Recipe = Prawn Capellini in White Wine Sauce = A Simple Meal on 1Jun2018

prawn capellini in white wine sauce

made a simple pasta dish = prawn capellini in white wine sauce for myself on 1.6.2018. ^^

eating alone this evening, so just use whatever leftovers.

i had some very tasty intense chicken stock, an open packet with like 100g capellini left, some small frozen shrimps…

prawn capellini in white wine sauce

pasta is all about stock, actually any dish western, japanese, chinese, asian all about stock…

very simple dish –

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

such a wonderful dish! 🙂

c.h.e.f andy

Ingredeints-

  1. 150g pasta
  2. 150g prawns
  3. 1 whole bulb of garlic cloves
  4. 2tbsp olive oil, 1 cut chilli padi
  5. 50ml white wine, 2/3 cup chicken stock
  6. 8 basil leaves, shaved cheese, 15g gourmet butter

Directions-

  1. brown a whole bulb of garlic cloves in 1-2 tbsp olive oil, add 1cut chilli padi
  2. off fire, add 50ml white wine & 2/3 cup stock & reduce the pasta sauce, add seasalt to taste
  3. boil 150g prawns, wash & drain
  4. cook capellini to just below al dente
  5. heat pasta sauce, off fire, add capellini & prawns, and toss
  6. add shaved mozarella cheese, sweet basil leaves to flavour & garnish
  7. add 15g gourmet butter (optional)

 

 

Seafood Alio Olio on 7Aug2016

seafood alio olio

seafood alio olio

did a very good seafood alio olio this evening on 7.8.2016. ^^

i have not done this for a really long time.

mainly because my helper does an excellent alio olio. she usually uses prawns & sliced chicken breast. on balance i think her best would still edge out my dish tonight.

still my seafood alio olio was very good tonight. 🙂

seafood alio olio

seafood alio olio

i browned the garlic cloves on medium fire. fantastic aroma…added cut chilli padi.

then added prawns & squid seasoned with fish sauce & white pepper.

then added chicken stock.

i removed the prawns & squid then reduced the stock. tasted it, was tasty & intense. i did not add white wine & sugar this evening.

then i added back the prawns & squid, off fire, added the spaghetti & tossed.

last, i added some butter, so the spaghetti & sauce mixed very well.

i topped it with some basil.

seafood alio olio

seafood alio olio

the result was a very tasty pasta.

daughter commented the sotong (squid) was excellent, just the perfect texture. so was the prawn!

& i like the spicy tinge from the chilli padi.

a simple dish & enough for 3pax on a sunday evening.

c.h.e.f andy

Ingredients:

  • 200g spaghetti
  • 1 whole bulb of peeled garlic cloves
  • 2 tbsp olive oil
  • 6 medium prawns
  • 1 whole medium squid
  • 2 tbsp fish sauce + 2 tsp white pepper (season prawns & sotong)
  • 300ml chicken stock

Directions:

  1. brown garlic cloves on medium fire. add cut chilli padi.
  2. add prawns & squid seasoned with fish sauce & white pepper. add chicken stock.
  3. remove prawns & squid and reduce stock.
  4. add back prawns & squid, off fire, add the spaghetti & toss.
  5. add some butter, so the spaghetti & sauce mix very well.
  6. top with some basil.

Chicken Rice 白斩鸡饭

been doing poached chicken白斩鸡 quite a bit, most recently for a 9pax homecooked lunch on 9.3.2015.

1 of the delectable dishes i made was “hong lim FC curry chicken noodles”. basically i used the same method to make the poached chicken白斩鸡, just that the chicken stock needed to be more intense to produce a tasty chicken curry gravy.

though i have made the poached chicken白斩鸡 many a times, i had not gotten around to making the chilli sauce & the rice. recently my son in london shared on family whatsapp the chicken rice he made for his friends. that finally got me to try out my own chicken rice.

so i followed my trusted poached chicken白斩鸡 recipe & made another tasty, moist, tender chicken.

this was my very first time though to attempt the chicken rice.

