dishes transferred to HCA food warmers

today is my 3rd 40pax 3 dishes lunch for HCA hospice care patients on 24.9.2019 –

1 braised wine chicken with cloud fungus and shitake
2 bean paste 红油豆瓣酱 pork cubes and pork softbones
3 4 brocoli

my RI bro LCM came at 1040am helped me to ferry the food containers to HCA in my car..

wine chicken with cloud fungus and shitake

additional serving – wine chicken with cloud fungus and shitake

i had about 3.2kh boneless chicken thighs, 2x200g shitake plus quite a bit of clud fungus. 🙂

it was a delicious dish using my own marinade/braising sauce=6 tbsp huadiaojiu, 3tbsp oyster sauce and 3tbsp fish sauce.

bean paste 红油豆瓣酱 pork cubes and pork softbones

i had 2 kg bean paste 红油豆瓣酱 pork cubes and pork softbones.

it was tasty and tender tender. later i received feedback that it was not enough. will increase to 2.4kg next round.

fried broccoli

and i had 4 brocoli…thought it was a lot, but again feedback not enough. will increase to 6. that is quite a lot of cutting to do as well. 🙂

the chicken dish was evidently enough..3.2kg plus quite a bit of cloud funguss and shitake.

2 x 200g shitake

it was quite a good combination of ingredients.

wine chicken with cloud fungus and shitake

a tasty, delicious dish.

2kg bean paste 红油豆瓣酱 pork cubes and pork softbones

the bean sauce pork is a also not a difficult dish. just fry thoroughly pork with lots of chopped garlic, 2 tbsp of bean paste and 2 tbsp of oyster sauce. then added water and cok for 1hr 15mins till tender, while reducing the gravy and infusing the taste to the pork.

2kg bean paste 红油豆瓣酱 pork cubes and pork softbones

2kg bean paste 红油豆瓣酱 pork cubes and pork softbones

a delicious dish, salivating indeed.

4 broccoli

4 broccoli

brocoli quite standard, and it is always nice, with good wokhae.

HCA prepared rice and fruits

HCA also provide cut fruits.

2kg bean paste 红油豆瓣酱 pork cubes and pork softbones

curry chicken with potatoes

today is my 2nd40pax 3 dishes lunch for HCA hospice care patients on 24.9.2019 –

1 curry chicken
2 belly pork – my own special sauce
3 cabbage

my RI bro LCM came at 1040am helped me to ferry the food containers to HCA in my car..

****************************************

this my second time doing forthrightly 40pax lunch for HCA..

feedback from previous lunch HCA asked to cook a bit more..

this was some difficulty because of wok size and transport..

this time I cooked about 3.6kg boneless chicken thighs, increase from 3kg last time, and 2kg belly pork from 1.6 kg..and 1.4 kg cabbage..

curry chicken with potatoes

they all loved the curry chicken!

braised belly pork

& belly pork was excellent, prefect texture, and my own special braise, so tasty & delicious! 🙂

fried cabbage

cabbage was sweet. they said quantity still not enough.

curry chicken with potatoes

curry chicken with potatoes

current chicken is simple to do.

just marinate 3.6kg cut boneless chicken thighs with 2 packet heng’s nonya curry paste overnight, fried with curry leaves, sliced ginger, minced garlic this morning, and added 400ml (2packets) coconut milk.

only logistic problem was the quantity took up the entire wok volume, and a bit tough for me to manage the quantity and cook with 6 cut potatoes to make sure curry, chicken, potatoes were done just right..

so i had to separate into 2 portions, wok and a deep pot. maybe better to cook 2 portions separately next time.

curry chicken with potatoes

anyway the results was great, and feedback was they loved the curry chicken.

chilled cooked belly pork

i boiled 2kg belly pork in bakuteh sacket 1hr 15mins, perfect tender texture, cooled down and put in chiller overnight.

chilled cooked belly pork

chilled cooked belly pork

and cut nice neat pieces.

the fried in work with lots of chopped garlic, 2tbsp fish sauce, 2tbsp oyster sauce, 1 heap tbsp corflour, 5 tbsp huadiaojiu ..

braised belly pork

wonderful taste and flavours..

1.5kg cabbage

1.5kg cabbage filled up the entire wok at the start of frying.

fried cabbage

feedback was not enough, so have to cook more next time.

curry chicken, braised belly pork, fried cabbage for HCA 40pax lunch

this first few rounds trial and error, managing the quantity and to make sure dishes turned out nicely.

dishes were all good, i am quite certain, and feedback consistently good.

just need to manage the cooking quantity and logistics.

a very satisfying day for me. 🙂

c.h.e.f andy

chinese wine chicken 黄焖鸡

RI FGS (For Goodness Sake) bros earlier did 2 fundraising for HCA in 2016 –

1. 1st RI FGS (For Goodness Sake) Charity Dinner Raised S$16,948 for HCA Hospice on 20May2016
2. 2nd RI FGS (For Goodness Sake) Charity Dinner Raised S$10,020 for HCA Hospice Care on 21Oct2016

recently i did teban gardens friday community breakfast dish for the 100th times.

i decided that maybe i can do a bit more, so contacted HCA and decided to do a fortnightly 3 dishes 40pax lunch for HCA patients.

today is my first 40pax lunch for HCA patients on 12.9.2019.

i prepared –

1. chinese wine chicken 黄焖鸡
2. braised belly pork &
3. baby shanghai greens with shitake

for chicken, i used 2.8kg frozen boneless thighs, cut and marinated overnight with 6tbsp huadiaojiu, 3tbsp fish sauce, 3tbsp oyster sauce and 2tbsp corn flour.

this morning, i fried sliced ginger and minced garlic and added chicken, fried thoroughly for 5mins, covered wok and cooked another 2 mins.

& voila! a delicious dish of chinese wine chicken 黄焖鸡

braised belly pork

baby shanghai greens with shitake

braised belly pork

i fried 1 cinnamon bark, 5 star anise, 3bay leaves, 5 cloves and 1 bulb garlic cloves till fragrant.

added 2kg belly pork and 3tbsp light soy sauce, 1tbsp fish sauce, 1 tbsp dark soya sauce, and braised 1 hr 15mins till tender. then cooled and placed in ziploc bag in fridge overnight.

braised belly pork

braised belly pork

this morning, i cut the belly pork neatly, boiled the braising sauce, and added the cut belly pork, simmered in covered wok for few minutes.

baby shanghai greens & shitake

baby shanghai greens

baby shanghai greens with shitake

baby shanghai greens with shitake

i fried the baby shanghai greens with minced garlic and cut chilli padi, added shitake and oysters sauce. and transferred to aluminium carrier for transport to HCA.

my first HCA 40pax lunch. I could see the volunteers and patients were excited to receive the dishes.

c.h.e.f andy