wife organised a christmas eve dinner. E could not make it, so we had 8pax including aunty bes on 24.12.2018. ^^
1 pumpkin rocket salad
2 wife’s crayfish pasta
3 beer can chicken
4 grilled snapper
5 herb crusted rack of lamb
6 wife’s grilled vegetables
7 pangrilled vegetables
daughter organised a gift exchange. she let us draw a no. earlier. it happened that i drew my wife’s no. and she drew mine. i not into buying christmas gift. buy a gift for my wife that’s quite fine..zalora to the rescue! haha! ^^
this evening wife made some dishes herself.
i made a pumpkin rocket salad. the children loved the salad.
her famous crayfish pasta.
crayfish very fresh and creamy tomato sauce nicely done. aunty bes prepared the capeillini. it was slightly overdone. later the children took the tagliatelle i made which were al dente for the crayfish pasta, so i didn’t make my tagliatelle dish…:-)
the ham which came in a hamper was quite nice, but not much taker. so i took a few pieces.
wife bought sweet potatoes from red mart and i bought the purple ones from sheng shiong (japanese sweet potatoes from vietnam???)..
mine was 1/2 the price at S$3/kg and it was really quite nice. but the expensive ones were softer and nicer.
grilled sweet corn always nice.
and we all loved brussel sprouts.
i also made some pan=grilled vegetables – red & yellow peppers and zucchini. and wife did the portobello mushrooms.
i made again the beer can chicken.
it was just as lovely as what i made few evenings ago for my RI makan group friends. chicken was tender, moist, sweet and flavourful, and grilled skin specially a nice flavour.
i also made a lamb rack this evening.
this rack was frenched but not denuded, so i had to cut away lots of fats.
it was very well cleaned so no much gamey taste.
i charred it on the pan before putting on the herb crust.
lamb crusted and ready for grill 22mins at 210degC for medium rare.
we ate the lamb forgot to take photos. lol!
today the grilled fish didn’t come out so well. the oven was different one so timing and temperature somehow did not produce the same effect…
marinade was nice. i flamed the fish, and we took the top part which was quite nice. the part nearer the bones were not cooked through so i left it in the oven.
& it actually came out very nicely bbq, and very flavourful…
so, a very enjoyable family dinner and as good food as eating out really. and after dinner we took photos around the christmas tree and shared the presents.
a memorable & close family evening together. ^^
cooked beef ball noodles for wife.
beef balls from my relatives in shantou..my bro & sil visited them earlier this month dec2018, and brought back many vacuum packs.
noodles the excellent hk type and prawn flavoured..really good.
i use tsuyu which basically is used in soba soup, plus some mirin.
so no effort no need to prepare stock for soup, can basically cook right away like preparing instant noodles.
this hk noodles really stringy, totally qq, and i added the crispy haebeehiam chilli which is “dem” nice! ^^
wife enjoyed the simple noodle meal.
i did not eat. 🙂
my RI bro CL arranged a post kluang dinner with QTC and his cell group who organised the recent kluang missionary trip 7-9.12.2018.
CL made some effort seeking out the best deal and also bought the chope 35% offpeak vouchers.
QTC’s 86yr mom, a sprightly and cheerful lady who went along for the kluang trip, also joined dinner.
It was also an occasion for CM, mei mei & her hubby EH birthday celebrations. all happy things coming together. 🙂
i had a bit of lunch today so i decided to share a vegetarian salad with WL.
it was good, a nice salad.
the seafood risotto came with squid rings. looked quite good. 🙂
i must the seafood linguine didn’t look too impressive in terms of presentation, quantity or ingredients. i guess it was tasty and that was ok.
for me, the salmon looked below par. first thing missing, a well done pan-grilled crispy skin.
this salmon though came w/o skin so perhaps it was poached, though it did look grilled.
QTC’s mom ordered a fish and chips for herself. i didn’t take a photo. 🙂
wagyu burger should be good.
presentation? they seemed to inverse the burger? is that an inventive way? it hid the ingredients. somehow the presentation didn’t look attractive to me.
jone is also a grocer. the christamas decor aded to the ambience.
we also had several orders of dessert – lemon meringue tart, apple crumble with ice cream etc. 🙂
& they certainly have something to say about coffee.
i had a flat white. quite average.
