Recipe = Chicken and Fish Confit Kamameshi 釜飯 on 2Sep2019

chicken and fish kamameshi

made chicken and fish kamameshi for 5pax buddies lunch today on 2.9.2019. ^^

chicken kamameshi on 29.8.2019

before that i tried out a chicken kamameshi on 29.8.2019. 🙂

fish and sotong kamameshi on 25.8.2019

fish and sotong kamameshi on 25.8.2019

and a fish and sotong kamameshi on 25.8.2019. ^^

both were really good.

oil confit fish

for today i did the same oil confit fish (see separate recipe), this time using sea bream (angkorli).

placed in sealed ovenproof dish covered with olive oil in 85degC oven for 1 hr. this should bring the fish internal temperature to around 65degC.

chicken and fish kamameshi

for the kamameshi 釜飯 –

  1. i fried chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
  2. i added 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
  3. added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
  4. added 8 shitake sliced into 4
  5. high fire to bring to boil then low fire for 20mins.
  6. add confit fish and broccoli for last 5 mins

chicken and fish kamameshi

chicken and fish kamameshi

kamameshi was really tasty from the tasty chicken broth.

rice texture was perfect & moist.

chicken very sweet and tasty and confit fish was wonderful, perfect consistent texture and excellent flavour.

chicken and fish kamameshi

this a really delicious dish which everyone like.

c.h.e.f andy

Ingredients-

  • a 500g seabream filleted
  • 120ml oilve oil
  • 1/2 kampung chicken + 1 breast (deboned)
  • 1/2 broccoli
  • 8 shitake mushrooms each sliced into 4
  • 2 cups rice
  • 1.4 cups intense chicken broth
  • 2tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake, 1 tbsp cornflour
  • 2cm cut ginger, 2 shallots quartered, 2 stalks spring onions, 3tsp chopped garlic

Directions-

  1. fry chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
  2. add 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
  3. added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
  4. added 8 shitake sliced into 4
  5. high fire to bring to boil then low fire for 20mins.
  6. add confit fish (see separate recipe) and broccoli for last 5 mins
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Recipe = Peanut Butter Chocolate Cheese Cake on 2Sep2019

peanut butter chocolate cheese cake

first time making a peanut butter chocolate cream cake..

  1. usual base – 7 mcvites digestive 105g + 60g melted butter..layer in 8” springform cake tin & fridge 1/2h
  2. whisk 300g cream cheese + 30ml milk + 2.5 tbsp fine sugar
  3. melt 200g 70% cacao dark chocolate & fold into cream cheese..layer in cake tin 2hrs
  4. fold with spoon 150g peanut butter with 1.5tbsp fine sugar and 30ml milk..layer in cake tin

quite tasty… not too sweet..can taste the peanut butter and chocolate cheese layers and also the digest biscuit base.

a heavy cake so not really my favourite..

digestive biscuit base & chocolate cream cheese

first i made the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.

lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.

chocolate cream cheese layer

meanwhile made the chocolate cream cheese layer.

whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.

melt 200g 70% cacao dark chocolate and fold into the cream cheese.

layer the chocolate cheese layer on top of the biscuit base.

return to the fridge for 1hr.

peanut butter and chocolate cheese

fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk.

added the peanut butter layer

lay the finer layer over the cake and place in the fridge.

that’s done!

peanut butter chocolate cheese cake

peanut butter chocolate cheese cake

when serving, remove the springform and cut the cake and serve.

the peanut taste, and also the chocolate cheese were great! and the biscuit layer gave it the usual texture.

a nice cake overall.

it’ a heavy cake and not exactly my favourite kind of cake though.

c.h.e.f andy

Ingredients-

  • 7 mcvites digestive biscuit (105g)
  • 60g melted butter
  • 300g cream cheese
  • 60ml milk
  • 4tbsp fine sugar
  • 1 tsp vanilla essence
  • 150g peanut butter

Directions –

  1. make the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.
  2. whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.
  3. melt 200g 70% cacao dark chocolate and fold into the cream cheese.
  4. layer the chocolate cheese layer on top of the biscuit base. return cake tin to the fridge for 1hr.
  5. fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk. lay the finer layer over the cake and place in the fridge.

