Recipe = Crayfish in Cheese & Butter 3pax Home Dinner on 28Oct2018

cray fish in cheese & butter

made crayfish in cheese & butter, and linguine vongole for 4pax home dinner this evening on 28.10.2018.^^

crayfish

had some 1kg crayfish in the freezer..so decided to cook them..

coated 1/2crayfish with 1 tbsp fish sauce, 1 tbsp dijorn mustard, 2 tbsp cornflour, 1 egg yoke, white pepper.

then shallow fried in pot with a layer of oil..

cray fish in cheese & butter

when serving, brown garlic in olive oil, add cut chilli padi, add milk & reduce, then add crayfish & add chopped cheese from 3 pieces of packet sliced cheese.. & fry..add more butter at the last off frie & before plating.

it was a ok dish for first try, some cheese & butter fragrance, sweet crayfish..i think i need to brown the crayfish more (shallow fry) to give more flavours..

wife & children prefer the crayfish pasta as that gave more shellfish flavours to the pasta sauce. 🙂

fried chicken wings

I had some oil leftover so made fried chocken wings & some thigh fillet. run of the mill stuff. but obviously i don’t make fried chicken wings as well as my helper haha!

vongole linguine

vongole linguine

vongole my daughter’s favourite.

i went to sheng shiong to grab 1 kg just before cooking dinner.

my pasta now much more al dente than previously before our recent family amalfi coast trip. everyone loved the linguine and the la la (vongole) were excellent, just the right texture, fresh, succulent, and great taste. 🙂

cray fish in cheese & butter

simple dinner. i tried out a new crayfish recipe. it was good dish too just need to see how to improve it.

c.h.e.f andy

Recipe for Crayfish in Cheese & Butter

Ingredients:

  • 1 kg crayfish
  • 2tbsp butter (melt 1 tbsp)
  • 1tbsp dijorn mustard
  • 1 egg yoke
  • 1 tbsp fish sauce
  • 2 tbsp cornflour
  • white pepper
  • 1 cut chilli padi
  • 100ml milk
  • 3 packet sliced cheese

Directions:

  1. mix 1 tbsp fish sauce, 1 tbsp dijorn mustard, 1tbsp melted butter, 2 tbsp cornflour, 1 egg yoke, white pepper.
  2. coat the crayfish halves with the batter mix.
  3. shallow fry in pot with a layer of oil.. set aside.
  4. when serving, brown garlic in olive oil, add cut chilli padi, add milk & reduce
  5. turn high heat, add crayfish & add chopped cheese from 3 pieces of packet sliced cheese.. & fry..off fire, add more butter at the last & before plating.
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Recipe = Braised Noodles with Seafood on 17Oct2018

braised noodles with seafood

i had some tasty, intense chicken stock in the fridge.

(i usually made by boiling chicken bones with carrots for like 4-5hrs with some salt, reduced to a very tasty, intense stock).

decided to make a braised hk egg noodles with excellent chicken stock, very tasty, with prawns & snake head fillet on 17.10.2018. ^^

my prawns were frozen prawns, and snakehead fillet i had some leftvoers.

braised noodles with seafood

the egg noodles, i boiled a small portion and drained.

then fried cut chilli padi, chopped spring onions and added chopped garlic, then added stock and reduced.

then added prawns and then sankehead fillet (both marinated with fish sauce and white pepper), cooked and reduced further.

braised noodles with seafood

braised noodles with seafood

then off fire, added noodles and tossed, haha like pasta. and added my magic umami ingredient, the crispy chilli.

braised noodles with seafood

such a welcoming, yummy braised seafood noodles.

c.h.e.f andy

Recipe = Cooking Sharing & Demo (Sausage Claypot Rice & Chinese Wine Chicken) at Teban Gardens on 10Oct2018

chinese wine chicken & sausage claypot rice

the recent time (my second) i was asked to do a cooking demo and sharing session at teban gardens was on 5.9.2018. 11pax attended.

teban gardens cooking demo class

they asked and i agreed to do another cooking sharing session today on 10.10.2018. today 20 attended ( plus 2 staff in the photo). 🙂

teban gardens cooking demo class

teban gardens cooking demo class

today i demo 2 dishes=

  1. 腊味沙煲饭 sausage claypot rice; and
  2. 黄焖鸡 chinese wine chicken.

as before, i tried to demo dishes which they can do easily at home.

also, i planned the dishes such that the cooking could be completed and they could try the food within 1/2hr and not wait too long.

