Author Archives: chefquak

赠我 Gift to Me

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赠我

赠我一对乐恩的眼睛
秋水清澈，星星闪烁
深邃，蘊含
无上智慧的大眼睛
乐善好施，感恩福修
传承千古的仁者

赠我一翩乐瑄的风采
乐书勤道， 品学兼优
纵横， 盛溢
瑄玉献世的风采
才华横溢，高风亮节
朴实无华的圣者

赠我一双俊利的手
俊才卓越，鸞鳳翔天
舉善，造福
利人濟世的手
奋发勤政，一心奉道
德才兼备的能者

赠我一颗星颖的心
日月星辰，千秋蘊慧
穎麗、俊秀
真挚善美的心
心系寰宇，鴻鵠之志
美慧志全的智者

c.h.e.f andy

注：

得赠我孙儿女，外孙儿女

==================

published on 9.2.2025

my English translation 👇

赠我 Gift to Me

Gift to me the eyes of 乐恩
clear as autumn waters, twinkling like stars
deep and imbued
big eyes that harbor supreme wisdom
kind and charitable, grateful to accumulate blessings
a benevolent one whose virtue endures through the ages

Gift to me the elegance of 乐瑄
joyful in study, diligent in following the Way
exemplary in both character and scholarship
vast and overflowing
being the elegance of a precious gem offered to the world
brimming with talent, noble and upright
a saintly one of unadorned simplicity

Gift to me the hands of 俊利
outstanding in talent, soaring like mythical birds and phoenixes to the heavens
hands that uplift goodness, that bestow blessings
helping others and enriching the world
industrious in endeavor, wholeheartedly devoted to the Way
a capable one who possesses both virtue and ability

Gift to me the heart of 星颖
like the sun, moon, and stars—imbued with wisdom accumulated through the ages
elegant and outstanding
a heart that is sincere and pure
caring for the world, with aspirations lofty as a swan taking flight
a wise one whose beauty, wisdom, and ambition are complete

P.S.

gifted to me – all my 4 grandchildren

四季樱（Shikizakura）

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shikizakura 四季樱， Obara Fureai Park 小原ふれあい公園
shikizakura 四季樱， Obara Fureai Park 小原ふれあい公園

四季樱

四季樱花，自然奇观
花开两季，春秋绽放
三月十月，双节共赏
芳华再现，诗情复燃

山野湖川，落叶知秋
火焰枫林，银杏金装
红叶白樱，交相辉映
春秋同舞，画意依然

花期跨季，秋冬盛放
寒露屹立，清雅芬芳
枫叶煽火，樱瓣飘霜
珠璧交辉，四季流转

秋风掀起了
红白色浪漫
艳红的诱惑
雪白的潔净
瓣叶出意境
秋色入诗画
心境在提升
神魂在穿越
古今原此地
天涯还此时

c.h.e.f andy

===================

published on 2.2.2025

my english translation 👇

Shikizakura (Four-Season Cherry Blossoms)

shikizakura, a breathtaking natural spectacle
flowering in two seasons—spring and autumn
in March and October, flower viewing in both spring and autumn seasons
youth and beauty is reborn, poetic sentiments rekindled

mountains, wilderness, lakes, and rivers, falling leaves mark the arrival of autumn
maple forests a fiery red, ginkgo trees in slates of gold
red leaves and white shikizakura blossoms intertwine, bringing out and enhancing each other’s beauty
dancing together in spring and autumn — the artistic mood is enduring and timeless

with a flowering period spanning across seasons, shikizakura flourishes through autumn and winter
standing firm in exposure to the cold, exuding pure elegance
maple leaves fan the spread of red like fire, shikizakura petals flutter and float like frost
a radiant harmony of red leaves and white shikizakura, as the seasons revolve

the autumn wind lifts up
a romance of red and white—
the allure of crimson
the purity of snow-white
shikizakura petals and maple leaves brings up artistic conception
autumn colours weave into poetry and art
an uplifting of the state of mind
a journey of the consciousness through time
past and present return to this very place
the end boundaries of the earth is back at this very time

