Esther Lin @estee

Best moments just sort of happen by themselves 💜✨

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Been having a mad craving for Korean food the past week! Woke up this morning and I knew I’ve to cook bak bulgogi with gochujang hiyamugi noodles. I’ve made the noodle dressing gazillion times, so I’m just going to rave about the chicken marinade! It’s extremely simple, and taste exactly like what you’ll pay for in restaurants. It’s a sure hit at any party you bring this to! For 1kg of boneless chicken thigh, marinate it for at least 2 hours in soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic (6:2:2:2:2:2 tbsp), 2 tsp grated ginger, sesame seeds and 2 stalked of spring onions. Grill it over a pit or grill pan! #cookwithestee
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Been having a mad craving for Korean food the past week! Woke up this morning and I knew I’ve to cook bak bulgogi with gochujang hiyamugi noodles. I’ve made the noodle dressing gazillion times, so I’m just going to rave about the chicken marinade! It’s extremely simple, and taste exactly like what you’ll pay for in restaurants. It’s a sure hit at any party you bring this to! For 1kg of boneless chicken thigh, marinate it for at least 2 hours in soy sauce, brown sugar, honey, mirin, sesame oil, minced garlic (6:2:2:2:2:2 tbsp), 2 tsp grated ginger, sesame seeds and 2 stalked of spring onions. Grill it over a pit or grill pan! #cookwithestee

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Quick Sunday lunch: grilled ribeye steak and avocado spread (1 avocado blended with lime juice, djon mustard, parmesan, salt and pepper) on a toasted rustic crusty bread. This takes only 15 minutes from start to table! #cookwithestee
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Quick Sunday lunch: grilled ribeye steak and avocado spread (1 avocado blended with lime juice, djon mustard, parmesan, salt and pepper) on a toasted rustic crusty bread. This takes only 15 minutes from start to table! #cookwithestee

Our Sunday snack: pulled pork nachos with Colby Jack cheese, whiskey sauce, home made guacamole and tomato salsa!! #cookwithestee
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Our Sunday snack: pulled pork nachos with Colby Jack cheese, whiskey sauce, home made guacamole and tomato salsa!! #cookwithestee

Pulled pork quinoa bowl! We ordered 2.8kg of bone in pork shoulder, patted on a 9 condiments dry rub, sous vide it for 24 hours, and hot smoked it for 2 hours with charcoal and hickory wood chips! Accompanying grains and sides: Mexican quinoa cooked with bay leaf, cumin, chilli powder, brown mushrooms, capsicums + char grilled paprika corn, tomato salsa #cookwithestee
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Pulled pork quinoa bowl! We ordered 2.8kg of bone in pork shoulder, patted on a 9 condiments dry rub, sous vide it for 24 hours, and hot smoked it for 2 hours with charcoal and hickory wood chips! Accompanying grains and sides: Mexican quinoa cooked with bay leaf, cumin, chilli powder, brown mushrooms, capsicums + char grilled paprika corn, tomato salsa #cookwithestee

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Breakfast: Miyazaki sweet potato boat. Golden on the outside, soft and pillowy on the inside! I sliced off the top, microwaved it for 5 minutes and scooped out all its flesh. Mixed in Le Beurre Bordier’s smoked butter, some sugar, whipping cream alternative (2 parts milk with 1 part melted butter) and mixed well. Lastly, I filled up the potato skin with the mixture, brushed it with egg wash, popped it into the oven at 230 °C for 15 minutes. Topped it with some black sesame seeds and a savory sweet breakfast is ready! #cookwithestee
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Breakfast: Miyazaki sweet potato boat. Golden on the outside, soft and pillowy on the inside! I sliced off the top, microwaved it for 5 minutes and scooped out all its flesh. Mixed in Le Beurre Bordier’s smoked butter, some sugar, whipping cream alternative (2 parts milk with 1 part melted butter) and mixed well. Lastly, I filled up the potato skin with the mixture, brushed it with egg wash, popped it into the oven at 230 °C for 15 minutes. Topped it with some black sesame seeds and a savory sweet breakfast is ready! #cookwithestee

This week’s work lunch: saba shioyaki + yaki soba with homemade stir fry sauce and lots of cabbage! The North Pacific mackerel is washed with sake, patted dry, then generously salted for 20 minutes to extract moisture for a denser texture. Instead of grilling, we torched it for the ultimate charred skin with perfectly cooked flesh! #cookwithestee
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This week’s work lunch: saba shioyaki + yaki soba with homemade stir fry sauce and lots of cabbage! The North Pacific mackerel is washed with sake, patted dry, then generously salted for 20 minutes to extract moisture for a denser texture. Instead of grilling, we torched it for the ultimate charred skin with perfectly cooked flesh! #cookwithestee

