Beautifully Braised Oxtail 2.0 on 29Jan2017

braised oxtail

braised oxtail

wife’s relatives coming for dinner this evening, and we were preparing for a 20pax dinner including grand nephews & grand niece, on CNY Day2 on 29.1.2017. ^^

one of the dishes i prepared was braised oxtail.

i did my first braised oxtail for the first time on 6.11.2016.

today i did a larger serving for 20pax, and the oxtail came up beautifully (see top photo).

braised oxtail

braised oxtail

i had 2 packets of oxtail from phoon huat delicatessen = 1.75kg.

braised oxtail

braised oxtail

braised oxtail

braised oxtail

i adjusted accordingly-

  1. rub with salt & washed & clean thoroughly & dry with kitchen towels
  2. coat 1tsp salt, 2 tsp black pepper, 1.5 tbsp cornflour.
  3. brown oxtail with 1 tbsp olive oil on high heat, set aside
  4. fry chopped shallots, sliced ginger, then sliced onions, chopped garlic, then carrots & celery.
  5. add back oxtail,add dry rosemary, parsley, chilli flakes. add 1cup red wine, 2 cups water, 1/4cup mirin, 1 tbsp sugar, 1tsp salt (to taste).
  6. place oxtail in large casserole & placed in 180degC oven for 4.5 hrs.
braised oxtail

braised oxtail

so this recipe was really very simple & straight forward to execute.

braised oxtail

braised oxtail

i checked the oxtail & turned the pieces using a spoon at different intervals=2.5 hrs, 3.5hrs etc & texture was perfect at 4.5hrs.

braised oxtail

braised oxtail

the liquids were reduced nicely, so i got a nice thicker, very tasty gravy & the oxtail were excellent in taste & texture, very tender & still having good bite, & the tendons near the bones were gelatinous & flavourful.

c.h.e.f andy

Ingredients:

  • 1.75kg oxtail
  • 2 large carrot
  • 6 stalks celery
  • 1 large cut tomatoes (i didn’t have so didn’t add this time)
  • 1 large onion
  • 3 chopped shallots
  • 5 chopped garlic
  • 3cm sliced ginger
  • 1 cup red wine
  • 2 cup water
  • 3 tsp dry rosemary
  • 3 tsp dry parsley
  • 1 tsp dry red chilli flakes
  • 1tbsp sugar
  • 1tsp salt (to taste)
  • 1/4cup mirin

=================

  • 1 tsp salt
  • 1.5 tbsp corn flour
  • 2 tsp black pepper

Directions:

  1. wash with salt, coat with 1 tsp salt, 1tsp black pepper, 1.5 tbsp corn flour.
  2. fry in olive oil to brown/colour, then remove from pan.
  3. add olive oil to pan & fry chopped shallots, sliced ginger. then onions, garlic, then add carrot, celery, & spices.
  4. add back oxtail, add dry rosemary, parsley, chilli flakes. add wine, water, mirin, sugar. place in casserole in 180degC over 4.5hrs. check & turn around oxtail pieces at intervals=2.5hrs. 3.5hrs.

 

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Wonderful Wine & Cheese on 26Jan2017

blue cheese with jam

blue cheese with jam 

wife bought some nice cheese.

we had a wonderful wine & cheese evening on 26.1.2017! ^^

cheese board

cheese board 

wife bought a really nice blue cheese, which was super taken just like that or topped with some fruit jam.

cheese goes well with anything citrus thingy, so fruit compote, jam, dried fruits like apricots & dates, even fig would be excellent accompaniments.

we had 3 cheeses- in addition to the superb blue cheese, we had a truffle cheese which was great with the wafer crackers, with or w/o jam; and another cheese which went perfectly with truffle honey. this truffle honey & cheese combination was a lot more flavourful than the truffle cheese standalone.

wine & cheese

wine & cheese 

& of course we had a very good red to go with the cheese.

cheese board

cheese board

and blue eberries & dried apricota.

blue cheese with jam

blue cheese with jam 

really enjoyed the wine & cheese evening with my wife & duaghter.

c.h.e.f andy

Wife Made Truffle Oil Mentaiko Pasta on 18Jan2017

truffle oil capellini with salmon 

truffle oil mentaiko capellini with salmon

wife made truffle oil capellini this evening on 18.1.2017. ^^

both wife & i made mentaiko & truffle oil pasta quite a few times.

this lagi the best!

the best truffle capellinin we had was at portico prime recently on 2.1.2017.

mentaiko-capellini-18-1-2017

truffle oil mentaiko capellini with salmon

wife added the usual truffle oil, little seasalt,  a bit extra virgin olive oil, little mentaiko & tossed.

the winning difference is the salmon.

this a japanese mentaiko marinated salmon from isetan at shaw house.

salmon was top draw, and the combination of taste was just wonderful! ^^

topped off with some cut nori – seaweed…

truffle oil mentaiko capellini with salmon

truffle oil mentaiko capellini with salmon

really nice, tasty salmon.

truffle oil mentaiko capellini with salmon

truffle oil mentaiko capellini with salmon

& the slight salty salmon enhanced & brought out the flavours of the truffle oil pasta.

truffle oil mentaiko capellini with caviar

truffle oil mentaiko capellini with caviar

she tried some cheap black lumpfish caviar.

nice too but not comparable with the salmon take.

truffle oil mentaiko capellini with jap mixed prawn flakes

truffle oil mentaiko capellini with jap mixed prawn flakes

& also tried with some mixed japanese dried flakes….ok…nicer with jap sushi rice.

wife's quinoa salad

wife’s quinoa salad

i am in love with wife’s quinoa salad.

always looked wonderful, and taste perfect!

ika-sugatayaki

ika sugatayaki

i tried ika sugatayaki, which just means whole squid grilled.

a lightyear cry from momor izakaya’s ika sugatayaki la!

ika-sugatayaki2

ika sugatayaki

anyhow, taste was better than the last but squid was also slight overcooked.

as wife said, need to grill for shorter time about 12mins then torched it.

mentaiko capellini with salmon

truffle oil mentaiko capellini with salmon

this was a really fun 3pax dinner with wife & daughter at home.

c.h.e.f andy

 

Excellent Ice Shavings Dessert @ Mei Heong Yuen Dessert 味香园甜品 Chinatown Point on 21Jan2017

ice shavings-cendol & soursop

ice shavings-cendol & soursop

after our scrumptious 4pax lunch at 東北胖妈春饼店(Northeast Mom Spring Pancake) at smith street, we decided walk over to chinatown point for dessert.