CL asked about cakeage earlier, and decided to just order 3 slices of cakes from jones for the 3 birthday boys & girls. make sense too. we didn’t need to eat dessert & then cakes.
bill for 11pax came to about $516nett. jones was nice enough to let us top up to S$600 by buying their groceries. so with 35% off peak chope discounts. so we paid S$390 for S$600 vouchers and if dinner only is taken into account, the just S$335 inclusive drinks, quite a good deal la! ^^
QTC initiated a round the table debrief of the kluang mission trip, so it was a great sharing session on top of the food, company & fellowship. ^^
Jones the Grocer @ Dempsey
went to qcd wheelock to collect my iphone6. first thing got my queue number. it looked like another 1hr+ wait.
wife & daughter came along. so we decided to go nam nam at B2 for lunch. duaghter bought lunch today.
we ordered a chicken pomelo salad.
it was good. pomelo very sweet, and chicken done nicely.
we shared a pho and banh mi…all carbs…lol!
pho was good, soup. rice noodles, beef etc. nothing specail though and for me quite ex.
banh mi was below par for me…
i guess kind of academic, the best banh mi also not that hot for me la.
coffee i also think very ex at S$4.50
the pho and pomelo chicken salad were nice.
for me i guess i not excited with all these pho, ramen, banh mi stuff so i won’t pay for this myself. daughter buying quite ok la…lol!
Nam Nam @ Wheelock B2
went to pick up 5x1kg frozen prawns from causeway pacific.
picked up LKY on the way & we went to try out the 2 “curry chicken noodles” at kovan food centre…
turned out they were chicken laksa ie they used laksa gravy…quite good but no comparison with ah heng’s real curry chicken noodles at hong lim..
I took like 1/3 of the noodles or maybe 1/2 🙂
i went to queue at fa ji and lky went to queue at yum mee.
they processed quite fast actually for the queue so about 10mins.
i ask the stall lady, and she replied that they used the same gravy for laksa. so not reall the curry chicken noodles we knew la. 🙂
i think my fa ji chicken laksa was tastier, maybe very slight difference.
it was good tasty laksa, and the chicken was good unlike some “curry chicken noodles” which are unedible chicken and gravy!
BUT, no comparison la with ah heng curry chicken noodles!
I took like 1/3 of the noodles or maybe 1/2 🙂
yum mee chicken laksa more of the same. i think fa ji was a bit more intense and tastier.
will take these if i happen to be here.
but not make a special trip like i would for ah heng curry chicken noodles.
pete in town again. i think this 3rd time he visited singapore from london, missing his RI bros. 🙂
i made 13pax Christmas makan group dinner on 20.12.2018. ^^
suresh came at 10.30pm after 3 dinner functions at gardens by the bay & MBS. he told me not to prepare food for him.🙂
pete brought excellent 10yr pot & too much cheese!
CCG brought nice grapes, cherries and strawberries
1 pumpkin rocket salad
2 beer can chicken
3 crackling german knuckles
4 flamed red wine belly pork
5 slow braised beef short ribs
6 baked/grilled whole red snapper with own tomato herb marinade (1st time)
7 grilled vegetables
8 vongole linguine
9 tagliatelle fruiti mare
10 funghi risotto
the bros brought all the crisps, wine etc
CL showed his flying with geese & kilimanjaro summit videos & our london/wales arsenal stadium & abba videos
i made 10 dishes. happy to report they were all good! lol! ^^
today about the only time i was late with the dishes.
all because stupid apple qcd wheelock queue system. i guess unavoidable. my appointment at 1pm and 1 finished at 3pm (just as well i arranged to have lunch with OPS bros, don’t have to wait around).
i had to go sheng shiong to buy lala for vongole linguine so got home 4pm -ish. even with the best planning & scheduling, still tight to get all dishes ready by 7pm.
late so late lor…no stresses la…
CCG helped me with tossing the pumpkin salad. he was great help throughout the dinner.
salad can only toss when serving, otherwise rockets will lock soft & wilted when soaked in olive oil etc for too long. for some reason it appeared that way, so i added more rockets and tossed again. and it was good.
they all loved the salad, commented many times over…
my beer can chicken now very good standard, very flavourful.
i recently picked up a new marinade recipe for chicken using lime and olive oil etc, so i had the chicken marinated in the fridge overnight..it is kind of brining..will do a recipe 2.0 later.
