Mediocre Food @ Tunglok Xihe Grandstand on 30Aug2015

tan jia sharksfin fishmaw soup

tan jia sharksfin fishmaw soup

we go to tunglok often but have never tried tunglok xihe. this evening we decided to try the food at tunglok xihe @ grandstand on 30.8.2015. :-)

tunglok xihe set menu

tunglok xihe set menu

there was a 6-course S$68 menu which seemed ok at 50% palate discounts, so we ordered that.

tunglok xihe @ grandstand

tunglok xihe @ grandstand

there are ample parking at grandstand & the ambience of the restaurant was pretty good.

tunglok xihe @ grandstand

tunglok xihe @ grandstand

there were quite a few expat family tables. guess grandstand is quite a go to place for expat.

tan jia sharksfin fishmaw soup

tan jia sharksfin fishmaw soup

the tan jia braised sharksfin fishmaw soup turned out to be the best dish for the evening.

it was chokeful of ingredients & wife liked it a lot.

tan jia sharksfin fishmaw soup

tan jia sharksfin fishmaw soup

very good standard, like tunglok signature. i think majestic’s is better though.

steamed fish fillet with ginger & orange peel

steamed fish fillet with ginger & orange peel

the steamed fish was very poor. not sure what fish? menu said 野生鱼wild snakehead? the bill said sea fish.

it had soil taste so maybe it was snakehead. it could be garoupa. not sure

steamed fish fillet with ginger & orange peell

steamed fish fillet with ginger & orange peel

anyway it was very poor. our steamed fish (red garoupa from chinatown market) at home would beat this every time & by a long margin.

prawn in 2 ways

prawn in 2 ways

prawns were pretty good. both preparation were crispy outside & tender, bouncy inside. :-)

asparagus, fungus, bamboo shoots

asparagus, fungus, bamboo shoots

the vegetable was good. as good as the mixed vege we like at tunglok signature orchard parade.

asparagus, fungus, bamboo shoots

asparagus, fungus, bamboo shoots

it had wok hae, colour & good taste.

lion's head meatball with rice

lion’s head meatball with rice

can’t say the lion’s head meatball with rice dish was bad. but it was no comparison to (say) the cheap 凤爪排骨饭 steamed chicken feet & pork ribs rice at timhowan in hong kong.

lion's head meatball with rice

lion’s head meatball with rice

there was no kick in this preparation – rice not fragrant, meatball just meatball & sauce non descript. at least it was not a bad dish, just non descript.

hashima with pear & ginseng

hashima with pear & ginseng

hashima dessert was pretty good though.

hashima with pear & ginseng

hashima with pear & ginseng

quite refreshing & i guess good ingredients.

the bill was higher than i expected. i think S$87 for 2pax. the reason was that the 10% service was charged on the full amount & not after the 50% discount. i queried the staff as this was not the practice of other tunglok outlets. the staff explained that since June2015 they had changed to the current system. i guess it was not as good as having the previous deal. it’s just a matter of what one considered the “real” price but anyway i am ok for the staff to have the 10% service at the “normal” un-discounted price.

i may still come back during weekdays to try the ala carte items & dimsum. for this set i think it was really mediocre & don’t think i will take it again.

c.h.e.f andy

17 Courses of Delectable Dishes for 16pax Homecooked Dinner on 26Aug2015

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

had an exciting evening with my friends on 26.8.2015. ^^

we had 16pax. i planned to serve asian dishes mainly buffet style, and a pasta, beef & lamb dish during the course of dinner. :-)

a friend brought 清汤牛腩. it was my favourite for the evening. i had a good beef brisket noodles at imperial treasure nanbei few days back on 23.8.2015, one of the few authentic ones. still, that was a bit more beefy. i personally prefer this 清汤牛腩 style. sometimes homecook is the best! ^^

my wife could not join dinner this evening. she organised the quinoa pumpkin tofu salad for me & i mixed in the rockets when serving (so that rockets would not be soggy).

everyone loved the salad. :-)

i did the spanish omelette. did not do this a the longest time & recently revived it when i served a 10-course vegetarian dinner for 8px for my niece’s birthday.

this was a very popular dish among my diners.

i recently tried out a new preparation for cooking char siew & maybe found the right combination to reproduce easily very flavourful & tender, moist char siew. it is also easy to do, just put on a rack in a preheated oven for 20mins.

