Simple & Delicious Homealone Seafood Spaghetti on 5Aug2017

seafood spaghetti

eating dinner alone this evening.

there was multi-grain bread & gourmet butter…haha!

there was also 1/2 a squid in the chiller that i should eat before it spoiled.

anyhow i decided to make seafood spaghetti. so i defrosted a package of shelled medium prawns, maybe10pieces!

seafood spaghetti

i decided to do the style my son made when we were in iceland.

had chopped garlic but didn’t have whole bulb garlic, so i fried cut chili padi, some thai basil which i planted, then added chopped garlic & dry parsley, all in olive oil.

then added the prawns & the the squid…very important not to overcook both prawns & squid..high fire then off.

i made the pasta separately, boiled with bit of salt & some oil to just below al dente, and drained.

seafood spaghetti

& then it’s just adding pasta to the seafood alio oglio sauce, off fire & tossed.

seafood spaghetti

so very easy to make, and so delicious, very good wok hae.

seafood spaghetti

then added some fresh thai basil for garnishing & tasting.

i just love the flavours of the basil. like sweet basil better, but sweet basil still growing so make do with thai basil. haha! ^^

c.h.e.f andy

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Crayfish Angel Hair Pasta on 1Aug2017

crayfish angel hair pasta

did a teochew crayfish dish for the excellent early birthday diner for my dentist friend on 14.7.2017.

still had 4 crayfish left in the freezer. having dinner alone & decided to cook crayfish pasta this evening.

crayfish angel hair pasta 

i used angel hair as it took the shortest time, 2mins to cook.

so i had it just below al dente.

i fried cut chili padi, thai basil in olive oil, added chopped garlic (usually i browned whole garlic to flavour the olive oil.. don’t have whole garlic today), then i fried the crayfish & set aside.

then i added sotong (squid) seasoned with fish sauce & white pepper to the pan & cooked a short time (not to overcook it). then i added the angel hair pasta and tossed, and added some butter & tossed.

added sea salt to taste.

crayfish angel hair pasta

then i plated some to eat & garnished with more thai basil.

crayfish angel hair pasta 

very tasty dish.

pasta just al dente.

crayfish was sweet & fresh, and sotong also succulent & tasty.

crayfish angel hair pasta 

a simple but quite excellent tasty pasta, though i did not have stock & did not add white wine.

c.h.e.f andy

Kurobuta & Prawn Alio Olio (Own Recipe) on 18Apr2017

kurobuta & prawn alio olio

eating alone this evening on 18.4.2017. been doing that a bit recently. 🙂

kurobuta & prawn alio olio

had some leftover shabu kurobuta in the freezer. decided to use them.

shabu (涮) simply means to poach for few seconds (8secs) in boiling water, like in a hotpot or steamboat, meaning the meat are very thinly sliced for that purpose.

i decided also to add 4 prawns. these are items are could be easily defrosted &prepared.

kurobuta & prawn alio olio

basically it was making alio olio.

& i figured any ingredients that makes it flavourful & tasty would deliver a great pasta.

kurobuta & prawn

alio olio is easy to do.

usually i browned a whole bulb of garlic cloves in olive oil. since kurobuta has lots of oil, so i cooked kurobuta first (real quick for the thin slices), set aside & used the oil to brown the garlic. i also added cut chilli padi & thai sweet basil.

then i cooked the prawns, seasoned with fish sauce & white pepper.

kurobuta & prawn

and that’s it. that’s all there is to it for making a very tasty pasta.

kurobuta & prawn alio olio

i boiled the pasta per instructions (8mins for instant spaghetti) to just below al dente.

kurobuta & prawn alio olio

the drained & added to the base.

kurobuta & prawn alio olio

off fire & tossed the pasta.

that’s it!

really delicious la…the shabu(thin sliced) kurobuta was so very flavourful!

c.h.e.f andy

Lobster Angel Hair Pasta, Prawn Yeemeen & Panfried Fish Fillet on 5Apr2017

lobster angel hair in pink sauce

lobster angel hair in pink sauce

wife is off with some friends tomorrow to catch sakura in seoul. this evening we had a 5pax family home dinner on 5.4.2017. ^^

I made lobster angel hair pasta.

2 x 350g lobster

I bought some frozen poached lobsters from phoon huat delicassen earlier.

I defrosted 2 lobsters & shelled them. they were between 350g and 375g. actually this part is more hard work. cooking the pasta is easy!

2 x 350g lobster

the shells I used to make stock.

2 x 350g lobster

I kept the tomalley with the shelled lobster tails & pincers.

lobster angel hair in pink sauce

I made the usual pink sauce, using 1/2 bottle (640ml bottle) prego traditional sauce, 1/2 canned whole tomatoes.

first I browned 1 whole bulb of garlic cloves in olive oil. I added 1 cut chilli padi & 12 leaves of thai sweet basil. then I off fire & added the prego sauce & whole tomatoes (cut with scissors). then I added the stock from lobster shell boiled in chicken stock & reduced. the I added 1/2 bottle (150ml) thickened cream.

lobster angel hair in pink sauce

then I added the shelled lobster tails, pincers & tomalley, & off fire so not to overcook the lobster. (before adding lobster meat, as the lobster would have lots of liquid, I drained that to the sauce to reduce).

the key is judging how much to reduce & thicken the sauce, so once lobster is added, no need to reduce further.

lobster angel hair in pink sauce

when ready to serve, I heat up the sauce, made sure lobster was cooked, then off fire, added the angel hair (near al dente) & tossed. then added more basil to garnish.

voila!

lobster pasta was beautiful this evening, taste was excellent. my angel hair though just slightly over, so I have to do more al dente minus next time…

wok-fried medium prawns

I also made a prawn yeemeen.

the yeemeen I made the first time for my wife on valentine’s day 14.2.2017 was the best.

so I wanted to make again for my daughters.

wok-fried medium prawns

for the medium prawns, I seasoned with fish sauce & white pepper.

then I added it to the garlic olive oil I prepared earlier browning garlic, added one cut chilli padi. and panfried over high heat. DO NOT COVER! the shell were slightly charred, the prawn texture just right. this dry frying (no condensation) produces the best result.

