Chef Yamashita’s Delicious Cakes on 14Apr2016

cake + coffee

cake + coffee

a OPS (outram prinary school) buddy bought me chef yamashita cakes. chef yamashita was with glace then flor & now his own chef yamashita.

it was kind of unexpected. we were teasing & bantering on OPS whatsapp group chat, basically just kidding so i was not expecting the cakes. not complaining either, haha! ^^

the friend brought the cakes to another friend’s place, after our lunch at hoower court.

first time i am trying them. i have seen the photos prior, & they all looked delicious & alluring!

& i had good time as you see above, coffee + cake when i got home. ^^

chef yamashita cakes

chef yamashita cakes

i don’t know the names, but looking at the sliced cakes in chef yamashita website, i had the uji, a green tea cake (btw uji is a small town about 15km south of kyoto on the way to nara & famous for its green tea…i visited with my sis in may2013); the mt fuji; the ichigo; & another pink roll which looks like the framboise turned sideways.

& among these, looking at the whole cakes in chef yamashita website, seems that ichigo is his recommended cake.

cakes are not exactly my forte to comment. i do like japanese cakes. the cream is usually lighter & tastier. & of course they are visual delights to behold.

my daughter though knows of chef yamashita. she ate most of the cakes..haha!

i tasted each of the 4 cakes. i think my favourite is uji. the green tea flavour was excellent, light but lingering, not too sweet (not sure, maybe can be even less sweet), and already said the cream was light & tasty. next was the ichigo (which means strawberry).

actually mt fuji also not bad, chocolate & chestnut cream…not sure what was the pink cake. but it was not bad too. this are cakes that i am actually quite happy to finish the whole cake, usually i would not.

c.h.e.f andy

 

 

 

Still Good Curry Rice Lunch @ Hoower Food Court on 14Apr2016

curry rice dishes

curry rice dishes

this the second time i have curry rice lunch here at hoower food court, a coffeshop on haig road, on 14.4.2016. ^^

i was first introduced to the stall about 2 months ago by my OPS (outram primary school) buddy on 17.2.2016.

that time was after i sent my shantou nephew & his family (wife +12yr old daughter) to airport.

this time we a bit earlier at about 12pm (i went for a short 6km run this morning…didn’t have much time so could not do it earlier in any case).

the last we ordered 4 dishes for 2pax for S$10 all-in. this time we also ordered 4 dishes (not much choice/dishes left) for 4pax which came to S$22 all-in. the curry chicken had 2 wings more so like double portion.

overall it was ok la…

curry chicken

curry chicken

i liked the curry chicken best. i asked for more curry & mopped up most of it.

sweet & sour fish

sweet & sour fish

the sweet & sour fish was pretty good too.

sweet & sour fish2

sweet & sour fish

the deep-fried garoupa was done ok, not dry, and the tomato sauce with pineapples quite well done, so the dish was overall quite tasty. i considered one of the better sweet & sour dishes which i don’t order often (there were not many choices/dishes to order).

kong ba, tau kua & tau pok

kong bak, tau kua & tau pok

a friend liked the kong bak best. i had considered to order additional portion. this time it was just ok for me, so did not add more.

cabbage, a bit of tanhoon

cabbage, a bit of tanhoon

the cabbage was quite well done, quite tasty.

the dishes were all quite ok. & the prices were still ok. so overall pretty ok, still a place i don’t mind coming back. only constraint is that the choices/dishes a bit limited (the OMO stall lady is also the one who cooks, so not easy to manage too many dishes & also wastage, so basically she does it in such a way that basically all the dishes are sold out).

but the important thing about any dish is it must taste good, & the dishes here taste good. 🙂

some leaves

some plant leaves

after lunch, we went went to the friend’s house for drinks & cake.

the friend made drinks from some plant leaves. he gave me some to bring home.

some leaves

some leaves

one friend is a flora expert, so he dig out some technical info on the plant…sound like martian to me la…

the drink

the drink

i like the drink. somehow i felt i had taken it before & remembered the taste. must be long ago.

macha cake

macha cake

a friend brought the macha cake he made. it was pretty good, not to sweet. he was looking to perfect it a bit more, maybe increasing the macha tea powder to have a stronger flavour.

later another friend came & brought me some yamashita cake.

had a good time with my OPS friends but had to leave/rush for another appointment.

c.h.e.f andy

 

HK Steamed Sutchi Fillet – 9th Teban Gardens Community Breakfast on 15Apr2016

HK steamed sutchi fillet

HK steamed sutchi fillet

this morning i made a HK steamed sutchi fillet on 15.4.2016. ^^

this my 9th 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 did chicken or pork dishes as my item contribution to the last 8 community breakfast.

for today, i thought i will do fish.

HK steamed sutchi fillet

HK steamed sutchi fillet

 

HK steamed fish dish is a common preparation in restaurant, zi char & also easily done at home.

for the community, i used a sutchi fillet (same as pangasius & similar to creamy dory fish).

it is cheap, easy to get (like giant, NTUC, sheng shiong etc) & no bones, so easy for the older folks to eat. 🙂

i used about 1kg+ fish fillet, 5 fillet pieces in total.

it’s so easy to make, the condiments & garnishes are real simple & steaming time is just 6mins+ :-

  1. place the fish on a steaming tray (i did in 2 batches so about 500g+ each time)
  2. add 2 tbsp light soy sauce, 2 tbsp olive oil (canola/veg oil ok), 2 tbsp of mirin (optional)…did not add water as steaming caused water condensation already & not to overly dilute sauce.
  3. add thinly sliced ginger & cut chilli padi.
  4. steamed for 6mins+ (i used steam oven but any steamer will do)
  5. add cut spring onions.

well it’s that easy so anyone can do this.

i was asked to share/demonstrate a dish for the teban gardens community on 29.4.2016. so i picked this dish as it is so easy to do & also easy to buy the affordable sutchi fillet (& w/o bones).

the dish was very nice, fresh, tasty. sauce too.

HK steamed sutchi fillet

HK steamed sutchi fillet

today is actually the first time i did it on a sutchi fillet.

i usually do on 500g to 600g red garoupa, and it’s the same for yellow croaker (japanese seabass 小黄鱼 etc).

so i took a small portion & tested last evening, to make sure i got the timing of 6mins+ right!

c.h.e.f andy