Gordon Ramsay’s Slow Roasted Belly Pork Experiment (Simply Delicious) on 6Aug2016

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

saw Gordon Ramsay’s slow roasted belly pork on youtube the other day.

decided to give it a try. very interesting! ^^

i used just 200g belly pork (instead of 2kg in the video), cut a smaller piece from 500g frozen belly pork bought at sheng shiong.

& didn’t have fresh whole fennel & host of other stuff, so used 1 small carrots + 1/4 corn.

din want to open a white wine so used red wine.

anyhow the belly pork turned out almost perfect – texture perfect & very tasty….

only thing is couldn’t produce the crackling skin…though it sounded crackling when ran with a knife, the skin was actually chewy & not edible. other the pork was excellent.

2 ways i thought i will adjust this, either reduce the time at 180degC then do 250degC for say 10 to 15mins, or just cut away the skin.

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

so method was same but my ingredients quite different from Gordon Ramsay-

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil

fry the garlic, star anise, bay leaves, chilli padi in an oven proof mini wok. fry the carrot & corn & remove to allow space for the belly pork.

salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn, & add –

  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

then put 180degC oven for 1.5hrs.

as Gordon Ramsay mentioned the nicely flavoured braising liquid reduced & cooked the pork belly while the skin is cracked (but this part i couldn’t get right yet).

Gordon Ramsay's slow roasted belly pork

Gordon Ramsay’s slow roasted belly pork

the pork was delicious, just the perfect texture & wonderful flavours.

i will do it on a bigger 500g square slab later on when i have the numbers (of diners) to do. ^^

c.h.e.f andy

Ingredients:

  • 200g pork belly (cross-scored the skin)
  • 1 small carrot cut into 2 or 3 pieces
  • 1/4 corn
  • 3 cloves garlic
  • 3 star anise
  • 1 cut chilli padi
  • 3 bay leaves
  • 2 tsp fennel powder
  • 2 tbsp olive oil
  • 2-3tbsp red wine
  • 1 tbsp white wine vinegar

Directions:

  1. fry garlic, star anise, bay leaves, chillli padi in an oven proof mini wok
  2. fry carrot & corn & remove to allow space for the belly pork.
  3. salt the skin & fry belly pork skin down. then stand the pork skin up held by the carrots & corn.add red wine & white wine vinegar.
  4. put 180degC oven for 1.5hrs.
Advertisements

Excellent Fish Head Curry

fish head curry was very good

fish head curry was very good

recently, i have made fish head curry a number of times & happy to say it has consistently good everytime, and my friends all thought the fish head curry was the best dish. ^^

mak's curry paste for fish head curry

mak’s curry paste for fish head curry

first time i did fish head curry was 14.3.2016. it was a 10pa curry rice lunch + bakuteh post JB trip. ^^

i grabbed a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45, used it for the first time.

fish head curry

fish head curry

wife went to chinatown & bought me an angkoli (sea bream) fish head. i though it was very expensive at S$16.

anyway it was super fresh, meat was firm & sweet.

fish head curry

fish head curry

cooking was easy. i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.
fish head curry

fish head curry

i did this a few more times, & it was good, in fact excellent, every time-

fish head curry

fish head curry

what i like was the simplicity in the preparation.

fish head curry

fish head curry

& that it is consistently good without fail.

i am planning to do this for the community meals at teban gardens & at bathesda bedok.

fish head curry

fish head curry

i am good with using premix for my cooking. if they works why not? why invent the wheel? no hang-ups for me. 🙂

i do have a good recipe for nonya curry chicken, so for that i do not use curry paste, but there is no fix rules, whatever works, works for me la…

c.h.e.f andy

Ingredients:

  • 1 angkoli (sea bream) fish head about 1kg (or garoupa)
  • 1 Mak’s fish head curry sachet
  • 1 small yellow onions (sliced)
  • 5 ocra (1cm cut)
  • 1 egg plant (1.5cm cut)
  • 2 tomatoes (cut into 8 or 12 pieces)
  • 200ml coconut milk
  • 750ml to 1000ml chicken stock

Directions:

  • wash fish head with salt thoroughly & drain.

i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.

