Good Breakfast @ Duisdale House Hotel Isle of Skye on 11Jun2017 (Day 3 Fort Williams/Isle of Skye Trip 9-14Jun2017)

breakfast @ duisdale house hotel

we had a good breakfast the next morning on 11.6.2017. ^^

though not as good as breakfast at gantocks, a fraction of the price!

duisdale is a nice luxury boutique hotel of course. nice room, nice view etc.

the wifi totally sucks, but that seems to be the general case all hotels & B&B during our stay in isle of skye with the exception of UIG lodge.

for me i think the tariff for a night stay with dinner & breakfast is quite ridiculous at £428!

breakfast @ duisdale house hotel

anyhow, since we already booked & paid, might as well enjoyed it!

for breakfast, we both picked fresh fruit salad. & the toast & juice came. service was ok,

but be it food or service, they were just nothing like what we had at the gantocks (at <<< than 1/2 the  price)!

given a choice i would NOT stay here….

full scottish breakfast

the full scottish breakfast was wholly competent,

but then again, just looking at the photos of the breakfast at gantocks & here at duisdale (& even the plating & presentation), it is quite evident the gantocks is better la… 🙂

loch fyne kippers

the kippers was a large serving, and wife liked it.

it was not too salty, and nicely flavourful smoking. among the better kippers i had. very well done.

after breakfast we checked out. we had already decided on our itinerary – the first visit was to fairy pools at glenbrittle. 🙂

c.h.e.f andy

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Very Good £55 5-course Dinner at Duisdale Restaurant Isles of Skye on 10Jun2017 (Day 2 Fort Williams/Isle of Skye Trip 9-14Jun2017)

starters – amuse bouche

our stay package at duisdale house hotel included a £55 5-course dinner at duisdale restaurant on 10.6.2017. ^^

duisdale restaurant 2 AA rosette, so ok place…5-course dinner price looked ok too depending on the quality of food…that turned out to be very good!

the b&b stay though was ridiculously expensive but the alternatives are equally expensive in this sleat peninsula location..there is no need to stay here though as a lot of cheap b&b in isles of skye eg broadford near the straits…

starters – amuse bouche

the amuse bouche of salmon bruschetta, a croquette & a beetroot foam was quite good.

bread & brioche

bread was nice, but nothing great…

#1 beetroot ensemble

the beetroot ensemble was fantastic, very exciting!

quite special, all differnt texture from crisp to a mousse & very tasty! all the different presentation of beetroot.

#1 beetroot ensemble

since jaan days i have never had such a great beetroot dish!

#2 pan seared scallops

scallop was excellent…very good standard…

#2 pan seared scallops

of course i have taken good pan seared scallops in many places, but this was still very good. & very large scallops too. a great side of asparagus…

#3 pigeon breast

pigeon breast was good too. tender, probably sous vide, and sweet.

#3 pigeon breast

again a very good standard!

#4 halibut was excellent

& i loved the halibut!

#4 halibut was excellent

halibut is among the top quality fish, and this was a good preparation.

fish texture was firm, nicely seared, sweet & tasty, and good vegetable sides.

#4 sous vide duck breast

the other choice of main was duck breast.

#4 sous vide duck breast

it was very well done.

seems odd to have pigeon as appetiser & duck breast as main. anyhow, duck was very tender & flavourful.

#4 sous vide duck breast

the fat did not feel oily & gave the meat a very smooth and flavourful taste.

#5 dessert

#5 dessert

dessert was less our thing.

can’t really recall now..this one looks like some fig, ice crea, and perhaps a mousee.

though presentation was great, the overall experience was a nice ok dessert. nothing special..

#6 dessert 

this one looks like some strawberry, terrine & ice cream.

#6 dessert

both dessert were competent.

for  £55, i would consider this 5-course dinner very good standard, and very enjoyable & worthwhile dinner.

terrace outside restaurant

the service was a little less so.

we came for the later session at 8pm, and though we have booked the table & time & obviously we had prepaid for the dinner at the time of booking, we were taken to an inner table in a small hall with poor ambience. fortunately some diners vacated & we were able to get a good table by the window looking out to the terrace. still bright at 8.15pm

c.h.e.f andy

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duisdale restaurant

contact:

Duisdale House Hotel & Elgol on 10Jun2017 (Day 2 Fort Williams/Isle of Skye Trip 9-14Jun2017)

duisdale house hotel

after the iconic dornie (eilean donan) castle,

we drove some 35mins to duisdale house hotel at sleat pennsula.

duisdale house hotel

duisdale is a luxury boutique hotel. can see from the cars parked!

if anything the price is certainly luxury! lol!

of course it is a nice stone building built as a hunting lodge in 1865. 

& they do have a 2 AA Rosette restaurant at the duisdale.

lawn @ duisdale house hotel

there was a well-kept lawn.

view from duisdale house hotel room

& a nice view of loch hourn from our hotel room window. 🙂

duisdale hotel room

duisdale hotel room

a huge spacious bedroom.

duisdale room toilet

with an oversized toilet.

still the £428 tariff , even including 2x£55 dinner in the pacakage, was still really, really steep.

i will come to dinner here, don’t think i will stay here anytime soon…lol! 🙂

beach further down from duisdal house hotel

just down a short track from the hotel is the beach.

beach further down from duisdal house hotel

beach further down from duisdal house hotel

beach further down from duisdal house hotel

a nice serene place for a stroll.

the sun set at 9pm. we had a bit of time before the evening 8pm dinner, so we drove to elgol.

it was 6.30pm+ when we returned. it was still bright so we mights as well take a stroll. 🙂

elgol

as with some time to kill before dinner, we drove to elgol.

actually it was a bit of a long drive, taking about 1hr 40mins return.

elgol

elgol is a small fishing village. 

elgol

elgol

there is a coastal walk & caves, we didn’t have time so we just take in the views from the carpark on higher ground & relaxed.

elgol

elgol

elgol is also the place where you can take a boat to visit loch coruisk.

