Recipe – Delicious Gimson Nonya Sauce Steamed Seabass on 11Jun2020

gimson nonya sauce steamed seabass

gimson nonya sauce steamed seabass

gimson nonya sauce can use to steam any fish and fry any vegetables. it is tangy and tasty and slight spicy, very appetizing sauce.

i made gimson nonya sauce steamed seabass for my brother 6pax family on 11.6.2020.^^

i know it will be good. 🙂

basically it is the same HK steam condiment mix and adding gimson nonya sauce.

just add  1 big heap tbsp or like 3 tbsp flat to the fish plus usual hk steam sauce condiments..

in this case this a large seabass maybe 800g+ so i added 3tbsp light soy sauce, 3 tbsp olive oil and 2tbsp mirin (optional)…and the usual sliced ginger, cut chilli padi and chopped and cut scallions.

and steam for 10mins.

dish was perfect la! very fresh seabass and tasty, tangy sauce.

c.h.e.f andy

Recipe = Tasty Spicy Chicken with Dried Chilli 宫保鸡 on 11Jun2020

spicy dried chilli claypot chicken 宫保鸡

spicy dried chilli claypot chicken 宫保鸡

aromatics for claypot chicken 宫保鸡

aromatics for claypot chicken 宫保鸡

my first experiment with spicy chicken with dried chilli 宫保鸡 cooking 6pax family dinner for my brother on 11Jun2020. ^^

i aimed to produce 宫保鸡 using 1/2 chicken to replace frogs – trying to replicate G7 sinma claypot 宫保田鸡…

sauce not too bad but not quite close to G7 sinma..maybe experiment more..my chicken always done quite perfect texture, tender and moist…

Recipe

soak 12 dry chilli in boiling water. remove seeds and drain. fry chopped shallots and garlic in oil. add dry chilli, sliced red onions, cut leeks (white part), cut scallions (white part).

mix 2tbsp oyster sauce, 2tbsp chinese huadiao wine, 1tsp sesame oil, 1 tbsp black vinegar, 1 tbsp corn flour in 200ml intense chicken stock and add to wok. salt to taste.

simmer broth to require thickness, add wing parts and cook 2 mins. adddeboned cut pieces from 1/2 chicken and cook for another 8mins.

it was a nice tasty dish with chicken stock and vegetable sweetness and glueyness for G7 sinma though taste not exactly same. chicken as always, tender and moist and not overcook, and that is the key.

c.h.e.f andy

Recipe – Sambal Sotong lagi Sedap on 4Jun2020

sambal sotong with yellow onions

sambal sotong with yellow onions

sambal sotong with yellow onions2

sambal sotong with yellow onions

sambal sotong was another dish i cooked for my brother’s family 6pax dinner on 4.6.2020.^^

lagi sedap la! 🙂

and this, the easiest to do.

1 large sotong (250g), clean wth salt, wash dry, remove skin and cut in rings.

fry 1 large sliced onions with lots of chopped garlic (1 heap tsp), add 1 heap tbsp sambal sauce and 1 flat tbsp oyster sauce. then add sotong and fry.

and that’s it!

the tip for cooking sotong, like everything else, is NOT to overcook, otherwise becomes tough and rubbery la…

can judge by eye, but if unsure just 1 piece lor. lol!^^

c.h.e.f andy

Recipe – Excellent Thai Style Fish Curry on 31May2020

thai style whole fish (ang choe) curry3

thai style whole fish (ang choe) curry

made thai style whole fish curry for 6pax dinner for my brother’s family on 4.6.2020.^^

tested my own recipe for the first time for my own family dinner on 31.5.2020. ^^

Recipe
made my own rempah & added tomyam paste & coconut milk

12 dry chilli
6 cloves garlic
6 shallots
2in cut lemon grass white part
1 in cut ginger
1 tbsp flat sugar
1 tbsp oil
1/4 tap salt

blend to make rempah.

pound 2in lemon grass, fry with 1 stalk curry leaves, one sliced medium onion, add rempah, fry till fragrant, add cut lady fingers, add cut eggplant, add whole fish (i used ang choe – golden snapper today),cook for 10mins

my first time trying a newly created recipe, trying to model after forture old holland road’s thai style fish head.

not quite same as can be seen in the link photos.

still this was quite excellent! wife and children all liked it…very sedap, tangy and tasty! and the vegetables were excellent too.

so this can be a recipe in its own rights…but i may try to vary this to see how i can recreate forture’s excellent thai style fish head curry.

