3pax Simple Home Lunch + Ah Seng Durians on 4Aug2016

home lunch dishes

home lunch dishes

2 OPS close friends came for lunch today on 4.8.2016. ^^

just 3pax so nothing much to do.

we are planning a OPS bbq to celebrate 3 birthdays in august 2016.

i though i might do a prepped pork ribs to bbq. so i tried it on my friends today.

it was same method as my mock kurobuta ribs, only that i chargrilled it after(not before) slow braising.

i had the ribs in a sealed oven dish with marinade in a 90degC oven for 5.5hrs.

then i chargrilled on a high heat non stick pan with a bit of butter to approximate bbq.

it was a wonderful tasting ribs, very flavourful both from the marinade but also from the slow braising which dissolves the fat & convert the collagen (connective tissues) to flavourful gelatin.

home lunch dishes

home lunch dishes

i did 3 other dishes.

prawn with minced pork fried tofu

prawn with minced pork fried tofu

was trying to replicate the prawn tifu dish at sik bao sin.

my dish was tasty not no comparison to sik bao sin.

prawn with minced pork fried tofu

prawn with minced pork fried tofu

i did a minced meat prawn sauce with the usual oyster sauce & fish sauce & white pepper.

as one friend said, my dish didn’t need recipe, just a general knowledge of mixing condiments & cooking the right texture.

fried tofu

fried tofu

i shallow fried silken tofu, wanted soft texture inside didn’t want to use the tau kua, or the egg tofu. maybe i try egg tofu next time.

looking at sik bao sin’s photo, actually they deep-fried the tofu. i hate deep-fry use so much oil

sik bao sin also did not have minced pork just an egg. will try that next time.

prawn with minced pork fried tofu

prawn with minced pork fried tofu

then the ingredients were ready, so just a matter of putting them together in a wok when friends arrived.

leek & potatoes

leek & potatoes

i didn’t have any veg in the chiller, literally emptied out, so i just used the leftover 2 stalks of leek & the potatoes.

came out a very tasty dish! both the potatoes & the leek. very nice! 🙂

leek & potatoes

leek & potatoes

i fried the potatoes separately. the key is not to overcook. potato cook test is to push it against wall & if it breaks into halves means it’s cooked.

an even better test of course is to eat a piece, which was what i did. 🙂

the leek has to be covered & braised after frying in garlic & cut chilli padi, so soft & still green, and very sweet with the oyster sauce & fish sauce.

like my friend said, this kind of dishes no need recipe la! ^^

hk steamed pating fish

hk steamed pating fish

the hk steamed pating fish was the main event.

though still quite nice, it was nevertheless a slight disappointment for me.

hk steamed pating fish

hk steamed pating fish

all 3 of us thought the sauce was very nice.

i used 3 tbsp of top quality light soy sauce 陈年生抽王, 2 tbsp olive oil, 2 tbsp mirin, & that’s it. i used that for red garoupa, soon hock, song fish head.

& to demo at my cooking demo at teban gardens community service centre on 29.4.2016 becos it is so easy anyone can do this, which is the purpose of a cooking demo, so everyone can do it afterwards.

for pating fish i added finely chopped ginger & garlic, and some cut scallions.

hk steamed pating fish

hk steamed pating fish

so the sauce was nice, but 2 of us thought the fish was not the very fresh type. the meat had a touch of powdery & not the super fresh bouncy type.

still ok texture & good taste to eat, but below par for me la… 🙂

coconut jelly

coconut jelly

a friend brought both coconut jelly & fresh coconuts.

coconut jelly

coconut jelly

we took the jelly, very nice.

ah seng durians

ah seng durians

after that we went to ah seng for durians.

i bought MSW & D13.

but one friend was nursing a recovering flu & throat & did not want to eat. so we just took the packet of D13 & i kept the MSW for my brother & for home.

ah seng durians

ah seng durians

ah seng durians constantly long queue.

ah seng durians

ah seng durians

they invested in the vaccum pack machine but basically charges the same price, and good service & almost always good quality so like all these other people, we also prefer to buy there.

c.h.e.f andy

Excellent BBQ Baby Pork Ribs

bbq baby back ribs

bbq baby back ribs

had some nice pork ribs at a friend’s place recently.

and then last saturday 8 of us went to georges beach club at east coast parkway & rather a surprise for me the pork ribs were very good.

i had a slab of baby back ribs in my freezer so i thought let’s give it a try, which i did on 23.11.2015. 🙂

i googled some online recipes. the st louis styled bbq seems to use very sweet, overpowering sauce.

anyhow i picked a recipe at cookinglouisiana for reference.

bbq baby back ribs

bbq baby back ribs

i created my own recipe – both the marinade (see below) & cooking method.

louisiana ribs

louisiana ribs

the marinade was an adventure i guess, but i tasted it as i go, and managed to get a taste i like. 🙂

bbq baby back ribs 7

bbq baby back ribs

i used 1 slab of baby back ribs.

scalded in boiling water to remove scum. seasoned generously with seasalt & pepper & browned on all sides. then i rub the dry marinade i mixed over the ribs, added 2 tsp olive oil & wrapped fully with aluminium foil.

then i placed the ribs in preheated oven at 90degC for 7hrs (i actually set 10hrs but took out at 7hrs, tested & got the texture i like).  then i open foil & broiled using oven broiler function (preheated to 250degC) for 8mins to get nicely charred surface.

bbq baby back ribs

bbq baby back ribs

i did not know what to exepect, but as it turned out, the pork ribs were quite marvellous, very browned outside & tender inside. ^^

bbq baby back ribs

bbq baby back ribs

the texture was just what i like, very tender but retaining the bite & not falling to pieces.