so i put the claypot rice on high fire to boil the water  for few minutes then on low fire to cook for about 30mins. & during the time i explained the process for the claypot rice, then started the live demo on the chinese wine chicken.

chinese wine chicken

the chinese wine chicken required to be marinated 2hrs before cooking, so teban gardens had my recipe circulated to the attendees.

i brought the marinated chicken to teban gardens, together with the condiments required for the cooking demo = cut ginger, chilli padi, chopped garlic, 1tbsp olive oil for frying, 2 tbsp huadiaojiu 花雕酒, and some coriander to garnish the dish.

chinese wine chicken

so i added the ginger, chilli padi to the oil, added chopped garlic later, then added the chicken, fried for 5 mins to cook. added a little water and reduced as the chicken cooked.

chinese wine chicken

chinese wine chicken

before plating the chicken, i added the huadiaojiu 花雕酒 on high fire so the aroma came out.

sausage claypot rice

likewise the sausage claypot required 30mins just for cooking (for 2 cups+ of rice), so i fried the rice etc & basically started by putting the claypot rice to cook for 1/2 hr while i shared the recipe and the process with the residents. 🙂

so you fry cut ginger in veg oil or chicken fat, then off fire & add the salted fish and chopped garlic, then add the rice (and sliced mushrooms if available) and fry in high heat for 1 mins. then add 2 cups of chicken stock. i add the sausage whole.

when cooking put high fire first to boil the liquids then low fire to cook the rice.

sausage claypot rice

when the sausage is cooked, take them out, cut & put back.

the centre director Ros did such a great job.

sausage claypot rice

the claypot rice looked so nicely presented.

the residents loved both dishes. claypot rice was very flavourful and the chicken was tasty, sweet & tender.

c.h.e.f andy

Recipe

腊味煲仔饭 sausage claypot rice

  • 2cups rice
  • 2cups chicken stock
  • 1-2 slice salted fish (remove bone if required)
  • 3 tsp chopped garlic
  • 1cm cut ginger
  • 2 tbsp veg oil or chicken fat
  • 5 chinese mushrooms (optional)
  • 2-3 pork sausage
  • 2-3 liver sausage
  1. fry cut ginger in 2tbsp veg oil or chicken fat in claypot
  2. off fire and add 1-2 slice salted fish & 3 tsp chopped garlic
  3. earlier soften 5 chinese mushrooms in boiling water then cut slices
  4. wash 2 cups thai rice add to claypot & add sliced mushrooms (optional). fry high fire.
  5. off fire. add 2cups chicken stock
  6. wash clean thoroughly & dry pork & liver sausages. place on top of rice
  7. cook about 30mins, high fire to boil then low fire to simmer to cook
  8. take out sausages, cut slices, add back to rice, stir rice thoroughly to reduce burnt bottom, add coriander to garnish

黄焖鸡 wine chicken

  • 1 deboned chicken OR 4 boneless frozen legs (thigh+drumstick)
  • 2 tbsp fish sauce
  • 2 flat tbsp cornflour
  • 2 flat tbsp oyster sauce
  • 2 tbsp sesame oil
  • 4 tbsp huadiao jiu 花雕酒
  • chopped spring onions + 2 inch cuts white party
  • 2cm cut ginger
  • 3 tsp chopped garlic
  • 1 cut chilli padi
  • 6-8 taupok each cut into 4 strips
  1. debone 1 (or 1/2 chicken) or use 4 boneless frozen legs (thigh+drumstick) and cut 1.5in bitesize pieces
  2. season cut chicken with 2tbsp each of fish sauce, oyster sauce, sesame oil, huadiaojiu, cornflour for 2hrs
  3. fry cut ginger, chilli padi in a bit (1tbsp) oil, add chopped garlic & spring onions, then add chicken pieces. fry thoroughly for few minutes,
  4. add 2 cups chicken stock & reduce about 5-6mins. add 2in spring onions
  5. if cooking taupok (optional), remove chicken from pot so not to overcook, add taupok & boil for 1/2hr until soft & infused with flavout. add water as required then add back the chicken.
  6. before serving add 2tbsp huadiaojiu

 

Good Steamed Red Garoupa with Nonya Sauce & with Taujeon Lime Sauce on 12Sep2018

nonya steamed red garoupa head 

i bought a S$7 red garoupa head when i went to chinatown to get red garoupa for my cooking demo & sharing at teban gardens last week on 5.9.2018. ^^

i decided to do a nonya sauce steamed fish head on 11.9.2018 & a taujoen lime fish head on 12.9.2018. ^^

nonya steamed red garoupa head

nonya steamed red garoupa head 

the nonya sauce fish head was better tasting.

