Recipe=Oven Grilled Saba on 19Jul2020

oven grilled saba
oven grilled saba
oven grilled saba

mad oven grilled saba on 19.7.2020. ^^

simply delicious! like any jap restaurants outside. 🙂

bought from sheng shion S46.90 for 2. it was just as good as S$18 dish at restaurants.

very fresh, oily fish very flavourful tasty, slight crisp skin and moist delicious meat. ate everything up lol!

c.h.e.f andy

Superb All Japanese 7-dishes Dinner for Meta Bros on 7Jul2020

6pax meta bros dinner on 7jul2020

6pax meta bros dinner on 7jul2020

japanese dinner dishes

all japanese 7-course dinner dishes

miso salmon

miso salmon fillet with dill

chicken teriyaki

chicken teriyaki

chashu and nikujaga donburi

chashu and nikujaga donburi

yakisoba

yakisoba

make 6pax dinner (5 visitor plus me) for RI metamorphosis bros this evening on 7.7.2020.^^
6pax all japanese dinner menu-
  1. tamago
  2.  salmon misoyaki
  3. chicken teriyaki
  4. chashu (braised belly pork) & nikujaga (slow braised pork softbones with daikon) donburi
  5. yakisoba with shitake & shimeji
  6. miso glazed eggplant
  7. kabocha no nimono (simmered pumpkin)
teriyaki chicken and salmon misyaki were near perfect today. friends loved the dishes.
donburi undoubtedly the best dish, very tasty with the soft and tender and flavour nikujaga and chashu.
i will record updated recipe of nikujaga by this slow braised cold crockpot method.
the tamago and pumpkin dishes were ok. the jap miso glazed eggplant was good.
HAB brought sake.
CM brought umeshu & disposables
WL brought beans cream msw & salted caramel ice cream
CL brought soursop, grapes
CL brought baguette to eat with my homemake kaya & WL’s ice cream & honey jackftuit
WL said grace & remembrance for tiang chye
really shiok dinner & fun conversation & evening.
after dinner CM conducted lifestyle management II concluding chapter on mindfulness to complete the evening after delicious mouthfulness of all japanese 7-dishes dinner 😀
c.h.e.f andy

Recipe = Good Flamed Sous Vide Reverse Sear Rump Steak on 17Mar2020

 

sous vide beef rump 57degC 24hrs2

sous vide beef rump 57degC 24hrs

home dinner2

sous vide beef rump – circuit breaker home dinner

made sous vide rump roast (57degC 24hrs) for dinner this evening on 17.3.2020. ^^

turned out to be quite good. children liked the sous vide rump roast..texture great, taste good enough overall  comparable to a good roast beef… not quite my preferred cut of steak but still managed a good tasting one both in taste and in texture. 🙂

not sure i want to go out of the way to do this, but if i happen to buy a rump or a chuck or a flank steak, i may just try this again.

c.h.e.f andy

Ingredients-

  • 1kg beef rump steak
  • smoky braai rub
  • sea salt, pepper, herbs (i used dry parsley), chopped garlic, shallots

Directions-

  1. clean steak with salt, wash and drain, dry with kitchen towel
  2. rub with braai, sea slat, pepper and sprinkle with dry parsley, chopped garlic, shallots..
  3. place in double ziploc bag. set sous vide machine to 57degC and sous vide for 24hrs.
  4. dry steak with kitchen towels. flame steak over stainless steel pan to give colour and flavours. fry red onions and use the liquid from sous vide bag to make a delicious beef sauce.

