Spicy Fried Rice on 2Jul2018

spicy fried rice

made 1 pax spicy fried rice this evening on 2.7.2018. ^^

using leftover rice in the fridge. 🙂

spicy fried rice

had some cooked rice in the fridge.

added chopped garlic to 1tbsp oil. then added rice (break up dry clumps) & iberico prok. then added 1 egg.

let egg white formed & browned a bit then mixed the rice, iberico pork & the egg.

and added 1 tsp heap of mala chilli oil and mixed.

spicy fried rice 

mixed well & fried over high fire.

add fish sauce if needed to taste.

spicy fried rice 

fried rice was very flavourful, good wok hae.

again very easy to make, just too much carb lor…

c.h.e.f andy

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Char Kuay Teow 1.0 (Recipe) on 1Jul2018

char kuay teow

made char kuay teow for myself this vening on 1.7.2018. ^^

of course i did not have kuay teow, so just use the little bit of leftover yellow noodles, char mee in that sense. lol! 🙂

char kuay teow 

actually the key ingredient in char kuay teow is the sweet dark sauce, unless you are making white char kuay teow.

char kuay teow 

i didn’t have much ingredients this evening, so just cut chilli padi, cut spring onions, chopped garlic, egg & some iberico pork.

char kuay teow 

very easy to make.

just add chopped garlic, cut chilli & spring onions in 1 tbsp oil & fry.

add iberico shabu pork (or small prawns) and sliced fish cakes, then add noodles (& kuay teow) after washed clean & drained in colander, and add 1 egg.

let egg white formed & browned a bit then mix the noodles & the egg.

add 1tbsp sweet dark sauce (to taste). all on high heat!

char kuay teow 

very good wok hae!

noodles very tasty & “pang”.

easy dish, nice to eat, but too much carbs la!

c.h.e.f andy

The Best Song Fish Head 松鱼头 (Recipe) on 28Jun2018

song fish head 松鱼头

made the best song fish head 松鱼头 this evening on 28.6.2018. ^^

song fish head 松鱼头

fish was excellent as it was very fresh & the sauce was just perfect, spicy, tangy, not too sweet.

song fish head 松鱼头

song fish head 松鱼头

what a beauty! ^^

song fish head 松鱼头

song fish head 松鱼头

my usual recipe below.

c.h.e.f andy

Ingredients-

  • 1/2 song fish head松鱼头
  • cut spring onions
  • 1 cut chilli padi
  • 2cm sliced ginger

a spicy black bean sauce mix of –

  • 1 heap tbsp lee kum kee spicy black bean sauce
  • 1 tbsp lemon juice
  • 2 tbsp olive oil (or vegetable oil)
  • 2 tbsp mirin (optional)
  • 1 tbsp light soy sauce
  • 1 flat tbsp sugar
  • 1 flat tbsp corn flour

Directions-

  1. mix the sauce cold to dissolve the corn flour.
  2. heat up a bit & the sauce became slight pasty.
  3. put song fish head in steamer plate & add sauce & garnish with cut spring onions, chilli padi & ginger.
  4. steam for 11-13mins (depends on size) in the steam oven or steamer.

Yakisoba (Recipe) on 22Jun2018

yakisoba 

made 1pax yakisoba this evening on 22.6.2018. ^^

had some shimeji mushrooms in the fridge.

also some iberico pork. 🙂

yakisoba 

had yakisoba on 2 occasions during our recent OPS 5pax sakura trip to kyoto/nara/osaka on 6-13.4.2018. 🙂

once at street stalls at fushimi inari, another time at an okonomiyaki restaurant (above photo)..

yakisoba

does not seem much different from char kuay teow.

basically i fried some sliced onions then added minced garlic, then added the shimeji mushrooms & iberico pork & noodles.

i also decided to add some egg.

for the condiments i added tsuyu (soba sauce) and some mirin, about 1tbsp each for the small amount of noodles i had, anyhow to taste la. 🙂

yakisoba

yakisoba

yakisoba very tasty.

not sure how authentic, no pink pickled ginger, but otherwise very tasty & nice la…good wok hae…lol! 🙂

c.h.e.f andy

 

Seafood Pasta in White Wine Sauce on 19Jun2018

WM 1pax seafood pasta in white wine sauce

my OPS bro stopped by early today at 10.30am on 20.6.2018. ^^

WM 1pax seafood pasta in white wine sauce

WM 1pax seafood pasta in white wine sauce

i made him a pax seafood pasta in white wine sauce.

