Funghi Linguine

funghi linguine

funghi linguine

did a fungi linguine on the second day of chinese new year on 20.2.2015.^^

my wife has a tradition of inviting our families over for homecooked dinner on CNY second day. we had 26pax.

my niece & her husband are buddhist & take vegetarian though they are not picky & will take vegetables even if they were done with meats. 🙂

in 1 of the dinners previously i made them a spanish omelette, a potatoes & onions egg omelette. this time i made them a fungi linguine.

funghi linguine

funghi linguine

funghi linguine

funghi linguine

i would prefer button mushrooms but i only had shitake. still, the mushroom flavours were very intense. the linguine was al dente & just the right texture. i added about 3 tablespoons of heavy cream to about 200g pasta. it was smooth & not too creamy. pasta was quite excellent. my sister-in-law was also vegetarian, and my niece’s husband took a second helping, so it managed 4 average portions & 1 portion left shared by my nephew & wife.

recipe was straightforward, basically same as preparing fungi risotto-

  1. mushrooms were first slightly caramelised with pinch of salt over medium heat.
  2. then chopped onions added & softened.
  3. linguine was done just slightly below al dente, placed in ice water to halt cooking & drained.
  4. when serving, add browned garlic with olive oil to pan, add mushrooms & onions to pan, add white wine, add linguine & cream, off the fire & toss.
  5. add sugar & salt if required to taste.

c.h.e.f andy

Advertisements

Very Good 6pax Suckling Pig Set @ Ah Yat Grandstand on 4Jan2015

#1 lobster salad

#1 lobster salad

today my very close friend’s birthday.

last evening i arranged a birthday dinner for him at ah yat seafood @ grandstand turf club road on 4.1.2015. 🙂

happens that my god-sis & her husband’s birthday were also just past, so we had a 6pax dinner together with my other 2 close friends.

i ordered the 6pax lobster sharkskin abalone 9-course dinner. it was very good, quite expected. the place was crowded & noisy like a fish market, with 2 tables next to us having endless drinking challenge & making a din. we used to say that the place did not matter since we would be the table making the most noise. this time though we were not. ^^

anyway, the birthday boys & girl were all happy with the trade-off – good food for fish market noises. 🙂

#1 lobster salad

#1 lobster salad

#1 lobster salad. canned fruit salad was refreshing, and a friend cleared off everything. 🙂 as a lobster dish, lobster salad always suspect to me, few lobster pieces & lots of fruit salad, could never really compared with a proper lobster dish.

#2 sharksfin soup

#2 sharksfin soup

#2 sharksfin soup

#2 sharksfin soup

#2 sharksfin soup was sweet & tastier than i expected, but not quite the standard of ah yat abalones forum restaurant.

#3 suckling pig - this was so good

#3 suckling pig – this was so good

#3 suckling pig - this was so good

#3 suckling pig – this was so good

the #3 suckling pig was really par excellence. it was so good, crispy & tasty, equal or better than the suckling pig  at hung kang or at summer garden SAFRA mt faber.

#4 fish maw with leeks

#4 fish maw with leeks

#4 fish maw with leeks

#4 fish maw with leeks

#4 fish maw with leeks was good too. not the expensive 花胶. still a tasty dish.

#5 abalones, mushrooms & chinese cabbage

#5 abalones, mushrooms & chinese cabbage

#5 abalones, mushrooms & chinese cabbage

#5 abalones, mushrooms & chinese cabbage

#5 abalones, mushrooms & chinese cabbage another great dish. abalones were smaller & no comparison with the abalones in brown sauce at ah yat abalones forum restaurant. of course. still it was great dish. i liked the mushrooms & chinese cabbage too.

#6 hk steamed tiger garoupa

#6 hk steamed tiger garoupa

#6 hk steamed tiger garoupa

#6 hk steamed tiger garoupa

#6 hk steamed tiger garoupa

#6 hk steamed tiger garoupa

#6 hk steamed 港蒸tiger garoupa was tops. better than tau heung restaurant in HK.

