HK Stringy Dry Noodles with Teriyaki Salmon Belly and Prawns on 1Apr2019

hk stringy dry noodles with teriyaki salmon belly and prawns

made 1pax hk stringy dry noodles with teriyaki salmon belly and prawns on 1.4.2019.

belly good! no april fool haha! ^^

prawns just frozen prawns defrost and salmon belly some leftovers.

hk stringy dry noodles with teriyaki salmon belly and prawns

hk stringy dry noodles with teriyaki salmon belly and prawns

more importantly, i perfected the chilli sauce for the dry noodles-

1 bunch dry noodles, 1tsp oyster sauce, 1 tsp fish sauce PLUS 1tbsp crispy chilli about perfect.

the chye sim also leftover, just poached with the noodles.

the prawns and salmon i marinated with tsuyu and mirin and pangrilled, so teriyaki prawns and salmon belly. ^^

a delicious, nutritious bowl of noodles!

c.h.e.f andy



Delicious Kurobuta Belly Dry HK Noodles on 16Mar2019

kurobuta belly hk dry noodles

i bought some dry stingy hk noodles from sheng shiong a while back.

there were 2 types i know – dry scallop flavoured and prawn flavoured.. i thought prawn flavoured better but that day there was only scallop flavoured so i bought that.

this evening i made a simple 1pax dinner.

just boiled noodles about 2 mins in water and drained. poach chye sim in boiled water. make sure qq and not overcooked.

mixed 1 tbsp flat each of oyster sauce, chilli, ketchup, 1 tsp fish sauce and toss.

i placed 4 strips kurobuta belly on plate, drizzle with tsuyu and microwave 1.5mins.

then add kurobuta belly and poached chye sim to the qq noodles.

kurobuta belly hk dry noodles

quite perfect!

noodles qq and tasty with the sauces a standalone.

kurobuta belly very taste and flavourful.

for this evening i also added some leftover toman fillet.


c.h.e.f andy

Kurobuta Belly Bean Noodles 豆签 on 17Mar2019

kurobuta belly bean noodles 豆签

made 1pax kurobuta belly bean noodles 豆签 this evening on 17.3.2019. ^^

kurobuta belly bean noodles 豆签

bought some kurobuta belly from qbfood, really good i think S$7.50 for 300g.

just took 4 slices from freezer.laid out flat on plate, drizzle with tsuyu sauce (nice japanese sauce for soba, like mild sweetened light soy sauce). put in microwave 1.5mina. dada!^^

kurobuta belly bean noodles 豆签

the bean noodles 豆签 just boiled 2-3mins, get the perfect texture not overcooked. added organic chye sim i still had in the fridge, and


a really lovely delicious kurobuta belly bean noodles 豆签!

c.h.e.f andy

Recipe = Cooking Demo and Sharing (Egg White Fried Rice and 回锅肉Doublecooked Pork) at Teban Gardens on 6Mar2019

cooking demo and sharing

was asked to do a cooking demo at teban gardens on 6.3.2019. ^^

this my 5th cooking demo and sharing.

today i chose –

  1. salted fish minced pork egg white fried rice
  2. 回锅肉 doublecooked pork

fried rice i could do on the spot. 回锅肉 doublecooked pork i cooked the belly pork first and also the leeks and onions first as leek took some time to cook. then i fried with leeks and onions on the spot.

preparations for cooking demo

so there were many ingredients/boxes i have to bring – like cooked rice, minced pork, salted fish, egg white, chopped garlic, oil chopped scallions and crispy chilli for garnishing the fried rice, mala chilli for frying the 回锅肉 doublecooked pork etc.

cooking demo and sharing

cooking demo and sharing

cooking demo and sharing

i started with fried rice dish as it took a while to cook on the spot.回锅肉 doublecooked pork is easy & quick just mixing the 2 items – belly pork and vegetables together.

this a very interactive class. they have many questions throughout the session = like can use salted egg or olive vegetable instead of salted fish, why egg white, what’s the difference using whole egg etc..

i started by explaining that i fried the chopped garlic and salted fish together as i didn’t want to burn either and i happened to have broccoli stems which i cut into small pieces to give texture to the fried rice.

cooking demo and sharing

cooking demo and sharing

salted fish gives a very fragrant flavour when you fry. i turned the fire to high and added the cooked rice and fried, mixed thoroughly, high heat, not too long, then dished out and set aside. the fried rice is tasty as it is.