WM 1pax seafood pasta in white wine sauce

i had good stock in the fridge. so very easy to whipped out a dish.

just browned a whole buld of garlic cloves, added thai basil, then added white wine & stock & reduced. then added prawns, off fire, added pasta (just below al dente) and tossed.

voila! :[)

WM 1pax seafood pasta in white wine sauce

pasta was delicious. and so easy to make.

c.h.e.f andy

Ichiran Ramen, Chashu, Runny Yoke Egg & Bakuteh on 8Jun2018

ichiran ramen with chashu, braised pork collar, runny yok egg

WM & I went to hak chong new place 👍

(m couldn’t join us today)

we arranged to have ichiran ramen, which the few of them all bought in kyoto during our april sakura tour..

I made bakuteh with a really good (fatty) fresh prime ribs i bought at sheng shiong-bkt was excellent

ichiran ramen with chashu, braised pork collar, runny yok egg

ichiran ramen with chashu, braised pork collar, runny yok egg 

I made also chashu & a braised pork collar..both were excellent! really delicious! ^^

& also a 6mins runny yoke egg..

ramen lunch items

I’s excellent ngoh hiang

I’s excellentngoh hiang

HC’s wife made one of the best ngoh hiang i had..

I’s vinegared trotters & egg

I’s vinegared trotters & egg

I’s vinegared trotters 

& a good ter kar chou ..vinegared pork trotters

chashu

chashu

my chashu was excellent today.

this time i used the http://www.seriouseats.com method for chashu pork = 3.5hrs in 130degC oven, then kept in fridge overnight.

chashu & braised pork collar

very tender chashu with a good bite texture..

braised pork collar

braised pork collar 

i used the chashu sauce, added a 1tbsp dark soy sauce, to braise the pork colar for 2hrs.

the braised pork collar were excellent too.

6mins runny yoke egg 

& the usual 6mins runny yoke egg.

i have not made these for 2+ years. they were still good.

anago

i bought a small fillet of anago & experimented. edible but a far cry from what ango should look & taste like…

prime ribs for bkt

bakuteh

the bakuteh was really delicious, thanks to the very meaty & marbled fresh prime ribs i bought at sheng shiong clementi ave 2.

the ribs had a wonderful bite texture, & perfectly tender.

c.h.e.f andy

Recipe = Oven Grilled Miso Teriyaki Wolf Herring Fish Head 西刀鱼头 on 6Jun2018

miso teriyaki wolf herring fish head

did a oven grilled miso teriyaki wolf herring fish head on 6.6.2018. ^^

wolf herring fish head 

dropped by clementi ave 2 sheng shiong after my weekly 10km jog with my RI bro CH on 6.6.2018.

bought a packet of 3 wolf herring fish head for S$1! ^^

1 head was a lot smaller so maybe considered 2.5 heads=S$0.40 per head.

miso teriyaki wolf herring fish head

i think my miso, light soy sauce, and the garnishings of red onions, chilli padi, sliced ginger etc added up to about the same S$0.40…lol! 🙂

anyway same recipe as the miso teriyaki salmon fish head.

fish head was excellent as expected. salmon fish head is perfect for this recipe as no small bones, wonderful softbone texture, and not chunky like salmon steak or fillet.

wolf herring though have very small bones (fish with small bones are very sweet), and taste was wonderful with the light soya sauce & garnishing.

c.h.e.f andy

Ingredients-

  1. 300g – 400g wolf herring fish head
  2. 1tbsp flat miso
  3. 1 tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
  4. 2 tbsp olive oil
  5. add sliced ginger,  red onions, cut chilli padi, chopped garlic

Directions-

  1. clean, wash fish head with salt & drain
  2. rub 1 tbsp flat miso on the 2 half-heads on both sides.
  3. add 2tbsp olive oil, and 1tbsp top quality light soy sauce
  4. add sliced ginger & put on a few stalks of scallions
  5. grilled in a 250degC oven

