Good Bakuteh @ Sin Min Road Bakuteh (the previous Rong Cheng) on 19Feb2017

bakuteh S$7

bakuteh S$7

went to rong cheng bakuteh at 22 sin min road at 11am this sunday morning on 19.2.2017. ^^

no queue & no problem parking. 🙂

the name is sin min road bakuteh now. i asked the server. she said it’s the same owner but they don’t put up the name rong cheng 榕城 now. 🙂 i have not been to their newer outlet (quite a few years now) rong cheng bkt at midview city. guess the boss wants the rong cheng name reserved only for that outlet.

sing min road bakuteh

sing min road bakuteh

i used to come here very often in the past but that was like 15+ years ago.

looking at my last blog post, i was here 2 years back on 20.1.2015. 🙂

it was still good then, and it was still good today! ^^

they opened till 7.30pm on weekdays & 5pm on weekends now.

used to be closed at 3pm.

22 BGain eating house

22 BGain eating house

the coffeeshop is called 22 BGain eating house. 🙂

bakuteh S$7

bakuteh S$7

i ordered 2 prime ribs. it was S$7. very good price by today’s standard.

bakuteh S$7

bakuteh S$7

i like the pork ribs here. it is fatty with layered fat so very tasty. & the parts along the long ribs are not just chunky meat but have great texture & taste.

today one rib had a lot of surface fat so i bite those off.

i like the texture of ribs here, not the very soft mushy texture, very tender & still with a good bite.

& the dark sauce was very flavourful. good stuff! 🙂

bakuteh S$7

bakuteh S$7

for me, there is a huge difference eating the regular pork ribs & this prime rib. so i will ask for prime ribs everytime if available.

the soup today was not so great.

both are better than this i had at rong cheng today. the prime ribs, difference quite marginal. the soup this one at rong cheng much poorer. price wise rong cheng very much cheaper, like S$7 vs S$10.50….

c.h.e.f andy

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Disappointed = So-So 2pax Dinner @ Patara Fine Cuisine on 17Feb2017

tom yam talay (seafood) S$23

tom yam talay (seafood) S$23 

patara used to be one of our favourite restaurants.

my family used to go there often.  if w/o amex discounts, price is high though, so that explains why we have not been there for a very long time.

from my blog post records, the last time i was there was on 19,7,2014.

tom yam talay (seafood) S$23

tom yam talay (seafood) S$23 

today wife called said there is amex 50% discounts for 2pax again.

alas, we forgot to check, brain doesn’t work so fast nowadays, and only when we sat down & asked then we realized that the promotion is for monday to thursday. so no discount on friday today & have to pay full price.

i guess we should have walked out politely, courteously, which is what i would do when younger & will still do today if my mind had been more active.

we could easily have walked over to labrezza, such great food & greater value.

tom yam talay (seafood) S$23

tom yam talay (seafood) S$23 

anyhow we ordered our usual favourites, key among them tom yam talay (seafood).

this was quite poor really!

the soup had no intensity, aroma. like i told the server “it’s like tom yam soup from some cheap restaurant”. also the prawns & squid were totally overdone(old)…. (we thought the chef has changed but server said no change). to her credit & good service she offered to replace the soup. we had already finished the soup & didn’t really make sense to ask the restaurant to replace it, so we told her it was ok, just a feedback. i said to her surely other diners would have given this feedback too?

roast duck in red curry S$26

roast duck in red curry S$26 

fortunately the roast duck curry was superb, very lemak, fragrant, yummy.

the duck was average, quite tender breast slices. it has always been this way in patara. i think some other restaurants actually give nice roast duck, here it is a bit if western duck preparation.

olive rice S$21

olive rice S$21 

& luckily the olive rice was still very nice.

thai olive rice

thai olive rice @ patara on 19.7.2014

looking at the photo of olive rice @ patara on 19.4.2014, that looke dmore impressive & with more ingredients.

but the one we had today was still pretty good la.

olive rice S$21

olive rice S$21

so dinner, 3 dishes for 2pax came to S$70++=S$82…

if we came on mon-thurs, with 50% discount for 2pax it would be S$41 (we would have to order 2 main course but since tomyam talay was poor we could order some other main dishes).

i still enjoyed the roast duck curry & olive rice, the tom yam talay, totally not!

maybe i will still come back here when 50% discounts is valid…quite sad really, coming here & not taking tom yam talay.

c.h.e.f andy

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Patara Fine Cuisine @ Tanglin Mall

Kongbak – Braised Belly Pork & Taupok – 29th Teban Gardens Community Breakfast on 17Feb2017

kongbak-braised-belly-pork4

kongbak – braised belly pork

i did kongbak (braised belly pork) & taupok for teban gardens community breakfast this morning on 17.2.2017. ^^

this my 29th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

ros-lontong2

Ros’ lontong

today the centre director, Ros, herself a marvellous cook, did a huge pot of lontong.

the kueh tupat & the ikan bilis chilli were supplied by another lady. Ros made the lontong gravy & sayur & tofu.

ros-lontong3

Ros’ lontong

it was excellent!

i try not to take breakfast & lunch if i can (unless there is lunch get togethers). today die die must take la…

ros-lontong

Ros’ lontong

sayur & tofu just nice, and gravy was quite perfect. not east to make such a huge dish for so many people. banyak bagus!

kongbak-braised-belly-pork-taupok

kongbak – braised belly pork & taupok

i did my simple kongbak (braised belly pork) recipe, just adjust for the size of serving.

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinate (大华鲁鸡汁)

using ready-made tai hua chicken marinade(大华鲁鸡汁) = kongbak made easy la!

