Daily Archives: July 30, 2018

Recipe=Salted Egg Bittergourd (Zai Shun Style) on 25Jul2018

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made my best salted egg bittergourd (zai shun style) for my RI makan group buddies 9pax dinner on 25.7.2018. ^^

HK commented a few times & later repeated on FB “My favourite: bitter gourd egg omelette. Give me another round I can finish it all by myself!”…CCG also…all my friends loved it!

but of course zai shun’s is much better.

i did this also for my OPS buddies 5pax dinner on 12.7.2018 also. it was better today.

easy dish to make, just minced a cooked salted egg (i used a vaccum packed from sheng shiong, just open the cooked egg & minced it).

fry chopped garlic in oil, add bittergourd (washed with corn flour & the salt, brined in salt & sugar overnight, washed & drained) & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.

when serving just cover pan, heat up & plate it.

c.h.e.f andy

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

Ingredients:

  • 1 medium bittergourd juliened
  • 1 whole salted egg, boiled & chopped (i used ready boiled vaccum pack salted egg from sheng shiong)
  • 1 tbsp chopped garlic
  • 2 eggs
  • 1 chili padi
  • 1 tbsp oyster sauce

Directions:

  1. julien 1 medium bittergourd. wash with corn flour & the salt, brine in salt & sugar overnight, wash & drain.
  2. mince a cooked salted egg (i used a vaccum packed from sheng shiong, just open the cooked egg & minced it).
  3. fry chopped garlic in oil, add bittergourd & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.
  4. when serving just cover pan, heat up & plate it.

Recipe=Spicy Bean Sauce Song Fish Head 松鱼头 on 25Jul2018

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just a quick update.

did a good spicy black bean sauce song fish head 松鱼头  for my RI makan group buddies 9pax dinner on 25.7.2918. ^^

larpok crispy lard

this time i made some larpok crispy lard just like zichar outside. it went well with the song fish head 松鱼头.

the detailed recipe is here.

just a matter of making the spicy black bean sauce. the rest steaming etc are straightforward. 🙂

spicy black bean sauce song fish head 松鱼头

excellent dish! my favorite always!

only that for this evening because i had to steam both patin & song fish head simultaneously (at first i intended to do one in the steam oven, then the next), i had to place it in a smaller round dish to steam over the hob. there is a slight difference as there is less condensation so sauce is drier & thicker.

c.h.e.f andy

Recipe = Jelly Pig Skin 猪皮冻on 25Jul2018

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made some jelly pig skin 猪皮冻 for 9pax dinner for my RI makan group buddies dinner on 25.7.2018.

the jelly pig skin 猪皮冻 was kind of a by product.

i planned it of course! 🙂

when i slow braise belly pork there is very tasty gelatine. also i had lots of pig skin from previous belly pork dishes where i had to remove the skin. so just putting 2 and 2!

just put the marinade from braised belly pork in a small rectangular dish. cut & added the pig skin (which was slow braised 4hrs in 130degC oven together with the belly pork). placed in fridge & chilled for few hours. 🙂

i made ter kar tan 猪脚冻 a number of times, sometimes pig head jelly 猪头冻 in 2015. did not make much in recent years.

the main difference in recipe is the braising sauce.

the cooking is also different this time as i used the chashu method 4hrs in 130degC oven.

this really excellent jelly pig skin 猪皮冻 in my opinion. my belly pork marinade is so tasty & it also contained the belly pork taste & gelatine.

c.h.e.f andy

Ingredients-

  • 200g pig skin
  • 1tbsp flat sugar
  • 2tsp flat salt
  • 1 tbsp white vinegar
  • 4-5tbsp shaoxing wine

Directions-

  1. place pig skin in boiling water to remove scum. wash, clean & drain.
  2. put in oven proof dish
  3. add 1tbsp flat sugar, 1-2tsp flat salt, 1 tbsp white vinegar, 4-5tbsp shaoxing wine, some water to cover…i do this together with 400g belly pork.
  4. place in 130degC oven for 4hrs.
  5. let cool, cut pig skin in strips (i remove the belly pork for other serving), put back in the dish & chill overnight or a few hours in fridge or chiller compartment.