Recipe = Simply the Best Squidink Linguine with Squid on 10May2020

squidink linguine with squid

squidink linguine with squid

squidink linguine with squid2

squid ink linguine with squid

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

5th course was squidink linguine with squid. 🙂

squidink linguine was one of 2 best dishes this evening, especially delicious…

prawn pasta in prawn bisque sauce was excellent too but squidink was better..

squidink was the best i made..the very flavourful chalky powdery texture & perfectly al dente pasta..simply excellent!

this though many good restaurants can do the same la..so even best still cannot say better than outside..

just brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. i used squid ink taken from maybe 10-15 squids which i kept for use. seems not so easy to get squid ink in singapore? and expensive!

when serving, add squid seasoned with fish sauce and white pepper (i cross cut the squid), and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish.

a superb, delicious, simply the best squidink linguine with squid! 🙂

c.h.e.f andy

Ingredients-

  • one large squid cross cut, inc tentacles and wings
  • 200g linguine
  • 10-15 squid ink sacs
  • 6 cloves garlic
  • 150ml chicken stock
  • 30ml white wine
  • 15g butter

Directions-

  1. brown 6 cloves of garlic in olive oil, add chicken stock and white wine and reduce, then add the squid ink sacs. set aside.
  2. when serving, add squid seasoned with fish sauce and white pepper,, and cook for couple mins, add linguine and 15g butter, off fire and tossed. add sweet basil to garnish.

 

 

Recipe = Delectable Bouillabaise (Seafood Stew) on 10May2020

bouillabaise - seafood stew

bouillabaise – seafood stew

bouillabaise - seafood stew3

bouillabaise – seafood stew

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

3rd course was bouillabaise – seafood stew. 🙂

bouillabaisse was one of two best dishes this evening, especially delicious…wife & children loved this dish…

bouillabaisse soup was very tasty & smooth…

definitely better than burlamacco & most seafood or fish stew we had taken outside..

fish, prawn, squid were just the right texture, fresh, sweet & tasty..

first i boiled fish head and bones with ginger and carrots and salt, and some tasty chicken stock. 🙂

to balance the flavours, and also to give some bulk, i fried garlic, shallots, red onions, then added red and yellow peppers, till softened. then i blended with the fish stock together with the carrots. it was a very tasty and golden colour broth.

last i added 2 large tomatoes, peeled off the skin and small dice cut the tomatoes and added to the broth.

i seasoned with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid cut into rings and with the tentacles and wings, and very fresh thick cut emperor red snapper (ang sai) fillet.

when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

(of course for bouillabaise one can add so many more things, shellfish, fresh herbs, saffron…i didn’t have all that..not adding lobster and lazy to go get mussles, littleneck clams, manila clams etc..

i cook with what i have and good enuf to produce a delicious, delectable dish for mother’s day!)

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 300g emperor red snapper (ang sai) fillet thick cut
  • 2 large unshelled prawns
  • 5 large shelled prawns
  • 1 whole medium squid cut rings, and add tentacles and wings

for bouillabaise broth-

  • fish stock from fish head and bones
  • 200ml tasty chicken stock
  • 1 medium carrots cut rings
  • 2cm cut ginger
  • 1/2 red pepper 1/2 yellow pepper
  • 6 cloves garlic
  • 4 shallots
  • 1 small red onion
  • 2 large tomatoes remove skin

Directions-

  1. boil fish head and bones with ginger and carrots and salt, and some tasty chicken stock.
  2. fry garlic, shallots, red onions, then add red and yellow peppers, till softened. then blend with the fish stock together with the carrots to a very tasty and golden colour broth.
  3. peel 2 large tomatoes, small dice cut and add to the broth.
  4. season with fish sauce and white pepper 5 shelled and 2 unshelled (for the presentation) large prawns, 1 medium squid, and emperor red snapper (ang sai) fillet.
  5. when serving, i bring broth to boil then added first the ang sai fillet, then the unshelled prawns, lastly the shelled prawns and squid, which cooked in couple mins.

 

Recipe = Pan-seared Scallop on Pumpkin Puree on 10May2020

pan seared scallop on pumpkin puree

pan seared scallop on pumpkin puree

pumpkin puree

pumpkin puree

pan seared scallop on pumpkin puree3

pan seared scallop on pumpkin puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

second course was pan-seared hokkaido scallop on pumpkin puree.

scallop was perfectly seared, great texture and bite, sweet, fresh and tasty. and the pumpkin puree this evening was splendid, very smooth, and yet some bulk and tasty to the palate and combined perfectly with the scallop.

a delectable and visually pleasing dish, and nicely garnished with a stem of coriander.

