OPS Bros and Friends 6pax Dinner on 3Oct2018

7 dishes for 6pax dinner

GY’s close buddy 闺蜜 PY is in town for 2 weeks.

PY bought us dinners at 荣 expensive ala carte buffet and at 海底捞 when WM & I visited shanghai in nov2017. 🙂

this time i was away on family holiday for 2 weeks+ in sep, so arranged to have one dinner at my house & one outside with OPs bros, GY & PF.

for this evening, i made 6 dishes for 6pax home dinner on 3.10.2018. ^^

1 腊味煲仔饭 sausage claypot rice
2 剁椒红鲷鱼头 steamed red snapper head with chopped chilli & garlic
3 nonya sauce steamed red snapper head 
4 醉鸡 drunken chicken
5 口水鸡 saliva chicken
6 prawn tofu
7 fried long beans

actually i made 2 other dishes = japanese chashu & a chashu method braised soft bones. but haha! i forgot to serve them. luckily got WM to tapao the soft bones & 1/2 the chashu back. lol! 🙂

腊味煲仔饭 sausage claypot rice

claypost rice my usual, very flavourful, rice texture & moisture just right.

only adjustment was since i not adding chicken to the claypot rice, to make the rice more tasty other than having the flavourful sausage, i used intense chicken stock boiled from chicken bones & a bit more of salted fish. i did not add salt.

i cooked 2 cups for 6pax. it was enough. we all don’t take too much carbs.

口水鸡和 醉鸡 saliva chicken & drunken chicken

both the 口水鸡和 醉鸡 saliva chicken & drunken chicken were very tasty & texture of the kampung chicken excellent. my friend finished the drunken chicken & only 2 wingstick of the saliva chicken left so they were well received.

GY doesn’t like singapore chicken rice chicken much as it was (genuinely) soft & tasteless w/o the ginger & ginger scallion sauce, so i was deciding whether to make salt baked chicken 盐焗鸡。

anyhow i decided to make 1/2 口水鸡saliva chicken & 1/2drunken chicken 醉鸡 so i used the chicken rice poached method & added the sauce.

WM thought the wine was too strong tasting. GY preferred the drunken chicken to be stronger wine tasting & saltier otherwise it was ok. 🙂

steamed red snapper head with chilli & garlic 剁椒鱼头

WT caught a 3.5kg/4kg red snapper 1 month ago, and chopped into 3 portions for me.

we were finding an occasion to have a fishy dinner 全鱼宴.

couldn’t really do that with just 6pax so i cooked only the fish head…still a big problem for me to chope the fishe head in 1/2.

the steamed red snapper head with chilli & garlic 剁椒鱼头 was quite competent, so they all liked it. its the smaller 1/2 so i steamed for 10mins. meat texture quite perfect & basically it was the top quality light soy sauce that did the trick, bring out great flavours.

nonya steamed red snapper head 娘惹红雕鱼头

the nonya steamed red snapper head 娘惹红雕鱼头 was even better tasting with the tangy sauce, and something new for PF.

my friends finished most of the 2 fish heads.

prawn tofu

the prawn tofu was ok. i have done better.

today the fried tofu not that good, not done well. otherwise it was ok and the dish was cleared out.

fried long beans

my fried long beans didn’t look great. but taste was pretty good, with oyster sauce and a bit of mala chilli. the dish all finished too.

腊味煲仔饭 sausage claypot rice

for the preparations, i fried chicken fat & ginger, off fire & added 3tsp chopped garlic and 2 slices of salted fish & fried in the residual heat.

then added 2 cups rice, 5 thick chinese mushrooms quarterred, fried & added 2 cups intense chicken stock & set aside.

& time it to cook about 20-25mins ready for dinner at 7pm.

poached kampung chicken

i salted the kampung chicken overnight in fridge.

first time i did poached chicken method for kampung chicken 1.1kg (usually 1.4kg-1.6kg battery chicken).

so i reduced 12 minutes boiling to 9mins & poached in the boiled wtaer for 20mins instead of 25mins.

then plunged in ice bath.

deboned poached kampung chicken

the poached chicken came out quite perfect. 🙂

for the saliva chicken, i added 2tbsp mala chilli sauce, 1 tbsp fish sauce, 1tbsp sesame oil, 2tsp sugar and tasted. it was quite perfect. i added to the 1/2 debone chicken & covered with clingwrap in fridge.

for drunken chicken i added 1/2 cup hua diao jiu, 1 cup chicken stock, 1.5 tbsp fish sauce & 1tsp sugar.

2 fish head dishes

the fish heads were the usual – basically 2-3 tbsp light soy sauce, 2 tbsp mirin, 2tbsp olive oil.

and for the nonya style, 2 tbsp gimson nonya sauce.

fried tofu with gravy for prawn tofu dish

today fried tofu not good.

had to change non stick pan a my usual one losing non stick property…texture of tofu not ideal after frying twice.

chicken stock & gravy was ok. so taste was ok.

fried long beans

i did the long beans a bit earlier as i did not want to rush when guest were here.

but it became a bit old (earlier photo) when i reheat. luckily taste was ok.

6 dishes for 6pax dinner

was a fun dinner entertaining good friends & spending a wonderful evening together.

