Son Made Dinner for Mom & Dad on 17May2015

guo tie 锅贴

guo tie 锅贴

son made a really yummy dinner for us on 17.5.2015. ^^

we were flying back to singapore on 18.5.2015. 🙂

2 days before he went to chinatown to buy the guo tie 锅贴 because my wife wanted it. 🙂

the guo tie 锅贴 was really yummy! i wonder if i could get the same from qoo10?

brocoli

brocoli

brocoli

brocoli

apparently son had a ottenlenghi cookbook. he was telling us about pan charring the broccoli on high heat. 🙂

carrots & onions

carrots & onions

carrots & onions

carrots & onions

he also made some carrots & onions.

making quinoa

making quinoa

& cooked the quinoa. that’s who my wife learned from, so these days we cart back the quinoa & wife cooked that often for her packet lunch & my dinners.^^

making quinoa, carrots & onions

making quinoa, carrots & onions

quinoa, brocoli, carrots & onions

quinoa, brocoli, carrots & onions

quinoa, brocoli, carrots & onions

quinoa, brocoli, carrots & onions

the quinoa, broccoli, carrots & onions dish was really good! not sure if it is a ottolenghi recipe?

guo tie 锅贴

guo tie 锅贴

guo tie 锅贴

guo tie 锅贴

guo tie 锅贴

guo tie 锅贴

but the guo tie 锅贴 was the best.

i didn’t know the cooking method previously until i last visited son in august2014 & he cooked guo tie 锅贴 for me. son said just follow instructions. 🙂

you actually add water & oil in a frying pan (seems counter intuitive but that is the standard method) & place the guo tie 锅贴. so the guo tie 锅贴 is cooked as the water evaporated & when oil is left guo tie 锅贴 is cooked & browned.

so simple. so yummy!

guo tie 锅贴 quinoa & wine

guo tie 锅贴 quinoa & wine

cheese jam grapes

cheese jam grapes

after the guo tie 锅贴 & quinoa & wine, we had cheese jam & frozen grapes.

a most enjoyable dinner with wife & son before departing for singapore next day.

c.h.e.f andy

Anniversary Dinner Dishes Experimentation on 20May2015

flamed squid with spinach sauce

flamed squid with spinach sauce

i am doing 5 dishes for our coming 29th anniversary.^^

steamed mussels

flamed squid in spinach saucy

curry cod

pan grilled lobster

roasted pineapples

4 of the dishes (excluding lobster) were inspired by our lunch @ porthminster cafe at st ives.

i experimented on 3 of the dishes today on 20.5.2015.^^

torch - present from a friend diner

torch – present from a friend diner

i saw the photos of the monkfish curry & flamed squid at michael smith’s porthminster cafe. cannot find the recipe on google. i guess the chef is not that famous. so i tried to recreate the dishes w/o the recipe. 🙂

my wife’s friend who came for dinner twice bought me a kitchen torch. that was more than a year ago. never used it yet.

i tested it, pretty easy to use. 🙂

flamed squid - learned to use the torch very first time

flamed squid – learned to use the torch very first time

flamed squid - learned to use the torch very first time

flamed squid – learned to use the torch very first time

flamed squid

after i cross-cut the squid & seasoned with fish sauce & white pepper, i flamed it on a frying pan. quite smooth going. i knew it was not sufficiently cooked. so i fry in butter over high heat. the key was not to overcook the squid or it would become tough & chewy.

green pepper onions spinach sauce

green pepper onions spinach sauce

i created my own spinach sauce recipe using 1/2 onions finely sliced, 1/2 green pepper cut into small pieces, and a bunch of spinach (only the leaves). i fry in butter the green pepper & onions, & added 1tsp of garlic & 1 tsp light soy sauce. when the onions & green pepper softened, i added the spinach leaves. then i emptied them into the blender & added 2 tablespoon olive oil. i did not have chicken stock so i opened a can of straw mushrooms & used about 2 tablespoon brine from the canned mushrooms.

and blend.

the sauce was really good. first class!

flamed squid with spinach sauce

flamed squid with spinach sauce

when serving, i heat up the spinach sauce, plated it & placed the flamed squid on top.^^

st ives porthminster chef michael smith's flamed squid

st ives porthminster chef michael smith’s flamed squid

hasn’t got the looks of st ives porthminster chef michael smith’s flamed squid. the dish overall was superb!^^

thai yellow curry paste

thai yellow curry paste

thai yellow curry gravy

thai yellow curry gravy

curry gravy

to give bulk & colour, i cut 2/3 of a yellow pepper to small pieces, 1/2 onions thinly sliced, & the leftover stalk of the spinach in small 1cm cuts. i fried them in butter to soften, added 1 tsp light soy sauce & 1 tsp chopped garlic, 2 tablespoon olive oil & some brine from the straw mushrooms and then blend.

i added 2 tablespoon of coconut cream to a pan, heat to boil then added 1.5tablespoon of thai yellow curry bought from sheng shiong, and fried the paste to get the aroma. then i added the blend & more coconut milk.

the yellow curry (above photo) was really flavourful & yummy!^^

mussels & manila clams

mussels & manila clams

i bought mussels & manila clams from sheng shiong. there were no more mussels in the aerated water so i picked up a packet mussels from the chiller display section. they were supposed to be still live but evidently not as fresh.

curry manila clams

curry manila clams

curry manila clams

curry manila clams

when serving i heat the curry gravy on high heat, added the manila clams & cover to steam the clams, & added chopped tomatoes, then spinach leaves.

i think i made a mistake by adding white wine & a bit more brine from the straw mushrooms.

the curry clams (above photo) looked lemak & beautiful. taste wise it was still flavourful but somewhat diluted & not as intense as before.

st ives porthminster chef michael smith's curry monkfish

st ives porthminster chef michael smith’s curry monkfish

this (above photo) how the st ives porthminster chef michael smith’s curry monkfish looks.

mussels

mussels

mussels

mussels

steamed mussels

i made the mussels my usual way, just adding more butter, fry the sliced onions, ginger & orange peel then added white wine & steamed the mussels in the covered pan over high heat.

st ives porthminster's mussels

st ives porthminster’s mussels

we took the mussels at porthminster cafe (above photo). it was excellent. my version was nowhere near in taste.

the results-

the flamed squid was excellent! squid was tender, succulent, tasty & my own green pepper, onions, spinach blended gravy was super. this dish is good!

the curry manilla clams was intended to be the curry base for my curry cod (replacing the monkfish) was very tasty & flavourful before i added the clams but became diluted, still tasty but less intense…need to make it thicker next time.

the mussels not so great. did not have fresh live mussels at sheng shiong today bought the packet ones which claimed live but not as fresh…anyway my recipe need some rethinking.

c.h.e.f andy