had birthday lunch celebrations for my OPS bro WM @ basilico on 24.3.2021. ^^
this the beat value set lunch in town la!
3-course at S$65pax with 50% discounts for 2pax with amex love dining so S$32.50pax ++
antipasto was fabulous with good quality meats-ham, prosciutto, salami, and smoked salmon,,scallop on shell, excellent burrata, cheese and grilled vegetables.
I can keep eating this.
and the tagliata di manzo medium rare was excellent, tasty, tender, juicy..
we shared the cheese platter and dessert platter. 4 cheese included blue, brie etc…really good, and dessert was great too.
just 3 weeks ago the set lunch included coffee…now it no longer…
they provided slice of birthday cake, so server decided to offer us complimentary coffee. I had piccolo latter.
sub outstanding service!
Basilico @ Regent Hotel
1 Cuscaden Rd, Level 2 Regent Singapore, Cuscaden Rd, Singapore 249715
Mabel bought 6pax OPS early birthday celebration for WM @ leong ji on 22.3.2021.^^
not sure why but didn’t refuse the treat…lol!
rojak Kang kong good every time.
birth intestines ordered medium this time double the serving from last.. I liked just as much but not everyone take this dish.
tried assam fish head ok competent.
避风塘fried chicken was tasty, LH fedback to them so this time not too salty, pretty tasty dish chicken not dry…beancurd was homemade type pretty good too.
worst dish was the yeemeen…they really can’t do yeemeen here..this was poorer than the chicken feet last time..at least the chicken feet was tasty then.
mabel bought a chateraise birthday cake as well for WM birthday…
after lunch WM WT mabel & me went back to WM place
we all had a swell time, thanks to mabel and WM for having his birthday! lol!
we decided to go nearby old airport road for chendol @ ice.
Leong Ji Kitchen
658 Punggol E, #01-10, Singapore 820658
had 6pax dimsum brunch alacarte buffet @ madame fan on 21.3.2021
the worst ever service in any singapore restaurant!
& starting with the manager, so the service attitude and training of the few staff was really atrocious!
the food is mediocre about 3, and service is 0..
the manager was rude and unhelpful..
.we asked if there is a physical menu as some restaurants have both..he was dismissive and said restaurant no physical menu ..
we said we scan QR but not quite sure which is the brunch alacarte buffet menu..he was unhelpful to say the least..
not even basic cheery, attentive help one gets from every server at imperial treasure fine teochew ion orchard or even ah yat grandstand..actually from any restaurants we been to…
& the bad service attitude and lack of training pervades to the other younger servers..
the young guy who took our orders was impatient we asked simple help on how large the servings and dimsum pieces and how much we should order..& which are the popular dimsum..
these are really basic questions and assistance servers in almost all eating places we go to will answer cheerfully and even warm & enthusiastically but not here..
food wise dimsum was ok not bad just mediocre about ah yat & peach garden standard at 2 to 3times the prices ..these are places we tried but don’t eat dimsum at..
& no comparison at all with imperial treasure fine teochew ion orchard or crystal jade or paradise dynasty…
cooked food were worse than dimsum…
the 迷你佛跳墙 and abalones broccoli quite good are the 2 better dishes, still maybe just average…the Chinese style beef cubes a failure no comparison with silk restaurant at sicc island and assam fish & smoked duck salad mediocre.
not a place we will go back to..
Madame Fan @ NCO Club
32 Beach Rd, The NCO Club, Singapore 189764
made a vegetarian “steak” for family CNY day 1 dinner
same as what I did for an RI bros all vegetarian dinner
for a tasty, flavourful mash, 1 boiled a medium potato, remove skin, cut small pieces, and add to blender with 20g butter, 1-2 tbsp extra virgin olive oil, sea salt and ground black pepper. mash should be a slight viscous paste. add enough olive oil so blending is smooth.may need some shaking….
for the mushroom steak, I just cut thick slices of king oyster mushroom, soaked, marinated in tsuyu, mirin with 1 tsp sugar for 2hrs, then grilled over a portable bbq.
