Economical Satisfactory 5pax Family Lunch on 3Jul2016

whole peking duck - S$52

whole peking duck – S$52 

silk is kind a newly discovered joint for me, only becos i had to spend S$89 by end jun quarter or would be charged the levy.

i did have a nice 3pax dinner here with my sis & bil few days back on 26.6.2016.

wife & family have not tried the restaurant so we went today for 5pax family lunch on 3.7.2016.

i ordered one whole peking duck. as it turned out, we ordered quite a bit of dimsum but managed to cancel one dish as we had too much food.

crispy char siew pao

crispy char siew pao 

overall dimsum here not really up to good restaurant standard.

the crispy char siew pao was ok, not the best but quite accpetable, something i would order again.

har gao虾饺

har gao虾饺 

har gao虾饺 not too great, both prawn & skin.

glutinous rice chicken糯米鸡

glutinous rice chicken糯米鸡 

the glutinous rice chicken糯米鸡 was quite ok, i would say pretty competent. 🙂

xiaolongbao小笼包

xiaolongbao小笼包 

xiaolongbao小笼包  was poor. skin, fillings both poor & not much soup at all (& that is failure of the most important ingredient)!

prawn fun cheong虾肠

prawn fun cheong虾肠 

prawn fun cheong虾肠 was poor, rubbery skin, prawns not great, sauce, passable.

crispy fupeiquin腐皮卷

crispy fupeiquin腐皮卷 

crispy fupeiquin腐皮卷was good.

soup dumpling汤饺

soup dumpling汤饺 

i did not try the soup dumpling汤饺.

both wife & daughter said it was very good, so it must be good la…

steamed prok ribs

steamed prok ribs 

steamed pork ribs quite good, a bit fatty, but tender & tasty.

steamed chicken feet

steamed chicken feet 

steamed chicken feet ok, passable.

whole peking duck

whole peking duck 

the peking duck was ok.

peking duck

peking duck 

quite nice with wrap etc.

chinese rice wine frog米酒田鸡

chinese rice wine frog米酒田鸡 – S$24

i ordered a medium portion of the chinese rice wine frog米酒田鸡. everyone liked it, fresh frog & nice rice wine flavours.

duck meat crispy noodles san meen

duck meat crispy noodles san meen – complumentary 

the duck meat crispy noodles san meen was complimentary (second eat for peking duck). it was a really huge helping good for 10pax.

everyone liked it. i think it was a really good standard san meen, crispy & tasty with the duck & sauce.

we were just too full though, took only about 1/3 & decided not to ta pao since we were having some other dinner & no one would be taking this.

we had another medium order of garoupa fillet (S$24), but managed to cancel it as we really could not take any more food. would have to ta pao the entire dish if we did not manage to cancel la…

the 5pax lunch was S$114 after 15% discount. there is GST but no service charge.

dimsum was overall poor & the food was not like super. but the dishes we ordered (other than dimsum) were i think well better than average & S$114 for 5pax lunch was a fairly good makan.

c.h.e.f andy

+++++++++++++++++++++++++++++++

Silk

Address:

180 Island Club Road, SICC Island location level 3

Singapore 578774

Contact:

6431 8426

Operating Hours:

Weekdays (Lunch) 11:30am – 2:30pm
Weekends & Public Holidays 11:00am – 2:30pm
Dinner 6:00pm – 10:00pm daily

Chilli Crab

chilli crab

chilli crab

i did chilli crab for the first time at a recent 9pax lunch on 7.6.2016.

quite useful to have a group of friends who are confident & relax to try your first time food.

chilli crab

chilli crab

i have done chilli crab sauce pasta previously, so i used the same recipe for sauce preparation.

crab is troublesome stuff, to eat, to buy (how to get live crabs same day as cooking lunch for 9pax?), and to prepare – kill, crack pincers etc.

chilli crab

chilli crab

lately (last one year) i have cooked lobster (some live) on a number of occasions & learned the “mercy killing” method, basically deep freeze!