 

kongbak-braised-belly-pork2

kongbak – braised belly pork

today i was doing about 1.5kg belly pork.

so i used about 160ml (2/3 cup) of the tai hua chicken marinade(大华鲁鸡汁).

kongbak-braised-belly-pork-taupok3

kongbak – braised belly pork

the recipe-

  1. fry 1.5 bulbs of garlic cloves, 2 cinnamon bark, 4 star anise, & 3 cloves in 1 tbsp oil till fragrant ie nice aroma.
  2. after washing with salt, scalding with boiling water to clean the pork, coat the pork with 2 tbsp sugar, place the pork in the wokpan, add tai hua braising sauce & let it coat the pork well on all sides for about 10mins. then add 2/3 cup water & cover.
  3. so basically to infuse the pork with the braising sauce & to steam & cook the pork with cover on. for 2 hrs. watch over & add water as required. the key is to keep the sauce thick & flavour intense not diluting too much.
kongbak-braised-belly-pork-taupok4

kongbak – braised belly pork

basically i tried the pork (use kitchen scissors to cut a bit to try) to my satisfaction in terms of texture – about 1.5hrs to 2hrs.

kongbak-braised-belly-pork

kongbak – braised belly pork

pork was excellent. all the teban gardens staff & several residents commented very tender & flavourful.

kongbak-braised-belly-pork

kongbak – braised belly pork

texture was gelatinous for the fat & skin & soft & tender for the lean meat.

braised-taupok

braised taupok

i added 2packets x 10 taupok (cut into 4 strips per taupok=80 pieces) to fully utilise the braising sauce.

kongbak-braised-belly-pork-taupok5

kongbak – braised belly pork & taupok

i added the taupok, and added water & covered & cooked about about 40mins. the taupok was tasty & well infused with the very “pang” sauce.

easy to do & a great, enjoyable dish for teban gardens folks! ^^

c.h.e.f andy

Very Good S$12.90 4-course Set Lunch @ French Table Waterway Point on 15Feb2017

duck confit linguine - S$24.80

duck confit linguine – S$24.80

over the last 1/2year my RI friends started doing birthdays for the group of us who meet often, now designated as brotherhood in the group chat…back to high school…haha! ^^

our RI default paparazzi photographer is the permanently appointed organiser who organises birthday lunches plus a birthday gift… 🙂

this time our tai tai kor (big boss man) recommended the lunch venue = french table at waterway point.

cream of mushroom - top-up S$2

cream of mushroom – top-up S$2

this my first time to french table.

it has 3 outlets = waterway point, northpoint & west coast plaza.

the signature dishes are duck confit & roasted chicken according to their website, with the duck confit described as the key pride of french table. 🙂

clear vegetable soup

clear vegetable soup

cream of mushroom - top-up S$2

cream of mushroom – top-up S$2

cream of mushroom - top-up S$2

cream of mushroom – top-up S$2

there is a 4-course set lunch menu.

soup of the day for the set lunch was a clear vegetable soup. i tried. it was nondescript.

S$2 top-up gets you a cream of mushrrom soup. this was good standard, creamy & flavourful.

duck confit linguine - S$24.80

duck confit linguine – S$24.80

i decided to go for the key pride of french table ie the duck confit. this one came with linguine. 🙂

duck confit linguine - S$24.80

duck confit linguine – S$24.80

duck skin was excellent, very crispy, duck was flavourful. the pasta also very nice & flavourful.

texture though was on the dry side & sinewy, not moist.

my own duck ragout fettuccine which i made recently on 12.2.2017, the duck meat was much more tender, moist & tastier (the texture of duck rillette).

sirloin steak 4-course set S$16.80

sirloin steak 4-course set S$16.80

there were 4 orders of sirloin steak which came with a supplement of S$3.90 = so total S$16.80!

steak was quite bad la! tough & quite tendonous, basically an inferior cut of meat.

vongole linguine 4-course set S$12.90

vongole linguine 4-course set S$12.90

the vongole linguine on the other hand, was simply fabulous!

vongole linguine 4-course set S$12.90

vongole linguine 4-course set S$12.90

the 2 pastas were all superbly done al dente. this one of the better vongoles I had taken.

chicken wings - 5 for S$5.80

chicken wings – 5 for S$5.80

chicken wings - 5 for S$5.80

chicken wings – 5 for S$5.80 

we added 2 ala carte orders of chicken wings. quite ok, nothing to crow about la! ^^

vanilla ice cream

vanilla ice cream

the 4-course set came with a drink = iced ocha or iced lemon tea.

chocolate ice cream

chocolate ice cream

and ice cream for dessert.

overall at S$12.90 for the 4-course set, it was very good value. specially when the vongole dish was quite outstanding.

the steak is to be avoided.

for ala carte (since i really do not need to have the drink or dessert of soup for that matter), i stick to their key pride – the duck confit & it was pretty good.

maybe can try their roasted chicken, looks very good in photo.

& maybe can try the clams & mussel soup linguine.

c.h.e.f andy

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Valentine’s Day Dinner at Home on 14Feb2017

lobster in superior stock 龙虾上汤焗

lobster in superior stock 龙虾上汤焗

wife & i usually avoid the actual day 14feb where prices at restaurants are doubled or tripled & food & service go south or at best same! so we go out earlier for our valentine’s day dinner.

we had a wonderful valentine dinner at me.oue on 12.2.2015. ^^

& such wonderful views too!

at the time me.oue had amex lovedining discounts, 50% discounts for 2pax. now no more.

last year i decided to cook the valentine’s day dinner myself on 14.2.2016.

a wonderful dinner too, with gazpacho, gordon ramsay grilled lobster, and excellent steak.

