Good Roast Duck @ Fook Kin on 27Jan2019

roast meat & noodles 

wife wanted to go dinner

called xin cuisine fully booked this evening thought of song kee noodles at tembeling but kind of far

settled on fook kin at killiney road

portion roast duck $16, char siew $6.80 noodles $3 total bill $28.58 not cheap but food was nice we enjoyed it

fook kin # killiney road 

not sure what love hotel message & colour they trying?

roast dick portion S$16 

roast duck was good, very flavourful, hotel restaurant standard, like dianxiaoer and JB yawang standard.

char siew s$6.80

char siew some parts a bit tough…taste was good, sauce was salty.

roast meat & noodles

we ordered a S$3 noodles to go with the roast meat.

noodles came with minced meat, tasty, and we tossed ourselves with meats and chilli. 🙂

2pax dinner with wife @ fook kin

roast meat & noodles

great dinner, we enjoyed it!

c.h.e.f andy

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Great Nasi Lemak @ Old School Delights on 26Jan2019

RI bros @ old school delights

5 of us watching lin hui yin 林徽因 chinese musical at Esplanade this evening on 26.1.2019 courtesy of my brother’s complimentary tickets.

LCM arranged for 4pax dinner @ old school delights. ^^ TCH joined us afterwards for the musical. 🙂

old school delights blackboard menu

erasers & five stones

the theme was old school, like old time erasers and five stones, and ordering our food with chalk boards. and there was a balckboard menu overhead. 🙂

kueh pietee S$4.80

kueh pietee as competent.

muah otah S$6.80

muah otah was very good, very tasty.

nasi lemak S$7.80

3 of us ordered it. got chicken wings peanuts & ikan bilis, egg, otah, great sambal and fragrant lemak rice. chicken wings very good, crispy & tasty,

equal or better than selara rasa adam road nasi lemak.

very good really & S$7.80 quite acceptable. didn’t have my favourite ikan kuning, but i i was happy with the nasi lemaks.

nasi biryani S$10.80

nasi biryani S$10.80 

KWL ordered the biryani, must be good too.

chendol S$4.80

chendol S$4.80 

we all took the chendol. good enough i guess but still not four seasons tpy lor 8 standard. red beans no kidney beans and coconut milk and gula melaka not thick enough. rather ex at S$4.80 riding on old times sake….

S$72 for 4pax

nasi lemak S$7.80

came to like S$18pax nett, not that cheap, but then w/o the chendol it would be like S$13.

enjoyable dinner for me & my friends. i took 1/2 the rice. the ingredient items were all quite good including the otah for the nasi lemak set.

c.h.e.f andy

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Good 8pax Dinner @ Lighthouse Bistro on 24Jan2018

seafood platter S$20

had a great everyone’s birthday celebrations for meimei, WEH, LCM (dec) & LCH (jan) at lighthouse bistro on 24.1.2019. ^^

we used chope offpeak 50% vouchers had to strictly log in orders before 6pm.

tomato soup S$8 with crabmeat

prawn bisque S$10

honey charred chickens$19 

appetisers, soup, honey charred chicken good 👍

tomato soup with crabmeat was very good. prawn bisque was good too. 🙂

deepfried chicken s$9.80 

the deepfried chicken cubes were so so ok but could do without.

truffle sweet potato fries S$13.80

truffle sweet potatoes also so so for me, good for group i guess. at this price i could do without also.

sea perch s$24

sea perch S$24

fish & chips S$21

seafood fried rice s$21 

seafood fried rice ok, sambal seafood angelhair not so great, fish & chips batter good fish not so great.

sea perch was best among this lot, competent at least. fish & chips passable but the fish-maybe pangasius or some catfish not so great…fried rice how to say like any zi char fried rice nothing great..

sambal seafood angelhair S$21

sambal seafood angelhair S$21

sambal seafood angelhair S$21

restaurant said no more asian lobster pasta for a 6pm dinner order, or they not willing to serve that at chope discounts?? so we ordered the sambal seafood angelhair..

sambal angelhair not al dente and too sweet, tasted like a not so great chinese or nonya fried noodles. i would say the poorest dish so far and if this is the overall pasta standard, the i can do w/o the lobster too la..

