Great RI Friends Homecooked Housewarming Lunch on 23Nov2016

homecooked-lunch

homecooked lunch 

my old RI friend moved into a new 3-storey 4500sq ft freehold strata house recently, and he invited us over for lunch & housewarming on 23.11.2016. ^^

good location & nice environment, very high ceiling like 4.5m in the hall, very good folding sliding doors, & ducted aircon in hall plus cassette in nice & bright basement etc.

his helper cooked lunch for 10 of us – 6 dishes, very competent dishes indeed.

ngoh-hiang

ngoh hiang 

ngoh hiang quite impressive, like market or zi char/restaurant standard.

sweet-sour-garoupa

sweet sour garoupa 

sweet & sour garoupa well done too.

not a favourite preparation for me, but fish was fried well, fresh & crispy, meat was firm, sauce was also competent.

steamed-prawns-with-mayo2

steamed prawns with mayo 

steamed prawns well done too.

steamed-prawns-with-mayo

steamed prawns with mayo 

prawns fresh. i could also do w/o the mayo but light dash of mayo was ok for me too.

pork-trotters

pork trotters with bamboo shoots & taukua 

the pork trotters was good!

great texture, good “lor” braise sauce flavours, very tasty bamboo shoots & if my memory served me right the harder type of taukua, seldom used but i like them too.

i mentioned to another friend this ter kar better than the famous one han jia at east coast lagoon food village!

certainly for me, it was…

chap-chai

chap chai 

chap chai was ok. basically all the dishes were competent. look like competent, taste like competent, so must be competent! lol! ^^

sauteed-mushrooms

sauteed mushrooms 

so was the sauteed mushrooms.

the guys walloped everything. no residue…

madeleine like cake

madeleine like cake 

one friend brought these french (he said) madeleine like cake. pretty good.

we had a great time together…nice food, great company…

after lunch we had a briefing by another friend about a trip to miri, sarawak, and also to malacca & JB.

c.h.e.f andy

Great 3pax Family Sunday Dinner @ Crystaljade Kitchen Hollandv on 11Dec2016

roast duck portion

roast duck portion – S$16.80

wife was back from a mission in cambodia after 11days. we decided to have dinner at crystaljade kitchen @ hollandv. eldest daughter joined us so we had 3pax dinner on 11.12.2016. ^^

crystal jade kitchen hollandv

crystal jade kitchen hollandv

crystal jade kitchen hollandv

crystal jade kitchen hollandv 

there was a good crowd on level 2 at 6.30pm on a sunday.

roast duck portion

roast duck portion – S$16.80

duck was quite ok, the good standard fare, not quite comparable to-

  1. the london duck at tunglok signature orchard parade,
  2. the roast duck at xin cuisine &
  3. the royal london duck.
pomelo drink - S$5.80 dessert with drink

pomelo drink – S$5.80 dessert with drink 

my daughter ordered a drink set. i was quite happy to pay $0.60 for warm water.

xiaolongbao 小笼包

xiaolongbao 小笼包 – S$4.80

xiaolongbao 小笼包 was special S$4.80, usual S$5.80.

was good standard, very tasty soup.

har gao 虾饺

har gao 虾饺 

har gao 虾饺 likewise good standard.

steamed chicken feet

steamed chicken feet

like the steamed chicken feet here, skin nicely deep-fried & tasty sauce.

dumpling-soup

dumpling soup S$9.80 

dumpling soup was nice too. tasty dumplings, 4 of them. S$9.80 was quite expensive leh by my standard.

crispy fupeiquin 炸腐皮卷

crispy fupeiquin 炸腐皮卷 

crispy fupeiquin 炸腐皮卷 was also nice, crispy, tasty.

3 combo porridge 三拼粥

3 combo porridge 三拼粥 S$11.80 

the 3 combo porridge 三拼粥 was quite ex for me at S$11.80.

it was tasty, not super smooth so not quite there yet…2 large meat balls, qute a lot of shredded chicken & century egg.

3 combo porridge 三拼粥

3 combo porridge 三拼粥 

anyway, nice la…

aloe vera jelly - S$5.80 dessert with drink

aloe vera jelly – S$5.80 dessert with drink 

aloe vera dessert was refreshing.

aloe vera jelly - S$5.80 dessert with drink

aloe vera jelly – S$5.80 dessert with drink 

3 of us shared. i took just a little to taste.