2pax candlelight valentine dinner

2pax candlelight valentine dinner

we have been having western mostly, so this year i decided to try chinese.

chinese food is so difficult to cook c/w western la!

valentine decor

valentine decor

2 different friends sent me the same video on valentine food decor.

so i tried the cherry tomato heart & the cucumber carrot flower thingy.

it was not difficult but not as easy as it appears on the video. for the heart especially, alignment very important & especially the shape & size of the 2 cherry tomatoes. otherwise you are left with a broken heart or twisted/wrenched heart…..

lobster in superior stock 龙虾上汤焗

lobster in superior stock 龙虾上汤焗

i decided to do lobster in superior stock 龙虾上汤焗.

for me, it would be so much easier to do a lobster pasta (i did a really beautiful one on 15.5.2014), can’t do much wrong with prego sauce or papa alfredo sauce.

live lobster

live lobster

i got my live lobster from sheng shiong at S$59/kg.

no offers, no about S$35+ for 600g+ lobster.

lobster - preparation for braising in superior stock

lobster – preparation for braising in superior stock

i wanted to parboiled the lobster. but it was too large to fit into my pots.

so i prepared the lobster (humanely the way i learned couple years back).

lobster - preparation for braising in superior stock

lobster – preparation for braising in superior stock

my idea of braising in superior stock上汤焗 is to prepare a very tasty, thick, intense stock, place the lobster with the stock, heat up & cover, so that the stock infuse the lobster for taste & the steam cooked the lobster.

lobster in superior stock 龙虾上汤焗

lobster in superior stock 龙虾上汤焗

wife loved the lobster. it was fresh, bouncy & sweet. afterall live lobster made all the difference (last valentine dinner 2016 i used frozen lobster)…

i felt though that i could have made the lobster a lot better, made a much tastier lobster. i started with very intense stock & i added to the lobster to let it soak in the taste for a while before cooking. however i think the lobster had a lot of liquid & i should have reduced it again in the wokpan, before adding the lobster. i could feel when i was cooking that the stock was diluted but i could not reduce w/o overcooking the lobster.

the superior stock worked very well for my yee meen subsequently as it was sufficiently reduced.

dobin mushi 日式茶壶汤

dobin mushi 日式茶壶汤

my dobin mushi 日式茶壶汤 may not look like dobin mushi, but it’s the same ingredients, with prawn, scallop, chicken breast, ginkyo nuts, shitake & shimeji mushrooms. no fish slice.

dobin mushi 日式茶壶汤

dobin mushi 日式茶壶汤

soup was very light & tasty! 🙂 wife liked it…

dobin mushi 日式茶壶汤

dobin mushi 日式茶壶汤

i did not have konbu & bonito flakes to make dashi. so i used chicken stock & mushrooms & lots of vegetables to sweeten the stock (carrots, radish, spinach stems, mushroom water).

dobin mushi 日式茶壶汤

dobin mushi 日式茶壶汤

& i didn’t have the teapot to serve the teapot soup, didn’t want to use our usual teapot.

anyway it was a very tasty clear soup, served by teapot or not. 🙂

steamed turbot 蒸多宝鱼

steamed turbot 蒸多宝鱼

next dish i made was a steamed turbot 蒸多宝鱼.

it was quite good in texture & taste. i think can be improved though.

steamed turbot 蒸多宝鱼

steamed turbot 蒸多宝鱼

i had a really superb steamed turbot dish recently at fragrant garden on 8.1.2017.

so i decided to try cooking that.

i bought a frozen halibut steak (just S$3.90 for 500g on offer), and i used maybe 300g.

it’s called “halibut” (as it was called “halibut” at fragrant garden, but when i googled to check, halibut is a large fish & most likely these were turbot & NOT halibut!).

steamed turbot 蒸多宝鱼

steamed turbot 蒸多宝鱼

i just added the usual cut chilli padi, sliced ginger, chopped scallions, added sliced lemon & sliced tomatoes, then 2 tbsp olive oil, 2tbsp light soy sauce & 1 tbsp mirin. & steamed for 6mins.

steamed turbot 蒸多宝鱼

steamed turbot 蒸多宝鱼

very easy to prepare, looks quite perfect, & a nice dish small serving not too heavy for a multi-course meal.

mini pencai 迷你盆菜

mini pencai 迷你盆菜

my last dish for the evening to go with the yee meen was a mini pencai 迷你盆菜.

limpets

limpets

i did not have 发菜,dried scallops, dried osyters etc, so i just made do with 4 ingredients=prawns, scallops. limpets (proxy for abalones) & chinese mushrooms.

mini pencai 迷你盆菜

mini pencai 迷你盆菜

of course i had carrots, radish, yam, chicken stock, and i added some bamboo shoots i happened to have in the fridge.

i used the same intense chicken stock, mixed with 1/2 the limpets brine in the can, and added some oyster sauce & cornflour to thicken.

mini pencai 迷你盆菜

mini pencai 迷你盆菜

a fairly respectable mini pencai 迷你盆菜 i must say.

the carrots, radish, bamboo shoots were excellent, so very well infused with flavours. 🙂

mini pencai 迷你盆菜

mini pencai 迷你盆菜

it was nothing special though, kind of much ado about nothing…not quite the kind of dish that excites my wife & me la. 🙂

yee meen in superior stock 伊面上汤焗

yee meen in superior stock 伊面上汤焗

one of the best dish for this evening was actually the ubiquitous yee meen. this one excites me, and it’s easy to do, just good stock & well reduced.

i bought yee meen from cold storage. it cost S$2.45 & had 4 noodle pieces. i used 1 piece for 2 of us.

yee meen in superior stock 伊面上汤焗

yee meen in superior stock 伊面上汤焗

& the superior stock was just perfect for the noodles.

the plain noodles came out very very tasty, so good la! ^^

very sweet korean strawberries

very sweet korean strawberries

i got some korean strawberries from giant this morning. it was very sweet. an excellent close to round up the enjoyable valentine dinner.

c.h.e.f andy

Excellent 4pax Bakuteh Lunch @ Old Street Bak Kut Teh 老街坊肉骨茶 Upper Payar Lebar Road on 13Feb2017

braised pig trotters 鲁猪脚

braised pig trotters 鲁猪脚

my RI organiser friend arranged a 4pax bakuteh lunch at lao jie fang 老街坊 @ upper payar lebar road today on 13.2.2017. ^^

 

lao jie fang 老街坊 upper payar lebar road

lao jie fang 老街坊 upper payar lebar road

my first time here.

nice neat & airy place with ipad menu electronic ordering at each seat.

