Claypot Rice (my first time) on 17Mar2016

claypot rice (my first time)

claypot rice (my first time)

this the first time i did a claypot rice!

this was inspired by the new lucky claypot rice my RI friend bought me at holland drive food centre recently.

claypot rice (my first time)

claypot rice (my first time)

& so i did my first claypot rice for a 4pax lunch with my OPS (Outram Primary School) classmates on 17.3.30216.

& it was jolly good.

claypot rice

claypot rice

this evening i did the claypot rice again for my wife, daughter & her friend, on 20.3.2016. ^^

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

fried 2cups rice & added water

fried 2cups rice & added water

of course i searched internet for a recipe. it did not look too difficult.

  1. i fried some chicken fat (veg oil do just as well) in a large claypot, added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken) marinated with 3 tsp fish sauce, 2 tsp oyster sauce, 2 tsp sesami oil, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage, and 5 chinese mushrooms.
  5. i set timer for 8 mins, then added the the chicken + sausage to the rice, simmered at low fire.
  6. i reset timer for another 15mins.
  7. lastly i added the shanghai greens + salted fish
1/2 chicken deboned & seasoned

1/2 chicken deboned & seasoned

chicken was nicely seasoned. 🙂

claypot rice

claypot rice

& it came out beautifully, so very tender.

claypot rice

claypot rice

& rice so very fragrant & tasty, the fragrant & smoky aroma wafting in the air, especially as i removed the cover.

and i had good quality pork & liver sausages.

claypot rice

claypot rice

such a beauty. 🙂

claypot rice

claypot rice

for my first time on 17.3.2016, the rice could be just a tag drier, but it was pretty ok as it were.

for this evening on 19.3.2016, the rice was quite perfect.

claypot rice (my first time)

claypot rice (my first time)

we thoroughly enjoyed the claypot rice, and we finished just about everything.

we were saying it must be like 10 to 15yrs since we last had claypot rice (until my freind brought me to new lucky claypot rice one plus week ago on 11.3.2016). we used to go to the stall at chinatown food centre level 2 when the children were very young.

it was quite perfect actually!

c.h.e.f andy

Ingredients:

  • 1/2 chicken (i deboned it)
  • 1 sliced salted fish
  • 3cm cut ginger
  • 2 cloves chopped garlic
  • 3 tbsp oil
  • 1 pork sausage sliced
  • 1 liver sausage sliced
  • 5 chinese mushrooms (softened & sliced)
  • 2 bunch shanghai greens
  • 2 cups rice
  • 1.8 cups water

seasoning for chicken:

  • 3 tsp fish sauce
  • 2 tsp oyster sauce
  • 2 tsp sesami oil
  • 1 tsp dark sauce
  • 2 tsp corn flour

Directions:

  1. i fried some chicken fat (veg oil do just as well) in a large claypot, added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken) marinated with 3 tsp fish sauce, 2 tsp oyster sauce, 2 tsp sesami oil, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage, and 5 chinese mushrooms.
  5. i set timer for 8 mins, then added the the chicken + sausage to the rice, simmered at low fire.
  6. i reset timer for another 15mins.
  7. lastly i added the shanghai greens + salted fish
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Coffee & Cake @ Assembly Coffee on 17Mar2016

coffee + apply crumble with ice cream

coffee + apple crumble with ice cream

3 OPS (Outram Primary School) classmates came over to my place & we had a nice, enjoyable homecooked lunch on 17.3.2016. ^^

after a great lunch, dessert, chit chat, we decided to go out for a cuppa.

one friend had to leave so 3 of us went to assembly coffee at evans road in 1 car. 🙂

we ordered cappuccino, flat white, hot chocolate + one apple crumble to share.

last time i came here was with family on 28.12.2014. that time the latte art was good & lemon meringue was very good!

apple crumble with ice cream

apple crumble with ice cream

lemon meringue ran out this time.

my friend ordered an apple crumble to share.

it was pretty good actually. apple was not too sweet, nicely done, texture & taste. crumle top was great & the pie base was good too.

maybe i can make this cake.  i make an ok jam crumb cake. & before that i made a pretty good apple pie too. so maybe can combine the 2 together.

flat white

flat white

i had my usual flat white. no much latte art today. barista not around?

coffee is good here though not really standout vs say chye seng huat at tyrewhitt road & dutch colony at pasarbella @ grandstand or carpenters & cook.

it was great spending time with old friends from primary school. 🙂

c.h.e.f andy

Thai Curry Vegetables with Belly Pork – 8th Teban Gardens Community Breakfast on 18Mar2016

this morning i made a thai curry vegetables with belly pork.

this my 8th friday breakfast community meal at teban gardens community service centre (CSC).

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.

it was though a very rushed last minute thai curry veg with belly pork.

(too rushed for any photos)

wasn’t too bad in the end the folks still liked it & mostly finished.

++++++++++

woke up late so a in a dead rush. my belly pork was not properly prepared.

so i had to improvise last minute & boiled/simmered the belly pork in water for 20mins while i cooked the curry veg. that was easy enough since i was just using the “dancing chef” thai curry paste premix.

when the belly pork texture was ok, i cooled them in running water & cut them in thin slices.

i did not have time though to fry the belly pork slices separately coating them in curry sauce, so it would be less tasty than if i did that.

in the end just added the sliced pork to the curry veg, tasted the curry & then transferred the dish in the usual aluminium tray & transported to teban gardens.

c.h.e.f andy

 

Wonderful 4pax Homecooked Lunch for my Outram Primary School Classmates on 17Mar2016

5 dishes-claypot rice, bakuteh, steamed 桂鱼,tau jeon eggplants, cabbage with taupok

5 dishes-claypot rice, bakuteh, steamed 桂鱼,tau jeon eggplants, cabbage with taupok

3 OPS (Outram Primary School) classmates came to my place for lunch yesterday on 17.3.2016.

i did 5 dishes –

bakuteh
claypot rice
港蒸桂鱼
eggplant with tau jeon
cabbage with tau pok (fried beancurd puff)
lotus ginkyo nut cheng chow 莲子白果凉粉

quite excellent food & company! ^^

bakuteh is an easy dish to make, tasty dish which i did for my RI friends recently on 14.3.2016, reminiscence of our trip the week before to JB.