prawns yeemeen

then I braised the yeemeen in the thick chicken stock.

again judging how much to reduce to a very tasty stock is the key.

prawns yeemeen

so the yeemeen was moist, well infused with the stock & just nice texture, not mushy, overcooked.

then I topped the yeemeen with the prawns, & garnished with chopped scallions, and coriander.

pan-fried sea bream

the last dish I made was the panfried sea bream in green chilli & spinach sauce.

pan-fried sea bream

I seasoned with sea salt, black pepper, & fried in butter in a non-stick pan over high heat.

pan-fried sea bream

nicely charred, crisp skin.

green chilli spinach veloute

I made the green chilli veloute using 2 green chilli padi, a bunch of cut round spinach (i used 1/3 packe), 1 Japanese small cucumber, 1/2 green pepper, 2 tbsp olive oil, 2 tbsp. mirin.

pan-fried sea bream in green chilli spinach veloute

the veloute tasted ok but a bit of raw veg taste, not perfect.

next time I will use more green pepper which is very sweet, and maybe not use the spinach.

pan-fried sea bream in green chilli spinach veloute

fish was good.

I didn’t mind the sauce, but it was not the best.

I was trying to recreate the excellent garoupa dish at tunglok signature.

pan-fried sea bream in green chilli spinach veloute

not quite there yet!

pan-fried sea bream in green chilli spinach veloute

it was a very enjoyable meal with family. lobster angel hair was great & everyone liked the prawn yeemeen too. the pan-fried seabream dish not there yet, need to improve on it la..

c.h.e.f andy

Good Standard Tamago (Japanese Egg Roll) on 4Mar2017

tamago 

i did tamago a while ago (2 years back?) but somehow did not pursue it.

wife making chirashi don this evening & asked me to make some tamago on 4.3.2017. ^^

i had to go back to google to check the recipe again.

found this one amongst many.

tamago

 

i didn’t have the rectangular tamago pan, so make do with my non-stick pan.

i moderated the recipe-

  • 1 tsp flat sugar (not too sweet la)
  • 1 – 1.5 tsp tsuyu (can use light soy sauce also, tsuyu more flavourful)
  • 1 tsp mirin
  • 3 tbsp stock (i used chicken stock no dashi using konbu…i guess ikan bilis stick can also la)..

& that’s it….

whisked 3 eggs & whisked the blend then add together & whisked…..

the viscosity very important, egg mixture need to be thick enough to form a layer almost immediately on hot pan…

tamago 

the rest is trial and error. but i got it about right the first time & didn’t have problems making a few more times subsequently….

need to –

  1. wipe pan with oil with kitchen towel (to spread out oil thin film)
  2. pour over hot pan so egg layer forms immediately, swish pan around to spread the egg
  3. lower fire & start rolling (very important use chopstick with thick end…korean type sharp ends cannot)
  4. repeat step one…my egg mixture lasted about 3.5 pours.

tamago 

anyhow i got my tamago done. none too difficult la…

tamago

& pretty good standard..

i have to claim restaurant standard la… in taste if not presentation..better than some supermarket sushi tamago..

tamago 

great taste, texture & looks too.

sitting nicely on my wife’s chirashi don…as i said, not too bad la…

c.h.e.f andy

Good Standard Japanese Curry Vegetables with Rice on 3Mar2017

japanese curry with rice

my close OPS friend gave me a packet of japanese curry powder. his friend who is a chef with a hotel restaurant uses that to prepare japanese curry.

so i decided to make some jap curry this evening on 3.3.2017. ^^

japanese curry powder

the packet had 4 tablets/blocks.

i used 1 piece & about 500ml of water.

japanese curry – carrots, yellow onions, potatoes

i decided to do just vegetables.

i don’t mind japanese curry with prawns, or with chicken, but vegetables is also fine for a start.

for today, i used 1 large carrot, 1/2yellow onions, 1.5 potatoes & some (1/2 packet) baby corn.

japanese curry – vegetables

i fried the carrots & onions in 1 tbsp oil in a dutch oven pot, covered for 5 minutes to soften.

then added 1 block of jap curry powder, 500ml water, stirred to dissolve, then covered & boiled for like 30mins.

japanese curry – vegetables

then i added the baby corn & potatoes & boiled for another 10mins.

japanese curry – vegetables

potatoes are just cooked through when they break up when pressed against side of the pot, then it won’t be overcooked & mushy.

for today i found that the baby corn were just right still crunchy when the potatoes about done, so also 10mins thereabout….

japanese curry with rice

of course important that the jap curry is thick & tasty enough so cannot put too much water.

it is better to put less, taste & add water as you go.

anyway tasting most important. always taste for the texture/doneness you like & how intense the curry gravy you like.

japanese curry with rice

so nice, the curry….well, japanese curry not quite my favourite, so this is as good as i want it to be.

& so easy to prepare….

c.h.e.f andy

Ingredients-

  • 1 block japanese curry powder
  • 500ml water
  • 1 tbsp oil
  • 1 large carrot
  • 1/2 large yellow onion
  • 1.5 potatoes
  • 1/2 packet baby corn

Directions-

  1. fry carrots & onions in 1 tbsp oil in a dutch oven pot, cover for 5 minutes to soften.
  2. add 1 block of japanese curry powder, 500ml water, stir to dissolve, then cover & boil for 30mins.
  3. add baby corn & potatoes & boil for another 10mins. potatoes are just cooked through when they break up when pressed against side of the pot, then it won’t be overcooked & mushy.
  4. baby corn just right still crunchy when the potatoes about done, so also 10mins thereabout….
  5. serve with steamed white rice…qed…

Delicious Vongole (Littleneck Clams) in a Pot on 12Feb2017

vongole pot

vongole pot 

when i was at sheng shiong this morning i decided to buy some littleneck clams.

i was doing 2 pastas this evening so not planning to do vongole pasta.

so i bought just about 500g, and thought of doing it in the way like a pot of mussels.

vongole pot

vongole pot 

it was really easy to do.

