Jjajiangmyeon One Pot Recipe - One Pot Series

Our favourite jjajangmyeon that we have modified to our own liking as we have seldom like the commercial starchy ones outside. And using our one pot method!

You need non alkaline noodles, though the korean ones can only be found at korean supermarkets. We settled for a Taiwan ban mian (wheat noodles) instead. Cook according to packet instructions in your trusty pot, strain and set aside.

To make the all important sauce, add 2 tsp oil to your trusty pot. Add about 150g or pork belly cut into square chunks like seen in the video. Fry them until they turn brown and slightly crusty.

Butadon Recipe

Butadon is one of our favourite Japanese dishes to make and eat. And extremely easy and fast to do.

In a pan of oil at medium heat, sweat half a sliced onions until they are slightly charred, soft and translucent. Once they are soft, add your pork shabu into the mix. Use a pair of tongs to separate the pieces as they tend to stick together.

Once the meat is seared for about a minute or less, add 1 tbsp light soya (or 2 tbsp udon/soba sauce), 1 tbsp mirin, half tsp sugar and 2 tbsp water. Simmer for about a minute.

Comforting Soya Chicken Noodles One Pot Recipe - One Pot Series

This is our take on soya chicken that has been simplified and condensed into a one pot dish.

Start by blanching Cantonese noodles in boiling water and strain.

Marinate 200g of chopped chicken with skin on with 1 tsp light soya sauce, 1 tsp dark soya sauce, 1 tsp oyster sauce, 1 tsp of maltose (or honey), Sarawak white pepper, 1 tsp essence of rose essence wine and 1 tbsp of corn flour. Mix well and refrigerate for 30 minutes.

Authentic Hainanese Chicken Rice Recipe By Jiang Ji - The Sergeant Kiang Rendition

Our 3rd professional series recipe is a famed hawker chicken rice that has it’s roots in the legendary Chatterbox chicken rice establishment.

Sergeant Kiang was one of the original team members that worked in the Mandarin hotel kitchen team that made this signature chicken rice, and today, his children have started their own chicken rice eatery known as Jiang Ji.

Japanese Curry Seafood Yakisoba One Pot Recipe - One Pot Series

This is such an easy one pot dish but it will surely please the family for sure. A Japanese Curry one pot!

Start by adding 1 tsp of oil into a pot. Add 2 cloves of minced garlic, followed by 8 halved cherry tomatoes. Stir fry for a few minutes until the tomatoes have wilted somewhat. 

Add 4 scallops and cook for a minute or so. Add 6 prawns that have been deshelled and cook for about 1 minute to almost cook the prawns. Add 1/2 cup of green peas and mix well. 

The Silver Chef YouTube Channel - Possibly The Only Cooking Channel Show In 4K HDR And Featuring Comforting And Easy Recipes

The Silver Chef YouTube is now up and running! Click here to go there straight away. 

Since the last year when we had to go through a lockdown and stay at home entirely for almost 2 months, we have come up with so many recipes that eventually we decided we should put them up on YouTube.

Hence, at the beginning of 2021, we decided to reshoot all our favourite and most well received Instagram posts.

These new videos are shot entirely on iPhone 12 Pro Max at 4k and most importantly, at High Dynamic Range colour. This means that on screens that support this HDR format, you get to see the recipes in the best possible format.

Sergeant Kiang - One Of The Original Chatterbox Chicken Rice Creators

Sergeant Kiang started as a Hainanese cook in the British army before leaving to work in various hotels, including the American Club and Goodwood Park. 

Eventually, he would end up at Mandarin Orchard under the then German executive chef. Legend has it that the head chef ask Sergeant to come to with a local dish to serve in their Chatterbox cafe, and Sergeant being Hainanese suggested chicken rice.

Spaghetti Vongole Recipe

One of our all time favourites is this classic clam pasta. You can use white wine for that extra flavour but it’s just as good without.

Start as always by boiling water for to cook the pasta. Season the water with 1 tsp salt until it tastes like salt water. We are using spaghetti today, but linguine is also good for this. Seasoning the pasta water here will also give your noodles flavour as we won’t be using salt elsewhere.