Beautiful Japanese Chashu (using the Miso Belly Pork Preparation)

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

did a very good chashu yesterday on 19.12.2015. ^^

used my new miso belly pork method, reduced 1 hr to 6hr at 90degC.

for the marinade, i used 1 tsp flat sugar, 2 tbsp light soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 chilli padi, 1/2 red onions cut into 4, 2 tsp chopped garlic.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

texture was perfect! very tender & retaining some bite. 🙂

the tender braising at lower temperature did the trick, & the gelatine released made the pork very flavourful.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

to make it easier to cut, i still left it in the fridge overnight.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

the belly pork cut quite prefectly. i put it back to the oven at 40degC to warm up for 1/2hr & longer..

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

looked good & tasted great.

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

quite ideal for japanese ramen, or a chashu don (on sushi rice).

chashu 6hrs in 90degC oven

chashu 6hrs in 90degC oven

it’s an easy dish to prepare. i am planning to do this together with miso belly pork for a larger group later, maybe start of 2016. shall see. 🙂

c.h.e.f andy

ingredients :-

  • 300g belly pork (this a small serving, my small oven dish can easily take 600g)
  • 1 tsp flat sugar
  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp light soy sauce
  • 1 chilli padi
  • 1/2 red onions (or 2-3 shallots)
  • 2 tbsp chopped garlic

Directions :-

  1. scald belly pork with boiling water to remove scum & cleaned with running water
  2. mixed sugar, mirin, sake, light soy sauce, chilli padi, red onions (or shallots) * chopped garlic in a large bowl
  3. place belly pork on the side in the small oven dish & add marinade. should come up to between 1/2 & 2/3
  4. place in 90degC over for 6 hrs. turn over pork at 3hrs.
  5. leave in fridge overnight. cut into slices & warm up 1/2hr- in a 40degC oven.
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Recipe = Miso Belly Pork (7hrs 90degC)

#1 miso belly pork

7hrs 90degC miso belly pork

did a miso belly pork for a homecooked 8pax modern japanese course dinner recently on 5.12.2015. ^^

i intended it for a pork option for the steak don in case some friends may not take beef or take less beef.

8hrs 90degC miso belly pork

7hrs 90degC miso belly pork

i had done some good miso belly pork previously & served them at some home dinners.

those were fashioned after nobu miso cod & marinated for 3 days in a chiller.

8hrs 90degC miso belly pork

7hrs 90degC miso belly pork

for this new recipe, i decided to –

  • much reduce the marinade & time (so that i can serve on the same day)
  • lengthen the slow braised cooking time (i initially set for 10hrs but it was good at 7hrs..just the texture i wanted, tender but firm to the cut, not overly braised)
  • not broil or pan char (so the cooking process is simplified, in fact the simplest of preparation)
  • the aim is to produce a very tender, tasty chashu (japanese braised pork used for don or ramen)

i mixed together a much reduced amount of marinade – 1 tbsp flat miso, 1 tsp sugar, 1tbsp light soy sauce, 2 tbsp sake, 2 tbsp mirin, 2 tsp minced garlic. scalded the belly pork with boiling water to remove scum, and placed in a small oven-proof dish with cover & have the marinade up to 1/2 of 2/3level.

then i placed in a 90degC preheated oven for 7hrs, turning over at 4hrs.

miso belly pork3

7hrs 90degC miso belly pork

behold the beautiful miso belly pork – wonderful colour, superb texture & taste. jolly good! ^^

miso belly pork2

miso belly pork don

i served it with don, using a sushi rice.

miso belly pork

miso belly pork don

it was excellent!

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miso belly pork don

such a simple 1 step preparation basically. 🙂

#7 kakuni (japanese braised belly pork) don with miso salmon belly

miso salmon belly+miso belly pork don

beef don+miso salmon belly+miso belly pork2

steak don+miso salmon belly+miso belly pork

for the modern japanese course dinner, i served the miso belly pork as an additional option to steak don & miso salmon belly.

c.h.e.f andy

Instant Chashu Mala Ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

had some 蒜泥白肉 belly pork ingredients leftover from my 14pax RI friends & spouses dinner on 18.12.2014.

added them to instant sichuan mala noodles (麻辣香锅快熟面) the next day on 19.12.2014, just putting 2 & 2 together.

