A Tasty Prawn Capellini Aglio Olio Nice and Easy on 6Jun2017

prawn capellini aglio olio

one RI bro said he would come by to get together before my UK trip tomorrow.. wanted to drive me out for lunch on 6.6.2017.

i find it takes more time & hassle to go out for lunch. so i did a quick capellini pasta with what i have…faster than eating out..more time to chit chat…

prawn capellini aglio olio

we had coffee after pasta & 功夫茶after coffee…chatted for a while till 2.30pm…as i have lots of personal admin to attend to before trip..

i had wanted to so a johnsonville beddar with cheddar cheese sausage spaghetti but there was no spaghetti, no chilli padi, no stock…

and no johnsonville..few packets my helpermust have cooked for my son this period 😀 so what’s left just garlic, olive oil, frozen small prawns, regular chilli, a bit of thai basil….

still a very tasty pasta in 10mins la…

c.h.e.f andy

Nonya Steamed Song Fish Head 松鱼头 on 5Jun2017

nonya steamed song fish head 松鱼头 

tried gimson nonya paste on song fish head 松鱼头 today on 5.6.2017. ^^

 

nonya steamed song fish head 松鱼头 

pretty good but still cannot c/w spicy black bean sauce…

 

nonya steamed song fish head 松鱼头 

so this nonya paste excellent for snapper & seabass..

for song fish head 松鱼头 good too but spicy black bean paste even better…

so its the usual hong kong steam ie just 2 tbsp light soy sauce & 2 tbsp olive oil. i added 1 tbsp mirin (optional)..then i added 1 heap tbsp gimson nonya paste & spread.

normally i would add the garnishes like lots of sliced ginger, cut chilli padi & chopped spring onions.

today just trying out so did not add all these things, and anyway some i don’t have in the fridge..

still a very enjoyable fish head, for teochews especially!

c.h.e.f andy

Lobster in Superior Broth 龙虾上汤焗 RECIPE

lobster in superior broth 龙虾上汤焗

made lobster in superior broth 龙虾上汤焗 the second time.

this time it was excellent!

first time was when i made 2pax valentine’s day dinner on 14.2.2017. it was the same lobster, largely the same preparation, but somehow i did not get it right. even though wife said the lobster was good & tasty, basically it was the texture was somewhat overdone & not the best…not meeting my own standard la..

680g live lobster from sheng shion $41+

i decided i must give it another try la…

got a 680g live lobster from sheng shiong at S$41+

680g live lobster from sheng shion $41+

it’s too large for my basin. 🙂

lobster poached for 3-4mins

i decided to poach it this time round.

it’s the same supposedly humane treatment. put lobster in the freezer for one hour so it is like in a “coma” or deep unconsciousness??? then either kill it by putting the knife through the head/brains or put into boiling water.

lobster poached for 3-4mins

so i put it in boiling water. for about 3-4mins, just looking at the colour….

this a less messy preparation than cutting through the head w/o poaching (which results in more liquids flowing out.

anyway after removing lobster, it was the same putting the knife through the head & halving the lobster.

then i cracked/removed the pincer shells & cut the lobster tail into 2 pieces.

680g not really a lot of lobster – body 4 pieces + 2 pincer + head….

lobster in superior broth 龙虾上汤焗

i was doing claypot chicken rice so had 1/2 chicken bones. i added 1 cut large carrots & boiled for about 3hrs.

i added the lobster shell & boiled another 2 hrs, basically reduced & made a very intense stock/broth. the carrots were very nice after infusing the broth.

lobster in superior broth 龙虾上汤焗

when cooking, i just fried ginger, cut chilli padi in butter, then added garlic, last added chopped spring onions with the broth, brought to boil, added in the lobster pieces & covered to braise + steam the lobster. another another 5mins.

i turned the head, lobster tail pieces, pincers to make sure they are cooked & NOT overcooked.

and i was able to produce a very sweet, tasty lobster in superior broth 龙虾上汤焗. so good!

c.h.e.f andy

Ingredients:

  • 650g – 700g live lobster
  • 1-2 cut chilli padi
  • 2cm ginger cut small wedges
  • 1 tbsp chopped garlic
  • 2 stalks cut spring onions
  • 1tbsp usalted butter

for stock

  • 1/2 or 1 chicken bones
  • 1 large carrot cut
  • shells of lobster pincers

Directions:

  1. put lobster in freezer for 1 hr. then put it in boiling water. for about 3-4mins, just looking at the colour.
  2. put the knife through the head & half the lobster. then crack/remove the pincer shells & cut the lobster tail into 2 pieces per half = 4 large pieces.
  3. meanwhile prepare stock – boil chicken bone & carrot 3hrs. add lobster shell, bol another 2 hrs.
  4. when cooking, fry ginger, cut chilli padi in butter, then add garlic, last add chopped spring onions with the broth, bringt to boil, add in lobster pieces & cover to braise + steam the lobster. another another 5mins. turn the head, lobstail pieces, pincers to make sure they are cooked & NOT overcooked. VOILA!

Recipe = Wok Fried Manila Clams 香锅炒蛤蜊 on 19Apr2017

wok fried manila clams

i have not cooked manila clams for a while.

checking the last time i made a post, i did quite good ones 1.5yrs back in oct2015.

this morning i was at sheng shiong & decided to buy about 700g manila clams. the price was i think S$10.90/kg, some discounts from the usual S$13.90/kg. it was still double the price of chinatown wet market, which is about S$6/kg.

so this evenin gi made wok fried manila clams on 19.4.2017. ^^

wok fried manila clams

today my wife & daughters all said it was very good, the best i made so far.

and indeed it was quite superb. i think better than most zi char. the photos do tell.

the texture was perfect. clams were very fresh & sweet, cooked just right. & the sauce was also perfect.

wok fried manila clams

i cleaned the clams quite thoroughly, first leaving in clean water with ice to chill.

it does get dirty after several hours, so when i was about to cook the clams, i took out the clams & poured away the water then washed the clams couple times, removing the clams to a colander & pouring away the water.