RI friends 4pax bakuteh lunch

RI friends 4pax bakuteh lunch

most important the food was very good.

RI friends 4pax bakuteh lunch

RI friends 4pax bakuteh lunch

for me the ter kar – braised pig trotters was the best. see top photo!!!

“gar gar” ie gelatinous, fantastic texture & great taste. MIB=best of the best!

prime ribs 龙骨

prime ribs 龙骨

the bakuteh was very good.

this was as good if not even better than the very good bakuteh at Tuan Yuan 团缘 bakuteh restaurant.

prime ribs 龙骨

prime ribs 龙骨

4 of us shared 2 bowls so 1 rib each.

i can jolly well eat another rib. i think that’s what i will do next time. haha! ^^

pig liver

pig liver

pig liver was ok. competent, nothing great…

the poorest though among the other excellent dishes.

braised small intestines

braised small intestines

the braised small intestines were super!

braised small intestines

braised small intestines

really really good i must say. & something i seldom eat. most enjoyable ….

beejiamkueh

beejiamkueh

lunch came to about S$13.50 each, so S$54 all in. bakuteh these days quite expensive but i guess this price is ok. 🙂

after lunch we walked over to a coffeeshop & had coffee.

on the way back we passed by a beejiamkueh shop & stopped to try it. quite ok. very nice peanut & the kueh was good too.

c.h.e.f andy

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Old Street Bak Kut Teh 老街坊肉骨茶

Delicious Vongole (Littleneck Clams) in a Pot on 12Feb2017

vongole pot

vongole pot 

when i was at sheng shiong this morning i decided to buy some littleneck clams.

i was doing 2 pastas this evening so not planning to do vongole pasta.

so i bought just about 500g, and thought of doing it in the way like a pot of mussels.

vongole pot

vongole pot 

it was really easy to do.

i had some garlic cloves browned in olive oil (can also used chopped garlic).

then i threw in (with some butter) sliced ginger, cut chilli padi, chopped yellow onions, chopped shallots, and some basil. then i added the stock & white wine, reduced, & then 4 tbsp heavy cream.

lastly i added in the clams, covered & waited few minutes for clams to open up ie cooked.

vongole pot

vongole pot 

& that’s all there is to it!

a really tasty treat.

for me, it’s important that the stock itself is tasty. the cream enhanced the taste, and the clams added in the taste of the sea.

a simple, very delicious dish.

c.h.e.f andy

Ingredients:

  • 500g littleneck clams
  • 1tbsp olive oil
  • 15g unsaltedbutter
  • 2 cloves chopped garlic
  • 1cm sliced ginger
  • 1 cut chilli padi
  • 1 chopped shallot
  • 1/2 small chopped onion
  • cut scallions (white part from one stalk)
  • thinly sliced orange peel (quarter orange)
  • 10 basil leaves

Directions:

  1. add chopped garlic, sliced ginger, cut chilli padi, cut scallions, chopped yellow onions, chopped shallots, sliced orange peel and basil to pot with 15g unsalted butter.
  2. add stock & white wine, reduce, & then add 4 tbsp heavy cream.
  3. add the clams, cover, wait few minutes for clams to open up.
  4. serve in a pot.

Prawn Fettuccine in Creamy White Wine Sauce on 12Feb2017

#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

prawn pasta in white wine sauce is a new dish i did couple times recently & served to my friends-

  1. everyone’s birthday 9pax dinner on 28.12.2016.
  2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)
#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

the one i did on 28.12.2016 looked & tasted great.

#6 creamy white wine fettuccine

creamy white wine fettuccine 28.12.2016

i felt the sauce was not reduced enough, and it could be more intense & flavourful.

prawn fettuccine in white wine sauce

prawn fettuccine in creamy white wine sauce 12.2.2017

so for today, i reduced the sauce a bit more.

i think texture & taste was ok.

only thing i used stock from prawn heads/shells as i did not have chicken stock, which was the stock i used for the dish on 28.12.2016 (the top 3 photos).

i guess it’s a taste preference. for my family & i, we prefer the chicken stock.

prawn in white wine sauce

prawn in creamy white wine sauce 12.2.2017

this a really simple recipe-

  1. season prawns with fish sauce & white pepper. set aside.
  2. brown one whole bulb of garlic cloves in olive oil.
  3. add cut chilli padi & basil & fry till fragrant.
  4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
  5. reduce till sauce thickens.
  6. when serving, heat up, add prawns (seasoned with fish sauce & white pepper). add 4 tbsp heavy cream.
  7. off fire. toss pasta. add salt to taste. if necessary add some butter.
  8. then garnish with fresh basil & serve.
prawn in white wine sauce

prawn in white wine sauce 12.2.2017

i tasted the sauce before adding pasta. it was good.

prawn fettuccine in white wine sauce

prawn fettuccine in white wine sauce 12.2.2017

this a really tasty dish, and so very easy to make.

today though it was outshone by the duck leg ragout pasta which was simply fabulous.

otherwise this was a really great dish on its own.

c.h.e.f andy

Ingredients:

  • 12 medium prawns
  • 150g fettuccine
  • 1 bulb garlic cloves
  • 20 basil leaves (10 to cook, 10 to garnish)
  • 1 cut chilli padi
  • 1 cup white wine
  • 1 cup chicken stock
  • 4 tbsp heavy cream
  • 1/2 tsp salt

Directions:

  1. season prawns with fish sauce & white pepper. set aside.
  2. brown one whole bulb of garlic cloves in olive oil.
  3. add cut chilli padi & basil & fry till fragrant.
  4. off fire. add 1 cup stock (i prefer chicken stock) & 1 cup white wine.
  5. reduce till sauce thickens.
  6. when serving, heat up, add prawns. add 4 tbsp heavy cream.
  7. off fire. toss pasta. add salt to taste. if necessary add some butter.
  8. then garnish with fresh basil & serve.

Delicious Homecooked Pasta & Vongole Pot on 12Feb2017

made 2 delicious pasta for 4pax family dinner this evening on 12.2.2017. ^^

this the first time i am making a duck leg ragout pasta.

this was inspired by the superb top class duck leg ragout pappardelle at labrezza recently on 7.2.2017.

i got everything right, made a wonderful ragout sauce. first time lucky… 🙂

i tried the the sauce, taste was really great, savoury, perfect texture & flavour for the duck, & great taste of tomatoes.

a really, really good duck leg ragout pasta. the best la!

prawn in white wine sauce

prawn in white wine sauce

the prawn pasta in creamy white wine sauce was also a new dish which i did couple times recently & served to my friends-

  1. everyone’s birthday 9pax dinner on 28.12.2016.
  2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)
prawn in white wine sauce

prawn in white wine sauce

this time i did not have/prepare chicken stock so i used prawns stock from the prawn heads/shells.

then added white wine, reduced.

when serving, i added 4tbsp heavy cream & prawns (seasoned with fish sauce & white pepper). then toss the pasta.

a very tasty pasta. prawns were plump & sweet.

this an excellent pasta in it’s own right.

the duck ragout though was everyone’s favourite, over this.

also the last time i used chicken stock & while the taste was thicker & more intense this time, we all prefer chicken stock to prawn stock.

vongole pot

vongole pot

& i bought some littleneck clams at sheng shiong this morning when getting the fresh duck leg, about 540g.

vongole pot

vongole pot

no mussels (don’t see much fresh mussels in te supermarkets & chinatown these days).

so i do a vongole pot.

just brown garlic in olive oil. add butter, chopped onions, shallots, sliced ginger, cut chilli padi. then add stock, and heavy cream, salt to taste. lastly add the clams, cover, & clams ready when they opens up, just few minutes.

vongole pot

vongole pot

clams & soup were very tasty.

daughter said last time i did (maybe 2 years back), i had orange peel & that taste combination was even better.

a quite simple & most satisfying sunday home dinner for all. very shiok!

c.h.e.f andy

The Best Duck Leg Ragout on 12Feb2017

duck ragout fettuccine

duck ragout fettuccine

did a fabulous duck leg ragout dish today on 12feb2017. ^^

this the first time i tried a duck leg ragout, or for that matter any ragout.

i was very impressed with the duck leag ragu pappardelle at labrezza recently on 7.2.2017.

so i decided i would try it myself. ^^

read up on a few internet recipe. basically got the method & came up with my own recipe.

duck ragout

duck leg  ragout sauce on 7,2,2017

went to sheng shiong in the morning. did not want to buy a whole duck & got a vacuum pack Jean Fresh fresh duck leg hind quarter. i think about S$4.85.

duck ragout

duck leg ragout sauce on 7,2,2017

& my own created recipe-

  1. rub duck leg quarter in salt & wash clean, and dry.
  2. brown a whole bulb of garlic cloves in olive oil
  3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat (i did not have duck fat so added chicken fat). basically it is like making a duck confit (which i also have not made one before) which means cooking the duck leg in duck fat to give it great flavours.
  4. add aromatics (i added basil & coriander…usually they add fresh rosemary, thyme etc..i didn’t have those…from my understanding, duck & especially duck game quite gamey in flavours so quite important to have the herbs to balance it).
  5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
  6. off fire. add 1 cup white wine, and 1 cup chicken stock (i added prawn stock as i did not have chicken stock), 1 tbsp flat sugar. (i also added dry rosemary, didn’t have fresh ones). then low fire, cover & reduce.
  7. cook for 2 hrs. add water if required so it does not dry out.
  8. take out duck leg. remove & discard bones. shred it & return to pot.
  9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
  10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.
duck ragout fettuccine

duck leg ragout fettuccine on 12.2.2017

my first time doing this. and the dish was simply superb.

so very tasty & savoury. texture was perfect…very tender & soft & moist, not sinewy, dry, wiry.

& taste was wonderful. very mildly sweet, nicely herb flavoured, both balancing the gamey taste, so i didn’t feel it was gamey even with all the fat. just a very very tasty pasta.

at labrezza they used pappardelle.

i could not find pappardelle, so i used fettuccine the next best thing la..

c.h.e.f andy

Ingredients:

  • one duck leg quarter
  • 150g fettuccine
  • 1 bulb garlic cloves
  • 20 basil leaves (10 to cook, 10 to garnish)
  • 1 twig coriander
  • 1 tsp dry rosemary
  • 1 tbsp flat sugar
  • 1 cup white wine
  • 1 cup chicken stock
  • 1 tsp salt
  • 4 tbsp prego or papa alfredo traditional sauce.