the pumpkin puree i added dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, removed skin and cut into 1cm cubes, blended with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…

the key to pan seared scallops is they must be bone dry! other will be boiling and NOT searing scallops.

i dried scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels.

spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.

heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 5 large hokkaido scallops
  • sea salt and pepper

for pumpkin puree-

  • 120g cut pumpkin
  • 1tbsp honeyl
  • 2tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. add dash of sea salt and black pepper & drizzle 1 tbsp olive oil and 1tbsp honey over a small slice of pumpkin and grilled in 250degC oven for 20mins, remove skin and cut into 1cm cubes, blend with 15g butter, 1tbsp olive oil, 1-2tbsp tasty chicken stock, to the correct texture and taste…
  2. dry scallops on rack overnight in fridge, after drying with kitchen towels. before frying, bring scallop to room temperature and dry again with kitchen towels
  3. spread 1 tbsp butter in non stick pan on high fire. place the scallops and move around the pan, add sea salt and pepper. sear maybe 1 min. when the side starts turning opaque white colour, turn over the scallops and sear the other side. another 1 min.
  4. heat up pumpkin puree, scoop 1-2tbsp puree on a serving plate. place the scallop over the puree, and garnish with a stem of coriander. voila!

Recipe = Luscious Flamed Squid on Cauliflower Puree on 10May2020

flamed squid on cauliflower puree

flamed squid on cauliflower puree

cauliflower puree

cauliflower puree

made a 5-course gourmet family dinner for mother’s day on 10.5.2020. ^^

first course was flamed squid on cauliflower puree.

squid texture was perfect, and wonderful sweet, fresh and and aburi flavour. and the cauliflower puree this evening was super, very smooth, light and tasty to the palate and combined perfectly with the squid.

and of course the dish looked luscious and pleasing and nicely garnished with a stem of coriander.

i saw the photos of flamed squid (above) at michael smith’s porthminster cafe at st ives. did not try the dish & cannot find the recipe on google. i guess the chef was not that famous at the time.

so i tried to recreate the dish w/o the recipe previously on 22.8.2015. 🙂

anyhow it’s not a dish to make everyday, but quite perfect for mother’s day la. 🙂

the cauliflower puree i boiled about 80g cauliflowers, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste…perfect.

i cleaned and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.

a perfect dish to look and enjoy! 🙂

c.h.e.f andy

Recipe

Ingredients-

  • one large squid 300g, cleaned and cross cut
  • sea salt and pepper

for cauliflower puree-

  • 80g cauliflower
  • 1tbsp olive oil
  • 1-2tbsp tasty chicken stock
  • 15g butter
  • dash of sea salt and black pepper

Directions-

  1. boil 80g cauliflower, blend with 15g butter, 1tbsp olive oil, dash of sea salt and black pepper, 1-2tbsp tasty chicken stock, to the correct texture and taste
  2. clean and cross cut a large squid, about 10 rectangular pieces good for 5pax, 2 pieces each. seasoned with sea salt and white pepper, seared in stainless steel pan like 20secs, and flamed. this needs a light touch and judgement so texture is perfect and nicely flamed.
  3. garnish with a stem of coriander. voila!

 

Recipe = Sensational Squidink Pasta on 15Apr2020

squidink pasta2

squidink pasta with squid

made squidink pasta for homecooked dinner on 15.4.2020.^^

have not made squidink pasta for the longest time..

not so easy to have squidink…it’s like have to accumulate 20 squid to have enough ink for pasta lol! the flat cuttlefish has large ink sac and one cuttlefish suffice. but cuttlefish has tougher flesh and i don’t buy them generally…

prepare same base sauce with chicken stock and white wine-

just brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...

off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce

when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pasta. 🙂

c.h.e.f andy

Ingredients

  • 200g spaghetti
  • 1/2 bulb garlic cloves
  • 2tbsp olive oil
  • 1 large squid cut into rings
  • 150ml chicken stock
  • 50ml white wine

Directions

  1. cook spaghetti one minute before al dente
  2. brown garlic cloves with some sweet basil leaves in olive oil. add squid ink...off fire and add very tasty intense chicken stock & white wine, and reduced to a very tasty, somewhat thick inky sauce
  3. when serving bring sauce to boil, add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

