RECIPE = Ayam Masak Merah on 27Oct2021

recipe to be improved 27.10.2021.^^

rempa my usual chicken rice chilli plus lots of shallots


7 red chilli

2 chilli padi

5 cloves garlic

2cm ginger

1.5 tbsp olive oil

2tsp sugar

1/2tsp salt

15 shallots blend slight coarse

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

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

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

anyway will try this again.

c.h.e.f andy

RECIPE = Sweet Sour Pork Ribs 糖醋排骨on 17.10.2021

experimented 糖醋排骨today on 17.10.2021.^^

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


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

c.h.e.f andy

RECIPE = Char Siew Prime Ribs on 15Oct2021

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


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

char ribs 1mins in wok with salt & pepper

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

30mins 250degC oven

baste sauce at 20mins

meat is moist & tender..

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

c.h.e.f andy

Pong’s Laksa the Best! on 18Aug2021

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

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

easy to make.

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

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

a delicious dish!

c.h.e.f Andy

RECIPE= Delicious Bakut Prawn Beehoonmee (Quick Shortcut Preparation) oo 2Aug2021

made delciious bakut prawn beehoon mee lunch for SM & JH on 7.8.2021.^^

this just a quick and shortcut way to make a delicious tasty Bakut prawn beehoon mee. lol!

save the effort of frying boiling making prawn stock over many hours.

just cook pork soft bones in chicken stock for 1.5hrs…pork soft bones will be tender and tasty and soup sweet & tasty as well.

then add cleaned deveined large prawns and boil for few minutes…prawns will be just nice and totally fresh and sweet 鲜甜 and the soup will be tasty with great prawn stock taste.

making beehoon me dry is quite standard-

1tsp fish sauce, 1tsp oyster sauce, 1tsp tomato sauce, 2-3tsp black vinegar, 1tbsp oil and 1tbsp crispy prawn chilli & toast…..voila!

c.h.e.f andy

1pax Haemee Tar using spaghetti & beehoon, large prawns on 17Jul2021

made 1pax haemee tar again with spaghetti, beehoon, large prawns on 17.7.2021.^^

as good as before.

quick, east, satisfying meal……/recipe-1pax-prawn-mee-tar-on…/

c.h.e.f andy

RECIPE = Perfecto! Oven Sous Vide Reverse Sear Australian Pork Chop on 11Jul2021

after tasting the best ever super tender pork chop @ silk’s bistro blue mountains

I decided to make my own using atas S$38/kg pork chop from Cold Storage – more expensive than beef leh!

using the sous vide machine.

today lazy decided to use oven instead! on 12.7.2021.^^

super tender & tasty slow roast reverse sear aussie pork chop in tomato red wine saucethese best! – excellent texture & taste.


  1. brown garlic cloves, add 1 skinless chopped tomato & 1/2 red pepper (i use 1 chilli proxy..if got zucchini will be perfect!)
  2. add red wine & chicken stock & reduce
  3. place clean pork chop seasoned with seasalt & coarse black pepper in oven dish. pour ratatouille over pork chop.add slab of butter
  4. place in 90degC oven for 1 hour (meat temp about 65degC)
  5. add little butter & sear both side..


c.h.e.f andy

RECIPE = 1pax Prawn Mee Tar on 11Jul2021

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

I took some from wife. it was good!

decided to try 1pax prawn mee tar myself👍🏻👍🏻👍🏻using spaghetti & beehoon lol!🤣 on 11.7.2021.^^

almost as good.

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

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

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

no yellow noodles no problem la use spaghetti.

good thing I still have excellent large prawns..

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

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

boil 4 large prawns deveined in chicken stock…

& it was very good, almost excellent!

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

shiok la!^^

c.h.e.f andy

RECIPE = Duck Confit Ragout Bucatini on 30Jun2021

decided to make duck confit ragout pasta this evening on 30.6.2021.

I made this once before here.

bought a S$4.50 boneless duck thigh from sheng shiong.

just confit in duck fat, crisping the skin by cold pan low fire.

recipe below-

  1. clean duck leg. lightly salt, add 2 tbsp EVO rub and marinate 1hr
  2. low fire fry duck fat (taken from duck leg) in pan, place duck leg skin down fry till crisp (about 6mins)..turn over..add chicken stock, cover, boil low fire 1.5-2hrs
  3. brown 1 whole bulb garlic cloves in 1 tbsp olive oil..add 1/2 zucchini 1 red pepper cube cut..add salt, black pepper, soften to make ratatouille..
  4. remove duck & pour reduced stock & oil to ratatouille..
  5. cut 5,6 duck slices with skin for display..cut remaining & mix into ragout sauce
  6. boil bucatini 1min before aldente & add to ragout sauce
  7. when serving, heat up, can add shredded parmesan cheese & basil

the sauce & duck very good.

