Recipe = Drunken Chicken 醉鸡 2.0 So Delicious, Tasty on 26Nov2018

recent days, i did drunken chicken 醉鸡 and saliva chicken 口水鸡 several times.

for one, i made 8pax dinner for wife’s friends this evening on 5.11.2018. ^^

i did both drunken chicken 醉鸡 and saliva chicken 口水鸡. this evening, both dishes were quite excellent. all the friends liked them. wife especially like the drunken chicken.

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i used the usual 白斩鸡 preparation, but becos kampung chicken is 1-1.1kg c/w large chicken 1.4-1.6kg, i have to adjust the timing = so boiled 9mins & poached 20mis.

the evening before, i salted the chicken and dry in the fridge and washed thoroughly next morning before boiling in the chicken stock.

so the usual ice water treatment to produce the smooth taut skin and chill in fridge, then debone, and place 1/2 chicken in each dish.

for drunken chicken 醉鸡 i added 1/2cup huatiaojiu, 1/2 cup chicken stock, 2 tbsp fish sauce and 1 tbsp sugar. mixed well then added to the chicken and placed sealed in the chiller.

and i did a 6pax dinner for OPS bros and friends on 3.10.2018. 

both the 口水鸡和 醉鸡 saliva chicken & drunken chicken were very tasty & texture of the kampung chicken excellent. my friend finished the drunken chicken & only 2 wingstick of the saliva chicken left so they were well received.

drunken (醉鸡) chicken

so for the recently 9pax dinner with brother and sister families on 26.11.2018, i again did both drunken chicken 醉鸡 and saliva chicken 口水鸡.

again i used the 白斩鸡poached chicken method. salted chicken overnight. cooked 9mins & poached 20mins in chicken stock (carrots, red onions, spring onions. ginger, garlic cloves). immersed in ice water & placed in fridge. then deboned & placed in 2 dishes.

for drunken (醉鸡) chicken, i added 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover, immerse the 1/2 chicken and place in the fridge.

c.h.e.f andy

Ingredients:

  • 1/2 kampung chicken

chicken stock

  • (1 whole chopped carrot, 1/2 red onions, 2 stalks spring onions, 2cm cut ginger, 1 bulb peeled garlic cloves)

wine marinade

  • 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar

Directions:

  1. make chicken stock with bones from 1 chicken, carrots, red onions, spring onions. ginger, garlic cloves.
  2. salt chicken overnight.  cut chicken into 1/2 and washed thoroughly. cook 9mins & poach 20mins in chicken in stock. then immerse in ice water & place in fridge. then debone & place in 2 dishes.
  3. for the drunken (醉鸡) marinade, add 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover, immerse the 1/2 chicken and place in the fridge.
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Recipe = Braised Beehoon with Sliced Chicken & Prawns on 21Nov2018

braised beehoon with sliced chicken & prawns 

was in tokyo and kawaguchiko with my OPS bros seeking koyo 红叶autumn colours 13-20.11.2018. ^^

took SQ flight home 21.11.2018, touched down 1/2hr early 5.15pm instead 5.45pm. arrived home 6.20pm

made some chicken & prawns beehoon 9虾,鸡丝焖米粉 with chicken stock in the freezer for 1 pax dinner

delicious!😍😋

this don’t fully qualify as a recipe since it was just for special to purpose 1 pax dinner, but the preparations and ingredients basically same la…

braised beehoon with sliced chicken & prawns

braised beehoon with sliced chicken & prawns

so i had very tasty intense chicken stock, made form chicken bones, carrots & other aromatics like red onions, spring onions, cut ginger and peeled garlic boiled for 4-5hrs and reduced.

i had sliced chicken and 3 large shelled deveined prawns.

i fried cut chilli padi & sliced ginger in oil, added chopped garlic. then added chicken stock, and reduced a bit more, then added prawns, sliced chicken (seasoned with fish sauce and white pepper) and beehoon softened in water for 20mins…

basically reduced the stock while cooking the sliced chicken and prawns. the judgement was with the amount of stock and beehoon so bee hoon was well infused, & along with prawns and sliced chicken NOT overcooked while beehoon and sauce not too wet or dry.

garnished with spring onions or coriander

for this evening, quite perfect la!

c.h.e.f andy

 

Ingredients (for 2pax0:

  • 100g – 150g sliced chicken (1/2 chicken breast)
  • 6 pieces deveined large prawns
  • 2 bunch beehoon
  • 1 cut chilli padi
  • 1 stalk chopped spring onions
  • 1cm sliced ginger
  • 3 cloves chopped garlic
  • 1 cup chicken stock

Directions:

  1. friy cut chilli padi & sliced ginger in 1tbsp oil, add chopped garlic.
  2. add chicken stock, reduce a bit more, then add prawns, sliced chicken (seasoned with fish sauce and white pepper) and beehoon softened in water for 20mins…
  3. reduce stock while cooking the sliced chicken and prawns. the judgement, agaklogy, is with the amount of stock viz a viz beehoon so bee hoon is well infused, & along with prawns and sliced chicken NOT overcooked while beehoon and sauce not too wet or dry.
  4. garnis with coriander.

Recipe = Braised Noodles with Seafood on 17Oct2018

braised noodles with seafood

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

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

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

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

braised noodles with seafood

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

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

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

braised noodles with seafood

braised noodles with seafood

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

braised noodles with seafood

such a welcoming, yummy braised seafood noodles.

c.h.e.f andy

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

chinese wine chicken & sausage claypot rice

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

teban gardens cooking demo class

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

teban gardens cooking demo class

teban gardens cooking demo class

today i demo 2 dishes=

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

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

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

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

chinese wine chicken

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

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

chinese wine chicken

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

chinese wine chicken

chinese wine chicken

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

sausage claypot rice

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

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

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

sausage claypot rice

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

the centre director Ros did such a great job.

sausage claypot rice

the claypot rice looked so nicely presented.

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

c.h.e.f andy

Recipe

腊味煲仔饭 sausage claypot rice

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

黄焖鸡 wine chicken

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

 

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

nonya steamed red garoupa head

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

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

nonya steamed red garoupa head

nonya steamed red garoupa head

the nonya sauce fish head was better tasting.

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

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

taujeon lime red garoupa head

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

taujeon lime red garoupa head

taujeon lime red garoupa head

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

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

c.h.e.f andy

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

nonya steamed red snapper head

eating alone this evening on 31.8.2018.

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

nonya steamed red snapper head

very easy to make.

just washed fish head with salt.

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

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

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

steamed for 6mins.

nonya steamed red snapper head

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

really good!

c.h.e.f andy

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

salt baked kampung chicken 盐焗鸡

experimented yim goke guy 盐焗鸡 on 31.7.2018. ^^

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

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

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

salt baked kampung chicken 盐焗鸡

salt baked kampung chicken 盐焗鸡 

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

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

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

salt baked kampung chicken 盐焗鸡 

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

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

c.h.e.f andy

Ingredients-

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

Directions-

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

 

 

Recipe = Dry Wok King Prawns on 25Jul2018

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

outstanding dish. all the friends loved it! ^^

we had a nice 虾录at loong hua recently,

and i decided to do this myself today. 🙂

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

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

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

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

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

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

c..h.e.f andy

P.S.

Recipe here

Recipe = Claypot Liver 沙煲猪肝 on 25Jul2018

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

this the second time i cooked liver.

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

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

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

& it was very good too! 🙂

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

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

so i decided to try out myself at home.

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

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

claypot liver sauce/stock 12.7.2018

tasty stock for claypot liver 25.7.2018

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

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

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

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

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

c.h.e.f andy

Ingredients-

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

Directions-

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

 

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

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

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

but of course zai shun’s is much better.

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

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

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

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

c.h.e.f andy

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Ingredients:

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

Directions:

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

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

just a quick update.

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

larpok crispy lard

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

the detailed recipe is here.

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

spicy black bean sauce song fish head 松鱼头

excellent dish! my favorite always!

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

c.h.e.f andy

Recipe = Jelly Pig Skin 猪皮冻on 25Jul2018

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

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

i planned it of course! 🙂

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

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

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

the main difference in recipe is the braising sauce.

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

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

c.h.e.f andy

Ingredients-

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

Directions-

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

 

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

my own crystalline pork trotters

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

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

braised pork trotters

braised pork trotters

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

i boiled & cleaned trotters to remove scump.

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

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

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

jelly crystalline pork trotters

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

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

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

crytalline pork trotters

crytalline pork trotters

this method creates a jelly trotters.

