Recipe = Delectable Bouillabaise (Seafood Stew) on 10May2020

bouillabaise - seafood stew

bouillabaise – seafood stew

bouillabaise - seafood stew3

bouillabaise – seafood stew

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

3rd course was bouillabaise – seafood stew. 🙂

bouillabaisse was one of two best dishes this evening, especially delicious…wife & children loved this dish…

bouillabaisse soup was very tasty & smooth…

definitely better than burlamacco & most seafood or fish stew we had taken outside..

fish, prawn, squid were just the right texture, fresh, sweet & tasty..

first i boiled fish head and bones with ginger and carrots and salt, and some tasty chicken stock. 🙂

to balance the flavours, and also to give some bulk, i fried garlic, shallots, red onions, then added red and yellow peppers, till softened. then i blended with the fish stock together with the carrots. it was a very tasty and golden colour broth.

last i added 2 large tomatoes, peeled off the skin and small dice cut the tomatoes and added to the broth.

i seasoned with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid cut into rings and with the tentacles and wings, and very fresh thick cut emperor red snapper (ang sai) fillet.

when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

(of course for bouillabaise one can add so many more things, shellfish, fresh herbs, saffron…i didn’t have all that..not adding lobster and lazy to go get mussles, littleneck clams, manila clams etc..

i cook with what i have and good enuf to produce a delicious, delectable dish for mother’s day!)

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 300g emperor red snapper (ang sai) fillet thick cut
  • 2 large unshelled prawns
  • 5 large shelled prawns
  • 1 whole medium squid cut rings, and add tentacles and wings

for bouillabaise broth-

  • fish stock from fish head and bones
  • 200ml tasty chicken stock
  • 1 medium carrots cut rings
  • 2cm cut ginger
  • 1/2 red pepper 1/2 yellow pepper
  • 6 cloves garlic
  • 4 shallots
  • 1 small red onion
  • 2 large tomatoes remove skin

Directions-

  1. boil fish head and bones with ginger and carrots and salt, and some tasty chicken stock.
  2. fry garlic, shallots, red onions, then add red and yellow peppers, till softened. then blend with the fish stock together with the carrots to a very tasty and golden colour broth.
  3. peel 2 large tomatoes, small dice cut and add to the broth.
  4. season with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid, and emperor red snapper (ang sai) fillet.
  5. when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

 

Recipe = Pan-seared Scallop on Pumpkin Puree on 10May2020

pan seared scallop on pumpkin puree

pan seared scallop on pumpkin puree

pumpkin puree

pumpkin puree

pan seared scallop on pumpkin puree3

pan seared scallop on pumpkin puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

second course was pan-seared hokkaido scallop on pumpkin puree.

scallop was perfectly seared, great texture and bite, sweet, fresh and tasty. and the pumpkin puree this evening was splendid, very smooth, and yet some bulk and tasty to the palate and combined perfectly with the scallop.

a delectable and visually pleasing dish, and nicely garnished with a stem of coriander.

the pumpkin puree i added dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, removed skin and cut into 1cm cubes, blended with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…

the key to pan seared scallops is they must be bone dry! other will be boiling and NOT searing scallops.

i dried scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels.

spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.

heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 5 large hokkaido scallops
  • sea salt and pepper

for pumpkin puree-

  • 120g cut pumpkin
  • 1tbsp honeyl
  • 2tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. add dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, remove skin and cut into 1cm cubes, blend with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…
  2. dry scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels
  3. spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.
  4. heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander. voila!

Recipe = Luscious Flamed Squid on Cauliflower Puree on 10May2020

flamed squid on cauliflower puree

flamed squid on cauliflower puree

cauliflower puree

cauliflower puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

first course was flamed squid on cauliflower puree.

squid texture was perfect, and wonderful sweet, fresh and and aburi flavour. and the cauliflower puree this evening was super, very smooth, light and tasty to the palate and combined perfectly with the squid.

and of course the dish looked luscious and pleasing and nicely garnished with a stem of coriander.

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef was not that famous at the time.

so i tried to recreate the dish w/o the recipe previously on 22.8.2015. 🙂

anyhow it’s not a dish to make everyday, but quite perfect for mother’s day la. 🙂

the cauliflower puree i boiled about 80g cauliflowers, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste…perfect.

i cleaned and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • one large squid 300g, cleaned and cross cut
  • sea salt and pepper

for cauliflower puree-

  • 80g cauliflower
  • 1tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. boil 80g cauliflower, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste
  2. clean and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.
  3. garnish with a stem of coriander. voila!

 

Recipe = Super Yummy Soy Sauce Chicken on 26Apr2020

soy sauce chicken3

soy sauce chicken

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinate (大华鲁鸡汁)

soy sauce chicken2

soy sauce chicken

braised egg, taupok, tau kua3

braised egg, taupok, tau kua

made soy sauce chicken for family dinner this evening on 26.4.2020. ^^

first time i made this dish. i use tai hua chicken marinade same as i do for braising lor ark aka teochew braised duck. 🙂

so quite easy and straight forward. 🙂

soy sauce chicken was super yummy, very moist, tender and flavourful. so delicious!

and of course i use the braise to braise egg, taupok and taukua.

i also delivered one packet of soy suace chicken rice and one packet noodles to a friend and her helper.

c.h.e.f andy

Recipe

Ingredients-

  • whole large chicken (1.4-1.6kg)
  • 1 cup tai hua braising sauce
  • 1 cinnamon bark, 3 star anise, 3 cloves, 2 bay leaves
  • 1 whole bulb of garlic cloves
  • 1 tbsp sugar

Directions-

  1. clean chicken with salt, drain dry
  2. add cinnamon bark, star anise, cloves, bay leaves and garlic colves to 1 tbsp oil, fry till fragrant
  3. add chicken and fry and turn for 30 secs. add tai hua braising sauce and sugar and coat chicken thorough
  4. add 2 cups water and cook chicken for 10mins, turn over several times and basting the sauce over the chicken and the inside. add 500ml water, cover and cook for another 30mins, reducing the sauce.
  5. remove chicken and let air cool for 1 hr.
  6. add 6 shelled boiled eggs, 10 taupok cut to 4 strips each, 2 taukua and water and braise for 1.5 hrs, turning the eggs to coat fully.
  7. serve the chicken and the braised eggs taupok and taukua and ladle some braising sauce over