Recipe = Shiok! Chorizo Prawn Pasta on 15Apr2020

 

chorizo prawn pasta2

chorizo prawn spaghetti

chorizo prawn pasta

chorizo prawn pasta

made chorizo prawns pasta for home dinner on 15.4.2020.^^

just brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce.

when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was absolutely delicious, smoky chorizo, very tasty stock infused, al dente pasta and succulent sweet prawns.

c.h.e.f andy

Ingredients

  • 200g spaghetti
  • 1/2 bulb garlic cloves
  • 2tbsp olive oil
  • 12 large prawns
  • 2cm chorizo cut 10 thin slices
  • 150ml chicken stock 50ml white wine

Directions

  1. cook spaghetti one minute before al dente
  2. brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, on fire and reduce to a very tasty sauce.
  3. when serving bring sauce to boil, add prawns (seasoned with sea salt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

Recipe = Iberico Pork Shobayaki on 21Apr2020

pork shobayaki

pork shobayaki (ginger sauce) with onions using iberico belly pork

made pork shobayaki (ginger sauce) with onions using chicken rice ginger sauce & iberico belly pork this evening on 21.4.2020.^^

authentic japanese taste 👍, and thin sliced shabu iberico pork is good quality better than usual belly pork slices.

chicken rice ginger sauce nice flavours, and i added tsuyu and mirin. results was good.

it is just a teishoku dish, so nothing special but nicely homely meal..

aunty Bes made very nice fried chicken wings and broccoli.

simple nice home dinner

c.h.e.f andy

Ingredients

  • 300g thinly sliced shabu belly pork
  • 1 heap tbsp chicken rice ginger sauce
  • 2 tbsp tsuyu
  • 1 tbsp mirin
  • 1 large onion
  • 1 tbsp chopped garlic

directions

  1. marinate belly pork with ginger sauce, tsuyu, mirin
  2. fry garlic. add marinated pork & cook for 5mins.
  3. remove pork, add onions and fry and cook onions.
  4. add back pork, mix thoughly, and taste. serve.

Recipe = Oven Baked Pork Ribs on 3Apr2020

rack of ribs

oven roasted rack of ribs

rack of ribs2

oven roasted rack of ribs

made oven baked ribs for 4pax RI bros lunch today on 3.4.2020.^^

made this previously some years back. just decided to do again. 🙂

the ribs turned out to be very good both texture and taste. very enjoyable. my friends all loved it. so i will be doing this again. 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 600-700g rack of ribs
  • 1tbsp mustard
  • 1 tbsp tomato sauce
  • 1-2 tbsp honey
  • salt & black pepper
  • 1 tbsp smoke rub
  • herbs – rosemary, parsley

Directions-

  1. put rack of ribs in boiling water to remove scum, clean, and dry
  2. rub salt and black pepper and brown ribs in stainless steel pan in butter over high heat
  3. place ribs over aluminium foil, add smoke rub, mustard then sprinkle herbs. then add honey and tomato sauce. and wrap over the aluminium foil.
  4. place in 175degC over for 1hr 45mins. open the foil or remove the ribs and place on roasting rack in 250degC oven for 15-20mins.

Recipe = Prawn Alio Olio on 14Mar2020

prawn alio olio

prawn alio olio

made 1pax prawn alio olio at home on 14.3.2020. ^^

absolutely delicious, super tasty. 🙂

something really easy to do-

  1. brown some garlic cloves in olive oil, add cut chilli padi.
  2. off fire add tasty chicken stock and white wine, and reduced by 1/2 (amount of liquid depends amount of past..i use very little pasta maybe <80g).
  3. cook spaghetti 1min before time (in this case 7mins…actually i just look and try texture)
  4. add prawns to sauce, cook prawns just right, off fire, and add spaghetti, add 15g butter and toss,

voila!

simple delicious dish.

c.h.e.f andy

Recipe = Japanese Yakisoba on 9Aug2019

japanese yakisoba

today singapore national day = 8.9.2019.