Protected: 8pax Curry Rice Lunch for OPS51 Friends on 21Apr2016

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

RI Friends 10pax curry rice lunch+bakuteh post JB trip 14Mar2016

had a really fun JB trip last week with my RI buddies. we had really good bakuteh at shoon huat at sentosa JB & roast duck from ya wang opposite, and dinner at canton-i at city square, but we missed out on the kam long fish head curry.

the guys were coming to my place for lunch & watching jeju slides & guide from a friend who had been there.

so i decided to do a curry rice lunch + bakuteh (reminiscence of the recent JB trip) on 14.3.2016. ^^

7 dishes = curry rice + bakuteh + dessert

7 dishes = curry rice + bakuteh + dessert

i had 7 dishes –

bakuteh singapore style
fish head curry
nonya curry chicken
sayur lodeh (using thai red curry)
kueh chap (pig head, pig ear, belly pork)
sio bak (roast pork)
lotus ginkyo nut cheng chow 莲子白果凉粉

for bakuteh i bought the frozen prime ribs from sheng shiong. it’s the le bao brand 乐宝, just S$10.95/kg.

i used the usual ILC bakuteh sachet, about S$1.50 for 20g sachet.

the bakuteh was excellent! soup was very tasty. many friends so commented.

1 used hara fried bean curd puff this time, i think this had more sweet 黄豆 flavours than the usual bean curd puff i used, the overall soup flavour was excellent, very tasty. a friend said it enhanced rather than overwhelmed the bakuteh sachet.

i think my soup was almost as good as shoon huat, and my pork ribs itself clearly better, more meaty, fatter & more flavoruful & excellent taken with my dark sauce which was very “pang” & not so salty.

fish head curry

#2 fish head curry

it’s the first time i cooked fish head curry.

mak's curry paste for fish head curry

#2 mak’s curry paste for fish head curry

i went to grab a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45 i think, used it for the first time.

fish head curry

#2 fish head curry

wife went to chinatown market on sunday. i didn’t go. she bought a angkoli (sea bream) fish head. i though it was very expensive at S$16, but i had not bought this before not really qualified to comment on the price.

fish head curry

#2 fish head curry

anyway it was super fresh, meat was firm & sweet.

cooking was easy. i just followed instructions at the back of the sachet-

  1. cut okra (lady’s fingers) and fried first with sliced yellow onions, curry rempah & some coconut milk.
  2. added cut egg plant, fried another few minutes.
  3. added fish head & coat with rempah
  4. added chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. added cut tomatoes.

curry was very tasty, maybe could be stronger, almost as good as outside, think curry wok.

i did my usual nonya curry chicken.

i did this nonya curry chicken recently for teban gardens community breakfast.

today though, it was just slightly below my own expectations.

my friends all liked it. the curry was very flavourful & lemak. they said just like outside nasi padang stall.

i did my usual kueh chap too.

i was also not all that satisfied with the flavours. i felt the texture was great but the braising sauce flavours not “pang” enough.

my friends told me i ate too often. for them it was fine. 🙂

sayur lodeh

#5 sayur lodeh

the sayur lodeh was quite fine. the long beans & hara fried bean curd puffs went very well with the cabbage & curry.

sayur lodeh

#5 sayur lodeh

i used the dancing chef thai curry paste, but added the wrong one yellow instead of red (hard to tell from a previously open sachet w/o cover description) so it looked a bit more yellowish & just like sayur lodeh instead of red colour, by accident…haha! 🙂

sayur lodeh

#5 sayur lodeh

anyway this dish i was quite happy with, nice vegetable for curry rice.

airfryer sio bak

#6 airfryer sio bak

& a repeat of my recently “mastered” airfryer sio bak, learned from a friend.

i thought the belly pork was a bit too fatty. & i over compensated by grilling it 5mins longer. i told them this third time was poorer than the first 2.

airfryer sio bak

#6 airfryer sio bak

but all my friends thought it was very good, the skin was crispy.

one friend said the skin was crispy on most, but some parts were tough. i told him probably because i used a fork to furiously stab the skin, kind of primitive, so not evenly done.

lotus ginkyo nut cheng chow 莲子白果凉粉

#7 lotus ginkyo nut cheng chow 莲子白果凉粉

i made the easy dessert we all enjoyed at hoe kee dessert 浩记甜品馆 during our jan2016 hong kong trip- lotus ginkyo nut cheng chow 莲子白果凉粉.

just boiled the lotus & ginkyo nuts in syrup & added to the cheng chow from sheng shiong. almost no effort & so enjoyable, refreshing to have.

