Recipe – Delicious Gimson Nonya Sauce Steamed Seabass on 11Jun2020

gimson nonya sauce steamed seabass

gimson nonya sauce steamed seabass

gimson nonya sauce can use to steam any fish and fry any vegetables. it is tangy and tasty and slight spicy, very appetizing sauce.

i made gimson nonya sauce steamed seabass for my brother 6pax family on 11.6.2020.^^

i know it will be good. 🙂

basically it is the same HK steam condiment mix and adding gimson nonya sauce.

just add  1 big heap tbsp or like 3 tbsp flat to the fish plus usual hk steam sauce condiments..

in this case this a large seabass maybe 800g+ so i added 3tbsp light soy sauce, 3 tbsp olive oil and 2tbsp mirin (optional)…and the usual sliced ginger, cut chilli padi and chopped and cut scallions.

and steam for 10mins.

dish was perfect la! very fresh seabass and tasty, tangy sauce.

c.h.e.f andy

Recipe = Tasty Spicy Chicken with Dried Chilli 宫保鸡 on 11Jun2020

spicy dried chilli claypot chicken 宫保鸡

spicy dried chilli claypot chicken 宫保鸡

aromatics for claypot chicken 宫保鸡

aromatics for claypot chicken 宫保鸡

my first experiment with spicy chicken with dried chilli 宫保鸡 cooking 6pax family dinner for my brother on 11Jun2020. ^^

i aimed to produce 宫保鸡 using 1/2 chicken to replace frogs – trying to replicate G7 sinma claypot 宫保田鸡…

sauce not too bad but not quite close to G7 sinma..maybe experiment more..my chicken always done quite perfect texture, tender and moist…

Recipe

soak 12 dry chilli in boiling water. remove seeds and drain. fry chopped shallots and garlic in oil. add dry chilli, sliced red onions, cut leeks (white part), cut scallions (white part).

mix 2tbsp oyster sauce, 2tbsp chinese huadiao wine, 1tsp sesame oil, 1 tbsp black vinegar, 1 tbsp corn flour in 200ml intense chicken stock and add to wok. salt to taste.

simmer broth to require thickness, add wing parts and cook 2 mins. adddeboned cut pieces from 1/2 chicken and cook for another 8mins.

it was a nice tasty dish with chicken stock and vegetable sweetness and glueyness for G7 sinma though taste not exactly same. chicken as always, tender and moist and not overcook, and that is the key.

c.h.e.f andy

Recipe – Sambal Sotong lagi Sedap on 4Jun2020

sambal sotong with yellow onions

sambal sotong with yellow onions

sambal sotong with yellow onions2

sambal sotong with yellow onions

sambal sotong was another dish i cooked for my brother’s family 6pax dinner on 4.6.2020.^^

lagi sedap la! 🙂

and this, the easiest to do.

1 large sotong (250g), clean wth salt, wash dry, remove skin and cut in rings.

fry 1 large sliced onions with lots of chopped garlic (1 heap tsp), add 1 heap tbsp sambal sauce and 1 flat tbsp oyster sauce. then add sotong and fry.

and that’s it!

the tip for cooking sotong, like everything else, is NOT to overcook, otherwise becomes tough and rubbery la…

can judge by eye, but if unsure just 1 piece lor. lol!^^

c.h.e.f andy

Recipe – Excellent Thai Style Fish Curry on 31May2020

thai style whole fish (ang choe) curry3

thai style whole fish (ang choe) curry

made thai style whole fish curry for 6pax dinner for my brother’s family on 4.6.2020.^^

tested my own recipe for the first time for my own family dinner on 31.5.2020. ^^

Recipe
made my own rempah & added tomyam paste & coconut milk

12 dry chilli
6 cloves garlic
6 shallots
2in cut lemon grass white part
1 in cut ginger
1 tbsp flat sugar
1 tbsp oil
1/4 tap salt

blend to make rempah.

pound 2in lemon grass, fry with 1 stalk curry leaves, one sliced medium onion, add rempah, fry till fragrant, add cut lady fingers, add cut eggplant, add whole fish (i used ang choe – golden snapper today),cook for 10mins

my first time trying a newly created recipe, trying to model after forture old holland road’s thai style fish head.

