3pax Simple Home Lunch + Ah Seng Durians on 4Aug2016

home lunch dishes

home lunch dishes

2 OPS close friends came for lunch today on 4.8.2016. ^^

just 3pax so nothing much to do.

we are planning a OPS bbq to celebrate 3 birthdays in august 2016.

i though i might do a prepped pork ribs to bbq. so i tried it on my friends today.

it was same method as my mock kurobuta ribs, only that i chargrilled it after(not before) slow braising.

i had the ribs in a sealed oven dish with marinade in a 90degC oven for 5.5hrs.

then i chargrilled on a high heat non stick pan with a bit of butter to approximate bbq.

it was a wonderful tasting ribs, very flavourful both from the marinade but also from the slow braising which dissolves the fat & convert the collagen (connective tissues) to flavourful gelatin.

home lunch dishes

home lunch dishes

i did 3 other dishes.

prawn with minced pork fried tofu

prawn with minced pork fried tofu

was trying to replicate the prawn tifu dish at sik bao sin.

my dish was tasty not no comparison to sik bao sin.

prawn with minced pork fried tofu

prawn with minced pork fried tofu

i did a minced meat prawn sauce with the usual oyster sauce & fish sauce & white pepper.

as one friend said, my dish didn’t need recipe, just a general knowledge of mixing condiments & cooking the right texture.

fried tofu

fried tofu

i shallow fried silken tofu, wanted soft texture inside didn’t want to use the tau kua, or the egg tofu. maybe i try egg tofu next time.

looking at sik bao sin’s photo, actually they deep-fried the tofu. i hate deep-fry use so much oil

sik bao sin also did not have minced pork just an egg. will try that next time.

prawn with minced pork fried tofu

prawn with minced pork fried tofu

then the ingredients were ready, so just a matter of putting them together in a wok when friends arrived.

leek & potatoes

leek & potatoes

i didn’t have any veg in the chiller, literally emptied out, so i just used the leftover 2 stalks of leek & the potatoes.

came out a very tasty dish! both the potatoes & the leek. very nice! 🙂

leek & potatoes

leek & potatoes

i fried the potatoes separately. the key is not to overcook. potato cook test is to push it against wall & if it breaks into halves means it’s cooked.

an even better test of course is to eat a piece, which was what i did. 🙂

the leek has to be covered & braised after frying in garlic & cut chilli padi, so soft & still green, and very sweet with the oyster sauce & fish sauce.

like my friend said, this kind of dishes no need recipe la! ^^

hk steamed pating fish

hk steamed pating fish

the hk steamed pating fish was the main event.

though still quite nice, it was nevertheless a slight disappointment for me.

hk steamed pating fish

hk steamed pating fish

all 3 of us thought the sauce was very nice.

i used 3 tbsp of top quality light soy sauce 陈年生抽王, 2 tbsp olive oil, 2 tbsp mirin, & that’s it. i used that for red garoupa, soon hock, song fish head.

& to demo at my cooking demo at teban gardens community service centre on 29.4.2016 becos it is so easy anyone can do this, which is the purpose of a cooking demo, so everyone can do it afterwards.

for pating fish i added finely chopped ginger & garlic, and some cut scallions.

hk steamed pating fish

hk steamed pating fish

so the sauce was nice, but 2 of us thought the fish was not the very fresh type. the meat had a touch of powdery & not the super fresh bouncy type.

still ok texture & good taste to eat, but below par for me la… 🙂

coconut jelly

coconut jelly

a friend brought both coconut jelly & fresh coconuts.

coconut jelly

coconut jelly

we took the jelly, very nice.

ah seng durians

ah seng durians

after that we went to ah seng for durians.

i bought MSW & D13.

but one friend was nursing a recovering flu & throat & did not want to eat. so we just took the packet of D13 & i kept the MSW for my brother & for home.

ah seng durians

ah seng durians

ah seng durians constantly long queue.

ah seng durians

ah seng durians

they invested in the vaccum pack machine but basically charges the same price, and good service & almost always good quality so like all these other people, we also prefer to buy there.

c.h.e.f andy

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Pork Collar Slow-braised in Red Wine Sauce

slow braised pork collar in red wine sauce

slow braised pork collar in red wine sauce

this slow braised pork collar in red wine sauce was my second attempt.

it was as good as the first, and if i may say, a really great recipe i created myself.

thoroughly pan-browned before braising3

thoroughly pan-browned before braising

i browned the marbled collar (like gordon ramsay said “no colour, no taste”).

thoroughly pan-browned before braising

thoroughly pan-browned before braising

for the sauce-

i used 1 cup red wine, 1 tbsp flat sugar, 1 tbsp mirin, 2 tbsp light soy sauce, 1 tsp salt.