the only variation was i added tau pok, in place of tau kee (bean curd skin) they added in shoon huat 顺发JB.

i used back the hara fried beancurd puff, which made the tasty soup even tastier! 🙂

i used the same frozen prime ribs from sheng shiong, S$10.95/kg. it was meaty, fatty, and so much tastier than the less marbled pork ribs. i generally boil them for 45mins, so that pork ribs are tender but not falling apart, even after 1 or 2 reheats. just the texture, the way i like it. 🙂

claypot rice (my first time)

#2 claypot rice (my first time)

this the first time i did a claypot rice!

this was inspired by the new lucky claypot rice my RI friend bought me at holland drive food centre recently.

of course i searched internet for a recipe. it did not look too difficult.

  1. i fried some chicken fat (veg oil do just as well), added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken + 1 thigh deboned) marinated with 2 tsp fish sauce, 1 tsp oyster sauce, 1 tsp sesami sauce, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage.
  5. i set my timer to 10 minutes but water was boiling off by 5 mins, so i added the the chicken + sausage at 5 mins.
  6. i reset for 10mins but stopped at 8 mins as i was preparing the claypot rice 2 hrs earlier & would be reheating another 5mins plus when my guests arrived.
  7. lastly i added the shanghai greens + salted fish
claypot rice (my first time)

#2 claypot rice (my first time)

it was my very first time, and unlike other dishes you cannot really taste & adjust as you go, so the arhgak-logy (estimation) had to be like first time right almost.

and i did adjust it/improvise as i went along.

anyway, the results were wonderful, and you could tell as the rice was cooking. i could smell the smoky, wonderful aroma. & my friends too, when i removed the claypot cover.

smelled wonderful, and tasted super la!

claypot rice (my first time)

#2 claypot rice (my first time)

the rice could be just a tag drier, but it was pretty ok as it were.

chicken were very tender, not overcooked (maybe i could increase a bit the fish sauce & sesami sauce marinade), and i had good quality pork & liver sausages.

it was quite perfect actually!

the lunch also came about because one friend brought me 2 桂鱼 mandarin fish airflown from shanghai the last time he came to my place after CNY.

the 2 fish were in my freezer for 1month liao, i took out 1 of them. it was very fresh, totally fresh!

i did the usual 港蒸 HK steamed style with a slight variation, 2 tbsp light soy sauce (& i used 2 tbsp olive oil + 1 tbsp mirin).

when all the friends were here, i put it in the steam oven (any steamer will do) for 10mins, just right for a 500g fish. 🙂

fish was very fresh, tender, texture a bit finer than red garoupa but firmer than the yellow croaker. a very nice fish, personally speaking, i still prefer the red garoupa though. 🙂

i tried out tau jeon 豆酱 for the egg plant this time. it was very nice, better than what i had previously for my 9pax teochew muay lunch. ^^

1 friend commented how the egg plant was not mushy, and this an important consideration, to make it soft but not mushy, stock much reduced almost dry so more tasty, intense, favourful.

i think it was a very good egg plant dish, quite excellent!

my cabbage with tau pok was also a variation of my usual cabbage for teochew muay.

this time it was a lot tastier even, because i reduced the stock more & also the hara fried beancurd puff added a very pleasant, sweet taste.

a great improvement even compared with the cabbage everyone liked on 28.10.2015!

fried ikan bilis

#5 fried ikan bilis

i had the idea of adding ikan bilis.

i got that from the nice ikan bilis bee hoon we had last time at ayer rajah food centre afte the indian rojak.

it went very well with the cabbage dish actually, but you can’t have too much of it so i just added 1/2 portion of what i made.

dessert = lotus ginkyo nut cheng chow + durian pudding

#6 dessert = lotus ginkyo nut cheng chow + durian pudding

i made my usual  lotus ginkyo nut cheng chow 莲子白果凉粉, modeled after hoe kee in hong kong.

& my friend brought durian pudding, made with XO durians.

lotus ginkyo nut cheng chow 莲子白果凉粉

#6 lotus ginkyo nut cheng chow 莲子白果凉粉

a very simple dessert, just boiled lotus seeds & ginkyo nuts in 5 tbsp brown sugar for about 2hrs. then added to ready made cheng chow from sheng shiong. very nice & refreshing.

durian pudding

#6 durian pudding

durian pudding/custard was very nice, very good durian flavours, not too sweet. i was eating it just now, left from yesterday, enjoying it.

after lunch we chatted for another hr plus, then decided to go out for coffee. i had to leave so 3 of us went to assembly coffee at evans road for a cuppa. 🙂

great lunch, company, chit chat & coffee afterwards. 🙂

c.h.e.f andy

Teochew Chilled Mullet on 16.3.2016

#5 teochew chilled mullet

teochew chilled mullet 16.3.2016

bought some mullet when my china relatives were in singapore, and had leftovers in the freezer.

took one out today & made a chilled mullet for dinner on 16.3.2016. ^^

it was in the freezer for >1month but the gills were still red when i cleaned the fish today.

mullet is one of the fishes you do not ask the fish monger to prepare the fish. he would remove the scale & also the precious things in the belly.

chilled mullet 16.3.2016

teochew chilled mullet 16.3.2016

chilled mullet is too fishy for many…though teochews like myself swear by it…

chilled mullet2 16.3.2016

teochew chilled mullet 16.3.2016

steamed 11mins in the steam oven (any steamer will do the same) with scale on, when cool put in the fridge for 1 hr..

the scales came out easily with the skin…if you remove the scales before steaming, you have hard time removing the skin when eating. it’s very difficult to tear with a pair of chopsticks.

the meat is indeed fishy but very sweet with the tau jeon 豆酱.

chilled mullet3 16.3.2016

teochew chilled mullet 16.3.2016

the precious fish lungs, liver, fat etc, tasty, omega 3 ya??

chilled mullet4 16.3.2016

teochew chilled mullet 16.3.2016

i removed the skin on the other side & turn over for the photo. 🙂

simple, easy to make, effortless really. & really enjoy leh!

c.h.e.f andy

Just Passable Pork Rib Prawn Noodles @ Hokkien Street Prawn Noodles Alexandra Village Food Centre on 16Mar2016

S$5 pork rib prawn noodles

S$5 pork rib prawn noodles

my fridge threatening to fail on me so went to alexandra village (AV) to recce on a replacement if required.

hokkien street prawn noodles

hokkien street prawn noodles

walked through AV food centre & decided to give the hokkien street prawn noodles a try on 16.3.2016.