the last bit i washed the clams with salt, and unfailingly the clams looked very fresh & clean & sparkling.

i left it in the strainer/colander, set aside while i cut chilli padi, ginger, red onion, fresh orange peel.

i put about 1 tbsp (15g) butter in the pan, added chilli padi, ginger, red onion, 1.5 stalks of curry leaves, orange peel, fried till fragrant, then added 1 tbsp chopped garlic.

then i added the clams, 1 tbsp oyster sauce, turn fire to high, and cover to cook the clams.

the clams opened up quite quickly as the wokpan steamed up, and then it was ready to serve. the whole process was like maybe 3mins. voila!

wok fried manila clams

& the clams was as wonderfully tasting as it was glorious to look at. ^^

c.h.e.f andy

Ingredients:

  • 700g live manila clams
  • 1tbsp oyster sauce
  • 1 -2 cut chilli padi
  • 1 whole sliced medium red onions.
  • sliced orange peel from 1/4 orange
  • 1.5 stalks curry leaves (about 30 leaves)
  • 3cm sliced ginger
  • 1 tbsp chopped garlic
  • 1 tbsp unsalted butter (15g)

Directions:

  1. clean thoroughly = leave in clean water with ice to chill. when about to cook clams, remove clams clams to colander, pour away water, wash clams well couple times. repeat. last bit, wash clams with salt. unfailingly the clams will look very fresh & clean & sparkling.
  2. set aside. cut chilli padi, ginger, red onion, fresh orange peel.
  3. add 1 tbsp (15g) butter in wokpan. add chilli padi, ginger, red onion, 1.5 stalks of curry leaves, orange peel. fry till fragrant. add chopped garlic.
  4. then add clams, oyster sauce, turn fire to high, and cover to cook clams.
  5. the clams will open up quite quickly as the wokpan steams up, and then it is ready to serve. the whole process like maybe 3mins. voila!

 

Kurobuta & Prawn Alio Olio (Own Recipe) on 18Apr2017

kurobuta & prawn alio olio

eating alone this evening on 18.4.2017. been doing that a bit recently. 🙂

kurobuta & prawn alio olio

had some leftover shabu kurobuta in the freezer. decided to use them.

shabu (涮) simply means to poach for few seconds (8secs) in boiling water, like in a hotpot or steamboat, meaning the meat are very thinly sliced for that purpose.

i decided also to add 4 prawns. these are items are could be easily defrosted &prepared.

kurobuta & prawn alio olio

basically it was making alio olio.

& i figured any ingredients that makes it flavourful & tasty would deliver a great pasta.

kurobuta & prawn

alio olio is easy to do.

usually i browned a whole bulb of garlic cloves in olive oil. since kurobuta has lots of oil, so i cooked kurobuta first (real quick for the thin slices), set aside & used the oil to brown the garlic. i also added cut chilli padi & thai sweet basil.

then i cooked the prawns, seasoned with fish sauce & white pepper.

kurobuta & prawn

and that’s it. that’s all there is to it for making a very tasty pasta.

kurobuta & prawn alio olio

i boiled the pasta per instructions (8mins for instant spaghetti) to just below al dente.

kurobuta & prawn alio olio

the drained & added to the base.

kurobuta & prawn alio olio

off fire & tossed the pasta.

that’s it!

really delicious la…the shabu(thin sliced) kurobuta was so very flavourful!

c.h.e.f andy

Delightful Fried Leek with Cheese Sausage Recipe on 7Apr2017

fried leek with cheese sausage = Johnson ville beddar with cheddar

another dish which I came up with this evening on 7.4.2017 was fried leek with cheese sausage = using Johnson ville beddar with cheddar. ^^

I saw ye shanghai added luncheon meat to the fried leek dish.

so I fried the leek & 1/2 cut red onions with very tasty cheese sausage = Johnsonville beddar with cheddar.

this preparation was quite similar to-

  1. a very tasty ham vegetable dish I had in Kyoto; &
  2. waxed meat & sausage with kailan 腊味炒芥兰at fu kee 富记粥品 in hong kong on 12.1.2016.

when we returned Singapore from the jan2016 hong kong trip, I prepared a relish hong kong fun moments dinner.

one of the dishes I featured was pork + liver sausage fried kailan 腊味芥兰 20.1.2016

fried leek with cheese sausage = Johnson ville beddar with cheddar

for this evening, I used the very tasty Johnsonville beddar with cheddar sausage we usually reserved for sausage pasta.

my daughter liked this dish best!

it was most delightful dish, with the cheese sausage adding wonderful flavours & some saltiness to the dish.

c.h.e.f andy

 

Easy, Tasty Fried Spinach with Ikan Bilis Recipe on 7Apr2017

fried spinach with ikan bilis

lately I have been frying my vegetables mostly with chopped garlic (蒜蓉炒), cut chilli padi & a bit of oyster sauce. 🙂

I used to do more of the cornflour, also with oyster sauce, but lately I find that vegetables have a lot of liquids, and if you fry them without adding water, they are dryer & more flavourful, or more wok hae.

of course there is a school that says you have to add a little water at the end on high fire so that the evaporation/vapour brings out the wok hae. maybe so.

currently I am just happy with my 干炒 method la!

recently I had a nice 3pax lunch with sis & bil at ye shanghai on 7.4.2017. ^^

it was a small plate maybe cost S$1.50, quite enough as we had 7 small plate vegetable dishes. a very simple dish, and so very tasty.

so I decided to cook the same fried soinach with ikan bilis the same day sis stayed for dinner on 7.4.2017.

I fried ikan bilis, cut chilli padi in 2 tbsp oil, then added the spinach stems & chopped garlic, frying under high heat. then added the spinach leaves. added 1/2 tbsp oyster sauce & keeping it on high heat.

this spinach was excellent, with the ikan bilis texture & flavours, very tasty & sweet.

so easy to do, and sis thought it was better than ye shanghai…I thought so too! haha! ^^

c.h.e.f andy

 

Own Recipe – First Nonya Steamed Angkorli Fish Head on 8Apr2017

nonya steamed angkorli fish head

ate alone at home last evening on 8.4.2017.

didn’t want carbs, so decided to steam a small angkorli (sea bream) fish head.