not quite same as can be seen in the link photos.

still this was quite excellent! wife and children all liked it…very sedap, tangy and tasty! and the vegetables were excellent too.

so this can be a recipe in its own rights…but i may try to vary this to see how i can recreate forture’s excellent thai style fish head curry.

c.h.e.f andy

Recipe = Shiok! Chinese Herbal Mutton Soup on 13.5.2020

chinese herbal mutton ribs soup3

chinese herbal mutton rib soup

chinese herbal mutton ribs soup

chinese herbal mutton ribs soup

sun kee herbal bkt sachet

sun kee herbal bkt sachet

made mutton ribs soup this evening on 13.5.2020. ^^

the mutton ribs soup was excellent..daughter loved it had a second bowl & several ribs and meats..son back late after work and walloped everything. lol!

mutton was very tender & soup super flavourful and smooth ..i think better than most chinese herbal mutton soup outside

even my favourite chai chuan tou stall at bukit merah view.

jessie bought the mutton ribs for me. it was not cut and i didn’t have chopper so not easy to prepare. quite a bit of fat between ribs and layered meat to remove, cut away and discard.

other than that preparation was straight forward. it was a 1.2kg slab. i used about 800g.

i cleaned with salt, then place in boiling water to remove scum, cleaned and drained on colander.

then placed ribs in boiling water with garlic cloves, shallots, lots of sliced and julienned ginger and red dates, and the sun kee herbal bakuteh sachet. cooked for 1.5hrs. added wolfberries at the end, and 2tbsp light soy sauce to taste.

garnish with coriander.

really straight forward, not much different from cooking bakuteh.

the results was lovely, yummy, shiok mutton ribs soup, so very tasty and enjoyable!

c.h.e.f andy

Ingredients-

  • 800g-1kg mutton ribs
  • sun kee herbal bakuteh sachet 360g
  • whole bulb of garlic cloves
  • 5cm ginger 1/2 sliced and 1/2 julienned
  • 5 shallots
  • 30-40 large wolfberries
  • 6 large red dates
  • 2 tbsp light soy sauce

Directions-

  1. clean mutton ribs with salt, then place in boiling water to remove scum, clean and drain on colander.
  2. place cleaned ribs in boiling water with garlic cloves, shallots, lots of sliced and julienned ginger and red dates, and the sun kee herbal bakuteh sachet.
  3. cooked for 1.5hrs. add wolfberries at the end, and 2tbsp light soy sauce to taste.
  4. garnish with coriander and julienned ginger.

Recipe = Super Yummy Soy Sauce Chicken on 26Apr2020

soy sauce chicken3

soy sauce chicken

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinate (大华鲁鸡汁)

soy sauce chicken2

soy sauce chicken

braised egg, taupok, tau kua3

braised egg, taupok, tau kua

made soy sauce chicken for family dinner this evening on 26.4.2020. ^^

first time i made this dish. i use tai hua chicken marinade same as i do for braising lor ark aka teochew braised duck. 🙂

so quite easy and straight forward. 🙂

soy sauce chicken was super yummy, very moist, tender and flavourful. so delicious!

and of course i use the braise to braise egg, taupok and taukua.

i also delivered one packet of soy suace chicken rice and one packet noodles to a friend and her helper.

c.h.e.f andy

Recipe

Ingredients-

  • whole large chicken (1.4-1.6kg)
  • 1 cup tai hua braising sauce
  • 1 cinnamon bark, 3 star anise, 3 cloves, 2 bay leaves
  • 1 whole bulb of garlic cloves
  • 1 tbsp sugar

Directions-

  1. clean chicken with salt, drain dry
  2. add cinnamon bark, star anise, cloves, bay leaves and garlic colves to 1 tbsp oil, fry till fragrant
  3. add chicken and fry and turn for 30 secs. add tai hua braising sauce and sugar and coat chicken thorough
  4. add 2 cups water and cook chicken for 10mins, turn over several times and basting the sauce over the chicken and the inside. add 500ml water, cover and cook for another 30mins, reducing the sauce.
  5. remove chicken and let air cool for 1 hr.
  6. add 6 shelled boiled eggs, 10 taupok cut to 4 strips each, 2 taukua and water and braise for 1.5 hrs, turning the eggs to coat fully.
  7. serve the chicken and the braised eggs taupok and taukua and ladle some braising sauce over

