Always Good Big Prawn Noodles @ Why Eat Har on 21Jul2016

big prawn + bakut noodles dry

big prawn + bakut noodles dry 

had big prawn noodles at why eat har again today on 21.7.2016.

we had 7pax. a friend’s friend happened to be at the food centre, so he came over to join our table. he already ordered economic rice so did not take the prawn noodles.

alan, the stall proprietor & my good friend’s brother came by to chat.

the most recent time we were here was 19.4.2016.

noodles here consistently good. prawn was fresh & sweet, noodles just right texture & chill yummy. today though i thought the chilli was just slight less intense & flavourful & a bit more spicy, still very enjoyable.

& the soup was so smooth, intense not overly, tasty…

pork ribs here also always good. today more meaty. texture & taste good though maybe some other times even better.

the big prawn bakut noodle was S$7.50.

big prawn + bakut noodles dry

big prawn + bakut noodles dry 

2 friends took the smaller bowls which came with the usual fish cakes & sliced pork that doesn’t accompany big prawn noodles. don’t know the price guessing about S$3.50.

this still the best prawn noodles i had, with the exception that i actually like wah kee @ pek kio food centre better but the price there is like out of the range i want to pay for prawn noodles.

c.h.e.f andy

Fish Head Curry & Chinese Wine Braised Chicken 黄焖鸡 on 20Jul2016

cooked fish head curry this evening on 20.7.2016.

had some left over curry paste from last dinner. my OPS friend gave me a tub & i used 1/2 the last time.

vegetable base for fish head curry

vegetable base for fish head curry

this a very easy dish to cook using a ready curry paste.

  • just fry the curry paste with some coconut milk then add onions, followed by long beans & lady fingers.
  • add cleaned fish head & coat both sides, remove the fish head & set aside
  • add chicken stock & the whole 200ml coconut milk & simmer to cook the long beans & lady fingers. last add egg plants.
  • when ready to eat, boil the gravy & add the fish head, then tomatoes & & tau kee, bean curd skin.
  • cook for 8 mins. serve.

a glorious dish, very tasty curry, yum yum & great fish head & vegetables.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡

a friend bought dinner at 重庆烤鱼 2 nights ago.

one of the dishes was chinese wine braised chicken 黄焖鸡. the sauce was good but the chicken was dry & tough.

so i decided to make my own.

steamed chicken

steamed chicken

i marinated 1/2 chicken in chinese wine 花雕酒, sesame oil, fish sauce, oyster sauce, corn flour & some good light soy sauce. then steamed in a steam oven for 30mins.

this preparation is similar to my very nice claypot rice. the chicken was very tender & smooth.

ginger, onions, scallions, leek

ginger, onions, scallions, leek

i then fried ginger, chilli padi, onions, scallions, leek & added the marinade from the steamed chicken & cooked the vegetables.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡

so i had a very tasty sauce & vegetables & a tender, sweet chicken.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡

anyway i think the steaming may not be necessary. important thing just to marinade the chicken well then cook the vegetables with the marinade & add the chicken & cook for about 8mins (for debone chicken in my case), wings & wingstick a bit longer.

chinese wine braised chicken 黄焖鸡

chinese wine braised chicken 黄焖鸡 

the 花雕酒 & sesame oil flavours were excellent, and the leeks especially nice having infused all the flavours. i found that in the dish at 重庆烤鱼. that;s why i added leek to scallions, yellow onions & also some cut ginger & chilli padi.

a very enjoyable family dinner indeed!

c.h.e.f andy

 

Homecooked White Bee Hoon + Yong Tau Foo on 17Jul2016

white bee hoon + yong tau foo

white bee hoon + yong tau foo

went to chinatown market to buy some fish & prawns for a dinner on saturday.

so bought some yong tau foo as well.

so on sunday, i made a simple yong tau foo & white beehoon for family dinner on 17.6.2016.^^

very moist & stock infused white beehoon

very moist & stock infused white beehoon

i had some leftover very intense chicken stock from saturday’s dinner.

usually i would add chinese cabbage for the base. this time i didn’t have so just browned garlic cloves, added chilli padi & sliced ginger, then stock. & reduced the stock.

very moist & stock infused white beehoon

very moist & stock infused white beehoon

when ready to serve i added the bee hoon, sliced chicken, prawns, sotong (did not have cured cuttlefish).

very moist & stock infused white beehoon

very moist & stock infused white beehoon

then tossed the beehoon well.

very moist & stock infused white beehoon

very moist & stock infused white beehoon

after couple mins i off the fire & continue to toss & mix the beehoon.

white bee hoon & lau pok (crispy lard)

white bee hoon & lau pok (crispy lard)

i also prepared just little bit of crispy lard earlier.

white bee hoon & lau pok (crispy lard)

white bee hoon & lau pok (crispy lard)

in fact, i used some of the pig fat oil to fry the white bee hoon dish.

very moist & stock infused white beehoon

very moist & stock infused white beehoon

the white beehoon was really tasty, very well infused with the stock & moist, with fresh seafood (prawns & sotong) & chicken.

excellent dish!!

yong tau foo

yong tau foo

yong tau foo was simple stuff.

my helper prepared ikan bilis soup befors she left the house on sunday morning.

white bee hoon + yong tau foo

white bee hoon + yong tau foo

i just cut the yong tau foo into 2 & cooked them in the ikan bilis dashi & then serve up a very sweet, yellow beans & ikan bilis flavoured soup.

dinner was simple & fun.

c.h.e.f andy