Recipe = Japanese Yakisoba on 9Aug2019

japanese yakisoba

today singapore national day = 8.9.2019.

wife traveling and children busy own programs.

sis, bil, and niece brought 2 grandnephews came visiting and stayed for dinner and watched national day parade..

niece & her 2 sons are vegetarian..

made claypot chicken rice, vegetarian yakisoba with shitake and shimeji mushrooms and mirin and tsuyu (soba sauce) 👍

also tofu & shitake mushrooms dish.

japanese yakisoba

niece keen to learn to cook some vegetarian dishes.

so i showed her how to make yakisoba, so easy right and delicious! 🙂

japanese yakisoba

just fry chopped garlic, some shitake and shimeji mushrooms.

i used 1/2 packet shimeji and 1/2 packet shitake.

add about 200g yellow noodles. add 1tbsp tsuyu and 1 tbsp mirin and taste.

i added less first, let niece taste herself so she decide how much she like.

garnished with coriander. and it’s done! voila! like 5 mins.

japanese yakisoba

noodles texture was perfect…

everyone loved the very tasty noodles. the 2 young ones had a great time too.

c.h.e.f andy

Recipe – Delicious Tea Smoked Chicken with Barley Risotto on 5Aug2019

tea smoked chicken with barley risotto

my RI bro CCG came for lunch on 5.8.2019.

2pax lunch -t ea smoked chicken with barley risotto

we had tea smoked chicken served on barley risotto. ^^

today i experimented on –

1 barley risotto – with browned garlic cloves, olive oil, butter, milk, stock, added shimeji mushrooms and green peas…

barley risotto was quite excellent wonderful taste…al dente, maybe can be softer a bit.

2 tea smoked 1/2 kampung chicken – smoked 10mins over stove, 45mins in 130degC oven..then drizzle more honey and flame with torch

i salted chicken in fridge overnight, coated chicken with 1tbsp mustard, 1tbsp honey, sprinkled ginger powder, parsley powder, chopped garlic.

added cut banana leaves, hay, 1/2 cup rice, 2 packets chinese tea, 2tbsp brown sugar, 1 twig thai basil..high heat to generate smoke then place 1/2 chicken, cover, low heat then transfer to 130degC oven

hay and tea smoking pot

had excellent hay smoked pigeon at esora recently.

that was the best i had, a truly special dining experience!

hay and tea smoking pot

i decided to try out smoking myself, using kampung chicken.

added cut banana leaves, hay, 1/2 cup rice, 2 packets chinese tea, 2tbsp brown sugar, 1 twig thai basil..high heat to generate smoke then place 1/2 chicken, cover, somked low heat 10mins over stove, then transferred to 130degC oven 45mins.

chicken for smoking

for chicken, i salted 1/2 chicken in fridge 2hrs, coated chicken with 1tbsp mustard, 1tbsp honey, sprinkled ginger powder, parsley powder, chopped garlic.

smoked chicken

tested with chopstick went clean through. chicken was cooked, only slightly browned.

flamed chicken

flamed chicken

decided to flame chicken.

alternative can reduce sealed smoking to 30mins at 130degC then browned 15mins 250degC

barley risotto

barley risotto

barley risotto also my first time experiment. turned out superbly!

i browned garlic cloves in olive oil, added basil, then chopped garlic.

then added stock, white wine, 100g barley and reduced stock while cooking barley for 30mins.

added shimeji mushrooms and green peas when almost done, and milk and butter.

barley risotto was quite excellent wonderful taste…al dente,

tea smoked chicken with barley risotto

smoked chicken was wonderful!

very tender and with excellent smoked flavours…really delicious.

tea smoked chicken with barley risotto

tea smoked chicken with barley risotto

tea smoked chicken with barley risotto

barley risotto was a bit large portion for 2 of us, not fine dining portion lol!

it was delicious, very tasty from the stock.

an excellent lunch, great experiment!

c.h.e.f andy




Recipe = Oven Grilled Saba Shioyaki (鯖の塩焼き) on 20Jul2019

Oven Grilled Saba Shioyaki (鯖の塩焼き)

had 1pax all protein all omega 3 lunch zero carbs! lol! 😂 on 20.7.2019. ^^

oven grilled saba shioyaki (鯖の塩焼き)!

i bought 2 fish = S$6.90 at sheng shiong, and they were quite large fish, frozen thawed but very fresh.

just clean, apply sea salt, grill 15mins in 250degC oven

ate 60%, left 40% for lighter dinner with some vegetables.


Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

it’s an oily fish, so very flavourable and tasty.

and anything from S$18 to S$25, amd maybe not such a large fish.

anyway it was delicious!

c.h.e.f andy



Recipe = Gambas Al Ajillo aka Garlic Prawns

gambas al ajillo – garlic prawns

this an easy one,  gambas al ajillo – garlic prawns. 🙂

la taperia’s gambas al ajillo  

had excellent 9pax family dinner at la taperia for daughter’s birthday recently.

one great dish among many others was the gambas al ajillo – garlic prawns (above photo). wonderful garlic flavours and fresh, sweet prawns!

chorizo prawns

i do a delicious chorizo prawns myself, sometimes with peppers added.

gambas al ajillo – garlic prawns

so doing a garlic prawns is a breeze.

just browned some garlic cloves, and add some sweet basil.

add white wine, and stock (optional) and reduce to give a very tasty broth.

marinate some (10) shelled deveined prawns with fish sauce and white pepper.

when serving, bring broth to boil, add the prawns, cover and cook till just right, must be cooked but do not overcook prawns.

gambas al ajillo – garlic prawns

gambas al ajillo – garlic prawns

gambas al ajillo – garlic prawns

and plate the prawns. garnish with fresh sweet basil if you have.

gambas al ajillo – garlic prawns

a really delicious, flavourful dish and so easy to make.

c.h.e.f andy

Recipe = Onsen Egg on 25Aug2019

onsen egg

made onsen egg on 25.8.2019. ^^

always take this wonderful egg dish at japanese buffet breakfast when staying in a ryokan in japan. they served with ponzu sauce and you just drink the whole cup. i would take 2 helpings.

for today as i was making the fish confit, i optimise the use of the oven and energy by making the onsen egg as well.

so i placed 4 eggs in water in a covered pot and placed in the 85degC oven for 1 hr..the water i added about 40% boiling water to tap water so hopefully about 60dedgC water temperature from the start.

onsen egg

when serving, crack egg and add 2tsp ponzu sauce. garnish with some chopped scallions.

needless to say, onsen egg was delicious!

c.h.e.f andy

Recipe = Excellent Fish Confit (like Sous Vide Curing) on 2Sep2019

fish confit and squid kamameshi

decided to experiment fish confit for the first time for my kamameshi on 25.8.2019. ^^

i experimented on a cheap nose ray fish from sheng shiong.

many fishes are a bit fishy for my wife. i figure if i use olive oil confit to “sous vide” the fish (sous = below or under like sous chef, an assistant chef, and vide = temp…so simply means cooking a low temperature)…then firstly fish will be consistent in texture and secondly olive oil will kind of cure the fish so it’s more flavourful and less fishy.

(just borrowing idea from duck confit which “sous vide” in duck fat)

  • so i placed the ray (on subsequently, salmon fillet and seabream fillet) in sealed oven dish covered with olive oil (i am stingy unwilling to use extra virgin olive oil just olive oil for cooking lol!) in 85degC oven for 1hr…this should give an internal temperature about 65degC

that just my own theory…

BUT it worked out in practice.

fish confit and squid kamameshi

the fish was really lovely, smooth, consistent, sweet, flavourful…quite excellent!

and this was commented by my wife, children who are all very picky lol! and also by my friends in my subsequent iterations on 29.8.2019, and on 2.9.2019. ^^

salmon confit

did the same with salmon on 25.8.2019 and 29.8.2019.