& it worked well, very tasty, well charred & quite tender inside. the ends were a bit harder than what i made previously because this roll of pork collar was thinner, so need to adjust the timing say to 18mins for thinner rolls.

i made a  ter kar tan 猪脚冻. it was a bit meaty & not as good as my head cheese terrine 猪头冻, but still a friend who cooked this also thought it was very good. i think the taste was good, i should use either pig’s head meat or a lot of pig skin as pig’s trotter is overly meaty & heavy. & the colour should be lighter, means less or no dark sauce.

my chicken ballotine was very good today, mostly finished.

the thai yellow curry grilled chicken thighs were very good.

#7 thai yellow curry chicken

#7 thai yellow curry chicken

there was a bit left though, and when i heat the curry sauce in the microwave & applied it to the cold chicken the next day, for me it was still excellent. :-)

the thai red curry sotong (squid) was just as lovely. it’s a bit spicier & very good with the rice.

i did the vietnamese chargrilled pork collar w/o the beehoon, just with pickled carrots & peanuts. i tried it after cooking. it was very tasty. i think it was just as good as what i had at mrs pho recently. i think better actually.

but for this evening, maybe there were too much food, it was only 1/2 taken.

#10 braised belly pork & bits of some unused trotter

#10 braised belly pork & bits of some unused trotter

the braised belly pork was done together with the ter kar tan 猪脚冻, so it was just a small portion. the braise was very tasty & the texture of the belly pork was superb by those who take belly pork. nothing was left.

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

the friend made 3kg of beef briskets & tendons. so i guess we did have a lot of food.

i am not complaining as this was my favourite dish for the evening. :-)

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

there was some leftover, so i ate the next day & enjoyed it just as much.

#11 helper's spicy black bean sauce pork ribs

#11 helper’s spicy black bean sauce pork ribs

my helper made the spicy black beans pork ribs. it was braised in the pan & then steamed in the steam oven. very tender & great sauce & flavours. it’s one of my perennial favourites. not much left afterwards.

#12 helper's sambal sauce seabass - this everyone's favourite

#12 helper’s sambal sauce seabass – this everyone’s favourite

my helper’s sambal sauce seabass was another dish that was everyone’s favourite. seabass has a slight mud taste & powdery texture, but with the sambal sauce, it was a very appetizing dish. nothing left.

#13 helper's blanched hk kailan with shitake

#13 helper’s blanched hk kailan with shitake

likewise the blanched hk kailan with shitake.

it was time for the pasta, beef & lamb dishes. my friends were all very full so we decided to forgo the pink sauce prawn pasta dish.

my tagliata was just simply fabulous. it was sooooo much better than the ones we had the other evening at the zafferano wine dinner, and haha i will say it again!^^ all my friends at zafferano were here this evening anyway. :-)

& the pistachio crusted rack of lamb. everyone just loved it! those who eat lamb anyway.

actually we had the lamb at foc the next, and that lamb was a bit more tender than mine, but my lamb was a lot tastier. :-) also my pistachio crust was so good it was all mobbed up!