Zai Shun 载顺 steamed shark’s cartilage

I wanted to do something different, so thought of the nonya steamed shark’s cartilage preparation at Zai Shun 载顺.

gimson nonya sauce

I did not have the recipe or know how Zai Shun 载顺 makes their nonya sauce, but I do have a good bottle of gimson nonya sauce.

sambal steamed angkorli fish head

Recipe

I used my usual steam fish recipe 2tbsp olive oil, 2 tbsp mirin. and instead of 2 tsp light soy sauce, I added 1 tbsp gimson nonya sauce & reduced to 1 tbsp light soy sauce. & that was all.

I added chopped garlic. next time I would add also cut chilli padi & some scallions.

I estimated fish head about 500g, but to be sure I steamed for 11mins.

nonya steamed angkorli fish head

preparation was easy. all looked good, so just 11mins in the steam oven. 🙂

nonya steamed angkorli fish head

& the result was very good, not too salty, good nonya sauce flavour, not overpowering, fish was fresh & sweet. steaming was ok too, not overdone.

not quite the same wonderful taste & effect as Zai Shun 载顺’s steamed sharks cartilage, but a good enough preparation I can used to make a nice steamed fish/dish for my family & friends.

c.h.e.f andy

Ingredients:

  • small angkorli (seabream) fish head – 500g
  • 1 tbsp gimson nonya sauce
  • 1 tbsp light soy sauce
  • 2 tbsp olive oil
  • 2 tbsp mirin
  • 1 tbsp chopped garlic
  • 1 cut chilli padi
  • 2 stalks chopped scallions

Directions:

  1. wash with salt, clean & dry fish head. add the condiments – 2tbsp olive oil, 2 tbsp mirin, 1tbsp light soy sauce, 1 tbsp gimson nonya sauce.
  2. add chopped garlic, . next time I would add also cut chilli padi & chopped scallions (white parts..green parts cut 2cm length & add after steaming).
  3. steam for 11mins.

Homecooked Teochew Chilled Yellow Croaker 小黄鱼 & 3 Vegetable Dishes on 7Apr2017

Teochew chilled yellow croaker 小黄鱼 & 3 vegetable dishes

after our nice Teochew muay lunch at ye shanghai, sis & bil came over my place. they watched tv & sis made some gongfucha 功夫茶 on 7.4.2017.

bil had to go for qigong & yoga. sis decided to stay for dinner.

I had yellow croaker 小黄鱼 in the freezer, so decided to make the same teochew chilled yellow croaker 小黄鱼 dish we had for lunch at ye shanghai.

we had 3 nice vegetable dishes at ye shanghai = cabbage, spinach & leek. I happen to have all these in my fridge, so I decided to make the 3 dishes. ^^

Teochew chilled yellow croaker 小黄鱼

Teochew chilled yellow croaker 小黄鱼 very easy to make. I got the fish special offer at sheng shiong for S$5.90. in that sense the same fish at ye shanghai for S$8 was really cheap.

I steamed the fish in the steam oven for 10mins, let it cool & placed it in the fridge for 1/2hr.

Teochew chilled yellow croaker 小黄鱼

the chilled yellow croaker 小黄鱼 was excellent.

my sis said it was much sweeter than what we had at ye shanghai..quite true actually..

fried spinach with ikanbilis

& so was my 3 vegetables. all were better than ye shanghai…

I fried ikan bilis, cut chilli padi in 2 tbsp oil, then added the spinach stems & chopped garlic. then added the spinach leaves. added 1/2 tbsp oyster sauce & fried on high heat.

this spinach was excellent, with the ikan bilis texture & flavours, very sweet.

fried leek with cheese sausage

I saw ye shanghai added luncheon meat to the leek.

so I fried the leek & 1/2 cut red onions with very tasty cheese sausage = Johnsonville beddar with cheddar. my daughter liked this dish best!

this preparation was quite similar to-

  1. a very tasty ham vegetable dish I had in Kyoto; &
  2. waxed meat & sausage with kailan 腊味炒芥兰at fu kee 富记粥品 in hong kong on 12.1.2016.

cabbage tanhoontaupok with ikanbilis

the cabbage dish was also excellent this evening.

I fried the ikan bilis & cut chilli padi. then added the cabbage & chopped garlic. the added 5 cut taupok ie bean curd skin (each square taupok I cut into 4 strips), added just 1/2 cup water & covered to reduce & cook/soften/infuse the taupok. when almost done I added the glass noodles. I forgot to cut the glass noodles first, will do that next time before frying.

this was an excellent dish, the glass noodles & taupok were well infused, moist & sweet, tasty.

fried leek with cheese sausage & cabbage tanhoontaupok

dinner was great. the food was great & easy to prepare. though sis & I took similar food for lunch & dinner, we still enjoyed every bit of it.

c.h.e.f andy

Steamed Sea Bream Fillet with Cloud Fungus & Sliced Shitake – 32nd Teban Gardens Community Breakfast on 7Apr2017

steamed sea bream fillet with cloud fungus & sliced shitake

i did steamed sea bream fillet with cloud fungus & sliced shitakefor teban gardens community breakfast this morning on 7.4.2017. ^^

this my 32nd friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC 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.

steamed sea bream fillet with cloud fungus & sliced shitake

it’s been a while.

the last time I did Friday breakfast for teban gardens was 4 weeks ago on 10.3.2017.

the last 3.5 weeks I was indisposed, actually had to do a check-up at the hospital. the last 2 days I felt I was returning to 100%.

sea bream fillet

I bought 2 large angkorli, or sea bream at sheng shiong. there was a promotion just S$6.60/kg, that would be >33% off normal price. so I paid just S$19+ for 2.9kg of fish!