白斩鸡饭 Chicken Rice

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白斩鸡饭

白斩鸡
风靡东南亚
无鸡不成宴
新加坡餐馆、熟食中心
都不能少的
经典美食

鲜甜滑润
鸡皮晶莹剔透
肉质细嫩多汁
原汁原味，滑而不腻
有着淡淡的鸡香，令人
回味无穷

鸡饭亦是一绝
鸡油、鸡汤、姜、蒜烹煮的
香喷喷大米饭
蒜蓉、辣椒酱、黑酱油
添味提鲜，着实
神仙美食

洗净鸡身盐按摩
备水盐姜蒜萝卜
水开小滚鸡下锅
熄火温泡原汁封
冰浴颖献晶滑鸡
去骨熬汤蓄精华
鸡汤浓郁香鸡饭
油润不腻老少馋

c.h.e.f andy

=======================

published on 1.2.2025

my english translation 👇

白斩鸡饭 Chicken Rice

poached chicken
a sensation across Southeast Asia
no feast is complete without chicken
from Singapore restaurants to hawker centers
this is a must-have
classic gourmet dish

fresh, sweet, and silky smooth
its skin translucent and glistens like crystal
the meat—juicy, delicate, and tender
retaining its pure, natural taste, smooth but not greasy
rich in subtle chicken aroma
it lingers on the palate
unforgettable

the chicken rice is a masterpiece too—
the fragrant rice
cooked with chicken fat, chicken broth, ginger and garlic
paired with minced garlic sauce, chili sauce, and dark soy sauce
enhancing flavor and enriching taste, truly
divine

clean the chicken, massage with salt
prepare pot of water with salt, cut ginger, garlic, and carrots
bring to a gentle boil, submerge the chicken
turn off the heat, let chicken poach, sealing in the juices
ice bath brings out the crystal, silky smooth chicken
debone chicken, boil the bones, and reduce to rich broth
the flavourful chicken rice is fully infused with fragrant chicken stock
aromatic and silky, loved by all ages

福建面 Hokkien Mee

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福建面 Hokkien Mee CNY DAY 1 – 29.1.2025

福建面

黄澄澄
滑润润
鲜美食材，秀色可餐

香喷喷
热腾腾
炊香环绕，入口绝妙

味鲜鲜
香飘飘
色香味全，垂涎三尺

福建炒面
新洲美食
鲜虾高汤
锅气镬味
五花肉片
明虾墨鱼
鱼饼芽菜
熟面粗粉
清香爽口
色泽滑润
鲜味十足
唇齿留香

高炉热锅手掌铲
热油花肉蒜炊香
熟面鲜虾快翻炒
粗粉食材全盘端
鲜虾头壳浓鸡汤
高汤入锅扑鼻香
色香鲜味勾食欲
佳肴美食共品尝

c.h.e.f andy

=================

published on 30.1.2025

my english translation 👇

福建面 Hokkien Mee

golden yellow
smooth and glistening
fresh ingredients, a feast for the senses

fragrant and aromatic
steaming hot
the enticing scent surrounds the stove, an absolute delight

rich in umami
aroma surrounds
a perfect harmony of color, aroma, and flavor—mouthwatering!

fried hokkien mee
a signature dish of Singapore
savory prawn broth
wok hei-infused aroma
pork belly slices
juicy prawns and squid
fish cakes and bean sprouts
yellow noodles and laksa thick beehoon
light, fragrant and delightful
colour texture smooth and glistening
bursting with umami
leaving a lingering taste on the lips and teeth

roaring flames, hot wok and spatula in hand
hot oil sizzles as belly pork and garlic release their fragrance
yellow noodles and prawns tossed in quick, skillful strokes
add laksa thick beehoon and all other ingredients
stock from prawn heads and shells enrich with thick chicken broth
as the stock hits the wok, the air is filled with irresistible aroma
a dish with colour, aroma, taste so inviting
a delicacy to be savored and enjoyed together!

