Spicy Tuna Tataki with Puttanesca Sauce

 

Spicy Tuna Tataki with Puttanesca Sauce

This recipe is a testament to the power of culinary fusion, bringing together the delicate, seared precision of Japanese tuna tataki with the robust, punchy flavours of classic Italian puttanesca sauce. The result is a vibrant, unexpected, and utterly delicious dish that's perfect as an appetiser or a light main course. The cool, tender tuna is beautifully complemented by the warm, zesty sauce, while a bed of peppery arugula adds a fresh, crisp texture.

Ingredients

For the Tuna Tataki

• 1 lb sushi-grade tuna loin, about 2 inches thick
• 1 tablespoon black peppercorns, coarsely crushed
• 1 teaspoon white sesame seeds
• 1 teaspoon black sesame seeds
• 1 tablespoon olive oil
• Salt to taste

For the Puttanesca Sauce

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1/4 cup Kalamata olives, pitted and roughly chopped¹
  
• 2 tablespoons capers, rinsed
• 3 anchovy fillets, mashed to a paste
• 1/4 cup fresh parsley, chopped
• Salt and black pepper to taste

For Assembly

• 2 cups arugula
• Lemon wedges, for serving

Instructions

1. Prepare the Tuna: Pat the tuna loin completely dry with paper towels. Season all sides with salt. In a small, shallow dish, combine the crushed black peppercorns, white sesame seeds, and black sesame seeds. Roll the tuna loin in the mixture, pressing gently to ensure an even coating on all sides.
2. Sear the Tuna: Heat the olive oil in a non-stick skillet over high heat until it shimmers. Carefully place the tuna loin in the hot pan. Sear for about 30 seconds on each side, or just until a thin, golden-brown crust forms. The inside should remain completely raw. Remove from the pan and let it rest on a cutting board for at least 5 minutes.
3. Make the Puttanesca Sauce: While the tuna rests, prepare the sauce. Heat 1 tablespoon of olive oil in a separate saucepan over medium heat. Add the minced garlic and red pepper flakes and sauté for about 30 seconds until fragrant. Add the diced tomatoes, Kalamata olives, capers, and the anchovy paste. Stir well to combine. Bring the sauce to a simmer and cook for 5-7 minutes, allowing the flavours to meld. Stir in the fresh parsley and season with salt and pepper to taste.
4. Slice the Tuna: Using a very sharp knife, carefully slice the seared tuna loin into 1/4-inch thick slices.
5. Assemble and Serve: Arrange a bed of fresh arugula on a serving platter. Neatly fan out the sliced tuna on top of the arugula. Spoon the warm puttanesca sauce over the tuna slices. Garnish with an extra sprinkle of parsley if desired. Serve immediately with a side of lemon wedges.

Tips for Success

• Quality is Key: As with any dish featuring raw fish, use only the highest quality, "sushi-grade" tuna from a trusted source.
• Don't Overcook the Tuna: The goal is a quick sear to cook the outside and leave the centre raw. A hot pan and a quick hand are essential.
• Rinse Your Capers: Capers are often packed in brine and can be very salty.² A quick rinse will help balance their flavour in the sauce.
  
  
• Mash the Anchovies: The anchovy paste is crucial for the savoury, umami flavour of the puttanesca. Mashing the fillets with the back of a spoon will help them dissolve seamlessly into the sauce.
• Serve Immediately: This dish is best enjoyed right after it's made, while the sauce is still warm and the tuna is cool and fresh.

Pleated Halter Dress

            Pleated Halter Dress

 This is a detailed guide for creating a pleated halter dress. It includes information on suitable fabrics, body measurements, a step-by-step pattern drafting process, seam allowances, and general sewing instructions and tips.