S$5 pork rib prawn noodles

S$5 pork rib prawn noodles

it’s passable but must say it was really very so so la.. nothing really to come back for…

the best was the soup, very tasty & intense & smooth, quite similar to the soup at why eat har which maybe a bit more lingering.

just the soup only maybe it’s better or equal to adam road noo cheng.

S$5 pork rib prawn noodles

S$5 pork rib prawn noodles

for the noodles, the chilli was quite poor, no comparison with why eat har or even adam road noo cheng.

the chilli given (2 photos up) was totally inadequate. i asked for more chilli & was given another scoop, so basically double the amount, and i had to add a little fish sauce (which i never do), then there was some live in the chilli.

there were 3 pork ribs. texture wise very good, taste wise maybe why eat har’s still better.

for S$5, in addition to the pork ribs, there were 3 miserable super tiny 1/2 prawns. just look at the prawns for adam road noo cheng $5 pork rib prawn noodles

S$5 pork rib prawn noodles

S$5 pork rib prawn noodles

i left 2/3 of the noodles uneaten, partly because i usually go on low carbs if i can help it.

but in the case of why eat har & adam road noo cheng, i alway finished all the noodles, or it’s a question of whether worthwhile carbs???

S$5 pork rib prawn noodles

S$5 pork rib prawn noodles

though the noodles were not downright poor, there’s really no much attraction to come back again.

c.h.e.f andy

RI Friends 10pax curry rice lunch+bakuteh post JB trip 14Mar2016

had a really fun JB trip last week with my RI buddies. we had really good bakuteh at shoon huat at sentosa JB & roast duck from ya wang opposite, and dinner at canton-i at city square, but we missed out on the kam long fish head curry.

the guys were coming to my place for lunch & watching jeju slides & guide from a friend who had been there.

so i decided to do a curry rice lunch + bakuteh (reminiscence of the recent JB trip) on 14.3.2016. ^^

7 dishes = curry rice + bakuteh + dessert

7 dishes = curry rice + bakuteh + dessert

i had 7 dishes –

bakuteh singapore style
fish head curry
nonya curry chicken
sayur lodeh (using thai red curry)
kueh chap (pig head, pig ear, belly pork)
sio bak (roast pork)
lotus ginkyo nut cheng chow 莲子白果凉粉

for bakuteh i bought the frozen prime ribs from sheng shiong. it’s the le bao brand 乐宝, just S$10.95/kg.

i used the usual ILC bakuteh sachet, about S$1.50 for 20g sachet.

the bakuteh was excellent! soup was very tasty. many friends so commented.

1 used hara fried bean curd puff this time, i think this had more sweet 黄豆 flavours than the usual bean curd puff i used, the overall soup flavour was excellent, very tasty. a friend said it enhanced rather than overwhelmed the bakuteh sachet.

i think my soup was almost as good as shoon huat, and my pork ribs itself clearly better, more meaty, fatter & more flavoruful & excellent taken with my dark sauce which was very “pang” & not so salty.

fish head curry

#2 fish head curry

it’s the first time i cooked fish head curry.

mak's curry paste for fish head curry

#2 mak’s curry paste for fish head curry

i went to grab a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45 i think, used it for the first time.

fish head curry

#2 fish head curry

wife went to chinatown market on sunday. i didn’t go. she bought a angkoli (sea bream) fish head. i though it was very expensive at S$16, but i had not bought this before not really qualified to comment on the price.

fish head curry

#2 fish head curry

anyway it was super fresh, meat was firm & sweet.

cooking was easy. i just followed instructions at the back of the sachet-

  1. cut okra (lady’s fingers) and fried first with sliced yellow onions, curry rempah & some coconut milk.
  2. added cut egg plant, fried another few minutes.
  3. added fish head & coat with rempah
  4. added chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. added cut tomatoes.

curry was very tasty, maybe could be stronger, almost as good as outside, think curry wok.

i did my usual nonya curry chicken.

i did this nonya curry chicken recently for teban gardens community breakfast.

today though, it was just slightly below my own expectations.

my friends all liked it. the curry was very flavourful & lemak. they said just like outside nasi padang stall.

i did my usual kueh chap too.

i was also not all that satisfied with the flavours. i felt the texture was great but the braising sauce flavours not “pang” enough.

my friends told me i ate too often. for them it was fine. 🙂

sayur lodeh

#5 sayur lodeh

the sayur lodeh was quite fine. the long beans & hara fried bean curd puffs went very well with the cabbage & curry.

sayur lodeh

#5 sayur lodeh

i used the dancing chef thai curry paste, but added the wrong one yellow instead of red (hard to tell from a previously open sachet w/o cover description) so it looked a bit more yellowish & just like sayur lodeh instead of red colour, by accident…haha! 🙂

sayur lodeh

#5 sayur lodeh

anyway this dish i was quite happy with, nice vegetable for curry rice.

airfryer sio bak

#6 airfryer sio bak

& a repeat of my recently “mastered” airfryer sio bak, learned from a friend.

i thought the belly pork was a bit too fatty. & i over compensated by grilling it 5mins longer. i told them this third time was poorer than the first 2.

airfryer sio bak

#6 airfryer sio bak

but all my friends thought it was very good, the skin was crispy.

one friend said the skin was crispy on most, but some parts were tough. i told him probably because i used a fork to furiously stab the skin, kind of primitive, so not evenly done.