ice shavings-cendol & soursop

ice shavings-cendol & soursop

we settled down at Mei Heong Yuen Dessert 味香园甜品 at basement 2.

steamed egg custard

Egg Pudding (with Ginger)=炖鸡蛋(姜汁)

one friend wanted to try the egg pudding (with ginger)=炖鸡蛋(姜汁).

i don’t remember eating this before. it was pretty good for trying. though after i took the ice shavings, i didn’t really have any urge to take any more.

ice shavings-cendol & soursop

ice shavings-cendol & soursop

we ordered 2 ice shavings – cendol & soursop.

they were both excellent, but we were partial to the cendol.

soursop was very good, though it was like S$5.50++, like 3x times the price at ice kachang stalls at hawker centres.

ice shavings-cendol

ice shavings-cendol

the cendol was excellent. we were provided a bottle of gula melaka. it was very fragrant, tasty & intense. the ice shaving had taste of thick coconut milk, and the red beans, jelly, atap chee (palm fruits) were provided on the side. a friend paid, i think it should come to S$17.

it was expensive, but no more than black balls, or drinking coffee at a cafe. & it was very enjoyable.

c.h.e.f andy

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

Mei Heong Yuen Dessert 味香园甜品

Address : #B2-32/33, Chinatown Point

133 New Bridge Road

B2层32/33号铺

新桥路133号,唐城坊

Singapore 059413

Tel(电话) : 6538 3892
Operating Hours : 12:00 pm to 10:00 pm daily

 

OPS Friend Bought Scrumptious 4pax Lunch @ 東北胖妈春饼店(Northeast Mom Spring Pancake) on 21Jan2017

6 scrumptious dishes

6 scrumptious dishes

my OPS buddy bought a really scrumptious 4pax lunch today at 東北胖妈春饼店(Northeast Mom Spring Pancake) at 23 smith street on 21.1.2017. ^^

my friend ordered 6 delectable dishes. i not sure which of them, except for the dumplings, were dongbei cuisine東北菜. they seemed to be mostly sichuan cuisine.. lol! 🙂

fried julienned potato 土豆丝

fried julienned potato 土豆丝

fried julienned potato 土豆丝, a very popular sichuan dish.

today we tried the sour, spicy taste.

for me the normal taste is better, but texture of this dish is always excellent, very crunchy, not soft not deepfried. the slight sour taste was also quite good, though not the taste i am used to for this dish. 🙂

saliva chicken 口水鸡

saliva chicken 口水鸡

the saliva chicken 口水鸡 was very good.

i think better than the one i usually had at crystal jade lamian xiaolongbao.

saliva chicken 口水鸡

saliva chicken 口水鸡

chicken was very sweet & tender, and the mala sauce very fragrant, making the dish really saliva inducing, even as i think about it while typing this post. haha! ^^

claypot ribbon fish

claypot ribbon fish

there was this new dish claypot ribbon fish. both my friend & i wanted to try.

the soup was excellent, a bit oily but very very tasty. one friend picked this as his best dish for this lunch.

claypot ribbon fish

claypot ribbon fish

i was considering the (braised ribbon fish with pork rib dish) on the menu vs this one.

because it’s a tasty soup more than a braising sauce, the fish itself is a nicely fried sweet fresh fish but not that tasty. both my friend & i added the sauce from the braised big intestine & that made the fish more tasty.

there were also some nice 凉粉 bean sticks in the soup.

mala poached sliced fish 水煮鱼

mala poached sliced fish 水煮鱼

the mala poached sliced fish 水煮鱼 is a favourite dish of mine.

one friend correctly pointed out that the fish itself (felt like sutchi overcooked) was too soft in texture. but the friend who bought lunch & i were both enjoying this dish. the key about mala 麻辣 for me is it made the dish very “pang”, fragrant 香. & the wonderful flavours came out the more you take the dish, fish vegetables, bean curd skin & all.

braised big intestines

braised big intestines

the best dish for this lunch for me was the braised big intestines.

this dish was so very scrumptious. intestine texture was perfect, a very savoury taste & wonderful tasty sauce & vegetables.

dumplings

dumplings

the dumplings were very ok.

we tried the sour veg 酸菜 version. the server said this酸菜different form the 酸菜鱼, which uses a salted veg.

6 scrumptious dishes

6 scrumptious dishes

this was a very enjoyable lunch for me, overeat for sure, but i liked every dish.

lunch came to S$71nett for 6 dishes for 4pax. there is no GST & the restaurant gave my friend 10% discounts so no service charge.

i would be quite happy to pay S$71+ for this lunch. i am sure to come back here again!

c.h.e.f andy

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

东北胖妈春饼店Northeast Mom Spring Pancake 

Address:

23 Smith St, (Chinatown) Singapore 058937

Opening Hours:
daily = 11am – 2am
Contact:
68357626

The Best Chicken Rice 2.0 白斩鸡饭 on 20Jan2017

braised & steamed chicken

braised & steamed chicken

recently an old RI friend, who usually resides in bangkok, invited us to try out his legendary chicken rice on 16.1.2017. ^^

i have seen his posting on FB & all the comments by FB friends.

and, his chicken rice was really good la! ^^

as we approached the flat, we could smell the wonderful chicken rice from the common corridor. chicken was excellent, breast meat was moist, tender & sweet. the rice was flavourful & the chilli was great. so low carbs me ate a second helping la!

he also made char siew, by a very simple method he described, using just a packet marinade & the tabletop oven. it was good too, meat was tender, if not quite the char siews in good restaurants.

i made a very good 白斩鸡 (i called chicken rice chicken) myself.

it was the usual method – poached then immersed in cold water – to produce a very smooth skin 滑鸡, and i have produced wonderful chicken using this poached method (see the very moist, tender breast in above 2 photos).

a “weakness”, if there is one to speak of, in the poached chicken method is that chicken is boiled in water, & then quenched in ice/cold water, so skin is very smooth, but it is just water so taste is limited even if brined the chicken first or add garlic, ginger, spring onions etc to a potful of water.

braised & steamed chicken

braised & steamed chicken

recently i used the lor arh 鲁鸭 braised duck method to braise+steam chicken for teban gardens friday community breakfast on 13.1.2017 & that produced a very tender, sweet, tasty soy sauce chicken 豆油鸡 (“see yao guy”)

braised & steamed chicken

braised & steamed chicken

so i decided to use the same braise & steam method, but replace tai hwa braising sauce by an intense chicken stock.

when you braise using an intense chicken stock (or sauce for soy sauce chicken 豆油鸡), the taste infuse well to the chicken.