Recipe=Oven Grilled Miso Teriyaki S$3 Salmon Fish Head on 3Jun2018

miso teriyaki salmon head

did a superb roasted miso teriyaki salmon fish head on 3.6.2018. ^^

bought a few S$3 salmon fish head from song fish when i bought salmon belly recently.

there was one left in the freezer so i took it out, defrosted, cleaned/washed with salt and cooked it for lunch la. 🙂

miso teriyaki salmon head

miso teriyaki salmon head

a really simple recipe-

  1. 400g – 500g salmon fish head
  2. 1tbsp flat miso
  3. 1.5tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
  4. 2 – 3 tbsp olive oil
  5. add sliced ginger, a few stalks of scallions (i didn’t have today)
  6. & grilled 10mins in 250degC oven

miso teriyaki salmon head

head was super fresh!

meat was very sweet & tasty, and not fishy, with the flavours of miso & the fragrant light soy sauce.

grilling gives a slight charred skin & wonderful grilled flavours, the sauce dries up a bit so more intense, and the more fatty parts of the flesh near the belly combines well with miso & light soy sauce, are not chunky in texture like the steak or fillet parts, so perfect la!

c.h.e.f andy

Ingredients-

  1. 400g – 500g salmon fish head
  2. 1tbsp flat miso
  3. 1.5tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
  4. 2 – 3 tbsp olive oil
  5. add sliced ginger, a few stalks of scallions (i didn’t have today)

Directions-

  1. clean, wash with salt & drain
  2. rub 1 tbsp flat miso on the 2 half-heads on both sides.
  3. add 2tbsp olive oil, and 1.5tbsp top quality light soy sauce
  4. add sliced ginger & put on a few stalks of scallions
  5. grilled in a 250degC oven

Recipe = Prawn Capellini in White Wine Sauce = A Simple Meal on 1Jun2018

prawn capellini in white wine sauce

made a simple pasta dish = prawn capellini in white wine sauce for myself on 1.6.2018. ^^

eating alone this evening, so just use whatever leftovers.

i had some very tasty intense chicken stock, an open packet with like 100g capellini left, some small frozen shrimps…

prawn capellini in white wine sauce

pasta is all about stock, actually any dish western, japanese, chinese, asian all about stock…

very simple dish –

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

such a wonderful dish! 🙂

c.h.e.f andy

Ingredeints-

  1. 150g pasta
  2. 150g prawns
  3. 1 whole bulb of garlic cloves
  4. 2tbsp olive oil, 1 cut chilli padi
  5. 50ml white wine, 2/3 cup chicken stock
  6. 8 basil leaves, shaved cheese, 15g gourmet butter

Directions-

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

 

 

Supremely Good Chapgomeh 元宵节 5pax Home Dinner on 2Mar2018

claypot chicken rice 

made excellent 5pax chapgomeh 元宵节home dinner this evening. ^^

1 claypot chicken rice – the best!
2 scallion baked salmon fish head
3 prawn tofu
4 eggwhite scallops brocoli 赛螃蟹

scallion baked salmon fish head & prawn tofu were tops, superb this evening.

赛螃蟹 my first attempt after reading from Internet earlier only when cooking eggwhite i realised forgot to add milk! Anyway, son, daughter & sil all loved it!

claypot chicken rice

my claypot rice always good, and this evening it was specially good!

very tender, sweet chicken, and tasty, smoky, flavourful rice, and very little burnt parts..quite perfect!

tofu prawns 

tofu prawns very good too…

prawns 

medium, fresh prawns…

tofu 

tofu well infused (very importantly) with very tasty chicken stock…

tofu prawns

tofu prawns 

to make a very tasty tofu prawn dish…

scallion baked salmon fish head 

i used salmon fish head as proxy of 鸦片鱼 (a flat fish)头.

we had 鸦片鱼头 in shanghai at old jessie & also 陈记,

and my OPS bro brought back 2 for me from shanghai which i made recently.

