Recipe = Nonya Chap Chye on 6Feb2020

nonya chap chye

nonya chap chye

nonya chap chye2

nonya chap chye

made nonya chap chye a few times recently.

  1. 16pax aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020.
  2. 9pax RI bros home dinner on 1.10.2019.
  3. 29pax C Y Day2 lunch on 6.2.2019.

just fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.  add 2 red fermented beancurd and 2 tbsp oyster sauce. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce. then add tanhoon and cook for 5mins. voila!

tip-

to ensure texture is right, i actually boil mushroom, cloud fungus, beancurd skin separately-mushroom 2 hrs, cloud fungus and beancurd skin 1 hr…anyhow to the right texture and add back to the dish to coat with the red fermented beancurd and reduce.

c.h.e.f andy

Recipe

Ingredients-

  • 600g cabbage
  • 2 large carrots
  • 12 dry mushrooms
  • 20 cloud fungus
  • bean curd skin
  • 3 chopped garlic
  • 2 red fermented beancurd
  • 2tbsp oyster sauce

Directions-

  1. fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.
  2. add 2 red fermented beancurd and 2 tbsp oyster sauce and fry.
  3. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce.
  4. then add tanhoon and cook for 5mins. voila!

Recipe = 红油豆瓣酱 Chilli Bean Paste Pork on 16Jan2020

spicy bean paste pork soft bones

红油豆瓣酱 chilli bean paste pork softbones

bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

recently i have been making quite many times 红油豆瓣酱 chilli bean paste pork softbones.

it is very easy to make and can cook in large quantities, like for-

  1. 16pax dinner at aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020
  2. 40pax lunch for HCA Hospice Care patients on 8.10.2019.

i get frozen pork softbones from sheng shiong, 400g packet S$3.95. so for 40pax lunch i cook 6 packets = 2.4kg; for 16pax aloha bbq i cook 2 packets 800g.

just braise the pork softbones for 1.5hrs till tender, reduce and the dish is done. very tasty and delicious, and basically no effort.

c.h.e.f andy

Recipe

Ingredients-

  • 2x400g=800g pork softbones
  • 2 tbsp oyster sauce
  • 2 tbsp 红油豆瓣酱 chilli bean paste
  • 2 tbsp cornflour
  • 3 cloves chopped garlic

Directions-

  1. put pork softbones in boiling water to remove scum, wash, clean and dry
  2. marinate with 2tbsp oyster sauce, 2tbsp 红油豆瓣酱 chilli bean paste, 2 tbsp cornflour (all flat) for 2hrs
  3. fried 3 cloves chopped garlic in a little oil, add pork and fry thoroughly few minutes. add 200ml water, cover and cook for 10mins. then add 1.5l water, cover and cook for 1hr 20mins till tender.
  4. reduce to a thick sauce and taste.
  5. serve.

 

 

Tasty Truffle Chicken, Ribs and Sensational Pasta Dinner on 15Apr2020

oven baked ribs2

oven baked ribs-perfect texture & flavours

chorizo prawn pasta

chorizo prawn pasta

squidink pasta

squidink pasta with squid

had delicious homecooked dinner this evening on 15.4.2020.^^

i made 4 dishes-

  1. roast truffle 1/2 chicken (recipe here)
  2. oven baked ribs (recipe here)
  3. chorizo prawn spaghetti
  4. squidink pasta with squid

dinner was excellent this evening.

every dish was delicious. wife and children loved all the dishes. 🙂

chicken was tender, moist and very tasty.

pork ribs nice smoky flavours, tasty and perfect texture.

the 2 pastas were delicious.

for chorizo prawns,

brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce. when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was delicious, smoky chorizo, very tasty stock, al dente pasta and succulent sweet prawns.

for squidink pasta,

prepare same base sauce with chicken stock and white wine as before; just w/o chorizo, and add squid ink. reduced to a somewhat thick inky sauce. when serving add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pastas. 🙂

c.h.e.f andy