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

 

 

Recipe = Potato Mash on 28Feb2019

for our family dinner on 24.2.2019, i decided to make a mash…

it was very good, everyone loved it. i just used one large potatoes will make more next time.

this time i added pangrilled scallop and also a flamed belly pork. the same belly pork i did for the buddha jump over the walk, braised in the stock 2hrs so very tender..then added seasalt, black pepper, olive oil adn drizzle with honey, then flamed. superb!

i had made this mash once before on 22.7.2018 =it was very good.👍👍👍both wife & daughter loved it!

i didn’t add milk & heavy cream. i just had gourmet butter, chopped garlic, olive oil, salt & ground black pepper.

i served the mash with flamed red wine slow braised belly pork and kale.

the flamed red wine slow braised red wine belly pork was just exquisite=perfect texture (braised 4hrs in 130degC oven) and wonderful flavours (red wine, strawberry jam, mustard, mirin, and scallions, red onions, garlic).

so a very simple preparation and a wonderfully satisfying outcome-

  1. just one large potato, boil 10mins till soft, remove skin, cut in small cubes.
  2. add 1tbsp gourmet butter, 1 tbsp olive oil, 3 cloves chopped garlic, 1/3tsp salt and black pepper
  3. blend

i just need to make more next time.

c.h.e.f andy

Recipe = Grilled Baby Ribs on 28Feb2019

my grilled pork ribs

i wanted to experiment grilled pork ribs.

bought several frozen baby ribs form qbfood, about 700-800g. 🙂

it turned out quite beautifully. i was quite sure the texture would be great…i did 180degC for 1hr 40mins and 250degC for 20mins.

i wasn’t sure if my marinade would be ok.. i used 2 tbsp mustard, 2 tbsp honey, 1 tbsp olive oil, and rubbed sea salt, black pepper and sprinkled dry parsley and rosemary…

it turned out quite tasty. son said nice a few times. maybe i will try less herb and just a tad more honey. mustard was great!

my grilled pork ribs

fork tender baby ribs.

quite tasty. can improve on the marinade.

c.h.e.f andy

 

Ingredients:

  • 700g baby ribs
  • 2 tbsp mustard
  • 2 tbsp honey
  • 1 tbsp olive oil
  • rubbed sea salt, black pepper and sprinkled dry parsley and rosemary…

Directions:

  1. place ribs in boiling water for few mins to remove scum, remove back membrane, clean & drain dry.
  2. rubbed sea salt, black pepper and sprinkled herbs – dry parsley and rosemary…
  3. marinade ribs with 2 tbsp mustard, 2 tbsp honey, 1 tbsp olive oil. put in fridge overnight.
  4. place wrapped in aluminium on rack in 180degC oven for 1hr 40mins. then open the aluminium foil and grilled for 20mins at 250degC

Recipe = Reverse Sear Ranger Valley Black Onyx Boned-in Ribeye on 19Jan2019

ranger valley black onyx boned-in ribeye

wife’s good friend J & H was in sydney and brought back a large ranger valley black onyx boned-in ribeye for us.

apparently black onyx is a MB3+ black angus quality…

it was a thick slab like 2″ and probably 1kg – 1.2kg steak.

i decided to do the reverse sear method using the sous vide machine wife bought me sometime back but i had not used yet.

not my first “reverse sear” which i did 3hrs in 60degC oven on 12.6.2016, but first time using sous vide…

so reverse sear just mean to cook the steak to the perfect doneness and texture, in this case medium rare, then to bbq, pan-grill and flame to brown and caramelise the sugars – the maillard reaction to make a flavourful steak.

and indeed reverse sear should be done using sous vide, but i approximated with oven when i did not have sous vide machine.

sous vide black onyx ribeye – reverse sear method

i estimated 53.5degC and 2hrs.

this i double checked with J’s son M who did this many times before and also googled, and it was just that, quite correct!

most internet recipe seasoned the steak first.

the steak came vacuum packed and i didn’t want to break it, season then seal in vacuum bag again, so i sous vide in the original vacuum pack.

i boiled water and added to to the sous vide pot to bring the temp to around 50degC, and set sous vide to 53.3degC and 2 hrs.

then i removed the steak patted dry with kitchen towels and seasoned with sea salt and black pepper.