Loch Coruisk…an inland loch accessible by boat from Elgol, or on foot from Sligachan (approximately 7–8 miles distance). 

elgol

elgol

wife drove the journey back. the portion nearer elgol are single track roads passable by only 1 car, with passing lane at intervals.

elgol

elgol

after returning to duisdale, we took a walk down the short stretch of beach. then we washed & rest & looking forward to a nice dinner at the restaurant at the duisdale.

c.h.e.f andy

Iconic Dornie (Eilean Donan) Castle on 10Jun2017 (Day 2 Fort Williams/Isle of Skye Trip 9-14Jun2017)

steale falls to dornie castle to duisdal house hotel to elgol

after an invigorating 2-hr hike at steale falls at glen nevis, 

we drove back to fort williams thinking of having lunch at lime tree restaurant to relish the fine dinner place last evening but it was closed. 

we drove on to isles of skye stopping at Eilean Donan Castle (fondly called dornie) enroute. it was a close to 2hrs drive.

after dornie castle, we drove on to skye bridge & cross over to isles of skye, and it was a short 35mins to our duisdal house hotel in sleat, the southern peninsula where the ferry crosses from from mallaig to armadale.

dornie Eilean Donan) castle

dornie Eilean Donan) castle

dornie Eilean Donan) castle

dornie Eilean Donan) castle

the dornie castle is recognised as an iconic image of scotland. it is situated on an island at the confluence of 3 sea lochs, and one of the most visited attractions in scotland.

dornie Eilean Donan) castle

dornie Eilean Donan) castle

the mid 13th century castle stood guard over the lands of Kintail.

it was restored when Lieutenant Colonel John MacRae-Gilstrap bought the island in 1911, and castle was re-opened in 1932.

dornie Eilean Donan) castle

dornie Eilean Donan) castle

dornie Eilean Donan) castle

dornie Eilean Donan) castle

The castle is a popular  location for films, TV, advertisements, fashion shoots and music videos.

after dornie, we drove on to isles of skye & checked into our hotel for the night, duisdale house hotel.

c.h.e.f andy

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Contact:
Opening Hours:

 

Easy 2hr Hike at Steale Falls on 10Jun2017 (Day 2 Fort Williams/Isle of Skye Trip 9-14Jun2017)

road to steale falls

after a wonderful breakfast at the Gantocks, 

we checked out & followed allans’s directions (&google map) to the steale falls trailhead at glen nevis outside fort williams on 10.6.2017.^^

road to steale falls

it was wet & overcast. directions were easy to follow & the drive was scenic.

road to steale falls

we thought the drive was as nice as that we had at glen etive, only that there was no river alongside.

road to steale falls

aside from that, it was a really beautiful country drive though the weather was dismal…

road to steale falls

the trailhead took some looking, but we followed allan’s good directions & traveled to the end of the road.

steale falls carpark & trailhead

we parked at the steale falls carpark where the trailhead for the trail starts. 🙂

hiking at steale falls trailhead

the drizzle got heavier & i had to put on my daiso $2 raincoat as my parka is rain resistant only not rainproof.

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

it was a very nice walk, despite the rain. 🙂

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

there was change of terrain but it was an easy hike.

certainly no comparison with our adventurous & challenging bukhansan hike in seoul. ^^

hiking at steale falls

hiking at steale falls

a stream/fall to break up the monotony. 🙂

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

another tiny fall.

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

hiking at steale falls

and finally we emerged from the wooded path to wide open ground with steale fall in the distance.

we walked to the wire bridge where some younger folks were crossing. both of us did not want to cross over, so we looked over the steale falls from this side of the river.

steale falls

steale falls

steale falls

steale falls

a nice fall.

we were going to iceland (where far more majestic waterfalls of all variations/descriptions are a dime a dozen) with our children later in the month, but still this is a very pleasant sight & a delightful destination after an equally pleasant walk in the woods….

hiking back from steale falls

we walked back the path & through the woods that had earlier opened up to this spacious terrain.

hiking back from steale falls

and back to the carpark & the trailhead.

our next destination is the isles of skye.

c.h.e.f andy

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Steale Falls, Fort Williams

Location:

Old Military Rd, Fort William PH33 6SY, UK

Great Stay, Wonderful Host, Superb Breakfast @ The Gantocks Fort Williams on 10Jun2017 (Day 2 Fort Williams/Isle of Skye Trip 9-14Jun2017)

dining room

we were at three sisters carpark contemplating if we should hike the lost valley.

weather was unpredictable & it looked like we just about having some sunshine, and we were uncertain of the weather the next day & whether we should just get on with the hike. but it was 3.30pm & the return hike would take us 3-4hrs.

so we picked the easy option & decided to drive on to the falls of glencoe down the road A82,

and then to glencoe lochan to take a leisurely lakeside stroll before moving on to fort williams where we booked a bed & breakfast at the Gantocks for the evening.

after glencoe lochan, we arrived at the Gantocks about 5.30pm. earlier in the day, sandra had messaged us if we could arrive earlier so they could leave for a dinner evening out with i think her sister. once we decided that we were not hiking the lost valley, we messaged that we would be early. sandra greeted us and informed that she decided to stay & greet us & not to go out for the evening in any case should we be late. 🙂

the room and ensuite toilet was good size & comfortable, and facing loch linhe. i think they only have 3 rooms including ours & they were all taken this evening.

we got some details of dining places & drove the short 2mins drive to lime tree restaurant & fort williams town centre,

and managed to dine at the lime tree restaurant, among the best dinner we had during this trip at fort williams & isles of skye.

dining room

next morning we had among the best breakfast i had in b&b in uk on 10.6.2017! ^^

dining room is nicely appointed & has many books.

breakfast at the Gantocks

2 other couples joined us later, a younger couple from germany & another older couple from liverpool if i remembered correctly…great folks & we had nice chat during breakfast..

freshly baked scones, bread & shortcakes

allan made excellent scones & bread, and i may say everything else! 🙂

freshly baked scones

scones were great with butter & homemade jam.

quality museli

& very good quality museli which i took.

oven grilled red grapefruit

wife took the oven grilled red grapefruit. it was truly excellent. warm, just slight sweet combining well with the naturally sour taste.

raspberry mousse palate cleanser

& we even had a palate cleanser – a raspberry mousse…this truly restaurant standard.

scottish full breakfast

& an excellent scottish full breakfast- good quality back bacon, good farm sausages, and musrroms & potatoes. great stuff.

i have had good breakfast in cornwall & exmoor b&b, average 0r above ones at conwy. this one is really good, and the additional touches of grapefruit, palate cleanser, & freshly baked scones & bread would make it the best!

