RECIPE = Ayam Masak Merah on 27Oct2021

recipe to be improved 27.10.2021.^^

rempa my usual chicken rice chilli plus lots of shallots


7 red chilli

2 chilli padi

5 cloves garlic

2cm ginger

1.5 tbsp olive oil

2tsp sugar

1/2tsp salt

15 shallots blend slight coarse

fry rempa in 2 tbsp oil, add 6tbsp tomato ketchup to taste

marinate chicken 1 tbsp fish sauce 1 tbsp oyster sauce..

fry chicken in wok then add to rempa.. fry and chicken

anyway will try this again.

c.h.e.f andy

RECIPE = Sweet Sour Pork Ribs 糖醋排骨on 17.10.2021

experimented 糖醋排骨today on 17.10.2021.^^

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


  1. 300g pork prine ribs
  2. fry 2tsp lump sugar in 2 tbsp oil Low fire till golden brown
  3. add pork ribs & coat ribs in syrup
  4. add 2tsp vinegar, 1tbsp light soy sauce, 1 tbsp oyster sauce, 1tsp dark sauce,1/3 cup water
  5. coat ribs in the sauce for 5 mins..add 3cups water & cook for 30mins..
  6. reduce to sticky sauce

c.h.e.f andy

RECIPE = Char Siew Prime Ribs on 15Oct2021

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


..basically western slow roast prime ribs with char siew marinade

char ribs 1mins in wok with salt & pepper

2.5hrs wrapped in foil 120degC oven about 62degC meat temp

30mins 250degC oven

baste sauce at 20mins

meat is moist & tender..

char siew sauce is tasty- 1tbsp each hoi sin sauce, oyster sauce, tomato sauce, char siew sauce, olive oil, honey, 1 fermented red beancurd..forgot to add minced garlic..

c.h.e.f andy

Pong’s Laksa the Best! on 18Aug2021

made 1pax pong’s laksa for myself 👍🏻👍🏻👍🏻 on 18.8.2021.^^

ah Heng’s curry chicken noodles my favourite…and pong’s laksa is a proxy – the best laksa for me, still not comparable with curry chicken noodles.

easy to make.

I added lots of haebee to make the gravy closer to curry chicken noodles, and followed the usual instructions, fried the laksa paste, then added chicken stock (instead of water), and 1 can of evaporated milk and 200ml packet of coconut milk. I cooked the taupok earlier separately in the chicken stock till soft and absorbent and added the teochew fish cake – everything like curry chicken noodles…usually I add my own 白斩鸡…today don’t have so added prawns.

and added thick beehoon mee…same same as my preference for curry chicken noodles.

a delicious dish!

c.h.e.f Andy

RECIPE= Delicious Bakut Prawn Beehoonmee (Quick Shortcut Preparation) oo 2Aug2021

made delciious bakut prawn beehoon mee lunch for SM & JH on 7.8.2021.^^

this just a quick and shortcut way to make a delicious tasty Bakut prawn beehoon mee. lol!

save the effort of frying boiling making prawn stock over many hours.

just cook pork soft bones in chicken stock for 1.5hrs…pork soft bones will be tender and tasty and soup sweet & tasty as well.

then add cleaned deveined large prawns and boil for few minutes…prawns will be just nice and totally fresh and sweet 鲜甜 and the soup will be tasty with great prawn stock taste.

making beehoon me dry is quite standard-

1tsp fish sauce, 1tsp oyster sauce, 1tsp tomato sauce, 2-3tsp black vinegar, 1tbsp oil and 1tbsp crispy prawn chilli & toast…..voila!

c.h.e.f andy

1pax Haemee Tar using spaghetti & beehoon, large prawns on 17Jul2021

made 1pax haemee tar again with spaghetti, beehoon, large prawns on 17.7.2021.^^

as good as before.

quick, east, satisfying meal……/recipe-1pax-prawn-mee-tar-on…/

c.h.e.f andy

RECIPE = 1pax Prawn Mee Tar on 11Jul2021

children ordered prawn noodles from prawn house at Ghim oh today.

I took some from wife. it was good!

decided to try 1pax prawn mee tar myself👍🏻👍🏻👍🏻using spaghetti & beehoon lol!🤣 on 11.7.2021.^^

almost as good.

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

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

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

no yellow noodles no problem la use spaghetti.

good thing I still have excellent large prawns..

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

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

boil 4 large prawns deveined in chicken stock…

& it was very good, almost excellent!

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

shiok la!^^

c.h.e.f andy

RECIPE = 软骨芥菜煲 Mustard Vegetable Pot ON 3Jun2021


for the mustard vegetables pot

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

c.h.e.f andy

RECIPE = Delicious Meensi (Taujeon Lime) Song Fish Head on 13Feb2021

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

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

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

preparation is straightforward.

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

& voila!

now I like this style more than the

spicy black bean sauce style – recipe here.

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

c.h.e.f andy


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


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

RECIPE = 潮州卤元蹄Teochew Braised Hock and Trotters on 5Mar2021

made CNY dinner for RI brothers on 5.3.2021.^^

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

also made same dish braised trotters for

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

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

everyone love the dish.

