Miso Belly Pork (7hrs 90degC)

#1 miso belly pork

7hrs 90degC miso belly pork

did a miso belly pork for a homecooked 8pax modern japanese course dinner recently on 5.12.2015. ^^

i intended it for a pork option for the steak don in case some friends may not take beef or take less beef.

8hrs 90degC miso belly pork

7hrs 90degC miso belly pork

i had done some good miso belly pork previously & served them at some home dinners.

those were fashioned after nobu miso cod & marinated for 3 days in a chiller.

8hrs 90degC miso belly pork

7hrs 90degC miso belly pork

for this new recipe, i decided to –

  • much reduce the marinade & time (so that i can serve on the same day)
  • lengthen the slow braised cooking time (i initially set for 10hrs but it was good at 7hrs..just the texture i wanted, tender but firm to the cut, not overly braised)
  • not broil or pan char (so the cooking process is simplified, in fact the simplest of preparation)
  • the aim is to produce a very tender, tasty chashu (japanese braised pork used for don or ramen)

i mixed together a much reduced amount of marinade – 1 tbsp flat miso, 1 tsp sugar, 1tbsp light soy sauce, 2 tbsp sake, 2 tbsp mirin, 2 tsp minced garlic. scalded the belly pork with boiling water to remove scum, and placed in a small oven-proof dish with cover & have the marinade up to 1/2 of 2/3level.

then i placed in a 90degC preheated oven for 7hrs, turning over at 4hrs.

miso belly pork3

7hrs 90degC miso belly pork

behold the beautiful miso belly pork – wonderful colour, superb texture & taste. jolly good! ^^

miso belly pork2

miso belly pork don

i served it with don, using a sushi rice.

miso belly pork

miso belly pork don

it was excellent!

miso belly pork4

miso belly pork don

such a simple 1 step preparation basically. 🙂

#7 kakuni (japanese braised belly pork) don with miso salmon belly

miso salmon belly+miso belly pork don

beef don+miso salmon belly+miso belly pork2

steak don+miso salmon belly+miso belly pork

for the modern japanese course dinner, i served the miso belly pork as an additional option to steak don & miso salmon belly.

c.h.e.f andy

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Marvellous Robatayaki & Teppanyaki Set Lunch @ Mikuni on 30Mar2015

golden prawns

golden prawns

mikuni has marvellous new robatayaki & teppanyaki lunch sets. it’s a better deal the the regular lunch teppan set, only that you have to sit at the robatayaki table or teppan table.

i went there with my god-sis & daughter of a close friend on 30.3.2015.^^

prawn crackers

prawn crackers

we were served the usual prawn crackers. 🙂

the teppan menu included great dishes like golden prawns, miso cod & australian tenderloin.

the robatayaki set had scallop, mackerel, & kagoshima wagyu & kurobuta robatayaki, and ended with a nishin soba. quite excellent!

i ordered the robatayaki set & the 2 ladies ordered the teppan set.

salad

salad

we had the salad greens with the usual goma (sesame) sauce.

chawan mushi

chawan mushi

and a good chawan mushi too. 🙂

sauce dips

sauce dips

sauce dips & a variety of salt, like yuzu, nori (seaweed) etc.

robatayaki chef doing bbq

robatayaki chef doing bbq

chef doing robatayaki 炉(端)烧.

scallop, fish & asparagus

scallop, fish & asparagus

robatayaki set included hotate (scallop) butter yaki, a mackerel & asparagus.

fish & asparagus

fish & asparagus

fish & asparagus

fish & asparagus

mackerel & asparagus were good.

scallops

hotate butter yaki

hotate butter yaki was ok. for me, this preparation though can never compare with pan seared or sashimi.

kagoshima beef & kurobuta robatayaki

kagoshima beef & kurobuta robatayaki

kagoshima beef & kurobuta robatayaki

kagoshima beef & kurobuta robatayaki

there was an excellent kagoshima wagyu skewer.

kagoshima beef & kurobuta robatayaki

kagoshima beef & kurobuta robatayaki

the kurobuta tsukune skewer was tasty too & i like the silky egg yoke dip like in sukiyaki.

