Potatoes, Carrots, Onions with Minced Pork in Nonya Sauce – 76th Teban Gardens Community Breakfast on 30Nov2018

potatoes, carrots, onions with minced pork in nonya sauce

made potatoes, carrots, onions with minced pork in nonya sauce for teban gardens community breakfast this morning on 30.11.2018.^^

this my 76th friday breakfast community meal dish 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.

potatoes, carrots, onions in nonya sauce

for my last post on 9.11.2018, i wrote about the challenges of cooking one dish for 140pax senior residents, the selection of chicken , belly pork, zutchi fish fillet, and the recent 3 times (including today) using minced pork, and varying the dish.

the last 2 times i did minced pork with long beans and a bit of mala sauce, and minced pork with shallow fried egg plants. i think both will very good.

today i vary it a bit using other vegetables – carrots, potatoes and onions.

was debating if i should do my own sauce, basically oyster sauce based. but since i had a packet of nonya sauce i decided to just used it.

potatoes, carrots, onions in nonya sauce

i woke up at the usual time 7am.

cutting 4 large carrots, 3 large onions, 5 potatoes total about 1.5kg took good part of 20mins, but it’s ok because cooking wouldn’t take long.

i fried the onions and carrots first to soften. after 5mins i added the potatoes. potatoes should take about 8mins to cook and i wanted them just right and not mashed.

i added the nonya sauce paste after frying the potatoes a bit, and mixed thoroughly. when potatoes were cooked, just pressed against the side of the pan – it should break..i dished the vegetables out and set aside.

minced pork

then i fried the minced pork in the still oil wokpan. 4 packets about 1.5kg also. 🙂

minced pork

added 1 heap tbsp of cornflour and 1 tbsp heap of oyster sauce and mixed thoroughly, so minced pork was smooth and not dry.

potatoes, carrots, onions with minced pork in nonya sauce

minced pork had to be fully cooked.

i then added back the nonya sauce vegetables and mixed thoroughly.

potatoes, carrots, onions with minced pork in nonya sauce

potatoes, carrots, onions with minced pork in nonya sauce

dish looked great!

potatoes, carrots, onions with minced pork in nonya sauce

the dish texture was good, both the minced pork and the vegetables..taste was ok but nonya sauce i felt not the best for the dish..

my own oyster sauce mix w/o premix sauce would be better 🙂

this my 3rd minced pork dish for TB..can’t think of other good variation, next round probably revert to chicken or belly pork.. 🙂

c.h.e.f andy

S$16 Song Fish Head 松鱼头 @ HK Street Old Chun Kee Commonwealth Crescent on 29Nov2018

S$16 spicy black bean paste song fish head 松鱼头

eating dinner alone this evening on 29.11.2018.

lazy to cook. decided to go nearby hk street old chun kee at commonwealth crescent.

i ordered the S$16 spicy black bean paste song fish head 松鱼头.

S$16 spicy black bean paste song fish head 松鱼头

nothing much to write about.

i thoroughly enjoyed the fish head though i made this dish myself often.

very fresh, tasty and excellent sauce/condiments, tangy, slight sweet and salty, perfect for the fish head.

sometimes i do want to enjoy the fish head all by myself..haha! when i eat with sister, usually i leave the gelatinous parts for her so did not get to eat..

what to say…simply shiok!

c.h.e.f andy


Kopi Kia  (hong kong street old chun kee 香港街老珍记)
Blk 117 Commonwealth Drive #01-733 Singapore 140117
Tel: 83606663
Email: enquiries@kopikia.com.sg
Operating Hours:
12.00PM – 10.30PM (Monday to Sunday)


Delicious 9pax Homecooked Dinner for Brother and Sister Families on 26Nov2018


had a fun 9+1pax dinner this evening with my brother & sister families, and some vegetarian dishes for JR🙂

dinner dishes

i made 10 dishes –


1 腊味饭 sausage claypot rice
2 醉鸡 drunken chicken
3 口水鸡 saliva chicken
4 元蹄 teochew braised hock + trotters
5 冻乌鱼 chilled mullet
6 和风wafu pasta for 净蕊
7 和风wafu eggplants for 净蕊
8 fried tofu & leeks
9 salted egg bittergourd
10 fried long beans

made sausage claypot rice 腊味饭. just fried cut ginger & chicken fat in claypot. then off fire & added salted fish & chopped garlic. added 3 cups rice and fried. added sliced chinese thick mushrooms. then added 3 cups chicken stock (not adding chicken so needed chicken stock for taste) and soaked. added 2 pork sausage and 3 pork liver and duck liver sausages.

when serving started high fire to boil, then lower fire for rice to cook about 30-35mins. 🙂

bought 1.1kg kampung chicken from sheng shiong to make drunken (醉鸡) chicken and saliva chicken(口水鸡).

