Early Birthday Dinner @ Chef Chan’s Restaurant on 22Oct2014

#1 deep fried sliced pork with fermented bean curd & deep fried pumpkin with pork floss

#1 deep fried sliced pork with fermented bean curd & deep fried pumpkin with pork floss

my 2 close buddies organised an early birthday dinner for me & for my wife on 22.10.2014. :-)

the friend suggested xiyan private dining. i looked at the menu. the cheapest was S$88pax, and it goes up to S$188pax. it didn’t make sense to me.

my wife & i had tried xiyan though it must be 10 years ago. only dish that impressed (as also for my friend) was the very nice hokkaido tomatoes. last year we went to hong kong & the guys came back complaining the food at xiyan private dining hk was expensive & average (i did not join that lunch).

knowing my “lor li lor sor” friend, if i were to say it’s too ex, we would go into a protracted dissertation good enough for PhD, so i simply whatsapped back “i would like to try chef chan’s 神厨三绝”..end of story. haha! :-)

5-course menu = S$40pax

5-course menu = S$40pax

i looked up chef chain’s menu. the S$88pax for 4 looked about same or better than xiyan. i guessed i was biased. anyway since the guys really wanted to buy me a nice dinner why take the cheapest set, so i picked the S$80 for 2pax 5-course menu (above photo), which looked about alright. :-)

chef chan’s restaurant was located at national museum. nice colonial building. nicely furnished & decorated interior.

#1 deep fried sliced pork with fermented bean curd & deep fried pumpkin with pork floss

#1 deep fried sliced pork with fermented bean curd & deep fried pumpkin with pork floss

#1 deep fried belly pork with fermented bean curd was quite an excellent dish. deep fried pumpkin with pork floss was pretty good too. it’s a bit like variation of deep-fried egg plant with pork floss which i liked too.

#2 braised compoy thick soup with 4 treasures

#2 braised compoy thick soup with 4 treasures

#2 braised compoy thick soup with 4 treasures

#2 braised compoy thick soup with 4 treasures

#2 braised compoy thick soup with 4 treasures was very average though, not tasty enough. i was expecting a much better soup at chef chain’s since 1 of his 3 signatures (三绝) was a soup. the ah yat abalone seafood soup was way better & most of tunglok & imperial treasures lie tong (例汤) would be better than this.

#3 steamed cod with preserved olive vegetables & black beans

#3 steamed cod with preserved olive vegetables & black beans

#3 steamed cod with preserved olive vegetables & black beans

#3 steamed cod with preserved olive vegetables & black beans

the #3 steamed cod with preserved olive vegetables & black beans was good. the flavours were excellent.

#4 chef chain's famous crispy roast chicken

#4 chef chain’s famous crispy roast chicken

#4 the signature chef chain’s famous crispy roast chicken. the skin was crispy & chicken breast was moist & sweet (a test of whether chicken was good, quite a few restaurants turned out dry roast chicken).

#5 fried rice with seafood wrapped in lotus leaf

#5 fried rice with seafood wrapped in lotus leaf

#5 fried rice with seafood wrapped in lotus leaf

#5 fried rice with seafood wrapped in lotus leaf

the #5 fried rice with seafood wrapped in lotus leaf was also a tasty dish & had a lot of diced prawns etc.

#6 doubled boiled pear & aloe vera with red dates

#6 doubled boiled pear & aloe vera with red dates

#6 doubled boiled pear & aloe vera with red dates

#6 doubled boiled pear & aloe vera with red dates

my wife liked the #6 doubled boiled pear & aloe vera with red dates served chilled. it was light, refreshing, not too sweet. :-)

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apple millecrepe from classic cakes

apple millecrepe from classic cakes

apple millecrepe from classic cakes

my friend brought an apple millecrepe from classic cakes. it was good. initially i felt it was not as smooth & creamy as the one at lady M. but actually with the apples, there was a bit more bulk & the combination tasted better, c/w with eating what felt like all cream.

looked like there were only 2 tables for this evening. our neighbour was a well dressed couple about our age & they joined in singing happy birthday. the husband quipped that the children were away & no one reminded him to buy cake. so we offered to rent him our cake for the photos..haha just kidding! :-) anyway we got the restaurant to serve them 2 slices of the millecrepe. the restaurant followed up with a longevity bun (寿桃) with a candle & my friend took the photos for them. :-) great service!