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we were kind of not high in case, and had wanted to pay for the b&b stay with credit card. allan said there was a charge of 5% or £7 added to the  £140 tariff. he said they were ok if we pay later using debit card when we were back in london! as we were travelling to iceland the next day upon arrival in london, we somehow forgot to do this & we did first thing immediately upon return to london 2 weeks later. good folks, allan & sandra, and great hosts.

c.h.e.f andy

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The Gantocks

Contact:

Buachaille Etive Mor, Three Sisters & Lost Valley on 9Jun2017 (Day 1 Fort Williams/Isle of Skye Trip 9-14Jun2017)

Buachaille Etive Mor

after a 1hr+ scenic drive of glen etive,

we drove further down A82 (in the direction of fort williams) to the Buachaille Etive Mor viewpoint on 9.6.2017. ^^.

Buachaille Etive Mor viewpoint

from Buachaille Etive Mor viewpoint 

we sat on a bench facing the mountain & relaxed & took pictures. 🙂

Buachaille Etive Mor

there’s some hikinhg trail up the mountain.

from Buachaille Etive Mor viewpoint

from Buachaille Etive Mor viewpoint

road leading to Buachaille Etive Mor viewpoint & lost valley

road leading to Buachaille Etive Mor viewpoint & lost valley

we took a short stroll along the road.

bridge leading to Buachaille Etive Mor viewpoint & lost valley

to the bridge across the stream.

from Buachaille Etive Mor viewpoint

Buachaille Etive Mor on the other side.

this the landmark we saw driving up A82 towards glen etive. now it was ahead of us.

the 3 sisters viewpoint

we drove a short distance down the road A82 to three sisters viewpoint.

the 3 sisters viewpoint

the 3 sisters viewpoint carpark is the start of the lost valley trail head.

the lost valley Coire Gabhail is supposedly a popular short walk (around 3 kilometres (1.9 mi) each way, ascent 230 metres (750 ft)),

for our standard of hiking, that would probably took us 3 to 4hrs…haha!

it was like 3.30pm. the weather had cleared after the early afternoon drizzle. we were uncertain of the weather the next day & whether we should just get on with the hike.

still we had all the excuses, so we decided to go for a lakeside stroll at glencoe lochan instead. haha! ^^

the 3 sisters viewpoint

The Three Sisters: Beinn Fhada, Gearr Aonach, and Aonach Dubh are three steeply-sided ridges that extend north into the Glen.

3 sisters & lost valley

3 sisters & lost valley

a popular spot indeed!

falls of glencoe

we drove further along A82 & came to the falls of glencoe.

falls of glencoe

another tiny falls, and good for a few pictures.

falls of glencoe

falls of glencoe

after the falls, we drove on to glencoe lochan for a leisurely 45mins round the lakeside stroll. quite fun too la!

c.h.e.f andy

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Buachaille Etive Mor

Location:
Ballachulish PH49 4HY UK
Buachaille Etive Mòr, generally known to climbers simply as The Buachaille, is a mountain at the head of Glen Etive in the Highlands of Scotland.Wikipedia
  • Elevation:
    • 1,022 m
  • Location:
    • Glen Etive, Scotland
Three Sisters Car Park
Location: 

A82, Ballachulish PH49 4HX, UK

 

Supernice Chicken Biryani Using Ready Gravy on 27Aug2017

chicken biryani 

i did a wonderful butter chicken using dancing chef paste on 24.8.2017. 

continuing with my experimenting of indian dishes. made chicken biryani on 27.8.2017. ^^

chicken biryani cooked in rice cooker 

& the chicken biryani was even better, so super tasty! 🙂

ready gravy chicken biryani masala 

i used a ready gravy chicken biryani masala packet, 300g gravy with all the spices & onions etc.

chicken biryani

chicken biryani 

  1. i deboned a chicken thigh quarter.
  2. cleaned, drained, and marinated with the ready gravy.
  3. then i washed & soaked one cup basmati rcie in 2 cups of chicken stock (or water is fine too. i happened to have stock).
  4. after 1/2 hr, i fried 1 chopped red onion in 1 tbsp lard. then i brwoend 2 chopped shallots & removed them for garnishing.
  5. i added the marinated chicken & fried for few minutes, then removed the 1/2 cooked chicken & placed it in the rice cooker.
  6. i boiled the soaked rice in a pot to 1/2 cook the rice, then drain & added to rice to the rice cooker. no liquid as the gravy already had lots of liquid.
  7. stirred & mix, added stalks of coriander & mint. & cooked the rice.
  8. garnished with browned shallots

chicken biryani cooked in rice cooker 

the chicken biryani was superb, the best!

very tasty, and the rice were individual grained & nicely done not overcooked, not mushy.

estimation is difficult here. so a lot of agaklogy if i were to cook 1.5cups or 2 cups rice for my friends next.

chicken biryani cooked in rice cooker

chicken biryani cooked in rice cooker

anyhow for this evening, the biryani was just super delicious, better than the butter chicken even. shiok!

c.h.e.f andy

Ingredients:

  • quarter chicken (330g)
  • ready gravy chicken biryani masala packet (300g)
  • 1 red onion (chopped)
  • 3 shallots (sliced)
  • 1 stalk coriander
  • 1 stalk mint
  • 1tbsp lard (in place of ghee. can use oil otherwise)
  • 1 cup basmati rice
  • 2 cups water

Directions:

  1. i deboned a chicken thigh quarter.
  2. cleaned, drained, and marinated with the ready gravy.
  3. then i washed & soaked one cup basmati rcie in 2 cups of chicken stock (or water is fine too. i happened to have stock).
  4. after 1/2 hr, i fried 1 chopped red onion in 1 tbsp lard. then i brwoend 2 chopped shallots & removed them for garnishing.
  5. i added the marinated chicken & fried for few minutes, then removed the 1/2 cooked chicken & placed it in the rice cooker.
  6. i boiled the soaked rice in a pot to 1/2 cook the rice, then drain & added to rice to the rice cooker. no liquid as the gravy already had lots of liquid.
  7. stirred & mix, added stalks of coriander & mint. & cooked the rice.
  8. garnished with browned shallots

Scenic Glen Etive Drive on 9Jun2017 (Day 1 Fort Williams/Isle of Skye Trip 9-14Jun2017)

reaching glen etive

after an ceann mor at inveruglas, still alongside loch lomond,

we drove to glen etive on the way to fort williams on 9.6.2017.

reaching glen etive

Buachaille Etive Mor

we drove past glencoe mountain, with the view of Buachaille Etive Mor down the road, guarding the entrance to glen etive like a sentinel.