CL bought flores britdhay cake 

CL bought flores cake for the 4 birthdayers.

we checked prior that there is no cakeage. 🙂

choc lava cake S$12

lava was good but chocolate quality not the best, so not the very flavourful valrona dark chocolate.

banana cake S$11

the pisang cake turned out to be the best, very big serving and easy to share.

complimentary cake

becos restaurant made a mistake in logging in 7 main courses instead of 8, we decided to order another main course in any case but w/o chope vouchers since it was past 6pm, CL complained and the restaurant offered a complimentary cake.

i offered to pay for the cake when closing the bill, but restaurant was ok to offer complimentary…good gesture…

panna cotta S$12

panna cotta S$12

panna cotta cake was good..

8pax dinner about s$194nett 

the dinner for 8pax came to about S$194nett after chope offpeak vouchers. 🙂

seafood platter S$20

it was a fun evening for all, another excuse for fellowship and sharing among great friends.

after dinner meimei bought coffee and toastbox across the road.

c.h.e.f andy

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Simple Zi Char Dsihes @ Fu Xing Mei Shi Dunman Food Centre on 23Jan2019

4pax OPS bros

WM arranged 4pax dinner on 23.1.2019. ^^

we met at his house.

GY, J & friends playing shanghai mahjong.. so 4 of us walked over to dunman food centre & ate WM’s favourite fuxing meishi zichar stall. ^^

WT brought made very nice curry fish head with mak’s nonya curry paste and the red snapper he caught 👍👍👍

afterwards WM drove to haig road food centre fruit shop and we ate durians at tian tian fruit stall.

wt’ made very nice nonya curry fish head

WT made very tasty, flavourful curry fish head. 🙂

steamed black bean sauce pork ribs

WM ordered 4 dishes.

steamed black bean sauce pork ribs was ok, pork was tender, sauce tasty not too salty.

fried egg bittergourd 

fried egg bittergourd nice, quite competent. 🙂

diwanmiao sprouts

vegetable was good too.

steamed salted fish minced pork

& the steamed salted fish minced pork quite good here, simple nice dish.

we ordered all small portions, about S$5/S$6 each dish. i think include 3 rice S$23.50. food was more than enough as WT’s nonya curry fihs was a big dish.

a simple yet satisfying dinner and great time with close friends.

afterwards WM drove to haig road fc and we took durians at tian tian fruit stall.

c.h.e.f andy

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Fu Xing Mei Shi

Address: #02-02, Dunman Food Centre, 271 Onan Road, 424768

OPENING HOURS:
Mon – Sun: 11:00 – 23:30

PHONE:
+65 93678530

Best Beefballs and Yongtaufu @ Beef House on 22Jan2019

beef house @ syed alwi road

beef house @ syed alwi road

went with my OPS bro WM to beef house @ syed alwi road for beef balls & yongtaufu on 22.1.2019. ^^

both excellent..

beef balls

beef balls

best beef balls i have taken, great bite texture, sweet, natural uneven grains. not better than the beef balls my relatives in shantou sent me, but quite the same standard.

tapao beef & tendon balls s$0.70 each

bought/tapao 10 beefballs & 10 tendon balls back, S$0.70 each.

lady said 1kg S$36 about 50+ balls, didn’t seem much cheaper than $0.70 eah so bought 20 first to try see how…

S$5 yongtaufu

S$5 yongtaufu

ytf was excellent too. i think as good as ikan bilis chinatown stall.

there was a oyster piece (very hakka), and i liked the ngoh hiang pieces.

no noodles/carbs, WM asked for additional ingredients 加料 so S$5. really good! ^^

beef balls

must add that the coffee here was very good too, very strong and not bitter as good as 1950 in chinatown.

afterwards walked over to sungei road laksa & took S$3 kaksa plus S$1 hum..bagus!

c.h.e.f andy

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Superb Toro Platter Good Chirashi Don 3pax Lunch @ Izakaya Shindo on 21Jan2019

S$38 toro platter

my RI bro CL organised 3pax “birthday” lunch for Tolmas.