nishin soba

nishin soba

the set included a nishin soba. nice. the cured herring was ok & soba was usual, something i like.

teppan set

teppan set

the teppan set had all the favourite dishes like miso cod & golden prawns (top photo).

australian beef tenderloin

australian beef tenderloin

& also the australian tenderloin.^^

cod

cod

excellent taste, the cod, can’t go wrong really.^^

garlic fried rice

garlic fried rice

& it came with a fragrant good wok hae garlic fried rice.

fruit penna cotta

fruit penna cotta

fruit penna cotta

fruit penna cotta

and we all love the penna cotta. really good.

the teppan set would be an easy winner for most diners. both the cod & gold prawns were very good. the robatayaki set had japanese wagyu, but it was a small portion, so overall the teppan set gave much better balance all round.

the lunch set was S$34++pax after 50% feed at raffles (FAR Card) discounts, quite a steal!^^

c.h.e.f andy

Protected: 12-course Homecooked Buffet Dinner for RI Reunion Committee & Friends on 6Feb2015

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12-course Homecooked Buffet Dinner for RI Reunion Committee & Friends on 6Feb2015

a friend brought shepherd's pie

a friend brought shepherd’s pie

had a homecooked dinner for 22pax RI friends on 6.2.2015. 🙂

these group of friends were mostly of the committee that organised the recent RI reunion dinner on 22.12.2014 attended by 118 old schoolmates & 10 teachers. well done people!^^

i prepared 12 dishes including 2 desserts. & a friend brought shepherd’s pie & another brought cookies.

shepherd’s pie was very good. my daughter had some from the little leftover the next day & she thought the potatoes were moist & soft & the beef flavour was good.

maybe i should try making this too. shepherd’s pie is a great party food.

#1 thai prawn tanhoon

#1 thai prawn tanhoon

#1 my helper’s thai prawn tanhoon is usually a very appetising dish, spicy, tangy, tasty. this evening though it seemed to be a bit dry. about 1/4 was leftover (where usually it is finished). a friend (who comes for dinner regularly) later told me that some parts the taste was not quite the usual he had. not sure why, maybe the quantity was too much for the wok & the tanhoon was not mixed consistently.

#2 i did a Nobu miso cod.  it can be pre cooked & served cold, and the miso firmed up the flaky texture of cod so it is easier to cut into small serving pieces.^^

#3 i did my usual poached chicken 白斩鸡. this is easy to prepare dish. on this day though, i was dreaming & removed the chicken after 10mins boiling (w/o poaching it for another 20mins) & placed in ice water. though i recovered by poaching it again for longer 25mins, the temperature change caused the parts near the bones to be red/pink when i deboned it later. so i had to poach the cut pieces another time. sian! haha!

i asked several friends afterwards & they all thought the chicken was alright (& well finished), i guess it was quite ok but the moist, glistening look (like the duck had in photos below) was gone & the meat would be less tasty.

#4 盐水鸭 spicy poached duck was a replacement dish (i went 3 times to get salmon belly for miso salmon but they were unavailable). this nanjing 盐水鸭 is a 风味鸭, a bit more exotic flavours with sichuan peppercorn chillies.

it is 1 of my favourites as it has less strong flavours c/w teochew braised duck 卤鸭 & is often served as a starter in taiwanese restaurants & in shanghai, nanjing etc, the 江南region.

#5 蒜泥白肉 spicy garlic pork had been a crowd favourite in my dinners (when i served chinese food). it was easy to make as i adapted the pot roast method (cold crockpot on low slow gentle braising). so i just needed to place the belly pork in a cold crockpot with water (added salt & sugar for brining) on low for 5hrs to temperature 79degC.^^

the only thing left to do was just to prepare the spicy sichuan sauce to drizzle over the pork & japanese cucumbers.

spicy pork ribs

#6 spicy pork ribs

#6 my helper makes a very good spicy pork ribs, so that is a staple in my chinese dinners. one friend repeatedly proclaimed how much he liked the dish.^^

#7 my dry wok prawns combined pan-grilled bbq flavours with a baked-in-shell moist texture + the nice flavours of chilli padi & fish sauce infused under high wok temperature. always a popular dish.

