Day 3 – Jeju Blackpig BBQ @ 제주도야씨 홍대 Jeju Island Meat House at Hongdae on 12Nov2016 (Seoul 10-13Nov2016)

jeju blackpig bbq dinner

jeju blackpig bbq dinner

after a really tiring day climbing bukhansan (7hrs of hiking & some scares), we took the bus then subway back to our airbnb apartment at hongdae on 12.11.2016.

journey alone took 1.5hrs, and we stopped to get a drink & buy some fruits from a convenience store.

제주도야씨 jeju island meat house

제주도야씨 jeju island meat house

we decided to try a new place, 제주도야씨 Jeju Island Meat House. 🙂

jeju blackpig bbq dinner menu

jeju blackpig bbq dinner menu

prices like 50% more than normal pork, seems ok.

ready servings

ready servings

some displays.

jeju blackpig bbq

jeju blackpig bbq

we ended up ordering a platter, i think 600g or something for 37,000won.

being super greedy, to reward ourselves after our great “achievement” climbing bukhansan, we added another like 180g maybe ribeye for 17,000won (server said best selling here).

banchan 반찬 side dishes

banchan 반찬 side dishes

not really banchan but for the cabbage wraps with the bbq meat.

banchan 반찬 side dishes

banchan 반찬 side dishes

anyway we ate a bit, the lady server did a refill later.

water & beer

water & beer

wife ordered the usual 소주soju. water for me. 🙂

jeju blackpig bbq skin

jeju blackpig bbq skin

the server did the skin for us. hmmmm. very good!

jeju blackpig bbq

jeju blackpig bbq

the blackpig (or kurobuta) very good! marbled, fragrant, very tasty. 🙂

jeju blackpig bbq

jeju blackpig bbq

nice eaten on its own but quite nice wrap in lettuce as well.

jeju blackpig bbq

jeju blackpig bbq

the 3 different meats on the platter were all good.

 

jeju blackpig bbq

jeju blackpig bbq

somehow they seem to give us a lot more belly. it’s hard to tell when they mix everything together.

better to order just the platter first, then add any special order afterwards.

jeju blackpig bbq

jeju blackpig bbq

anyway overall dinner very enjoyable…we were satisfied la..& of course if we were to c/w aburiyah here in singapore it’s maybe 1/3 to 50% cheaper still, but i am very happy with aburiyah overall.

제주도야씨 jeju island meat house

제주도야씨 jeju island meat house

some records for myself in case i look for the place in future. cannot really read the address.

there is a korean review here. quite difficult to find the address on these korean blogs…

제주도야씨 jeju island meat house

제주도야씨 jeju island meat house

will certainly be back if around here next visit.

c.h.e.f andy

 

 

Day 3 – The Adventure = Climbing Bukhansan on 12Nov2016 (Seoul 10-13Nov2016)

resting before last 50m

baegundae-826m

armed with trekking poles, kit kat, nuts + bought 2 gimbap 김밥, we set off to climb bukhansan on 12.11.2016. ^^

little we know, really really difficult though looked like not difficult for koreans…7yr olds & 10yr olds could do it..& one lady looked like 75/80.

Still we got up to baegundae 白云台 백운대 836m

7hrs very jialat hike

almost died…actually, die-ded, dead already la!

going to gupabal station

going to gupabal station

we decided to go nami Island 남이선 南怡岛 at chuncheon 春川 yesterday on Friday to avoid the weekend crowd.

everyone ready for climbing

everyone ready for climbing

not a bad decision, but it also mean we now go to bukhansan on a Saturday/weekend on 12.11.2016.

we took line 2 from hongdae where our airbnb apartment is, to hapjeong, changed to line 6 to bulgwang, then to line 3 to gupabal.

too-early-la

kind of early, should be in bed leh…

Took bus no 720 from gupabal station to bukjsnsam fortress station

Took bus no 720 from gupabal station to bukhasan fortress station

we took bus no 720 from gupabal station to bukhansan fortress station.
walking-to-the-trailhead3

walking to the bukhansan trailhead

on the way, wife stopped by to buy 2 rolls of gimbap 김밥, and those turned out to be our nectar, our fuel, our substenance!

walking-to-the-trailhead2

walking to the bukhansan trailhead

walking-to-the-trailhead

walking to the bukhansan trailhead

everyone-walking-to-the-trailhead

everyone walking to the bukhansan trailhead

everyone-walking-to-the-trailhead2

everyone walking to the bukhansan trailhead

you see everyone walking there (to the bukhansan trailhead), you kow you are in the right direction la…

crowd-at-the-trailhead

crowd at the bukhansan trailhead

wa, you guys need to flag off ah?

which-direction

which direction neh?

both-ways-going-baegunpae-take-the-one-that-says-4km

both ways going baegunpae. we took the one that says 4km

both ways going baegunpae. which one neh?

trail-map

trail map

we took the one that says 4km….

start-of-trail

start of trail

took a few snaps….

going-up

going up

going-up2

going up.

& up we go….

going-up3

going up

go….

trail-map2

trail map

piles-of-stones-by-bored-hikers

pile of stones by bored hikers?

looking down at the information centre

looking down at the information centre – the trail head

looking down at the information centre, at the trailhead…

we-hiking-up-there-you-kidding-me

we hiking up there? you kidding me?

you kidding me?

going-up5

going up

going-up6

going up

going-up7

going up

going-up8

going up

up….

going-up9

going up

going-up10

going up

go….

directions

directions

going-up11

going up

the-peaks

the peaks

we are going to baegundae 白云台 백운대 836m!

the-peaks2

the peaks

the-peaks3

the peaks

lisa-bought-2-rolls-of-gimbab%e1%84%80%e1%85%b5%e1%86%b7%e1%84%87%e1%85%a1%e1%86%b8-din-know-they-so-nice

wife bought 2 rolls of gimbap 김밥

luckily we had 2 rolls of gimbap 김밥

gimbab

never knew gimbap 김밥 taste so good la!

 super delicious!!!

lip smacking good!!!

Still 2.6km…we were just 1/3 of the way up…

temple

temple

remember the landmarks..so you know you are staying on the right track…

going-up12

still the easy parts

going-up13

going up

going-up14

going up

going-up15

going up

going-up16

still the easy parts

din know these were so easy by comparison

 

going-up17

going up

Still 1.3km

Still 1.3km

another 1.3km…

going-up18

going up

it’s always, going up!

going-up19

going up

going-up20

going up

going-up21

keep going

going-up22

going up

going-up23

going up

going-up24

going up

going-up25

going up

what else? going up….

coming-up

coming up

rest stop…

going-up26

going up

fresh-air

fresh air

fresh air – in abundance….

difficult parts when the ropes start

difficult parts when the ropes start

going-up28

going up

rest-stop

rest stop…I think we took the remaining 1/2 of the first gimbap

we took the remaining 1/2 of the first gimbap…

not there yet la...0.5km + 0.3km the hardest parts

not there yet la…0.5km + 0.3km the hardest parts

not there…not there…0.5km + 0.3km the hardest parts…

going-up29

going up

harder it went

harder it went

going-up31

going up…steep, rocky

going-up32

going up

nice-mountain-view

nice mountain view

rest stop..take as many as you need…

nice-mountain-view2

nice mountain view

another rest point…

nice-mountain-view3

nice mountain view

now we are nearing…

almost-there

almost there = Done 3.7km Another 400m to go

almost there…

done 3.7km another 400m to go

ranger-box

the ranger box

only a short climb now..

map

map

300m-to-go

300m to go…lots of tired feet

another 300m to go…lots of tired feet….

nice-mountain-view4

nice mountain view

nice-view

nice mountain view

the-top

the peak

the peak

the peak

that’s the peak!

it’s a bit overcast…not a totally clear day…

view-from-near-the-top

view from near the peak

view-from-near-the-top2

view from near the peak

view all around…

this the last part to the peak & the hardest 50m

this the last part to the peak & the hardest 50m

well, almost there…

almost but not yet…

& obviously when they have ropes it means it is difficult…& today is a weekend/a Saturday, and a huge crowd..everyone wants the rope, going up & coming down..

the-hardest-50m2

the hardest 50m

moral of story = don’t come during the weekend…

if you do, NO gentlemen, cling on to the rope & don’t give way, whether you are going up or down…it is really quite dangerous, you can fall…

it is not always possible of course..there are children…but it means you basicall try to stand still, stay put & once the person you give way passed, cling on to the ropes…

view-from-near-the-top3

view from near the peak

view-from-near-the-top4

view from near the peak

the view all round…

resting-before-last-50m

looking down on the flat area for resting before the last 50m

looking down..