the same tender & moist chicken including breast meat, and very “pang” & flavourful now with the new marinade.
did a flamed red wine belly pork. i created this dish after a lunch at foc.
not as good as when i did with mash and kale previously, nevertheless a very good dish.
the belly pork texture was tender but could have been more tender. the flamed bbq flavours were good.
the crackling german knuckles was pretty good though not my best.
i had it really crackling previously. today some parts crackling not as good.
the meat was tender & tasty, so that was good!
the baked/grilled red snapper was a new experiment.
i had a “large” 800g red snapper. the marinade was new, and also i have not done this grilling whole fish western style previously.
the fish was good, tasty and met fresh and tender…i can certainly improve on the grilling though. this time i used flaming to give it more “pengkang” look & flavours.
i had a second fish, a seabass with intention to use another marinade, but didn’t have time to prepare it. lol! 🙂
the slow braised boneless beef short ribs was another new adventure.
i did an experiment on a 200g cut but this was like 1.2kg piece. 🙂
CCG could see i was quite pleased with the texture and taste.
it was very tender piece and also very tasty..i am not fully satisfied though as it was still quite far from the flavourful braised beef at akira back or at halia. maybe i will experiment with boned short ribs instead.
i actually had plans for grilled sweet potatoes, sweet corn and potatoes. those would take 30mins in the oven, but i just didn’t have time to do.
the grilled vegetables were very good – red & yellow peppers, zucchini and portobello mushrooms. CL especially liked the portobello mushrooms. 🙂
the pasta this evening were all fabulous!
that’s the going standard for my pastas these days, perfect al dente & very tasty sauce fully infused.
& of the fruiti mare also, the prawns & sotong were just the right texture, succulent and tasty.
YF mentioned that the squid were so large pieces here, you have to fish around for them when you eat outside. not exactly la…must bring YF to nice italian restaurants in singapore…there are now too many…
the vongole linguine was very good too, same al dente and la la done just right perfect texture…
for vongole i did not use chicken stock so just white wine reduction. i asked my friends which pasta they prefered. they like both as vongole had its unique taste which i did not want to overwhelm with stock, but i guess overall, fruit mare was tastier but different.
i liked the funghi risotto this evening. i had not done this for a really long time, like a few years.
it was perfectly al dente. the mushroom flavours were intense and tasty. everyone liked the risotto except SCG and Kiok preferred softer more cooked rice. SCG has lactose intolerance so someone suggested and i did a small portion w/o butter. rest of us all like the one with butter.
CCG brought sweet strawberries, large and sweet cherries and grapes.
pete brought excellent 10yr pot to go with cheese.
not so many cheese takers among our group. i cut 1/2 but it was much already.
i enjoyed the cheese and the pot too, but really i could only take a few sips.
we gathered after dinner for the fruits, cheese & pot, and CL shared with us photos of his conquest of kilimanjaro (a true feat at our age), and his other treat of flying with geese in southern france.
we had a wonderful time together…pete is off to myanmar and we will meet for makan when he returned.
LKY, chong lee & kim kong organised the RI14bros nov/dec birthday bash..
LKY ordered and collected the food from Yi Jia South Village Seafood Restaurant at Macpherson Road
KK brought his loudspeaker for karaoke set up the karaoke. We also watched bbc earth dynasty and Sully..
CL brought 2 cakes from flor for the 4 nov/dec birthday boys & 2 proseco.
Choon Hung brought disposal plates, gorks & spoons.
KH brought nuts & crisp nothing left in no time..🙂
TC brought a red wine.
HAB brought grapes.
& LKY provided the karaoke songs..
CJ the crooner songbird & KH all the dance swiging actions
there were like 9 dishes + plain rice for the fish head.
just S4188 for 14pax.
quite enough for me though some maybe could do with more food.
curry fish head was good. lemak, sweet, tasty. fish head was fresh.
one who could certainly do with more food. lol!
the deepfried squid not crispy so wilted & tough from the covered carrier even with a cut corner to air.
i never like zichar beef or venison, generally tenderised and aritificial.
prawn paste chicken was ok though not as good as the one at hk street old chun kee.
salted eggs pork chop pretty ok. basically a 排骨王with salted egg sauce.
yam pot competent the usual.
sambal kang kong pedestrian…
fried rice quite ok.