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

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

very good indeed!

c.h.e.f andy


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


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

RECIPE = 盆菜 Pencai on 5Mar2021

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

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

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

scallops, belly pork, prawns can be improved.

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

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

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

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

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

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

then assemble.

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

then arrange first the broccoli then the other items.

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

c.h.e.f andy

RECIPE = Teochew Chilled Sotong on CNY Day 2 Family Lunch 13Feb2021

I did couple times teochew chilled sotong recently.

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

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

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

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

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

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

left place in fridge to chill for 1 hour.

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


c.h.e.f Andy

RECIPE = 3 Egg Spinach 三蛋苋菜 on 23Dec2020

been doing 3 egg spinach 三蛋苋菜 quite a few times lately.

like the 6pax RI bros dinner on 23.12.2020.^^

everyone loved the 3 egg spinach! ^^

3 egg spinach always good, very tasty. best thing is it’s quite easy to make.

I just minced salted egg (I use 1/2 egg plus the other 1/2 egg yolk), and chop century egg in larger pieces. and one fresh egg.

use lots of garlic.. I brown 4 cloves large garlic cut into 4 pieces each. add minced salted egg and fry till fragrant. then add 150ml chicken stock and 1tbsp oyster sauce, and reduce. crack one egg into the broth and let it form. then use chopsticks to “draw”out spread a bit.

when serving, add baby spinach stems, cook 2 mins, then add the leaves. and the dish is done. no need to add fish sauce as salty enough…

excellent dish! very tasty broth, superb flavours!

c.h.e.f andy

RECIPE = Fried Rice on 15Mar2021

fried rice maybe commonplace comfort food. difficult to do good restaurant standard BUT easy to destroy it lol! 🙂

I do a good, competent fried rice with good wokhae…not the standard of the best like in imperial treasure, crystal jade etc but pretty good la…

I made fried rice as part of the 4pax home dinner on 15.3.2021.^^

I fried lots of minced garlic, then added 150g minced pork and 1 tbsp oyster sauce, cooked minced pork, then added 1 cup cooked rice and fried high heat. removed fried rice, fried 3 eggs high heat till formed, then added back fried rice, high heat, off fire, added crispy haebeehiam chilli and mixed.

taste & add fish sauce to taste if need.

garnish with chopped spring onions and coriander

c.h.e.f andy


  • 1.5 cups cooked rice
  • 150g minced pork (can be prawns or belly pork, the latter I cook first 1 hr in water or stock, then place in cold water & cut 1cmx1cm strips)
  • 4 cloves ie lots of chopped garlic
  • 2 tbsp oil
  • 1 tbsp oyster sauce, to taste
  • 2 tbsp crispy prawn chill, to taste
  • 1 stalk ie lots of chopped spring onions
  • coriander to garnish
  • 3 eggs


  1. fry lots of minced garlic, add minced pork and 1 tbsp oyster sauce, cook minced pork
  2. add 1.5 cup cooked rice and fry high heat. mix thoroughly, remove fried rice
  3. fry 3 eggs high heat till formed, then add back friend rice, fry high heat, off fire, add crispy haebeehiam chilli and mix
  4. garnish with chopped spring onions and coriander

RECIPE = Claypot Tanhoon Prawns on 15Mar2021

made claypot tanhoon prawns for 4pax home dinner this evening on 15.3.2021. ^^

really easy dish to make.

didn’t have coriander (an important ingredient) this evening. just fried garlic cloves, shallots and spring onions in oil, then added chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon, cook 1 min, off fire and toss, then cover, cook in residual heat. garnish and serve! 😉


c.h.e.f andy


  • 2 tbsp oil
  • 4-5 cloves large garlic cut 4pieces each
  • 2 shallots
  • 1tbsp oyster sauce
  • 1 stalk spring onions cut 1 in length (kept 1/2 for garnishing)
  • 2 stalks coriander plus 3 short lengths for garnishing
  • black pepper
  • 200ml chicken stock
  • 2 bunch tanhoon
  • 12-16 medium prawns shelled….can use hoso (head on shell on) & devein too


  1. fry garlic cloves, shallots and spring onions in oil. add 2 stalks coriander.

  2. add chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma.

  3. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon

  4. cook 1 min, off fire and toss, then cover, cook in residual heat.

  5. garnish & serve.

RECIPE = Thai Yellow Curry Sotong on 15MAR2021

this dish very easy to make..

