soy sauce chicken

Tai Hua chicken marinate (大华鲁鸡汁)

soy sauce chicken

soy sauce chicken

soy sauce chicekn

braised egg, taupok, tau kua

soy sauce chicken rice

soy sauce chicken dry bean noodles豆签

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

assam angkorli fishhead

assam red snapper (ang kueh)

assam fish head at ban leong wah hoe on 12.2.2020

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).

assam angkorli fishhead

assam fish head

assam fish head

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.

pork softbones pongteh

pork softbones pongteh

pork softbones pongteh

3 dishes = pork softbones pongteh, assam fish head & sambal sotong

3 dishes = pork softbones pongteh, assam fish head & sambal sotong

3 dishes = pork softbones pongteh, assam fish head & sambal sotong

assam angkorli fishhead

assam angkorli fishhead

sambal sotong

made home dinner this evening on 19.4.2020.^^

1. assam angkorli fish head
2. pork softbones pongteh
3. sambal sotong with onions

nonya chap chye

nonya chap chye

nonya chap chye

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!

红油豆瓣酱 chilli bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

红油豆瓣酱 chilli 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.

my assam pork ribs on 9.4.2020

my assam pork ribs on 12.3.2020

assam pork ribs (blue ginger 5.3.2020)

woh hup assam sauce and pineapple juice

assam pork ribs

assam pork ribs

assam pork ribs

assam pork ribs

assam pork ribs

assam pork ribs

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.

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

roast black truffle chicken

roast black truffle chicken

had really nice black truffle roast chicken at xi yan recently (above photos),

so decided to try my hands on 3.4.2020 (top photos). ^^

1/2 truffle sauce roast chicken

i decided to test just 1/2 chicken,

so i try out on 4pax RI bros lunch on 3.4.2020.^^

my recipe very simple below.

Recipe

salt 1/2 chicken 2hrs in fridge, wash clean & dry
place thinly sliced garlic from 3 cloves under skin
mixed 1tbsp truffle sauce 1tbsp extra virgin olive oil..spread under skin..

place on rack & oven roast 20 mins at 175degC plus 15mins at 250degC

chicken was very tasty & flavourful, but cannot replicate xiyan’s truffle chicken flavours. i guess my truffle sauce cannot replicate the real thing..

for my preparation, i think the truffle sauce & good extra virgin olive oil were very important (even though cannot match the real thing); but also

the salt preparation made a big plus contribution to the flavour.

c.h.e.f andy

fall off the bone fresh prime ribs bakuteh

ilc bkt spices

fresh prime ribs bakuteh

fresh prime ribs bakuteh

fresh prime ribs bakuteh

fresh prime ribs bakuteh

fresh prime ribs bakuteh

made fresh prime ribs bakuteh on 27.3.2020.^^

bakuteh is so easy to do, one of the easiest dish to make anytime at home la…

i like ilc bkt spices…also don’t mind tai seng kong…but still most preferred ilc.

it is like guaranteed good, as good as any of the good bkt out there really.

i used frozen prime ribs too, but there is a difference so i sometimes use fresh prime ribs which cost double like S$21.95/kg.

one important tip is to 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.

cooking is straight forward-

1. cut ribs (700g-1kg). blanch in boiling water, wash and clean.
2. boil 1.5l water, add the ilc spice packet (i used the 30g for 1kg meat packet here), and 1 whole bulb garlic, peeled or if lazy no need peel, cook for 1hr 15mins
3. and basically that’s it!

i like my ribs falling off the bones but still with bite, so i do about 1 hr 10-15mins not more. if prefer softer then 1.5hrs.

really very shiok!

c.h.e.f andy

chawanmushi

made a nice chawanmushi for 5pax buddies lunch today on 2.9.2019. ^^

have not made this like for 3yrs!

chawanmushi

chawanmushi was excellent!

very smooth, and very sweet and tasty from the excellent chicken stock base.

the texture of prawn, chicken and shitake were all excellent and added to the great experience.

