made a curry rice lunch for my primary school classmates yesterday on 21.4.2016. ^^

i made 4 curry dishes + tofu cheese cake. then added on a white beehoon 白米粉 because a friend bought us (most in this group) a white beehoon 白米粉 dinner 2 days back. a friend brought roast duck & another friend brought chef yamashita cakes.

so for lunch we had –

1. angkoli fish head curry
2. nonya curry chicken
3. thai red curry sayur lodeh
4. thai dry yellow curry sotong
5. roast duck (friend bought)
6. seafood white beehoon 白米粉 – i ran out beehoon, asked a friend who brought some
7. chef yamashita cakes (friend bought) & tofu cheesecake

i used mak’s curry paste for fish head curry.

did this last time for my RI friends. it was very good!

did not go chinatown. i used a 1kg fish head bought from sheng shiong this time.

just as good la…curry very tasty. fish meat fresh & sweet.

friends still liked the fish head curry best! 🙂

my nonya curry chicken always quite good. very lemak & tasty.

& i did it in quantity too for between 80pax & 100pax for –

• teban gardens &
• bathesda community

& they were very well received.

maybe this time the fish head curry stood out more.

there were some leftovers & wife & i went out for dinner. the 2 daughters finished off themselves.

the dry curry sotong were pretty good.

lemak & flavourful. this a dish my children like a lot.

& some vege for balanced diet.

anyway i used the thai dancing chef red curry paste, and it was very easy to make.

fry the curry paste with sliced yellow onions & some coconut milk in 2 tbsp oil till fragrant & onion soften, add long beans & cabbage & 2 cups chicken stock & stewed for 20mins, then add taupok & stewed another 20mins. add water as required.

roast duck was very good. “pang”, looked, smelled & tasted good.

a friend bought a nice dinner at jin hock seafood restaurant金福, ST 82 Coffee House, Block 844 Tampines Street 82. 

my friends had been eating white beehoon白米粉 there quite a lot. 🙂

so i thought i gave it a try too. 🙂

i prepared gravy using chicken stock, a bit of yellow onions & chinese cabbage, and reduced it so it’s very tasty. & i fried the prawns & sotong in butter separately.

ran out of beehoon though, & didn’t want to go out just to get it. asked a friend & he brought a 500g packet with him. i used about 100g. soaked in water.

when serving, i added the beehoon, added oyster sauce, fish sauce, cornflour & stewed 炆! voila!

it was tasty…pretty ok for a first gazak attempt…it’s more seafood taste, not quite like the jin hock white beehoon白米粉 which also had cuttlefish & pork…

will try it next time with prawns, cuttlefish & pork.

a friend brought chef yamashita cakes. very nice.

enjoyed as much then second time la… 🙂

i made a tofu cheesecake.

2 friends brought back the tofu cheesecake.

seemed that their family all liked it.

it was a very enjoyable lunch. had a great time together with good friends. we knew each other for 50+ yrs!

c.h.e.f andy