(the above photo taken at a view-stop down the road looking directly at the magnificient Buachaille Etive Mor).

glen etive (start single track road)

arrived at the start of the glen etive single track road scenic drive.

this the much talked-about film locations for james bond skyfall & braveheart movies!

glen etive

glen etive

glen etive

we followed the scenic drive along river etive, which flows into loch etive.

glen etive

glen etive

such a wonderful landscape!

rapids @ glen etive 

rapids @ glen etive

river etive has many streams & tributories, and rapids…apparently grade 4 rapids for kayakers & a range of pools & waterfalls.

glen etive

glen etive

glen etive

glen etive

glen etive

scenic & serene indeed!

glen etive

glen etive

glen etive

glen etive

glen etive

glen etive

glen etive

we did not drive all the way to loch glen but most of it anyway, the drive took 1hr 10mins.

an invigorating drive, but weather was wet & not co-operative & drizzling.

we drove on to the vista view-stop & sat on a bench to stare at Buachaille Etive Mor.

c.h.e.f andy

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Glen Etive

Address:

Ballachulish PH49 4JA UK

 

 

Great Butter Chicken (First Attempt) on 24Aug2017

butter chicken 

had excellent indian food at chat masala recently with some RI friends on 10.7.2017.

thought of making some indian dishes myself for my friends.

a friend mentioned on whatsapp chat that she tried out with dancing chef butter chicken mix. so i decided to get a packet myself & tried out butter chicken this evening on 24.8.2017. ^^

butter chicken 

it was quite an excellent dish.

i don’t know butter chicken & the herbs enough yet to discern if how authentic it was & whether some herbs taste were missing. but as a dish, it was very good tasting. very unhealthy too, lots of ghee (i used lard) & butter.

dancing chef butter chicken mix 

i followed the dancing chef recipe at the back of the packet-

  1. clean drain chicken (i used 1./2 deboned chicken so about 500g+)
  2. then marinate chicken pieces for 30mins
  3. fry 1 whole chopped onion in ghee (i used lard) till soften
  4. add chicken & 2 tbsp butter (30g) & stirfry
  5. add 1/2cup  water, bring to boil, cover, simmer & reduce for 5mins. take out the other chicken pieces & cook the wings for another 5mins.
  6. add  back the chicken pieces & add 3tbsp yogurt, 2tbsp whipped cream & 1 tsp sugar.
  7. reduce and taste. add coriander & serve.

butter chicken 

chicken was tender & sweet, curry was tasty & creamy & silky smooth.

butter chicken 

simply heavenly!

butter chicken 

and very sinful i guess….haha!

butter chicken 

using the premix, making this dish was quite a breeze.

while a recipe using the individual herbs & spices was also not difficult, it requires much more effort to get the herbs & spices (some of which i will hardly use) for a dish i seldom cook.

so the premix made a lot of sense when with 10% the effort, the dish nevertheless tasted wonderful.

now i have to find out if i can make chicken biryani, rogan josh & kerala fish curry by using some premix, then i can put together an indian dinner for my friends…

c.h.e.f andy

Ingredients:

  • 1/2 chicken (deboned)
  • 1 packet dancing chef butter chicken spice premix
  • 1 large yellow onions (or 2 red onions)
  • 1 tbsp ghee (or I use lard)
  • 2tbsp butter
  • 3tbsp plain yogurt
  • 2tbsp whipping cream
  • 1/2 cup water

Directions:

  1. clean drain chicken (i used 1./2 deboned chicken so about 500g+)
  2. then marinate chicken pieces for 30mins
  3. fry 1 whole chopped onion in ghee (i used lard) till soften
  4. add chicken & 2 tbsp butter (30g) & stirfry
  5. add 1/2cup  water, bring to boil, cover, simmer & reduce for 5mins. take out the other chicken pieces & cook the wings for another 5mins.
  6. add  back the chicken pieces & add 3tbsp yogurt, 2tbsp whipped cream & 1 tsp sugar.
  7. reduce and taste. add coriander & serve.

Taujeon Lime Sauce Song Fish Head 松鱼头 on 23Aug2017

taujeon lime sauce song fish head 松鱼头

this taujeong lime sauce style of preparation for song fish head 松鱼头 was my own new creation. i tested it on tilapia fish on 21.8.2017. 

the sauce was very good.

basically i was trying to replicate the excellent dish of taujeon sharks cartilage at zai shun where my OPS friend bought 4pax lunch recently on 17.8.2017.

i chose  song fish head 松鱼头 because it has the most gelatinous texture, if it is possible to approximate the texture of gelatinous sharks cartilage. quite different i guess, haha!

larpok crispy lard

larpok crispy lard

i had some leftover pig fat in the freezer so i made some larpok crispy lard as topping for the song fish head 松鱼头. very easy to make & very nice too!

taujeon lime sauce song fish head 松鱼头

fish head was nice, all my OPS friend liked it.

one friend said maybe it was a bit sour. for myself i ok with this level of sourness.

how did it compare with my spicy black bean sauce song fish head 松鱼头? one friend thought it was equally good but a different style & so quite a nice variation.

for myself & another friend, we both thought the spicy black bean sauce song fish head 松鱼头 still best! 🙂

so black bean sauce song fish head 松鱼头 is what i will do the next time for this group. 🙂

c.h.e.f andy

Ingredients:

  • 1/2 song fish head 松鱼头
  • 5tbsp tau jeon
  • 1/2 a large lime juice
  • 1 tbsp mirin
  • 3 tbsp olive oil
  • 1 stalk chopped spring onions
  • 1-2 cut chili padi
  • 2cm juliened ginger
  • 3 tsp chopped garlic

Directions:

  1. clean fish head with salt & wash thoroughly, put on colander to dry
  2. put 5tbsp tau jeon in large bowl, add 1/2 large lime juic, 1tbsp mirin & pound. add 3tbsp olive oil & mix. spread on fish head.
  3. add chili padi, juliened ginger, chopped spring onions & chopped garlic on top of fish head.
  4. steam fish head for 13 mins in steamer or steam oven.