then i pan-grilled on high heat with little butter, flaming the surface side, turned the steak and repeated.

sous vide black onyx ribeye – reverse sear method

sous vide black onyx ribeye – reverse sear method

really excellent steak so tender & tasty..super nice! ^^

very flavourful, bursting with flavours literally, marbled consistency not too fat. almost perfect steak!

sous means below, vide means temperature so sous vide just means lower temperature cooking.

most literature will tell you sous vide provides consistency in internal temperature and so makes a more perfect steak, whereas pan-grilled, bbq etc results in a temperature gradient.

my pan-grilled tagliata di manzo

and indeed though my tagliata di manzo using the pangrilled method is really quite good.

this reverse sear preparation today delivered a truly wonderful steak! ^^

sous vide black onyx ribeye – reverse sear method

very happy with the results.

see if i can get 2″ thick cut reasonably priced boned-in ribeye here.

thick cuts are important as the pan – searing and flaming to brown the steak may overcook thin steaks and negate the purpose of sous vide.

may try also other cheaper cuts of meat like rump?

c.h.e.f andy

 

 

Recipe = Prawn Tagliatelle on 5Jan2019

prawn tagliatelle

had some intense chicken stock left over.

decided to make a quick 1pax dinner on 5.1.2019. 🙂

just browned garlic cloves in olive oil. added cut chilli padi and basil. then added white wine & chicken stock and reduced. added seasoned (fish sauce & white pepper) prawns, cooked but not overcook, off fire, added tagliatelle, added a bit butter, and tossed.

totally al dente, and so very tasty la! ^^

prawn tagliatelle

prawn tagliatelle

so easy to make. 🙂

prawn tagliatelle

looked great with sweet basil garnishing, and the taste, perfecto! ^^

c.h.e.f andy

Recipe = Beef Balls and Prawn Ichiran Ramen on 1Jan2019

beef balls and prawn ramen

wife came back and i made her a simple ichiran ramen lunch..

I used 1/2 packet ichiran ramen i bought in tokyo and added beef balls from china and some prawns.

so i boiled the beef balls first to cook thoroughly then added the ramen and the prawns.

we both like ramen al dente like pasta. the instructions was 2mins 30secs to 3mins…i did 2mins 15secs which i think is the standard michine timing at ramen restaurants in japan.

unlike pasta though, ramen needed to bite through but not soft…quite subtle i guess.

beef balls and prawn ramen

the beef balls from my relatives in shantou were just wonderful…not sure if can find any in singapore. my brother said there’s a place we can buy very good ones also.

very simple 1pax dish for wife, reduced carbs. lol!

c.h.e.f andy

Slow Braised Beef Short Ribs (First Experiment) on 1Dec2018

slow braised beef short ribs and tagliattele in white wine sauce

tis the season to be jolly! ^^

doing like 4 christmas dinners this season (this month of december). got to plan menu a bit & test out some new dishes and relish some old dishes that i have not done for a long time also…

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

 slow braised beef short ribs

as i said, my 1pax meals often used to test out new dishes. 🙂

bought 2 twin-slabs grain fed angus beef short ribs 2.7kg from qbfood delivered today..

today my first experiment of braised beef short ribs – planning to do for 12dec2018 teban gardens friends dinner and my family christmas eve dinner.

slow braised beef short ribs

slow braised beef short ribs

slow braised beef short ribs and tagliattele in white wine sauce

slow braised beef short ribs

following chef edward leonard’s excellent recipe= https://m.youtube.com/watch?v=_-CObG00ck8&feature=youtu.be

(basically pan-charred short ribs, removed and added carrots, zucchini, onions, fried and camarelised a bit, then deglazed with white wine and chicken stock, then baste over the short ribs in an oven proof dish, covered & placed in oven)

i use 165degC. my a tiny piece maybe 250g..at 1hr 45mins it felt quite nicely done..at 2hrs15mins the thicker part was excellent the thinner part slightly overdone..

taste wise i did not have beef stock or red wine so used a little white wine & chicken stock..tasty especially with vegetables ratatouille, but still not the fantastic taste & texture like the wagyu ribs at akira back..

texture can adjust in any case timing different if making 1kg slab..taste iwise f unable to get beef stock will have to stick to an intense chicken stock

tagliattele in white wine sauce

tagliattele in white wine sauce

for my 1pax dinner, i made a small side of tagliattele in white wine sauce.