I asked  the server to fillet the fish, but to keep one head for a fish head dish (which means they only fillet 1/2 of that fish & kept 1/2 with the head).

sea bream fillet

so I estimated I had 1.8kg of fillet out of the 2.9kg.

there are >100 residents at teban gardens Friday breakfast these days. one staff told me this morning they had 119pax last week (I was not around).

sea bream fillet

anyway 1.8kg of fillet should be sufficient, though I have not tried steaming this quantity of fish before.

I washed with salt the evening before, cleaned & placed on a colander in the fridge overnight.

cloud fungus

I also had some cloud fungus, which I soaked in water & cut smaller pieces using kitchen sears.

steamed sea bream fillet with cloud fungus & sliced shitake

this morning, I got up early to prepare the fish.

steamed sea bream fillet with cloud fungus & sliced shitake

for the condiments, I added 3tbsp of light soy sauce, olive oil & mirin. usually I cook a whole 800g fish I add about 2tbsp each. today the angkorli was filleted & I made deep cuts so the fish was soaked in the condiments. I thought I kept it at 3tbsp. (after steaming, I tasted & decided to add 1 more tbsp. of light soy sauce to bring out the flavours!)

steamed sea bream fillet with cloud fungus & sliced shitake

I also added 1 cut chilli padi, 3cm sliced ginger, a portion of leek sliced thinly, some cut scallions (the white part), the cloud fungus, and then added 1/2 packet of sliced shitake (about 100g).

steamed sea bream fillet with cloud fungus & sliced shitake

next, was just to prepare the steam oven.

I set it to 16mins. it’s kind of try & error!

steamed sea bream fillet with cloud fungus & sliced shitake

any how I got it right first time.

16mins delivered the perfect texture-cooked through, firm & not mushy, just right actually.

fish & sauce were delicious. I decided to add 1 more tbsp. light soy sauce to bring out the flavours more.

steamed sea bream fillet with cloud fungus & sliced shitake

then I transferred the fish & all the ingredients to the aluminium container/carrier & sealed with another aluminium foil as the cover.

I derived great pleasure cooking for the teban gardens folk. today the fish very nice, and one of the volunteers tried & commented it was very good.

c.h.e.f andy

Lobster Angel Hair Pasta, Prawn Yeemeen & Panfried Fish Fillet on 5Apr2017

lobster angel hair in pink sauce

lobster angel hair in pink sauce

wife is off with some friends tomorrow to catch sakura in seoul. this evening we had a 5pax family home dinner on 5.4.2017. ^^

I made lobster angel hair pasta.

2 x 350g lobster

I bought some frozen poached lobsters from phoon huat delicassen earlier.

I defrosted 2 lobsters & shelled them. they were between 350g and 375g. actually this part is more hard work. cooking the pasta is easy!

2 x 350g lobster

the shells I used to make stock.

2 x 350g lobster

I kept the tomalley with the shelled lobster tails & pincers.

lobster angel hair in pink sauce

I made the usual pink sauce, using 1/2 bottle (640ml bottle) prego traditional sauce, 1/2 canned whole tomatoes.

first I browned 1 whole bulb of garlic cloves in olive oil. I added 1 cut chilli padi & 12 leaves of thai sweet basil. then I off fire & added the prego sauce & whole tomatoes (cut with scissors). then I added the stock from lobster shell boiled in chicken stock & reduced. the I added 1/2 bottle (150ml) thickened cream.

lobster angel hair in pink sauce

then I added the shelled lobster tails, pincers & tomalley, & off fire so not to overcook the lobster. (before adding lobster meat, as the lobster would have lots of liquid, I drained that to the sauce to reduce).

the key is judging how much to reduce & thicken the sauce, so once lobster is added, no need to reduce further.

lobster angel hair in pink sauce

when ready to serve, I heat up the sauce, made sure lobster was cooked, then off fire, added the angel hair (near al dente) & tossed. then added more basil to garnish.

voila!

lobster pasta was beautiful this evening, taste was excellent. my angel hair though just slightly over, so I have to do more al dente minus next time…

wok-fried medium prawns

I also made a prawn yeemeen.

the yeemeen I made the first time for my wife on valentine’s day 14.2.2017 was the best.

so I wanted to make again for my daughters.

wok-fried medium prawns

for the medium prawns, I seasoned with fish sauce & white pepper.

then I added it to the garlic olive oil I prepared earlier browning garlic, added one cut chilli padi. and panfried over high heat. DO NOT COVER! the shell were slightly charred, the prawn texture just right. this dry frying (no condensation) produces the best result.

prawns yeemeen

then I braised the yeemeen in the thick chicken stock.

again judging how much to reduce to a very tasty stock is the key.

prawns yeemeen

so the yeemeen was moist, well infused with the stock & just nice texture, not mushy, overcooked.

then I topped the yeemeen with the prawns, & garnished with chopped scallions, and coriander.

pan-fried sea bream

the last dish I made was the panfried sea bream in green chilli & spinach sauce.

pan-fried sea bream

I seasoned with sea salt, black pepper, & fried in butter in a non-stick pan over high heat.

pan-fried sea bream

nicely charred, crisp skin.

green chilli spinach veloute

I made the green chilli veloute using 2 green chilli padi, a bunch of cut round spinach (i used 1/3 packe), 1 Japanese small cucumber, 1/2 green pepper, 2 tbsp olive oil, 2 tbsp. mirin.

pan-fried sea bream in green chilli spinach veloute

the veloute tasted ok but a bit of raw veg taste, not perfect.

next time I will use more green pepper which is very sweet, and maybe not use the spinach.

pan-fried sea bream in green chilli spinach veloute

fish was good.

I didn’t mind the sauce, but it was not the best.