Delicious Dongporou 东坡肉 (My First Attempt) on 23Aug2017

dongporou 东坡肉

first time i attempted dongporou 东坡肉 on 23.8.2017. ^^

i did this for 7pax dinner for my OPS buddies. 

dongporou 东坡肉

bascially trying to replicate the dongporou 东坡肉 at zai shun where WT bought 4pax lunch recently on 17.8.2017. 🙂

i found & followed one web recipe here.

dongporou 东坡肉

tying the string for 9 cuts of belly pork kind of tedious.

i layered the claypot first with cabbage (my own improvisation), then spring onions, then sliced ginger. i had some leftover pig skin (from char siu 叉烧) i inserted to help hold up the pork belly pieces.

dongporou 东坡肉

then i added 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 4tbsp shaoxing wine, and 1/2 cup water. added the belly pork, skin down.

then cooked low fire for 1.5hrs. added water as required, and turned over belly pork at 1hr.

then took out belly pork & placed in a small holder & steamed for 1.5hrs, so in total 3hrs.

dongporou 东坡肉

though my first time, the dongporou 东坡肉 was quite good standard. the gelatinous parts were excellent. flavour was pretty ok…

i think can have more wine taste, so i am going to increase to 6tbsp shaoxing wine. the pigskin & cabbage were excellent – collateral goodness, haha! ^^

all my OPS friends liked the dongporou 东坡肉. one rated it second after the egg bittergourd with salted egg. some lean parts still not tender enough after 3hrs lor…

not quite sure why need to cut the pork (& having to tie pork to hold it together) in the first place? to let the sauce & the steam reach the individual pieces?

i think i will instead experiment using low temperature braising to render the whole 400g pork belly tender, then open steaming to add moisture & further tenderise the pork, then cut into small pieces (currently the steam could not reach the lean parts of the pork in the small holder)…so i intend to experiment/improvise..

c.h.e.f andy

Ingredients:

  • 400g fresh belly pork simmered in boiling water for few minutes (to remove scum & also easier to cut belly pork..i cut 9 pieces for 7pax & didn’t want to eat too much belly pork, but 4 pieces would be better)

to lace the claypot-

  • 2-3 large cabbage leaves
  • 2 stalks spring onions cut into 3 sections
  • 3-4cm sliced ginger
  • & i added 6 garlic cloves to flavour the meat

braising sauce-

  • 2tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1tbsp brown sugar (or what i did – 2tsp brown sugar & add 1 small piece rock honey sugar)
  • 4tbsp shaoxing wine1/2 cup water
  • Directions:
  1. simme in boiling water for few minutes to remove scum & also easier to cut belly pork.
  2. cut pork to 4 pieces.
  3. use string to tie the cut belly pork
  4. layer claypot with cabbage, spring onions, sliced ginger. add 6 cloves peeled garlic
  5. put in a fitting pot (i used leftover pig skin (from char siu 叉烧) to help hold up the pork belly pieces in a small claypot
  6. add 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 4tbsp shaoxing wine, and 1/2 cup water.
  7. add belly pork, skin down. cook low fire for 1.5hrs. add water as required, and turn over belly pork at 1hr.
  8. take out belly pork & place in a small holder & steam for 1.5hrs, so in total 3hrs.

 

 

Nice & Fun 7pax OPS Buddies Dinner on 23Aug2017

chicken rice chicken 白斩鸡

chicken rice chicken 白斩鸡

did a 7pax homecooked dinner for my OPS buddies on 23.8.2017-

  1. chicken rice, 白斩鸡, chili, ginger sauce, tauyou
  2. steamed salted fish minced pork 咸鱼饼
  3. char siew 叉烧
  4. steamed taujeon lime sauce song fish head 松鱼头(zai shun style sauce)
  5. 东坡肉(zai shun) – my furst attempt
  6. egg bittergourd with salted egg (zai shun)

6 dishes for 7pax

FM said i did not invite her for long time (actually invited her, she eaten & forgot la…haha!). & so i did! ^^

6 dishes for 7pax

i prepared 6 dishes for 7pax- 🙂

made 400g char siu 叉烧 using my recent new method, 25mins in 250degC oven

char siu 叉烧

char siu 叉烧

bought 400g fresh indonesia pork belly from sheng shion at S$15.90/kg.

marinated for 5 to 6hrs.

char siu 叉烧

char siu 叉烧 colour a bit anaemic, but taste was excellent! very flavourful!

dongporou 东坡肉

first time i attempted dongporou 东坡肉.

bascially trying to replicate the dongporou 东坡肉 at zai shun where WT bought 4pax lunch recently on 17.8.2017. 🙂

dongporou 东坡肉

i found & followed one web recipe here.

tying the string for 9 cuts of belly pork kind of tedious.

i layered the claypot first with cabbage (my own improvisation), then spring onions, then sliced ginger. i had some leftover pig skin (from char siu 叉烧) i inserted to help hold up the pork belly pieces.

dongporou 东坡肉

then i added 2tbsp light soy sauce, 1 tbsp dark soy sauce, 1tbsp brown sugar, 4tbsp shaoxing wine, and 1/2 cup water. added the belly pork, skin down.

then cooked low fire for 1.5hrs. added water as required, and turned over belly pork at 1hr.

then took out belly pork & placed in a small holder & steamed for 1.5hrs, so in total 3hrs.

dongporou 东坡肉

so dongporou 东坡肉 was quite good standard. the gelatinous parts were excellent. flavour was pretty ok…

i think can have more wine taste, so i am going to increase to 6tbsp shaoxing wine. the pigskin & cabbage were excellent – collateral goodness, haha! ^^

FM rated it second after the egg bittergourd with salted egg. some lean parts still not tender enough after 3hrs lor…

not quite sure why need to cut the pork (& having to tie pork to hold it together) in the first place? to let the sauce & the steam reach the individual pieces?

i think i will instead experiment using low temperature braising to render the whole 400g pork belly tender, then open steaming to add moisture & further tenderise the pork, then cut into small pieces (currently the steam could not reach the lean parts of the pork in the small holder)…so i intend to experiment/improvise..

steamed salted fish minced pork 咸鱼饼  the usual, an excellent dish.

if i may say, any times better than what i had at meng meng roast duck 阿明帝皇鸭 with my RI bros recently on 24.7.2017.

taujeon lime sauce song fish head 松鱼头

this taujeong lime sauce style of preparation for song fish head 松鱼头 was my own new creation.

basically i was trying to replicate the excellent dish of taujeon sharks cartilage at zai shun where WT bought 4pax lunch recently on 17.8.2017.

larpok crispy lard

larpok crispy lard

i had some leftover pig fat in teh freezer so i made some larpok crispy lard as topping for the song fish head 松鱼头. very easy to make & very nice too!

taujeon lime sauce song fish head 松鱼头

i chose  song fish head 松鱼头 because it has the most gelatinous texture, if it is possible to approximate the texture of gelatinous sharks cartilage. quite different i guess, haha!

fish head was nice, WT said maybe it was a bit sour. for myself i ok with this level of sourness. WT thought it was equally good c/w blackbean sauce song fish head 松鱼头. for WM & I, we both prefer the black bean sauce.

so black bean sauce song fish head 松鱼头 is what i will do the next time for this group. 🙂

egg bittergourd with salted egg

egg bittergourd with salted egg was also my attempt to replicate the famous dish at zai shun. 

i would think it was pretty good.

