(GPGT) RR Home Kitchen

[mONK_87]

Just waiting for moi sister to cook for moi.

She learning cooking in poly

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Culinary Institute of American????

 

[wlalala]

Culinary Institute of American????

Nope she didn't get in...

She in another poly...

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[RoyalRookie]

Yep.. Rub the butter upwards horizontally along the sides then sugar em. Tiagong if don't do this the souffle won't rise properly.

Yeap thought your soufflé dio stuck that's why erupted lol

 

[RoyalRookie]

Nope she didn't get in...

She in another poly...

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Ask her join us here!!

 

[Brainless Dumbass]

Sis I learning the potato chicken ...


That one u do looks good

 

[natnai]

Order delivery loh. Lots of options

Limpeh like your idea.

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[wlalala]

Ask her join us here!!

Later she complain moi post profanities on the internet

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[RoyalRookie]

Sis I learning the potato chicken ...


That one u do looks good

Simple and taste so yumz right!

 

[Brainless Dumbass]

Simple and taste so yumz right!

My mum got cook before, but she at oversea for her business trip, once she back I gonna ask her do for me

 

[RoyalRookie]

My mum got cook before, but she at oversea for her business trip, once she back I gonna ask her do for me

Maybe tonight I wack also. Potato jiken stew goes so well with plain rice

 

[RoyalRookie]

Look niase leh. Got recipe ?

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Dongpo Pork

500 grams pork belly, skin on
Cotton string
50g rock sugar, smashed into bits
1 T. oil
6 thin slices of ginger
2 spring onions, cut it into 3 cm lengthways.
3~4 cloves of garlic, remove the skin
1 star anise
A little bit of cinnamon stick (around 5 cm long)
1 slice of dried liquorice
1 slice of dried tangerine skin
Seasonings

3 tablespoons of crystal sugar
2 cups of Shaoxing rice wine
1 cup of light soy sauce
1 tablespoon of dark soy sauce

Salad

Rocket leaves
Cherry tomatoes
Vinaigrette



How to Make It:
1. Use the string to tie the pork up like a parcel and blanch the pork in the boiling water with another couple thin slices of ginger. After just rinsing under cold water and leave it on aside.

2. Heat a tablespoon of oil in the wok and sauté the spring onion, ginger, garlic first and add all the spice into the wok and keep sauté it until the fragrant smell comes out.

3. Place the step 2 into a small stock pot and re-heat the wok from step 2 again with a little bit of oil.

4. Add crystal sugar into the wok and stir it until the crystal sugar caramelized and add soy sauce and a bit of water to boil it.

5. Place pork into the stock pot from step 2 and make sure the pork is on top of the spring onion, ginger and garlic.

6. Add the sauce from step 4 into that stock pot and make sure the sauce have to cover over the pork and add Shaoxing rice wine.

7. Cook the pork in strongest gas power and after it boiling turn the gas power to the lowest and simmer it for 1 1/2 hours. You can adjust the seasoning of the sauce at this point but remember that the sauce will thicken and be saltier.

6. Put the pork pieces and sauce into a big heat-proof bowl or dish and steam for at least 3 hours. If kept overnight at this point and re-steamed for another hour or more the next day, it's even better. If the sauce is thin, pour it into a small pot (without the pork) and heat it on high to evaporate and thicken it. Pour the thickened sauce over the pork pieces to serve.

 

[RoyalRookie]

Simi tott? The store by Sia Huat ar?

Tank kew. That's the bestest liao. Had a bunch that rise then leak and volcano all over the tray.

I got my ramekins from TOTT, that mega kitchen store around bukit timah i think.

 

[crumpler ish jin expensiv]

Maybe tonight I wack also. Potato jiken stew goes so well with plain rice

Jiggen lice can?

Sous vide jiggen.

Slightly more nicely arranged..

 

[crumpler ish jin expensiv]

I got my ramekins from TOTT, that mega kitchen store around bukit timah i think.

Its a very nice place to walk around in. The bistro food ish buay pai also. The main store at Temple street is where the chefs go to for their supplies.

I got mine from Tangs during a sale. 3 for $10. And yes, it's more than what Tott is selling em for.