chicken stock

chicken stock

after i deboned the chicken, i put pack the bones to the stock & boiled for another 2 hrs, reducing to a very flavourful chicken stock. i was cooking 2 cups of rice so took out 2 cups of chicken stock to cool down.

chicken rice after frying before cooking

chicken rice after frying before cooking

1 browned 3 chopped shallots, then added 2 teaspoon minced garlic & slice ginger (3cm piece) & fry for short time to get the fragrance aroma, then i added the 2 cups of rice and mixed thoroughly. i removed rice & put in the rice cooker & wait for the stock & rice to cool.

chicken rice cooked with stock

chicken rice cooked with stock

then i cooked the rice in my regular rice cooker.

chicken rice

chicken rice

chicken rice

chicken rice

the rice tasted a tad soft at first, but when eaten with the chicken, chilli & black sauce (& even overnight), it tasted pretty good.

soup - chicken stock

soup – chicken stock

the stock was heavenly!

chilli

chilli

i wasn’t sure about the chilli. i picked 1 recipe but did not have 6 large red chilli, so i made do with 3 chilli padi + a large red tomato. the blend needed the bulk. i reduced lime juice to 1 tablespoon (from 1/3cup or about 5 tbsp), added 1 tbsp mirin, 1/2 tsp salt, 1 tsp sugar, then blended. and after tasting added 1 tsp tsuyu.

chilli taste was pretty ok. daughter said it tasted good but different from the chicken rice chilli. wife though i had too much shallot, no sesame, & just above average kind of good. i guess that was ok for my first try.

it was basically just inertia that i cooked many times poached chicken白斩鸡 but avoided the rice & chilli. anyway will do more chicken rice soon!^^

c.h.e.f andy

Drunken Chicken (醉鸡)

1932328_10152219674394494_1723263169_n

drunken chicken (醉鸡)

made drunken chicken for first time yesterday, and quite successful. 🙂

bought a sheng shiong 1.4kg chicken cost S$7.15, cut into 1/2 using kitchen shears & cooked 1/2 chicken.

1901727_10152219674259494_1668105793_n

drunken chicken (醉鸡)

1456063_10152219674309494_1062441974_n

drunken chicken (醉鸡)

i added sliced ginger, garlic & shallot & spring onions & 1 teaspoon salt & boiled about 1.5l water in a dutch oven. then i added the washed & cleaned 1/2 chicken to the pot & once the water boiled again, i lowered fire & simmered for 10 minutes. then i turned off the fire & let the chicken cooled for 2 hrs. i then took out the chicken & placed in a ice water bath. i deboned & cut the chicken into serving sizes & placed in a glassware large enough for cut chicken to be laid out in single layer.

i then mixed 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce (or to taste), and cover the chicken with the wine marinade.  i then placed the covered glass container in the fridge overnight. the flavour was excellent when i tried it next day about 24hrs later. 🙂

the current preparation is quite good really, like most restaurants’, but i will try a bit more to see if i can improve further.

c.h.e.f. andy

ingredients-

  • 1/2 chicken (i use 1.4kg whole chicken size)
  • 1 teaspoon salt
  • 2 to 3 shallots (I cut in 1/2)
  • 2 stalks spring onions
  • 5 garlic cloves
  • 1 in ginger (sliced)

marinade –

  • 2 cups shoaxing wine (绍兴酒)
  • 1 to 1.5 cups chicken stock
  • 2 tbsp fish sauce

Directions:

  1. add slice ginger, garlic & shallot & spring onions & 1 teaspoon salt & boil about 1.5l water in a dutch oven. add a washed & cleaned 1/2 chicken to the pot & once the water boils again, lower fire & simmer for 10 minutes. then turn off the fire & let the chicken cools for 2 hrs. take out the chicken & place in a ice water bath. debone & cut the chicken into serving sizes & place in a glassware large enough for cut chicken to be laid out in single layer.
  2. mix 2 cups of shoaxing wine (绍兴酒), 1 cup of chicken stock, 2 tablespoon of fish sauce to taste, and cover the chicken with the wine marinade.  place the covered glass container in the fridge overnight. ready to serve next day about 24hrs later.