octopus has become a common menu dish in many good class restaurants, and for good reason.

it is a fine, lovely dish, excellent texture and great taste with good balsamic or romesco dip . ^_^

this also very easy to make at home.

I bought mine from song fish, 2 big, good quality tentacles about S$45/kg. can also get from chinatown market, quite a bit cheaper at S$16/kg, usually smaller.

Ingredients-

• 500g octopus tentacles
• 1tbsp sake, mirin, tsuyu

romesco dip

• 1 large red pepper
• 1/4 cup slivered almonds
• 1 clove smashed garlic
• 1/4 cup extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp sea salt

Directions –

1. place octopus tentacles in boiling water or stock for 50mins
2. remove and season with mirin, sake, tsuyu, and set aside in fridge for 6hrs.
3. when serving, flame the octopus tentacles with a torch over a stainless steel pan.
4. serve with romesco dip. voila!

for romesco dip

1. roast red pepper in 250degC oven 20mins
2. roast slivered almonds on 120deg desktop toaster for 15mins
3. add red pepper, slivered almonds, garlic, red wine vinegar to blender & blend to smooth
4. slowly add EVOO to blender.

c.h.e.f andy

did a multi-course family dinner this evening on 23.10.2024.^_^

this evening family dinner-

Menu

1 salad by mommy
2 grilled octopus with romesco sauce
3 seafood bouillabaisse
4 sous vide pork tomahawk with chimichurri
5 prawn squidink pasta in prawn bisque
6 seafood paella
7 sous vide beef tomahawk
8 dessert/fruits by children

the key to bouillabaisse is the stock. I use one seabream fish head (didn’t have fish bones) ..can also use any (say) salmon fish head

key to the stock is to clean the fish head and bones thoroughly…remove all blood clots, best remove membranes.

wash with salt, a little white vinegar, rubbed with sliced ginger and rest in clean water 15mins.

Ingredients

for stock-

• 1 fish head (I used seabream)
• salt, 1tsp white vinegar, 1cm julienne ginger to rub and clean
• 100ml chicken stock to combine mellow the fish taste
• 1/2 bulb garlic cut into 1/2 or 1/4 & 2cm sliced ginger
• 6 peeled chopped tomatoes

for dish-

• 4 large tiger prawns
• 5 large scallops sliced in 1/2
• 1 medium squid (I used 2 large squid head/tentacles)
• 400g toman fish
• 5 peeled chopped tomatoes (I only had 3)
• 3tbsp thickened cream
• 2tbsp olive oil & 1/2 bulb garlic cut into 1/2 or 1/4

Directions-

1. clean the fish head and bones thoroughly remove all blood clots, best remove membranes.
2. wash with salt, a little white vinegar, rubbed with sliced ginger and rest in clean water 15mins.
3. brown sliced ginger, add 1/2 bulb cut garlic & bring out flavours.
4. add fish head, fry and turn, add 1tsp salt, add water, cover and boil for 2-3hrs.
5. drain the stock and add chicken stock. add 6 peeled chopped tomatoes and boil for 30mins
6. marinate sotong, prawns, toman fish for 30mins
7. when serving, boil soup, add scallops and prawns (with shell for good presentation).
8. then add toman fish and sotong. off fire, add 3tbsp thickened cream, mix and cover.
9. brown 1/2 bulb cut garlic with the olive oil and add to bouillabaisse, add garnishing (parsley or coriander). serve. voila!

c.h.e.f andy

pan-grilled lamp chops

made pan grilled lamp chops for dinner today on 12.10.2024.

SIL has 4 leftover lamb chops from meatman. I bought 1 packet 5 lamb chops from Cold Storage, promotion S$57/kg…price wise about same as meatman..meatman’s looks bigger because it’s caps on, with thick layer of fat! but grilled fat is nice haha!

just clean thoroughly with salt and squeeze and rub julienne ginger. Pat dry with kitchen towel. season with seasalt, black pepper, dry herbs – basil, parsley, thyme, rosemary, paprika. Just a little butter to grease pan. medium high. add the chops one by one. brown and turnover. reduce to medium low and brown. voila! if not serving immediately, place fully covered in aluminium foil so chops do not dry out. put in 40degC oven to keep warm.

Ingredients

• lamb choops (I had 9)
• but of butter
• seasalt
• black pepper
• dry herbs – basil, parsley, thyme, rosemary, paprika

Directions

1. clean thoroughly with salt and squeeze and rub julienne ginger. Pat dry with kitchen towel.
2. season with seasalt, black pepper, dry herbs – basil, parsley, thyme, rosemary, paprika.
3. just a little butter to grease pan. medium high. add the chops one by one. brown and turnover. reduce to medium low and brown. voila!
4. if not serving immediately, place fully covered in aluminium foil so chops do not dry out. put in 40degC oven to keep warm

c.h.e.f andy

make a grilled red snapper head for family dinner this evening.

I have fresh dill, the rest dry herbs.

most important step, thoroughly clean the fish head, remove all blood clotting from head and bones.

rub with salt and squeezed and rubbed with sliced ginger, and 1 tsp of white vinegar, then place in water for 15mins. drain and pat dry with kitchen towels.

seasoned with salt, pepper & herbs. I also sliced tomatoes, would also put sliced lemon but I didn’t have. add slice of butter. place on a rack (I wanted it grilled, can also place on a tray and bake)

then heat oven to 250degC. when ready I add 1 tbsp olive oil. place in oven for 15mins.

voila!

drizzle 1 tbsp extra virgin olive oil when serving.

Ingredients

• 1/2 red snapper head (400g-500g)
• dry herbs (basil, parsley, thyme, rosemary, paprika) + fresh dill
• seasalt, black pepper
• sliced tomatoes
• sliced lemon
• butter
• olive oil, EVOO

Directions

1. thoroughly clean the fish head, remove all blood clotting from head and bones.
2. rub with salt, squeeze and rub with sliced ginger, and 1 tsp of white vinegar, then place in water for 15mins. drain and pat dry with kitchen towels.
3. season with salt, pepper & herbs, sliced tomatoes, sliced lemon. add slice of butter. place on a rack (I wanted it grilled, can also place on a tray and bake)
4. heat oven to 250degC. when ready I add 1 tbsp olive oil. place in oven for 15mins. Voila!
5. when serving sprinkle a tablespoon of extra virgin olive oil.

c.h.e.f andy