Recipe = Flavourful Japanese Slow-braised Pork Soft Bones on 6Aug2018

made an excellent slow-braised pork soft bones (first time) for 5pax RI bros ichiran ramen party this evening on 6.8.2018. ^^

it was by the standard of our imperial mouth TCH, so very tender, tasty & flavourful, so even the good chashu i made this evening was of no comparison. 🙂

the slow braised pork soft bones i was trying to emulate the best ramen at hanamaruken ramen (花丸轩) at dotonbori osaka. 

while nothing can really match that, my first slow-braised pork soft bones was very successful by my meagre standard la…perfect enuf?? for me la…

i had earlier used pork collar for an ichiran ramen lunch at HC, our OPS bro, new place on 8.6.2018. 🙂

i didn’t know where to get  long soft bone like that at hanamaruken ramen (花丸轩) at dotonbori osaka. 

so i opted to use collar. i used a different braising method, 2hrs on stove covered braising…result was pretty good.

both the chashu & the braised pork collar were excellent! really delicious! ^^

then i chanced on a packet of long pork soft bones at sheng shiong clementi ave 2, about 5″ long.

they were not the 10″ long monsters at hanamaruken ramen (花丸轩) at dotonbori osaka but good enough. 

the pork soft bones were so flavour alos because of the collagen released from the cartilage & soft bones which were excellent texture to the bite & very flavourful.

i used seriouseats chasu recipe = 4hrs in 130degC oven. 🙂

c.h.e.f andy

Ingredients:

  • 600g pork soft bones
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1 cup water
  • 1 tbsp flat sugar
  • 3 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 4 cloves peeled garlic
  • 1 shallot quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

Directions:

  1. put pork soft bones in boiling water to remove the scums & then clean with slow running water.
  2. prepare the braising sauce which comprises 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce, 1/2 tbsp dark soy sauce and 1 cup water. add sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered.
  3. add the belly pork & transfer oven dish to a preheated oven at 130degC for for 4hrs.
  4. remove from oven, let it cool & pack pork soft bones in ziploc bag & kept in chiller for use.
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Recipe = Ika Sugatayaki (various from) 10Dec2017

finally did my most successful ika sugatayaki on 10.12.2017. ^^

it was a delightful, delicious dish. superb chow tar (BBQ) flavours, just the right texture, tender & tasty…

previously i used the oven. but there is the great difficulty of getting a dry enough squid w/o overcooking it. very difficult. 

so i decided to switch to flaming with a torch.

as flaming not enuf to cook the sotong, i steamed the sotong first about 90% cooked, then put in the fridge to dry overnight & dried with kitchen towels before flaming.

when about to cook, i added sea salt, 1 tbsp olive oil, then drizzle honey (or agave nectar) on the squid, on aluminium foil on a metal tray. then i flamed it.

i did that several times for dinners for my family & friends afterwards.

a very well received dish for everyone, everytime. 🙂

during the mar/apr period, i gotten large frozen ika from donki at orchard central B2.

that was the best.

 

now i don’t see it, but the squid we can get here, pick the large & thick standing up ones, they are good too. 🙂

at the recent 11pax RI makan group dinner on 3.7.2018, all the friends loved the ika sugatayaki (grilled whole squid). ^^

basically steamed to cook 90%, put in fridge to drain dry, then added olive oil, sea salt, drizzled with honey & flamed to give the bbq “chowtar” flavours.

really lovely dish….diners cut themselves, good audience participation…hahaha! ^^

c.h.e.f andy

Ingredients-

  • large squid 1x400g or 2x200g
  • sea salt
  • olive oil
  • honey or agave nectar

Directions-

  1. cut rings on squid (w/o cutting through), wash squid with salt & clean inside.
  2. skewer squid with long bamboo skewers to hold them straight
  3. steam squid about 90% cooked & place o rack in fridge few hours or overnight to dry..pat dry before flaming.
  4. pace squid over aluminium foil on metal tray.
  5. add sea salt 1 tbsp olive oil & 1tbsp honey
  6. flame the squid

 

Recipe = German Knuckles on 11Aug2018

german knuckles – crispy skin & tasty meat

did a german knuckle today on 11.8.2018. ^^

this my first time. i saw the the german knuckle recipe at curiouscuisiniere & thought i could try it.

