Recipe = Very Good Sliced Garoupa Briased Beehoon Good Poached Garoupa Soup on 5Apr2020

poached garoup fish broth

poached garoupa fish broth

poached garoupa with crispy rice in seafood lobster broth

poached garoupa with crispy rice in seafood lobster broth

had superb poached red garoupa crispy rice in seafood broth at xi yan recently (above 2 photos),

so decided to try my hands on 5.4.2020 (top photo). ^^

tiger garoupa

tiger garoupa

i had a tiger garoupa.

decided to fillet it and uses the head and bones to make the broth. ^^

for the poached garoup, since it is going to cook in boiling broth, i cut it very thin, so i did when the fish is still 1/2 defrost.

sliced garoupa beehoon2

sliced garoupa braised beehoon

i needed only about 1/3 fish so decided to use remaining 2/3 to cook slice garoupa braised beehoon as well. ^^

poached garoup fish broth2

poached garoup fish broth

my fish broth is very tasty, ok it’s not lobster seafood broth like xiyan. 🙂

i fried the fish head and bones with lots of sliced ginger and chopped garlic, then added chinese cabbage stems, salt and then water and boiled and reduced for 3hrs.

very tasty broth!

when serving i placed the thinly sliced garoupa in a large bowl and poured in the boiling fish broth.

verdict?

it’s tasty but far far from the xiyan poached red garoupa with crispy rice in lobster seafood broth.

my tiger garoupa is NOT red garoupa. fish broth is NOT lobster seafood broth which i can approximate with prawns heads and shells broth added to the fish broth.

but crispy rice? too risky for me to dry and deepfry cooked rice, can’t think of a proxy yet-deepfried pasta or beehoon?

maybe my broken angel hair which i used to approx fiduea? don’t know may try…

the sliced garoupa beehoon though was very good though a residual dish lol!

my fish broth very tasty so just fry cut chilli padi, chopped garlic, add chinese cabbage leaves, oyster sauce, add fish broth and reduce, add beehoon and sliced garoupa so beehoon infused the broth and garoupa cooked while reducing broth.

only need to make sure by experience and agaklogy that the amount of broth is good for the amount of beehoon, so beehoon is very tasty and very moist not dry, fish is cooked and broth is reduced just enough.

c.h.e.f andy

 

 

Recipe = Very Tasty 1/2 Truffle Sauce Roast Chicken on 3Apr2020

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

had really nice black truffle roast chicken at xi yan recently (above photos),

so decided to try my hands on 3.4.2020 (top photos). ^^

roast truffle half chicken2

1/2 truffle sauce roast chicken

i decided to test just 1/2 chicken,

so i try out on 4pax RI bros lunch on 3.4.2020.^^

my recipe very simple below.

Recipe

salt 1/2 chicken 2hrs in fridge, wash clean & dry
place thinly sliced garlic from 3 cloves under skin
mixed 1tbsp truffle sauce 1tbsp extra virgin olive oil..spread under skin..

place on rack & oven roast 20 mins at 175degC plus 15mins at 250degC

chicken was very tasty & flavourful, but cannot replicate xiyan’s truffle chicken flavours. i guess my truffle sauce cannot replicate the real thing..

for my preparation, i think the truffle sauce & good extra virgin olive oil were very important (even though cannot match the real thing); but also

the salt preparation made a big plus contribution to the flavour.

c.h.e.f andy

Recipe = Mala Pot Dish 麻辣香锅 on 24Mar2020

mala spiced pot with salmon head 麻辣香锅

mala spiced pot with salmon head 麻辣香锅

mala spiced pot with salmon head 麻辣香锅2

mala spiced pot with salmon head 麻辣香锅

made my own 麻辣香锅this evening on 24.3.2020.^^

nothing to it..

BUT

this my own concoction did not read any online recipe (yet), so maybe bo pa keh…

but who cares…it’s tasty and shiok ok la…

just champoh everything sliced ginger, chopped garlic, chopped shallot, cut yellow onions, chinese cabbage stems & fry with oyster sauce. add 2tbsp 老干妈mala sauce.

then add fish head, fry & add water, egg plant, white cabbage leaves, cover 5mins, then add spring onions to garnish.

heavenly! delicious!

c.h.e.f andy

Recipe = The Best Fresh Prime Ribs Bakuteh on 27Mar2020

fall off the bone

fall off the bone fresh prime ribs bakuteh

bkt-spices

ilc bkt spices

fresh prime ribs bkt4

fresh prime ribs bakuteh

made fresh prime ribs bakuteh on 27.3.2020.^^

bakuteh is so easy to do, one of the easiest dish to make anytime at home la…

i like ilc bkt spices…also don’t mind tai seng kong…but still most preferred ilc.