i had some garlic cloves browned in olive oil (can also used chopped garlic).

then i threw in (with some butter) sliced ginger, cut chilli padi, chopped yellow onions, chopped shallots, and some basil. then i added the stock & white wine, reduced, & then 4 tbsp heavy cream.

lastly i added in the clams, covered & waited few minutes for clams to open up ie cooked.

vongole pot

vongole pot 

& that’s all there is to it!

a really tasty treat.

for me, it’s important that the stock itself is tasty. the cream enhanced the taste, and the clams added in the taste of the sea.

a simple, very delicious dish.

c.h.e.f andy

Ingredients:

  • 500g littleneck clams
  • 1tbsp olive oil
  • 15g unsaltedbutter
  • 2 cloves chopped garlic
  • 1cm sliced ginger
  • 1 cut chilli padi
  • 1 chopped shallot
  • 1/2 small chopped onion
  • cut scallions (white part from one stalk)
  • thinly sliced orange peel (quarter orange)
  • 10 basil leaves

Directions:

  1. add chopped garlic, sliced ginger, cut chilli padi, cut scallions, chopped yellow onions, chopped shallots, sliced orange peel and basil to pot with 15g unsalted butter.
  2. add stock & white wine, reduce, & then add 4 tbsp heavy cream.
  3. add the clams, cover, wait few minutes for clams to open up.
  4. serve in a pot.

Prawn Fettuccine in Creamy White Wine Sauce on 12Feb2017

#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

prawn pasta in white wine sauce is a new dish i did couple times recently & served to my friends-

  1. everyone’s birthday 9pax dinner on 28.12.2016.
  2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)
#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

the one i did on 28.12.2016 looked & tasted great.

#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

i felt the sauce was not reduced enough, and it could be more intense & flavourful.

prawn fettuccine in white wine sauce

prawn fettuccine in creamy white wine sauce 12.2.2017

so for today, i reduced the sauce a bit more.

i think texture & taste was ok.

only thing i used stock from prawn heads/shells as i did not have chicken stock, which was the stock i used for the dish on 28.12.2016 (the top 3 photos).

i guess it’s a taste preference. for my family & i, we prefer the chicken stock.

prawn in white wine sauce

prawn in creamy white wine sauce 12.2.2017

this a really simple recipe-

  1. season prawns with fish sauce & white pepper. set aside.
  2. brown one whole bulb of garlic cloves in olive oil.
  3. add cut chilli padi & basil & fry till fragrant.
  4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
  5. reduce till sauce thickens.
  6. when serving, heat up, add prawns (seasoned with fish sauce & white pepper). add 4 tbsp heavy cream.
  7. off fire. toss pasta. add salt to taste. if necessary add some butter.
  8. then garnish with fresh basil & serve.
prawn in white wine sauce

prawn in white wine sauce 12.2.2017

i tasted the sauce before adding pasta. it was good.

prawn fettuccine in white wine sauce

prawn fettuccine in white wine sauce 12.2.2017

this a really tasty dish, and so very easy to make.

today though it was outshone by the duck leg ragout pasta which was simply fabulous.

otherwise this was a really great dish on its own.

c.h.e.f andy

Ingredients:

  • 12 medium prawns
  • 150g fettuccine
  • 1 bulb garlic cloves
  • 20 basil leaves (10 to cook, 10 to garnish)
  • 1 cut chilli padi
  • 1 cup white wine
  • 1 cup chicken stock
  • 4 tbsp heavy cream
  • 1/2 tsp salt

Directions:

  1. season prawns with fish sauce & white pepper. set aside.
  2. brown one whole bulb of garlic cloves in olive oil.
  3. add cut chilli padi & basil & fry till fragrant.
  4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
  5. reduce till sauce thickens.
  6. when serving, heat up, add prawns. add 4 tbsp heavy cream.
  7. off fire. toss pasta. add salt to taste. if necessary add some butter.
  8. then garnish with fresh basil & serve.

The Best Duck Leg Ragout on 12Feb2017

duck ragout fettuccine

duck ragout fettuccine

did a fabulous duck leg ragout dish today on 12feb2017. ^^

this the first time i tried a duck leg ragout, or for that matter any ragout.

i was very impressed with the duck leag ragu pappardelle at labrezza recently on 7.2.2017.

so i decided i would try it myself. ^^

read up on a few internet recipe. basically got the method & came up with my own recipe.

duck ragout

duck leg  ragout sauce on 7,2,2017

went to sheng shiong in the morning. did not want to buy a whole duck & got a vacuum pack Jean Fresh fresh duck leg hind quarter. i think about S$4.85.

duck ragout

duck leg ragout sauce on 7,2,2017

& my own created recipe-

  1. rub duck leg quarter in salt & wash clean, and dry.
  2. brown a whole bulb of garlic cloves in olive oil
  3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat (i did not have duck fat so added chicken fat). basically it is like making a duck confit (which i also have not made one before) which means cooking the duck leg in duck fat to give it great flavours.
  4. add aromatics (i added basil & coriander…usually they add fresh rosemary, thyme etc..i didn’t have those…from my understanding, duck & especially duck game quite gamey in flavours so quite important to have the herbs to balance it).
  5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
  6. off fire. add 1 cup white wine, and 1 cup chicken stock (i added prawn stock as i did not have chicken stock), 1 tbsp flat sugar. (i also added dry rosemary, didn’t have fresh ones). then low fire, cover & reduce.
  7. cook for 2 hrs. add water if required so it does not dry out.
  8. take out duck leg. remove & discard bones. shred it & return to pot.
  9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
  10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.
duck ragout fettuccine

duck leg ragout fettuccine on 12.2.2017

my first time doing this. and the dish was simply superb.

so very tasty & savoury. texture was perfect…very tender & soft & moist, not sinewy, dry, wiry.

