Pla Neung Manao (Thai Lime Juice Steamed Fish) on 7Nov2017

pla neung manao

my first try to make a thai seabass pla neung manao – lime juice steamed seabass on 7.11.2017.

i watched 2 video recipes at hot thai kitchen & alleat thai…

sauce for pla neung manao

preparation was straight forward. just make a sauce. steam the fish, then add sauce to fish. 🙂

i  made the sauce from-

  • 1cup intense chicken stock
  • 2 tsp palm sugar
  • juice from 2 lime
  • 3 tbsp fish sauce
  • 4tsp chopped garlic
  • 5 cut chilli padi
  • 1 large stalk chopped cilantro

i dissolved the palm sugar in the heated stock, then transferred to a bowl & added the other ingredients, the chopped cilantro last, so it flavoured the sauce but not wilt too much.

seabass pla neung manao

for the fish, i placed 2 stalks lemon grass (white part) in the belly, & steamed the 600g seabass i think about 8mins, agaklogy la…

seabass pla neung manao

steaming was just right, perfect texture, not overcooked.

added some celery leaves for garnishing & flavouring too. actually i though i bought chinese celery for that purpose, but it was nowhere to be found so replaced with celery leaves. lol! 🙂

pla neung manao

& then just spooned the sauce over the seabass.

pla neung manao

dish looked pretty & well presented.

i think authentic enuough.msauce was very tasty from the stock. also sour (the key), garlicy, salty, spicy & flavours of cilantro & celery…& fish texture just right..

it was pretty good really..not better than my recent experiment scallion baked seabass or any of the steamed version..i think i like the steamed spicy black bean sauce best…

always a good alternative dish & nice variation to make.

c.h.e.f andy

Ingredients:

  • 500g-600g seabass
  • 2 stalk lemon grass (white part)
  • 2 stalks chinese celery

sauce:

  • 1cup intense chicken stock
  • 2 tsp palm sugar
  • juice from 2 lime
  • 3 tbsp fish sauce
  • 4tsp chopped garlic
  • 5 chilli padi
  • 1 large stalk chopped cilantro

Directions:

  1. dissolve palm sugar in the heated stock, then transfer to a bowl & add the other sauce ingredients, the chopped cilantro last, so it flavours the sauce but not wilt too much.
  2. place 2 stalks lemon grass (white part) in the belly, & steam the 600g seabass for 8mins…
  3. spoon the sauce over the seabass. & voila!

 

 

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Tasty Scallions Baked Seabass on 3Nov2017

scallion baked seabass

wife & i had a really good scallions baked flat fish head 葱焖鸦片鱼头 at old jesse in shanghai tian ping road on 28.10.2017. will write about that later.

i decided to experiment the method using a cheap seabass on 4.11.2017. ^^

trying to replicate the incredible 葱焖鸦片鱼头 at old jesse. haha!

seabass was very cheap like 2 for S$7.90 at sheng shiong. seabas meat a bit powdery not so firm & has a bit of mud taste, so usually cooked with spicy bean sauce or i was thinking also experimenting the thai style pla neung manao… but that later. 🙂

this evening i decided to test out the scallions baked preparation.

i cleaned the seabass with salt & stood it on a colander to dry.

i had about 3/4 of a packet of 90cts scallions, so i placed those 1/2 below the fish & 1/2 on top, cut some long pieces, & used a bamboo pick to hold them in place over the fish.

then i added 2 tbsp olive oil, 3 tbsp light soy sauce. i also added chopped garlic (would have added sliced ginger but didn’t have today), and added sliced shallots, 2 chilli padi. also squeezed juice from 1/2 lime over the fish.

then into a 250degC oven for 10minutes. 🙂

scallion baked seabass

it came out pretty good.

meat was tender, flavourful, just cooked the right timing 火候. 🙂

& dipped a bit in the 1/2 dried up sauce very nice…

scallion baked seabass 

so result was pretty good so far as seabass went.

steaming will accentuate the soft meat texture & mud taste so moderating with a spicy bean sauce is better than simple hong kong steam,

baking/roasting & frying help to make the meat more firm & the scallion, garlic, shallot flavouring help to balance/musk the mud taste.

scallion baked seabass

result was not fantastic, but it was pretty good, and a good alternative preparation to steaming.

different & of course no comparison at all with old jesse’s 葱焖鸦片鱼头 ..that was a flat fish head with bone texture similar to salmon head & like having 3x the scallions i had…(that will make the scallions cost as much as my seabass lol!)..

anyway no plans for moment but may try this on a slamon head sometime if i get hold of a cheap salmon head to experiment.

c.h.e.f andy

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Ingredients:

  • 1x500g seabass
  • 1xpacket of spring onions (scallions)
  • 3 tsp chopped garlic
  • 2cm julienned ginger
  • 3 shallots sliced
  • 2 chilli padi
  • 2 tbsp olive oil
  • 3 tbsp light soy sauce
  • juice squeezed from 1/2 lime

Directions:

  1. clean seabass with salt & stand it on a colander to dry.
  2. place 1/2 of  a packet of scallions below the fish & 1/2 on top, cut some long pieces, & use bamboo picks to hold them in place over the fish.
  3. add 2 tbsp olive oil, 3 tbsp light soy sauce, chopped garlic, julienned ginger, sliced shallots, 2 chilli padi, and juice squeezed from 1/2 lime over the fish.
  4. bake in 250degC oven for 10minutes. 🙂

