清汤牛腩 Slow-braised Briskets in Clear Broth (1st Experiment)

slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

my first experiment on 清汤牛腩 using crockpot slow-braise (lazy man) method on 4.10.2015. ^^

this was very much inspired by a friend who brought her excellent slow braised briskets清汤牛腩 for a recent homecooked 17-courses 16pax eat together a short while back on 17.8.2015.

for me that was gold standard. 🙂

slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

one key point was buying the right briskets.

slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

i used to buy from giant but the brisket cuts there did not have the thick collagen layer (the 胶)。

slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

my friend taught me to buy from chinatown so when i was there to get fish & prawns etc i bought 1 kg from the 1st of the 2 stalls there. 🙂

daikon 白萝卜

daikon 白萝卜

recipe was simple & strait forward-

  1. scald briskets to remove scum (i used about 700g only for experiment)
  2. add 2/3 of a cut daikon & 5cm cut ginger (i also added 3 sprigs of spring onions & 1 small red onion)
  3. cover with vegetable stock or water
  4. place in cold crockpot on low & set meat thermometer to 90degC.
  5. add salt to taste
slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

theory is 90degC supposedly optimum temperature to convert connective tissues (collagen) to gelatine & give the brisket great favours & umami. ^^

i estimated 6hrs to 90degC but only reached 84degC at 10.5hrs.

part of the reason is the experiment, taking out the brisket, cutting & trying. if w/o interference should reach 90degC faster.

slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

brisket was quite tender & delicious.

the daikon (radish) also tender but firm, and soup is sweet with meat flavours.

slow braised briskets清汤牛腩

slow braised briskets清汤牛腩

i let it reached 90degC then left it in crockpot overnight. it was more tender & tastier the next day.

this the first try, pretty tender & tasty 清汤牛腩. not quite my friend’s gold standard yet. will try a second time, make some adjustments & do an update then.

c.h.e.f andy

 

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Quick Dinner after Movie @ Crystal Jade Lamian Xiaolongbao Great World City on 7Nov2015

xiaolongbao小笼包3

S$5.50 xiaolongbao小笼包

went with wife to watch the movie “spectre” at gv grand on 7.11.2015.

quite boring really…the opposite of “the intern”, no engagement, no development, no tension/expectations/relationships/chemistry among the cardboard characters..no anything…

like i was telling a friend on facebook, as boring as terminator or a 1970s chinese kungfu movie…fight fight fight fight fight..nothing in between…

after movie, we a bit “sian” to go zion road food centre, anyway not much to eat there also (don’t think much of zion road char kuay teow even though it is PM’s favourite), & didn’t feel like driving elsewhere for makan, so went down one floor to crystal jade lamian xioalongbao for a quick bite…luckily just waited 5mins at around 9pm.

saliva chicken 口水鸡

S$9.80 saliva chicken 口水鸡

we ordered xiaolongbao小笼包, saliva chicken 口水鸡 & beef brisket noodles 牛腩面.

somehow this evening the same dishes didn’t seem as shiok as that at hollandv.

beef brisket noodles 牛腩面

S$9.80 beef brisket noodles 牛腩面

beef brisket noodles 牛腩面. the noodles were very good al dente & 爽口& the sauce & flavours were good too.

beef brisket noodles 牛腩面

S$9.80 beef brisket noodles 牛腩面

the briskets were quite tasty, but both the briskets & overall taste of the beef brisket noodles 牛腩面 was NOT as good as that at SICC, i think quite a bit NOT as good, not just marginally.

beef brisket noodles 牛腩面

S$9.80 beef brisket noodles 牛腩面

also both this beef brisket noodles 牛腩面 & SICC’s & in fact all the beef brisket noodles in singapore do not use the 崩沙腩 which i love in hong kong’s 牛腩面, the belly cuts they used in the hong kong beef brisket noodles.

they have layers of collagen 胶 made them very flavourful & gelatinous when braised.

these were the cut of briskets which my friend bought in chinatown market, which i also did after learning from her.

she brought her fabulous 清汤牛腩 to my place for a for a homecooked 16pax 17-course dinner on 26.8.2015.^^

saliva chicken 口水鸡

S$9.80 saliva chicken 口水鸡

the saliva chicken 口水鸡 always quite good at the hollandv outlet that we usually go.

here it was ok too but somehow this evening like not as shiok as expected.

saliva chicken 口水鸡

S$9.80 saliva chicken 口水鸡

just not the same 口感 mouth-feel.

xiaolongbao小笼包3

S$5.50 xiaolongbao小笼包

always love the xiaolongbao小笼包!

xiaolongbao小笼包3

S$5.50 xiaolongbao小笼包

you can see the soup inside the xiaolongbao小笼包. it was very tasty & flavourful as always, the skin thin & the fillings very tasty.

we ordered a second tray of xiaolongbao小笼包.

dinner was S$34nett for 2pax after DBS card 10% discounts.

somehow the food this evening just did not feel so shiok, don’t know why.

c.h.e.f andy

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Crystal Jade La Mian Xiao Long Bao (Great World City) (翡翠拉面小笼包)