Tolmas recommended Izakaya shindo @ boat quay 👍

star of the show was the excellent otoro chutoro akami platter S$38..so we ordered that lor!^^

3pax lunch @ izakaya shindo

izakaya shindo

good lunch sets and good crowd. walk-in no reservations.

we were among the first at 11.45am, soon it was quite crowded.

parking was horrendous…i was unable to get parking at hong lim police station side and hong kong street even though i was early at 11.25am. and by the time i went one round and got back to UOB plaza, the carpark also full and 3 cars ahead waiting. luckily i got parking soon enough. and kena charged $12 for like 2 hrs parking. really atrocious!

salad

salad the usual.

S$18 chirashi don

S$18 chirashi don

i am sucker for chirashi don, so i ordered one for myself. CL & Tolmas shared one.

good chirashi don at S$18, came with one chutoro and one akami. good cuts not overwhelming and jolly good for S$18 nett. no service no gst.

S$24 grilled hokke & saba

S$24 grilled hokke & saba

1/2 & 1/2 grilled hokke & saba S$24 ok…good, didn’t mind it but not my favourite when i have other good choices.

S$38 toro platter

for sashimi and toro lovers, this platter at S$38nett something to die for….

we had a great lunch, afterwards Tolmas bought coffee at paris baguette.

c.h.e.f andy

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Izakay Shindo

Contact:

 

 

Son’s Crabmeat Pasta and Sous Vide Ribeye 6pax Home Dinner on 19Jan2019

son’s crabmeat pasta 

son made very nice crabmeat pasta for 6pax home dinner on 19.6.2019. ^^.

good canned crabmeat, lots of cherry tomatoes, heavy cream and herbs, parsley and basil! ^^

son’s crabmeat pasta

taste was wonderful, delicious. pasta could have been more al dente.

the creamy texture almost like a roe pasta…i like it!

sous vide black onyx ribeye – reverse sear method

sous vide black onyx ribeye – reverse sear method 

i did the reverse sear sous vide ranger valley balck onyx boned-in ribeye J gave us. 🙂

reverse sear method = sous vide 53.5degC for 2hrs then high heat pangrilled + flamed..

really excellent steak so tender & tasty..super nice

salted fish minced pork egg white fried rice

salted fish minced pork egg white fried rice

salted fish minced pork egg white fried rice 

I made salted fish minced pork egg white fried rice.

wife and son both said it was really flavourful “pang”! ^^

prawns in chinese wine sauce

& a prawn in chinese wine sauce dish.

i used leftover sauce from my chinese wine chicken for teban gardens yesterday. 🙂

aunty bes calamari 

aunty Bes made usual nice calamari. texture just right, not rubbery & too salty.

son’s crabmeat pasta

had a wonderful family home dinner. 🙂

c.h.e.f andy

 

 

Recipe = Reverse Sear Ranger Valley Black Onyx Boned-in Ribeye on 19Jan2019

ranger valley black onyx boned-in ribeye

wife’s good friend J & H was in sydney and brought back a large ranger valley black onyx boned-in ribeye for us.

apparently black onyx is a MB3+ black angus quality…

it was a thick slab like 2″ and probably 1kg – 1.2kg steak.

i decided to do the reverse sear method using the sous vide machine wife bought me sometime back but i had not used yet.

not my first “reverse sear” which i did 3hrs in 60degC oven on 12.6.2016, but first time using sous vide…

so reverse sear just mean to cook the steak to the perfect doneness and texture, in this case medium rare, then to bbq, pan-grill and flame to brown and caramelise the sugars – the maillard reaction to make a flavourful steak.

and indeed reverse sear should be done using sous vide, but i approximated with oven when i did not have sous vide machine.

sous vide black onyx ribeye – reverse sear method

i estimated 53.5degC and 2hrs.

this i double checked with J’s son M who did this many times before and also googled, and it was just that, quite correct!

most internet recipe seasoned the steak first.

the steak came vacuum packed and i didn’t want to break it, season then seal in vacuum bag again, so i sous vide in the original vacuum pack.

i boiled water and added to to the sous vide pot to bring the temp to around 50degC, and set sous vide to 53.3degC and 2 hrs.

then i removed the steak patted dry with kitchen towels and seasoned with sea salt and black pepper.

then i pan-grilled on high heat with little butter, flaming the surface side, turned the steak and repeated.

