepsi F 16570 Explorer II white T 16600 SD D 16610 LV "fine quality is remembered long after the pain of spending money" -Steve Mulholland

17 July 2010, 02:28 PM	#5
ParisDakarBmw Banned Join Date: Dec 2009 Real Name: Paul Location: New Haven, CT Watch: 116610 Sub-C Posts: 6,552	One day I would like a really expensive kitchen setup. Right now my teflon pans, are getting tired, and my knives are missing a few here, and there. I'd love to have a decent kitchen to actually have a mini Iron Chef evening here at the house.

17 July 2010, 03:59 PM	#6
TSW "TRF" Member Join Date: Feb 2009 Real Name: TSW Location: Le Brassus Watch: Rolex & AP's Posts: 27,449	That looks so good!! __________________ AP Owners Club IG @swiss.watch.connection

17 July 2010, 04:20 PM	#7
thoroughbred Member Join Date: Jul 2010 Real Name: Elijah Location: Lenexa,Ks Watch: Is this a trick?!? Posts: 47	My Shun Nakiri....

17 July 2010, 11:11 PM	#8
TheDude "TRF" Member Join Date: Oct 2007 Location: DC Area, USA Watch: IIc,1680 Red,16660 Posts: 4,492	Mainly Henckels and Wustof, but I just got a couple of Kyocera ceramic knives. Black color which looks totally cool. They are really nice. Anyone else a Spyderco Sharpmaker user?

20 July 2010, 02:56 AM	#10
calvinlgoh "TRF" Member Join Date: Jul 2009 Location: SoCal Watch: 118206 - 15200 Posts: 253	Thanks for the comments. I've been using an 8" Wusthof Classic Chef's knife for years. Its really a fantastic knife. Have always been intrigued by the japanese knives so I made the decision to go with Shun. They are quite sharp out of the box and with the free sharpening and lifetime warranty, I think I made the right choice. Once I grow out of this set, I may move on to some really high end J-knives. From reading some forums, this interest in kitchen knives may be very bad for my wallet.

20 July 2010, 03:10 AM	#11
calvinlgoh "TRF" Member Join Date: Jul 2009 Location: SoCal Watch: 118206 - 15200 Posts: 253	For those that want to try out the Yu Sang Salad Recipe - here are some details. Vegetable selections (feel free to omit those you don't like but keep in mind the color that each ingredients bring. You eat with your eyes too!) All shredded. Use a shredder or have some fun with your knife. Its a lot of cutting but if you like to prep, its not that hard to do. Carrots Cucumbers Daikon Radish Scallions Cilantro Fresh Red Chilli Pickled Ginger (the pink ones. Usually bottled and found in any Asian Grocer) Pickled Scallions (just the bulbs. Usually bottled and found in any Asian Grocer) Fish Selections Any Sashimi Grade fresh fish. I like Tuna but you can use Salmon or really anything you like. I buy these at Asian Grocers for freshness. I believe Japanese or Korean markets have the freshest fish. Slice the fish thinly or into strips. About 2 inches in length, similar to your vegetables. Marinade for Fish - Sesame Oil, Lemon Juice, White Pepper, soy sauce. Go easy on this. maybe only about 1 teaspoon of each. Do not try to over power the fish. Salad Dressing - Chinese Plum Sauce (comes in a bottle). Lemon Juice. Chinese Five Spice powder. Pepper. Mix well. Final step. Make sure all your ingredients are as dry as they can be. Wet veggies will only make the salad soggy. Toss all ingredients together with the salad dressing. Sprinkle crushed roasted peanuts and roasted sesame seeds to add another texture to the mix. Its a tradition to arrange all the ingredients separately and have all the guest join in with their Chopsticks and mix up the salad at the table. This is supposed to bring luck and prosperity :) Have fun..and remember.. if Yan can cook.. so can all of us... :P

30 July 2010, 05:07 AM	#14
TheVTCGuy Banned Join Date: Jul 2008 Real Name: Paul Location: San Diego Watch: 126619LB Posts: 21,539	I'm Hungry!

18 August 2010, 11:31 AM	#15
hkjai Banned Join Date: Jul 2010 Location: NY Posts: 81	nice pics. what kind of lens is that? i like that way you focus the objects. thanks for sharing

18 August 2010, 01:21 PM	#16
alljunks "TRF" Member Join Date: Aug 2007 Location: CA Watch: All Nice watch ! Posts: 387	u didnt invite me??

18 August 2010, 02:32 PM	#17
vh_bu98 "TRF" Member Join Date: Nov 2006 Real Name: Vu Location: Dallas area Watch: Platinum YM Posts: 2,646	I wanted to get the Shun Classic, but they are hand specific. I'm a righty and my wife is a lefty, so we ended up with Wusthofs.

19 August 2010, 03:39 AM	#18
calvinlgoh "TRF" Member Join Date: Jul 2009 Location: SoCal Watch: 118206 - 15200 Posts: 253	I used a 60mm Macro for the good pics. alljunks - are you in LA/OC? you are always welcomed so as long as you bring some beers :) lol vh - Have you tried them in your hands. I've seen left-hand specific Shuns but based on several reviews on the knife forums, its a very minimal difference. In any case, I've had Wusthofs for the past 8 years and LOVED it. I still have my 8" chefs as german blades are still "stronger' and I'll continue to use it for tougher jobs.

19 August 2010, 07:45 AM	#19
Nashville cat Member Join Date: Aug 2010 Real Name: Terry Location: Nashville TN Posts: 22	Fine food --Fine watches.....Yum

1 September 2010, 07:15 AM	#20
sparksgmt "TRF" Member Join Date: Oct 2009 Location: USA Watch: GMT Posts: 189	I also love shun knifes, i use a ken onion 8" chef for just about everything.

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