resting-before-last-50m2

looking down from the rope waiting for peak hikers to descend after taking photos=the flat area for resting before the last 50m

coming-up-to-resting-for-before-last-50m

coming up to the flat area for resting before the last 50m

resting-before-last-50m3

the flat area for resting before the last 50m

top-of-the-world

top of the world ya…

a zen moment

a zen moment

zen2

one more zen moment

baegundae 白云台 백운대 836m...

baegundae 白云台 백운대 836m…

finally the peak = baegundae 白云台 백운대 836m

it was really crowded, so cannot really stay but had to rush through a few photo moments…so really must come on a less crowded weekday..

looking-back-at-the-peak

looking back at the peak on the way down

Very tough going up! so many rocks…many parks needed rope

Going the last 300m to the peak baegundae 白云台 백운대 836m very challenging

the 4km up took us 4hrs…

so basically we started about 10am at the trailhead & it was 2pm when we started on the way down..

it took long because of the rest stops, photos, but also because the last 300m (phots) & especially last 50m (ropes & long queue of people going up & coming down)..

but little we knew coming down & crossing bukhansan was really very difficult course…..

the-oaks

the oaks clinging to the cliffs

we decided to take the route to daedongmun instead of retracing..
the-oaks2

looking back on the way to daedongmun = the oaks clinging to the cliffs

somehow we paid a lot of attention reading up on the route coming up to baegundae 白云台 백운대…and we just assumed going down would be direct & simple…
the-oaks3

the oaks

the-golden-top

the golden top

the-oaks4

the oaks

along-the-wall

we remembered the guide said to follow the fortress wall

coming-down-1-5km-to-daedongmun-gate

1.5km to daedongmun

another 1.5km to daedongmun….

along-the-wall3

walking along the fortress wall..

along-the-wall4

walking along the fortress wall..

along the wall we went….

another-1-9km-to-academy-info-centre-this-part-really-really-hard

another 1.9km to academy info centre..

we came to daedongmun…

but that’s cheating!!!!

another 1.9km to academy info centre???? shucks!!!

another-1-9km-to-academy-info-centre2-this-part-really-really-hard

we thought we reached…but it’s another 1.9km…

we thought we reached already leh…

looking-back-at-daedongmun-photo-time-stamp3-58pm

looking back at daedongmun…photo time stamp=3.58pm still another 1.9km of treacherous downhill to go

looking back at daedongmun…photo time stamp=3.58pm still another 1.9km of treacherous downhill to go

this part really really hard….very steep & rocky going downhill…

it was 4pm… we had been walking 6hrs since 10am..& truly fearful of darkness by 5pm…had to travel faster…

at one stage we were considering stopping at the call stops with the map co-ordinates & just call for help/rescue…the problem being that when going up there were like signs every 200m or the like, but coming down we were in wilderness…we were not sure if we were on the right track..if we had missed any paths on the track or had strayed…there were like maybe 3 signs the whole 1.9km??? & even the call stops location were very sparse…

during one part, a man must be in his 60s overtook us going down…& he was the only soul we saw throughout the entire 1.9km!!! we wanted to keep up with him but it was too dangerous, he was travelling too fast & we could fall & injure ourselves if we kept pace with him, which was impossible in any case…but at least during that 5mins or so we knew we were going the right direction…

so-happy-to-arrive-board-no1-bus-to-suyu-made-it

so happy to arrive & board no1 bus to suyu..made it! safe finally!

so happy to arrive & board no1 bus to suyu..made it! safe finally!
bus clock said 1703hrs…means we covered the last 1.9km in 1 hr 5mins! & coming down is so difficult & treacherous…..

no time or heart/mood to take photos

took us another 1hr 10mins on bus(25) & subway to get back to hongdae, happy & exhausted after a full day 7hrs hike!

c.h.e.f andy
+++++++++++++++++++++++++++++++++++

Bukhansan

From Wikipedia, the free encyclopedia
Highest point
Elevation 836.5 m (2,744 ft) [1]
Coordinates 37°39′39″N 126°59′36″E / 37.6608°N 126.9933°E / 37.6608; 126.9933Coordinates: 37°39′39″N 126°59′36″E / 37.6608°N 126.9933°E / 37.6608; 126.9933
Geography
Location South Korea
Climbing
Easiest route from Suyu Station by bus 1218 or 153 to Uidongdoseonsaipgu bus stop(우이동도선사입구) then walk 2.29km to Bukansan National Park Visitor Center(북한산국립공원백운탐방지원센터)

Excellent Always 6-course Dinner @ Tunglok Signatures Orchard Parade on 25Mar2017

deep-fried lobster steak with watermelon

went with wife for 2pax dinner at tunglok signatures orchard parade this evening on 25.3.2017. ^^

tunglok has the mysterious practice that amex love dining 50% discounts for 2pax applies only to set menu during weekends & applies only to ala carte during weekdays. don’t make much sense to me, but whatever. we like the set menu anyway, and also the ala carte menu so just follow the rules la!

tunglok signature 6-course fine dining menu

good thing they do vary their set menu a bit.

better thing is that we like most of the variations.

deep-fried lobster steak with watermelon

for this evening, lobster steak became lobster ball. to me it’s the same, a good serving of lobster steak.

meat very fresh & tasty & the batter thin enough & crispy, very good. special sauce was ok, tangy & not so sweet. good.

I think though the previous lobster steak here was better.

tang jia braised sharksfin

the sharksfin very tasty as always.

no need to add vinegar as server advised.

tang jia braised sharksfin

don’t eat sharksfin that much, and when I do I don’t add vinegar anyway, just pepper.

we asked for coriander & added a bit of coriander.

tang jia braised sharksfin

there was a good serving of fins & the soup was very tasty & sweet.

star garoupa fillet

star garoupa 东星斑 supposed to be top quality fish.

this was good enough but oddly not sweet & tasty as we expected.

the green chilli steamed red garoupa  we had here for this same 6-course set on 2.10.2016 was far, far better than this.

star garoupa fillet

in fact the fish fillet felt a bit tough, like “lor kor”…which is odd…these days like never come across “lor kor” fish

pork replacement dish for wife

wife doesn’t take the lamb rack on the course menu, so they replaced with an excellent pork dish.

this maybe pork collar. it was done to perfection, very tender, didn’t feel oil or fatty at all, felt consistent like sous vide.

a really, really good pork dish la! ^^

pork replacement dish for wife

I can’t quite decide if I would prefer this to the lamb rack. both were so good la!

pan-fried rack of lamb with pepper sauce

this pepper lamb was also like perfection.

Chinese lamb usually quite poor, usually gamey & to musk the smell, they pile on sweet sauce, so quite yukky.

pan-fried rack of lamb with pepper sauce

this lamd was superb, very tender, no smell.

also at most zi char, I would never order a pepper steak dish. the pepper sauce always overpowering. here the pepper sauce quite perfect.

braised noodles with abalone mushrooms

the noodles was very tasty & just the right texture. the abalone was a thick slice. the mushroom was a very thick mushroom.

braised noodles with abalone mushrooms

overall an excellent dish!

avocado pulut hitam

dessert were good too.

first time I took the pulut hitam dessert here, with avocado. sounded really rich & heavy, so last time we both changed to the ice jelly.

this time I decided to stick with the pulut hitam.

avocado pulut hitam

very smooth, tasty, not too sweet & quite perfect la!^^

ice jelly with aloe vera

wife had the ice jelly with aloe vera. very good too!

I would say between the 2, I actually prefer the pulut hitam more. haha!