I use bucatini. son thought it would be better with tagliatelle or penn pasta basically a flat pasta which ragout sauce attached better.

I thought the pasta was good as it is but certainly a flat pasta would be better.

c.h.e.f Andy

RECIPE = Oven Grilled Whole Saba on 25Jun2021

bought 3 saba fish from chinatown wet market for S$9.

made oven grilled whole saba 1pax dinner this evening on 25.6.2021.^^

not much recipe involved.

just clean with salt & pat dry with kitchen towel.

I rubbed salt over the saba fish and apply on the inside, then place in 250degC oven for 15mins..can be 18mins depending on size.

fish is oily so no need to apply olive oil.

super nice, fresh and tender and moist, and very fragrant from the natural fish oil. a perfect meal I finished eve lunch and dinner.

no different from good japanese restaurant outside.

c.h.e.f andy

RECIPE = 软骨芥菜煲 Mustard Vegetable Pot ON 3Jun2021


for the mustard vegetables pot

  1. cut mustard vegetables in 1/2..cut each 1/2 into 3 portions w/o cutting through..put in boiling water for 1min then in cold water
  2. fry haebee & garlic cloves, shallots, red onions, leek 2 tbsp oil till fragrant add 1tbsp oyster sauce, 300ml chicken stock and 300ml water and 400g cleaned pork soft bones boiled reduced for 1hr
  3. add mustard vegetables & cooked for 5mins..taste the mustard vegetables & pork & soup..

c.h.e.f andy

Sous Vide Reverse Sear Atas Aussie Pork Chop on 29May2021

made sous vide reverse sear Aussie pork chop with red wine tomato sauce.

it was excellent, wife said perfecto..

children WY SL all loved it


I was trying to reproduce the best pork rack I had at blue mountains – silk’s brasserie at wentworth falls

bought atas aussie pork $38/kg more ex than grassfed beef

preparation straight forward -1hr sous vide at 62degC then reverse sear hot pan butter..

it was not just a matter of the pork texture..but the sauces also key..

don’t have recipe just look at photo..but decided on a red wine tomato sauce..

I had grape tomatoes used 1/2 box..& added red onions, zucchini & peppers..1 tbsp flat tomato sauce, 1/2 tbsp hoi sin sauce..

tried to follow the photo topped up with mustard and pesto

very happy with the results perfect texture tender delicious pork & ratatouille sauce



Ingredients –

  • 1/2 box about 10piecrs grape tomatoes
  • 1/4 zucchini
  • 1/2 red pepper
  • 1 medium red onions
  • 1 tbsp flat tomato sauce
  • 1/2 tbsp hoi sin sauce
  • 50ml red wine
  • 100ml chicken stock
  • 2tbsp olive oil

Direction –

red wine tomato sauce preparation

  1. brown garlic cloves in olive oil
  2. fry grape tomatoes & sliced red onions till tomatoes breaks
  3. add zucchini & peppers ..add sea salt
  4. add red wine & chicken stock & reduce
  5. add 1tbsp flat corn flour just little water to thicken sauce
  6. add tomato sauce & hoi sin sauce, taste the sauce

sous vide reverse sear pork chop

  1. 300g pork rack, seasoned sea salt black pepper parsley flakes
  2. sous vide 1hr 62degC
  3. & reverse sear on hot pan with butter
  4. served on red wine ratatouille sauce

RECIPE = Vegetarian BBQ King Oyster Mushroom on Mash CNY Day 1 on 12Feb2021

made a vegetarian “steak” for family CNY day 1 dinner

Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021

same as what I did for an RI bros all vegetarian dinner

Modern European Fine Vegetarian Homegourmet on 13Jan2021

for a tasty, flavourful mash, 1 boiled a medium potato, remove skin, cut small pieces, and add to blender with 20g butter, 1-2 tbsp extra virgin olive oil, sea salt and ground black pepper. mash should be a slight viscous paste. add enough olive oil so blending is smooth.may need some shaking….

for the mushroom steak, I just cut thick slices of king oyster mushroom, soaked, marinated in tsuyu, mirin with 1 tsp sugar for 2hrs, then grilled over a portable bbq.

when serving heat up mash and mushroom steak in microwave for 40s, covered with microwavable plastic food cover, then serve mushroom steak on a dash of mash.