c.h.e.f andy

Ingredients-

• 2 cups dashi (i used chicken broth)
• 3 eggs
• 2 tsp tsuyu
• 2 tsp mirin
• 5 prawns
• 5 slice chicken
• 3 shitake cut into 12 pieces

Directions –

1. whisk 3 eggs with 2 cups chicken broth
2. add 2tsp tsuyu and 2 tsp mirin
3. whisk thoroughly
4. place 1 prawn, 1 chicken and 2 to 3 pieces sliced shitake to each of 5 bowls (i used ramekin)
5. sieve the egg mixture to fill the 5 ramekin
6. cover each with aluminium foil and steam for 15mins.

taujeon lime song fish head

sis and bil stayed and watched chinese serials, and later 3pax dinner this evening on 4.7.2019.

taujeon lime song fish head

I made teochew taujeon lime juice steamed song fish head 松鱼头. ^^

very easy S$4 1/2fish head, steamed with 3tbsp crushed taujeon, 1tbsp light soy sauce, 1tbsp lime juice, 2tbsp oil, and usual garnishes.

fresh, tender and sweet, slight tangy..very nice.

chilled mullet 冻乌鱼

how to eat teochew chilled mullet “her boon” 鱼饭冻乌鱼👍

enjoying 一人世界! lol! ^^

==============================

this doesn’t need a recipe la…lol!

just clean and steam mullet for 8mins. let it cool and then place in fridge for 1/2hr. voila!

3 important points to note –

1. do not remove scales. the skin comes off with the scales so enable one to cleanly pick up the meat. if scales removed, then skin very tough difficult to tear and difficult to pick up meat with chopsticks.
2. the treasures are in the belly, so this fish i clean myself cannot trust to the fish mongers haha! i remove the gills and clean whole fish thoroughly, and also the omega3, liver and the fish stomach 鱼扣 (“her shook”) with salt.
3. only put omega3, liver and fish stomach 鱼扣 (“her shook”) into steamer 1 min or after completion and leave the fish in the residual heat. omega3 will melt off very quickly if in steamer longer.

chilled mullet 冻乌鱼

fish liver and stomach 鱼扣

fish liver and stomach 鱼扣

fish liver and stomach 鱼扣 (“her shook”) simply delicious!

Omega3 脂肪

Omega3 脂肪

and the Omega3 脂肪 heavenly, the best part of this fish. cultivated taste i guess!

chilled mullet 冻乌鱼

it was plain1pax heaven lol!

c.h.e.f andy

港蒸松鱼头HK steamed song fish head 

made very nice 港蒸松鱼头HK steamed song fish head = 1pax all protein dinner this evening on 22.6.2019. 👍

港蒸松鱼头HK steamed song fish head 

steaming no need much recipe, just the sauce and the timing.

3tbsp light soy sauce, 2tbsp mirin (optional) and 2 tbsp olive oil (or vegetable oil).

港蒸松鱼头HK steamed song fish head

港蒸松鱼头HK steamed song fish head

add the sliced ginger, cut chilli padi and cut scallions, and steamed for 13 mins.

really easy stuff.

head and meat were so fresh and the steaming sauce was so very tasty.

c.h.e.f andy

hk stringy dry noodles with teriyaki salmon belly and prawns

made 1pax hk stringy dry noodles with teriyaki salmon belly and prawns on 1.4.2019.

belly good! no april fool haha! ^^

prawns just frozen prawns defrost and salmon belly some leftovers.

hk stringy dry noodles with teriyaki salmon belly and prawns

hk stringy dry noodles with teriyaki salmon belly and prawns

more importantly, i perfected the chilli sauce for the dry noodles-

1 bunch dry noodles, 1tsp oyster sauce, 1 tsp fish sauce PLUS 1tbsp crispy chilli about perfect.

the chye sim also leftover, just poached with the noodles.

the prawns and salmon i marinated with tsuyu and mirin and pangrilled, so teriyaki prawns and salmon belly. ^^

a delicious, nutritious bowl of noodles!

c.h.e.f andy