Saliva Chicken 口水鸡 on 1Nov2017

saliva chicken 口水鸡

i did a saliva chicken as part of the 12pax RI & OPS bro dinner on 25.10.2017. ^^

it was kind of hilarious, but i  totally forgotten to serve the 1/2 saliva chicken 口水鸡, which was chilled in the fridge. in the end, my RI bros CM & CL brought 1/2 portion each home. CL said he ate over 3 meals, together with vegetables. lol! ^^

saliva chicken 口水鸡

i was doing another this time western dinner for 9pax RI friends on 2.11.2017, and using 1/2 chicken to make pan roasted chicken breast & thigh.

so i decided to use the remaining 1/2 chicken for saliva chicken 口水鸡.

recipe is simple same as for poached chicken (chicken rice chicken)-

  1. rub cleaned 1/2 chicken with salt & let marinate for few hours.
  2. boil water (or stock with chicken bones & carrots), add spring onions, shallots, garlic.
  3. boil 1/2 chicken completely immersed for 12mins in covered pot on low or medium low fire.
  4. off fire & poached for 22mins.
  5. placed in cold water & ice to stop cooking & produce taut, smooth skin. then put in fridge for 1hr to chill.
  6. debone chicken & placed in container.
  7. mix 2 tbsp mala chilli oil, 2tsp sugar,  1.5tbsp fish sauce, 1 tbsp sesame oil, 1tbsp olive oil & taste to liking, then add to the chicken.

saliva chicken 口水鸡

wife & children liked the chicken very much. and so also my friends who brought back 1/2 portion each from the earlier dinner. ^^

saliva chicken 口水鸡

looked pretty too. and tasted fabulous.

and very easy to put together.

c.h.e.f andy

Ingredients:

  • 1/2 chicken (i use 1.4kg+ chicken from sheng shiong)
  • 2 stalks scallions
  • 1/2 bulb garlic
  • 2 shallots
  • 1.5litre water OR stock (chicken bones & carrot) if available instead of water

mala sauce:

  • 2tbsp mala chiili oil
  • 2 tsp sugar
  • 1.5 tbsp fish sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil

Directions:

  1. rub cleaned 1/2 chicken with salt & let marinate for few hours.
  2. boil water (or stock with chicken bones & carrots), add spring onions, shallots, garlic.
  3. boil 1/2 chicken completely immersed for 12mins in covered pot on low or medium low fire.
  4. off fire & poached for 22mins.
  5. placed in cold water & ice to stop cooking & produce taut, smooth skin. then put in fridge for 1hr to chill.
  6. debone chicken & placed in container.
  7. mix 2 tbsp mala chilli oil, 2tsp sugar,  1.5tbsp fish sauce, 1 tbsp sesame oil, 1tbsp olive oil & taste to liking, then add to the chicken.

The Best 龙骨 Prime Ribs Bakuteh on 23Oct2017

龙骨 prime ribs bakuteh

sis & bil came for lunch. i made 龙骨 prime ribs bakuteh for 3pax today on 23.10.2017. ^^

bought the ribs from sheng shion, i thnk about S$22/kg.

massive ribs, its like 8 pieces about S$28.

i used 5 larger ribs today from the rack, i am thinking about 800g, more than enough for 3pax. in fact i took 1 rib & no rice, and that was enough. 🙂

龙骨 prime ribs bakuteh

the fresh ribs from indonesia. they actually even larger than the ones i took at rong cheng (now sin min road) bkt & lao ah tee etc.

龙骨 prime ribs bakuteh

really massive with huge piece of loin meat as well.

i think prime ribs really nice & tasty because it has bone and some lining/layering of fat, and not just lean meat.

龙骨 prime ribs bakuteh

sis & bil cooked the 2 vegetables themselves.

龙骨 prime ribs bakuteh

the 龙骨 prime ribs bakuteh was excellent.

i think it was much better than most bkt outside, even if i am to compare with the recent bkt at rong cheng!

龙骨 prime ribs bakuteh

the soup is so savoury & sweet with the meat sweetness.

& the meat was truly the best with top quality dark sauce…

ilc bkt spices 30g

& so easy to make – just scald prime ribs to remove scum & boil together with 1 bulb of garlic cloves & 1 ilc bkt sachet for about 1hr.

i like pork ribs to have some bite, so i do not overcook the ribs. 🙂

kang kong with mustard veg

spinach

sis & bil also cooked 2 veg – kang kong with bit of mustard vegetables.

very nice complements to the homecooked bkt lunch with family.

c.h.e.f andy

Very Tasty Chicken Congee on 20Oct2017

chicken congee

R, the director of teban gardens made really good congee…well among many other dishes she does so well for such large groups…

she made the congee for 130 teban residents on 12.10.2017.

when i delivered my 回锅肉double cooked pork belly breakfast dish on 13.10.2017, i took back some to eat & really enjoyed it. 🙂

chicken congee

so i decided to try also..

i checked & confirmed that the ingredients she used were shredded chicken breast, minced pork & fish cake strips.

chicken congee

chicken congee

boiled 1 skinless chicken breast for 2hrs to make tasty stock.

then added 1/2 cup rice. 100g minced pork & 1 fish cake cut to strips to give texture to congee…

boiled or another 2hrs, anyhow until congee was smooth.

chicken congee

congee was very sweet & tasty, quite similar to what R did.

added pepper & enjoyed the congee. can also add fish sauce to taste if need.

c.h.e.f andy

Curry Chicken & Potatoes – 45th Teban Gardens Community Breakfast on 20Oct2017

curry chicken with potatoes 

made curry chicken & potatoes for teban gardens community breakfast this morning on 20.10.2017. ^^

this my 45th 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.

heng’s chicken curry sauce 

i used heng’s chicken curry sauce sachet, S$2.45 from sheng shiong, bought last evening together with 2kg packet of frozen boneless chicken whole leg, i think S$9.65.

i defrost, washed clean with salt, and drained in fridge ovenight.

curry chicken

this morning, i got up at 7am.

fried 1 large yellow onion & 1 stalk curry leaves in  2tbsp vegetable oil.

then added the heng’s chicken curry sauce pack.

curry chicken

fried couple minutes high heat, then added 1 cup water, covered & boiled medium low for few minutes then added 200ml coconut milk. then removed chicken so as not to overcook.