it was a good dinner. buying in with disposals quite convenient and residence is quite convenient for get togethers, and food was pretty ok and inexpensive.
we had the birthday cakes for the nov & dec birthday boys.
and lots of fun karaoke, CJ belting out chinese and cantonese songs and KH swinging to every beat. 🙂
Yi Jia South Village Seafood Restaurant
Sat – Sun
went to qcd wheelock to replace my iphone 6 battery.
apple got S$38 battery replacement program ending 31dec (outside shopsS$58) so impossible to get appointments at the 5 outlets..
even with appointments at 1pm need to wait 1-2hrs just to hand in the phone, and another 4-6hrs to collect back..my friends told me JB just 1/2hr..
So i arranged with OPS bros to meet & HC suggested mui kee at shaw centre ..we went to the one at mongkok a few times 🙂
I cooking for 13pax makan group for pete this evening so just took a coffee..very ex S$48 for 2pax congee don’t think i come again.
qcd queue notification sms not working. I arranged linch cos not waiting 1-2hrs there..was there 2.20pm just missed my queue no. 8023..luckily they let me back waited 10mins and 1/2hr just to process finished 3pm
there was a short queue though, so i guess people are happy to pay the price.
the congee was ok but no better than crystal jade or paradise dynasty.
chi cheong fun quite good, of course it was just plain stuff with sweet sauce.
beef brisket was ok i think very ex at S$12.80.
the S$8 poached kailan was very good though.
i only took a coffee.
so basically like S$48 for 2pax…super ex for quite ordinary congee.
wife’s good friends H & J bought dinner. their son M was available to join so we had 5pax dinner at zafferano on 15.12.2018. ^^
we were there a bit earlier, so we walked around to have a view of MBS.
there was this controversy storm recently started by leslie tay about cakeage, so i took the opportunity to ask. server told us cakeage is S$8pax cap at S$50. my views on cakeage are different from leslie tay. i think it is ok for restaurants to charge cakeage like corkage but think a S$8pax cakeage is shouting a message in the customer’s face “don’t bring cakes here!”, not very wise in my view, just like leslie said “anti-celebration”, but it’s the restaurant’s prerogative. 🙂
while we were chatting the server told us today saturday no corkage. that was perfect! so we had the champagne we brought served.
we were served some crackers and bread, good bread, nothing special. 🙂
J decided to order the S$108 4-course “degustation” dinner.
so you could pick 1 antipasti, 1 primi, 1 secondi from the menu but limit to 3 different dishes in total, and 1 dolci, which you can pick any.
first time i heard this arrangement. i asked server the serving size she said 1/2 normal, so i am guessing they just want to cook a normal dish & 1/2 it instead of cooking many small 1/2 size dishes?
the wagyu carpaccio was good, very sweet & tasty.
i like the prawn ceviche, they called it a raw red prawn, so i am guessing similar to japanese akaebi.
very sweet and tasty. wife couldn’t take much of it so she took mostly the carpaccio.
i think H took the foie gras.
J & M took the truffle pasta. i think it was good.
wife, i and H took the lobster pasta. it was very good. excellent sauce, wonderful tomato flavours.
wife had the black cod.
it was good, but i think ordinary.
H,M and i had the lamb loin. it was very good, very tender and flavourful.
for dessert we took the flamed lava cake & the chocolate strawberries. both were valrhona dark chocolate so excellent flavours.
lava cake was flamed at the table and had good lava but wife & i didn’t really like the liquor flavour…i think just an ordinary lava cake with ice cream would be fine.
the chocolate with strawberry cake was excellent!
there were some petit fours.
i think we had some coffee too.
J had 20% discount, so dinner was not cheap but not too exorbitant. 🙂
we had a wonderful evening, nice ambience, good food and company of great friends.
daughter bought ramen dinner le shrimps ramen on 13.12.2018. ^^
she cannot take tonkotsu broth so i surprised she suggested ramen. i realised this one serves prawn broth. 🙂
i must say the chicken broth was really good,like a very good haemee (prawn noodles) and as good as a good tonkotsu broth almost, very very tasty.
the processed dumplings though were so so la…i won;t take this…
i took the torikatsu dry ramen.
and the dry ramen was also very good. very tasty mix.
wife said it was like the chinese 葱油面. i gues it was a bit like. 🙂
the braised soft bones were very good, excellent braise.