I was trying to recreate the excellent garoupa dish at tunglok signature.

pan-fried sea bream in green chilli spinach veloute

not quite there yet!

pan-fried sea bream in green chilli spinach veloute

it was a very enjoyable meal with family. lobster angel hair was great & everyone liked the prawn yeemeen too. the pan-fried seabream dish not there yet, need to improve on it la..

c.h.e.f andy

Grandma Teochew Braised Fish on 10Mar2017

grandma braised fish

sis bought this fish couple days back, from a market vendor near her place.

we could not recall the name of the fish. it looked like the fish our grandma cooked sometimes like 50yrs ago, but we could not really be sure.

I googled & asked around including with china relatives; & also friends who asked their relatives in china. still could not quite determine which was it? 扁鱼,鲮鱼,鲫鱼…none really quite fit.

I had no clue how to cook the fish. between sis & I, we roughly recall what the finished dish looked like – it’s like a big pot of fish with either salted vegetables or梅菜 mustard vegetables. I don’t recall the fish being deep-fried so likely only braised, and braising not such an usual method to cook fish.

sis & I also recall seeing this dish (in teochew we called “kor her” 柯鱼 which is like braising fish) at joo seng teochew muay stall at havelock road.

interestingly after I created my own recipe & came up with the final dish, I showed it to 2 different teochew friends & rightaway they recognised the dish. one friend remarked – since his father in law passed on, he never get to eat this dish.

stock base – belly pork, onions, chinese cabbage & later sweet mustard vegetable

anyhow I decided that the veg should be 甜梅菜 sweet mustard vegetables.

& I also know a good way of preparing that – of course a lot of washing to remove the sand & salt, then fried in pan with sugar & chicken stock, then steamed in steam oven for 1.5hrs like what I did for my 梅菜扣肉 recipe here.

I decided that the stock base should be yellow onions, chinese cabbage, belly pork, lots of garlic cloves, and of course lots of ginger & I used about 12 dried chilli.

stock base – belly pork, onions, chinese cabbage & later sweet mustard vegetable

I did the dried chilli & onions, garlic, ginger together with the belly pork in oil, fried to soften the onions & get the aroma, then added chinese cabbage & leek, then added vegetable stock, covered & stewed.

grandma braised fish

the fish I cleaned with salt, keeping the scales & not removing the gills. I think this holds up the fish better since I am braising it. if I am deep-frying it first maybe I will remove the scales & grill, not sure.

grandma braised fish – blanched

& I blanched the fish in boiling water. ie boiled the water first, placed the fish inside & boiled for another few minutes. then I removed the fish. this fish was/looked fishy, so I wanted to remove the fishy smell.

grandma braised fish

then I put the fish in the wokpan, brought it to boil. added 3 tbsp light soil sauce, added 4 large dried dates.

grandma braised fish

covered it & braised for 1hr thereabouts.

mui choy 梅菜

for the last 15mins I added the steamed mui choy – dried mustard leaves 梅菜 which was very soft.

grandma braised fish

the braising part is about judging the timing & the liquids. the idea was of course to reduce the liquids so the fish was cooked but holding together not falling apart & the gravy was very tasty & the accompanying vegetables & ingredients were wonderful tasting.

grandma brasied fish

I think I managed that really well la!

the taste of the ingredients & gravy were just superb!

grandma braised fish

the fish itself was not quite my favourite.

it was the kind of fish with lots of bones. but the fish meat was sweet. the cleaning & blanching treatment had removed most of the fishy smell but still a fish I think only Teochew will eat.

another thing, this fish while it looked like the fish my grandma cooked, it didn’t have the unique bell-shape thing that we like to eat in the fish belly, so we still not sure if this was the fish.

grandma braised fish

there were 11 fish. I took 2. sis & bil took 5 between them, so left with 4.

grandma braised fish

I packed the remaining 4 fish with the ingredients for my sis to bring home.

I did not have any interest in this fish actually, but since my sis bought them & brought to may place, so I cooked it. the process though was really quite exciting, and reminiscent of the olden days.

and of course the fish & ingredients came out really well, very tasty. still I not sure if I want to do this again.

c.h.e.f andy

Olive Vegetable Fried Rice – 橄榄菜肉碎芥兰粒炒饭 on 8Mar2017

olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭

sis came for lunch & stayed to watch teochew opera on 8.3.2017.

i did some simple dishes for lunch & wife came back to join so we had 3pax lunch.

there were some rice left in the rice cooker from lunch so i told sis i would do a simple fried rice for her to bring back home to eat for dinner.

so i did the olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭 with the leftover rice-

  • about 3/4 bowl rice
  • 1 tbsp olive vegetable – 橄榄菜
  • minced pork -maybe about 80g.
  • small diced stem from one brocoli to proxy the kailan stem 芥兰粒
  • 2 eggs

for frying rice, it is quite standard. because there is minced pork, so i started with chopped garlic & minced pork in the wokpan, then added the diced brocoli stems. after that added the rice & last cracked 2 eggs on the side, let it cooked a short while the mixed it into the fried rice. and lastly add the olive vegetable – 橄榄菜.

& that’s done!

pak loh’s olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭 – HK$98

we had this <olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭 – HK$98>at hong kong’s Pak Loh Chiu Chow restaurant 百樂潮洲酒家 recently.

though the fried rice was a strategic order, as pak loh is very expensive, nevertheless it was a nice & flavourful dish with very good wok hae, quite good i might say for HK$98!

anyhow first time for me using 橄榄菜 to fry rice, and the result as good as pak loh? almost la i think…

the olive vegetable, 橄榄菜 added just the right amount of saltiness & flavour to the fried rice & the small diced brocoli stems the texture. i guess can use the frozen mixed vegetables also for similar effect.

c.h.e.f andy

Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤 on 7Mar2017

bittergourd pork rib soup 苦瓜排骨汤

another dish i decided to make for the 8pax OPS primary school buddies dinner on 7.3.2017 was bittergourd pork rib soup 苦瓜排骨汤.

claypot bittergourd pork ribs 苦瓜炆排骨 was what we ordered at Pak Loh Chiu Chow restaurant 百樂潮洲酒家 in hong kong,

during our recent hong kong eat & hike 20-24.2.2017.

it was good & tasty.

steamed pork ribs 2mar2017

for this i prefer to steam pork soft bones, rather than to boil with the bitter gourd soup. it delivers a more tender & smooth, tasty pork ribs.

i use my steamed pork ribs recipe here.

so just 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well into 250g minced pork & steam for 1hrs 10mins.

bittergourd pork rib soup 苦瓜排骨汤

bittergourd pork rib soup 苦瓜排骨汤

i tried to reduce the bitterness of the bittergourd苦瓜, washing it with salt the day before & changing water several times.

i think more effective just to put into boiling water for few mins. will try that next time.