lotus ginkyo nut cheng chow 莲子白果凉粉

#7 lotus ginkyo nut cheng chow 莲子白果凉粉

i made the easy dessert we all enjoyed at hoe kee dessert 浩记甜品馆 during our jan2016 hong kong trip- lotus ginkyo nut cheng chow 莲子白果凉粉.

just boiled the lotus & ginkyo nuts in syrup & added to the cheng chow from sheng shiong. almost no effort & so enjoyable, refreshing to have.

friends brought strawberries & also longan & a friend brought a red, a bottle of michel torino.

after lunch we watched the slides on jeju. looks like a great place to eat & hike. according to guides, oct & nov are the best time to visit, dry & cool weather.

c.h.e.f andy

New Lucky Claypot Rice – Some say the Best! on 11Mar2016

S$10 for 2pax new lucky claypot rice

S$10 for 2pax at new lucky claypot rice

a friend bought dinner at new lucky claypot rice at holland drive food centre this evening on 11,3,2016. ^^

my wife & i are low on carbs and generally don’t eat claypot rice. 🙂

new lucky claypot rice

new lucky claypot rice

new lucky is very near my place, i knew of it for a long time but have not taken it here before.

just last week, the same friend was with me, but we were late & new lucky was closed by 1.20pm, we ended up having coffee at hans & sharing a sandwich.

S$10 claypot rice for 2pax + S$4 watercress soup

S$10 claypot rice for 2pax + S$4 watercress soup

this time i was there at 5.45pm. my friend was already there & the food had arrived within 10mins of his order.

we shared a S$10 claypot rice for 2 & a S$4 watercress soup with pork soft bones.

the rice was very fragrant, individual grains.

the chicken was very tender, and i liked the pork & liver sausages. there was also the salted fish.

 

S$10 for 2pax new lucky claypot rice

S$10 for 2pax new lucky claypot rice

my friend said not to add the dark sauce, and to taste & enjoy the fragrance of the rice.

i did that too. i also added the dark sauce. you see, i enjoyed the fragranc of the dark sauce as well…haha! 🙂

while i enjoyed the rice, it was really a lot of carbs for me. i am thinking i will try this dish myself, with a lot less rice, a lot more chicken. haha!

 

S$4 watercress pork soft bones soup

S$4 watercress pork soft bones soup

the soup was good. not the good restaurant standard lie tong kind of good, a good hawker stall food centre soup kind of good.

S$4 watercress pork soft bones soup

S$4 watercress pork soft bones soup

i like pork soft bones. this was good & make for a sweet tasty soup.

after dinner, we went back to my place for a cuppa then to SICC to watch the movie mission impossible – rogue nation.

c.h.e.f andy

Excellent Frog Leg Porridge @ G7 Sin Ma on 11Mar2016

S$16 G7 sin ma frog leg claypot porridge

S$16 G7 sin ma frog leg claypot porridge

a friend, my primary school classmate, bought me an excellent frog leg porridge lunch at G7 sin ma at5 Cheong Chin Nam Road on 11.3.2016. ^^

frog leg claypot porridge + ikan tenggiri (mackerel)

frog leg claypot porridge + ikan tenggiri (mackerel)

i have not taken frog leg porridge for the longest time.

this was really excellent! ^^

liked the lunch a lot. 🙂

G7 sin ma menu

G7 sin ma menu

1 bull frog goes for S$8. buy 2 get 1 free so S$16 gets you 3 frogs.

1 portion porridge is S$3. & 2 of us took only 1/2 of that 1 portion. 🙂

if you order 3 frogs, you get 2 free, so 5 frogs for S$22 & porridge is free as well. so for S$3 more we get 2 frogs more.

G7 sin ma menu

G7 sin ma menu

my friend wanted me to try the ikan tenggiri (mackerel) with thai sauce. so we kept it at 3 frogs + 1 portion porridge at S$19. 🙂

G7 sin ma frog leg claypot porridge

G7 sin ma frog leg claypot porridge

this was actually the same sin ma at lor 3 geylang which my other friends were telling me.

S$3 porridge

S$3 porridge

this a lot leh for 1 portion. 2 of us shared & we took about 1/2 of it.

S$16 G7 sin ma frog leg claypot porridge

S$16 G7 sin ma frog leg claypot porridge

the gong bao frog leg 宫宝田鸡was really excellent! ^^

the bull frog were meaty, fresh, tender, tasty. very good la! the sauce was excellent not too sweet & really wonderful together with the porridge.

ikan tenggiri (mackerel) thai sauce

ikan tenggiri (mackerel) thai sauce

ikan tenggiri (mackerel) was good. 🙂 fish was fresh & sweet if ordinary, the garlic & thai sauce gave it an extra kick.

ikan tenggiri (mackerel) thai sauce

ikan tenggiri (mackerel) thai sauce

my friend ordered too much but he is actually a small eater. so i ate most of it. 🙂

minced garlic fried kai lan蒜蓉芥兰

minced garlic fried kai lan蒜蓉芥兰

& this fried kai lan蒜蓉芥兰 was very good. plain, simple, tasty, not oily.

minced garlic fried kai lan蒜蓉芥兰

minced garlic fried kai lan蒜蓉芥兰

i will definitely go back again. don’t really need the fish but can do with the S$22 for 5 frogs porridge + the very nice kai lan.

after lunch, we went over to carpentor & cook for a cuppa. a very enjoyable, relaxing lunch & coffee chat for me.

c.h.e.f andy

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

Address:

G7 Sinma Live Bull Frog Claypot Porridge (Cheong Chin Nam Rd)

ADDRESS:

AT , 599730

PHONE:

+65 64677317
OPENING HRS:
12PM – 2.30AM

A Pretty OK Wanton Noodle @ Kwong Kee Noodles East Village on 10Mar2016

S$5.50 wanton noodles

S$5.50 wanton noodles

5 of us were visiting a friend in a ICU at CGH on 10.3.2016.

after visiting we went to east village where a friend has an apartment, and had dinner at kwong kee noodles at level 1.

kwong kee noodles was supposedly from dakota crescent previously. there was a news report mentioning them here.

kwong kee noodles @ east village

kwong kee noodles @ east village

there were still congratulatory bouquets so they guess they were still settling in.

it was 8.30pm & nearing closing time.

the proprietor & his wife were very friendly & courteous. 🙂

kwong kee noodles menu

kwong kee noodles menu

they had wanton noodles,  chicken mushroom noodles 鸡丝面 etc also beef briskets & vegetables.