and it turned out very well. skin very good crackling, meat moist & tasty..wife & son said very good..son was taking a sausage pasta for dinner & the crackling pork went very well with it indeed! 🙂

i would like to see how to improve & make it more tasty… 🙂

pig knuckles (hock) in fridge

pig knuckles (hock) in fridge

for the preparation-

  • i placed the hock in boiling water to clean & remove the scum, washed & cleaned
  • rubbed 2tbsp flat mustard on meat & rubbed 1tbsp flat salt on skin..
  • placed in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
  • added 1tbsp olive oil on skin; & 1 bottle regular coke (beer too expensive) & 1/2 cup sake (don’t have red wine) in the dish
  • added 1 cup water
  • then 3hrs in 175degC oven..

german knuckles

quite a pretty piece after 3hrs.

need to add water. i added  water from airport twice, but still burnt the bed of onions. have to adjust a bit next time.

german knuckles

german knuckles

german knuckles

anyway, the skin was very crackling, the meat was tender & moist, especially the parts with a bit of tendon, fat etc…so quite nice.

it was salty enough & not too much & the flavour was good. anyway i will see how i can improve on it.

german knuckles

not difficult to make, and quite a satisfying dish…& taken with pasta like my so did, it was really good.

c.h.e.f andy

Ingredients-

  • one pig hock
  • 2 sliced onions
  • 6 cloves chopped garlic
  • 2tbsp flat mustard
  • 1tbsp flat salt
  • 1 can regular coke
  • 1/2 cup red wine (i used sake)
  • 3cups water

Directions-

  1. put the hock in boiling water to clean & remove the scum, wash & clean
  2. rub 2tbsp flat mustard on meat & rub 1tbsp flat salt on skin..
  3. place in 8×8 baking dish on bed of sliced onions (2 onions) & & chopped garlic ( 6 cloves)
  4. add 1tbsp olive oil on skin; & 1 bottle regular coke & 1/2 cup red wine or sake in the dish
  5. add 1 cup water
  6. then 3hrs in 175degC oven..add another 2 cups water at interval

Recipe = Anago for Sushi or Donburi on 10Aug2018

anago

experiment making anago (conger eel) first time..

anago very ex in jap restaurant..saw in sheng shiong a fillet piece S$3+

googled recipe and found one at umamimart here.

i fillet (cut away from the bones) so i had 2 fillet pieces, and cleaned with salt.

decided to make my own braising stock concoction below-

added 500ml water, 2tsp sugar, 1/2tsp salt, 2tbsp sake, 1 tbsp tsuyu, 1 tbsp white vinegar

i decided to add the cleaned fish bones into the stock.

added drop lid using aluminium foil. this was to ensure the anago fillet were evenly braised by the stock….

boiled low fire 20mins, removed & dry in fridge then ziploc for use..for sushi or donburi…

reduced stock further, discarded the fish bones, kept the sticky sauce for use..

anago

anago 

i tried a piece.

added the sticky reduced sauce on the anago. it was ok, pretty good, just no real comparison with the very nice anago at jap restaurants. not sure i can improve it to anywhere near actually. maybe it was the anago fillet that was somehow different. seems thicker somehow…

anago

it was good enough i guess for 1 S$3.70 or so experiment for own consumption especially with donburi. i have not tried that yet will update when i do.

c.h.e.f andy

Ingredients-

  • 300g anago fillet with bones
  • 500ml water,
  • 2tsp sugar,
  • 1/2tsp salt,
  • 2tbsp sake,
  • 1 tbsp tsuyu,
  • 1 tbsp white vinegar

Directions-

  1. fillet (cut away from the bones) into 2 fillet pieces. clean with salt. place in pot. add the cleaned fish bones for the stock.
  2. add 500ml water, 2tsp sugar, 1/2tsp salt, 2tbsp sake, 1 tbsp tsuyu, 1 tbsp white vinegar
  3. put a drop lid using aluminium foil. this to ensure the anago fillet were evenly braised by the stock….
  4. boil low fire 20mins, remove & dry in fridge then ziploc for use..for sushi or donburi…
  5. reduce stock further, discarded the fish bones, kept the sticky sauce for use..

