a good friend organised a 9pax lunch at ye shanghai teochew muay today on 7.10.2015. ^^
the stall is located at kim san leng (金山领 in teochew) coffeeshop at bukit merah view. :-)
there were 9 of us. 1 came late due to work after we had finished lunch so he took cha kway teow for himself. another tried the teochew muay but it was not his cup of tea so he went to get a dry fishball noodles for himself.
we ordered a total of 24 plates (generally 2 plates for each dish) for the 7pax. ^^
cost was S$68.80, so about S$10 each. i think it was rather expensive reference the usual prices here but it was a very enjoyable lunch & everyone was happy & satisfied with the food & of course the great company! :-)
we were there around 11.30am. the proprietor helped us placed a larger table top & arranged a table big enuf for 9pax. :-)
we started queueing for the food when everyone arrived, i figured about 1150am, and one friend said we waited about 20mins in a 8pax queue (did not feel that long to me). it became quite a long L-shaped queue maybe about 15+pax round about 12.30pm.
we ordered a total of 24 plates, mostly 2 plates for each dish. the proprietor said we over ordered (maybe that’s why a bit more than the usual say about S$7pax). looking at the empty plates afterwards, we certainly did not share her sentiments.
the dishes = salted fish minced pork balls 咸鱼饼，kong bak/pig skin, tau kee, chicken feet, brinjal (best!), bittergurd, spinach, cabbage, long beans, sotong, 1 rabbit fish, 1 selar fish, chilli shark meat, there about… ^^
we filled up the serving/sauce table.
& what is too much? 风扫落叶 debris after the hurricane. :-)
but this time we did not add any dishes. so it was quite enuf.
was really good fun. getting together & enjoying the food. ^^
had a nice roast chicken rice (+ roast pork) at the stall at kopitown coffeeshop 10E 6th avenue. ^^
wife had some evening appointment & children were eating out. :-)
this a stall i like though i don’t eat chicken rice outside that often. it is next to Sunny fishball noodles (which i like too!). & 2 stalls from the roti prata stall.
i do chicken rice chicken白斩鸡 very well now, so i usually take roast chicken outside since that i cannot do.
the roast chicken is very flavourful, nice roast taste, meat was moist & tender, and rice too was excellent!
i added S$1 roast pork so the meal was S$5. roast pork was good too, may not be better than other similar stalls, but again roast pork is something i cannot do myself.
a simple S$5 meal, but i enjoyed it very much. now i want to ta pao 1/2chicken liao! ^^
the second day of my sis’ & my hong kong trip 2-6.6.2015. ^^
the plan was to go to lama island 南丫岛 but we set out late. we arrived at the central pier no 4 just past 11am on 3.6.2015.
the next ferry to lama island was at 12pm. so we walked over to pier no. 5 & managed to get on the ferry to cheung chau island 长州岛 instead. this the second time my sis & i came to cheung chau island.
i forgot to check though for fast ferry so we got onto the slow ferry (1hr) journey to cheung chai, perhaps no difference anyway.
we arrived at cheung chai 12.15pm.
the morning porridge shop at the market near the jetty was already closed.
we saw seaking 海龙王海鲜. and had a look at the 4-course HK$198 promotion menu. it looked ok. we decided to sit down & try our luck (maybe have our throat slashed…haha!). gratefully the meal turned out pretty ok! :-)
after lunch we walked past the jetty, and crossed eastwards over the narrowest part of the island to tung wan 东湾 to start the hike. :-)
it was noon, & a very hot day!
33degC, but sure felt like 40degC! :-(
we walked along tung wan 东湾 beach past the warwick hotel & the cheung chau rock carving 常洲石刻。 we did not climb up to look at the rock carving as we had seen it the last time.
we past the windsurfing centre at kwun yam wan 观音湾 beach。
& walked up the slope to kwun yam temple 观音古庙. :-)
glad just to have some shade!
small island but we were not about to walk far in this searing heat.
kwun yam temple 观音古庙is located at this junction.
a brook down to the beach & sea.
took some photos.
last time we walked on the mini greatwall trail too. this time we went a bit further. :-)
views of tung wan 东湾 beach & lantau island 大屿岛from the mini greatwall trail.