recipe wise it was same as my nonya steamed red snapper fish head on 31.8.2018 = just 1 heap tbsp gimson nonya sauce, 1tbsp each light soy sauce, mirin & 2tbsp olive oil.

fish head was delicious, but i think my red snapper head previously was better in terms of texture.

taujeon lime red garoupa head 

for the taujeon lime recipe quite straight forward =2tbsp taujeon pounded in mortar, 1tbsp each light lime juice, soy sauce, mirin & 2tbsp olive oil. 🙂

taujeon lime red garoupa head

taujeon lime red garoupa head

combination of taujeon & lime giving a tangy taste was good.

but it was quite far & not really comparable with the zai shun’s taujeon lime sauce for the delicious sharks cartilage dish.

c.h.e.f andy

Recipe= Gimson Nonya Sauce Steamed Red Snapper Head on 31Aug2018

nonya steamed red snapper head

eating alone this evening on 31.8.2018.

had 1/2 red snapper (ang kueh) fish head in freezer. decided to make nonya steamed fish head. 🙂

nonya steamed red snapper head

very easy to make.

just washed fish head with salt.

placed on steamer dish. this a small fish head, so i reduced the condiments.

added 1 heap tbsp gimson nonya sauce, 1 tbsp each of light soy sauce, mirin & olive oil.

then added the cut chili padi, sliced ginger & cut spring onions.

steamed for 6mins.

nonya steamed red snapper head

such a perfect, lovely dish. fish meat was fresh, sweet, tasty with the slight tangy gimson nonya sauce & soy sauce gravy.

really good!

c.h.e.f andy

Recipe = Flavourful Japanese Slow-braised Pork Soft Bones on 6Aug2018

made an excellent slow-braised pork soft bones (first time) for 5pax RI bros ichiran ramen party this evening on 6.8.2018. ^^

it was by the standard of our imperial mouth TCH, so very tender, tasty & flavourful, so even the good chashu i made this evening was of no comparison. 🙂

the slow braised pork soft bones i was trying to emulate the best ramen at hanamaruken ramen (花丸轩) at dotonbori osaka. 

while nothing can really match that, my first slow-braised pork soft bones was very successful by my meagre standard la…perfect enuf?? for me la…

i had earlier used pork collar for an ichiran ramen lunch at HC, our OPS bro, new place on 8.6.2018. 🙂

i didn’t know where to get  long soft bone like that at hanamaruken ramen (花丸轩) at dotonbori osaka. 

so i opted to use collar. i used a different braising method, 2hrs on stove covered braising…result was pretty good.

both the chashu & the braised pork collar were excellent! really delicious! ^^

then i chanced on a packet of long pork soft bones at sheng shiong clementi ave 2, about 5″ long.

they were not the 10″ long monsters at hanamaruken ramen (花丸轩) at dotonbori osaka but good enough. 

the pork soft bones were so flavour alos because of the collagen released from the cartilage & soft bones which were excellent texture to the bite & very flavourful.

i used seriouseats chasu recipe = 4hrs in 130degC oven. 🙂

c.h.e.f andy

Ingredients:

  • 600g pork soft bones
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 cup water
  • 1 tbsp flat sugar
  • 3 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 4 cloves peeled garlic
  • 1 shallot quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

Directions:

  1. put pork soft bones in boiling water to remove the scums & then clean with slow running water.
  2. prepare the braising sauce which comprises 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce, 1/2 tbsp dark soy sauce and 1 cup water. add sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered.
  3. add the belly pork & transfer oven dish to a preheated oven at 130degC for for 4hrs.
  4. remove from oven, let it cool & pack pork soft bones in ziploc bag & kept in chiller for use.

Recipe = Ika Sugatayaki (various from) 10Dec2017

finally did my most successful ika sugatayaki on 10.12.2017. ^^

it was a delightful, delicious dish. superb chow tar (BBQ) flavours, just the right texture, tender & tasty…

previously i used the oven. but there is the great difficulty of getting a dry enough squid w/o overcooking it. very difficult. 

so i decided to switch to flaming with a torch.

as flaming not enuf to cook the sotong, i steamed the sotong first about 90% cooked, then put in the fridge to dry overnight & dried with kitchen towels before flaming.

when about to cook, i added sea salt, 1 tbsp olive oil, then drizzle honey (or agave nectar) on the squid, on aluminium foil on a metal tray. then i flamed it.

i did that several times for dinners for my family & friends afterwards.

a very well received dish for everyone, everytime. 🙂

during the mar/apr period, i gotten large frozen ika from donki at orchard central B2.

that was the best.