 

tagliattele in white wine sauce

slow braised beef short ribs

overall shortribs was delicious and pasta side usual great pasta. so dinner was great.

shortribs preparation of course need a lot more improvement. i using akira back superb wagyu ribs standard as reference target.

will do a proper recipe when i do this for a larger serving on 12.12.2018 and 24.12.2018. 🙂

c.h.e.f andy

Recipe = Herb Crusted Rack of Lamb on 20Oct2018

did my first pistachio crusted rack of lamb on 15.3.2015. ^^

i just followed Foodwishes.com Chef John’s pistachio crusted rack of lamb recipe.

while we were devouring the other dishes, I just put the lamb rack into a 210degC oven for 23 mins and voila, I had a very impressive-looking & tasty pistachio crusted lamb which everyone really enjoyed!

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

it was a break of a few years.

lately i started cooking this rack of lamb a few times.

i was lazy to make the chopped pistachio, so i just improvised (or actually just shortcut the process) by doing a herb crust instead of pistachio. 🙂

i served the rack of lamb as a hot tapas for 8pax friends dinner on 21.3.2018. ^^

this lamb bought from qbfoods already denuded (frenched & caps off). i religiously removed the remaining fat (very little of it, would have been a mountain of fat if not denuded) & some membrane. i decided to simplify the effort so no chopped pistachio, just herb crusted.

roasted at 210egC for about 22-23mins.

everyone loved it including CL who generally avoids take lamb. 🙂

more recently, i did the herb crusted rack of lamb for wife’s good friend family J, H and M. 🙂

the rack of lamb was very good. i lazy to do pistachio crusted so just used chopped fresh celery (could not get parsley) and chopped mint from my garden).

H told J and my wife (who also doesn’t take lamb) that it was like a very good chicken. indeed no gamey taste, very tender & moist, and nice flavour. M loved the crust too.

c.h.e.f andy

Ingredients:

  • 1 frenched lamb rack (standard 8 ribs, about 800g, good for 4)
  • 1 cup of chopped herbs (parsley…for this time i used mint and celery)
  • 2 tbsp breadcrumbs
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • sea salt & coarse black pepper to taste
  • 2 tbsp dijon mustard

Directions:

  1. Prepare the lamb rack – cut/trim away the fat (to reduce the strong gamey taste/smell), cut about 2cm every 2 ribs w/o cutting into the loin (this for easy serving of the lamb rack afterwards), season with sea salt & coarse black pepper & pangrilled including the ends over a very hot pan. set aside on an aluminium lined baking tray & reserve.
  2. Prepare the herb crust mix – chopped 1 cup of herbs. in a large bowl add 2 tablespoons breadcrumbs, 1 tablespoon olive oil & 1 tablespoon melted butter, & mix.
  3. coat the lamb loin with 2 tablespoon of dijon mustard. This serves as binder to enable herb crust to stick. now coat the herb mix on the lamb to form a crust. Preheat oven to 210degC and place the lamb in the oven for 22minutes (or longer if you like it more done). serve

Recipe = Simply Delicious Chorizo Prawns 2.0 on 3Nov2018

chorizo prawns have become one of my regular tapas dish.

this is really an excellent hot tapas dish, absolutely easy to prepare with a good stock, and really, really delicious la! ^^

i first attempted chorizo prawns last year inspired by a very tasty Gambas al pil pil – Sizzling prawns in virgin olive oil & garlic at sabio @ duxton hill few days back on 5.11.2017 

chorizo prawn tapas on 9.11.2017

my own first rendition came a few days after, on 9.11.2017. ^^

taste was good with chorizo and stock, prawns were done just right, tasty and succulent, just that presentation and colour could do with some improvements.

subsequently, i did chorizo prawns tapas many times, and added red or yello peppers, which made it a more complete dish, ehancing the presentation and also the taste.

the most recent time was a 8pax homecooked dinner for wife’s friends on 3.11.2018. ^^

chorizo prawns very good with very tasty, intense chicken stock, chorizo, basil, chilli padi flavours. the prawns were just frozen prawns. my eldest daughter (not with dinner this evening) actually prefer the frozen prawns to fresh ones. for me i still prefer fresh.