WT brought a very sweet pomelo from SKC. we had that & did a bit of karaoke in the room after dinner.

c.h.e.f andy

Economic Kind of Average Food @ Teochew Cusisine Restaurant on 2Oct2018

6pax lunch with WT GY WM HC & PF

HC bought 6pax lunch at teochew cuisine restaurant at toa payoh lor 8 arranged by WT today on 2.10.2018. ^^

6pax lunch with WT GY WM HC & PF 

i ordered 6 dimsum dishes 9 plates & WT ordered the cooked dishes. 🙂

har gao

dimsum here substantially cheaper than most places at S$3.60.

standard quite below par. i would not order dimsum here.

har gao was mediocre variety, skin gluey & prawns not the very fresh & tasty ones.

xiaolongbao 小笼包

xiaolongbao 小笼包 quite poor, soup & meat not very sweet & tasty.

chives dumpling 

chives dumpling ok i guess, basically so so.

char siew cheong fun 

cheong fun very remote from hong kong standard of very smooth cheong fun with tasty sauce.

steamed chicken feet

steamed chicken feet was quite mediocre for me.  i felt it was not the very tasty ones i took at other restaurants. my friends liked it though.

steamed pork ribs

steamed pork ribs only dish that was good for me taste wise.

but more bones. some other places gave more meaty pork ribs…

S$25 mixed braised plate 卤味拼盘

the S$25 mixed braised plate 卤味拼盘 was quite good standard.

the lor 卤 was flavourful & the big intestines, belly pork & pig stomach texture were good.

duck texture were good too maybe a little gamey.

anyway i liked this dish.

there was a dead bee stuck to the duck slices when we removed the coriander. anyway the restaurant replaced with a new platter after we informed them.

the service overall quite good & friendly (the young guy from ipoh took good photos for us too).

S$12 pig trotters jelly

the pig trotters jelly looked ok but was for me below par, basically like those we bought at chinatown 30yrs back that were mostly jelly which melt away.

this means there was not enough gelatine so the jelly tasted of more soy sauce than flavourful gelatine.

my own pig skin jelly was much better much tastier. anyway according to my own preference la.

S$12 oyster omelette

the oyster omelette was really a large serving with lots of oysters for S$12.

i think though oysters were frozen ones, not fresh & plump, and the overall dish was average not great.

but then a place like bee hiang can serve you about the same standard oyster omelette (crispy style) at double the cost.

so i guess this was ok if we not too picky.

S$22 duck web with scallops

the S$22 duck web with scallops & nai bai a very good dish, tasty & quite good value.

gravy was great, and the duck webs & nai bai vegetabkes quite good too. & so the scallops.

S$8 fried kailan

the S$8 fried kailan also very good dish. good standard, in fact better than some places that charged double like S$16.

S$25 mixed braised plate 卤味拼盘

for me, the duck web dish was the best & the mixed braise platter was pretty good.

the price for 6pax including 9 plates of dimsum & 5 dishes was S$122.

i think if order the right dishes, it’s quite ok place to some, so i may bring my sis & bil here, and maybe sanlanjie…maybe try their fish head steamboat…see how..

c.h.e.f andy

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Teochew Cuisine Restaurant

Address:

212 Lor 8 Toa Payoh, Singapore 310212

Contact:
Opening Hours:

 

 

Ah Hengs Curry Chicken Noodles and J Homemade Prawn Noodles on 1Oct2018

curry chicken noodles with WM

just returned last evening from a very fun & memorable family holiday at amalfi coast (22-29.9.2018). ^^

thought of having curry chicken noodles at ah heng at hong lim, so messaged bros LKY & WM. WM first to respond so we arranged to meet 10.45am at ah heng on 1.10.2018.^^

some days i do have cravings i would drive myself to ah heng on my own…today didn’t really have cravings to that extent…since WM was available we just meet & eat la.. lol! ^^

S$6.50 curry chicken noodles

i reached a bit late 10.55am. there were like 5pax in the queue before me so just 10mins wait.

i ordered my usual large S$6.50 thich beehoon mee & chicken thigh 鸡尾

S$6.50 curry chicken noodles

so shiok!

today the gravy was par excellence! there were couple times i came early 1030-11am ish & felt the gravy was less intense than normal.

today it was perfect! a thoroughly satisfying bowl of delectable goodness…i can have this again!

queue at ah heng curry chicken noodles 11.30am

when we left about 11.30am ish, queue was like12-15pax, the normal at this time.

J prawn noodles with pork ribs

GY’s close buddy 闺蜜 PY is in town for 2 weeks.

WM & J arranged to have prawn noodles at their place on 1.10.2018. ^^

starters

we had some nice starters=cherry tomatoes with dried orange skin, the finest jamón ibérico de bellota (acorn) with very sweet melon, and centry egg on tofu. 🙂

cherry tomatoes with dried orange skin

dried orange peel added a new tangy sweet dimension. 🙂

bellota (acorn) ham with very sweet melon

WM served jamón ibérico de bellota (acorn) bought during his recent trip to rome, florence, venice. and the melon was super sweet.

this better than any parma ham dishes in the restaurants outside la…

century egg on tofu

& some chopped century eggs with scallions on tofu.

J prawn pork ribs noodles

J prawn noodles one of the best. the last time i had 2 large bowls on 20.1.2018. ^^

today the beehoon mee was overdone a notch, and the soup was kind of less intense. maybe would be better if soup was reduced a bit to make it more intense.

Jessie prawn pork ribs noodles

a tasty soup nevertheless & nice ingredients – prawns, sliced pork, frieced shallots & larpork (crispy lard)…all good!

I’s ngoh hiang

HC’s iwfe I who was able able to join made some very nice ngoh hiang.

WT’s sweet pineapple and WM’s cut fruits

WM had cut fruits & WT brought very sweet cut pineapples from SKC.

after dinner WM J GY & PF played shanghai majong…WT HC & I watched TV. i was getting sleepy from jetlag so i left early about 930pm.

J tapao 3pax portion of prawn noodles for my wife & family. 🙂

c.h.e.f andy

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