sambal seabass

#8 sambal seabass

#8 my helper’s sambal seabass, another bedrock of my chinese dinners, was almost cleaned up before my “professional photographers” had time to train their cameras.^^

#9 the spicy seafood fried rice was modelled after crystal jade lamian xialongbao’s. unable to match that, but it was pretty good with bismati long grain rice & nice sichuan peppercorn chilli flavours.

poached romaine lettuce with shitake

#10 poached romaine lettuce with shitake

#10 my helper’s poached romaine lettuce with shitake is also a regular in my chinese dinners (usually she uses hk kailan but this time it was romaine lettuce just as good).^^

#11 everyone fell in love with the tofu cheese cake. maybe the trick was just to cut an ultra thin slice, so everyone thought it was so good & clamouring to have more. a friend had 3 helpings.^^

#12 one friend had a photo with him holding up the emptied tiramisu dish & biting the serving spoon (like nadal biting his grand slam champions trophy). i think tiramisu was just as well received but tofu cheesecake was a bit less common so everyone was intrigued by it.^^

cookies instructions

cookies instructions

a friend brought almond, shortbread & mamor cookies

a friend brought almond, shortbread & mamor cookies

a friend brought almond, shortbread & mamor cookies

a friend brought almond, shortbread & mamor cookies

a friend brought very nice cookies – almond, shortbread & mamor.

now i am thinking of trying almond & shortbread. mamor looked too exquisite & too high effort-to-results ratio for lazy & utilitarian me. told her if i want it, i will just invite her. haha!

another friend brought 6 bottles of wine & another the whole ice box with water & softdrinks.

there was also grapes. another friend packed a fruit basket for me so we were eating custard apples, mangosteens, chiku, guava, mango etc for the next several days.

& a friend brought some seaweed & almond biscuits.^^

it was really a fun, enjoyable & most satisfying get-together.

c.h.e.f andy

Wonderful Homecooked 11pax Dinner on 22Jan2015

wife's pumpkin tofu salad

#1 wife’s pumpkin tofu salad

made 1 of my best dinners on 22.1.2015. ^^

invited a few close friends. my weekly running partner brought his son, and my dentist friend brought his daughter.

also invited my god sis & her husband.

this time, i reverted to a sit-down course dinner. for a start, i served 3 dishes as tapas.

#1 we had an excellent pumpkin tofu salad. this was my wife’s creation. my helper toasted the pumpkin & fried & cut the tofu & mixed in the extra virgin olive oil, balsamic vinegar, sea salt & agave nectar the night before, and my wife tossed in the rockets just before starting dinner. 🙂

miso cod

miso cod

#2 miso cod is my god sis’ favourite. she mentioned it so many times. ^^

i have not made it for a long time as my wife prefers the texture & taste of plain grilled cod. i had it in the oven for a tad too long but managed to rescue it, only had to take off most of the skin. still it was excellent to my taste, both the firmer texture & also the miso flavour. my god sis liked it very much & had 2 servings. i liked it as much as the plain grilled cod & slightly better than my teriyaki cod. this dish was prior done about 1 hr before dinner.

#3 the tagliata di manzo (using 150D grain-fed ribeye) was really quite excellent this evening, very well charred for maillard reaction. i did the steak only when all guests had arrived. also seasoning the rockets & cherry tomatoes with olive oil & balsamic vinegar was done just before plating & serving so they would not be soggy. plating was a bit rushed & not ideal this evening.

#4 after the 3 tapas, i served the lobster bisque, very nice mellow & intense flavours with good amount of brandy, not too creamy. very nice. my friend’s daughter took a second serving.

#5 lamb is usually not such a favourite among my dinner guests, but my friend’s daughter loves lamb, so i did 1/2 a rack of pistachio crusted lamb. i bought at mmmm at west coast plaza & the lady instead of cutting 1/2 rack started to cut out 2 slices before i could stopped her. so i had to improvise & used a kitchen twine to hold the 1/2rack together. again i have not done this for a while but the rack turned out very well. i managed to cut 5 pieces. my friend’s daughter had 2 helpings, my friend’s son & another 2 friends had the lamb.

lobster spaghetti

lobster spaghetti

#6 lobster spaghetti was just splendid this evening! very tasty & good chunks of lobster meat (i used 2x375g frozen lobster from cold storage). the lobster head & tomalley (liver etc) were excellent. i thought though using capellini (angel hair) i did previously would be better both in looks & texture.