overall, it was an enjoyable evening with my wife & close friends over a nice quite dinner & nice ambience. food was mostly above average, maybe not so refine as majestic & tunglok, and cheap & tasty as imperial treasure.

c.h.e.f andy

Quite OK Bento Lunch @ The Flying Squirrel on 21Oct2014

summer chirashi don set (S$25)

summer chirashi don set (S$25)

had dental appointment today. i was in the good hands of a close friend. :-)

post dental, 3 of us went to lunch nearby at the flying squirrel at amoy street on 21.10.2014. :-) the restaurant has like a hidden side road entrance, not accessible from the front.

parking at amoy street, telok ayer street & boon tat street was tricky, but we were there past 1pm and cars were moving off, & i managed to find a good lot at boon tat street.

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The Flying Squirrel, Amoy Street

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The Flying Squirrel, Amoy Street

summer chirashi don set (S$25)

summer chirashi don set (S$25)

my daughter has been talking about this place & sushi kou & i wanted to try the chirashi don. there was only a summer cchirashi don set (S$25) on the menu. i took that & my friends ordered ebi furai bento (S$19) & tori karaage bento (S$19).

when the food arrived, it looked to me like a bara chirashi don with diced sashimi, which usually was of lower quality than a chirashi don. i asked the server & he said there was actually another ala carte chirashi don for both lunch & dinner (guess it was on another separate menu) but he said this lunch set was popular. :-)

the service was pleasant & attentive & there had a hand-written welcome card at the reserved table, so i decided to just go with the bara chirashi don.

taste-wise it was pretty good, and the sashimi quantity was good too. it also had 3 pieces of chicken karaage (not my favourite) & salad. still, this was not quite comparable to the S$20 quality chirashi don set at kuroson. and overall presentation wise, food quality & quantity it was not quite the standard of bara chirashi don & salmon set at sun with moon wheelock.

ebi furai bento (S$18)

ebi furai bento (S$19)

tori karaage bento (S$18)

tori karaage bento (S$19)

my friends were happy with their tori karaage bento & ebi furai bento which came with curry.

there was 10% service but no GST.

overall, the lunch was quite average for me, something doable but not special. my sashimi cuts were fresh & sweet, and the rice combination was quite good, & service was pleasant & good.  i may still come back to try their ala cate chirashi don during dinner. :-)

c.h.e.f andy

Good 5-course Dinner @ Ah Yat Abalone Forum Restaurant on 18Oct2014

braised abalone & mushroom in brown sauce

#2 braised abalone & mushroom in brown sauce

had 3pax dinner with my sis & b-i-l at ah yat abalone forum restaurant at hotel grand pacific last evening on 18.10.2014. :-) last time i came here was when a friend had his birthday dinner on 16.7.2014.

wife was having her own homecookd get-together with her friends & i made a seafood risotto & tiramisu for her.

lobster claw seafood soup

#1 lobster claw seafood soup

#1 the soup was good. the lobster claw was quite tasteless, but the soup stock was good & tasty.  i felt that the cooking here at ah yat abalone was generally better than the other ah yat outlets.

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#2 braised abalone & mushroom in brown sauce

#2 braised abalone & mushroom in brown sauce was very good.  abalone was 2in size & had excellent texture & bite. the brown sauce was excellent!

fish fillet japanese style

#3 fish fillet japanese style

fish fillet japanese style

#3 fish fillet japanese style

was not expecting much with the #3 fish fillet japanese style but it was good. fish was firm & bouncy & batter was  good. the sauce was just right & not overpowering.

braised yee meen noodles

#4 braised yee meen noodles

braised yee meen noodles

#4 braised yee meen noodles

& i finished the entire #4 braised yee meen noodles despite my usual low carb preference, meaning it was good. very tasty for a plain vegetarian dish! excellent! :-)

bird's nest in almond cream

#5 bird’s nest in almond cream

bird's nest in almond cream

#5 bird’s nest in almond cream

desssrt was a #5 bird’s nest in almond cream. it was competent but bird’s nest does not register much with me, non-descript. almond cream was smooth. maybe i would be able to taste the smoothness better w/o the bird’s nest.

for this dinner, i bought 3xS$28.80pax groupon vouchers. there was a S2.50pax cover charge for tea & towels & a S$3 charge for peanuts (both compulsory charges whether you took or not), which came up to S$12.95. so in total we paid S$33nett pax for the 5-course dinner. quite a good deal.

