1 pax pho dinner on 4.8.2022 & again 6.8.2022.^^

frozen sliced beef cut small pieces, chilli padi, thai basil, chicken stock & bean noodles 豆签.

boiled chicken stock, add 豆签 and chilli padi.

add 6 thai basil (& 2 mint optional) to large bowl with cut beef. add cooked 豆签 and boiling soup to bowl.

voila!

c.h.e.f andy

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.

+++++++++++++++++++++++

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

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

char siew aussie belly pork excellent today on 2.1.2022.^^

recipe

1. poached 700g pork in boiling water, clean, remove skin, cut into 2 or 3 slices
2. marinade 1 tbsp each LKY char siew sauce, hoi sun sauce, oyster sauce and honey, 2 red fermented beancurd, 2tsp sugar, 2 tbsp tomato sauce …leave in chiller 2 days
3. 3 bring to room temp..completely wrap in foil in 90deg C oven for 2 hrs..meat temp about 66degC
4. 4 grilled in 250degC oven for 15mins

c.h.e.f andy

I made char siew aussie prime ribs on 14.12.2021.^^

wife loved it took 3 pieces..JH also

very tender & moist inside..& char siew taste very good.

a bit of fusion using oven slow roast method…

RECIPE

my usual char siew marinade

cut the individual ribs 3/4 way so marinade the inside

marinade 2hrs or overnight

2hrs in foil 110degC oven meat tem about 64degC

reduce marinade in foil to thicken then baste over ribs on open rack..drizzle 1 tbsp honey

15-20mins in 250degC oven

voila!

c.h.e.f andy

this 红烧肉my first try after watching some cooking videos. will improve & take more photos

made this for my brother family dinner on 4.11.2021.^^

recipe

1. 1kg belly pork poached in boiling water few minutes cut into good size pieces poach again, clean & drain
2. fry in little oil wok render out oil & drain oil & set aside
3. add 1 tbsp crystal sugar in water, reduce thicken till brown medium fire..add belly pork & coat
4. add little oil, garlic, star anise, cinnamon bark, fry till fragrant, add 1tbsp花雕酒，1tbsp oyster sauce,1 tbsp light soy sauce, 1tsp dark sauce
5. add pork, fry, add water & cook for 40mins, reduce till sauce thicken

c.h.e.f andy

recipe to be improved 27.10.2021.^^

rempa my usual chicken rice chilli plus lots of shallots

so

7 red chilli

2 chilli padi

5 cloves garlic

2cm ginger

1.5 tbsp olive oil

2tsp sugar

1/2tsp salt

15 shallots blend slight coarse

fry rempa in 2 tbsp oil, add 6tbsp tomato ketchup to taste

marinate chicken 1 tbsp fish sauce 1 tbsp oyster sauce..

fry chicken in wok then add to rempa.. fry and chicken

anyway will try this again.

c.h.e.f andy

experimented 糖醋排骨today on 17.10.2021.^^

actually the 2nd iteration – very good, super tender & perfect taste..

recipe

1. 300g pork prine ribs
2. fry 2tsp lump sugar in 2 tbsp oil Low fire till golden brown
3. add pork ribs & coat ribs in syrup
4. add 2tsp vinegar, 1tbsp light soy sauce, 1 tbsp oyster sauce, 1tsp dark sauce,1/3 cup water
5. coat ribs in the sauce for 5 mins..add 3cups water & cook for 30mins..
6. reduce to sticky sauce

c.h.e.f andy

今天试个新菜-叉烧龙骨experimented a char siew prime ribs on 15.10.2021.^^

Recipe-

..basically western slow roast prime ribs with char siew marinade

char ribs 1mins in wok with salt & pepper

2.5hrs wrapped in foil 120degC oven about 62degC meat temp

30mins 250degC oven

baste sauce at 20mins

meat is moist & tender..

char siew sauce is tasty- 1tbsp each hoi sin sauce, oyster sauce, tomato sauce, char siew sauce, olive oil, honey, 1 fermented red beancurd..forgot to add minced garlic..

c.h.e.f andy

made 1pax pong’s laksa for myself on 18.8.2021.^^

ah Heng’s curry chicken noodles my favourite…and pong’s laksa is a proxy – the best laksa for me, still not comparable with curry chicken noodles.

easy to make.

I added lots of haebee to make the gravy closer to curry chicken noodles, and followed the usual instructions, fried the laksa paste, then added chicken stock (instead of water), and 1 can of evaporated milk and 200ml packet of coconut milk. I cooked the taupok earlier separately in the chicken stock till soft and absorbent and added the teochew fish cake – everything like curry chicken noodles…usually I add my own 白斩鸡…today don’t have so added prawns.

and added thick beehoon mee…same same as my preference for curry chicken noodles.

a delicious dish!

c.h.e.f Andy

children ordered prawn noodles from prawn house at Ghim oh today.

I took some from wife. it was good!

decided to try 1pax prawn mee tar myselfusing spaghetti & beehoon lol! on 11.7.2021.^^

almost as good.

I don’t make prawn noodles as jessie made it so well and I got invited often lol!

& usually got to make large quantity fry and boil lots of prawn heads and shells for stock etc…lay cheh la!

today I use what I have…didn’t expect much.

no yellow noodles no problem la use spaghetti.

good thing I still have excellent large prawns..

just cook spaghetti, and beehoon separately..very small portion for me..:-)

did my usual mee tar…1/2 tsp fish sauce, 1tsp oyster sauce, 2tsp black vinegar, 1tsp tomato sauce, lots 1tbsp+ crispy prawn chilli, 1tbsp oil….

boil 4 large prawns deveined in chicken stock…

& it was very good, almost excellent!

best thing was the soup basically a very tasty prawn stock soup..of course very important very little soup (reduced)..and because the prawn heads and tomalley, very very tasty..

shiok la!^^

c.h.e.f andy