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

instant chashu mala ramen (麻辣快熟面)

it said only mildly spicy on the packet. indeed this was just the ideal level of spiciness & still quite explosive flavours. & the chashu (slow braised belly pork using cold crockpot on low) made a perfect combination.

i am rediscovering instant noodles – this one just S$3.50 for 5 packets. the other very good ones i had were –

nissin kyushu black japanese ramen,

mykuali penang white curry noodles.

all 3 cost about S$0.70 per noodle packet, between S$3.50 and S$3.80 for 5 packets.

i liked all of them. currently i like this 麻辣香锅面 best! ^^

c.h.e.f andy

 

Enjoyable Kurobuta Kimchi Nabe @ Shirokiya Cuppage Terrace on 12Oct2014

kurobuta kimchi nabe - groupon S$22.80nett

kurobuta kimchi nabe – groupon S$22.80nett

had a nice kurobuta kimchi nabe at shirokiya cuppage terrace on 12.10.2014. 🙂

last time i came here was on 11.6.2014.

we had a groupon voucher at S$22.80. the usual price of a nabe (there were 3 choices) was S$38.80++ = S$45.70.

my wife & i love kimchi chigae, so we selected the kurobuta kimchi nabe.

additional order of kurobuta (S$9) for kurobuta kimchi nabe

additional order of kurobuta (S$9) for kurobuta kimchi nabe

we later added an extra order of kurobuta pork at S$9++.

broiled kurobuta S$10.80

broiled kurobuta S$10.80

broiled kurobuta S$10.80

broiled kurobuta S$10.80

we didn’t want carbs, so decided against the bibimbap & the dons like ikura shake don, and ordered the broiled kurobuta. it was like a very tasty chashu that came with a good chashumen. 🙂

kurobuta kimchi nabe - groupon S$22.80nett

kurobuta kimchi nabe – groupon S$22.80nett

the sake were expensive & my wife decided against ordering them. iced water was free.

service was great, and there was a tablet order pad which you could also call for service.

dinner including my groupon voucher was about S$46nett, and we had 3 servings (90g per serving) of kurobuta (2 for the nabe + 1 added).

it was good price. the other items on the menu other than kurobuta though did not excite us. sashimi, maki were expensive c/w what we could get at better restaurants like mikuni & sun with moon wheelock etc. overall, we had better satisfaction at aburiya, though that was more expensive. the kimchi chigae at aburiya was small & actually tastier (of course with very little pork) & we love grilled meats. shirokiya though is not a yakiniku restaurant.

it was pretty ok just for a change.

c.h.e.f andy

Mykuali Penang White Curry Noodles on 9May2014

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mykuali’s penang white curry noodles with belly pork

didn’t think i would be blogging about instant noodles, but the penang white curry noodle by mykuali which i bought recently from sheng shiong was really hot stuff (pun intended). 🙂

it has not taken root in singapore yet, but the koreans regularly buy & eat instant noodles at the grocery stores & at street-side “sarabat” stalls which sells them with all kinds of toppings, just as they do in indonesia. 🙂

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slow-cooked belly pork (japanese chashu standard)

i added very thinly sliced slow-cooked belly pork. the whole thing looked very like a very delicious craving-inducing chashumen. 🙂

i found a quick way of making very good tender & tasty belly pork. you can brine the belly for 1 to 2 days in sugar & salt or just add garlic, shallots, spring onions etc for flavours at time of cooking. anyway place the belly pork (after scalding with boiling water to remove the scums) in a crockpot COLD & add either the brine OR the other flavouring ingredients. turn crockpot to low & in about 3 to 4hrs you get a very tender belly pork just like the japanese chashu. it is that simple! 🙂1507033_10152381320064494_6440200458511359462_n10308084_10152379373874494_1604373033650047404_n