(so of course one can add salted egg or olive vegetables instead of salted fish OR not to add any..likewise one can can seafood or prawns instead of minced pork etc..or char siew in yangzhou fried rice…so many ways la…)

i explained that the proportion balance of ingredients is important so by agaklogy i did not add all the rice (2cups) so as not to diu=lute the taste.

frying egg white

now i fried the egg white – i had 5 egg whites, so maybe equal to 2.5 eggs.

it is important to let the egg white formed, so that it would not be messy. this step is most important whether using whole egg or egg white.

adding fried rice to egg white

now i added the fried rice and folded the egg over and broke it up so like in the restaurants you see the distinct bits of egg whites. if the whole egg or egg white is added to the rice and fried, then it coats the rice and the texture is more sticky and mushy, whereas this way the rice are individual grains.

egg white or whole for me is just aesthetics..of course the taste also a bit different and a golden colour fried rice is also appetising as well. i like both preparations.

salted fish minced pork egg whtie fried rice

salted fish minced pork egg whtie fried rice

the fried rice is best presented on a large plate garnished with chopped scallions. i added crispy chilli.

they all like the crispy prawn chilli and several added extra to their bowls.


the 回锅肉 doublecooked pork is quite straight forward.

i explained that 回锅肉 is a sichuan dish 四川菜肴 and generally done with mala chilli and fried with various vegetables.

the english translation is doublecooked pork (double cook as in returning the pork to the wok to cook a second time so the name 回锅肉).

doublecook though is a common technique used in every cuisine western or asian…teochew has 半煎煮鱼1/2 fried and braised fish and western dishes even steak has reverse sear method sous vide then pangrilled or flamed etc.


today i have leftover leeks so i fried leeks (the white part) and yellow onions with a bit of oyster sauce. covered wok to cook for 5 mins and make sure leek was just done and not overcooked. the simple veg dish alone smelled great actually.

the belly pork i salted for few hours then boiled in water for 1hr 40mins, most important test poking a chopstick through the lean meat going through cleanly. cooled it and put in fridge. this so that i could cut the belly pork cleanly w/o fraying when adding to the veg.

so now just put the leek and onion to the wok on high heat, added the cut belly pork, then added 1 tbsp of mala chilli oil…(because request to add less, i added 1tsp…later everyone said it was very fragrant not enough though so some added more themselves).

salted fish minced pork egg white fried rice and 回锅肉

salted fish minced pork egg white fried rice and 回锅肉

trying out the dishes – fried rice and 回锅肉

it was a very meaningful day for me and i hope for the participants as well.

everyone was enjoying the food and they were full of questions and very participatory so i guess it was time well spent for them as well.

c.h.e.f andy

Recipe = Delicious Salted Egg Pork Chop on 27Aug2018

for this evening, i decided to do salted egg pork chop for 10pax RI bros dinner on 27.8.2018. ^^

just last month we had great salted egg pork chop at hk street old chun kee at commonwealth crescent recently on 9.7.2018.

so i decided to replicate this evening, my very first salted egg pork chop 排骨王.

and it turned out it was very good. both CM & KK both commented.

i used frozen pork chops from sheng shiong, sliced the 5 pieces in 1/2 to make 10 thin pieces, marinated with fish sauce, white pepper & 1tbsp corn flour.

then shallow fry…i hate deepfrying as waste a lot of oil after that no occasion to reuse. 🙂

i used the salted egg paste given to me by WM & J. ^^

it was that simple, just fried the salted egg paste  with little oil and 2 twigs of curry leaves, then added back the pork and mixed thoroughly.


c.h.e.f andy

Recipe = Good Standard Salted Egg Prawns on 21Feb2019

 i made salted egg prawns and made my own sauce for RI bros dinner on 21.2.2019.^^

salted egg prawns 21.2.2019

prawns were done the same, coated with egg yoke and cornflour and shallow-fried for 1 min to golden.


  1. it was fun for me making the prawns, as i generally hate to do deep-frying – a lot of wastage of oil & additional cooking steps, i just do this shallowfried like <2cm of oil sufficient, in a small diameter pot.
  2. do in batches, do not crowd the pot. i did like 6 at a time, just couple mins to cook prawns.

salted egg sauce 21.2.2019

the last time (for a 27pax family CNY day2 lunch on 6.2.2019), i used a ready made sauce. it (the sauce) was not that good even though the prawns were done well.

so this time i decided to make my own sauce. this evening i served 15 prawns, so i decided 3 salted egg yokes would be enough, and it was. so fried the salted egg yokes with 3 twigs of curry leaves and 1 cut chilli padi.

the salted egg prawn dish came out quite perfect, with great salted egg flavours and slight powdery texture, just right! 🙂

for the 27pax family CNY day2 lunch on 6.2.2019), i used a packet salted egg sauce bought at tiong bahru market stall.

