pan seared hokkaido scallops on pumpkin puree

bouillabaise seafood stew

kurobuta pork collar steak

pan grilled wagyu MBS 6/7 steak

7pax home dinner

potato mash & cauiflower puree

potato mash

cauliflower puree

vongole linguine

vongole linguine

vongole linguine

made 7pax dinner this evening inc aunty bes on 5.6.2020.^^

during the 8 weeks covid circuit breaker, SM and JH couldn’t join dinner so we had our anniversary dinner w/o them. this evening they were able to join so we had the full family dinner. 🙂

mash & pumpkin puree & cauliflower puree excellent..wife,children loved it..

kurobuta & beef very good, bouillabaisse very tasty ..i think i will not add cream next time to have stronger unmasked tomato flavours..

thai style whole fish (ang choe) curry

sambal sotong with yellow onions

claypot tanhoon prawns

thai style whole fish (ang choe) curry

thai style whole fish (ang choe) curry

sambal sotong with yellow onions

claypot tanhoon prawns

claypot tanhoon prawns

made 6pax dinner for my brother yong siu family.

1. thai style whole fish (ang choe) curry
2. claypot tanhoon prawns
3. sambal sotong with onions

thai style whole fish curry is my new recipe. though it is not exactly the same as old holland road forture’s it is very good, nicely tangy and tasty and wonderful curry and vegetables.

i made my own curry rempah and added tomyam paste, very shiok dish!

will do up a recipe post soon! 🙂

claypot tanhoon and sambal sotong are usual dishes. my sil especially liked the claypot tanhoon prawns, said it was very tasty.

the key was the stock and also the proportions, so that stock was reduced to right amount, still wet and moist not soupy, while cooking the prawns and tanhoon just right. excellent dish.

sambal sotong key just not to overcook sotong, so it is fresh, succulent, perfect texture.

this my 3rd homecooked dinner for my brother since circuit breaker! 🙂

c.h.e.f andy

spicy black bean sauce song fish head 松鱼头

wine chicken with cloud fungus 黄焖鸡

steamed pork soft bones 蒸软骨

spicy black bean sauce song fish head 松鱼头

spicy black bean sauce song fish head 松鱼头

spicy black bean sauce song fish head 松鱼头

wine chicken with cloud fungus 黄焖鸡

mala broccoli

mala broccoli

okra with gimson nonya sauce

okra with gimson nonya sauce

made 5 dishes for my brother’s 6pax family dinner this evening on 28.5.2020. ^^

1. spicy black bean sauce song fish head 松鱼头
2. wine chicken with cloud fungus 黄焖鸡
3. steamed pork soft bones 蒸软骨
4. mala broccoli
5. okra with gimson nonya sauce

covid circuit breaker time, no eating out no extended family gathering, so i cooked 5 dishes and delivered to my brother.

song fish head 松鱼头,wine chicken黄焖鸡 all my usual dishes.

steamed pork soft bones 蒸软骨is a new preparation, seems pretty good taste and wonderful tender texture.

okra with gimson nonya sauce very tasty.

the mala broccoli though a bit overdone.

anyway good 6pax dinner for my brother’s family.

c.h.e.f andy

sausage claypot rice

白斩鸡 chicken rice chicken

braised trotters and belly pork

tofu prawns

sausage claypot rice

白斩鸡 chicken rice chicken

braised trotters and belly pork

braised trotters

braised trotters

tofu prawns

sambal kang kong

made 6pax dinner for my brother yong siu family dinner today on 21May2020.^^

1. sausage claypot rice
2. teochew braised pork trotters and belly pork
3. 白斩鸡with home made chilli
4. tofu prawns
5. sambal kang kong

will write up recipe for some dishes later.

claypot rice very flavourful from slated fish and tasty chicken stock.

the very smooth & sweet 白斩鸡 chicken rice chicken came with tasty hamemade chilli and tasty sauce.

teochew braise with my own sauce, both trotters and belly pork very tender texture and tasty.

tofu prawns again with tasty chicken stock and succulent prawns done just right texture.

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白斩鸡 chicken rice chicken

braised trotters and belly pork

braised trotters and belly pork

nonya sauce steamed seabass

for ourselves,

kept some braised trotters and 白斩鸡for dinner..aunty bes made nonya steamed fish. 🙂

c.h.e.f andy

sous vide beef rump 57degC 24hrs

sous vid pork loin 60degC 1.5hrs

chorizo prawns spaghetti

sous vide beef rump 57degC 24hrs

CCB home dinner

CCB home dinner

sous vide beef rump 57degC 24hrs

sous vide pork loin 60degC1.5hrs

sous vide pork loin 60degC1.5hrs

chorizo prawns spaghetti

made sous vide rump roast (57degC 24hrs) and sous vide pork loin (60degC 1.5hrs) & chorizo prawns pasta.

pasta good as always.

children like the sous vide rump roast..texture great, taste good enough overall  comparable to a good roast beef not really my preferred cut.

prawn spaghetti in prawn bisque sauce

prawn spaghetti in prawn bisque

prawn spaghetti in prawn bisque

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

4th course was prawn spaghetti in prawn bisque sauce. 🙂

the prawn pasta was excellent! ^^ pasta al dente perfect texture and the prawn bisque very tasty coating the pasta well, and prawns were plump, succulent & sweet. 🙂

i made the usual prawn stock frying prawn heads and shells in butter, then added cut carrots and water and boiled for 2 hrs.

to balance the flavours, and also to give some bulk, i fried garlic, shallots, red onions, then added red and yellow peppers, till softened. then i blended with the prawn stock together with the carrots. i added 2tbsp=30ml brandy. it was a very tasty  golden broth.

when serving the pasta dish, i browned 6 cloves of garlic in olive oil, added the sauce and bring to boil, added the prawns seasoned with fish sauce and white pepper, and cooked for couple mins, added pasta and 15g butter, off fire and tossed. added sweet basil to garnish.

voila! a very tasty, delicious prawn pasta dish! 🙂

c.h.e.f andy

Ingredients-

• 12 large shelled prawns
• 200g spaghetti
• 150ml prawn bisque sauce
• 6 cloves garlic
• 2 tbsp olive oil
• 15g butter

for prawn bisque-

• head and shells of 12 prawns
• 1 medium carrot sliced
• 15g butter
• 30ml brandy
• 5 cloves garlic, 2 shallots, 1/2 red onions, 1/3 red pepper, 1/3 yellow pepper

Directions-

1. fry prawn heads and shells in butter, then add cut carrots and water and boiled for 2 hrs to get the prawn stock.
2. fry garlic, shallots, red onions, then add red and yellow peppers, till softened. then blend with the prawn stock together with the carrots. i added 2tbsp=30ml brandy. it was a very tasty  golden broth.
3. when serving the pasta dish, brown 6 cloves of garlic in olive oil, add prawn bisque sauce and bring to boil, add the prawns seasoned with fish sauce and white pepper, and cooked for couple mins, add pasta and 15g butter, off fire and tossed. add sweet basil to garnish. voila!