sous vide black onyx ribeye – reverse sear method

sous vide black onyx ribeye – reverse sear method

really excellent steak so tender & tasty..super nice! ^^

very flavourful, bursting with flavours literally, marbled consistency not too fat. almost perfect steak!

sous means below, vide means temperature so sous vide just means lower temperature cooking.

most literature will tell you sous vide provides consistency in internal temperature and so makes a more perfect steak, whereas pan-grilled, bbq etc results in a temperature gradient.

my pan-grilled tagliata di manzo

and indeed though my tagliata di manzo using the pangrilled method is really quite good.

this reverse sear preparation today delivered a truly wonderful steak! ^^

sous vide black onyx ribeye – reverse sear method

very happy with the results.

see if i can get 2″ thick cut reasonably priced boned-in ribeye here.

thick cuts are important as the pan – searing and flaming to brown the steak may overcook thin steaks and negate the purpose of sous vide.

may try also other cheaper cuts of meat like rump?

c.h.e.f andy

 

 

Always Good Curry Chicken Noodles on 18Jan2019

curry chicken noodles

hong lim food centre re-open after 2months renovation.

3 of us, LKH, LKY and i arranged to go at 11am.

not sure what has changed? well ah heng prices did – now S$5,S$6,S$7, S$0.50 higher than previously.

LUCKILY, chicken and gravy still just as nice, really shiok everytime eating it.

RI bro curry chicken noodles 

now ah heng has another stall across the stairs. when i was there at 11.10am, there was a queue of 6 before me but zero queue at the new stall.

i decided to queue since just 6pax and the old boss and team at this side.

maybe the other is a franchisee.

LKH came another 10mins later, he went to buy from the other stall…somehow the curry and taste managed to be like quite different? i wonder?

curry chicken noodles

anyway what i and LKY had was good, the usual very tender and sweet chicken and very very tasty gravy.

this something i can’t really make myself, and what i truly enjoy.

c.h.e.f andy

Chinese Wine Chicken 黄焖鸡 – 80th Teban Gardens Community Breakfast on 18Jan2019

chinese wine chicken 黄焖鸡

made chinese wine chicken 黄焖鸡 for teban gardens community breakfast this morning on 18.1.2019.^^

this my 80th 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.

chicken thigh fillet

used about 3.5kg of boneless frozen chicken thighs with skin. 🙂

i seasoned the evening before with – 2tbsp fish sauce, 2 tbsp light soy sauce, 2 tbsp oyster sauce, 2 tbsp corn flour, 1 tbsp sesame oil and 4 tbsp huatiaojiu chinese wine.

overnight in fridge.

chinese wine chicken 黄焖鸡

got up at 7am.

cut sliced ginger, sliced yellow onions, and cut spring onions. fried together in little oil, 1 tbsp.

then added the chicken and fried thoroughly high fire, then covered to cook, medium fire.

there was a lot of liquids in the chicken so no need to add water or stock.

chinese wine chicken 黄焖鸡

about 10 mins.

when ready, transferred to aluminium carrier, the added 3cm cut spring onions.

chinese wine chicken 黄焖鸡

i tasted. it was delicious dish, and chicken were cooked just right not overcooked, very tender and tasty and great bite. the teban gardens residents would love this!

c.h.e.f andy

Excellent Meepok Tar @ Song Kee Tembeling Road 17Jan2019

meepok tar 

fetched WT & met at WM’s place on 17.1.2019.

walked over to song kee at tembeling. this HC’s favourite noodle place, very good leh!

took S$6 meepok tar very nice!👍

after that went to fei fei had kopi & took lapis sagu & ondeh2 from kim choo..

then walked over to haig road market & ate msw small seeds pretty good.

song kee noodles S$6

the servings come in S$4,S$6,S$8.

server knew we didn’t want too much carbs. she said same amount of noodles, but S$6 gave all the ingrdients, so we obediently ordered S$6.

meepok tar all finished

the noodles came with lots of ingredients, 3 very tasty fish balls, another large fish/meat ball, a taupok and another piece, quite good ingredients for S$6.

but of course the test is in the noodles, qq, and the chilli.

this one obviously very good, so we cleaned up the carbs…limited bandwidth la…so only consumed “worthwhile” carbs…

msw next to haig road market

msw next to haig road market 

after that we went to fei fei wanton noodle coffeeshop and had a kopi. on the way we bought ondeh ondeh and lapis sagu from kim choo.

eating too much leh..

