Homemade Miso Salmon Lunch + Japanese Condiments/Side Dishes on 19Apr2015

miso salmon

miso salmon

wife bought some japanese side dishes/condiments from meidi ya liang court. we had a simple really nice home lunch on 19.4.2015.^^

i made a miso salmon, the best i have made..after a few tries, it’s now nearly perfected. wife said same as those bought from japan & from isetan..almost, i guess..

i marinated the salmon with 1 tbsp (heap) miso, 1tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar. then put on a rack in the fridge (or chiller compartment) for 2days. then i put in 55degC oven for 3hrs. the idea was to dry out the salmon & marinade. this is only major difference from my usual miso salmon preparation. becos i see the miso salmon or mentaiko salmon in Japan were all dryer preparation. then 20mins in aluminium foil tabletop oven 250degC (include 5mins open foil to grill skin),

with this preparation, my miso salmon was almost same as those we bought in Japan. a lot cheaper, haha!^^

japanese condiments-marinated/cured squid, octopus, seaweed

japanese condiments-marinated/cured squid, octopus, seaweed

love the condiments, side dishes. they are perfect with Japanese rice. salty though & made you eat more rice, so unhealthy on both score. haha!

miso salmon in tabletop oven

miso salmon in tabletop oven

20mins in aluminium foil tabletop oven 250degC (include 5mins open foil to grill skin),

lunch

lunch

the bestest!^^

wasabi ika-squid

wasabi ika-squid

wasabi ika the best.

negi tako - marinated octopus with scallions

negi tako – marinated octopus with scallions

tako slightly tough, taste ok.

marinated squid - this not worth maybe 10x price of chinese one

marinated squid – this not worth maybe 10x price of chinese one

marinated squid no difference from the chinese style. this like S$5.40 small packet, chinese ones like <S$2 a whole bottle? i think like 10x the price…not worth buying la…

seaweed

seaweed

seaweed nice, perfect texture to go with japanese rice.

wasabi ika on japanese rice

wasabi ika on japanese rice

enjoyment!

homemade yuzu pepper

homemade yuzu pepper

homemade yuzu pepper

homemade yuzu pepper

& i made a yuzu pepper, again modelling after what we bought from japan. it was very good in fact.

we bought yuzu from the gourmet market at savour 2015. this came from the skin of 1 yuzu. i added 3 chilli padi, 2 tbsp flat brown sugar, 1tbsp mirin, 1 tbsp sake, 1tbsp tsuyu, & 1 tbsp strawberry jam, and blend.

very nice, almost same as the Japanese yuzu pepper, good for beef, rice etc.

c.h.e.f andy

Nice Interesting Lunch @ Nirai Kanai Okinawan Diner on 27Feb2015

pig's ear

pig’s ear

a friend arranged to buy 6pax lunch today 27.2.2015. not sure if he made a killing in the US market? haha! ^^

it’s an interesting place, narai kana okinawan diner at liang court.

he/we ordered many interesting dishes.

wasabi octopus

wasabi octopus

first was the pig’s ear ( i saw on couple of blog reviews), and the wasabi octopus.

both were good. ^^ small dishes, especially the pig’s ears. the octopus was interesting, very nice teture & flavours.

kakuni - okinawan braised belly pork

okinawan braised belly pork

kakuni - okinawan braised belly pork

okinawan braised belly pork

we had the okinawan braised belly pork (a famous okinawan dish) well reported by almost every blogger. it was good, but not much different from the kakuni i did. it was also a little on the sweet side, and by comparison, the steamed knuckles we had later was better! 🙂

deepfried small river shrimps

deepfried small river shrimps

the deepfried small river shrimps was nice.

bitter gourd

bitter gourd

bitter gourd was done well, no bitter taste. it was something quite easy to do at home though.

silk gourd with minced pork

silk gourd with minced pork

the silk gourd with minced was nice. i liked it, for me a better dish than the bitter gourd. our dentist friend split the dish for 6 servings. very well done indeed!^^

steamed pig trotters

steamed pig trotters

steamed pig trotters

steamed pig trotters

we had the steamed pig trotters. i liked the very good gelatine & bite texture, w/o too heavy overpowering sauce.

onsen egg

onsen egg

i had the onsen egg. nothing special here. i can make a 6mins runny yolk egg easily enough.^^

somen

somen

somen

somen

the somen was nice, with the usual tsuyu sauce.

seaweed dish

seaweed dish

okinawan style onigiri

okinawan style onigiri

okinawan style onigiri

okinawan style onigiri

deepfried seaweed

deepfried seaweed

we were basically full but did not mind trying out couple more dishes. so our friend ordered the onigiri, a triangular shaped rice balls okinawan style? the deep-fried seaweed, and another seaweed dish.