鸦片鱼头 has firm, flaky, sweet flesh like cod, and a softbone structure for the head like salmon…really excellent dish…

this time, i bought 3 salmon fish heads from song fish star vista for only S$3each. so i used this as a proxy of the 鸦片鱼头! ^^

scallion baked salmon fish head 

i covered the salmon fish head with scallions, then the usual 2tbsp olive oil, 3-4tbsp light soy sauce & squeeze 1 lime (1 tbsp lime juice), and roast in a 250degC ove for 10mins.

roasting makes the flesh firmer & a dryer more intense sauce condiments c/w steaming…

赛螃蟹egg white brocoli 

this the first time i made 赛螃蟹egg white brocoli .

will write up a separate recipe later…

赛螃蟹egg white brocoli 

i googled online recipe…7 egg whites, trawling in oil for a min etc, not difficult to do..

赛螃蟹egg white brocoli

however, after cooking a few other dishes, and starting the 赛螃蟹egg white brocoli dish, only at the moment the eggwhite hit the oil did i realise that i forgot to add milk to the egg white.

anyway, result look like fried egg white omelette…i added good black vinegar, very flavourful…everyone liked it, the nice, “pang”, slight sour flavour of good vinegar.

though we do not normally celebrate chapgomeh 元宵节home dinner, and so this dinner was rather kind of impromptu, anyway the dishes turned out mostly perfectly, so everyone was happy with the food & spending the evening together with family!

c.h.e.f andy

Steamed 鲈鱼 Stripe Bass on 15Feb2018

steamed 鲈鱼 stripe bass

my OPS bro WT brought back from shanghai & gave me a 1kg 鲈鱼 stripe bass. i decided to cook it on 15.2.2108. ^^

like the 桂鱼 mandarin fish i did previously, as i was not certain how fish the fish might be, i decided to steam the fish separately & pour away the juice,. always felt wasted, but what the hack right?

steamed 鲈鱼 stripe bass

i butterfly the fish & cut the sides.

i added sliced ginger to the fish & added 1 tbsp shaoxing wine, & a dash of sea salt.

steamed 鲈鱼 stripe bass

steamed for 8 minutes & discard the steaming juice.

steamed 鲈鱼 stripe bass 

i then fried the ginger & chilli padi in a wok with 2 tbsp olive oil & 3tbsp light soy sauce.

steamed 鲈鱼 stripe bass 

then i poured the sauce over the fish & placed the sliced ginger nicely with the cuts, and added some cut spring onions…

i must say the fish & preparation were excellent! fish texture was firm & a bit like cod actually, and very sweet without adding sugar. really i think this preparation is excellent & better than the quite expensive 鲥鱼 in shanghai (which cost like 1/2 fish for RMB360).

this one here, cheap & simple and very tasty, sweet, flavourful fish. quite prefect la!

c.h.e.f andy

Pencai 盆菜 (My First Attempt) on 15Feb2018

pencai 盆菜

made  a real full-size pencai 盆菜 first time successfully on 15.2.2018. ^^

braised pig trotters

there is the usual chicken feet, whole chicken leg, chinese dried scallops & also canned abalone juice that can be used as the stock base.

i decided this time to use braised pig trotters as i wanted the gelatinous 胶 stock base.

braised pig trotters

so just usual braising the trotters, about 1 hr sufficient as there is another 2hrs to braise the fish maws.

the belly pork was braised together for 2.5hrs, and set aside for the topping/layering.

added sea cucumber & fish maw

i used 11 ingredients for the layering-

1 cabbage
2 leek
3 braised pig trotters
4 braised fish maw
5 braised sea cucumber
6 braised belly pork
7 pan-fried chicken thighs
8 pan-seared scallops
9 small abalones
10 brocoli
11 prawns

added sea cucumber & fish maw

added the cabbage & leek to layer the bottom in a claypot, then the braised trotters

added the fish maws, and braised another 2hrs.

& add sea cucumber towards the end and braised for 15-30mins, then ready for layering & serving.

pencai 盆菜 topped up ingredients

i had the other ingredients ready – poached brocoli, pan-grilled chicken thigh, canned small abalones, steamed prawns, and the braised belly pork…many pencai 盆菜 included roast duck, roast pork & even poached chicken..i just used braised belly pork for convenience in preparation since i was braising the trotters.

pan-seared hokkaido scallops

and also pan-seared scallops..

topped up pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached broco

topped up pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli

i just topped up the claypot with the other ingredients – pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli..

my first attempt, so i did not want to add too expensive ingredients, also lazy to go buy them..anyway the stock base is to me most important. i can certainly try a lot of chicken feet plus whole chicken leg to give the sweetness & also the gelatinous texture/flavour of the stock.

