Daily Archives: October 7, 2017

Wonderful Lobster, Bamboo Clams & Garoupa @ Ah Yat Abalaone Forum on 1Oct2017

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garlic steamed bamboo clams 蒜蓉蒸竹蚌 – S$5.50 each

had my “break fast” 4pax family dinner @ ah yat forum on 1.10.2017! ^^

(after 14days vegetarian/fruit diet challenge with  my RI friend DP).. lol!

seafood promo @ ah yat abalone forum restaurant

promo still on…we ordered-

  • 2 lobsters
  • 4 razor clams (one each)
  • 1x800g tiger garoupa
  • small 滑蛋河粉

ah yat is really good..every dish is outstanding in taste & texture!

the standard of cooking of is far better than what i had in hong kong & shenzhen recently..

my recent 5day hong kong/shenzhen makan & chill trip 10-14sep2017. ^^

braised lobster in superior stock龙虾上汤焗 S$29.80 each

the braised lobster in superior stock龙虾上汤焗 S$29.80 each was so, so good.

the superior stock was so tasty, and that made all the difference.

braised lobster in superior stock龙虾上汤焗  S$29.80 each

and also the texture was perfect, very fresh, bouncy,火候 just right, lagi perfect la…

HK steamed tiger garoupa 港蒸龙虎班 800g (S$38/kg)

that same thing could be said about the HK steamed tiger garoupa 港蒸龙虎班 800g (S$38/kg).

i not excited about eating steamed fish outside eg at (say) zai shun where it supposed to be very good but each fish set you back like S$100 (of course you talking about 苏媚,青衣 etc).

and basically i can steam a red garoupa anythime just as good, tasty, flavourful, so not much point to eat steamed fish outside. not much meaning really!

here this garoupa just S$30, and it was so good.

so i very willing to eat fish here everytime.

HK steamed tiger garoupa 港蒸龙虎班 800g (S$38/kg)

this garoupa was done just so well. meat so sweet, tender, tasty…

seafood horfun 海鲜滑蛋河粉 – small S$20

last time i celebrated early birthday dinner here with my brother & sister on 2.6.2017, the seafood horfun was very good.

today seems that it was less good. the wokhae not so great…

seafood horfun 海鲜滑蛋河粉 – small S$20

i guess still quite a tasty dish.

seafood horfun 海鲜滑蛋河粉

anyway children wanted some carbs…

seafood horfun 海鲜滑蛋河粉

& it was a nice ending to dinner of seafood dishes…

dinner was S$174nett for 4pax…very good price for the food we ordered.

c.h.e.f andy

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

Ah Yat Abalone Forum Restaurant Address:

Address:
101 Victoria St, Singapore 188018
Contact:
ahyatrestaurant.com.sg
6332 2288
Opening Hours:
Monday-Sunday
  • 11:15AM–2:30PM
  • 5:45–10:30PM

Wine Chicken Thighs with Bottle Gourd & Onions – 42nd Teban Gardens Community Breakfast on 29Sep2017

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wine chicken thighs with bottle gourd & onions

made wine chicken thighs with bottle gourd & onions  for teban gardens community breakfast this morning on 29.9.2017. ^^

this my 42nd 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.

wine chicken thighs with bottle gourd & onions

chinese wine braised chicken 黄焖鸡 is an easy, tasty dish.

the chinese shaoxing wine & marinade bring out the sweet taste of chicken & if the texture is done right w/o overcooking the chicken, then it is a very delicious dish & easy to prepare too.

cut pieces of chicken thigh

cut pieces of chicken thigh

i used 2kg pack of frozen chicken thighs with a centre bone.

for the residents, i usually made boneless dishes, so i cut out the meat & left the centre thigh bone with some meat on.

also the residents now consistently number 130, so there must be enough pieces of meat to serve out.

wine chicken

my marinade recipe (this being 2kg of meat) –

  • 4 tbsp chinese wine 花雕酒
  • 2 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 heap tbsp corn flour

cornflour helps to made the chicken smooth, and also thickens the braising sauce a bit..

i marinade the chicken overnight in the fridge.

wine chicken

in the morning, i fry sliced ginger, then added chopped garlic & the chicken pieces to brown a bit, then added the marinade, covered the wok pan for about 4mins medium low fire.

wine chicken

wine chicken

i removed & drained the chicken, kept the sauce.

bottlegourd

bottlegourd

then i fried the bottlegourd with lots of chopped garlic, a bit of oyster sauce.

then added the sauce from the chicken, covered the wokpan and braised & reduced.

i added 1 tbsp of mala oil. not too much.

wine chicken thighs with bottle gourd & onions

wine chicken thighs with bottle gourd & onions

then i added back the chicken, off fire & tossed a bit.

judging the amount of sauces vs the amount of chicken & bottlegourd is a key. chicken gives out a lot of liquid even after draining. & flavours would be diluted if too much fluid.

wine chicken thighs with bottle gourd & onions

the end result – a very tasty dish of wine chicken thighs with bottle gourd & onions.

c.h.e.f andy

Recipe=Mala Light Soy Sauce Taujeon Steamed Tiger Garoupa on 28Sep2017

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mala light soy sauce taujeon steamed tiger garoupa 

after a good lunch at ye lai xiang, sis & bil came over & watched some movies.

bil had to go off for some qigong practice, sis stayed over for dinner at my place on 28.9.2017. ^^

so i made a simple 2pax dinner with sis..

mala light soy sauce taujeon steamed tiger garoupa 

i had a nice 600g+ garoupa from chinatown complex market, decided to experiment a bit instead of the usual hong kong steam preparation.

mala oil 老干妈香辣脆油辣椒

i wanted to incorporate a bit of mala flavouring to my cooking for some dishes. the most obvious would be saliva chicken 口水鸡, but mala can be used to good effect for simple vegetable dishes as seen at ye shanghai, so i intend to experiment on different dishes..

mala light soy sauce taujeon steamed tiger garoupa 

my new style mala light soy sauce taujeon garoupa=very simple & also turned out to be very nice 👍 i tasted the sauce & a small bit of fish to know if the dish was good

for this evening I was still on 14day vegetarian/fruit diet challenge with my RI friend DP, so just eat a bit vegetables other than tasting the fish.

mala light soy sauce taujeon steamed fish

recipe is simple. ^^

just 2 tbsp of taujeon, 1 tbsp light soy sauce & 1 tbsp mala oil.

the rest just garnishing, sliced ginger, chopped spring onions. i had some celery leaves so chopped that too.

the taste was quite exquisite. mala gave very “pang” flavourful taste & combined well with taujeon which is sweet, and light soy sauce added another nice fragrant flavour…the result a very tasty, fresh, sweet, tender fish..

young celery stem with salted fish 

sis left over some young celery stems last time, so i cooked them with salted fish.

this dish actually my sis favourite & she started doing at my place several times.

young celery stem with salted fish

today i did the dish.

it was a very good dinner. my sis was thoroughly enjoying the fish.

i took a bit of the vegetables, quite nice with the salted fish flavour..i am not religious or fixated about vegetarian thing..the whole challenge just to help my friend to lose weight a bit while enjoying vegetables & fruits, and generally having a healthy diet & reduce quantity intake a bit..but since my good friend is taking the challenge seriously & not eating meat, so i do not eat meat also fr this period.

c.h.e.f andy