Recipe = Chawanmushi on 2Sep2019

chawanmushi

made a nice chawanmushi for 5pax buddies lunch today on 2.9.2019. ^^

have not made this like for 3yrs!

chawanmushi

chawanmushi was excellent!

very smooth, and very sweet and tasty from the excellent chicken stock base.

the texture of prawn, chicken and shitake were all excellent and added to the great experience.

c.h.e.f andy

Ingredients-

  • 2 cups dashi (i used chicken broth)
  • 3 eggs
  • 2 tsp tsuyu
  • 2 tsp mirin
  • 5 prawns
  • 5 slice chicken
  • 3 shitake cut into 12 pieces

Directions –

  1. whisk 3 eggs with 2 cups chicken broth
  2. add 2tsp tsuyu and 2 tsp mirin
  3. whisk thoroughly
  4. place 1 prawn, 1 chicken and 2 to 3 pieces sliced shitake to each of 5 bowls (i used ramekin)
  5. sieve the egg mixture to fill the 5 ramekin
  6. cover each with aluminium foil and steam for 15mins.

Recipe = Chicken Cordon Bleu on 29Aug2019

chicken cordon bleu

made chicken cordon bleu (a kind of chicken roulade) for the first time for 4pax family dinner on 29.8.2019 and again for 5pax buddies lunch on 2.9.2019. ^^

saw an excellent recipe = creamy, crispy chicken cordon bleu on tasty recipe and decided to make it.

came out very tasty, very good consistent, tender chicken texture. the pounding tenderised the chicken.

cheese, bacon, chorizo, basil

pounded 1 chicken breast.

I didn’t have sliced cheese and ham.

used what i have in the fridge – sliced some dutch pepper cheese, some chorizo, and added one slice back bacon.

chicken cordon bleu

and rolled up in cling film and placed in the chiller for one hour.

chicken cordon bleu

then coat the chicken roll with flour, beaten egg, and lastly breadcrumbs before shallow frying on a thin film and hot oil.

browned on all sides and to make sure the chicken is cooked and not burned, i reduce fire to medium low and cover the pan. total time about 10mins.

chicken cordon bleu

it came out quite well, still can make some adjustments.

chicken cordon bleu

eg for the backbacon it is better to fry it so a slightly crispy texture would add to the taste and texture of the chicken roulade.

chicken cordon bleu

chicken cordon bleu

chicken cordon bleu & chicken kamameshi

overall it was a great dish and a good appetiser or tapas to serve.

chicken cordon bleu

will be making more of this wonderful dish.

c.h.e.f andy

 

 

Braised Pork with Potatoes and Carrots – 99th Teban Gardens Community Breakfast on 23Aug2019

teban garden residents

braised pork with potatoes

made braised pork with potatoes for teban gardens community breakfast this morning on 23.8.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 99th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

braised pork belly

for this time i decided to prepare the dish the evening before.

for belly pork i boiled in stock till tender.

braised pork with potatoes

and i cooked the diced pork pieces first, take about 1hr 15mins to be nice and tender.

carrots take about 1/2 hr and potatoes 10mins, so i added potatoes last.

i used my usual fish sauce, oyster sauce and huadiao wine marinade, very tasty & delicious.

braised pork with potatoes

this morning, i cut the belly pork. it doesn’t spray when it’s chilled.

braised pork with potatoes

and added to the pork potato dish.

braised pork with potatoes

braised pork with potatoes

heat up, covered and mixed well.

braised pork with potatoes

a nice dish!

braised pork with potatoes

and soon afterwards all finished.

teban garden residents

today my 99th dish for teban gardens community breakfast.

next week my 100th dish…i will do a chicken dish!

c.h.e.f andy