6th HCA 3 Dishes 35pax Lunch for HCA Hospice Care on 18Feb2020

3 dishes for fortnightly HCA Hospice Care 35pax lunch

3 dishes for fortnightly HCA Hospice Care 35pax lunch

made fortnightly HCA Hospice Care lunch today on 18.2.2020.^^

HCA asked to reduce slightly to 35pax..

  1. cloud fungus wine chicken
  2. nonya tau you bak with taupok
  3. fried carrots & cabbage

for wine chicken, i marinated with 2tbsp fish sauce, 2 tbsp oyster sauce, 2 tbsp cornflour, 4 tbsp huadiaojiu overnight. soaked, drained and boiled cloud fungus for 1/2. fried chicken with chopped garlic, sliced ginger, 1 cut chilli padi, then add cloud fungus with water and reduced, about 5 mins. chicken should be just cooked, NOT overcooked.

for belly pork i boiled in bakuteh sachet with whole garlic for 1.5hrs. chilled it and cut. cooked taupok (each square cut into 4 slices) for 1 hr.

then fried cut belly pork with chopped garlic. added 2tbsp dark sauce, 2 tbsp oyster sauce and some bakuteh sauce with the softened taupok. cooked another 10mins to reduce & to infuse the tau you to pork and taupok.

for the vegetables, i fried & softened the carrots first, added oyster sauce, then added cabbage and fried…a simple and very tasty dish.

KWL & LCM came to my place to help and go HCA together.

after that we met CCG for rong ji wanton noodles at bendemeer food centre.^^

c.h.e.f andy

Valentine Dinner 7-Course Home Gourmet with Wife on 14Feb2020

#4 flamed squid on broccoli puree 👍👍👍2

#4 flamed squid on broccoli puree 👍👍👍

made 7-course 2pax Valentine’s dinner for wife on 14.2.2020.^^

#1 garlic prawns (gambas al ajillo) with prawn bisque sauce

#1 garlic prawns (gambas al ajillo) with prawn bisque sauce

#2 dobin mushi with caramelised brown button mushrooms, scallop & prawn 2👍👍

#2 dobin mushi with caramelised brown button mushrooms, scallop & prawn 👍👍

#3 pan seared hokkaido scallops on pumpkin puree3 👍👍

#3 pan seared hokkaido scallops on pumpkin puree 👍👍

#4 flamed squid on broccoli puree 👍👍👍3

#4 flamed squid on broccoli puree 👍👍👍

#6 tagliatelle marinara with prawn bisque sauce👍👍2

#5 tagliatelle marinara with prawn bisque sauce👍👍

#6 flamed belly pork with red wine sauce on mash, & vegetables 👍2

#6 flamed belly pork with red wine sauce on mash, & vegetables 👍

#7 tiramisu

#7 tiramisu

i made individual serving 7 courses-

#1 garlic prawns (gambas al ajillo) with prawn bisque sauce👍

#2 dobin mushi with caramelised brown button mushrooms, scallop & prawn 👍

#3 pan seared hokkaido scallops on pumpkin puree 👍

#4 flamed squid on broccoli puree 👍👍

#5 tagliatelle marinara with prawn bisque sauce👍

#6 flamed belly pork with red wine sauce on mash, & vegetables

#7 tiramisu👍

made some puree, sauce and stock for the valentine dinner. 🙂

a totally relaxed and memorable dinner with wife.

nice delicious valentine dinner together.^^

c.h.e.f andy

Delicious Assam Fishhead @Ban Leong Wah Hoe on 12Feb2020

assam fish head

assam fish head

had a really fun walk with metamorphosis bros at thomson nature park..we started 5pm on 12.2.2020. ^^

saw wild boar & 2 babies & lots of hainan history here..

cheow ghee suggested dinner at ban leong wah hoe casuarina road.

pleasantly surprised the food was good standard ..

liked the assam fish head especially..

really delicious and sedap..

ambience & service good👍

price ok 5pax 5 dishes S$83.

will certainly come again if nearby.

c.h.e.f andy

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Ban Leong Wah Hoe

Contact:
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Best 16-course Omakase Dinner @ Kuriya Dining Great World City on 8Feb2020

tuna headmeat with uni & egg white👍👍👍

tuna headmeat with uni & egg white👍👍👍

kuriya dining sushi counter

sushi counter kuriya dining @ great world city

wife bought 16-course omakase dinner @ kuriya dining great world city on 8.2.2020.^^

really good, among best i had..

super sashimi - toro, tuna cheek, saba, sayori (flying fish), kampachi

super sashimi – toro, tuna cheek, saba, sayori (flying fish), kampachi

charcoal grilled wagyu with foie gras miso sauce

charcoal grilled wagyu with foie gras miso sauce

all 16 dishes sans the en papillote fish were super delicious.

the best 3 for me were –

  • tuna headmeat with uni & egg white👍👍👍…never knew tuna headmeat so delicious..and according to chef, very small portion like 150g in a large tuna fish
  • super sashimi – otoro, tuna cheek, saba, sayori (flying fish), kampachi..sashimi such superb quality..not only otoro but the tuna cheek was fabulous…
  • charcoal grilled wagyu with foie gras miso sauce…wagyu was excellent…wife found the foie gras miso sauce too strong…wagyu would be excellent standalone just with grated wasabi..but it was really good combination anyway..

all the other dishes were super delicious too, and we haven’t even get to the sushi!

  • shirako (cod fish sperms) not wife’s favourite..slight fishy and texture may put off those unfamiliar, but it was very well put together with tobiko (flying fish roe) etc
  • awabi (abalone), jelly fish, yuzu jelly was superb..i eaten awabi sashimi in japanese restaurant in crown casino like 20+ yrs before and it was tough…this one here very tender and superb with jelly fish texture and yuzu jelly
  • anago (conger eel) with crabmeat & ponzu jelly very good too..though i prefer a simple anago sushi..
  • the en papilotte (bake din paper bag) dish amberjack was the only let down. fish was not sweet, not tender..much ado about nothing lor…lol!
uni sushi

uni sushi

aburi otoro

charcoal aburi otoro

we had a seabream soup to clear the palate, and good quality not salty pickled ginger and chye por.

and excellent sushi-

  • uni very sweet
  • aburi otoro superb, interesting done with burnt amber not torch flaming
  • negitoro temaki very good
  • hotaruika (firefly squid) was simply delicious…seasonal item
  • and kinmedai 金目鲷a top quality fish

the dessert was excellent too..though just a good cafe tea dessert…what to say? very good la…

this really excellent omakase!

c.h.e.f andy

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