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👍

RECIPE

Ingredients-

  • 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

Directions-

  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 1hr..total 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….

Ingredients-

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

Directions-

  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.

c.h.e.f andy

RECIPE = Perfect Angmoh Char Siew on 18nov2020

ang moh char siew

first time using pork collar & slow oven method

marinate in oven dish 2days in chiller

6hrs in 85degC oven then 250degC oven grill for 10mins

son ate 3/4 of 430g pork

texture perfect, flavours good enough can improve a bit maybe.

c.h.e.f andy

Belly Pork Alio Olio and Mala Spaghetti on 14Dec2020

made 1pax pasta with leftover belly pork on 14.12.2020.^^

took a bit then decided to experiment with 老干妈麻辣sauce..

weng tong told me nice..added 1 tbsp mala sauce..

very good indeed..fragrant & tasty…

c.h.e.f andy

Sedap! Prime Ribs Bakuteh on 15Nov2020

made 1pax baluteh this evening on 15.11.2020.^

sedap, really shiok!

fall out the bones and still with good bite.

definitely as good or better than outside. 🙂

bakuteh so easy to make…just the bkt sachet (I use ilc) and 1 whole bulb of garlic. about 1 hrs 10mins.

key is in picking the ribs.

fresh prime ribs best (I don’t like baby back ribs, and spare ribs no good) – meaty and has layer of marbled fat.

selecting the ribs is key…always pick the thinner end…the thicker end comes with huge piece of loin meat…pay a lot for low quality “chiak bak”.

c.h.e.f andy

Recipe = Delicious 重庆烤鱼 on 6Nov2020

重庆烤鱼

tried 重庆烤鱼this evening on 6.11.2020.^^.

very tasty very nice!

did for brother 2 weeks back using halibut..

today used leftover seabass head..

recipe

  1. fry the fish
  2. boil bamboo shoots for 1 hr till tender, succulent water reduced, set aside
  3. fry ginger onions, garlic, spring onions, coriander, add bamboo shoots
  4. add 4 tbsp 老干妈 mala chilli sauce, 1 tsp sugar. add 150ml chicken stock.
  5. boil, add back fish, cover & cook for 6-10mins depending on size of fish till cook & sauce reduced

very enjoyable delicious 重庆烤鱼, not the standards of restaurants for sure..still very enjoyable!^^

c.h.e.f andy

Very Fresh Sweet Oysters & Abalones from Evergreen on 18Oct2020

fresh live oysters
steamed abalones with garic light soy sauce
fresh live oysters

went with wife to bedok north market to buy fish meat for wanton on 18.10.2020.

dropped by at evergreen & bought some live oysters & abalone to try out..

Irish & american oysters S$3.80each very good plump huge and juicy the smaller ones sweeter ..

abalones S$6each

i steamed & drizzled with garlic soy sauce 蒜蓉蒸quite excellent 👍👍👍

c.h.e.f andy

Shabu Beef Bean Noodles 豆签 on 9Sep2020

shabu beef bean noodles 豆签
shabu beef bean noodles 豆签

made 1pax shabu beef bean noodles 豆签 on 9.9.2020

simply delicious! 👍

bean noodles 豆签 al dente

& shabu beef shortplate really tasty & flavourful simple stirfry with yakiniku sauce, or tsuyu ok too.

shiok! and very light meal.

c.h.e.f andy

Lovely 10mins Kaya (Coconut Jam) on 7Jul2020

10mins kaya5

10mins kaya

10mins kaya

made 10mins kaya coconut jam on 7.7.2020. ^^👍👍👍
traditional way of making coconut jam can take 3 hours, not something i want to try.
but quite a while back (2014) i chance upon a 10mins kaya recipe. and it was good enough for me.
the kaya was lovely, very fragrant, flavourful from the coconut milk & palm sugar & pandan leaves, very smooth and thick/intense enough.
just like the real thing at coffeshops.
all my friends loved it even after a full lunch.
just simple french loaf, butter and kaya was good enough for a great fun time.
c.h.e.f andy
10mins kaya recipe
Ingredients-
  • 200ml coconut milk
  • 3 tbsp white sugar (45g)
  • 3 tbsp palm sugar (45g)
  • 4 pandan leaves
  • 4 egg yolks
Directions –
  1. boil 200ml coconut milk with white sugar & palm sugar in pandan leaves.
  2. pour 1/2 to 4 egg yolks (beaten).
  3. then pour back into pot with the remaining coconut milk mixture & boil (constantly stirring) till it thickens to the right viscous texture.
  4. when cooled, removed the pandan leaves & put in a glass container. can keep up to 2weeks in the fridge.

Tips

to avoid curdling and produce a smooth kaya

  • power whisk the egg yolk and sieve
  • continue to whisk while adding boiling coconut milk

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.