Prawn Ramen in Golden Braising Sauce – 黄焖草虾面 (Part 1)

prawn ramen in golden braising sauce – 黄焖草虾面

tunglok lobster ramen - 龙虾焖拉面

tunglok lobster ramen – 姜葱龙虾焖拉面

enjoyed much the lobster 6-course dinner set last evening at tunglok signature orchard parade hotel 0n 13.9.2014.

the  lobster ramen – 姜葱龙虾焖拉面 came with a yummy golden sauce. i didn’t know the recipe but was thinking how i could replicate a sauce that looked the same pleasing golden & had similar texture & taste good.

prawn ramen in golden sauce

prawn ramen in golden braising sauce – 黄焖草虾面

i defrosted 7 small grass prawns & used kitchen sears (scissors) to de-vein the prawns. i marinated lightly with some fish sauce & white pepper.

for the golden sauce, i added 5 tablespoon vegetable stock (leftover soup) – that’s about 75ml approx 1/3 cup. i added 1 tablespoon each of mirin & sake. i then added 1 teaspoon white sugar &1 teaspoon fish sauce. i also added  1 teaspoon corn flour & 1 egg yolk for body & the yellow colour, then whisked.

i boiled a very cheap china noodle called white jade noodles for 4 minutes+ tasted it almost al dente & drained in a strainer & placed in cold water.

i placed a piece of butter (about 10g), some sliced ginger, cut spring onions & chilli padi in the pan. then immersed the prawns in the golden sauce & placed them in the hot pan & cooked for 2 minutes. i then added the golden sauce, cooked the prawns & added some water to achieve the slight starchy consistency.

i placed the noodles in a bowl & added the prawns & golden sauce, then garnished with chopped spring onions & coriander leaves. voila! 🙂

the key experiment here was the golden sauce. the current version was tasty, had the colour & body. it had just a little corn starch taste. egg yoke was fine. i am thinking of trying some pumpkin puree to replace the corn starch & see how it goes.

with a good tasty golden sauce, it would be quite easy to vary the ingredients like using lobster, some better ramen (but this cheap one was light & quite ok), and i can also cook this as a larger dish to serve say 6pax or 8pax as a light carb dish for my dinners.

c.h.e.f andy

P.S. – see latest update @ King Prawn Noodles (黄焖大虾面) – Part 2

Food that Pleases @ Tunglok Signature Orchard Parade Hotel on 13Sep2014

lobster ramen - the best!

lobster ramen – the best!

time flies. almost a year had passed, the last time i took the fabulous 6-course lobster dinner set at tunglok signature orchard parade hotel was on 19.10.2013.

so i was looking forward to relish the wonderful moments on 13.9.2014. we took the exact same S$98 lobster & seafood set. as i noted previously, it was of exceptional quality, both in terms of quality of ingredients & quality of cooking. 🙂

as before & always, every dish pleases. if i have to pick my least favourite, it would be the kurobuta & it was good too. 🙂

foie gras & smoked duck wrap

foie gras & smoked duck wrap

duck & duck liver wrap

foie gras & smoked duck wrap

the foie gras & smoked duck wrap was good, tasty, refreshing. i thought the “pan-fried foie gras” tasted similar to the usual unglamorous poached duck liver though.

crab roe sharksfin soup

crab roe sharksfin soup

crab roe sharksfin soup

crab roe sharksfin soup

the crab roe sharkskin was super & chokeful of ingredients.

steamed garoupa fillet

steamed soon hock fillet

steamed garoupa fillet

steamed soon hock fillet

the steamed soon hock fillet was very well done, very sweet, tasty, smooth, with the garnishes & sauce as well. i am thinking to replicate this for my home dinners.

pan-fried kurobuta

pan-fried kurobuta

pan-fried kurobuta

pan-fried kurobuta

the pan-fried spanish kurobuta was quite delicious too. if there were not other also great dishes, i would consider this pretty good.

lobster ramen - the best!

lobster ramen – the best!

lobster ramen - the best!

lobster ramen – the best!

the lobster ramen was the best. this time the serving came with shelled 1/2 lobster (before it was a 1/2 lobster in shell). lobster meat was fresh, bouncy, sweet. the sauce was excellent. i was impressed with this dish & thinking how to replicate it at home.

(P.S. i subsequently created my own prawn ramen in golden braising sauce – 黄焖草虾面, not quite the same obviously but anyhow pretty good on its own).

雪种情怀

雪种情怀

& i love the dessert 雪种情怀 – 1 vanilla & 1 coconut ice cream on the usual grapefruit mango puree (杨支甘露).

with palate 50% discounts for 2pax, dinner was S$49pax + S$2pax for the tea. wonderful deal! 🙂

c.h.e.f andy

 

 

Chwee Kueh & Char Siew from Chinatown on 14Sep2014

char siew

char siew

wife went marketing at chinatown complex market today on 14.9.2014.

she also bought chwee kueh from our favourite stall bedok chwee kueh (#02-43) & char siew from the stall next to it, mayflower roasted meat specialist. 🙂

chwee kueh

chwee kueh

char siew

char siew

chwee kueh with chye por

chwee kueh with chye por

love the chwee kueh here. soft & firm texture & especially the chye por & chilli condiments. my habit is to cut the chwee kueh in 2 (a bitesize mouthful) using a teaspoon, spoon the chye pro & chilli on top & spoon the whole thing in to combine the flavours & texture. 🙂

the char siew was a convenient buy, probably not the best stall there, and often touch & go. today it was fresh, tasty with flavourful fatty bits. other times meat could be a bit dry. it was not comparable with imperial treasure teochew char siew OR charcoal broiled pork collar, and about the standard of a decent neighbourful coffeeshop roast meat stall.

c.h.e.f andy