& additionally i use the intense chicken stock for the soup. so the soup was very tasty.

anyway, my friends all thought the bittergourd pork rib soup 苦瓜排骨汤 was very good.

c.h.e.f andy

Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠 (Own Braising Sauce Recipe) on 7.3.2017

light braised big & small intestines 

so i made a very good teochew light braised pork trotters on 5.3.2017 at the first attempt.

& i was making it again for a 8pax OPS buddies dinner on 7.3.2017. so i decided might as well do the big & small intestines as well.

i made braised big intestines once a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!), but NOT small intestines, so this the first time.

washed & soaked big & small intestines 

problem with doing intestines is the smell, or stench?? haha…

so i started the cleaning/washing one day before…it’s like rubbed with cornflour, inside, outside, washed, rubbed with salt, washed….

for big intestines i turned it inside-out so no problem to wash both sides.

for small intestines i ran water through, cut like 4in/6in lengths so easier to wash inside…

very troublesome la….

boiling to remove strong flavours 

still worried about smell, so boiled water then put in the intestines.

boiling to remove strong flavours 

maybe 5 mins. i think it very effective to remove the smell.

light braised big & small intestines

after that it is the same light braising sauce recipe as for my pork trotters.

so here it is again –

braising sauce recipe
650g pork trotters

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

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

light braised big & small intestines 

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised big & small intestines 

the result was quite excellent,texture was tender, no smell, great “pang” braise flavours.

quite similar to the excellent teochew braises at 振记粥面店, a cheung chau island market stall recently.

c.h.e.f andy

Ingredients:

  • 1 big intestines
  • 1 small intestines
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

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

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. rub with cornflour, inside, outside, wash, rubbed with salt, wash….for big intestines turn it inside-out so no problem to wash both sides. for small intestines run water through, cut like 4in/6in lengths so easier to wash inside…
  3. to remove smell, instead of just scalding, boil water then put in the intestines, boil for few minutes…
  4. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up. that is to keep the marinade thick & intense to infuse the flavours.
  5. fill with water to cover the intestines & let it braise & slowly reduce to a thicker sauce, adding water as required.

Teochew Light Braised Pork Trotters 鲁猪手 (Own Braising Sauce Recipe) on 7.3.2017

light braised pork trotters 7.3.2017

i have done very good braises including ter kar (pig trotters), pig head (猪头肉) & ears, even large intestines.

among the best was several homecooked kueh chap meals, including a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!)

Tai Hua chicken marinate (大华鲁鸡汁)

i have been using the ready bottled tai hua braising sauce, as it saves time & effort, and experimentation.

braised items @ 振记粥面店, cheung chau market stall

braised items @ 振记粥面店, cheung chau market stall

recently we had excellent teochew braises at 振记粥面店, a cheung chau island market stall

the braise was very “pang” – fragrant, very tasty. this the typically teochew lighter colour braise.

so i wanted to give it a try myself, to make my own light “pang” braises.

light braised pork trotters 5.3.2017

i managed to do this the very first try on 5.3.32017, and recorded on facebook rightaway the recipe i used-

braising sauce recipe
650g pork trotters

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

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised pork trotters 5.3.2017

test for the texture you like.

i like it gelatinous with some bite, and this method of 1/2 infusing, 1/2 steaming ensoures the trotters are moist & tender & gelatinous, not dry & sinewy.

light braised pork trotters 5.3.2017

light braised pork trotters 5.3.2017

a true beauty to behold!

light braised pork trotters 5.3.2017

i am planning to do the korean jogbal using this braising method. 족발jogbal uses the upper hock not the lower trotters.

this colour is just right for족발jogbal, which preferred texture is firmer so cook for shorter time & is served dry not with sauce.

light braised pork trotters 7.3.2017

i did this light braised pork trotters & also the large & small intestines for 8pax OPS buddies dinner on 7.3.2017. i addd some pig skin also to make best use of my braising sauce.

all my friends enjoyed this.

c.h.e.f andy

Ingredients:

  • 650g pork trotters
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

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

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. clean trotter (& pig skin) with salt, scald to remove scum, and add to wokpanand fry for few minutes.
  3. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours.
  4. fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

Hand Tear Chicken手撕鸡 on 7Mar2017

hand tear chicken手撕鸡7mar2017

one quite unique dish we had during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017 was hand tear chicken手撕鸡.

手撕鸡 had tear chicken @ minsheng daipaidong 民声冰室  was very impressive. chicken was sweet, tender yet not soft & had good bite, a bit stringy yet not sinewy or chewy. very good i think.

hand tear chicken手撕鸡7mar2017

i googled the recipe & made a 手撕鸡 hand tear chicken myself at home after my return. it was not bad as a first attempt. i had the texture but not yet the taste, my marinade needed some improvements/adjustments.

hand tear chicken手撕鸡7mar2017

i repeated it for a 8pax OPS friends dinner on 7.3.2017.

this time the marinade was good, & my friends all liked it. 🙂

hand tear chicken – poached chicken

my preparation/recipe is similar to that for poached chicken 白斩鸡.

i used 1/2 chicken. made chicken stock using bones of 1 chicken & 1 cut large carrot. added 1 bulb garlic cloves, 1 medium red onions quartered, few stalks of spring onions, 2cm cut ginger. boiled chicken (immersed) for 12 mins, off fire & poached for 25mins.

hand tear chicken – poached chicken

then quenched in ice water to stop cooking.

hand tear chicken – poached chicken

hand tear chicken – poached chicken

& put in the fridge to dry.

for this hand tear chicken手撕鸡, i feel that the dry should be more taut & dry & stringy, so i left it in the fridge for longer, about 5hrs.

roasted sesame

i pan-roasted 3tbsp sesame seeds.

hand tear chicken手撕鸡2mar2017

then separated the skin, cut/tear in rectangular pieces, & tore the chicken flesh in strips.

