Tag Archives: ye shanghai

Stewed Cabbage with Fried Beancurd Puff (Taupok)

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cabbage with tau pok

cabbage with tau pok

i did a stewed cabbage with fried beancurd puff for a 4pax lunch for my OPS (Outram Primary School) classmates on 17.3.2016. ^^

it’s a wonderful dish really!

at good & cheap teochew muay stalls like ye shanghai, they do simple dishes like cabbage that are very tasty.

i managed to do that quite a few times including a homecooked teochew muay lunch for my friends-

my cabbage with tau pok was also a variation of my usual cabbage for teochew muay.

this time it was a lot tastier even, because i reduced the stock more & also the hara fried beancurd puff added a very pleasant, sweet taste.

a great improvement even compared with the cabbage everyone liked on 28.10.2015!

fried ikan bilis2 fried ikan bilis

i had the idea of adding ikan bilis.

i got that from the nice ikan bilis bee hoon we had last time at ayer rajah food centre afte the indian rojak.

it went very well with the cabbage dish actually, but you can’t have too much of it so i just added 1/2 portion of what i made.

so basically, the steps are –

  1. add cut chilli padi, chopped garlic & fry
  2. then add the cabbage, oyster sauce, fish sauce (or light soy sauce), and fry for 2 mins to coat the cabbage with the sauce.
  3. then add stock, cover & reduce, 10mins.
  4. add hara taupok (cut each taupok square into 4 strips), cook for 20mins. the taupok is a good combination, add texture & more sweetness to the dish.
  5. reduce is the key, so flavours are more intense, too much water will dilute the taste. make sure cabbage not overcooked & still retain the crunchy bite.
  6. fry ikan bilis (optional)

c.h.e.f andy

Spicy Bean Sauce Sting Ray with Salted Vegetables

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#11 spicy bean sauce sting ray with salted veg

spicy bean sauce sting ray with salted veg

the spicy tau jeon sting ray was my first attempt. very tasty with the salted vegetables & spicy bean sauce.

spicy tau jeon sting ray

spicy bean sauce sting ray with salted veg

this i did as one of the 15 teochew muay dishes for my RI friends on 28.10.2015. ^^

lee kum kee spicy black bean sauce

lee kum kee spicy black bean sauce

i used lee kum kee spicy bean sauce. 🙂

spicy sting ray4

spicy bean sauce sting ray with salted veg

it was easy to do –

soak 1/2 packet of salted vegetables & cut into thin slices

fry 1/2 cut chilli padi, 1.5 tbsp spicy bean paste & sliced ginger till fragrant

add sting ray (500g diced) to wok & stir-fry to coat the flavourful sauce

add 1.5cup chicken (or vegetable stock), cover & reduce (about 10mins)

spicy sting ray5

spicy bean sauce sting ray with salted veg

it is important to reduce the sauce to make the flavours intense & the sting ray very tasty. 🙂

spicy tau jeon sting ray

spicy bean sauce sting ray with salted veg

the sting ray turned out pretty good.

almost the same as ye shanghai‘s spicy sting ray dish. ^^

spicy tau jeon sting ray

spicy bean sauce sting ray with salted veg

it is simple food. easy to do. & most important, simply delicious. 🙂

c.h.e.f andy

Spicy Black Beans Bittergourd

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#12 spicy black beans bittergourd

spicy black beans bitter gourd

had nice spicy black beans bitter gourd at ye shanghai recently on 7.10.2015 & wanted to try it out. 🙂

this i did as one of the 15 teochew muay dishes for my RI friends on 28.10.2015. ^^

lee kum kee spicy black bean sauce

lee kum kee spicy black bean sauce

i used lee kum kee spicy black bean sauce. 🙂

spicy black beans bittergourd

spicy black beans bitter gourd

first time i am doing the dish. luckily it is really easy to do-

cut one large bitter gourd into 1/2′ by 2″ pieces & soak in water for 4hrs (i added 1 tsp salt). rinse thoroughly in slow running water to remove some of the bitterness

add 2 cloves chopped garlic, 1/2 cut chilli padi & 1 – 2 tbsp spicy black bean sauce (to taste) & stir-fry till fragrant

add bitter gourd & stir-fry to coat & infused it with the tasty sauce

add 1.5cups stock, cover & reduce

spicy black beans bittergourd2

spicy black beans bitter gourd

the bitter gourd turned out to be very tasty! ^^

very important to reduce.

it made the black bean sauce combined with bitter gourd flavour more intense!

spicy black beans bittergourd

spicy black beans bitter gourd

i think it was really very good standard. 🙂

spicy black beans bittergourd4

spicy black beans bitter gourd

tasty, very slight bitter taste enhanced by the slight salty & spicy black bean sauce.