thoroughly pan-browned before braising

thoroughly pan-browned before braising

then i fried 1 cut carrot, added 1 cut yellow onions, & added vegetable stock & softened the carrots then added the red wine sauce.

slow braised pork collar

slow braised pork collar

slow braised pork collar

slow braised pork collar

then i placed the pork collar in a casserole & added the sauce & vegetables to cover & slow-braised in the oven for 6hrs at 90degC.

slow braised pork collar

slow braised pork collar

pork has a good amount of fat marbling & connective tissues, and slow braise at 90degC helped turn the connective tissues to very flavourful gelatine.

slow braised pork collar in red wine sauce

slow braised pork collar in red wine sauce

the meat texture was very tender, marbled & well infused with the red wine sauce & vegetable sweetness.

slow braised pork collar in red wine sauce

slow braised pork collar in red wine sauce

the pork was very flavourful & so tender yet not sinewy & falling apart like the usual braised meat texture.

i served this as part of my homegourmet adventure 4-course dinner on 15.11.2015. ^^

i think this is really an excellent recipe. ^^

c.h.e.f andy

Ingredients :-

  • 500g pork collar (i used frozen pork collar from sheng shiong S$9.95/kg)
  • sea salt
  • coarse black pepper
  • 1 large carrot
  • 1 small yellow onions

red wine sauce

  • 1 cup red wine
  • 1 tbsp flat sugar
  • 1 tbsp mirin
  • 2 tbsp light soy sauce
  • 1 tsp salt.

Directions :-

  1. pan-browned the pork collar on all side over high fire  (like gordon ramsay said “no colour, no taste”)
  2. fry 1 cut carrot, add 1 cut yellow onions, & add vegetable stock & soften the carrots then add the red wine.
  3. place pork collar in a casserole & add the sauce & vegetables to cover & slow-braise for 6hrs at 90degC.

11pax Homecooked 11-course Family Birthday Dinner on 14.6.2014

chicken rice chicken 白斩鸡

chicken rice chicken 白斩鸡

time passes us by. my brother’s & sister’s birthday fall on 14June.  since i had started cooking for 2 years hence, and had hosted many homecooked dinners, i wanted to do a homecooked chinese dinner for my brother & sister. 🙂

the chinese dishes i planned were simple stuff like chicken & duck & belly pork. there’s also fish & 2 vege as they both like vege. i added a lamb as my sister like lamb. my niece & her husband are buddhist & vegetarian, so i cooked a pesto pasta for them. also i had the tofu cheese cake. 🙂

chicken rice chicken 白斩鸡

#1 chicken rice chicken 白斩鸡

#1 chicken rice chicken 白斩鸡 was a favourite when i did my 27pax homecooked buffet for my RI friends recently on 28.5.2014. it was brined in sugar & salt water for 48hrs, then 10minutes simmering & 20 minutes poached in hot water, and placed in ice water bath to taut the skin & stop cooking. this time though i only tried a small slice of breast meat, but it did not seem as sweet, juicy & tasty as it usually were. 😦

dry salt spice brined duck 盐水鸭

#2 dry salt spice brined duck 盐水鸭

dry salt spice brined duck 盐水鸭

#2 dry salt spice brined duck 盐水鸭

dry salt spice brined duck 盐水鸭

#2 dry salt spice brined duck 盐水鸭

#2 the 盐水鸭 (dry salt spice brined duck) though was very good this time. it was flavourful yet not too intense, and the meat was tender as the boil-poach preparation (similar to 白斩鸡 but 15mins+30minutes for duck) produced a more gently cooked meat. i applied a dry brine of salt, sugar, cinnamon bark, anise seeds, clove, bay leaves, and sichuan chilli pepper for 48hrs. 🙂

when cutting & tasting the breast which was thicker than the thigh, i felt the breast meat was less flavourful. so perhaps i will reserve thigh meat for this preparation & breast meat for the sous vide duck a l’orange. 🙂

"sous vide" char siew

#3 “sous vide” char siew

"sous vide" char siew

#3 “sous vide” char siew

#3 “sous vide” char siew was a bit too fat but melt-in-the-mouth tender after 5hrs at 90degC in the oven & quick pan-grilled with butter.  it was marinated for 3 days & well infused & tasty, but after many attempts i felt the marinade recipe i used was still not the best tasting & not comparable with my miso belly pork, which marinade requires a much simpler preparation. 🙂

spicy garlic pork 蒜泥白肉

#4 spicy garlic pork 蒜泥白肉

#4 my brother loved the 蒜泥白肉 ( spicy garlic pork). this was also a crowd favourite during my recent 27pax homecooked buffet dinner for RI friends. 🙂