S$5.50 wanton noodles

S$5.50 wanton noodles

the large noodles are S$5.50, small S$4.50. more expensive than food centres & around food court prices.

S$5.50 wanton noodles

S$5.50 wanton noodles

wanton noodle was qq, tasty & very spicy (i like!), a lot of char siew & maybe 6 wantons (4 in soup). just a little salty for me.

soup with wanton

soup with wanton

char siew was good. wanton was ok. both good not really special.

S$5.50 chicken mushroom noodles 鸡丝面

S$5.50 chicken mushroom noodles 鸡丝面

a friend took the chicken mushroom noodles 鸡丝面. looked good too.

S$4.50 dumpling noodles (small)

S$4.50 dumpling noodles (small)

another friend took a small dumpling noodles 水饺面. 🙂

fried wanton

fried wanton

we shared some fried wantons.

fried wanton

fried wanton

pretty good too.

beef briskets

beef briskets

the beef briskets were complimentary. they were closing & basically the proprietor/proprietress were nice & very friendly people.

beef briskets

beef briskets

beef briskets were good like many served in chinese restaurants here.  so they were good competent briskets.

they were though not the 腩肉 that i really liked with a layer of fat & lining that you get in hong kong.

sauteed mushrooms

sauteed mushrooms

we had a complimentary mushrooms too.

sauteed mushrooms

sauteed mushrooms

pai seh la…too many complimentary things…

mushrooms were very good. i liked them.

overall, a very competent wanton noodles. price a bit higher but i guess justified by the larger serving of char siew & wanton. and i liked the entire dish especially the spicy chilli though it was a bit on the salty side.

c.h.e.f andy

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

Kwong Kee Noodles

Address:

 

Pork Collar with Cabbage – 2nd Community Lunch for Newgate Learning Hub on 12Mar2016

community lunch @ newgate learning hub of bathesda community church

community lunch @ newgate learning hub of bathesda community church

this my 2nd community lunch dish for newgate learning hub on 12.3.2016. ^^

my 1st for newgate community lunch was on 27.2.2016. 🙂

pork collar with cabbage

pork collar with cabbage

as the dish is apportioned on each plate then serve to the residents, the main consideration was to have enough pieces to feed 80pax.

pork collar with cabbage

pork collar with cabbage

for this preparation, i used 1.4kg pork collar-

  1. i had the pork collar in a 90degC oven for 2hrs
  2. the slow braise made it more tender & flavourful & also easier to slice (i counted about 90+ slices)
  3. i browned a bulb of peeled garlic cloves, added 1 cut chilli padi & about 2cm sliced ginger, then added 1.4kg cut cabbage, added chicken stock, cornflour, oyster sauce & reduced. added salt to taste. the cabbage was done just right, soft still crunchy & very tasty with the reduced stock.
  4. fried the pork collar separately. this was a bit similar to 回锅肉, which means to cook the pork a second time by wok fry.
  5. then i mixed the pork with the cabbage.
pork collar with cabbage

pork collar with cabbage

it was a good dish to add to the beehoon & kuay teow.

pork collar with cabbage

pork collar with cabbage

pork was tender & tasty from the 90degC slow braise.

pork collar with cabbage

pork collar with cabbage

& cabbage complemented well the meat dish. 🙂

pork collar with cabbage

pork collar with cabbage

tasting the dish is an important step in cooking. make sure that salt was to taste to bring out the flavours, pork & vegetables had the right texture etc.

pulut hitam

pulut hitam

the octogenarian father of our friend who started this meaningful & beneficial community activity 4 yrs back contributed a pulut hitam dish every week. i tried the dish. it was very good, not too sweet. 🙂

c.h.e.f andy

Just Superb Roast London Duck @ Tunglok Signature Orchard Parade on 9mar2016

roast london duck - S$30

roast london duck – S$30

went with wife to tunglok signature @ orchard parade last evening on 9.3.2016. ^^

my favoruite restaurant but not been there for a while.

last time i had an excellent meal here was on 4.8.2015.

we ordered a scottish razor clam each. unfortunately server came back to say they served the last to some diners in the room.

蒜泥白肉 - S$8

蒜泥白肉 – S$8

i ordered a 蒜泥白肉 & the salted egg & wasabi prawns to replace.

this 蒜泥白肉 looked nice but was mediocre this time. sliced pork was quite plain & sauce was heavy, i scrapped away most of it.

i think my own 蒜泥白肉is  taste-wise much better than this, though looks need to improve.

roast london duck - S$30

roast london duck – S$30

the roast london duck was simply incredible!

so tasty & flavourful from the fat & the skin very crisp.

overall it was even better than the excellent duck we had 2 days ago at ya wang 鸭皇 at sentosa in JB! so good it was!

roast london duck - S$30

roast london duck – S$30

but of course the duck itself was different, this a smaller duck from ireland. S$30 should be the going price in the good restaurants except here we have the 50% palate discounts for 2pax so, only S$15++

the meat was very tender & juicy.

salted egg & wasabi prawns - S$10

salted egg & wasabi prawns – S$10

the salted egg & wasabi prawns were between mediocre & competent.

salted egg & wasabi prawns - S$10

salted egg & wasabi prawns – S$10

in fact, the nicest was the tomatoes.

not that it was really no good, but it was more ordinary than ordinary. some zi char restaurants do better la! 🙂

string beans 四季豆 -S$18

string beans 四季豆 -S$18

the string beans though was very good. crunchy, fresh, sweet. 🙂

special zha jiang mian炸酱面-S$9.80

special zha jiang mian炸酱面-S$9.80

the zha jiang mian炸酱面 was more like a bakchormee, and it was pretty good too.

special zha jiang mian炸酱面-S$9.80

special zha jiang mian炸酱面-S$9.80

not my ideal noodle dish to order in a restaurant, but in fact equal or better than many.