 

Recipe = Good Assam Fish Head on 19Apr2020

assam angkorli fish head2

assam angkorli fishhead

assam angkorli

assam red snapper (ang kueh)

made home dinner this evening on 19.4.2020.^^

  1. assam angkorli fish head
  2. pork softbones pongteh
  3. sambal sotong with onions

recently i had excellent assam fish head at ban leong wah hoe on 12.2.2020 (above photo).

i then tried my hands several times.

cannot match ban leong excellent dish, and my assam fish quite different in flavours too, but still it was a very good assam fish (top 2 photos).

it was easy to make, easy becos i am using ready happy family assam fish gravy sauce. lol!

quite straight forward-

fry lady fingers with lots of chopped garlic and sliced yellow onions to soften and add assam gravy and coat, add pineapples juice and reduce. add fish head (or fish), egg plants and cut pineapples (optional), cover and cook for 6-8mins till fish cooked. add tomatoes and sliced red onions; & chopped scallions (or coriander) to garnish. ready to serve.

c.he.f andy

Ingredients

  • 800g fish head or whole fish cleaned with salt & drained dry in fridge
  • 1 packet 200g assam fish sauce (i use happy family)
  • 150ml pineapple juice
  • 1 small yellow onion
  • 6 lady fingers
  • 1 medium egg plant
  • 1 large tomato
  • cut 1/2 pineapple (optional)
  • 1 small red onion, chopped scallions or coriander

Directions

  1. fry lady fingers with lots of chopped garlic and sliced yellow onions to soften
  2. add assam gravy and coat, add pineapples juice and reduce
  3. add fish head (or fish), egg plants and cut pineapples (optional), cover and cook for 6-8mins. add tomatoes and sliced red onions; & chopped scallions (or coriander) to garnish. ready to serve.

 

 

 

 

 

 

Recipe=Delicious Pork Softbones Pongteh on 19Apr2020

pork softbones pongteh

pork softbones pongteh

made home dinner this evening on 19.4.2020.^^

  1. assam angkorli fish head
  2. pork softbones pongteh
  3. sambal sotong with onions

this evening trying out pongteh using 400g frozen pork softbones from sheng shiong= S$3.95.

very easy to make.

pork softbones pongteh was delicious. the other dishes assam fish head and sambal sotong very good too.

nice home dinner!

c.h.e.f andy

Ingredients-

  • 400g pork softbones
  • 8 small chinese mushrooms
  • 1 tbsp taujeon (grounded in mortar)
  • 1tbsp gula malaka
  • 1tbsp minced garlic
  • 1 tbsp corflour

Directions-

  1. placed pork softbones in boiling water, remove scum, clean, drain dry in fridge
  2. fry minced garlic, add taujeon, fry pork for 1 minute, add gula malaka and fry to coat thoroughly. add mushrooms, a bit water and cook for 10mins.
  3. add 1 litre water, cover & cook for 1hr 20mins. reduce.

 

Recipe = Nonya Chap Chye on 6Feb2020

nonya chap chye

nonya chap chye

nonya chap chye2

nonya chap chye

made nonya chap chye a few times recently.

  1. 16pax aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020.
  2. 9pax RI bros home dinner on 1.10.2019.
  3. 29pax C Y Day2 lunch on 6.2.2019.

just fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.  add 2 red fermented beancurd and 2 tbsp oyster sauce. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce. then add tanhoon and cook for 5mins. voila!

tip-

to ensure texture is right, i actually boil mushroom, cloud fungus, beancurd skin separately-mushroom 2 hrs, cloud fungus and beancurd skin 1 hr…anyhow to the right texture and add back to the dish to coat with the red fermented beancurd and reduce.

c.h.e.f andy

Recipe

Ingredients-

  • 600g cabbage
  • 2 large carrots
  • 12 dry mushrooms
  • 20 cloud fungus
  • bean curd skin
  • 3 chopped garlic
  • 2 red fermented beancurd
  • 2tbsp oyster sauce

Directions-

  1. fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.
  2. add 2 red fermented beancurd and 2 tbsp oyster sauce and fry.
  3. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce.
  4. then add tanhoon and cook for 5mins. voila!