i can do this too, just not east to find the right soft bones at sheng shiong, need to go market & get.
torikatsu was ordinary, so the braised soft bones side was much better by comparison.
wife & JH took the signature ramen S$19.90.
the broth was wonderful like the processed dumpling ramen daughter took. there were couple prawns but really the ingredients were like nothing to me, basically it was the ramen and the broth, and maybe this was almost the standard of japanese ramen.
the prawn twisters were really poor, crispy enough, oily, a bit old, not tasty.
there was a queue when we came, maybe 10mins wait and continued to have a queue while we dining and left.
honestly i don’t even take ramen in sginapore. so very expensive and just taking carbs. and prawn ramen here maybe good standard, but the japanese tonkotsu ramen with chashu still better la.
my RI bro CL arranged 5pax dinner at dancing crab @ orchard central on 14.12.2018. ^^
he bought the 5.30pm offpeak chope vouchers 3x$100 at 50% discounts…additionally there was a $6 dbs/posb discount for each $100 voucher so 3x$100 vouchers cost $132.
Our dinner including 2x700g pepper crabs for $98 was = $299 so we used $300 chope vouchers costing $132 for 5pax = $26pax 👍👍👍
never been to dancing crab any outlet so first time for me.
nice enough place for me and the crab should be good. 🙂
we ordered 2pepper crabs (menu said 700hg& it was indeed sizable) at S$98. 🙂
we crabs were very good, meaty, and the black pepper sauce great too, tasty!
usually at dancing crab, you lay out the crabs on the table and ate with hands. we had several other dishes on the table so just ate from the parchment paper like usual dishes.
crabby garden salad was good. refreshing & swet with crab meat.
we tried the lobster roll, reminiscent of london’s burger & burger..not quite there though. brioche no comparison. lobster meat ok but not that much serving, we chose sweet potato fries, quite good.
good to try one time. i won’t order this if i come again.
truffles fries good enough, we didn’t really need it as we had too much fries.
beer battered mushrooms was good.
this maybe i can do myself though i am not really hot on cooking deepfried stuff.
garlic bay sauce chicken wings were ok, the usual, still a good wing.
exploding crab fried rice very good, good wok hae.
great accompaniment even if just eat little carbs. 🙂
we wanted to try the crab nachos but they didn’t have. basically try all the crab dishes since we at dancing crab.
we using chope S$300 vouchers and there was money to spare.
so we ordered waffles ice cream and drinks to add up to S$299.
with chope 50% vouchers and also DBS discounts, we paid S$132 for 5pax, a really good deal.
will come back again if there is still discounts.
this my 77th friday breakfast community meal dish at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
curry chicken is a dish that is easy to do with ready made sauce.
i used 3kg of bonesless chicken legs and i used heng’s malacca nonya curry chicken sauce.
i marinated the chicken pieces in the fridge the night before.
this morning, i fried curry leaves in a bit of oil and added the marinated chicken and fried thoroughly.
i added 1 cup water and cooked the chicken over 5-6mins.
then i removed the chicken and set aside.
peeled 5 potatoes and cut them into small pieces.
and cooked the potatoes and added 1 packet 200ml of coconut milk, about 8mins till potatoes break when pressed against the side, then just nice cooked but not too cooked.
then i added back the chicken and mixed thoroughly and transferred to the aluminium carrier.
i placed it in a 40degC oven. when leaving for teban gardens i sealed the carrier with aluminium foil tightly and transported it to TB.
made early 8pax christmas dinner for KF, A & their teban gardens colleagues R, MH & HW on 12.12.2018. ^^
1 pumpkin rocket salad
2 nobu miso cod
3 teriyaki salmon belly
4 chorizo prawns
5 ika sugatayaki (flamed whole squid)
6 Dubrovnik orange jam chicken
7 grilled vegetables
8 vongole linguine
9 tagliatelle fruiti mare
that time we had croatia brodet (a fish stew) and grilled fish…this time i decided to do more tapas and pasta, since i just returned from amalfi coast family trip..haha!
did my usual pumpkin rocket salad.
just baked pumpkin 20mins in 250degC oven, added sea salt, black pepper, olive oil & honey.
when serving added rockets and cherry tomatoes, sea salt, pepper, extra virgin olive oil, balsamic vinegar & honey (or agave nectar) to taste, an tossed.