prawns were good but the the packet sauce didn’t give good enough flavours and texture.

i did at an earlier version (using for the first time a sauce given to me by WM & J).

this time, i shortcut the process by mixing the prawns in a mixing bowl with fish sauce, white pepper, 1 tbsp corn flour, 1 tbsp plain flour, 1 egg yolk & just mix.

this way cut out the inconvenience & messiness of dipping the prawns in cornflour, flour & egg yolk before frying.

it worked well too, as can be seen in above photo! ^^

and then it’s just to fry cut chilli padi + curry leaves in the salted egg mayo sauce mix, then add the prawns to coat.

was quite excited doing salted egg prawns, my first attempt at this dish in 2014. photo looked ok but that was to me, considered a failure.

prawns were deep-fried. paste was done using salted duck egg york, curry leaves & milk. prawns were very fresh but less crispy as it was done at 4pm like 4hrs before serving & set aside with paste added on in pan before serving. too much milk, paste not viscous enough & salted egg flavour was too dilute. will improve next time. 🙂


in summary –

  1. i prefer to make the sauce myself (4 salted egg yokes sufficient for 20 large prawns).
  2. use shallow fry in a small diameter pot to save oil
  3. can coat with cornflour, egg yoke when preparing or just mix all together.
  4. quite ok w/o milk, if adding milk make sure sauce is not diluted but have consistent texture and viscoity not too dilute

c.h.e.f andy

Recipe = Potato Mash on 28Feb2019

for our family dinner on 24.2.2019, i decided to make a mash…

it was very good, everyone loved it. i just used one large potatoes will make more next time.

this time i added pangrilled scallop and also a flamed belly pork. the same belly pork i did for the buddha jump over the walk, braised in the stock 2hrs so very tender..then added seasalt, black pepper, olive oil adn drizzle with honey, then flamed. superb!

i had made this mash once before on 22.7.2018 =it was very good.👍👍👍both wife & daughter loved it!

i didn’t add milk & heavy cream. i just had gourmet butter, chopped garlic, olive oil, salt & ground black pepper.

i served the mash with flamed red wine slow braised belly pork and kale.

the flamed red wine slow braised red wine belly pork was just exquisite=perfect texture (braised 4hrs in 130degC oven) and wonderful flavours (red wine, strawberry jam, mustard, mirin, and scallions, red onions, garlic).

so a very simple preparation and a wonderfully satisfying outcome-

  1. just one large potato, boil 10mins till soft, remove skin, cut in small cubes.
  2. add 1tbsp gourmet butter, 1 tbsp olive oil, 3 cloves chopped garlic, 1/3tsp salt and black pepper
  3. blend

i just need to make more next time.

c.h.e.f andy

Recipe = Buddha Jump Over The Wall on 24Feb2019

buddha jump over the wall 24.2.2019

I made buddha jump over the wall this evening on 24Feb2019. ^^

it was very good..wife children all loved it…JH had 3 bowls…

buddha jump over the wall 24.2.2019


i use 2 pig trotters & a SKINLESS chicken leg (thigh plus drumstick) and belly pork to provide a very sweet, tasty, gelatinous soup base. then added fish maw, sea cucumber, pig tendons, chicken breast and each at the right timing to deliver great texture.

i use cold slow cooker on low heat method, about 6hrs. i just based on estimation “agaklogy”, but can also use a meat thermometer set at 90degC on the belly pork.

remove belly pork, and 1/2 the trotters (that i wanted to preserve the excellent texture and not just used for stock base).

added fish maw and turned to high, about 2hrs, pig tendon 1hr and sea cucumber about 1/2hr to 1hr depends on quality of sea cucumber and thickness. then off the cooker and poached the skinless chicken breast.

buddha jump over the wall 

when serving prepare the bowls with the ingredients, boil the soup and add to the bowls.

i microwave the bowls of ingredients for 1 min so that it is warm. then added the soup.

today was the second time i prepared this soup so everything went smoothly, and quite perfect. the ingredients texture all good including the chicken breast and the soup was just incredible, so smooth, so tasty, so flavourful.

piggy jump over the wall 21.2.2019

the first time i did this jump over the wall thingy was for a 10pax RI bros post CNY dinner on 21.2.2019.

piggy jump over the wall 21.2.2019

that day since i was already having pencai 盆菜, so i used cheaper ingredients like pig trotters and belly instead and called it “piggy jump over the wall”. lol!

turned out that this (the soup) was the best dish.

i think at least one bro had 3 bowls of soup.