6 medium potatoes 

i cut 6 medium potatoes, about 24-32 pieces each, so about 180 pieces.

potatoes in curry gravy

cooked potatoes in the curry gravy for 8mins. anyway make sure not overcooked.

potatoes in curry gravy 

just press against wok. if potato breaks, it is cooked.

curry chicken with potatoes

added back the chicken, mixed & the dish ready liao…

curry chicken with potatoes

curry chicken with potatoes

tasted the chicken & potatoes 7 the curry gravy. quite good! nice!

curry chicken with potatoes

transferred to aluminium tray for transport to teban gardens.

curry chicken with potatoes

i covered with aluminium foil, and this time as there was a bit of liquid, i taped thes aluminium foil tightly.

a wonderful dish for teban gardens residents & quite easy to prepare…

c.h.e.f andy

Delicious Homecooked Chinese Herbal Mutton Ribs Soup & Mala Yellow Croaker 麻辣小黄鱼on 17Oct2017

chinese herbal mutton ribs soup

bought online 1/2kg frozen mutton & 1kg fresh mutton ribs from dei which delivered last evening..free delivery for 1st order over S$30… 🙂

recently i made an excellent mutton masala.

this was a 7 dishes indian dinner for 10pax RI friends on 19.9.2017.

mutton ribs was fresh, so decided to use 1/2kg to make chinese herbal mutton soup..

never make before, so google for recipe…quite troublesome to get all these herbs leh…

toa seng kong bkt sachet

ingredients & cooking instructions

so i just decided to go to sheng shiong this morning & bought a toa seng kong cordycep herbal bakuteh soup sachet..

first time i cooking mutton soup & first time using this bkt brand! lol! ^^

(i saw got cordycep la!)

chinese herbal mutton ribs soup

my mutton was poached in boiling water to remove scum, cleaned with salt, & in the oven overnight for 6hrs at 90degC.. 🙂

so it was perfectly tender in texture & flavourful from the mutton juices…

so i just boiled the bkt soup sachet together with 1 bulb garlic cloves, mutton juice, 1.5litre water, 6 large red dates & 2cm sliced ginger for 1 hr, then i added mutton ribs, 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce..

and before serving a bunch of julienned ginger, then served & garnished with coriander..

chinese herbal mutton ribs soup

mutton ribs & soup very good👍😊

ribs were tender & tasty, not gamey and soup was very smooth, naturally sweet & with slight herbal combining well with mutton flavours..

i think as good as outside…actually better than many i had outside…

 

mala yellow croaker 麻辣小黄鱼

was originally supposed to meet up with V for makan or coffee at 12.10pm today then go mustafa, but then he had another appointment at 1pm & it’s eve of deepavali, so mustafa will be a mad house… timing was a bit tight so we decided to postpone it…

so i got my OPS bros WM and WT last minute, and i added the mala fried yellow croaker麻辣小黄鱼, & a cabbage taupok for 3pax lunch…

mala yellow croaker 麻辣小黄鱼

this mala yellow croaker 麻辣小黄鱼 i had in shenzhen. it was really delicious, so i thought of doing it on 25oct2017 for my friends.

i shallow-fried, added sea salt to the pan.. not as browned as what we had in shenzhen…but quite ok..

then i added 1 tsp oil, julienned ginger & 2tsp lao gan ma 老干妈 spicy black bean sauce.

mala yellow croaker 麻辣小黄鱼

this my first time doing this. WM tought it was ok, flavourful…i thought could be more “pang” flavourful..

i think my lao gan ma 老干妈 spicy black bean sauce not enough, will add 1 tbspor maybe 4tsp next time…

fried cabbage with taupok

fried cabbage with taupok

didn’t have leafy veg in the fridge.

only thing left was cabbage, and i had some taupok as well.

so made fried cabbage with taupok , a nice tasty dish..

c.h.e.f andy

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Recipe for Chinese Herbal Mutton Ribs Soup

Ingredients:

  • 500g fresh mutton ribs (cleaned with salt & poached to remove scum)
  • 5cm ginger (2cm sliced, 3cm julienned)
  • 1 toa seng kong bakuteh premix sachet ($2.25 at sheng shiong)
  • 6 large dry red dates
  • 1 tbsp wolfberries 枸杞
  • 2 tbsp light soy sauce
  • 1/2tbsp dark soy sauce

Directions:

  1. wash & clean mutton ribs with salt. poach in boiling water to remove scum.
  2. place in 90degC oven overnight for 6hrs so perfectly tender in texture & flavourful from the mutton juices…strain the mutton juices…
  3. boil the bkt soup sachet together with 1 bulb garlic cloves, lamb juice, 1.5litre water, 6 large red dates & 2cm sliced ginger for 1 hr, then i add mutton ribs, 2 tbsp light soy sauce, 1/2 tbsp dark soy sauce..
  4. and before serving a bunch of juliened ginger, then served & garnished with coriander..

回锅肉Double-cooked Pork Belly with Leek, Onions, Green & Red peppers– 44th Teban Gardens Community Breakfast on 13Oct2017

回锅肉double cooked pork belly with leek, onions, green & red peppers

made 回锅肉double cooked pork belly with leek, onions, green & red peppers  for teban gardens community breakfast this morning on 13.10.2017. ^^

this my 44th 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.

