Pumpkin Cheese Cake

Posted on October 28, 2014 by chefquak

pumpkin cheese cake

after my chocolate lava cake, tofu cheese cake, tiramisu, banoffee pie, i experimented on pumpkin cheese cake after watching the video recipe by joy of baking.

the other cakes (except lava cake) were all no bake cakes, so while i could taste the cake mix & be confident of the taste, i had no idea how the experiment would turn out, whether i could get the right texture, or even if the cake could stand or collapse, and whether it would be burnt or not enough done.

pumpkin cheese cake

anyway, i experimented it. i had to make some adjustments-

i used 250g cream cheese instead of 1 lb (454g)
i used a lot less sugar, 4tbsp flat (about 60g) or 1/4cup

i made the usual biscuit base with 8 digestive biscuit (120g) crushed to sandy texture in a ziploc bag, then added 60g melted butter & pressed the “wet sand’ mixture in a 8” (20cm) spring-form cake tin line with parchment paper. then placed it in the fridge.

i dice cut & steamed 300g fresh pumpkin till soft. i added 250g cream cheese & 4 tbsp flat brown sugar, 1.5 tsp cinnamon, 1/4 tsp salt, 1/4 tsp ground ginger & whisked. then i added the softened pumpkin, and then 1 egg at a time, & whisked. i used a hand whisk at medium speed & managed to get a slight rough texture for the mix.

i whisked 250g sour cream & added 1 tsp brown sugar for the cream topping.

i emptied the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted came out cleanly) while centre just a little jiggly. left it to cool. added the whipped sour cream & baked for a further 10mins. let it cool & then placed in the fridge overnight.

i put some roasted nuts (did not have walnut so used cashew & almonds instead). did not look that nice.

c.h.e.f andy

Ingredients:

8 digestive biscuit (120g)
60g melted butter
cream cheese -250g
fresh pumpkin about 300g – diced & steamed about 20mins till soft
4 tbsp flat + 1 tsp brown sugar
1.5tsp cinnamon
1/4 tsp salt
1/4 tsp ground ginger
250ml sour cream
2 eggs

Directions:

biscuit base – make the usual biscuit base with 8 digestive biscuit (120g) crushed to sandy texture in a ziploc bag, then add 60g melted butter & pressed the “wet sand’ mixture in a 8” (20cm) spring-form cake tin lined with parchment paper. then place it in the fridge.
dice cut & steam 300g fresh pumpkin till soft. add 250g cream cheese & 4 tbsp flat brown sugar, 1.5 tsp cinnamon, 1/4 tsp salt, 1/4 tsp ground ginger & whisked. then add the softened pumpkin, and then 1 egg at a time, & whisk. i use a hand whisk at medium speed to get a slight rough texture for the mix. then whisk 250g sour cream & add 1 tsp brown sugar for the cream topping.
bake the cake – pour the cake mixture into the cake tin & baked in 180degC preheated oven for 30mins until cake is firm (when a toothpick inserted comes out cleanly) while centre just a little jiggly. leave to cool. add the whipped sour cream & bake for a further 10mins. let it cool & then place in the fridge overnight.
put some roasted walnut nuts on top to decorate the cake.

Recipe = Oven Grilled Miso Salmon Belly

Posted on October 28, 2014 by chefquak

oven grilled miso salmon

so far, my miso recipe included nobu miso cod & miso belly pork. in that recipe, the miso used was quite substantial to infuse the flavour into the meat. i feel the miso cod texture is a bit firmer than the normal texture, and for miso belly pork, it works well also for thicker & whole piece of meat.

the cured salmon that we always had in bento in japan felt different. so i was thinking of other marinade recipe options.

anyway i created my own marinade recipe & it turned out really super! 🙂

my friends loved it when i cooked this for the first time for 11pax lunch on 15.10.2014. and it was the same for my family for the 6pax family dinner on 24.10.2014.

i have yet to try this on belly pork but i think it would work just as well on sliced belly pork then pan-fried. that’s something i am planning to try next:-)

oven grilled miso salmon

miso salmon belly

oven grilled miso salmon

for the marinade, i just mixed in a large bowl 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.