& when you cover the wokpan, the steam from the lightly boiling stock steams the chicken while the braise or intense stock infuse flavour to the chicken.

as the liquid level is low (for chicken stock to be intense), rotate chicken every 5 mins & add stock or water so won’t dry out

to make chicken stock..boil bones of one chicken with 1 cut carrot 1 whole bulb garlic 2-3cm cut gingers, 1 tsp salt…

i also stuff spring onions, celery, onion into chicken cavity

i braise/steam chicken for 35mins, then off fire leave chicken in covered wokpan 1/2hr.

for this preparation i did not immerse in ice/cold water.

braised & steamed chicken

braised & steamed chicken

braised & steamed chicken

braised & steamed chicken

braised & steamed chicken

braised & steamed chicken

the chicken (& the breast) was very moist (from steaming), tender & i feel tastier than by the poached method, though the poached method also produces very good & smooth 滑鸡. see the 2 earlier poached chicken photos.

chilli

chilli

i made chicken rice & chilli only once before, so this the second time.

first i try to avoid taking rice, especially the oily, flavourful chicken rice, & second, it is additional effort – leh chay la (inconvenient) to do.

for chilli, i blended 6 red chilli, 3cm chopped ginger, 5 tsp chopped garlic, 1tsp salt, 1 tbsp sugar, and 1/3 cup (80ml) intense chicken stock.

chicken rice

chicken rice

anyhow this time i go for the full paraphenalia.

i fried chicken fat & ginger, then added chopped garlic, then added 2 cups of rice. fry & feel the fragrance la.

chicken rice

chicken rice

then i added 2 cups of the intense stock, plus check the rice cooker mark.

then cook the rice.

(i added a bit of tumeric in the stock as i like my chicken yellow, but i am thinking to do one w/o the tumeric)

chicken rice & fried kang kong

chicken rice & fried kang kong

i had some fried kang kong to go along.

braised & steamed chicken

braised & steamed chicken

it was a wonderful, most satisfying meal.

very sweet, tasty chicken, fragrant rice (albeit unhealthy with chicken fat), and chilli was excellent too, though it can be spicier, maybe i will add 2 chilli padi.

c.h.e.f andy

Ingredients:

  • one whole chicken (massaged/rubbed with salt & washed clean inside & outside)
  • bones of one chicken
  • 1 large carrot (cut)
  • 1 whole bulb garlic
  • 3 stock spring onions
  • 1/2 large yellow onion (opitonal)
  • 2 stock celery (cut) (optional)
  • 2l water
  • 1 tsp salt

chilli sauce

  • 6 red chilli
  • 2 chilli padi (i plan to add)
  • 5 tsp chopped garlic
  • 3cm chopped ginger
  • 1 tbsp suhar
  • 1 tsp salt
  • 1/3cup chicken stock

chicken rice

  • 2cm cut ginger
  • 2tsp chopped garlic
  • chicken fat
  • 2 cup rice

Directions:

  1. make chicken stock – boil chicken bones (after scalding to remove scum), carrot, garlic in 2l water for 4hrs. reduce to about 600ml.
  2. make chilli – blend 6 red chilli, 3cm chopped ginger, 5 tsp chopped garlic, 1tsp salt, 1 tbsp sugar, and 1/3 cup (80ml) intense chicken stock.
  3. cook chicken – stuff spring onions, celery, onion into chicken cavity. place in wokpan with 500ml intense chicken stock. cover wokpan & braise/steam chicken for between 30mins and 35mins. rotate chicken every 5 mins & add stock or water so won’t dry out. off fire leave chicken in covered wokpan 1/2hr.
  4. cook rice – fry chicken fat & ginger, then add chopped garlic, then add 2 cups of rice. fry & feel the fragrance. add 2 cups of the intense stock left after braising chicken, plus check the rice cooker mark. cook the rice.

 

Pineapple Tarts & Almond Cookies made by OPS Friend on 17Jan2017

pineapple-tarts-almond-cookies

had great dimsum tea with 2 OPS primary school buddies at paradise dynasty @ onekm today on 17.1.2017.

one friend passed me 2 tubs – pineapple tarts & almond cookies …

he not letting me off leh….😜😂😎

after I finished 1 tub of his pineapple tarts liao….

刚撑了过去吃了一大罐,同一个朋友又弄来了2罐凤梨和杏仁饼糕点

can’t say which is better..i absolutely LOVE both! ^^

pineapple tarts very nice pastry, and fillings slight sour not too sweet. for me it was perfect!

the almond cookies, the best too..crispy, flaky/powdery? don’t know la…very nice “toh teoh liao la”…

i whatsapp the guys, after eating 1 tub of each, i decided no need to ask for recipe, just ask for finished product boleh da! ^^

c.h.e.f andy

Very Good Egg Tarts from Tai Cheong Bakery 泰昌饼家 on 19Jan2017

egg tarts

egg tarts

daughter bought egg tarts from tai cheong bakery 泰昌饼家 at hollandv this morning on 19.1.2017. ^^

she went at 10am+ on a thursday, and no queue. 🙂

tai cheung pastry 泰昌饼家

tai cheung pastry 泰昌饼家

tai cheong bakery 泰昌饼家 is a popular pastry chain in hong kong selling the popular egg tarts since 1954, which the former hong kong governor, chris patten, famously proclaimed “the best in the world”…lol!^^

currently it comes under the tao heung group, one of the mid-price restaurant groups i frequent in hong kong.

egg tarts

egg tarts

following was what i recorded on my blog for a hong kong trip in 2013

  • we came down from the escalator at Lyndhurst Terrace & found the famous Tai Cheung egg tart shop, apparently a Chris Patten favourite. 🙂 we each took a HK$3.50 egg tart each. it was good. egg tart not something I particularly fancied or craved for but I enjoyed it all the same. 🙂

i tried it again at the outlet next to the trickeye mesuem at victoria peak just before a very pleasant peak circle walk in our jan 2016 trip & recorded

  • 1 level down there was tai cheong 泰昌饼家, a brand of tao heung group. this the one where the stall at lyndhurst terrace the last british governor chris patten claimed had the best egg tarts in hong kong. trust the guy to know what is a good egg tart? we tried the egg tart. i have done this more than once at tai cheong 泰昌饼家 including the one at lyndhurst terrace but it was still so-so for me, a little too sweet & nothing c/w the burnt portuguese egg tart.

So basically i am not a fan la…

& c/w portuguese egg tarts, like natas (portuguese egg tarts) at pasteis de belem in lisbon, i think the latter is better la…

anyway today there was no natas to compare.  i put one egg tart to the tabletop oven & baked for 3mins. it was very good actually, the pastry was crispy & flaky & tasted good, and the custard was not too sweet. a bit better than i expected as i was not expecting to like it a lot for a start. so i think pretty ok. just that i wouldn’t take too many, like 1 or max 2.