回锅肉double cooked pork belly with leek, onions, green & red peppers

i had been cooking chicken the last 3 fridays, so decided to do belly pork today.

bought 1.8kg frozen belly pork from sheng shiong last evening, defrost & boiled in waster to remove scum. then i placed the pork belly in 3 oven dishes in 90degC oven for 5hrs.

belly pork 5hrs in 90degC oven

回锅肉double cooked pork means to return the pork to the wok to cook second time.

double cook dishes are a common preparation in western & i think many cuisine. for western dishes chief among them the sous vide dishes, (say) for steak, reverse sear (slow cook then sear) etc.

i have been using the term double cook generically but 回锅肉double cooked pork specifically refers to this preparation today.

belly pork 5hrs in 90degC oven

so i put them in the oven at midnight for 5hrs. and when i got up at 7am, the pork were ready & super tender.

the usual chinese 回锅肉double cooked pork does NOT use the oven but simmer/poach the belly pork for about 45mins in boiling water. needless to say, the oven method produces infinitely more tender belly pork la! ^^

very tender belly pork 5hrs in 90degC oven

you know when you cut it, easily into very thin slices

very tender belly pork 5hrs in 90degC oven

so the next thing to do was to cook them with a bit of mala 麻辣 oil.

mala oil 老干妈香辣脆油辣椒

i use the 老干妈香辣脆油辣椒 mala oil. 🙂

belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic

just fry sliced ginger & chopped garlic first, then add the belly pork, then add 1 tbsp mala 麻辣 oil, 1tbsp oyster sauce, 2tbsp shaoxing wine.

belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic

fry high heat first for short while.

then i added 1/4 of the drained tasty juices from the oven dish. didn’t want too much liquid, an also reduce to increase the flavours.

belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic

dish out the pork & set aside. i used the aluminium tray which i transport the dish later.

leek, onions, green & red peppers

the i fried first the sliced onions, cut leek & chooped garlic, then added the cut green & red peppers. add 1-2tbsp oyster sauce (to taste).

again fry high heat, then add 1/4 of the drained juices.

回锅肉double cooked pork belly with leek, onions, green & red peppers

add back the belly pork & mix the pork & veg, high heat, and basically the dish is ready.

回锅肉double cooked pork belly with leek, onions, green & red peppers

so like any cooking, it is taste/flavours and texture, and the fresh beautiful colours.

the belly pork was super tender, & the mala 麻辣 oil gave it special fragrant flavours, oyster sauce & the pork juices the sweet taste.

回锅肉double cooked pork belly with leek, onions, green & red peppers

not a difficult dish to prepare, especially if using oven just leave it overnight.

such a beauty to behold & very tasty dish to eat.

c.h.e.f andy

Curry Chicken & Potatoes – 43rd Teban Gardens Community Breakfast on 6Oct2017

curry chicken & potatoes

made curry chicken & potatoes for teban gardens community breakfast this morning on 6.10.2017. ^^

this my 43rd 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.

curry chicken & potatoes

i used a 2kg packet of chicken thighs with a centre bone. this not as good as the boneless leg which is the entire thigh & leg w/o bone. so i had to cut the meat & leave the centre bone.

curry chicken

i fried 1 sliced onions, 3cm sliced ginger & 2 stalks of curry leaves.

then i added mak’s chicken curry sacket, and added the cut chicken pieces, fried & coated with the curry.

curry chicken

i did not have stock, so just added 1 cup water, covered & simmered for 5mins. then i removed the chicken pieces & left the 12 bone pieces & boiled for 20mins.

curry chicken & potatoes

the i added the cut potatoes (from 6 medium potatoes), added 200ml coconut milk, and cooked for 5mins,

curry chicken & potatoes

potatoes are just cooked  when they break against the side of the wok when pressed. that way they are not overcooked.

the i added back the chicken pieces.

curry chicken & potatoes

the dish basically ready, and i plated it in the aluminium tray for transport to teban gardens.

curry chicken & potatoes

i tasted both the chicken & the potatoes, and curry.

they were delicious! chicken was tender not overcooked, potatoes were done just right, and the simple ready made mak’s chicken curry gravy simply marvellous, great curry flavours & lemak from the coconut milk.

curry chicken & potatoes

mak’s recipe calls for 1kg of chicken for each sachet.

i had 2kg chicken pieces, did not want to use 2 sachets. anyway i used less water, and kept the curry gravy thick & intense. of course, this was for 130 residents at teban gardens. for home cooking, i may use 1kg or just 1/2kg chicken pieces.

then the curry would be even more delicious & intense.

c.h.e.f andy

Recipe=Mala Light Soy Sauce Taujeon Steamed Tiger Garoupa on 28Sep2017

mala light soy sauce taujeon steamed tiger garoupa 

after a good lunch at ye lai xiang, sis & bil came over & watched some movies.

bil had to go off for some qigong practice, sis stayed over for dinner at my place on 28.9.2017. ^^

so i made a simple 2pax dinner with sis..

mala light soy sauce taujeon steamed tiger garoupa 

i had a nice 600g+ garoupa from chinatown complex market, decided to experiment a bit instead of the usual hong kong steam preparation.

mala oil 老干妈香辣脆油辣椒

i wanted to incorporate a bit of mala flavouring to my cooking for some dishes. the most obvious would be saliva chicken 口水鸡, but mala can be used to good effect for simple vegetable dishes as seen at ye shanghai, so i intend to experiment on different dishes..

mala light soy sauce taujeon steamed tiger garoupa 

my new style mala light soy sauce taujeon garoupa=very simple & also turned out to be very nice 👍 i tasted the sauce & a small bit of fish to know if the dish was good

for this evening I was still on 14day vegetarian/fruit diet challenge with my RI friend DP, so just eat a bit vegetables other than tasting the fish.

mala light soy sauce taujeon steamed fish

recipe is simple. ^^

just 2 tbsp of taujeon, 1 tbsp light soy sauce & 1 tbsp mala oil.