 

hand tear chicken手撕鸡2mar2017

& then mixed in first the condiments, then the roasted sesame seeds.

for the condiments – i used 2tsp fish sauce, 1tbsp light soy sauce, 1tsp oyster sauce, 2tsp sesame oil, 1/2 tsp dark soy sauce, 1 tbsp goma sauce.

hand tear chicken手撕鸡2mar2017

then covered with the skin & added some more roasted sesame

 

hand tear chicken手撕鸡2mar2017

and 当当 voila, the hand tear chicken手撕鸡.

the flesh is moist & tender & nicely/lightly flavoured with the concdiments & roasted sesame, quite flavourful.

for me, it was an interesting dish, a change certainly, may not be my most favoured style for chicken preparation,

c.h.e.f andy

Ingredients:

  • 1/2 chicken
  • 1litre chicken stock (using bones of 1 chicken & 1 cut large carrot)
  • 1 bulb garlic cloves
  • 1 medium red onions quartered
  • few stalks of spring onions
  • 2cm cut ginger

for condiments mix-

  • 2tsp fish sauce
  • 1tbsp light soy sauce
  • 1tsp oyster sauce
  • 2tsp sesame oil
  • 1/2 tsp dark soy sauce
  • 1 tbsp goma sauce.

Directions:

  1. make 1 litre chicken stock using bones of 1 chicken & 1 cut large carrot.
  2. add 1 bulb garlic cloves, red onions, spring onions, cut ginger to 1litre chicken stock in a deep ducth oven & bring to boil
  3. cover & boil chicken for 12 mins, off fire & poach for another 25mins
  4. quench in ice water to stop cooking
  5. put in the fridge to dry for 5hrs
  6. separate the skin, cut/tear in rectangular pieces, & tear the chicken flesh in strips
  7. mix in first the condiments, then the roasted sesame seeds.
  8. plate the dish, cover with skin, & add some roasted sesame

Almost Perfect Steamed Pork Ribs on 2mar2017

steamed pork ribs 2mar2017

my FB post on 2.3.2017-

  • now my steamed pork ribs about perfect=about 250g ribs…2tsp fish sauce 1 tsp light soy sauce 1tsp sesame oil 1 tsp oyster sauce 1 tsp corn flour steamed 1hr

returning from our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017, i made the HK claypot rice 腊味饭 a few times with the duck liver sausages i bought in hong kong.

steamed pork ribs 25feb2017

i thought it might be quite plain with just sausage, so i steamed some pork ribs and added to the claypot rice.

steamed pork ribs 25feb2017

i had wanted to make the dimsum restaurant styled steamed pork ribs anyway.

steamed pork ribs 7.3.2017

it was easy to make. as my FB post said, just-

  1. wash with salt & scald 250g pork ribs (i used pork soft bones which is the ones served at dimsum
  2. add 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well
  3. put in a small receptacle & steam for 1hr (i did not want the condensed steam to dilute the sauce.

& that is the perfect pork ribs (or pork soft bones). the steaming makes the pork ribs very tender & moist.

this not quite the dimsum restaurant pork ribs as i did not have & did not use black beans.

but it is just as good anyway la!

c.h.e.f andy

Ingredients:

  • 250g pork soft bones
  • 2tsp fish sauce
  • 1 tsp light soy sauce
  • 1tsp sesame oil
  • 1 tsp oyster sauce
  • 1 tsp corn flour

Directions:

  1. wash with salt & scald 250g pork ribs (i used pork soft bones which is the ones served at dimsum
  2. add 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well
  3. put in a small receptacle & steam for 1hr (i did not want the condensed steam to dilute the sauce.

 

 

Best HK Claypot Rice 腊味饭 on 7Mar2017

HK claypot rice 腊味饭 25.2.2017

HK claypot rice 腊味饭 25.2.2017

during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017,

we bought some pork sausage & liver sausage (both duck liver & pig liver, & so we were all very keen to try these out at home) at-

  1. fa yuen street market 花园街街市; and also at
  2. shau kei wan wet street market.

腊味饭 claypot rice @ chuen mun kee 銓满记

that also prompted a friend to suggest dinner at a hong kong claypot restaurant.

so we found & enjoyed a delicious dinner with claypot rice at chuen moon kee 銓满记 at mongkok, which is near to our metropark hotel.

HK claypot rice 腊味饭5 25.2.2017

i did my HK claypot rice 腊味饭 on 25.2.2017, the next day after returning from hong kong on 24.2.2017. haha! ^^

it was easy to do…

HK claypot rice 腊味饭5 25.2.2017

i thought it might be quite plain with just sausage, so i steamed some pork ribs (and these were dimsum restaurant standard), and add to the claypot rice.

HK claypot rice 腊味饭5 25.2.2017

the HK claypot rice 腊味饭 was very good indeed, very “pang”, flavourful la!

HK claypot rice 腊味饭5 7.3.2017

HK claypot rice 腊味饭 7.3.2017

i did the claypot rice again on 2.3.2017 for a 3pax dinner with my sis & b-i-l, and again for a 8pax dinner for my OPS friends.

these hong kong liver sausages are just phenomenal, so “pang” – flavourful! the duck liver sausage is quite fantastic. the pork liver is good not as fantastic.

HK claypot rice 腊味饭5 7.3.2017

HK claypot rice 腊味饭 7.3.2017

everyone just loved the dish.

HK claypot rice 腊味饭 2.3.2017

the preparation/recipe is quite simple-

  1. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
  2. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
  3. wash 1.5 cups rice (3pax) & fry in the claypot
  4. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
  5. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
  6. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
  7. add back the salted fish slice, & garnish with few stalks of coriander.