过年 Celebrate Chinese New Year

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过年

年代不遗，岁月不忘
除夕团圆，中华传统世世流芳
家家有宴，户户有席
围炉守岁，家人代代欢聚一堂

时日不变，风雨不改
炎黄子孙，神州习俗生生守护
长幼有宜，老少有爱
闲话家常，父母子女共享天伦

愿蛇年好运
前方一片光辉灿烂
愿万事如意
阖家过的顺心安详

购物送礼办年货
新柔两地人如龙
芦柑鲍鱼猪肉干
蛋卷杏酥菠萝挞
金桔银柳金钱树
水仙蝶兰朱顶红

家人温馨年夜饭
岁岁团圆阖家欢
蛇年带来新气象
惜旧迎新气昂扬
张灯结彩迎新岁
拜年温旧展新貌

c.h.e.f andy

==================

published on 28.1.2025

my English translation 👇

过年 Celebrate Chinese New Year

time have not left behind, years have not forgotten
on Chinese New Year(CNY) eve, families reunite, carrying on Chinese traditions that shine through the ages
every home holds a feast, every household sets a banquet
around the steamboat, keeping watch on the countdown, generations gather together as one

steadfast through changing times and storms of uncertainty
descendants of Yan and Huang guard the customs of Chinese culture
old and young bonded through kinship, generations joined by love
engage casual family conversations, and parents and children share the joy of togetherness

may the Year of the Snake bring good fortune
with a bright and radiant path ahead
may all things go smoothly according to our wishes
and every family enjoy peace, as the heart wishes, and harmony

shopping and buying gifts and goodies for the New Year
people bustle and line up like dragons to buy goodies in Singapore and Johore
lukan, abalone, bak kwa
love letters, almond cookies, and pineapple tarts
golden kumquats, silver willows, money plants
narcissus, butterfly orchids, and festive amaryllis (holly)

a heartwarming CNY eve dinner with family
reunion year after year, a joyful occasion for all
the Year of the Snake brings new beginnings
cherishing the old and welcoming the new with vigor
hanging up lanterns and making decorations for the New Year
visiting to exchange greetings, reinforce old connections and further new ones

炒粿条 Char Kuay Teow

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chye guan bought hill street ckt 14apr2021

炒粿条

炒粿条
是新加坡驰名街食
和海南鸡饭、肉骨茶、
肉脞麵、鱼圆面、虾面、
云吞面、 叻沙等
都是狮城的招牌
小贩美食

高炉热镬，镬光铲影
翻云覆雨，掀天掘地
巧手匠心，炒功镬气
金蛋裹面，赢来
腊肠、鱼饼、豆芽、甜酱油
最后来个生蛤
食客便等来了绝世美味😋

不加甜酱油，也行
那便是白粿条
镬气、香味
黑白两条，各有千秋！
我还是喜欢黑粿条
加蛤，就一个蛋
正宗古早味！

猪油渣
纯粹主义者的天堂！
搓碎成大小沙粒
在粿条面里翻炒
简直神来之笔！
添加质地、口感、鲜味
吃了，此生无悔！

c.h.e.f andy

=================

published on 26.1.2025

my english translation 👇

Char Kway Teow

char kway teow is one of Singapore’s most iconic street foods
alongside hainanese chicken rice, bak kut teh
minced meat noodles, fishball noodles, prawn noodles
wonton noodles, laksa, and more
these dishes are among the signature
Lion City’s hawker cuisine

over roaring flames, with a searing wok
the spatula dances as the wok gleams and flashes
tossing, turning, flipping, creating culinary storms
with skillful hands and craftsman’s devotion
the art of stir-frying brings forth superb “wok hei”
golden egg-coated noodles, enhanced by
chinese sausage, fish cakes, bean sprouts, and sweet soy sauce
and finally, raw cockles—
a heavenly delicacy awaits the eager diner😋

skip the sweet soy sauce? for sure
that gives you white kway teow
the “wok hei”, the aroma—
both black and white char kuay teow have their own charm!
but I still prefer black kway teow
top-up more cockles and just one egg—
the authentic old-school flavor!

and the pork lard
a purist’s paradise!
crushed into grainy bits
stir-fried with the noodles
it’s a stroke of genius!
adding texture, richness, and umami
one bite, and life feels complete, no regrets!