when serving heat up mash and mushroom steak in microwave for 40s, covered with microwavable plastic food cover, then serve mushroom steak on a dash of mash.
this dish maybe simple but absolutely delicious.
a RI bro commented-
Awesome evening! New fan of vegetarian food after tasting the wonderful dishes
made potato cake on chilli cradles sauce for-
this the second time I made.
bsaiclly recuasse my niece family take vegetarian and I replacing the
with a vegetarian version..
this time it was quite perfect.
everyone loved the dish including all the meat eaters lol!
- 1 large potato
- 1/2 small carrot
- 1 stalk celery
- 2 tbsp olive oil
- 1-2 cloves chopped garlic
- 20g butter
- salt & pepper
chilli crabless sauce
- 1tbsp chilli sauce (made this myself with just chilli padi, salt and olive oil)
- 2 tbsp tomato sauce
- 1 tbsp maggi chilli sauce
- 1tsp sugar
- boil large potato about 12 mins. cooked and not too soft. poke chopsticks, go through with some resistance.
- remove skin, clean, and squash, mash in mortar.
- fry chopped carrots and celery in wok in chopped garlic and 1tbsp olive oil till soften.
- add carrots and celery to mash.
- add butter and 1 tbsp olive oil
- mash well and make into 1in+ balls. put in fridge
- when serving fry in non stick pan with a little oil
- serve over a dash of the chilli crabless sauce
made meensi (taujeon lime) steamed song fish head酱蒸松鱼头for –
this a favourite local zichar dish…like at chinatown fc there are ilk 14 stalls selling steamed song fish head蒸松鱼头! lol!
preparation is straightforward.
just make the taujeon lime sauce, apply over the fish head, add sliced ginger, chopped scallions and chilli padi, steam for 15mins, and garnish with cut scallions. add lark aka crispy lard.
now I like this style more than the
fish was fresh, sweet, and the stronger fish taste masked and balanced by the very tasty and flavourful taujeon sauce.
- 1/2 song fish head蒸松鱼头
- 2tbsp taujeon with sauce
- 1tbsp light soy sauce
- 3tbsp olive oil
- 1 tbsp lime juice
- 1tbsp flat sugar
- 2tbsp mirin
- 2cm sliced or julienned ginger
- 1 cut chilli padi.1-2 stalks scallions, cut small…and 2-3cm long
- lark – crispy lard
- wash fish head with salt, clean and dry
- mix taujeon, lime, sugar, light soy sauce mirin and 1tbsp olive oil in mortar and hand grind
- add to fish head
- add small cut scallions, julienned ginger and cut chilli padi
- add 2tbsp olive oil and 3 tbsp water
- steam song fish head蒸松鱼头 for 15mins
been making miso glazed egg plant a few times lately
- Japanese Home Gourmet 6pax RI Bros Dinner on 14Oct2020
- Family Birthdays Home Gourmet Dinner on 8Nov2020
- Modern European Vegetarian 11-course Dinner for Sis & Niece Family on CNY Day1 12Feb2021
the dish is quite unique and delicious, and a good starter, finger food or side dish for different cuisine even..
& east to make, no secrets…lol!
a large long eggplant cut in 1/2, a good miso glaze, and 15mins in a 250degC oven…
for the glaze I add 2tsp miso, 2tsp tsuyu, 1tsp sugar, 2tsp mirin, 1tbsp olive oil, mix thoroughly and apply over the open sliced eggplant…basically to taste really..
and then grilled 15mins in 250degC oven.
eggplant should be charred, tender, moist and with bite….easy to cut by knife of kitchen sear…
one of the dishes was 潮州卤元蹄teochew braised hock and trotters.
also made same dish braised trotters for
CNY day 2 family lunch for my brother, sil, niece & hubby, & nephew, and my sis & bil on 13.2.2021.^^
hock and trotters were delicious, perfect gelatinous texture, with very tasty, flavourful braise.
everyone love the dish.
for this I made my own braise (see recipe below), and braise the trotters for 1hr 45mins.
this time I did w/o the aromatics like star anise, cinnamon etc, so just sauces.
very good indeed!