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mykuali’s penang white curry noodles

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mykuali’s penang white curry noodles

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mykuali’s penang white curry noodles with belly pork

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mykuali’s penang white curry noodles with belly pork

i used belly pork but could have added prawns & squid, maybe even cockles. of course like jap ramen, it could be chicken or tonkatsu (breaded pork cutlet) as well. 🙂

a most satisfying meal.

c.h.e.f andy

Relaxed Fine Dining at Friend’s House on 20Nov2013

slow-roast chuck tender (1hr) salad with fish sauce

slow-roast chuck tender (1hr) salad with fish sauce

a friend’s wife did a wonderful 6-course homegourmet dinner at their lovely home for a few of us last year, so my wife & i were really looking forward to the invitation to their home last evening on 20.11.2013. 🙂

their house sits on difficult terrain but is very well designed with good layout, quality finishes & furnishing. we had a relaxed pre-dinner wine chat (barolo red not that i knew what it was) at the sitting area before moving to dining, which had pool & water feature on 2 sides & LED downlights. 🙂

it was a very relaxed dinner, good food nicely paced, conversation, sharing & chill. 🙂

the first course was a delightful slow-roast chuck tender (1hr) with cabbage & tomatoes. the slight saltiness brought out the flavours of the tender beef (chuck is not an easy cut to make tender). i thought of “chimcharlo” but it was just fish sauce (which i use for my dry wok garlic prawns also with great results of a very “pang” dish). 🙂 the treatment to create a tender meat out of chuck is similar to my chuck pot roast.

cream of mushrooms with chicken dumplings

cream of mushrooms with chicken dumplings

the cream of mushroom was smooth with intended mushroom bits & not too creamy (health reasons?), and had the added treat of  tasty chicken dumplings.

slow-roast oven pork ribs (5hr at 100degC) with pasta

slow-roast oven pork ribs (5hr at 100degC) with pasta

next was a very tasty tomato sauce pasta dish with fork tender pork ribs (5hrs at 100degC). i tried number of times & my only decent dish was a pork rib arabiatta (spicy tomatoes) but had yet to do such tender ribs. will probably try again soon.

crackling belly pork with fresh apple compote

crackling belly pork with fresh apple compote

next was a crackling belly of pork with a lovely fresh apple compote, the slight sour sweet matched & enhanced the flavour of the tender belly pork. i had tried couple times gordon ramsay’s pressed belly of pork & loin of pork recipe. it was very difficult to get right (& i still didn’t & gave up trying, so i gravitated to my own miso belly pork recipe, and before that my japanese chashu recipe). my friend was talking about the touch & go situation with the crackling skin, this time a little less successful than what they had last. well, i am not fussy or specially enamoured with crackling skin (bonus if have) & that’s why i did not pursue the GR pressed pork belly & in fact my miso belly pork is done sans skin. 🙂

cake & strawberry mousse

cake & strawberry mousse

the cake with a sweet jam & the strawberry mousse was wonderful curtain closing to an excellent homegourmet dinner, the slight sour strawberry balancing the sweet cake. 🙂

these dinners are really fun for me, food, company, conversation, sharing of knowledge, views & perspectives. i will be doing one soon. 🙂

c.h.e.f andy

Ramen Toyama Black (富山ブラック) & Greentea Jelly @ Ramen Village L10 Kyoto Station on 9.10.2013

ramen - tomiyama black (富山ブラック) from menya iroha

ramen – toyama black (富山ブラック) from menya iroha

i don’t take ramen much in singapore. think they are very ex like S$14++. 🙂

during my recent tateyama alpine route trip, i had ramen at the ramen village (拉麺小路) at level 10 kyoto station on 9.10.2013, the day i arrived at kyoto. there were like 15 stallsto choose from & we shared a 800yen (S$9++) at toyama black (富山ブラック) stall by menya iroha.