and the nobu miso cod, and teriyaki salmon belly.
nobu miso cod just marinade with 2 tbsp miso, 1/3cup mirin, 1/3cup sake, 1tbsp flat sugar, placed in double ziploc bag in chiller for 3 days. then dried with kitchen towels & grilled 15mins in 250degC oven.
teriyaki salmon belly marinade with 1tbsp miso, 1tbsp light soy sauce, 2tbsp mirin, 2 tbsp sake, 3cm chopped ginger, 5 cloves chopped garlic, placed in double ziploc bag in chiller for 3 days. then dried with kitchen towels & grilled 15mins in 250degC oven. served with dill from my garden.
both were excellent! this group of friends all preferred the salmon belly over cod.
orange honey chicken (not the best this evening), slightly overdone so not as tender.
the best i did for wife’s friend on. that was “exquisite”, tender & tasty, as her friends noted.
deboned 1/2 chicken marinated in fish sauce & white pepper and soaked in the juice of 2 oranges overnight in fridge. the pangrilled, then covered and cooked with orange juice, added jam. reduced the orange juice to serve as dip.
chorizo prawns was very good as usual. prawns succulent & tasty and the chorizo white wine sauce very flavourful.
the key as in many dishes was the sauce/stock.
i used very intense, tasty chicken stock (prepared with chicken bones, carrots, red onions, garlic, spring onions), fried chorizo, sweet basil, chilli padi, garlic, then chicken stock and white wine and reduced.
ika sugatayaki (flamed whole squid) is a ‘laku’ dish with my family and friends.
today it was a bit over done. ch helped to cut the squid for serving.
steamed squid >90% cooked, dried in fridge.
when serving, added sea salt, black pepper, drizzled with honey and olive oil, then flamed.
in addition to the pumpkin salad, i served 2 grilled vegetables. the peppers and zucchini i pan-grilled. just added butter, sea salt and pepper. can also tossed with a bit hoeny to finish. today i did not.
the sweet corn etc i grilled in 250degC oven for 1/2 hrs. added olive oil, sea salt and butter.
vegetables were all good.
both the pasta this evening were excellent!
texture was important. i made my pasta more al dente after our recent amalfi coast trip. previously i did them al dente too, but the recent trip my family felt the pastas there in general evne more al dente than singapore.
and taste was the key. i had a very tasty white wine sauce using the usual browned whole garlic in live oil, fried with chilli padi & sweet basil, then added white wine & intense chicken stock & reduced.
when serving, added prawns, then squid (both seasoned with fish sauce and white pepper), then off fire and tossed pasta, added 1tbsp butter and tossed.
for vongole pasta, i do not use stock so as to have a purer taste of the sea. lol! dictated by children who are the best connoisseur of food and flavours.
just browned whole garlic cloves, chilli padi & sweet basil for aroma, then white wine and reduced, then the lala & covered till they open, then off fire and tossed.
did my usual tiramisu. i don’t do dessert much the last few years.
this container was not the usual i used, slightly bigger so needed maybe 25% more biscuits. i thought the tiramisu a bit dense than my usual, taste was still good, cake was still moist even if denser.
R didn’t like it because too much liquor. i used brandy (whatever i have). wife & i ok with it.
it was a great dinner with friends.
my RI friend KF and his church PPHBC started teban gardens community service centre in 2002 and these friends here have been serving the residents, and i cook a dish every friday breakfast when i can. 🙂
CL as usual was the ringmaster to get everyone together.
this evening we met for 5pax dinner with CCG, SM. M, CL & me at shahi maharani level 3 raffles cityrecommended by SM on 5.12.2018. ^^
CL liked tandoori so we ordered tandoori chicken.
and it was good here. i generally do not like tandoori chicken as usually they were dry & overcooked. this one was favourful and moist. :-).
place was 1/2 full. considered decent crowd i think.
we wanted a fish curry. not sure what sauce SM ordered but it was good, both the fish & the curry. i like the dish, though i am more familiar with say kerala fish curry or just masala.