& afterwards we walked to haig road market, WT and WM took chendol.

bought 3packets of msw S$!5 per packet form shop next to market. they were good too, small seeds and good flavours, not the very best msw but good enough and worth it for S$15 per packet. we shared 2 packets.

meepok tar

a great outing with OPS bros.

pity HC couldn’t join us today.

ate too much but we walked a lot too. this days, walking is becoming the new normal for me and my friends. lol! ^^

c.h.e.f andy

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Contact:

Recipe = Salted Fish Minced Pork Egg White Fried Rice on 16Jan2019

salted fish minced pork egg white fried rice

sis & bil came for dinner on 16.1.2019.^^.

lazy to plan and do marketing so just cooked whatever i had in the fridge.

i had 4 egg whites leftover from making kaya (which requires 4 egg yokes). so decided to make salted fish minced pork egg white fried rice.

salted fish minced pork egg white fried rice

salted fish minced pork egg white fried rice

i minced a small slice of salted fish, fried chopped garlic then salted fish lightly, then added about 150g minced pork, mixed in corn flour. when minced pork ws cooked, i added a cup rice equivalent of cooked rice and mixed thoroughly. then set aside.

the i added oil and fried the 4 egg white high fire letting them formed a layer and browned, and then added in the rice and mixed the egg white with the rice.

salted fish minced pork egg white fried rice

and voila!

a delectable dish of salted fish minced pork egg white fried rice, excellent wokhae, almost imperial treasure standard la..

add crispy chilli and chopped spring onions to garnish.

c.h.e.f andy

3pax Home dinner with Sis & BIL on 16Jan2019

spicy black bean sauce song fish head

made 3pax dinner for sis & bil

I made-

  1. spicy black bean sauce song fish head
  2. orh lua – almost hawker standard
  3. egg white minced pork fried rice – definitely imperial treasure standard
  4. some leftover vegetables

spicy black bean sauce song fish head

spicy black bean sauce song fish headmy usual good zi char standard.

sauce was tangy and sweet, fish meat was tender and tasty.

orh lua

orh lua

and i made an almost hawker standard orh lua with big and plump oysters. ^^

vegetables

vegetables 

i used leftover vegetables in the fridge – leek spring onions, yellow onions, celery and some potatoes. just fried with oyster sauce, added some chicken stock and reduced while cooking the potatoes, thickened to a very tasty sauce.

this dish was a champoh put together thingy,but it was also very tasty!

salted fish minced pork egg white fried rice

salted fish minced pork egg white fried rice

and i made the perfect salted fish minced pork egg white fried rice this eveninng.

this was imperial treasures restaurant standard, excellent fried rice with wonderful wek hae.

salted fish minced pork egg white fried rice

3pax dinner dishes

dinner was quite last minute.

it was also very enjoyable and tasty food! sis stayed to make gongfu tea and watched some tv series, then i sent them to mrt to catch a ride home.

wonderful family time together with sis & bil.

c.h.e.f andy

 

Recipe = Kaya ie Coconut Jam 3.0 on 14Jan2019

kaya bread

out of the blue, decided to make kaya = coconut jam again.

last time i made was on 28.9.2016. 

kaya – coconut jam

kaya – coconut jam

kaya – coconut jam

i vary the recipe a little, increase palm sugar from3 to 4 tbsp and reduce white sugar from 3 to 1 tbsp –

200ml coconut milk
1 tbsp white sugar (15g)
4 tbsp palm sugar (60g)
4 pandan leaves
4 egg yolks

kaya – coconut jam

kaya – coconut jam

boil the coconut milk, white sugar, palm sugar and pandan leaves, stirring constantly. off fire and continue stirring till all sugar melted.

one important step is to pour 1/2 the liquids into the 4 egg yokes, stirring all the time. then add back to the liquids, low fire, stir for 5-10mins until the kaya thickens.

