i did nonya steamed angkorli (sea bream) fillet with cloud fungus for teban gardens community breakfast this morning on 21.4.2017. ^^
this my 33rd friday breakfast community meal at teban gardens community service centre.
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.
teban gardens community service centre
recently, the residents coming for this friday community breakfast have been increasing.
the staff keeping attendance told me the high was 119 in a recent week. 🙂
today, the sky opened up & there was a huge downpour.
i had to reroute by commonwealth avenue west to jurong town hall road as i expected AYE to be jammed, when there was such heavy downpour.
i still got to teban gardens before 8.45am.
today the crowd was thinner but it looked to be close to 100 still. 🙂
except that i added gimson nonya sauce to the fish. ^^
that gave the dish an added tangy nonya sauce flavour.
the staff & residents all liked it.
sheng shiong was still having promotion, but instead of S$6.60/kg, it was S$7.50/kg.
i bought 2 larger fish >3kg, and got the fishmonger to fillet the fish.
in total i estimated about 1.8kg of fillet for today to serve about 100pax.
preparation was simple as before.
just added 1 tbsp(big heap) gimson nonya sauce, 2.5 tbsp light soya sauce, 3 tbsp olive oil, 2 tbsp mirin.
then added the sliced ginger, cut chilli padi, chopped garlic, cut spring onions, and lastly the cloud fungus.
& voila the dish was done, steamed in steam oven for 17mins.
i tasted the angkorli fillet.
texture was great, just cooked, not overly, and the nonya sauce was excellent.
it was a great variation form the usual hong kong steamed style, which was also very good, but it’s good to have a change.
always like the tanginess of nonya & thai chilli dishes.