salmon confit

salmon confit

and worked perfectly for salmon as well.

wife doesn’t really like salmon fillet as it is chunky and satiating…but with this oil confit, which really achieve the sous vide curing, it was smooth, cured and tasty. just wonderful!

chicken and fish kamameshi

oil confit fish

and again i did it on seabream for my kamameshi on 2.9.2019.

and just as perfect. my friends all commented the fish was special.

c.h.e.f andy


  • 300g fish fillet
  • 120ml olive oil (anyway enough to cover almost)

Directions –

  1. salt the fish and put in fridge for 1-2hrs not more
  2. clean and rinse thoroughly and dry with kitchen towel
  3. place in oven dish, cover with olive oil, and put in 85degC oven for 1hr
  4. (for food safety, i steam the fish for 5mins in the kamameshi pot)

Recipe = Peanut Butter Chocolate Cheese Cake on 2Sep2019

peanut butter chocolate cheese cake

first time making a peanut butter chocolate cream cake..

  1. usual base – 7 mcvites digestive 105g + 60g melted butter..layer in 8” springform cake tin & fridge 1/2h
  2. whisk 300g cream cheese + 30ml milk + 2.5 tbsp fine sugar
  3. melt 200g 70% cacao dark chocolate & fold into cream cheese..layer in cake tin 2hrs
  4. fold with spoon 150g peanut butter with 1.5tbsp fine sugar and 30ml milk..layer in cake tin

quite tasty… not too sweet..can taste the peanut butter and chocolate cheese layers and also the digest biscuit base.

a heavy cake so not really my favourite..

digestive biscuit base & chocolate cream cheese

first i made the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.

lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.

chocolate cream cheese layer

meanwhile made the chocolate cream cheese layer.

whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.

melt 200g 70% cacao dark chocolate and fold into the cream cheese.

layer the chocolate cheese layer on top of the biscuit base.

return to the fridge for 1hr.

peanut butter and chocolate cheese

fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk.

added the peanut butter layer

lay the finer layer over the cake and place in the fridge.

that’s done!

peanut butter chocolate cheese cake

peanut butter chocolate cheese cake

when serving, remove the springform and cut the cake and serve.

the peanut taste, and also the chocolate cheese were great! and the biscuit layer gave it the usual texture.

a nice cake overall.

it’ a heavy cake and not exactly my favourite kind of cake though.

c.h.e.f andy


  • 7 mcvites digestive biscuit (105g)
  • 60g melted butter
  • 300g cream cheese
  • 60ml milk
  • 4tbsp fine sugar
  • 1 tsp vanilla essence
  • 150g peanut butter

Directions –

  1. make the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.
  2. whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.
  3. melt 200g 70% cacao dark chocolate and fold into the cream cheese.
  4. layer the chocolate cheese layer on top of the biscuit base. return cake tin to the fridge for 1hr.
  5. fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk. lay the finer layer over the cake and place in the fridge.

Recipe = Chawanmushi on 2Sep2019


made a nice chawanmushi for 5pax buddies lunch today on 2.9.2019. ^^

have not made this like for 3yrs!


chawanmushi was excellent!

very smooth, and very sweet and tasty from the excellent chicken stock base.

the texture of prawn, chicken and shitake were all excellent and added to the great experience.

c.h.e.f andy


  • 2 cups dashi (i used chicken broth)
  • 3 eggs
  • 2 tsp tsuyu
  • 2 tsp mirin
  • 5 prawns
  • 5 slice chicken
  • 3 shitake cut into 12 pieces

Directions –

  1. whisk 3 eggs with 2 cups chicken broth
  2. add 2tsp tsuyu and 2 tsp mirin
  3. whisk thoroughly
  4. place 1 prawn, 1 chicken and 2 to 3 pieces sliced shitake to each of 5 bowls (i used ramekin)
  5. sieve the egg mixture to fill the 5 ramekin
  6. cover each with aluminium foil and steam for 15mins.