I. Suitable Fabrics

For a pleated, flowing halter dress, the fabric choice is crucial for achieving the desired drape and movement while also holding the pleats. Here are some excellent options:

• Chiffon: A lightweight, sheer fabric that drapes beautifully. It's ideal for a romantic, ethereal look. Chiffon made from polyester will hold pleats better than silk chiffon.
• Crepe: A fabric with a distinctive crinkled or pebbled surface. Crepe drapes well and adds a sophisticated texture. Look for polyester or synthetic blends, as they will hold a heat-set pleat more permanently.
• Satin: Known for its lustrous, smooth surface. Satin provides an elegant sheen and a beautiful drape. Polyester or silk satin can be used, but polyester is generally easier to work with and holds pleats better.
• Georgette: Similar to chiffon but slightly heavier and more opaque. Georgette has a fine, dull texture and a graceful, flowing quality that works well for pleats.
• Lightweight Polyester Blends: Many modern polyester fabrics are specifically designed to be heat-set into permanent pleats. These are a great choice for their durability, affordability, and wrinkle resistance.

Fabrics to Avoid:

• Heavy, stiff fabrics like canvas or denim will not drape well and are not suitable for a flowing design.
• Fabrics with a lot of stretch, like jersey or knits, will cause the pleats to lose their shape over time and are not recommended for this type of project.

II. Body Measurements

Accurate measurements are the foundation of a well-fitting garment. It's best to have someone assist you. Wear the undergarments you plan to wear with the dress.

• Full Bust: Measure around the fullest part of your bust. Keep the tape parallel to the floor.
• High Bust: Measure around your back and over the top of your bust, just under your armpits.
• Under-bust: Measure directly under your bust, where the bra band sits.
• Waist: Find the narrowest part of your torso, which is your natural waist. Tie a string around it to use as a guide.
• Back Length (Neck to Waist): Measure from the base of your neck (the bony bump on your spine) down to your natural waist.
• Front Length (Neck to Under-bust): Measure from the top of your shoulder at the base of your neck to the under-bust line.
• Skirt Length: Measure from your natural waist down to your desired hemline.

III. Pattern Drafting (Step-by-Step)

This guide assumes you are starting with a basic bodice block or a sloper. If you don't have one, you can draft one using your measurements or find a basic block pattern online.

A. Drafting the Bodice

Start with the Front Bodice: Trace your front bodice block on a large piece of pattern paper. Mark the bust apex (the fullest part of the bust).

1. Create the Halter Neckline: From the shoulder point, draw a diagonal line down to the side seam, creating a deep V-neckline. For a flattering fit, the neckline should end at least an inch or two below your armpit.
2. Draft the Back Bodice: Trace your back bodice block. To create the open-back cutout, draw a line from the side seam (at the same level as the front neckline) angled towards the centre back, creating the desired shape. The line can be a straight V, a deep U, or a keyhole shape. You will need to add a small closure (hook-and-eye or button) at the top of the neck.
3. Add Pleats to the Bodice: This is the most crucial step. Decide on the width of your pleats (e.g., 1 inch). On your front bodice pattern, draw several parallel lines from the neckline down to the under-bust line. These are your "slash and spread" lines. Cut along these lines from the neckline down to the under-bust, but do not cut through the under-bust line. Gently spread the paper apart at the neckline to create the space for the pleats. The amount you spread is determined by the pleat width. For a 1-inch pleat, you need 3 inches of fabric (1 inch for the visible pleat, and 2 inches to turn under). So, for each slash line, spread the pattern by 2 inches at the top.
4. Draft the Bodice Lining: Create a separate pattern piece for the bodice lining. This will be an exact copy of the final bodice pattern pieces before adding the pleats. You will sew the lining to the main bodice after the pleats are sewn.

B. Drafting the Skirt

1. Calculate Fabric Width for Pleats: To determine the fabric width needed for your pleated skirt, multiply your waist measurement by 3 (for pleats) and add seam allowances. For example, if your waist is 28 inches, you need 28 x 3 = 84 inches of fabric, plus seam allowance. For a flowing skirt, you may want to use even more fabric (e.g., 4x or 5x your waist measurement) to create a fuller, softer look.
2. Draft the Skirt Pattern: The skirt pattern is a simple rectangle. The width is your calculated fabric width, and the length is your desired skirt length plus hem allowance.

