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.

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.

6pax Homecooked Course Dinner on 9Jul2015

flamed squid in spinach veloute

#1 flamed squid in spinach veloute

did a 6pax homecooked sit-down dinner for my close friends on 9.7.2015.^^

had been doing the buffet style (which is still the more logistically optimised) for larger group of friends. since my helper is away back in philippines for 1 month break, it was easier to do a small group of 6pax, which allows me to pick dishes to be served course by course.

my first course was #1 flamed squid in spinach veloute. i flamed the squid, then fried in butter. when serving i heat up the veloute, plated the sauce, added the flamed squid & topped with a coriander branch. 🙂

i did this very well also for my early home anniversary dinner for 4pax on 28.5.2015.

flamed squid in spinach veloute

#1 flamed squid in spinach veloute

this was the best for the evening. everyone loved the bbq flavour. i was a bit worried it might be overcooked but squid turned out  just nice, succulent, not rubbery.  veloute was excellent very tasty, and plating did make a big difference! 🙂

chicken ballotine, head cheese terrine (猪头冻) & ragout of pig's ear on toast

#2 chicken ballotine, head cheese terrine (猪头冻) & ragout of pig’s ear on toast

i should have insisted to plate the second course #2 chicken ballotine, head cheese terrine (猪头冻) & ragout of pig’s ear on toast. my friends were extremely helpful & wanted to lessen the effort for me.

chicken ballotine, head cheese terrine (猪头冻) & ragout of pig's ear on toast

chicken ballotine, head cheese terrine (猪头冻) & ragout of pig’s ear on toast

all 3 were my quite new experimental dishes. i am planning to do them at the next larger dinner on 6.8.2015.

1. the ragout of pig’s ears was excellent, best of the trio. this i recreated with my own recipe modelling after the signature dish at the fabulous lunch @ Dinner by Heston Blumenthal.

2. the pig’s head meat was excellent too. the jelly, gelatine was awesome. the meat & skin were ok, but head cheese is harder to prepare than belly or trotters, so though i did scrap the skin to remove the hairs, they were not thoroughly removed. i will have to decide which meat to use for this dish.

3. the chicken ballotine was poor though. basically i had over-steamed the meat, so it was “old” and not so tasty & bouncy. the successful ones i did were here.

rockets & cherry tomatoes salad to go with tapas

rockets & cherry tomatoes salad to go with tapas

i mixed some rockets & cherry tomatoes salad to go with tapas dish. again i think the dish would be much better presented if i plated it myself. this i plan to do at the next dinner. 🙂

carrot soup

#3 carrot soup

the #3 carrot soup was very smooth & tasty. it was done with 2 carrots, and lots of vegetables for tasty soup base – 1 stalk leek, 1 red pepper, 1 yellow onions, and the leftover spinach stems (from the spinach veloute).

i added some brandy so there was a good slight liquor flavour.

i was worried that the sharp carrot taste was too strong, but my friends did not feel so.

carrot soup

#3 carrot soup

one friend thought it was too creamy. i think overall it was a very good smooth & tasty soup, and looked lovely too.^^

calamari & oyster fritters

#4 calamari & oyster fritters

i had some #4 calamari & oyster fritters to go with the soup. this was troublesome to do as i had to do the deep frying at the time i am serving the soup. i am going to skip this dish the next time. 🙂

calamari & oyster fritters

#4 calamari & oyster fritters

i think my calamari was not dry enough when i prepare the batter. also because it was rushed when i first started deep-frying the first piece, the oil was not hot enough.

also the oyster did not taste the best this evening, not quite sure why.

prawns to go with fungi linguine

#5 prawns to go with fungi linguine

the #5 prawns to go with fungi linguine were excellent though, very nicely done, fresh, bouncy, good flavours.

creamy mushroom onion sauce for fungi linguine

creamy mushroom onion sauce for fungi linguine

#5 fungi linguine was excellent too.

looked just perfect.

pan-fried prawns served with fungi linguine

pan-fried prawns served with fungi linguine

& tasted wonderful.

my friends made very good plating for this dish.

pan-fried prawns served with fungi linguine

pan-fried prawns served with fungi linguine

i intend to plate it myself the next round though, for 10pax on 6.8.2015. my helper would be back then. 🙂

squid ink risotto

#6 squid ink risotto

the #6 squid ink risotto was kind of a small disaster. haha! 🙂

i used 5 ink pouches from 5 small/medium squid but they had very little ink.

