回锅肉Doublecooked Pork Collar + Long Beans in Nonya Sauce – 13th Teban Gardens Community Breakfast on 10Jun2016

回锅肉doubecooked pork collar + long beans in nonya sauce

回锅肉doublecooked pork collar + long beans in nonya sauce

i made a 回锅肉doublecooked pork collar + long beans in nonya sauce for teban gardens community service centre’s friday community breakfast on 10.6.2016. ^^

this my 13th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

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long beans in nonya sauce

long beans in nonya sauce

for the long beans (quite a lot about 1 kg) i just fried with chopped garlic, cut chilli padi & a bit of gimson nonya sauce. i added oyster sauce & fish sauce & fried a bit more.

then i added some stock & covered to cook the long beans.

i reduced & tasted the dish, then off fire, added 1 tbsp of nonya sauce & mixed.

very tasty dish with unique flavours imparted by the nonya sauce.

回锅肉doubecooked pork collar after 4hrs in 90degC oven

回锅肉doublecooked pork collar after 4hrs in 90degC oven

for the 回锅肉doublecooked pork collar, i had about 1.3kg for 4hrs in a 90degC oven.

usually 回锅肉 uses belly pork. as some of my friends pointed out, belly pork kind of fatty for the older folks so i switched to pork collar.

i used a marinade or brine – 4tbsp shaoxing cooking wine, 2 tbsp mirin 1 heap tbsp sugar, 1 flat tbsp salt. i then fried 2 cinnamon bark & 4 star anise till fragrant & added the marinade mix. then i marinated the pork collar & placed in a oven-proof dish in the oven.

i use this method also to make “mock kurobuta” steak!

just fry the pork collar on high heat to brown the meat & serve like usual steak. 🙂

回锅肉doubecooked pork collar

回锅肉doubecooked pork collar

for 回锅肉doubecooked pork collar, it means to return to the wok & cook a second time, i sliced & fried the pork over high heat for 1/2min.

回锅肉doubecooked pork collar

回锅肉doubecooked pork collar

i added a tsp+ of the mala 麻辣sauce (& some oyster sauce) to flavour the pork a bit more. the older folks cannot take too spicy so i added very little just to give it colour & flavour, just as i added just 1 cut chilli padi to 1kg of long beans. 🙂

c.h.e.f andy

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Gordon Ramsay’s Bloody Mary Linguine Recipe with Dry Wok Garlic Prawns

linguine with dry wok prawns

linguine with dry wok prawns

making use of my leftover bloody mary linguine from yesterday’s Gordon Ramsay’s grilled lobster with bloody mary linguine. daughter ate out & we did not want to take too much carbs. 🙂

so i cooked some dry wok prawns to go with the leftovers bloody mary linguine. this was on 15.5.2015.

i had some large prawns from chinatown. these are probably 20-22 to a kg. i had cooked some jumbo & super jumbo prawns previously, 11 to a kg & 7 to a kg.

the key to dry wok prawns is high heat & dry wok. i have recently switched to a heavy stainless steel pan for high heat cooking, rather than have the non-stick coating breakdown.

so it is a thin film of veg oil & high heat. prawns must be dry. do not remove heads & shells. add chopped garlic then prawns. do not add water & do not cover. covering traps condensation & make it wet so the effect is steaming & cancel out the charred bbq smell. the charring is on the shell but gives a bbq flavour. the prawns are basically baked in the shells.

as i had only 7 prawns, i kept the pan on high heat most of the way & that was enough to cook the prawns. if i am cooking 1 kg prawns like for a big party like the recent 22pax on 6.2.2015, then after the initial high heat, i turn down the heat to cook the prawns w/o covering, to make sure the prawns are cooked.

only at the end turn on high heat & add fish sauce liberally. you can feel the excellent aroma wafting up. because of the shells, the prawns will not be too salty.^^

prawns were really very flavourful with bbq flavours. it’s a bit like spanish tapas Gambas al Ajillo (garlic prawns), but seriously i think mine was a whole lot better. wife thinks it’s better than the lobster. i am good with the lobster. haha!^^

bloody mary linguine

bloody mary linguine

the bloody mary linguine was actually kind of “bloody” good.

bloody mary linguine

bloody mary linguine

second time round i was eating it, and i was getting use to it, though i would not say yet that it is a favourite. after reheating on a pan, it was not as perfect al dente as the day before, but still pretty ok. 🙂

linguine with dry wok prawns

linguine with dry wok prawns

& it was really excellent together with the dry wok prawns. when no lobsters, just have good prawns & you will be fine! ^^

linguine with dry wok prawns

linguine with dry wok prawns

a very enjoyable dinner for 2 at home. 🙂

c.h.e.f andy

Drunken Chicken (醉鸡)

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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.

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drunken chicken (醉鸡)

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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.