Homemade Chirashi Don & Beef Don on 6Mar2016

homemade chirashi don

homemade chirashi don

wife went on skiing trip with a friend at rusutsu hokkaido, and brought back some fresh sashimi.

we made a japanese don dinner this evening on 6.3.2016. ^^

chawanmushi 茶碗蒸

chawanmushi 茶碗蒸

i used my usual chawanmushi 茶碗蒸 recipe. 🙂

2cups water. add 2tsp mirin, 2tsp light soy sauce, 1tsp sugar (basically to taste) & whisked with 3 eggs. steam for 15mins. & that’s it!

chawanmushi 茶碗蒸

chawanmushi 茶碗蒸

i did not have prawns & decided not to use chicken breast. instead i marinated with fish sauce & white pepper some frozen hokkaido scallops (not sashimi grade) & also some cheap sutchi white fish fillet.

uni - sea urchin

uni – sea urchin

the uni was super sweet, melt in the mouth, lingering..

hotate - scallops

hotate – scallops

hotate also very sweet & with the wonderful slight gummy texture, the best!

ikura - salmon roe

ikura – salmon roe

ikura slight salty…bursting with flavours…

atlantic surf clams

atlantic surf clams

was surprised by the atlantic surf clams…the ones i remembered taking in singapore were the frozen kind, dry with little taste. these ones were tender & sweet. not in the league of uni & hotate though, for me.

angus beef ribeye medium rare

angus beef ribeye medium rare

i did an angus ribeye using my recent oven method – this one 2 hrs at 60degC then chargrilled 1 minute on each side.

homemade chirashi don

homemade chirashi don

the chirashi don was just wonderful & the beef too.

c.h.e.f andy

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Pan Seared Scallops in Prawn Vegetable Veloute

pan seared scallops in prawn vegetable veloute

my own pan seared scallops in prawn vegetable veloute

i did a homegourmet adventure 4-course dinner on 15.11.2015. ^^

one of the 4 courses was a pan seared scallops in prawn vegetable veloute. 🙂

had dinner with wife at stellar at 1-altitude on 9.11.2015.

one of the dishes was pan seared scallops with carbonara sauce.

scallops were good, but not comparable with disgruntled chef’s scallop dish which also had a wonderful sauce.

i do a good pan seared scallops myself.

pan seared scallops in prawn vegetable veloute

pan seared scallops in prawn vegetable veloute

i was thinking how to make a sauce, and decided to use the prawn shells from the prawn capellini dish.

i did the usual prawn bisque preparation. fried prawns shells with butter till fragrant, add vegetable stock (i had some in the fridge). then i cut & fried some chinese cabbage, added cut yellow onions, then added some prawn stock & stew the cabbage. then blended the cabbage/onions & prawn stock.

result was a really wonderful veloute. my daughter commented it was not really a prawn or shellfish bisque (i did not add brandy & cream).

but that combination was just superb! intense yet smooth combination of shellfish & vegetable sweetness. i would say one of the best soup i created mostly by accident! ^^

pan seared scallops in prawn vegetable veloute3

in fact i did not do the searing well this evening but the scallops were still very tasty & great texture.

the prawn vegetable veloute though was an accidental discovery. it was just so good! ^^

intense yet very smooth, and very tasty, and just the right body & texture. this really is an excellent recipe & among the best soup i have made.

i would say for myself, though the scallop itself was not comparable to stellar’s, but the overall taste experience including the prawn veg veloute was better than stellar’s, but not comparable with disgruntled chef’s 100gourmet scallop dish.

very happy with the new dish, principally the prawn & vegetable veloute, which was a very rewarding discovery for me. 🙂

c.h.e.f andy

 

The Best Teppanyaki at Home on 23Jul2014

wife did a aburiya at home on 23.7.2014

wife did a aburiya at home on 23.7.2014

wife did a aburiya (our favourite yakiniku restaurant) at home on 23.7.2014. 🙂

did not have the charcoal grill so did teppanyaki. it was the best! 🙂

we had so much better quality meat & cost was like 50% c/w aburiya & tajimaya (which was after 33% amex discounts).

my contribution - steamed oysters

my contribution – steamed oysters

my contribution - steamed oysters

my contribution – steamed oysters

my contribution - steamed oysters

my contribution – steamed oysters

my contribution was the steamed oysters, with light soy sauce, olive oil, sliced ginger & chill ipadi. 🙂 very nice. 🙂

kagoshima wagyu from isetan

kagoshima wagyu from isetan

kagoshima wagyu from isetan

kagoshima wagyu from isetan

wife bought kagoshima wagyu from isetan at scotts,

large & plump hokkaido scallops

large & plump hokkaido scallops

large & plump pan-seared hokkaido scallops

large & plump hokkaido scallops

we also had the IQF (individual quick freeze) scallops from sheng shiong S$11.95/kg, large & plump.

kagoshima wagyu

kagoshima wagyu

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & hokkaido scallops

kagoshima wagyu & pan-seared hokkaido scallops

the kagoshima wagyu was fabulous, sweet & flavourful. aussie wagyu is just no comparison. 🙂

quinoa salad

quinoa salad

kagoshima wagyu & quinoa salad

kagoshima wagyu & quinoa salad

wife made nice quinoa salad to go with the meat.

portobello mushrooms

portobello mushrooms

portobello mushrooms & yellow onions

portobello mushrooms & yellow onions

portobello mushrooms & yellow onions were good accompaniment.

yakisoba

yakisoba

yakisoba

yakisoba

yakisoba

yakisoba

wife decided to hantam yakisoba, a moment’s inspiration. added mirin, light soy sauce, chopped spring onions, yellow onions & egg. turned out superb, just like the very good ones you get in Japan. 🙂

a quick, easy & simply delicious dinner. 🙂

c.h.e.f andy