Directions:

  1. rub duck leg quarter in salt & wash clean, and dry.
  2. brown a whole bulb of garlic cloves in olive oil
  3. set aside. leave a tbsp olive oil & place duck drumstick skin down on low fire. add duck fat. basically it is like making a duck confit which means cooking the duck leg in duck fat to give it great flavours.
  4. add aromatics (i added basil & coriander & dry rosemary…usually they add fresh rosemary, thyme etc..i didn’t have those…)
  5. let the fat render & cook the duck leg in fat for 20mins (turnover in 10mins)…anyway watch to make sure it is not burnt…
  6. off fire. add 1 cup white wine, and 1 cup chicken stock, 1 tbsp flat sugar.
  7. then low fire, cover & reduce. cook for 2 hrs. add water if required so it does not dry out.
  8. take out duck leg. remove & discard bones. shred it & return to pot.
  9. reduce till sauce thickens. use a tablespoon to remove some fat from the top.
  10. when serving, heat up, add 4 tbsp prego or papa alfredo traditional sauce. & toss pasta, then garnish with fresh basil & serve.

Good Chicken Rice @ Shatin Roast 沙田港式烧腊 on 10Feb2017

S$4 chicken drum rice + S$1 roast pork

S$4 chicken drum rice + S$1 roast pork 

went to good good eating house at 6th avenue to eat the jln tua kong meepok tar. it was closed.

so i decided to just eat chicken rice at shatin roast 沙田港式烧腊 on 10Feb2017. ^^

shatin roast 沙田港式烧腊

shatin roast 沙田港式烧腊

shatin roast 沙田港式烧腊

shatin roast 沙田港式烧腊 

my daughter had eaten at this stall several times.

for me this is the first time.

S$4 chicken drum rice + S$1 roast pork

S$4 chicken drum rice + S$1 roast pork 

i ordered the chicken drumstick rice S$4.

& i asked to add S$1 roast pork.

S$4 chicken drum rice + S$1 roast pork

S$4 chicken drum rice + S$1 roast pork 

the chicken was good, tender, very moist, sweet, the skin is flavourful.

S$4 chicken drum rice + S$1 roast pork

S$4 chicken drum rice + S$1 roast pork 

roast pork was ok. comparing the 2, chicken was very good, roast pork was ok competent.

i think overall in taste & presentation, this shatin roast 沙田港式烧腊 chicken rice is better than the chicken rice at the other 6th ave coffeeshop.

c.h.e.f andy

++++++++++++++++++++++++

shatin roast 沙田港式烧腊

Address:

Good Good Eating House

24 Sixth Ave, Singapore 276481

Breaded Fish Fritters – 28th Teban Gardens Community Breakfast on 10Feb2017

107pax for teban garden community breakfast

107pax for teban garden community breakfast

my helper made a breaded fish fritters for teban gardens community breakfast this morning on 10.2.2017. ^^

so i didn’t have to do anything today, just the delivery man la… 🙂

today there was a huge crowd. i was told 107pax. 🙂

breaded dory fritters

breaded dory fritters 

this my 28th friday breakfast community meal at teban gardens community service centre. this time made by my filipino helper.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

breaded dory fritters

breaded dory fritters 

my helper cut & marinated the dory fillets overnight in the fridge.

this morning she got up early to fry the fritters.

this time i had a good sleep till 8.03am. usually i leave by 8.15am so deliver the dish about 8.35am – 8.40am at teban gardens.

breaded dory fritters

breaded dory fritters 

i did not try today, but all the helpers said it was excellent.

breaded dory fritters

breaded dory fritters

anyway we had it at home several times prepared by our helper so i was confident it would be good la….

107pax for teban garden community breakfast

107pax for teban garden community breakfast 

the crowd is getting bigger by the day.

& they all start early to queue for the food.

used to be starting at 9am now they start queueing at 8.40am.

one resident demonstrates making dumpling 饺子

one resident demonstrates making dumpling 饺子 

today the centre director, herself an excellent chef who also cooks on occasions for the community breakfast, arranged a dumpling 饺子 demo by a resident who had before owned a eating stall in china.

one resident demonstrates making dumpling 饺子

one resident demonstrates making dumpling 饺子 

here he is doing the demo.

the dough was freshly made.

one resident demonstrates making dumpling 饺子

one resident demonstrates making dumpling 饺子

he did the kneading & cutting the small doughs.

others trying their hands in making dumplings

others trying their hands in making dumplings 

the centre director had a trial run the day before so she was completely familiar & explaining the process to the group.

others trying their hands in making dumplings

others trying their hands in making dumplings 

and many were keen to try wrapping the dumpling 饺子 themselves.

others trying their hands in making dumplings

others trying their hands in making dumplings

there were 3 different types of fillings馅=minced pork & chives, minced pork & chinese white cabbage, and chives with tiny cut tofu etc.

she told me the dumpling 饺子 were very good. i couldn’t stay to try.

it was an excellent morning. great community interaction & meaningful time for the centre staff & volunteers. & of course, many thanks to my helper also.

c.h.e.f andy

한국요리 Korean Cuisine = 족발 Jogbal 元蹄 – First Experiment on 8Feb2017

족발jogbal 元蹄

족발jogbal 元蹄

my first experiment on 족발jogbal 元蹄 today on 8.2.2017. ^^

족발jogbal 元蹄

족발jogbal 元蹄

i had intense chicken stock leftover in the fridge from the wondeful chicken rice dinner 2 days back.

so i made it to good use.