friends brought strawberries & also longan & a friend brought a red, a bottle of michel torino.

after lunch we watched the slides on jeju. looks like a great place to eat & hike. according to guides, oct & nov are the best time to visit, dry & cool weather.

c.h.e.f andy

Poor Cheng Chow 凉粉 Dessert OK Coffee @ Dunman Food Centre on 27Jan2016

cheng chow 凉粉

S$1 cheng chow 凉粉

we had cheng chow 凉粉 for dessert at this tekong stall on level 2 dunman food centre after ah huat wanton mee on 27.1.2016. ^^

tekong dessert

tekong dessert

my friend queueing for the dessert.

kopi c gosong tik lo

kopi c gosong tik lo

tekong also owned the drink stall & the stall behind the drink stall.

the kopi c gosong tik lo was ok, but it did not have the nice aroma of a freshly made coffee from new coffee powder.

the cheng chow 凉粉 though was really poor, even though it was just S$1. the cheng chow i bought from sheng shiong was better than this. the syrup provided had much better fragrance & taste.

#7 lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉

my own lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉

the above photo was my own lotus seeds ginkyo nuts mango cheng chow 白果莲子芒果凉粉.

i made it for my friends at my recent 8pax “relish hong kong food fun moments” homecooked lunch on 20.1.2016.

& you guessed it! i used the S$4.50 tub of cheng chow 凉粉 from sheng shiong.

c.h.e.f andy

(My First) Crab Beehoon Soup

crab beehoon soup

crab beehoon soup

recently i had crab beehoon soup twice at uncle leong jurong east, excellent both times.

the taste was like lingering, most endearing, i decided to give it a try myself & did one myself on 11.12.2015.

i googled online recipes, & fashioned after crab bee hoon soup at foodmadewithlove.net, which itself was a variation of rasamalaysia.com’s crab beehoon recipe.

i set my sight on uncle leong’s crab beehoon soup. it is of course just an aim, not an expectation.

crab beehoon soup

crab beehoon soup

happily as it turned out, my first crab beehoon soup was really quite good.

both my daughter (who already had dinner) & my wife loved the dish. broth was very tasty ( i feel not as intense as uncle leong’s but both wife & daughter said they were quite happy as it was).

the crab was very sweet & firm.

crabs from sheng shion S$29.95per kg

crabs from sheng shiong S$29.95per kg

i went to sheng shiong & bought 2 crabs at S$29.95/kg for S$30.55, so each crab was about 500g.

crabs from sheng shion S$29.95per kg

crabs from sheng shion S$29.95per kg

but daughter was eating out, so there were only wife & i for dinner. i decided to kill & put one crab in a ziploc bag & put in the freezer.

prepared crab 500g

clean & prepare crab – 500g

the other crab was full of life so i kept it in water with some ice till about 5pm, then put in the freezer for 1/2hr, then kill & clean the crab, break the pincers & cut into pieces.

crab beehoon soup

crab beehoon soup

the recipe was a lot simpler than i thought –

  1. broth was actually quite easy to prepare. i fried 10 sliced ginger & 1 cut chilli padi in 2tbsp butter (30ml) in a claypot, then added 3cups stock (i used chicken veg stock).
  2. (i added some chinese cabbage & boiled for 1/2hr, then added 1tbsp shaoxing wine 绍兴酒, 1tbsp fish sauce (to taste) & 1cup evaporated milk.
thick beehoon

thick beehoon

when ready to serve, i added 1/2 packet of thick beehoon & the crab into the claypot, and boiled for about 8 to 10mins.

crab beehoon soup

crab beehoon soup

it was a very enjoyable dish & so easy to prepare.

it’s a small crab, 500g c/w 1kg at uncle leong’s. crab meat was firm & very sweet today. overall a truly excellent dish.

c.h.e.f andy

Ingredients :-

  • 500g crab, cleaned and cut into pieces
  • 1/2 packet thick beehoon
  • 2 tbsp unsalted butter
  • 10 slices peeled ginger
  • 3 cups chicken vegetable stock
  • 1/2 cup evaporated milk
  • 1 tbsp rice wine
  • 1 tbsp fish sauce (to taste)
  • white pepper
  • chinese cabbage or baby bok choy
  • 2 stalk cut scallion & some coriander for garnishing

Directions :-

  1. put crab in the freezer for 1/2hr, kill & clean the crab, break the pincers & cut into pieces.
  2. fry 10 slice ginger & 1 cut chilli padi in 2tbsp butter (30ml) in a claypot
  3. add 3cups stock (i used chicken veg stock)
  4. add some chinese cabbage & boiled for 1/2hr. then add 1tbsp shaoxing wine 绍兴酒, 1tbsp fish sauce (to taste) & 1cup evaporated milk.
  5. add 1/2 packet of thick beehoon & the crab, boil for about 8 to 10mins. garnish & serve.