then i added the salmon (belly) to the bowl & marinated really well, thoroughly. then i used cellophane to press down on the salmon in the bowl to press it against the marinade & sealed the meat from air. the i used another cellophane sheet to cover the entire bowl. i left it in the chiller for 3 days for the flavours to infuse the meat.

when cooking, i brought it to room temperature then placed on a rack over a lined oven tray in a pre-heated 250deC oven for 10minutes. the first time i just placed on the lined tray & there was too much oil. the second time i used the rack to drain the oil. it was nicely grilled but sticked to the rack. the next time i will try lining the rack then poking holes to allow oil to drain. 🙂

c.h.e.f andy

Ingredients:

500g salmon belly
1tsp miso
1tbsp mirin
1tbsp sake
1 tbsp flat light soy sauce
1 tbsp flat sugar
2 tsp chopped garlic
2 tsp minced/chopped ginger

Directions:

prepare marinade – in a large bowl mix 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.
add salmon (belly) to the bowl & marinate really well, thoroughly. use cellophane to press down on the salmon in the bowl to press it against the marinade & seal the meat from air. use another cellophane sheet to cover the entire bowl. leave in the chiller for 3 days for the flavours to infuse the meat.
cooking – take out from chiller for 1 hour to get to room temperature. line a grilling rack with aluminium foil & poke holes in the foil to drain excess oil. place over a lined oven tray in a pre-heated 250deC oven for 10minutes. serve.

Very Expensive Kaiseki & Way Below Expectations @ GOTO on 23Oct2014

Posted on October 28, 2014 by chefquak

#1 sakizuki – a selection of small appetizers

#1 sakizuke – a selection of small appetizers

we had good recent experience of GOTO’s S$68 omakase lunch on 1.10.2014.

my wife wanted to buy me a good dinner & also to invite her close couple friends. since GOTO will start renovation very shortly & remodel to a casual non kaiseki restaurant, we decided to order the S$280pax omakase dinner on 23.10.2014.

food was good of course, but relative to the exorbitant price, it was really far below expectations, compared with keyaki, kuriya, hachi & of course mikuni. 😦

#1 sakizuke – a selection of small appetizers

the #1 sakizuke – a selection of small appetizers 先附 was of very good standard, with a very nice pickled sanma (秋刀鱼) pacific dory which i liked, duck, a periwinkle?, prawn, cured squid, ikura, pickled shimeji mushrooms & spinach.

#2 dobinmushi

#2 dobinmushi was a very good soup, very clear, tasty soup, with pieces of fish fillet, mushrooms etc.

#3 sashimi moriawase

#3 uni – sashimi moriawase

the #3 sashimi moriawase was a very large serving than the usual served in a kaiseki or course meal. there were 2 chutoro, 1 botan ebi, 2 hotate, several thick cut tako, 2 kampachi, hirame & tai, & uni. it was good standard but no better, in fact the toro was distinctly poorer c/w the S$45 chirashi don (after 50% feed at raffles discounts) at mikuni.

#6 braised kinki (expensive japanese fish)

#4 braised kinki (expensive japanese fish)

the #4 braised kinki (expensive japanese fish) was a good tasty fish but to me it tasted like angkoli (red snapper), so i didn’t really understand why it was expensive. this was a nitsuke or simmered dish.

#5 minced prawn in lily bulb + yan paste

the #5 minced prawn in lily bulb paste was an interesting, unique dish. the lily bulb + mountain yam paste had the slightly sticky yam texture, and the dish was very tasty overall. 🙂

#6 miso ebi tempura

as with the S$68 lunch, they served a dry miso tempura. it was very nice. 🙂

#7 kagoshima wagyu

#7 kagoshima wagyu was very good, but the better marbled much tastier kagoshima wagyu ishiyaki at mikuni only cost S$37.50 alacarte after 50% discounts.

#8 gohan – chicken shimeji mushroom rice

the #8 gohan – chicken shimeji mushroom rice had good mushroom flavours but otherwise no comparison with any kamameshi at sun with moon wheelock or a unagi chahan at zen japanese.