족발jogbal 元蹄

족발jogbal 元蹄

the same braised & steamed method, using the intense stock to braise & infuse flavours to the 족발jogbal 元蹄. and cover the wokpan to let steam cook the hock.

i googled & realised that actually trotters refers to 蹄 hoofs & hock refers to the lower leg 元蹄

족발jogbal 元蹄

족발jogbal 元蹄

the hock was very tasty from the intense chicken stock. lagi best la! ^^

족발jogbal 元蹄

족발jogbal 元蹄

i cooked it a bit longer = 1.5hrs.

taking from the experience of the chicken rice dinner where the pig skin was very tender when i served the dish at 6.45pm but quite tough when i took it around 7.45pm, and only on reheat the texture changed completely again to very tender. i attribute it to the pig skin drying out but it should not be really, so maybe it was not cooked long enough for texture to retain after airdrying.

족발jogbal 元蹄

족발jogbal 元蹄

as this is the first time, and 2 family members eating, i served it with the sauce.

it was excellent excellent in taste very well infused with flavours, and texture was perfect too! very gelatinous, still good bite not overdone…

족발jogbal 元蹄

족발jogbal 元蹄

a friend who was in jeju last year & enjoyed the 족발jogbal 元蹄 dish saw the photos & commented “but it does not look like 족발jogbal 元蹄 leh”.

족발jogbal 元蹄

족발jogbal 元蹄

indeed korean jogbal are mostly braised with dark sauce. i like both dark or white sauce & look so that i am ok.

& also most are served dry (like the poached & quenched chicken rice chicken method?? taut skin & hang up to air dry???)

i will serve my 족발jogbal 元蹄 dry next time. maybe will try both the braised & steamed method here, and also the poached & quenched method.

c.h.e.f andy

Jolly Good Fun Chicken Rice & Lohei with RI Buddies on 6Feb2017

chicken rice dinner & other dishes

chicken rice dinner & other dishes

recently, a RI friend invited some of us to try out his legendary chicken rice.

that got me going again & i did a very good chicken rice 2.0. ^^

my RI friends saw the photos i posted & one friend organised a 10pax chicken rice dinner at my place this evening on 6.2.2017. ^^

lohei-2

lohei 珍姐best in town (chinatown)

this is CNY day10, so 3 friends went to get the best in town (chinatown haha!) lohei from 珍姐 at chinatown.

lohei-5

lohei 珍姐best in town (chinatown)

it’s among the loudest, most boisterous lohei i had. ^^

tai kor was reading out the auspicious phrases from his hand phone, & the rest of us shouting “huat ah”…

lohei 珍姐best in town (chinatown)

lohei 珍姐best in town (chinatown)

while i was putting out the dishes, the guys arranged the lohei.

lohei-salmon

lohei-salmon

lohei-abalones

lohei-abalones

they also got salmon & abalones.

lohei

lohei-sauces & toppings paraphernalia

& the paraphernalia of sauces & toppings.

lohei with salmon & abalone

lohei with salmon & abalone

it was a good lohei, refreshing not too sweet (we did not add all the sweet sauce & plum sauce).

poached chicken

poached chicken

for today i made 2 different preparations of chicken rice chicken 白斩鸡.

this was the poached method = 12 mins boiling water, 25mins off fire poaching, then quenched in cold water/ice. i cut chicken in two halves, if poaching whole chicken, about 15mins+30mins.

braised & steamed chicken

braised & steamed chicken

the other preparation is braised & steamed, recipe explained here.

very good homemade chilli (wiped clean)

very good homemade chilli (wiped clean)

& i made an excellent chilli.

i used 4 large red chilli, 2 chilli padi, 3cm ginger, 5 cloves garlic, 1/3cup (80ml) chicken stock, 1/2 tsp salt, 1 tbsp sugar, 1 tbsp olive oil, and blend.

you could smell the chilli aroma when i lifted the cover. 🙂

this was totally cleaned out. my friends added some gravy from the veg & wiped clean every drop la…haha. 🙂

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

theory says the braised chicken should be sweeter.

& some friends thought so too.

poached chicken

poached chicken

poached chicken

poached chicken

but on balance, most including myself still preferred the poached chicken 滑鸡. texture did make a difference, enhancing the taste experience. 🙂

it is also easier to do, no need as much attention.

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

both chicken were tender, moist & sweet, & especially so with the chilli & chicken rice dark sauce.

i cooked 5 cups of rice for 10pax, it was quite enough. we did not take photo of the rice. it was quite fragrant & flavourful. again the best taste experience was with the chilli, and most of us except one took the dark sauce as well.

other-dishes

other dishes

i made a few other dishes.

black-white-braised-belly-pork

black & white braised belly pork

i braised the black belly pork with lor 鲁汁.

& the white belly pork with the chicken stock braise.

when it was first served, a friend tasted & it was excellent in flavours & texture. but the white belly pork dried out a bit (which i think means the timing was not good enough), the black nelly pork was still tender.

i didn’t notice as i only took it later when it’s almost finished.

pig stomach & pig skin

pig stomach & pig skin

so when i found the same with the pig skin (the pig stomach was ok), i returned it to the braise & heat up.

ig stomach & pig skin

pig skin

& then it was perfect. everyone was surprised with the difference in the texture.

this something i have not fully figure out yet. but i think if it dries out too quickly over the course of dinner, it means that the braise timing was not enough & should have been longer.

that’s a trial & error thingy.

stirfried kang kong & romaine lettuce

stirfried kang kong & romaine lettuce

i did the usual sit-fry veg.

stirfried romaine lettuce

stirfried romaine lettuce

stirfried kang kong

stirfried kang kong

bot vegetables were quite competent, pretty ok.

wiped clean 风扫落叶

wiped clean 风扫落叶

we finished every morsel of food! ^^

strawberries

strawberries

cherries

cherries

one friend brought really sweet cherries & strawberries.

strawberries, cherries orange & jackfruits - fruits all very sweet

strawberries, cherries orange & jackfruits – fruits all very sweet

orange & jackfruits

orange & jackfruits

another brought very sweet orange & also honey jackfruit, shiok la!