#7 fried suckling pig meat

#7 fried suckling pig meat

i enjoyed the #7 fried suckling pig meat too, but really i thought just chopping up the meat & head would be just as good.

#8 yee meen

#8 yee meen

#8 yee meen – passable i guess.

#9 birds' nest

#9 bird’s nest

#9 bird’s nest was kind of forgettable dish for me, zero impact.

we had excellent company, good food & great memories..a most enjoyable evening. 🙂

c.h.e.f andy

11pax Homecooked 11-course Family Birthday Dinner on 14.6.2014

chicken rice chicken 白斩鸡

chicken rice chicken 白斩鸡

time passes us by. my brother’s & sister’s birthday fall on 14June.  since i had started cooking for 2 years hence, and had hosted many homecooked dinners, i wanted to do a homecooked chinese dinner for my brother & sister. 🙂

the chinese dishes i planned were simple stuff like chicken & duck & belly pork. there’s also fish & 2 vege as they both like vege. i added a lamb as my sister like lamb. my niece & her husband are buddhist & vegetarian, so i cooked a pesto pasta for them. also i had the tofu cheese cake. 🙂

chicken rice chicken 白斩鸡

#1 chicken rice chicken 白斩鸡

#1 chicken rice chicken 白斩鸡 was a favourite when i did my 27pax homecooked buffet for my RI friends recently on 28.5.2014. it was brined in sugar & salt water for 48hrs, then 10minutes simmering & 20 minutes poached in hot water, and placed in ice water bath to taut the skin & stop cooking. this time though i only tried a small slice of breast meat, but it did not seem as sweet, juicy & tasty as it usually were. 😦

dry salt spice brined duck 盐水鸭

#2 dry salt spice brined duck 盐水鸭

dry salt spice brined duck 盐水鸭

#2 dry salt spice brined duck 盐水鸭

dry salt spice brined duck 盐水鸭

#2 dry salt spice brined duck 盐水鸭

#2 the 盐水鸭 (dry salt spice brined duck) though was very good this time. it was flavourful yet not too intense, and the meat was tender as the boil-poach preparation (similar to 白斩鸡 but 15mins+30minutes for duck) produced a more gently cooked meat. i applied a dry brine of salt, sugar, cinnamon bark, anise seeds, clove, bay leaves, and sichuan chilli pepper for 48hrs. 🙂

when cutting & tasting the breast which was thicker than the thigh, i felt the breast meat was less flavourful. so perhaps i will reserve thigh meat for this preparation & breast meat for the sous vide duck a l’orange. 🙂

"sous vide" char siew

#3 “sous vide” char siew

"sous vide" char siew

#3 “sous vide” char siew

#3 “sous vide” char siew was a bit too fat but melt-in-the-mouth tender after 5hrs at 90degC in the oven & quick pan-grilled with butter.  it was marinated for 3 days & well infused & tasty, but after many attempts i felt the marinade recipe i used was still not the best tasting & not comparable with my miso belly pork, which marinade requires a much simpler preparation. 🙂

spicy garlic pork 蒜泥白肉

#4 spicy garlic pork 蒜泥白肉

#4 my brother loved the 蒜泥白肉 ( spicy garlic pork). this was also a crowd favourite during my recent 27pax homecooked buffet dinner for RI friends. 🙂

actually i over added the sichuan chilli so the sauce was overly spicy. i had to drizzle less sauce than i usually did. the sauce was made from light soy sauce, sugar, chopped garlic, chopped onions, sliced ginger,  cinnamon bark, anise seed, dash of cumin & sichuan chilli. the belly pork was done using the crockpot method – in cold water on low for about 4hrs. this another inventive method of slow cooking as it starts from room temperature & very slowly gets to boiling & remain simmering not hard boiling thus retaining the moisture. pork & skin were very tender. 🙂

miso lamb shoulder chop

#5 miso lamb shoulder chop

#5 my sister like lamb so i did a miso preparation for a cheap lamb shoulder chop. the lamb was marinated for 3 days in miso to infuse the flavours. it was then placed in the marinade bath in the oven at 90degC for 5hrs. this meat has lots of connective tissues & so very tough & not easy to make tender. 90degC happens to be the optimum temperature to convert collagen (the tough connective tissues) to tasty excellent texture gelatine. this time though i forgot to remove from oven & it dried out a bit c/w a quite perfect preparation for a 11pax sit-down dinner i had for RI friends recently on 5.5.2014.