咖喱鸡面 Curry Chicken Noodles

Posted on by
curry chicken noodles @ ah heng, hong lim 13nov2024

咖喱鸡面

咖喱鸡面
我的最爱！
艳红的咖喱汤汁
若加上一勺辣椒酱
那真是无得顶！
天下美味之巅
神来佳肴
回味无穷！

粗米粉面
口感特佳
添增不同咬劲、质地
可为最佳搭配
再加咖喱入味的豆卜
还有鱼饼、潮州鱼饼
爽口的土豆， 确实
人间美馔！

咖喱鸡面不是叻沙
更不是咖喱鸡里掺面
汤汁迥然不同
和普通咖喱鸡、叻沙
都不是一个层次
鲜味、香、辣、咸、微甜
嗯，真是
实惠极品！

少不了说到白斩鸡
皮肉滑，肉质鲜甜
整齐排列面上
美观又勾食欲
把鸡肉浸入汤汁
吸收咖喱汁，入味
香艳美食，确实
不可抗拒！

c.h.e.f andy

==========================

publish on 25.1.2025

my english translation 👇

Curry Chicken Noodles

curry chicken noodles
my absolute favorite!
the bright red curry broth
with a spoonful of chili paste added—
it’s simply unbeatable!
the pinnacle of culinary delights
a delicious dish of the gods
an unforgettable taste experience!

thick beehoon, and noodles
perfect “mouthfeel”
adding different “bite” and texture
ideal companion to the dish
add on curry-infused tofu puffs
along with fish cakes and Teochew-style fish cakes
and tasty potatoes with the right “bite”—truly a gourmet feast on earth!

curry chicken noodles aren’t laksa
nor are they just curry chicken with noodles thrown in
the broth is entirely distinct from ordinary curry chicken or laksa,
in a league of its own
umami, aromatic, spicy, savoury, and slightly sweet—
ah, it’s truly
a humble yet exquisite masterpiece!

and of course, there’s the poached chicken
with smooth, silky skin and sweet, fresh meat
neatly arranged atop the noodles
it’s a feast for the eyes and triggers one’s appetite
dip the chicken in the curry broth
let it soak up the rich flavours
a dazzling culinary gem—
utterly irresistible!

四季情 Sentiments for Four Seasons

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陶渊明 – 採菊东篱下，悠然见南山

四季情

秋菊东篱窥南山
深夜凭栏，月入西厢
黄钟满树十月香
清晓微光，日出扶桑

冬日海棠点点红
凌霜屹立， 香腮轻弹
寒梅傲雪露中宵
一帘幽思，两地情长

春暖花开溢芬芳
杜鹃玉兰，桃红争光
樱花三月意还乡
一缕牵挂，两心荡漾

牡丹花瘦六月天
林里踏青，野鹤山中
湖泊绿肥柳成荫
雁字翱翔，闲云长空

天地川野立舟中
掌桨乘风顺水流
疑是途穷绝境路
峰回水转彼岸丰

c.h.e.f andy

===================

published on 24.1.2025

my english translation 👇

Sentiments for Four Seasons

autumn chrysanthemums by the eastern fence peek at the southern hills
late at night standing by the railing, the moon graces the western chamber
Chinese golden bell tree in full bloom offering the fragrance of October
in the gentle light of dawn, the sun rises on Fusang

winter’s begonia dots the cold with crimson hues
standing erect against the frost, its fragrant cheeks lightly flush
plum blossoms brave the snow, exposed to the elements in the long night
one curtain filled with wistful thoughts, and enduring affection in two places

in the warmth of spring, blossoms overflow with fragrance
azaleas and magnolias, peach blossoms compete in splendor
cherry blossoms in March awaken a longing for home
one thread of care and devotion, and two hearts flutter

peonies fade, bringing forth the month of June
excursion in the woods, cranes roam free in the wild
lake brims with lush green, willows cast their shade
wild geese soar high in 《人》 letter formation, like leisurely clouds in a vast sky

standing on a boat amidst heaven and earth, rivers and the wilderness
with oars in hand, riding the wind and the current flows
what seems like a dead-end road of desperation
with a turn of the peaks and the riverbanks, reveal a far shore lush with abundance

