Salmon Velouté

France Leave a comment

Salmon Velouté (creamy sauce) cooked at home like a restaurant chef.

Normandy Cuisine (Pork, Salmon ) uses Apple Cider, instead of white wine.

Enjoy.

7 steps to make Roux (1,2), then final Velouté (3-7).

French Shallots:

https://amp.taste.com.au/healthy/articles/french-shallots/gtbfytij

The shallots he used is French Shallots, not the NTUC local 红葱， less pungent smell.

You can get the French shallots at Citihall MRT Raffles City underground “Market” supermart.
$6.50 / bag of 20. (It was only $5 in June).

Otherwise , just use yellow Onion chopped finely .

生日快乐 萝卜面条

Chinese Leave a comment

https://vt.tiktok.com/ZSRhrr2Dj/

这个是现代 版 萝卜刻花 《生日快乐》面条👍

“面线”是 唐朝的 福建祖先从湖南省固守县 移民时，带来的湖南家乡特产 “挂面”。一千500年以来，福建 小孩子生日那天，妈妈一定要煮一碗 面线+2粒红鸡蛋给他吃， 表示 “不忘(家乡源)本”。
新加坡MG 这代以后，已经没有吃面线的传统， 改成 吃 McDonald’s or KFC 😆

娘惹肉丸汤（Bakwan Kepiting Soup）

Nyonya, Singapore Leave a comment

我外婆会做这个“娘惹肉丸汤”， 她的特色菜谱：


1.“高汤”只单单用 酱青（生抽）+ 水 ，很稀释，味道清爽。

  1. 中型猪肉丸像 Ikea German meatball, 外表光滑。
  2. 最后上盘，香菜点缀。

可以用这菜谱复制 这道 失传的“娘惹肉丸汤”， 热天午餐的汤，很清淡解渴的😆

https://www.zaobao.com.sg/stayhome/food/story20200519-1054262

炒菜 “明油”

Chinese Leave a comment

菜谱里说： 上盘前淋上 “明油“ ，就是这个吗 ？
我看厨师傅炒菜前，先烧热油， 再丢进一些香料，油里小火熬：一捆青葱，拍扁的蒜粒，“废物利用” 的香菜根（洗干净），{八角，丁香 …}。等香料变黄，捞起丢弃。明油乃成，装玻璃罐， 冰箱冷藏。

https://vt.tiktok.com/ZSR2sagd7/?k=1

Easy Home Duck Confit

France Leave a comment

Duck Leg : S$4.90 at Sheng Siong super market. Remove excess fat under the duck skin and backside (smelly).

Cooking Methods:

1. Season for 20 mins : salt , pepper, herb (Thymes) .

2. Pan fry duck skin & both sides to slight brown, using the duck fat oil (pre-fried duck fat to ‘squeeze’ the oil).

3. Preheated oven 170°C.

4. Oven (skin face down) for 20 mins at 170°C

5. Skin up, 200°C for 5 mins (to get crispy)

6. To keep warm, leave the duck in the oven at 60°C for 10 mins before serve.

Air-fryer / Oven Pork Chop

Uncategorized Leave a comment

This pork chop recipe really easy, tender yet not over cooked (ie tough meat).
Oven preheat to 190°C, 12 mins (half way flip the side).

Test with a thermometer the inside meat must be at 77°C to be safe for consumption – pork just cooked nicely, the sauce juice on top also bubbling.

Take out to let it rest on a grill rack under room temperature for another 2 mins (internally pork continues cooking with the residual heat).

Go with fresh fries , yellow beans (Yeo’s Can food), fresh salad, fried 荷包蛋 pocket egg .

A nice western dish I enjoyed very much during Army NS time in the Officer Mess (then $7 / pax in 1973, now ~ $14 in Foodcourt).

Raw pork chop (with bone attached) is cheaper at NTUC butchery counter (1 thin piece at $3).

This is Singapore Western food style for “Chicken Chop with baked beans & French fries & pocket egg”. Same plating 摆盘 for Pork Chop. Bun 圆面包 is optional, baguette is more convenient (buy easily from NTUC) to dip into the juicy sauce.