a truly delightful dish.

buddha jump over the wall 24.2.2019

there are many ingredients so it seem complicated to make, but actually like any other dishes it came to managing/delivering taste and texture.

so the soup base was important, and once we have a tasty soup, it is to ensure the correct texture of the ingredients, so each has toe be managed at the correct timing.

as i said before a truly delightful dish, a wonderful feeling of satisfaction.

c.h.e.f andy


  • 2 pig trotters halfed and chopped
  • SKINLESS chicken leg (thigh plus drumstick)
  • 400g belly pork
  • 200g fried fish maw
  • 300g sea cucumber
  • 200g pig tendons
  • 1/2 skinless chicken breast (from 1/2 a chicken)


  1. poach & clean trotters and belly pork, clean them and skinless chicken leg, place in cold slow cooker filled with water (about 1.5l to 2l) turn to low, add 1tsp flat salt, about 6hrs. (can also use a meat thermometer set at 90degC on the belly pork).
  2. remove belly pork, and 1/2 the trotters (the portion i want to preserve the excellent texture and not just used for stock base).
  3. add fish maw and turned to high, about 2hrs, pig tendon 1hr and sea cucumber about 1/2hr to 1hr depends on quality of sea cucumber and thickness. then off the cooker and poached the skinless chicken breast.
  4. when serving prepare the bowls with the ingredients, boil the soup and add to the bowls. (i microwave the bowls of ingredients for 1 min so that it is warm. then added the soup).


Recipe = The Ultimate Char Siew on 4Mar2019

char siew

char siew 

made the best char siew today on 4.3.2019.^^

perfect texture & taste 👍. nothing less! 

super tender and tasty

better than chinatown…far far better la…

char siew 

recipe quite simple..should be able to reproduce regularly…

char siew


1 poach, clean, dry 500g belly pork
2 cut in 1/2 to make 2 slender slices 2cm thick (i have thick 500g+ slab)
3 marinade with 1tsp each of LKK char siew sauce, worster sauce, hoi sin sauce, oyster sauce, light soy sauce, brown sugar, honey, 2 tsp of red fermented beancurd and chopped garlic, 1/3 tsp salt overnight in fridge
4 place on rack drizzle 1tsp honey and place in 250degC oven for 16mins. leave char siew in oven for 4 more mins.

c.h.e.f andy

Recipe = Grilled Baby Ribs on 28Feb2019

my grilled pork ribs

i wanted to experiment grilled pork ribs.

bought several frozen baby ribs form qbfood, about 700-800g. 🙂

it turned out quite beautifully. i was quite sure the texture would be great…i did 180degC for 1hr 40mins and 250degC for 20mins.

i wasn’t sure if my marinade would be ok.. i used 2 tbsp mustard, 2 tbsp honey, 1 tbsp olive oil, and rubbed sea salt, black pepper and sprinkled dry parsley and rosemary…

it turned out quite tasty. son said nice a few times. maybe i will try less herb and just a tad more honey. mustard was great!

my grilled pork ribs

fork tender baby ribs.

quite tasty. can improve on the marinade.

c.h.e.f andy



  • 700g baby ribs
  • 2 tbsp mustard
  • 2 tbsp honey
  • 1 tbsp olive oil
  • rubbed sea salt, black pepper and sprinkled dry parsley and rosemary…


  1. place ribs in boiling water for few mins to remove scum, remove back membrane, clean & drain dry.
  2. rubbed sea salt, black pepper and sprinkled herbs – dry parsley and rosemary…
  3. marinade ribs with 2 tbsp mustard, 2 tbsp honey, 1 tbsp olive oil. put in fridge overnight.
  4. place wrapped in aluminium on rack in 180degC oven for 1hr 40mins. then open the aluminium foil and grilled for 20mins at 250degC

Recipe = Bean Noodles Soup 豆签with Prawns and Scallops on 20Feb2019

bean noodles soup 豆签with prawn and scallop

made a light 1pax dinner this evening on 20.2.2019..

delicious noodles just throw in 2 prawns 3 scallops, scallions & crispy prawn chiili..very satisfying…

bean noodles 豆签

bean noodles 豆签

used my last bunch of 豆签misoya.

so went sheng shiong to get some more.

i bought the cheaper sinlong brand = $1.25 250g 6 bunch/pieces..

bean noodles soup 豆签with prawn and scallop

i had stock but even if no stock just add tsuyu which is the japanese soba stock.

add little water plus tsuyu (OR just use stock). add prawn first, then scallops and noodles soup 豆签.

this like instant noodles, probably took less time to cook then instant noodles, lol!

