my RI gang came for duck noodles lunch today on 5.10.2016. ^^

the wife of one friend brought a nice achar, made by her mom. 🙂

i have not made lor arh – braised duck for a while until recently.

the last time before that was >2yrs ago for a 27pax RI friends homecooked dinner on 28.5.2014.

the tai hwa braising sauce had long expired & i threw away & got some new ones.

recently i made lor arh – braised duck for my OPS classmates on 13.9.2016.

& quite by accident since i had some noodles left i made 2 bowls of duck noodles.

for today, i intended duck noodles to be the main fare for the lunch. ^^

so i had braised duck, taupok, tau kua & braised egg, and prepared some noodles, & put together 7 bowls of duck noodles.

duck noodles was very good! 🙂

for the braised duck, i just followed my braised duck recipe.

after deboning i added back the bones to boil with the braising sauce for soup for the noodles.

the duck was excellent!

friend’s wife mentioned normally doesn’t take duck, but this one she enjoyed, no strong gamey taste.

the duck was very tender & tasty, most importantly the “lor” very “pang” = fragrant. ^^

i also made some kueh chap. again simply followed my kueh chap recipe.

& taupok, tau kua & braised egg. 🙂

i cooked the noodles & bean sprouts just right so noodles qq & bean sprouts still crunchy.

topped with duck & brasied meat (or with tau kua tau pok & braised egg).

put in microwave for 30s to warm up noodles, then add the boiling soup. 🙂

kueh chap was easy to make.

i bought 1/2 pig’s head from sheng shiong for S$3.50. so i had 1/2pig’s face & 1 ear.

i added pig’s tail & belly pork.

just mixed braising sauce per my kueh chap recipe.

& cooked in crockpot from cold on low setting for 5 hours, or till thermometer register 91degC.

the pig’s head meat was very nice, tender, not overcooked, had good bite & the “lor” very “pang”.

the belly pork also very good, especially the part with some fat. ears very good too.

tail flavour & skin ok, meat seemed a bit old.

celery with salted fish is a dish i recently learned from my sis.

i used the younger shoots in the core, very crunchy & tasted great with the salted fish.

kang kong was good, but i used the same wok after the salted fish dish, so slightly salty.

a friend brought moscato.

lunch was great.

3 friends just came back from a 21day trip to the silk route. they already shared much including photos on whatsapp, so now just more stories about the trip. 🙂

we enjoyed some kaya toast after lunch.

actually this lunch started with the 10mins kaya.

i made kaya recently & this friend saw it on facebook & bantered that he liked to place order.

so i made some kaya & got the guys to come over for the duck noodle + kueh chap lunch.

c.h.e.f andy