Yakisoba (Recipe) on 22Jun2018

yakisoba 

made 1pax yakisoba this evening on 22.6.2018. ^^

had some shimeji mushrooms in the fridge.

also some iberico pork. 🙂

yakisoba 

had yakisoba on 2 occasions during our recent OPS 5pax sakura trip to kyoto/nara/osaka on 6-13.4.2018. 🙂

once at street stalls at fushimi inari, another time at an okonomiyaki restaurant (above photo)..

yakisoba

does not seem much different from char kuay teow.

basically i fried some sliced onions then added minced garlic, then added the shimeji mushrooms & iberico pork & noodles.

i also decided to add some egg.

for the condiments i added tsuyu (soba sauce) and some mirin, about 1tbsp each for the small amount of noodles i had, anyhow to taste la. 🙂

yakisoba

yakisoba

yakisoba very tasty.

not sure how authentic, no pink pickled ginger, but otherwise very tasty & nice la…good wok hae…lol! 🙂

c.h.e.f andy

 

Ichiran Ramen, Chashu, Runny Yoke Egg & Bakuteh on 8Jun2018

ichiran ramen with chashu, braised pork collar, runny yok egg

WM & I went to hak chong new place 👍

(m couldn’t join us today)

we arranged to have ichiran ramen, which the few of them all bought in kyoto during our april sakura tour..

I made bakuteh with a really good (fatty) fresh prime ribs i bought at sheng shiong-bkt was excellent

ichiran ramen with chashu, braised pork collar, runny yok egg

ichiran ramen with chashu, braised pork collar, runny yok egg 

I made also chashu & a braised pork collar..both were excellent! really delicious! ^^

& also a 6mins runny yoke egg..

ramen lunch items

I’s excellent ngoh hiang

I’s excellentngoh hiang

HC’s wife made one of the best ngoh hiang i had..

I’s vinegared trotters & egg

I’s vinegared trotters & egg

I’s vinegared trotters 

& a good ter kar chou ..vinegared pork trotters

chashu

chashu

my chashu was excellent today.

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

chashu & braised pork collar

very tender chashu with a good bite texture..

braised pork collar

braised pork collar 

i used the chashu sauce, added a 1tbsp dark soy sauce, to braise the pork colar for 2hrs.

the braised pork collar were excellent too.

6mins runny yoke egg 

& the usual 6mins runny yoke egg.

i have not made these for 2+ years. they were still good.

anago

i bought a small fillet of anago & experimented. edible but a far cry from what ango should look & taste like…

prime ribs for bkt

bakuteh

the bakuteh was really delicious, thanks to the very meaty & marbled fresh prime ribs i bought at sheng shiong clementi ave 2.

the ribs had a wonderful bite texture, & perfectly tender.

c.h.e.f andy

Recipe = Oven Grilled Miso Teriyaki Wolf Herring Fish Head 西刀鱼头 on 6Jun2018

miso teriyaki wolf herring fish head

did a oven grilled miso teriyaki wolf herring fish head on 6.6.2018. ^^

wolf herring fish head 

dropped by clementi ave 2 sheng shiong after my weekly 10km jog with my RI bro CH on 6.6.2018.

bought a packet of 3 wolf herring fish head for S$1! ^^

1 head was a lot smaller so maybe considered 2.5 heads=S$0.40 per head.

miso teriyaki wolf herring fish head

i think my miso, light soy sauce, and the garnishings of red onions, chilli padi, sliced ginger etc added up to about the same S$0.40…lol! 🙂

anyway same recipe as the miso teriyaki salmon fish head.

fish head was excellent as expected. salmon fish head is perfect for this recipe as no small bones, wonderful softbone texture, and not chunky like salmon steak or fillet.

wolf herring though have very small bones (fish with small bones are very sweet), and taste was wonderful with the light soya sauce & garnishing.

c.h.e.f andy

Ingredients-

  1. 300g – 400g wolf herring fish head
  2. 1tbsp flat miso
  3. 1 tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
  4. 2 tbsp olive oil
  5. add sliced ginger,  red onions, cut chilli padi, chopped garlic

Directions-

  1. clean, wash fish head with salt & drain
  2. rub 1 tbsp flat miso on the 2 half-heads on both sides.
  3. add 2tbsp olive oil, and 1tbsp top quality light soy sauce
  4. add sliced ginger & put on a few stalks of scallions
  5. grilled in a 250degC oven

Recipe=Oven Grilled Miso Teriyaki S$3 Salmon Fish Head on 3Jun2018

miso teriyaki salmon head

did a superb roasted miso teriyaki salmon fish head on 3.6.2018. ^^

bought a few S$3 salmon fish head from song fish when i bought salmon belly recently.