#9 dessert tray

they offered very good dessert – very good japanese melon + grapes. yuzu ice cream, orange jelly & strawberry mousse.

macha – nice end to dinner

& i always enjoyed macha.

the kaiseki dinner was very good standard, but for me price was far too exorbitant relative to other good kaiseki restaurants & it was not at all value-for-money. one could get a very good omakase dinner at hachi for S$118pax. and at this price i would want to try kumo anytime.

c.h.e.f andy

Family Dinner to Remember @ Mikuni on 26Oct2014

Posted on October 27, 2014 by chefquak

chirashi don – 2 toro, 2 hotate, 2 shake, 2 kajiki. 2 hirame, 2 kampachi, 2 tamago, uni, botan ebi, ikura

had 5pax family dinner at our favourite restaurant, mikuni, on 26oct2014. an occasion to remember for me. 🙂

we came mikuni quite a few times. the most recent which i blogged on was on 23.6.2014.

sous vide & deep-fried tako

we ordered 4 chirashi don & 1 kagoshima wagyu don as main courses, and had few other dishes to share. 🙂

we had the superb sous vide & deep-fried tako to share. this still the best octopus dish i have tried, better than all the very nice grilled octopus dish at alle darsene lake como & miky at monterosso cinque terre.

chirashi don – 2 toro, 2 hotate, 2 shake, 2 kajiki. 2 hirame, 2 kampachi, 2 tamago, uni, botan ebi, ikura

& i think this the best chirashi don (2 toro, 2 hotate, 2 shake, 2 kajiki. 2 hirame, 2 kampachi, 2 tamago, uni, botan ebi, ikura) in singapore for quality & price. don’t think there is anything better. 🙂

kagoshima wagyu don

we tried a new dish, kagoshima wagyu don. wagyu was very good. quite surprisingly to me, the rice was not great. hmmm, any of the kamameshi (釜饭) at sun with moon wheelock or unagi chahan at zen japanese dining was tastier than this.

kagoshima wagyu ishiyaki

& another new dish – kagoshima wagyu ishiyaki. i estimated the 6 cuts to be about 80g or 100g. beef was excellent of course, very nicely marbled. JH said reminded him of hida beef 飛騨牛 on a hoba leaf 朴叶 or magnolia leaf he had at takayama. 🙂

kagoshima wagyu sukiyaki konabe

& kagoshima wagyu sukiyaki konabe, our favourite. 🙂

drawer dessert tray – pick your own

they served complimentary dessert in drawer dessert tray – pick your own. 🙂

chocolate banana cake from ritz carlton

daughter collected a nice chocolate banana cake from ritz carlton. they do very nice cakes these days, not too sweet & very nice choc mousse. the cake not really my favourite though.

c.h.e.f andy

Superb Homecooked 6pax Family Dinner on 24Oct2014

Posted on October 26, 2014 by chefquak

wife’s quinoa salad

had a 6pax family dinner on 24.10.2014. missing our son who is in london. 🙂

wife made a very nice quinoa salad, with some avocado & roasted nuts. i really liked this. she brought this salad with some packed food sometimes for office lunch in.

pan-grilled portobello mushrooms

our helper made a pan-grilled portobello mushroom. this was also very nice with simple sea salt, pepper & olive oil.

oven grilled miso salmon

i recently came up with a new very light miso salmon recipe. this was quite different from the miso belly pork & nobu miso cod recipe which used a lot more miso & infused flavours. i served this to my friends during 11pax lunch on 15.10.2014 (first attempt of the new recipe). they all loved it. & i did this the second time this evening. again it was everyone’s favourite. even my wife & eldest daughter who generally didn’t like salmon that much, liked this dish.

pan chargrilled kurobuta

i did a pan chargrilled kurobuta. it was not as good as the other day. i should not play safe & try to cook it totally well done & have it just a little pink instead.

