RECIPE = 1pax Pho Dinner on 4Aug2022 & 6Aug2022

1 pax pho dinner on 4.8.2022 & again 6.8.2022.^^

frozen sliced beef cut small pieces, chilli padi, thai basil, chicken stock & bean noodles 豆签.

boiled chicken stock, add 豆签 and chilli padi.

add 6 thai basil (& 2 mint optional) to large bowl with cut beef. add cooked 豆签 and boiling soup to bowl.


c.h.e.f andy


Made 1pax Spicy Prawn Alio Olio on 15Jul2022

made 1pax spicy prawn olio tagliatelle on 15.7.2022.^^

from leftover tagliatelle the other day


simple preparation-

just brown garlic in olive oil..add chicken stock and white wine and reduce…

add prawns…then add pasta, add butter, off fire & toss.

voila! ^^

c.h.e.f andy

RECIPE = Lobster Squidink Sauce Beehoon on 23Mar2022

made lobster squidink beehoon on 23.3.2022.^^

trying to model jiak’s crayfish squidink beehoon on 23.3.2022.^^

good squidink flavour and tasty beehoon with lobster stock.

scallop was good

frozen cooked lobster was overcooked when mixed into beehoon over long period

better served lobster over been w/o mixing.

lar pok very good.




  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • squidink – I used squidink sacs accumulated from 10 squids
  • 10 scallops (optional)
  • garlic and spring onions
  • fried shallots
  • lark (crispy lard)


  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil. add intense lobster stock.
  3. boil stock and add beehoon, cook beehoon while reduce and infuse beehoon with stock.
  4. put lobster meat in microwave 30s.
  5. off fire. plate with lobster and garnish with spring onions, shallots and larpok.

c.h.e.f andy

RECIPE = Seafood Hokkien Noodles on 22Mar2022

made seafood hokkien noodles on 22.3.2022. ^^

key is making the stock.



  • 10 medium prawns (shelled)
  • 1 medium squid(cut rings)
  • 1 fish cake (grilled then sliced)
  • 8 scallops (optional)
  • tau gay
  • noodles & beehoon
  • lar pok (crispy lard)
  • fried shallots
  • spring onions


  1. fried prawn shells and heads in 15g butter, add salt, add water and boil/reduce 2hrs to intense prawn stock.
  2. place yellow noodles in boiling water 1min & remove set aside
  3. repeat with beehoon. cut beehoon with scissors.
  4. brown garlic in 2 tbsp oil. add prawn stock about 200ml.
  5. add prawns, then squid and scallop (optional), then noodles and beehoon & tau gay and sliced fishcake.
  6. off fire, plate and garnish with spring onions.

this a first attempt, plating presentation not ideal…taste was good, and needed more stock(I had less than 200ml)….

c.h.e.f andy

RECIPE = Lobster Mock Saffron Fusili on 3Mar2022

made lobster fusiliers this evening on 3.3.2022.^^

modelled this dish after our excellent dinner at curate recently.

it’s mock saffron only decos I did not have saffron. lol!

what’s super outstanding about curate dish was the yellow saffron sauce, and blended superbly with the al dente fusilli, a truly marvellous dish…the lobster was good, but actually 8picure lobster was better..anyway they are fresh lobster so both better than mine….



  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 50ml fresh milk
  • 2 tbsp heavy cream
  • 2 shallots chopped
  • 4tbsp 60ml white wine
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta


  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry chopped shallots to some olive oil, and add the white wine and reduce.
  4. add lobster broth, milk and reduce. off fire, stir in heavy cream.
  5. cook fusilli to 1min before al dente. heat sauce, off fire, add fusilli, add 1 tbsp butter and toss, and plate it.
  6. warm lobster for 20s in microwave and add over the pasta and garnish.

c.h.e.f andy

RECIPE = Lobster Squidink Pasta on 3Mar2022

made lobster squidink pasta for 5pax family dinner – with wenyu PT sulin ervin on 3.3.2022.^^

lobster squid ink pasta modeled after 8picure I well perfected, of course frozen lobster limit by quality.

& of course fresh or frozen lobster, overall cannot c/w 8picure chef Gabriel’s superb lobster pasta. 🙂



  • lobster – I used a S$19.90 350g frozen lobster – shelled body & pincers, fresh set aside
  • 1 red capsicum
  • 1/4 zucchini
  • 10 cloves garlic
  • 3 tbsp olive oil
  • 150g suqidink pasta


  1. fry lobster head, pincers, shell with 1/2 tbsp butter and salt, add 500ml water and boil/reduce for 1.5hrs
  2. brown garlic in olive oil set aside
  3. fry zucchini, red capsicum in some of the olive oil, add salt till soften. place 2/3 in blender, add, some of the olive oil and 50ml of lobster broth and blend. (tip = don’t have too much liquid when blending)
  4. empty blend in pan and add remaining broth and reduce. add remaining 1/3 red capsicum & zucchini to make the ratatouille sauce. add browned garlic and olive oil.
  5. cook squidink pasta to 1min before al dente. boil sauce, off fire, add squidink pasta, add 1 tbsp butter and toss, and plate pasta
  6. warm lobster for 20s in microwave and add over the pasta and garnish.