#16 queenie brought chempedak cake from singapore swimming club - very nice

#16 another friend brought chempedak cake from singapore swimming club – very nice

another friend brought a chempedak cake. i like the intense chempedak flavour. it’s a cake i like but won’t take often.

the banoffee (banana toffee) cake was a bit of a failure. the whipping cream was frozen & i heat it up just so lightly, a cardinal sin of laziness. should have just waited for it to get back to room temperature. it did not whipped well & caked up when set.

fortunately the cake itself was quite excellent & many friends liked it. it is indeed a very good combination of texture & taste, banana & toffee. i used very small amount of caramel so it was not too sweet.

it was a very fun get-together. i enjoyed doing all the dishes, and i also had my friend’s excellent beef briskets & my helper’s nice dishes.

c.h.e.f andy

Excellent Dimsum Lunch @ Imperial Treasure Nanbei on 23Aug2015

beef brisket noodles

beef brisket noodles

family went to have dimsum lunch at imperial treasure at taka on 23.8.2015.^^

we used to come here many times when children were younger. i was telling son i had not been here >2.5yrs, probably much longer than that. how do i know? well, i started blogging on mar2013, & i have not blogged about imperial treasure nanbei yet. :-)

beef brisket noodles

beef brisket noodles

daughter ordered a beef brisket noodles. this was very good as it used similar belly cut with the collagen layer. very much better than the noodles restaurant or the brisket king.

beef brisket noodles

beef brisket noodles

texture was excellent! the braise was a bit more beefy, c/w what a friend made for my homecooked dinner recently. i would prefer my friend’s briskets actually, but not a lot of difference that.

chargrilled pork collar 炭烧猪项肉

chargrilled pork collar 炭烧猪项肉

the chargrilled pork collar 炭烧猪项肉 was really good. we like it every time.

chargrilled pork collar 炭烧猪项肉

chargrilled pork collar 炭烧猪项肉

i recently started to make char siew again, and i made a very good char siew both times. was trying to feel the taste, maybe can make some adjustment in my marinade. :-)

har gao 虾饺

har gao 虾饺

har gao 虾饺 was good.

har gao 虾饺

har gao 虾饺

but i didn’t think it was better than crystal jade or canton paradise. think crystal jade’s still better.

prawn fun cheong

prawn fun cheong

prawn fun cheong good too.

prawn fun cheong

prawn fun cheong

smooth & good tasting light sauce.

radish pastry

radish pastry

son loved the radish pastry.

radish pastry

radish pastry

still good as before.

spicy dumplings 抄手

spicy dumplings 抄手

spicy dumplings 抄手 was good.

spicy dumplings 抄手

spicy dumplings 抄手

but still think crystal jade’s better.

steamed chicken feet

steamed chicken feet

steamed chicken feet very good.

steamed chicken feet

steamed chicken feet

as good as any here or in hong kong.

steamed pork ribs

steamed pork ribs

same for the pork ribs.

steamed pork ribs

steamed pork ribs

among the very best.

xiaolongbao 小笼包

xiaolongbao 小笼包

& the xiaolongbao 小笼包 – that’s the best of all! maybe better than crystal jade’s.

xiaolongbao 小笼包

xiaolongbao 小笼包

very sweet broth inside. skin was thin, smooth & don’t break.

daughter was telling us how it was made. the broth is small frozen block, then wrap inside then steam. smart girl!

fried yellow croaker 煎小黄鱼

fried yellow croaker 煎小黄鱼

we used to always order the fried yellow croaker 煎小黄鱼. it was S$7 then, now S$10.

fried yellow croaker 煎小黄鱼

fried yellow croaker 煎小黄鱼

we all enjoyed it.

crabmeat dried scallop egg white fried rice

crabmeat dried scallop egg white fried rice

fried rice still good.

crabmeat dried scallop egg white fried rice

crabmeat dried scallop egg white fried rice

and they still have the haebeehiam chilli. really good. now though i prefer the spicy seafood fried rice at crystal jade lamian xionglongbao a bit more.

salted egg custard bun

salted egg custard bun

salted egg custard bun was excellent! very good salted egg flavours.

salted egg custard bun

salted egg custard bun

the best i think, much better than timhowan, crystal jade, canton paradise etc.

c.h.e.f andy

Thai Red Curry Sotong (Squid)

thai red curry sotong

thai red curry sotong – 25.7.2015

when i was looking for the right curries to make my thai yellow curry grilled chicken thighs & bought the “dancing chef yellow curry”, i also bought the thai red curry.

thai red curry sotong

thai red curry sotong 25.7.2015

i did that for my daughter’s recent party on 25.7.2015 for 30pax. it was an excellent dish! ^^

i used 3 large sotongs (squids), cross-cut them, & fried them in butter.

for the curry, i fried 1 sliced yellow onions with 2tbsp red curry powder & 100ml coconut milk. when the onions softened, i added a cut red pepper & added about 300ml of chicken stock. i added cherry tomatoes last.