& that’s it! voila!

kaya – coconut jam

kaya – coconut jam

very “pang” flavourful..

and so very easy to make, probably took no more than 15-20mins in all.

kaya bread

kaya bread

kaya and butter bread or toast goes perfectly with soft white bread. ^^

c.h.e.f andy

Recipe = Orh Lua almost Hawker Standard on 12Jan2019

orh lua

made orh lua with sweet potato flour 1 egg & 8 large oysters on 12.1.2019. ^^

(for the starch, 1 tbsp sweet potato flour 3 tbsp water, 1 egg)

orh lua

i added 3 tbsp water to 1 tbsp sweet potato flour. added 2tsp fisg sauce and some white pepper. mixed thorough and added to non-stick pan 1 tbsp oil on high fire. let the starchy flour form a crispy layer.

then added 1 egg & spread it. added 8 large oysters. covered to cook the oysters while further browning the flour.

this time hawker standard, crispy egg & flour…

orh lua

orh lua

i cooked that again for my sis & bil a few days later, just as good! very good wokhae!

can improve a bit more..maybe add 2tbsp sweet potato flour and less ratio of water  9say 4-5 tbsp) for a thicken starchy base…

anyway overall oysters plump and tasty, egg and flour crisp and yet starchy…quite good but can still improve.

c.h.e.f andy

 

Good 4pax Family Lunch @ Amo Hongkong Street on 30Dec2018

tuna tartar crostini with avocado & apple S$26

son bought 4pax lunch at amo today on 30.12.2018. ^^

we had S$200 chope vouchers which we bought for S$118. there was no S$50 vouchers and we didn’t need another S$100. lunch came to S$248 including one wine so total for us 4pax was S$118+S$48=S$166. 🙂

the prices here are steeper than say foc or rosso bianco and even halia etc.

food not better than foc but was good too.

tuna tartar was nice.

zucchini flower S$26

zucchini flower a bit unusual wrapped with ham? anyway it was a delectable dish. 🙂

Tagliolini with Spicy Young Cuttlefish and Squid Ink S$29

the squidink was also unusual. we asked for squid ink to be mixed into the pasta but restaurant said not possible. we found out why when the dish arrived. the portion of squid ink was tiny!

the dish was quite excellent, the sauce was superb, very tasty w/o the squidink. the squid ink was nice too!

bone marrow pizza S$29

bone marrow pizza S$29

the bone marrow pizza was very good. the dough was very good and son finished all the dough. usually he doesn’t!

and the flavour was great!

bone marrow pizza

a very enjoyable pizza for wife & i even though we often do not take pizza.

milk brasied pork neck S$35

the pork was quite ordinary. a nice dish ok but not great and the meat was average not a premium cut.

tagliata di manzo S$48

tagliata di manzo S$48

tagliata di manzo was pretty good, also not the best.

and if we do ourselves at home, our ribeye would be angus grain fed variety much better quality cut than this one. the roasted garlic was good too.

it was a great lunch out for the family, and so offered to take the tab for lunch.

c.h.e.f andy

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amo @ hongkong street

Contact:

Lovely 3pax Dinner @ Halia botanical Gardens on 14Jan019

with brother & sil

had 3pax dinner with brither & sil @ halia botanical gardens on 14.1.2019. ^^

we used chope S$150 8.30pm offpeak vouchers so 3pax dinner = S$66+S$9.48=about S$76nett

for-
3 large oysters
wagyu beef carpaccio
2 sides = mixed mushrooms & sunchokes
rack of lamb
sous vide chicken
halibut la papilettte

food was excellent!
had a great time with my bro & sil

3 oysters S$13.50

3 oysters S$13.50

oysters were large, plump and sweet. 🙂

wagyu carpaccio S$18

wagyu carpaccio was excellent, sweet & tender…some may prefer some dressing like balsamic. i am quite ok with plain, natural meat sweetness.

mized mushrooms S$5

sunchokes S$5

both sides/small bites mixed mushrooms and sunchokes were great! 🙂

sous vide chicken S$29

sous vide chicken S$29

chicken was truely a pleasant surprise.

it was one of the best western preparation chicken i had, superb tender and moist, and very nicely flavoured..a really, really nice chicken, i will order this again.

halibut la papilette S$33

haibut was great too, great sauce, tender, tasty sauce, great side of rice too.