pesto spaghetti with grilled eggplant, zucchini & mushrooms

pesto spaghetti with grilled eggplant, zucchini & mushrooms

as my niece & her husband are vegetarians, i prepared a separate vegetarian dish, a pesto spaghetti with grilled eggplant, zucchini & mushrooms for them. this was a very tasty dish that i experimented/recreated after very good meals during my recent travels to lake como, cinque terre & milan. 🙂

the pesto was made with pine nuts (i used almonds as substitute as pine nuts are very ex), spinach, basil, cheese & olive oil & a dash of salt, and blended. the pesto & grilled eggplant, zucchini & mushrooms were added to the pasta & tossed, with a teaspoon of sugar, some white wine & sea salt to taste. 🙂

fried large prawns with leek

#6 fried large prawns with leek

fried large prawns with leek

#6 fried large prawns with leek

#6 fried large prawns with leek was quite poor this time. the leek was “sek” somehow very tough. usually i cooked it just right so it was still brightly green but soft & tasty. this time i had to cook it very long till blackish to get it to soften. i did not try the prawns but my wife & daughter both thought the prawns were poor. i knew the prawns were large & very fresh when i cut the heads & shelled. & the butter pan-grilled method always produce a very tasty, slightly bbq flavour prawns. but because i had to heat up the dish 3 times, even though i took out the prawns & put back each time, the steam got into the prawns & the meat became “hu hu” i.e. mushy.

poor man's buddha jump over the wall

#7 poor man’s buddha jump over the wall

poor man's buddha jump over the wall

#7 poor man’s buddha jump over the wall

#7 the shorthand 佛跳墙 (buddha jump over the wall) was a dish i modelled after the very nice soup jh’s father (a chef) made. i used pig trotters, thick mushrooms, belly pork, dried scallops & also 2 cans of cheap limpets (S$10/can). 🙂

#8 auntie bes made a teochew steamed pomfret (did not take photo). this time though the pomfret was not very fresh & had a “chow chor” (fishy) taste. 😦

fermented bean curd raomaine lettuce 腐乳油麦菜

#9 fermented bean curd romaine lettuce 腐乳油麦菜

#9 腐乳油麦菜 (fermented bean curd romaine lettuce) is a common zi char dish e.g. kok sen. this time 腐乳 & chilli were just right & my wife liked it. 🙂

HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

#10 HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

#10 HK steamed chicken, mushrooms, chinese sausage rice(香汁蒸蘑菇鸡饭)

#10 香汁蒸蘑菇鸡饭 (HK styled steamed chicken, mushrooms, chinese sausage rice) is the common steamed rice dish in hk’s dim sum restaurants, usually they used chicken feet and/or pork ribs, drizzled with tasty black sauce. the sauce is very important. it is easily made – just 1 tbsp light soy sauce, 1 tsp dark sauce, 1 tbsp sugar & 6 tbsp water or to taste. it looked dark but was not salty & quite perfect taste – mildly sweet & nice soy flavour. 🙂

tofu cheese cake

#11 tofu cheese cake

#11 just as in my 27pax recent gathering, the tofu cheese cake was again a crowd favourite. it is the easiest of dessert, a no bake very light cheese cake. the simplest of recipes = 200g cream cheese, 200g silken tofu, 200ml yogurt, 100ml whipped cream, 4 tbsp brown sugar (60g), 2 tbsp lime juice (30ml), & dissolved 3 tsp gelatine powder (15g) in 50ml hot water, then blend & pour over the biscuit base (made with 7 digestive biscuits (105g) & 60g melted butter). 🙂

c.h.e.f andy

Protected: Yong Siu’s & Yong Hui’s 63 Birthday 11pax Homecooked 11-course Dinner on 14.6.2014

This content is password protected. To view it please enter your password below: