Delicious Vongole (Littleneck Clams) in a Pot on 12Feb2017

vongole pot

vongole pot 

when i was at sheng shiong this morning i decided to buy some littleneck clams.

i was doing 2 pastas this evening so not planning to do vongole pasta.

so i bought just about 500g, and thought of doing it in the way like a pot of mussels.

vongole pot

vongole pot 

it was really easy to do.

i had some garlic cloves browned in olive oil (can also used chopped garlic).

then i threw in (with some butter) sliced ginger, cut chilli padi, chopped yellow onions, chopped shallots, and some basil. then i added the stock & white wine, reduced, & then 4 tbsp heavy cream.

lastly i added in the clams, covered & waited few minutes for clams to open up ie cooked.

vongole pot

vongole pot 

& that’s all there is to it!

a really tasty treat.

for me, it’s important that the stock itself is tasty. the cream enhanced the taste, and the clams added in the taste of the sea.

a simple, very delicious dish.

c.h.e.f andy

Ingredients:

  • 500g littleneck clams
  • 1tbsp olive oil
  • 15g unsaltedbutter
  • 2 cloves chopped garlic
  • 1cm sliced ginger
  • 1 cut chilli padi
  • 1 chopped shallot
  • 1/2 small chopped onion
  • cut scallions (white part from one stalk)
  • thinly sliced orange peel (quarter orange)
  • 10 basil leaves

Directions:

  1. add chopped garlic, sliced ginger, cut chilli padi, cut scallions, chopped yellow onions, chopped shallots, sliced orange peel and basil to pot with 15g unsalted butter.
  2. add stock & white wine, reduce, & then add 4 tbsp heavy cream.
  3. add the clams, cover, wait few minutes for clams to open up.
  4. serve in a pot.

Prawn Fettuccine in Creamy White Wine Sauce on 12Feb2017

#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

prawn pasta in white wine sauce is a new dish i did couple times recently & served to my friends-

  1. everyone’s birthday 9pax dinner on 28.12.2016.
  2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)
#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

the one i did on 28.12.2016 looked & tasted great.

#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

i felt the sauce was not reduced enough, and it could be more intense & flavourful.

prawn fettuccine in white wine sauce

prawn fettuccine in creamy white wine sauce 12.2.2017

so for today, i reduced the sauce a bit more.

i think texture & taste was ok.

only thing i used stock from prawn heads/shells as i did not have chicken stock, which was the stock i used for the dish on 28.12.2016 (the top 3 photos).

i guess it’s a taste preference. for my family & i, we prefer the chicken stock.

prawn in white wine sauce

prawn in creamy white wine sauce 12.2.2017

this a really simple recipe-

  1. season prawns with fish sauce & white pepper. set aside.
  2. brown one whole bulb of garlic cloves in olive oil.
  3. add cut chilli padi & basil & fry till fragrant.
  4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
  5. reduce till sauce thickens.
  6. when serving, heat up, add prawns (seasoned with fish sauce & white pepper). add 4 tbsp heavy cream.
  7. off fire. toss pasta. add salt to taste. if necessary add some butter.
  8. then garnish with fresh basil & serve.
prawn in white wine sauce

prawn in white wine sauce 12.2.2017

i tasted the sauce before adding pasta. it was good.

prawn fettuccine in white wine sauce

prawn fettuccine in white wine sauce 12.2.2017

this a really tasty dish, and so very easy to make.

today though it was outshone by the duck leg ragout pasta which was simply fabulous.

otherwise this was a really great dish on its own.

c.h.e.f andy

Ingredients:

  • 12 medium prawns
  • 150g fettuccine
  • 1 bulb garlic cloves
  • 20 basil leaves (10 to cook, 10 to garnish)
  • 1 cut chilli padi
  • 1 cup white wine
  • 1 cup chicken stock
  • 4 tbsp heavy cream
  • 1/2 tsp salt

Directions:

  1. season prawns with fish sauce & white pepper. set aside.
  2. brown one whole bulb of garlic cloves in olive oil.
  3. add cut chilli padi & basil & fry till fragrant.
  4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
  5. reduce till sauce thickens.
  6. when serving, heat up, add prawns. add 4 tbsp heavy cream.
  7. off fire. toss pasta. add salt to taste. if necessary add some butter.
  8. then garnish with fresh basil & serve.