tagliata di manzo (USA grain fed ribeye & australian wagyu MBS 4/5)

the tagliata di manzo (sliced pan chargrilled beef) was excellent today, both the USA grain fed ribeye & australian wagyu MBS 4/5, very nicely charred for maillard reaction and nicely medium rare. my wife did the very nice restaurant plating with rockets & cherry tomatoes. 🙂

squid-ink linguine with clams & squid

i did a squid-ink linguine today, with squid & littleneck clams (la la). it was excellent, and the la la were done very nicely. 🙂

seafood risotto with prawns, squid & mussels

& i have kind of perfected my “miky monterosso” seafood risotto, very sweet & tasty prawn stock (head & shells) with vegetables (celery, leek, yellow onions, carrots). 🙂

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pumpkin cheese cake (very 1st attempt)

1 charmed dish was my very first time new dessert – a pumpkin cheese cake. i could taste the cake paste i mixed & knew the taste was good. but it was the first time i baked it so uncertain about timing & texture & how it would turn out. as it turned out it was almost perfect – beginner’s luck! 🙂

c.h.e.f andy

Simple Enjoyable Zi Char at Forture Restaurant on 25Oct2014

Posted on October 26, 2014 by chefquak

thai fish head curry (S$25)

had simple zi char dinner with wife & daughter last evening at forture restaurant at old holland road on 25.10.2014. 🙂

went there about 6.50pm. luckily i found a parking lot in front of restaurant. the place was 90% filled with many tables of western expat families.

it was very popular eating place. for me that’s a good thing really, that expats, western & others, were enjoying nice local zi char food. there would always be concern if some dishes would be adulterated, but it didn’t really affect the dishes we ordered much (maybe the cuttlefish kang kong sauce & the satay sauce).

we ordered our favourite, the thai curry fish head. used to be S$15 (guess that was eons ago..haha), now S$25. i ate this here more recently on 2.4.2014.

we were lucky we were served like in 5 mins. not always the case & place was quite packed.

the thai curry fish head was really good. it was tangy, sweet, very tasty, lot of vegetables. it was a large 1/2 angkoli (red snapper) fish head. the nonya song fish head at keng eng kee, also S$25, i had on 9.6.2014 came close. the sauce was thicker, same tangy sweet flavours but a red snapper head was always going to be better than song fish head for curries.

seafood hor fun (S$4)

we like the hor fun here & occasionally “tapao” (did a take-out). usually wok hae (pan flavours) very good. this time it was ok average.

thai fish head curry (S$25)

cuttlefish with kang kong (S$10)

we ordered the “jill her eng chai”- cuttlefish with kang kong (S$10). the kang kong was very good. the cuttlefish was good, came with an unusual sweet sauce (looked & tasted just like yong tau fu very red colour sweet sauce). it was not the usual sambal. i didn’t mind it actually but i guessed the usual sambal should be better.

beef & chicken satay

the satay were very good, very tasty & not dry or tough. the sauce was watery & a bit sweeter than most satay sauce (to cater for expat diners maybe?) but still nice. I thought this was a very good satay if only they served a usual better sauce.

the dinner for 3pax was S$45 exclude drinks. it was not cheap but not expensive also, just the going price i guess.

c.h.e.f andy

Tai Hwa Bakchormee at Blk 466 Crawford Lane on 23Oct2014

Posted on October 23, 2014 by chefquak

S$5 tai hwa bakchormee at blk 466 crawford lane

went to immigration checkpoint authority (ICA) to take passport size photo today.

i applied online for passport extension but my scanned photo for e-submission was rejected. anyway it’s about time i took some current day photos. heard from b-i-l that the studios outside now charged S$22 for 8 (or maybe 12) photos, and better off for me just to go to ICA & pay S$5.50 for 4 photos. that’s what i did, and no hassle.

was planning to skip lunch as i have a kaiseki dinner at GOTO this evening. but since i already parked, and i have not been to this stall for the last maybe 10years and the time 11am looked promising, i decided to walk over to tai hwa bakchormee @ blk 466 crawford lane. this the original stall from hill street 1932.

tai hwa bakchormee at blk 466 crawford lane

i joined the queue at no.7. no one ordered like 5 bowls or packets, so i got my bakchormee in just over 15mins.