a friend took the trouble to go to 3 super marts to get for me last minute additional squids, but still with 5 more ink pouches, it didn’t do enough for my squid ink risotto.

also this dish was rushed because the extra squid ink came only when friends arrived for dinner, it was out of sequence with my usual preparation timing & steps & took a long time doing it after serving the #5 course.

i was lazy to go chinatown to buy the large flat cuttlefish which has lots of ink. so sometimes have to improve decision making. it may appear troublesome to do, but it is a lot more troublesome not doing it.

so much for the negative demonstration, for the right way see my squid ink risotto par excellence here.^^

i bought 1 2kg maoshanwang猫山王 + 2 D-24 durians for the evening (unfortunately we gobbled it up before taking photos). the D-24 were pretty good, but maoshanwang猫山王 was crazy, so creamy, tasty, very small seeds & lots of seeds for 2kg.

i had a tofu cheese cake just for backup. anyway we decided not to eat it & 3 friends each carried a piece back home. it’s a cake they all like anyway.

a friend brought angkukueh, & others brought cherries & lychees. 🙂

while there were hiccups it did not diminish any of the fun. overall the dishes were pretty good or ok & everyone had a good time! ^^

c.h.e.f andy

Curry Miso Lamb

curry miso lamb

curry miso lamb

made an absolutely delicious curry miso lamb yesterday.^^

this my own created recipe. & i experimented it for the first time, 1/2 making up as i go. haha! 🙂

curry miso lamb

curry miso lamb

i had 1 of my best lamb with my son at honey & co london on 22.8.2014. honey & co’s braised lamb shoulder with cous cous was truly superb, a braised dish that was tender & very tasty & not so sinewy.

i had wanted to replicate this, and now i had! ^^

curry miso lamb

curry miso lamb

curry miso lamb

curry miso lamb

i seasoned with sea salt & black pepper & browned 400g of lamb shoulder chops in butter over high heat, then marinated with my own concoction of curry miso in a flat oven dish & kept in chiller for 2 days-

  • 1 heap tbsp curry powder
  • 1 flat tbsp miso
  • 2 tbsp mirin
  • 1 chopped onion softened & lightly browned
  • sprinkle of dry rosemary

i removed from chiller yesterday, added 2 cups+ vege stock (or can use chicken stock) to fully cover the lamb. then i added 1 cut onion, carrot & celery.

i placed in the oven for a total 10hrs = 3hrs at 90degC and 7hrs at 80degC. i read that 90degC is the optimal temperature to turn collagen (tough connective tissues) to gelatine, which made the lamb tender & gave the dish great flavours & umami.^^

curry miso lamb

curry miso lamb

curry miso lamb

curry miso lamb

& it was excellent, tasty & balanced, the vegetables & vegetable stock combining well & making the dish so very flavourful, delicious & not satiating.

this really excellent stuff!

c.h.e.f andy

Good Standard Turtle Soup @ Tan Ser Seng on 13Feb2015

turtle soup

turtle soup

had turtle soup lunch with sis & bil at tan ser seng at geylang lor21 on 13.2.2015. 🙂

i was here with my group of friends last on 20.8.2014.^^

this place is expensive viz a viz fu he @ jalan berseh food centre, which was really good!, but i figure about the same as turtle house (which is now located along geylang road between lor21 & lor23.

later a friend on Facebook recommended another (hawker) place havelock turtle soup at blk 22 jalan klinik, enter from havelock road. will try that some weeks later.^^

turtle soup

turtle soup

we loved the turtle soup. it was tasty & not overly strong with herbs or too thick. it was light, with fragrance of herbs & tasty. there were lots of gelatine parts, paws, innards etc.^^

it also cost S$65 – we ordered the large one for 3.

yam rice

yam rice

& the yam rice was S$1.30 per bowl for a quite small bowl (above photo though was just a small portion from the bowl).

bill S$69.55 for 3pax

bill S$69.55 for 3pax

it came to S$69.55 for 3pax. we did not order drinks so it was no frills.^^

anyway, main thing is we all enjoyed it very much.

turtle soup

turtle soup

we were there at 1130am so parked right alongside the restaurant. at 12pm many tables were occupied, carparks were still available. if you are parking at the open carpark, you have to enter from lor21. we entered from lor19 as at the time there was no difficulty to get parking along the road near the turtle soup restaurant.^^

c.h.e.f andy

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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