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Transparent Apron
Who:
Ryonn Leong, Joel Wong,
Nicklaus Au and Stephanie Ng
When:
February 2012
Why:
When this little foodie group
met eight years ago, they pounced on
any excuse for a cooking or baking
frenzy. Six years later Ryonn called
Nicklaus while on route home from
Penang and the duo had their first
serious discussion about hosting a
supper club. The promise of creativity
and invention led them to rope Joel
and Stephanie into their biggest food
frenzy yet.
Where:
www.facebook.com/
TransparentApron
Thefirstmeal served at Transparent
Apron.
A slow-braised pork belly in dark
stout with creamy mashed potato
and sautéed apples. Our cuisine is
mostly European-American, but we
also experiment with basic Asian
ingredients to infuse a little local
flavor.
There is a fire inyour kitchen. You save…
Ms Pepper Potts our PR manager and
two-year-old schnauzer, our sets of
knives and each other.
Yourmost dog-eared cookbookormost
frequented foodblog.
Nick handles most of the cooking,
and does his research by watching
YouTube videos and documentaries,
and reading online food journals,
EatDrinkKL and Dave Arnold’s
Cooking Issues.
Yourmost challengingdish todate.
Every dish is challenging because we
rarely repeat recipes. However, we had
a dish of tea smoked duck and confit
duck eggs, and the eggs were extremely
difficult to get right. Nick went through
almost 40 eggs just to get 12 good
results.
If Transparent Apronwere a book, itwould
be titled…
Transparent Apron - The Art of Naked
Food
Your favouritemeal of thedayandwhat
wouldyouhave?
Nick: Breakfast. Croissant, quiche or a
brioche.
Steph: Lunch. Pork noodles.
Ryonn: Lunch. Banana leaf rice with
rassam.
Joel: Breakfast. Soft-boiled eggs,
baguette and coffee.
The dish that best represents
Transparent Apron.
Our slow braised pork belly in
dark stout. It’s warm, filling, rich,
unctuous, fatty without being greasy,
and has a bucket load of strong
flavour.
Your best advice for novice hosts.
Be prepared to spend a little on the
essentials like serving ware, glasses
and decor. Hosting isn’t as glamorous
as you think, but if you love food
please open up your home. We’d like
to go there next.
Thebest compliment and suggestion
you’ve received.
“This (the pork belly) is so good
and rich” and “Please open up more
frequently, it’s very hard to get a seat at
your place”.
Assam Pedas Fish
(Serves 4-6)
Ingredients
Toblend:
200gdried chillies, deseeded and
soaked inhotwater until soft
5-8shallots
1 redonion
3 cmturmeric
1 tbspbelacan
5pcs bird’s eye chillies
The tamarindbase:
2 tbsp tamarindpulp (assam jawa)
200ml warmwater
Mix thewater andpulpevenlyand
sieve
IngredientsA:
4-5 sprigsVietnamesemint (daun
kesum)
2pcs lemongrass, bruised
2pcs kaffir lime leaves
2pcs sliced tamarind fruit (assam
gelugor)
1 stalk torchginger flower (bunga
kantan)
IngredientsB:
8pcs ladies fingers
2 tomatoes
1wedgepineapple, sliced to 1.5 cm
thickness
1kgmackerel (ikankembong)
2 tsp cookingoil
300ml water
Sugar and salt to season
Method
1. Boil 300ml in a largepot. Add the
blended ingredientswith2 tsp
cookingoil and simmer for 20
minutes.
2. Add in the tamarindbase and all
IngredientsA. Simmer for another
20minutes.
3. Turn theheat down and add
IngredientsBand the fish. Season
accordinglyafter 10minutes then
turnoff the flame.
It’s 5pmandyou’repouringyourself a
glass of ...
Nick: Coffee
Steph: Water
Ryonn: Iced green tea
Joel: Iced lemonade