and before that couple of other times. 🙂

preparation was straight forward-have a very good, tense, tasty stock (chicken stock or chicken + prawn stock); brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil, fry red or yellow peppers char a bit then remove & set aside, add stock and white wine and reduce.

and the sauce is ready!

when serving, boil, add shelled deveined prawns, the fried red pepper and cover. make sure prawns just cooked but not overdone. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

and voila!

try it, you will absolutely love it!

c.h.e.f andy

Ingredients:

  • 400g large prawns (10-12 pieces)
  • 1 small red or yellow pepper cut
  • 2 tbsp olive oil
  • 1 bulb peeled garlic cloves
  • 1 cut chilli padi
  • 3 sweet basil leaves sliced
  • 8 sliced chorizo
  • 1 cup chicken stock
  • 1/2 cup white wine

Directions:

  1. have a very good, tense, tasty stock (chicken stock or chicken + prawn stock);
  2. brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil
  3. fry red or yellow peppers char a bit then remove & set aside
  4. add stock and white wine and reduce. and the sauce is ready!
  5. when serving, boil, add shelled deveined prawns, the fried red pepper, and cover. make sure prawns just cooked but not overdone.
  6. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

 

Recipe = Pangrilled Chicken with Pasta in White Wine Sauce on 23Nov2018

pangrilled chicken thigh with prawns pasta.

made 1pax pangrilled chicken thighs & prawn tagliatelle in white wine sauce this evening using the same chicken stock. ^^

enough stock left to make another round and more. 🙂

pangrilled chicken thigh with prawns pasta.

i had 1/2 deboned chicken so used the thigh portion, and the leftover chicken stock, so just putting 2 and 2 together.

pangrilled chicken thigh with prawns pasta.

stock is for key for any cuisine, western, chinese, japanese, thai.

and pasta is all about the sauce, and the stock base. so no different from the chicken prawns beehoon last evening.

this time i just pangrilled the chicken thighs, nice charred skin and tender, tasty meat, and cook the pasta al dente, tossing in the white wine sauce(reduced chicken stock and white wine) with browned garlic cloves in olive oil, very tasty. & placed the chicken steak on top. voila!

pangrilled chicken breast with prawns pasta

for the next day, i made pangrilled chicken breast tagliatelle and chicken miso soup with iberico belly pork shabu

chicken miso soup with iberico pork belly

chicken miso soup with iberico pork belly 

basically my 1pax meals are opportunity to experiment, test out dishes..

i had excellent seafood miso soup in tokyo. pasta is a regular endeavour so main new test dish this evening is chicken miso soup adding miso to tasty chicken stock & adding shabu belly pork..it was very good 👍👍so i can do a chicken miso hotpot for my friends…

pangrilled chicken breast with prawns pasta

pangrilled chicken breast with prawns pasta 

pangrilled chicken breast as i used the chicken thigh last evening..chicken stock the same made a very tasty tagliatelle 👍

pangrilled chicken breast with prawns pasta

pangrilled chicken breast with prawns pasta

for preparation, basically seasoned chicken breast with fish sauce and white pepper. grilled chicken thigh or breast over hot non stick pan with just little oil, about 3 minutes to brown & crisp chicken skin, then turn over, cover the pan and cook another 4-6mins (checked if chicken breast or thigh fully cooked).

browned whole garlic cloves in olive oil, added cut chilli and slice basil. then added chicken stock and white wine, and reduced.

cooked tagliatelle just before al dente. added prawns to boil stock, off fire then tossed the pasta. plated it, topped with chicken steak breast or thigh and added whole basil leaves.

c.h.e.f andy

 

Ingredients (for 2pax):

  1. 1 chicken breast or thigh
  2. 6 – 8 large deveined shelled prawns
  3. 150g tagliatelle or other pasta
  4. 5-6 cloves peeled garlic
  5. 1 cut chilli padi
  6. 1 cup chicken stock
  7. 1/2 cup white wine
  8. 3 leaves sweet basil chopped
  9. 5 leaves sweet basil garnishing

Directions:

  1. season chicken breast with fish sauce and white pepper.
  2. grill chicken thigh or breast over hot non stick pan with just little oil, about 3 minutes to brown & crisp chicken skin, then turn over, cover the pan and cook another 4-6mins (check if chicken breast or thigh fully cooked). set aside.
  3. prepare white wine sauce = brown whole garlic cloves in olive oil, added cut chilli and sliced basil. then add chicken stock and white wine, and reduce.
  4. cook tagliatelle just before al dente. add prawns to boiing white white sauce, off fire then toss the pasta. plated it, top with chicken steak breast or thigh and add whole basil leaves to garnish.