& good ingredients too, scallops & prawns & loads of minced pork. chilli sauce was also good.

雪中情怀

雪中情怀

the dessert 雪中情怀 was my perennial favourite.

雪中情怀

雪中情怀

really enjoyed it, very refreshing. a lot of pomelo inside & of course mango.

altogether a very enjoyable dinner. after palate discounts dinner came to S$59 all-in for 2pax. yes! ^^

c.h.e.f andy

Wa! Indian Rojak so Nice!! @ Ayer Rajah Food Centre on 25Feb2016

Indian rojak - ayer rajah FC stall 73

Indian rojak – ayer rajah FC stall 73

haha! i really suaku, never really got to know indian rojak…don’t know how many times i have actually taken them, probably like 30, 40yrs ago? alamak!

anyway my RI friends arranged a indian rojak session & 7 of us descended on ayer rajah food centre on 25.2.2016. ^^

abdhus salam rojak - ayer rajah FC stall 73

abdhus salam rojak – ayer rajah FC stall 73

we ordered from both stalls 73 & 68.

Indian rojak - ayer rajah FC stall 73

Indian rojak – ayer rajah FC stall 73

it’s really nice. i liked it very much! 🙂

it was not so different from the chinese ngoh hiang, which i had recently at kim san leng bishan.

comparing, i actually liked the indian rojak better, the dipping sauce was better, more spicy, tasty, less gluey. but both were good!

& in the case of sicc bukit cafe the dipping sauce for the ngoh hiang was an artificial pink colour.

habib's rojak - ayer rajah FC stall 68

habib’s rojak – ayer rajah FC stall 68

one friend had always preferred stall 68. for this time we had the opportunity to compare.

Indian rojak - ayer rajah FC stall 68

Indian rojak – ayer rajah FC stall 68

both plates were about S$22.50.

Indian rojak - ayer rajah FC stalls 68 & 73

Indian rojak – ayer rajah FC stalls 68 & 73

the one from stall 68 (top) looked like about 3/4 the size/amount of the one from stall 73 (below).

plus stall 73 order included squid, and it was a large squid so that would be quite expensive, may like S$8?

taste-wise a bit more difficult to tell apart, but overall i would go for stall 73, more bang ofr the bucks la…

ikan bilis beehoon ayer rajah FC stall 74

ikan bilis beehoon ayer rajah FC stall 74

we had the S$4 ikan bilis bee hoon from stall 74.

ikan bilis beehoon ayer rajah FC stall 74

ikan bilis beehoon ayer rajah FC stall 74

it was just plain bee hoon but the addition of just ikan bilis made it very tasty. not a bad side dish after the indian rojak.

but my, indian rojak was nice! ^^

c.h.e.f andy

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

Abdhus Salam Rojak @ Ayer Rajah Food Centre

Homemade Chirashi Don & Beef Don on 6Mar2016

homemade chirashi don

homemade chirashi don

wife went on skiing trip with a friend at rusutsu hokkaido, and brought back some fresh sashimi.

we made a japanese don dinner this evening on 6.3.2016. ^^

chawanmushi 茶碗蒸

chawanmushi 茶碗蒸

i used my usual chawanmushi 茶碗蒸 recipe. 🙂

2cups water. add 2tsp mirin, 2tsp light soy sauce, 1tsp sugar (basically to taste) & whisked with 3 eggs. steam for 15mins. & that’s it!

chawanmushi 茶碗蒸

chawanmushi 茶碗蒸

i did not have prawns & decided not to use chicken breast. instead i marinated with fish sauce & white pepper some frozen hokkaido scallops (not sashimi grade) & also some cheap sutchi white fish fillet.

uni - sea urchin

uni – sea urchin

the uni was super sweet, melt in the mouth, lingering..

hotate - scallops

hotate – scallops

hotate also very sweet & with the wonderful slight gummy texture, the best!

ikura - salmon roe

ikura – salmon roe

ikura slight salty…bursting with flavours…

atlantic surf clams

atlantic surf clams

was surprised by the atlantic surf clams…the ones i remembered taking in singapore were the frozen kind, dry with little taste. these ones were tender & sweet. not in the league of uni & hotate though, for me.

angus beef ribeye medium rare

angus beef ribeye medium rare

i did an angus ribeye using my recent oven method – this one 2 hrs at 60degC then chargrilled 1 minute on each side.

homemade chirashi don

homemade chirashi don

the chirashi don was just wonderful & the beef too.

c.h.e.f andy

Klang Herbal Bakuteh 巴生肉骨茶 on 8Mar2016

herbal bakuteh

herbal bakuteh

had a really wonderful JB trip with my RI friends yesterday, and especially enjoyed the bakuteh at shoon huat bakuteh 顺发肉骨茶 in Sentosa JB & roast duck from ya wang 鸭皇 opposite.

it was different from our singapore version peppery bakuteh, and just very mildly herbal & very tasty.

kee hiang klang 奇香巴生 bakuteh soup packet

kee hiang klang 奇香巴生 bakuteh soup packet

i was looking for something simple to cook today on 8.3.2016.

found this kee hiang klang 奇香巴生 bakuteh soup base packet. i think my sis bought for me the last time.

it’s different from the usual cheap & good ILC packet i use.

kee hiang klang 奇香巴生 bakuteh soup packet

kee hiang klang 奇香巴生 bakuteh soup packet

巴生肉骨茶, the klang herbal bakuteh is a different style, but i remembered previously, long time ago, i tried at race course road it was quite herbal which i didn’t really like.

herbal bakuteh

herbal bakuteh

for this kee hiang klang packet, it was very mild in herbal taste, with avery mild sweetness on top of the meat sweetness. it was close to the shoon huat bakuteh 顺发肉骨茶, which i guess was a lot better so not making a comparison here.