2xvery meaty crabs from chinatown market 1.1kg @ S$31:kg2xvery meaty crabs from chinatown market 1.1kg @ S$31:kg3

i bought the fresh crabs (2 crabs 1.1kg @ S$31/kg) from chinatown market the day before & put in freezer.

on the day i was cooking i washed & cleaned crab thoroughly (easier to clean w/o a hole by chopsticks or knife in the crab), then opened crab & cracked pincers. very meaty, & no less fresh for freezing!

chilli crab

chilli crab

my chilli crab sauce was pretty ok except it was a bit sweet, no reference to calibrate i guess.

chilli crab

chilli crab

reduce the sweetness, it should be a pretty good standard crab. for me i also like it to be a bit spicier.

the recipe & directions (with adjustments) below.

c.h.e.f andy

 

Ingredients:

  • 1 crab (800g)

chilli crab sauce:

  • 6 chopped shallots
  • 3 tsp chopped garlic
  • 1 in chopped ginger
  • 3 tbsp ketchup
  • 1 tbsp garlic chilli sauce
  • 2 chilli padi
  • 1 tbsp oyster sauce
  • 1 tbsp flat sugar
  • 1 tbsp shaoxing wine
  • 1 tsp rice vinegar
  • 1 tsp lime juice
  • 2 cup prawn stock
  • 1 tbsp cornstarch
  • 1 egg
  • 1/2 cup fresh coriander
  • 3 cups prawn stock

Directions:

  1. prepare prawn stock – fry prawn heads & shell in butter (or oil) till fragrant. add salt, a bit of oil, water & boil for 2-3hrs.
  2. prepare the chilli crab sauce –
    • mix the ketchup, chilli sauce, oyster sauce, shaoxing wine, vinegar. lime juice in a large bowl.
    • finely chopped the shallots, ginger, garlic and chilli padi (or pulse till finely chopped in a food processor).
    • add oil to a large wok over medium heat. and fry the chopped shallots, ginger, garlic & chilli padi for few minutes.
    • stir in the prepared mix from the large bowl, reduce heat and simmer of 3 or 4 minutes.
    • add the prawn stock, bring to boil, turn off the fire and set aside to use when required.
  3. prepare crab-
    • put in freezer for at least 1 hr.
    • wash & clean crab thoroughly (easier to clean w/o a hole by chopsticks or knife in the crab), then open crab & crack pincers. set aside.
  4. when cooking, heat the sauce to boiling, add the crab, spoon some sauce over the crab, cover & simmer for 5 mins. crack an egg & stir in the sauce. serve & garnish with coriander.

 

Superb Crab Beehoon

crab beehoon

crab beehoon

this my very first crab beehoon on 23.6.2016.

i do a great crab beehoon soup.

crab beehoon soup needs a lot of stock since it is a soup.

crab beehoon

crab beehoon

i was doing a 12pax claypot rice + crabby dinner for my OPS primary school classmates on 23.6.2016.

quite difficult to crab beehoon soup to serve 12 la…so i did crab beehoon instead.

i bought 4x500g crabs at chinatown market @ S$30/kg for the 2 crab dishes.

i did not want to get the larger crabs (there was only 1 other option as the only larger crabs the women had were like 600-700g crabs) as it is easier to manage smaller crabs (cracking the pincers etc) & i thought 2x500g crabs were ok for 1 dish.

i precooked the crabs.

then when all guests arrived, just added beehoon into stock & braised (infused) & added the crab last.

crab beehoon

crab beehoon

beehoon was super. everyone loved it. & crab was ok.

we had a 7pax lunch at yi jia seafood at macpherson recently on 21.6.2016 (above photo).

crab beehoon

crab beehoon

i think my beehoon was as tasty & flavourful. my crab though pales in comparison.

my 2 crabs from chinatown (1kg) cost S$30. make me wonder if it is worthwhile to do this dish myself even if it is done well.

see below for the recipe & directions.

c.h.e.f andy

Ingredients:

  • 2x500g crab (use 1 x larger crab 800g – 1kg for better results)
  • 200g bee hoon
  • 200g thinly sliced chinese cabbage
  • 2 chopped chilli padi
  • 3 cm sliced ginger
  • 3 tsp chopped garlic
  • 2 cups prawn stock
  • 3 cups chicken stock
  • coriander (for garnishing)

Directions (for stock):

  1. prepare prawn stock – fry prawn heads & shell in butter (or oil) till fragrant. add salt, a bit of oil, water & boil for 2-3hrs.
  2. prepare chicken stock – i debone 1 chicken & boil the chicken bones with cut carrots for 6hrs – very intense stock

Directions:

  1. add chilli padi, ginger, chopped garlic. fry till fragrant.
  2. add chinese cabbage & fry.
  3. add prawn stock & chicken stock & boil the cabbage for 1hr. reduce stock to 2 cups.
  4. cook crab in stock
  5. put beehoon in water to soften. when ready to cook, boil stock. add beehoon, toss, turn fire to lowest & cover for 5 minutes. toss again. add cooked crab, cover briefly. garnish with coriander. voila!

Claypot Tanhoon Prawns

claypot tanhoon prawns

claypot tanhoon prawns – 23.6.2016

i was motivated to make claypot tanhoon after the claypot alaskan crab tanhoon at ah yat seafood @ grandstand recently.

 

claypot tanhoon prawns

claypot tanhoon prawns – 23.6.2016

 

i decided on prawns to experiment the new dish.

did not want to waste expensive crabs until i get the dish right!

 

claypot tanhoon prawns

claypot tanhoon prawns – 17.6.2016

i did the dish twice.

first time was for a family dinner on 17.6.2016.

claypot tanhoon prawns

claypot tanhoon prawns – 17.6.2016

flavour was good. tanhoon was slightly overcooked.

claypot tanhoon prawns

claypot tanhoon prawns

second time was for a 12pax homecooked claypot rice + crabby dinner for my OPS primary school classmates on 23,6.2016.

that was near perfect la!

so flavourful & tasty the tanhoon, prawns good, can be improved though!

actually after i tried again ah yat’s claypot alaskan crab tanhoon again on 2.7.2016, i guess mine was a little less perfect…lol!!! 🙂

see recipe & directions below. 🙂

c.h.e.f andy

Ingredients:

  • 500g deveined medium prawns with shell
  • 100g sliced belly pork (optional)
  • 150g tanhoon (3 bundles)
  • 4 stalks coriander
  • 1 chopped chilli padi
  • 2 cm cut ginger pieces
  • 1 bulb peeled garlic cloves
  • 1.5 – 2tsp ground black pepper
  • 1 cup prawn stock
  • 1 cup chicken stock

Directions (for stock):

  1. prepare prawn stock – fry prawn heads & shell in butter (or oil) till fragrant. add salt, a bit of oil, water & boil for 2-3hrs.
  2. prepare chicken stock – i debone 1 chicken & boil the chicken bones with cut carrots for 6hrs – very intense stock

Directions:

  1. soften & brown garlic cloves in oil. add chilli padi, cut ginger, black pepper. fry till fragrant.
  2. add sliced belly pork. add 2 stalks coriander.
  3. add prawn stock & chicken stock & reduce by 1/3
  4. marinate prawns with 2tsp fish sauce & white pepper. add prawns & cook in stock. remove prawns.
  5. put tanhoon in water to soften. when ready to cook, boil stock. add tanhoon, toss, turn fire to lowest & cover the claypot for few minutes. toss again. add cooked prawns, cover briefly. voila!

