made 4pax dinner with lisa, sulin & aunty bes on 15.3.2021.^^
thai yellow curry sotong
claypot tanhoon prawns
fried rice with minced pork & egg
& aunty bes added a sambal petai prawns – very nice!
sotong easy to make..didn’t have vegetables, so just added yellow onions and red chiili. fried with garlic (I cut 3 large cloves into 4 each)…then added dancing chef thai yellow curry paste…last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.
didn’t have coriander for tanhoon prawns. 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.
fried rice 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. remove fried rice, fried 3 eggs high heat till formed, then added back friend rice, fried high heat, off fire, add crispy haebeehiam chilli and mixed. taste and add fish sauce if need.
leong ji is located in a coffeeshop. lunch was S$75 for 4pax zichar price and dishes surprisingly good.
the most unique dish was the rojak cuttlefish kang kong. quite delicious and wonderful texture. kang kong was deep-fried, with taupok etc and also cuttlefish & lots of hae kor aka prawn paste…very nice!
the next best dish for me was the hakka pork belly…this the best deep-fried pork belly I had…usually this dish is too salty and overcooked too dry and also oily..this one here was perfect.
I also enjoyed the excellent 生肠, crunchy and tasty…this actually the birth intestines or aka fallopian tubes lol!
the fish head curry was a average, competent dish for me. lots of vegetables & tau kee. curry was ok, fish meat was fresh…fish head kind of small..not much meat..WT liked it said better than other places.
chicken feet yeemeen also competent. there were 4 chicken feet one for each no need to fight..sauce was tasty yeemeen right texture..not quite the tasty infused入味 braised yeemeen in restaurants but really cannot “hiam” for S$6 yeemeen with 4 chicken feet I guess.
very good lunch we concluded and we will be back!
afterwards we went over to oasis food court & had ice kacang & chendol
made & delivered dinner to brother’s family on 11.3.2021.^^
今晚的菜
港蒸斑鱼头
沙煲冬粉虾
炒白菜
HK steamed fish head is following ah yat grandstand style…fry lots of chopped garlic (5 cloves) in 3 tbsp olive oil w/o browning and add 3tbsp light soy sauce & 2tsp sugar…this a really excellent sauce (just that today I added a bit much sugar so slightly sweet)…
tanhoon prawns quite the usual…cut garlic cloves in 3 or 4 and brown lot of it (like 4-5 cloves) in 3 tbsp olive oil, then add 2 stalks of coriander…add 150ml chicken stock, 1 tbsp oyster sauce and reduce, add lots of black pepper, feel the aroma…when cooking/serving, add prawns 1-2mins then add tanhoon and toss. off fire, cover and let dish cook in the claypot.
I braised about 5mins and off fire poached for about 10mins. can see the chicken was moist and tender perfect texture, nice skin colour and the sauce very flavourful and tasty. 🙂
the dory steak was my first time…the flesh tasted like patin, a catfish, probably the Vietnamese pangasius…I just followed the recipe on the packet…3 minced garlic, 3 minced shallots, 2 tsp fish sauce, 2tsp sugar, 1 tsp salt, and I used my own chicken rice chilli paste which already had ginger and garlic…and added 1 chilli padi..tased the dish, it was good!
stirred prawns and chinese cabbage the usual.
today I was able to deliver to level 3 and stayed 15mins. happy to see the patients enjoying their lunch. ^^
had 2pax birthday lunch with my RI bro CCG @ basilico regent hotel on 10.3.2021.^^
3 course lunch plus gourmet coffee (I had piccolo latte haha!) at S$65pax and 50% off using amex love dining.
a great lunch and wonderful time together…
there was quite basic bread rolls…tasty dough with balsamic, EVO and olive “hummus” served in a dish..we asked for the usual butter..lol! 🙂
choice limited for appetiser- antipasti, burrata and soup.
we both took antipasti platter…basilico famous for excellent antipasti & semi buffet..now covid so no buffet but basically we were served the antipasti buffet spread..
& platter already had burrata..so only choice really..and this one here really good quality..meats, smoked salmon, grilled vegetables, scallop…
main courses inc pizza, a mussels basil pesto pasta, and the risotto I had before was excellent.
but the best really is the tagliatelle di manzo which just means sliced beef steak…a sirloin…I had medium rare…perfecto! I can eat this every time la…:-)
CCG had salmon. he already had steak this week family dinner, so quota up…salmon was competent, good standard but I guess nothing special. he tried a slice of my beef and liked that better…good excuse to come back…
dessert also limited…just think semi buffet…so the choices were all as would have been on the buffet..
cheese was excellent very good standard as expected and a generous serving….
dessert platter was competent, what can be expected from a good buffet…
and coffee was included and I had a piccolo latte – gourmet coffee right? lol! 🙂
best thing – we got 2 parking redemption…and each car was S$10.90!!!
red eggs and angkukueh for grandson 1st month celebrations
zichar dishes for grandson 1st month celebrations dinner
wife’s kale salad
thai style fish head
prawn paste chicken
salted egg sotong
排骨王
鱼香茄子
horn
sambal fried rice
sambal fried rice
sambal Kang kong
stirred baby spinach
Kagoshima A4 wagyu sirloin
kale salad
kale salad
ice vegetables
thai style fish head
horfun
horfun
kagoshima A4 wagyu sirloin
celebrating grandson 1st month family dinner this evening on 4.3.2021.^^
wife made the red eggs & bought angkukueh from everton
& made excellent kale salad, the best!…plus ice vegetables.
i bought –
thai style fish head from forture old holland road
&
prawn paste chicken
salted egg sotong
排骨王
鱼香茄子
sambal fried rice
seafood horfunfrom hk street chun kee
at hk street old chun kee at commonwealth crescent
I cooked 2 vegetables – baby spinach & sambal kang kong…
and SL cooked mirin kagoshima A4 wagyu sirloin steak …very good
SM bought passion fruit meringue from patisserie …haven’t taken this cake for like >10yrs…very nice, reliving old memories birthdays for the children when they were much younger..
grandson growing fast, and asking more attention….
eddie brought 2 champagne 2 reds (real drinkers, respect…jo brought yamazaki, CCG brought vodka (i tried a bit with lime soda) & homemade coffee ice cream
siak brought home made thai tapioca coconut dessert
SCG brought bengawan solo lapis sagu kueh salat ..
&
LYF did the washing up solo…very paiseh..told him dare not invite him next time liao..lol!.
LCH can only arrive 8pm, so we arranged dinner at 8pm and drinks pre-dinner from 7pm onwards, and I got 烧肉 for pre-dinner bite with the champagne and reds…:-)
dishes were all good. friends all loved the 烧肉, pencai 盆菜 and teochew braised trotters 卤元蹄..only cod was a bit salty…still tasty..
really fun evening with RI brothers..wonderful time chat & laughters & all loved the food..
siak-Many thanks Ser Khoon. Food was great and company was fun. fantastic evening
eddie-All, Thanks for the great evening! Ser Khoon, thanks for cooking for us! Wonderful dishes!
LCH-Ser Khoon..thanks for the feast! eddie..the wines were super esp the white and guys thanks for the company! enjoyable evening!
HCK-thanks Ser Khoon for a dinner of dishes, one “not nicer” (cheow ghee patent) than the other. and lots of laughs and good spirits. wonderful evening!
jo-good Sat morning many thanks for the free food & for facilitating the even freer dinner conversation in very good company.
c.h.e.f 