 

now i don’t see it, but the squid we can get here, pick the large & thick standing up ones, they are good too. 🙂

at the recent 11pax RI makan group dinner on 3.7.2018, all the friends loved the ika sugatayaki (grilled whole squid). ^^

basically steamed to cook 90%, put in fridge to drain dry, then added olive oil, sea salt, drizzled with honey & flamed to give the bbq “chowtar” flavours.

really lovely dish….diners cut themselves, good audience participation…hahaha! ^^

c.h.e.f andy

Ingredients-

  • large squid 1x400g or 2x200g
  • sea salt
  • olive oil
  • honey or agave nectar

Directions-

  1. cut rings on squid (w/o cutting through), wash squid with salt & clean inside.
  2. skewer squid with long bamboo skewers to hold them straight
  3. steam squid about 90% cooked & place o rack in fridge few hours or overnight to dry..pat dry before flaming.
  4. pace squid over aluminium foil on metal tray.
  5. add sea salt 1 tbsp olive oil & 1tbsp honey
  6. flame the squid

 

Recipe = German Knuckles on 11Aug2018

german knuckles – crispy skin & tasty meat

did a german knuckle today on 11.8.2018. ^^

this my first time. i saw the the german knuckle recipe at curiouscuisiniere & thought i could try it.

and it turned out very well. skin very good crackling, meat moist & tasty..wife & son said very good..son was taking a sausage pasta for dinner & the crackling pork went very well with it indeed! 🙂

i would like to see how to improve & make it more tasty… 🙂

pig knuckles (hock) in fridge

pig knuckles (hock) in fridge

for the preparation-

  • i placed the hock in boiling water to clean & remove the scum, washed & cleaned
  • rubbed 2tbsp flat mustard on meat & rubbed 1tbsp flat salt on skin..
  • placed in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
  • added 1tbsp olive oil on skin; & 1 bottle regular coke (beer too expensive) & 1/2 cup sake (don’t have red wine) in the dish
  • added 1 cup water
  • then 3hrs in 175degC oven..

german knuckles

quite a pretty piece after 3hrs.

need to add water. i added  water from airport twice, but still burnt the bed of onions. have to adjust a bit next time.

german knuckles

german knuckles

german knuckles

anyway, the skin was very crackling, the meat was tender & moist, especially the parts with a bit of tendon, fat etc…so quite nice.

it was salty enough & not too much & the flavour was good. anyway i will see how i can improve on it.

german knuckles

not difficult to make, and quite a satisfying dish…& taken with pasta like my so did, it was really good.

c.h.e.f andy

Ingredients-

  • one pig hock
  • 2 sliced onions
  • 6 cloves chopped garlic
  • 2tbsp flat mustard
  • 1tbsp flat salt
  • 1 can regular coke
  • 1/2 cup red wine (i used sake)
  • 3cups water

Directions-

  1. put the hock in boiling water to clean & remove the scum, wash & clean
  2. rub 2tbsp flat mustard on meat & rub 1tbsp flat salt on skin..
  3. place in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
  4. add 1tbsp olive oil on skin; & 1 bottle regular coke & 1/2 cup red wine or sake in the dish
  5. add 1 cup water
  6. then 3hrs in 175degC oven..add another 2 cups water at interval

Recipe = Anago for Sushi or Donburi on 10Aug2018

anago

experiment making anago (conger eel) first time..

anago very ex in jap restaurant..saw in sheng shiong a fillet piece S$3+

googled recipe and found one at umamimart here.

i fillet (cut away from the bones) so i had 2 fillet pieces, and cleaned with salt.

decided to make my own braising stock concoction below-

added 500ml water, 2tsp sugar, 1/2tsp salt, 2tbsp sake, 1 tbsp tsuyu, 1 tbsp white vinegar

i decided to add the cleaned fish bones into the stock.

added drop lid using aluminium foil. this was to ensure the anago fillet were evenly braised by the stock….

boiled low fire 20mins, removed & dry in fridge then ziploc for use..for sushi or donburi…

reduced stock further, discarded the fish bones, kept the sticky sauce for use..