a very enjoyable lunch with great company.

c.h.e.f andy

Andy’s Lake Como, Cinque Terre, Milan Grand Tour Tasting Menu on 2Jul2014

grand tour tasting menu

coming back from a wonderful trip to amsterdam, lake como, cinque terre, and milan, i was much motivated to recreate some of the delectable dishes we had. 🙂

may calendar was crowded as i had the 11pax RI friends “fine” chinese dinner on 5.5.2014 & also the 27pax G20 RI friends dinner on 28.5.2014. some friends were away in june, so the dinner was fixed on 2.7.2014. 🙂

1 of the (dining) highlights of our cinque terre tour was the flamed pasta seafood risotto at miky restaurant in monterosso on 18.4.2014 (the lobster, langoustine cold platter was likewise excellent). it was so good we went back again 20.4.2014 to enjoy one more time before leaving for milan the next day. we also had very good pasta at manarola, levanto & milan, both pesto & tomota sauce based; & excellent grilled octopus in tremezzo, bellagio, monterosso, manarola, levanto & milan.

for my menu planning, i added lobster pasta, and since i reckoned the reason miky’s risotto was so very tasty was mostly because of the stock & i used prawn shells & heads for the stock, i added lobster bisque which made use of the same stock plus the lobster shells. i had wanted to do a pesto pasta like what we had at fresco in duomo, milan which was very good too, but it was easier to do squidink.

i wanted also to recreate the grilled octopus tentacles (alle darsene at bellagio, miky at monterosso & at manarola) but i could not find any octopus in singapore, the only ones at meidi-ya liang court were the sashimi variety selling at astronomical price.

a popular appetiser in lake como (alle darsene at bellagio, al darsena at tremezzo & miky at monterosso) was 5 or 7 different preparation of fish. i couldn’t do that but i could play with different preparation of seafood.

both the lobster bisque & risotto already included lots of vegetables, so the easiest way was to round up with rockets & mesclun salad to accompany teriyaki cod & pan-seared scallops & bring balance to the seafood tapas. 🙂

teriyaki cod

#1 teriyaki cod

pan seared hokkaido scallops

#2 pan seared hokkaido scallops

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rockets + mesclun salad

squid ala plancha

#3 squid ala plancha

pan seared teriyaki cod, hokkaido scallops, mesclun salad

pan seared teriyaki cod, hokkaido scallops, mesclun salad

pan seared teriyaki cod, squid, hokkaido scallops, mesclun salad

pan seared teriyaki cod, squid, hokkaido scallops, mesclun salad

steamed oysters

#4 steamed oysters

we started with a seafood tapas medley.

#1 teriyaki cod & #2 pan-seared scallop were accompanied with a rockets + mesclun salad. my friends loved the teriyaki cod (marinated 3 day with self-made teriyaki sauce, well infused & very flavourful).

#3 squid ala plancha (teppanyaki) came about as i could not get octopus. as squid cooked very fast & curled every time, i did not use the crockpot or sous vide method. to create flavours i used the same sichuan slight spicy sauce i used for 蒜泥白肉 and marinated 2days. taste was good.

#4 the steamed oysters were a crowd favourite. i just added 2 teaspoon light soy sauce & 2 tablespoon olive oil, some sliced ginger & chilli padi to 9 large oysters of the IQF (individual quick frozen) variety from sheng shiong which i bought for a very inexpensive S$11.95 for 1 kg. i do good orh luah (oyster omelette) with them too. 🙂

the key was the timing. i did 1.5minutes steaming & left it for another 1 minute or so poaching with fire off. the result was a delectable, plump, tasty oyster. 🙂

cured salmon

#5 cured salmon

#5 the cured salmon was another very simple new dish, following chef john of foodwishes.com recipe. i bought a very fresh salmon fillet from sheng shiong, cut like sashimi as in the video, then cured in salt & sugar but for a much longer time like 3-4hrs. the salmon was very tasty, looked great & had firmer texture than sashimi. this was great stand-in dish. i had wanted to do a razor clam ala plancha but there were no razor clams at sheng shiong that morning.

2 live lobsters from sheng shiong

2 live lobsters from sheng shiong

lobster bisque

#6 lobster bisque

lobster angel hair pasta

#7 lobster angel hair pasta

#6 lobster bisque was the another crowd favourite. everyone found it to be very intense & flavourful & smooth, like XO. indeed i had added otard. 🙂 the key to a good shellfish bisque is (1) the stock made from prawn heads & shells with the lobster heads & shells added later (2) a good vegetable base (chopped leek, celery, onions, carrots) to combine the vege sweetness with shellfish sweetness & to give the bisque “body” when blended smooth with hand blender, then adding some heavy cream & brandy ( i used otard).