& on the other side lama island 南丫岛 & its power station.
we took a short rest at the kwan kung pavilion 关公忠义亭. the last time we stopped here & turned back.
this time we walked further & saw some of the rock formation, including the vase rock花瓶石 (top photo). :-)
we walked further, past a craggy part, and more rock formation.
we reached the eatern end of cheung chau island. another area with a picturesque craggy, rocky cove. :-)
we walked back & past the cheung chau stadium.
stopped for toilet break & bought some water from the provision shop. shop owner very unfriendly! :-(
leaving cheung chau island长州岛, we got to the jetty at 3pm & again just missed the fast boat (next at 3.45pm), so took the slow boat deluxe (HK$20 with aircon), normal HK$13 no aircon at 3.20pm & arrived central pier 4.20pm.
we walked over to stanley street via the IFC.
we found yat lok 一乐 roast goose at stanley street w/o much difficulty & had hong kong’s best roast goose there, plus some dumplings. :-)
after that we got back to our royal park hotel at shatin, and had a good rest before goin gout for a late dinner. this was part of the planning, as we were going to chao inn 潮楼 at kwun tong to enjoy the 打冷40% 六折discounts which starts at 9pm. ^^
a pretty great day!
in addition to the spicy pork ribs/pork soft bones, another regular crowd pleaser for my dinners is the sambal sauce seabass (& spicy tau jeon seabass). ^^
i love the dish myself & all my friends love it too. in fact i think it is more popular even than the spicy pork ribs. :-)
i guess fish is more neutral, tender & easy to eat even when placed against a very tender pork ribs or soft bones.
it’s a dish my helper cooked regularly for the family & for my dinners. i have done only once.
& i have served it many times in my dinners for my friends. :-)
above photo does not require elaborations, haha! ^^
the farmed seabass in singapore is not like the australian barramundi or the french seabass. it has a bit of “mud taste” and is a bit “hu” ie not the very firm, bouncy type of texture, but slightly mushy.
certainly not my favourite fish.
btw, my favourite fish, even more than usual cod, is the chilean seabass, the patagonian toothfish, which is not even a bass, but a cod. :-)
by steaming with the spicy tau jeon sauce, and in more recent times, the sambal sauce, not only it took away the “mud taste”, but complemented the fish sweetness very well. also, i believe the sauce tensioned the skin a bit & made the fish just slightly more firm & less mushy. :-)
i used the hai’s 海士 instant assam fish paste in recent times, as we liked it a bit better than the spicy tau jeon, and also because i could not find the latter in giant lately.
i used 1 packet for a large seabass (700g) or 2 smaller ones (500g), and garnished chopped spring onions & chilli padi (sometimes my helper used sliced red chilli & spring onions). then in the steam oven (or a usual steamer) for 12mins.
chocolate lava just happened to be the first dessert i picked to try out 3 yrs ago, shortly after i started “seriously” cooking in mar2012.
web recipes are always too sweet for the asian palate (usually i used only 1/3 of the sugar quantity). for chocolate lava cake, it’s like too large serving, too much effort adding cocoa etc, so i basically experimented & created my own recipe –
I was successful in my 3rd attempt in creating the oozing chocolate lava cake, and thanks to Facebook for being such a faithful repository of memories, that was on 22.8.2012!
after lava cake, i went on to do a few very good cakes –
my popular cakes are the first 3.
the jam crumb cake was good, but not so special, the apple pie was tedious & ok, again no wow.
& it wasn’t that great, so i thought i gave it a try again.
it is really very easy to make. i use the same chocolate lava cake recipe i created previously –
- beat 3eggs + 2 egg yolks with 1 tbsp flat sugar & 1 tbsp flat sifted normal flour
- melt 100g cadbury old gold 70% cocoa with 60g unsalted butter (i use 1min 10secs in microwave & stir to melt the choccolate)
- add slowly while beating the egg (i use a hand whisk)
- grease bottom & sides of muffin tray with butter & add the cake mixture
then it’s just 3mins 30secs in a preheated 210degC oven on the grill function.
i timed on phone timer & removed immediately.
the cake would have lifted from the side near the top. i use a knife to move round the edges to separate the cake from the tray.
then i inverted the muffin tray over another flat try & served the cake with ice cream.