herbal bakuteh

herbal bakuteh

making it was easy-

  • just cut the ribs (for this time i used 500g frozen ribs from sheng shiong)
  • scald with boiling water to remove scum.
  • add packet with 1 bulb of peeled garlic cloves to 1litre+water & boil
  • add cleaned pork ribs & boil for 45mins (i like it with bite, if you like it really soft & falling off the bones, boil for 1 hr)
  • i remove the ribs & boiled 4 pieces of taupok (cut to 16strips) for 10-15mins so thye are soft enough to soak in the soup.

unlike ILC which is salty enough without adding salt, this one needs salt to bring out the flavour. just add to taste.

you can garnish with coriander or tang orh & add any toppings like liver, kidney, tau kee, small intestines, fish maw etc like in JB. for me i just added taupok.

very tasty soup & nice ribs. for me i still prefer ILC to this kee hiang klang 奇香巴生 bakuteh soup base, but if c/w the real thing at shoon huat bakuteh 顺发肉骨茶, then shoon huat is clearly better la.

c.h.e.f andy

RI G20 Mar2016 Dinner – Good But Expensive Food @ First Culinary on 24Feb2016

cold dishes

cold dishes

it’s been a few months since our last G20 dinner at moi lum on 26.11.2015.

we did have another RI get-together attended by 28pax on 3.12.2015.

anyway this time the organiser arranged dinner at first culinary at ITE college central 2 Ang Mo Kio Drive on 24.2.2016. 11pax attended.

S$468 menu

S$468 menu

we had the S$468 menu.

food taste was good actually. but it was quite expensive for the type of dishes & ingredients. we paid S$55 each.

deepfried mantous

deepfried mantous

some didn’t like the longevity buns so we had the deepfried mantous instead. they were nice though they didn’t fit into the dishes & perhaps the original longevity buns would do.

deepfried mantous

cold dishes

the cold dishes was quite good standard. all were quite tasty. roast pork nicely done & standard of any good restaurants like tunglok, imperial treasure etc.

fish skin, baby octopus, ribs & the egg were all good. 🙂

fish maw soup

fish maw soup

our group now more environment conscious, so sharksfin changed to fish maw soup. bravo! 🙂

fish maw soup

fish maw soup

the fish maw was also very good standard, tasty, with good amount of crab & fish maw, not the gluey starchy type.

fish maw soup

fish maw soup

& the stock, soup base was good, so a sweet, tasty soup, beng thin standard la... 🙂

wasabi & peanut sauce prawns

wasabi & peanut sauce prawns

there was a wasabi & peanut sauce prawns.

wasabi & peanut sauce prawns

wasabi & peanut sauce prawns

both were very well down. same preparation deep-fried very nicely & added sauce. first time i had peanut sauce. it was good too.

steamed soon hock

steamed soon hock

we had a large soon hock, probably 1 kg size.

steamed soon hock

steamed soon hock

it was HK steamed 港蒸, very nicely done too, fresh, quite the perfect timing, very good.

abalone spinach duck web

abalone spinach duck web

the abalone dish was good standard but nothing special.

abalone spinach duck web

abalone spinach duck web

abalone is abalone, the duck web & brown braising sauce ok but nothing special, bot specially tasty..i had better la…

scallop broccoli basket

scallop broccoli basket

scallops & broccoli were all good. the basket was not yam basket but some potatoes, so so to me, no one took much.

yee meen noodles

yee meen noodles

yee meen noodles were pretty tasty.

sea coconut dessert

sea coconut dessert

sea coconut was the usual.

it was another wonderful evening of old friends coming together, great chat & sharing, strengthening of friendship & bonds.

overall the food was ok or good but pedestrian. nothing special except for the price, which was rather expensive at S$55nett each for the type of dishes. price was not outrageous but not great value also.

still between good value but mediocre food & this, i would rather have good standard food preparation & taste, and not so great value.

i heard hong kong people talking in the streets (actually in the MTR station), “sin you ho sek, yin hao dai sek” 先要好吃,然后抵吃…so first good taste, then good value la…

c.h.e.f andy

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

First Culinary Restaurant (ITE AMK)

OPENING HOURS:

Mon – Sun: 10:30 – 15:00

Mon – Sun: 17:30 – 22:00

PHONE:

+65 64815500

Great Fish Head Curry @ Curry Wok on 4Mar2016

S$62 4 dishes set meal for 3-4pax(2) = curry fish head, pig trotters, ngoh hiang & chap chai

S$62 4 dishes set meal for 3-4pax = curry fish head, pig trotters, ngoh hiang & chap chai

went with sis & bil to watch a movie monster hunt 捉妖记 on 4.3.2016. a friend joined the movie. i quite enjoyed it actually – effortless, relaxing. haha!

curry wok @ coronation road

curry wok @ coronation road

before the movie 3 of us went to have dinner at curry wok. friend was busy having dinner with his family.

curry wok @ coronation road

curry wok @ coronation road

i have not been here for very long as son is away no one to eat the pig trotters with me la.. 🙂

S$62 4 dishes set meal for 3-4pax(2) = curry fish head, pig trotters, ngoh hiang & chap chai

S$62 4 dishes set meal for 3-4pax(2) = curry fish head, pig trotters, ngoh hiang & chap chai

we ordered the S$62 set meal, with 4 dishes for 3-4pax. we computed the ala carte price would have been S$67 so just S$5 discount. well still a discount if you wanted the dishes, so ok la.

curry fish head

curry fish head

it came with curry fish head (angkoli), pig trotters, ngoh hiang & chap chai.

curry fish head

curry fish head

the fish head was yum yum, very good, drank up all the curry.

fish was fresh & sweet, quite enough meat for 3 of us.

i like this curry much better than that at sanpo food court, blk 431 clementi ave 3 (like for like). somehow that curry taste a bit off for me, not the one i had in mind whereas this one fits perfectly.

