Homecooked Buffet for 17pax on 19Aug2013 (Public)


we had 9 dishes with the usual thai tanhoon, spicy pork ribs, spicy seabass & HK kailan by my domestic helper. i did the other 4 dishes. it was quite easy as i did the buffet twice before. most dishes were precooked & only needed warming up. only the garlic prawn i cooked (only took 5 minutes) while everyone was tucked in to dinner,

chong loong's signature chilli crab

chong loong’s signature chilli crab

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we had lots of food, especially as a friend brought his brother’s famous chilli crab. 🙂

aunty Bes' thai tanhoon salad

thai tanhoon salad

miso char siew (belly pork)

miso char siew (belly pork)

nonya curry chicken

nonya curry chicken

the thai tanhoon always good! spicy, tangy, tasty! & the miso char siew (belly pork) i perfected, and since then it is always good. the nonya curry chicken was very tasty & “pang” (fragrant), and this another quite consistent dish, so far good everytime. 🙂

teochew braised duck

teochew braised duck

lor neng, tau kua & tau pok

lor neng, tau kua & tau pok

i had my first accident since i started homecooking for groups in mar2012. its probably my own failure but i did exactly the same recipe & timing but i felt the braised duck was tough when cutting (bad workman blaming the tools,,haha). my friends were too polite to say the duck was tough. i thought the flavour was ok & also the lor neng, tau kua & tau pok were quite ok & well received.

white-cut chicken

white-cut chicken

aunty bes' spicy bean sauce pork ribs

spicy bean sauce pork ribs

the chicken was not cut/carved that well, but it was brined with salt & sugar & was very moist, tender & tasty. & spicy bean sauce pork rib – always good! 🙂

garlic prawns

garlic prawns

aunty bes' spicy tau jeon seabass

spicy tau jeon seabass

aunty bes' poached HK kailan with shitake

poached HK kailan with shitake

i did my usual dry wok high heat garlic prawns. this method produced a slight charred bbq taste. at the same time the prawn flesh was not directly in contact with the wok & was in fact baked in its shell & so very moist & tender. a key ingredient is fish sauce.when the wok was dry & very high heat, the fish sauce flavour was fully brought out giving the wok hae & because the prawns were in the shell it was not too salty. 🙂

the spicy tau jeon seabass was a excellent recipe. it turned the seabass which had “mud” taste & a mushy not firm texture into a very flavourful dish! 🙂 & the poached HK kailan with shitake as a perfect accompaniment to all the meaty stuff. 🙂


a fried brought watermelon. very sweet – he sure knew how to pick. others brought strawberry & cherries.

we all had a wonderful evening chatting & chilling.

c.h.e.f andy

10pax Homegourmet 9-course Dinner on 1Jul2013

had a wonderful dinner get-together with friends on 1.7.2013. 🙂

got the usual faithful to come over to try out a few new dishes like Nobu miso cod, simmered crispy skin salmon &  kurobuta steak. 🙂 few other dishes like Jap chashu belly pork, funghi risotto, pistachio lamb etc, some have tried before but many have not.

10pax Homegourmet 9-course Dinner Menu

10pax Homegourmet 9-course Dinner Menu

i did a 9-course dinner – the first 4 were served as tapas for sharing, followed by baked funghi risotto & spicy seafood alio olio with white wine, and then 2 main courses Nobu miso cod & Spanish slow-braised beef ribs OR pistachio crusted rack of lamb, and finish off with the usual chocolate lava cake. 🙂

as i had learned earlier, everything was about planning, so planning what could be precooked & the cooking/reheating. serving sequence was the key. the kurobuta steak & wagyu of course had to pan-fry on the spot when all the diners arrived. likewise tossing of the mesclun salad with olive oil, balsamic vinegar & sea salt only when about to serve. the best that could be done for risotto was to precook (mine was a baked version in oven) but still needed to add stock & cream, reheat & reduce w/o overcooking the rice. for the seafood alio olio, the prawn & squid & spaghetti were pre-cooked but the wine, reduction etc & tossing was best done on reheating, again to keep the pasta al dente w/o overcooking. 🙂 likewise the rack of lamb took 22mins in the oven, and i had to start that while reheating the risotto, so that the lamb could be served not too long after the spaghetti which came after the risotto. the beef ribs was precooked but needed reheating and the miso cod which took 11 mins had to be done after the lamb. 🙂

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first 2 tapas were pan roasted brined chicken breast & thigh (i used to serve only breast but seemed like many preferred thigh) and a sampling of pan-fried kurobuta steak & Japanese chashu oven slow-braised belly pork in mirin, sake, sugar & light soy sauce. these served together with mesclun salad. 🙂 after resting the meats & cutting, i saw that the kurobuta was slightly pink so i decided to re-fry 2 of the 3 pieces. that delayed the start of the dinner a bit, but seemed that many friends actually did not mind the less well done piece, so i think would be better to serve it just slightly pink (about medium well) next time. 🙂


next up was pan-fried MBS 4/5 wagyu steak. the above left photo showed the kurobuta steak which looked more marbled than the wagyu. i did the wagyu medium rare at the centre, so it was a bit well at the ends. i think i would do it rare the next time. 🙂


ebi miso yaki

as WL did not take beef (everytime he had to repeat the story, this time to Oonch), i did ebi miso yaki (the medium prawns were marinated in miso for 3 days & stored in the chiller) for him from the miso i made to use for Nobu miso cod. 🙂

