deliver homecooked dinner to my brother’s family on 22.10.2020.^^
今天的菜
重庆烤鱼
蒜蓉蒸鸡柳
炒小奶白
first time i tried 重庆烤鱼. ^^
in singapore 重庆烤鱼 usually used seabass.
in china they used mostly snakehead 黑鱼, torsak 鲶鱼 & mandarin fish 桂鱼.
the best 重庆烤鱼i had was at riverside grilled fish @ basement of raffles city. we chose patin, and it was sooooo good! patin is catfish but much nicer than torsak…
i happened to have halibut bought from chinatown so just used that.
a portion of the crispy skin was served with sugar.
the remaining crispy skin and parts with meat were served with crepe or chinese thin pancake used to wrap the duck paired with julienned cucumber and long sliced spring onions, and a sweet duck sauce (plum sauce and sweet bean sauce).
these serving is similar to minjiang.
pekin duck was very good…for me the best peking duck is by kai gardens, served with 5 color wraps and 5 sauces, but most important of all, a corn cracker added to the wrap which added texture to the dish. 🙂
all other dishes are great, special mention was the roasted pork and the crispy prawn fun cheong. these really are the best!
steamed pork ribs and chicken feet always good, so was the har gao and siew mai…
char siew soh was very good, though i prefer crispy char siew pao.
and they ask restaurant to cut out the drumstick for me. first time i eating peking duck this way. K the son had one drumstick and i shared the other with my OPS bro WM.
very shiok! haha!
very thankful to have such good friends to celebrate for me.
RI bros bought excellent apollo char kuay teow on 14.10.2020. ^^
added cockles add egg.
it was slightly salty, also commented by KH.
I usually low carbs/no carbs. this i enjoyed and finished everything today.
i think hai kee at telok blangah crescent still the best for me.
SCG had the four seasons chendol. it looked really good and he said so too. i didn’t take as the ckt already too much.
i was also interested in the kueh chap stall. will try that if i come again and not taking ckt.
P.S. though i came back with wife another day. we both felt that it was not so good. also it was expensive, add egg S$1 and add cockles S$2 so a S$4 plate was S$7. we tried the four seasons chendol. it was very good!
son made barista standard latte art beautifully smooth coffee on 13.10.2020
the key to latte art is in the milk.
there are “intricate steps” to produce microfoam. son was explaining to me. to froth the milk at the top to produce foam and by the side of the milk pitcher to create circulation, until no big bubbles (ie smooth microfoam), then immerse frother to heat up milk.
didn’t sound too difficult but i have not tried my hands thus far, the benefits of not learning so being that got son to make coffee for me. lol! 🙂
it makes a huge difference to the cup of coffee…the microfoam blended completely to produce a silky smooth wonderful cup of coffee…the latte art is a bonus. son has not yet consistently produced the above latte art but for me the reward is in the wonderful cup of coffee, latte art or not.
not sure i fancy the trouble, or just happily resort to my nespresso and enjoy the occasional cup made by son.
c.h.e.f 