#8 thai red curry sotong

thai red curry sotong – 26.8.2015

when serving, i heat up the red curry, and added the cooked sotong.

this is a really nice lemak, tasty dish, which i enjoyed thoroughly.

c.h.e.f andy

Ingredients-

  • 3 large squids cross cut

sauce-

  • 1 sliced yellow onions
  • 1 cut red pepper
  • 12 cherry tomatoes
  • 2 tbsp red curry powder
  • 100ml coconut milk
  • 300ml chicken stock

Directions-

  • cross-cut the sotongs (squids) & fried them in butter.

     

  • fried 1 sliced yellow onions with 2tbsp red curry powder & 100ml coconut milk. when the onions softened, add a cut red pepper & add about 300ml of chicken stock. i add cherry tomatoes last.
  • when serving, heat up the red curry, and add the cooked sotong.

Quinoa Pumpkin Tofu Salad

wife's quinoa pumpkin tofu

wife’s quinoa pumpkin tofu

wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade pantry some years back), and addition of quinoa gave it more texture & some savoury touch.

wife's pumpkin tofu salad

wife’s pumpkin tofu salad

we bought the red quinoa (pronounced “keen-wah”) in london (son ordered it on amazon.com).

wash the quinoa & sieve in a fine strainer, boil in water with some salt (2cups water to 1 cup quinoa) for about 15mins, drain & then let in sit in the hot saucepan for 15mins to dry it out.

add some sea salt afterwards to taste.

wife's pumpkin tofu salad

wife’s pumpkin tofu salad

sprinkle sea salt & 1 tbsp olive oil & roast a 1/4 pumpkin in a preheated 205degC for about 20mins.

pumpkin tofu rockets salad

pumpkin tofu rockets salad

fry the tofu in olive oil all round till slight brown. set aside to cool & cut to small 1 cm cubes.

wife's quinoa pumpkin tofu

wife’s quinoa pumpkin tofu

wife's quinoa pumpkin tofu

wife’s quinoa pumpkin tofu

i season the quinoa, pumpkin, tofu mixture with extra virgin olive oil, balsamic, sea salt & honey (or agave nectar) mix, and toss the rockets separately also with extra virgin olive oil, balsamic, sea salt to taste before adding to the salad when serving the meal.

c.h.e.f andy

Head Cheese Terrine (猪头冻)

#4 headcheese terrine

headcheese terrine on 5.8.2015

i tried a ter kar tan (pork trotters jelly) 猪脚冻once. it did not turned out too good.

what are important-

  1. the flavour of the sauce that makes up the gelatine jelly
  2. the taste & texture of the meat
  3. the jelly holds together & don’t melt too quickly.

at the first try, the pig trotters meat texture was ok. the flavour of the sauce was not tasty enough, and the jelly melts rather quickly.

#4 headcheese terrine 猪头冻

headcheese terrine on 5.8.2015

i am not particularly motivated to do ter kar tan (pork trotters jelly) 猪脚冻.

but for a recent very enjoyable 12pax 12-course dinner for my friends on 5.8.2015, i was going to try out the ragout of pig’s ears on toast inspired dinner by heston blumenthal, so i bought 1/2 a pig’s head which came with 1 ear for S$4 at sheng shiong.

i varied my usual kueh chap braising sauce recipe & added 1 cup of red wine. i used the slow crockpot roast method (starting from cold on low heat) for the 1/2head+ear i bought from sheng shiong, and texture for the pig’s head was perfect in about 6 hrs, very tender & gelatinous.