bean noodles soup 豆签with prawn and scallop

an immensely satisfying, totally shiok! bowl of wonderful goodnes.

and the noodles soup 豆签 very light, prefect for me low carb diet.

c.h.e.f andy

Recipe = Perfected Hawker Orh Lua (Oyster Omelette) on 13Feb2019

orh lua oyster omelette 

this evening, i kind of perfected the hawker orh lua on 13.2.2019. ^^

made a thin crispy layer exactly like the excellent oyster omelette at beng thin.

hawker food are just so difficult to make.

they are so inexpensive and the good ones are just so good. they hawkers have done their in the hundreds everyday and many have done over many decades, so they perfected it like the back of their hands.

and many chinese/asian hawker dishes are more difficult to do than western dishes eg a bakchormee has so many ingredients c/w a pasta.

i of course experimented with hawker and zi char dishes, but if i cannot do them well, then not worth to do la..since can easily eat them outside.

orh lua oyster omelette 

orh lua is one of the difficult dishes.

there are some variations. some does the batter more wet, some do like a crispy sheet, like the superb orh lua at beng thin. i like both styles actually.

orh lua oyster omelette

orh lua oyster omelette

i mixed 1 tbsp heap sweet potato flour and 3 tbsp water, and added 2tsp fish sauce and white pepper.

then i fried the sweet potato flour, let it formed over high fire, then added egg and spread the egg and let it formed. then turned over turned fire to low and let the batter crisp. added my large plum oysters and covered to cook the oysters while crisping the batter. then added crispy prawn chilli.


c.h.e.f andy



  • 1 tbsp heap sweet potato flour
  • 3 tbsp water
  • 2tsp fish sauce
  • white pepper
  • 8 large oysters (i used frozen ones..hawkers used them too)


  1. fry sweet potato flour let it form high fire
  2. add egg & spread. let it form
  3. turn over turn to low fire let batter crisp
  4. add oyster & cover to cook
  5. add crispy prawn chiili
  6. serve




Recipe = Excellent Pencai 盆菜 on 4Feb2019

pencai 盆菜 


it’s chinese new year eve! i made pencai for this evening’s reunion dinner at my brother’s house.

this the first time i made pencai 盆菜 after giving the dish planning some serious thinking..

盆菜was delicious! everyone loved…sil said better than what they had few days back bought from hotel restaurant…as matter of fact, i was using a tunglok claypot which i bought like S$248 6pax pencai 盆菜  from tunglok maybe 6years back also for CNY reunion dinner.

that was a real disappointment! i think my pencai 盆菜 was just so much better!

pencai 盆菜

pencai 盆菜

in a sense pencai 盆菜 doesn’t need much skill or cooking….so it is just the stock or broth for taste, the assembly for presentation, and texture (so different ingredients need differnt timing).

braised pig trotters

i prefer to use braised pig trotters for my gravy/stock base.

it is my usual teochew braised trotters braise mix and recipe.


i used 10 ingredients-

  • Sea cucumber
  • Fish maw
  • abalone
  • Pig trotters
  • Broccoli
  • Belly pork
  • Chicken
  • prawn
  • Scallop
  • mushroom

fish maw

my deepfried fish maw the average type, 2 packets about S$9. use 1/2 packet enough.

sea cucumber

sea cucumber very expensive, especially now CNY.

bought the cheaper ones from sheng shiong still S$36/kg. i got 2 pieces like S$9. next time i will buy frozen ones <1/2price.

these will disintegrate and disappear if i cook too long so i decided just to just poach in the boiled gravy. turned out perfectly.

chinese dry mushrooms

i bought dry flower mushrroms from teh ghim moh shop, 300g no stalks for S$12. good enough!

tiger king 10 small braised abalones

and tiger king 10 small braised abalones, really tiny abalones, but the braise was good. i added the braise to my own trotter braise.

pencai 盆菜

not too difficult, just need good (very tasty) braise which i have from my braised trotters (if don’t like trotters then just use the tiger king abalones braise), and plan the ingredients so cook them to the right texture and timing, then assemble.

this was absolutely delicious!

c.h.e.f andy


I used pig trotters as a base stock because it gives a natural gelatinous gravy..and very tasty!
If you don’t like trotters then just use the brine from a braised small abalones
I bought this tiger king brand S$18.80 from ghim moh shop 10 small abalones

My 10 ingredients-

  • Sea cucumber
  • Fish maw
  • abalone
  • Pig trotters
  • Broccoli
  • Belly pork
  • Chicken
  • prawn
  • Scallop
  • mushroom

first make trotters & belly pork

my own braise-it is good!

