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

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OK Lunch @ Paradise Dynasty on 29Sep2014

crystal pork (镇江淆肉)

crystal pork (镇江淆肉)

a friend bought lunch at paradise dynasty at level 4 ion orchard today on 29.9.2014. 🙂

they do not take reservations so we arranged to go early at 11.45am to avoid, traffic, carpark issues & avoid queue.

spicy dumplings (抄手)

spicy dumplings (抄手)

we had 2 appetisers.

crystal pork (镇江淆肉) was competent, nothing special.

spicy dumplings (抄手) was good, guess no better than crystal jade lamian xiaolongbao.

belly pork ramen

belly pork lamian

the belly pork lamian was good! the soup was very tasty & smooth, the braised belly pork was excellent & the egg, noodles etc were all good. this was as good as a good japanese chashumen. 🙂

poached sliced beef

poached sliced beef

we tried a poached sliced beef. it was pretty good, the usual tenderised beef. 🙂

paradise dynasty level 4 ion orchard

paradise dynasty level 4 ion orchard

ambience was good & there was a good lunch crowd though not full & there was no queue when we left about 130pm.

pumpkin dessert

pumpkin dessert

my friend ordered a pumpkin dessert. it was non-descript. i guess a “healthy” dessert.

there was a discount on some menu items under PGR (paradise gourmet rewards) + 30% rebates on non-discounted items. i think lunch came to about $50nett & there was a S$4.50 rebate. ok & doable lunch though nothing special. 🙂

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

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.

11pax Homegourmet Dinner on 11Jun2013

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experimented with chashumen & curry chicken noodles recently with some success. 🙂

chashu is Japanese braised pork belly in mirin, sake, soy sauce & sugar. it is commonly served with ramen as chashumen & can come with tonkotsu, soyu or miso tonkotsu soupbase. 🙂

for curry chicken noodle, the aim was to recreate or model the famous Ah Heng or Heng Kee curry chicken noodle stalls at Hong Lim Park hawker centre. The curry for curry chicken noodle is somewhat different from the usual curry, and there is no internet recipe to be found. so I had to improvise. The chicken is not curry chicken but more like Hainanese chicken rice chicken. anyhow, I cooked quite a good nonya curry chicken so I varied the curry by adding dried prawns (虾米), lemongrass (香茅) but I did not have the special chilli they had.

so I invited my usual gang of friends & this time including the few of us who went together for the Hong Kong Trip 10-13May2013. I designed a menu which included braised duck, curry chicken, spicy bean sauce pork prime ribs, wok fried prawns & HK kailan to go with the 2 carbo dishes, namely the chasumen & curry chicken noodles. 🙂

the top photo was the braised duck. I did a very good one for a 22pax homegourmet buffet dinner on 5May2013. For this one I made some small mistakes but managed to rectify it & the end product was quite flavourful duck & nice colour & presentation too. 🙂

nonya curry chicken

nonya curry chicken

the curry chicken was also very tasty & flavourful. I took off 1/2 the curry though to make the curry for the curry chicken noodles.

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we also had a very good spicy bean sauce pork prime ribs dish made by my domestic helper. she had mostly perfected the wonderful dish. 🙂

dry wok medium prawn

dry wok medium prawn

poached HK kailan with shitake

poached HK kailan with shitake

I cooked the high heat dry wok prawns (kind of my very own speciality recipe) which never fails to please. 🙂 & my helper did the poached HK kailan with shitake mushrooms. 🙂

the braised duck, curry chicken & spicy pork ribs were pre-cooked & only needed warming up. The prawn & poached kailan were whipped up when all the guests arrived, and so we were able to start a relax evening dining with 5 piping hot dishes & plain rice. 🙂

chashu (Japanese braised pork belly)

perfect 6mins runny yoke egg

perfect 6mins runny yoke egg

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the Jap chashu was also done beforehand. So was the perfect runny yoke egg – direct from fridge into boiling water & simmered for exactly 6mins. 🙂 instead of heavy ramen, I used small pinch of thin Japanese light noodles that was cooked just al dante & dropped into ice water to stop after-cooking to ensure the “qq” effect. 🙂

chicken – hainanese chicken rice method

for the curry chicken noodles, I had a really nice, tender & sweet chicken done the Hainanese chicken rice style with smooth, taut skin, again courtesy of the ice-water bath. 🙂

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& we had taupok, potatoes & fishcake added to the yellow noodle & thick beehoon.

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my friends brought durian puff (unfortunately it was frozen though I took out of the freezer for 1/2hr but it was not enough), ice cream & very sweet strawberries & rambutans. 🙂

what a fun evening, company, conversation & food! 🙂

c.h.e.f andy

Homegourmet 6-course Dinner for belated Mother’s Day on 1June2013

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usually my wife & I & family avoid the actual days of public holidays or commercialised offerings like Valentine Day, Mothers’ Day, Fathers’ Day etc to dine out. 🙂 while there are good reasons to do on certain occasions, mostly it does not make sense to spend atrocious amount of monies for lesser service & food quality experience, which is what you get when the restaurants are jam-packed & servers are harried.

on those occasions we would either go on an earlier or later date or select a restaurant that served the usual menu or the very few which served a better menu at better prices on special occasions – Majestic was one which served great ala carte buffet for Christmas & New Year but for this year seem to have stopped doing for Mother’s Day & Father’s Day (not to forget they served an excellent World Gourmet Summit Dinner recently). 🙂

for this time, since I cook a decent meal at home these days, we thought we would do Mother’s Day at home instead. However I was called away by the Hong Kong Eat & Hike group and was in Hong Kong on 10.5.2013. and after that I was away in Kyoto/Osaka with my sis & my wife was away with daughter & her friend also. so we decided on a belated Mother’s Day home dinner on 1.6.2013 which also coincided with another special day for us. 🙂

there were only 4 of us for dinner. I wanted to do the Nobu miso cod for my wife as she was never into lamb & now less into beef . so I designed a 6-course dinner but reduced the quantity. 🙂

calamari (by auntie Bes)

calamari

first we had a very good calamari – this one was done by aunty Bes. she did this quite many times now and was becoming very good at it. I added this dish as my eldest daughter does not take some of the other dishes.

pan-roasted brined chicken breas

pan-roasted brined chicken breast

pan-fried kurobuta steak

pan-fried kurobuta steak

the pan-roasted brined chicken breast & the pan-fried kurobuta were served together with the calamari as a tapas – for eating & chatting around the table. 🙂 chicken was good as always & the kurobuta from mmmm was very good (though I think wagyu is still better but this kurobuta is better than the normal ribeye & striploin). 🙂

chashu for chashumen - Japanese braised belly pork

chashu – Japanese braised belly pork

chashumen - runny yoke egg & Japanese braised belly pork

chashumen – runny yoke egg & Japanese braised belly pork

next I had a pre-prepared chashumen dish ready to serve – only have to boil the soup from the braising sauce & pour over the noodles. 🙂  The chashu or Japanese braised belly pork was done the usual standard fare for ramen style & I am now able to consistently produce a 6minute runny yoke egg. I used very small quantities of thin white Japanese noodles instead of ramen so it was less “je lak” and also to reduce the carbo. 🙂

vongole fettucine

vongole fettucine

I did a really splendid spicy vongole fettucine in white wine the last time in my first attempt. this time the littleneck clams were again super, the pasta was tasty but not as good as the first time. 🙂

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Nobu miso cod

Nobu miso cod

the Nobu miso cod was again super -so tasty, and such wonderful bite & texture. 🙂

c.h.e.f andy