2pax 6-course dinner came to S$125 nett for 2pax after 50% amex love dining discounts. they charged 10% service on the non discounted price. I guess it is quite fair such good food at this price…

I would consider this fine dining & a sumptuous meal & NOT just scrumptious as it was very tasty & well presented & also the ingredients were quality ingredients including lobster, lamb, abalone etc. only “blemish” 败笔was the star garoupa.

c.h.e.f andy

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

Tunglok Signatures @ Orchard Parad

Address :
Orchard Parade Hotel #02-18
1 Tanglin Road
Singapore 247905

Contact :
Tel : +65 6834 0660
Fax : +65 6834 0550

Opening Hours :

Lunch :11.30am – 3.00pm (Daily)
Dinner :6.00pm -10.30pm (Daily)

RI Buddies 10pax homecooked 9-course Hong Kong Daipaidong Dinner on 13Mar2017

did a 9-course hong kong daipaidong dinner for 10pax RI VSOP (very special old pals) today on 13.3.2017. ^^

1 HK claypot rice 腊味煲仔饭
2 Singapore claypot chicken rice
3 JB soon huat claypot wine chicken
4 Steamed Minced Pork with Light Soy Sauce 蒸肉饼
5 steamed pork soft bones
6 Teochew Light Braised Pork Trotters 潮州鲁猪手 & belly pork
7 Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤
8 fried brocoli 清炒西兰花
9 fried romaine lettuce 清炒油麦菜 (last 2 by my helper)

was considering to postpone because not feeling well but manage to organise dinner quite smoothly anyway with help from my helper & minimum energy & effort…

thanks all my friends…dinner went very well & smoothly…very fun & happy for me…such moments, & thanks to our resident photographer, the wonderful photo & video memories are to be treasured.

thanks my helper for cooking too. Thanks my friends for the fruits. white wine, another a Riesling, magnum, red wine…Thanks to our pastor friend for saying grace & to all for our company. 🙏🙏

hong kong daipaidong dishes

must say it was really a wonderful meal…

most of the dishes I did last week for my OPS buddies on 7.3.2017.^^

I just made couple of changes to reduce the effort because I was unwell, and also got my helper to fry the 2 vegetable dishes. 🙂

the hong kong claypot 煲仔饭 looked great. very tasty too.

the steamed pork soft bones (very tender basically dimsum restaurant standard) was great & also the drizzle sauce I prepared was great with the rice. & of course the duck liver sausage I bought in hong kong was ever so fabulous.

but it was not as good as what I did last week. this time I cooked a bit more rice (2 cups instead of 1.5cups) & my timing was not too good, so had a lot more burnt parts at the bottom.

this time all my friends prefer the claypot chicken rice.

of course chicken was very tender, tasty & more substantial than the sausage & pork soft bones in flavours.

#3 steamed angkoli with cloud fungus

I added a steamed angkoli with cloud fungus. this a new dish I did not have last week for my OPS buddies.

inspiration came from the steamed grass carp dish we had at in hong kong.

this was another simple dish at the daipaidong where the main play was actually the excellent light soy sauce.

#3 steamed angkoli with cloud fungus

I bought a whole angkoli fish at sheng shiong at S$8.80/kg & fillet the meat for steaming & kept the head & bones.

I just steamed it with sliced ginger, cut chilli paddy in light soy sauce & cloud fungus.

#3 steamed angkoli with cloud fungus

it was so simple to prepare, and my friends all loved the dish.

the steamed minced pork with light soy sauce, after a few practices, I kind of quite perfected it.

so this time actually I think it was better than what I had for my OPS buddies last week. probably still cannot match minsheng daipaidong 民声冰室, but otherwise it was very good, and one friend commented that was his best dish for the evening.

#5 JB shoon huat wine chicken

the JB shoon huat wine chicken was an adjustment I made.

last week I did the hand tear chicken手撕鸡 for my OPS buddies. that required a bit more effort – have to poached chicken, quenched in ice water, kept in fridge, then deboned & tore the chicken.

for the wine chicken, my helper cut up 1/2 chicken for me, no need debone, so I only have to marinade & cook it. almost effortless la…

& this was also one dish which quite unanimously all my friends said was superb…very tender, tasty chicken, great Chinese wine flavours.

I think it was much better than shoon huat & better than most of the restaurant dishes. because my chicken texture was very tender whereas most restaurants (like JB shoon huat) would overcook their chicken.

I did the Teochew braised pig trotters & belly pork for my friends. I did not take any (because unwell).

the trotters very gelatinous, tasty braising sauce, texture a bit softer. my own preference is a firmer texture. however today I am not tasting my food when cooking just judging by timing & look & feel, so I err on the safe side let it cook a bit more.

& I made also quite perfect bittergourd pork rib soup 苦瓜排骨煲, better than last week. this time I boiled the bitter gourd a short while to remove the bitterness.

& my steamed pork soft bones (1/2 used for the hong kong claypot 煲仔饭 & 1/2 for this dish) was excellent & with intense chicken stock as base so overall the taste of this soup was excellent.

fried romaine lettuce 清炒油麦菜

fried broccoli 清炒西兰花

my helper cooked both vegetable dishes for me.

both were excellent, very tasty, superb vegetable dishes.

all cleared 风卷落叶

everything was wiped clean!

fruits

2 friends brought the fruits, very sweet Korean strawberries & grapes, the red ones sweeter.

we had a really wonderful diner & time together.

this evening the friends got ready to leave a bit earlier. they knew I was a bit tired. I was very happy though.

everything went perfectly & I did not exhaust myself or use too much energy in preparing the dishes, thanks to my helper.

still at this age my illness took the usual time to heal though this time I managed the symptoms pretty ok, so basically I did not leave the house for 2 weeks to let the body fully recover.

c.h.e.f andy

Spending Time with Sis & Brother-in-law on 11Mar2017

braised duck – S$11

a long time friend of my brother & sister passed on. I know the family though not well & not close to them. my brother especially is close to them & he & s-i-l went to the wake everyday to spend time & help out with the bereaved widow. I went the night before past 10pm when my brother & s-i-l went after their other engagement. it was too late for my sis as her home is further away.

so today I went again with my sis & b-i-l.

after the wake i went with sis & b-i-l to see if weiyi laksa @ tanglin halt food centre was opened. it was closed, so we went to  commonwealth crescent food centre nearby. it was past 2pm.

jian kang wanton noodles was closed. many stall were closed.

the 牛车水阿婆卤鸭 Chinatown braised duck stall also closing, but the proprietress served us the remaining last bits of what she had- thigh, gizzard & sis ordered a wing.

braised duck – S$11

duck was very good, tender & tasty as I knew it, meat was not tough or in Teochew “june” like some places.

it was a good serving S$11 good enough for 2 or even 3pax. I did not plan to eat lunch anyway, so I just took a few pieces of duck.

fish curry – S$6

anyhow I went to explore & bought a S$6 fish curry form an outside stall facing away form the carpark & escalator (this commonwealth crescent food centre one of a few hawker centres with escalators.

the curry was pretty ok. there were 2 slices but tiny slices of fish, I think angkoli (sea bream). sis commented so ex. I guess it was not cheap but I could expect this pricing also.

after lunch, sis & b-i-l came to the house & watch television. it was a nice serial 亲爱的翻译官les interpretes which I later watched the entire 42 episodes myself. a very goo china production, excellent story telling, research, acting & dialogue. I like the show very much & the actor & actress 杨幂.

it was nearing dinner time. we were not so satisfied with the fish curry at lunch, so i decided to make my own  delicious fish head curry.

I used leftover fish head & fish bones (leftover from a steam fish dish I am preparing for my RI friends on 13.3.2017..where I filleted the fish kept the head & bones).

mak’s curry paste for fish head curry

and I used the usual mak’s curry paste.

I did not have egg plant & lady fingers, so just used yellow onions, cabbage & 1 tomatoes.

it was done in 15mins. so easy to do, and just whatever I had in the fridge.

