RECIPE = Lobster Squidink Sauce Beehoon on 23Mar2022

made lobster squidink beehoon on 23.3.2022.^^

trying to model jiak’s crayfish squidink beehoon on 23.3.2022.^^

good squidink flavour and tasty beehoon with lobster stock.

scallop was good

frozen cooked lobster was overcooked when mixed into beehoon over long period

better served lobster over been w/o mixing.

lar pok very good.

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RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • squidink – I used squidink sacs accumulated from 10 squids
  • 10 scallops (optional)
  • garlic and spring onions
  • fried shallots
  • lark (crispy lard)

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil. add intense lobster stock.
  3. boil stock and add beehoon, cook beehoon while reduce and infuse beehoon with stock.
  4. put lobster meat in microwave 30s.
  5. off fire. plate with lobster and garnish with spring onions, shallots and larpok.

c.h.e.f andy

RECIPE = Seafood Hokkien Noodles on 22Mar2022

made seafood hokkien noodles on 22.3.2022. ^^

key is making the stock.

RECIPE

Ingredients-

  • 10 medium prawns (shelled)
  • 1 medium squid(cut rings)
  • 1 fish cake (grilled then sliced)
  • 8 scallops (optional)
  • tau gay
  • noodles & beehoon
  • lar pok (crispy lard)
  • fried shallots
  • spring onions

Directions-

  1. fried prawn shells and heads in 15g butter, add salt, add water and boil/reduce 2hrs to intense prawn stock.
  2. place yellow noodles in boiling water 1min & remove set aside
  3. repeat with beehoon. cut beehoon with scissors.
  4. brown garlic in 2 tbsp oil. add prawn stock about 200ml.
  5. add prawns, then squid and scallop (optional), then noodles and beehoon & tau gay and sliced fishcake.
  6. off fire, plate and garnish with spring onions.

this a first attempt, plating presentation not ideal…taste was good, and needed more stock(I had less than 200ml)….

c.h.e.f andy

RECIPE = Lobster Mock Saffron Fusili on 3Mar2022

made lobster fusiliers this evening on 3.3.2022.^^

modelled this dish after our excellent dinner at curate recently.

it’s mock saffron only decos I did not have saffron. lol!

what’s super outstanding about curate dish was the yellow saffron sauce, and blended superbly with the al dente fusilli, a truly marvellous dish…the lobster was good, but actually 8picure lobster was better..anyway they are fresh lobster so both better than mine….

RECIPE

Ingredients:

  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 50ml fresh milk
  • 2 tbsp heavy cream
  • 2 shallots chopped
  • 4tbsp 60ml white wine
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta

Directions:

  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry chopped shallots to some olive oil, and add the white wine and reduce.
  4. add lobster broth, milk and reduce. off fire, stir in heavy cream.
  5. cook fusilli to 1min before al dente. heat sauce, off fire, add fusilli, add 1 tbsp butter and toss, and plate it.
  6. warm lobster for 20s in microwave and add over the pasta and garnish.

c.h.e.f andy