  • 3tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1/2 tbsp dark sauce
  • 3 tbsp huatiaojiu chinese wine
  • 1 bulb peeled garlic cloves

brown garlic in a little oil
add cleaned trotters & belly pork
high fire brown a bit both sides
add sauce mix
add 1 cup water
boil then cover low/medium fire 1/2 hr add little water if required

this part is to infuse the sauce so not so much liquids

then add water to cover
add mushrooms softened in hot water first & the mushroom water
add fish maw softened in water first

boil cover low fire 1 hr while reducing liquids test texture taste of fish maw, remove & set aside

continue boiling mushroom, trotters & belly pork for 1/2hr so total 2 hrs

remove belly pork cool & chill in fridge for easy cutting

add deboned chicken thigh 4mins simmer 6 mins poached
remove chicken & put in ice
this the 白斩鸡poached method

add sea cucumber to the boiled gravy off fire & poached

prepare claypot lined bottom with chinese cabbage & broccoli stems

add brine of braised small abalones
add cut broccoli & prawns
cover & boil the low fire 3mins
add scallops off fire

now assemble all the ingredients-trotters, belly, chicken, scallops, abalones, broccoli, prawns, fish maw, mushrooms

Recipe = Perfect Bowl of 1pax Bean Noodles 豆签 on 3Feb2019

1pax bean noodles

made 1pax bean noodles 豆签 dinner on 3.2.2019. ^^

i like this  bean noodles 豆签 ..very light, not filling like a snack…good for low carbs diet, lol! ^^

1pax bean noodles

i had frozen prawns,, frozen scallops in the freezer and broccoli in the fridge.

so jsut defrost. prawns i deveined and seasoned with fish sauce and white pepper. scallops just defrost.

1pax bean noodles

so easy to prepare.

just little water 150ml. boil, add 1.5tbsp tsuyu, the jap sauce for soba.

add broccoli to poach, add pranws, then add  bean noodles 豆签 and scallops like boil 1mins to 2mins. and voila! as instant as intant noodles la! ^^

the perfect meal!

succulent tasty prawns and scallops, luscious broccoli colour and texture, nice tasty broth and perfect texture of bean noodles 豆签.

c.h.e.f andy

Recipe = Orh Lua (Oyster Egg with Sweet Potato Flour) on 30Jan2019

orh lua

made orh lua for 1pax dinner this evening on 30.1.2019.

made this several times before..singapore hawker food not so easy to make harder than most western! 🙂

orh lua

for this evening i got it mostly right, and the best i have done so far.

the Recipe –

  • 2tbsp flat sweet potato flour
  • 2tbsp water
  • 2tsp fish sauce
  • white pepper
  • 1tbsp oil
  • 1 egg
  • 8 large oysters (i used the IQF frozen oysters about S$10.95/kg)

for the preparation, add 2 tbsp water to 2 tbsp sweet potato flour, and add 2tsp fish sauce, and some pepper…mixed thoroughly.

medium high fire non stick pan, let flour batter form & crisp. crack 1 egg on top & roll pan to spread egg. add oyster on the side so it can cook..flip over egg batter. cover & low fire let oyster cook while crisping the other side. add fish sauce. add crispy prawn chilli.

orh lua 

pretty good stuff.

orh lua

quite shiok really!

almost hawker stall standard, the good stalls that is, lol! ^^

c.h.e.f andy

Recipe = Reverse Sear Ranger Valley Black Onyx Boned-in Ribeye on 19Jan2019

ranger valley black onyx boned-in ribeye

wife’s good friend J & H was in sydney and brought back a large ranger valley black onyx boned-in ribeye for us.

apparently black onyx is a MB3+ black angus quality…

it was a thick slab like 2″ and probably 1kg – 1.2kg steak.

i decided to do the reverse sear method using the sous vide machine wife bought me sometime back but i had not used yet.

not my first “reverse sear” which i did 3hrs in 60degC oven on 12.6.2016, but first time using sous vide…

so reverse sear just mean to cook the steak to the perfect doneness and texture, in this case medium rare, then to bbq, pan-grill and flame to brown and caramelise the sugars – the maillard reaction to make a flavourful steak.

and indeed reverse sear should be done using sous vide, but i approximated with oven when i did not have sous vide machine.

sous vide black onyx ribeye – reverse sear method

i estimated 53.5degC and 2hrs.

this i double checked with J’s son M who did this many times before and also googled, and it was just that, quite correct!

most internet recipe seasoned the steak first.