c.h.e.f andy

Recipe = Good Flamed Sous Vide Reverse Sear Rump Steak on 17Mar2020

 

sous vide beef rump 57degC 24hrs2

sous vide beef rump 57degC 24hrs

home dinner2

sous vide beef rump – circuit breaker home dinner

made sous vide rump roast (57degC 24hrs) for dinner this evening on 17.3.2020. ^^

turned out to be quite good. children liked the sous vide rump roast..texture great, taste good enough overall  comparable to a good roast beef… not quite my preferred cut of steak but still managed a good tasting one both in taste and in texture. 🙂

not sure i want to go out of the way to do this, but if i happen to buy a rump or a chuck or a flank steak, i may just try this again.

c.h.e.f andy

Ingredients-

  • 1kg beef rump steak
  • smoky braai rub
  • sea salt, pepper, herbs (i used dry parsley), chopped garlic, shallots

Directions-

  1. clean steak with salt, wash and drain, dry with kitchen towel
  2. rub with braai, sea slat, pepper and sprinkle with dry parsley, chopped garlic, shallots..
  3. place in double ziploc bag. set sous vide machine to 57degC and sous vide for 24hrs.
  4. dry steak with kitchen towels. flame steak over stainless steel pan to give colour and flavours. fry red onions and use the liquid from sous vide bag to make a delicious beef sauce.

Recipe = Shiok! Chinese Herbal Mutton Soup on 13.5.2020

chinese herbal mutton ribs soup3

chinese herbal mutton rib soup

chinese herbal mutton ribs soup

chinese herbal mutton ribs soup

sun kee herbal bkt sachet

sun kee herbal bkt sachet

made mutton ribs soup this evening on 13.5.2020. ^^

the mutton ribs soup was excellent..daughter loved it had a second bowl & several ribs and meats..son back late after work and walloped everything. lol!

mutton was very tender & soup super flavourful and smooth ..i think better than most chinese herbal mutton soup outside

even my favourite chai chuan tou stall at bukit merah view.

jessie bought the mutton ribs for me. it was not cut and i didn’t have chopper so not easy to prepare. quite a bit of fat between ribs and layered meat to remove, cut away and discard.

other than that preparation was straight forward. it was a 1.2kg slab. i used about 800g.

i cleaned with salt, then place in boiling water to remove scum, cleaned and drained on colander.

then placed ribs in boiling water with garlic cloves, shallots, lots of sliced and julienned ginger and red dates, and the sun kee herbal bakuteh sachet. cooked for 1.5hrs. added wolfberries at the end, and 2tbsp light soy sauce to taste.

garnish with coriander.

really straight forward, not much different from cooking bakuteh.

the results was lovely, yummy, shiok mutton ribs soup, so very tasty and enjoyable!

c.h.e.f andy

Ingredients-

  • 800g-1kg mutton ribs
  • sun kee herbal bakuteh sachet 360g
  • whole bulb of garlic cloves
  • 5cm ginger 1/2 sliced and 1/2 julienned
  • 5 shallots
  • 30-40 large wolfberries
  • 6 large red dates
  • 2 tbsp light soy sauce

Directions-

  1. clean mutton ribs with salt, then place in boiling water to remove scum, clean and drain on colander.
  2. place cleaned ribs in boiling water with garlic cloves, shallots, lots of sliced and julienned ginger and red dates, and the sun kee herbal bakuteh sachet.
  3. cooked for 1.5hrs. add wolfberries at the end, and 2tbsp light soy sauce to taste.
  4. garnish with coriander and julienned ginger.

Recipe = Simply the Best Squidink Linguine with Squid on 10May2020

squidink linguine with squid

squidink linguine with squid

squidink linguine with squid2

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.

 

 

Recipe = Delectable Bouillabaise (Seafood Stew) on 10May2020

bouillabaise - seafood stew

bouillabaise – seafood stew

bouillabaise - seafood stew3

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..

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.

 

Recipe = Pan-seared Scallop on Pumpkin Puree on 10May2020

pan seared scallop on pumpkin puree

pan seared scallop on pumpkin puree

pumpkin puree

pumpkin puree

pan seared scallop on pumpkin puree3

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!

Recipe = Luscious Flamed Squid on Cauliflower Puree on 10May2020

flamed squid on cauliflower puree

flamed squid on cauliflower puree

cauliflower puree

cauliflower puree

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

first course was flamed squid on cauliflower puree.

squid texture was perfect, and wonderful sweet, fresh and and aburi flavour. and the cauliflower puree this evening was super, very smooth, light and tasty to the palate and combined perfectly with the squid.

and of course the dish looked luscious and pleasing and nicely garnished with a stem of coriander.