SM is vegetaria so a paneer (cottage cheese) was a good choice. all could eat la. 🙂
i always like paneer. they were just like bean curd, a slightly firmer bite, and tasty as this one was. 🙂
we had a vegetarian curry, not sure what vegetables but it was tasty too.
and all these curries very good for garlic naan to mop up la. 🙂
CL liked the mutto biryani..
when the dish was served, we realised we should have ordered vegetarian biryani so that SM could share too.
garlic naan here good too. tasty 7 the just texture. did not dry out like at chat masala.
we had a really fun 5pax dinner, a great evening with RI bros, missing HT who had work engagements last minute.
afterwards we had coffee at starbucks
this a really quality time evening, CCG relishing the “new” experience-chill & relax with great buddies.
Shahi Maharani @ Raffles City
252 North Bridge Rd, #03–21B, Singapore 179103
made seafood miso nabe for WM & J 4pax dinner this evening on 3.12.2018. ^^
we had seafood miso nabe @ 丹港水产shinjuku on 14.11.2018 during our recent tokyo koyo 红叶trip. see above photo.
over dinner at 丹港水产shinjuku was overall below par, but the seafood miso nabe was very good!
i had intense, tasty chicken stock in the fridge so i made chicken miso soup for the hotpot. ^^
and assembled the ingredients like how they served the dish at 丹港水产shinjuku . 🙂
i had cabbage, brocoli, shitake and shimeji mushrooms in the fridge, good use of leftovers.
vegetables and tofu. 🙂
i also had tofu, oysters, prawns, fish and whole sotong. 🙂
i also bought 500g lala from sheng shiong.
my stock was very tasty. but after adding meat and vegetables to the steamboat, it was somewhat diluted and nit as tasty!
anyhow after we took the meat and vegetables and reduced the stock a bit, it again became very tasty.
wm brought some msw durians.
not quite the best but still good.
we had a great dinner and great sharing time this evening. 🙂
sunday wife organised 5pax family dinner at patara, our favourite thai restaurant on 2.12.2018.^^
patara has a S$38pax ala carte buffet lunch daily. there is a permium buffet at S$48pax. we didn’t need that so we ordered the S$38pax buffet.
daughter ordered all the food. every dish was nice! we enjoyed the lunch thoroughly! 🙂
the prawn pomelo salad very good. wife commented pomelo very sweet, often we don’t get sweet pomelos when we buy ourselves.
thai fish cake very tasty. good!
among the best i had!
tomyam gung and the clear seafood soup both good. i always like the traditional tomyam better than the clear one, but they are always good here at patara.
minced chicken crispy rice not my favourite, but here it was also pretty good.
didn’t mind it at all.
the shredded duck item turned out to eb another spring roll? there was already spring roll in the menu…
it was good, but spring rolls are spring rolls, nothing much to say…
tofu was good. i liked it. this one tasted exactly like a north indian food – paneer, cottage cheese, texture wise.
scallops were large and plump and sweet. 🙂
fish fillet was very crispy. son, wife all liked it.
daughter said salted egg sotong not too salty, and texture was perfect, not overcooked!
crab meat frie drice was very good!
but no enough for hungry folks!
son ordered half portion of olive fried rice. 🙂
the red curry was very good, and the chicken was tender and moist. this one i am impressed ‘cos many places overdo the chicken…
the austrlian sirloin with panang curry was fatastic! so we orered one more portion, no 1/2 portion for this one la!
dessert came in a super tiny serving. we didn’t know and server who took order didn’t tell us, so we had couple more orders.
the beef and the panang curry was really good! real shiok!
Patara Fine Cuisine @ Tanglin Mall
tis the season to be jolly! ^^
doing like 4 christmas dinners this season (this month of december). got to plan menu a bit & test out some new dishes and relish some old dishes that i have not done for a long time also…
as i said, my 1pax meals often used to test out new dishes. 🙂
bought 2 twin-slabs grain fed angus beef short ribs 2.7kg from qbfood delivered today..
today my first experiment of braised beef short ribs – planning to do for 12dec2018 teban gardens friends dinner and my family christmas eve dinner.
following chef edward leonard’s excellent recipe= https://m.youtube.com/watch?v=_-CObG00ck8&feature=youtu.be
(basically pan-charred short ribs, removed and added carrots, zucchini, onions, fried and camarelised a bit, then deglazed with white wine and chicken stock, then baste over the short ribs in an oven proof dish, covered & placed in oven)
i use 165degC. my a tiny piece maybe 250g..at 1hr 45mins it felt quite nicely done..at 2hrs15mins the thicker part was excellent the thinner part slightly overdone..