3pax dinner was like S$71. kind of ex, but we had a serving portion of roast duck. anyway food was quite nice & we enjoyed dinner.

c.h.e.f andy

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Crystal Jade Kitchen @ Holland Village

Pan Roasted “Sous Vide” Brined Chicken Thigh on 10Dec2016

skin so crispy meat tender, juicy, tasty

skin so crispy meat tender, juicy, tasty

did a wonderful pan roasted “sous vide” brined chicken thigh today on 10.12.2016. ^^

skin was so crispy, meat so tender, juicy, tasty, just fabulous la… 🙂

skin so crispy meat tender, juicy, tasty

skin so crispy meat tender, juicy, tasty

it was my usual pan roasted skin on brined chicken recipe. a dish i have not done for like 3 years liao..

this time though, i added the “sous vide” part.

i found on the very scientific seriouuseats.com which recommended sous vide at 60degC for 2 hrs.

i don’t have a sous vide machine (yet) so approximate by putting the chicken thigh in a brine bath in a sealed oven dish in a 95degC oven for about 2.5hours. when i measured the internal temp, it was about 65degC…for me just agak-logy not very scientific la…

pan roasted "sous vide" brined chicken thigh

pan roasted “sous vide” brined chicken thigh

then i did the usual panfry skin down with just a little olive oil to grease the pan, about 4-5mins in a non stick wokpan, first high heat the lower to medim/low.

meat tender, juicy, tasty

meat tender, juicy, tasty

& the result was absolutely brilliant.

pan roasted "sous vide" brined chicken thigh

pan roasted “sous vide” brined chicken thigh

pan roast delivered the crispy skin.

brining with sugar & salt the juiciness & the taste.

and “sous vide” the wonderful tender texture….i think this was very good indeed! ^^

pan roasted "sous vide" brined chicken thigh

pan roasted “sous vide” brined chicken thigh

i only had thigh today as i did the chicken breast for a friend for a 13pax dinner the day before.

she doesn’t take beef & doesn’t like chicken thigh.

it was ok but i couldn’t grilled/brown the skin for the chicken breast. first my ceramic coated non-stick pan was holding the pink sauce for seafood pasta & i was lazy to transfer & wash the pan. but also the breast skin tends to shrink a bit unlike the thigh which is quite taut.

for this, i did only my previous skin on pan roasted brined chicken breast & did not attempt the sous vide part.

anyhow i think that it would be great to do this sous vide method on the chicken breast & though lesser skin, it will be no problem to brown the skin properly like what i did 3 yrs back. 🙂

c.h.e.f andy

Ingredients:

  • 2 x chicken breasts skin on w/o wings (easier to brown skin)
  • 2 x chicken thigh with drumstick (I use a 1.4kg chicken from Sheng Shiong or Giant hypermarket)

brine solution:

  • 1 litre water
  • 3tbsp salt
  • 3 tbsp sugar

Directions:

  1. Preparing the chicken – use kitchen scissors to cut chicken in 1/2, then knife cut around the drumstick into 1/4 (breast remove wings & drumstick quarters),  then cut away & remove the bones under the breast & thigh completely, then cut away the fat, wash & clean
  2. Brining – add 1 litre water in a large plastic container, mix in about 3  tablespoon salt & 3 tablespoon sugar & stir to dissolve. Put 2x cleaned chicken breasts & 2x chicken thigh into the container and place container in fridge for 24hours. Remove & wash chicken breasts/thighs thoroughly in slow running water & place on a rack to airdry in fridge for 24hrs (can also skip this step & dry with kitchen towels)
  3. Cooking – Remove chicken breasts/thighs from fridge & leave it at room temperature for at least 1/2hr. place chicken covered with brine in a sealed oven dish in a 95degC oven for 2.5hrs to reach an internal temp of 65degC, or shorter for 60degC if desired.
  4. Heat non-stick pan on high heat, add little olive oil to grease pan & turn to medium heat. Place the chicken breasts & thighs 2 at a time skin-down in hot pan. press, hold with hand & move around pan for even temp distribution, fry for 4minutes to get crispy skin. The oil will sputter a bit, turn to low heat after 1 minute. remove chicken breasts/thighs from pan & let them rest for 10 minutes, Serve.