a very pleasant surprise. the stall proprietor was very polite & friendly, not the usual nazi chef! 🙂

tai hwa bakchormee at blk 466 crawford lane

S$5 tai hwa bakchormee at blk 466 crawford lane

well, the S$5 tai hwa bakchormee was good. 🙂

noodles were qq (al dente) and tasty mixed in the sauce. ingredients minced pork, pork balls, pig liver, soi kao (fish/meat dumpling) & tipoh were good. i thought this style bakchormee had mushroom sauce, but there was none, just the very nice vinegar, chilli sauce taste. very good. overall i think i like the bakchormee at ming fa bakchormee upper thomson a bit better. close fight anyway.

but after all these time, i think i now prefer the S$4 jalan tua kong meepok tar at 6th avenue. & don’t think i will wait 1/2 for this tai hwa bakchormee.

c.h.e.f andy

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

Posted on October 23, 2014 by chefquak

#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

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 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 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

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 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

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

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

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

Posted on October 21, 2014 by chefquak

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)

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$19)

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

Posted on October 19, 2014 by chefquak

#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.

#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!

#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.

#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! 🙂

#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

Posted on October 17, 2014 by chefquak

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

mutton rib soup

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

Posted on October 16, 2014 by chefquak

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 caramel (from 1/4can of condensed milk) & 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

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 open the can when cool & emptied the caramel into a container.

then i made the biscuit base using digestive biscuits (7biscuits 105g) & 60g melted butter in a 8in (20cm) spring-form cake tin & placed in the fridge.

then i whipped 200ml whipping cream, and added 1/2 tsp sugar & whipped till stiff peaks.

i cut 3 large bananas into thin slices & added 2tbsp (30ml) lemon juice to keep it from browning (oxidation). then i spreaded 1/4 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 (mostly) 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 1/4 (100g)
7 digestive biscuits (105g)
60g melted butter
3 large bananas cut into thin slices
200ml whipping cream
dark chocolate shavings
2 tbsp lemon juice
1/2 tsp sugar to add to whip cream

Directions:

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.
make biscuit base using digestive biscuits & melted butter in a 8in (20cm) spring-form cake tin & place in fridge.
whip 200ml whipping cream. add 1/2 tsp sugar & whip till stiff peaks.
cut 3 large bananas into thin slices & add 2tbsp lemon juice to keep it from browning (oxidation).
spread 1/4 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.
refrigerate.

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

Posted on October 16, 2014 by chefquak

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

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

dry wok chilli garlic prawns

big prawn noodles in golden broth

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

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.

poached chicken

1/2 poached chicken

saliva chicken – 口水鸡

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 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!

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! 🙂

sides for vietnamese chargrilled pork neck with cold beehoon

vietnamese chargrilled pork neck

vietnamese chargrilled pork neck with cold beehoon (assembled)

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

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

banoffee (banana toffee) pie

bonaffee (banana toffee) pie

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

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

Posted on October 15, 2014 by chefquak

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. 🙂

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. 🙂

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

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

meoli gogi 猪头皮 or head cheese

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.

jokbal (pig knuckles)

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

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

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.

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

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

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.

13 dishes in all 8 substantial ones

clam tofu kimchi soup

this korean chilli paste pork is really good

tofu+kimchi

hamburger steak

egg pancake

duk=korean rice cake

egg+vegetable fried rice

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! 🙂

& 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

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

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

dongdaemun

Cheonggyecheon (청계천)

Gyeongbokgung Palace－景福宫兴礼门

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

Posted on October 13, 2014 by chefquak

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

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

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

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 (Gordon Ramsay’s Cold Pan Method)

Posted on October 10, 2014 by chefquak

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

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

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

Posted on October 9, 2014 by chefquak

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

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

Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

Posted on October 7, 2014 by chefquak

vietnamese chargrilled pork collar with cold beehoon

today i experimented quite successfully a vietnamese street food = a chargrilled pork neck with cold beehoon (vermicelli). 🙂

the pork neck was marinated with fish sauce, chilli padi, sugar, paprika, orange marmalade, yuzu salad sauce, chopped shallots/garlic & grated ginger. & i kept it for 48hrs in the chiller.

i followed this video recipe.

