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. 🙂

c.h.e.f andy