Homecooked 8pax Modern Japanese Course Dinner on 5Dec2015

flamed squid in spinach veloute

flamed squid in spinach veloute

did a modern japanese course dinner for some friends last saturday on 5.12.2015. ^^

i did the flamed squid dish for a friend who bought me a handheld butane torch when he came for dinner almost 2 years back.

i chanced upon a photograph of this dish in a cookbook at porthminster cafe, st ives, cornwall.

i could not find any recipe on the net so i fashioned my own flamed squid in spinach veloute.

i made very narrow chequered cuts on the squid. when charred by the torch, it curled nicely & looked wonderful. they were then fried in butter at high heat for a short period, so the squid was just succulent, not rubbery & chewy. i used kitchen scissors to cut a slice to test to make sure.

the veloute was made with spinach leaves, green pepper & yellow onions. they were fried to soften then blended with 2 tbsp of olive oil, slight salt & pepper to taste.

a bit elaborate perhaps (especially when the friend i made it for could not attend this evening), but a very enjoyable dish none the less. 🙂

nothing particularly japanese in the dish, mostly western. however japs do love aburi (flamed) dishes, so this could count as one.

the second course, chawanmushi (japanese of course), was my usual preparation. a friend lent us her chawanmushi cups, always look & taste better with better presentation. 🙂

egg was smooth, but i thought the taste was not as good as what i made previously. i was nursing a flu & my tastebuds were a bit off so couldn’t tell. my wife thought so too.

prawns & scallops were ok, chicken seemed a bit over.

3rd course was pan seared scallops in prawn vegetable bisque.

scallops were very good, even though i did not pan sear them well this evening.

the bisque was very smooth, sweet & balanced with prawns & vegetable stock.

the prawn vegetable bisque was a slight variation from my previous recipe.

i used a smaller amount of prawn stock & added carrot, red pepper, red onion & the unused spinach stalk, blended & added 2 tbsp thickened cream before serving.

this was again the western interlude, only the IQF (individual quick frozen) hokkaido scallops were japanese. 🙂

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

for the 4th course, i served a wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod. 🙂

teriyaki cod is my usual recipe.

this evening it was done to perfection, almost. ^^

slightly firmer because of marinade, lightly flavoured, bringing out cod’s natural sweetness. quite a beauty to behold. 🙂

to add a veg to the pasta dish, i made wafu 和风eggplants.

this evening i think it was ok, but maybe not so tasty, or my tastebuds were off.

this a really simple dish to make-

  1. cut 2 medium eggplants in 1/2, make diagonal cuts to help the sauce infuse
  2. fry medium fire both sides, add 1 tbsp tsuyu, mirin, sake, 1/2 cup stock & stew. just make sure it’s not overcooked & still firm

for the carbs, i made a wafu 和风 pasta.

japanese make great italian food too. i especially like their mentaiko pasta & uni ikura pasta.

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

this wafu 和风 pasta was done with just bacon, yellow onions & shimeji mushrooms. i guess the only thing wafu 和风 about it was the use of mirin & tsuyu instead of white wine. basically it was a alio olio done al dente with a bit of butter added at the end to coat the pasta.

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

wafu 和风 pasta+wafu 和风 eggplants+teriyaki cod

it did taste kind of oriental, haha! 🙂

beef don+miso salmon belly+miso belly pork2

beef don+miso salmon belly+miso belly pork2

for the second main, basically a gohan (rice) dish, i had a beef don, but added some miso salmon belly & miso belly pork for friends who don’t take much beef.

beef don+miso salmon belly+miso belly pork2

beef don+miso salmon belly+miso belly pork2

i had some seared scallops actually but forgot to serve them. 🙂

& i did the beef wrongly, medium well mistakenly thinking that some friends preferred well done steak where actually all of us preferred it medium rare. well at least, the beef was a pretty ok ribeye cut so still passable.

for miso belly pork, i experimented a new recipe, slow braise for 7hrs at 90degC.