c.h.e.f andy

I Love Herbal Mutton Soup @ Stall #01-75 Whampoa Drive Food Centre on 17Oct2014

mixed mutton soup 羊杂汤

mixed mutton soup 羊杂汤

a friend bough lunch today on 17.10.2014. :-)

we went to whampoa drive food centre to try the chinese herbal mutton soup. we had both taken mutton soup from the other stall yuji (宇记), just a few stalls away on the same back row of whampoa food centre, and also the at chai chuan tou chinese mutton soup 柴船头羊肉汤 @ bukit merah view, and wanted to compare notes. :-)

stall #01-75 whampoa drive food centre

stall #01-75 whampoa drive food centre

mutton rib soup

mutton rib soup

mixed mutton soup 羊杂汤

mixed mutton soup 羊杂汤

we had a small S$8 mixed mutton soup 羊杂汤 PLUS a S$7 large mutton rib soup.

the verdict?

it seemed to me that there was no a great deal of difference between the 2 stalls at whampoa – this one & yuji (宇记). the mutton balls (not my favourite) seemed better than yuji, the ribs & tendon were good, & not much of tripe, same as yuji. quantity wise, S$8 here & S$7 at yuji also not much difference.

the mutton rib soup had a lot more mutton (of course). the soup was good both here & at yuji. :-)

for me, overall  chai chuan tou 柴船头 offered much better satisfaction, a lot more shiok! the tripes were the large pieces type & quantity wise i think more for a S$6 (large) serving, and the mutton ribs were tastier. the soup was very tasty but maybe slightly less sweet herbal taste & more robust mutton taste? not sure…reason to go back to chai chuan tou 柴船头 again. haha! :-)

c.h.e.f andy

Banoffee (Banana Toffee) Pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

first tried this banoffee (banana toffee) pie for a 11pax homecooked lunch yesterday on 15.10.2014.

even though the guys walloped the whole cake, a few including me felt it was kind of sweet though ok to eat. anyway i made another one today with 1/2 the toffee & 50% more bananas, & it was an excellent very well balanced cake.

i saw a video recipe here.

it was something which i thought i could make w/o much difficulty, and it was quite a revelation for me that you could produce toffee (or more correctly caramel) by heating a can of condensed milk in boiling water for 3hrs. :-)

see here difference between toffee & caramel.

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

banoffee (banana toffee) pie

anyway as shown in the video it was an easy to do recipe.

i heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. i emptied the caramel into a container. i then added gelatine powder to 20ml of boiling water & stirred to dissolve, & added that to the caramel.  then i made the biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge. then i whipped 200ml whipping cream. i cut 3 large bananas into thin slices & added 15ml lemon juice to keep it from browning (oxidation). then i poured 1/2 the caramel over the biscuit base, and arranged the bananas in 2 rows over the caramel. then i topped with the whipped cream & added the dark chocolate shavings.

then placed the cake in the fridge overnight.

EASY! :-)

overall, the combination of flavours from the biscuit base, thin layer of caramel, more bananas & layer of unsweetened whipped cream with chocolate shavings was really quite good.

for my family, probably my friends too, the ranking among my cakes would be tiramisu no.1, tofu cheese cake no. 2 & chocolate lave cake or banoffee no.3 (for me, its tofu cheese cake no.1).

c.h.e.f andy

Ingredients:

  • can of (carnation) condensed milk (400g) – use 1/2 (200g)
  • 8 digestive biscuits (120g)
  • 60g melted butter
  • 3 large bananas cut into thin slices
  • 200ml whipping cream
  • dark chocolate shavings
  • 3 tsp lemon juice
  • 2 tsp gelatine powder

Directions:

  1. heat a can of condensed milk in boiling water (fully covered in water) for 3 hrs. open can when cooled & empty caramel into a container. add 2tsp gelatine powder to 20ml of boiling water & stirred to dissolve, & add that to the caramel.
  2. make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
  3. whip 200ml whipping cream. cut 3 large bananas into thin slices & add 3tsp lemon juice to keep it from browning (oxidation).
  4. pour 1/2 the caramel over the biscuit base, and arrange the bananas in 2 rows over the caramel. then top with the whipped cream & dark chocolate shavings.