ritz apple strudel

ritz apple strudel

& a friend brought ritz apple strudel from royal ville 833 bukit timah shop.

very full so i share 1/2 a slice, pretty good & quite enjoyable, so actually i could have taken one whole slice.

my homemade kaya butter bread

my homemade kaya butter bread

i also made some fresh kaya.

so we had some white bread to enjoy kaya butter bread.

a friend brought some soda biscuits. we used to eat them when young. i had these with the kaya the next day & it went perfectly!

we had a great wonderful time together, making new memories la!

c.h.e.f andy

Simply Superb 2pax Early Birthday Dinner for my OPS Friend @ LAbrezza St Regis Hotel on 7Feb2017

whole lobster tagliatelle

whole lobster tagli0lini – S$51

had a wonderful 2pax dinner with my OPS friend this evening at labreza @ sr regis this evening on 7.2.2017. ^^

his birthday next week. we decided to have an early birthday dinner for him.

labrezza @ st regis

labrezza @ st regis

this the second time i dined at labrezza.

the last time i dined with my wife here on 4.9.2016, i enjoyed the lobster pasta & the angus ribeye very much. ^^

so my plan was to order these 2 dishes la..

focaccia, baguette & breadstick

focaccia, baguette & breadstick

we had the bread platter of focaccia, baguette & breadstick.

i remembered the balsamic here was really good, & it was excellent, still! haha…

focaccia very good, baguette not that flavourful i had better but still ok. breadstick had good olive oil flavours not the texture of bread i prefer.

whole lobster tagliatelle

whole lobster tagliolini – S$51

the whole lobster tagliolini was a different interpretation from last time. no lobster shell.

they have a new chef de cuisine, armando aristarco, who is from napoli & hailed from a amalfi coast restaurant.

the server did say we could have the pasta with the lobster shell when i asked, but i told her we would have it as the chef would do it.

lobster was just as nice, not overcooked not rubbery, very fresh & tender & sweet. very good standard.

whole lobster tagliatelle

whole lobster tagliolini

the quantity of pasta was very much less than the last time, but was a good pasta serving size as any other top restaurants. (just that serving size was a lot more last time).

duck ragout pasta

duck ragout pasta – S$26

we thought we could have a 3rd dish to share.

chef armando came to our table & we had a good chat. we asked his recommendations between the duck ragout pasta & the signature veal & he recommended the duck ragout.

i think this really one the the very best pasta i had.

the toppest top draw!

foie gras was super, the smoked duck breast tender & flavourful, and the ragout with sweet pumpkin really made the most wonderful pasta!

duck ragout pasta

duck ragout pasta – S$26

i had asked for a main portion (S$35) to share, same as the lobster tagliolini. the chef said he would split for us.

so we each had the above portions ie 2 portions.

when the bill came, we were charged S$26 for the appetizer portion. i guess being friendly with the chef has its privileges la…

300g angus ribeye medium rare

300g angus ribeye medium rare – S$42

when the angus ribeye steak came, the chef split for us as well.

300g angus ribeye medium rare

300g angus ribeye medium rare – S$42

& the steak was excellent as before! very tender & sweet & nicely medium rare.

vegetables side

vegetables side

& the yellow peppers & mesclun salad were very too too.

300g angus ribeye medium rare

300g angus ribeye medium rare – S$42

so when the bill came, it was S$76.40 (after the usual 50% for 2pax amex lovedining discounts) for all these 3 excellent dishes & huge servings for 2pax.

i gave a good tip & rounded up to S$85. the server darmen pointed out to me on the bill that there was already a 10% service charge. i replied i knew but i want to give the tip.

i think that says everything about the service here. food came at a good pace, so we did not wait long. & darmen was very knowledgeable. the lady server was good too.

we had a really enjoyable dinner.

chef armando said he is creating a new menu & will launch the new menu end feb or starting mar. i am definitely coming back to try his new menu.

c.h.e.f andy

+++++++++++++++++++++++++

Most Satisfying 3pax Yakiniku Dinner @ Aburiya 烧屋 on 5Feb2017

kurobuta platter & yakiniku grill stove

kurobuta platter (S$25) & yakiniku grill stove 

wife, daughter & i went back to aburiya for yakiniku dinner this evening on 5.2.2017. ^^

this our go to place for dinner when we couldn’t think of another place & didn’t want to try other food.

aburiya 烧屋

aburiya 烧屋

there is renovation outside & the place is boarded up, so aburiya & other affected eating places put up signs they are still in operation.

it was quite crowded this evening.

kurobuta platter & negu

kurobuta platter (S$25) & negi 

the kurobuta platter at S$25 is quite good value & now our regular orders.

hokkaido beef platter - S$40

hokkaido beef platter – S$40 

the last couple times we also ordered the hokkaido wagyu platter & found it quite good too.

so for this evening we had that as well.

yakiniku grill stove

yakiniku grill stove 

fire was strong.

the pork needed longer time to cook.

they were excellent, all the cuts were good.

yakiniku grill stove

yakiniku grill stove 

likewise the hokkaido beef.

like wife said, it is better than buying expensive wagyu from isetan & cooking ourselves at home.

bibimen

bibimen

bibimen is one of our regular orders too.

bibimen

bibimen 

truly excellent flavours & good ingredients.

i like this a lot now as wife prefers bibimen to bibimbab, so i ended up eating this all the time.

kimchi chigae

kimchi chigae 

the kimchi chigae here also very good, though this evening it was a bit salty.

kimchi chigae

kimchi chigae 

it has good ingredients, good serving of kimchi & a bit of belly pork. very nice soup.

we enjoyed dinner like always.

cost was S$127 for 3pax including a sake sampler S$18. not cheap but we enjoy everytime.

c.h.e.f andy

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