for this time actually the stock was very good, just that ingredients like grilled chicken thigh, steamed prawns, even braised belly a bit ordinary…

i not very fascinated with pencai 盆菜  as a dish in any case. i had bought a 6pax one from tunglok like 6-7 years ago for like S$248 or thereabout & i thought it was really ordinary and miserly in ingredients, and totally not worth it. and i feel most important is first the taste of the stock, so a good braise; & second the texture of the various ingredients, if trotters, belly pork, fish maws &  sea cucumbers done nicely they can be very tasty & enjoyable too.

my first attempt, perhaps nothing standing out for this dish, just a decent looking pencai 盆菜  & quite tasty dish la.^^

c.h.e.f andy

 

 

Best T-rex Prime Ribs Bakuteh on 7Feb2018

prime ribs bakuteh

i bought some nice fresh indonesia prime ribs to make the red wine pork ribs for the 4pax OPS homecooked donburi on 1.2.2018. 

so there were 6 large meaty ribs left in the chiller, i would say easily 600g+.

today i decided to cook bakuteh on 4.2.2018. ^^

one OPS friend used to joke T-rex bkt!

of course the ribs already cut in 1/2, otherwise its even larger…what is important thought is the meaty ribs with layer of fat that makes it very tasty & heavenly sinful…what am i saying???

prime ribs bakuteh

making bakuteh is like next to effortless…

1 packet ilc bkt sachet. 1kg pork ribs..today about 600 – 700g..a bulb of garlic cloves. & that’s it. boil for 50mins.

prime ribs bakuteh 

the bakuteh was absolutely delicious, for all the reasons i mentioned – meaty, layer of fat flavouring the meat, though tender texture with bounce in the bite.

prime ribs bakuteh

prime ribs bakuteh 

totally better than sin ming road bkt…ribs were better, soup much, much better la…

prime ribs bakuteh

now see also lau nua!

c.h.e.f andy

Ho JIak! Saba Don 烧鲭鱼丼 on 4Feb2018

roasted saba 烧鲭鱼

had some vinegared sushi rice leftover fro the 4pax OPS homecooked donburi dinner on 1.2.2108.

& some long unused cheap frozen saba in the freezer.

saba is fishy & oily fish so actually very flavourful…difficult to eat w/o rice.

i cleaned & washed the fish thoroughly with salt & pat dry with kitchen towels. i decided to roast it in the oven instead of pan-fry as it gave a dryer less oily (outside) texture, more like what you get in japan…so 10mins in 250degC oven.

roasted saba 烧鲭鱼

came out quite perfect actually.

saba was very “pang” flavourful becos of the oil & not fishy…would still be fishy for wife but for me very the ok…

saba don 烧鲭鱼丼

& of course quite perrrrfect with the vinegared sushi rice.

saba don 烧鲭鱼丼

a statisfying quick meal.

c,h,e,f andy

Airfryer Sio Bak Recipe – Crackling Belly Pork on 8Jan2018

sio bak – roasted pork belly

made sio bak – chinese crackling belly pork this evening on 8.1.2018. ^^

sio bak – roasted pork belly

i used YKK/I’s airfryer method.

the evening before, i boiled the belly pork in boiling water for few mins. this to remove scum but also made it easier to score the skin of the belly.

then i used a fork to furiously stab the skin. every part, very thoroughly.

then pat dry, seasoned with 1 tbsp shaoxing wine all isdes except the skin.

then added salt to cover the skin, and placed in fridge overnight. the stabbing (scoring) & salt is to draw out the water from the skin & fat, so the skin is dry & can produce crackling.

sio bak – roasted pork belly

when cooking sio bak following day, i preheat the airfryer at 180degC.removed the damp salt from skin, pat dry with kitchen towel, & added a new layer of salt.

then i placed the belly pork in the holder & turned the airfryer control to 30mins (max).

removed belly pork & scrapped off the salt, then returned to airfryer at 200degC for 15mins.

sio bak – roasted pork belly

i would rate this try like 60marks.

skin was crackling, but meat was slightly overdone. it was actually a long piece of belly 600g, but it didn’t fit into the airfryer so i had to cut in 2 (means about 300g each). i think it would do well if it is a larger square single piece at 500g of 600g.