& c/w my friends pineapple tarts & almond cookies, my friend’s a lot more satisfying for me la…i have been eating them everyday!

c.h.e.f andy

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

tai cheong bakery 泰昌饼家 at hollandv

Address:
31 Lor Liput, Singapore 277742

Opening Hours:

daily 10AM–10PM

Contact:

8223 1954

Great Zi Chai Dishes Family Night Out @ Forture Restaurant Old Holland Road on 17Jan2017

thai style fish head S$25

thai style fish head S$25

family decided to go out for 4pax dinner.

didn’t want to venture far. went to forture restaurant at old holland road to enjoy their thai style fish head this evening on 17.1.2017. ^^

thai style fish head S$25

thai style fish head S$25

we have been taking the thai style fish head curry for donkey years, from the time it was S$15 to now S$25 for the same dish.

the most recent time we enjoyed the wonderful thai style curry fish head here was on 12.9.2016. ^^

now fish head curry dishes mostly S$25 anyway & this one is “them” good la! 🙂

fish head very fresh, large & meaty for 1/2 fish head, lots of vegetables & perfect tangy, tasty thai styled curry. so far i think this is the best curry fish head i/we had.

hotplate tofu S$10

hotplate tofu S$10

we ordered the hotplate tofu.

i don’t remember taking this dish here before but daughter had.

it was good, tasty, nicely done egg tofu, well infused with the gravy & some prawns. very good! this dish i will order again.

cuttlefish kang kong S$10

cuttlefish kang kong S$10

also ordered the cuttlefish kang kong.

this dish only the sauce a bit not our favourite, a bit sweet & gluey. otherwise the cuttlefish was good & so was the kang kong.

S$49.50nett for 4 dishes inc fish head for 4pax

S$49.50nett for 4 dishes inc fish head for 4pax

seafood horfun S$4

seafood horfun S$4

we ended off with a small horfun. most of us low carbs so it was quite enough.

good wok hae this evening. this dish can be inconsistent. for this evening it was good.

dinner for 4 dishes 4pax including S$25 fish head was S$49.50. pretty good. this like a go to place for us, almost like homecooked comfort food.

c.h.e.f andy

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

Forture Seafood

Address:

Best Value Dimsum Great Afternoon Out with OPS Friends @ Paradise Dynasty ONEKM on 17Jan2017

radish pastry

radish pastry 

3 of us OPS friends decided to have afternoon snack at paradise dynasty at OneKM mall on 17.1.2017. ^^

they have 50% off dumsum & ramen & desserts 3pm to 5.15pm. 🙂

peanuts & chestnut appetizer

peanuts & chestnut appetizer

the appetizer here, peanuts & chestnuts, quite nice so we took it.

i think it’s about $2 & chinese tea like S$1.50pax.

radish pastry

radish pastry 

we ordered 3 dimsum.

the radish pastry was nice. very competent, fluffy pastry, sweet, tasty radish fillings.

xioalongbao 小笼包

xioalongbao 小笼包 

xioalongbao 小笼包 here average. quite ok but other places like crystal jade, imperial treasures etc are better.

skin was ok, thin & held up not breaking easily, the soup was sweet but not as tasty as other places.

even the soup in the 生煎包 at 祥源记xiang yuan ji (405 jln besar on 1.12.2016) were much sweeter, tastier.

spicy dumplings 抄手

spicy dumplings 抄手 

the spicy dumplings 抄手 here very good, the slight mala 麻辣sauce, smooth, great tasting dumplings.

chashu ramen

chashu ramen 

the braised pork belly lamian, was quite good, but like my friend said, a long distant behind a good japanese chashumen. the pork belly texture, taste very different, far from a good chashumen standard.

bean paste pancake 豆沙饼

bean paste pancake 豆沙饼 

one friend ordered the bean paste pancake 豆沙饼.

not my favourite dessert, but they do it very well here, crispy skin, not too sweet red bean paste, very good really…

3 dimsum + ramen + dessert + tea & appetiser all added up to S$28…as i said previously one of the best value-for-money dimsum (12.8.2016)!

cendol @ old town white coffee

cendol @ old town white coffee

after the dimsum tea session, we adjourned to old town white coffee for cendol, more like no other place to go for cendol around here (but later we found ther’s another one incik tan or something claiming penang food…we should try that next time).

cendol @ old town white coffee

cendol @ old town white coffee – S$3.90

this S$3.90 ok only not really good.

it maybe thicker than some hawker centres, but zero match to four seasons at toa payoh lor 8.

the gula melaka was totally inferior, looked thick but did not have the “pang” intense flavours, coconut milk too. i think this place 2 times more than enough for me.

c.h.e.f andy

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

Best Vegetarian Meal i had & Extra Mile Service @ Joie by Dozo on 15Jan2017

chefs appetizer

chefs appetizer platter

wife & i had lunch with my niece & her hubby at joie by dozo today on 15.1.2017. ^^

they brought along their son, now 15months old. such a cute baby, and so well behaved. a full 2hr+ lunch & he did not cry & scream. and was enjoying every dish in the 6-course set lunch. haha! ^^

first time 3 of us in this restaurant. only my niece had been here with friends before.

my family have frequented dozo since early 2000. my eldest daughter had her 21st birthday lunch party at dozo. i was quite surprised to see yan the proprietor again in such a long while since dozo times, and he was first to recognize me (or perhaps he saw my reservation name..haha!).

we sat in a room with view of the roofttop garden outside

we sat in a room with view of the roofttop garden outside

we got seated in a room looking out on the rooftop garden.