     

Recipe = The Best Japanese Chashu on 2Nov2018

chashu was excellent this evening.

i used the http://www.seriouseats.com method for chashu pork = 3.5hrs in 130degC oven, then kept in fridge overnight.

in a way it was the first time i did with an entire 1 kg slab. and it made a subtle difference that the slab was fully rolled with only skin outside instead of having one whole side w/o skin exposed for the 3.5hrs.

i did nice japanese chashu before (like above photo).

japanese chashu

this time though it was almost perfection!^^

the texture was perfect, tender still crystalline.

the ends were a bit frayed but it was still good. son said it tasted less porky that it should be. i think that partly because of the japanese marinade mirin, tsuyu etc not the teochew type braise.

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the tip in this preparation is to place the chashu in the chiller for 4-5hrs or overnight.

the skin and meat were very tender & delicious, but cutting it when hot would cause the belly pork to fray & disintegrate.

chilling it enables one to slice the belly pork in thin slices easily, great for presentation and looked appetizing.

for serving, sliced chashu can be served on hot ramen, warmed in a plate over cooked sushi rice, served with a boiling sauce as dip or drizzled over. wife’s friends actually enjoyed it as it was.

c.h.e.f andy

i used the usual method for jap chashu by seriouseats.com. then kept in fridge overnight.

Ingredients:

  • 1kg slab belly pork
  • 4 cloves peeled garlic
  • 1 small red onion quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

braising sauce –

  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/2 to 1 cup water
  • 1 tbsp sugar
  • 4 tbsp light soy sauce

Directions;

  1. boil 1kg slab belly pork for few minutes to remove scum, washed thoroughly and dry.
  2. roll and tie securely using 2 of 3 kitchen twine
  3. add braising sauce and aromatics (ginger, spring onions, red onions, garlic)
  4. place in an oven dish in 130dehc oven for 3.5hrs
  5. let it cool. remove the belly pork roll and place in a double ziploc bag in the chiller for 4-5hrs overnight.
  6. when serving, slice the belly pork in thin slices cleanly with a sharp knife.
  7. sliced chashu can be served on hot ramen, warmed in a plate over cooked sushi rice, served with a boiling sauce as dip or drizzled over.

Enjoy la!

Recipe = Sweet Delicious Croatian Brodet (aka Fish Stew) on 14May2018

croatian brodet – fish stew (like french bouillabaise

during our 3pax family holiday in croatia in apr2018, we took croatian brodet (which is like a simpler bouillabaise) a few times, especially at kopun in dubrovnik.

when i returned i made a croatian dinner for 6pax RI friends and spouses on 14.5.2018, and of course brodet was one of the dishes. that was the first time i made the fish stew/soup! ^^

AND the croatian brodet was the best dish of the evening, everyone’s favourite!

fishes for brodet & croatian grilled fish

the fishes in croatia were very fresh (though not living swimming in tanks). the seabass there did not look anything like a seabass or barramundi..it was slimmer & head was sharper but it was the best fish there, better than sea bream…in singapore i would count sea bream (ang kor li) as a better fish than local seabass…the seabream didn’t look much like our seabream here either.
for 6pax, i used only 1 small seabream, 1 small garoupa, 1 small treadfin (ngoh soon) cut in 2, plus a sailfish fillet i bought at phoon huat delicatessen for the 2 dishes – brodet & grilled fish.
specifically for the brodet, i used the treadfin head 1/2, whole seabream.
=================preparation=====================
i fried red onions, chopped scallions, sliced ginger, whole coriander till fragrant then added chopped garlic.
i used intense chicken stock, so broth was very tasty. the fish i cooked for about 4-5mins. when serving i heat up covered, added the prawns & the littleneck clams (la la) to cook, then served.
so as it turned out it was very easy to prepare the brodet, just a very good chicken stock…i prefer chicken to shellfish/prawn stock as it is more neutral & malleable, has wider preference as some may not like prawn stock.
so once there is a very tasty and savoury stock base, it was easy adding the fish and then adding the prawns and littelneck clams or whatever other seafood one desire.
c.h.e.f andy
P.S. my friend and his wife then visited croatian and went to kopu, the restaurant we recommended and took the brodet. and he messaged me then that my brodet was better. of course it was just individual taste & preference. my daughter will swear by kopun, and i also think the brodet was excellent there.
===================================
Ingredients:
  • 800g fish 9i had 1/2 small treadfin plus 1 whole small seabream (i think a sweet firmer fish like ikan batang or spanish mackerel and red snapper will also do fine)
  • 1.5l intense chicken stock
  • 1 small red onions sliced
  • 2 stalks chopped scallions,
  • 2-3cm sliced ginger
  • whole stalk coriander
  • 1 sliced tomato
  • 300g la la 9littleneck clams0
  • 8 -10 shelled deveined medium prawns