白斩鸡poached chicken method. salted chicken overnight. cooked 9mins & poached 20mins in chicken stock (carrots, red onions, spring onions. ginger, garlic cloves). immersed in ice water & placed in fridge. then deboned & placed in 2 dishes.

for drunken (醉鸡) chicken, added 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover immerse the 1/2 chicken.

for saliva chicken(口水鸡), added 2tbsp 老干妈mala chilli oil, 1tbsp – 1.5tbsp fish sauce, 1 tbsp sesame oil, 1 tbsp sugar. mixed thoroughly and drizzled over 1/2 chicken.

sealed with dish cover or cellophane and stored in the chiller compartment or fridge. take out  from fridge 1/2hr before serving.

they all loved the 2 chicken dishes. 🙂

brother likes pig trotters. sil understandably restricts the intake but seems that after retirement he is eating pig trotters every week. lol!

teochew braised trotters

my teochew braised trotters also very tasty, & gelatinous – flavour & texture are the key la! 🙂

i bought a whole front leg comprising the hock (upper) and trotters (lower leg) from sheng shiong just S$9.90.

braised them together, 元蹄 (the whole hock) and the chopped up trotters.

my own recipe…

of course the whole horde of aromatics. fried star anise, cinamon bark, cloves, bay leaves till smell the aroma. added hock and trotters and fried. added garlic cloves, red onions, spring onions, ginger. then added braising sauce =  3-4tbsp light soy sauce, 2tsp dark soy sauce, 1 tbsp sugar, 2-3tbsp huatiojiu..

the keys to a good trotters – flavour (braising sauce and infusion), and gelatinous texture which also makes it tasty.

so braising should be done with littel braising sauce for 1st 1/2hr. covered & turned several times…then added more water & braised for 2.5hrs in total.

the teochew chilled mullet 冻乌鱼 was easy to prepare. just steamed & chilled.

the 2 fishes were >1kg, so i steamed for about 15mins this time, usually about 9mins.

didn’t take photo but fish was good, like teochew muay stalls outside.

fried tofu with leeks

my niece JR is vegetarian, so i made all the other dishes were vegetarian. i only used vegetarian (oyster) sauce.

she brought her 2 boys. the elder S is coming to 3 years. he is also vegetarian currently.

fried tofu with leeks

fried tofu with leeks

tofu just fried with little oil & drizzle sea salt. then freid the leek, added vegetarian sauce and cornflour. added tofu to infused the sauce flavours.

when serving boiled the sauce, added 1 egg, let it formed & drew with chopsticks.

dinner dishes

i made wafu (和风)pasta specially for JR.

simple dish to. just browned 1 whole bulb of garlic cloves in olive oil, added sliced sweet basil, shitake & shimeji mushrooms, caramelised them, added white wine, 2tbsp tsuyu, 2 tbsp mirin, then reduced and set aside. pasta sauce ready.

when serving, prepare 200g spaghetti before al dente, boiled the sauce, off fire & tossed the pasta, added 15g butter, mized thoroughly, then plated and garnished with sweet basil leaves.

for this wafu preparation, if not vegetarian, can add chopped bacon bits or sliced bacon, very nice too1

pasta was very tasty, but for myself, could never c/w a non vegetarian pasta. 🙂

wafu (和风)eggplant

i made the wafu (和风)eggplant also for JR. same mirin, tsuyu preparation like a teriyaki..

it was ok i think but didn’t stand out.

my usual salted egg bittergourd.

slight mala long beans

long beans were very nice this evening. i just added 1 tsp 老干妈mala sauce. simple dish yet very tasty. 🙂

we had a wonderful family dinner. sil and brother’s 2 chlldren, WS and WC all liked the food. wife said we should do this more often. indeed so. food is just food. family spending time and spending the evening together is what makes it memorable.

c.h.e.f andy

Great Oysters, OK Chirashidon and Yakinikudon on 25Nov2018

chirashi don S$20

went along with wife to get something from metro orchard on 25.11.2018.

after that we walked to orchard central & had dinner at tanuki raw just before 6pm no queue.

I took chirashi don S$20. wife took goie gras yakiniku S$23. both are ok not lousy not great also..

we ordered 1/2dozen oysters S$2ea happy hour 5pm – 8pm, but must order a drink so wife ordered a S$12 sake.

dinner was ok i didn’t mind it..

