Daily Archives: April 30, 2016

Good Scissor Cut Curry Rice at Toa Payok Lor 8 Food Centre on 30Apr2016

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curry rice dishes

curry rice dishes

an old friend bought lunch today at toa payoh lor 8 today on 30.4.2016. ^^

there were several well known stalls, from carrot cakes to ocean fish head curry to white beehoon.

toa payoh lor 8 food centre

toa payoh lor 8 food centre

we decided to have the scissor cut curry rice, so we can sit down & chat & not have to queue at separate stalls.

curry rice dishes

curry rice dishes

scissor cut curry rice was not yet fully ready & display all their dishes.

we were the first customer at 11am on a saturday, so no queue, we just collected the dishes.

my friend paid S$15.50 for 4dishes for 3pax, about S$5pax. pretty good.

mainly it’s the curry that attracts me! pouring over the rice.

actually come to think of it, it is almost same as japanese sweet curry (also poured over the rice!)

the curry here was almost as good as that at loo’s which we had recently. well, maybe loo’s a bit better la.

curry chicken wings

curry chicken wings

curry was good. chicken wings ok just so-so. not sure why they don’t serve chicken thighs?

kong bak

kong bak

kong bak was very good in texture, taste too, sauce the a bit gluey type, slightly sweet not enough “pang”.

steamed egg with pork & water

steamed egg with pork & water

steamed egg was good. this a childhood dish still common today.

i remember having it at RI canteen at grange road.

spinach

spinach

spinach was usual. pretty ok, not much different from the $10 romaine lettuce at paradise dynasty ion orchard.

both were ok but can do with a bit more oil as the plain veg can be a bit “siap”.

overall, it was a pretty good lunch at S$5pax.

chengdol

chengdol

my friend went to get the chendol, the stall that former PM mr Goh Chok Tong likes.

chengdol

chengdol

this the really authentic version. very nice kidney beans, quite a lot of palm fruits (atap chee) & very flavour gula melaka & coconut milk, very nice, enjoyed it!

my 2 friends had a good chat about photogrpahy which they were quite expert & knowledgable about.

c.h.e.f andy

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Recipe 1st Sharing & Demo = HK steamed Red Garoupa 示范港蒸红斑 on 29Apr2016

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red garoupa (about 550g)

red garoupa (about 550g)

i was asked to do a demo session at teban gardens community service centre today on 29.4.2016.

my choice was HK steamed red garoupa 示范港蒸红斑.

red garoupa (about 550g)

red garoupa (about 550g) + condiments (olive oil, light soy sauce, mirin)

the reason was that it is so very easy to do a HK steam fish.

for a red garoupa of say between 500g and 550g, just steamed for 10mins.

& condiments also so easy. just 2 tbsp olive oil (or veg oil), 2 tbsp light soy sauce, 2 tbsp mirin (or water).

and add sliced ginger (julienned), cut chilli padi & chopped spring onions. also 3cm spring onions for garnishing.

demo HK steamed red garoupa 示范港蒸红斑

demo HK steamed red garoupa 示范港蒸红斑

and also i always believe a cooking demo is just fun but NOT of much use if after that the people go home & they cannot repeat what they saw at the demo.

demo HK steamed red garoupa 示范港蒸红斑

demo HK steamed red garoupa 示范港蒸红斑

so it should be really practical.

something anyone can just do it on their own.

3 condiments ginger, spring onions etc, fish – anyone can do it la..

demo HK steamed red garoupa 示范港蒸红斑

demo HK steamed red garoupa 示范港蒸红斑

& for the demo i used red garoupa, as it looked beautiful especially when nicely cooked & tasted wonderful, very delicate, sweet, tasty.

demo HK steamed red garoupa 示范港蒸红斑

demo HK steamed red garoupa 示范港蒸红斑

but for the 2 community meals-

  1.  HK steamed sutchi fillet on 15.4.2016
  2.  teriyaki sutchi fillet 日式红烧鲶鱼柳 today on 29.4.2016

i used sutchi fillet as there is no bones, so quite suitable for the older folks, and very easy to serve to between 80 to 100pax.

& its really cheap & easy to get it. red garoupa can be very expensive at neighbourhood wet markets & troublesome to go say chinatown market.

also the demo & the HK steamed & teriyaki dishes showed that they can buy any fish they like, expensive or cheap & can basically cook it in the same way, by steaming or teriyaki.

c.h.e.f andy

Teriyaki Sutchi Fillet – 10th Teban Gardens Community Breakfast on 29Apr2016

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teriyaki sutchi fillet 日式红烧鲶鱼柳

teriyaki sutchi fillet 日式红烧鲶鱼柳

this morning i made a teriyaki sutchi fillet (similar to creamy dory) on 29.4.2016. ^^

this my 10th 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.

teriyaki sutchi fillet 日式红烧鲶鱼柳

teriyaki sutchi fillet 日式红烧鲶鱼柳

sutchi or pangasius is sold as a cheap frozen white fish fillet in giant, sheng shiong etc. i bought some from sheng shiong at 1kg packet (800g nett) for S$3.95.

for the community meals, 2 advantages are –

  1. there is no bones, so quite suitable for the older folks; &
  2. preparation is very simple, just add condiments & fry for between 6 and 7mins.
teriyaki sutchi fillet 日式红烧鲶鱼柳

teriyaki sutchi fillet 日式红烧鲶鱼柳

i usually add salt & wash the fillet in water, then drain.

like the HK steamed dish preparation, the condiments are the same – just 2 tbsp olive oil (or veg oil), 2 tbsp light soy sauce, 2 tbsp mirin (or water).

and add sliced ginger (julienned), cut chilli padi & chopped spring onions. also 3cm spring onions for garnishing.

teriyaki sutchi fillet 日式红烧鲶鱼柳

teriyaki sutchi fillet 日式红烧鲶鱼柳

the difference between HK steamed & this teriyaki sutchi fillet 日式红烧鲶鱼柳 just that instead of putting on a steaming tray in a steamer, the fillet is placed with the condiments etc in a non stick pan, turn fire on high to boil then cover & low to steam. in between turn over the fillet at 3mins.

basically the condiments is reduced & thickened & made the fillet quite flavourful. texture just a little firmer than the steamed version.

everyone at teban gardens commented 很入味！

c.h.e.f andy