& taste was wonderful. very mildly sweet, nicely herb flavoured, both balancing the gamey taste, so i didn’t feel it was gamey even with all the fat. just a very very tasty pasta.

at labrezza they used pappardelle.

i could not find pappardelle, so i used fettuccine the next best thing la..

c.h.e.f andy

Ingredients:

  • one duck leg quarter
  • 150g fettuccine
  • 1 bulb garlic cloves
  • 20 basil leaves (10 to cook, 10 to garnish)
  • 1 twig coriander
  • 1 tsp dry rosemary
  • 1 tbsp flat sugar
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 tsp salt
  • 4 tbsp prego or papa alfredo traditional sauce.

Directions:

  1. rub duck leg quarter in salt & wash clean, and dry.
  2. brown a whole bulb of garlic cloves in olive oil
  3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat. basically it is like making a duck confit which means cooking the duck leg in duck fat to give it great flavours.
  4. add aromatics (i added basil & coriander & dry rosemary…usually they add fresh rosemary, thyme etc..i didn’t have those…)
  5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
  6. off fire. add 1 cup white wine, and 1 cup chicken stock, 1 tbsp flat sugar.
  7. then low fire, cover & reduce. cook for 2 hrs. add water if required so it does not dry out.
  8. take out duck leg. remove & discard bones. shred it & return to pot.
  9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
  10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.

Most Delicious Teriyaki Salmon Belly

been doing teriyaki salmon belly quite a few times lately. it’s consistently a favourite among my friends & family.

most recently on CNY day2 29.1.2017, i did that for my wife’s relatives, a 20pax dinner.

wonderful flavours, & my helper’s homegrown dill a perfect match.

i did that also for a 6pax dinner with my OPS friends on 16.11.2016.

it was excellent. very tasty,especially with the fatty salmon belly. well infused with miso & light soy sauce flavours, and also seasoned wth chopped garlic & ginger.

after that my friend’s wife asked the recipe & made for her son to bring to a gathering. 🙂

& likewise for the 9pax everyone’s birthday on 28.12.2016.

and despite burning the skin (not familiar with the new oven controls), it was still such a wonderful tasting dish. after wife’s salad, i think everyone loved this salmon belly.

i did the same for a 8pax dinner for my wife’s close friends on 14.1.2017 & they all loved it. did not take any food photos that evening, except for wife’s friend’s beautiful fruit platter..

teriyaki salmon belly

teriyaki salmon belly (trimmings)

i did my first oven grilled miso salmon belly on 28.10.2014, more than 2 years ago.

teriyaki salmon belly (more bones than belly, still very nice)

teriyaki salmon belly (more bones than belly, still very nice)

at the time, i mostly buy the salmon packets from sheng shiong & giant.

when i am lucky, i get more belly.

but often i get the trimmings, and sometimes not so lucky, then mostly bones (above photo).

grilled teriyaki slamon belly

grilled teriyaki salmon belly

more recently i bought from phoon huat delicatessen, but their supply is limited.

so the best i found is from song fish (i go to the starvista outlet).

here you can get good salmon belly at S$30/kg.

teriyaki salmon belly

teriyaki salmon belly

or salmon trimmings at a lot cheaper, and no need to bother about getting salmon bones. haha!

the preparation is the same, and i have both miso & teriyaki so it is teriyaki salmon for me but it is just as well miso salmon.

salmon belly or even trimmings are perfect for this dish. salmon fillet are too chunky, so using fatty salmon belly infused with miso & teriyaki offers up an amazingly delicious dish.

a very simple marinade for 500g salmon belly – 1 tbsp miso, 2 tbsp light soy sauce, 1tbsp sake, 2tbsp mirin, 1 tbsp sugar, 3cm chopped ginger, 5 cloves chopped garlic.

then in a double ziploc bag in my 1degC chiller for 3 days for the flavours to be well infused.

after that leave out for 1 hr to bring to room temp, then grilled in 250degC oven for 15mins. voila!

it is that easy! ^^

c.h.e.f andy

Ingredients:

  • 500g salmon belly
  • 1.5 tbsp miso
  • 2tbsp mirin
  • 1 tbsp sake
  • 2 tbsp light soy sauce
  • 1 tbsp flat sugar
  • 5 cloves chopped garlic
  • 3cm chopped ginger

Directions:

  1. prepare marinade – in a large bowl mix 2 tbsp light soy sauce, 2 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 5 cloves chopped garlic, 3cm  chopped ginger & 1.5 tbsp miso.
  2. add salmon (belly) to the bowl & marinate really well, thoroughly. put in a double ziploc bag, press out the air & seal. leave in the chiller for 3 days for the flavours to infuse.
  3. cooking – take out from chiller for 1 hour to get to room temperature. place on a grilling rack (for salmon trimmings, line the rack with aluminium foil & poke holes in the foil to drain excess oil). place in a pre-heated 250deC oven for 15minutes. watch to make sure skin charred but not burnt. serve.

 

Delicious Seafood Pasta 2.0 in Pink Sauce

made pink pasta a few times lately.

one, a nice, delicious pasta everyone liked for my OPS friends on 9.12.2016.

& more recently a 8pax dinner for my wife’s close friends on 14.1.2017. after dinner, one friend asked the recipe, and yesterday she sent us photo of her beautiful seafood pasta in pink sauce dish! 🙂

my best pink sauce pasta was a lobster capellini on 15.5.2014. ^^

simply delicious! taste & flavour were just sublime… 🙂

for my more recent creations, it was much simpler & easy to make, since i was not cooking lobster.

for seafood, i used prawns & either scallops (when i have) or squid.

i did for my RI friends.

& for another dinner in aug2015.

& my friends thought the prawn spaghetti in pink sauce was the best. and yes, it was very tasty & flavourful.

prawn linguine in pink sauce

prawn linguine in pink sauce

the recipe was quite strait forward-

  • brown 1 bulb of garlic cloves in olive oil. i also cut chilli padi & sweet thai basil, fry till fragrant.
  • let it cool, then add 1/2 bottle of prego sauce (680ml bottle) & 1 can of whole peeled tomatoes (14oz can)
  • add 1/2 cup white wine, 1 cup chicken stock & reduce liquids by 1/2
  • add 1/2 heavy cream, 1 tbsp sugar, 1/2 tsp salt (to taste)

basically that does the pink sauce.

when serving add prawns, then scallops (or squid), made sure not to overcook them.

then add pasta, which were done pre-al dente, off fire & toss.

one key thing to note is that the sauce should be sufficiently reduced so it’s not too dilute & quite intense, tasty & creamy. & not too much pasta so it won’t dilute the taste of the sauce.

anyway for me it’s agaklogy, so maybe about 200-250g pasta to about 400ml sauce??

c.h.e.f andy

Ingredients:

  • 250g pasta (cook to pre = 1 min before al dente)
  • 1/2 bottle prego traditional sauce (680ml bottle)
  • 1x14oz can whole peeled tomatoes (can add fresh tomatoes too…)
  • 1 bulb garlic cloves
  • 3 tbsp olive oil
  • 20 basil leaves (10 to fry, 10 to garnish)
  • 1-2 cut chilli padi
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 tsp salt (to taste)
  • 1 tbsp flat sugar
  • 1/2 cup heavy cream
  • 15 pieces medium prawns
  • 1 large squid

Directions:

  1. brown 1 bulb of garlic cloves in olive oil. add cut chilli padi & sweet thai basil, fry till fragrant.
  2. let it cool, add 1/2 bottle of prego sauce (680ml bottle) & 1 can of whole peeled tomatoes (14oz can)
  3. add 1/2 cup white wine, 1 cup chicken stock & reduce liquids by 1/2
  4. add 1/2 heavy cream, 1 tbsp sugar, 1/2 tsp salt (to taste)
  5. add prawns, then scallops (or squid), do not overcook
  6. add pasta, off fire & toss. add basil to garnish. shredded mozzarella if desired

Beautifully Braised Oxtail 2.0 on 29Jan2017

braised oxtail

braised oxtail

wife’s relatives coming for dinner this evening, and we were preparing for a 20pax dinner including grand nephews & grand niece, on CNY Day2 on 29.1.2017. ^^

one of the dishes i prepared was braised oxtail.

i did my first braised oxtail for the first time on 6.11.2016.

today i did a larger serving for 20pax, and the oxtail came up beautifully (see top photo).

braised oxtail

braised oxtail

i had 2 packets of oxtail from phoon huat delicatessen = 1.75kg.

braised oxtail

braised oxtail

braised oxtail

braised oxtail

i adjusted accordingly-

  1. rub with salt & washed & clean thoroughly & dry with kitchen towels
  2. coat 1tsp salt, 2 tsp black pepper, 1.5 tbsp cornflour.
  3. brown oxtail with 1 tbsp olive oil on high heat, set aside
  4. fry chopped shallots, sliced ginger, then sliced onions, chopped garlic, then carrots & celery.
  5. add back oxtail,add dry rosemary, parsley, chilli flakes. add 1cup red wine, 2 cups water, 1/4cup mirin, 1 tbsp sugar, 1tsp salt (to taste).
  6. place oxtail in large casserole & placed in 180degC oven for 4.5 hrs.
braised oxtail

braised oxtail

so this recipe was really very simple & straight forward to execute.

braised oxtail

braised oxtail

i checked the oxtail & turned the pieces using a spoon at different intervals=2.5 hrs, 3.5hrs etc & texture was perfect at 4.5hrs.

braised oxtail

braised oxtail

the liquids were reduced nicely, so i got a nice thicker, very tasty gravy & the oxtail were excellent in taste & texture, very tender & still having good bite, & the tendons near the bones were gelatinous & flavourful.

c.h.e.f andy

Ingredients:

  • 1.75kg oxtail
  • 2 large carrot
  • 6 stalks celery
  • 1 large cut tomatoes (i didn’t have so didn’t add this time)
  • 1 large onion
  • 3 chopped shallots
  • 5 chopped garlic
  • 3cm sliced ginger
  • 1 cup red wine
  • 2 cup water
  • 3 tsp dry rosemary
  • 3 tsp dry parsley
  • 1 tsp dry red chilli flakes
  • 1tbsp sugar
  • 1tsp salt (to taste)
  • 1/4cup mirin

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

  • 1 tsp salt
  • 1.5 tbsp corn flour
  • 2 tsp black pepper

Directions:

  1. wash with salt, coat with 1 tsp salt, 1tsp black pepper, 1.5 tbsp corn flour.
  2. fry in olive oil to brown/colour, then remove from pan.
  3. add olive oil to pan & fry chopped shallots, sliced ginger. then onions, garlic, then add carrot, celery, & spices.
  4. add back oxtail, add dry rosemary, parsley, chilli flakes. add wine, water, mirin, sugar. place in casserole in 180degC over 4.5hrs. check & turn around oxtail pieces at intervals=2.5hrs. 3.5hrs.

 

Pan Roasted “Sous Vide” Brined Chicken Thigh on 10Dec2016

skin so crispy meat tender, juicy, tasty

skin so crispy meat tender, juicy, tasty

did a wonderful pan roasted “sous vide” brined chicken thigh today on 10.12.2016. ^^

skin was so crispy, meat so tender, juicy, tasty, just fabulous la… 🙂

skin so crispy meat tender, juicy, tasty

skin so crispy meat tender, juicy, tasty

it was my usual pan roasted skin on brined chicken recipe. a dish i have not done for like 3 years liao..

this time though, i added the “sous vide” part.

i found on the very scientific seriouuseats.com which recommended sous vide at 60degC for 2 hrs.

i don’t have a sous vide machine (yet) so approximate by putting the chicken thigh in a brine bath in a sealed oven dish in a 95degC oven for about 2.5hours. when i measured the internal temp, it was about 65degC…for me just agak-logy not very scientific la…

pan roasted "sous vide" brined chicken thigh

pan roasted “sous vide” brined chicken thigh

then i did the usual panfry skin down with just a little olive oil to grease the pan, about 4-5mins in a non stick wokpan, first high heat the lower to medim/low.

meat tender, juicy, tasty

meat tender, juicy, tasty

& the result was absolutely brilliant.

pan roasted "sous vide" brined chicken thigh

pan roasted “sous vide” brined chicken thigh

pan roast delivered the crispy skin.

brining with sugar & salt the juiciness & the taste.