& it was so easy to make, and cheap – 1 large bitter gourd cost just about S$1.50. & yet it delivers such a wonderful mildly bitter & very intense flavourful dish.

c.h.e.f andy

Teochew Stewed Cabbage – Easy Comfort Food

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#13 stewed cabbage

stewed cabbage

had really nice teochew muay at ye shanghai recently with my group of RI friends. ^^

the cabbage was so sweet & tasty!

such a simple dish, just cheap cabbage, and such wonderful tasty comfort food.

i knew that cabbage needs to be boiled for a while to soften (but still need to be crunchy to give the bite) & make it sweet. and of course stock is paramount.

i was preparing a 15 teochew muay dishes lunch for my good RI friends, so i prepared the stock 1 day before hand using chicken & veg. a very tasty stock! 🙂

stewed cabbage

stewed cabbage

basically i added cut chilli padi, chopped garlic & fried, then added the cabbage, oyster sauce, fish sauce (or light soy sauce), then add stock, cover & reduce.

stewed cabbage2

stewed cabbage

“reduce” is the key, so flavours are more intense, too much water will dilute the taste. make sure cabbage not overcooked & still retain the crunchy bite.

& my friends all loved the stewed cabbage! ^^

it was so sweet & tasty with the reduced stock & still crunchy not overcooked.

c.h.e.f andy

Ingredients:-

  • 1 whole cabbage sliced
  • 1 cut chilli padi
  • 2 tsp chopped garlic
  • 1 tbsp oyster sauce
  • 1 tbsp fish sauce
  • 1.5 cups chicken/veg stock

Directions:-

  1. add cut chilli padi, chopped garlic & fry
  2. then add the cabbage, oyster sauce, fish sauce (or light soy sauce), and fry for 2 mins to coat the cabbage with the sauce.
  3. then add stock, cover & reduce, maybe 10-15mins.
  4. reduce is the key, so flavours are more intense, too much water will dilute the taste. make sure cabbage not overcooked & still retain the crunchy bite.

Teochew Porridge Style Stir-fry Eggplants

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stir-fry eggplants

stir-fry eggplants

had some teochew muay lunch with friends at ye shanghai recently.

many dishes like braised belly pork etc, salted fish minced pork 咸鱼饼, chilled fish (eg mullet) i can already make.

was thinking to recreate other dishes like the spicy stir-fry eggplants, stir-fry bittergourd, & the chilli sting ray dishes.

for this evening on 12.10.2015, i tried the spicy stir-fry eggplants.

stir-fry eggplants

stir-fry eggplants

the process is similar to what i did for the wafu 和风 braised eggplant, only the sauce is different-

  • cut 2 eggplants in halves, sliced diagonally then cut each halves into 4 pieces.
  • fry cut chilli padi, sliced ginger, minced garlic in oil in pan, add the cut eggplants
  • add 1 tbsp oyster sauce 1/2tbsp tomato sauce & 1 tsp fish sauce & 1cup water, add to pan, cover & reduce.

& that’s all there is to it, about 10 to 15mins.

stir-fry eggplants

stir-fry eggplants

the texture was perfect.

the diagonal cuts also allowed the eggplants to absorb the sauce fully & well infused.

stir-fry eggplants

stir-fry eggplants

the sauce though was not quite the flavour i was looking for. i will drop the tomato sauce the next time. maybe use light soy sauce with oyster sauce.

stir-fry eggplants

stir-fry eggplants

anyway need to experiment to get nearer the taste of the excellent egg plants we had at ye shanghai. 🙂

c.h.e.f andy

Wafu 和风 (Japanese Style) Braised Eggplants – Simply Wonderful!

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#5 wafu 和风 (japanese braised) eggplants － this dish was simply excellent!

wafu 和风 (japanese braised) eggplants

japanese is a very wide cuisine like chinese, indian, french, italian (whereas my impression is korean cuisine is quite limited).

in japanese cooking there are so many very nice side dishes and great combination of different dishes even in a simple bento at the railway station.

& in kaiseki they always have many diffferent types of appetizers, steamed, broiled, poached, boiled, stewed, braised, vinegared, cured, stir-fired, grilled, hotpot, really endless array of dishes.

for my recent 9pax japanese course dinner on 28.9.2015, i paired the shabu pork with grated radish & small japanese cucumbers.

& i wanted to pair the wafu (和风) pasta with teriyaki cod & a veg.

after surfing/looking up a bit, i found a simple interesting wafu (和风) braised eggplant recipe from japanesecooking101 here.

following the recipe, i cut 2 egg plants in 1/2, then sliced the egg plants (this to let the sauce infused into the egg plants), then cut in 1/2 again, so i have 8 quarters. i fried them a bit, turned over, then added 1 cup dashi (i used chicken/vegetable stock), 1 tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake (basically to taste) & reduced & set aside. when serving i reduced a little further while warming up & served. 🙂

wafu 和风 (japanese braised) eggplants

wafu 和风 (japanese braised) eggplants

the wafu 和风 (japanese braised) eggplants was simply excellent! this the first time i did a japanese braised eggplant. it’s so easy & the taste was just fantastic!^^

egg plant is really a very nice veg. you can do it in so many ways.

i had very nice eggplants with minced pork in hong kong at 富记大排档 at tai wai, and i recreated the minced pork egg plant dish at home,

and later a vegetarian version of the egg plant dish. 🙂

& i still want to do the chinese version though (i like the ye shanghai one very much). don’t think much difference, probably just use oysters sauce instead.

a wonderful, most satisfying dish! ^^

c.h.e.f andy

Like it Everytime Teochew Muay @ Ye Shanghai Bukit Merah View on 21Sep2015

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ye shanghai teochew porridge

ye shanghai teochew porridge

went with sis & b-i-l to ye shanghai for cheap & always good teochew muay on 21.9.2015. ^^

last time i came here was with wife on 8.8.2015.

we reached just about 11am so there was no queue as yet. long queue soon afterwards. 🙂

ngoh soon (the little treadfin)

ngoh soon (the little treadfin)

this time there was ngoh soon. even though the place is supposed to be 24hrs, some food especially the chilled steamed fish, may not be ready at certain time.

ngoh soon (the little treadfin)

ngoh soon (the little treadfin)

fish was excellent, very sweet, i think it only cost S$4.

pig skin & kong bak

pig skin & kong bak

i ordered the pig skin & kong bak. i heard the guy said S$4.

pig skin & kong bak

pig skin & kong bak

the kong bak was excellent! very tender, great texture.

the pig skin ok though not soft enough, maybe later in the day it would be softer.

by comparison this time then, the S$2 pigskin at ng ah sio was very much better.

salted fish minced pork 咸鱼饼

salted fish minced pork 咸鱼饼

the salted fish minced pork 咸鱼饼 is very good here.

salted fish minced pork a dish i do very well at home too. somewhat different style but just as tasty!

egg plant

egg plant

the egg plant here is really nice, very tasty.

egg plant

egg plant

i still have not try making it, but will surely do one day.

chai poh neng (egg omelette)

chai poh neng (egg omelette)

egg was very good too. i recall the steamed egg wasn’t great so this time sis wanted the chai poh neng (egg omelette), and it was good! 🙂

cabbage

cabbage

cabbage also always good. i think the vegetables at ye shanghai are especially good, even better than shi le yuan.

heng chye (spinach)

heng chye (spinach)

likewise for the kang kong. excellent dish.

we had 7 dishes including ngoh soon fish & 3 porridge for S$17. sis later went to add another fish & cabbage for another S$5, so total S$22 for 3pax.

what can i say? supernice! ^^

c.h.e.f andy

Good & Cheap Teochew Muay 潮州靡 @ ye shanghai 夜上海 on 8Aug2015

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teochew muay 潮州靡dishes

teochew muay 潮州靡dishes

wife wanted to try the cheap havelock turtle soup at havelock food centre. unfortunately it was closed.

we passed by bukit merah view to see if ye shanghai teochew porridge  夜上海潮州靡 was open (i was here recenty on 16.7.2015). it was, so i parked & joined the short queue (4pax in front) at 1130am on 8.8.2015.

Ye Shang Hai 夜上海 Teochew Porridge

Ye Shang Hai 夜上海 Teochew Porridge

i got our food soon enough, maybe just 5 mins waiting in the queue.

Ye Shang Hai 夜上海 Teochew Porridge

Ye Shang Hai 夜上海 Teochew Porridge

by the time i sat down, the queue had grown to >15pax and remained so. the turnover though was quick enough.

teochew fishcake

teochew fishcake

i ordered 7 dishes. it came to S$11.40 including the 2 porridge. 🙂

the teochew fishcake here was nice, much better than the shi le yuan version.

taupok & taukee

taupok & taukee

wife did not like the taupok & taukee. they were not the very soft well infused with the lor flavours, but overall still ok for me.

salted fish minced pork 咸鱼饼

salted fish minced pork 咸鱼饼

the salted fish minced pork 咸鱼饼 was good as ever, salted fish very flavourful, maybe shi le yuan’s version was better. our own salted fish minced pork 咸鱼饼 would be better than this.

eggplants

eggplants

eggplants was the best! ^^

not sure how they do this. maybe will give it a try at home. 🙂

chilli ray

chilli ray

chilli ray was good, one of the dishes i like more. fish was great, so was the sauce. 🙂

chai buay

chai buay

chai buay the usual good standards one, just mildly sweet not sour.

cauliflower greens

cauliflower etc greens

the cauliflowers etc were freshly cooked, nice & crunchy, nothing special i guess. only the price is special.haha!

very nice simple lunch.

c.h.e.f andy