made chap chye (cabbage+taupok+tanhoon) with lean pork this morning on 2.7.2016. ^^
this my 8th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^
lunch usually starts at 1pm after a service in hokkien. 🙂
i fried slice cabbage in oil & chopped garlic.
added cut taupok, stock, cover & cooked for 20mins.
when ready to pack & bring to newgate learning hub, i heated up the dish & added the tanhoon & toss. then off fire.
chap chye was very tasty. daughter stole a bit to eat. ^^
i switched from fatty belly pork & pork collar to lean pork after feedback from my OPS friends. more healthy la..
i had about 1.2kg lean pork in a brine of 1 tbsp sugar, 1 tsp salt, 2 tbsp shaoxing wine & 2tbsp mirin.
then 5hrs in 90degC oven in a oven dish.
i sliced the pork thinly & placed it in the steam oven for 45mins. this produced a very tender pork.
then i added the pork to the chap chye.
mixed it well, then transferred to an aluminium tray for transport to newgate learning hub.
today was special as my OPS primary school classmates came to help at bread of life.
one of them made 80 pieces of konnyaku jelly & delivered to newgate. but she could not join as she had a business call & had to leave to attend to that.
the jellies were quite super. i like it a lot myself.
some of the folks ate up the jelly before eating the bee hoon! 🙂
there was also coffee & a pulut hitam made by the father of our good friend who started this bread of life community lunch with a few likeminded church friends.
every week, they collected some can food (& sometimes rice) donated by ntuc, and the folks queued up to collect the “goodies” after lunch.
it was a very joyful time for all of us. very blessed we are able to be part of this wonderful bread of life community lunch.
my OPS friends got to know my RI friends. after bread of life, another OPS friend brought 3 large packets of durians. so we went to blk 216 bedok north food centre to enjoy the durians.
c.h.e.f andy