Recipe = Chicken Cordon Bleu on 29Aug2019

chicken cordon bleu

made chicken cordon bleu (a kind of chicken roulade) for the first time for 4pax family dinner on 29.8.2019 and again for 5pax buddies lunch on 2.9.2019. ^^

saw an excellent recipe = creamy, crispy chicken cordon bleu on tasty recipe and decided to make it.

came out very tasty, very good consistent, tender chicken texture. the pounding tenderised the chicken.

cheese, bacon, chorizo, basil

pounded 1 chicken breast.

I didn’t have sliced cheese and ham.

used what i have in the fridge – sliced some dutch pepper cheese, some chorizo, and added one slice back bacon.

chicken cordon bleu

and rolled up in cling film and placed in the chiller for one hour.

chicken cordon bleu

then coat the chicken roll with flour, beaten egg, and lastly breadcrumbs before shallow frying on a thin film and hot oil.

browned on all sides and to make sure the chicken is cooked and not burned, i reduce fire to medium low and cover the pan. total time about 10mins.

chicken cordon bleu

it came out quite well, still can make some adjustments.

chicken cordon bleu

eg for the backbacon it is better to fry it so a slightly crispy texture would add to the taste and texture of the chicken roulade.

chicken cordon bleu

chicken cordon bleu

chicken cordon bleu & chicken kamameshi

overall it was a great dish and a good appetiser or tapas to serve.

chicken cordon bleu

will be making more of this wonderful dish.

c.h.e.f andy



Super Delicious Chicken Laksa with Pong’s Laksa Paste on 5Jul2019

chicken laksa

made 7pax pong’s laksa today on 5.7.2019, with my OPS and RI bros WT,WM, HC, LKY, LKH and HAB. ^^

HC had lunch with brother still came over at 2pm. I made a bowl for him. 🙂

i love curry chicken noodles.

  • according to makansutra this dish was famously created by teochews in singapore exemplifying singapore’s chumchum 参参 mixed heritage ..the 3 famous teochew nang stalls are ah heng and heng kee at hong lim food centre and da po at golden mile food centre.

pong’s laksa

pong’s laksa 

I don’t have the secret recipe to make the curry chicken noodles gravy..

so i approximate using pong’s laksa paste and added the important secret ingredient haebee, and laksa leaves, AND and very tasty chicken stock, excellent taste. ..

and the usual taupok, teochew fish cake, and fish potatoes for me..

cannot c/w ah heng etc of course but still very shiok! haven’t learn how to make the dried shrimp sambal yet..

made 白斩鸡 and 白猪肉. & had lots of taupok, teochew fish cake and fish cake.




i think my 白斩鸡 is smoother, chicken breast more moist, and sweeter & tastier than ah heng. ^^


1/2 chicken, salt in fridge overnight, clean thoroughly, placed in boiling stock (chicken bones, carrots, scallions, whole bulb garlic cloves, ginger, red onions) boiled covered 12mins, off fire poached 24mins, placed in ice water bath, then in fridge for 1 hr, then debone.

drizzle sauce

for the 白斩鸡 drizzle sauce, i added 1tbsp flat sugar, 2tbsp light soy sauce, 1tbsp sesame oil, 6tbsp stock or water. taste it!


and 白猪肉 also very tender and tasty…


boiled in stock 1.5hrs. placed in fridge. and cut & added stock to warm up when serving. hence very tender yet cut neatly no fraying.

and i added the 白斩鸡 drizzle sauce, w/o sesame, very nice. 🙂

fish cake 

i had had lots of taupok, teochew fish cake…. and fish cake.

chicken laksa

i think it approximate quite well in that laksa broth was wonderful, only thing not spicy, need to add some haebeehiam sambal next time, and my 白斩鸡 and 白猪肉 were excellent texture and taste. but of course it is still NOT the same ah heng curry chicken gravy…

WT’s haebeehiam fried rice and durian fried rice

WT’s durian fried rice

WT’s haebeehiam fried rice 

WT made very nice msw fried rice and haebeehiam fried rice..

