Recipe 7th Sharing & Demo = Claypot Tanhoon Prawns and Char Siew @ Teban Gardens on 12Jun2019

teban gardens residents

teban gardens PPHCSC (pasir panjang hill community service centre) organised a cooking sharing session on 3.4.2019. ^^.

this my 6th cooking demo and sharing… 🙂

20 residents attended today.

i shared 2 dishes-

  1. char siew &
  2. claypot tanhoon prawns

char siew

char siew i had to cook at home first. and i brought along, and cut it when we were serving.

teban gardens just got thei new oven delivered 2 days ago. i have not tried it here so better to do it the usual way at home.

char siew was very tasty and tender, as Rosalind said, she could feel it when i was cutting.

i walked through the steps. the recipe was earlier provided to the residents.

claypot tanhoon prawns

for claypot tanhoon prawns, i prepared the stick at home and put together/cooked the dish on the spot. 🙂

tanhoon had just the right texture, moist and flavourful, likewise the prawns.

for tanhoon, i demo on the spot, put the prawns followed by tanhoon into the boiling stock, mixed well, covered, mixed a bit again, and as the stock reduced, the flavours were infused intot eh tanhoon which remained moist and very flavourful.

teban gardens residents

Ros dishing out sharing portions 

so both char siew and claypot tanhoon prawns turned out beautifully, quite the usual. 🙂

char siew marinated 2days in chiller

char siew ready for 16mins grill in 250degC oven

char siew

so the char siew recipe as follows-

Recipe

1 poach, clean, dry 500g belly pork
2 cut in 1/2 to make 2 slender slices 2cm thick (i have thick 500g+ slab)
3 marinade with 1tsp each of LKK char siew sauce, hoi sin sauce, oyster sauce, light soy sauce, brown sugar, honey, 1tbsp of red fermented beancurd and chopped garlic, 1/3 tsp salt overnight in fridge
4 place on rack, drizzle 1tsp honey and place in 250degC oven for 16mins. leave char siew in oven for 4 more mins.

20 large 21/25 prawns

sauce for tanhoon prawns

claypot tanhoon prawns

and the recipe for claypot tanhoon prawns as below-

Recipe

Ingredients:

  • 500g deveined large prawns with shell
  • 100g sliced belly pork (optional)
  • 150g tanhoon (3 bundles)
  • 4 stalks coriander
  • 2 cm cut ginger pieces
  • 1 bulb peeled garlic cloves
  • 30g haebee
  • 2tsp ground black pepper
  • 300ml cup chicken stock
  • can use prawn stock also or mix

Directions

(for stock):

  1. prepare prawn stock – fry prawn heads & shell in butter (or oil) till fragrant. add salt, a bit of oil, water & boil for 2-3hrs.
  2. prepare chicken stock – i debone 1 chicken & boil the chicken bones with cut carrots for 3hrs – very intense stock

Directions:

  1. fry garlic cloves, haebee, sliced belly pork in oil. add cut ginger, black pepper. fry till fragrant.
  2. add 2 stalks coriander.
  3. add chicken stock and reduced further to anout 200ml
  4. marinate prawns with 2tsp fish sauce & white pepper.
  5. put tanhoon in water to soften.
  6. when ready to cook, boil stock. add prawn, stir to immerse prawns in stock, add tanhoon, toss, turn fire to medium & cover the claypot for few minutes. toss again. voila!

Ros dishing out sharing portions

the residents had many enthusiastic questions. it was a great sharing and learning experience for all. 🙂

c.h.e.f andy

 

 

Great Delectable Dishes (7pax Family Father’s Day Dinner) @ Tasty Loong on 9Jun2019

kurobuta char siew

my family always celebrate commercialised occasions like christmas, new year, valentine, mother’s day etc not on the actual day.

becos generally we say on actual days it cost double, quality dropped by 1/2 and ZERO service lol!

so for father’s day celebrations, children boguht me dinner one week before on 9.6.2019. ^^

i selected the place, tasty loong @ orto.

ORTO, formerly bottletree park is a multi recreational park, with prawning, fishing, karting, paintball, trampoline etc and like 8 F&B outlets.

for this evening we are dining at tasty loong, nice ambience over the pond.

orto carpark

ample parking.

orto pond

great ambience, there was also a live band at a platform at the drinking joint.

tasty loong

tasty loong

orto pond

our table overlooked the pond.

ice vegetable with salted egg fish skin S$18

we were introduced by the server this special dish – ice vegetables.

we had this last year at shanghai, introduced by my OPS friend, WT and his wife GY. we loved it.

here it was very good too, everyone loved it. will order this again when i come next.

1/2 roast london duck S$25

roast london duck was very good. actually better than the tea flavoured duck at xin cuisine we just had…more like the recent xin cuisine one was below their usual standard.

anyway this one great roast flavours, great texture and is up there. just that everyone didn’t think much of the mango sauce!

kurobuta char siew

kurobuta char view looked lovely.

kurobuta char siew

and tasted superb!

hand tear chicken

hand tear chicken

the hand tear chicken 手撕鸡 was good especially with the ginger scallion dip..tender, moist, sweet, nothing specail though.

pumpkin prawns 

children liked the pumpkin prawns, nothing special to me.

smoked duck

smoked duck was the poorest dish. last time i tried it was ok. after trying again, i think i can pass on this dish.

lala

lala was ok competent.

charcoal tofu

the charcoal tofu among the better dishes, great texture and taste and unique.

banana leaf seafood beehoon

the carbs were below par here.

the seafood beehoon was ok competent, but not flavourful enough, not my preferred dish.

yuan yang fried rice

yuan yang fried rice

the yuan yang fried rice was a bit better, more flavourful especially the bottom bits form the stone pot. can consider next time. but wife and i really wanted a good standard normal zichar horfun. they did not have that on the menu only the chilli crab horfun which was not great when i had it last time. will ask for noraml horfun next time i come.

ice cream in coconut

ice jelly

the dessert were the worst dishes here.

the ice jelly was a total failure. how can go wrong with ice jelly, just syrup and lime on ice and jelly? cannot order this one.

will try orh nee next time, hopefully better.

1/2 roast london duck

overall everyone loved the food and ambience. had a really relaxed and fun evening with the family.

c.h.e.f andy

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

Tasty Loong by Chef Pung

Address: 81 Lor Chencharu, Singapore 769198 unit #01-06/07
Opening Hours: Monday to Friday  – 5pm – 10:30pm (last order 9:45 pm)
Saturday, Sunday & PH – 11:30am – 10:30pm (last order 9:45pm)
Bar        – 5:30pm – 1:00am (2:00am on weekends, eve of PH)
Contact: +65 6757 7887+65 9472 6210
Email: reservations@tastyloong.com
Website: www.tastyloong.com