anago

anago 

i tried a piece.

added the sticky reduced sauce on the anago. it was ok, pretty good, just no real comparison with the very nice anago at jap restaurants. not sure i can improve it to anywhere near actually. maybe it was the anago fillet that was somehow different. seems thicker somehow…

anago

it was good enough i guess for 1 S$3.70 or so experiment for own consumption especially with donburi. i have not tried that yet will update when i do.

c.h.e.f andy

Ingredients-

  • 300g anago fillet with bones
  • 500ml water,
  • 2tsp sugar,
  • 1/2tsp salt,
  • 2tbsp sake,
  • 1 tbsp tsuyu,
  • 1 tbsp white vinegar

Directions-

  1. fillet (cut away from the bones) into 2 fillet pieces. clean with salt. place in pot. add the cleaned fish bones for the stock.
  2. add 500ml water, 2tsp sugar, 1/2tsp salt, 2tbsp sake, 1 tbsp tsuyu, 1 tbsp white vinegar
  3. put a drop lid using aluminium foil. this to ensure the anago fillet were evenly braised by the stock….
  4. boil low fire 20mins, remove & dry in fridge then ziploc for use..for sushi or donburi…
  5. reduce stock further, discarded the fish bones, kept the sticky sauce for use..

Recipe = Salt Baked Kampung Chicken 盐焗鸡 (My First Time) on 31Jul2018

salt baked kampung chicken 盐焗鸡

experimented yim goke guy 盐焗鸡 on 31.7.2018. ^^

turned out pretty good – tasty, tender, moist…only that it is basically just a nice baked chicken, not particularly my favourite. 🙂

used a S$6.90 kampung chicken from sheng shiong..

searched internet for recipe…found a web modified method as the 古早做法need like 3kg salt..salt expensive too la!. 🙂

salt baked kampung chicken 盐焗鸡

salt baked kampung chicken 盐焗鸡 

just wash, rub salt liberally masssge chicken inside & outside, then stand on mesh/colander 2hrs in fridge..after wash clean thoroughly & drain dry in fridge overnight..

when ready to cook, add red onions, garlic cloves, sliced ginger, spring onions to cavity..

i also added 1tbsp olive oil & 1 tbsp huadiao wine 花雕酒 in cavity..

salt baked kampung chicken 盐焗鸡 

then wrap around tightly in baking paper, & then aluminium foil..place in 175degC for 1.5-2hrs..

i did 1hr 20mins then open up to check doneness & left open to brown another 20mins so total 1hr 40mins for a 1.2kg jampung chicken. 🙂

c.h.e.f andy

Ingredients-

  • 1kg whole kampung chicken
  • salt
  • 1/2 red onions cut
  • 5 garlic cloves
  • 2cm sliced ginger
  • 2 spigs spring onions
  • 1tbsp olive oil
  • 1 tbsp huadiao wine 花雕酒

Directions-

  1. wash, rub salt liberally massage chicken inside & outside, then stand on mesh/colander 2hrs in fridge..after wash clean thoroughly & drain dry in fridge overnight..
  2. when ready to cook, add red onions, garlic cloves, sliced ginger, spring onions to cavity..
  3. also add 1tbsp olive oil & 1 tbsp huadiao wine 花雕酒 in cavity..
  4. then wrap around tightly in baking paper, & then aluminium foil..place in 175degC for 1hr 20mins then open up to check doneness & left open to brown another 20mins so total 1hr 40mins for a 1kg jampung chicken. 🙂

 

 

Recipe = Dry Wok King Prawns on 25Jul2018

i have not done this dish dry wok large prawns (recipe here) for maybe >3 years?

outstanding dish. all the friends loved it! ^^

we had a nice 虾录at loong hua recently,

and i decided to do this myself today. 🙂

thought of creating my own sweet sticky sauce, maybe using hoisin sauce & char siew sauce, but decided that my dry wok king prawns very nice on its own so no need.

looking at past posts, i did this quite a bit in 2013 & 2014, not in recent years.

so i rolled back the years & did my dry wok king prawns one more time. ^^

high fire, oil, slice & cut ginger, then added the prawns (i had 10 king prawns about 800g) & chopped garlic. turnover & fry the prawns thoroughly for even cooking, do not add water (water will result in steaming whereas this method burnt the shells giving bbq flavours and the prawns is insulated & baked within the shells).

then added lots of fish sauce while still on high fire, feel the wonderful fish sauce aroma. after reduce to medium low. make sure the prawns are cooked.

it was excellent, colours were beautiful, great bbq flavours, and nice sweet succulent prawns.

c..h.e.f andy

P.S.