RI V.S.O.P. (Very Special Old Pals) 11pax Homecooked Lunch on 15Oct2014

crackling roast belly pork

crackling roast belly pork

had a homecooked 11pax lunch for my RI buddies on 15.10.2014. the last we had was a 10pax kueh chap lunch on 17.9.2014. :-)

& this lunch highlights-

1. sio bak (crackling belly pork) from a friend
2. “tunglok” big prawn noodles (in golden broth)
3. vietnamese street food – chargrilled pork neck with cold beehoon & fish sauce (forgot my mint leaves & basil leaves)
4. banoffee pie (very 1st try)

crackling roast belly pork

crackling roast belly pork

like the last time, a friend brought his 成名 renown supergood sio bak (crackling roast belly pork) – this time the crackling was less than the last. i told him he made me gave up on sio bak & saved me from a lifetime of unfulfilled tedium (making sio bak unsuccessfully)..haha! :-)

my motto – why try so hard when someone can do better? just invite him to bring lor! :-)

阳春面 - a cheap flat chinese noodle

阳春面 – a cheap flat chinese noodle

dry wok chilli garlic prawns

dry wok chilli garlic prawns

big prawn noodles in golden broth – this should be served last in a course dinner, before dessert. lately i decided to try to serve all the food buffet style instead of as a course meal. it is not always possible but many dishes can be adapted. as this has to be served hot, we took this first dish first. :-)

tunglok lobster ramen - 龙虾焖拉面

tunglok lobster ramen – 龙虾焖拉面

the key was the golden broth. it was my own recipe emulating the lobster noodles at tunglok (above). :-)

from the feedback everyone loved this dish.

the 1/2 poached chicken – 白斩鸡saliva chicken – 口水鸡 were now a standard dish. it was easy, require little effort to make, and both were very tasty.  i brined the chicken in sugar & salt for 48hrs before poaching on the day.

miso salmon belly

miso salmon belly

miso salmon belly

miso salmon belly

miso salmon belly was another new experiment.  i created this new miso marinade recipe & was not sure if i would serve it for lunch. it turned out to be an excellent dish. my wife brought some to office for her packed lunch & all her colleagues liked it. & all my friends at lunch liked it! :-)

V.S.O.P. = Very Special Old Pals...hahaha!

V.S.O.P. = Very Special Old Pals…hahaha!

a friend brought V.S.O.P. = Very Special Old Pals…hahaha! :-)

could not quite make the connection lunch & V.S.O.P. so had to assume he went everywhere with one. haha! :-)

vietnamese chargrilled pork neck with cold beehoon. i did this the second time. first was for 3-4pax, so this first time for 11pax.

i bought mint but forgot to serve both the mint & my homegrown basil!

& i forgot to make the all important fish sauce mix beforehand to serve together, so had to make 1 batch then a second batch while having lunch.

anyway the guys all liked it. although our self-proclaimed vietnam expert was actually clueless when it came to assembling the dish. haha! :-) this a dish that you feast on sitting on a very low stool next to a very clean vietnam street vendor!

garlic fried romaine lettuce

garlic fried romaine lettuce

my help made a nice garlic fried romain lettuce which everyone liked.

the banoffee (banana toffee) pie was the very first virgin attempt!

the guys walloped the whole cake, though a few including me, felt it was kind of sweet though ok to eat. anyway i made another one the next day with 1/2 the toffee & 50% more bananas, & it was an excellent very well balanced cake. :-)

post event leftovers - chargrilled pork neck beehoon

post event leftovers – chargrilled pork neck beehoon

口水鸡阳春面

口水鸡阳春面

i had just a little leftovers, so i made myself dinner with the chargrilled pork & the saliva chicken with 阳春面. :-)

c.h.e.f andy

Seoul Hangug Yoli (韩国料理) in 2010

kwangjang market

kwangjang market

a chat with a friend today inspired me to look back on my old photos of a trip i made to seoul in june 2010. :-)

Screen Shot 2014-10-14 at 10.55.10 pm

it was a reward for myself after completing sundown on 29.5.2010, my first 1/2marathon. i only did 2, the other being standard chartered 2010, and i am not planning to do any more.

i was quite surprised actually that i could still see the race results on sundown 2010 website. :-)

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meoli gogi (head cheese) & blood sausage @ kwangjang market

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meoli gogi (head cheese) & blood sausage @ kwangjang market

meoli yogi 猪头皮 or head cheese

meoli gogi 猪头皮 or head cheese

kwangjang market

kwangjang market

i cannot recall now but i stayed somewhere near jangsa-dong. i went to the nearby kwangjang market & sat down at the stall above & tried meoli yogi 猪头皮 or head cheese. at the time i did not know that head cheese was also a european cold cut terrine or meat jelly made with flesh from the head of a calf or pig, but it was certainly not an uncommon dish in singapore.

