Prawn Capellini Alio Olio

prawn capellini

prawn capellini

prawn capellini was done alio olio style. i also did not have uni & ikura (nor mentaiko).

prawn capellini

prawn capellini

still my own prawn capellini was a very tasty pasta.

i guess nothing so unusual, and no better than my regular seafood alio olio, but it was a different & drier style,  adding butter like for my mentaiko pasta or squid-ink pasta.

king crab uni & sakuri ebi capellini

stellar’s king crab uni & sakuri ebi capellini

didn’t have the top ingredients of stellar’s king crab, uni, ikura & sakura ebi pasta (above photo).

but just the taste of the pasta alone, i think mine was just as good though differernt (w/o the unique salty uni & ikura flavours).

we had this for our homegourmet adventure 4-course dinner on 15.11.2015.^^

prawn capellini

prawn capellini

i prepared the usual browned garlic in olive oil with nice aroma. added cut chilli padi, then white wine, 1 tsp sugar & prawn stock & reduced.

for the prawns, i used my dry wok prawns method to produce a very tasty prawn with great texture, then cut them into small pieces & left a few whole prawns.

then i off the fire, added butter & tossed the capellini.

prawn capellini

prawn capellini

it was a simple & easy dish to prepare.

the pasta was al dente & very tasty. i did not have basil to garnish this evening, so i guess it is a shorthand & slightly different style from my usual seafood spaghetti alio olio.

c.h.e.f andy

Homegourmet Adventure 4-course Dinner on 15Nov2015

had great fun discovery yesterday experimenting several “first” for a wonderful 4-course dinner on 15.11.2015. ^^

truly a homegourmet adventure. 🙂

all 4 dishes had some new elements-

  • prawn veloute was an accidental invention.
  • gazpacho was completely first attempt.
  • prawn capellini was a new preparation &
  • slow-braised pork collar was my second try on a new preparation

in a sense, my recent dinner at stellar at 1-altitude spurred my interest, not so much an inspiration (excepting the gazpacho at stellar which was really good!), as i thought the food was expensive & not value-for-money. i thought i could recreate something similar. ^^

first course was pan seared scallops in prawn vegetable veloute. 🙂

i did not do the pan-searing well this evening. still the scallops were very good, plump & tasty & very good texture, not really the standard of disgruntled chef’s 100gourmet scallops, nor the stellar’s scallops.

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 (above photo).

my second dish was entirely new.

gazpacho not my favourite & i hardly take gazpacho by choice but stellar’s gazpacho was just so good!

so i googled online recipes & produced 2 gazpacho just like stellar’s – a red tomato gazpacho & a white cucumber gazpacho.

& the result of my first attempt was a really wonderful gazpacho. so refreshing, smooth, & you could really taste the coolness of the cucumber & also tangy tomatoes.

not quite the standard of stellar’s (above photo) for sure, but almost there.

prawn capellini was done alio olio style. i also did not have uni & ikura (nor mentaiko).

still my own prawn capellini was a very tasty pasta.

i guess nothing so unusual, and may not be better than my usual seafood alio olio, but it was a different & drier style, adding butter like for my mentaiko pasta or squid-ink pasta.

king crab uni & sakuri ebi capellini

stellar’s king crab uni & sakura ebi capellini

didn’t have the top ingredients of stellar’s king crab, uni, ikura & sakura ebi pasta (above photo).

but just the taste of the pasta alone, i think mine was just as good though differernt (w/o the unique salty uni & ikura flavours).

the slow braised pork collar in red wine sauce was my second attempt, it was as good as the first, and a really great recipe i created myself.

the pork was very flavourful & so tender yet not sinewy & falling apart like the usual braised meat texture.

i think this is really an excellent recipe. ^^

c.h.e.f andy

Mentaiko Pasta (明太子パスタ)

mentaiko capellini

mentaiko capellini

cooked mentaiko capellini (angelhair) this evening on 2,5,2015.^^

we brought some mentaiko from fukuoka during our recent trip to beppu, yufuin & fukuoka. and i cooked this a few times.

i did a check, only mentaiko available here by kuriya on rakuten & cost S$48 for a tube of 500g. so until the next time i brought back some from japan at a decent price (or maybe some sales at isetan or taka or meidiya), i won’t be cooking this. haha! 🙂

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

mentaiko capellini

it is a really simple dish to cook.

i googled for recipe & found this 2-

Mentaiko Pasta (明太子パスタ) at norecipes.com; and

Mentaiko Spaghetti (Tokyo-Style Fish Roe Pasta) at www.saveur.com

anyhow, i modified & adjusted to my own needs-

Ingredients:

200g capellini

100g mentaiko

2tbsp olive oil

1tbsp mirin

1.5tbsp tsuyu

30g (2tbsp) butter softened

dash of pepper (1/4tsp)

cut 3 sheets of nori (seaweed) in thin strips (i didn’t have so used scallions)

Preparation:

  1. cook capellini to al dente (put in colander add ice & run cold water through hand) & set aside
  2. mixed mentaiko & other sauce ingredients
  3. heat sauce in pan, off fire & toss in the capellini
  4. plate it & add seaweed (or scallions)

c.h.e.f andy

Yatai 屋台 on Nakasu Island, Ramen Stadium & Canal City on 28Feb2015

yatai屋台 on nakasu island

yatai屋台 on nakasu island

after a very delightful meal of sashimi omakase (haha!) in our JR kyshu blossoms hotel room, we had a good rest & took a stroll to canal city, ramen stadium & nakasu in the evening & to try out the yatai 屋台on 28.1.2015.^^

yatai屋台 on nakasu island

yatai屋台 on nakasu island

there are some 150 such street stalls in fukuoka. they can be found in tenjin, nagahama & nakasu.

i guess foreigners were naturally attracted to the idea of yatai 屋台. ^^

it seemed such a fun place, which locals also frequent. e.g. in the korean equivalent pojangmacha 포장마차 包藏马车, there’s a lot of socialising, people getting drunk & piggy-back home (in korea dramas..haha!). 🙂

i asked 1 of my korean friends. she said there’s pojangmacha & there’s pojangmacha. everyone has her own favourite & it really depends if you like these street food & what you order.

kushiyaki串烧@nakasu yatai 屋台

kushiyaki串烧@nakasu yatai 屋台

the yatai 屋台 we decided to try was on nakasu island by the river.

food was quite poor really, both the kushiyaki & also the ramen which was NOT even comparable to the instant mala chashu ramen & the kyushu black instant ramen i made at home.

oden- yatai屋台

oden@ yatai屋台

we did not take oden, not something we were interested.

grilled mentaiko 900yen @nakasu yatai 屋台

grilled mentaiko 900yen @nakasu yatai 屋台

we had the grilled mentaiko. so so.

kushiyaki moriawase 6 for 800yen @nakasu yatai 屋台

kushiyaki moriawase 6 for 800yen @nakasu yatai 屋台

i guess the kushiyaki moriawase 6 for 800yen was not like very expensive, but my wife said they were not 1/2 as nice as tori-q, which is the truth, not that we even eat much of tori-q. haha!^^

beef stomach 600yen @nakasu yatai 屋台

beef stomach 600yen @nakasu yatai 屋台

this was a mistake! couldn’t understand what the stall owner said, we thought it was beef tripes (there was an english menu that said beef stomach) but it was more like literally beef fat!

very poor ramen 650yen @nakasu yatai 屋台

very poor ramen 650yen @nakasu yatai 屋台

very poor ramen 650yen @nakasu yatai 屋台

very poor ramen 650yen @nakasu yatai 屋台

ramen at the yatai 屋台 , don’t order it!

we should have tried at the ramen stadium instead. at least those looked as good as the ramen village (拉麺小路) at level 10 kyoto station.

nakasu island

nakasu island

nakasu island

nakasu island

it was a pleasant place for a stroll in the evening.

canal city - view from nakasu island

canal city – view from nakasu island

view of canal city from nakasu island side.

canal city

canal city

ramen stadium – canal city

ramen stadium looked mighty fine.

canal city

canal city

canal city

canal city

canal city

canal city

canal city

canal city

canal city was quite nice to walk through. not sure what was there to do.. shopping & more shopping.