sio bak – roasted pork belly

still the crackling was good this time. the test being that many hours later, skin still crackling & did not turn tough & chewy.

not much seasoning. flavour ok mainly from the salt & the shaoxing wine.

thinking how to improve this next time.

c.h.e.f andy

3pax Family Dinner = Experimental Dishes Tapas & Fiduea on 10Dec2017

tapas + fiduea

i experimented some tapas dishes & a fiduea this evening on 10.12.2017. ^^

what i prepared for 3pax family dinner –

  • chorizo prawns
  • ika sugatayaki (jap fusion)
  • seafood fiduea

i made my own fiduea😜cannot find in cold storage..so just cut up angelhair 😂

chorizo prawns very flavourful dish…

i had something similar recently at –

  1. gambas al pil pil at sabio on 5.11.2017 – a prawn in alio olio dish
  2. chorizo prawn liguine at porta on 8.11.2017

enuf of inspirations to do my own..lol! 🙂

i bought an expensive spicy chorizo from cold storage, like S$18 for 300g, anyway can cook many times so ok la…

& i experimented chorizo prawns first time on 9.11.2017 – recipe here! 

so this evening i just repeated that..very tasty, plump, succulent prawns, with excellent chorizo & alio olio flavours..

ika sugatayaki 

& this evening i did my most successful ika sugatayaki..

previously i used the oven. but there is the great difficulty of getting a dry enough squid w/o overcooking it. very difficult. 

ika sugatayaki 

so i decided to switch to flaming with a torch.

a flaming not enuf to cook the sotong, i steamed the sotong first about 70% cooked, then put in the fridge & dried with kitchen towels.

when about to cook, i added sea salt, 1 tbsp olive oil, then drizzle honey (or agave nectar) on the squid, on a metal tray. then i flamed it.

ika sugatayaki 

it was a delightful, delicious dish. superb chow tar (BBQ) flavours, just the right texture, tender & tasty…

seafood fiduea

& my very first experiment with my own “fiduea” concoction a big success haha! by my own standard only la!

so the key of any pasta is the stock. i had very intense tasty chicken stock. can also add prawn stock if have.

as angelhair cooks in 2 mins & the small squid pieces cooked quickly & so would the prawns, it is tricky getting the quite amount of stock so that it would infuse the angelhair while reducing, and all the angelgair, squid & prawns would be cooked right.

seafood fiduea 

i first have the stock ready – browned one whole bulb of garlic cloves, added chilli padi, sweet basil, then off fire, and added 1 cup chicken stock, & 1/4 cup white wine, and reduced by 1/2 i think, all agaklogy..then i added the prawns (seasoned with fish sauce & white pepper) & cooked like 70%, and removed.

when cooking the dish, i added the cut angelhair first & covered for a minute, then added the squid & stirred thoroughly & covered for another minute.

anyway all by looking & tasting. when pasta about ready, added some butter & the prawns, stirred & covered for 1/2min.

seafood fiduea 

the dish turned out superbly this evening.

& i have repeated it for couple dinners with friends with different amount of pasta & they worked out quite well.

seafood fiduea 

angelhair was al dente, so while looked like bee hoon texture was different from the softer, clumpier, stick-together beehoon.

the squid & prawns were dne just right so bouncy & plump and tasty.

a very good dish considering that it was make-shift using angelhair & not the real fiduea.

c.h.e.f andy

Chorizo Prawn Tapas Dish on 9Nov2017

chorizo prawn tapas

had a very tasty Gambas al pil pil – Sizzling prawns in virgin olive oil & garlic at sabio @ duxton hill few days back on 5.11.2017 (see photo at bottom).

this evening, i decided to make some myself on 9.11.2017. ^^

chorizo prawn tapas

i defrosted 8 prawns, deveiled & seasoned with fish sauce & white pepper.

then i cut 8 thin slices of chorizo i had in the chiller. i fried the sliced chorizo, 2/3 of a buld of garlic, and 1 cut chilli padi in 2tbsp olive oil to brown the garlic cloves & till fragrant.

then i added 1/2 cup of chicken stock, bring to boil & added the prawns.

chorizo prawn tapas

the key is cooking the prawns just right, not overcooked.

prawns were totally fresh, bouncy, perfect texture, sweet & tasty.

