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Monday, July 11, 2016

Salted Egg Burger

Word has it that the flavour of the month (well the last few months at least) is anything salted egg; from the salted egg pau (which is a dim sum staple) to a salted egg croissant. It seems the big boys of the fast food world have jumped on the bandwagon with 'The Golden Arches' releasing an incarnation of a salted egg chicken burger.
Fierce debate has been raging online regarding the 'shiokness' (how good it tastes) of it, most reports from the people on the ground have given it a thumbs down.

After waking up in the middle of the night wanting to try it I decided to take the plunge and try making it for myself with a little help from a colonel!
Having gone to the wet-market earlier I managed to get my hands on 6 salted duck eggs and a 10 piece feed / bucket from the colonel. So here's the recipe for my salted egg chicken burger..

6 sated egg yolks
20-30 Curry leaves
2-3 Chili padi
1-2 ears of garlic
20g butter
6 pieces of fried chicken from Kentucky
6 hamburger buns

1. Steam egg yolks for 10 mins
2. Mash egg yolks until fine paste
3. Finely dice garlic
4. Slice Chili
6. Heat oil in wok and add salted egg stir until foamy, add garlic
7. Cook for 2-3 mins then set aside
8. In a separate pan fry Chili and curry leaves in oil until fragrant add butter
9. Whisk until foamy
10. Add chicken piece by piece and coat accordingly
11. Remove chicken and let it dry on a wire rack
12. Assemble bun with the lettuce at the bottom and you're done!

See how easy it is? No messy yellow goop the salted egg clings nicely to the chicken while not impacting its crunchiness!

Sorry McDonalds you're not going to catch me eating your burger when I can have this myself at home. It's a little bit of work I have to say BUT worth it in the end, no soggy tasteless chicken.

In my next iteration I'll try making the fried chicken myself using my own special blend of herbs and spices!

Tuesday, June 7, 2016

".. Something I just threw together"

Who says dinner need be a complicated affair? Today I whipped up one of the quickest light dinners of all time; 5 minutes to be exact! All you need is the following:
- A handful of snow peas 
- Tablespoon of oil
- Dried Ebi prawns
- Oyster sauce (or in my case some Bak Kwa marinade from Shermays kitchen)
- A dash of light soy sauce

Now don't blink, it'll be over in an instant;
1. Heat your pan until its hot
2. Add oil
3. Add snow peas
4. Sauté for 1 minute 
5. Add oyster/Bak Kwa marinade
6. Cook for 2 minutes
7. Remove from the pan and add the Ebi
8. Move the Ebi around so it mops up all the remaining sauce (less to wash later!!)
9. Top the snow peas with the now crunchy Ebi 
10. Eat!

Simple ya?

Thursday, March 24, 2016

Lobster 101 - Lobster Bisque -

So you all remember "Larry" and his friends from my previous adventure into making lobster rolls?

As you may or may not know the meat to shell yield is rather low  :( All however is not lost, the shell and all the other bits you don't ordinarily eat can be resurrected into making one of the most divine 'soups' ever: Lobster Bisque.

Like any dish that I do I set myself against a benchmark. Up against my bisque is the one that is served at a local French brasserie here in Singapore Balzac; helmed by Jean Charlen Dubois from The French Kitchen and Raffles hotel fame.

  • 2 lobsters
  • 2 tablespoons olive oil
  • 1 carrot, chopped
  • 2 ribs celery, chopped
  • 1 medium onion, chopped
  • 2 cloves garlic, crushed
  • 2 sprigs fresh thyme
  • 2 sprigs fresh tarragon
  • 2 tablespoons tomato paste
  • 1 cup of sherry
  • 2 cups fish stock or clam broth
  • ½ cup long-grain white rice
  • 1 cup heavy cream
  • Salt & Cayenne pepper (to taste)
  • Directions

  • 1. When the lobsters have been cooked, place them in a bowl and remove the meat from the claws and tail, again reserving any liquid that comes out of the shells
  • 2. Chop the meat and refrigerate. Roughly chop the shells into small pieces and reserve, along with all the lobster remains
  • 3. Swirl the olive oil in a large pot over medium heat, then add the vegetables and herbs
  • 4. Sweat until the onions are translucent, about 5 minutes, then increase the heat to medium-high and add the lobster shells and remains
  • 5. Sauté for 5 to 6 minutes, then add the tomato paste and cook for an additional 3 to 4 minutes
  • 6. Add the sherry, then ignite or cook until the alcohol has evaporated 
  • 7. Add fish stock and 1 cup of the lobster-cooking liquid. Bring to a simmer and cook, covered, for 1 hour
  • 8. Strain the broth through a colander, pressing down hard on the solids to extrude as much liquid as possible. Wipe out the pot and pour in the broth. Add the rice and cook for at least 30 minutes, or until the grains are cooked to extreme softness
  • 9. Blend the bisque in a food processor or blender, then pass through a fine sieve, again pressing down hard on what solids remain. Add the cream and bring to a low simmer
  • 10. Add the chopped lobster meat, let it heat through, then season to taste with salt and cayenne

Monday, March 21, 2016

This is how I roll - Lobster Rolls -

Straight off the bat, I love lobster, actually I love shell fish in general. What I don't love is paying an arm and a leg (or in some cases giving a 'pint' of blood).

When the opportunity presented itself to get my hands on some Canadian lobsters I jumped at the chance to make something I've been promising someone for the longest time that I would try to make: Lobster Rolls. Imagine sweet and tender chunks of steamed/poached lobster lightly coated in mayonnaise and chives hiding in a buttery bun.. YES!

Here are the steps for you to make lobster rolls in your own home! It's not as hard as you think.. Trust me!

Hot dog buns / brioche
Chives (chopped)
Celery (optional) 

1. Put your live lobster(s) in the freezer for at least an hour to put it to sleep
2. Boil a pot of slightly salted water and cook your lobster for 8-10 mins
3. Remove your lobster to cool
4. Remove the meat from the tail and pincers (retain the shells if you want to make lobster bisque!!!!)
5. Cut lobster into 2cm pieces
6. Add salt, mayonnaise and chives to the lobster pieces and mix well. Refrigerate.
7. Slice the TOP of your hotdog bun
8. Coat the sides and base of the bun with butter and fry until crisp
9. Add lobster meat to the bun, add a sprinkle of paprika (optional) and serve

Be generous with your lobster stuffing.. It's a LOBSTER roll after all!


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