the rest just garnishing, sliced ginger, chopped spring onions. i had some celery leaves so chopped that too.

the taste was quite exquisite. mala gave very “pang” flavourful taste & combined well with taujeon which is sweet, and light soy sauce added another nice fragrant flavour…the result a very tasty, fresh, sweet, tender fish..

young celery stem with salted fish 

sis left over some young celery stems last time, so i cooked them with salted fish.

this dish actually my sis favourite & she started doing at my place several times.

young celery stem with salted fish

today i did the dish.

it was a very good dinner. my sis was thoroughly enjoying the fish.

i took a bit of the vegetables, quite nice with the salted fish flavour..i am not religious or fixated about vegetarian thing..the whole challenge just to help my friend to lose weight a bit while enjoying vegetables & fruits, and generally having a healthy diet & reduce quantity intake a bit..but since my good friend is taking the challenge seriously & not eating meat, so i do not eat meat also fr this period.

c.h.e.f andy

 

 

Very Good Airfryer Crackling Belly Pork 烧肉 on 2Oct2017

crackling belly pork 烧肉

made an excellent crackling belly pork 烧肉 on 2.10.2017. ^^

this was the airfryer recipe from my RI bro KK & his wife. 🙂

i did it coupe times before quite a while back, probably couple years back..decided to revisit the recipe today….

crackling belly pork 烧肉

crackling was quite good, & meat was tender, very moist with meat juices..

crackling belly pork 烧肉

maybe the crackling can improve further…

crackling belly pork 烧肉

as it is now, the crackling is pretty good, quite ok! ^^

crackling belly pork 烧肉

picking a good piece of belly pork is important.

so a thinner cut, preferably leaner, which is still fat & tasty, and gives you a larger skin & surface area for the same weight, and also more crackling skin per piece of belly pork you cut since it is thinner…

the recipe is quite straight forward-

  1. poach in boiling water few mins to remove scum
  2. that also makes it easier for you to stab the skin repeatedly, thoroughly with a fork- this enables skin to dry out more so can make it crackling
  3. put salt over skin & season the rest with 1 tbsp shaoxing wine & put in fridge overnight- salt draws out water from the stabbed holes in the skin
  4. remove salt & wipe dry skin with kitchen towel
  5. then put a new layer of salt & put belly pork in airfryer preheated to 180degC for 30 mins
  6. take out, remove salt from skin & put back in airfryer preheated to 200degC for 15mins…& voila!

c.h.e.f andy

 

 

Delicious Chinese Wine Braised Chicken 黄焖鸡 2.0 on 14Jul2017

Chinese Wine Braised Chicken 黄焖鸡

Chinese Wine Braised Chicken 黄焖鸡 was another of 5 wonderful dishes i made for 7pax early birthday dinner for a very close RI bro on 14.7.2017. ^^

i first made this delicious chicken dish on 20.7.2016. ^^

i made a very tasty sauce & vegetables & a tender, sweet chicken.

this was after trying the 黄焖鸡 slow braised hua tiao wine chicken at 重庆烤鱼 chong qing grilled fish  on 18.7.2016.very tasty sauce. the scallions & leek were very tasty. chicken though was dry & tough.

JB shoon huat’s claypot sesame chicken 28.6.2016

JB shoon huat’s claypot chicken

same thing for the 2 preparations of claypot chicken at shoon huat, jalan sentosa, JB…great sauce but chicken overcooked & not as tender as my preparation.

so i think my dish was much better.

Chinese Wine Braised Chicken 黄焖鸡

for the evening, my wine chicken dish was very popular too. my friends keep taking more more rice to go with the chicken gravy. 🙂

i deboned 1/2 chicken, & seasoned with 1 tbsp fish sauce, 1 tbsp oyster sauce, 1tbsp light soy sauce, 1tbsp oyster sauce, 2 tbsp shaoxing wine. i fried sliced ginger, cut chili padi, chopped spring onions, garlic, then added the chicken, fried, & added the intense chicken stock. i cooked the chicken for about 5-6 mins, just tender not overcooked. then i removed the chicken & cooked cut taupok strips in the gravy. heat up & add 2tbsp 花雕酒 just before serving to bring forth the 花雕酒 aroma.

c.h.e.f andy

Ingredients:

  • 1/2 cut chicken (i used 1.4kg large chicken from sheng shiong or giant)
  • 2cm sliced ginger
  • 2 tsp chopped garlic
  • 2 stalk scallions
  • 1 cut chilli padi
  • 6 taupok cut into 4strips each

marinade:

  • 4 tbsp chinese wine 花雕酒
  • 1 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp oyster sauce
  • 1/2 tbsp corn flour

Directions:

  1. marinate 1/2 chicken for 2 hrs in chinese wine 花雕酒, sesame oil, fish sauce, oyster sauce & good light soy sauce.
  2. fry ginger, chilli padi, garlic till fragrant. add marinade from the chicken & cooked the vegetables.
  3. add chicken, fry, & add the intense chicken stock. xook chicken for about 5-6 mins, just tender not overcooked. then remove chicken & cook cut taupok strips in the gravy.
  4. heat up & add 2tbsp 花雕酒 just before serving to bring forth the 花雕酒 aroma.

