Super Delicious Chicken Laksa with Pong’s Laksa Paste on 5Jul2019

chicken laksa

made 7pax pong’s laksa today on 5.7.2019, with my OPS and RI bros WT,WM, HC, LKY, LKH and HAB. ^^

HC had lunch with brother still came over at 2pm. I made a bowl for him. 🙂

i love curry chicken noodles.

  • according to makansutra this dish was famously created by teochews in singapore exemplifying singapore’s chumchum 参参 mixed heritage ..the 3 famous teochew nang stalls are ah heng and heng kee at hong lim food centre and da po at golden mile food centre.

pong’s laksa

pong’s laksa 

I don’t have the secret recipe to make the curry chicken noodles gravy..

so i approximate using pong’s laksa paste and added the important secret ingredient haebee, and laksa leaves, AND and very tasty chicken stock, excellent taste. ..

and the usual taupok, teochew fish cake, and fish cake..no potatoes for me..

cannot c/w ah heng etc of course but still very shiok! haven’t learn how to make the dried shrimp sambal yet..

made 白斩鸡 and 白猪肉. & had lots of taupok, teochew fish cake and fish cake.

白斩鸡

白斩鸡

白斩鸡

i think my 白斩鸡 is smoother, chicken breast more moist, and sweeter & tastier than ah heng. ^^

recipe

1/2 chicken, salt in fridge overnight, clean thoroughly, placed in boiling stock (chicken bones, carrots, scallions, whole bulb garlic cloves, ginger, red onions) boiled covered 12mins, off fire poached 24mins, placed in ice water bath, then in fridge for 1 hr, then debone.

drizzle sauce

for the 白斩鸡 drizzle sauce, i added 1tbsp flat sugar, 2tbsp light soy sauce, 1tbsp sesame oil, 6tbsp stock or water. taste it!

白猪肉

and 白猪肉 also very tender and tasty…

recipe

boiled in stock 1.5hrs. placed in fridge. and cut & added stock to warm up when serving. hence very tender yet cut neatly no fraying.

and i added the 白斩鸡 drizzle sauce, w/o sesame, very nice. 🙂

fish cake 

i had had lots of taupok, teochew fish cake…. and fish cake.

chicken laksa

i think it approximate quite well in that laksa broth was wonderful, only thing not spicy, need to add some haebeehiam sambal next time, and my 白斩鸡 and 白猪肉 were excellent texture and taste. but of course it is still NOT the same ah heng curry chicken gravy…

WT’s haebeehiam fried rice and durian fried rice

WT’s durian fried rice

WT’s haebeehiam fried rice 

WT made very nice msw fried rice and haebeehiam fried rice..

WT not feeling so well, and i likewise so we took plain soup and less noodles..

白斩鸡

白斩鸡

白斩鸡

lovely 白斩鸡 eaten on its own…

tangkak msw

tangkak msw

my OPS gang brought msw from tangkak, frozen and thawed, super flavourful better than the msw i had recently..

chicken laksa

the guys stayed and chatted quite tilled quite late.

really good time together with the bros chit chat and sharing.

c.h.e.f andy

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Babi Pongteh – 98th Teban Gardens Community Breakfast on 5Jul2019

babi pongteh

made babi pongteh for teban gardens community breakfast this morning on 5.7.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 98th 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.

boiled belly pork

i made babi pongteh once before almost 4yrs back. it was pretty good.

this time making a breakfast dish for 140pax at teban gardens, a bit different. i had about 500g belly pork and 800g pork chop which i cut into small cubes. and i added carrots and potatoes for the bulk, to give a substantial dish. so no taupok and mushrooms this time.

and because i cooked in the morning, it was easier for me to precooked the belly pork the evening before, about 1.5hrs and placed in fridge in ziploc.

this morning i cut the belly pork. this way the texture inside very tender, but cut nicely w/o fraying. and speeded up my preparation in the morning.

fry diced pork chop

i fried 5 cut shallots to translucent and added 5 chopped garlic cloves. added 4tbsp crushed taujeon and fried till fragrant.

then added diced pork fried about 10mins. and added 2tbsp light soy sauce, 1 tbsp dark soy sauce.

added belly pork

then added the boiled belly pork.

babi pongteh

babi pongteh

stirred thoroughly to mix and it’s done. set aside.

added carrots and potatoes

then i fried carrots with oyster sauce for 10mins to soften. then added cut potatoes, another 10mins to cook.

babi pongteh

babi pongteh

babi pongteh

babi pongteh

and added the carrots and potatoes to the babi pongteh.

babi pongteh

babi pongteh

a very tasty dish, with nice taujeon flavours and wonderful belly pork texture.

c.h.e.f andy

Recipe = Taujeon Lime Song Fish Head on 4Jul2019

taujeon lime song fish head

sis and bil stayed and watched chinese serials, and later 3pax dinner this evening on 4.7.2019.

taujeon lime song fish head

I made teochew taujeon lime juice steamed song fish head 松鱼头. ^^
very easy S$4 1/2fish head, steamed with 3tbsp crushed taujeon, 1tbsp light soy sauce, 1tbsp lime juice, 2tbsp oil, and usual garnishes.
fresh, tender and sweet, slight tangy..very nice.
c.h.e.f andy

Food First Service Last @ Eat First 食之为鲜 on 3Jul2019

song fish head 

good food good price poor service @ eat first (i guess service last) 食之为鲜 3pax dinner this evening on 3.7.2019. ..

food vs price alone i guess 4 to 4.5 stars

tea S$1pax rice S$1pax towel S$0.50pax all reasonable..

fish head was big, fresh, very good standard.

so 2 stars for me this evening only because the young lady was untrained, uninitiated or just not in jolly mood..

eat first 食之为鲜

i booked 6pm and arrived 6.55pm..traffic delays, picking up other diners, parking etc..place was 20% by time we left 40% occupied.

We were asked to take a smaller table but we think more comfortable so moved to a bigger round table with the consent of server..

the young lady at counter saw it fit to come over and give us a lecture about calling up if we are late as they kept booking only for 15mins (sure they should)..

i always make it a point to call to cancel before time if i not going..this time we are coming just late because delays and i know very well the restaurant is empty..been there before..

& we could also be just walk-in no need to say we booked..and if itwas full just too bad lor, other makan places all around..since it is empty no need give customer a lecture la..

anyway we came for food to enjoy the food that part satisfied ok la..just putting on record lol!

tofu prawns

tofu prawns 

bittergourd pork ribs

bittergourd pork ribs 

prawn tofu and bittergourd very good standard despite this elder brother being from the steamed department..great taste, texture and good wokhae so food and price wise i think really quite good.

3 dishes

S$67.50 for 3pax

song fish head 

we had a great time ourselves, unperturbed by the poor service attitude, purposely giving customers a smaller table when so many empty tables throughout dinner, and when customer moved to bigger table, couldn’t take it must come to give lecture…just immature and bad attitude.

did not bother us but still need to put on record la! 🙂

c.h.e.f andy

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Eat First 食之為鮮

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