- 1 whole hock plus trotters chop through 1/2 in the middle and into 6 small pieces. (blanched in boiling water and cleaned)
- 3tbsp light soy sauce
- 1 tbsp oyster sauce
- 1tbsp fish sauce
- 1 tbsp sugar
- 5tbsp shaoxing wine
- 1 whole bulb garlic, cut cloves in 1/2
- fry garlic cloves in 1 tbsp oil.
- add hock and trotters…fry and turn, medium high heat…
- add light soy sauce, shaoxing wine, oyster sauce, fish sauce, then sugar
- add 50ml water…cover and fire to low or medium..turn and coat, add water as required.. about 30mins..this to infuse the sauce flavours to the hock & trotters.
- then add 1l water, cover and keep simmering for another 1 hr 15mins…check doneness by texture and poking chopstick through cleanly.
everyone loved the 盆菜 pencai…the stock was very tasty and gelatinous, and the texture were very good.
in particular, the fish maw was excellent, mushroom as well, both very tasty 入味! abalones, sea cucumber, broccoli all very good.
scallops, belly pork, prawns can be improved.
I like to use teochew braised hock and trotters as the base for the broth. this delivers a gelatinous and very tasty sauce. so braise the pig hock and trotters for 1.5hrs to 1hrs 45mins. remove hock and trotters. these can be served as separate dishes or can cut some hock and add to the 盆菜 pencai.
I braise the belly pork together. remove belly pork about 1 hr 15mins. chill the pork belly so easy to cut/slice when assembling the 盆菜 pencai.
I had earlier boiled the fish maw and mushroom for 1hr. now add them to the 盆菜 pencai. broth and cook about 30mins.
then I add one can of abalones with the brine or braise (braised abalones better tastier), and add broccoli, prawns and scallops and cook for 3mins and remove.
I add sea cucumber last, cook 1 min and cover to poach for another few mins. anyway just watch over to make sure all the items are cook just right.
I add/layer few leaves of Chinese cabbage to the bottom of the claypot dish.
then arrange first the broccoli then the other items.
this time my assembly not as pretty as 2 yrs ago on 2019, the taste and texture just as good.
I did couple times teochew chilled sotong recently.
texture was perfect!…everyone loved the chilled sotong with “kek you” 桔油dip…
cooking is straightforward. just that sotong like all other food cannot be overcooked or it will be rubbery, so need to cook just right.
I clean with salt a large sotong (300g), and cut rings w/o cutting through, so whole sotong intact for nice presentation. easiest way to do is to place a knife into the cavity and cut rings with another knife so it will not cut through. then cut the rings a bit more so near the centreline left maybe 1in uncut.
then just steam about 3mins…watch…off fire and leave another 3mins…
I did not really do timing, so watching is key..when the white is opaque and still gleaming that is about right..err a bit on the cook side as cannot eat undercooked.
left place in fridge to chill for 1 hour.
when serving use kitchen sears to cut or over a cutting board, and dip with “kek you” 桔油..
been doing 3 egg spinach 三蛋苋菜 quite a few times lately.
3 egg spinach always good, very tasty. best thing is it’s quite easy to make.
I just minced salted egg (I use 1/2 egg plus the other 1/2 egg yolk), and chop century egg in larger pieces. and one fresh egg.
use lots of garlic.. I brown 4 cloves large garlic cut into 4 pieces each. add minced salted egg and fry till fragrant. then add 150ml chicken stock and 1tbsp oyster sauce, and reduce. crack one egg into the broth and let it form. then use chopsticks to “draw”out spread a bit.
when serving, add baby spinach stems, cook 2 mins, then add the leaves. and the dish is done. no need to add fish sauce as salty enough…
excellent dish! very tasty broth, superb flavours!