 

lemon sorbet palate cleanser

lemon sorbet palate cleanser

had a lemon sorbet drink to get us started. bringing back good memories of dozo.

the menu at joie, as at dozo, is the familiar 6-course set lunch (& 7-course set dinner).

we started with the chef’s appetizer platter (top photo).

very nice indeed. the “cured salmon” centrepiece very interesting texture. wife thought it was like carrot juice with some gelatine, later confirmed by yan that it was konnyaku, which has gel properties. the cracker was nice & so was the raspberry thing which burst in your mouth!

button mushrooms gratin

button mushrooms gratin

server said the button mushrooms gratin was the favourite dish here. wife & i ordered that.

button mushrooms gratin

button mushrooms gratin

served like escargot dish, it was quite excellent. the mozzarella gratin was great.

bailing mushroom paper hotpot

bailing mushroom paper hotpot

niece got the bailing mushroom hotpot. looked nice, i probably try that next time.

charcoal tempura

charcoal tempura – yam, eggplant, banana, apple with japanese goma dressing

niece’s hubby took the charcoal tempura.

i tried a small portion. it was quite nice, better than it looked & i expected, especially with the japanese goma (sesame) sauce.

truffle cepe mushroom veloute

infusion of cepes & truffle

the infusion of cepes & mushrooms is another must-order item here.

i had that. it came with the same truffle piece that you are supposed to place on your tongue to savour the truffle scent. brought back wonderful memories of dozo.

clear tomato soup with dumpling

clear tomato soup with spinach dumpling

wife ordered the clear tomato soup. it had chickpeas & there was a spinach dumpling. quite nice soup.

pumpkin soup

pumpkin veloute

the pumpkin veloute looked ok. niece’s hubby ordered that.

pumpkin soup

pumpkin veloute

i quite like pumpkin soup. wife doesn’t like though.

monkey head mushrooms on puye

grilled monkey head mushroom “steak” on pu ye

coming to the main, the must-order dish is the grilled monkey head mushroom “steak”. wife, i & niece’s hubby ordered that.

it was very good, the “steak” was quite excellent, and the dip sauce was excellent.

ravioli - spinach & pumpkin

duo of spinach & pumpkin ravioli

niece ordered the duo of spinach & ravioli.

it looked great too. i will probably order that next time. 🙂

hawaian blue

hawaiian blue

for the drink, i had hawaiian blue.

it’s a mocktail with laichee. i ordered it as this drink was not available at dozo previously.

apple melody

apple melody

wife ordered apple melody.

it was quite nice, though wife didn’t quite like.

all 5 desserts

all 5 desserts 

yan ordered all 5 desserts for us to share. a great gesture.

chocolate mousse

chocolate mousse 

i liked the liquid chocolate the most. great taste & excellent texture too.

creme brule

truffle creme brulee

& i liked the truffle creme brulee too, and normally i do not. so the truffle made all the difference.

yogurt

yogurt pudding

the yogurt pudding was quite exciting also.

again great texture, slight sour taste, combined well.

pear compote

red wine poached pear with lime sorbet 

i guess for me the poached pear was the least interesting of the desserts.

chocolate lava cake

chocolate lava cake

& they had a beautiful chocolate lava or fondant cake as well.

just that like wife said, chocolate lava a common dessert so not so exciting, but this one tasted quite wonderful. 🙂

the 6-course lunch was S$38.80pax. so lunch was S$182nett for 4 pax. we had an extra free dessert, so we tried all 5 desserts on the menu. plus they gave an extra chocolate lava dessert also for the baby. must say the service here quite the extra mile category. ^^

it certainly was the best vegetarian i had, but as yan said, we don’t have to treat vegetarian as vegetarian. instead just another style or offering, like yesterday chinese, today jap, another day joie by dozo…

anyway we enjoyed the lunch very much, & a large part of it watching my grand nephew manouvre to get him feasting on every dish.

c.h.e.f andy

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

Joie by Dozo

Delectable 7pax RI Friends Lunch on 13jan2017

6 lunch dishes

6 lunch dishes 

a RI friend was in town for w week leaving on 18.1.2017.

so i invited him for a 7pax homecooked lunch with our close RI friends on 13.1.2017. ^^

this friend i used to spend a lot of time together when we were in the twenties. he spent some time in china & hong kong & his family migrated to USA 10yrs+ ago. they stayed in cupertino now, and the children are attending college.

i did my claypot rice.

not my best perhaps but still a very flavourful “pang” claypot rice that everyone liked.

it had very tender, tasty chicken, and mushrooms & sausage, a bit of salted fish.

a friend has been missing the previous get togethers where i  made claypot rice so he was very much satisfied that he got to taste it finally.

tofu prawns

tofu prawns 

tofu prawns another dish i do very well these days.

the best was the one i made for a 5pax family dinner on new year eve on 31.12.2016. ^^

today’s tofu prawns was ok, but like one friend mentioned, it would have been better if i had infused the tofu a little longer in the sauce. overall, everyone liked the texture of the tofu & the tasty sauce.

spicy bean sauce fish

spicy bean sauce fish 

also did steamed seabass with my own spicy bean sauce.

i like this bean sauce a lot myself, especially when used with 松鱼头song fiah head.

spicy bean sauce fish

spicy bean sauce fish 

for today, i used it for seabass as not everyone like fish head.

braised pork belly & pork ribs

braised pork belly & pork ribs 

the braised pork belly & pork ribs were a failed experiment actually.

as i made braised chicken for teban gardens community breakfast this morning, i had the braising sauce.

so i used it for the pork belly & pork ribs in a oven dish 6hrs in a 95deg oven.

texture was ok but the braising sauce became diluted & not well infused, so i braised it further over the stove to get the taste right.

& taste was good. all the friends liked it but the texture was out.

i did a very good braised pork belly recently on 1.7.2017.

so this method is better & preferred as it produces both great taste & texture.

fried celery with salted fish

fried celery with salted fish

fried spinach

fried spinach 

i did my usual vegetables.

3 friends preferred the celery & 3 the spianch.

i like both haha!

lunch dishes

lunch dishes 

we had a great time, delectable food & wonderful friends & company.

nice cherries

nice cherries 

a friend brought very nice cherries, the left ones sweeter.

garrett popcorns

garrett popcorns 

another friend brought 2 packet of garrett popcorns.

i can’t stop eating this things so i got him to bring back one packet. anyway i finished most of the first packet.

this friend also bought me a nice present – a beautiful wallet.

c.h.e.f andy

Soy Sauce Chicken & Vegetables– 26th Teban Gardens Community Breakfast on 13Jan2017

soy sauce chicken

soy sauce chicken 

i did a soy sauce chicken with vegetables for teban gardens community breakfast this morning on 13.1.2017. ^^

this my 26th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

soy sauce chicken

soy sauce chicken 

i was thinking of doing pork collar actually, but CNY period sheng shiong flooded with the steamboat sliced meat stuff, cannot find pork collar.

for chicken, if i debone them it will take a bit of effort, and i am cooking a 7pax lunch that same day after doing this breakfast dish.

so i decided to do the braised chicken with tai hua braising sauce near midnight the evening before. it is relatively easy to debone a cooked chicken.

braising the 2 chicken was easy too, but i had to do one after the other & that took just over one hour so i started before 11pm.

