106th Teban Gardens Community Breakfast on 1nov2019 – Curry Chicken with Potatoes

made curry chicken with potatoes for teban gardens friday community breakfast this morning on 1.11.2019.^^

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

this my 106th 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.

for today, it’s the usual curry chicken.

i use a ready curry sauce, usually heng’s nonya curry, lately also happy family when on cheap sale like 2 packets for S$3.50.

for teban gardens, i used 2kg boneless chicken legs, defrost and cut into cubes when still 1/2 frozen and easier to cut. usually 7 legs cut into between 12 and 16 pieces each so on average close to 100 pieces.

i marinated with the curry sauce plus 2 tbsp of fish sauce in fridge overnight.

this morning, i fried 1 stalk of curry leaves (about 20+ leaves), lots of chopped garlic, then added the chicken, fried thoroughly and cooked for 8mins. then removed and cooked the potatoes about 10mins. then added back the chicken.

voila!

the teban garden residents all love the dish. it is an additional dish to their staples of fried beehoon, youtiao and porridge etc, which are nice too. 🙂

c.h.e.f andy

105th Teban Gardens Community Breakfast on 18Oct2019 – Chicken Pongteh with Carrots and Potatoes

chicken pongteh

chicken pongteh with carrots and potatoes

made chicken pongteh with potatoes and carrots for teban gardens friday community breakfast this morning on 18.10.2019.^^

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

this my 105th 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 TKF who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i used –

  • 2.7kg boneless chicken thighs
  • 5 tbsp tau jeon
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 25g gula malaka
  • chopped chilli, ginger & garlic

i cut, cleaned, drained and marinated the boneless chicken legs overnight.

in the morning, i fried chopped ginger, chilli, garlic. then i fried the chicken and added the gula melaka. fried thoroughly, covered and cooked about 10mins. and removed.

then fried carrots and potatoes separately and added to the chicken.

a nice tasting dish for the teban garden residents.

c.h.e.f andy

104th Teban Gardens Community Breakfast on 11Oct2019 – Teriyaki Pangasius Fillet

teriyaki pangasius fillet4

teriyaki pangasius fillet

made teriyaki pangasius fillet for teban gardens community breakfast this morning on 11.10.2019.^^

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

this my 104th 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 TKF who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i bought 3×0.8kg packet(drained weight) of pangasius fillet. this a cheap vietnamese catfish.

the main thing about cooking this fish is to dry it as there’s lots of water content.

i defrosted, washed with salt, drained, then dried with kitchen towels and laid out on rack overnight.

this morning i dried some more with kitchen towels.

then fried ginger, cut chilli padi, shallots and added the fish fillet. high fire, added 4tbsp light soy sauce, 3 tbsp mirin, cooked/reduced about 6 minutes. i did in 2 batches.

basically this is like teriyaki style i would do for a whole garoupa fish, but not reduced as much as i did not want to overcook the fish fillet.

then garnished with more cut scallions and fried shallots.

it was was a nice tasting dish…pangasius has a strong “chao chey” basically mud taste so need to flavour well to mask the mud taste.

c.h.e.f andy