Directions:

  1. fry sliced red onions, chopped scallions, sliced ginger, whole coriander till fragrant then added chopped garlic.
  2. add intense chicken stock, so broth was very tasty.
  3. add fish cook for about 4-5mins. add tomatoes.
  4. when serving heat to boil, cover and add prawns & littleneck clams (la la) to cook, then serve.

Recipe = Tagliatelle Fruiti Mare on 20Oct2018

tagliatelle fruiti mare on 26.10.2018

i have done seafood pasta in white wine sauce as early as 7.3.2013.

in the last year, i started using a good stock (chicken bones and carrots boiled over 4-5hrs and reduced to produce an intense chicken stock.

tagliatelle fruiti mare on 26.10.2018

after the recent amalfi trip, where we often had fruiti mare, i did this pasta several times for my family and friends.

among the best was one for 8pax family diner on 26.10.2018. 

my pastas that evening were all par excellence.

stock was very tasty, and pasta now always perfectly al dente.

#6 tagliatelle fruiti mare on 20.10.2018

for 8pax dinner with wife’s good friend J, H and their son M on 20.10.2018, i prepared 2 pastas and a risotto. they were quite superb because of the tasty intense chicken stock.and they were all al dente.

i made the pasta dishes more al dente after the recent amalfi coast trip. my children, whole family all liked it al dente.

a delicious, very good tagliatelle, with prawn & squid, and basil from my garden.

seafood tagliatelle on 14.5.2018

seafood tagliatelle on 14.5.2018

and after my croatia trip in apr2018, i made a 6pax croatian dinner for my RI buddies and spouses on 14.5.2018.

for the seafood tagliatelle, i browned garlic cloves in olive oil, added red & yellow pepper, then white wine & a tasty chicken stock, and reduced to a very tasty stock.

when serving i added the prawns & littleneck clams, then squid & covered, the added tagliatelle & tossed. the tagliatelle fruit mare was delicious and satisfying. after my recent family amalfi coast trip, i made the pasta even more al dente but otherwise the same preparation.

the recipe is below. and some tips!

the key tip regards the proportion of reduced stock to the amount of pasta. a stock can taste absolutely tasty and flavourful but taste can be diluted by the pasta so judging the amount of liquids vs amount of pasta is absolutely crucial. also you don’t want the pasta too wet with liquids and once you toss your pasta you cannot reduce the liquids w/o overcooking the pasta, hence everything is about judgment, and of course this comes by experience and agaklogy. lol! ^^

c.h.e.f andy

Ingredients;

  • 300g tagliatelle
  • 1 bulb of whole garlic cloves
  • 1 cup chicken stock
  • 1/2 cup wine
  • 4 sweet basil leaves sliced
  • 1 cut chilli padi
  • 12 shelled deveined large prawns
  • 1 large squid in crossed cut pieces
  • 6 sweet basil leaves for garnishing
  • 15g butter

directions:

  1. brown 1 bulb of whole garlic cloves
  2. add sliced basil leaves and chilli padi and fry till nice aroma
  3. add 1 cup chicken stock and 1/2 cup wine and reduce liquids to 1/2
  4. cook tagliatelle to below al dente
  5. add the seasoned (with salt 7 white pepper) prawns & then squid to the boiling liquid till just cooked. off fire and add tagliatelle and toss, add salt to taste. add butter & mix thoroughly.
  6. garnish the pasta with the sweet basil and serve.