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

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P.S.

i made some jelly pork trotters for JH family

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

c.h.e.f andy

Ingredients:

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

Directions:

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

Spicy Fried Rice on 2Jul2018

spicy fried rice

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

using leftover rice in the fridge. 🙂

spicy fried rice

had some cooked rice in the fridge.

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

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

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

spicy fried rice 

mixed well & fried over high fire.

add fish sauce if needed to taste.

spicy fried rice 

fried rice was very flavourful, good wok hae.

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

c.h.e.f andy

Char Kuay Teow 1.0 (Recipe) on 1Jul2018

char kuay teow

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

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

char kuay teow 

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

char kuay teow 

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

char kuay teow 

very easy to make.

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

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

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

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

char kuay teow 

very good wok hae!

noodles very tasty & “pang”.

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

c.h.e.f andy

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

song fish head 松鱼头

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

song fish head 松鱼头

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

song fish head 松鱼头

song fish head 松鱼头

what a beauty! ^^

song fish head 松鱼头

song fish head 松鱼头

my usual recipe below.

c.h.e.f andy

Ingredients-

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

a spicy black bean sauce mix of –

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

Directions-

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

Seafood Pasta in White Wine Sauce on 19Jun2018

WM 1pax seafood pasta in white wine sauce

my OPS bro stopped by early today at 10.30am on 20.6.2018. ^^

WM 1pax seafood pasta in white wine sauce

WM 1pax seafood pasta in white wine sauce

i made him a pax seafood pasta in white wine sauce.

WM 1pax seafood pasta in white wine sauce

i had good stock in the fridge. so very easy to whipped out a dish.

just browned a whole buld of garlic cloves, added thai basil, then added white wine & stock & reduced. then added prawns, off fire, added pasta (just below al dente) and tossed.

voila! :[)

WM 1pax seafood pasta in white wine sauce

pasta was delicious. and so easy to make.

c.h.e.f andy

Supremely Good Chapgomeh 元宵节 5pax Home Dinner on 2Mar2018

claypot chicken rice 

made excellent 5pax chapgomeh 元宵节home dinner this evening. ^^

1 claypot chicken rice – the best!
2 scallion baked salmon fish head
3 prawn tofu
4 eggwhite scallops brocoli 赛螃蟹

scallion baked salmon fish head & prawn tofu were tops, superb this evening.

赛螃蟹 my first attempt after reading from Internet earlier only when cooking eggwhite i realised forgot to add milk! Anyway, son, daughter & sil all loved it!

claypot chicken rice

my claypot rice always good, and this evening it was specially good!

very tender, sweet chicken, and tasty, smoky, flavourful rice, and very little burnt parts..quite perfect!

tofu prawns 

tofu prawns very good too…

prawns 

medium, fresh prawns…

tofu 

tofu well infused (very importantly) with very tasty chicken stock…

tofu prawns

tofu prawns 

to make a very tasty tofu prawn dish…

scallion baked salmon fish head 

i used salmon fish head as proxy of 鸦片鱼 (a flat fish)头.

we had 鸦片鱼头 in shanghai at old jessie & also 陈记,

and my OPS bro brought back 2 for me from shanghai which i made recently.

鸦片鱼头 has firm, flaky, sweet flesh like cod, and a softbone structure for the head like salmon…really excellent dish…

this time, i bought 3 salmon fish heads from song fish star vista for only S$3each. so i used this as a proxy of the 鸦片鱼头! ^^

scallion baked salmon fish head 

i covered the salmon fish head with scallions, then the usual 2tbsp olive oil, 3-4tbsp light soy sauce & squeeze 1 lime (1 tbsp lime juice), and roast in a 250degC ove for 10mins.

roasting makes the flesh firmer & a dryer more intense sauce condiments c/w steaming…

赛螃蟹egg white brocoli 

this the first time i made 赛螃蟹egg white brocoli .

will write up a separate recipe later…

赛螃蟹egg white brocoli 

i googled online recipe…7 egg whites, trawling in oil for a min etc, not difficult to do..

