THIS A REALLY PRECIOUS MEMORY TO ME!
my close RI bro QTC was a bit out of sorts today, missing a bus and slight detour when attending –
5pax lunch with RI bros @ 8picure on 24.10.2019.
chef Gabriel Lee came by had a long chat with us and took photo together
YKK remarked that the green pea poached egg soup was the best he had..
the meatballs pappardelle was good but not my preferred pasta..the alacarte pastas here are superb – alio olio, sakura ebi, & gamberro rosso (using amaebi)..i have not tried the uni pasta..
the french poulette was excellent, tasty and tender..
I had a single order french poulette with alio olio- just perfect and just S$16 inc coffee
QTC had 2 courses others had 3 courses..they all loved the tiramisu too 👍
Sun & Mon
children bought 12pax family dinner @ ah yat grandstand on 22.10.2019. ^^
my early birthday dinner.
we had wonderful evening and excellent food.
suckling pig was crispy and tasty. usually ok but for this evening though, it was porky.
both frog leg dishes were good. gongbao dish not too sweet, and ginger scallion was tasty and great.
both pepper crabs and pumpkin crabs were good and nice sauce. and lobster in superior stock always good.
no patin fish today so settled with tilapia, very well done with minced sauce to take away the mud taste.
& the hk steamed garoupa very good.
children needed carbs, so ordered fried rice and horfun all good.
always enjoyed the good at ah yat.
Ah Yat Seafood @ Grandstand
Daily: 11:30 – 14:30
Daily: 17:30 – 22:30
made 3 dishes for HCA 40pax lunch today on 22.10.2019-
- chicken rendang 3.5kg
- babi ponteh 2kg
- vegetables 2kg
I do this fortnightly. this the 4th time i cooked for HCA.
for chicken rendang i use happy family rendang paste.
marinated 3.5kg cut chicken boneless legs with 3tbsp fish sacue and 1 packet of rendang paste the evening before. fried with chopped garlic in the morning, covered and simmered 8mins, then added 200g packet coconut milk. tasted and it was lovely, chicken nicely tender and sweet and rendang was tasty and flavourful.
for babi pongteh, i fried chopped garlic, added 2kg (5x400g packets) pork cubes, 3tbsp mashed taujeon, 2tbsp oyster sauce and 2 tbsp gula melaka,& cooked for 45mins till tender and to taste.
for the vegetables, i fried & softened the carrots first, added oyster sauce, then added cabbage and fried…a simple and very tasty dish.
my RI bro LCM came by around 10.45am, we loaded up and delivered to HCA at 11.30am.
the patients were doing their regular exercise with volunteers guiding them. the staff and kitchen volunteers were busy laying out the dishes we delivered and serving them to the patients in individual plates.
they were all very happy with the dishes. 🙂
last 4 months had been time off my blog posting.
i had some injury during a nov2019 overseas trip and took some time to rest and recover.
looking at my last post, it was 2nov2019 before my overseas trip…i will selectively add post meaningful to me that occurred since then.