Shiok Home Lunch for 9pax Friends on 9Mar2015

did an interesting & fun 9pax lunch for my RI friends on 9.3.2015. ^^

this time i did –

  1. “hong lim FC curry chicken noodles”
  2. chilli crab angel hair w/o crab
  3. crabless beehoon (with prawns & large oysters)
  4. a char siew pork neck & curry miso belly pork (both first try)
achar

achar

a friend brought very nice appetising achar made by his m-i-l.

i started the 2 dishes – crabless beehoon & chilli crab angel hair pasta when all my friends arrived at 1pm+.

all the ingredients were ready, so i just fried chopped shallots, garlic, chilli padi & sliced ginger to get a fragrant aroma then added & fried the beehoon which were softened in water. i then added the intense prawn stock & prawns (with shell) & the chinese cabbage & reduced under high fire. i added oyster sauce & corn flour & when almost done, i added the large oysters & some cooked prawns (shelled) which i had earlier fried in butter. voila!^^

it was delicious! the beehoon was well infused with very intense shellfish stock. prawns & oysters were plump & tasty. 🙂

chilli crab angel hair pasta was the easiest to do. i had earlier browned some garlic cloves in olive oil, & so emptied these to the pan. then i added the prepared chilli crab sauce & brought to boil (i was distracted & forgot to add an egg which is standard for chilli crab). then i added the angel hair & same pre butter-fried prawns, off the fire & tossed. then topped with fresh basil front he garden. that’s all to it!^^

the angel hair was great in soaking up the chilli crab sauce. my friends liked this dish a lot. 🙂

for the “hong lim FC curry chicken noodles”, this had to be served last. first its stronger taste would mask the other 2 dishes. second, it has to be served hot in individual bowls – would be completely cold after all the group photos etc.

1 of the key ingredient was the poached chicken 白斩鸡. & my was really good, among the best.^^

noodles, fishcake,bean sprouts

noodles, fishcake,bean sprouts

curry for curry chicken noodles

curry for curry chicken noodles

the curry was more difficult, but on this second try, i think it was quite close to the real thing.

i am benchmarking hong lim FC ah heng curry chicken noodles. i have to say between the 2, i will still go for ah heng’s, but mine was pretty close la… 🙂

my close friend’s brother just started a prawn noodle stall Why Eat Har last week, and some of us had already tried it.

i was sharing that it was such a difficult thing to achieve. for me, his prawn noodles was already among the best & serving in large volume to paying customers, but for me, i can get close to ah heng’s curry chicken noodles but still not quite!

char siew was 1st time using pork neck & also this preparation. char siew sauce was the same recipe i used previously but i used slow cooking for 8 hrs in the oven (at 90degC for 2 hrs and 80degC for 6hrs), then browned slightly at 250degC for 15mins.

char siew was flavourful & tender. many friends did like the taste, but i felt it was not anywhere near a good quality char siew, so i may experiment a bit more with it.

curry miso belly pork

curry miso belly pork

curry miso belly pork

curry miso belly pork

the curry miso belly pork was edible but many things were wrong with it. i made a very good curry miso lamb recently (1st try) so had wanted to experiment on belly pork.  for the lamb i added stock & vegetables & the result was like a casserole, very flavourful, tender & moist. but i decided to do this using just the dry rub. the result was the skin was tough not quite edible & the curry taste was too strong & not moderated with the miso & vegetable sweetness. got to rework this.

strawberries

strawberries

we had my usual tofu cheese cake which everyone loved, and strawberries brought by our usual strawberry supplier.

c.h.e.f andy

Very Good Big Prawn Noodles @ Why Eat Har on 6Mar2015

4 halves large anka prawns

4 halves large angka prawns

my close friend’s brother started a prawn noodle stall. he is much into cooking & did a very good chilli crab for my homecooked dinner previously.

the opening was on 5.3.2015. so many of us dropped by to give it a try on 6.3.2015.^^

Why Eat Har5

Why Eat Har

“Why Eat Har” is located at Thye Hwa Heng Canteen, Blk 29 Eunos Avenue 6

“Why Eat Har” is located at ThyeHwa Heng Canteen, Blk 29 Eunos Avenue 6

the chinese name literally means “greedy prawns”, which has a good spin to it as it means the prawn noodles & the stall makes you greedy & want to eat more & come back for more.^^

the english version makes use of the similar sounding words “why” (english) and “har” (cantonese) & string them together as Why Eat Har. this can mean why eat prawns as in why eat this prawn noodles? or singlish why eat har? (answer = it’s good of course!).^^

the name was a good start, generating interest & buzz, and according to a close friend (not close enough to know that he is an expert in branding until now….hahaha!) an immensely brandable one (talking about franchising).^^

S$5 beehoon mee dry

S$5 beehoon mee dry

well, the defining thing for hawker fare is still the taste. singaporeans will tolerate nazi chefs and travel to far corners of the island just for good food.

& believe me, this prawn noodles is good! 🙂

the noodles & beehoon were cooked just right with a good bite. tau gays still crunchy. most of us though thought the quantity of noodles were a bit much. maybe it suits the canteen location, a good hearty meal to warm up to. but still i finished all the noodles, and usually i am a “low carb” guy, and 1/2 the amount of noodles would be too much for me already.

the soup was flavourful & fairly intense. & one of the best things was the chilli. this really not easy to get right starting from scratch. but this a very good chilli (also the consensus among 10+ diners), 1 of the best i had.

for me, the only place i had chilli better than this (& the soup was also more intense) was at wah kee at pek kio food centre, cambridge road. that again is subjective as some friends find wah kee’s soup a bit oily.

stall proprietors & friend

stall proprietors & friend

"Why Eat Har" is located at Thye Hwa Heng Canteen, Blk 29 Eunos Avenue 6

“Why Eat Har” is located at Thye Hwa Heng Canteen, Blk 29 Eunos Avenue 6

i have not taken much of prawn noodles in the last many years, so i may not be the best person to talk about prawn noodles.

in the early days i liked the 人人 peoples’ prawn noodles at pasir panjang (i think it’s now in geylang but i have not tried that yet). then there is hoe nam at tai thong crescent which i also liked a while back. something a bit more recent (like 5 years back), i liked the noo cheng adam road prawn noodles at zion road food centre (not sure if it is still there). the noo cheng adam road prawn noodles at adam road food centre i find so-so. & there is the beach road prawn noodles everyone talked about( i thought at first that i had not tried it before but i think i had actually taken once >10 years back & it was quite good).

but during all these time my favourite was wah kee big prawn noodles at pek kio food centre at cambridge road. 🙂

S$5 prawn noodle soup

S$5 prawn noodle soup

4 halves large anka prawns

4 halves large anka prawns

S$5 prawn noodle dry

S$5 prawn noodle dry

back to Why Eat Har.

the prawns also was very good! they were large & fresh & sweet. there were 2 large prawns (4 halves) for S$5.^^

overall it was very enjoyable meal for S$5, and i must say among the best prawn noodles i have taken.

i will go back & try again after a few weeks. let things settle down a bit.

for myself, i find it a very formidable challenge to attempt this hawker stall thingy. first, it is such an incredible effort & time commitment. so much to do everyday from marketing, preparing the stock & other ingredients like pork rib, fish cake etc, cleaning up etc, & of course all the other issues in running a business. & you are competing with the best which are in business for 30 years, 50years.

i cook a bit myself. just 2 days back i had friends over for a 9pax lunch & one of the dishes i cooked was a “hong lim FC curry chicken noodles”.

it was pretty good already but still it was not quite ah heng’s curry chicken noodles standard & to cook for 80 or 100 bowls a day? that’s really something else. so i was sharing with my friends how difficult i think it was to be able to produce what Why Eat Har did. 🙂

c.h.e.f andy