meoli gogi & blood sausage

jokbal (pig knuckles)

and jokbal (pig knuckles) was a popular street food. :-)

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

noryangjin fisheries wholesale market

i also went to the noryangjin fisheries wholesale market. :-)

sannakji, live octopus sashimi @ noryangjin market

sannakji, live octopus sashimi @ noryangjin market

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sannakji, live octopus sashimi @ noryangjin market

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live snow crab @ noryangjin market

and did an extremely unwise thing. i took the sannakji – live octopus sashimi. only later did i read that “the suction cups can get stuck to your throat if you don’t chew thoroughly, potentially leading to asphyxiation”.

of course i had the live snow crab, 1.3kg costing 22500 won (or about US$22.50) at the time inclusive cooking charges.

the market was really exciting with all kinds of fishes, shellfish etc.

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7000won (US$7) fish+sperm sacs? hotpot stall

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7000won (US$7) fish+sperm sacs? hotpot

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fish+sperm sacs?

i had a really wonderful fish hotpot along a street leading to kwangjang market. it was an awesome kimchi hotpot with tofu & fish & what looked like shirako or fish sperm sacs, which was delicious. :-)

it cost only 7000won (US$7) at the time.

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13 dishes in all 8 substantial ones

13 dishes in all 8 substantial ones

13 dishes in all 8 substantial ones

13 dishes in all 8 substantial ones

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clam tofu kimchi soup

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this korean chilli paste pork is really good

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tofu+kimchi

hamburger steak

hamburger steak

egg pancake

egg pancake

duk=korean rice cake

duk=korean rice cake

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egg+vegetable fried rice

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another quite incredible meal i had was on a side lane at insadong. it had 13 dishes including 1 main dish of chilli (probably gojuchang) pork with 12 side dishes or banchans, except several of these banchans were really substantial, quite large dishes.

the meal was most incredible, just 5000won (or US$5) at the time! :-)

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& i went to try seoul’s “most famous vegan temple food restaurant”, sanchon – a super 20-course meal. it was just 22000won (US$22). food was very good, but service was bad. i waited more than 1 hr for my food to be served. a korean woman who sat at the next table (i think she was staying in japan but visiting seoul) was actually uncomfortable enough to intervene on my behalf to get the servers to start serving me. i spoke to the servers in english to no effect & she kind of “told them off” in korean & i got my food immediately! & she apologised to me on their behalf. that’s how people should treat each other! :-)

5000won (US$5) naengmyeon cold noodle came with bulgogi

5000won (US$5) naengmyeon cold noodle came with bulgogi

5000won (US$5) naengmyeon cold noodle came with bulgogi

5000won (US$5) naengmyeon cold noodle came with bulgogi

i had a 5000won (US$5) naengmyeon cold noodle that came with bulgogi. it was as good as the bibimen at aburiya.

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jjajangmyeon 炸酱面

& when in korea, eat jjajangmyeon 炸酱面. it was pretty good actually, but really, never quite my cup of noodles. :-)

N Seoul tower

N Seoul tower

dongdaemun

dongdaemun

Cheonggyecheon (청계천)

Cheonggyecheon (청계천)

Gyeongbokgung Palace-景福宫兴礼门

Gyeongbokgung Palace-景福宫兴礼门

new & efficient seoul subway

new & efficient seoul subway

new & efficient seoul subway

new & efficient seoul subway

i did some touring too, not just eating, haha! :-)

c.h.e.f andy

Enjoyable Kurobuta Kimchi Nabe @ Shirokiya Cuppage Terrace on 12Oct2014

kurobuta kimchi nabe - groupon S$22.80nett

kurobuta kimchi nabe – groupon S$22.80nett

had a nice kurobuta kimchi nabe at shirokiya cuppage terrace on 12.10.2014. :-)

last time i came here was on 11.6.2014.

we had a groupon voucher at S$22.80. the usual price of a nabe (there were 3 choices) was S$38.80++ = S$45.70.

my wife & i love kimchi chigae, so we selected the kurobuta kimchi nabe.

additional order of kurobuta (S$9) for kurobuta kimchi nabe

additional order of kurobuta (S$9) for kurobuta kimchi nabe

we later added an extra order of kurobuta pork at S$9++.