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i did 2 fillet of salmon first simmered 8 mins skin-up in mirin, sake, sugar, then pan-fried to get the crispy skin. this dish was quite easily done & just needed to heat up before serving. i cut the 2 fillet into 10 bite-size pieces & served in a white bowl & just poured the slightly sweet tasty sauce over it.  the salmon did look nice & tasted quite ok, but i think it was kind of a “nothing” dish that just looked good but could do with or without. 🙂


everyone liked the baked funghi risotto which had nice, intense mushroom flavour from button mushrooms & shimeji. this time the rice (i used a cheaper USA sushi rice & not real stuff – italian arborio rice) was al dente. JK felt it was too wet. that was because i did not estimate well the stock + cream to add on reheating but had to leave it wet as it would overcook before i could make it drier. 🙂

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next, spicy seafood spaghetti alio olio. so far this had turned out quite well in taste everytime & visuals too. 🙂

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then we had a choice the pistachio crusted rack of lamb (i cooked only 1 rack of 8ribs to serve 4) OR Spanish slow-braised beef ribs (which had 2x3ribs to serve 6). 🙂


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the Spanish ribs were inspired by a lunch last year at La Cicala with my son. my son preferred La Cicala’s beefy brown sauce. i decided though to pick up an internet recipe with a sweet vegetable ratatouille to balance the beefy ribs. i used carrots, celery, yellow onions, & red pepper, i did not get chorizo so substituted with chinese sausage & also used tumeric for the colour in place of expensive saffron. 🙂

Nobu miso cod

Nobu miso cod

the last main course was Nobu miso cod. like the rack of lamb, kurobuta, & wagyu, i got the cod from mmmm at West Coast Plaza. the key was to marinate in miso for 3days or more. the result was a very “jit bee” 入味 tasty cod.  the cod was firm, tasty & quite tender. my personal preference is a firm & springy (& oily) fish, so i like cod but i like chilean seabass a bit better, though it is not so environmentally correct to consume them. 🙂

chocolate lava cakes with cherries, strawberries & grapes

chocolate lava cakes with cherries, strawberries & grapes

the last up was chocolate lava cake. this took just 3mins 40secs in the oven so anything could go wrong. this time it was my phone timer (phone was in silent mode! OMT!) so i thought the first batch might turned out to be brownies.  but it turned out to be ok with quite a bit of lava. the second batch though had lots of lava.

c.h.e.f andy

Homegourmet 6-course Dinner for belated Mother’s Day on 1June2013


usually my wife & I & family avoid the actual days of public holidays or commercialised offerings like Valentine Day, Mothers’ Day, Fathers’ Day etc to dine out. 🙂 while there are good reasons to do on certain occasions, mostly it does not make sense to spend atrocious amount of monies for lesser service & food quality experience, which is what you get when the restaurants are jam-packed & servers are harried.

on those occasions we would either go on an earlier or later date or select a restaurant that served the usual menu or the very few which served a better menu at better prices on special occasions – Majestic was one which served great ala carte buffet for Christmas & New Year but for this year seem to have stopped doing for Mother’s Day & Father’s Day (not to forget they served an excellent World Gourmet Summit Dinner recently). 🙂

for this time, since I cook a decent meal at home these days, we thought we would do Mother’s Day at home instead. However I was called away by the Hong Kong Eat & Hike group and was in Hong Kong on 10.5.2013. and after that I was away in Kyoto/Osaka with my sis & my wife was away with daughter & her friend also. so we decided on a belated Mother’s Day home dinner on 1.6.2013 which also coincided with another special day for us. 🙂

there were only 4 of us for dinner. I wanted to do the Nobu miso cod for my wife as she was never into lamb & now less into beef . so I designed a 6-course dinner but reduced the quantity. 🙂

calamari (by auntie Bes)


first we had a very good calamari – this one was done by aunty Bes. she did this quite many times now and was becoming very good at it. I added this dish as my eldest daughter does not take some of the other dishes.

pan-roasted brined chicken breas

pan-roasted brined chicken breast

pan-fried kurobuta steak

pan-fried kurobuta steak

the pan-roasted brined chicken breast & the pan-fried kurobuta were served together with the calamari as a tapas – for eating & chatting around the table. 🙂 chicken was good as always & the kurobuta from mmmm was very good (though I think wagyu is still better but this kurobuta is better than the normal ribeye & striploin). 🙂

chashu for chashumen - Japanese braised belly pork

chashu – Japanese braised belly pork

chashumen - runny yoke egg & Japanese braised belly pork

chashumen – runny yoke egg & Japanese braised belly pork

next I had a pre-prepared chashumen dish ready to serve – only have to boil the soup from the braising sauce & pour over the noodles. 🙂  The chashu or Japanese braised belly pork was done the usual standard fare for ramen style & I am now able to consistently produce a 6minute runny yoke egg. I used very small quantities of thin white Japanese noodles instead of ramen so it was less “je lak” and also to reduce the carbo. 🙂

vongole fettucine

vongole fettucine

I did a really splendid spicy vongole fettucine in white wine the last time in my first attempt. this time the littleneck clams were again super, the pasta was tasty but not as good as the first time. 🙂

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Nobu miso cod

Nobu miso cod

the Nobu miso cod was again super -so tasty, and such wonderful bite & texture. 🙂

c.h.e.f andy