the taste was wonderful! ^^
that i knew as i had tasted the cake mix before baking. there was certainty & confidence on the taste & flavours. the flowing lava was somehow an unknown though previously i did not have much difficulty reproducing the oozing lava.
i am still not satisfied this time. will probably try one at 3mins 15secs to get more oozing lava.
spicy pork ribs. i really love it! ^^
this a favourite dish for my son, younger daughter & me.
when i am doing a homecooked buffet that featured chinese, this is also among the favourite dishes for all my friends, a perennial crowd pleaser of sorts. :-)
the number of times i served the dish testifies to its popularity-
usually my helper cooks this. & for my dinners i would leave her to do it.
when she was away on homeleave for 1 month last year, i did it a few times myself.
recipe is simple & easy to do. i use lee kum kee spicy black bean sauce.
i scalded the pork ribs (or pork softbones) to remove scum & cleaned. i fried 2 (or 3) tbsp of lkk spicy black bean sauce with some chopped garlic in 1 tbsp oil for short while till fragrant. then added 600g (or 1 kg) of pork ribs or pork soft bones. i fried for about 30mins to 40mins on low fire, adding some water to avoid burning & cover. then i placed it on a tray in the steam oven for 30mins. this makes the pork soft & tender.
if you are not using a steam oven, cook pork ribs for about 50mins. taste it to make sure it is to the texture & flavour you like. ^^
- 600g (or 1kg) pork ribs or pork soft bones
- 2 (or 3) tbsp lkk spicy black bean sauce
- 1 tbsp vegetable oil
- 2tsp garlic
- scald pork ribs (or pork softbones) to remove scum & clean.
- fry 2 (or 3) tbsp of lkk spicy black bean sauce with some chopped garlic in 1 tbsp oil for short while till fragrant.
- add 600g (or 1 kg) of pork ribs or pork soft bones. fry for about 30mins to 40mins on low fire, adding some water to avoid burning & cover. then place it in a tray in the steam oven for 30mins. this makes the pork soft & tender.
- if not using a steam oven, cook pork ribs for about 50mins. taste it to make sure it is to the texture & flavour you like.
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. :-)
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! ^^
wife & i went to xin cuisine for dinner on 1.10.2015.^^
though this is a palate restaurant, we had never use the amex palate privileges here before today.
in fact, soup looked quite pathetic but it tasted phenomenal!!!
i think this excellent lie tong 例汤 should be offered & served in a nice earthen pot like at tunglok or say lei gardens in hk instead of an individual per portion serving. at the very least, even if it is served per portion, it should be done in a nice bowl instead of a jack’s place kind of soup serving!
must try to do this lie tong at home.
the duck & veg were just as phenomenal!
the tea fragrance was so lingering! amazing! restaurant manager said it was because the hk chef not only smoked but also marinated the duck in tea.
maybe i will try my tea infused duck again…
this preserved vege with chinese small cabbage & egg plant was super also.
the flavours of the preserved vegetables with the light soy sauce, not salty, was inviting.
a very fine vegetable dish. :-)
the big prawn crispy noodles was great, as expected.
crispy noodles & broth all good.
overall still a very good dish.
this a really nice enjoyable dinner & with 50% for 2pax amex palate discounts, dinner was just S$69.
for me, the dishes were very fine, the soup was wonderful, & the duck quite divine, delicate & lingering tea flavours, and so was the veg. the prawn noodles & lobsters noodles were more ordinary dishes but very well executed, real good class.
service was ok, except at the beginning server took inordinately long time to respond to taking orders (even after acknowledging which already took long time) when there were just 3 tables including our own.
this the first time i did a kind of “wafu (和风) pasta” other than mentaiko pasta. & the taste was wonderful!
i followed the recipe on japanesecooking101 here.
very simple ingredients – just streaky bacon, shimeji mushrooms & yellow onions.
i did it again today 1.10.2015 just a few days later using leftover ingredients, this time using shitake mushrooms as i did not have shimeji. my wife & i were going out for dinner. my daughter came back from her squash game at 9pm & walloped the whole dish! ^^
& the sauce again is the key – dashi (i used chicken/vegetable stock), mirin, tsuyu & a little sugar (optional) & reduced.
taste was, what can i say, just exquisite. it’s not better than most of my pastas which are also very good, but it’s good! equally good! :-)