WM & I went to hak chong new place 👍
(m couldn’t join us today)
we arranged to have ichiran ramen, which the few of them all bought in kyoto during our april sakura tour..
I made bakuteh with a really good (fatty) fresh prime ribs i bought at sheng shiong-bkt was excellent
I made also chashu & a braised pork collar..both were excellent! really delicious! ^^
& also a 6mins runny yoke egg..
HC’s wife made one of the best ngoh hiang i had..
& a good ter kar chou ..vinegared pork trotters
my chashu was excellent today.
this time i used the http://www.seriouseats.com method for chashu pork = 3.5hrs in 130degC oven, then kept in fridge overnight.
very tender chashu with a good bite texture..
i used the chashu sauce, added a 1tbsp dark soy sauce, to braise the pork colar for 2hrs.
the braised pork collar were excellent too.
& the usual 6mins runny yoke egg.
i have not made these for 2+ years. they were still good.
i bought a small fillet of anago & experimented. edible but a far cry from what ango should look & taste like…
the bakuteh was really delicious, thanks to the very meaty & marbled fresh prime ribs i bought at sheng shiong clementi ave 2.
the ribs had a wonderful bite texture, & perfectly tender.