vietnamese chargrilled pork collar

i chargrilled the pork neck over 1 tablespoon oil in non-stick pan over high heat. it was really good! so tasty & tender! 🙂

vietnamese chargrilled pork collar with cold beehoon

i did not have many items. so i improvised. earlier for the marinade, i did not have honey so i used fruit jam (orange marmalade) & yuzu sauce.

then i did not have tau gay (bean sprouts) so i used kang kong (morning glory) – not ideal!

i did not have mint so just used basil. no peanuts & no spring onions, just skipped.

it was nice. first layered the sliced japanese cucumber & kang kong (for bean sprouts), then add the bee hoon (vermicelli), pickled carrots & radish (sugar, rice vinegar, chilli padi). then add the pork neck, prawns & then the chopped shallots & basil.

drizzle with the fish sauce dip (chicken stock, fish sugar, sugar, rice vinegar, chilli padi)

vietnamese chargrilled pork collar

once more, the chargrilled pork neck was fabulous! 🙂

i served this vietnamese chargrilled pork collar to my friends at 11pax homecooked lunch on 15.10.2014, & everyone just loved it.

vietnamese chargrilled pork neck with cold beehoon

that’s the real thing in the video.

miso garoupa

i had some experimental miso garoupa. it was ok, not fantastic.

vietnamese chargrilled pork neck with cold beehoon

this was fun! 🙂

c.h.e.f andy

Ingredients:

300g pork collar, sliced 5mm across grain
150g bee hoon (vermicelli)
2 tbsp fish sauce
1 tbsp honey (i used 1 heap tbsp orange marmalade + 1 tsp yuzu salad sauce)
1 flat tbsp sugar
1 tsp paprika (or coarse black pepper)
4 spring onions, white part only
2+2 chopped shallots
2 chopped garlic
1cm grated ginger
bunch of bean sprouts (i used kang kong)
sliced japanese cucumber
pickled radish & carrots
mint leaves (i used thai basil)
1/6 cup crushed peanuts

fish sauce dip

1/3 cup (80ml) chicken stock
4 tbsp fish sauce (more to taste)
1 tsp rice vinegar (more to taste)
1 chopped chilli padi

Directions:

scald pork neck to remove scum. cut 5mm slices across grain. mixed fish sauce, honey, sugar, pepper, garlic, shallots, ginger to make marinade. season pork neck in marinade, cover with cellophane & refrigerate for 48hrs in chiller.
put 1 tbsp oil in non-stick pan on high heat. stir fry the pork neck (cooled to room temperature first) over high heat to caramelised the pork. turn to medium & cook for 5 minutes. pork will be charred & very flavourful.
to serve – first layer the sliced japanese cucumber & bean sprouts, then add the bee hoon (vermicelli), pickled carrots & radish. then add the pork neck, prawns & then the chopped shallots & basil. drizzle with the fish sauce dip.

Our Favourite Yakiniku @ Aburiya on 6Oct2014

Posted on October 7, 2014 by chefquak

ohmi wagyu beef set – S$39.95

went to aburiya for dinner with wife & daughter on 6.10.2014. 🙂

i had an excellent dinner here last on 19.3.2014. today was just as good! 🙂

yakiniku

aburiya yakiniku

sake

kimchi chigae – S$11.90

bibimen – S$12.90

we ordered our usuals – kimchi chigae & bibimen. i love both these dishes.

kimchi chigae always so tasty, with some slices of thin belly pork. i love the kurobuta kimchi nabe at shirokiya @ cuppage terrace but for a simple small helping of kimchi chigae, aburiya’s is the best.

bibimen is something i come to like because my wife prefers it to bibimbap. now i get to like everything about it, flavours, texture. 🙂

ohmi wagyu beef set – S$39.90

we decided to order the ohmi wagyu beef set (above & top photo). it looked marbled, tasted good, but somehow not quite matching our expectations of the intense marbled flavours of 1 of the 3 best kuroge wagyu (黑毛和牛) in japan, along with kobe & matsuzaka. somehow the last time we had the cheaper hokkaido wagyu here on 19.3.2014, it left a more lasting impression. maybe it’s better just to order karubi or jo-karubi than to have the tokumori mixed set.