medium rare rack of lamb S$35

medium rare rack of lamb S$35

medium rare rack of lamb S$35

we ordered the rack of lamb too, medium rare.

it was good, not exceptional but pretty good.

bill for 3pax = S$76 nett

halia delicious dishes

halia at a nice location, no problems with parking, a short walk to the restaurant, will need umbrella if raining.

ambience was great. relax and food was great.

with chope 50% discounts, the price for very good quality food for 3pax was S$76, very good deal and cannot ask for more la.

c.h.e.f andy

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Halia @ Botanical Gardens

 

Minced Pork with Vegetables – 79th Teban Gardens Community Breakfast on 11Jan2019

minced pork with vegetable

made minced pork with vegetables for teban gardens community breakfast this morning on 11.1.2019.^^

this my 79th 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.

teban gardens pphcsc pasir panjang hill community service centre friday breakfast

teban gardens pphcsc pasir panjang hill community service centre friday breakfast

teban gardens pphcsc pasir panjang hill community service centre friday breakfast 

a big crowd this morning, like 140pax.

minced pork

i fried 1.3kg of minced pork. added 2 tbsp corn flour and 2 tbsp oyster sauce.

minced pork & vegetables

then i prepared the vegetables = carrots, yellow onions and potatoes.

carrots, potatoes and onions

fried the yellow onions and carrots first to soften, about 5mins. added oyster sauce.

then added the potatoes, about 10mins. added chicken stock and reduced.

the vegetables was very sweet & tasty by itself. 🙂

minced pork with vegetable

then i added back the minced pork.

minced pork with vegetable

fried together and mixed thoroughly.

minced pork with vegetable

a simple yet delectable dish. very sweet and tasty just sweetness of pork and vegetables, with some oyster sauce and chicken stock.

minced pork with vegetable

minced pork with vegetable

minced pork with vegetable

i transferred to aluminium carrier and delivered to teban gardens.

it was quite a large serving, but still ran out for the last few in the queue, quite a big crowd today la..

c.h.e.f andy

Recipe = Prawn Tofu & Teochew Braised Belly Pork (4th Cooking Sharing at Teban Gardens) on 9Jan2019

teban gardens residents

teban gardens PPHCSC (pasir panjang hill community service centre) organised a cooking sharing session on 9.1.2019. ^^.

17 residents attended today.

i first started doing a community meal dish for teban gardens PPHCSC 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.

i cooked a breakfast dish for teban gardens every friday unless i am travelling or otherwise unavailable. i did my 78th friday breakfast community meal dish at teban gardens community service centre on 28.12.2018.

teban gardens residents

this my 4th cooking sharing session. the first 3 were –

  1. hong kong stemed red garoupa on 29.4.2016
  2. steamed red garoupa, steamed minced pork and salted egg bittergourd on 5.9.2018
  3. 腊味沙煲饭 sausage claypot rice and 黄焖鸡 chinese wine chicken on 10.10.2018.

teban gardens residents

teban gardens residents

today i demo 2 dishes=

  1. prawn tofu; &
  2. teochew braised belly pork..

as before, i tried to demo dishes which they can do easily at home.

also, i planned the dishes such that the cooking could be completed and they could try the food within 1/2hr and not wait too long.

so the dishes were prepared first & heat up or putting on the finishing touches there while i explained the preparation & steps..

braised belly pork

first the braised belly pork, recipe at the bottom.

the braise recipe is my own, and i think it reproduces the very good teochew braises i had in hong kong.

important points to note are (!) texture (2) flavour – the braise must be “pang”

the technique of braising involved small amounts of thick braise (so do not add too much water for the first 1/2hr of braising) initially to infuse the flavours to the meat, while steaming the meat (coved wokpan) so it is moist and tender.

braised belly pork

cutting and presentation is the other important consideration. if the braise is to be eaten immediately, texture need not be too soft so 2hrs is about right, and cut the belly pork and serve right away.

if meat is to be served hrs later or next day, over braise it (between 2hrs and 2.5hrs), and placed in ziploc bag when cook and put in fridge or chiller. then it is easy to cut neatly. can warm up the braise and drizzle over the meat.

today the texture and braise flavours were very good, quite perfect.