(My First) Chicken Rendang

chicken rendang

chicken rendang

first time i am cooking chicken rendang on 22.11.2015. ^^

actually first time i cooking any rendang.

chicken rendang

chicken rendang

like the babi pongteh i did yesterday, i am thinking to do this for a RI eat-together at a friend’s house on 3.12.2015. 🙂

i initially thought of doing my nonya curry chicken.

a friend is now doing the curry chicken, so i thought either to skip the chicken, OR to do a different style – a dry chicken rendang. 🙂

chicken rendang

chicken rendang

i looked at some online recipes. the one i like best is by nonya cooking.

i mostly followed that with some minor variations.

lemon grass, dessicated coconut, galangal

lemon grass, dessicated coconut, galangal

i went to sheng shiong to get some ingredients like lemon grass, galangal & dessicated coconut.

dessicated coconut

dessicated coconut

i added about 30g dessicated coconut and fried under medium to low fire.

kerisik

kerisik

until golden brown=kerisik.

kerisik

kerisik

set aside the kerisik.

blended chilli, ginger, galangal, lemon grass etc

blended chilli, ginger, galangal, lemon grass etc

i blended 12 dry chilli (soaked in hot water & seeded), 4cm galangal, 3cm ginger, 7 shallots, 3garlic cloves, and 3 stalks lemon grass (white part).

frying the rempah

frying the rempah

then i fried in 3 tbsp oil till the rempah is fragrant.

deboned chicken pieces, about 800g

deboned chicken pieces, about 800g

i had earlier deboned  1.4kg chicken. i kept the 2 drum sticks for future use, and the legs & bones for soup.

fyring the chicken

fyring the chicken

i added the cut chicken breast meat & 2 wings & fried with the rempah to coat the chicken.

chicken rendang

chicken rendang

i did for about 10mins.

chicken rendang

chicken rendang

then i added 200ml coconut milk.

added the kerisik and cooked for another 20mins, adding salt & tasting. & tried the chicken that it was cooked & not overcooked.

then i added some cut kaffir lime leaves.

then reduced to a drier, very fragrant chicken rendang dish.

chicken rendang

chicken rendang

i did the final taste & added 1 tbsp fish sauce.

chicken rendang

chicken rendang

overall, it was really quite an excellent dish.

it was intended for dinner to be eaten with rice. daughter & later wife came back & we finished more than 1/2 without any rice.

looks like we are going out for dimsum dinner instead.

daughter & wife thought the lemon grass could be reduced. otherwise quite perfect.

i did have a superb S$5 chicken rendang rice at kopi roti central with mei mei & my good dentist friend on 19.9.2015.

i think that one still better than mine la…just S$5!

c.h.e.f andy

Ingredients :-

  • 800g cut chicken
  • 30g dessicated coconut
  • 1 heap tsp salt
  • 1 tbsp fish sauce
  • 6 kaffir lime leaves

for rempah paste –

  • 12 red chilli seeded (i used 12 quite old dry chilli so colour not red enuf!)
  • 3cm ginger
  • 4cm galangal
  • 2 stalks lemon grass (white part) – (i used 3 will reduce next time)
  • 7 shallots
  • 3 clove garlic

Directions :-

  1. fry 30g dessicated coconut and fried under medium to low fire to lightly golden brown (kerisik). set aside.
  2. blend 12 red chilli (or dry chilli soaked in hot water & seeded), 4cm galangal, 3cm ginger, 7 shallots, 3garlic cloves, and 2 stalks lemon grass (white part) for rempah paste.
  3. fry in 3 tbsp oil till the rempah is fragrant.
  4. add cut chicken breast meat & 2 wings & fry with the rempah to coat the chicken. fry for 10mins.
  5. add 200ml coconut milk. add the kerisik and cooked for another 20mins (add some water & cover), adding salt & tasting. try chicken, to see that it is cooked & not overcooked.
  6. add some cut kaffir lime leaves. then reduce to a drier, very fragrant chicken rendang dish.

