made jumbo prawns alio olio this evening on 27.2.2021.^^
bought some jumbo prawns from Chinatown Wet Market several weeks before CNY. these were huge prawns about 8 prawns to a kg about 130g each. it was just S$20/kg so I bought 2kg.
alio olio is straight forward.
just brown garlic cloves in olive oil, added 1/2 a chilli padi. then add white wine and chicken stock & reduce. can also add prawn stock but I didn’t prepare this evening. 🙂
I made about 100g spaghetti just 1min before al dente…agaklogy lol!
add pasta to sauce, add butter, off fire and toss.
for jumbo prawns, I cut away the legs and sharp spear on the head, cleaned, cut shell & devein and cut the head shell in the middle…seasoned with sea salt, butter, black pepper in the devein flesh..then cook in open pan high then medium fire in a little olive oil in open pan maybe 4-5mins…make sure prawn is cooked..
made roast pork (quite excellent very crackling, moist, tender & flavourful) on 8.7.2020.^^
and a few more times afterwards. 🙂
the 2 key difference in this method are-
using a tuy 48pin needle cutter meat tenderiser to stab the skin, cover with layer of salt when roasting
low temperature roasting – 2hrs in120degC then 15mins at 250degC
the low temperature roasting made the pork very tender and moist. and the tenderising created nice blistering…
the big difference with western preparation is that scoring only produce crackling 脆 whereas the asian method of poking the skin with the needle cutter meat tenderiser produce blistering 酥
concept is the same..whether scoring or poking with improvised fork or needle cutter meat tenderiser and roasting covered with a layer of salt, the idea is to extract moisture out and to render out the fat, so that skin can crisp and becoming crackling and when there are many small holes, blister….
500g pork belly
1tbsp chinese shoaling wine
add belly pork to boiling water, boil for 1 min to remove scum, remove and clean
boiling pork also make it easier to pierce the skin with the needle cutter meat tenderiser…stamp thoroughly many times
add chinese shoaling wine marinade and rub over the pork w/o touching the skin, leave in fridge for 3hrs, basting a few times.
wrap the belly pork in aluminium foil leaving only the skin. cover skin with salt careful not to drop the salt into the foil
place pork in 120degC oven for 2 hrs. remove pork and remove the salt cake.
turn oven to 250degC. place pork in oven to blister the skin.
made my own rempah & added tomyam paste & coconut milk
12 dry chilli
6 cloves garlic
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
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.
1kg beef rump steak
smoky braai rub
sea salt, pepper, herbs (i used dry parsley), chopped garlic, shallots
clean steak with salt, wash and drain, dry with kitchen towel
rub with braai, sea slat, pepper and sprinkle with dry parsley, chopped garlic, shallots..
place in double ziploc bag. set sous vide machine to 57degC and sous vide for 24hrs.
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.
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!
800g-1kg mutton ribs
sun kee herbal bakuteh sachet 360g
whole bulb of garlic cloves
5cm ginger 1/2 sliced and 1/2 julienned
30-40 large wolfberries
6 large red dates
2 tbsp light soy sauce
clean mutton ribs with salt, then place in boiling water to remove scum, clean and drain on colander.
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.
cooked for 1.5hrs. add wolfberries at the end, and 2tbsp light soy sauce to taste.