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef was not that famous at the time.

so i tried to recreate the dish w/o the recipe previously on 22.8.2015. 🙂

anyhow it’s not a dish to make everyday, but quite perfect for mother’s day la. 🙂

the cauliflower puree i boiled about 80g cauliflowers, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste…perfect.

i cleaned and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • one large squid 300g, cleaned and cross cut
  • sea salt and pepper

for cauliflower puree-

  • 80g cauliflower
  • 1tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. boil 80g cauliflower, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste
  2. clean and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.
  3. garnish with a stem of coriander. voila!

 

Recipe = Super Yummy Soy Sauce Chicken on 26Apr2020

soy sauce chicken3

soy sauce chicken

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinate (大华鲁鸡汁)

soy sauce chicken2

soy sauce chicken

braised egg, taupok, tau kua3

braised egg, taupok, tau kua

made soy sauce chicken for family dinner this evening on 26.4.2020. ^^

first time i made this dish. i use tai hua chicken marinade same as i do for braising lor ark aka teochew braised duck. 🙂

so quite easy and straight forward. 🙂

soy sauce chicken was super yummy, very moist, tender and flavourful. so delicious!

and of course i use the braise to braise egg, taupok and taukua.

i also delivered one packet of soy suace chicken rice and one packet noodles to a friend and her helper.

c.h.e.f andy

Recipe

Ingredients-

  • whole large chicken (1.4-1.6kg)
  • 1 cup tai hua braising sauce
  • 1 cinnamon bark, 3 star anise, 3 cloves, 2 bay leaves
  • 1 whole bulb of garlic cloves
  • 1 tbsp sugar

Directions-

  1. clean chicken with salt, drain dry
  2. add cinnamon bark, star anise, cloves, bay leaves and garlic colves to 1 tbsp oil, fry till fragrant
  3. add chicken and fry and turn for 30 secs. add tai hua braising sauce and sugar and coat chicken thorough
  4. add 2 cups water and cook chicken for 10mins, turn over several times and basting the sauce over the chicken and the inside. add 500ml water, cover and cook for another 30mins, reducing the sauce.
  5. remove chicken and let air cool for 1 hr.
  6. add 6 shelled boiled eggs, 10 taupok cut to 4 strips each, 2 taukua and water and braise for 1.5 hrs, turning the eggs to coat fully.
  7. serve the chicken and the braised eggs taupok and taukua and ladle some braising sauce over

 

Recipe = Al Dente Shiok! 豆签Bean Noodles Dry on 28Apr2020

prawns dry bean noodles2

prawns dry bean noodles 豆签

soya sauce chicken dry bean noodles

soy sauce chicken dry bean noodles豆签

i like bean noodles豆签becos it is very light and smooth texture and for low carbs me it’s like when i feel like a really light meal can still afford to have it.

i usually take it as soup noodles. it wAs my eldest daughter SM who alerted me that it was very good dry, like taking meepok tar…it is more like kuay teow yet w/o the soft texture… can be done quite al dente.

& it’s quite easy to make the mee pok tar chilli sauce and to taste.

so i did dry bean noodles豆签 with soy sauce chicken on 26.4.2020. and i tapao 2 packets (one rice and one bean noodles豆签) for JK and her helper.

this evening i made 1pax dry bean noodles豆签, just add few prawns on 28.4.2020.^^

simple, instant ….

AND most satisfying…shiok shiok!!

c.h.e.f andy

Ingredients

  • two coils dry bean noodles豆签 (i use one)
  • 5 large prawns (i use 21/25)
  • 1tsp fish sauce
  • 2tsp oyster sauce
  • 2tsp black vinegar
  • 2tsp maggi chilli sauce (or ketchup)
  • 2tbsp crispy haebee chilli

(well actually just to taste la lol!)

Directions

  1. put all sauce/condiments in bowl
  2. cook bean noodles豆签 2mins (anyway to right al dente texture)
  3. toss dry bean noodles豆签  in the chilli sauce
  4. cook prawns (marinated with fish sauce and white pepper) in the bean noodles豆签 water. add to dry bean noodles豆签 …voila!

of course can add other toppings like soy sauce chicken, char siew etc

Recipe = Good Assam Fish Head on 19Apr2020

assam angkorli fish head2

assam angkorli fishhead

assam angkorli

assam red snapper (ang kueh)

made home dinner this evening on 19.4.2020.^^

  1. assam angkorli fish head
  2. pork softbones pongteh
  3. sambal sotong with onions

recently i had excellent assam fish head at ban leong wah hoe on 12.2.2020 (above photo).

i then tried my hands several times.

cannot match ban leong excellent dish, and my assam fish quite different in flavours too, but still it was a very good assam fish (top 2 photos).