 

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.

Steamed Minced Pork with Salted Fish & Sliced Ginger

steamed minced pork with salted fish & sliced ginger

steamed minced pork with salted fish & sliced ginger

this a really simple dish & ever so satisfying, lagi shiok! a true comfort food. ^^

usually my helper will make this. she is away (back home) for a month, so i made it myself this evening on 25.6.2015.

i was eating alone, so i cooked small rice, & since i was at it throw in a sausage & liver sausage while rice was steaming. and also fried a broccoli for a balanced diet. haha!

salted fish though not very ideal for a healthy diet, lots of sodium, not to be take too often.

steamed minced pork with salted fish & sliced ginger

steamed minced pork with salted fish & sliced ginger

i bought 2 packets of minced pork from sheng shiong.

initially i was going to do a few dishes for my friends after a movie the next day. as it turned out they decided to have tea near orchard instead & happened that i also need to settle some urgent stuff on my company at the auditor’s office. so i used a packet (about 250g) & made the dish for my own dinner.

steamed minced pork with salted fish & sliced ginger

steamed minced pork with salted fish & sliced ginger

for the simple recipe, i used –

250g minced pork.

minced a slice of salted fish (the kind from a bottle, about 3 slices in a bottle).

cut a lot of sliced ginger (about 5cm piece) – i love lots of ginger.

1 tablespoon of the brine from the salted fish bottle. no fish sauce etc. it was just salty enough.

2 tablespoon of olive oil.

steaming - quick & easy preparation

steaming – quick & easy preparation

i mixed the minced pork, 1/3 of the sliced ginger & the minced salted fish & placed it in a metal dish for steaming. i used my heavy stainless steel pan & just placed the steaming dish in the water, covered & steamed for 10minutes (making sure minced pork is properly cooked).

steamed minced pork with salted fish & sliced ginger

steamed minced pork with salted fish & sliced ginger

so easy to prepare & such a wonderful dish.

2 disadvantages being (a)the high sodium content (b)made me eat more rice than usual.

c.h.e.f andy

6-course Early Anniversary Dinner for 4pax at Home on 28May2015

flamed octopus in spinach sauce

#3 flamed squid in spinach sauce

wanted to do an anniversary dinner for my wife & children. the logistics was such that it would be easier to do it earlier & then have dinner out with my wife on the actual day. hence 28.5.2015.

during our recent cornwall travels, we had great lunch at porthminster at st ives on 14.5.2015. we had a superb mussels & a charming roasted pineapples dessert.

also i saw the wonderful photos of a flamed squid in spinach sauce and a curry monkfish. so those were the dishes i had initially planned to do. i experimented on some dishes prior to 28.5.2015. 🙂

my mussels though did not turned up so great(blame it on the cheap local mussels from sheng shiong..haha!), so i decided on a carrot soup.

i tried a thai yellow curry for the first time, planning to replace monkfish with cod. & though the curry turned up beautifully (both looks & taste), my wife & i felt that cod was such a nice fish we should not overpower it with strong curry. so i decided to do a steamed cod instead.

calamari & oyster fritters

#1 calamari & oyster fritters

#1 calamari & oyster fritters

as i was doing carrot soup, i decided to pair it with some oyster fritters, and since i am already at it (oil for deep fry, cornflower, egg & breadcrumb), might as well throw in some calamari.^^

i rolled the lightly seasoned oysters & calamari (squid) in corn flour, then egg, then breadcrumb. then placed them (just 4 or 5 pieces) in about 5cm hot oil a small sauce pan (to use less oil).

calamari & oyster fritters

#1 calamari & oyster fritters

the oyster fritters were excellent, i must say, and first time i made them this way. i liked the calamari too, just cooked right nice texture, not rubbery & tough.

cream of carrot soup

#2 cream of carrot soup

#2 cream of carrot soup

i have done-

this was the very first time i did cream of carrot soup.

