Daily Archives: June 18, 2016

Pork Collar 回锅肉+Chap Chye (cabbage+long beans+taupok+tanhoon) – 7th Newgate Learning Hub Community Lunch on 18Jun2016

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pork collar 回锅肉+chap chai (cabbage+long beans+taupok+tanhoon)

pork collar 回锅肉+chap chye (cabbage+long beans+taupok+tanhoon)

made pork collar 回锅肉 & chap chye (cabbage+long beans+taupok+tanhoon)  this morning on 18.6.2016. ^^

this my 7th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.:-)

chap chai (cabbage+long beans+taupok+tanhoon)

chap chye (cabbage+long beans+taupok+tanhoon)

both dishes were quite simple to make.

for the chap chye, i fried cabbage & long beans with chopped garlic & 1 cut chilli padi, & added fish sauce & oyster sauce.

then i added 3 cups chicken stock & tau pok slices & reduced.

chap chai (cabbage+long beans+taupok+tanhoon)

chap chye (cabbage+long beans+taupok+tanhoon)

when veg were cooked (about 15 to 20mins), i off the fire & added the tanhoon & tossed.

this chap chye dish is really tasty because of the stock & sweetness of the cabbage & taupok.

really simple yet outstanding dish! ^^

pork collar 回锅肉+chap chai (cabbage+long beans+taupok+tanhoon)

pork collar 回锅肉+chap chye (cabbage+long beans+taupok+tanhoon)

for the pork collar 回锅肉, i had the pork collar in a 90degC oven for 4.5hrs, with a brine of sugar, salt & shaoxing wine.

then i cleaned & sliced the pork & fried over high heat for 5mins, adding just oyster sauce.

i off the fire & added 1 tsp of the mala chilli sauce. i added very little as the older folks cannoy take too spicy, but the mala chilli gave the pork both the nice colour as well as a nice flavour even though it was just a teaspoonful.

i tasted the dishes. chap chye was outstanding & the pork collar 回锅肉was also pretty good dish.

c.h.e.f andy

Wonderful 5pax Home Claypot Rice Dinner on 17Jun2016

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made claypot rice for 5pax family home dinner this evening on 17.6.2016. ^^

rice was super “pang” fragrant, and as seen in above photo, separate not sticking, whole, unbroken, well coated & very tasty with the flavours of the chicken, lak may (腊味) aka sausages, mushrooms & salted fish.

this evening was among the best claypot chicken i made. very shiok!

same recipe.

today i used whole chicken (recipe was 1/2 chicken).

chicken was supremely tasty & tender because of the slow smoking/steaming in the claypot about 45mins for whole chicken.

we cleaned up every bits la…

claypot tanhoon prawns

claypot tanhoon prawns

my first claypot tanhoon today.

flavours were excellent, the pepper, coriander, shiok!

will post a recipe later.

claypot tanhoon prawns

claypot tanhoon prawns

i fried chicken fat with black pepper & ginger, then added some belly pork, fried prawns (deveined still with shells) till 90% cooked, & few stalks of coriander.

i removed the coriander & prawns, then combined 3 cups chicken stock & 3 cups prawn stock & reduced; and set aside.

when about to serve, i added the tanhoon & tossed to thoroughly mix, put the prawns on top, & let it steamed over low fire for 10mins.

the dish was ready for 15-20mins before all arrived, so flavours good but tanhoon a bit overdone, so on my next try i will undercook the tanhoon a bit.

stir-fried romaine lettuce 油麦菜

stir-fried romaine lettuce 油麦菜

stir-fried romaine lettuce 油麦菜

stir-fried romaine lettuce 油麦菜

stir-fried romaine lettuce 油麦菜 is a/my standard stir-fried vegetable dish.

quite perfect this evening.

everyone enjoyed the 3 dishes. had a great, wonderful evening together. 🙂

c.h.e.f andy