 

[RoyalRookie]

zeh zeh can sic the rosti with bacon jam recipe?

INGREDIENTS
1 lb. thick cut bacon (those thin one we find in cold storage also can)
2 extra large sweet onions, quartered and thickly sliced
½ cup brown sugar
⅓ cup strong brewed coffee (optional)
1 tablespoon balsamic vinegar

INSTRUCTIONS
Cut the bacon into half inch slices and add to a large frying pan. Don't worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium high heat for about 10 minutes, stirring frequently, until the bacon is cooked but still quite chewy. A few crispy bit are ok.

Using a slotted spoon remove the bacon from the pan and set aside. Pour out all but 1 tablespoon of the bacon drippings and reserve for another use.

Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes. Add the coffee, ½ cup of water and the reserved bacon and continue to cook, stirring about every five minutes, until the onions are thick and jam like, about 30 minutes.

Remove from heat and stir through the balsamic. Taste for seasoning and salt if necessary.

Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge. As the jam comes to room temperature these will disappear.
Enjoy!

 

[RoyalRookie]

Its a very nice place to walk around in. The bistro food ish buay pai also. The main store at Temple street is where the chefs go to for their supplies.

I got mine from Tangs during a sale. 3 for $10. And yes, it's more than what Tott is selling em for.

Hahahah I go temple street siat huat for my toys also.

 

[RoyalRookie]

Jiggen lice can?

Sous vide jiggen.

Slightly more nicely arranged..

Cooking at friend's house. Soy sauce jiken

 

[crumpler ish jin expensiv]

Cooking at friend's house. Soy sauce jiken

Polyscience.. Wow. How did u sous vide the soy sauce jiggen?

 

[RoyalRookie]

Polyscience.. Wow. How did u sous vide the soy sauce jiggen?

marinate can go into the whole bag together. So the jiken taste soy nice nice and tender.

 

[RoyalRookie]

Soy Sauce Chicken Sous Vide

Courtesy of Arthur Chang (siliconvalleysousvide.blogspot.com)Soy Sauce

Chicken Sous Vide
Serves 4

INGREDIENTS

1 whole chicken (giblets removed)
3 coins fresh ginger, sliced julienne
4 cloves garlic, peeled and smashed
3 scallions, cut in 2” (5 cm) pieces
2 star anise
1 cinnamon stick
1/2 cup (120 ml) dark soy sauce
1 tablespoon (15 ml) Shao Xing wine
1 teaspoon (5 ml) ground white pepper
1/4 cup (48 g) sugar
3 cups (720 ml) water
1 or 2 additional chopped fresh scallions for garnish
(You’ll also need a heavy meat cleaver.)



INSTRUCTIONS

Fill and preheat the SousVide Supreme or Demi to 148F/ 64.5C.
In a large bowl, make a marinade by combining all ingredients, except chicken, stirring until the sugar is dissolved.

For vacuum sealing:
Put the chicken into a large (gallon/ 3.8 l) vacuum sealable pouch for sealing with a chamber vacuum sealer, pour the marinade over the chicken, and vacuum seal.

Put the chicken into a large (gallon/3.8 l) zip closure cooking pouch, pour the marinade over the chicken, filling the cavity, and seal using the displacement method (Archimedes Principle).

Submerge the pouch(es) in the water oven to cook for 5 hours (to ensure the whole chicken is well cooked.)

Remove chicken from the water bath and let stand (in the pouch) for 10 minutes. (Meanwhile ready your large cutting board and heavy meat cleaver.)
To cut the chicken up for the traditional presentation:

Remove the chicken from the pouch, reserving some of the liquid for sauce.
Separate the legs and wings from the body at the joints.

Using you cleaver, CAREFULLY chop the legs and wings into small pieces, chopping right through the bones. (BE CAREFUL!)

Separate the breasts from the backbone by cutting horizontally from the bottom of the chicken to the neck on either side with poultry shears.

Cut down through the breastbone to separate the breasts and chop them into pieces with the cleaver.

Strain the pouch juices into a sauce pan and warm over medium heat on the stove

For plating, arrange dark meat on the serving platter, place the breast meat on top, drizzle on the sauce made from the pouch juices, and garnish with the scallions.