Recipe here

Recipe = Claypot Liver 沙煲猪肝 on 25Jul2018

made a claypot liver dish for 9pax zi char dinner for my RI makan group buddies on 25.7.2018. ^^

this the second time i cooked liver.

liver not a dish i take often outside…very occasionally with bakuteh (hardly eat bkt outside too as can make it easily & cheaply myself) if my friends order it, and almost never for zi char makan. that is, until recently.

and that seems to be reflected by the market price too. it is S$1 for large piece of fresh liver at sheng shiong…

recently, pete, who was visiting from london, organised a 11pax RI makan group dinner at loong hua zi char & he ordered claypot liver, on 26.6.2018..

& it was very good too! 🙂

after that when i went with my OPS bros to joo heng, i also ordered the fried liver with ginger & spring onions on 6.7.2018. 🙂

and that was good too, in fact the best dish that evening among otherwise expensive & mostly pedestrian zi char dishes.

so i decided to try out myself at home.

i did 5pax dinner for my OPS buddies on 12.7.2018. & it was very good! ^^

claypot liver was excellent this evening. nicely pink & very tasty with the gravy.

claypot liver sauce/stock 12.7.2018

tasty stock for claypot liver 25.7.2018

it was easy to make. just a good stock (key to a tasty dish)…

i fried lots of ginger & cut chilli padi, cut spring onions, cut red onion, then chopped garlic, black pepper & 2 stalks of coriander, 1 tbsp oyster sauce..

then added chicken stock and 2tbsp shaoxing wine and reduced to a very tasty sauce.

when serving, heat up the stock, added liver (cut cross-grain, washed with salt & drained dry), stir with chopstick for even cooking, added larger cut spring onions, added 2 tbsp shaoxing wine, covered & served.

such a tasty dish, pink & tender, with nice wine flavours & balanced with the aromatics form the garnishes.

c.h.e.f andy

Ingredients-

  • 1.5 packets of liver
  • 2cm thinly sliced & cut ginger
  • 1 cut chilli padi
  • 1/2 red onion cut to 6 pieces
  • 2 stalk spring onions, cut small on the white part & long 3cm pieces for the green part
  • 2 stalks coriander
  • 4tbsp shaoxing wine
  • 1 tbsp chopped garlic
  • black pepper to taste
  • 1 tbsp oyster sauce

Directions-

  1. fry lots of ginger & cut chilli padi, cut spring onions, cut red onion, then chopped garlic, black pepper & 2 stalks of coriander, 1 tbsp oyster sauce..
  2. then add chicken stock and 2tbsp shaoxing wine and reduced to a very tasty sauce.
  3. when serving, heat up the stock, add liver (cut cross-grain, washed with salt & drained dry), stir with chopstick for even cooking, add larger cut spring onions, add 2 tbsp shaoxing wine, covered & served.

 

Recipe=Salted Egg Bittergourd (Zai Shun Style) on 25Jul2018

made my best salted egg bittergourd (zai shun style) for my RI makan group buddies 9pax dinner on 25.7.2018. ^^

HK commented a few times & later repeated on FB “My favourite: bitter gourd egg omelette. Give me another round I can finish it all by myself!”…CCG also…all my friends loved it!

but of course zai shun’s is much better.

i did this also for my OPS buddies 5pax dinner on 12.7.2018 also. it was better today.

easy dish to make, just minced a cooked salted egg (i used a vaccum packed from sheng shiong, just open the cooked egg & minced it).

fry chopped garlic in oil, add bittergourd (washed with corn flour & the salt, brined in salt & sugar overnight, washed & drained) & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.

when serving just cover pan, heat up & plate it.

c.h.e.f andy

+++++++++++++++++++++++

Ingredients:

  • 1 medium bittergourd juliened
  • 1 whole salted egg, boiled & chopped (i used ready boiled vaccum pack salted egg from sheng shiong)
  • 1 tbsp chopped garlic
  • 2 eggs
  • 1 chili padi
  • 1 tbsp oyster sauce

Directions:

  1. julien 1 medium bittergourd. wash with corn flour & the salt, brine in salt & sugar overnight, wash & drain.
  2. mince a cooked salted egg (i used a vaccum packed from sheng shiong, just open the cooked egg & minced it).
  3. fry chopped garlic in oil, add bittergourd & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.
  4. when serving just cover pan, heat up & plate it.