Really Good Meal with Wife @ Ah Yat Seafood at Grandstand on 1Jul2016

garlic steamed razor clams

garlic steamed razor clams – S$8.80ea after 40% discounts

had a really delicious meal at ah yat seafood @ grandstand with wife on 1.7.2016. ^^

ah yat seafood @ grandstand

ah yat seafood @ grandstand 

my brother hosted a 2-tables birthday dinner here recently on 13.6.2016.

wife & i craving for the claypot alaskan crab tanhoon since. 🙂

actually, ah yat turf city was 1 of our favourite makan stops many many moons ago when children were young. that time prices were a lot lower. they had 50% discounts weekdays & 40% weekends. bamboo clams were S$4.80 & frogs S$3.50, pating fish S$30/kg & crabs like S$20/kg. i guess that was eons ago…haha! prices increased a lot so we hardly come here except for some set meals during birthdays.

but prices have gone up everywhere. crabs are like S$78/kg at red house, S$68/kg at uncle leong jurong, S$55/kg at yi jia, so i guess ah yat prices actually ok….

claypot alaskan crab tanhoon

claypot alaskan crab tanhoon – S$32

we had to order the claypot alaskan crab tanhoon!

it was so very good!!!!!

claypot alaskan crab tanhoon

claypot alaskan crab tanhoon – $32

the tanhoon was just so, so tasty, flavourful, excellent stock, pepper, garlic, coriander.

claypot alaskan crab tanhoon

claypot alaskan crab tanhoon – S$32

there were lots of crab legs. at S$32 i think it was a lot more worthwhile than lobster, crabs or prawns.

garlic steamed razor clams

garlic steamed razor clams – S$8.80ea after 40% discounts

we had always like the steamed razor clams here, even at S$8.80 each now. we were greedy so ordered 3 razor clams for 2pax. ^^

garlic steamed razor clams

garlic steamed razor clams – S$8.80ea after 40% discounts

many seafood restaurants here like jumno, long beach etc made good razor clams. still ah yat’s is one of the best!

garlic steamed razor clams

garlic steamed razor clams – S$8.80ea after 40% discounts

even c/w say (below) which were 1/2 the size & fraction the taste –

HK steamed tua tau

HK steamed tua tau – about S$11 after 40% discounts

usually we take chilli or sambal fried tua tau at zi char stalls or restaurants.

but recently i had very good hk steamed tau tau at yi jia seafood.

HK steamed tua tau

HK steamed tua tau – about S$11 after 40% discounts

so wife & i decided to have it steamed this time.

it was excellent, very well done same as yi jia. also had either a but of sand or tiny broken shells (more like sand) just like yi jia…

bill

bill 

it was an excellent meal, really enjoyed it!

c.h.e.f andy

++++++++++++++++++++++++++++++++

Address

#03-01/02, The Grandstand, 200Turf Club Road, 287994
Reservations

+65 6884 6884
+65 68832112
Opening Hours

Daily: 11:30 – 14:30

Daily: 17:30 – 22:30

Chap Chye Lean Pork + Konnyaku Jelly – 8th Newgate Learning Hub Community Lunch on 2Jul2016

bathesda bedok bread of life community lunch

bathesda bedok bread of life community lunch

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). ^^

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

bathesda bedok bread of life community lunch

bathesda bedok bread of life community lunch

lunch usually starts at 1pm after a service in hokkien. 🙂

chap chai (cabbage, taupok, tanhoon) with lean pork

chap chye (cabbage, taupok, tanhoon) with lean pork

i fried slice cabbage in oil & chopped garlic.

chap chai (cabbage, taupok, tanhoon) with lean pork

chap chye (cabbage, taupok, tanhoon) with lean pork

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. ^^

chap chai (cabbage, taupok, tanhoon) with lean pork

chap chye (cabbage, taupok, tanhoon) with lean pork

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.

chap chai (cabbage, taupok, tanhoon) with lean pork

chap chye (cabbage, taupok, tanhoon) with lean pork

then i added the pork to the chap chye.

chap chai (cabbage, taupok, tanhoon) with lean pork

chap chye (cabbage, taupok, tanhoon) with lean pork

mixed it well, then transferred to an aluminium tray for transport to newgate learning hub.

lychee & mango konnyaku jelly

lychee & mango konnyaku jelly

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.