and “sous vide” the wonderful tender texture….i think this was very good indeed! ^^

pan roasted "sous vide" brined chicken thigh

pan roasted “sous vide” brined chicken thigh

i only had thigh today as i did the chicken breast for a friend for a 13pax dinner the day before.

she doesn’t take beef & doesn’t like chicken thigh.

it was ok but i couldn’t grilled/brown the skin for the chicken breast. first my ceramic coated non-stick pan was holding the pink sauce for seafood pasta & i was lazy to transfer & wash the pan. but also the breast skin tends to shrink a bit unlike the thigh which is quite taut.

for this, i did only my previous skin on pan roasted brined chicken breast & did not attempt the sous vide part.

anyhow i think that it would be great to do this sous vide method on the chicken breast & though lesser skin, it will be no problem to brown the skin properly like what i did 3 yrs back. 🙂

c.h.e.f andy

Ingredients:

  • 2 x chicken breasts skin on w/o wings (easier to brown skin)
  • 2 x chicken thigh with drumstick (I use a 1.4kg chicken from Sheng Shiong or Giant hypermarket)

brine solution:

  • 1 litre water
  • 3tbsp salt
  • 3 tbsp sugar

Directions:

  1. Preparing the chicken – use kitchen scissors to cut chicken in 1/2, then knife cut around the drumstick into 1/4 (breast remove wings & drumstick quarters),  then cut away & remove the bones under the breast & thigh completely, then cut away the fat, wash & clean
  2. Brining – add 1 litre water in a large plastic container, mix in about 3  tablespoon salt & 3 tablespoon sugar & stir to dissolve. Put 2x cleaned chicken breasts & 2x chicken thigh into the container and place container in fridge for 24hours. Remove & wash chicken breasts/thighs thoroughly in slow running water & place on a rack to airdry in fridge for 24hrs (can also skip this step & dry with kitchen towels)
  3. Cooking – Remove chicken breasts/thighs from fridge & leave it at room temperature for at least 1/2hr. place chicken covered with brine in a sealed oven dish in a 95degC oven for 2.5hrs to reach an internal temp of 65degC, or shorter for 60degC if desired.
  4. Heat non-stick pan on high heat, add little olive oil to grease pan & turn to medium heat. Place the chicken breasts & thighs 2 at a time skin-down in hot pan. press, hold with hand & move around pan for even temp distribution, fry for 4minutes to get crispy skin. The oil will sputter a bit, turn to low heat after 1 minute. remove chicken breasts/thighs from pan & let them rest for 10 minutes, Serve.

Braised Oxtail (Experimental First Attempt) on 6Nov2016

oxtail-stew

braised oxtail

did my first braised oxtail today.

saw a few online recipe, decided to just mix & experiment a bit myself.

result???

pretty good actually, very tasty, tender, savoury..& veg were wonderful…

still cannot compare with the oxtail stew we had at the second FGS (For Goodness Sake) Charity Dinner made by the host’s helper.

hers different, had quite a bit more tomatoes, overall taste experience still better than mine.

oxtail-stew2

braised oxtail

so i just bought 3 large oxtail pieces from cold storage, 800g for S$20, promo price like S$26.90/kg.

washed with salt, then coat with 1/2 tsp salt, black pepper, 1 tbsp corn flour.

fried in olive oil to brown/colour, then removed from pan.

added olive oil to pan & fried chopped shallots, sliced ginger, chilli padi. then onions, garlic, then added carrot, celery, & spices. then added wine, water, mirin, sugar

then added back oxtail & placed in caserole in 180degC over 2hrs

oxtail-stew4

braised oxtail

can boil to reduce if too much liquid, & add cornflour to thicken if required (i didn’t)

oxtail-stew3

braised oxtail

oxtail was very tasty. so was the veg & gravy.

however i think my slow braised spanish beef ribs still better. thinking of doing this dish for a dinner on 29.11.2016, but maybe i will decide on the beef ribs instead. not sure yet.

c.h.e.f andy

Ingredients:

  • 800g oxtail
  • 1 large carrot
  • 3 stalks celery
  • 1 large cut tomatoes
  • 1/2 large onion
  • 2 chopped shallots
  • 3 chopped garlic
  • 2cm slice ginger
  • 1 cup red wine
  • 2 cup water
  • 1 cut chilli padi
  • 3 bay leaves
  • 3 tsp dry rosemary
  • 3 tsp dry parsley
  • 1 tsp dry red chilli powder
  • 1-2 tsp sugar
  • 2 tbsp mirin

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

  • 1 tsp salt
  • 1 tbsp corn flour
  • 1 tsp black pepper

Directions:

  1. wash with salt, coat with 1/2 tsp salt, black pepper, 1 tbsp corn flour.
  2. fry in olive oil to brown/colour, then remove from pan.
  3. add olive oil to pan & fry chopped shallots, sliced ginger, chilli padi. then onions, garlic, then add carrot, celery, & spices. add wine, water, mirin, sugar
  4. then add back oxtail & placed in caserole in 180degC over 2hrs

Seafood Alio Olio on 7Aug2016

seafood alio olio

seafood alio olio

did a very good seafood alio olio this evening on 7.8.2016. ^^

i have not done this for a really long time.

mainly because my helper does an excellent alio olio. she usually uses prawns & sliced chicken breast. on balance i think her best would still edge out my dish tonight.

still my seafood alio olio was very good tonight. 🙂

seafood alio olio

seafood alio olio

i browned the garlic cloves on medium fire. fantastic aroma…added cut chilli padi.

then added prawns & squid seasoned with fish sauce & white pepper.

then added chicken stock.

i removed the prawns & squid then reduced the stock. tasted it, was tasty & intense. i did not add white wine & sugar this evening.

then i added back the prawns & squid, off fire, added the spaghetti & tossed.

last, i added some butter, so the spaghetti & sauce mixed very well.

i topped it with some basil.

seafood alio olio

seafood alio olio

the result was a very tasty pasta.

daughter commented the sotong (squid) was excellent, just the perfect texture. so was the prawn!