HK claypot rice 腊味饭 2.3.2017

& voila! so nice, so flavourful, so tasty la!

HK claypot rice 腊味饭 2.3.2017

for the 2.3.2017 preparation, i added 1.3 cups of water to 1.5cups of rice. (remember the washed rice has some wetness & the cut mushrooms also).

drizzling sauce for HK claypot rice 腊味饭 2.3.2017

& because i feel that this preparation is quite plain (having just sausage), i prepare the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

 

HK claypot rice 腊味饭 2.3.2017

HK claypot rice 腊味饭 2.3.2017  (with drizzling sauce)

this very easy to do, and very nice too, so just do it la-

  • 1 tbsp light soy sauce
  • 1 tbsp (flat) sugar
  • 1 tsp darh soy sauce
  • 6 tbsp water

believe me, this is the sauce you want to make…a perfect condiment to your rice. & if rice is tasty enough, no need to use also.

HK claypot rice 腊味饭 2.3.2017

emptied each & every time la! ^^

HK claypot rice 腊味饭 25.2.2017

a friend asked on facebook whether to cut of not to cut sausage when steaming.

i don’t know also, but i think the sausage is tastier if you don’t cut it.

so for me, for this HK claypot rice 腊味饭 where the sausages are the centrepiece, i put the better quality sausage whole & cut afterwards.

for my usual chicken rice, where sausage is secondary just to complement the chicken, i use the cheaper sausage & cut the sausage to make the rice tastier.

c.h.e.f andy

Ingredients:

  • 1.5 cups rice (for 3pax)
  • 1.5 cups water
  • 1.5cm cut ginger
  • 2 tsp chopped garlic
  • chicken fat (or 1tbsp oil)
  • 1 slice salted fish (bottled in brine)
  • 2 duck liver sausage (or 1 large pork liver sausage)
  • 2 pork sausage (or 1 large one)
  • few stalks coriander

for drizzling sauce-

 

  • 1 tbsp light soy sauce
  • 1 tbsp (flat) sugar
  • 1 tsp darh soy sauce
  • 6 tbsp water

for steamed pork ribs – see separate post

 

Directions:

  1. for steamed pork ribs – see separate post
  2. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
  3. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
  4. wash 1.5 cups rice (3pax) & fry in the claypot
  5. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
  6. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
  7. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
  8. add back the salted fish slice, & garnish with few stalks of coriander.

 

Steamed Minced Pork with Light Soy Sauce 蒸肉饼 on 7Mar2017

steamed minced pork in light soy sauce 7mar2017

so we had a most wonderful time together in hong kong 20-24.2.2017, 4 of us OPS primary school buddies.

& one meal that we enjoyed most was at minsheng daipaidong 民声冰室 on 23.2.2017.

one among several great dishes was a very simple (& simply delicious) salted egg steamed minced pork 咸蛋蒸肉饼 (the 2 photos above).

so that is one dish i want to make when i am back home.

steamed minced pork in light soy sauce 7mar2017

the key to this simple to prepare dish are (1) the light soy sauce (2) the minced pork.

i have very good light soy sauce, very “pang” fragrant like minsheng daipaidong 民声冰室.

for the minced pork, i chopped a frozen belly pork on 2.3.2017 & used a fresh ready packet minced pork on 7.3.2017.

the preparation/recipe was simple-

  1. chop chilli, scallions (& some yellow onions – optional, i didn’t add) & mixed with 300g minced pork. i put the scallion on one side as one friend does not eat scallions.
  2. add 1 tbsp light soy sauce, 1 tbsp olive oil & 1tbsp corn flour to minced pork & mix well
  3. make a depression on the minced pork(as in photo above) to hold the egg yolk. my opinion is the salted egg contribute little to the dish. so i replaced with fresh egg which is healthier but also contributed little to the dish except a nice volcano presentation, and i always like the silky egg yolk, no effort so no harm to have it.
  4. add 1 to 1.5 tbsp (to taste) light soy sauce & 1 tbsp olive oil & steam minced pork for about 12mins.
  5. 1 min before completion, crack one egg, drop the egg white in the plate by the side of the minced pork, and the egg yoke on the depression to receive the egg yoke.
  6. garnish with coriander.

steamed minced pork in light soy sauce 7mar2017

my friends commented during a 8pax dinner on 7.3.2017 that the dish was almost the standard of minsheng daipaidong 民声冰室.

i think the light soy sauce was almost as good, the ready minced pork not as good texture, & even taste???

 

steamed minced pork in light soy sauce 2mar2017

earlier i experimented the dish. there was no minced pork in the fridge, so i hand-chopped a defrosted belly pork. i think the hand-chopped frozen pork was better actually.

steamed minced pork in light soy sauce 2mar2017

hand-chopped has a rougher, uneven texture which i like better, and somehow even though it was a frozen meat, it actually went very well with the marinade.

steamed minced pork in light soy sauce 2mar2017

anyhow this was really easy to do, and a true comfort food that is most endearing & yet so easy to prepare.

steamed minced pork in light soy sauce 2mar2017

we all enjoyed all the dinner dishes including this minced pork dish at our 8pax dinner on 7.3.2017. ^^

c.h.e.f andy

Ingredients:

  • 300g minced pork
  • 2-2.5 tbsp light soy sauce
  • 1 tbsp cornflour
  • 2 tbsp olive oil

Directions:

  1. chop chilli, scallions (& some yellow onions – optional) & mix with 300g minced pork.
  2. add 1 tbsp light soy sauce, 1 tbsp olive oil & 1tbsp corn flour to minced pork & mix well.
  3. make a depression on the minced pork to hold the egg yolk.
  4. add 1 to 1.5 tbsp (to taste) light soy sauce & 1 tbsp olive oil & steam mince pork for about 12mins.
  5. 1 min before completion, crack one egg, drop the egg white in the plate by the side of the minced pork, and the egg yoke on the depression to receive the egg yoke.
  6. garnish with coriander.