c.h.e.f andy

Wonderful Breakfast – A Redemption @ Gettoan Ryokan 月灯庵 Yufuin汤布院 Kyushu 九州 on 26.1.2015

Gettoan japanese breakfast

Gettoan japanese breakfast

after a totally underwhelming sub-par kaiseki dinner, we could be forgiven for lowering our expectations to base level for the following day breakfast on 26.1.2015. not a great feeling when you are staying 2 nights in an expensive ryokan.

fortunately this time, the breakfast surprised & delighted us, as it should jolly be.^^ redemption!

fresh mixed fruit juice

fresh mixed fruit juice

we started with a freshly made mixed fruit juice which was very good & refreshing.^^

excellent fish with miso & shiso leaf

excellent fish tartare with miso & shiso leaf

then we had an excellent fish tartare with brown miso, decorated with a shiso leaf (edible). this was good!

egg, saba dish

egg, saba dish

egg

egg

grilled saba

grilled saba

grilled saba

grilled saba

there was a dish of egg, grilled saba (horse mackerel), some grated radish. well i guess this time “normal service (i.e. expected good japanese food)” resumed.^^

grilled saba was good, not special but good.

deep-fried tofu

deep-fried tofu

deep-fried tofu

deep-fried tofu

the deep-fried tofu was very good – crispy skin, tasty inside, and looked great! this how good japanese cuisine ought to be.

nice yuba tofu

nice yuba tofu

nice yuba tofu

nice yuba tofu

the yuba tofu dish was excellent too, in flavours, texture. i drank up the sauce.

mashed potatoes, mentaiko with crisp anchovies, pickles

mashed potatoes, mentaiko with crisp anchovies, pickles

pickled veg with bonito flakes

pickled veg with bonito flakes

the mentaiko, potato dish & pickles was the usual good standard.

pineapples with yuzu jelly

pineapples with yuzu jelly

pineapples & jelly were refreshing.

this not a kaiseki dinner, just a simple breakfast, but it showed some delightful fineness & execution befitting of japanese cuisine. ^^

so finally, we were looking forward to the kaiseki dinner later.

c.h.e.f andy

OK Post-movie Dinner @ Shokudo Orchard Cineleisure on 16Jan2015

unagi salad

unagi tofu salad

went with friends to watch “the theory of everything” at orchard cineleisure on 16.1.2015. 🙂

it’s a movie about the lives of stephen & jane hawkings. really nice movie – wonderful script, acting, direction. i liked it very much! ^^

after movie, we decided to have a quick dinner at shokudo (食堂or canteen in japanese) at level 2.

we ordered 4 dishes to share for 4pax as we only wanted a light meal, and one friend had to leave shortly. 🙂 later we added a parfait for remaining 3 of us to share.

we had the unagi tofu salad. somehow we were chatting & missed the wafu 和风 dressing (a vinaigrette) or ponzu sauce until we almost finished. the salad was actually quite nice with the dressing.^^

saba tamago don

saba tamago don

saba tamago don

saba tamago don

the saba don was quite tasty. saba was tasty & tender & the don (rice) was nice. 🙂

ebi truffle mentaiko ali olio

ebi truffle mentaiko ali olio

ebi truffle mentaiko ali olio

ebi truffle mentaiko ali olio

the ebi (prawn) mantaiko aloo olio looked anaemic when it came. my friends added the grated cheese & red chilli pepper & it looked a bit more appetising.

the truffle flavours were actually quite nice.

a deepfried tofu dish

a deepfried tofu dish

a deepfried tofu dish

a deepfried tofu dish

we had a fried egg tofu with some cheese flavours topped with mentaiko. pretty ok. felt like the tako balls type preparation.

parfaitcc

parfaitcc

parfait

parfait

i always like the parfait in japan & also sun with moon. this was good good, with yuzu sorbet. mochi, green tea jelly & cornflakes…didn’t see any chestnut? anyway i liked this best.

the food was ok. the bill S$66 also about right for the food we had. it was a fun time with friends – movie, makan & chat. 🙂

c.h.e.f andy