Recipe=Spicy Bean Sauce Song Fish Head 松鱼头 on 25Jul2018

just a quick update.

did a good spicy black bean sauce song fish head 松鱼头  for my RI makan group buddies 9pax dinner on 25.7.2918. ^^

larpok crispy lard

this time i made some larpok crispy lard just like zichar outside. it went well with the song fish head 松鱼头.

the detailed recipe is here.

just a matter of making the spicy black bean sauce. the rest steaming etc are straightforward. 🙂

spicy black bean sauce song fish head 松鱼头

excellent dish! my favorite always!

only that for this evening because i had to steam both patin & song fish head simultaneously (at first i intended to do one in the steam oven, then the next), i had to place it in a smaller round dish to steam over the hob. there is a slight difference as there is less condensation so sauce is drier & thicker.

c.h.e.f andy

Recipe = Jelly Pig Skin 猪皮冻on 25Jul2018

made some jelly pig skin 猪皮冻 for 9pax dinner for my RI makan group buddies dinner on 25.7.2018.

the jelly pig skin 猪皮冻 was kind of a by product.

i planned it of course! 🙂

when i slow braise belly pork there is very tasty gelatine. also i had lots of pig skin from previous belly pork dishes where i had to remove the skin. so just putting 2 and 2!

just put the marinade from braised belly pork in a small rectangular dish. cut & added the pig skin (which was slow braised 4hrs in 130degC oven together with the belly pork). placed in fridge & chilled for few hours. 🙂

i made ter kar tan 猪脚冻 a number of times, sometimes pig head jelly 猪头冻 in 2015. did not make much in recent years.

the main difference in recipe is the braising sauce.

the cooking is also different this time as i used the chashu method 4hrs in 130degC oven.

this really excellent jelly pig skin 猪皮冻 in my opinion. my belly pork marinade is so tasty & it also contained the belly pork taste & gelatine.

c.h.e.f andy

Ingredients-

  • 200g pig skin
  • 1tbsp flat sugar
  • 2tsp flat salt
  • 1 tbsp white vinegar
  • 4-5tbsp shaoxing wine

Directions-

  1. place pig skin in boiling water to remove scum. wash, clean & drain.
  2. put in oven proof dish
  3. add 1tbsp flat sugar, 1-2tsp flat salt, 1 tbsp white vinegar, 4-5tbsp shaoxing wine, some water to cover…i do this together with 400g belly pork.
  4. place in 130degC oven for 4hrs.
  5. let cool, cut pig skin in strips (i remove the belly pork for other serving), put back in the dish & chill overnight or a few hours in fridge or chiller compartment.

 

Excellent Jelly Crystalline Pork Trotters (Own Created Recipe) on 20Jul2018

my own crystalline pork trotters

had excellent trotters at 苏小柳 dimsum at basement of crystal galleria mall 晶品 in shanghai on 17.6.2018.

苏小柳 pig trotters  the best perfect texture..superb = best dish for me….

braised pork trotters

braised pork trotters

decided to experiment my own created recipe for a crystalline pork trotters. 🙂

i boiled & cleaned trotters to remove scump.

then placed in corelle pot, added 1 tbsp flat sugar, 1tbsp flat salt, 1tbsp white vinegar, 4-5tbsp shaoxing wine

& placed in a 130degC oven for 6-7hrs.

this method model after serious eats japanese chashu pork recipe. 🙂

jelly crystalline pork trotters

after cool down, placed in fridge overnight, the gelatinous liquid will coagulate to become a jelly pork trotters.

the result was excellent- gelatinous, very tasty flavours, excellent bite & tasty jelly.

the trotters were very tender, tasty & yet with excellent bite & mouth feel 口感.

crytalline pork trotters

crytalline pork trotters

this method creates a jelly trotters.

for just crystalline trotters w/o jelly, remove trotters & placed in a ziploc bad in the fridge overnight.

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P.S.

i made some jelly pork trotters for JH family

they not used to jelly trotters so heat up…the trotters a bit soft when heated up, but quite perfect when taken chilled as they held together yet very tender.

c.h.e.f andy

Ingredients:

  • 2 pig trotters chopped into convenient sizes
  • 1 tbsp flat sugar
  • 1 tbsp flat salt
  • 1 tbsp white vinegar
  • 4-5 tbsp shaoxing wine

Directions:

  1. boil & clean trotters to remove scum.
  2. then place in corelle (oven proof) pot, add 1 tbsp flat sugar, 1tbsp flat salt, 1tbsp white vinegar, 4-5tbsp shaoxing wine
  3. then place in a 130degC oven for 6-7hrs.
  4. after cool down, place in fridge overnight, the gelatinous liquid will coagulate to become a jelly pork trotters.