ramen - tomiyama black (富山ブラック) from menya iroha

ramen – toyama black (富山ブラック) from menya iroha

seriously eating ramen

seriously eating ramen

tomiyama black (富山ブラック) ramen stall by menya iroha

toyama black (富山ブラック) ramen stall by menya iroha

ramen village (拉麺小路) at level 10 kyoto station

ramen village (拉麺小路) at level 10 kyoto station

the ramen & broth were excellent very tasty! & so was the chashu & the egg which was tasty even though the yolk was not runny (didn’t have to!). 🙂 still my personal favourite ramen was at hanamaruken ramen (花丸轩) at dotonbori osaka that served a 10″ softbone, i being the carnivore. 🙂

greentea jelly mochi dessert at L10 ramen village kyoto station

greentea jelly mochi dessert at L10 ramen village kyoto station

greentea jelly mochi dessert at L10 ramen village kyoto station

greentea jelly mochi dessert at L10 ramen village kyoto station

we also had the cheap version about 550yen greentea parfait (jelly & mochi) at a stall there. just for convenience. it was not really cheap as you could get the 900yen or 1000yen versions at kiyomizu or kawaramachi which had the soft brown mochi dusted with powder & macha tea.

c.h.e.f andy

10pax Homegourmet 9-course Dinner on 1Jul2013

had a wonderful dinner get-together with friends on 1.7.2013. 🙂

got the usual faithful to come over to try out a few new dishes like Nobu miso cod, simmered crispy skin salmon &  kurobuta steak. 🙂 few other dishes like Jap chashu belly pork, funghi risotto, pistachio lamb etc, some have tried before but many have not.

10pax Homegourmet 9-course Dinner Menu

10pax Homegourmet 9-course Dinner Menu

i did a 9-course dinner – the first 4 were served as tapas for sharing, followed by baked funghi risotto & spicy seafood alio olio with white wine, and then 2 main courses Nobu miso cod & Spanish slow-braised beef ribs OR pistachio crusted rack of lamb, and finish off with the usual chocolate lava cake. 🙂

as i had learned earlier, everything was about planning, so planning what could be precooked & the cooking/reheating. serving sequence was the key. the kurobuta steak & wagyu of course had to pan-fry on the spot when all the diners arrived. likewise tossing of the mesclun salad with olive oil, balsamic vinegar & sea salt only when about to serve. the best that could be done for risotto was to precook (mine was a baked version in oven) but still needed to add stock & cream, reheat & reduce w/o overcooking the rice. for the seafood alio olio, the prawn & squid & spaghetti were pre-cooked but the wine, reduction etc & tossing was best done on reheating, again to keep the pasta al dente w/o overcooking. 🙂 likewise the rack of lamb took 22mins in the oven, and i had to start that while reheating the risotto, so that the lamb could be served not too long after the spaghetti which came after the risotto. the beef ribs was precooked but needed reheating and the miso cod which took 11 mins had to be done after the lamb. 🙂

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first 2 tapas were pan roasted brined chicken breast & thigh (i used to serve only breast but seemed like many preferred thigh) and a sampling of pan-fried kurobuta steak & Japanese chashu oven slow-braised belly pork in mirin, sake, sugar & light soy sauce. these served together with mesclun salad. 🙂 after resting the meats & cutting, i saw that the kurobuta was slightly pink so i decided to re-fry 2 of the 3 pieces. that delayed the start of the dinner a bit, but seemed that many friends actually did not mind the less well done piece, so i think would be better to serve it just slightly pink (about medium well) next time. 🙂

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next up was pan-fried MBS 4/5 wagyu steak. the above left photo showed the kurobuta steak which looked more marbled than the wagyu. i did the wagyu medium rare at the centre, so it was a bit well at the ends. i think i would do it rare the next time. 🙂

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ebi miso yaki

as WL did not take beef (everytime he had to repeat the story, this time to Oonch), i did ebi miso yaki (the medium prawns were marinated in miso for 3 days & stored in the chiller) for him from the miso i made to use for Nobu miso cod. 🙂