& i like the spicy tinge from the chilli padi.

a simple dish & enough for 3pax on a sunday evening.

c.h.e.f andy

Ingredients:

  • 200g spaghetti
  • 1 whole bulb of peeled garlic cloves
  • 2 tbsp olive oil
  • 6 medium prawns
  • 1 whole medium squid
  • 2 tbsp fish sauce + 2 tsp white pepper (season prawns & sotong)
  • 300ml chicken stock

Directions:

  1. brown garlic cloves on medium fire. add cut chilli padi.
  2. add prawns & squid seasoned with fish sauce & white pepper. add chicken stock.
  3. remove prawns & squid and reduce stock.
  4. add back prawns & squid, off fire, add the spaghetti & toss.
  5. add some butter, so the spaghetti & sauce mix very well.
  6. top with some basil.

Gordon Ramsay’s Slow Roasted Belly Pork Experiment (Simply Delicious) on 6Aug2016

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

saw Gordon Ramsay’s slow roasted belly pork on youtube the other day.

decided to give it a try. very interesting! ^^

i used just 200g belly pork (instead of 2kg in the video), cut a smaller piece from 500g frozen belly pork bought at sheng shiong.

& didn’t have fresh whole fennel & host of other stuff, so used 1 small carrots + 1/4 corn.

din want to open a white wine so used red wine.

anyhow the belly pork turned out almost perfect – texture perfect & very tasty….

only thing is couldn’t produce the crackling skin…though it sounded crackling when ran with a knife, the skin was actually chewy & not edible. other the pork was excellent.

2 ways i thought i will adjust this, either reduce the time at 180degC then do 250degC for say 10 to 15mins, or just cut away the skin.

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

so method was same but my ingredients quite different from Gordon Ramsay-

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil

fry the garlic, star anise, bay leaves, chilli padi in an oven proof mini wok. fry the carrot & corn & remove to allow space for the belly pork.

salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn, & add –

  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

then put 180degC oven for 1.5hrs.

as Gordon Ramsay mentioned the nicely flavoured braising liquid reduced & cooked the pork belly while the skin is cracked (but this part i couldn’t get right yet).

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

the pork was delicious, just the perfect texture & wonderful flavours.

i will do it on a bigger 500g square slab later on when i have the numbers (of diners) to do. ^^

c.h.e.f andy

Ingredients:

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil
  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

Directions:

  1. fry garlic, star anise, bay leaves, chillli padi in an oven proof mini wok
  2. fry carrot & corn & remove to allow space for the belly pork.
  3. salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn.add red wine & white wine vinegar.
  4. put 180degC oven for 1.5hrs.

Mock Kurobuta Pork Ribs – Simply Wonderful

mock kurobuta pork ribs

mock kurobuta pork ribs

made a mock kurobuta pork ribs on 24.7.2016. ^^

kurobuta with pumpkin puree

kurobuta with pumpkin puree

had one of the best kurobuta prok ribs at foc just yesterday on 23.7.2016. ^^

excellent texture & taste. pumpkin puree wonderful too. 🙂

it was exactly what i expected. i had this a year before in aug2015 & was eyeing this dish to order.

pork ribs, seafood apella & garlic squid

pork ribs, seafood apella & garlic squid

i called my own concoction mock kurobuta becos i am using ordinary 500g prime ribs, the frozen ribs from sheng shiong.

& though i used frozen prime ribs, i think flavour & texture wise almost approximate the kurobuta ribs at foc, so it was in fact very good ribs. 🙂

mock kurobuta pork ribs

mock kurobuta pork ribs

in order to create the tender yet firm not old texture, i fine braised (slow low temperature braising) the ribs in a 95degC oven for 5hrs.

this turns collagen (tough connective tissues) to gelatine & flavours the meat, also it dissolves the fat & flavours the meat.

mock kurobuta pork ribs

mock kurobuta pork ribs

key considerations in any cooking are texture & taste.

i made an excellent fine braised pork ribs (best using spare ribs or pork soft bones).

this though was western flavour, so i needed to experiment a new marinade.

  1. for marinade, i added 2 tbsp red wine, 1 tbsp yuzu jelly, 2 tbsp light soy sauce, 1 tbsp mustard, 2 tsp chopped garlic, 2 stalks chopped scallions.
  2. then i stir-fried 2 star anise, 2 bay leaves in a wok. then i added 1/2 sliced onions & caramelise, & added the marinade. then added coriander & off fire.
  3. then pan-charred/browned the ribs in some butter
  4. & placed in sealed oven dish i 95degC oven for 5hrs.
mock kurobuta pork ribs

mock kurobuta pork ribs

the flavour & colour were quite excellent straight from the oven.

but i wanted to char it a bit further. the blackened part were the marinade. while that did not affect the dish much it did not look as nice. so for next round if i decide to char it more i would wipe clean & dry the marinade.

c.h.e.f  andy

Ingredients:

  • 500g prime ribs (i used frozen prime ribs from sheng shiong)

marinade:

  • 2 tbsp red wine
  • 1 tbsp (flat) yuzu jelly
  • 2 tbsp light soy sauce
  • 1 tbsp mustard
  • 2 tsp chopped garlic
  • 2 stalks chopped scallions
  • 2 star anise
  • 2 bay leaves
  • 1/2 yellow onions
  • 2 stalks coriander

Directions:

  1. scald pork in boiling water, clean & drain
  2. use a little butter – fry & charred pork ribs both sides. remove & put in oven dish
  3. for marinade, mix 2 tbsp red wine, 1 tbsp yuzu jelly, 2 tbsp light soy sauce, 1 tbsp mustard, 2 tsp chopped garlic, 2 stalks chopped scallions. fry star anise & bay leaves. fry 1/2 yellow onions to caramelise. add marinade. then add coriander & off fire.
  4. add marinade over pork ribs in oven dish & spoon over the ribs. seal oven dish & place in 95degC oven for 5hrs.
  5. remove. wipe clean the ribs & sear/char ribs over high fire. serve with or w/o drained sauce.