i cut the pig’s head into small chunks about 5cm pieces & lay the bottom of a long plastic container. i mixed & dissolved 2 tsp gelatine powder in the braising sauce while it was still hot, and added to the container when cool. i left it in the fridge overnight. when the pig’s head terrine 猪头冻 was set. i scrapped away the top layer of fat. cut into slices to serve.

 ter kar tan 猪脚冻 on 26.8.2015

ter kar tan 猪脚冻 on 26.8.2015

i tried the same recipe on pig trotters to the same effect. however there was too much meat so the overall effect of the terrine was not as good as the pig’s head terrine 猪头冻。

looking at the photos of ter kar tan (pork trotters jelly) 猪脚冻 in restaurants like say-

i see theirs’ a lighter colour & had more pig’s skin than meat, more like a 猪皮冻.

so what i will do if i cook this dish again (not too often), i will –

  1. reduce the dark sauce or 1 tbsp or not at all (replaced by light soy sauce to taste)
  2. add pig’s skin if using pig trotters

c.h.e.f andy

Ingredients:

  • 500g pig head meat
  • 100g pig ear

OR

  • pig trotters + pig skin or belly pork (use the skin)

braising sauce

  • 0 -1 tbsp dark sauce
  • 5-6 tbsp light soy sauce
  • 2 tbsp zhengjiang black vinegar
  • 1 tbsp heap sugar
  • 1 cinnamon bark
  • 2 star anise
  • 1 bulb peeled garlic
  • 3cm sliced ginger
  • 1 tsp 5-spice powder
  • water to cover meat

Directions:

  1. mix the braising sauce.
  2. scald the pig head after cleaning (use a large kitchen knife to scrap off hair from the belly & face) to remove the scums. place pig head & ear in the crockpot, add the braising sauce to cover the meat completely, then turn on low & braise for about 6hrs. you can also use a meat thermometer. set it at 83degC. the mild low temperature braising results in a gentler, moist & tender meat.
  3. cut the pig’s head into small chunks about 5cm pieces & lay the bottom of a long plastic container. mix & dissolve 2 tsp gelatine powder in the braising sauce while it was still hot, and add to the container when cool.
  4. leave in the fridge overnight. when the pig’s head terrine 猪头冻 is set,scrap away the top layer of fat. cut into slices to serve.

Now My Favourite Laksa @ Weiyi 唯一辣沙 Tanglin Halt Food Centre on 25Aug2015

S$5 weiyi laksa 唯一辣沙

S$5 weiyi laksa 唯一辣沙

went to sheng shiong @ commonwealth mrt to get some items for tomorrow’s dinner.

walked by tanglin halt food centre & saw the queue at  weiyi laksa 唯一辣沙 was just about 7pax. still it took about 15mins.

my last post on  weiyi laksa 唯一辣沙 was on 24.3.2015.

S$5 weiyi laksa 唯一辣沙

S$5 weiyi laksa 唯一辣沙

after trying a few places like teck hin @ food loft clementi which is sometimes inconsistent (i had a very bad one once recently), decided that this is still the best.

the sungei road laksa is good of course but it is somewhat different, not as substantial & savoury.

there are many combinations, i chose no.6 (chicken, cockles, fried beancurd) & S$5 option. cockles were big & plump and quite many, chicken meat was sweet, very nice & the bean curd & laksa gravy was excellent.

yum yum! (as a korean pal said on facebook 배고파요^^=i am hungry) ^^

c.h.e.f andy

Whole Eggplant with Minced Meat Onion Sauce

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i first came across this interesting preparation at 富记大排档tai wai in hong kong.

eggplant with minced pork (1 look) HK$68

富记大排档’s eggplant with minced pork (1 look) HK$68

it was an impressive presentation.