& it was excellent!^^ it was silky smooth & tasty, among the best soup i made.

cream of carrot soup

#2 cream of carrot soup

i added a lot of sliced/cut vegetables – 1 onion, 1 stalk leek, 1 red pepper, 2 carrots (plus some leftover stems from spinach). i fried them in butter till soft, added 2 cups of chicken stock & boiled for further 20mins. then i used a blender to blend & added salt & pepper to taste.

when about to serve, i added 3 tablespoon thick cream, and i have some chopped basil from my garden.

flamed octopus in spinach sauce

#3 flamed squid in spinach sauce

#3 flamed squid in spinach sauce

this was the best dish of the evening, quite exquisite if i may say so, maybe alongside the soup.

the squid was done just right, excellent texture & taste, and with the bbq flamed flavours. & the sauce was  exquisite. ^^

st ives porthminster chef michael smith's flamed squid

st ives porthminster chef michael smith’s flamed squid

i only saw the photos in the cookbook at porthminster. when i tried to google, there was nothing to be found, perhaps porthminster’s australian chef michael smith is not so famous. haha!

so i invented the recipe myself. practice made perfect though, so i had 1 practice some days before.

flamed octopus in spinach sauce

flamed octopus in spinach sauce

i cross cut (very closely) a large squid into 4 pieces (about 9cmx6cm), placed them on a pan & torched. i knew that’s was not enough to cook the squid, so fried them in butter afterwards.

#3 spinach sauce

#3 spinach sauce

for the sauce, again i used lots of vegetable to make it so tasty. i fried in butter 1/2 onion, 1/2 stalk leek, 1 green pepper & a bunch of spinach leafs. then i placed them in a blender & added 2 tablespoon extra virgin olive oil & salt & pepper to taste. such a wonderful sauce complementing the flamed squid.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil &soy sauce + wood fungus

there was not much to do regards the cod. i had done this once before & i know the simple olive oil with light soy sauce with chicken stock made a terrific stock base for the steamed cod.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

the cod was really wonderful. wife & children liked it very much.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

for me & for my youngest daughter though, we still like the equally tasty teriyaki cod better.

steamed cod with olive oil & soy sauce + wood fungus

#4 steamed cod with olive oil & soy sauce + wood fungus

one mistake i made was with the wood fungus. first time i was doing this. apparently this was the wrong fungus. it was the crunchy type & not suitable. if i had looked more thoroughly i would have found the small ones in the shelves.

pan-grilled lobster

#5 pan-grilled lobster

#5 pan-grilled lobster

this was an easy dish to make. however i did not do it right this time & the lobster was overcooked & just slightly tough. wife & daughters said lobster was very tasty & flavourful but i knew meat being just right & being tough made a whole  world of difference.

cold storage 2x375g frozen canadian cooked lobster=S$26.95

#5 cold storage 2x375g frozen canadian cooked lobster=S$26.95

i bought 2x375g frozen canadian cooked lobster=S$26.95 at cold storage.

cold storage 2x375g frozen canadian cooked lobster=S$26.95

#5 cold storage 2x375g frozen canadian cooked lobster=S$26.95

i cut the lobster in halves & shelled the pincers & legs. i put a lobe of butter in the pan & when it was very hot, i placed the lobster flat on the pan. then i added 2 tablespoon of brandy & flamed. the method was right, but i just did it a bit too long.

roasted pineapples

#6 roasted pineapples

#6 roasted pineapples

i tried to reproduce the roasted pineapples. this i didn’t practice, just use my imagination. unfortunately it was nothing like what we had at porthminster. haha!

roasted pineapples

#6 roasted pineapples

i torched the thick sliced pineapples. then i stewed them in lychee syrup.

roasted pineapples

#6 roasted pineapples

i served it with surprising coconut from daily scoop & lychees, and wife roasted some coconut flakes.

i guess it was immensely edible. anyway we were just eating fruit & ice cream so didn’t quite know what it was about.

roasted pineapples

st ives porthminster chef michael smith’s roasted pineapples

nothing like the experience of the real thing – st ives porthminster chef michael smith’s roasted pineapples.^^

c.h.e.f andy

Wok Fried Manila Clams 香锅炒蛤蜊

oct2015 update – i have done this dish a few times now. the best rendition was when i did a 9pax teochew muay lunch for my friends on 28.10.2015 (top photo).

wok fried mango clams

wok fried manila clams 香锅炒蛤蜊

wife went to chinatown today & bought S$6/kg manila clams, a kind of soft-shell clams or steamers.

manila clams are much lighter & tastier than the hard shell littleneck clams (the usual lala) though some called manila clams lala also. so even though they cost higher per kg, you actually get your money’s worth.