fried rice maybe commonplace comfort food. difficult to do good restaurant standard BUT easy to destroy it lol! 🙂
I do a good, competent fried rice with good wokhae…not the standard of the best like in imperial treasure, crystal jade etc but pretty good la…
I fried lots of minced garlic, then added 150g minced pork and 1 tbsp oyster sauce, cooked minced pork, then added 1 cup cooked rice and fried high heat. removed fried rice, fried 3 eggs high heat till formed, then added back fried rice, high heat, off fire, added crispy haebeehiam chilli and mixed.
taste & add fish sauce to taste if need.
garnish with chopped spring onions and coriander
- 1.5 cups cooked rice
- 150g minced pork (can be prawns or belly pork, the latter I cook first 1 hr in water or stock, then place in cold water & cut 1cmx1cm strips)
- 4 cloves ie lots of chopped garlic
- 2 tbsp oil
- 1 tbsp oyster sauce, to taste
- 2 tbsp crispy prawn chill, to taste
- 1 stalk ie lots of chopped spring onions
- coriander to garnish
- 3 eggs
- fry lots of minced garlic, add minced pork and 1 tbsp oyster sauce, cook minced pork
- add 1.5 cup cooked rice and fry high heat. mix thoroughly, remove fried rice
- fry 3 eggs high heat till formed, then add back friend rice, fry high heat, off fire, add crispy haebeehiam chilli and mix
- garnish with chopped spring onions and coriander
really easy dish to make.
didn’t have coriander (an important ingredient) this evening. just fried garlic cloves, shallots and spring onions in oil, then added chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon, cook 1 min, off fire and toss, then cover, cook in residual heat. garnish and serve! 😉
- 2 tbsp oil
- 4-5 cloves large garlic cut 4pieces each
- 2 shallots
- 1tbsp oyster sauce
- 1 stalk spring onions cut 1 in length (kept 1/2 for garnishing)
- 2 stalks coriander plus 3 short lengths for garnishing
- black pepper
- 200ml chicken stock
- 2 bunch tanhoon
- 12-16 medium prawns shelled….can use hoso (head on shell on) & devein too
fry garlic cloves, shallots and spring onions in oil. add 2 stalks coriander.
add chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma.
when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon
cook 1 min, off fire and toss, then cover, cook in residual heat.
- garnish & serve.
this dish very easy to make..
I just use dancing chef thai yellow curry paste…works with red curry as well..
i didn’t have vegetables this evening, so just added yellow onions and red chilli. fried with garlic (i cut 3 large garlic cloves into 4 smaller pieces each)…then added dancing chef thai yellow curry paste…then added 200ml chicken stock and reduced.
last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.
a pretty, easy to make and delicious dish. 🙂
- one large sotong (300g)
- 1 medium yellow onions
- 1 red or yellow pepper
- 6 piece okra and/or 1 eggplant
- 1 large tomato
- 3-4 cloves garlic cut into 4 small pieces each
- 200ml chicken stock
- 1/2 packet dancing chef yellow curry paste (100g)
- add vegetables (onions, red pepper, okra etc), fry with cut garlic
- add dancing chef yellow curry paste, fry a bit for fragrance
- add 200ml chicken stock and reduce by close to 1/2
- add whole sotong and cut tomatoes.
- cook for 3mins. off fire, cover and let dish cook in residual heat.
CCG dropped by,
and we went have indian rojak @ habib’s ayer rajah fc, and ikan bilis behhon goreng on 17.3.2021.^^
and today teh Halia gosong very good, strong and flavourful…
I was planning to just have kopi, but wth!
ended up taking 1/3 the rojak..there must be like 6 items inc cuttlefish just S$10.90!
CCG went to get beehoon goreng as well. I had a little.
great time together, nowadays talking about grand children, lol!
stall 68, ayer rajah food centre503A W Coast Dr, Singapore 121503
brother delivered home cooked dinner this evening on 16.3.2021.^^
nice dinner,,,comfort food.