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i did 2 fillet of salmon first simmered 8 mins skin-up in mirin, sake, sugar, then pan-fried to get the crispy skin. this dish was quite easily done & just needed to heat up before serving. i cut the 2 fillet into 10 bite-size pieces & served in a white bowl & just poured the slightly sweet tasty sauce over it.  the salmon did look nice & tasted quite ok, but i think it was kind of a “nothing” dish that just looked good but could do with or without. 🙂

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everyone liked the baked funghi risotto which had nice, intense mushroom flavour from button mushrooms & shimeji. this time the rice (i used a cheaper USA sushi rice & not real stuff – italian arborio rice) was al dente. JK felt it was too wet. that was because i did not estimate well the stock + cream to add on reheating but had to leave it wet as it would overcook before i could make it drier. 🙂

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next, spicy seafood spaghetti alio olio. so far this had turned out quite well in taste everytime & visuals too. 🙂

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then we had a choice the pistachio crusted rack of lamb (i cooked only 1 rack of 8ribs to serve 4) OR Spanish slow-braised beef ribs (which had 2x3ribs to serve 6). 🙂

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the Spanish ribs were inspired by a lunch last year at La Cicala with my son. my son preferred La Cicala’s beefy brown sauce. i decided though to pick up an internet recipe with a sweet vegetable ratatouille to balance the beefy ribs. i used carrots, celery, yellow onions, & red pepper, i did not get chorizo so substituted with chinese sausage & also used tumeric for the colour in place of expensive saffron. 🙂

Nobu miso cod

Nobu miso cod

the last main course was Nobu miso cod. like the rack of lamb, kurobuta, & wagyu, i got the cod from mmmm at West Coast Plaza. the key was to marinate in miso for 3days or more. the result was a very “jit bee” 入味 tasty cod.  the cod was firm, tasty & quite tender. my personal preference is a firm & springy (& oily) fish, so i like cod but i like chilean seabass a bit better, though it is not so environmentally correct to consume them. 🙂

chocolate lava cakes with cherries, strawberries & grapes

chocolate lava cakes with cherries, strawberries & grapes

the last up was chocolate lava cake. this took just 3mins 40secs in the oven so anything could go wrong. this time it was my phone timer (phone was in silent mode! OMT!) so i thought the first batch might turned out to be brownies.  but it turned out to be ok with quite a bit of lava. the second batch though had lots of lava.

c.h.e.f andy

Oven Slow-braised Chashu (Japanese Braised Belly Pork for Ramen)

chashumen

chashumen

have not done any blogging on recipes for a while.

lately, after seeing some internet recipes on cooking Japanese chashu (see a very good one by http://www.seriouseats.com on chashu pork), I did a few attempts myself, with some reasonable success. 🙂

I had also in fact undertaken a 10pax homegourmet dinner recently on 11.6.2013, where I also served 10 bowls of chasumen, which was rather well received. 🙂 the top photo (and the one right at the bottom) were taken during that dinner. 🙂

chashu (Japanese oven slow-braised pork belly)

chashu (Japanese oven slow-braised pork belly)

now on the cooking. I blanched a 300g belly pork in boiling water to remove the scums & then rinsed with slow running water.  I then used a string (butcher twine) to tie the pork belly to make the semi-circular shape. 🙂 I prepared the braising sauce which comprised 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce and 1 cup water. I added sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered and heat till boiling. I added the belly pork & transfer to a preheated oven at 130degC for 1/2hr. I then let the oven cooled and set to 90degC and left the belly pork to slowly braise over 2hrs. 🙂

chashu (Japanese oven slow-braised pork belly)

chashu (Japanese oven slow-braised pork belly)

the result was a very tender texture of belly pork including the skin. 🙂 & it was sweet & tasty from the sauce marinade. 🙂

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the above photos were from my very first attempt.