Spicy Fried Rice on 2Jul2018

spicy fried rice

made 1 pax spicy fried rice this evening on 2.7.2018. ^^

using leftover rice in the fridge. 🙂

spicy fried rice

had some cooked rice in the fridge.

added chopped garlic to 1tbsp oil. then added rice (break up dry clumps) & iberico prok. then added 1 egg.

let egg white formed & browned a bit then mixed the rice, iberico pork & the egg.

and added 1 tsp heap of mala chilli oil and mixed.

spicy fried rice 

mixed well & fried over high fire.

add fish sauce if needed to taste.

spicy fried rice 

fried rice was very flavourful, good wok hae.

again very easy to make, just too much carb lor…

c.h.e.f andy

Char Kuay Teow 1.0 (Recipe) on 1Jul2018

char kuay teow

made char kuay teow for myself this vening on 1.7.2018. ^^

of course i did not have kuay teow, so just use the little bit of leftover yellow noodles, char mee in that sense. lol! 🙂

char kuay teow 

actually the key ingredient in char kuay teow is the sweet dark sauce, unless you are making white char kuay teow.

char kuay teow 

i didn’t have much ingredients this evening, so just cut chilli padi, cut spring onions, chopped garlic, egg & some iberico pork.

char kuay teow 

very easy to make.

just add chopped garlic, cut chilli & spring onions in 1 tbsp oil & fry.

add iberico shabu pork (or small prawns) and sliced fish cakes, then add noodles (& kuay teow) after washed clean & drained in colander, and add 1 egg.

let egg white formed & browned a bit then mix the noodles & the egg.

add 1tbsp sweet dark sauce (to taste). all on high heat!

char kuay teow 

very good wok hae!

noodles very tasty & “pang”.

easy dish, nice to eat, but too much carbs la!

c.h.e.f andy

The Best Song Fish Head 松鱼头 (Recipe) on 28Jun2018

song fish head 松鱼头

made the best song fish head 松鱼头 this evening on 28.6.2018. ^^

song fish head 松鱼头

fish was excellent as it was very fresh & the sauce was just perfect, spicy, tangy, not too sweet.

song fish head 松鱼头

song fish head 松鱼头

what a beauty! ^^

song fish head 松鱼头

song fish head 松鱼头

my usual recipe below.

c.h.e.f andy

Ingredients-

  • 1/2 song fish head松鱼头
  • cut spring onions
  • 1 cut chilli padi
  • 2cm sliced ginger

a spicy black bean sauce mix of –

  • 1 heap tbsp lee kum kee spicy black bean sauce
  • 1 tbsp lemon juice
  • 2 tbsp olive oil (or vegetable oil)
  • 2 tbsp mirin (optional)
  • 1 tbsp light soy sauce
  • 1 flat tbsp sugar
  • 1 flat tbsp corn flour

Directions-

  1. mix the sauce cold to dissolve the corn flour.
  2. heat up a bit & the sauce became slight pasty.
  3. put song fish head in steamer plate & add sauce & garnish with cut spring onions, chilli padi & ginger.
  4. steam for 11-13mins (depends on size) in the steam oven or steamer.

Yakisoba (Recipe) on 22Jun2018

yakisoba 

made 1pax yakisoba this evening on 22.6.2018. ^^

had some shimeji mushrooms in the fridge.

also some iberico pork. 🙂

yakisoba 

had yakisoba on 2 occasions during our recent OPS 5pax sakura trip to kyoto/nara/osaka on 6-13.4.2018. 🙂

once at street stalls at fushimi inari, another time at an okonomiyaki restaurant (above photo)..

yakisoba

does not seem much different from char kuay teow.

basically i fried some sliced onions then added minced garlic, then added the shimeji mushrooms & iberico pork & noodles.

i also decided to add some egg.

for the condiments i added tsuyu (soba sauce) and some mirin, about 1tbsp each for the small amount of noodles i had, anyhow to taste la. 🙂

yakisoba

yakisoba

yakisoba very tasty.

not sure how authentic, no pink pickled ginger, but otherwise very tasty & nice la…good wok hae…lol! 🙂

c.h.e.f andy