#7 lobster pasta was a popular dish at restuarant miky monterosso. i did not take it during the recent trip as we already ordered the lobster platter. I bought 2 live lobsters from sheng shiong, grilled the lobsters on very hot pan & flamed with otard, then scooped out the meat & tomalley (the creamy lobster liver & pancreas in the head), and throw the heads & shells into the prawn stock for the lobster bisque & also the stock of the seafood risotto. when tossing the angel hair pasta for serving i scooped back the tomalley to the lobster heads.

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

Andy's "Monterosso Miky" seafood risotto

#8 Andy’s “Monterosso Miky” seafood risotto

#8 i was quite proud of my “Andy’s “Monterosso Miky” seafood risotto“. 🙂 while miky’s risotto has no peers & i was not able to do the flamed pasta which was very good too, my risotto was very tasty & flavourful, infused with sweetness from the prawn stock & also the same vegetable base as the lobster bisque. 🙂

squidink spaghetti

#9 squidink spaghetti

#9 squid ink spaghetti was another late replacement. it was quite good, tasty, just a touch more salty.

i thought of doing a pesto pasta at first. pesto is a good vegetarian pasta, though you can also add prawns & chicken. the vegetables (grilled sliced egg plants, mushrooms, zucchini, tomatoes etc) actually required more effort. squid ink was a bit easier to do. it was basically alio olio method with white wine & squid ink.

tofu cheese cake

#10 tofu cheese cake

#10 tofu cheese cake was a popular dessert as i only lately discovered. the lime juice & yogurt provided the very mild sour taste, enhanced by the mild sweetness, and a very smooth & light cream cheese & tofu texture. an excellent ending. 2 friends brought very nice rambutans & also the usual strawberries. 🙂

a friend took the very nice photos. 🙂

c.h.e.f andy

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Great Value 20pax Dinner @ Shin Yeh on 22Jan2014

咸水鸡 - similar to drunken chicken

咸水鸡 – similar to drunken chicken

organiser of RI friends’ dinner this month wanted to do it at a taiwanese porridge place & chose shin yeh,a tunglok restaurant. this dinner get-together was the most successful by far – we had initially 22pax, 2 could not attend last minute, still we had 20pax on 2 tables on 22.1.2014.

i had the amex palate discounts – 20% for 5-20pax. the restaurant called & i spoke with the manager who initially said we could not get discounts as we were 22pax. i gently told her it didn’t make sense – the worse case would be that we had our 20% discount for 20pax & no discounts for 2pax – & perhaps we should take our business elsewhere. the manager was sensible enough to say she would split the bill for us but that this was an exception. whatever! its a competitive world out there & business was not that great that evening. in any case as we finally settled as 20pax, no rules were broken!

i went earlier with the organiser to order ala carte from the menu (there was no discount for set menus & as always when festivity is near – CNY – set menus were very ex & often offer poor value).

we usually avoid appetiser & tea as they added heftily to the bill. in this case though tea was S$12 for the table (seemed like same S$12 for another number of diners on a table) so it was just S$1.20pax & very reasonable. we could have done without the S$5 appetisers which were just bah kua but anyway we reduced to 2 a table so just S$10 for 10pax. ok lah… 🙂

sweet & sour soon hock

sweet & sour soon hock S$32×2

pineapple prawns S$24

pineapple prawns

we picked 10 dishes.

#1 咸水鸡 – a cold dish similar to drunken chicken, was good. meat was sweet & good shaoxing wine flavour.

#2 we decided to take the staff’s recommendation & ordered 2 sweet & sour soon hock for each table. it was cheap compared with live fish, and the preparation made it quite tasty dish.

$3 another staff recommendation was the prawn with pineapple. this was good too. the prawn preparation was like a wasabi or salted egg prawn, lightly deep-fried. the pineapple added zest to the dish. 🙂 the staff suggested that this dish was more unique than taking live prawns.

三杯中卷 - 3 cup squid

三杯中卷 - 3 cup squid S$20

roast chicken S$36

roast chicken S$36

oyster egg

oyster egg S$16

pig trotters with squid & prawns

元蹄 pig trotters with squid & prawns S$28

#4 the 三杯中卷 (squid) was good too. 三杯 (3-cup) is a common preparation in taiwan & hakka dishes = 1 cup soy sauce, 1 cup cooking wine, 1 cup sesame oil. & since we already had a cold chicken dish & another whole roast chicken, we picked squid instead.