for me tajimaya@vivocity’s wagyu was pricy but good too only if there is amex 50% discount, but they did not have the kimchi chigae & bibimen we liked here, so the enjoyment was not the same. 🙂

jo karubi negi (prime short ribs with leek)

karubi negi (short ribs with leek) – S$11.90

we had the cheap australian angus karubi negi (short ribs with leek). it was quite ok. anyway we had always liked it before we started trying the wagyu here.

kurobuta & iberia pork set – S$25

we tried the kurobuta & iberia pork set this time. it was really good. certainly better than the karubi. i think overall our enjoyment of the pork was more than even the ohmi tokumori set, not that the ohmi was poor.

the bill

the bill came to S$143 nett for 3pax including a bottle of sake. quite ok for a very enjoyable dinner. 🙂

c.h.e.f andy

Good & Super-value Dinner @ Nassim Hill Bakery on 5Oct2014

Posted on October 6, 2014 by chefquak

D-I-Y steak sandwich – S$22

had a wonderful dinner with my wife at nassim hill bakery last evening on 5.10.2014. 🙂

last came here for an ok not-too-bad average family afternoon tea on 6.4.2014.

they have an ongoing 1 for 1 promotion for DBS cards from 6pm onwards, until end nov2014.

we ordered a D-I-Y steak sandwich (menu price S$22) and a crab spaghetti arrabiata (spicy tomatoes) main course portion (menu price S$24). also added a white for S$10 happy hour price (till 8pm).

D-I-Y steak sandwich – S$22

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D-I-Y steak sandwich – S$22

the D-I-Y steak sandwich – S$22 was fabulous, much better quality than we expected from a cafe, very much good restaurant standard & quite worthy of S$22 full price. 🙂

it was sweet, tender, nicely medium rare. the toasted baguette was great & the english & french mustards dip made the whole experience even better. it was truly a D-I-Y steak sandwich! kudos to the chef! 🙂

crab spaghetti arrabiata (spicy tomatoes) – S$24

crab spaghetti arrabiata (spicy tomatoes) – $24

crab spaghetti arrabiata (spicy tomatoes) – S$24

the crab spaghetti arrabiata (spicy tomatoes) was very good too. a good portion, quite spicy which i loved & loads of crab meat. good canned crab meat is very expensive & fresh ones too. so the dish was fairly priced at S$24 even at full price. for me of course a good steak sandwich always prime a good pasta. 🙂

with the 1 for 1 discounts, the 2 items were just S$24++ excluding the S$10++ white. incredible deal really!

service was kind of below par – polite & not unfriendly, but kind of inattentive & untrained. small disadvantage c/w with the food deal.

c.h.e.f. andy

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c.h.e.f

cook.hangout.eat.fun

Monthly Archives: October 2014

Pumpkin Cheese Cake

Recipe = Oven Grilled Miso Salmon Belly

Very Expensive Kaiseki & Way Below Expectations @ GOTO on 23Oct2014

Family Dinner to Remember @ Mikuni on 26Oct2014

Superb Homecooked 6pax Family Dinner on 24Oct2014

Simple Enjoyable Zi Char at Forture Restaurant on 25Oct2014

Tai Hwa Bakchormee at Blk 466 Crawford Lane on 23Oct2014

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

Quite OK Bento Lunch @ The Flying Squirrel on 21Oct2014

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

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

Banoffee (Banana Toffee) Pie

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

Seoul Hangug Yoli (韩国料理) in 2010

Enjoyable Kurobuta Kimchi Nabe @ Shirokiya Cuppage Terrace on 12Oct2014

Sous Vide Duck Breast & Tea Smoked Duck Fettucine (Gordon Ramsay’s Cold Pan Method)

Wife Made Simple & Tasty Chicken Wrap

Vietnamese Chargrilled Pork Neck with Cold Beehoon (Vermicelli)

Our Favourite Yakiniku @ Aburiya on 6Oct2014

Good & Super-value Dinner @ Nassim Hill Bakery on 5Oct2014

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