Recipe = Buddha Jump Over The Wall on 24Feb2019

buddha jump over the wall 24.2.2019

I made buddha jump over the wall this evening on 24Feb2019. ^^

it was very good..wife children all loved it…JH had 3 bowls…

buddha jump over the wall 24.2.2019

Recipe

i use 2 pig trotters & a SKINLESS chicken leg (thigh plus drumstick) and belly pork to provide a very sweet, tasty, gelatinous soup base. then added fish maw, sea cucumber, pig tendons, chicken breast and each at the right timing to deliver great texture.

i use cold slow cooker on low heat method, about 6hrs. i just based on estimation “agaklogy”, but can also use a meat thermometer set at 90degC on the belly pork.

remove belly pork, and 1/2 the trotters (that i wanted to preserve the excellent texture and not just used for stock base).

added fish maw and turned to high, about 2hrs, pig tendon 1hr and sea cucumber about 1/2hr to 1hr depends on quality of sea cucumber and thickness. then off the cooker and poached the skinless chicken breast.

buddha jump over the wall 

when serving prepare the bowls with the ingredients, boil the soup and add to the bowls.

i microwave the bowls of ingredients for 1 min so that it is warm. then added the soup.

today was the second time i prepared this soup so everything went smoothly, and quite perfect. the ingredients texture all good including the chicken breast and the soup was just incredible, so smooth, so tasty, so flavourful.

piggy jump over the wall 21.2.2019

the first time i did this jump over the wall thingy was for a 10pax RI bros post CNY dinner on 21.2.2019.

piggy jump over the wall 21.2.2019

that day since i was already having pencai 盆菜, so i used cheaper ingredients like pig trotters and belly instead and called it “piggy jump over the wall”. lol!

turned out that this (the soup) was the best dish.

i think at least one bro had 3 bowls of soup.

a truly delightful dish.

buddha jump over the wall 24.2.2019

there are many ingredients so it seem complicated to make, but actually like any other dishes it came to managing/delivering taste and texture.

so the soup base was important, and once we have a tasty soup, it is to ensure the correct texture of the ingredients, so each has toe be managed at the correct timing.

as i said before a truly delightful dish, a wonderful feeling of satisfaction.

c.h.e.f andy

Ingredients:

  • 2 pig trotters halfed and chopped
  • SKINLESS chicken leg (thigh plus drumstick)
  • 400g belly pork
  • 200g fried fish maw
  • 300g sea cucumber
  • 200g pig tendons
  • 1/2 skinless chicken breast (from 1/2 a chicken)

Directions:

  1. poach & clean trotters and belly pork, clean them and skinless chicken leg, place in cold slow cooker filled with water (about 1.5l to 2l) turn to low, add 1tsp flat salt, about 6hrs. (can also use a meat thermometer set at 90degC on the belly pork).
  2. remove belly pork, and 1/2 the trotters (the portion i want to preserve the excellent texture and not just used for stock base).
  3. add fish maw and turned to high, about 2hrs, pig tendon 1hr and sea cucumber about 1/2hr to 1hr depends on quality of sea cucumber and thickness. then off the cooker and poached the skinless chicken breast.
  4. when serving prepare the bowls with the ingredients, boil the soup and add to the bowls. (i microwave the bowls of ingredients for 1 min so that it is warm. then added the soup).

 

Recipe = The Ultimate Char Siew on 4Mar2019

char siew

char siew 

made the best char siew today on 4.3.2019.^^

perfect texture & taste 👍. nothing less! 

super tender and tasty

better than chinatown…far far better la…

char siew 

recipe quite simple..should be able to reproduce regularly…

char siew

Recipe

1 poach, clean, dry 500g belly pork
2 cut in 1/2 to make 2 slender slices 2cm thick (i have thick 500g+ slab)
3 marinade with 1tsp each of LKK char siew sauce, worster sauce, hoi sin sauce, oyster sauce, light soy sauce, brown sugar, honey, 2 tsp of red fermented beancurd and chopped garlic, 1/3 tsp salt overnight in fridge
4 place on rack drizzle 1tsp honey and place in 250degC oven for 16mins. leave char siew in oven for 4 more mins.

c.h.e.f andy

Recipe = Grilled Baby Ribs on 28Feb2019

my grilled pork ribs

i wanted to experiment grilled pork ribs.