Crayfish Pasta in Pink Sauce (Creamy Tomatoes)

crayfish pasta in pink sauce

crayfish pasta in pink sauce 

had some unused crayfish leftover in the freezer from an earlier dinner. decided to do a crayfish pasta in pink sauce on 14.6.2016. ^^

pink sauce (creamy tomatoes)

pink sauce (creamy tomatoes) 

i follow quite a standard recipe perfected by wife. she still makes the best crayfish pasta! ^^

  1. i peeled & browned 1 whole bulb of garlic cloves in olive oil with wonderful aroma
  2. added 2 cut chilli padi & some fresh basil (optional)
  3. added 1/2 bottle papa alfredo traditional sauce (other brand pasta sauce will do also), & 1/2 can peeled tomatoes & fried a bit
  4. then added chicken stock, white wine, sugar & reduced.
  5. then added 6 tbsp thickened cream, and salt to taste.
  6. i added the 12 crayfish halves, covered till 1/2 cooked.
crayfish in pink sauce

crayfish in pink sauce 

that basically was it!

crayfish in pink sauce

crayfish in pink sauce 

later i just needed to reheat the sauce over few minutes w/o overcooking the crayfish. 🙂

crayfish pasta in pink sauce

crayfish pasta in pink sauce

crayfish pasta in pink sauce

crayfish pasta in pink sauce 

when serving, add some basil for garnishing & aromatic flavours.

spaghetti (al dente)

spaghetti (al dente) 

i made al dente spaghetti, set aside for each diner to pick the amount they needed then add the heated sauce & crayfish! 🙂

crayfish pasta in pink sauce

crayfish pasta in pink sauce 

the sauce was excellent, tasty with the crayfish & combining well with the pasta.

crab squid-ink linguine in pink sauce

Valentino’s crab squid-ink linguine in pink sauce 

my pink sauce is very less the very creamy pink sauce at Valentino’s!

i like Valentino’s pink sauce, but i also like my very less creamy concoction with very nice tomato flavours. maybe i will try a heavy cream pink sauce the next time to see if i can approximate valentino’s preparation. 🙂

c.h.e.f andy

Reverse Sear Pork Collar – Mock Kurobuta

#6 mock kurobuta

mock kurobuta

recently i have been making quite excellent pan-charred steak using the reverse sear method. ^^

i have used the oven for various low temperature gentle braise. 🙂

most recently a fine braised pork ribs.

#6 mock kurobuta

mock kurobuta

for a recent home dinner for 5pax, i made a pan-charred pork collar using the reverse sear preparation.

i called it mock kurobuta.

kurobuta steak is quite expensive like between S$38/kg & S$55/kg at (say) mmmm.

i bought frozen pork collar from sheng shiong at S$9.95/kg.

a 400g piece & thicker cut (say) 3/4in works best.

pork collar is marbled (fatty streaks) but tough with connective tissues (collagen). so for it to become a tender juicy pork steak, the collagen has to be converted to flavourful gelatine.

i did this with the pork collar in a 90degC over for 4hrs. first scald the pork collar with boiling water & clean thoroughly to remove scums. then place in a small oven dish with cover brine consisting of salt, shaoxing wine, sugar, mirin to cover the meat at least halfway> so the meat will not dry out too much.

Smoked duck. mock kurobuta, spanish omelette

Smoked duck. mock kurobuta, spanish omelette

remove pork collar from oven & dry it with kitchen towels. then season with sea salt & black pepper.

for a mock kurobuta steak no seasoning is required & salt & pepper is applied only at the time for pan frying.

(for other preparations/dishes like say doublecooked pork 回锅肉 & fine braised pork ribs, i add star anise, cinnamon bark etc to the brine accordingly).

then fry in just little oil or butter at high fire on a smoking pan, about a minute each side to char the steak.

remember what gordon ramsay said “it’s simple mathematics – no colour no flavour”.

beef or pork steak has to be charred to produce the maillard reaction to create the flavours.

let the steak rest for 5 minutes then slice & serve.

c.h.e.f andy

Ingredients:

  • 400g pork collar

brine

  • 1 tsp salt
  • 1 tbsp shaoxing wine
  • 1 tbsp mirin
  • 2 tsp sugar

Directions:

  1. scald pork collar with boiling water. clean thoroughly to remove scums.
  2. place in a small oven dish with cover<and add the brine to cover the meat at least halfway>in 90degC oven for 4hrs.
  3. remove pork collar from oven. dry with kitchen towels. season with sea salt & black pepper.
  4. fry in just little oil or butter at high fire on a smoking pan, about a minute each side to char the steak.
  5. let steak rest for 5 minutes. slice & serve

 

Cooking the Perfect Steak – the Reverse Sear Method

pan charred grain fed black angus ribeye

pan charred grain fed black angus ribeye on 12.6.2016

sometime ago, a friend shared a video on my facebook.

it’s about making the perfect steak by the reverse sear technique.

i have been doing that since.

pan charred grain fed black angus ribeye

pan charred grain fed black angus ribeye on 12.6.2016

for this evening’s 3pax dinner i used a grain fed black angus ribeye i bought from QB Foods.

i had the vacuum packed ribeye for 3 hrs in a 60degC oven.

then i pan charred over high fire a minute on each side.

pan charred grain fed black angus ribeye

pan charred grain fed black angus ribeye on 12.6.2016

it’s  called the reverse sear because the steak was prepared in the oven first to give a consistent medium rare (or medium) then seared to give a beautifully charred steak.

angus beef ribeye medium rare

angus beef ribeye medium rare

i had done it earlier on both angus ribeye.

australian wagyu ribeye

australian wagyu ribeye

& also wagyu ribeye.

australian wagyu ribeye

australian wagyu ribeye

for wagyu, i removed the vacuum pack & left it on a rack. this worked well for a marbled wagyu beef. the low temprature oven also gives accelerated dry aging to the fatty steak.

it does not work well for the angus ribeye as it becomes too dry, so i did the 3hrs in 60degC oven with the steak still in the vacuum pack.

if i remove the vacuum packaging & place on a rack then i increase oven temperature to 90degC & do it for only 1 hr.

& that produced a pretty similar result – an excellent steak!

c.h.e.f andy