frying tofu

next tofu prawns, recipe at bottom.

i used vacuum pack tofu, those that indicate they are for frying.

for today 17pax i used 2 packs so 600g.

fried tofu

fried them with little oil in non stick pan, and drained oil on kitchen towels.

stock for tofu prawns

prepared the broth. fried chopped garlic, spring onions and cut chilli padi, added intense chicken stock, 1 tbsp oyster sauce and reduced. added 1 egg, let it formed then “draw” out a bit..

fried tofu in broth

added the fried tofu to infuse.

prawns

prepared the prawns (15pieces). seasoned in fish sauce and white pepper.

tofu prawns

and the dish was ready for final preparations and serving.

tofu prawns

so when serving, added the prawns, covered the pot and boiled the stock. used chopsticks to stir, turn the prawns and immerse in the broth to cook it thoroughly. like anything else prawns need to be fully cook but not overcook.

the dish was very tasty and the flavours/aroma was wafting in the room, prawns texture was perfect too.

demo dishes

teban gardens prepared some healthy mixed brown rice and everyone was served a portion of the belly pork and tofu prawns with the rice.

the residents were very active in Q&A throughout the session. hopefully they can cook the dish for their family and enjoy the food together. 🙂

c.h.e.f andy

Recipe

teochew braised belly pork 

<braising sauce for 600g belly pork

  • 3 tbsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp fish sauce
  • 2 tbsp shaoxing wine
  • 1 tbsp oyster sauce
  • 1 tbsp sugar

<fry till fragrant-

  • 3 star anise
  • 1 cinnamon bark
  • 2 clove
  • 2 bay leaves
    ========
  • 1 bulb garlic cloves
  • 2cm cut ginger
  • 1/2 medium red onion
  1. braise for between 2 and 2.5hrs. check texture poke with chopsticks, if go through easily, cleanly then pork is ready.
  2. for the 1st 1/2hr add just 1/2 – 1 cup water, topping up & turning the belly pork that is to keep the marinade thick & intense to infuse the flavours.
  3. after that add water & let belly pork braise & slowly reduce to a thicker sauce, adding water as required.

Prawn tofu

  1. cut 300g tofu for frying into 12 rectangular pieces
  2. fry with little oil on nonstick pan..add some sea salt..
  3. brown the tofu on the sides
  4. Set aside on kitchen towels to drain oil
  5. fry chopped spring onions cut chiili padi chopped garlic in 1tbsp oil
  6. off fire & add intense chicken stock..add 1tbsp oyster sauce 1 tbsp cornflour and reduce over medium fire..taste the very tasty stock
  7. when serving add tofu, bring to boil & cracked 1 egg let it form then use chopstick to “draw” spread the egg..
  8. add 12 shelled deveined prawns, cover to cook the prawns..
  9. add 3cm cut scallions to garnish

 

Ban Leong Wah Hoe Zi Char Takeaway Quite Good on 7Jan2018

RI makan group

CM arranged zi char dinner for RI makan group on 7.1.2018. ^^

8pax attended & S joined us after dinner..great guy.👍

we decided to tapao so YW preordered the food & SCG & YF collected and brought to my place..

the guys bought dinner for pete & me 🙂

chilli crab 

i wasn’t going to take crabs..tried chilli sauce it was good & i took 1 piece crab ..good..

buns

passed on the buns.

cereal prawns

cereal prawns ok for me..CCG said not so good probably because cold..deep fried dishes best served hot.

pepper venison 

venison surprisingly good…tender & quite a gentle tasty sauce..

harjoengai

mee goreng

romaine lettuce 

harjeong gae, mee goreng, romaine lettuce all quite good.

mua chee

mua chee 

CCG brought mua chee.. he bought 汤圆 last time and this time muah chee..got sweet tooth la..

tofu cheese cake 

I made a tofu cheesecake..

pepper crabs

pepper crab was good too. i didn’t take…

so overall the dishes were pretty ok la…

had wonderful time with my RI bros. pete just back from myanmar with his wife and friends & returning to london soon. he is going to kunming first for a round of golf and meeting friends. we are getting him to come back in mar to celebrate several march birthdays among RI bros.

c.h.e.f andy

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