Recipe = 红油豆瓣酱 Chilli Bean Paste Pork on 16Jan2020

spicy bean paste pork soft bones

红油豆瓣酱 chilli bean paste pork softbones

bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

recently i have been making quite many times 红油豆瓣酱 chilli bean paste pork softbones.

it is very easy to make and can cook in large quantities, like for-

  1. 16pax dinner at aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020
  2. 40pax lunch for HCA Hospice Care patients on 8.10.2019.

i get frozen pork softbones from sheng shiong, 400g packet S$3.95. so for 40pax lunch i cook 6 packets = 2.4kg; for 16pax aloha bbq i cook 2 packets 800g.

just braise the pork softbones for 1.5hrs till tender, reduce and the dish is done. very tasty and delicious, and basically no effort.

c.h.e.f andy

Recipe

Ingredients-

  • 2x400g=800g pork softbones
  • 2 tbsp oyster sauce
  • 2 tbsp 红油豆瓣酱 chilli bean paste
  • 2 tbsp cornflour
  • 3 cloves chopped garlic

Directions-

  1. put pork softbones in boiling water to remove scum, wash, clean and dry
  2. marinate with 2tbsp oyster sauce, 2tbsp 红油豆瓣酱 chilli bean paste, 2 tbsp cornflour (all flat) for 2hrs
  3. fried 3 cloves chopped garlic in a little oil, add pork and fry thoroughly few minutes. add 200ml water, cover and cook for 10mins. then add 1.5l water, cover and cook for 1hr 20mins till tender.
  4. reduce to a thick sauce and taste.
  5. serve.

 

 

Recipe = Excellent Assam Pork Ribs on 9Apr2020

assam pork ribs

my assam pork ribs on 9.4.2020

assam pork ribs

assam pork ribs (blue ginger 5.3.2020)

woh hup assam sauce and pineapple juice

woh hup assam sauce and pineapple juice

made excellent assam pork ribs on 9.4.2020. ^^

had very good assam pork ribs at blue ginger @ great world city recently on 5.3.2020.

decided to try out myself, first on 12.3.2020. it was good!

i did this again for family dinner today. it was absolutely delicious, excellent! everyone liked it.

a tip –  get the prime ribs with fat marbling.

for fresh prime ribs, i get the smaller ends and make sure it has fat layers and marbling stripes…not the thick end which is very meaty.

for frozen ribs, quite easy to pick, get same fat layering and stripes and the slightly thicker ones not down to the bones…the difference here is that the frozen ribs are not like the huge thick pieces fresh prime ribs, so the thicker ones still thinner than the thin ends of the fresh ribs.

c.h.e.f andy

Recipe

Ingredients-

  • 700g prime ribs (i used frozen ribs from sheng shiong)
  • 3tbsp woh hup assam sauce
  • 2tbsp oyster sauce
  • 1tbsp corn flour
  • 100ml pineapple juice
  • 3 cloves chopped garlic

Direction –

  1. cut ribs, placed in boiling water to remove scum, clean and dry in colander in fridge
  2. seasoned with 3tbsp assam sauce, 2tbsp oyster sauce and 1tbsp corn flour
  3. fried chopped garlic in oil, and add pork ribs and fry for few minutes. add 100ml pineapple juice.
  4. add water, boil, simmer for 1hrs 20min, reduced to a rich, tasty sauce.
  5. garnish and serve.