wife traveling and children busy own programs.

sis, bil, and niece brought 2 grandnephews came visiting and stayed for dinner and watched national day parade..

niece & her 2 sons are vegetarian..

made claypot chicken rice, vegetarian yakisoba with shitake and shimeji mushrooms and mirin and tsuyu (soba sauce) 👍

also tofu & shitake mushrooms dish.

japanese yakisoba

niece keen to learn to cook some vegetarian dishes.

so i showed her how to make yakisoba, so easy right and delicious! 🙂

japanese yakisoba

just fry chopped garlic, some shitake and shimeji mushrooms.

i used 1/2 packet shimeji and 1/2 packet shitake.

add about 200g yellow noodles. add 1tbsp tsuyu and 1 tbsp mirin and taste.

i added less first, let niece taste herself so she decide how much she like.

garnished with coriander. and it’s done! voila! like 5 mins.

japanese yakisoba

noodles texture was perfect…

everyone loved the very tasty noodles. the 2 young ones had a great time too.

c.h.e.f andy

Recipe – Delicious Tea Smoked Chicken with Barley Risotto on 5Aug2019

tea smoked chicken with barley risotto

my RI bro CCG came for lunch on 5.8.2019.

2pax lunch -t ea smoked chicken with barley risotto

we had tea smoked chicken served on barley risotto. ^^

today i experimented on –

1 barley risotto – with browned garlic cloves, olive oil, butter, milk, stock, added shimeji mushrooms and green peas…

barley risotto was quite excellent wonderful taste…al dente, maybe can be softer a bit.

2 tea smoked 1/2 kampung chicken – smoked 10mins over stove, 45mins in 130degC oven..then drizzle more honey and flame with torch

Chicken
i salted chicken in fridge overnight, coated chicken with 1tbsp mustard, 1tbsp honey, sprinkled ginger powder, parsley powder, chopped garlic.

Smoke
added cut banana leaves, hay, 1/2 cup rice, 2 packets chinese tea, 2tbsp brown sugar, 1 twig thai basil..high heat to generate smoke then place 1/2 chicken, cover, low heat then transfer to 130degC oven

hay and tea smoking pot

had excellent hay smoked pigeon at esora recently.

that was the best i had, a truly special dining experience!

hay and tea smoking pot

i decided to try out smoking myself, using kampung chicken.

added cut banana leaves, hay, 1/2 cup rice, 2 packets chinese tea, 2tbsp brown sugar, 1 twig thai basil..high heat to generate smoke then place 1/2 chicken, cover, somked low heat 10mins over stove, then transferred to 130degC oven 45mins.

chicken for smoking

for chicken, i salted 1/2 chicken in fridge 2hrs, coated chicken with 1tbsp mustard, 1tbsp honey, sprinkled ginger powder, parsley powder, chopped garlic.

smoked chicken

tested with chopstick went clean through. chicken was cooked, only slightly browned.

flamed chicken

flamed chicken

decided to flame chicken.

alternative can reduce sealed smoking to 30mins at 130degC then browned 15mins 250degC

barley risotto

barley risotto

barley risotto also my first time experiment. turned out superbly!

i browned garlic cloves in olive oil, added basil, then chopped garlic.

then added stock, white wine, 100g barley and reduced stock while cooking barley for 30mins.

added shimeji mushrooms and green peas when almost done, and milk and butter.

barley risotto was quite excellent wonderful taste…al dente,

tea smoked chicken with barley risotto

smoked chicken was wonderful!

very tender and with excellent smoked flavours…really delicious.

tea smoked chicken with barley risotto

tea smoked chicken with barley risotto

tea smoked chicken with barley risotto

barley risotto was a bit large portion for 2 of us, not fine dining portion lol!

it was delicious, very tasty from the stock.

an excellent lunch, great experiment!

c.h.e.f andy

 

 

 

Recipe = Oven Grilled Saba Shioyaki (鯖の塩焼き) on 20Jul2019

Oven Grilled Saba Shioyaki (鯖の塩焼き)

had 1pax all protein all omega 3 lunch zero carbs! lol! 😂 on 20.7.2019. ^^

oven grilled saba shioyaki (鯖の塩焼き)!