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i washed & steamed the whole eggplant first, about 10mins.

whole eggplant with meat onion sauce

whole eggplant with meat onion sauce

i used about 120g minced pork and cut 1 small red onion & 1/2 large tomato.

whole eggplant with meat onion sauce3

whole eggplant with meat onion sauce

when serving, i browned some garlic in 1tbsp oil, added onions & minced pork then tomato, mixed 1 tbsp oyster sauce, 1 tbsp tomato sauce, 1tsp fish sauce (to taste) & 1 tsp cornflour in 2/3 cup water. i added to the pan & reduced. then i drenched them over the steamed whole egg plant.

this really an excellent dish!^^ eggplant was firm not mushy yet sweet & tender when cut, & combined perfectly with the sauce.

i basically had the inspiration & was recreating the dish from 富记大排档tai wai.

but seriously i think my dish tasted much better. 富记’s meat sauce was purely tomato sauce. by adding oyster sauce, the taste was very much better, at least for my palate haha!^^

c.h.e.f andy

OK Wine Dinner @ Zafferano on 19Aug2015

poached & pan-fried octopus

poached & pan-fried octopus

wife & i joined a group of friends for a west cape howe wine dinner at zafferano on 19.8.2015.^^

we had 7pax this time. the last time i joined a wine dinner she organised at halia @ raffles hotel was in dec 2013. we had a larger group then.

i had not been to zafferano before. it’s located on level 43 at ocean financial centre & the terrace outside the restaurant had a good view over marina bay.

zafferano west cape howe wine dinner menu

zafferano west cape howe wine dinner menu

i saw the food menu & thought it was quite ok for the price of S$88++, even minus the wine, as i do not take much wine at all.

canapes - tuna, salmon & cheese tomatoes

canapes – tuna, salmon & cheese tomatoes

we started with a chardonay & some canapes.

canapes2 canapes - salmon

the tuna was best!

focaccia2 focaccia\\

dinner started with some focaccia.

hokkaido scallop carpaccio

#1 hokkaido scallop carpaccio

#1 first course was hokkaido scallop carpaccio.

hokkaido scallop carpaccio

#1 hokkaido scallop carpaccio

scallop was fresh, sweet, very good slightly gummy bite texture & nice artsy presentation. :-)

poached & pan-fried octopus

#2 poached & pan-fried octopus

#2 for me, the poached & pan-fried octopus was the best dish for the evening. octopus was very tender almost like a sous vide or low temperature braise preparation but just only poached according to the chef. for me it was very as good indeed –

as good as that at monterosso miky in italy, &

almost as good as that at alle darsene at lake como, the best i had.

again presentation was elegant…was it more of the same?

after the dinner though, one friend said his octopus was tough. odd! not sure why?

veal ravioli

#3 veal ravioli

#3 3rd course was veal ravioli, veal reduction.

veal ravioli

#3 veal ravioli

it was a good pasta, great ravioli texture, maybe a bit beefy, not really my favourite. :-)

cheese ravioli

#3 cheese ravioli

the restaurant replaced it with a cheese pasta for a friend who doesn’t take beef. she said it was very good, and perhaps that would actually be a better choice than the veal ravioli. :-)

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

#4 next black angus tenderloin tagliata, served with pan-fried foie gras.

the dish sounded good. unfortunately for me & my friends, it was donwright poor!

foie gras

foie gras

the foie gras was not creamy enough & did not come with some citrus matching palate.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

& i don’t understand the beef.

it is hard to damage a good beef, and this was black angus tenderloin.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

beef was hard, not tasty, not flavourful.

black angus tenderloin tagliata

#4 black angus tenderloin tagliata

tenderloin not much marbling but should at least be tender & sweet.

sorry to say, but i think my own tagliata di manzo is many times better than this, taste & texture wise, cannot match the presentation of course.

did not have photo of the cod which the restaurant replaced for a friend who does not take beef. she said it was very good.

chef marco of zafferano

chef marco of zafferano

the chef came to talk to us.