Delicious Homecooked Pasta & Vongole Pot on 12Feb2017

made 2 delicious pasta for 4pax family dinner this evening on 12.2.2017. ^^

this the first time i am making a duck leg ragout pasta.

this was inspired by the superb top class duck leg ragout pappardelle at labrezza recently on 7.2.2017.

i got everything right, made a wonderful ragout sauce. first time lucky… 🙂

i tried the the sauce, taste was really great, savoury, perfect texture & flavour for the duck, & great taste of tomatoes.

a really, really good duck leg ragout pasta. the best la!

prawn in white wine sauce

prawn in white wine sauce

the prawn pasta in creamy white wine sauce was also a new dish which i did couple times recently & served to my friends-

  1. everyone’s birthday 9pax dinner on 28.12.2016.
  2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)
prawn in white wine sauce

prawn in white wine sauce

this time i did not have/prepare chicken stock so i used prawns stock from the prawn heads/shells.

then added white wine, reduced.

when serving, i added 4tbsp heavy cream & prawns (seasoned with fish sauce & white pepper). then toss the pasta.

a very tasty pasta. prawns were plump & sweet.

this an excellent pasta in it’s own right.

the duck ragout though was everyone’s favourite, over this.

also the last time i used chicken stock & while the taste was thicker & more intense this time, we all prefer chicken stock to prawn stock.

vongole pot

vongole pot

& i bought some littleneck clams at sheng shiong this morning when getting the fresh duck leg, about 540g.

vongole pot

vongole pot

no mussels (don’t see much fresh mussels in te supermarkets & chinatown these days).

so i do a vongole pot.

just brown garlic in olive oil. add butter, chopped onions, shallots, sliced ginger, cut chilli padi. then add stock, and heavy cream, salt to taste. lastly add the clams, cover, & clams ready when they opens up, just few minutes.

vongole pot

vongole pot

clams & soup were very tasty.

daughter said last time i did (maybe 2 years back), i had orange peel & that taste combination was even better.

a quite simple & most satisfying sunday home dinner for all. very shiok!

c.h.e.f andy

The Best Duck Leg Ragout on 12Feb2017

duck ragout fettuccine

duck ragout fettuccine

did a fabulous duck leg ragout dish today on 12feb2017. ^^

this the first time i tried a duck leg ragout, or for that matter any ragout.

i was very impressed with the duck leag ragu pappardelle at labrezza recently on 7.2.2017.

so i decided i would try it myself. ^^

read up on a few internet recipe. basically got the method & came up with my own recipe.

duck ragout

duck leg  ragout sauce on 7,2,2017

went to sheng shiong in the morning. did not want to buy a whole duck & got a vacuum pack Jean Fresh fresh duck leg hind quarter. i think about S$4.85.

duck ragout

duck leg ragout sauce on 7,2,2017

& my own created recipe-

  1. rub duck leg quarter in salt & wash clean, and dry.
  2. brown a whole bulb of garlic cloves in olive oil
  3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat (i did not have duck fat so added chicken fat). basically it is like making a duck confit (which i also have not made one before) which means cooking the duck leg in duck fat to give it great flavours.
  4. add aromatics (i added basil & coriander…usually they add fresh rosemary, thyme etc..i didn’t have those…from my understanding, duck & especially duck game quite gamey in flavours so quite important to have the herbs to balance it).
  5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
  6. off fire. add 1 cup white wine, and 1 cup chicken stock (i added prawn stock as i did not have chicken stock), 1 tbsp flat sugar. (i also added dry rosemary, didn’t have fresh ones). then low fire, cover & reduce.
  7. cook for 2 hrs. add water if required so it does not dry out.
  8. take out duck leg. remove & discard bones. shred it & return to pot.
  9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
  10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.
duck ragout fettuccine

duck leg ragout fettuccine on 12.2.2017

my first time doing this. and the dish was simply superb.

so very tasty & savoury. texture was perfect…very tender & soft & moist, not sinewy, dry, wiry.

& taste was wonderful. very mildly sweet, nicely herb flavoured, both balancing the gamey taste, so i didn’t feel it was gamey even with all the fat. just a very very tasty pasta.

at labrezza they used pappardelle.

i could not find pappardelle, so i used fettuccine the next best thing la..

c.h.e.f andy

Ingredients:

  • one duck leg quarter
  • 150g fettuccine
  • 1 bulb garlic cloves
  • 20 basil leaves (10 to cook, 10 to garnish)
  • 1 twig coriander
  • 1 tsp dry rosemary
  • 1 tbsp flat sugar
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 tsp salt
  • 4 tbsp prego or papa alfredo traditional sauce.

Directions:

  1. rub duck leg quarter in salt & wash clean, and dry.
  2. brown a whole bulb of garlic cloves in olive oil
  3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat. basically it is like making a duck confit which means cooking the duck leg in duck fat to give it great flavours.
  4. add aromatics (i added basil & coriander & dry rosemary…usually they add fresh rosemary, thyme etc..i didn’t have those…)
  5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
  6. off fire. add 1 cup white wine, and 1 cup chicken stock, 1 tbsp flat sugar.
  7. then low fire, cover & reduce. cook for 2 hrs. add water if required so it does not dry out.
  8. take out duck leg. remove & discard bones. shred it & return to pot.
  9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
  10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.