i bought 2 fish = S$6.90 at sheng shiong, and they were quite large fish, frozen thawed but very fresh.

just clean, apply sea salt, grill 15mins in 250degC oven

ate 60%, left 40% for lighter dinner with some vegetables.

saba

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

it’s an oily fish, so very flavourable and tasty.

and anything from S$18 to S$25, amd maybe not such a large fish.

anyway it was delicious!

c.h.e.f andy

 

 

Recipe = Gambas Al Ajillo aka Garlic Prawns

gambas al ajillo – garlic prawns

this an easy one,  gambas al ajillo – garlic prawns. 🙂

la taperia’s gambas al ajillo  

had excellent 9pax family dinner at la taperia for daughter’s birthday recently.

one great dish among many others was the gambas al ajillo – garlic prawns (above photo). wonderful garlic flavours and fresh, sweet prawns!

chorizo prawns

i do a delicious chorizo prawns myself, sometimes with peppers added.

gambas al ajillo – garlic prawns

so doing a garlic prawns is a breeze.

just browned some garlic cloves, and add some sweet basil.

add white wine, and stock (optional) and reduce to give a very tasty broth.

marinate some (10) shelled deveined prawns with fish sauce and white pepper.

when serving, bring broth to boil, add the prawns, cover and cook till just right, must be cooked but do not overcook prawns.

gambas al ajillo – garlic prawns

gambas al ajillo – garlic prawns

gambas al ajillo – garlic prawns

and plate the prawns. garnish with fresh sweet basil if you have.

gambas al ajillo – garlic prawns

a really delicious, flavourful dish and so easy to make.

c.h.e.f andy

Recipe = Onsen Egg on 25Aug2019

onsen egg

made onsen egg on 25.8.2019. ^^

always take this wonderful egg dish at japanese buffet breakfast when staying in a ryokan in japan. they served with ponzu sauce and you just drink the whole cup. i would take 2 helpings.

for today as i was making the fish confit, i optimise the use of the oven and energy by making the onsen egg as well.

so i placed 4 eggs in water in a covered pot and placed in the 85degC oven for 1 hr..the water i added about 40% boiling water to tap water so hopefully about 60dedgC water temperature from the start.

onsen egg

when serving, crack egg and add 2tsp ponzu sauce. garnish with some chopped scallions.

needless to say, onsen egg was delicious!

c.h.e.f andy

Recipe = Excellent Fish Confit (like Sous Vide Curing) on 2Sep2019

fish confit and squid kamameshi

decided to experiment fish confit for the first time for my kamameshi on 25.8.2019. ^^

i experimented on a cheap nose ray fish from sheng shiong.

many fishes are a bit fishy for my wife. i figure if i use olive oil confit to “sous vide” the fish (sous = below or under like sous chef, an assistant chef, and vide = temp…so simply means cooking a low temperature)…then firstly fish will be consistent in texture and secondly olive oil will kind of cure the fish so it’s more flavourful and less fishy.

(just borrowing idea from duck confit which “sous vide” in duck fat)

  • so i placed the ray (on subsequently, salmon fillet and seabream fillet) in sealed oven dish covered with olive oil (i am stingy unwilling to use extra virgin olive oil just olive oil for cooking lol!) in 85degC oven for 1hr…this should give an internal temperature about 65degC

that just my own theory…

BUT it worked out in practice.

fish confit and squid kamameshi

the fish was really lovely, smooth, consistent, sweet, flavourful…quite excellent!

and this was commented by my wife, children who are all very picky lol! and also by my friends in my subsequent iterations on 29.8.2019, and on 2.9.2019. ^^

salmon confit

did the same with salmon on 25.8.2019 and 29.8.2019.

salmon confit

salmon confit

and worked perfectly for salmon as well.

wife doesn’t really like salmon fillet as it is chunky and satiating…but with this oil confit, which really achieve the sous vide curing, it was smooth, cured and tasty. just wonderful!

chicken and fish kamameshi

oil confit fish

and again i did it on seabream for my kamameshi on 2.9.2019.