& the chorizo flavours were the best. awesome sauce awesome dish.

my presentation not as nice as sabio’s. will add some chopped coriander & red peppers next time.

but the taste & texture – my dish was just as good! ^^

c.h.e.f andy

Pla Neung Manao (Thai Lime Juice Steamed Fish) on 7Nov2017

pla neung manao

my first try to make a thai seabass pla neung manao – lime juice steamed seabass on 7.11.2017.

i watched 2 video recipes at hot thai kitchen & alleat thai…

sauce for pla neung manao

preparation was straight forward. just make a sauce. steam the fish, then add sauce to fish. 🙂

i  made the sauce from-

  • 1cup intense chicken stock
  • 2 tsp palm sugar
  • juice from 2 lime
  • 3 tbsp fish sauce
  • 4tsp chopped garlic
  • 5 cut chilli padi
  • 1 large stalk chopped cilantro

i dissolved the palm sugar in the heated stock, then transferred to a bowl & added the other ingredients, the chopped cilantro last, so it flavoured the sauce but not wilt too much.

seabass pla neung manao

for the fish, i placed 2 stalks lemon grass (white part) in the belly, & steamed the 600g seabass i think about 8mins, agaklogy la…

seabass pla neung manao

steaming was just right, perfect texture, not overcooked.

added some celery leaves for garnishing & flavouring too. actually i though i bought chinese celery for that purpose, but it was nowhere to be found so replaced with celery leaves. lol! 🙂

pla neung manao

& then just spooned the sauce over the seabass.

pla neung manao

dish looked pretty & well presented.

i think authentic enuough.msauce was very tasty from the stock. also sour (the key), garlicy, salty, spicy & flavours of cilantro & celery…& fish texture just right..

it was pretty good really..not better than my recent experiment scallion baked seabass or any of the steamed version..i think i like the steamed spicy black bean sauce best…

always a good alternative dish & nice variation to make.

c.h.e.f andy

Ingredients:

  • 500g-600g seabass
  • 2 stalk lemon grass (white part)
  • 2 stalks chinese celery

sauce:

  • 1cup intense chicken stock
  • 2 tsp palm sugar
  • juice from 2 lime
  • 3 tbsp fish sauce
  • 4tsp chopped garlic
  • 5 chilli padi
  • 1 large stalk chopped cilantro

Directions:

  1. dissolve palm sugar in the heated stock, then transfer to a bowl & add the other sauce ingredients, the chopped cilantro last, so it flavours the sauce but not wilt too much.
  2. place 2 stalks lemon grass (white part) in the belly, & steam the 600g seabass for 8mins…
  3. spoon the sauce over the seabass. & voila!

 

 

Tasty Scallions Baked Seabass on 3Nov2017

scallion baked seabass

wife & i had a really good scallions baked flat fish head 葱焖鸦片鱼头 at old jesse in shanghai tian ping road on 28.10.2017. will write about that later.

i decided to experiment the method using a cheap seabass on 4.11.2017. ^^

trying to replicate the incredible 葱焖鸦片鱼头 at old jesse. haha!

seabass was very cheap like 2 for S$7.90 at sheng shiong. seabas meat a bit powdery not so firm & has a bit of mud taste, so usually cooked with spicy bean sauce or i was thinking also experimenting the thai style pla neung manao… but that later. 🙂

this evening i decided to test out the scallions baked preparation.

i cleaned the seabass with salt & stood it on a colander to dry.

i had about 3/4 of a packet of 90cts scallions, so i placed those 1/2 below the fish & 1/2 on top, cut some long pieces, & used a bamboo pick to hold them in place over the fish.

then i added 2 tbsp olive oil, 3 tbsp light soy sauce. i also added chopped garlic (would have added sliced ginger but didn’t have today), and added sliced shallots, 2 chilli padi. also squeezed juice from 1/2 lime over the fish.

then into a 250degC oven for 10minutes. 🙂

scallion baked seabass

it came out pretty good.

meat was tender, flavourful, just cooked the right timing 火候. 🙂

& dipped a bit in the 1/2 dried up sauce very nice…

scallion baked seabass 

so result was pretty good so far as seabass went.