Note:

Fusang – Fusang, mythical island in ancient literature, often interpreted as Japan

余星颖心/美慧志全

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余星颖心
美慧志全

我写给我小外孙女余星颖的题诗😎

友人黄国胜老师画上了字画联🙏🌹

a poem I wrote for my granddaughter 余星颖depicting her name. my Malaysian friend, a well known calligrapher, did the wall calligraphy scroll

余莊地靈毓善美
星辰慢舞千秋慧
穎麗俊秀鴻鵠志
心系寰宇才德全

my English translation-

at Yu’s manor, the spiritual environment nurtures goodness and beauty

the star constellation gentle millennial cosmic shifts harbour wisdom through the ages

with outstanding elegance and brilliance, and lofty aspirations like a swan taking flight

the heart caring for the universe, complete with both talent and virtue

附言

这第四首诗是我写给小外孙女余星颖的题诗。

我写给小孙女郭乐恩的第一首题诗也是友人黄国胜老师画上字画联

郭乐恩传/秀手慧心🙏🌹

我写给大孙女郭乐瑄的第二首题诗也是

郭乐瑄品/才华横溢🙏🌹

我写给大外孙儿余俊利的第三首题诗也是

余俊利奋/天道酬勤 🙏🌹

c.h.e.f andy

published on 27.10.2024

余俊利奋/天道酬勤

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余俊利奋
天道酬勤

我写给我大外孙儿余俊利的题诗😎

友人黄国胜老师画上了字画联🙏🌹

a poem I wrote for my grandson depicting his name. my Malaysian friend, a well known calligrapher, did the wall calligraphy scroll

余府鸞集鳳翔天
俊才卓越心奉道
利人濟世因果酬
奮發舉善造福勤

my English translation-

at Yu’s residence, auspicious birds gather, and the phoenix soars to the sky.

outstanding talent with a heart devoted to Dao《the way》

benefitting people and contributing to the world and receiving rightful rewards

with vigor and determination, doing good deeds and diligently creating blessings

附言

这第三首是我给大外孙儿余俊利的题诗。

我写给小孙女的第一首题诗也是友人黄国胜老师画上字画联

郭乐恩传/秀手慧心🙏🌹

我写给大孙女的第二首题诗也是

郭乐瑄品/才华横溢🙏🌹

c.h.e.f andy

published on 27.10.2024

郭乐瑄品/才华横溢

Posted on by
郭乐瑄品/才华横溢

郭乐瑄品
才华横溢

我写给我大孙女郭乐瑄的题诗😎

友人黄国胜老师画上了字画联🙏🌹

郭门高节备德才
乐书勤道实不华
瑄玉献世意纵横
品学兼优风彩溢

my English translation –

Quak family stands tall with virtue and talent

being joyful in study, diligent in practice (the path of the laws of nature), sincere and unadorned

like a precious jem proffered to the world, with expansive aspirations 

having excellence in character and learning, and overflowing in grace

附言

这是我写给大孙女郭乐瑄的第二首题诗。

我写给小孙女的第一首题诗也是友人黄国胜老师画上字画联

郭乐恩传/秀手慧心🙏🌹

c.h.e.f andy

published on 27.10.2024

RECIPE = Grilled Octopus with Romesco Dip

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octopus from song fish

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

RECIPE = Bouillabaisse on 23.10.2024

Posted on by

seafood bouillabaisse on 23.10.2024

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

RECIPE = Garlic Steamed Tanhoon with Sotong on 9oct2024

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Garlic Steamed Tanhoon with Sotong
Garlic Steamed Tanhoon with Sotong