it is like guaranteed good, as good as any of the good bkt out there really.

i used frozen prime ribs too, but there is a difference so i sometimes use fresh prime ribs which cost double like S$21.95/kg.

one important tip is to get the prime ribs with fat marbling. for fresh prime ribs, i get the smaller ends and make sure it has fat layers and marbling stripes…not the thick end which is very meaty.  for frozen ribs, quite easy to pick, get same fat layering and stripes and the slightly thicker ones not down to the bones…the difference here is that the frozen ribs are not like the huge thick pieces fresh prime ribs, so the thicker ones still thinner than the thin ends of the fresh ribs.

cooking is straight forward-

  1. cut ribs (700g-1kg). blanch in boiling water, wash and clean.
  2. boil 1.5l water, add the ilc spice packet (i used the 30g for 1kg meat packet here), and 1 whole bulb garlic, peeled or if lazy no need peel, cook for 1hr 15mins
  3. and basically that’s it!

i like my ribs falling off the bones but still with bite, so i do about 1 hr 10-15mins not more. if prefer softer then 1.5hrs.

really very shiok!

c.h.e.f andy

Recipe = Authentic Flavourful Delicious Beef Rendang on 19Mar2020

beef rendang

beef rendang

first time i make beef rendang on 19.3.2020.^^

was inspired by E’s mom, L. they invited us for peranakan home dinner 2 weeks back. 🙂

It was excellent!..

the fragrance when you lift the lid like any excellent rendang in a good restaurant..quite super la!

my first time! should be able go reproduce..

I bought 500g frozen beef cubes (chuck) from sheng shiong & i used happy family cheap rendang paste (2 for S$3.50)

Recipe

Ingredients-

  • 500g beef cubes (i cut each into 4 smaller cubes)
  • 1 packet happy family rendang sauce paste (200g)
  • 1 packet coconut milk 200g
  • 1 medium yellow onions
  • 3tbsp kerisik (desiccated coconut)

Directions-

  1. fry 3tbsp kerisik till brown not burnt. remove.
  2. cut beef into smaller cubes & blanched with boiling water, clean & drain dry
  3. fry onions & chopped garlic, then add rendang paste & fry, then add beef cubes
  4. fry beef cubes, then add little water. continue to fry for 15mins..add water and simmer another 1hr 30mins.
  5. add coconut milk and reduce 15mins to almost no liquids..(beef very tender & internal very moist..)..some oil will be rendered out of the coconut milk giving a beautiful typical orange red tinge..add back the toasted kerisik…rendang will smell fantastic!!!

c.h.e.f andy

Recipe = Prawn Alio Olio on 14Mar2020

prawn alio olio

prawn alio olio

made 1pax prawn alio olio at home on 14.3.2020. ^^

absolutely delicious, super tasty. 🙂

something really easy to do-

  1. brown some garlic cloves in olive oil, add cut chilli padi.
  2. off fire add tasty chicken stock and white wine, and reduced by 1/2 (amount of liquid depends amount of past..i use very little pasta maybe <80g).
  3. cook spaghetti 1min before time (in this case 7mins…actually i just look and try texture)
  4. add prawns to sauce, cook prawns just right, off fire, and add spaghetti, add 15g butter and toss,

voila!

simple delicious dish.

c.h.e.f andy

Recipe – Hae Lua (虾烙) aka Prawn Egg Omelette on 1Feb2020

hae lua instead orh lua lol!

hae lua instead orh lua lol!

hae lua instead orh lua2 lol!

hae lua instead orh lua lol!

made 1pax hae lua 虾烙, no oysters to do orh lua 蚝烙 lol!

recipe-

1tsp cornflour, 1 tbsp sweet potato flour, 1 tsp fish sauce, white pepper, 3-4tbsp water

fry in 1 tbsp oil non stick pan, add 1 egg, brown, turn over..fry 4 prawns marinated with fish sauce & white pepper.

add crispy hae bee chilli!

tasty home made fun moments!

c.h.e.f andy

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

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

Smoke
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.

saba

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

Ingredients

  • 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

Ingredients-

  • 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

chawanmushi

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

have not made this like for 3yrs!

chawanmushi

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

Ingredients-

  • 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 cake..no 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.

白斩鸡

白斩鸡

白斩鸡

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

recipe

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!

白猪肉

and 白猪肉 also very tender and tasty…

recipe

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..

白斩鸡

白斩鸡

白斩鸡

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