steaming will accentuate the soft meat texture & mud taste so moderating with a spicy bean sauce is better than simple hong kong steam,

baking/roasting & frying help to make the meat more firm & the scallion, garlic, shallot flavouring help to balance/musk the mud taste.

scallion baked seabass

result was not fantastic, but it was pretty good, and a good alternative preparation to steaming.

different & of course no comparison at all with old jesse’s 葱焖鸦片鱼头 ..that was a flat fish head with bone texture similar to salmon head & like having 3x the scallions i had…(that will make the scallions cost as much as my seabass lol!)..

anyway no plans for moment but may try this on a slamon head sometime if i get hold of a cheap salmon head to experiment.

c.h.e.f andy

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Ingredients:

  • 1x500g seabass
  • 1xpacket of spring onions (scallions)
  • 3 tsp chopped garlic
  • 2cm julienned ginger
  • 3 shallots sliced
  • 2 chilli padi
  • 2 tbsp olive oil
  • 3 tbsp light soy sauce
  • juice squeezed from 1/2 lime

Directions:

  1. clean seabass with salt & stand it on a colander to dry.
  2. place 1/2 of  a packet of scallions below the fish & 1/2 on top, cut some long pieces, & use bamboo picks to hold them in place over the fish.
  3. add 2 tbsp olive oil, 3 tbsp light soy sauce, chopped garlic, julienned ginger, sliced shallots, 2 chilli padi, and juice squeezed from 1/2 lime over the fish.
  4. bake in 250degC oven for 10minutes. 🙂

Saliva Chicken 口水鸡 on 1Nov2017

saliva chicken 口水鸡

i did a saliva chicken as part of the 12pax RI & OPS bro dinner on 25.10.2017. ^^

it was kind of hilarious, but i  totally forgotten to serve the 1/2 saliva chicken 口水鸡, which was chilled in the fridge. in the end, my RI bros CM & CL brought 1/2 portion each home. CL said he ate over 3 meals, together with vegetables. lol! ^^

saliva chicken 口水鸡

i was doing another this time western dinner for 9pax RI friends on 2.11.2017, and using 1/2 chicken to make pan roasted chicken breast & thigh.

so i decided to use the remaining 1/2 chicken for saliva chicken 口水鸡.

recipe is simple same as for poached chicken (chicken rice chicken)-

  1. rub cleaned 1/2 chicken with salt & let marinate for few hours.
  2. boil water (or stock with chicken bones & carrots), add spring onions, shallots, garlic.
  3. boil 1/2 chicken completely immersed for 12mins in covered pot on low or medium low fire.
  4. off fire & poached for 22mins.
  5. placed in cold water & ice to stop cooking & produce taut, smooth skin. then put in fridge for 1hr to chill.
  6. debone chicken & placed in container.
  7. mix 2 tbsp mala chilli oil, 2tsp sugar,  1.5tbsp fish sauce, 1 tbsp sesame oil, 1tbsp olive oil & taste to liking, then add to the chicken.

saliva chicken 口水鸡

wife & children liked the chicken very much. and so also my friends who brought back 1/2 portion each from the earlier dinner. ^^

saliva chicken 口水鸡

looked pretty too. and tasted fabulous.

and very easy to put together.

c.h.e.f andy

Ingredients:

  • 1/2 chicken (i use 1.4kg+ chicken from sheng shiong)
  • 2 stalks scallions
  • 1/2 bulb garlic
  • 2 shallots
  • 1.5litre water OR stock (chicken bones & carrot) if available instead of water

mala sauce:

  • 2tbsp mala chiili oil
  • 2 tsp sugar
  • 1.5 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Directions:

  1. rub cleaned 1/2 chicken with salt & let marinate for few hours.
  2. boil water (or stock with chicken bones & carrots), add spring onions, shallots, garlic.
  3. boil 1/2 chicken completely immersed for 12mins in covered pot on low or medium low fire.
  4. off fire & poached for 22mins.
  5. placed in cold water & ice to stop cooking & produce taut, smooth skin. then put in fridge for 1hr to chill.
  6. debone chicken & placed in container.
  7. mix 2 tbsp mala chilli oil, 2tsp sugar,  1.5tbsp fish sauce, 1 tbsp sesame oil, 1tbsp olive oil & taste to liking, then add to the chicken.