& it was really tender, the skin, fat & all. good miso flavour on the lighter side. later i did another one with a bit more miso. 🙂

the miso salmon belly was very good too.

main problem was getting the meaty belly parts.

the usual packets i got from giant & sheng shiong came with a lot of bones, so had to pick out the meat belly parts.

i like this quite a lot especially going with the sushi rice don. 🙂

tiramisu

a friend brought tiramisu

a friend made tiramisu. she had 5 sets dusted with pistachio & another 5 with chocolate flakes.

a piece of trivial. my tiramisu was inspired by a friend, the same one i created the flamed squid dish who could not attend this evening. he brought an awesome tiramisu when we had smoked meats dinner at another friend’s house some years ago (too long leh…why huh? just kidding la..)

& she just had her birthday recently. so i made a banoffee (banana toffee) cake instead. birthday girl didn’t like my banoffee though. another friend brought some home & seemed that her children liked it.

fruits

fruits

the other friends brought a lot of fruits.

cake & fruits

cake & fruits

we had some to go with the cake.

it looks like many dishes but with planning they were actually quite easy to execute. cod & salmon belly were marinate & only needed 12mins & 15mins respectively in the oven (together at 250degC). spinach veloute & prawn veg bisque were done before hand in the morning. miso belly pork was done 7hrs in the oven at 90degC. eggplants were done beforehand in the afternoon. now i am able to make all kinds of pastas before hand (afternoon also) & serve them still al dente just reheating. & flamed squid also done about 1+hr before dinner.

so only chawanmushi were steamed & scallops were pan seared just before guests arrived, and steak only when serving. & the guests helped to serve the dishes. 🙂

it was great fun for me preparing this dinner. only a bit tired especially sitting under the air-con for few hours because still recovering from flu..many things can be improved of course like the beef, the scallops, the chawanmushi & the eggplants.

still overall it was a very fun dinner for me & i believe our friends enjoyed the evening & food too.

c.h.e.f andy

Best Crab Beehoon Soup at Uncle Leong Jurong (Encore) on 7Dec2015

crab beehoon soup

crab beehoon soup

went back with family for 5pax dinner at uncle leong seafood at jurong last evening on 7.12.2015. ^^

i was here recently with some friends on 17.11.2015!

"full" or "solid" crab

“full” or “solid” crab

well, it was just as heavenly this evening. whole family loved all the food.

crab was solid (there was a smallprint on the web menu that they do not guarantee the crab is “solid”), flesh was firm.

& very sweet, even though it was boiled in the beehoon soup.

well, & the beehoon was just heavenly, no word to describe!

the soup ran out quickly so my second helping was mostly beehoon, but it was so infused with the crab flavours…..

uncle leong jurong seafood

uncle leong jurong seafood

it’s a bit quieter this evening on a monday maybe jut 50% full.

sea cucumber mised seafood pot

sea cucumber mised seafood pot

the sea cucumber seafood pot was STILL excellent. very fresh seafood (razor clams, scallops, prawns, fish), very light broth, no fishy taste, very sweet.

i think i can make this dish.

pumpkin prawns

pumpkin prawns

pumpkin prawns was good i guess c/w many places. as good as any just not as wow c/w the other very shiok dishes.

3 egg spinach

3 egg spinach

the 3 egg spinach is the best i had in any restaurant or zi char place.

this evening, on second try, wife & daughter also think it was very good (their first try), a bit less thrilled for me whereas for the crab beehoon soup & seafood pot, still same shiok feeling.

salted egg crab

salted egg crab

wife & daughter loved the salted egg crab too.

daughters also loved the deep-fried mantou 馒头.

crab beehoon soup

crab beehoon soup

it was good, just not in the same league as the crab beehoon soup. wonder if i can do this.

dinner came to S$235 for 2x1kg crabs at S$63/kg, plus 3 other dishes, drinks & whatnots. i think it was ok w/o discounts. with the groupon discounts S$120 for S$200, the dinner came to S$155. quite super!

service was just as good as the last time. i did not give tip this time though. it’s a in the mood thing, no need to do every time. 🙂

c.h.e.f andy

+++++++++++++++++++++++

Uncle Leong Seafood (Jurong East)

Address: #01-485, 262 Jurong East Street 24, 600262
OPENING HOURS:Mon – Fri: 12:00 – 22:00 Sat, Sun &: 14:00 – 23:00
PHONE:+65 68972881