Garlic Steamed Tanhoon with Sotong

made garlic steamed tanhoon with sotong for 10pax dinner for my SMU 苏杭 course mates on 9.10.2024. ^_^

this an easy dish the make. the sauce is basically the hk steamed razor clams, steamed scallops with lots of garlic flavours..

the other key preparation is the sotong which must be done just right to be sweet and succulent and not rubbery(when overcooked)

Ingredients

  • 300g sotong
  • 2 rolls of tanhoon
  • 6 chopped garlic cloves
  • 2 tbsp top grade soy sauce
  • 2-3tbsp olive oil
  • 1 tbsp (flat) sugar
  • chilli padi if desired (I didn’t add)

Directions

  1. cut 3cm width rings in sotong. this is done by putting a knife into the cavity the cut sotong till second knife touch the first knife. then cut the rings lower. this primarily fir the lovely presentation
  2. clean sotong thoroughly with salt, wash and dry.
  3. add olive oil and chopped garlic to wok. stirfry to bring out fragrance of garlic without burning garlic. add 1tsp sugar, 2-3tbsp soy sauce, 3tbsp water and stir, melt sugar, off fire, sauce is ready.
  4. cook sotong in the sauce to 90% cooked- 3mins.
  5. soak tanhoon in water 1/2hr then drain.
  6. when serving, heat up sauce, add drained tanhoon, and use scissors to cut tanhoon. then add back sotong and cover for 1-2mins.
  7. plate the dish. when eating cut the sotong along the rings. voila!

c.h.e.f andy

RECIPE = Grilled Chicken Thighs 10oct2024

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Grilled Chicken Thighs
Grilled Chicken Thighs

Grilled Chicken Thighs

made grilled chicken thighs for my brother family dinner in 10.10.2024.^_^

very tasty and succulent, perfect texture..

and using frozen boneless chicken legs 👍

Ingredients

  • 2 frozen boneless chicken legs (can use fresh deboned thighs)
  • 1tbsp soy sauce, oyster sauce, Chinese 花雕酒, white pepper
  • 1 tbsp honey, olive oil

Directions

  1. clean the boneless chicken legs with salt, squeeze and rub sliced ginger. place in water 15 mins, wash clean and dry with kitchen towels
  2. season with 1tbsp soy sauce, oyster sauce, Chinese 花雕酒, white pepper, seal ziploc or tupperware place in fridge for 2days.
  3. when cooking, bring to room temp. heat oven to 250degC.
  4. place on rack, drizzle 1tbsp honey, then olive oil and place in oven for 15mins. voila!

c.h.e.f andy

RECIPE – Pan-grilled Lamb Chops 12oct2024

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pan-grilled lamp chops

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

RECIPE – Grilled Red Snapper Head on 12oct2024

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Grilled Red Snapper Head on 12oct2024
Grilled Red Snapper Head on 12oct2024

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

郭乐恩传/秀手慧心

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郭乐恩传
秀手慧心

我写给我小孙女儿郭乐恩的题诗😎

友人黄国胜老师画上了字画联🙏🌹

郭家书香钟灵秀
乐善好施菩提手
恩得福修无上慧
传承千古仁者心

my english translation:

the Quak family scholarly ambience nurtures excellence

generously giving by the hand of bodhi (enlightenment)

grateful to receive blessings and journey towards supreme wisdom

inheriting and passing on a heart of benevolence through the ages

c.h.e.f andy

published on 7.10.2024

飘雪 Floating Snowflakes

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飘雪

寒流突侵
一转，飘雪世界
无垠山脉，皑皑白雪
了无声色
就圈地了一片衣襟
潮湿在蔓延

凉风刮脸
一息，游起清烟
放眼丛林，披上银装
风中飘絮
便净化了一心尘土
神魂复空灵

漫步雪景
一家，足迹山中
成长岁月，其乐融融
体恤自然
更系心于天地万物
珍惜识保护

赤子之心
一生，循循善诱
温馨亲情，寸草春晖
一世守护
使肃立好价值三观
善爱知传承

c.h.e.f andy

===================

published on 27.9.2024

my english translation 👇

Floating Snowflakes

a cold wave suddenly sweeps in
in a turn, a world of floating snowflakes
endless mountains, vast expanse of white snow
some silently
encircles a piece of lapel
moisture spreading out