wok fried mango clams

wok fried manila clams 香锅炒蛤蜊

for today i fried it with butter, chilli padi, curry leaves, orange zest, sliced ginger, white wine, oyster sauce + corn flour on high fire.

need to drain (keep sauce) so as not to overcook clams, return sauce to pan to thicken, then return clams to coat with sauce for few seconds.

this time, the result was a super nice wok-fried manila clams – 特好吃香锅蛤蜊。。。

i was thinking probably need not mix the 2 styles also-

i can try the usual butter, chilli padi, orange zest, ginger & white wine which is my usual preparation for mussel pot or clams & mussels for pasta & risotto.

or i can do the curry leaves, chilli padi, sliced ginger, oyster sauce, corn flour good for toa tao & clams the asian style.

this time though the mixture of taste was quite excellent. everyone enjoyed the dish. ^^

stir-fry manila clams 16.10.2015

stir-fried manila clams with curry leaves – 16.10.2015

stir-fry manila clams 16.10.2015(3)

stir-fried manila clams with curry leaves – 16.10.2015 

subsequently, i did this dish a few times, and they were consistently good.

the best was still that shown in the top photo!

c.h.e.f andy

Mykuali Penang White Curry Noodles on 9May2014

10330417_10152381319884494_8922871026030392773_n

mykuali’s penang white curry noodles with belly pork

didn’t think i would be blogging about instant noodles, but the penang white curry noodle by mykuali which i bought recently from sheng shiong was really hot stuff (pun intended). 🙂

it has not taken root in singapore yet, but the koreans regularly buy & eat instant noodles at the grocery stores & at street-side “sarabat” stalls which sells them with all kinds of toppings, just as they do in indonesia. 🙂

10291041_10152381320139494_6984056238193006814_n

slow-cooked belly pork (japanese chashu standard)

i added very thinly sliced slow-cooked belly pork. the whole thing looked very like a very delicious craving-inducing chashumen. 🙂

i found a quick way of making very good tender & tasty belly pork. you can brine the belly for 1 to 2 days in sugar & salt or just add garlic, shallots, spring onions etc for flavours at time of cooking. anyway place the belly pork (after scalding with boiling water to remove the scums) in a crockpot COLD & add either the brine OR the other flavouring ingredients. turn crockpot to low & in about 3 to 4hrs you get a very tender belly pork just like the japanese chashu. it is that simple! 🙂1507033_10152381320064494_6440200458511359462_n10308084_10152379373874494_1604373033650047404_n

10341477_10152379374094494_862234557622178249_n

mykuali’s penang white curry noodles

10250063_10152379374169494_5397118468226272203_n

mykuali’s penang white curry noodles

10247412_10152379374054494_3003818547086305560_n

mykuali’s penang white curry noodles with belly pork

10334339_10152379373974494_1948617297954135144_n

mykuali’s penang white curry noodles with belly pork

i used belly pork but could have added prawns & squid, maybe even cockles. of course like jap ramen, it could be chicken or tonkatsu (breaded pork cutlet) as well. 🙂

a most satisfying meal.

c.h.e.f andy

Vongole Linguine with Squid

 

vongole linguine with squid

vongole linguine with squid

was at sheng shiong the evening before & bought some lalas (littleneck clams) at S$3.90/kg.  they were quite large & plump. 🙂

toying with doing a stir-fried dish with curry leaves. anyway did a pretty good spicy vongole in white wine on 8.3.2013 which was a while ago & thought i would try again. so decided to cook vongole the following day (28.3.2014) & kept the lalas in a bucket of water in the fridge.

1509676_10152286179089494_1388977145_n

vongole linguine with squid

vongole linguine with squid

vongole linguine with squid

it is really an easy dish to prepare.  🙂

i boiled the linguine (200g) with a little oil & table salt, ending just before the 11mins instructions, drained & cooled with cold water to give al dente texture.

i then did the usual slow browning of garlic cloves till they were softened & the alio olio aroma filled the kitchen. then fried the cut sotong (squid) in butter & cut chilli padi, and took them out. i then added the fresh cut basils & lalas & stir-fried for several minutes under high heat until the clams open up. usually i would add some white wine but i did not have any ready for use, so i skipped that.

i then added the linguine to the sauce pan & tossed, and added sea salt & 1 teaspoon + sugar to taste. voila, ready to serve! usually i would add some coriander for garnishing but i did not have, so skipped again! 🙂

c.h.e.f andy