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

 

 

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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.

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

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.

 

Recipe = Vongole Pasta on 3Nov2018

vongole spaghetti 26.10.2018

i made vongole pasta quite a while ago (30.4.2014). and it was delicious!

my youngest daughter love vongole pasta.

recently we had our 5pax family holiday at amalfi coast & my daughter was taking vongole everyday.

one thing about pastas in amalfi & i guess italy, they were generally more al dente than what we eat in singapore, and we liked it, so i decided to make my pasta more al dente!

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

for our 8pax family dinner on 26.10.2018, i went to get 1kg lala clams for the vongole 1hr before cooking, so la la clams were fresh. and perfect in texture.

the la la texture and taste were perfect, and spaghetti was al dente. a very tasty quite perfect vonhole dish!

vongole linguine on 28.10.2018

vongole linguine on 28.10.2018

on 20.10.2018, i made vongole linguine & a crayfish tagliatelle for a 3pax dinner with wife & daughter.^^

again i went to sheng shiong to grab 1 kg just before cooking dinner.

my pasta now much more al dente than previously before our recent family amalfi coast trip. everyone loved the linguine and the la la (vongole) were excellent, just the right texture, fresh, succulent, and great taste. 🙂

vongole spaghetti on 20.10.2018

i also made vongole spahetti for the 8pax dinner for wife’s good famil J, H and their son M on 20.10.2018. ^^

it was a most delectable dish.

so, now i am quite proficient with the dish, the recipe is belwo.

c.h.e.f andy

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ingredients:

  • 300g – 500g pasta (sphaghetti or linguine)
  • 1kg vongole
  • 1 cup chicken stock
  • 1 cut chilli padi
  • 1 bulb of whole garlic cloves
  • 1/2cup white wine
  • 4 leaves sliced sweet basil
  • 6 leaves basil for garnishing

Directions:

  1. brown1 bulb of whole garlic cloves in 2tbsp olive oil
  2. add cut chilli padi & sliced sweet basil
  3. add 1 cup chicken stock and white wine and reduce to 1/2. add salt to taste.
  4. wash and drain the clams, and add clams to the boiling stock, cover and cook clams till they open (1-2mins)
  5. off fire, add pasta and toss thoroughly.
  6. add sweet basil or chopped parsley for garnishing

Recipe=Watermelon Feta Cheese Salad on 20Oct2018

#1 watermelon salad

wife invited her good friend J.H and their son M for dinner on 20.10.2018. including my children we had 8pax dinner.

i was kind of tired doing pumpkin & quinoa salad though that was a crowd favourite too.

i googled, and decided to try out a watermelon feta cheese salad.

so my first time making watermelon salad. there’s a first for everything la! 🙂

I bought a watermelon S$6.99 from sheng shiong. the guy selected a ripe one for me and luckily it was very sweet.i cut about <1/3 melon into cubes, added 100g feta cheese from cold storage cut smaller cubes, and  2 stalks of chopped mint from my garden. and placed it in a chiller.

when serving 1 added 2tbsp extra virgin olive oil, squeezed 1 fresh lime, added 1/2tbp salt, and stick a fresh mint stalk for garnishing. looked lovely!

it was really refreshing. watermelon was very sweet of course. the feta cheese, lime added a special zing to the salad! everyone loved the salad. ^^

i did this watermelon salad again for our 8pax family dinner on 26.10.2018. everyone loved the watermelon salad.

c.h.e.f andy

 

Recipe = Crayfish in Cheese & Butter 3pax Home Dinner on 28Oct2018

cray fish in cheese & butter

made crayfish in cheese & butter, and linguine vongole for 4pax home dinner this evening on 28.10.2018.^^

crayfish

had some 1kg crayfish in the freezer..so decided to cook them..

coated 1/2crayfish with 1 tbsp fish sauce, 1 tbsp dijorn mustard, 2 tbsp cornflour, 1 egg yoke, white pepper.

then shallow fried in pot with a layer of oil..

cray fish in cheese & butter

when serving, brown garlic in olive oil, add cut chilli padi, add milk & reduce, then add crayfish & add chopped cheese from 3 pieces of packet sliced cheese.. & fry..add more butter at the last off frie & before plating.

it was a ok dish for first try, some cheese & butter fragrance, sweet crayfish..i think i need to brown the crayfish more (shallow fry) to give more flavours..

wife & children prefer the crayfish pasta as that gave more shellfish flavours to the pasta sauce. 🙂

fried chicken wings

I had some oil leftover so made fried chocken wings & some thigh fillet. run of the mill stuff. but obviously i don’t make fried chicken wings as well as my helper haha!

vongole linguine

vongole linguine

vongole my daughter’s favourite.

i went to sheng shiong to grab 1 kg just before cooking dinner.

my pasta now much more al dente than previously before our recent family amalfi coast trip. everyone loved the linguine and the la la (vongole) were excellent, just the right texture, fresh, succulent, and great taste. 🙂

cray fish in cheese & butter

simple dinner. i tried out a new crayfish recipe. it was good dish too just need to see how to improve it.

c.h.e.f andy

Recipe for Crayfish in Cheese & Butter

Ingredients:

  • 1 kg crayfish
  • 2tbsp butter (melt 1 tbsp)
  • 1tbsp dijorn mustard
  • 1 egg yoke
  • 1 tbsp fish sauce
  • 2 tbsp cornflour
  • white pepper
  • 1 cut chilli padi
  • 100ml milk
  • 3 packet sliced cheese

Directions:

  1. mix 1 tbsp fish sauce, 1 tbsp dijorn mustard, 1tbsp melted butter, 2 tbsp cornflour, 1 egg yoke, white pepper.
  2. coat the crayfish halves with the batter mix.
  3. shallow fry in pot with a layer of oil.. set aside.
  4. when serving, brown garlic in olive oil, add cut chilli padi, add milk & reduce
  5. turn high heat, add crayfish & add chopped cheese from 3 pieces of packet sliced cheese.. & fry..off fire, add more butter at the last & before plating.

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.

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