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.
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.
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.
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..
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!
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
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
fry lots of minced garlic, add minced pork and 1 tbsp oyster sauce, cook minced pork
add 1.5 cup cooked rice and fry high heat. mix thoroughly, remove fried rice
fry 3 eggs high heat till formed, then add back friend rice, fry high heat, off fire, add crispy haebeehiam chilli and mix
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! 😉
2 tbsp oil
4-5 cloves large garlic cut 4pieces each
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
200ml chicken stock
2 bunch tanhoon
12-16 medium prawns shelled….can use hoso (head on shell on) & devein too
fry garlic cloves, shallots and spring onions in oil. add 2 stalks coriander.
add 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.
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. 🙂
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)
add vegetables (onions, red pepper, okra etc), fry with cut garlic
add dancing chef yellow curry paste, fry a bit for fragrance
add 200ml chicken stock and reduce by close to 1/2
add whole sotong and cut tomatoes.
cook for 3mins. off fire, cover and let dish cook in residual heat.
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-
using a tuy 48pin needle cutter meat tenderiser to stab the skin, cover with layer of salt when roasting
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
add belly pork to boiling water, boil for 1 min to remove scum, remove and clean
boiling pork also make it easier to pierce the skin with the needle cutter meat tenderiser…stamp thoroughly many times
add chinese shoaling wine marinade and rub over the pork w/o touching the skin, leave in fridge for 3hrs, basting a few times.
wrap the belly pork in aluminium foil leaving only the skin. cover skin with salt careful not to drop the salt into the foil
place pork in 120degC oven for 2 hrs. remove pork and remove the salt cake.
turn oven to 250degC. place pork in oven to blister the skin. 35mins.