Address: #02-43,  Great World City, 1 Kim Seng Promenade, 237994

Opening hours: Daily: 11:00 – 22:00

Phone: +65 67385595

17 Courses of Delectable Dishes for 16pax Homecooked Dinner on 26Aug2015

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

had an exciting evening with my friends on 26.8.2015. ^^

we had 16pax. i planned to serve asian dishes mainly buffet style, and a pasta, beef & lamb dish during the course of dinner. 🙂

a friend brought 清汤牛腩. it was my favourite for the evening. i had a good beef brisket noodles at imperial treasure nanbei few days back on 23.8.2015, one of the few authentic ones. still, that was a bit more beefy. i personally prefer this 清汤牛腩 style. sometimes homecook is the best! ^^

my wife could not join dinner this evening. she organised the quinoa pumpkin tofu salad for me & i mixed in the rockets when serving (so that rockets would not be soggy).

everyone loved the salad. 🙂

i did the spanish omelette. did not do this a the longest time & recently revived it when i served a 10-course vegetarian dinner for 8px for my niece’s birthday.

this was a very popular dish among my diners.

i recently tried out a new preparation for cooking char siew & maybe found the right combination to reproduce easily very flavourful & tender, moist char siew. it is also easy to do, just put on a rack in a preheated oven for 20mins.

& it worked well, very tasty, well charred & quite tender inside. the ends were a bit harder than what i made previously because this roll of pork collar was thinner, so need to adjust the timing say to 18mins for thinner rolls.

i made a  ter kar tan 猪脚冻. it was a bit meaty & not as good as my head cheese terrine 猪头冻, but still a friend who cooked this also thought it was very good. i think the taste was good, i should use either pig’s head meat or a lot of pig skin as pig’s trotter is overly meaty & heavy. & the colour should be lighter, means less or no dark sauce.

my chicken ballotine was very good today, mostly finished.

the thai yellow curry grilled chicken thighs were very good.

there was a bit left though, and when i heat the curry sauce in the microwave & applied it to the cold chicken the next day, for me it was still excellent. 🙂

the thai red curry sotong (squid) was just as lovely. it’s a bit spicier & very good with the rice.

i did the vietnamese chargrilled pork collar w/o the beehoon, just with pickled carrots & peanuts. i tried it after cooking. it was very tasty. i think it was just as good as what i had at mrs pho recently. i think better actually.

but for this evening, maybe there were too much food, it was only 1/2 taken.

#10 braised belly pork & bits of some unused trotter

#10 braised belly pork & bits of some unused trotter

the braised belly pork was done together with the ter kar tan 猪脚冻, so it was just a small portion. the braise was very tasty & the texture of the belly pork was superb by those who take belly pork. nothing was left.

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

the friend made 3kg of beef briskets & tendons. so i guess we did have a lot of food.

i am not complaining as this was my favourite dish for the evening. 🙂

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

there was some leftover, so i ate the next day & enjoyed it just as much.

#11 helper's spicy black bean sauce pork ribs

#11 helper’s spicy black bean sauce pork ribs

my helper made the spicy black beans pork ribs. it was braised in the pan & then steamed in the steam oven. very tender & great sauce & flavours. it’s one of my perennial favourites. not much left afterwards.

#12 helper's sambal sauce seabass - this everyone's favourite

#12 helper’s sambal sauce seabass – this everyone’s favourite

my helper’s sambal sauce seabass was another dish that was everyone’s favourite. seabass has a slight mud taste & powdery texture, but with the sambal sauce, it was a very appetizing dish. nothing left.

#13 helper's blanched hk kailan with shitake

#13 helper’s blanched hk kailan with shitake

likewise the blanched hk kailan with shitake.

it was time for the pasta, beef & lamb dishes. my friends were all very full so we decided to forgo the pink sauce prawn pasta dish.

my tagliata was just simply fabulous. it was sooooo much better than the ones we had the other evening at the zafferano wine dinner, and haha i will say it again!^^ all my friends at zafferano were here this evening anyway. 🙂

& the pistachio crusted rack of lamb. everyone just loved it! those who eat lamb anyway.

actually we had the lamb at foc the next, and that lamb was a bit more tender than mine, but my lamb was a lot tastier. 🙂 also my pistachio crust was so good it was all mobbed up!

#16 queenie brought chempedak cake from singapore swimming club - very nice

#16 another friend brought chempedak cake from singapore swimming club – very nice

another friend brought a chempedak cake. i like the intense chempedak flavour. it’s a cake i like but won’t take often.

the banoffee (banana toffee) cake was a bit of a failure. the whipping cream was frozen & i heat it up just so lightly, a cardinal sin of laziness. should have just waited for it to get back to room temperature. it did not whipped well & caked up when set.

fortunately the cake itself was quite excellent & many friends liked it. it is indeed a very good combination of texture & taste, banana & toffee. i used very small amount of caramel so it was not too sweet.

it was a very fun get-together. i enjoyed doing all the dishes, and i also had my friend’s excellent beef briskets & my helper’s nice dishes.

c.h.e.f andy