FM picked this as her no 1 dish. LCH commented the bittergourd had zero bitter taste (which FM didn’t mind). i agreed. for me also i think some bitter taste would be better. basically i cleaned, soaked in water for 1 day in the fridge, changed water many times. will do less next time.

i felt the salted egg flavours did not come out enough though. maybe the salted egg i used wasn’t a very good one. i did not add any fish sauce because of the salted egg, but after tasting, i added some oyster sauce. maybe i will add more oyster sauce next time.

chicken rice chicken 白斩鸡

& i had my usual chicken rice, now consistently good.

chicken rice chili, ginger sauce & tauyou

chicken rice chili, ginger sauce & tauyou

ginger sauce

with the whole paraphernalia of chicken rice chili, ginger sauce & tauyou.

chicken rice chicken 白斩鸡

chicken rice chicken 白斩鸡

very smooth chicken & sweet with the chili, ginger sauce & tauyou.

& the very fragrant chicken rice. i cooked 3 cups rice for 7pax as WT & I shared 1 bowl, more or less & some may eat less than a bowl. anyhow rice not enough for LCH…lol! ^^

FM’s angkukueh

FM made angkukueh – 6 each of tau sha & peanuts.

FM’s angkukueh

i loved the tau sha, not too sweet. peanuts not my preference.

WT brought mangoes & WM brought 2 melons. LCH brought daifuku mochi from chataraise. KS brought a reisling. we did not drink.

mini cornetto

& i had some mini cornetto.

a very fun dinner.

i started late today as i went jogging with my RI bro, after drannk 100plus, coffee & chatted; & only back 12pm today.

usually i finish cooking by 6pm & relax & wait for my friends to arrive. today i basically prepare the dishes w/o stopping till 7pm… anyway these are close friends & they are very comfortable entertaining themselves while i cook. i was just good ie all done when the last friend arrived, and just perfect timing to start the steam fish (13mins) & fry the egg bittergourd dish.

c.h.e.f andy

Shiok! 过瘾!S$4 Meepok Tar @ Jln Tua Kong 6th Ave on 22Aug2017

S$4 meepok tar

son wanted to take meepok tar at 6th ave. we went to jln tua kong about 10am on 22.8.2017. ^^

no lots on the street so he parked at guthrie house.

this a go to place for us, the family, though i have not been here for weeks/couple months.

i ordered the regular S$4, son the S$5 large. 🙂

S$4 meepok tar

this meepok tar really shiok! 真过瘾!

so qq, al dente. the chili is indispensable, hotter than most…& so tasty, the minced pork, fish balls, fish cakes, prawns, everything.

most important still the chili la!

S$4 meepok tar

such a nice simple meal, totally satisfied! 🙂

c.h.e.f andy

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

Jln Tua Kong Mee Pok Tar

24 Sixth Ave, Singapore 276481

Good Good Eating House 好好餐室

New Taujeon Lime Sauce Steamed Fish @ 2pax Home Dinner with Sis on 21Aug2017

4 dishes 

sis stayed for dinner on 21.8.2017.

taujeon lime sauce red tilapia 

we cooked 4 dishes. i made the taujeon lime sauce red tilapia & steamed ikan selar.

& sis fried the 2 vegetables.

taujeon lime sauce red tilapia 

sis wanted to eat tilapia this evening so we bought one from sheng shiong…

tilapia a cheap fish, got muddy taste, flesh is sweet & smooth, so quite ideal for me to experiment my taujeon line sauce for my OPS friend dinner this wednesday…

this taujeon lime sauce is my own creation after trying the excellent steamed taujeon sharks cartilage at zai shun-

  • i pounded 3 tbsp taujeon, squeezed 1/2 a large lime, added 2 tbsp olive oil & 1 tbsp mirin, that’s it. for garnishing, i had 2cm sliced ginger, 1 stalk spring onions, 1 chili padi & 2 tsp chopped garlic. sauce not bad 👍

tilapia of course was no sharks cartilage. i don’t know yet where to get sharks cartilage, but this wednesday i am going to use song fish head 松鱼头 which has a lot of gelatinous parts to approx the sharks cartilage! 🙂

steamed ikan selar 

seldom eat ikan selar till recently at 夜来香teochew muay..quite enjoy it… 

so today at sheng shiong i bought 5 selar fish @ S$8.90/kg. i steamed the largest selar.

steamed ikan selar

it was very good taken with taujeon dip.

very sweet fish with firm meat..& quite cheap. i like it very much…

fried spinach

salted fish fried with celery 

sis cooked the 2 veg

her salted fish fried with celery shoots lagi best! 👍👍

c.h.e.f andy

Good Chirashi Don @ Tanuki Raw Orchard Central on 21Aug2017

tanuki chirashi don S$22.90 

today i wanted to go singtel comcen to return the modem & set-top box & terminate my EPL Jingxuan subscription.

so arranged to have lunch with sis & bil at orchard central. we went to tanuki raw at level 4 orchard central on 21.8.2017. ^^

tanuki raw @ orchard central 

tables were full at 12.15pm except counter seats were available. we did not make a reservation.

tanuki raw @ orchard central 

we decided to sit on a table outside, not aircon but quite ok.

salad, soup & tea S$2 

tanuki raw does not have a photo menu. kind of inconvenient as cannot really tell what comes in the chirashi don & bara chrashi don (both S$17.80) and the tanuki chirashi don (S$22.90). the server couldn’t explain much except to say tanuki chirashi has better cuts of sashimi.

anyhow we ordered 2 tanuki chirashi don, and a foie gras beef don.

salad, soup & tea S$2 

& added S$2 for salad, soup & tea.

sis thought S$2 was good, but actually it only means that it is a S$24.90 set which actually is quite expensive compared with (say) the S$20 chirashi don lunch set at en sakaba at level one, and sumiya & another jap place at level 12.