I just use dancing chef thai yellow curry paste…works with red curry as well..

i didn’t have vegetables this evening, so just added yellow onions and red chilli. fried with garlic (i cut 3 large garlic cloves into 4 smaller pieces each)…then added dancing chef thai yellow curry paste…then added 200ml chicken stock and reduced.

last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.

a pretty, easy to make and delicious dish. 🙂

c.h.e.f andy


  • one large sotong (300g)
  • 1 medium yellow onions
  • 1 red or yellow pepper
  • 6 piece okra and/or 1 eggplant
  • 1 large tomato
  • 3-4 cloves garlic cut into 4 small pieces each
  • 200ml chicken stock
  • 1/2 packet dancing chef yellow curry paste (100g)


  1. add vegetables (onions, red pepper, okra etc), fry with cut garlic
  2. add dancing chef yellow curry paste, fry a bit for fragrance
  3. add 200ml chicken stock and reduce by close to 1/2
  4. add whole sotong and cut tomatoes.
  5. cook for 3mins. off fire, cover and let dish cook in residual heat.

c.h.e.f andy

Recipe = Crispy Tori Katsu Meepok Tar on 16Mar2021

made 1pax lunch-chicken katsu meepok on 16.3.2021.^^

I find the my noodles hand made meepok no different from meepok outside, same qq individual non clumpy delicious meepok.

sauce is easy – 1tsp fish sauce, 1tbsp black vinegar, 1 tbsp oyster sauce, 1tbsp tomato sauce, 1 tbsp crispy prawn chilli and 1tbsp oil. perfect sauce combination.

I bought the 1kg freezepak crispy chicken katsu, very easy to cook, just deep fry medium fire to golden brown.

katsu very nicely crispy and tasty, and excellent meepok tar, same as good outside hawker stalls.

c.h.e.f andy

Recipe = Yongtaufu Meepok Tar on 3Mar2021

made 1pax ytf meepok this evening on 3.3.2021.^^

bought 3 pieces ytf and 1 piece fish cake from Sheng shion this afternoon while doing marketing for making some dishes next couple days..also bought packet of meepok..

this my noodles brand handmade meepok really good

no difference from fresh meepok at hawker stalls outside.

cooking is straight forward…

2 tsp fish sauce, 1 tbsp black vinegar, 1 tbsp oyster sauce, 1tbsp tomato sauce, 1 tbsp crispy prawn chilli, 1tbsp oil

cooking 1 coil meepok with yongtaufu. add meepok to sauce and toss…top up with ytf and fish cake. add crispy shallots and spring onions…

c.h.e.f Andy

Recipe = Delectable Braised Mutton Ribs on 10Sep2020

I made delectable 6pax RI OPS bros chinese herbal mutton rib soup & claypot braised mutton ribs on 10.9.2020.^^

bought 1kg mutton ribs S$18 from bedok market S$18/kg clearly frozen …mutton rib soup still very good though last 2 times fresh ribs & better cut much better than this…

braised mutton rib my first time very good tasty👍



  • 600g ribs
  • 3cm sliced ginger, 3 shallots & 3 cloves garlic chopped
  • 1 small carrot thinly sliced, 1 stalk leek sliced white & green part, 2 stalks spring onions sliced white & green parts, 1/2 small yellow onions
  • 6 dry mushrooms
  • 1/4 packet beancurd sheets
  • 1 medium red onion sliced
  • 2tbsp oyster sauce
  • 1 red fermented beancurd


  1. fry ginger, shallots,garlic, yellow onions, white parts spring onions
  2. add red fermented beancurd, oyster sauce
  3. add mutton ribs (blanched in boiling water & cleaned), fry fragrant, add water, add mushrooms, beancurd sheets, boil for 1hr, add leeks, reduce for time 2h..
  4. add red onions and green part spring onions 5-10mins before finish.

c.h.e.f andy

RECIPE = Crackling Blistered Roast Pork on 8Jul2020

made roast pork (quite excellent very crackling, moist, tender & flavourful) on 8.7.2020.^^

and a few more times afterwards. 🙂

the 2 key difference in this method are-

  1. using a tuy 48pin needle cutter meat tenderiser to stab the skin, cover with layer of salt when roasting
  2. low temperature roasting – 2hrs in120degC then 15mins at 250degC

the low temperature roasting made the pork very tender and moist. and the tenderising created nice blistering…

the big difference with western preparation is that scoring only produce crackling 脆 whereas the asian method of poking the skin with the needle cutter meat tenderiser produce blistering 酥

concept is the same..whether scoring or poking with improvised fork or needle cutter meat tenderiser and roasting covered with a layer of salt, the idea is to extract moisture out and to render out the fat, so that skin can crisp and becoming crackling and when there are many small holes, blister….


  • 500g pork belly
  • 1tbsp chinese shoaling wine
  • 2-3tbsp salt


  1. add belly pork to boiling water, boil for 1 min to remove scum, remove and clean
  2. boiling pork also make it easier to pierce the skin with the needle cutter meat tenderiser…stamp thoroughly many times
  3. add chinese shoaling wine marinade and rub over the pork w/o touching the skin, leave in fridge for 3hrs, basting a few times.
  4. wrap the belly pork in aluminium foil leaving only the skin. cover skin with salt careful not to drop the salt into the foil
  5. place pork in 120degC oven for 2 hrs. remove pork and remove the salt cake.
  6. turn oven to 250degC. place pork in oven to blister the skin. 35mins.

c.h.e.f andy