& so very delicious. my sis & b-i-l mopped up everything. there was a little less meat I guess but quite enough for the 2 of them la..

c.h.e.f andy

Wife’s Early Birthday Dinner – 7pax Family @ Kai Garden 嘉苑 on 8Nov2016

peking duck

went back with the family for early birthday dinner for wife at kai garden 嘉苑 on 8nov2016. ^^

my first time here was my own birthday treat by my RI buddies on 28.10.2016.

soon after the dinner wife & I went for a short holiday in seoul 10-13.11.2016. so I had not made a blog post until now.

roast pork

this time I ordered ala carte.

there wan an ongoing promotion – free whole peking for >S$300 spend before service & GST. not too difficult. prices here are expensive!

roast pork

I ordered the roast pork. it was good but no better than other good restaurants like tung lok.

char siew

char siew was very good too.

char siew

very tender, and tasty.

xo fried carrot cake

daughter liked the xo fried carrot cake.

peking duck

everyone was very impressed with the peking duck.

peking duck

crispy skin.

some crisp for peking duck

a nice crisp to accompany. couldn’t remember what it was. seems like it was not tofu.

different skin wrappers for peking duck

the different sauces were good. & of course they had different skin wrappers too.

different skin wrappers for peking duck

I still prefer the traditional sweet sauce. but the pepper sauce also very good.

pig stomach soup

everyone liked the pig stomach soup. I think we ordered 3, maybe 4 orders.

sweet & sour soup

sweet & sour soup

& couple of sweet & sour soup, which was standard fare.

wasabi prawns

wasabi prawns were good. large, plump, nicely deepfried prawns, and just a light wasabi mayo with good wasabi flavour.

pomegranate dumpling

the pomegranate dumpling was just average, and expensive. we had enough food actually so didn’t really need this order.

stirfriedkurobuta

the kurobuta dish was good, tender, tasty & came with great vegetable & mushroom sides.

braised garoupa

the braised garoupa fillet dish quite excellent.

braised garoupa

good helping of garoupa, a flavourful pot.

braised garoupa

on balance though, I thought the braised garoupa fillet dishes I had at tunglok were mostly better than this.

braised garoupa

still quite an enjoyable dish everyone liked. 🙂

curry crab

we had a curry crab dish. it was very good. I would order this again.

curry crab

crab was fresh & sweet. and the pot ingredients quite tasty – belly pork & all.

vegtable taupok dish

the vegetable was good too.

overall it was a very enjoyable dinner. everyone enjoyed the food, especially the peking duck.

I cannot recall now. I think dinner came to about S$450nett, thought the S$88 peking duck was free.

the last time during my birthday lunch the service was excellent. this time service was still professional, however the server was pushing us to order more & bigger dishes, which I felt was not necessary, like the pomegranate dumpling dish. I could do w/o the kurobuta also.

still overall we all enjoyed the food here.

c.h.e.f andy

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

Kai Garden 嘉苑

Grandma Teochew Braised Fish on 10Mar2017

grandma braised fish

sis bought this fish couple days back, from a market vendor near her place.

we could not recall the name of the fish. it looked like the fish our grandma cooked sometimes like 50yrs ago, but we could not really be sure.

I googled & asked around including with china relatives; & also friends who asked their relatives in china. still could not quite determine which was it? 扁鱼,鲮鱼,鲫鱼…none really quite fit.

I had no clue how to cook the fish. between sis & I, we roughly recall what the finished dish looked like – it’s like a big pot of fish with either salted vegetables or梅菜 mustard vegetables. I don’t recall the fish being deep-fried so likely only braised, and braising not such an usual method to cook fish.

sis & I also recall seeing this dish (in teochew we called “kor her” 柯鱼 which is like braising fish) at joo seng teochew muay stall at havelock road.

interestingly after I created my own recipe & came up with the final dish, I showed it to 2 different teochew friends & rightaway they recognised the dish. one friend remarked – since his father in law passed on, he never get to eat this dish.

stock base – belly pork, onions, chinese cabbage & later sweet mustard vegetable

anyhow I decided that the veg should be 甜梅菜 sweet mustard vegetables.

& I also know a good way of preparing that – of course a lot of washing to remove the sand & salt, then fried in pan with sugar & chicken stock, then steamed in steam oven for 1.5hrs like what I did for my 梅菜扣肉 recipe here.

I decided that the stock base should be yellow onions, chinese cabbage, belly pork, lots of garlic cloves, and of course lots of ginger & I used about 12 dried chilli.

stock base – belly pork, onions, chinese cabbage & later sweet mustard vegetable

I did the dried chilli & onions, garlic, ginger together with the belly pork in oil, fried to soften the onions & get the aroma, then added chinese cabbage & leek, then added vegetable stock, covered & stewed.

grandma braised fish

the fish I cleaned with salt, keeping the scales & not removing the gills. I think this holds up the fish better since I am braising it. if I am deep-frying it first maybe I will remove the scales & grill, not sure.

grandma braised fish – blanched

& I blanched the fish in boiling water. ie boiled the water first, placed the fish inside & boiled for another few minutes. then I removed the fish. this fish was/looked fishy, so I wanted to remove the fishy smell.

grandma braised fish

then I put the fish in the wokpan, brought it to boil. added 3 tbsp light soil sauce, added 4 large dried dates.

grandma braised fish

covered it & braised for 1hr thereabouts.

mui choy 梅菜

for the last 15mins I added the steamed mui choy – dried mustard leaves 梅菜 which was very soft.

grandma braised fish

the braising part is about judging the timing & the liquids. the idea was of course to reduce the liquids so the fish was cooked but holding together not falling apart & the gravy was very tasty & the accompanying vegetables & ingredients were wonderful tasting.

grandma brasied fish

I think I managed that really well la!

the taste of the ingredients & gravy were just superb!

grandma braised fish

the fish itself was not quite my favourite.

it was the kind of fish with lots of bones. but the fish meat was sweet. the cleaning & blanching treatment had removed most of the fishy smell but still a fish I think only Teochew will eat.

another thing, this fish while it looked like the fish my grandma cooked, it didn’t have the unique bell-shape thing that we like to eat in the fish belly, so we still not sure if this was the fish.

grandma braised fish

there were 11 fish. I took 2. sis & bil took 5 between them, so left with 4.

grandma braised fish

I packed the remaining 4 fish with the ingredients for my sis to bring home.

I did not have any interest in this fish actually, but since my sis bought them & brought to may place, so I cooked it. the process though was really quite exciting, and reminiscent of the olden days.

and of course the fish & ingredients came out really well, very tasty. still I not sure if I want to do this again.

c.h.e.f andy

Usual Nice Dinner @ Ah Yat Grandstand on 9Mar2017

claypot alsakan crab legs tanhoon – S$38

wanted a place nearby & decided to go ah yat at grandstand for dinner on 9.3.2017.

had a really good lunch with my OPS friends, 6pax, at ah yat seafood grandstand on 26.7.2016.

we like the seafood here, good price & mostly happy & satisfied. much the same this evening. ^^

garlic steamed razor clams 蒜蓉蒸竹蚌 S$18

we ordered the usual garlic steamed razor clams 蒜蓉蒸竹蚌, about S$8.90 each.

this is always good. today though, wife felt it was a bit tough ie oversteamed, which was true.

claypot alsakan crab legs tanhoon – S$38

we ordered the S$38 Alaskan crableg tanhoon claypot.

claypotalsakan crab legs tanhoon

tanhoon very tasty. lots of pepper & garlic.

claypot alsakan crab legs tanhoon

crab legs were fresh & sweet.

today though not as good as some other times.

gong bao frog legs 宫保田鸡 S$10.80

the frog legs were excellent this evening.

gong bao frog legs 宫保田鸡

the 2 bull frogs were really large, & meat so fresh, bouncy, succulent, to the extent that we were kidding – got injection or not?

quite a sad thing actually, that when food is too nice (like watermelon very sweet) we think something might have been done to it…

gong bao frog legs 宫保田鸡

this a really large helping for 2 frogs.

at any zi char it would be S$18.

gong bao frog legs 宫保田鸡

this was the best dish for this evening.

ah yat 2pax dinner bill

dinner for 2pax came to S$85. pretty good price for the food we had.

c.h.e.f andy

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

Ah Yat Seafood @ Grandstand

Address

#03-01/02, The Grandstand, 200Turf Club Road, 287994

Reservations

+65 6884 6884
+65 68832112

Opening Hours

Daily: 11:30 – 14:30

Daily: 17:30 – 22:30

Most Enjoyable Late Valentine’s Dinner on 1Mar2017

Fresh prawn | Rojak flower | Thai basil | Pistachio | Burnt lemon 

was looking for a place to have valentine’s dinner with wife.

saw this summer house & the S$128pax 10-course collective farming menu on their website. menu looks great & the reviews were all good so i booked 2pax dinner on 14.2.2017.

however upon checking i realised that the 14feb price for the same dinner menu was S$300pax, so i cancelled that & rebooked 1.3.2017. ^^

we are both not particular about having this on the actually date. usually we do before.

so in any case i did my own valentine’s dinner for wife on 14.2.2017. & that’s not bad too! ^^

the summerhouse 

summerhouse is located in a nice 2-storey colonial building at 3 Parl Lane in seletar.

the summerhouse 

large dining area with high ceiling & tables were spaced quite far apart. there were 4 tables including ours occupied for the evening.

the summerhouse 

restaurant is helmed by chef florian ridder, formerly sous chef of the one-Michelin-starred Alma in Goodwood Park Hotel.

chef came to talk to the diners though for this evening he did not come over to our table.

10-course collective farming menu 

the menu looked fine so we awaited the experience. & it was great!

first item was prawn. this chef uses a lot of herbs & scents & edible flowers, and the overall experience was very pleasant & enjoyable.

i did not expect much from the prawn. it was competent. the bread was more distinctive.

Tri tip beef tartare | Passion fruit brown butter | Pickled chilli | Mint

the tri-tip beef tartare was a great dish. i am not sure it’s better than a traditional beef tartare dish which is also very sweet tasting & satisfying.

Tri tip beef tatare | Passion fruit brown butter | Pickled chilli | Mint

i guess it was very good too & different, and quite suited for this 10-course tasting.

Uni-soy sauce ice cream | Ikura | Toasted nori

the uni on uni soy sauce ice cream on a bed of ikura was a fabulous dish, a wonderful experience, something we did not expect. outstanding la!^^

Raspberry pickled beetroot | Barley | Black sesame | Fried shallots | Ricotta

the beetroot was quite a huge dish, even shared by 2pax.

Raspberry pickled beetroot | Barley | Black sesame | Fried shallots | Ricotta

i always like beetroot,don’t get to eat often. this one according to the lady server was sous vide overnight.

Raspberry pickled beetroot | Barley | Black sesame | Fried shallots | Ricotta

& it went really well with the ricotta cheese.

Eggplant | Mild goat cheese | Coriander oil | Tomato broth 

the eggplant was excellent too!

Eggplant | Mild goat cheese | Coriander oil | Tomato broth

& with all the flavourings, cheese, coriander, tomato broth.

Bacon | Parmesan | Chinese spinach | Sunflower seeds 

the buckwheat porridge was good too.

Bacon | Parmesan | Chinese spinach | Sunflower seeds

but really this was too large a serving. 1/3 or even 1/4 would be quite enough.

the parmesan & bacon provided a nice salty tasty, but less fascination for me c/w the uni dish, beetroot & also the eggplant dish.

Carrot pesto | Orange blossom hollandaise | Nasturtium

the grouper i guess must be sous vide also, great texture but somehow missing the sweet taste of a fish that is fresh & done well.

Carrot pesto | Orange blossom hollandaise | Nasturtium

not really much to pick at overall. it had the k & the texture & the foam & other condiments so should really taste great but was just ok.

Carrot pesto | Orange blossom hollandaise | Nasturtium

wife didn’t care for the dish. i guess it was ok for me.

Pickled pumpkin | Kranji mushroom | Earl grey jus | Grapes

the full blood mayura wagyu was really good!^^

amoong the best non japanese wagyu that i had la…

Pickled pumpkin | Kranji mushroom | Earl grey jus | Grapes 

very nicely done! nicely charred, properly medium rare, very flavourful.

Pickled pumpkin | Kranji mushroom | Earl grey jus | Grapes 

& it was a large serving – 4 slices say 120g or more even…i will come back just for the beef. i think it mige on the set lunch menu??

Guava yoghurt sorbet | Lychee-coconut mousse | Raspberry puree | Rose meringue

flower – this dessert did not leave much impression.

Guava yoghurt sorbet | Lychee-coconut mousse | Raspberry puree | Rose meringue 

looked nice, different texture & temperature, but no much impression.

Rye ice-cream | Honey | Milk | Plum

sourdough – this one i liked.

Rye ice-cream | Honey | Milk | Plum

had a great combination of flavours.

overall dinner was really a very enjoyable, different experience of taste & flavours. not the more traditional degustation at cornerhouse, & reminiscent of the best of jaan..

it was also not the same as labrinth which was very fusion whereas here that summerhouse the important thing for me was that the dishes tasted really good – all of them in fact…

the service by the lady server was very good. she explained well & was quite knowledgeable. the other lady server was also quite knowledgeable. the male server a bit distance, not so friendly towards us.

c.h.e.f andy

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

Olive Vegetable Fried Rice – 橄榄菜肉碎芥兰粒炒饭 on 8Mar2017

olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭

sis came for lunch & stayed to watch teochew opera on 8.3.2017.

i did some simple dishes for lunch & wife came back to join so we had 3pax lunch.

there were some rice left in the rice cooker from lunch so i told sis i would do a simple fried rice for her to bring back home to eat for dinner.

so i did the olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭 with the leftover rice-

  • about 3/4 bowl rice
  • 1 tbsp olive vegetable – 橄榄菜
  • minced pork -maybe about 80g.
  • small diced stem from one brocoli to proxy the kailan stem 芥兰粒
  • 2 eggs

for frying rice, it is quite standard. because there is minced pork, so i started with chopped garlic & minced pork in the wokpan, then added the diced brocoli stems. after that added the rice & last cracked 2 eggs on the side, let it cooked a short while the mixed it into the fried rice. and lastly add the olive vegetable – 橄榄菜.

& that’s done!

pak loh’s olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭 – HK$98

we had this <olive vegetable fried rice – 橄榄菜肉碎芥兰粒炒饭 – HK$98>at hong kong’s Pak Loh Chiu Chow restaurant 百樂潮洲酒家 recently.

though the fried rice was a strategic order, as pak loh is very expensive, nevertheless it was a nice & flavourful dish with very good wok hae, quite good i might say for HK$98!

anyhow first time for me using 橄榄菜 to fry rice, and the result as good as pak loh? almost la i think…

the olive vegetable, 橄榄菜 added just the right amount of saltiness & flavour to the fried rice & the small diced brocoli stems the texture. i guess can use the frozen mixed vegetables also for similar effect.

c.h.e.f andy

8pax OPS Primary School Buddies Hong Kong Daipaidong Homecooked Dinner on 7.3.2017

9 hong kong daipadong dishes

while eating & hiking in hong kong during our recent trip 20-24.2.2017,

my friends had been sharing a constant stream of food & place photos with our other OPS primary school friends group whatsapp chat.

so when we were back, i invited them to a 8pax hong kong daipaidong homecooked dinner on 7.3.2017.

9 hong kong daipadong dishes

i did 9 dishes for 8pax-

  1. HK claypot rice 腊味饭
  2. Singapore claypot chicken rice
  3. hand tear chicken手撕鸡
  4. Steamed Minced Pork with Light Soy Sauce 蒸肉饼
  5. steamed pork soft bones
  6. Teochew Light Braised Pork Trotters 鲁猪手
  7. Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠
  8. Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤 
  9. & fried kang kong (this one friend, a good cook, cooked thist for me) while i went to freshen up..^^

singapore claypot chicken rice & hong kong claypot rice 腊味饭

it was a wonderful dinner, great food, close friends, good fun & sharing.

hong kong claypot rice 腊味饭

hong kong claypot rice 腊味饭 before adding steamed pork soft bones

i wanted to let my friends try out the hong kong claypot rice 腊味饭 & also the singapore claypot chicken rice which i do often.

i thought that the hong kong claypot rice 腊味饭 might be quite plain with just pork & liver sausages, so i steamed some pork soft bones, similar to that served at dimsum restaurants.

i also prepared the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

when serving, i asked my friends if they wanted to take the pork soft bones separately. we decided to just add to the claypot rice.

the singapore claypot chicken rice was good as always.

at first, most friends said it was tastier than the hong kong claypot rice 腊味饭.

but the duck liver i used which i bought in hong long was really good, and so was the xo pork sausage from sheng shiong.

in due course we all thought that the hong kong claypot rice 腊味饭 was very “pang” fragrant, thanks to the duck liver sausage; and i think the steamed pork ribs with sauce & the drizzling sauce also contributed significantly to the taste.

the steamed minced pork in light soy sauce was good.

one friend who was with us in hong kong & tried the one at minsheng daipaidong 民声冰室 said it was 80% -90% the standard of the ones we had.

likewise the hand tear chicken手撕鸡 was very good.

it is still not my preferred preparation for chicken. but it is a very good change from usual & very nicely done.

though this not really comparable to minsheng daipaidong 民声冰室.

& we had great tasting teochew light braises at振记粥面店, a cheung chau market stall.

so i did this light braised pork trotters.

it was very good. the skin was gelatinous & the braise was “pang” & tasty.

some parts of the pig skin though, after leaving out for >1hr, tougher just slightly.

the intestines were very good too.

texture was tender, no smell, great “pang” braise flavours.

& for the teochew bittergourd pork rib soup 苦瓜排骨汤, i added the steamed pork soft bones. and additionally i used the intense chicken stock for the soup. so the soup was very tasty.

fried kang kong

the last dish was just a simple garlic fry kang kong.

among our friends we have a very good cook, our travel buddy on the hong kong trip, so he took over from me while i went to freshen up for dinner. basically he cooked this dish la..

9 hong kong daipadong dishes

so we had 9 hong kong daipadong dishes. ^^

emptied/wiped out

we had…but no more… all emptied/wiped out, quite laku la…

friend brought 6 very sweet yellow dragon fruit from ecuador

the 2 friends who travelled with me brought fruits.

one brought 6 yellow dragon fruit (from ecuador)…these were like S$58 for 6.

another friend brought like 10kg of D13 durians

another friend brought like 10kg of D13 durians

the other friend, the good cook, brought D13 durians from sin kian choon at tiong bahru. i think it was like 11kg.

we had a very enjoyable, memorable evening together- F3=food, fun & feel good la! ^^

c.h.e.f andy

Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤 on 7Mar2017

bittergourd pork rib soup 苦瓜排骨汤

another dish i decided to make for the 8pax OPS primary school buddies dinner on 7.3.2017 was bittergourd pork rib soup 苦瓜排骨汤.

claypot bittergourd pork ribs 苦瓜炆排骨 was what we ordered at Pak Loh Chiu Chow restaurant 百樂潮洲酒家 in hong kong,

during our recent hong kong eat & hike 20-24.2.2017.

it was good & tasty.

steamed pork ribs 2mar2017

for this i prefer to steam pork soft bones, rather than to boil with the bitter gourd soup. it delivers a more tender & smooth, tasty pork ribs.

i use my steamed pork ribs recipe here.

so just 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well into 250g minced pork & steam for 1hrs 10mins.

bittergourd pork rib soup 苦瓜排骨汤

bittergourd pork rib soup 苦瓜排骨汤

i tried to reduce the bitterness of the bittergourd苦瓜, washing it with salt the day before & changing water several times.

i think more effective just to put into boiling water for few mins. will try that next time.

& additionally i use the intense chicken stock for the soup. so the soup was very tasty.

anyway, my friends all thought the bittergourd pork rib soup 苦瓜排骨汤 was very good.

c.h.e.f andy

Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠 (Own Braising Sauce Recipe) on 7.3.2017

light braised big & small intestines 

so i made a very good teochew light braised pork trotters on 5.3.2017 at the first attempt.

& i was making it again for a 8pax OPS buddies dinner on 7.3.2017. so i decided might as well do the big & small intestines as well.

i made braised big intestines once a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!), but NOT small intestines, so this the first time.

washed & soaked big & small intestines 

problem with doing intestines is the smell, or stench?? haha…

so i started the cleaning/washing one day before…it’s like rubbed with cornflour, inside, outside, washed, rubbed with salt, washed….

for big intestines i turned it inside-out so no problem to wash both sides.

for small intestines i ran water through, cut like 4in/6in lengths so easier to wash inside…

very troublesome la….

boiling to remove strong flavours 

still worried about smell, so boiled water then put in the intestines.

boiling to remove strong flavours 

maybe 5 mins. i think it very effective to remove the smell.

light braised big & small intestines

after that it is the same light braising sauce recipe as for my pork trotters.

so here it is again –

braising sauce recipe
650g pork trotters

3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp sugar

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

light braised big & small intestines 

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised big & small intestines 

the result was quite excellent,texture was tender, no smell, great “pang” braise flavours.

quite similar to the excellent teochew braises at 振记粥面店, a cheung chau island market stall recently.

c.h.e.f andy

Ingredients:

  • 1 big intestines
  • 1 small intestines
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. rub with cornflour, inside, outside, wash, rubbed with salt, wash….for big intestines turn it inside-out so no problem to wash both sides. for small intestines run water through, cut like 4in/6in lengths so easier to wash inside…
  3. to remove smell, instead of just scalding, boil water then put in the intestines, boil for few minutes…
  4. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up. that is to keep the marinade thick & intense to infuse the flavours.
  5. fill with water to cover the intestines & let it braise & slowly reduce to a thicker sauce, adding water as required.

Teochew Light Braised Pork Trotters 鲁猪手 (Own Braising Sauce Recipe) on 7.3.2017

light braised pork trotters 7.3.2017

i have done very good braises including ter kar (pig trotters), pig head (猪头肉) & ears, even large intestines.

among the best was several homecooked kueh chap meals, including a 10pax RI buddies lueh chap lunch on 17.4.2014 (wow! time flies – that’s almost 3 years liao!)

Tai Hua chicken marinate (大华鲁鸡汁)

i have been using the ready bottled tai hua braising sauce, as it saves time & effort, and experimentation.

braised items @ 振记粥面店, cheung chau market stall

braised items @ 振记粥面店, cheung chau market stall

recently we had excellent teochew braises at 振记粥面店, a cheung chau island market stall

the braise was very “pang” – fragrant, very tasty. this the typically teochew lighter colour braise.

so i wanted to give it a try myself, to make my own light “pang” braises.

light braised pork trotters 5.3.2017

i managed to do this the very first try on 5.3.32017, and recorded on facebook rightaway the recipe i used-

braising sauce recipe
650g pork trotters

3 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp fish sauce
1 tbsp shaoxing wine
1 tbsp oyster sauce
1 tbsp sugar

=together about 100ml

fry-
3 star anise
1 cinnamon bark
2 clove
2 bay leaves
========
1 bulb garlic cloves
2cm cut ginger
1/2 medium red onion

braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours. after that fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

light braised pork trotters 5.3.2017

test for the texture you like.

i like it gelatinous with some bite, and this method of 1/2 infusing, 1/2 steaming ensoures the trotters are moist & tender & gelatinous, not dry & sinewy.

light braised pork trotters 5.3.2017

light braised pork trotters 5.3.2017

a true beauty to behold!

light braised pork trotters 5.3.2017

i am planning to do the korean jogbal using this braising method. 족발jogbal uses the upper hock not the lower trotters.

this colour is just right for족발jogbal, which preferred texture is firmer so cook for shorter time & is served dry not with sauce.

light braised pork trotters 7.3.2017

i did this light braised pork trotters & also the large & small intestines for 8pax OPS buddies dinner on 7.3.2017. i addd some pig skin also to make best use of my braising sauce.

all my friends enjoyed this.

c.h.e.f andy

Ingredients:

  • 650g pork trotters
  • 3 star anise
  • 1 cinnamon bark
  • 2 cloves
  • 2 bay leaves
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion

braising sauce-

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 1 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp heap sugar (2tbsp)

=together about 100ml

Directions:

  1. fry star anise, cinnamon bark, cloves, bay leaves, garlic cloves, cut ginger, red onion till fragrant.
  2. clean trotter (& pig skin) with salt, scald to remove scum, and add to wokpanand fry for few minutes.
  3. add braising sauce. braise for 1.5hrs – 2hrs. for the 1st 1/2, add just 1/2 – 1 cup water, topping up & turning the trotters. that is to keep the marinade thick & intense to infuse the flavours.
  4. fill with water to cover the trotters & let it braise & slowly reduce to a thicker sauce, adding water as required.

Hand Tear Chicken手撕鸡 on 7Mar2017

hand tear chicken手撕鸡7mar2017

one quite unique dish we had during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017 was hand tear chicken手撕鸡.

手撕鸡 had tear chicken @ minsheng daipaidong 民声冰室  was very impressive. chicken was sweet, tender yet not soft & had good bite, a bit stringy yet not sinewy or chewy. very good i think.

hand tear chicken手撕鸡7mar2017

i googled the recipe & made a 手撕鸡 hand tear chicken myself at home after my return. it was not bad as a first attempt. i had the texture but not yet the taste, my marinade needed some improvements/adjustments.

hand tear chicken手撕鸡7mar2017

i repeated it for a 8pax OPS friends dinner on 7.3.2017.

this time the marinade was good, & my friends all liked it. 🙂

hand tear chicken – poached chicken

my preparation/recipe is similar to that for poached chicken 白斩鸡.

i used 1/2 chicken. made chicken stock using bones of 1 chicken & 1 cut large carrot. added 1 bulb garlic cloves, 1 medium red onions quartered, few stalks of spring onions, 2cm cut ginger. boiled chicken (immersed) for 12 mins, off fire & poached for 25mins.

hand tear chicken – poached chicken

then quenched in ice water to stop cooking.

hand tear chicken – poached chicken

hand tear chicken – poached chicken

& put in the fridge to dry.

for this hand tear chicken手撕鸡, i feel that the dry should be more taut & dry & stringy, so i left it in the fridge for longer, about 5hrs.

roasted sesame

i pan-roasted 3tbsp sesame seeds.

hand tear chicken手撕鸡2mar2017

then separated the skin, cut/tear in rectangular pieces, & tore the chicken flesh in strips.

 

hand tear chicken手撕鸡2mar2017

& then mixed in first the condiments, then the roasted sesame seeds.

for the condiments – i used 2tsp fish sauce, 1tbsp light soy sauce, 1tsp oyster sauce, 2tsp sesame oil, 1/2 tsp dark soy sauce, 1 tbsp goma sauce.

hand tear chicken手撕鸡2mar2017

then covered with the skin & added some more roasted sesame

 

hand tear chicken手撕鸡2mar2017

and 当当 voila, the hand tear chicken手撕鸡.

the flesh is moist & tender & nicely/lightly flavoured with the concdiments & roasted sesame, quite flavourful.

for me, it was an interesting dish, a change certainly, may not be my most favoured style for chicken preparation,

c.h.e.f andy

Ingredients:

  • 1/2 chicken
  • 1litre chicken stock (using bones of 1 chicken & 1 cut large carrot)
  • 1 bulb garlic cloves
  • 1 medium red onions quartered
  • few stalks of spring onions
  • 2cm cut ginger

for condiments mix-

  • 2tsp fish sauce
  • 1tbsp light soy sauce
  • 1tsp oyster sauce
  • 2tsp sesame oil
  • 1/2 tsp dark soy sauce
  • 1 tbsp goma sauce.

Directions:

  1. make 1 litre chicken stock using bones of 1 chicken & 1 cut large carrot.
  2. add 1 bulb garlic cloves, red onions, spring onions, cut ginger to 1litre chicken stock in a deep ducth oven & bring to boil
  3. cover & boil chicken for 12 mins, off fire & poach for another 25mins
  4. quench in ice water to stop cooking
  5. put in the fridge to dry for 5hrs
  6. separate the skin, cut/tear in rectangular pieces, & tear the chicken flesh in strips
  7. mix in first the condiments, then the roasted sesame seeds.
  8. plate the dish, cover with skin, & add some roasted sesame

Almost Perfect Steamed Pork Ribs on 2mar2017

steamed pork ribs 2mar2017

my FB post on 2.3.2017-

  • now my steamed pork ribs about perfect=about 250g ribs…2tsp fish sauce 1 tsp light soy sauce 1tsp sesame oil 1 tsp oyster sauce 1 tsp corn flour steamed 1hr

returning from our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017, i made the HK claypot rice 腊味饭 a few times with the duck liver sausages i bought in hong kong.

steamed pork ribs 25feb2017

i thought it might be quite plain with just sausage, so i steamed some pork ribs and added to the claypot rice.

steamed pork ribs 25feb2017

i had wanted to make the dimsum restaurant styled steamed pork ribs anyway.

steamed pork ribs 7.3.2017

it was easy to make. as my FB post said, just-

  1. wash with salt & scald 250g pork ribs (i used pork soft bones which is the ones served at dimsum
  2. add 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well
  3. put in a small receptacle & steam for 1hr (i did not want the condensed steam to dilute the sauce.

& that is the perfect pork ribs (or pork soft bones). the steaming makes the pork ribs very tender & moist.

this not quite the dimsum restaurant pork ribs as i did not have & did not use black beans.

but it is just as good anyway la!

c.h.e.f andy

Ingredients:

  • 250g pork soft bones
  • 2tsp fish sauce
  • 1 tsp light soy sauce
  • 1tsp sesame oil
  • 1 tsp oyster sauce
  • 1 tsp corn flour

Directions:

  1. wash with salt & scald 250g pork ribs (i used pork soft bones which is the ones served at dimsum
  2. add 2tsp fish sauce, 1 tsp light soy sauce, 1tsp sesame oil, 1 tsp oyster sauce, 1 tsp corn flour & mix well
  3. put in a small receptacle & steam for 1hr (i did not want the condensed steam to dilute the sauce.

 

 

Best HK Claypot Rice 腊味饭 on 7Mar2017

HK claypot rice 腊味饭 25.2.2017

HK claypot rice 腊味饭 25.2.2017

during our recent really fun 4pax OPS primary school buddies hong kong eat & hike trip 20-24.2.2017,

we bought some pork sausage & liver sausage (both duck liver & pig liver, & so we were all very keen to try these out at home) at-

  1. fa yuen street market 花园街街市; and also at
  2. shau kei wan wet street market.

腊味饭 claypot rice @ chuen mun kee 銓满记

that also prompted a friend to suggest dinner at a hong kong claypot restaurant.

so we found & enjoyed a delicious dinner with claypot rice at chuen moon kee 銓满记 at mongkok, which is near to our metropark hotel.

HK claypot rice 腊味饭5 25.2.2017

i did my HK claypot rice 腊味饭 on 25.2.2017, the next day after returning from hong kong on 24.2.2017. haha! ^^

it was easy to do…

HK claypot rice 腊味饭5 25.2.2017

i thought it might be quite plain with just sausage, so i steamed some pork ribs (and these were dimsum restaurant standard), and add to the claypot rice.

HK claypot rice 腊味饭5 25.2.2017

the HK claypot rice 腊味饭 was very good indeed, very “pang”, flavourful la!

HK claypot rice 腊味饭5 7.3.2017

HK claypot rice 腊味饭 7.3.2017

i did the claypot rice again on 2.3.2017 for a 3pax dinner with my sis & b-i-l, and again for a 8pax dinner for my OPS friends.

these hong kong liver sausages are just phenomenal, so “pang” – flavourful! the duck liver sausage is quite fantastic. the pork liver is good not as fantastic.

HK claypot rice 腊味饭5 7.3.2017

HK claypot rice 腊味饭 7.3.2017

everyone just loved the dish.

HK claypot rice 腊味饭 2.3.2017

the preparation/recipe is quite simple-

  1. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
  2. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
  3. wash 1.5 cups rice (3pax) & fry in the claypot
  4. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
  5. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
  6. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
  7. add back the salted fish slice, & garnish with few stalks of coriander.

HK claypot rice 腊味饭 2.3.2017

& voila! so nice, so flavourful, so tasty la!

HK claypot rice 腊味饭 2.3.2017

for the 2.3.2017 preparation, i added 1.3 cups of water to 1.5cups of rice. (remember the washed rice has some wetness & the cut mushrooms also).

drizzling sauce for HK claypot rice 腊味饭 2.3.2017

& because i feel that this preparation is quite plain (having just sausage), i prepare the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

 

HK claypot rice 腊味饭 2.3.2017

HK claypot rice 腊味饭 2.3.2017  (with drizzling sauce)

this very easy to do, and very nice too, so just do it la-

  • 1 tbsp light soy sauce
  • 1 tbsp (flat) sugar
  • 1 tsp darh soy sauce
  • 6 tbsp water

believe me, this is the sauce you want to make…a perfect condiment to your rice. & if rice is tasty enough, no need to use also.

HK claypot rice 腊味饭 2.3.2017

emptied each & every time la! ^^

HK claypot rice 腊味饭 25.2.2017

a friend asked on facebook whether to cut of not to cut sausage when steaming.

i don’t know also, but i think the sausage is tastier if you don’t cut it.

so for me, for this HK claypot rice 腊味饭 where the sausages are the centrepiece, i put the better quality sausage whole & cut afterwards.

for my usual chicken rice, where sausage is secondary just to complement the chicken, i use the cheaper sausage & cut the sausage to make the rice tastier.

c.h.e.f andy

Ingredients:

  • 1.5 cups rice (for 3pax)
  • 1.5 cups water
  • 1.5cm cut ginger
  • 2 tsp chopped garlic
  • chicken fat (or 1tbsp oil)
  • 1 slice salted fish (bottled in brine)
  • 2 duck liver sausage (or 1 large pork liver sausage)
  • 2 pork sausage (or 1 large one)
  • few stalks coriander

for drizzling sauce-

 

  • 1 tbsp light soy sauce
  • 1 tbsp (flat) sugar
  • 1 tsp darh soy sauce
  • 6 tbsp water

for steamed pork ribs – see separate post

 

Directions:

  1. for steamed pork ribs – see separate post
  2. fry cut ginger with chicken fat (or 1tbsp oil) in claypot, add chopped garlic.
  3. add a slice of salted fish, off fire, feel the aroma, remove whole slice of salted fish & set aside.
  4. wash 1.5 cups rice (3pax) & fry in the claypot
  5. (earlier) pour boiling water over 5 small chinese dry mushrooms in a large bowl, cover & leave for 4hours. now cut each mushroom in 5 strips (with or w/o stalk) and add to rice. fry a short while & feel the aroma.
  6. add 1.5cups stock (i used chicken stock, can use mushroom water too) to rice & let it rest till you want to start cooking.
  7. add whole pork & liver sausage (or cut into 2 or 3 large pieces like chuen moon kee 銓满记 (photo further up), and cook for 12mins.
  8. add back the salted fish slice, & garnish with few stalks of coriander.

 

Steamed Minced Pork with Light Soy Sauce 蒸肉饼 on 7Mar2017

steamed minced pork in light soy sauce 7mar2017

so we had a most wonderful time together in hong kong 20-24.2.2017, 4 of us OPS primary school buddies.

& one meal that we enjoyed most was at minsheng daipaidong 民声冰室 on 23.2.2017.

one among several great dishes was a very simple (& simply delicious) salted egg steamed minced pork 咸蛋蒸肉饼 (the 2 photos above).

so that is one dish i want to make when i am back home.

steamed minced pork in light soy sauce 7mar2017

the key to this simple to prepare dish are (1) the light soy sauce (2) the minced pork.

i have very good light soy sauce, very “pang” fragrant like minsheng daipaidong 民声冰室.

for the minced pork, i chopped a frozen belly pork on 2.3.2017 & used a fresh ready packet minced pork on 7.3.2017.

the preparation/recipe was simple-

  1. chop chilli, scallions (& some yellow onions – optional, i didn’t add) & mixed with 300g minced pork. i put the scallion on one side as one friend does not eat scallions.
  2. add 1 tbsp light soy sauce, 1 tbsp olive oil & 1tbsp corn flour to minced pork & mix well
  3. make a depression on the minced pork(as in photo above) to hold the egg yolk. my opinion is the salted egg contribute little to the dish. so i replaced with fresh egg which is healthier but also contributed little to the dish except a nice volcano presentation, and i always like the silky egg yolk, no effort so no harm to have it.
  4. add 1 to 1.5 tbsp (to taste) light soy sauce & 1 tbsp olive oil & steam minced pork for about 12mins.
  5. 1 min before completion, crack one egg, drop the egg white in the plate by the side of the minced pork, and the egg yoke on the depression to receive the egg yoke.
  6. garnish with coriander.

steamed minced pork in light soy sauce 7mar2017

my friends commented during a 8pax dinner on 7.3.2017 that the dish was almost the standard of minsheng daipaidong 民声冰室.

i think the light soy sauce was almost as good, the ready minced pork not as good texture, & even taste???

 

steamed minced pork in light soy sauce 2mar2017

earlier i experimented the dish. there was no minced pork in the fridge, so i hand-chopped a defrosted belly pork. i think the hand-chopped frozen pork was better actually.

steamed minced pork in light soy sauce 2mar2017

hand-chopped has a rougher, uneven texture which i like better, and somehow even though it was a frozen meat, it actually went very well with the marinade.

steamed minced pork in light soy sauce 2mar2017

anyhow this was really easy to do, and a true comfort food that is most endearing & yet so easy to prepare.

steamed minced pork in light soy sauce 2mar2017

we all enjoyed all the dinner dishes including this minced pork dish at our 8pax dinner on 7.3.2017. ^^

c.h.e.f andy

Ingredients:

  • 300g minced pork
  • 2-2.5 tbsp light soy sauce
  • 1 tbsp cornflour
  • 2 tbsp olive oil

Directions:

  1. chop chilli, scallions (& some yellow onions – optional) & mix with 300g minced pork.
  2. add 1 tbsp light soy sauce, 1 tbsp olive oil & 1tbsp corn flour to minced pork & mix well.
  3. make a depression on the minced pork to hold the egg yolk.
  4. add 1 to 1.5 tbsp (to taste) light soy sauce & 1 tbsp olive oil & steam mince pork for about 12mins.
  5. 1 min before completion, crack one egg, drop the egg white in the plate by the side of the minced pork, and the egg yoke on the depression to receive the egg yoke.
  6. garnish with coriander.

 

Diced Pork Cubes with Vegetables – 31st Teban Gardens Community Breakfast on 10Mar2017

diced pork cubes with veg

i did diced pork cubes with veg for teban gardens community breakfast this morning on 10.3.2017. ^^

this my 31st 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.

diced pork cubes steamed

the residents now attending friday breakfast consistently 100 or more.

the options for my dish are usually chicken, fish & pork. for the older folks here, i choose meats that are without bones – ie for fish only fillet, for chicken i debone it & for for pork i usually do belly pork or pork collar. they are more tasty but a bit more fatty so unhealthy. this time i tried pork cubes, which are leaner.

i got 2 packets of diced pork cubes from sheng shiong the evening before.

diced pork cubes

cleaned with salt then scalded with boiling water to remove scum & kept in colander in fridge overnight to dry a bit.

diced pork cubes

got up early this morning to prepare the marinade for steaming = 1tbsp fish sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tbsp sesame oil, 1 tbsp olive oil, 2 tbsp (or 1 heap tbsp) corn flour. corn flour important to make meat smooth.

put in steam oven (or ordinary steamer) for 1.5hrs.

this the same sauce recipe i used to make steamed pork ribs which are dimsum restaurant standard.

maybe i will do steamed pork ribs (soft bone should be ok) next round?

fried potatoes, carrots, onions

for the vegetables, i fried carrots & yellow onions (2 medium carrots, 1 large yellow onion) with chopped garlic & 1 cut chilli padi in 2 tbsp oil, few minutes then covered for about 15mins on low fire, to soften the carrots. taste to get the right texture.

fried potatoes, carrots, onions

then i added potatoes (3 cut potatoes), covered & cooked for another 10mins.

i added the sauce from the steamed diced pork, so no need to add any salt or fish sauce etc to the veg.

potatoes are just cooked when it breaks when pressed against the side of the wokpan, or using a chopstick or fork or spoon to break it. get the texture just right, not mushy.

diced pork cubes with veg

i added back the steamed diced pork cubes, mixed well & covered for a few mins.

diced pork cubes with veg

& basically, that’s done liao.

diced pork cubes with veg

so now just to plate the dish in the aluminium container.

diced pork cubes with veg

the staff & volunteers all liked the dish, and it seems the residents too. ^^

c.h.e.f andy

Good Standard Tamago (Japanese Egg Roll) on 4Mar2017

tamago 

i did tamago a while ago (2 years back?) but somehow did not pursue it.

wife making chirashi don this evening & asked me to make some tamago on 4.3.2017. ^^

i had to go back to google to check the recipe again.

found this one amongst many.

tamago

 

i didn’t have the rectangular tamago pan, so make do with my non-stick pan.

i moderated the recipe-

  • 1 tsp flat sugar (not too sweet la)
  • 1 – 1.5 tsp tsuyu (can use light soy sauce also, tsuyu more flavourful)
  • 1 tsp mirin
  • 3 tbsp stock (i used chicken stock no dashi using konbu…i guess ikan bilis stick can also la)..

& that’s it….

whisked 3 eggs & whisked the blend then add together & whisked…..

the viscosity very important, egg mixture need to be thick enough to form a layer almost immediately on hot pan…

tamago 

the rest is trial and error. but i got it about right the first time & didn’t have problems making a few more times subsequently….

need to –

  1. wipe pan with oil with kitchen towel (to spread out oil thin film)
  2. pour over hot pan so egg layer forms immediately, swish pan around to spread the egg
  3. lower fire & start rolling (very important use chopstick with thick end…korean type sharp ends cannot)
  4. repeat step one…my egg mixture lasted about 3.5 pours.

tamago 

anyhow i got my tamago done. none too difficult la…

tamago

& pretty good standard..

i have to claim restaurant standard la… in taste if not presentation..better than some supermarket sushi tamago..

tamago 

great taste, texture & looks too.

sitting nicely on my wife’s chirashi don…as i said, not too bad la…

c.h.e.f andy