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.

voila!

c.h.e.f andy

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.

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

RECIPE

Ingredients:

• 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)

Directions:

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

made seafood hokkien noodles on 22.3.2022. ^^

key is making the stock.

RECIPE

Ingredients-

• 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

Directions-

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

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

recipe

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

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…

RECIPE

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

voila!

c.h.e.f andy

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.^^

recipe

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 to be improved 27.10.2021.^^

rempa my usual chicken rice chilli plus lots of shallots

so

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

experimented 糖醋排骨today on 17.10.2021.^^

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

recipe

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

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

Recipe-

..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

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

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 myselfusing spaghetti & beehoon lol! on 11.7.2021.^^

almost as good.

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

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

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

no yellow noodles no problem la use spaghetti.

good thing I still have excellent large prawns..

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

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

boil 4 large prawns deveined in chicken stock…

& it was very good, almost excellent!

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

shiok la!^^

c.h.e.f andy

Recipe

for the mustard vegetables pot

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

c.h.e.f andy

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

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

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

preparation is straightforward.

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

& voila!

now I like this style more than the

spicy black bean sauce style – recipe here.

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

c.h.e.f andy

Ingredients-

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

Directions-

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

made CNY dinner for RI brothers on 5.3.2021.^^

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

also made same dish braised trotters for

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

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

everyone love the dish.

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

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

very good indeed!

c.h.e.f andy

Ingredients-

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

Directions-

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

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

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

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

scallops, belly pork, prawns can be improved.

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

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

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

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

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

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

then assemble.

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

then arrange first the broccoli then the other items.

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

c.h.e.f andy

I did couple times teochew chilled sotong recently.

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

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

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

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

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

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

left place in fridge to chill for 1 hour.

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

perfecto!

c.h.e.f Andy