soy sauce chicken

soy sauce chicken 

it’s just 2 cinnamon bark, 4 star anise, 2 cloves, 2.5cm cut ginger, 1 whole bulb (i peeled the garlic cloves), and rubbed chicken outsie & inside with sugar…i used total 2 tbsp flat sugar.

then add tai hua braising sauce (1 cup sauce 1 cup water) & braise chicken for 35mins covered so that coating & infusing the chicken with the braise, you are also steaming & producing a smooth, tender chicken.

i left the 2 chickens in the large pot covered overnight, & woke up early next morning to debone the chicken.

vegetables

vegetables 

then i cooked a simple vegetable dish.

just carrots, potatoes, onions.

vegetables

vegetables 

onions go in first to caramelise, and with carrots & chopped garlic, adding oyster sauce.

after carrots softened, add potatoes which should be done in 10mins.

then i dish over to the aluminium tray.

soy sauce chicken & vegetables

soy sauce chicken & vegetables 

& topped up with the debone chicken.

soy sauce chicken & vegetables

soy sauce chicken & vegetables 

the chicken was very flavourful, tasty, and very tender & moist, i think a very good 豆油鸡.

in a way it is better than 白斩鸡 chicken rice chicken since it has the braising sauce whereas 白斩鸡 has not much flavouring.

i had to rush off immediately on delivering so did not get much feedback. one teban garden staff tried & said chicken was very good. anyway i am pretty confident it was good.

c.h.e.f andy

Superb S$48 3-course Set Lunch @ La Ventana Dempsey on 12Jan2017

baguette & olive oil

baguette & olive oil

my RI friend bought an exquisite lunch at la ventana @ dempsey today on 12jan2017. ^^

this friend not easy to meet up. i enjoyed his company & looked forward to the lunch.

the outside looked a bit untended outside. inside ambience was great. 🙂

breadstick & hummus

breadstick & hummus

there was the crispy breadstick & hummus.

& they also served the warm bread basket – some baguette & olive oil. baguette was good.

tapas - anchovy bruschetta, croquette, a marinated panfried mackarel etc

tapas – anchovy bruschetta, croquette, a marinated panfried mackarel etc

my friend recommended the S$48 3-course set lunch.

for appetizer, there was a gaspacho, tapas & something else i cannot remember.

friend recommended tapas & we both ordered that.

it was very good! ^^

nice anchovy bruschetta, a marinated pangrilled mackarel??, a nice croquette (or both were croquette?), a potato dish? & grilled jalapeno pepper.

one thing about the service – for a place like this, strange that the server did not explain the dishes they served.

iberico pork & crayfish

iberico pork & crayfish

for the main course we both had iberico pork & crayfish. i think there was a salmon main option.

this was a really delectable dish. the iberico steak was served slightly pink which i liked.

my friend cannot take pork medium rare, so the restaurant took back & made it well done & served to him nicely presented again. that was good, commendable!

iberico pork & crayfish

iberico pork & crayfish

i enjoyed this dish! as i did the tapas appetizer.

the inerico pork steak was excellent & not as fatty as the iberico collar that i do.

the crayfish was quite a fair size helping. it was not overwhelming but was more than competent, so overall it was quite a great pairing.

cheesecake tart with strawberry sorbet

cheesecake tart with strawberry sorbet

server recommended creme brulee, said it’s most popular.

creme caramel stuff really not my preferred dessert. if it was a good pannacotta i meight take.

friend recommended cheese cake, and it was very good. it was done the japanese cheese cake way – very light cheese. it was good!

fruit sorbet

fruit sorbet

my friend took the fruit sorbet. so nice! i am sure great too, refreshing.

we had a wonderful time, nice food & conversation, great company. something to look back & reminiscence.

my car was in the garage for maintenance, and my friend did not have a car at his disposal last minute so he cabbed to my place to fetch me for lunch. after lunch we cabbed back.

c.h.e.f andy

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

La Ventana @ Dempsey

Good 4pax OPS Friends Dinner @ Royal London Duck Level 4 Mandarin Gallery on 10Jan2017

roast london duck

roast london duck – S$25 

went with my OPs friend to royal london duck @ manadarin gallery for 4pax dinner this evening on 10.1.2017. ^^

it was also my OPS friend who bought dinner last time & introduced me to this place on 4.10.2016.

some dishes

some dishes 

the 4 of us were meeting to discuss our upcoming trip to hong kong.

we already booked our airtickets & looking to confirm the hotel & the location to book. 🙂

roast london duck

roast london duck – S$25

for the dinner, i ordered the roast london duck, must order item.

didn’t disappoint, good as before, though my friend thought duck has shrunk, not as ig serving as the previous time.

haha! it is the “duck of the draw” la…^^

duck was as good as ya wang in JB

& maybe better than canton paradise,

but having tried it second time, clearly it was NOT as good as Tunglok signatures at orchade parade hotel.

crispy charcoal pepper duck meat buns

crispy charcoal pepper duck meat buns 

the crispy charcoal pepper duck buns we did not tried before.

it’s like crispy char siew pao is a new take on char siew pao, and this one added charcoal & pepper duck to the inventiveness.

crispy charcoal pepper duck meat buns

crispy charcoal pepper duck meat buns 

& this was very good! banyak bagus la! 🙂

pepper duck filling very tasty & crispy bun was great as texture enhancement to the dish.

char siew

char siew – S$16.80

my friends thought the char siew NOT so great this time.

not flavourful, some parts no charring, overall just didn’t taste that great.

& the pricing is totally out of whack! most places would serve char siew like S$9-S$12.

so we refused to order the siew yoke – roast pork because of the price.

& at this price, i won’t order this again if i come back.

xo carrot cake

xo carrot cake – S$5.80

the xo carrot cake was competent, not my favourite but ok. 🙂

kek tai (innards) porridge 状元及第粥

kek tai (innards) porridge 状元及第粥 – S$8.80

the kek tai (innards) porridge 状元及第粥 ok. price ok too.

the porridge not as smooth & tasty as i expected, since the last time the plain porridge was very tasty.

also like quite small bowl although ingredients were quite ok, maybe that’s what counted.

hk poached kailan

hk poached kailan – S$9.80

took the hk poached kailan.

already knew that poached treatment don’t have wok hae like the simple garlic fried, but it can be very nice, crunchy, tasty.

this time it was quite mediocre, which i guess means poor. my helper can do this dish a lot better la…

dinner 4pax was S$95. other than the char siew price & the mediocre kailan, nothing much to compain actually.

D13 durians from sin kian choon

D13 durians from sin kian choon 

a friend bought D13 durians from sin kian choon @ tiong bahru at S$12/kg.

so after dinner we went to bukit merah view food centre & eat durians.

