bought 3 pieces ytf and 1 piece fish cake from Sheng shion this afternoon while doing marketing for making some dishes next couple days..also bought packet of meepok..
this my noodles brand handmade meepok really good
no difference from fresh meepok at hawker stalls outside.
5pax family dinner @ ah yat grandstand on 28.2.2021.^^
really nice dinner as always…
hk steamed garoupa 港蒸龙虎班 was simply excellent! such a simple preparation with best grade soy sauce, and so tasty and fresh..
deepfried tilapia 油浸尼罗红was very good, almost as good as 油浸笋壳, soon hock of course flesh sweeter and more fine 幼…
while油浸 is an excellent preparation and can make tilapia into a delicious dish…for live soon hock I will always ask for 清蒸to bring out the delicateness and freshness of the fish…so for 油浸preparation, tilapia 1/3 price of soon hock is ideal substitute.
prices were up…already after CNY day15!…hopefully price will return to “normal”
so normally I think tilapia S$28/kg today S$38/kg, and 龙虎班 normally S$38/kg today S$58/kg..
bull frogs still same at S$5.20 each. I ordered 4 frogs, 2 for 宫保 and 2 for 姜葱preparation..both were delicious.
today boston lobster was like S$99/kg instead usual S$59/kg so I did not order…and they did not have razor clams and also did not have the claypot tanhoon with alaskan crab legs we loved…so ordered a medium horfun…and it was S$30 quite ridiculous la…
well ah yat has one of the cheapest seafood, even though today lobster, crab, fish all expensive, and ah yat charges S$2.80pax for tea, nuts and napkins…
in the end it is the overall meal that counts and restaurants need to earn money la…
for the food we had $151nett for 5pax, we still very satisfied, a wonderful dinner nonetheless!
c.h.e.f andy
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Ah Yat Seafood @ Grandstand
Address#03-01/02, The Grandstand, 200Turf Club Road, 287994
made jumbo prawns alio olio this evening on 27.2.2021.^^
bought some jumbo prawns from Chinatown Wet Market several weeks before CNY. these were huge prawns about 8 prawns to a kg about 130g each. it was just S$20/kg so I bought 2kg.
alio olio is straight forward.
just brown garlic cloves in olive oil, added 1/2 a chilli padi. then add white wine and chicken stock & reduce. can also add prawn stock but I didn’t prepare this evening. 🙂
I made about 100g spaghetti just 1min before al dente…agaklogy lol!
add pasta to sauce, add butter, off fire and toss.
for jumbo prawns, I cut away the legs and sharp spear on the head, cleaned, cut shell & devein and cut the head shell in the middle…seasoned with sea salt, butter, black pepper in the devein flesh..then cook in open pan high then medium fire in a little olive oil in open pan maybe 4-5mins…make sure prawn is cooked..
c.h.e.f 