Teochew Fried Crayfish with Egg & Onions

teochew fried crayfish egg onions

the teochew fried crayfish egg onions was really “pang”, fragrant with good wok hae.

crayfish from chinatown market

wife said some crayfish weren’t the freshest. i got those from chinatown market, no choice from the stall which i thought was not honest, but no choice, only crayfish that day.

still quite ok la…

teochew fried crayfish egg onions

i did the dish beforehand. fried with chili padi & chopped onions, cut spring onions & chopped garlic, softened the onions, then added 2 eggs, added some oyster sauce, fried fragrant & set aside.

then i fried the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside.

when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.

a superb dish for the occasion!

c.h.e.f andy

Ingredients-

  • 8 medium crayfish (16 halves)
  • 2 chili padi
  • 1 whole large onion (sliced)
  • 1 stalk cut spring onions
  • 1 tbsp chopped garlic
  • 2 eggs
  • 1 tbsp oyster sauce

Directions-

  1. cut crayfish in halves with kitchen sears  (scissors)
  2. fry chili padi & chopped onions, cut spring onions & chopped garlic, softened the onions, add 2 eggs, add some oyster sauce, fry fragrant & set aside.
  3. fry the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside
  4. when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.

Tasty & Tender Dongporou 东坡肉 on 23Aug2017

dongporou 东坡肉

today first time i attempted dongporou 东坡肉 on 23.8.2017.

bascially trying to replicate the dongporou 东坡肉 at zai shun where WT bought 4pax lunch recently on 17.8.2017. 🙂

dongporou 东坡肉

i found & followed one web recipe here.

tying the string for 9 cuts of belly pork kind of tedious.

i layered the claypot first with cabbage (my own improvisation), then spring onions, then sliced ginger. i had some leftover pig skin (from char siu 叉烧) i inserted to help hold up the pork belly pieces.

dongporou 东坡肉

then i added 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 4tbsp shaoxing wine, and 1/2 cup water. added the belly pork, skin down.

then cooked low fire for 1.5hrs. added water as required, and turned over belly pork at 1hr.

then took out belly pork & placed in a small holder & steamed for 1.5hrs, so in total 3hrs.

dongporou 东坡肉

so dongporou 东坡肉 was quite good standard. the gelatinous parts were excellent. flavour was pretty ok…

i think can have more wine taste, so i am going to increase to 6tbsp shaoxing wine. the pigskin & cabbage were excellent – collateral goodness, haha! ^^

one friend FM rated it second after the egg bittergourd with salted egg. some lean parts still not tender enough after 3hrs lor…

not quite sure why need to cut the pork (& having to tie pork to hold it together) in the first place? to let the sauce & the steam reach the individual pieces?

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

i think i will instead experiment using low temperature braising to render the whole 400g pork belly tender, then open steaming to add moisture & further tenderise the pork, then cut into small pieces (currently the steam could not reach the lean parts of the pork in the small holder)…so i intend to experiment/improvise..

c.h.e.f andy

Ingredients –

  • 400g belly pork
  • 3 large cabbage leaves
  • 2 stalks of spring onions cut about 8cm length
  • 3cm thinly sliced ginger
  • 2tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1tbsp brown sugar
  • 6tbsp shaoxing wine
  • 1/2 cup water

Directions:

  1. clean & wash belly pork with salt. scald with boiling water to remove scum (or boil in water for 2mins)
  2. cut into 9 pieces & tie the string for 9 cuts of belly pork to hold pork in shape.
  3. add 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 6tbsp shaoxing wine, and 1/2 cup water. add the belly pork, skin down.
  4. cook low fire for 1.5hrs. add water as required, turn over belly pork at 1hr.
  5. take out belly pork & place in a small holder & steam for 1.5hrs, so in total 3hrs.

Jolly Good Taujeon Lime Sauce Angkorli Fillet (Zai Shun Style) on 8Sep2017

taujeon lime sauce angkorli fillet

taujeon lime sauce angkorli fillet was one of the 8 dishes i prepare for the RI makan group on 8.9.0217. ^^

i bought a large angkorli (seabream) from sheng shiong, got them to cut 1/2 with head, and fillet the 1/2fish tail to do 2 flavours for my friends.

taujeon lime sauce angkorli fillet

for the tail fillet, i pound 4 tbsp taujeon, and squeezed 1/2 large lime to give the tangy taste, added 1 tbsp light soy sauce for the flavour & 1 tbsp mirin.

i garnished with slice ginger, chopped spring onions, 2 tbsp garlic & cut chilli padi.

taujeon lime sauce angkorli fillet

this was intended to be zai shun steamed sharks cartilage preparation.

of course no comparison with zai shun, which was very good & consistent.

still it was a jolly good delicious dish, which my friends thoroughly enjoyed! ^^

c.h.e.f andy

Ingredients:

  • 1/2 tail fillet of large 1.2kg angkorli (about 400g fillet)
  • 4 tbsp taujeon
  • squeeze juice of 1/2 large lime
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 2 cm ginger (sliced)
  • chopped spring onions (one large stalk)
  • 2 tbsp garlic
  • 1 cut chilli padi

Directions:

  1. clean/wash fish fillet with salt
  2. pound 4 tbsp taujeon, and squeezed1/2 large lime to give the tangy taste, add 1 tbsp light soy sauce for the flavour & 1 tbsp mirin.
  3. garnish with sliced ginger, chopped spring onions, 2 tbsp garlic & cut chilli padi.
  4. steam for about 6-7 mins. test that fish is cooked.

Excellent Braised Whole Hock & Trotters 鲁元蹄和猪手on 8Sep2017

braised whole hock & trotters 鲁元蹄和猪手

braised whole hock & trotters 鲁元蹄和猪手was one of the 8 dishes i prepare for the RI makan group on 8.9.0217. ^^

Tai Hua chicken marinate (大华鲁鸡汁)

for this evening i used a lazyman method – just using tai hua braising sauce, instead of preparing my own braising sauce.