 

Recipe = Very Good Sliced Garoupa Briased Beehoon Good Poached Garoupa Soup on 5Apr2020

poached garoup fish broth

poached garoupa fish broth

poached garoupa with crispy rice in seafood lobster broth

poached garoupa with crispy rice in seafood lobster broth

had superb poached red garoupa crispy rice in seafood broth at xi yan recently (above 2 photos),

so decided to try my hands on 5.4.2020 (top photo). ^^

tiger garoupa

tiger garoupa

i had a tiger garoupa.

decided to fillet it and uses the head and bones to make the broth. ^^

for the poached garoup, since it is going to cook in boiling broth, i cut it very thin, so i did when the fish is still 1/2 defrost.

sliced garoupa beehoon2

sliced garoupa braised beehoon

i needed only about 1/3 fish so decided to use remaining 2/3 to cook slice garoupa braised beehoon as well. ^^

poached garoup fish broth2

poached garoup fish broth

my fish broth is very tasty, ok it’s not lobster seafood broth like xiyan. 🙂

i fried the fish head and bones with lots of sliced ginger and chopped garlic, then added chinese cabbage stems, salt and then water and boiled and reduced for 3hrs.

very tasty broth!

when serving i placed the thinly sliced garoupa in a large bowl and poured in the boiling fish broth.

verdict?

it’s tasty but far far from the xiyan poached red garoupa with crispy rice in lobster seafood broth.

my tiger garoupa is NOT red garoupa. fish broth is NOT lobster seafood broth which i can approximate with prawns heads and shells broth added to the fish broth.

but crispy rice? too risky for me to dry and deepfry cooked rice, can’t think of a proxy yet-deepfried pasta or beehoon?

maybe my broken angel hair which i used to approx fiduea? don’t know may try…

the sliced garoupa beehoon though was very good though a residual dish lol!

my fish broth very tasty so just fry cut chilli padi, chopped garlic, add chinese cabbage leaves, oyster sauce, add fish broth and reduce, add beehoon and sliced garoupa so beehoon infused the broth and garoupa cooked while reducing broth.

only need to make sure by experience and agaklogy that the amount of broth is good for the amount of beehoon, so beehoon is very tasty and very moist not dry, fish is cooked and broth is reduced just enough.

c.h.e.f andy

 

 

Recipe = Very Tasty 1/2 Truffle Sauce Roast Chicken on 3Apr2020

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

had really nice black truffle roast chicken at xi yan recently (above photos),

so decided to try my hands on 3.4.2020 (top photos). ^^

roast truffle half chicken2

1/2 truffle sauce roast chicken

i decided to test just 1/2 chicken,

so i try out on 4pax RI bros lunch on 3.4.2020.^^

my recipe very simple below.

Recipe

salt 1/2 chicken 2hrs in fridge, wash clean & dry
place thinly sliced garlic from 3 cloves under skin
mixed 1tbsp truffle sauce 1tbsp extra virgin olive oil..spread under skin..

place on rack & oven roast 20 mins at 175degC plus 15mins at 250degC

chicken was very tasty & flavourful, but cannot replicate xiyan’s truffle chicken flavours. i guess my truffle sauce cannot replicate the real thing..

for my preparation, i think the truffle sauce & good extra virgin olive oil were very important (even though cannot match the real thing); but also

the salt preparation made a big plus contribution to the flavour.

c.h.e.f andy

Recipe = Mala Pot Dish 麻辣香锅 on 24Mar2020

mala spiced pot with salmon head 麻辣香锅

mala spiced pot with salmon head 麻辣香锅

mala spiced pot with salmon head 麻辣香锅2

mala spiced pot with salmon head 麻辣香锅

made my own 麻辣香锅this evening on 24.3.2020.^^

nothing to it..

BUT

this my own concoction did not read any online recipe (yet), so maybe bo pa keh…

but who cares…it’s tasty and shiok ok la…

just champoh everything sliced ginger, chopped garlic, chopped shallot, cut yellow onions, chinese cabbage stems & fry with oyster sauce. add 2tbsp 老干妈mala sauce.

then add fish head, fry & add water, egg plant, white cabbage leaves, cover 5mins, then add spring onions to garnish.

heavenly! delicious!

c.h.e.f andy

Recipe = The Best Fresh Prime Ribs Bakuteh on 27Mar2020

fall off the bone

fall off the bone fresh prime ribs bakuteh

bkt-spices

ilc bkt spices

fresh prime ribs bkt4

fresh prime ribs bakuteh

made fresh prime ribs bakuteh on 27.3.2020.^^

bakuteh is so easy to do, one of the easiest dish to make anytime at home la…

i like ilc bkt spices…also don’t mind tai seng kong…but still most preferred ilc.

it is like guaranteed good, as good as any of the good bkt out there really.

i used frozen prime ribs too, but there is a difference so i sometimes use fresh prime ribs which cost double like S$21.95/kg.

one important tip is to get the prime ribs with fat marbling. for fresh prime ribs, i get the smaller ends and make sure it has fat layers and marbling stripes…not the thick end which is very meaty.  for frozen ribs, quite easy to pick, get same fat layering and stripes and the slightly thicker ones not down to the bones…the difference here is that the frozen ribs are not like the huge thick pieces fresh prime ribs, so the thicker ones still thinner than the thin ends of the fresh ribs.

cooking is straight forward-

  1. cut ribs (700g-1kg). blanch in boiling water, wash and clean.
  2. boil 1.5l water, add the ilc spice packet (i used the 30g for 1kg meat packet here), and 1 whole bulb garlic, peeled or if lazy no need peel, cook for 1hr 15mins
  3. and basically that’s it!

i like my ribs falling off the bones but still with bite, so i do about 1 hr 10-15mins not more. if prefer softer then 1.5hrs.

really very shiok!

c.h.e.f andy

Recipe = Authentic Flavourful Delicious Beef Rendang on 19Mar2020

beef rendang

beef rendang

first time i make beef rendang on 19.3.2020.^^

was inspired by E’s mom, L. they invited us for peranakan home dinner 2 weeks back. 🙂

It was excellent!..

the fragrance when you lift the lid like any excellent rendang in a good restaurant..quite super la!

my first time! should be able go reproduce..

I bought 500g frozen beef cubes (chuck) from sheng shiong & i used happy family cheap rendang paste (2 for S$3.50)

Recipe

Ingredients-

  • 500g beef cubes (i cut each into 4 smaller cubes)
  • 1 packet happy family rendang sauce paste (200g)
  • 1 packet coconut milk 200g
  • 1 medium yellow onions
  • 3tbsp kerisik (desiccated coconut)

Directions-

  1. fry 3tbsp kerisik till brown not burnt. remove.
  2. cut beef into smaller cubes & blanched with boiling water, clean & drain dry
  3. fry onions & chopped garlic, then add rendang paste & fry, then add beef cubes
  4. fry beef cubes, then add little water. continue to fry for 15mins..add water and simmer another 1hr 30mins.
  5. add coconut milk and reduce 15mins to almost no liquids..(beef very tender & internal very moist..)..some oil will be rendered out of the coconut milk giving a beautiful typical orange red tinge..add back the toasted kerisik…rendang will smell fantastic!!!

c.h.e.f andy

Recipe – Hae Lua (虾烙) aka Prawn Egg Omelette on 1Feb2020

hae lua instead orh lua lol!

hae lua instead orh lua lol!

hae lua instead orh lua2 lol!

hae lua instead orh lua lol!

made 1pax hae lua 虾烙, no oysters to do orh lua 蚝烙 lol!

recipe-

1tsp cornflour, 1 tbsp sweet potato flour, 1 tsp fish sauce, white pepper, 3-4tbsp water

fry in 1 tbsp oil non stick pan, add 1 egg, brown, turn over..fry 4 prawns marinated with fish sauce & white pepper.

add crispy hae bee chilli!

tasty home made fun moments!

c.h.e.f andy

Recipe = Chawanmushi on 2Sep2019

chawanmushi

made a nice chawanmushi for 5pax buddies lunch today on 2.9.2019. ^^

have not made this like for 3yrs!

chawanmushi

chawanmushi was excellent!

very smooth, and very sweet and tasty from the excellent chicken stock base.

the texture of prawn, chicken and shitake were all excellent and added to the great experience.

c.h.e.f andy

Ingredients-

  • 2 cups dashi (i used chicken broth)
  • 3 eggs
  • 2 tsp tsuyu
  • 2 tsp mirin
  • 5 prawns
  • 5 slice chicken
  • 3 shitake cut into 12 pieces

Directions –

  1. whisk 3 eggs with 2 cups chicken broth
  2. add 2tsp tsuyu and 2 tsp mirin
  3. whisk thoroughly
  4. place 1 prawn, 1 chicken and 2 to 3 pieces sliced shitake to each of 5 bowls (i used ramekin)
  5. sieve the egg mixture to fill the 5 ramekin
  6. cover each with aluminium foil and steam for 15mins.