C. Seam Allowances & Linings

• Bodice: Use a standard 1/2 inch (1.25 cm) seam allowance for all seams (side seams, neckline, armholes, etc.).
• Skirt: Use a 1/2 inch (1.25 cm) seam allowance on the side seams and a 1-2 inch (2.5-5 cm) hem allowance at the bottom.
• Lining: The lining pieces should have the same seam allowances as the main fabric.

IV. Construction Instructions

1. Prepare the Fabric: If your fabric is not pre-pleated, you will need to create the pleats. You can do this by marking the pleats directly on the fabric with chalk or a disappearing fabric pen. Mark the fold line and the placement line for each pleat. For a flowing look, pin or baste the pleats only at the waistline. For a crisp look, you can sew the pleats down for a few inches from the waist. Press the pleats with an iron to set them in place. Use a pressing cloth to protect the fabric.
2. Sew the Bodice:
• Pin the front and back bodice pieces together at the side seams, right sides together. Sew the seams with a 1/2 inch seam allowance.
• Repeat the process for the bodice lining pieces.
3. Attach the Lining:
• Place the main bodice and the lining bodice right sides together. Pin along the neckline and armhole edges.
• Sew the neckline and armhole seams with a 1/2 inch seam allowance.
• Clip the curves and trim the seam allowances to reduce bulk.
• Turn the bodice right side out through the shoulder and side seams.
• Press the edges neatly.
4. Attach the Skirt:
• Finish the raw edge of the top of the pleated skirt (the waistline) with a zigzag or serger stitch.
• Gather or pleat the top of the skirt to match the waist measurement of the bodice.
• Pin the bodice to the skirt at the waistline, right sides together. Match the side seams.
• Sew the waist seam with a 1/2 inch seam allowance.
5. Add the Halter Ties:
• Cut two long strips of fabric for the halter ties. The length will depend on how you want to tie it, but 18-24 inches is a good starting point.
• Fold the strips in half lengthwise, right sides together, and sew the long edge to create a tube.
• Turn the tubes right side out.
• Attach one end of each tie to the front neckline of the dress, near the point where it meets the shoulder. Hide the raw edges inside the neckline seam.
6. Add a Back Closure:
• Sew a small hook-and-eye closure or a button and loop at the top of the back cutout to secure the halter neckline.
7. Hem the Skirt:
• Turn up the hem by your desired allowance (1-2 inches) and press.
• Stitch the hem in place with a straight stitch.

V. General Sewing Instructions & Tips

• Needle and Thread: Use a new, sharp needle appropriate for your fabric type (e.g., a universal needle for most synthetics or a microtex needle for delicate fabrics like chiffon). Use a thread that matches the fabric.
• Sewing Machine Settings: Test a scrap piece of fabric first. Adjust your stitch length and tension to avoid puckering. A slightly shorter stitch length (2.0-2.5 mm) is often best for fine fabrics.
• Pressing: Pressing is key to a professional finish. Press after every seam to set the stitches. Use a pressing cloth to prevent scorching delicate fabrics.
• Handling Pleated Fabric: Be careful when handling pleated fabric to avoid crushing the pleats. Use a walking foot on your machine if you have one, as it helps feed multiple layers of fabric evenly.
• Patience is Key: Take your time with the pleating and delicate seams. Don't rush, and enjoy the process of creating this elegant dress.

Decorated Cake Idea: Orange

 

Jelly Mooncake with Durian and Salted Egg

 

Jelly Mooncake with Durian and Salted Egg Paste

This unique take on the traditional mooncake is a refreshing, no-bake dessert that's perfect for a hot day. The soft, fragrant yellow jelly, infused with a hint of coconut, encases a rich and creamy durian paste filling with a surprising, savoury bite from the salted egg yolk. It’s a delightful fusion of modern technique and classic Asian flavours.