D13 durians from sin kian choon

D13 durians from sin kian choon 

it was quite good, but not anywhere near the best D13 i had previously, mostly bought by this friend from sin kian choon, and couple times from ah seng.

had a great time with close friends this evening.

c.h.e.f andy

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

S$5 Weiyi Laksa 唯一辣沙 @ Tanglin Halt Food Centre on 10Jan2017

$5 weiyi laksa 唯一辣沙 @tanglin halt food centre

$5 weiyi laksa 唯一辣沙 @tanglin halt food centre

went to sheng shiong at tanglin halt to get something.

last time i made a post on weiyi laksa 唯一辣沙 was on 22.6.2016.

weiyi laksa 唯一辣沙 @tanglin halt food centre

weiyi laksa 唯一辣沙 @tanglin halt food centre

saw a shorter queue atweiyi laksa 唯一辣沙@tanglin halt food centre, so decided to get in line.

started queue at 11.21am. today queued 13mins only on tuesday 10.1.2017. ^^

weiyi laksa 唯一辣沙 @tanglin halt food centre

S$5 weiyi laksa 唯一辣沙 @tanglin halt food centre

i ordered menu No 6 (chicken, cockles, taupok) S$5, thick beehoon mee.

the stall holder gave me 2 slices 1/2prawns. that should be N05. i think he made mistake.

anyway it looked like no difference. i got a lot of cockles & chicken still PLUS the prawn, maybe a little less taupok?? anyway not complaining.

weiyi laksa 唯一辣沙 @tanglin halt food centre

S$5 weiyi laksa 唯一辣沙 @tanglin halt food centre

weiyi laksa 唯一辣沙 @tanglin halt food centre

S$5 weiyi laksa 唯一辣沙 @tanglin halt food centre

i think weiyi laksa 唯一辣沙 is still my favourite laksa.

recently i had sungei road laksa on 1.12.2016.

still good i guess, but really this weiyi laksa 唯一辣沙 much more savoury & intense gravy, very much my liking.

& i like curry chicken noodles better. but i guess they are just different food. i like both.

c.h.e.f andy

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

Weiyi Laksa 唯一辣沙 @ Tanglin Halt Food Centre

Address

#01-20,Tanglin Halt Food Centre, 48Tanglin Halt Road, 142048

Contact

+65 97821012

Opening Hours

5.30am – 2.00pm

(Closed on Mon & Fri)

OK 3pax Lunch with Sis BIL @ A-one Claypot on 9Jan2017

4 dishes for 3pax lunch

4 dishes for 3pax lunch

went recently to a-one claypot house at starvista with 2 friends for lunch on 29.12.2016.

ok food & price ok with the groupon vouchers.

i had one more S$50 groupon expiring shortly on 13.1.2017.

so today went again with sis & bil on 9.1.2017. ^^

we ordered 4 dishes. lunch was S$61, so S$11 after S$50 groupon which i paid S$26. so lunch 4 dishes for 3pax was S$37. ok la…

sliced fish porridge - S$13.90

sliced fish porridge – S$14.90

sliced fish porridge - S$13.90

sliced fish porridge – S$14.90

sis decided on the dried scallop sliced fish porridge. healthy!

unfortunately it was NOT nice. the cuttlefish porridge 艇仔粥last time very much better, but bil cannot take cuttlefish or squid.

sliced fish porridge - S$13.90

sliced fish porridge – S$14.90

porridge not sweet despite dried scallops, unlike the  艇仔粥, and this porridge wrong texture so w/o the sweetness it is quite poor porridge.

my helper & i can do porridge much better than this.

lotus roots vegetables - S$12.90

lotus roots vegetables – S$12.90

the lotus roots vegetarian dish was good. very tasty.

fried kailan S$11.90

fried kailan S$11.90

so was the fried kailan topped with fried silver fish.

fried kailan S$11.90

fried kailan S$11.90

an excellent vegetable dish really, even better that fragrant garden’s fried kai lan in temrs of wok hae & taste.

claypot pork rib rice - S$12.90

claypot pork rib rice – S$12.90

claypot pork rib rice - S$12.90

claypot pork rib rice – S$12.90

claypot rice was good, flavourful.

claypot pork rib rice - S$12.90

claypot pork rib rice – S$12.90

claypot pork rib rice - S$12.90

claypot pork rib rice – S$12.90

& the soft bones pork ribs were excellent, very tasty.

it may not be a special dish, but immensely edible. goof stuff!

the worst dish for me was the sliced fish porridge. rest were ok. S$37 for 4dishes boleh da!

c.h.e.f andy

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

A-0ne Claypot @ Starvista

ADDRESS

1 Vista Exchange Green
#01-46 The Star Vista
Singapore 138617

OPENING HOURS 

Daily:
10:30am – 09:30pm

Everyone Liked the Food – 11pax Family Dinner @ Fragrant Garden 馨香园on 8jan2017

ter kar ton - trotter jelly S$16

ter kar ton – trotter jelly S$16

had 11pax family dinner with brother, sil & family, and sis & bil at fragrant garden this evening on 8.1.2017. ^^

was introduced to this place recently by my OPS classmate who bought 9pax dinner on 30.12.2016.

very enjoyable & cost S$240 for 9pax.

this evening we came at 6pm on a sunday. this a good timing. traffic is horrendous on weekdays. & 6pm is perfect! there were already few tables but basically, everything went smoothly. in fact the food was served just too fast! we were done like in 50mins!

ter kar ton – trotter jelly good as usual.

hae chor - S$18

hae chor – S$18

so was the hae chor. very competent.

these 2 dishes though not like the favourites for my family.

braised duck - S$20

braised duck – S$20

braised duck - S$20

braised duck – S$20

braised duck was quite good here.

lor was “pang” – fragrant, and duck was tender.

no better than my own braised duck though!

oyster omelette - S$20

oyster omelette – S$20

oyster omelette was good, great wok hae, nice flavour & had good oyster flavour, fresh large plump oysters.

steamed halibut - S$56

steamed halibut – S$59.50

steamed halibut - S$56

steamed halibut – S$59.50

fell in love with the steamed halibut during last dinner.

ordered. a bit smaller fish this evening. in any case it goes by weight, so this was S$59.50 whereas the dinner my OPS friend bought it was S$70.

it was enough anyway. everyone loved it & my brother & others had several helpings.

claypot pomfret soup - S$73

claypot pomfret soup – S$76

claypot pomfret soup - S$73

claypot pomfret soup – S$76

the claypot fish soup also very good.

i will order it again next time.

soup was very sweet & fish was fresh & large, excellent this!

between the 2 great dishes, i still like the halibut more.

