squid ink risotto with squid & prawns 

had some squid ink in the freezer. decided to do squidink risotto, and some pasta & steak this evening on 20.8.2017. ^^

sotong for risotto & pasta 

i prepared some squid & prawns.

for the risotto i prepared small cut pieces about 2cmx2.5cm. for the pasta i cross cut larger pieces of squid. and seasoned them with fish sauce & pepper (say) 2 hrs before cooking.

ribeye, chicken stock, sweet basil, prawns in fridge 

i defrosted 2 pieces (about 300g each) of grain fed black angus ribeye. i also had some chicken stock for risotto.

for prawns, i kept 6 with heads & shells for risotto, just cut the centre to devein.

for pasta, i kept 12 prawns shelled & deveined. i fried the heads & shells in butter & boiled for stock to be used for the squid ink risotto.

& i had some sweet basil which i planted & grew myself.

squid ink risotto with squid & prawns 

i browned 2 whole bulb of peeled garlic for risotto & pasta.

added some chopped yellow onions frozen mixed vegetables & some sweet basil, plus the squid ink to the garlic & oil. then added 2 cups of arborio rice (could not get carnaroli rice) off fire & fried.

added the prawn stock. bring to boil & put in a 210degC oven for 8mins.

squid ink risotto with squid & prawns 

so rice was 90% cooked, alread very tasty…

whens erving, added squid & more stock & boiled a bit more. then added 1 tbsp butter, tossed & mixed.

seafood aglio olio spaghetti 

for the pasta, i just fried cut chili padi wit the garlic oil, then added prawns, followed by squid.

seafood aglio olio spaghetti

the i off fire, added the spaghetti & tossed.

add sea salt to taste…quite a tasty pasta, though i had done better before…

pancharred grain fed black angus ribeye

the best dish was the ribeye.

i only salt & pepper when about to fry. very high heat skillet, charred one side then the other, in butter.

pancharred grain fed black angus ribeye

medium rare, very tender & flavourful beef steam.

an enjoyable dinner for 6pax at home.

c.h.e.f andy

black bean sauce song fish head 松鱼头 S$16

sis came by for lunch. we decided to go nearby to Hong Kong Street Chun Kee 香港街珍记 at commonwealth crescent food centre on 18.8.2017.

black bean sauce song fish head 松鱼头 S$16

the steamed black bean sauce song fish head 松鱼头 is a standard order. always good. very fresh fish & lots of gelatinous parts. very shiok!

black bean sauce bittergourd with pork ribs S$12

i had not ordered the black bean sauce bittergourd with pork ribs here for the longest time.

it was actually quite poor. it like i “bak chew kum kum” close my eyes can also cook better than this…basically poor quality pork ribs & poor preparation so all bones not tender, and mediocre preparation fort the whole dish.

black bean sauce bittergourd with pork ribs 

this dish S$16 super not worth like the S$16 song fish head is super worth! (though ther are maybe cheaper ones at S$13 or S$14…

sanlou horfun 三捞河粉 S$10

the sanlou horfun 三捞河粉 always good.

today though not as good wokhae..i think maybe S$6 small serving is enough for 3pax, with the other dishes.

sanlou horfun 三捞河粉 

still enjoyable especially with cut chili & a bit of fish sauce.

lunch for 3pax was S$38. quite ok la! 🙂

c.h.e.f andy

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Hong Kong Street Chun Kee 香港街珍记

Address:

Commonwealth Crescent Market & Food Centre, #2-102