char siew aussie belly pork excellent today on 2.1.2022.^^
recipe
poached 700g pork in boiling water, clean, remove skin, cut into 2 or 3 slices
marinade 1 tbsp each LKY char siew sauce, hoi sun sauce, oyster sauce and honey, 2 red fermented beancurd, 2tsp sugar, 2 tbsp tomato sauce …leave in chiller 2 days
3 bring to room temp..completely wrap in foil in 90deg C oven for 2 hrs..meat temp about 66degC
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.
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!
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 myselfusing 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..
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.
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
Ingredients-
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
Directions-
fry garlic cloves in 1 tbsp oil.
add hock and trotters…fry and turn, medium high heat…
add light soy sauce, shaoxing wine, oyster sauce, fish sauce, then sugar
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.
then add 1l water, cover and keep simmering for another 1 hr 15mins…check doneness by texture and poking chopstick through cleanly.
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.
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
c.h.e.f andy
Ingredients-
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
Directions-
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