bbq baby back ribs

bbq baby back ribs

this is kind of a personal preference. i like a well seasoned ribs that is fork tender too, but maybe the lower temperature cooking produced a very tender rib that is firmer than the very soft, sinewy braised meats.

c.h.e.f andy

Ingredients :-

  • 1 slab of baby back ribs

marinade

  • 1tsp cumin
  • no salt (since already salt & pepper when browning)
  • 1tbsp soy sauce (to taste)
  • 1tsp brown sugar
  • 2tsp garlic powder
  • 1tbsp cajun seasoning (optional)
  • 1tsp yuzu jelly (optional)
  • 1tbsp honey
  • 1/2tbsp red pepper
  • 1/2tsp rosemary
  • 1/2tbsp parsley
  • (no thyme)
  • 1tbsp hunts honey mustard (can use dijon mustard & maybe increase honey)

Directions :-

  1. scald in boiling water to remove scum.
  2. seasoned generously with seasalt & pepper & browned on all sides (in high fire stainelss steel pan0.
  3. rub dry marinade over the ribs, add 2 tsp olive oil & wrap fully with aluminium foil.
  4. place ribs in preheated oven at 90degC for 7hrs
  5. open foil & broiled using oven broiler function (preheated to 250degC) for 8mins to get nicely charred surface.

 

Very Nice Char Siew

char siew

char siew

i have tried char siew quite a few times using different meats & preparations.

a rather successful one was almost 2 years ago using belly pork & an oven “sous vide” method at 60degC or 70degC over 4 hrs to 6hrs.

i used the same method for miso belly pork which was very nice too.

i must say while the miso belly pork is a more unique dish the char siew by the “sous vide” method is a bit more tedious & not really my favourite as one can buy cheap & good char siew easily outside.

char siew

char siew

but now i think now i found the right combination to reproduce easily very flavourful & tender, moist char siew, like so. a really excellent char siew. ^^

char siew

char siew

the key is (a) the marinade to produce the right flavour (b) the meat & preparation to produce a tasty, tender, moist meat.

so far, pork collar is the best choice. i tried the same recipe on belly pork but it was quite inferior by comparison.

char siew

char siew

i marinated the meat for 3 days in the chiller.

then i placed the meat on a rack in a preheated 250degC oven for 20mins.

it was as easy as that.

char siew

char siew

& the result was just perfect!

c.h.e.f andy

Ingredients:

  • 400g pork collar (i used frozen pork collar from sheng shiong S$9.90/kg)

marinade

  • 2 tbsp dark sauce
  • 3 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 1 tbsp heap sugar
  • 1 cinnamon bark
  • 2 star anise
  • 2 cloves chopped garlic
  • 2 chopped shallots

Directions:

  1. scald the pork collar & wash under slow running water to remove scum.
  2. add the marinade & transfer to a ziploc bag & place in the chiller for 2 or 3 days.
  3. bring out of chiller for 1/2 to bring to room temperature.
  4. place on a rack over a aluminium foil lined tray & place in a preheated 250degC oven for 20mins.

Recipe = Oven Grilled Miso Salmon Belly

oven grilled miso salmon

oven grilled miso salmon

so far, my miso recipe included nobu miso cod & miso belly pork. in that recipe, the miso used was quite substantial to infuse the flavour into the meat. i feel the miso cod texture is a bit firmer than the normal texture, and for miso belly pork, it works well also  for thicker & whole piece of meat.

the cured salmon that we always had in bento in japan felt different. so i was thinking of other marinade recipe options.

anyway i created my own marinade recipe & it turned out really super! 🙂

my friends loved it when i cooked this for the first time for 11pax lunch on 15.10.2014. and it was the same for my family for the 6pax family dinner on 24.10.2014.

i have yet to try this on belly pork but i think it would work just as well on sliced belly pork then pan-fried. that’s something i am planning to try next:-)

oven grilled miso salmon

oven grilled miso salmon

oven grilled miso salmon

oven grilled miso salmon

miso salmon belly

miso salmon belly

miso salmon belly

miso salmon belly

oven grilled miso salmon

oven grilled miso salmon

for the marinade, i just mixed in a large bowl 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.

then i added the salmon (belly) to the bowl & marinated really well, thoroughly. then i used cellophane to press down on the salmon in the bowl to press it against the marinade & sealed the meat from air. the i used another cellophane sheet to cover the entire bowl. i left it in the chiller for 3 days for the flavours to infuse the meat.

when cooking, i brought it to room temperature then placed on a rack over a lined oven tray in a pre-heated 250deC oven for 10minutes. the first time i just placed on the lined tray & there was too much oil. the second time i used the rack to drain the oil. it was nicely grilled but sticked to the rack. the next time i will try lining the rack then poking holes to allow oil to drain. 🙂

c.h.e.f andy

Ingredients:

  • 500g salmon belly
  • 1tsp miso
  • 1tbsp mirin
  • 1tbsp sake
  • 1 tbsp flat light soy sauce
  • 1 tbsp flat sugar
  • 2 tsp chopped garlic
  • 2 tsp minced/chopped ginger

Directions:

  1. prepare marinade – in a large bowl mix 1 tbsp light soy sauce, 1 tbsp mirin, 1 tbsp sake, 1 tbsp sugar, 2 tsp chopped garlic, 2 tsp chopped ginger & 1 tsp miso.
  2. add salmon (belly) to the bowl & marinate really well, thoroughly. use cellophane to press down on the salmon in the bowl to press it against the marinade & seal the meat from air. use another cellophane sheet to cover the entire bowl. leave in the chiller for 3 days for the flavours to infuse the meat.
  3. cooking – take out from chiller for 1 hour to get to room temperature. line a grilling rack with aluminium foil & poke holes in the foil to drain excess oil. place over a lined oven tray in a pre-heated 250deC oven for 10minutes. serve.