just to add – I have now perfected the 6 minutes runny yoke egg (will make a separate recipe post later!). also though the chashu would go very well with the regular ramen, I prefer the much lighter version using the thin Japanese noodles, especially when this carbo item is served as part of a 8-course menu. 🙂

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the bowl on the right with the runny york egg was from the recent 10pax homegourmet dinner on 11.6.2013. 🙂

c.h.e.f andy

Ingredients:

  • 300g belly pork
  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/2 cup water
  • 1 tbsp sugar
  • 3 tbsp light soy sauce
  • 4 cloves peeled garlic
  • 1 shallot quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

Directions:

  1. blanch 300g belly pork in boiling water to remove the scums & then rinse with slow running water.  use a string (butcher twine) to tie the pork belly to make the semi-circular shape.
  2. prepare the braising sauce which comprises 1/2 cup sake, 1/2 cup mirin, 1 tablespoon sugar, 3 tablespoon light soy sauce, and 1 cup water. add sliced ginger (3cm block), 4 peeled garlic cloves, 1 stalk spring onions, 1 shallot quartered and heat till boiling.
  3. add the belly pork & transfer to a preheated oven at 130degC for 1/2hr. let the oven cool and set to 90degC and leave the belly pork to slowly braise over 2hrs. serve or store in fridge for future use.

RI Celebration of 55 Yrs of Our Lives Dinner on 5May2013

we had our RI celebration of 55 years dinner on a cool pleasant evening on 5.5.2013. 🙂 it was good fun, great company, enjoyable makan, and strawberries brought by Tiang Chye, and we had our 55th birthday cake courtesy of Choon Hung lit with 5+5 candles. 🙂 all 55ers were singing birthday songs for Chong Lee & Kum Heng, the 2 with the nearest birthdays, and later for ourselves..haha.. 🙂

I cooked a 21pax buffet dinner. I must say that this the best I have done, every dish turned up very nicely. 4 of my 5 dishes (& 2 of aunty Bes’ dishes) were precooked & ready to serve, and I only had to do the prawns (& aunty Bes the fish & kailan) when friends were already tucked in, so it was very relaxed and at the same time a really shiok, thrilled feeling! 🙂

55yrs Get Together - Andy Homecooked 22pax Buffet Menu 7pm Sunday 5.5.2013

Dinner was a  homecooked 9-course buffet + birthday cake courtesy of Choon Hung. 🙂

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we started with a layout of 6 dishes. aunty Bes’s thai tanhoon salad was a great appetizer – spicy, tangy, tasty.

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the pan-roasted brined chicken breast was moist, tender & sweet-This is a great tapas dish I always do for sit-down dinners. 🙂

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teochew braised duck

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I was especially proud of my teochew braised duck today. Chong Lee liked this especially. the flavour was superb & the colour & looks were great! the cutting was also good w/o torn edges,pieces etc. 🙂 the lor neng was just putting to good use the braised duck sauce & was quite a homely addition.

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I also did chashu, which is a Japanese style slow oven-cooked belly pork. This is commonly used in ramen (for chashumen) where the meat is rolled up & cut into thin circular pieces. 🙂 It was much better than the kakuni I did previously (which was also a good Japanese styled slow-braised belly pork), both the texture/bite & the taste. 🙂

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nonya curry chicken

this was a good day for me. my curry chicken were usually quite ok, and today’s curry chicken was truly my best, really tasted like Zion Road nasi padang green curry, sweet, fragrant & lemak. 🙂

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next up – aunty Bes’ spicy bean sauce prime ribs, always good! 🙂

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I cooked my usual dry wok high heat garlic prawns at this point. Wee Woon liked this especially. 🙂

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aunty Bes then brought out her very good spicy tau jeon seabass – quite remarkable that it turned seabass which had mud taste & mushy not great texture to a very different tasty dish.:-)

forgot to take photo of Choon Hung’s very nice chocolate cheese cake, and also aunty Bes’ blanched HK kailan with shitake mushrooms in oyster sauce. 🙂

everyone had a really, really great fun time together. 🙂

c.h.e.f andy