the steak came vacuum packed and i didn’t want to break it, season then seal in vacuum bag again, so i sous vide in the original vacuum pack.

i boiled water and added to to the sous vide pot to bring the temp to around 50degC, and set sous vide to 53.3degC and 2 hrs.

then i removed the steak patted dry with kitchen towels and seasoned with sea salt and black pepper.

then i pan-grilled on high heat with little butter, flaming the surface side, turned the steak and repeated.

sous vide black onyx ribeye – reverse sear method

sous vide black onyx ribeye – reverse sear method

really excellent steak so tender & tasty..super nice! ^^

very flavourful, bursting with flavours literally, marbled consistency not too fat. almost perfect steak!

sous means below, vide means temperature so sous vide just means lower temperature cooking.

most literature will tell you sous vide provides consistency in internal temperature and so makes a more perfect steak, whereas pan-grilled, bbq etc results in a temperature gradient.

my pan-grilled tagliata di manzo

and indeed though my tagliata di manzo using the pangrilled method is really quite good.

this reverse sear preparation today delivered a truly wonderful steak! ^^

sous vide black onyx ribeye – reverse sear method

very happy with the results.

see if i can get 2″ thick cut reasonably priced boned-in ribeye here.

thick cuts are important as the pan – searing and flaming to brown the steak may overcook thin steaks and negate the purpose of sous vide.

may try also other cheaper cuts of meat like rump?

c.h.e.f andy



Recipe = Salted Fish Minced Pork Egg White Fried Rice on 16Jan2019

salted fish minced pork egg white fried rice

sis & bil came for dinner on 16.1.2019.^^.

lazy to plan and do marketing so just cooked whatever i had in the fridge.

i had 4 egg whites leftover from making kaya (which requires 4 egg yokes). so decided to make salted fish minced pork egg white fried rice.

salted fish minced pork egg white fried rice

salted fish minced pork egg white fried rice

i minced a small slice of salted fish, fried chopped garlic then salted fish lightly, then added about 150g minced pork, mixed in corn flour. when minced pork ws cooked, i added a cup rice equivalent of cooked rice and mixed thoroughly. then set aside.

the i added oil and fried the 4 egg white high fire letting them formed a layer and browned, and then added in the rice and mixed the egg white with the rice.

salted fish minced pork egg white fried rice

and voila!

a delectable dish of salted fish minced pork egg white fried rice, excellent wokhae, almost imperial treasure standard la..

add crispy chilli and chopped spring onions to garnish.

c.h.e.f andy

Recipe = Kaya ie Coconut Jam 3.0 on 14Jan2019

kaya bread

out of the blue, decided to make kaya = coconut jam again.

last time i made was on 28.9.2016. 

kaya – coconut jam

kaya – coconut jam

kaya – coconut jam

i vary the recipe a little, increase palm sugar from3 to 4 tbsp and reduce white sugar from 3 to 1 tbsp –

200ml coconut milk
1 tbsp white sugar (15g)
4 tbsp palm sugar (60g)
4 pandan leaves
4 egg yolks

kaya – coconut jam

kaya – coconut jam

boil the coconut milk, white sugar, palm sugar and pandan leaves, stirring constantly. off fire and continue stirring till all sugar melted.

one important step is to pour 1/2 the liquids into the 4 egg yokes, stirring all the time. then add back to the liquids, low fire, stir for 5-10mins until the kaya thickens.

& that’s it! voila!

kaya – coconut jam

kaya – coconut jam

very “pang” flavourful..

and so very easy to make, probably took no more than 15-20mins in all.

kaya bread

kaya bread

kaya and butter bread or toast goes perfectly with soft white bread. ^^

c.h.e.f andy

Recipe = Orh Lua almost Hawker Standard on 12Jan2019

orh lua

made orh lua with sweet potato flour 1 egg & 8 large oysters on 12.1.2019. ^^

(for the starch, 1 tbsp sweet potato flour 3 tbsp water, 1 egg)

orh lua

i added 3 tbsp water to 1 tbsp sweet potato flour. added 2tsp fisg sauce and some white pepper. mixed thorough and added to non-stick pan 1 tbsp oil on high fire. let the starchy flour form a crispy layer.

then added 1 egg & spread it. added 8 large oysters. covered to cook the oysters while further browning the flour.

this time hawker standard, crispy egg & flour…

orh lua

orh lua

i cooked that again for my sis & bil a few days later, just as good! very good wokhae!

can improve a bit more..maybe add 2tbsp sweet potato flour and less ratio of water  9say 4-5 tbsp) for a thicken starchy base…

anyway overall oysters plump and tasty, egg and flour crisp and yet starchy…quite good but can still improve.

c.h.e.f andy


Recipe = Prawn Tofu & Teochew Braised Belly Pork (4th Cooking Sharing at Teban Gardens) on 9Jan2019

teban gardens residents

teban gardens PPHCSC (pasir panjang hill community service centre) organised a cooking sharing session on 9.1.2019. ^^.