this dish maybe simple but absolutely delicious.

a RI bro commented-

Awesome evening! New fan of vegetarian food after tasting the wonderful dishes 

c.h.e.f andy

RECIPE = Vegetarian Potato Cake on Chilli Crabless Sauce on CNY Day1 12Feb2021

made potato cake on chilli cradles sauce for-

Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021

this the second time I made.

bsaiclly recuasse my niece family take vegetarian and I replacing the

crab cake on chilli crab sauce

with a vegetarian version..

this time it was quite perfect.

everyone loved the dish including all the meat eaters lol!

c.h.e.f andy


  • 1 large potato
  • 1/2 small carrot
  • 1 stalk celery
  • 2 tbsp olive oil
  • 1-2 cloves chopped garlic
  • 20g butter
  • salt & pepper

chilli crabless sauce

  • 1tbsp chilli sauce (made this myself with just chilli padi, salt and olive oil)
  • 2 tbsp tomato sauce
  • 1 tbsp maggi chilli sauce
  • 1tsp sugar


  1. boil large potato about 12 mins. cooked and not too soft. poke chopsticks, go through with some resistance.
  2. remove skin, clean, and squash, mash in mortar.
  3. fry chopped carrots and celery in wok in chopped garlic and 1tbsp olive oil till soften.
  4. add carrots and celery to mash.
  5. add butter and 1 tbsp olive oil
  6. mash well and make into 1in+ balls. put in fridge
  7. when serving fry in non stick pan with a little oil
  8. serve over a dash of the chilli crabless sauce

RECIPE = Delicious Meensi (Taujeon Lime) Song Fish Head on 13Feb2021

made meensi (taujeon lime) steamed song fish head酱蒸松鱼头for –

CNY Day2 dinner my brother family and sis bil on 13Feb2021

this a favourite local zichar dish…like at chinatown fc there are ilk 14 stalls selling steamed song fish head蒸松鱼头! lol!

preparation is straightforward.

just make the taujeon lime sauce, apply over the fish head, add sliced ginger, chopped scallions and chilli padi, steam for 15mins, and garnish with cut scallions. add lark aka crispy lard.

& voila!

now I like this style more than the

spicy black bean sauce style – recipe here.

fish was fresh, sweet, and the stronger fish taste masked and balanced by the very tasty and flavourful taujeon sauce.

c.h.e.f andy


  • 1/2 song fish head蒸松鱼头
  • 2tbsp taujeon with sauce
  • 1tbsp light soy sauce
  • 3tbsp olive oil
  • 1 tbsp lime juice
  • 1tbsp flat sugar
  • 2tbsp mirin
  • 2cm sliced or julienned ginger
  • 1 cut chilli padi.1-2 stalks scallions, cut small…and 2-3cm long
  • lark – crispy lard


  1. wash fish head with salt, clean and dry
  2. mix taujeon, lime, sugar, light soy sauce mirin and 1tbsp olive oil in mortar and hand grind
  3. add to fish head
  4. add small cut scallions, julienned ginger and cut chilli padi
  5. add 2tbsp olive oil and 3 tbsp water
  6. steam song fish head蒸松鱼头 for 15mins

RECIPE = Japanese Miso Glazed Eggplant on 12Feb2021

been making miso glazed egg plant a few times lately

  1. Japanese Home Gourmet 6pax RI Bros Dinner on 14Oct2020
  2. Family Birthdays Home Gourmet Dinner on 8Nov2020
  3. Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021

the dish is quite unique and delicious, and a good starter, finger food or side dish for different cuisine even..

& east to make, no secrets…lol!

a large long eggplant cut in 1/2, a good miso glaze, and 15mins in a 250degC oven…

for the glaze I add 2tsp miso, 2tsp tsuyu, 1tsp sugar, 2tsp mirin, 1tbsp olive oil, mix thoroughly and apply over the open sliced eggplant…basically to taste really..

and then grilled 15mins in 250degC oven.

eggplant should be charred, tender, moist and with bite….easy to cut by knife of kitchen sear…

c.h.e.f andy

RECIPE = 潮州卤元蹄Teochew Braised Hock and Trotters on 5Mar2021

made CNY dinner for RI brothers on 5.3.2021.^^

one of the dishes was 潮州卤元蹄teochew braised hock and trotters.

also made same dish braised trotters for

CNY day 2 family lunch for my brother, sil, niece & hubby, & nephew, and my sis & bil on 13.2.2021.^^

hock and trotters were delicious, perfect gelatinous texture, with very tasty, flavourful braise.

everyone love the dish.