broiled kurobuta S$10.80

broiled kurobuta S$10.80

broiled kurobuta S$10.80

broiled kurobuta S$10.80

we didn’t want carbs, so decided against the bibimbap & the dons like ikura shake don, and ordered the broiled kurobuta. it was like a very tasty chashu that came with a good chashumen. :-)

kurobuta kimchi nabe - groupon S$22.80nett

kurobuta kimchi nabe – groupon S$22.80nett

the sake were expensive & my wife decided against ordering them. iced water was free.

service was great, and there was a tablet order pad which you could also call for service.

dinner including my groupon voucher was about S$46nett, and we had 3 servings (90g per serving) of kurobuta (2 for the nabe + 1 added).

it was good price. the other items on the menu other than kurobuta though did not excite us. sashimi, maki were expensive c/w what we could get at better restaurants like mikuni & sun with moon wheelock etc. overall, we had better satisfaction at aburiya, though that was more expensive. the kimchi chigae at aburiya was small & actually tastier (of course with very little pork) & we love grilled meats. shirokiya though is not a yakiniku restaurant.

it was pretty ok just for a change.

c.h.e.f andy

Sous Vide Duck Breast & Tea Smoked Duck Fettucine

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

was in 2 minds whether to make this post.

anyway i had 1/2 duck leftover from my recent 15pax homecooked dinner for friends on 3.10.2014. i used 1/2 duck to make a 盐水鸭.

& i read 2 interesting recipes & thought i would try out sous vide duck breast & use the drumstick for a tea smoked duck fettucine. :-)

the results were not that great so i thought of not posting it as a recipe. anyway, i will give the tea smoked duck another try to see if i can get it right.

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

6hr sous vide pan-roast duck breast

the 6hr sous vide pan-roast duck breast was fine actually. i made quite a good one for my canard l’orange anyway, so the main difference was just the sauce.

the grape ginger sauce was kind of an overkill. next time i will just do it as a small dip. pouring it over the medium rare duck breast actually killed the photo & also masked the taste. i tried the duck w/o the sauce & it was quite good on its own. unfortunately i did not take a photo of the nicely medium rare duck after slicing it. :-(

i would rate it as passable but not great.

tea smoked duck fettucine

tea smoked duck fettucine

the tea smoked duck fettucine was an exciting recipe for me, as i can use this method to smoke meats (duck, belly pork, pork kuckles, even beef i think) w/o a real smoker.

however my first attempt wasn’t right in terms of timing. i did only 45mins in the oven at 130degC after smoking the tea & other condiments on a aluminium foil in an oven-proof wok over high heat & crimping the foil to make a fully sealed “smoking chamber”, i placed it in a preheated oven at 130degC for 45mins. for the crispy skin i used gordon ramsay’s cold pan method.

removing the aluminium foil, the tea smoked duck gave off a nice aroma in the room but the flavours could not really infuse to the meat..need longer than 45mins. i will probably try it for 2.5hrs to 3 hrs instead.

the fettucine recipe was actually ok & my 2 daughters ate up the pasta on the day & next. but the tea smoked duck achieved nothing & the texture was a bit tough nearer the bones as it was not smoked for long enough time.

my current standard of sous vide duck breast (much ado about nothing) is no match for my simple & easy to do 盐水鸭…

i can use both methods – 6hrs sous vide at 70degC OR smoking chamber method to produce the tender meat & then the cold pan method to produce the cripy skin. then a small grape ginger sauce dip would do.

i will post the recipe later when i get the correct preparation & results for the tea smoke duck.

c.h.e.f andy

 

Wife Made Simple & Tasty Chicken Wrap

chicken wrap

chicken wrap

wife made packed lunch most days, for herself & sometimes daughter. :-) it’s nice & healthier for busy lunch. & very simple to do. :-)

i made pan-roasted brined chicken, miso cod, teriyaki cod or simply plain grilled cod which was just as nice for her some days. she (& helper) made her own very nice oven baked prawns, pan-grilled chicken breast, grilled pumpkin, quinoa, rocket salad, very sweet grilled peppers etc and lately very nice wraps. :-)

chicken wrap

chicken wrap

chicken wrap

chicken wrap

today’s wrap was excellent. so was the one few days back. chicken breast was seasoned & pan-grilled by helper, very tasty & heathy.  the salad included grilled sweet peppers, rockets, cherry tomatoes, honey mustard, agave nectar etc.

wonderful! :-)

c.h.e.f andy