tanuki chirashi don S$22.90 

the tanuki chirashi don had quite good quality cuts – a good portion of uni, 2 thick cut salmon, 1 small salmon belly, 2 kajiki, 2 hamachi, 2 tamago, negitoro, 2 very sweet fish i don’t know, 1 hotate, and some healthy rice, but no amaebi, aka ebi or botan ebi, no anago or unagi.

c/w en sakaba’s S$28 chirashi which came with anago & aka ebi – plus minus i guess… 

i guess S$24.90 for this tanuki chirashi don set is ok, quite good but not outstanding.

foie gras beef don S$19.90 

the foie gras beef don is quite special in my opinion.

a huge serving of thick cut foir gras, i tried a little. it was very good.

foie gras beef don S$19.90 

i did not try the beef. there were like only 6 thin slices, maybe 60g!

but the healthy? rice was good & tasty with beef flavours. as i left the restaurant, i saw many people having the foie gras beef don & also the tanuki chirashi..i guess these were popular orders here.

lunch was S$84 for 3pax. quite ok for the food.

c.h.e.f andy

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

Contact:

Enjoyable 6pax Sunday Family Home Dinner on 20Aug2017

squid ink risotto with squid & prawns 

had some squid ink in the freezer. decided to do squidink risotto, and some pasta & steak this evening on 20.8.2017. ^^

sotong for risotto & pasta 

i prepared some squid & prawns.

for the risotto i prepared small cut pieces about 2cmx2.5cm. for the pasta i cross cut larger pieces of squid. and seasoned them with fish sauce & pepper (say) 2 hrs before cooking.

ribeye, chicken stock, sweet basil, prawns in fridge 

i defrosted 2 pieces (about 300g each) of grain fed black angus ribeye. i also had some chicken stock for risotto.

for prawns, i kept 6 with heads & shells for risotto, just cut the centre to devein.

for pasta, i kept 12 prawns shelled & deveined. i fried the heads & shells in butter & boiled for stock to be used for the squid ink risotto.

& i had some sweet basil which i planted & grew myself.

squid ink risotto with squid & prawns 

i browned 2 whole bulb of peeled garlic for risotto & pasta.

added some chopped yellow onions frozen mixed vegetables & some sweet basil, plus the squid ink to the garlic & oil. then added 2 cups of arborio rice (could not get carnaroli rice) off fire & fried.

added the prawn stock. bring to boil & put in a 210degC oven for 8mins.

squid ink risotto with squid & prawns 

so rice was 90% cooked, alread very tasty…

whens erving, added squid & more stock & boiled a bit more. then added 1 tbsp butter, tossed & mixed.

seafood aglio olio spaghetti 

for the pasta, i just fried cut chili padi wit the garlic oil, then added prawns, followed by squid.

seafood aglio olio spaghetti

the i off fire, added the spaghetti & tossed.

add sea salt to taste…quite a tasty pasta, though i had done better before…

pancharred grain fed black angus ribeye

the best dish was the ribeye.

i only salt & pepper when about to fry. very high heat skillet, charred one side then the other, in butter.

pancharred grain fed black angus ribeye

medium rare, very tender & flavourful beef steam.

an enjoyable dinner for 6pax at home.

c.h.e.f andy

Good 3pax Lunch @ Hong Kong Street Chun Kee 香港街珍记 on 18Aug2017

black bean sauce song fish head 松鱼头 S$16

sis came by for lunch. we decided to go nearby to Hong Kong Street Chun Kee 香港街珍记 at commonwealth crescent food centre on 18.8.2017.

black bean sauce song fish head 松鱼头 S$16

the steamed black bean sauce song fish head 松鱼头 is a standard order. always good. very fresh fish & lots of gelatinous parts. very shiok!

black bean sauce bittergourd with pork ribs S$12

i had not ordered the black bean sauce bittergourd with pork ribs here for the longest time.

it was actually quite poor. it like i “bak chew kum kum” close my eyes can also cook better than this…basically poor quality pork ribs & poor preparation so all bones not tender, and mediocre preparation fort the whole dish.

black bean sauce bittergourd with pork ribs 

this dish S$16 super not worth like the S$16 song fish head is super worth! (though ther are maybe cheaper ones at S$13 or S$14…

sanlou horfun 三捞河粉 S$10

the sanlou horfun 三捞河粉 always good.

today though not as good wokhae..i think maybe S$6 small serving is enough for 3pax, with the other dishes.

sanlou horfun 三捞河粉 

still enjoyable especially with cut chili & a bit of fish sauce.

lunch for 3pax was S$38. quite ok la! 🙂

c.h.e.f andy

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

Hong Kong Street Chun Kee 香港街珍记

Address:

Commonwealth Crescent Market & Food Centre, #2-102

(Good First-time) Roast Duck on 15Aug2017 (Recipe)

roast duck

i started cooking & inviting friends for dinners in mar2012. ^^

one year later i started my blog & made my very first post “I am NO Chef!” on 5.3.2013. at first it was on my cooking & dining out. later i added a travelogue for my travels.

i started with western dishes for simple reason. it is so easy to get cheap & very good hawker, zi char & chinese restaurant dishes, so cooking a good steak, lamb, cod, pasta etc western style & later japanese & “fusion” make a lot more sense than making braised duck & chicken rice 白斩鸡.

it was only later that i evolved my own recipes of braised duck, chicken rice 白斩鸡, curry chicken, claypot rice that i find it worthwhile (because they are good & replicable & easy to make) to make these dishes. in fact lately i made mostly these dishes for my dinner invites.

for this reason, there are dishes which i attempted but still don’t cook like sio bak (roast pork), hokkien mee, & hawker stall roast chicken. whereas my steak, lamb, pasta, miso cod etc would better many cafes & maybe equal some restaurants (not the plating & sides & sauces), it is meaningless to do cheap hawker dishes if i cannot do at least as good. of course i am not talking about elaborate fine dining dishes, sauces, foams, sous vide, confit etc. those are outside my league…

today i still think it is much harder to cook good chinese & asian hawker & restaurant dishes than western dishes. these dishes combines many ingredients & so complicated preparation eg a bakchomee vs a pasta, that unless i can make them easily & well, they are not worth doing.

of course views will change when you acquire the technique or method.