there was one left in the freezer so i took it out, defrosted, cleaned/washed with salt and cooked it for lunch la. 🙂

miso teriyaki salmon head

miso teriyaki salmon head

a really simple recipe-

  1. 400g – 500g salmon fish head
  2. 1tbsp flat miso
  3. 1.5tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
  4. 2 – 3 tbsp olive oil
  5. add sliced ginger, a few stalks of scallions (i didn’t have today)
  6. & grilled 10mins in 250degC oven

miso teriyaki salmon head

head was super fresh!

meat was very sweet & tasty, and not fishy, with the flavours of miso & the fragrant light soy sauce.

grilling gives a slight charred skin & wonderful grilled flavours, the sauce dries up a bit so more intense, and the more fatty parts of the flesh near the belly combines well with miso & light soy sauce, are not chunky in texture like the steak or fillet parts, so perfect la!

c.h.e.f andy

Ingredients-

  1. 400g – 500g salmon fish head
  2. 1tbsp flat miso
  3. 1.5tbsp light soy sauce (if not adding miso, can add 2.5tbsp light soy sauce)
  4. 2 – 3 tbsp olive oil
  5. add sliced ginger, a few stalks of scallions (i didn’t have today)

Directions-

  1. clean, wash with salt & drain
  2. rub 1 tbsp flat miso on the 2 half-heads on both sides.
  3. add 2tbsp olive oil, and 1.5tbsp top quality light soy sauce
  4. add sliced ginger & put on a few stalks of scallions
  5. grilled in a 250degC oven

Recipe = Prawn Capellini in White Wine Sauce = A Simple Meal on 1Jun2018

prawn capellini in white wine sauce

made a simple pasta dish = prawn capellini in white wine sauce for myself on 1.6.2018. ^^

eating alone this evening, so just use whatever leftovers.

i had some very tasty intense chicken stock, an open packet with like 100g capellini left, some small frozen shrimps…

prawn capellini in white wine sauce

pasta is all about stock, actually any dish western, japanese, chinese, asian all about stock…

very simple dish –

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

such a wonderful dish! 🙂

c.h.e.f andy

Ingredeints-

  1. 150g pasta
  2. 150g prawns
  3. 1 whole bulb of garlic cloves
  4. 2tbsp olive oil, 1 cut chilli padi
  5. 50ml white wine, 2/3 cup chicken stock
  6. 8 basil leaves, shaved cheese, 15g gourmet butter

Directions-

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

 

 

Ho JIak! Saba Don 烧鲭鱼丼 on 4Feb2018

roasted saba 烧鲭鱼

had some vinegared sushi rice leftover fro the 4pax OPS homecooked donburi dinner on 1.2.2108.

& some long unused cheap frozen saba in the freezer.

saba is fishy & oily fish so actually very flavourful…difficult to eat w/o rice.

i cleaned & washed the fish thoroughly with salt & pat dry with kitchen towels. i decided to roast it in the oven instead of pan-fry as it gave a dryer less oily (outside) texture, more like what you get in japan…so 10mins in 250degC oven.

roasted saba 烧鲭鱼

came out quite perfect actually.

saba was very “pang” flavourful becos of the oil & not fishy…would still be fishy for wife but for me very the ok…

saba don 烧鲭鱼丼

& of course quite perrrrfect with the vinegared sushi rice.

saba don 烧鲭鱼丼

a statisfying quick meal.

c,h,e,f andy

3pax Family Dinner = Experimental Dishes Tapas & Fiduea on 10Dec2017

tapas + fiduea

i experimented some tapas dishes & a fiduea this evening on 10.12.2017. ^^

what i prepared for 3pax family dinner –

  • chorizo prawns
  • ika sugatayaki (jap fusion)
  • seafood fiduea

i made my own fiduea😜cannot find in cold storage..so just cut up angelhair 😂

chorizo prawns very flavourful dish…

i had something similar recently at –

  1. gambas al pil pil at sabio on 5.11.2017 – a prawn in alio olio dish
  2. chorizo prawn liguine at porta on 8.11.2017

enuf of inspirations to do my own..lol! 🙂

i bought an expensive spicy chorizo from cold storage, like S$18 for 300g, anyway can cook many times so ok la…

& i experimented chorizo prawns first time on 9.11.2017 – recipe here! 

so this evening i just repeated that..very tasty, plump, succulent prawns, with excellent chorizo & alio olio flavours..

ika sugatayaki 

& this evening i did my most successful ika sugatayaki..

previously i used the oven. but there is the great difficulty of getting a dry enough squid w/o overcooking it. very difficult. 