bought several frozen baby ribs form qbfood, about 700-800g. 🙂

it turned out quite beautifully. i was quite sure the texture would be great…i did 180degC for 1hr 40mins and 250degC for 20mins.

i wasn’t sure if my marinade would be ok.. i used 2 tbsp mustard, 2 tbsp honey, 1 tbsp olive oil, and rubbed sea salt, black pepper and sprinkled dry parsley and rosemary…

it turned out quite tasty. son said nice a few times. maybe i will try less herb and just a tad more honey. mustard was great!

my grilled pork ribs

fork tender baby ribs.

quite tasty. can improve on the marinade.

c.h.e.f andy

 

Ingredients:

  • 700g baby ribs
  • 2 tbsp mustard
  • 2 tbsp honey
  • 1 tbsp olive oil
  • rubbed sea salt, black pepper and sprinkled dry parsley and rosemary…

Directions:

  1. place ribs in boiling water for few mins to remove scum, remove back membrane, clean & drain dry.
  2. rubbed sea salt, black pepper and sprinkled herbs – dry parsley and rosemary…
  3. marinade ribs with 2 tbsp mustard, 2 tbsp honey, 1 tbsp olive oil. put in fridge overnight.
  4. place wrapped in aluminium on rack in 180degC oven for 1hr 40mins. then open the aluminium foil and grilled for 20mins at 250degC

Delicious Thai Dishes @ Patara Fine Thai Cuisine Tanglin Mall on 3Mar2019

8pax family lunch

son bought 8pax family lunch at patara to celebrate an event on 3.3.2019. ^^

initially wife had another engagement so we put that off, but when wife became available and patara was mentioned, everyone down tools did away with previous “engagements” and came for lunch. lol!

we took the S$38++pax alacarte buffet.

daughter ordered most of the dishes.

pomelo salad with prawns, roasted coconut

pomelo salad very appetizing. wife wondered where they always get sweet pomeloes. could do with a few more prawns. 🙂

tomyam gung

clear spicy and sour soup with seafood

all of us had the tomyam gung. good as always.

son took the clear soup with seafood. later i ordered one tasted a bit off.

shredded duck springroll

the shredded duck came as a springroll. had this here before. it was good now as then.

deep-fried beancurd with chilli-tamarind sauce

deep-fried beancurd everyone’s favourite. crispy outside, soft texture inside and great sauce.

golden-fried fish fillet in savoury three-flavoured sauce

fried fish fillet another favourite. server said garoupa, sometimes dory.

chicken cashew nuts

chicken cashew nuts ordinary, competent, a bit like japanese karaage, not a style i prefer, usually thick batter. but ok la…

grilled australian beef sirloin in red panang curry

grilled sirloin among the best dishes, nice tender beef with great panang sauce.

crab meat fried rice

everyone liked the crabmeat fried rice. it was good…youngest daughter and me thought no biggie, any of imperial treasure crystal jade & paradise would do as good or better.

my own egg white fried rice just as good too! 🙂

olive rice

olive rice was good, my usual favoruite.

stir–fried prawns with garlic and peppercorn

prawn was very good..much like what aunty Bes did for our homecooked sunday dinner.

green curry chicken

green curry chicken was good enough. among all the delicious dishes, i would rate this second worse dish after the salted egg sotong.

red curry chicken

red curry chicken very good. red curry somehow more flavourful than green, maybe more lemak.

pepper beef

pepper beef not so popular, basically me and E eating it.

beef though was very tender, maybe tenderised. pepper sauce though no one’s favoruite like zi char stalls, pepper beef a dish i never order at zi char…

salted egg sotong

for me this the worst dish today!

tasted nothing like salted egg. sotong was soft, mushy, wilted.

the sauce was a disaster, no powdery, fragrant taste of salted egg.

my own salted egg prawns

my own salted egg prawns which i did recently, though not the best c/w outside zi char stalls, way better than this la.

phad thai

phad thai was good. not that sweet, but for us, still too sweet. lol!

mango sticky rice

thai chendol

thai dessert

the dessert quite average.

mango sticky rice was poor! mango was sweet, sticky rice i think unacceptable.

durian cake was ok just not my favourite.

stir–fried prawns with garlic and peppercorn

overall a very enjoyable lunch with so many delicious dishes, and great family time together.

looking now at the menu wonder why daughter did not order the scallops and the stirfried seafood (the prawns was excellent so the seafood prepared same style should be good too!)

c.h.e.f andy

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Patara Fine Cuisine @ Tanglin Mall