for this I made my own braise (see recipe below), and braise the trotters for 1hr 45mins.

this time I did w/o the aromatics like star anise, cinnamon etc, so just sauces.

very good indeed!

c.h.e.f andy


  • 1 whole hock plus trotters chop through 1/2 in the middle and into 6 small pieces. (blanched in boiling water and cleaned)
  • 3tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1tbsp fish sauce
  • 1 tbsp sugar
  • 5tbsp shaoxing wine
  • 1 whole bulb garlic, cut cloves in 1/2


  1. fry garlic cloves in 1 tbsp oil.
  2. add hock and trotters…fry and turn, medium high heat…
  3. add light soy sauce, shaoxing wine, oyster sauce, fish sauce, then sugar
  4. add 50ml water…cover and fire to low or medium..turn and coat, add water as required.. about 30mins..this to infuse the sauce flavours to the hock & trotters.
  5. then add 1l water, cover and keep simmering for another 1 hr 15mins…check doneness by texture and poking chopstick through cleanly.

RECIPE = 盆菜 Pencai on 5Mar2021

made 盆菜CNY dinner for RI brothers on 5.3.2021.^^

everyone loved the 盆菜 pencai…the stock was very tasty and gelatinous, and the texture were very good.

in particular, the fish maw was excellent, mushroom as well, both very tasty 入味! abalones, sea cucumber, broccoli all very good.

scallops, belly pork, prawns can be improved.

it is not difficult to make 盆菜 pencai – recipe here 🙂

I like to use teochew braised hock and trotters as the base for the broth. this delivers a gelatinous and very tasty sauce. so braise the pig hock and trotters for 1.5hrs to 1hrs 45mins. remove hock and trotters. these can be served as separate dishes or can cut some hock and add to the 盆菜 pencai.

I braise the belly pork together. remove belly pork about 1 hr 15mins. chill the pork belly so easy to cut/slice when assembling the 盆菜 pencai.

I had earlier boiled the fish maw and mushroom for 1hr. now add them to the 盆菜 pencai. broth and cook about 30mins.

then I add one can of abalones with the brine or braise (braised abalones better tastier), and add broccoli, prawns and scallops and cook for 3mins and remove.

I add sea cucumber last, cook 1 min and cover to poach for another few mins. anyway just watch over to make sure all the items are cook just right.

then assemble.

I add/layer few leaves of Chinese cabbage to the bottom of the claypot dish.

then arrange first the broccoli then the other items.

this time my assembly not as pretty as 2 yrs ago on 2019, the taste and texture just as good.

c.h.e.f andy

RECIPE = Teochew Chilled Sotong on CNY Day 2 Family Lunch 13Feb2021

I did couple times teochew chilled sotong recently.

one was for family CNY day2 lunch on 13.2.2021.^^

texture was perfect!…everyone loved the chilled sotong with “kek you” 桔油dip…

cooking is straightforward. just that sotong like all other food cannot be overcooked or it will be rubbery, so need to cook just right.

I clean with salt a large sotong (300g), and cut rings w/o cutting through, so whole sotong intact for nice presentation. easiest way to do is to place a knife into the cavity and cut rings with another knife so it will not cut through. then cut the rings a bit more so near the centreline left maybe 1in uncut.

then just steam about 3mins…watch…off fire and leave another 3mins…

I did not really do timing, so watching is key..when the white is opaque and still gleaming that is about right..err a bit on the cook side as cannot eat undercooked.

left place in fridge to chill for 1 hour.

when serving use kitchen sears to cut or over a cutting board, and dip with “kek you” 桔油..


c.h.e.f Andy

RECIPE = 3 Egg Spinach 三蛋苋菜 on 23Dec2020

been doing 3 egg spinach 三蛋苋菜 quite a few times lately.

like the 6pax RI bros dinner on 23.12.2020.^^

everyone loved the 3 egg spinach! ^^

3 egg spinach always good, very tasty. best thing is it’s quite easy to make.

I just minced salted egg (I use 1/2 egg plus the other 1/2 egg yolk), and chop century egg in larger pieces. and one fresh egg.

use lots of garlic.. I brown 4 cloves large garlic cut into 4 pieces each. add minced salted egg and fry till fragrant. then add 150ml chicken stock and 1tbsp oyster sauce, and reduce. crack one egg into the broth and let it form. then use chopsticks to “draw”out spread a bit.

when serving, add baby spinach stems, cook 2 mins, then add the leaves. and the dish is done. no need to add fish sauce as salty enough…

excellent dish! very tasty broth, superb flavours!

c.h.e.f andy