steamed huadiao wine chicken with wolfberries 花雕酒枸杞蒸鸡柳
claypot tanhoon prawns 沙煲冬粉虾
nonya sauce steamed seabass fillet 娘惹酱蒸金目鲈
fermented beancurd fried romaine lettuce 腐乳油麦菜
sausage claypot rice 腊味沙煲饭
sausage claypot rice 腊味沙煲饭
claypot tanhoon prawns 沙煲冬粉虾
claypot tanhoon prawns 沙煲冬粉虾
fermented beancurd fried romaine lettuce 腐乳油麦菜
fermented beancurd fried romaine lettuce 腐乳油麦菜
had dr matthias memorial fund committee 3rd 6-monthly meeting, with Ejoining via zoom on 5.4.2021.^^
i made 5pax dinner-
sausage claypot rice 腊味沙煲饭
steamed huadiao wine chicken with wolfberries 花雕酒枸杞蒸鸡柳
claypot tanhoon prawns 沙煲冬粉虾
nonya sauce steamed seabass fillet 娘惹酱蒸金目鲈
fermented beancurd fried romaine lettuce 腐乳油麦菜
a very efficient productive meeting…
with good information support, quick group decision making among close friends, both longer term strategy planning and budgeting, and shorter term tasks.
I find it quite worthwhile to buy Aussie prime ribs at S$32/kg..this slab 9 pieces about 700g S$21+…
c/w sheng shiong indonesian prime ribs S$21.90/kg but with huge piece of useless loin meat also 8 ribs per kg thereabout and loin meat chunky and not nice…
I added 2 frozen brazilian ribs S$10/kg from chinatown wet market to add to near 1kg for the 30g ilc sachet to give enuf meat taste to the soup…
LKY organised food tour starting with kopi you at yeap seng leong..on 30.3.2021.^^
this place kind of Singapore heritage worth a visit just for its history and memories.
YSL moved here from Victoria street, bugis since 1974..& according to the son now 58, the old man (his father) cycles everyday fro boon Keng here at 4am and open shop at 5am!
locals & foreigners alike come here looking for kopi you (slab pf butter in kopi)and toasted roasted on charcoal…
but my kopi tilok not strong enough & not that flavourful..
J bought 3pax lunch @ the masses on beach road on 25.3.2021.^^
I came after delivering HCA Hospice Care lunch..
just before 12pm thereabout cannot find parking ended up parking at bugus junction & walked..
food was good
set lunch
crab pie tee
purple cabbage
CCCC pasta
duck confit
yellow spring chicken
claypot angus beef cheek
duck confit
claypot angus beef cheek
crab pietee just $3 for 3, good loads of sweet crabmeat..
we took the $29++pax set lunch, which include coffee or tea…
the CCCC crabmeat chorizo caviar confit lemon with lobster sauce looks stunning tasted just good ok
turns out the purple cabbage stood out more..tasted great & equally stunning looks..
I seldom take duck confit, did today & it was better than most..skin crispy and meat was moist and tender and tasty..some I had previously meat was sinewy and old…& quite surprisingly the horfun that came with it wokhae really good
YS’s chicken was good too, quite tender, though there was the end piece he started with which he said tough
for me, J’s claypot angus beef cheek was best of 3..tender & tasty.
chef dylan ong has a great philosophy 众 as 3 人 – himself, his team and customers…let see how the masses develops…
for chicken I tried out a new cooking method. just season chicken (whole boneless thighs) with fish sauce and huatiao wine overnight in fridge. then frychopped garlic, add chicken, add chicken stock, cook for 8mins, add wolf berries for last 1min, then off fire poach for 10mins. then cut the thighs. very tender chicken and tasty broth/gravy.
dory is a new dish I started 2 weeks back..this time I added assam paste. very tasty also…I used this patin fish because it has no small bones only big bones..HCA requested I removed the bones, as they are shorthanded and difficult to remove bones at the time of serving.