Sunday lunch: Grilled tiger prawns with mango, torched avocado, herbs and vermicelli with Nam Jim dressing 🔸 Marinated crispy baked tofu rice paper rolls with carrots, purple cabbage, mint, coriander, peanuts. Today’s menu is inspired by my cheerful birthday lunch at Sea Circus. I hope to make more of such food! I loveeee bright, colorful, fresh and healthy dishes that packs a punch! #cookwithestee
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Sunday lunch: Grilled tiger prawns with mango, torched avocado, herbs and vermicelli with Nam Jim dressing 🔸 Marinated crispy baked tofu rice paper rolls with carrots, purple cabbage, mint, coriander, peanuts. Today’s menu is inspired by my cheerful birthday lunch at Sea Circus. I hope to make more of such food! I loveeee bright, colorful, fresh and healthy dishes that packs a punch! #cookwithestee

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Rack of lamb, with herb and parmigiano reggiano crust! After the sear, we removed the lamb and fry the crushed drained cooked potatoes for a couple of minutes, then added the tomatoes, unpeeled garlic and fresh rosemary. The lamb was returned to the pan and popped into the oven for 8 minutes x 205°C. Lastly, we coated the racks with djon mustard, patted on the crust and finished it in the oven for 4 minutes. #cookwithestee
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Rack of lamb, with herb and parmigiano reggiano crust! After the sear, we removed the lamb and fry the crushed drained cooked potatoes for a couple of minutes, then added the tomatoes, unpeeled garlic and fresh rosemary. The lamb was returned to the pan and popped into the oven for 8 minutes x 205°C. Lastly, we coated the racks with djon mustard, patted on the crust and finished it in the oven for 4 minutes. #cookwithestee

This week’s lunch cooking, featuring lots of side dishes and hambagu steak with tofu for fluffier bite! For the red wine reduction, all you need is equal amount of red wine, water, worcheshire sauce and ketchup. You can thicken it up by adding butter or cornstarch! #cookwithestee
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This week’s lunch cooking, featuring lots of side dishes and hambagu steak with tofu for fluffier bite! For the red wine reduction, all you need is equal amount of red wine, water, worcheshire sauce and ketchup. You can thicken it up by adding butter or cornstarch! #cookwithestee

Japanese curry udon with carrots, shimeiji and pork belly simmered in dashi and sake. This is my 4th consecutive week of meal prep in bulk. I’m learning to be less particular in ‘plating’, killing the stubborn need to cook different lunches with multiple sides daily and be smart in picking ingredients and methods of cooking that will withstand staying in the fridge with minimal changes to texture and also will not stink up the office microwave. Not very creative and exciting, but it’s either this, or oily chap chye peng which I avoid like the plague. #cookwithestee
  • Comments 3

Japanese curry udon with carrots, shimeiji and pork belly simmered in dashi and sake. This is my 4th consecutive week of meal prep in bulk. I’m learning to be less particular in ‘plating’, killing the stubborn need to cook different lunches with multiple sides daily and be smart in picking ingredients and methods of cooking that will withstand staying in the fridge with minimal changes to texture and also will not stink up the office microwave. Not very creative and exciting, but it’s either this, or oily chap chye peng which I avoid like the plague. #cookwithestee

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Made MLXG! Thought about how to make it a little different from the standard ones and decided to make renkon chips as a topping. Loveeee having at least one crispy element in my dishes! This is such a great hit with the family😊😊😊 #cookwithestee
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Made MLXG! Thought about how to make it a little different from the standard ones and decided to make renkon chips as a topping. Loveeee having at least one crispy element in my dishes! This is such a great hit with the family😊😊😊 #cookwithestee

This afternoon, we had a mini curry party to celebrate @pheebx @simonandcoffee birthday together with the most awesome folks! 💜, @yk.aii @ujinnho @nelson03 , baby Caleb and 2 furkids! Such great pleasure cooking for my friends. Can’t wait to have a tacos party next!  #cookwithestee
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This afternoon, we had a mini curry party to celebrate @pheebx @simonandcoffee birthday together with the most awesome folks! 💜, @yk.aii @ujinnho @nelson03 , baby Caleb and 2 furkids! Such great pleasure cooking for my friends. Can’t wait to have a tacos party next! #cookwithestee

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