taste wise i did not have beef stock or red wine so used a little white wine & chicken stock..tasty especially with vegetables ratatouille, but still not the fantastic taste & texture like the wagyu ribs at akira back..
texture can adjust in any case timing different if making 1kg slab..taste iwise f unable to get beef stock will have to stick to an intense chicken stock
for my 1pax dinner, i made a small side of tagliattele in white wine sauce.
overall shortribs was delicious and pasta side usual great pasta. so dinner was great.
will do a proper recipe when i do this for a larger serving on 12.12.2018 and 24.12.2018. 🙂
my ri bro (he was also like a mentor to my youngest daughter) was away in israel with his son,
so today he arranged a 2pax belated birthday dinner for me at tunglok signature.
i told him tunglok no more lovedining discounts lol! anyway we went ahead. it is near his office very convenient and food here quite good whether at a good deal price or normal price. 🙂
it’s like a thai flavours seafood and sharksfin set.
so the appetizer like a thai fish cake deep fried, menu sid conpoy. it was good, tasty…the tomato with a bit of pomelo on top was sweet & refreshing.
really thankful to have such a wonderful friend and bro. 🙂
next was a sharksfin dish. the soup was outstanding! tunglok and lei garden, imperial treasure etc lie tong soup always very good.
this was a sharksfin thick soup, very intense tasty superior stock 上汤 so smooth and so very tasty. 🙂
the pan-fried tiger king prawn was good. done well.
i guess it was like any other large prawn…
the steamed soon hock always good at tunglok. and they do other fish fillet dishes very well too.
this was like the chinese fine dining answer to western cuisine – individual serving plated very well with great sauce and garnishes, vs the traditional whole soon hock fish presentation. lol!
the braised pork was nice, great texture, a bit of vinegared sweet taste 糖醋 served with brocoli, sweetened salted veg and 1/2 hardboiled egg.
as a dish on a whole though, not very good standard w/o good sauce and basically a lot of plain tasting carbs. of course i didn’t take much rice. lol!
the chilled aloe vera lemon jelly was good dessert.
we were served a complimentary drink at the end when serving dessert. a plate cleanser for dessert? anyway nice drink no need to know what it’s for….
tunglok provided 2 longevity buns 寿桃
we dispensed with the recital this time. 🙂
i had a really good time. we shared about our family, some recent news about a close friend and bro, and i talked a bit about my relatives in china…
so grateful to have a few good close friends.
made potatoes, carrots, onions with minced pork in nonya sauce for teban gardens community breakfast this morning on 30.11.2018.^^
this my 76th friday breakfast community meal dish at teban gardens community service centre.
the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.
for my last post on 9.11.2018, i wrote about the challenges of cooking one dish for 140pax senior residents, the selection of chicken , belly pork, zutchi fish fillet, and the recent 3 times (including today) using minced pork, and varying the dish.
the last 2 times i did minced pork with long beans and a bit of mala sauce, and minced pork with shallow fried egg plants. i think both will very good.
today i vary it a bit using other vegetables – carrots, potatoes and onions.
was debating if i should do my own sauce, basically oyster sauce based. but since i had a packet of nonya sauce i decided to just used it.
i woke up at the usual time 7am.
cutting 4 large carrots, 3 large onions, 5 potatoes total about 1.5kg took good part of 20mins, but it’s ok because cooking wouldn’t take long.
i fried the onions and carrots first to soften. after 5mins i added the potatoes. potatoes should take about 8mins to cook and i wanted them just right and not mashed.
i added the nonya sauce paste after frying the potatoes a bit, and mixed thoroughly. when potatoes were cooked, just pressed against the side of the pan – it should break..i dished the vegetables out and set aside.
then i fried the minced pork in the still oil wokpan. 4 packets about 1.5kg also. 🙂
added 1 heap tbsp of cornflour and 1 tbsp heap of oyster sauce and mixed thoroughly, so minced pork was smooth and not dry.
minced pork had to be fully cooked.
i then added back the nonya sauce vegetables and mixed thoroughly.
dish looked great!
the dish texture was good, both the minced pork and the vegetables..taste was ok but nonya sauce i felt not the best for the dish..
my own oyster sauce mix w/o premix sauce would be better 🙂
this my 3rd minced pork dish for TB..can’t think of other good variation, next round probably revert to chicken or belly pork.. 🙂