c.h.e.f andy

RECIPE = Char Siew on 2Jan2022

char siew aussie belly pork excellent today on 2.1.2022.^^


  1. poached 700g pork in boiling water, clean, remove skin, cut into 2 or 3 slices
  2. marinade 1 tbsp each LKY char siew sauce, hoi sun sauce, oyster sauce and honey, 2 red fermented beancurd, 2tsp sugar, 2 tbsp tomato sauce …leave in chiller 2 days
  3. 3 bring to room temp..completely wrap in foil in 90deg C oven for 2 hrs..meat temp about 66degC
  4. 4 grilled in 250degC oven for 15mins

c.h.e.f andy

RECIPE = Delicious Char Siew Aussie Prime Ribs on 14Dec2021

I made char siew aussie prime ribs on 14.12.2021.^^

wife loved it took 3 pieces..JH also

very tender & moist inside..& char siew taste very good.

a bit of fusion using oven slow roast method…


my usual char siew marinade

cut the individual ribs 3/4 way so marinade the inside

marinade 2hrs or overnight

2hrs in foil 110degC oven meat tem about 64degC

reduce marinade in foil to thicken then baste over ribs on open rack..drizzle 1 tbsp honey

15-20mins in 250degC oven


c.h.e.f andy

RECIPE = 红烧肉My First Try Pretty Good on 4Nov2021

this 红烧肉my first try after watching some cooking videos. will improve & take more photos

made this for my brother family dinner on 4.11.2021.^^


  1. 1kg belly pork poached in boiling water few minutes cut into good size pieces poach again, clean & drain
  2. fry in little oil wok render out oil & drain oil & set aside
  3. add 1 tbsp crystal sugar in water, reduce thicken till brown medium fire..add belly pork & coat
  4. add little oil, garlic, star anise, cinnamon bark, fry till fragrant, add 1tbsp花雕酒,1tbsp oyster sauce,1 tbsp light soy sauce, 1tsp dark sauce
  5. add pork, fry, add water & cook for 40mins, reduce till sauce thicken

c.h.e.f andy

RECIPE=Tea Smoked Chicken on Barley Risotto on 25Nov2021

made boneless tea smoked chicken on 25.11.2021.^^

RECIPE (tea smoked chicken)

1 add 1tbsp oil in Dutch oven. add banana leaves then 1 Chinese tea, 1 tbsp sugar, 1/2 cup rice, 1/2 bulb garlic, 1/2 cut onions, 5 bay leaves, 5 star anise

2 heat medium fire on stove for 5 mins..when smokes, place deboned (1 kampung chicken) on rack into Dutch oven, cover, reduce to low fire for 5 mins..judge by amount of smoke & aroma..

3 transfer to 100degC oven & slow roast for 1hr..

4 can check meat temp when ready (my 80degC)

serve chicken with barley risotto

RECIPE (barley risotto)

1 brown garlic in olive oil (alio olio) set aside

2 add 100g clean Chinese barley 300ml chicken stock cook & reduce about 35mins..check aldente

3 add white wine and milk & reduce fire add 15g butter mix toss

4 place tea smoked chicken on barley risotto & serve.

c.h.e.f andy

RECIPE= Truffle Roast Chicken on 11Nov2021

made my best ever roast chicken today


1 salt 1.1kg kampung chicken skin & cavity

2 sauce marinade – 2tbsp light soy sauce, 1 tbsp oyster sauce, 1 tbsp 花雕酒, 1tbsp honey, 1tsp sugar, 3 cloves minced garlic, lots of black pepper

3 rub chicken skin & cavity thorough with marinade

4 add 1/2 red onions sliced, 1/2 lemon, 1 chilli padi, 2 stalks scallion in cavity

5 fill coke can with water to 80% & stand chicken over can (this the beer butt chicken preparation)

6 place in fridge 4hrs or overnight

7 bring to room in 100degC oven for 1.5hrs..I check meat thermometer 71degC

8 baste chicken with 1tbsp olive oil 1tbsp honey…place in 250degC oven 15mins

this absolutely delicious crispy skin, flavourful, totally moist, best roast chicken I made

c.h.e.f andy

RECIPE=Tea Smoked Chicken on Barley Risotto on 1Nov2021

made tea smoked kampung chicken thighs on barley risotto on cauliflower puree on 1.11.2021.^^…

very nice dish ..chicken very tender & the barley risotto


I deboned the kampung chicken, halved the chicken & cut out 2 pieces of deboned breast and thighs…

1 place banana leaf, 2tbsp rice, 1 packet chinese tea, 2tbsp brown sugar, 5 bay leaves, 3 star anise in Dutch oven ..add 1 tbsp rack for chicken in Dutch oven

2 cover lid..heat medium then low to produce smoke..when filled with smoke & aroma place clean & seasoned chicken thighs on rack..

3 seasoned thighs meat side with dash of salt, pepper, mixed herbs, paprika, 1 tsp yellow mustard

4 place Dutch oven in 95degC oven for 2 hrs..meat temp about 65-70degC

for risotto

boil risotto in chicken stock for 20mins..add shimeji mushrooms & green peas & milk or cream & reduce to give creamy al dente risotto

when serving

place risotto on cauliflower puree (optional) and place smoked chicken thighs (sliced) on risotto

place in microwave & heat for 1 min.

I use 1/2 kampung served with potato mash and 1/2 served with barley risotto.

c.h.e.f andy

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