it was easy to make, easy becos i am using ready happy family assam fish gravy sauce. lol!

quite straight forward-

fry lady fingers with lots of chopped garlic and sliced yellow onions to soften and add assam gravy and coat, add pineapples juice and reduce. add fish head (or fish), egg plants and cut pineapples (optional), cover and cook for 6-8mins till fish cooked. add tomatoes and sliced red onions; & chopped scallions (or coriander) to garnish. ready to serve.

c.he.f andy

Ingredients

  • 800g fish head or whole fish cleaned with salt & drained dry in fridge
  • 1 packet 200g assam fish sauce (i use happy family)
  • 150ml pineapple juice
  • 1 small yellow onion
  • 6 lady fingers
  • 1 medium egg plant
  • 1 large tomato
  • cut 1/2 pineapple (optional)
  • 1 small red onion, chopped scallions or coriander

Directions

  1. fry lady fingers with lots of chopped garlic and sliced yellow onions to soften
  2. add assam gravy and coat, add pineapples juice and reduce
  3. add fish head (or fish), egg plants and cut pineapples (optional), cover and cook for 6-8mins. add tomatoes and sliced red onions; & chopped scallions (or coriander) to garnish. ready to serve.

 

 

 

 

 

 

Recipe = Sensational Squidink Pasta on 15Apr2020

squidink pasta2

squidink pasta with squid

made squidink pasta for homecooked dinner on 15.4.2020.^^

have not made squidink pasta for the longest time..

not so easy to have squidink…it’s like have to accumulate 20 squid to have enough ink for pasta lol! the flat cuttlefish has large ink sac and one cuttlefish suffice. but cuttlefish has tougher flesh and i don’t buy them generally…

prepare same base sauce with chicken stock and white wine-

just brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...

off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce

when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pasta. 🙂

c.h.e.f andy

Ingredients

  • 200g spaghetti
  • 1/2 bulb garlic cloves
  • 2tbsp olive oil
  • 1 large squid cut into rings
  • 150ml chicken stock
  • 50ml white wine

Directions

  1. cook spaghetti one minute before al dente
  2. brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce
  3. when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

Recipe = Shiok! Chorizo Prawn Pasta on 15Apr2020

 

chorizo prawn pasta2

chorizo prawn spaghetti

chorizo prawn pasta

chorizo prawn pasta

made chorizo prawns pasta for home dinner on 15.4.2020.^^

just brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce.

when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was absolutely delicious, smoky chorizo, very tasty stock infused, al dente pasta and succulent sweet prawns.

c.h.e.f andy

Ingredients

  • 200g spaghetti
  • 1/2 bulb garlic cloves
  • 2tbsp olive oil
  • 12 large prawns
  • 2cm chorizo cut 10 thin slices
  • 150ml chicken stock 50ml white wine

Directions

  1. cook spaghetti one minute before al dente
  2. brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, on fire and reduce to a very tasty sauce.
  3. when serving bring sauce to boil, add prawns (seasoned with sea salt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

Recipe = Iberico Pork Shobayaki on 21Apr2020

pork shobayaki

pork shobayaki (ginger sauce) with onions using iberico belly pork

made pork shobayaki (ginger sauce) with onions using chicken rice ginger sauce & iberico belly pork this evening on 21.4.2020.^^

authentic japanese taste 👍, and thin sliced shabu iberico pork is good quality better than usual belly pork slices.

chicken rice ginger sauce nice flavours, and i added tsuyu and mirin. results was good.

it is just a teishoku dish, so nothing special but nicely homely meal..

aunty Bes made very nice fried chicken wings and broccoli.

simple nice home dinner

c.h.e.f andy

Ingredients

  • 300g thinly sliced shabu belly pork
  • 1 heap tbsp chicken rice ginger sauce
  • 2 tbsp tsuyu
  • 1 tbsp mirin
  • 1 large onion
  • 1 tbsp chopped garlic

directions

  1. marinate belly pork with ginger sauce, tsuyu, mirin
  2. fry garlic. add marinated pork & cook for 5mins.
  3. remove pork, add onions and fry and cook onions.
  4. add back pork, mix thoughly, and taste. serve.