17 residents attended today.

i first started doing a community meal dish for teban gardens PPHCSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i cooked a breakfast dish for teban gardens every friday unless i am travelling or otherwise unavailable. i did my 78th friday breakfast community meal dish at teban gardens community service centre on 28.12.2018.

teban gardens residents

this my 4th cooking sharing session. the first 3 were –

  1. hong kong stemed red garoupa on 29.4.2016
  2. steamed red garoupa, steamed minced pork and salted egg bittergourd on 5.9.2018
  3. 腊味沙煲饭 sausage claypot rice and 黄焖鸡 chinese wine chicken on 10.10.2018.

teban gardens residents

teban gardens residents

today i demo 2 dishes=

  1. prawn tofu; &
  2. teochew braised belly pork..

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 the dishes were prepared first & heat up or putting on the finishing touches there while i explained the preparation & steps..

braised belly pork

first the braised belly pork, recipe at the bottom.

the braise recipe is my own, and i think it reproduces the very good teochew braises i had in hong kong.

important points to note are (!) texture (2) flavour – the braise must be “pang”

the technique of braising involved small amounts of thick braise (so do not add too much water for the first 1/2hr of braising) initially to infuse the flavours to the meat, while steaming the meat (coved wokpan) so it is moist and tender.

braised belly pork

cutting and presentation is the other important consideration. if the braise is to be eaten immediately, texture need not be too soft so 2hrs is about right, and cut the belly pork and serve right away.

if meat is to be served hrs later or next day, over braise it (between 2hrs and 2.5hrs), and placed in ziploc bag when cook and put in fridge or chiller. then it is easy to cut neatly. can warm up the braise and drizzle over the meat.

today the texture and braise flavours were very good, quite perfect.

frying tofu

next tofu prawns, recipe at bottom.

i used vacuum pack tofu, those that indicate they are for frying.

for today 17pax i used 2 packs so 600g.

fried tofu

fried them with little oil in non stick pan, and drained oil on kitchen towels.

stock for tofu prawns

prepared the broth. fried chopped garlic, spring onions and cut chilli padi, added intense chicken stock, 1 tbsp oyster sauce and reduced. added 1 egg, let it formed then “draw” out a bit..

fried tofu in broth

added the fried tofu to infuse.


prepared the prawns (15pieces). seasoned in fish sauce and white pepper.

tofu prawns

and the dish was ready for final preparations and serving.

tofu prawns

so when serving, added the prawns, covered the pot and boiled the stock. used chopsticks to stir, turn the prawns and immerse in the broth to cook it thoroughly. like anything else prawns need to be fully cook but not overcook.

the dish was very tasty and the flavours/aroma was wafting in the room, prawns texture was perfect too.

demo dishes

teban gardens prepared some healthy mixed brown rice and everyone was served a portion of the belly pork and tofu prawns with the rice.

the residents were very active in Q&A throughout the session. hopefully they can cook the dish for their family and enjoy the food together. 🙂

c.h.e.f andy


teochew braised belly pork 

<braising sauce for 600g belly pork

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

<fry till fragrant-

  • 3 star anise
  • 1 cinnamon bark
  • 2 clove
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion
  1. braise for between 2 and 2.5hrs. check texture poke with chopsticks, if go through easily, cleanly then pork is ready.
  2. for the 1st 1/2hr add just 1/2 – 1 cup water, topping up & turning the belly pork that is to keep the marinade thick & intense to infuse the flavours.
  3. after that add water & let belly pork braise & slowly reduce to a thicker sauce, adding water as required.

Prawn tofu

  1. cut 300g tofu for frying into 12 rectangular pieces
  2. fry with little oil on nonstick pan..add some sea salt..
  3. brown the tofu on the sides
  4. Set aside on kitchen towels to drain oil
  5. fry chopped spring onions cut chiili padi chopped garlic in 1tbsp oil
  6. off fire & add intense chicken stock..add 1tbsp oyster sauce 1 tbsp cornflour and reduce over medium fire..taste the very tasty stock
  7. when serving add tofu, bring to boil & cracked 1 egg let it form then use chopstick to “draw” spread the egg..
  8. add 12 shelled deveined prawns, cover to cook the prawns..
  9. add 3cm cut scallions to garnish