chilly wind brushes the face
a breathe, and rises the clear mist
gazing at the forest, donned in silver
snowflakes floating in the wind
purifying a heart of dust
spirit returns to being free and natural

strolling through the snowy scene
as a family, leaving footprints in the mountains
in the years of growing up, joy abounds
appreciating nature
connecting the heart to heaven and earth and all things
cherishing, knowing, protecting

with a childlike heart
a lifetime of gentle guidance
warm familial love, nurturing like spring light on tiny blades of glass
a lifetime of guardianship
instilling good values and perspectives
kindness and love passing down through generations

新山一日游 Day Trip to JB

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ya wang 鸭皇 28.6.2016
 chaotar beehoon 三楼米粉 28.8.2017

新山一日游

觅美食，做按摩
骋驰百里不回首
过境烦，长龙堵
列队3时，车烟標汗
等！等！等！

肉骨茶，粿条仔
色香十足可回味
尝煮炒，蒸活鱼
三楼米粉，烤鸭烧腊
馋！馋！馋！

走广场，购百货
价廉物美心欢畅
修理车，油打满
快意佳肴，满载而返
爽！爽！爽！

乐休闲，四处逛
民风纯扑勤待客
一日览，意未了
待些时日，结伴重游
盼！盼！盼！

c.h.e.f andy

附言-

前日见史评千古渣男陆游，踩着前妻装情圣自己却妻子成群…痛哭流泪，为唐婉不值…

痴情女为情所困，”遇人不淑，错付终身，深情给了一个吃着碗里看着锅里的负心郎，没好好珍惜为了自己可以抛弃全世界的真汉子..多情终被无情伤，渣男总比舔狗香…感叹赵士程多年付出，比不上一首钗头凤，殊不知就是陆游的一首钗头凤，所编织的一把流言蜚语匕首把唐婉刺死，而成就了陆游用情极深的千古佳话……文人往往三分情，却能写出十分意，而赵士程十分的真爱竟卑微得一文不值“

在我看来，唐婉的钗头凤比陆游不知好了百倍，全是真情纠结流露，而陆游只是一时之兴快意满足自己的 EGO 自私矫情！

看了钗头凤，引来了灵感，一下写下了上面的诗

=============

publish on 22.9.2024

see my english translation👇

Day Trip to JB

searching for food, having massage
traveling miles without looking back
crossing borders is a tiresome chore, traffic jams and queues
three hours in line, car smoke and sweat
wait! wait! wait!

bakuteh, “kway teow kia”
full of flavor, a delight to savor
taste zichar dishes, steam live fish
sanlo (chaotar) beehoon, roast duck and “siu lap” (roast meats)
craving! craving! craving!

strolling in the mall, shopping galore
quality goods at affordable prices bring joy to the heart
repair vehicle, fill up the tank
happily and freely relish delicious meals, and load up with purchases for the return
shiok! shiok! shiok!

relax and wander around
JB is simple and authentic, offers true hospitality
one day tour, but the joy isn’t complete
soon we’ll return, together for more fun
looking forward! looking forward! looking forward!

P.S.

inspiration for this poem came from 唐婉陆游诗-钗头凤， the rhythm and tempo is truly 千古绝句.

sadly, pretentious scumbag 陆游 gained fame 用情极深的千古佳话, but his careless irresponsible public rendition (on a wall) of a beautiful poem with questionable shallow feelings directly led to the death of 唐婉， whose public rejoinder was a poem of true beauty and deep conflicts and emotions, tearing open a wound 10years in the healing…

my poem is indeed quite ordinary, just benefitting from the wonderful tempo of 陆游唐婉 千古绝句 structure