55% dark chocolate & hazelnut mousse

55% dark chocolate & hazelnut mousse

dessert was ok, but not my favourite.

55% dark chocolate & hazelnut mousse

55% dark chocolate & hazelnut mousse

overall, my wife & i had derived much lower satisfaction than we expected from reading the menu.

S$88++ was ok with the canapes & wine. for the food, octopus & scallop were my best dishes, veal ravioli neutral, tagliata poor & dessert indifferent.

i don’t know how much the wine dinner we had recently at da luca cost, but the food was superior to this, and i thought the wine this evening was also mediocre.

c.h.e.f andy

Ragout of Pig’s Ears on Toast

#5 pig's ear ragout served on toast

pig’s ear ragout served on toast

first came across this dish (this preparation) at the fabulous lunch at dinner by heston bluemnthal in london on 15.5.2015.

ragout of pigs ear

ragout of pig’s ear @ dinner by heston blumenthal

& it was an outstanding dish. the pigs ear gelatinous texture was exquisite & the sauce & flavours in this preparation was simply special.  :-)

it was robust but very tasty & also not satiating as expected.  :-)

pig’s ear of course is a fairly common chinese & teochew dish, and i have done braised pig’s ears couple times eg a very good kueh chap lunch for my friends on 4.8.2014.

#5 pig's ear ragout served on toast

pig’s ear ragout served on toast

i did not have heston blumenthal’s recipe, so i basically used my kueh chap braised pig’s ears recipe & added 1 cup of red wine. ^^

#5 pig's ear ragout served on toast3

pig’s ear ragout served on toast

my dish looks nothing like the very fine dining dish at dinner by heston blumenthal of course.

still, it was a very tasty dish & excellent as a tapas or served as a appetizer platter for a course dinner, which i did recently at a very enjoyable 12pax 12-course homecooked dinner for my friends on 5.8.2015.

i varied my usual kueh chap braising sauce recipe & added 1 cup of red wine. i used the slow crockpot roast method (starting from cold on low heat) for the 1/2head+ear i bought from sheng shiong, and texture was perfect in about 6 hrs.

for the pig’s ear ragout, i took out the ear & minced/chopped it, took out some sauce & heat the minced pig’s ear & reduced the sauce.

flavour was excellent & the gelatinous texture was just wonderful!

i do not really see this dish though as a full appetizer dish though for my dinners, so it is not worthwhile to be more elaborate. instead i was already making the head cheese terrine with the same preparation, and the pig’s ear ragout was part of the appetizer platter & i used ordinary plain bread toasted in a desktop oven & cut into tiny 6cmx6cm pieces so diners can scoop just small amount of pig’s ears ragout & try a very small tasting portion. my friends though ended up making more toasted bread for themselves & finished up the ragout.

c.h.e.f andy

Ingredients:

  • 500g pig head meat
  • 100g pig ear

braising sauce

  • 2 – 3 tbsp dark sauce
  • 4 tbsp light soy sauce
  • 2 tbsp zhengjiang black vinegar
  • 1 tbsp heap sugar
  • 1 cinnamon bark
  • 2 star anise
  • 1 bulb peeled garlic
  • 3cm sliced ginger
  • 1 tsp 5-pice powder
  • water to cover meat

Directions:

  1. mix the braising sauce.
  2.  scalding the pig head after cleaning (use a large kitchen knife to scrap off hair from the belly & face) to remove the scums. place pig head & ear in the crockpot, add the braising sauce to cover the meat completely, then turn on low & braise for about 6hrs. you can also use a meat thermometer. set it at 83degC. the mild low temperature braising results in a gentler, moist & tender meat.
  3. take out the pig’s ear & minced/chopped it, take out some sauce & heat the minced pig’s ear & reduced the sauce.
  4. put the pig’s ear ragout in a ramekin. when serving, cover with kitchen towel & heat for 30s in microwave.
  5. toast 2 white bread in a toaster, cut away the ends & cut each slice into 4 pieces. serve the ragout on the bread.