squidink linguine with squid

squid ink linguine with squid

squid ink linguine with squid

squid ink sauce

squid ink linguine with squid

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

5th course was squidink linguine with squid. 🙂

squidink linguine was one of 2 best dishes this evening, especially delicious…

prawn pasta in prawn bisque sauce was excellent too but squidink was better..

squidink was the best i made..the very flavourful chalky powdery texture & perfectly al dente pasta..simply excellent!

this though many good restaurants can do the same la..so even best still cannot say better than outside..

just brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. i used squid ink taken from maybe 10-15 squids which i kept for use. seems not so easy to get squid ink in singapore? and expensive!

when serving, add squid seasoned with fish sauce and white pepper (i cross cut the squid), and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish.

a superb, delicious, simply the best squidink linguine with squid! 🙂

c.h.e.f andy

Ingredients-

• one large squid cross cut, inc tentacles and wings
• 200g linguine
• 10-15 squid ink sacs
• 6 cloves garlic
• 150ml chicken stock
• 30ml white wine
• 15g butter

Directions-

1. brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. set aside.
2. when serving, add squid seasoned with fish sauce and white pepper,, and cook for couple mins, add linguine and 15g butter, off fire and tossed. add sweet basil to garnish.

bouillabaise – seafood stew

bouillabaise – seafood stew

bouillabaise – seafood stew

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..

fish stock for bouillabaise

blended fish stock for bouillabaise

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.

pan seared scallop on pumpkin puree

pumpkin puree

pan seared scallop

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!