Ingredients

• Jelly Outer Layer:
• 10g agar-agar powder⁵
  
  
• 100g sugar
• 500ml water
• 200ml coconut milk⁶
  
  
• 1/2 tsp yellow food colouring (or a pinch of turmeric powder for natural colour)
• Durian Paste Filling:
• 200g durian flesh (from fresh durian)
• 2 salted duck egg yolks, steamed
• 20g sugar
• 10g agar-agar powder⁷
  
  
• 100ml water

Equipment

• Mooncake moulds (silicone or plastic)⁸
  
  
• Small saucepan
• Whisk
• Measuring cups and spoons

Instructions

1. Prepare the Salted Egg Yolk:
• Steam the salted duck egg yolks for about 10-15 minutes, or until cooked through.⁹ Let them cool.
  
  
• Chop or mash the steamed yolks into small pieces. Set aside.
2. Make the Durian Paste Filling:
• In a small saucepan, combine the 10g agar-agar powder, 100ml water, and 20g sugar. Whisk to dissolve the sugar and agar-agar.
• Bring the mixture to a gentle boil over medium heat, stirring constantly until the agar-agar is fully dissolved.¹⁰
  
  
• Add the durian flesh and use a fork or whisk to break it up and mix it into the agar-agar mixture.
• Continue to stir until you have a thick, smooth paste. Remove from heat.
• In a separate bowl, mix the durian paste with the chopped salted egg yolk.
• Pour the durian paste into a small, flat dish and let it cool in the refrigerator until it is firm enough to handle.
• Once firm, cut the durian paste into small cubes or shape them into balls to fit inside your mooncake moulds.
3. Make the Jelly Outer Layer:
• In a clean saucepan, combine the 10g agar-agar powder, 100g sugar, and 500ml water.
• Bring the mixture to a boil over medium heat, whisking constantly until the agar-agar and sugar are fully dissolved.
• Turn off the heat and stir in the coconut milk and yellow food colouring. Mix well.
4. Assemble the Mooncakes:
• Pour a thin layer of the yellow jelly mixture into the bottom of each mooncake mould. This will form the top of your mooncake when unfolded.
• Place the moulds in the refrigerator for a few minutes to allow this layer to set slightly.¹¹ It should be just firm enough to hold its shape.
  
  
• Carefully place one of the prepared durian paste fillings in the centre of each mould, on top of the first jelly layer.
• Pour the remaining yellow jelly mixture over the filling, making sure to fully submerge it and fill the mould to the top.
• Let the mooncakes cool at room temperature for about 15-20 minutes, then transfer them to the refrigerator to chill for at least 2-3 hours, or until fully set.¹²
  
  
5. Unmoulding and Serving:
• To unmould, gently press on the sides of the silicone mould and the mooncake should pop out easily.
• Serve the jelly mooncakes chilled.

Tips for Success

• Agar-Agar vs. Gelatine: Agar-agar is a plant-based gelling agent that creates a firmer, less wobbly jelly than gelatine. It also sets at room temperature, making it ideal for this recipe.
• Whisking is Key: Whisk the agar-agar powder with the sugar and water before heating to prevent lumps. Continue whisking as it heats to ensure it dissolves completely.
• Layering Technique: The first layer of jelly should be only partially set before you add the filling. If it's too soft, the filling will sink; if it's too hard, the two layers won't stick together.
• Chilling Time: Do not rush the chilling process. The jelly mooncakes must be fully set and firm before you attempt to unmould them.¹³
  
  
• Variations: You can easily change the flavour of the jelly outer layer by substituting the coconut milk with fruit juice, or by adding different food colourings or natural extracts like pandan or rose.

Recipe Flavour Profile

This jelly mooncake is a delightful textural and flavour contrast. The outer jelly layer is cool, smooth, and has a subtle coconut aroma and a light sweetness. The filling is where the magic happens—a creamy, fragrant, and intensely sweet durian paste is met with the salty, slightly grainy, and pungent bite of the salted duck egg yolk. The rich sweetness of the durian is beautifully balanced by the savoury saltiness of the yolk, creating a truly memorable and addictive flavour profile. It's a dessert that is both familiar and exciting, perfect for those who love the bold flavours of Southeast Asia.