ika sugatayaki 

so i decided to switch to flaming with a torch.

a flaming not enuf to cook the sotong, i steamed the sotong first about 70% cooked, then put in the fridge & dried with kitchen towels.

when about to cook, i added sea salt, 1 tbsp olive oil, then drizzle honey (or agave nectar) on the squid, on a metal tray. then i flamed it.

ika sugatayaki 

it was a delightful, delicious dish. superb chow tar (BBQ) flavours, just the right texture, tender & tasty…

seafood fiduea

& my very first experiment with my own “fiduea” concoction a big success haha! by my own standard only la!

so the key of any pasta is the stock. i had very intense tasty chicken stock. can also add prawn stock if have.

as angelhair cooks in 2 mins & the small squid pieces cooked quickly & so would the prawns, it is tricky getting the quite amount of stock so that it would infuse the angelhair while reducing, and all the angelgair, squid & prawns would be cooked right.

seafood fiduea 

i first have the stock ready – browned one whole bulb of garlic cloves, added chilli padi, sweet basil, then off fire, and added 1 cup chicken stock, & 1/4 cup white wine, and reduced by 1/2 i think, all agaklogy..then i added the prawns (seasoned with fish sauce & white pepper) & cooked like 70%, and removed.

when cooking the dish, i added the cut angelhair first & covered for a minute, then added the squid & stirred thoroughly & covered for another minute.

anyway all by looking & tasting. when pasta about ready, added some butter & the prawns, stirred & covered for 1/2min.

seafood fiduea 

the dish turned out superbly this evening.

& i have repeated it for couple dinners with friends with different amount of pasta & they worked out quite well.

seafood fiduea 

angelhair was al dente, so while looked like bee hoon texture was different from the softer, clumpier, stick-together beehoon.

the squid & prawns were dne just right so bouncy & plump and tasty.

a very good dish considering that it was make-shift using angelhair & not the real fiduea.

c.h.e.f andy

Chorizo Prawn Tapas Dish on 9Nov2017

chorizo prawn tapas

had 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 (see photo at bottom).

this evening, i decided to make some myself on 9.11.2017. ^^

chorizo prawn tapas

i defrosted 8 prawns, deveiled & seasoned with fish sauce & white pepper.

then i cut 8 thin slices of chorizo i had in the chiller. i fried the sliced chorizo, 2/3 of a buld of garlic, and 1 cut chilli padi in 2tbsp olive oil to brown the garlic cloves & till fragrant.

then i added 1/2 cup of chicken stock, bring to boil & added the prawns.

chorizo prawn tapas

the key is cooking the prawns just right, not overcooked.

prawns were totally fresh, bouncy, perfect texture, sweet & tasty.

& the chorizo flavours were the best. awesome sauce awesome dish.

my presentation not as nice as sabio’s. will add some chopped coriander & red peppers next time.

but the taste & texture – my dish was just as good! ^^

c.h.e.f andy

Perfect Pan-roasted Brined Chicken Breast & Thigh on 9Oct2017

pan roasted brined chicken breast salad 

wife wanted to make chicken breast salad to bring to office for lunch today on 9.10.2017.

she asked me to make my pan roasted brined chicken (recipe here).

i have not done this for the longest time. anyhow it was quite a simple preparation-

  1. i debone & cleaned 1/2 chicken, wash with salt.
  2. then i brine the chicken with 2 tbsp salt & 3tbsp sugar, and 1/2tbsp lemon juice in 1 litre water, for 24hrs in the fridge.
  3. bring to room temperature, dry thoroughly & fry skin down with 1tbsp oil in an oven proof skillet on high heat, brown the skin, about 5mins.
  4. turn over & put in oven for 8mins (maybe 9 or 10mins) depends on size & thickness.
  5. rest for 10mins before cutting.

pan roasted brined chicken breast & thigh

as seen in the photos, the meat was moist from brining, and the meat was tasty.

(water molecules move through the skin membrane by osmosis for a moister meat, and sugar & salt molecules enters by diffusion for a tastier chicken)

pan roasted brined chicken thigh 

chicken was moist & delightful in taste, perfect for the salad which my wife prepared hereself.

pan roasted brined chicken breast & thigh

& both the thighs & breast came out nicely.

usually when the thigh is cooked, the breast is overcooked. today the breast pieces were thicker & the water helped the breast to be NOT overcooked, though it looked to be more cooked than the thigh.

c.h.e.f andy

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

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.