6 oysters S$2 each

6 oysters S$2 each

oysters were fresh and plump, very good actually at S$2 each. wife thought it was better than what we had at halia recently.

chirashi don & yakiniku don

chirashi don did not have premium cuts, but they were thick cuts and fresh and sweet. there was no uni or anago or butan ebi but there was a piece of chutara and the hotate were fresh and sweet, good quality.

nothing like the 800yen set i had at standing sushi bar at shibuya central gai recently but that was a different world la1

foie gras yakiniku don S$23

foie gras yakiniku don S$23

wife said foie gras was good but yakiniku was ordinary. i took one piece it was ok but but a top quality beef cut. at S$23 for dinner ala carte i guess it was ok but not special.

c.h.e.f andy



Cheap S$3 Xinlu Fishball Noodles Best la! on 25Nov2018

S$3 xinlu fishball noodles

back from tokyo a few days liao, so today went to xinlu at meiling street fc to take the s43 fishball noodles on 25.11.2018. ^^

S$3 xinlu fishball noodles

S$3 xinlu fishball noodles

so shiok right/

chilli, qq meepok all perfect!

6 fish balls

fish balls too!

i had 6 fishballs because i ordered less noodles, so compensated 1 more fish ball. haha!


my RI bro CCG and my OPS bro both messaged on 28.11.2018 to go coffee and makan.

so 3 of us met at my place and went in CCG’s car to eat the xinlu S$3 fishball noodles.

tiong hoe coffee

then we had coffee at tiong hoe on the next road. 🙂

S$3 xinlu fishball noodles

WM bought the xinlu fishball noodles.

and CCG bought coffee at tiong hoe..CCG & WM had mocca latte. I had poccolo latte. 🙂

c.h.e.f andy


xinlu 新路 teochew fishball noodles
Blk 159 Mei Chin Road, Mei Ling Food Centre #02-05
Opening hours:
6am – 3pm, closed on Thursday


Recipe = Herb Crusted Rack of Lamb on 20Oct2018

did my first pistachio crusted rack of lamb on 15.3.2015. ^^

i just followed Foodwishes.com Chef John’s pistachio crusted rack of lamb recipe.

while we were devouring the other dishes, I just put the lamb rack into a 210degC oven for 23 mins and voila, I had a very impressive-looking & tasty pistachio crusted lamb which everyone really enjoyed!


it was a break of a few years.

lately i started cooking this rack of lamb a few times.

i was lazy to make the chopped pistachio, so i just improvised (or actually just shortcut the process) by doing a herb crust instead of pistachio. 🙂

i served the rack of lamb as a hot tapas for 8pax friends dinner on 21.3.2018. ^^

this lamb bought from qbfoods already denuded (frenched & caps off). i religiously removed the remaining fat (very little of it, would have been a mountain of fat if not denuded) & some membrane. i decided to simplify the effort so no chopped pistachio, just herb crusted.

roasted at 210egC for about 22-23mins.

everyone loved it including CL who generally avoids take lamb. 🙂

more recently, i did the herb crusted rack of lamb for wife’s good friend family J, H and M. 🙂

the rack of lamb was very good. i lazy to do pistachio crusted so just used chopped fresh celery (could not get parsley) and chopped mint from my garden).

H told J and my wife (who also doesn’t take lamb) that it was like a very good chicken. indeed no gamey taste, very tender & moist, and nice flavour. M loved the crust too.

c.h.e.f andy


  • 1 frenched lamb rack (standard 8 ribs, about 800g, good for 4)
  • 1 cup of chopped herbs (parsley…for this time i used mint and celery)
  • 2 tbsp breadcrumbs
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • sea salt & coarse black pepper to taste
  • 2 tbsp dijon mustard


  1. Prepare the lamb rack – cut/trim away the fat (to reduce the strong gamey taste/smell), cut about 2cm every 2 ribs w/o cutting into the loin (this for easy serving of the lamb rack afterwards), season with sea salt & coarse black pepper & pangrilled including the ends over a very hot pan. set aside on an aluminium lined baking tray & reserve.
  2. Prepare the herb crust mix – chopped 1 cup of herbs. in a large bowl add 2 tablespoons breadcrumbs, 1 tablespoon olive oil & 1 tablespoon melted butter, & mix.
  3. coat the lamb loin with 2 tablespoon of dijon mustard. This serves as binder to enable herb crust to stick. now coat the herb mix on the lamb to form a crust. Preheat oven to 210degC and place the lamb in the oven for 22minutes (or longer if you like it more done). serve