"monterosso miky" seafood risotto

“monterosso miky” seafood risotto

#7 my own version of  “monterosso miky” seafood risotto was wonderful this evening. very very tasty, with excellent lobster & prawn stock balanced with lots of vegetables. the carnaroli rice i bought at stresa, lake maggiore was excellent & the texture was just al dente. 🙂

squid ink manila clams with squid spaghetti

squid ink manila clams with squid spaghetti

#8 the squid ink pasta was also very good. i had squid & lots of manila clams which were plump & succulent. i agreed with my wife though that the manila clams were much better done the asian zi char style with curry leaves & olive oil, & lose some of the distinct taste & flavours, and tasted only like good littleneck clams “la la” in this preparation.

japanese A4 wagyu - this was soooo good.

#9 japanese A4 wagyu – this was soooo good.

japanese A4 wagyu

japanese A4 wagyu

#9 i had a japanese A4 wagyu which was better served as a separate dish than together with the tagliata di manzo & rockets. the 150D grain fed ribeye earlier was very good, but this was par excellence!^^

#10 we rounded off with my tofu cheese cake, as good as always. ^^ wonderfully light texture, mildly sweet sour with lumen juice, yogurt, whipped cream, silken tofu & cream cheese, & a nice biscuit base.

i was just happy to have the cosy, warm get-together with my close friends, and very happy & satisfied with the dishes & dinner. 🙂

c.h.e.f andy

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.

Good Dinner (not Great) @ Fleur de Sel on 7May2014

le homard - poached lobster with lobster bisque

le homard – poached lobster with lobster bisque

had a pleasant & relaxing dinner chat with a close friend at fleur de sel on 7.5.2014. he was going to do some hiking at cinque terre & could not find his walking stick so i brought mine along for him. 🙂

i heard about fleur de sel from my wife’s good friend (who bought us an excellent dinner recently at the very artisan singapore fusion restaurant started by a 29 year old investment banker, labyrinth on 30.4.2014). seemed that the whole lobster, completely shelled at S$49++ was very good here. 🙂

my wife came by 2 nights ago with the same friend and took the S$88pax 4-course set menu. she felt that the escargot was not good, and it was not the cooking but the quality of the escargot itself – not sweet, tasty. 😦 she also felt the soup was average, the cod was ok good & the rhubarb dessert was good.

i was decided on the lobster for myself. when my good friend arrived, i gave him my wife’s feedback & suggested he took the other S$108 set instead, as the dinner was a belated celebration of his recently past birthday. anyhow he decided to join me to order a lobster each. looking at the menu i was not attracted by the appetisers, so i suggested we ordered a cod (main) & a lapin (rabbit) risotto main to share before starting the lobster. my friend though wanted only the cod. i got him to order a wine so he got himself a cloudy bay (white).

semi sour dough served with butter & del (salt)

semi sour dough served with butter & sel (salt)

we were served semi sour dough with butter, and advised we could dab the sel (salt) too. the restaurant name fleur de sel means flower of salt, apparently hand harvested (haha..what a description!) by workers who scrape only the top layer of salt before it sinks to the bottom of large salt pans. 🙂

one salt was flavoured with rosemary, the other with citron & something else. good fun…lol. 🙂 we tried the salt but our palate not sophi enough & they felt non-descript. the butter was ok average so we asked for some olive oil, which was very good, very fragrant extra virgin olive oil. 🙂

crab meat - amuse bouche

crab meat – amuse bouche

the amuse bouche was some crab meat, pretty good. 🙂

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pan seared atlantic cod

the pan seared atlantic cod was pretty good, though the cod was firm but did not feel so smooth & bouncy, somewhat different from the texture of cod i was accustomed with. it was served with some sauce so more a wetter version (not knowing how to describe!).