& i like this better than the assam fish head at dulukala peranakan restaurant at beauty world centre. that was a different style & assam not bad too but i prefer this chinese style fish head curry.

braised pig trotters

braised pig trotters

the braised pig trotters was something i missed, not taken for a long time.

braised pig trotters

braised pig trotters

it was still good, especially the gelatinous skin, but actually quite below my expectations.

braised pig trotters

braised pig trotters

the starchy sauce was so so for me, & the quite sinewy meat was below par for me thought the skin & gelatinous parts were good.

i think my own braised trotters much better than this in terms of both flavour & the texture of the meat, tender, with bite & not sinewy.

ngoh hiang

ngoh hiang

the ngoh hiang here was really good. crispy skin, & tasty fillings with some crunch. tops!

chap chai

chap chai

chap chai was good too. better than dulukala’s version of chap chai.

dinner for 3pax was S$70. i supposed ok but no particular good value.

i may still come back here for the curry fish head la, but no more the pig trotters.

c.h.e.f andy

Coffee & Waffles & Cake in a Jar @ Grin Affair Bishan on 3Mar2016

grin affair

grin affair

after a nice late lunch at kim san leng food centre, another friend joined us & 4 of us walked over to grin affair for a cuppa on 3.3.2016. ^^

the place was recommended by a friend’s daughter. these days, it’s the young folks that recommend hip places to us. 🙂

coffee @ grin affair

coffee @ grin affair

i had my usual flat white. did not take a photo.

coffee was good, though nothing so different. i would say carpenters & cook, assembly coffee, dutch colony, CSH etc has better ambience & overall experience, and some have better pastry.

this place is ok.

grin affair discount voucher

grin affair discount voucher

there was a 1 for 1 promotion for the waffles at S$5.90.

it was pretty good. came with ice cream (we picked durian, strawberry, earl grey etc), and very nice cookie & cream soil at the bottom. at S$3 it was quite good & the small portion of waffle was just nice for us each.

there was some other voucher on the table so i took a snap.

cake in a jar

cake in a jar

bought some cake in a jar for my daughter also – a laichee passion fruit & a greentea.

she was good with it. i tried 1 teaspoon myself…laichee was good, green tea so so for me la…

c.h.e.f andy

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

Grin Affair
Address-
#01-408, 505D Bishan Street 11, 574505

Desserts, Western

Good Lunch but Quite Ex @ Kim San Leng Bishan on 3Mar2016

late lunch @ kim san leng

late lunch @ kim san leng

went with 2 close friends to watch stephen chow’s mermaid at GV Bishan yesterday on 3.3.2016.

maybe it was a lightweight movie. a friend & i talked over whatsapp whether to watch spotlight (best picture oscar) or revenant ( leonardo dicarpio best actor oscar) at shaw lido & decided that we would have a light-hearted relax show this time. 🙂

i quite enjoyed the show. for me it was not slapstick, quite respectable in fact, & nothing so irreverent as kungfu hustle. i not much into stephen chow’s show like 1 of my friends, but kungfu hustle i like actually. 🙂

after the show we walked over to kim san leng food centre.

kim san leng food court @ bishan

kim san leng food centre @ bishan

it’s a coffeeshop, and a huge success story. the guy pulled in the good hawker stalls, so it’s crowded, good traffic even though its along the food & away from junction 8. 🙂

kim san leng food court @ bishan

kim san leng food centre @ bishan

i like this place & the food, though they are not cheap.

ngoh hiang

S$7.50 ngoh hiang

the ngoh hiang was pretty good. 🙂

4 items for S$7.50.

ngoh hiang

ngoh hiang

well, sicc’s bukit cafe S$9.50 ngoh hiang (6 items) pretty good too, maybe the sauce better than bukit cafe.

c/w the S$22 indian rojak at ayer rajah food centre (which was excellent), price also ok. i like the indian rojak a lot better though. 🙂

braised duck & kueh chap

yu kee’s S$10 braised duck & S$3 kueh chap

yu kee lor arh

yu kee lor arh

yu kee’s braised duck was good too. i don’t eat this often these days but this was good – flavourful, smooth, not tough.

braised duck

braised duck

S$10 for quarter duck with drumstick i guess not that ex too.

kueh chap

kueh chap

the S$3 kueh chap very tiny plate, but also quite tasty. what can you buy with S$3 these days?

chicken rice & veg

bugis street ming kee S$11 chicken rice & S$6 veg 

bugis street ming kee chicken rice

bugis street ming kee chicken rice

my friend queued up to buy a S$11 plate chicken from the bugis street ming kee chicken rice. he could not recall the price of the beg, which i guess was S$6. we had 2 rice to share among 3.

chicken rice

bugis street ming kee S$11 chicken rice

chicken was good, but nothing special for me really. no much different from xin ji 新记chicken rice at mei ling food centre.

overall the lunch would come to about S$38 for 3, that should be consider ex. maybe we just ate too much…lol! ^^

i like the duck best, chicken & ngoh hiang a toss up. but chicken have to queue so i guess ngoh for my choice. haha! 🙂

c.h.e.f andy

Nonya Curry Chicken – 7th Teban Gardens Community Breakfast on 4Mar2016

this morning i made nonya curry chicken. ^^

this my 7th friday breakfast community meal at teban gardens community service centre (CSC).

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.

i used my usual nonya curry chicken recipe here.

for this recipe, i don’t use curry powder but make the curry paste from scratch.

so last evening, i made the paste, deboned 2×1.5kg chicken, & boiled the bones of 1 chicken with 1 cut carrot, 1/2 cut radish in crockpot to make stock for this morning.

this morning i fried the cinnamon bark, star anise, clove & curry leaves in 2 tbsp oil, added the curry paste & fried till fragrant, then added the deboned chicken & coated them. then added 2 cups of chicken stock & covered, lowered fire & boiled for 10mins (20mins if not deboned). then i removed the chicken & boiled the cut taupok & potatoes for 15mins, till taupok was soft & soaked with curry but not falling apart, & potatoes broke in 2 when pressed with a fork – just right & not overcooked.

it was a wonderful tasting dish, incredible aroma & taste.

yum yum!

taupok

taupok

love the taupok too, and the potatoes also very tasty, just don’t take much for the carbs la…

of course the potatoes & taupok need not be cooked separately, but 2 chicken in a pot was quite a lot to manage & i wanted to make sure the chicken were tender & not overcooked, and likewise the taupok & potatoes, so easier to manage them separately la…

c.h.e.f andy