actually i over added the sichuan chilli so the sauce was overly spicy. i had to drizzle less sauce than i usually did. the sauce was made from light soy sauce, sugar, chopped garlic, chopped onions, sliced ginger,  cinnamon bark, anise seed, dash of cumin & sichuan chilli. the belly pork was done using the crockpot method – in cold water on low for about 4hrs. this another inventive method of slow cooking as it starts from room temperature & very slowly gets to boiling & remain simmering not hard boiling thus retaining the moisture. pork & skin were very tender. 🙂

miso lamb shoulder chop

#5 miso lamb shoulder chop

#5 my sister like lamb so i did a miso preparation for a cheap lamb shoulder chop. the lamb was marinated for 3 days in miso to infuse the flavours. it was then placed in the marinade bath in the oven at 90degC for 5hrs. this meat has lots of connective tissues & so very tough & not easy to make tender. 90degC happens to be the optimum temperature to convert collagen (the tough connective tissues) to tasty excellent texture gelatine. this time though i forgot to remove from oven & it dried out a bit c/w a quite perfect preparation for a 11pax sit-down dinner i had for RI friends recently on 5.5.2014.

pesto spaghetti with grilled eggplant, zucchini & mushrooms

pesto spaghetti with grilled eggplant, zucchini & mushrooms

as my niece & her husband are vegetarians, i prepared a separate vegetarian dish, a pesto spaghetti with grilled eggplant, zucchini & mushrooms for them. this was a very tasty dish that i experimented/recreated after very good meals during my recent travels to lake como, cinque terre & milan. 🙂

the pesto was made with pine nuts (i used almonds as substitute as pine nuts are very ex), spinach, basil, cheese & olive oil & a dash of salt, and blended. the pesto & grilled eggplant, zucchini & mushrooms were added to the pasta & tossed, with a teaspoon of sugar, some white wine & sea salt to taste. 🙂

fried large prawns with leek

#6 fried large prawns with leek

fried large prawns with leek

#6 fried large prawns with leek

#6 fried large prawns with leek was quite poor this time. the leek was “sek” somehow very tough. usually i cooked it just right so it was still brightly green but soft & tasty. this time i had to cook it very long till blackish to get it to soften. i did not try the prawns but my wife & daughter both thought the prawns were poor. i knew the prawns were large & very fresh when i cut the heads & shelled. & the butter pan-grilled method always produce a very tasty, slightly bbq flavour prawns. but because i had to heat up the dish 3 times, even though i took out the prawns & put back each time, the steam got into the prawns & the meat became “hu hu” i.e. mushy.

poor man's buddha jump over the wall

#7 poor man’s buddha jump over the wall

poor man's buddha jump over the wall

#7 poor man’s buddha jump over the wall

#7 the shorthand 佛跳墙 (buddha jump over the wall) was a dish i modelled after the very nice soup jh’s father (a chef) made. i used pig trotters, thick mushrooms, belly pork, dried scallops & also 2 cans of cheap limpets (S$10/can). 🙂

#8 auntie bes made a teochew steamed pomfret (did not take photo). this time though the pomfret was not very fresh & had a “chow chor” (fishy) taste. 😦

fermented bean curd raomaine lettuce 腐乳油麦菜

#9 fermented bean curd romaine lettuce 腐乳油麦菜

#9 腐乳油麦菜 (fermented bean curd romaine lettuce) is a common zi char dish e.g. kok sen. this time 腐乳 & chilli were just right & my wife liked it. 🙂

HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

#10 HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

#10 HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

#10 香汁蒸蘑菇鸡饭 (HK styled steamed chicken, mushrooms, chinese sausage rice) is the common steamed rice dish in hk’s dim sum restaurants, usually they used chicken feet and/or pork ribs, drizzled with tasty black sauce. the sauce is very important. it is easily made – just 1 tbsp light soy sauce, 1 tsp dark sauce, 1 tbsp sugar & 6 tbsp water or to taste. it looked dark but was not salty & quite perfect taste – mildly sweet & nice soy flavour. 🙂

tofu cheese cake

#11 tofu cheese cake

#11 just as in my 27pax recent gathering, the tofu cheese cake was again a crowd favourite. it is the easiest of dessert, a no bake very light cheese cake. the simplest of recipes = 200g cream cheese, 200g silken tofu, 200ml yogurt, 100ml whipped cream, 4 tbsp brown sugar (60g), 2 tbsp lime juice (30ml), & dissolved 3 tsp gelatine powder (15g) in 50ml hot water, then blend & pour over the biscuit base (made with 7 digestive biscuits (105g) & 60g melted butter). 🙂

c.h.e.f andy

Protected: Yong Siu’s & Yong Hui’s 63 Birthday 11pax Homecooked 11-course Dinner on 14.6.2014

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