AND of course chinese roast duck is one such dishes. i never did a roast duck, so this was my very first attempt.

recently, i had delicious roast duck & best char siew at meng meng roast duck 阿明帝皇鸭 during our 10pax RI bro sutera mall makan, massage & karaoke trip (10 travelogue posts here). 

so that motivated me to try out first my own char siew & now my first time roast duck!^^

roast duck

i debated doing a whole roast 1.8kg duck from giant or 1/2 a 2.2kg duck from sheng shiong to experiment.

decided not to experiment & to roast a full 2.2kg duck from sheng shiong for the  10pax dinner for my RI bros on 15.8.2017. 

roast duck

i picked from 2 youtube recipes – here  and  here!

roast duck

so i cleaned & washed the duck thoroughly with salt (exfoliate), pat dry with kitchen towel, make a marinade & rubbed the marinade on the inside of the cavity & “stitched”. i did not have the longer bamboo skewer so i used what i have (toothpicks & lots of them). and they did a good job holding the marinade inside.

then i made a honey, rock sugar, white vinegar bath & baste the duck (holding vertically by neck) like 20times.

the i placed the duck on a roasting rack & left in the fridge for 2days to dry the skin (one of the youtube recipe suggested 4days! but 2 is fine for me).

on the day of dinner, i let the duck come to room temperature, pat dry further, and placed the rack in a 200degC oven (with circulation mode) for 1hr. did not know what to expect, but managed to turn the duck w/o tearing skin at 35mins.

at 1 hr i wanted the duck a bit more charred so i roasted for another 10mins.

roast duck

the duck turned out to be very good.

all my friends actually preferred the duck to my char siew.  anyhow for char siew, Meng Meng Roast Duck restaurant 阿明帝皇鸭 bar is just too high, and i am never going to meet that, so i am quite happy with the char siew i made. 🙂

my friends (& later my wife & children – i kept a drumstick quarter for them to try) said the duck was very flavourful. when i deboned the duck, i already knew the meat was tender & juicy, especially the parts near the bones, so i knew texture was good. & the taste & flavour was good too! only that i did not have any tong guai or herb flavours or tea smoked flavours. & the skin roasted, tasty, not tough, but also not the crispy skin of hawker stalls & restaurants.

it was not comparable of course with the delicious roast duck & best char siew at meng meng roast duck 阿明帝皇鸭 la!

still a very successful chinese roast duck, first time or not first time, anyhow i not sure second time will be better also la! lol! 🙂

i also made a simple sauce similar to the excellent sauce we had with london’s four seasons roast duck. 

& it’s very easy to make – 3 tbsp top quality dark sauce, 1 tbsp top quality light soy sauce, 1-2tbsp water, 1 tbsp sugar & mixed.

simple yet so very tasty sauce for both chicken & duck! ^^

c.h.e.f andy

Ingredients:

  • one 2.2kg fresh duck

marinade (dry)

  • 1/2 onion (sliced)
  • 3cm ginger (sliced)
  • 4tsp chopped garlic
  • white stems of 2 stalks spring onion (small cuts)
  • 3 star anise
  • 1-2 cinnamon stick
  • 3 bay leaves

marinade sauce

  • 2 tbsp hoi sin sauce
  • 1 tbsp oyster sauce
  • 1 tbsp five spice powder
  • 1 tbsp sesame oil
  • 1 tbsp honey

bath for basting duck

  • 3tbsp white vinegar
  • 3tbsp honey
  • 1tbsp hoi sin sauce
  • 2cups water

Directions:

  1. clean duck, exfoliate with salt & wash thoroughly, pat dry
  2. fry marinade (dry) to bring out the aroma, then add to marinade (sauce).
  3. marinade rub the inside cavity of the duck & stitch
  4. boil 2cups water & add white vinegar, honey hoi sin sauce. i use a wide wok pan for easy basting.
  5. hold duck by the neck & baste like 20 times, making sure cover every part of the duck including under the wings & drumsticks.
  6. place on roasting rack, cool & put in the fridge to dry the skin for 2 days.
  7. let duck come to room temperature, further pat dry, cover the wing tips & drumstick tips with aluminium foil, & put in 250degC oven for 1hr. turn duck at 35mins (optional – don’t turn if tearing the skin).
  8. let rest for 10mins. debone & serve.

 

 

Doublecooked Belly Pork 回锅肉with Onions & Leek– 38th Teban Gardens Community Breakfast on 18Aug2017

doublecooked belly pork 回锅肉with onions & leek

did a doublecooked belly pork 回锅肉with onions & leek  for teban gardens community breakfast this morning on 18.8.2017. ^^

this my 38th 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.

doublecooked belly pork 回锅肉with onions & leek

回锅肉 simply means returning to the wok, which means the pork has been cooked once already before cooking again in the wok. so in english, it is translated as doublecooked pork. 🙂

there are of course many such preparation in all cuisine types – western, middle eastern, indian of chinese, asian etc…in teochew cuisine for example there is 半煎煮 usually for fish like 1/2 shallow-fry, then braise…

belly pork after 5hrs in 90degC oven overnight

anyhow i was wondering what to cook for this morning. last evening went to sheng shiong at tanglin halt past 10pm & bought 4packets = 1.6kg of frozen belly pork. after defrosting, scalding & cleaning, covered with water & placed in sealed oven dishes in 90degC oven past midnight for 5hrs overnight.

this morning got up at 7am (alarm set) & prepared the meat & vegetables.

very tender, gelatinous & less oily

belly pork was very tender, gelatinous & also less oily because much oil had been rendered out in the water & discarded.

belly pork after 5hrs in 90degC oven overnight

i did not count but there should be like around 140 slices….these days teban gardens attendance on the rise (for today it might have exceeded 130pax).

onion & leek with oyster sauce

i cut 4 large red onions & 3 stalks of leek. i wanted to save my chopped garlic so browned a whole bulb of peeled garlic cloves instead to flavour the oil.

then fried the onions & garlic, added oyster sauce & covered.

added very little water, & covered to help cook the leek so that the green parts are not tough & “siap”.

tasted & vegetables were tasty on their own.

doublecooked belly pork 回锅肉with onions & leek

i then fried all the belly pork slices in the bit of garlic oil left, and added a bit oyster sauce. this one no water & no cover, just fried over medium heat, to brown & careful not burn. i tasted, pork was tender & very tasty.

then added back the vegetables & tossed. i added just a little fish sauce after tasting. it was quite perfect. then plated it.

the dish looked beautiful & tasted as much. and not really that much effort.

i have been cooking larger & larger quantity as the attendance increased. today there were like 5 or 6 people who were last in the queue & i had served out all the food. 🙂

c.h.e.f andy