 

braised whole hock & trotters 鲁元蹄和猪手

just fry 1-2 cinnamon stick 4 star anise, 3 cloves, 3 bay leaves, 1 whole bulb peeled garlic cloves, and 1 tbsp flat five-spice powder, braise in 1/2 cup (120ml) tai wah braising sauce for 2.5hrs to 3hrs. cover the wok so trotters are steamed while they braised. add water & turn the trotters.

taste for gelatinous skin & still moist tasty lean meat…

do not over braise.

 

braised whole hock & trotters 鲁元蹄和猪手

the whole hock & trotters 鲁元蹄和猪手 were delicious, very gelatinous & lean meat was moist, not old & dry.

GCM commented that dish very good but pig skin could be softer. the pig skin pieces were the skin from char siew. i still have not found the method, but the standalone pig skin pieces dried up through the course of dinner & slightly toughened, whereas the hock skin was ok.

c.h.e.f andy

Ingredients:

  • 1 whole hock & trotters 鲁元蹄和猪手 (about 1kg+)
  • 1/2 cup tai hua braising sauce (120ml)
  • 1-2 cinnamon stick
  • 4 star anise
  • 3 cloves
  • 3 bay leaves
  • 1 whole bulb peeled garlic cloves
  • 1 tbsp flat five-spice powder
  • 1 tbsp sugar

Directions:

  1. fry 1-2 cinnamon stick, 4 star anise, 3 cloves, 3 bay leaves, 1 whole bulb peeled garlic cloves, 1tbsp sugar and 1 tbsp flat five-spice powder
  2. add 1/2 cup (120ml) tai wah braising sauce for 2.5hrs to 3hrs. cover the wok so trotters are steamed while they braised. add water & turn the trotters.

Baingan Bharta (mashed egg plant) a Crowd Favourite on 19Sep2017

bharta

bharta was another unrehearsed first attempt for me.

i did bharta as one of 7 indian dishes i did for the recent 10pax dinner for my friends on 19.9.2017.^^

literally watching & rewatching the “Baingan Bartha – By Vahchef @ Vahrehvah.com” video while i cook, & reproducing it.

like i told my friends – didn’t know what it was before cooking & didn’t know what it was after cooking.

i just followed Vahchef @ Vahrehvah.com” video –

  1. coat with oil, sprinkle sea salt & roast 1 medium egg plant (300g dutch eggplant) in 250degC oven for 25mins. remove skin & roughly chop eggplant.
  2. fry 2 tsp cumin seeds in 1 tbsp oil
  3. add 1/2 tsp chopped ginger, 2 tsp chopped garlic & 1 medium chopped onion.
  4. add 3 cut green chili, and 2 cut tomatoes
  5. add roughly chopped egg plant
  6. add 1 tsp garam masala & 1/2 tsp tumeric

bharta

anyhow the amazing thing with recipes is that for the most part theseattempts turn out quite perfectly, and it did this evening.

the bharta was a favourite dish & S who is vegetarian and arrive later nearer 9pm (we kept the vegetarian briyani & lots of bharta for him) liked it a lot too.

c.h.e.f andy

Ingredients:

  • 300g medium dutch eggplant
  • 2 tsp cumin seeds
  • 1 tbsp oil
  • 1/2 tsp chopped ginger
  • 2 tsp chopped garlic
  • 1 medium chopped onion.
  • 3 cut green chili
  • 2 cut tomatoes
  • tsp garam masala
  • 1/2 tsp tumeric

Directions:

  1. coat with oil, sprinkle sea salt & roast 1 medium egg plant (300g dutch eggplant) in 250degC oven for 25mins. remove skin & roughly chop eggplant.
  2. fry 2 tsp cumin seeds in 1 tbsp oil
  3. add 1/2 tsp chopped ginger, 2 tsp chopped garlic & 1 medium chopped onion.
  4. add 3 cut green chili, and 2 cut tomatoes
  5. add roughly chopped egg plant
  6. add 1 tsp garam masala & 1/2 tsp tumeric

Very Good Fish Masala on 19Sep2017

fish masala 

i did fish masala as one of 7 indian dishes i did for the recent 10pax dinner for my friends on 19.9.2017.^^

the fish masala was my first attempt!

i was not entirely sure which fish to use. i had angkorli & seabass as back up but decided to go to chinatown complex this morning, and i managed to get a good cut of batang fish (ikan tenggiri or spanish mackerel). 4 nice cuts for S$10!

fish masala 

there wasn’t much in the preparation.

i fried the fish in oil to brown it & made it firmer for the masala.

i fried chopped onions in ghee, then added the house brand ready gravy & intense chicken stock & reduced. (very important to reduce correctly to make a tasty gravy, not diluted flavorus).

then i added the fish, covered & cooked for short while.

fish masala

 

the texture was firm, fish was fresh & tasty, & the gravy was excellent!

this another dish many of my friends liked a lot.. 🙂

& so easy to prepare, no effort nor much skill required. 🙂

c.h.e.f andy

Ingredients:

  • 500g batang fish (ikan tenggiri or spanish mackerel)
  • 1x house brand fish curry masala
  • 1 medium chopped onion
  • 1 tbsp ghee
  • chicken stock

Directions:

  1. wash & clean fish with salt. fry fish in oil to brown it & made it firmer for the masala.
  2. fry chopped onions in ghee, add house brand ready gravy & intense chicken stock & reduced. (very important to reduce correctly to make a tasty gravy, not diluted flavorus).
  3. add fish, covered & cooked for short while.

 

Really Delicious Mutton Masala Using House Brand Ready Gravy on 19Sep2017

mutton masala 

made an excellent, really delicious mutton masala for my friends on 19.9.2017. ^^

& this was my first attempt.

it was kind of strange and truly fortuitous1 🙂

my friend V had given me a bottle of rogan josh, seems that it was only available in JB, not singapore.

i was doing a 10pax indian dinner for my friends on 19.9.2017.^^ 

as i had only one bottle, i could no try out. in any case i took it out from the kitchen cupboard and put in my room so i can access it anytime & wouldn’t need to look for it when i need it. but on the day of the dinner, it vanished into thin air. i still cannot locate it! how odd is that?

anyway, i resolve to cook mutton masala istead using house brand ready gravy, but as a result i did not try out the methods to make the mutton tender, so it became a blind experiment!

as fortune would have it, the mutton masala was hands down the best dishes by my friends!

a strange turn of events indeed! when V brought ghee & naans during lunch hour, i was deciding whether to replace the mutton with pork….

mutton masala 

 

the mutton i bought from ntuc fairprice finest – S$8 frozen mutton cubes. i cleaned with salt & also scalded with boiling water to remove scum & smell.

i had wanted to use the slow braising technique to produce a tender mutton. the theory is 90degC is the optimal temperature to break down collagen (tough connective tissues) to gelatine, making it both tender as well as flavourful at the same time.

i had done that before for lamb shoulders successfully in 90degC oven for 6hrs.

and it was a beautiful fusion curry miso lamb dish,

inspired by the mid-eastern cuisine – i had my best lamb with my son at honey & co london on 22.8.2014.

i was a bit uncertain this time so reduced to 4hrs. but the mutton was tough. i did another 4hrs to no much effect (i think a continuous 6hrs would be the correct preparation).

one way to tenderise was to put in the steam oven for 1.5hrs.  i was not confident i could rescue the mutton, so thought of replacing with pork.

everyone was glad i did not! AG & LS told me it sounded like a horror story when i suggested that.

mutton masala 

anyhow the mutton turned out beautifully. texture was perfect, the tough connective issues are now tender & flavourful, good lamb flavours no foul taste.

i had said in the whatsapp chat that i was confident of the taste, as it was just the reliable house brand ready gravy. only uncertainty was the texture.

but it turned out perfectly. the connective tissues were tender & tasty, and in fact CL said he specially liked that part.

next time i will do 90degC oven for 6hrs. that should do it, and if necessary i will also do the 1.5hrs steam oven step.

c.h.e.f andy

Ingredients:

  • 500g frozen mutton cubes
  • 1 packet house brand ready gravy
  • 1 medium onion (chopped)
  • 1 tbsp ghee

Directions:

  1. clean mutton with salt & scald with boiling water to remove scums & smell
  2. placed mutton in sealed oven dish covered with water in 90degC oven for 6hrs. 90degC is the optimal temperature to break down collagen (tough connective tissues) to gelatine, making it both tender as well as flavourful at the same time.
  3. fry chopped onion in ghee till soften. add house brand ready gravy. add intense chicken stock & reduce. add mutton cubes to the gravy.

The Best White Beehoon白米粉 on 9Sep2017

white beehoon白米粉

made the best tasting white beehoon (WBH) from leftover chicken stock i used to make claypot tanhoon prawns last evening..

very tasty WBH indeed & so easy to make just need very tasty intense stock & braise 焖, same as cooking tanhoon prawns, yee meen etc

i made good WBH couple of times previously-

  1.  white beehoon for family dinner on 17.6.2016.
  2. and also a very tasty WBH a 12pax dinner for my OPS buddies on 23.6.2016.

white beehoon白米粉

for this evening though, i made a much more intense stock.

i made sure the prawns & squid were done just right, so that they were plump, juicy, bouncy. brought out the really fresh, sweet taste of the prawns & squid.

white beehoon白米粉

the dish is easy preparation in terms of ingredients & easy steps, so not much effort in preparation.

it is though a bit difficult to adjust the amount of stock, amount of beehoon & the cooking time.

so too much stock, maybe stock not intense enough ie not reduced enough, so bee hoon would be wet. if you try to reduce, then the bee hoon gets overcooked.

too much bee hoon, and the very tasty intense stock is diluted & the overall taste of the dish is diminished.

so it has to be the right amount of intense stock & right amount of bee hoon, then the bee hoon is well infused & very tasty, the bee hoon is moist & not “flooded”, and the bee hoon texture is al dente, not mushy & overcooked.

white beehoon白米粉

for this evening it was quite perfect.

white beehoon白米粉

i had about 300ml intense reduced stock, and 2 rolls of bee hoon soaked in cold water for 1hr.

this time i did not have cabbage, so just a little sliced ginger, cut chili padi & chopped garlic fried in a hot pan, added intense chicken stock & added 1 tbsp oyster sauce.

the prawns & squid were marinated with fish sauce & white pepper for 1hr.

when stock is boiling, i added bee hoon & prawns, tossed a bit, then added squid, tossed a bit more, then off fire. i  covered & let the beehoon infused the stock a bit longer & tossed another time. i tasted the bee hoon & it was perfect, so ready to plate it & serve.

c.h.e.f andy

Ingredients:

  • 2 rolls of bee hoon
  • 15 medium prawns (about 400g)
  • 1 medium squid chequered cut
  • 1 tbsp chopped garlic
  • 1 cm sliced ginger
  • 1 cut chili padi
  • 300ml intense chicken stock

Directions:

  1. soak 2 rolls of bee hoon soaked in cold water for 1hr. have 300ml intense chicken stock ready for use.
  2. fry a little sliced ginger, cut chili padi & chopped garlic fried in a hot pan, add intense chicken stock & add 1 tbsp oyster sauce.
  3. marinate the prawns & squid with fish sauce & white pepper for 1hr or longer.
  4. when stock is boiling, add bee hoon & prawns, toss a bit, then add squid, tosse a bit more, then off fire. cover wokpan & let the beehoon infused the stock a bit longer & toss another time.check the taste the bee hoon & add salt if required). for me i did not need to. the texture, liquid, and taste were just perfect, so ready to plate it & serve..