and just as perfect. my friends all commented the fish was special.

c.h.e.f andy

Ingredients

  • 300g fish fillet
  • 120ml olive oil (anyway enough to cover almost)

Directions –

  1. salt the fish and put in fridge for 1-2hrs not more
  2. clean and rinse thoroughly and dry with kitchen towel
  3. place in oven dish, cover with olive oil, and put in 85degC oven for 1hr
  4. (for food safety, i steam the fish for 5mins in the kamameshi pot)

Recipe = Peanut Butter Chocolate Cheese Cake on 2Sep2019

peanut butter chocolate cheese cake

first time making a peanut butter chocolate cream cake..

  1. usual base – 7 mcvites digestive 105g + 60g melted butter..layer in 8” springform cake tin & fridge 1/2h
  2. whisk 300g cream cheese + 30ml milk + 2.5 tbsp fine sugar
  3. melt 200g 70% cacao dark chocolate & fold into cream cheese..layer in cake tin 2hrs
  4. fold with spoon 150g peanut butter with 1.5tbsp fine sugar and 30ml milk..layer in cake tin

quite tasty… not too sweet..can taste the peanut butter and chocolate cheese layers and also the digest biscuit base.

a heavy cake so not really my favourite..

digestive biscuit base & chocolate cream cheese

first i made the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.

lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.

chocolate cream cheese layer

meanwhile made the chocolate cream cheese layer.

whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.

melt 200g 70% cacao dark chocolate and fold into the cream cheese.

layer the chocolate cheese layer on top of the biscuit base.

return to the fridge for 1hr.

peanut butter and chocolate cheese

fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk.

added the peanut butter layer

lay the finer layer over the cake and place in the fridge.

that’s done!

peanut butter chocolate cheese cake

peanut butter chocolate cheese cake

when serving, remove the springform and cut the cake and serve.

the peanut taste, and also the chocolate cheese were great! and the biscuit layer gave it the usual texture.

a nice cake overall.

it’ a heavy cake and not exactly my favourite kind of cake though.

c.h.e.f andy

Ingredients-

  • 7 mcvites digestive biscuit (105g)
  • 60g melted butter
  • 300g cream cheese
  • 60ml milk
  • 4tbsp fine sugar
  • 1 tsp vanilla essence
  • 150g peanut butter

Directions –

  1. make the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.
  2. whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.
  3. melt 200g 70% cacao dark chocolate and fold into the cream cheese.
  4. layer the chocolate cheese layer on top of the biscuit base. return cake tin to the fridge for 1hr.
  5. fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk. lay the finer layer over the cake and place in the fridge.

Recipe = Chicken Cordon Bleu on 29Aug2019

chicken cordon bleu

made chicken cordon bleu (a kind of chicken roulade) for the first time for 4pax family dinner on 29.8.2019 and again for 5pax buddies lunch on 2.9.2019. ^^

saw an excellent recipe = creamy, crispy chicken cordon bleu on tasty recipe and decided to make it.

came out very tasty, very good consistent, tender chicken texture. the pounding tenderised the chicken.

cheese, bacon, chorizo, basil

pounded 1 chicken breast.

I didn’t have sliced cheese and ham.

used what i have in the fridge – sliced some dutch pepper cheese, some chorizo, and added one slice back bacon.

chicken cordon bleu

and rolled up in cling film and placed in the chiller for one hour.

chicken cordon bleu

then coat the chicken roll with flour, beaten egg, and lastly breadcrumbs before shallow frying on a thin film and hot oil.

browned on all sides and to make sure the chicken is cooked and not burned, i reduce fire to medium low and cover the pan. total time about 10mins.

chicken cordon bleu

it came out quite well, still can make some adjustments.

chicken cordon bleu

eg for the backbacon it is better to fry it so a slightly crispy texture would add to the taste and texture of the chicken roulade.

chicken cordon bleu

chicken cordon bleu

chicken cordon bleu & chicken kamameshi

overall it was a great dish and a good appetiser or tapas to serve.

chicken cordon bleu

will be making more of this wonderful dish.

c.h.e.f andy