赛螃蟹egg white brocoli

however, after cooking a few other dishes, and starting the 赛螃蟹egg white brocoli dish, only at the moment the eggwhite hit the oil did i realise that i forgot to add milk to the egg white.

anyway, result look like fried egg white omelette…i added good black vinegar, very flavourful…everyone liked it, the nice, “pang”, slight sour flavour of good vinegar.

though we do not normally celebrate chapgomeh 元宵节home dinner, and so this dinner was rather kind of impromptu, anyway the dishes turned out mostly perfectly, so everyone was happy with the food & spending the evening together with family!

c.h.e.f andy

Steamed 鲈鱼 Stripe Bass on 15Feb2018

steamed 鲈鱼 stripe bass

my OPS bro WT brought back from shanghai & gave me a 1kg 鲈鱼 stripe bass. i decided to cook it on 15.2.2108. ^^

like the 桂鱼 mandarin fish i did previously, as i was not certain how fish the fish might be, i decided to steam the fish separately & pour away the juice,. always felt wasted, but what the hack right?

steamed 鲈鱼 stripe bass

i butterfly the fish & cut the sides.

i added sliced ginger to the fish & added 1 tbsp shaoxing wine, & a dash of sea salt.

steamed 鲈鱼 stripe bass

steamed for 8 minutes & discard the steaming juice.

steamed 鲈鱼 stripe bass 

i then fried the ginger & chilli padi in a wok with 2 tbsp olive oil & 3tbsp light soy sauce.

steamed 鲈鱼 stripe bass 

then i poured the sauce over the fish & placed the sliced ginger nicely with the cuts, and added some cut spring onions…

i must say the fish & preparation were excellent! fish texture was firm & a bit like cod actually, and very sweet without adding sugar. really i think this preparation is excellent & better than the quite expensive 鲥鱼 in shanghai (which cost like 1/2 fish for RMB360).

this one here, cheap & simple and very tasty, sweet, flavourful fish. quite prefect la!

c.h.e.f andy

Pencai 盆菜 (My First Attempt) on 15Feb2018

pencai 盆菜

made  a real full-size pencai 盆菜 first time successfully on 15.2.2018. ^^

braised pig trotters

there is the usual chicken feet, whole chicken leg, chinese dried scallops & also canned abalone juice that can be used as the stock base.

i decided this time to use braised pig trotters as i wanted the gelatinous 胶 stock base.

braised pig trotters

so just usual braising the trotters, about 1 hr sufficient as there is another 2hrs to braise the fish maws.

the belly pork was braised together for 2.5hrs, and set aside for the topping/layering.

added sea cucumber & fish maw

i used 11 ingredients for the layering-

1 cabbage
2 leek
3 braised pig trotters
4 braised fish maw
5 braised sea cucumber
6 braised belly pork
7 pan-fried chicken thighs
8 pan-seared scallops
9 small abalones
10 brocoli
11 prawns

added sea cucumber & fish maw

added the cabbage & leek to layer the bottom in a claypot, then the braised trotters

added the fish maws, and braised another 2hrs.

& add sea cucumber towards the end and braised for 15-30mins, then ready for layering & serving.

pencai 盆菜 topped up ingredients

i had the other ingredients ready – poached brocoli, pan-grilled chicken thigh, canned small abalones, steamed prawns, and the braised belly pork…many pencai 盆菜 included roast duck, roast pork & even poached chicken..i just used braised belly pork for convenience in preparation since i was braising the trotters.

pan-seared hokkaido scallops

and also pan-seared scallops..

topped up pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached broco

topped up pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli

i just topped up the claypot with the other ingredients – pan-seared hokkaido scallops, grilled chicken thighs, steamed prawns, poached brocoli..

my first attempt, so i did not want to add too expensive ingredients, also lazy to go buy them..anyway the stock base is to me most important. i can certainly try a lot of chicken feet plus whole chicken leg to give the sweetness & also the gelatinous texture/flavour of the stock.

for this time actually the stock was very good, just that ingredients like grilled chicken thigh, steamed prawns, even braised belly a bit ordinary…

i not very fascinated with pencai 盆菜  as a dish in any case. i had bought a 6pax one from tunglok like 6-7 years ago for like S$248 or thereabout & i thought it was really ordinary and miserly in ingredients, and totally not worth it. and i feel most important is first the taste of the stock, so a good braise; & second the texture of the various ingredients, if trotters, belly pork, fish maws &  sea cucumbers done nicely they can be very tasty & enjoyable too.

my first attempt, perhaps nothing standing out for this dish, just a decent looking pencai 盆菜  & quite tasty dish la.^^

c.h.e.f andy