lychee jelly

lychee jelly

the jellies were quite super. i like it a lot myself.

lychee jelly

lychee jelly

some of the folks ate up the jelly before eating the bee hoon! 🙂

bathesda bedok bread of life community lunch

bathesda bedok bread of life community lunch

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.

bathesda bedok bread of life community lunch

bathesda bedok bread of life community lunch

every week, they collected some can food (& sometimes rice) donated by ntuc, and the folks queued up to collect the “goodies” after lunch.

bathesda bedok bread of life community lunch

bathesda bedok bread of life community 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

 

OK Teochew Muay Buffet S$13.80nett @ Gimtim AMK Ave 4 on 1Jul2016

teochew muay dishes

teochew muay dishes 

went with sis & bil to 光明山 this morning on 1.7.2016.

supposed to go earlier, anyway today is good! 🙂

i prefer to go at this hour, 11am+ no crowd, no people basically, still the open lots were taken up. i had to park at the multi-storey. very smooyh, pay respects then off.

after 光明山 we went nearby to gimtim at amk ave 4. were there about 11.50am.

teochew muay dishes

teochew muay dishes 

they have a simple buffet at S$13.80nett pax.

last time i came was with my RI friend on 9.5.2016.

teochew muay dishes

teochew muay dishes 

it’s a small buffet. there’s no duck, mullet etc, kongbak (kuay chap kind stuff) also quite limited.

only simple small dishes.

teochew muay dishes

teochew muay dishes 

& not many dishes.

the dishes they have were quite ok though.

teochew muay dishes

teochew muay dishes 

my sis think that it was passable, not cheap not expensive.

she thought ye shanghai is much better. have to agree with her.

for our recent lunch at ye shanghai, we had 8 dishes including 1 mullet & 2 pek tor (rabbit fish) for 3pax was just S$24. this c/w S$41.40 here.

still, can’t just eat at ye shanghai everytime, ok to do this once in a while.

c.h.e.f andy

++++++++++++++++++++++++

GIMTIM

Address : Blk 157, Ang Mo Kio Avenue 4 #01-546 Singapore 560157
Hotline : 6459 7766 (Reservation is needed on Saturday and Sunday)
Fax : 6458 0467
Email : amk157@gimtim.com.sg
Business Hour : Monday – Friday (Lunch 11.30am – 2.30pm / Dinner 6.00pm – 10.30pm)
Saturday, Sunday, Public Holiday (Lunch 11.00am – 2.30pm / Dinner 6.00pm – 10.30pm)

Best Chendol @ Four Seasons Chendol on 30Jun2016

Four Seasons GCT Chendol

Four Seasons GCT Chendol

after lunch at sicc bukit 19th hole, we went in one car to toa payoh lor 8 to take the four seasons chendol on 30.6.2016.^^

this the stall frequented by mr goh chok tong & quite a few ministers.

Four Seasons Chendol

Four Seasons Chendol

this four seasons chendol only sells chendol.

however a friend told me later that there is another four seasons stall at the other end that sells cheng teng.

Four Seasons GCT Chendol

Four Seasons GCT Chendol

the first time i had this four seasons chendol was on 30.4.2016.

& i have been quite keen to come here again.

2 days back, we went to JB. there were 11 of us. we had chendol at this teochew chendol place at city square. it was pretty good too, but i was quite sure this toa payoh lor 8 FC stall’s is better.

today just happened that my OPS friend suggested having this GCT chendol. it was quite convenient to get here from sicc bukit clubhouse, so after lunch we came by in one car.

& the chendol was better much better, coconut milk was thicker & the gula malaka was really intense & flavourful, & there were lots of kidney beans which i like….

i enjoyed this chendol thoroughly.

c.h.e.f andy

+++++++++++++++++++++++

Four Seasons Chendol @ Toa Payoh Lor 8 Food Centre (FC)

Address:

Lorong 8 Toa Payoh Market & Food Centre,
210 Lorong 8 Toa Payoh, S310210

Contact: