Eng Su

Hi Blondelle, I've experimented with 2 recipes. Beef Bourguignon and a Rajasthani Curry. Both yielded the same results. I found the texture from brisket and beef cheeks was far more tender and almost fluffy in the pressure cooker than the braise. But the taste was a little dilute, but I believe that to be resultant from the lack of evaporation inside the pressure cooker. So I reccomend using less liquids (stocks, wine or water) than usual. As expected, searing before presuure cooking is essential. In fact, I think pressure cooking is and even better method than using a sous-vide and water bath which held my beef cheeks at 75 degrees for 18 hours. In terms of cost, cooking something on the stove for 45 mins compared to at least 6-8 hours saves you some coin...

I'm a chef here in Singapore and I run my own catering company for fine dining. I've been interested in using the sugar-cane resources from Malaysia and Indonesia to start up the 1st Rum Production in Singapore. Having travelled to Cuba twice and tasted the sweet nectar of Havana Club Anejo, who can go back from drinking anything else but rum. And since rum 1st came from my part of the world and then brought over to the carribean, I feel its about time I start an International Brand of Rum that originating and distilled in Singapore, or Malaysia. Any of you out there: 1) Know about rum production on a mass scale, harvesting, distilling, logistics, bottling? 2) Come from Singapore or Malaysia and are interested in coming aboard? 3) Can point me in the right direction to get some professional help 4) Know how to contact the Cuban government about setting up some kind of mutual benifit business development deal?