& this claypot pomfret soup i cam make easily la…the halibut? not sure where to buy yet???

crab tofu with brocoli - S$20

crab tofu with brocoli – S$20

crab tofu dish very good. very tasty this!

crab tofu with brocoli - S$20

crab tofu with brocoli – S$20

the stock, flavours, texture of tofu all excellent.

maybe i will do my tofu prawn this way, use egg tofu & do it in large portions.

fried kailan - S$15

fried kailan – S$15

fried kai lan was good. good wok hae, but i had even better kailan next day at A-one claypot house at starvista.

teochew stewed vegetables - S$20

teochew stewed vegetables – S$20

the teochew stewed vegetables was very good.

my family, wife, 2 daughters etc all loved it.

teochew chai poh fried kuay teow - S$12

teochew chai poh fried kuay teow – S$12

teochew chai poh fried kuay teow - S$12

teochew chai poh fried kuay teow – S$12

& so the teochew chai poh kuay teow.

excellent wok hae.

maybe i will try to cook this.

orh nee - S$20

orh nee – S$20

my niece immediately kee chiu for orh nee.

this time i ordered S$20 orh nee. looked great with pumpkin, ginkyo nuts & fried shallots but not like normal orh nee.

orh nee - S$20

orh nee – S$20

until you mixed it.

very “pang” flavourful not too sweet, very smooth, the perfect orh nee la…maybe got lard???

very enjoyable dinner for my family. everyone very happy with the dishes & enjoyed a great makan & get together.

dinner was S$334 for 11pax.

c.h.e.f andy

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

Very Shiok! Kongbak 卤肉 – Braised Pork Belly on 7Jan2016

kongbak - braised pork belly

kongbak – braised pork belly

made a very good lor arh – braised duck 卤鸭 & had a wonderful 3pax lunch with sis & bil today on 7.1.2017. ^^

left with a big bowl of duck oil & also some leftover lor – braising sauce.

though of using the duck oil for confit (maybe confit a belly pork since don’t have duck breast), but really all these unhealthy in the extreme so decided to just discard the duck oil.

the lor though was really “pang” & tasty. i didn’t want to do a 5.5hrs gentle braise in 95degC oven so decided to just do it over the hob like i did the duck.

kongbak - braised pork belly

kongbak – braised pork belly

 

kongbak - braised pork belly

kongbak – braised pork belly

i think it was about 40mins.

the meat was tender, juicy, very tasty especially with the braise, & looked a beauty. ^^

kongbak - braised pork belly

kongbak – braised pork belly

the method is the same as braising duck & chicken.

kongbak - braised pork belly

kongbak – braised pork belly

kongbak - braised pork belly

kongbak – braised pork belly

kongbak - braised pork belly

kongbak – braised pork belly

basically, braise the meat with quite a thick braise at first, don’t dilute the flavours too much (in my case 1 cup braise to 1 cup water for the duck, and since i am reusing the sauce, no water added), so that the braise flavours can infuse well into the meat. turn the meat over.

cover the wokpan – for me this method, where the braise is intense & not covering the meat is better as covering the pan (whether for duck, chicken or belly) results in gentle steaming of the meat, and the thicker braise coating & infusing the meat.

maybe after 10minutes, add water & continue doing at intervals so the braise do not dry up, but also not too diluted.

kongbak - braised pork belly

kongbak – braised pork belly

i placed over a bit of rice, like a don, haha! & spooned some fragrant lor over it.

immensely wonderful dinner la…

c.h.e.f andy

P.S.

i think that in terms of tenderness texture, the 5.5hrs oven gentle braise at 95degC is better (& that is easier w/o need for adding water & supervision), 

so not decided yet which method i will use for my OPS friends Jan2017 get-together evening.

Very Good Lor Arh = Braised Duck on 7Jan2017

lor arh = braised duck

lor arh = braised duck

today made on eof my best lor arh = brasied duck on 7.1.2017. ^^

sis & bil coming for lunch.

last cooked lor arh noodles & kueh chap for my RI friends on 5.10.2016.^^

also i am making one for my OPS primary school classmates get together in 2 weeks time, so today is a good practice for me too.

for 3pax lunch today, i also have chilled mullet 冻乌鱼, and sis fried a young celery stems with tipoh (dried flatfish)..these ones are softer & indeed different from the ones we received from our relatives in shantou汕头 which are quite hard & not suitable to add to fried dishes.

lor arh = braised duck

lor arh = braised duck

i fried whole bulb of peeled garlic cloves, cut ginger, 2 cinnamon sticks, 4 star anise, 3 bay leaves, 2 cloves in little bit of oil till fragrant.

cleaned duck throughly – rubbed with salt & washed clean, dried then rubbed with sugar. then added the duck to the wokpan, turned over after a short while, then added the braising sauce. in total about 2tbsp sugar.

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinade (大华鲁鸡汁) – stock photo

i added 1 cup tai cup marinade, and braised the duck first on both sides for 5mins. then i added 1 cup water.

lor arh = braised duck

lor arh = braised duck

this duck from sheng shiong (fresh duck from abattoir) 2.2kg-2.4kg for S$13.90.

i usually prefer to get smaller duck from giant, but this time giant’s 1.7kg duck at S$9.90 not fresh duck, but thawed from frozen, so i went to sheng shiong & bought the fresh duck.

the braising took 1 hr 10mins…it’s agaklogy, but about right, and i did also check with the meat thermometer.

the lor = braising sauce

the lor = braising sauce

the braise was very tasty, quite “pang”, lagi excellent! ^^

incredible the amount of oil!

a full bowl of oil

a full bowl of oil

& that’s after i drained out a lot of oil…i don’t know 300ml???

haven’t decided what to do with it? duck oil very good for confit…actually for anything else but very unhealthy la…maybe throw away….

1/2 deboned uncut, 1/2 duck for 3pax lunch

1/2 deboned uncut, 1/2 duck for 3pax lunch

i deboned & cut 1/2 duck for our 3pax lunch, since we have other food like chilled mullet & celery.

1/2 braised duck

1/2 braised duck

& i deboned 1/2 duck uncut so my sis can bring back to eat. looks very nice.

1/2 duck for 3pax lunch

1/2 duck for 3pax lunch

duck meat was tender, tasty, and very “pang” fragrant especially with the “lor” aka the braise.

1/2 duck for 3pax lunch

1/2 duck for 3pax lunch

really good this.

so easy to make, just use a tai hua braising sauce.

but quite (or very!) unhealthy, so much oil, cannot eat often…

c.h.e.f andy