#5 the whole roast chicken with five-spice salt dip was tasty enough with crispy skin. it was kind of small though.

#6 the oyster egg was ok average dish.

#7 the 元蹄 pork trotter with prawns & squid was good – great taste & texture, uncommon to have prawns & squid in the preparation but an welcome addition.

braised tofu with minced pork

braised tofu with minced pork S$28

some mushrooms dish

some mushrooms dish S$24

mustard green with dried scallops

mustard green with dried scallops

complimentary mochi

complimentary mochi

we ordered 1 tofu & 2 vegetable dishes.

#8 the braised tofu with minced pork was good.

#9 the mushroom dish was quite unique though the price was to me unattractive, S$24 for medium portion c/w S$32 for the roast chicken.

#10 mustard green with dried scallop was small but always tasty dish with the dried scallops (瑶柱)

the restaurant provided a free mua chee (mochi) dessert. we were quite full already so did not add any dessert orders.

food was competent, quite good really. the bill after 20% discounts came to S$594nett for 20pax or S$30pax, so it was really great value. the service staff were great – responsive, polite & helpful. shin yeh though can be quite expensive (e.g. the soup of the day was S$10pax so it really depends on the food & portions you order). we were able to order fish, prawns, chicken & pork trotters that were substantial & not costly, so we had a great meal, enjoyable evening get-together at very reasonable cost. 🙂

c.h.e.f andy

Comfort Food to Return to @ Crystal Jade Lamian Xiaolongbao at Taka on 2Sep2013

saliva chicken (口水鸡)

saliva chicken (口水鸡)

we had our G8 dinner at crystal jade lamian xiaolongbao @ takashimaya on 2.9.2013. 🙂

the food was mostly excellent overall for the price, though 1 of our friends could not take fatty food and was just having plain chicken soup lamian & another could not take some of the mala dishes.

salt water duck (咸水鸭)

salt water duck (咸水鸭)

4 coloured xialongbao

4 coloured xialongbao

抄手 - spicy dumplings

抄手 – spicy dumplings

for starters we had 2 cold dishes, saliva chicken (口水鸡) & salt water duck (咸水鸭). both were very good! 🙂 the saliva chicken was mala (麻辣) with peppercorn (花椒), & very flavourful with a kick but you must like mala to enjoy! the duck was good & tasty but still not the standard of shin yeh, tunglok’s taiwanese restaurant at liang court.

the xiaolongbao at crystal jade is very good, and they were having 50% discount for the 4-coloured xialongbao – vege (green), mala (orange), truffle (black). usual (plain) – so 4 for S$3.10 instead S$6.20. we ordered 4trays x4 for 8pax. the spicy dumpling here was also very good, c/w the spicy dumplings we had at royal china. 🙂

stir-fried beef

stir-fried beef

sichuan song fish head (剁椒鱼头)

sichuan song fish head (剁椒鱼头)

for mains, we had a stir-fried beef (the usual bicarbonate tenderised version) with 2 mushrooms & black fungus – this dish not so “lak ku” (in demand). the 剁椒鱼头 (sichuan version using song fish head) fared much better. it was very good but i still prefer the HK style or chilli black bean sauce style, like those at 香港街 stalls or food centres.

plain chicken soup la mian 清汤拉面

plain chicken soup la mian 清汤拉面

beef brisket + tendon lamian

beef brisket + tendon lamian

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for carbo we ordered 2 seafood fried rice. this my new love affair. rice was very “tiok tiok” (means al dente not mushy each long grain separate & not sticking together) very fragrant & with lots of seafood ingredients. we ordered 2 portions (2xS$14.50) for 8pax.

we also had 1 plain chicken soup la mian 清汤拉面 for 1 friend who could not take fatty food, and 1 beef brisket + tendon lamian to share. it was very good but 1 friend like me preferred the HK ngaolammeen (牛腩面) – why cannot find in Singapore leh?

aloe vera with wolfberries

aloe vera with wolfberries

sesame dumplings in ginger tea 姜茶汤圆

sesame dumplings in ginger tea 姜茶汤圆

all 3 desserts we ordered were good. the osmanthus aloe vera with wolfberries was very refreshing. so was the almond taohuay with black jelly (forgot to take photo) & the sesame dumplings in ginger tea 姜茶汤圆 were just great! 🙂

dinner was S$194 for 8pax, just over S$24pax. we had a jolly good time & good food, a bit heavy on the carbo side though. haha! 🙂

c.h.e.f andy