my own Nobu miso cod

my own Nobu miso cod

my own teriyaki cod

my own teriyaki cod

i  guessed it was a very good cod regards this method of preparation but for me personally, the satisfaction was not at the level i had with my own nobu miso cod & teriyaki cod (whereas by comparison the teriyaki cod at mikuni & at keyaki would of course be better than mine).

le homard - poached lobster with lobster bisque

le homard – poached lobster with lobster bisque

the shelled whole lobster in lobster bisque was very good (the dark photos above & top taken with my samsung s4 did not do justice to the dish). meat was fresh, sweet, tender & very tasty with the bisque. excellent dish this! 🙂

apple crumble with granitee dessert

apple crumble with granitee dessert

complimentary mini birthday cake

complimentary mini birthday cake

service was very good. server knew we were celebrating my friend’s birthday so brought a small cake with 1 lit candle. 🙂 it might have been expected of a good restaurant. still it was much appreciated as an important guesture that defined good service & training for a good restaurant. 🙂

the apple crumble was very average non descript.

Chef Alexandre Lozachmeur at work

Chef Alexandre Lozachmeur at work

the bill was S$198 for 2pax including 1 glass cloudy bay white & dessert.

overall, with the exception of the lobster, i would consider the food just average for this level of dining & prices. of course it would be much better than a usual eat. 🙂 on the lobster while it was really good & competitively priced, many restaurants, both chinese & western, are able to & indeed does the same, equally good & inexpensively priced.

if I made a comparison with labyrinth, the latter was a lot more artisan, creative, able to reproduce the flavours from ingredients that were beautifully assembled, tasted similar but looked entirely different from the usual singaporean dishes like chilli crab etc. however, some may consider paying (say) S$90nett for whole lobster etc better deal than paying for same for labyrinth’s set, creative or not! it is a very subjective thing.

won’t be back soon, but probably will have another go a bit more time later.

c.h.e.f andy

 

 

Teriyaki Cod

#6 teriyaki cod

teriyaki cod – on a high baking rack

first attempt at teriyaki cod on 28.2.2014, practising for dinner for friends later. it was pretty good, good alternative to Nobu miso cod which i had been serving out in past dinners.

i had very good teriyaki cod at keyaki & a bit more frequently at mikuni. actually bought some teriyaki sauce, but decided to do the sauce marinade as offered in several online recipes.

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teriyaki cod

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pan-seared teriyaki cod

also decided to marinade in a ziplog bag for 3 days, in the fashion of my very good nobu miso cod, hopefully to derive a more intense flavour. it did! 🙂

cod is really an excellent fish & just simple pan-grilled or barbeque or oven roasted would deliver a delightful dish, so i do simple pan-grilled also as alternative with miso cod.

with this equally great recipe (thoguh i am still partial to miso cod), there is 1 more variation on offer.

teriyaki cod

roasted teriyaki cod

roasted teriyaki cod

roasted teriyaki cod

roasted teriyaki cod

roasted teriyaki cod

likewise in addition to pan-grilled, an oven roasted teriyaki cod (12mins in preheated 250degC oven) is equally wonderful.

c.h.e.f andy

Ingredients –

500g frozen cod from ntuc or giant or sheng shiong (IQF individual quick freeze)

sauce marinade :

  • 2 tbsp mirin
  • 2 tbsp sake
  • 2 tbsp soy sauce
  • 1/2 tbsp sugar
  • 2 tbsp unsalted butter (30ml)
  • 2 tsp chopped garlic
  • 1 tbsp grated fresh ginger (2-3cm)

Directions –

  1. combine marinade in sauce pot & heat to dissolve the sugar.  cool the marinade & place in a zip log bag together with the cod (cut 4 or 5 pieces) & press out the air. leave in chiller for between 2 and 3 days.
  2. take out cod 1 hr before cooking to get to room temperature.
  3. place on a high baking rack in a 250degC preheated oven for 12 mins (see top photo).
  4. OR pan grill the cod over high heat in non stick pan with 1 tbsp oil. watch of colour change to opaque white on the sides (about 2 minutes) & turn over & sear for another few minutes. serve.

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. 🙂

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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. 🙂

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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. 🙂

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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

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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)

calamari

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