WT not feeling so well, and i likewise so we took plain soup and less noodles..




lovely 白斩鸡 eaten on its own…

tangkak msw

tangkak msw

my OPS gang brought msw from tangkak, frozen and thawed, super flavourful better than the msw i had recently..

chicken laksa

the guys stayed and chatted quite tilled quite late.

really good time together with the bros chit chat and sharing.

c.h.e.f andy

Recipe = Taujeon Lime Song Fish Head on 4Jul2019

taujeon lime song fish head

sis and bil stayed and watched chinese serials, and later 3pax dinner this evening on 4.7.2019.

taujeon lime song fish head

I made teochew taujeon lime juice steamed song fish head 松鱼头. ^^
very easy S$4 1/2fish head, steamed with 3tbsp crushed taujeon, 1tbsp light soy sauce, 1tbsp lime juice, 2tbsp oil, and usual garnishes.
fresh, tender and sweet, slight tangy..very nice.
c.h.e.f andy

Recipe = How to Cook and Eat Chilled Mullet 冻乌鱼 on 23Jun2019

chilled mullet 冻乌鱼

how to eat teochew chilled mullet “her boon” 鱼饭冻乌鱼👍

enjoying 一人世界! lol! ^^


this doesn’t need a recipe la…lol!

just clean and steam mullet for 8mins. let it cool and then place in fridge for 1/2hr. voila!

3 important points to note –

  1. do not remove scales. the skin comes off with the scales so enable one to cleanly pick up the meat. if scales removed, then skin very tough difficult to tear and difficult to pick up meat with chopsticks.
  2. the treasures are in the belly, so this fish i clean myself cannot trust to the fish mongers haha! i remove the gills and clean whole fish thoroughly, and also the omega3, liver and the fish stomach 鱼扣 (“her shook”) with salt.
  3. only put omega3, liver and fish stomach 鱼扣 (“her shook”) into steamer 1 min or after completion and leave the fish in the residual heat. omega3 will melt off very quickly if in steamer longer.

chilled mullet 冻乌鱼

fish liver and stomach 鱼扣

fish liver and stomach 鱼扣

fish liver and stomach 鱼扣 (“her shook”) simply delicious!

Omega3 脂肪

Omega3 脂肪

and the Omega3 脂肪 heavenly, the best part of this fish. cultivated taste i guess!

chilled mullet 冻乌鱼

it was plain1pax heaven lol!

c.h.e.f andy


Recipe = Very Good 港蒸松鱼头HK Steamed Song Fish Head on 22 Jun2019

港蒸松鱼头HK steamed song fish head 

made very nice 港蒸松鱼头HK steamed song fish head = 1pax all protein dinner this evening on 22.6.2019. 👍

港蒸松鱼头HK steamed song fish head 

steaming no need much recipe, just the sauce and the timing.

3tbsp light soy sauce, 2tbsp mirin (optional) and 2 tbsp olive oil (or vegetable oil).

港蒸松鱼头HK steamed song fish head

港蒸松鱼头HK steamed song fish head

add the sliced ginger, cut chilli padi and cut scallions, and steamed for 13 mins.

really easy stuff.

head and meat were so fresh and the steaming sauce was so very tasty.

c.h.e.f andy

Recipe = Very Good Taujeon Lime Steamed Golden Pomfret on 21Jun2019

taujeon lime golden pomfret

made 1pax all protein dinner this evening on 21.6.2019.^^..🙂

  • just cleaned fish with salt, drained by, added 3 tbsp tau jeon, 1 tbsp lime juice, and all the usual sliced ginger, chopped sacllions and chilli padi.

golden pomfret steamed with taujeon and lime juice. very nice!👍👍👍

don’t know why golden pomfret cheaper than black pomfret

2 for S$6.90 c/w black pomfret S$14.90/kg at sheng shiong…

taujeon lime golden pomfret 

eaten black pomfret fried before i think never eat golden pomfret..meat is firm and sweet like white pomfret and not very fishy like black pomfret..

very worth it!

this taujeon lime steamed fish i think is similar to what eat first 食之为鲜 steamed song fish head and zhia soon’s steamed sharek’s cartilage. will try on song fish head next time.

c.h.e.f andy

Recipe 7th Sharing & Demo = Claypot Tanhoon Prawns and Char Siew @ Teban Gardens on 12Jun2019

teban gardens residents

teban gardens PPHCSC (pasir panjang hill community service centre) organised a cooking sharing session on 3.4.2019. ^^.

this my 6th cooking demo and sharing… 🙂

20 residents attended today.

i shared 2 dishes-

  1. char siew &
  2. claypot tanhoon prawns

char siew

char siew i had to cook at home first. and i brought along, and cut it when we were serving.

teban gardens just got thei new oven delivered 2 days ago. i have not tried it here so better to do it the usual way at home.

char siew was very tasty and tender, as Rosalind said, she could feel it when i was cutting.

i walked through the steps. the recipe was earlier provided to the residents.

claypot tanhoon prawns

for claypot tanhoon prawns, i prepared the stick at home and put together/cooked the dish on the spot. 🙂

tanhoon had just the right texture, moist and flavourful, likewise the prawns.

for tanhoon, i demo on the spot, put the prawns followed by tanhoon into the boiling stock, mixed well, covered, mixed a bit again, and as the stock reduced, the flavours were infused intot eh tanhoon which remained moist and very flavourful.

teban gardens residents

Ros dishing out sharing portions 

so both char siew and claypot tanhoon prawns turned out beautifully, quite the usual. 🙂

char siew marinated 2days in chiller

char siew ready for 16mins grill in 250degC oven

char siew

so the char siew recipe as follows-


1 poach, clean, dry 500g belly pork
2 cut in 1/2 to make 2 slender slices 2cm thick (i have thick 500g+ slab)
3 marinade with 1tsp each of LKK char siew sauce, hoi sin sauce, oyster sauce, light soy sauce, brown sugar, honey, 1tbsp of red fermented beancurd and chopped garlic, 1/3 tsp salt overnight in fridge
4 place on rack, drizzle 1tsp honey and place in 250degC oven for 16mins. leave char siew in oven for 4 more mins.

20 large 21/25 prawns

sauce for tanhoon prawns

claypot tanhoon prawns

and the recipe for claypot tanhoon prawns as below-



  • 500g deveined large prawns with shell
  • 100g sliced belly pork (optional)
  • 150g tanhoon (3 bundles)
  • 4 stalks coriander
  • 2 cm cut ginger pieces
  • 1 bulb peeled garlic cloves
  • 30g haebee
  • 2tsp ground black pepper
  • 300ml cup chicken stock
  • can use prawn stock also or mix


(for stock):

  1. prepare prawn stock – fry prawn heads & shell in butter (or oil) till fragrant. add salt, a bit of oil, water & boil for 2-3hrs.
  2. prepare chicken stock – i debone 1 chicken & boil the chicken bones with cut carrots for 3hrs – very intense stock


  1. fry garlic cloves, haebee, sliced belly pork in oil. add cut ginger, black pepper. fry till fragrant.
  2. add 2 stalks coriander.
  3. add chicken stock and reduced further to anout 200ml
  4. marinate prawns with 2tsp fish sauce & white pepper.
  5. put tanhoon in water to soften.
  6. when ready to cook, boil stock. add prawn, stir to immerse prawns in stock, add tanhoon, toss, turn fire to medium & cover the claypot for few minutes. toss again. voila!

Ros dishing out sharing portions

the residents had many enthusiastic questions. it was a great sharing and learning experience for all. 🙂

c.h.e.f andy



HK Stringy Dry Noodles with Teriyaki Salmon Belly and Prawns on 1Apr2019

hk stringy dry noodles with teriyaki salmon belly and prawns

made 1pax hk stringy dry noodles with teriyaki salmon belly and prawns on 1.4.2019.

belly good! no april fool haha! ^^

prawns just frozen prawns defrost and salmon belly some leftovers.

hk stringy dry noodles with teriyaki salmon belly and prawns

hk stringy dry noodles with teriyaki salmon belly and prawns

more importantly, i perfected the chilli sauce for the dry noodles-

1 bunch dry noodles, 1tsp oyster sauce, 1 tsp fish sauce PLUS 1tbsp crispy chilli about perfect.

the chye sim also leftover, just poached with the noodles.

the prawns and salmon i marinated with tsuyu and mirin and pangrilled, so teriyaki prawns and salmon belly. ^^

a delicious, nutritious bowl of noodles!

c.h.e.f andy


Delicious Kurobuta Belly Dry HK Noodles on 16Mar2019

kurobuta belly hk dry noodles

i bought some dry stingy hk noodles from sheng shiong a while back.

there were 2 types i know – dry scallop flavoured and prawn flavoured.. i thought prawn flavoured better but that day there was only scallop flavoured so i bought that.

this evening i made a simple 1pax dinner.

just boiled noodles about 2 mins in water and drained. poach chye sim in boiled water. make sure qq and not overcooked.

mixed 1 tbsp flat each of oyster sauce, chilli, ketchup, 1 tsp fish sauce and toss.

i placed 4 strips kurobuta belly on plate, drizzle with tsuyu and microwave 1.5mins.

then add kurobuta belly and poached chye sim to the qq noodles.

kurobuta belly hk dry noodles

quite perfect!

noodles qq and tasty with the sauces a standalone.

kurobuta belly very taste and flavourful.

for this evening i also added some leftover toman fillet.


c.h.e.f andy

Kurobuta Belly Bean Noodles 豆签 on 17Mar2019

kurobuta belly bean noodles 豆签

made 1pax kurobuta belly bean noodles 豆签 this evening on 17.3.2019. ^^

kurobuta belly bean noodles 豆签

bought some kurobuta belly from qbfood, really good i think S$7.50 for 300g.

just took 4 slices from freezer.laid out flat on plate, drizzle with tsuyu sauce (nice japanese sauce for soba, like mild sweetened light soy sauce). put in microwave 1.5mina. dada!^^

kurobuta belly bean noodles 豆签

the bean noodles 豆签 just boiled 2-3mins, get the perfect texture not overcooked. added organic chye sim i still had in the fridge, and


a really lovely delicious kurobuta belly bean noodles 豆签!

c.h.e.f andy

Recipe 5th Sharing & Demo = Egg White Fried Rice and 回锅肉Doublecooked Pork @ Teban Gardens on 6Mar2019

cooking demo and sharing

was asked to do a cooking demo at teban gardens on 6.3.2019. ^^

this my 5th cooking demo and sharing.

today i chose –

  1. salted fish minced pork egg white fried rice
  2. 回锅肉 doublecooked pork

fried rice i could do on the spot. 回锅肉 doublecooked pork i cooked the belly pork first and also the leeks and onions first as leek took some time to cook. then i fried with leeks and onions on the spot.

preparations for cooking demo

so there were many ingredients/boxes i have to bring – like cooked rice, minced pork, salted fish, egg white, chopped garlic, oil chopped scallions and crispy chilli for garnishing the fried rice, mala chilli for frying the 回锅肉 doublecooked pork etc.

cooking demo and sharing

cooking demo and sharing

cooking demo and sharing

i started with fried rice dish as it took a while to cook on the spot.回锅肉 doublecooked pork is easy & quick just mixing the 2 items – belly pork and vegetables together.

this a very interactive class. they have many questions throughout the session = like can use salted egg or olive vegetable instead of salted fish, why egg white, what’s the difference using whole egg etc..

i started by explaining that i fried the chopped garlic and salted fish together as i didn’t want to burn either and i happened to have broccoli stems which i cut into small pieces to give texture to the fried rice.

cooking demo and sharing

cooking demo and sharing

salted fish gives a very fragrant flavour when you fry. i turned the fire to high and added the cooked rice and fried, mixed thoroughly, high heat, not too long, then dished out and set aside. the fried rice is tasty as it is.

(so of course one can add salted egg or olive vegetables instead of salted fish OR not to add any..likewise one can can seafood or prawns instead of minced pork etc..or char siew in yangzhou fried rice…so many ways la…)

i explained that the proportion balance of ingredients is important so by agaklogy i did not add all the rice (2cups) so as not to diu=lute the taste.

frying egg white

now i fried the egg white – i had 5 egg whites, so maybe equal to 2.5 eggs.

it is important to let the egg white formed, so that it would not be messy. this step is most important whether using whole egg or egg white.

adding fried rice to egg white

now i added the fried rice and folded the egg over and broke it up so like in the restaurants you see the distinct bits of egg whites. if the whole egg or egg white is added to the rice and fried, then it coats the rice and the texture is more sticky and mushy, whereas this way the rice are individual grains.

egg white or whole for me is just aesthetics..of course the taste also a bit different and a golden colour fried rice is also appetising as well. i like both preparations.

salted fish minced pork egg whtie fried rice

salted fish minced pork egg whtie fried rice

the fried rice is best presented on a large plate garnished with chopped scallions. i added crispy chilli.

they all like the crispy prawn chilli and several added extra to their bowls.


the 回锅肉 doublecooked pork is quite straight forward.

i explained that 回锅肉 is a sichuan dish 四川菜肴 and generally done with mala chilli and fried with various vegetables.

the english translation is doublecooked pork (double cook as in returning the pork to the wok to cook a second time so the name 回锅肉).

doublecook though is a common technique used in every cuisine western or asian…teochew has 半煎煮鱼1/2 fried and braised fish and western dishes even steak has reverse sear method sous vide then pangrilled or flamed etc.


today i have leftover leeks so i fried leeks (the white part) and yellow onions with a bit of oyster sauce. covered wok to cook for 5 mins and make sure leek was just done and not overcooked. the simple veg dish alone smelled great actually.

the belly pork i salted for few hours then boiled in water for 1hr 40mins, most important test poking a chopstick through the lean meat going through cleanly. cooled it and put in fridge. this so that i could cut the belly pork cleanly w/o fraying when adding to the veg.

so now just put the leek and onion to the wok on high heat, added the cut belly pork, then added 1 tbsp of mala chilli oil…(because request to add less, i added 1tsp…later everyone said it was very fragrant not enough though so some added more themselves).

salted fish minced pork egg white fried rice and 回锅肉

salted fish minced pork egg white fried rice and 回锅肉

trying out the dishes – fried rice and 回锅肉

it was a very meaningful day for me and i hope for the participants as well.

everyone was enjoying the food and they were full of questions and very participatory so i guess it was time well spent for them as well.

c.h.e.f andy

Recipe = Delicious Salted Egg Pork Chop on 27Aug2018

for this evening, i decided to do salted egg pork chop for 10pax RI bros dinner on 27.8.2018. ^^

just last month we had great salted egg pork chop at hk street old chun kee at commonwealth crescent recently on 9.7.2018.

so i decided to replicate this evening, my very first salted egg pork chop 排骨王.

and it turned out it was very good. both CM & KK both commented.

i used frozen pork chops from sheng shiong, sliced the 5 pieces in 1/2 to make 10 thin pieces, marinated with fish sauce, white pepper & 1tbsp corn flour.

then shallow fry…i hate deepfrying as waste a lot of oil after that no occasion to reuse. 🙂

i used the salted egg paste given to me by WM & J. ^^

it was that simple, just fried the salted egg paste  with little oil and 2 twigs of curry leaves, then added back the pork and mixed thoroughly.


c.h.e.f andy