Super Delicious Chicken Laksa with Pong’s Laksa Paste on 5Jul2019

chicken laksa

made 7pax pong’s laksa today on 5.7.2019, with my OPS and RI bros WT,WM, HC, LKY, LKH and HAB. ^^

HC had lunch with brother still came over at 2pm. I made a bowl for him. 🙂

i love curry chicken noodles.

  • according to makansutra this dish was famously created by teochews in singapore exemplifying singapore’s chumchum 参参 mixed heritage ..the 3 famous teochew nang stalls are ah heng and heng kee at hong lim food centre and da po at golden mile food centre.

pong’s laksa

pong’s laksa 

I don’t have the secret recipe to make the curry chicken noodles gravy..

so i approximate using pong’s laksa paste and added the important secret ingredient haebee, and laksa leaves, AND and very tasty chicken stock, excellent taste. ..

and the usual taupok, teochew fish cake, and fish cake..no potatoes for me..

cannot c/w ah heng etc of course but still very shiok! haven’t learn how to make the dried shrimp sambal yet..

made 白斩鸡 and 白猪肉. & had lots of taupok, teochew fish cake and fish cake.

白斩鸡

白斩鸡

白斩鸡

i think my 白斩鸡 is smoother, chicken breast more moist, and sweeter & tastier than ah heng. ^^

recipe

1/2 chicken, salt in fridge overnight, clean thoroughly, placed in boiling stock (chicken bones, carrots, scallions, whole bulb garlic cloves, ginger, red onions) boiled covered 12mins, off fire poached 24mins, placed in ice water bath, then in fridge for 1 hr, then debone.

drizzle sauce

for the 白斩鸡 drizzle sauce, i added 1tbsp flat sugar, 2tbsp light soy sauce, 1tbsp sesame oil, 6tbsp stock or water. taste it!

白猪肉

and 白猪肉 also very tender and tasty…

recipe

boiled in stock 1.5hrs. placed in fridge. and cut & added stock to warm up when serving. hence very tender yet cut neatly no fraying.

and i added the 白斩鸡 drizzle sauce, w/o sesame, very nice. 🙂

fish cake 

i had had lots of taupok, teochew fish cake…. and fish cake.

chicken laksa

i think it approximate quite well in that laksa broth was wonderful, only thing not spicy, need to add some haebeehiam sambal next time, and my 白斩鸡 and 白猪肉 were excellent texture and taste. but of course it is still NOT the same ah heng curry chicken gravy…

WT’s haebeehiam fried rice and durian fried rice

WT’s durian fried rice

WT’s haebeehiam fried rice 

WT made very nice msw fried rice and haebeehiam fried rice..

WT not feeling so well, and i likewise so we took plain soup and less noodles..

白斩鸡

白斩鸡

白斩鸡

lovely 白斩鸡 eaten on its own…

tangkak msw

tangkak msw

my OPS gang brought msw from tangkak, frozen and thawed, super flavourful better than the msw i had recently..

chicken laksa

the guys stayed and chatted quite tilled quite late.

really good time together with the bros chit chat and sharing.

c.h.e.f andy

Recipe = Taujeon Lime Song Fish Head on 4Jul2019

taujeon lime song fish head

sis and bil stayed and watched chinese serials, and later 3pax dinner this evening on 4.7.2019.

taujeon lime song fish head

I made teochew taujeon lime juice steamed song fish head 松鱼头. ^^
very easy S$4 1/2fish head, steamed with 3tbsp crushed taujeon, 1tbsp light soy sauce, 1tbsp lime juice, 2tbsp oil, and usual garnishes.
fresh, tender and sweet, slight tangy..very nice.
c.h.e.f andy