Recipe=Delicious Pork Softbones Pongteh on 19Apr2020

pork softbones pongteh

pork softbones pongteh

made home dinner this evening on 19.4.2020.^^

  1. assam angkorli fish head
  2. pork softbones pongteh
  3. sambal sotong with onions

this evening trying out pongteh using 400g frozen pork softbones from sheng shiong= S$3.95.

very easy to make.

pork softbones pongteh was delicious. the other dishes assam fish head and sambal sotong very good too.

nice home dinner!

c.h.e.f andy

Ingredients-

  • 400g pork softbones
  • 8 small chinese mushrooms
  • 1 tbsp taujeon (grounded in mortar)
  • 1tbsp gula malaka
  • 1tbsp minced garlic
  • 1 tbsp corflour

Directions-

  1. placed pork softbones in boiling water, remove scum, clean, drain dry in fridge
  2. fry minced garlic, add taujeon, fry pork for 1 minute, add gula malaka and fry to coat thoroughly. add mushrooms, a bit water and cook for 10mins.
  3. add 1 litre water, cover & cook for 1hr 20mins. reduce.

 

Recipe = Nonya Chap Chye on 6Feb2020

nonya chap chye

nonya chap chye

nonya chap chye2

nonya chap chye

made nonya chap chye a few times recently.

  1. 16pax aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020.
  2. 9pax RI bros home dinner on 1.10.2019.
  3. 29pax C Y Day2 lunch on 6.2.2019.

just fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.  add 2 red fermented beancurd and 2 tbsp oyster sauce. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce. then add tanhoon and cook for 5mins. voila!

tip-

to ensure texture is right, i actually boil mushroom, cloud fungus, beancurd skin separately-mushroom 2 hrs, cloud fungus and beancurd skin 1 hr…anyhow to the right texture and add back to the dish to coat with the red fermented beancurd and reduce.

c.h.e.f andy

Recipe

Ingredients-

  • 600g cabbage
  • 2 large carrots
  • 12 dry mushrooms
  • 20 cloud fungus
  • bean curd skin
  • 3 chopped garlic
  • 2 red fermented beancurd
  • 2tbsp oyster sauce

Directions-

  1. fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.
  2. add 2 red fermented beancurd and 2 tbsp oyster sauce and fry.
  3. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce.
  4. then add tanhoon and cook for 5mins. voila!

Recipe = 红油豆瓣酱 Chilli Bean Paste Pork on 16Jan2020

spicy bean paste pork soft bones

红油豆瓣酱 chilli bean paste pork softbones

bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

recently i have been making quite many times 红油豆瓣酱 chilli bean paste pork softbones.

it is very easy to make and can cook in large quantities, like for-

  1. 16pax dinner at aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020
  2. 40pax lunch for HCA Hospice Care patients on 8.10.2019.

i get frozen pork softbones from sheng shiong, 400g packet S$3.95. so for 40pax lunch i cook 6 packets = 2.4kg; for 16pax aloha bbq i cook 2 packets 800g.

just braise the pork softbones for 1.5hrs till tender, reduce and the dish is done. very tasty and delicious, and basically no effort.

c.h.e.f andy

Recipe

Ingredients-

  • 2x400g=800g pork softbones
  • 2 tbsp oyster sauce
  • 2 tbsp 红油豆瓣酱 chilli bean paste
  • 2 tbsp cornflour
  • 3 cloves chopped garlic

Directions-

  1. put pork softbones in boiling water to remove scum, wash, clean and dry
  2. marinate with 2tbsp oyster sauce, 2tbsp 红油豆瓣酱 chilli bean paste, 2 tbsp cornflour (all flat) for 2hrs
  3. fried 3 cloves chopped garlic in a little oil, add pork and fry thoroughly few minutes. add 200ml water, cover and cook for 10mins. then add 1.5l water, cover and cook for 1hr 20mins till tender.
  4. reduce to a thick sauce and taste.
  5. serve.

 

 

Recipe = Oven Baked Pork Ribs on 3Apr2020

rack of ribs

oven roasted rack of ribs

rack of ribs2

oven roasted rack of ribs

made oven baked ribs for 4pax RI bros lunch today on 3.4.2020.^^

made this previously some years back. just decided to do again. 🙂

the ribs turned out to be very good both texture and taste. very enjoyable. my friends all loved it. so i will be doing this again. 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 600-700g rack of ribs
  • 1tbsp mustard
  • 1 tbsp tomato sauce
  • 1-2 tbsp honey
  • salt & black pepper
  • 1 tbsp smoke rub
  • herbs – rosemary, parsley

Directions-

  1. put rack of ribs in boiling water to remove scum, clean, and dry
  2. rub salt and black pepper and brown ribs in stainless steel pan in butter over high heat
  3. place ribs over aluminium foil, add smoke rub, mustard then sprinkle herbs. then add honey and tomato sauce. and wrap over the aluminium foil.
  4. place in 175degC over for 1hr 45mins. open the foil or remove the ribs and place on roasting rack in 250degC oven for 15-20mins.