3 dishes for 35pax HCA fortnightly lunch

curry chicken with potatoes

mala pork soft bones

stirfried carrots and cabbage

curry chicken with potatoes

curry chicken with potatoes

curry chicken with potatoes

curry chicken with potatoes

mala pork soft bones

mala pork soft bones

mala pork soft bones

stirfried carrots and cabbage

stirfried carrots and cabbage

made my 8th HCA Hospice Care lunch today on 17.3.2020.^^

with covid-19, reduced to 35pax for the current period..

I checked with HCA repeatedly..they ok to proceed with lunch..

i made-

3 dishes for HCA 35pax lunch

3 dishes for HCA 35pax lunch

chicken rendang dusted with roasted kerisik

3 dishes for HCA 35pax lunch

stirfried carrots and cabbage

chicken rendang dusted with roasted kerisik

chicken rendang dusted with roasted kerisik

chicken rendang dusted with roasted kerisik

black bean sauce pork soft bones

black bean sauce pork soft bones

black bean sauce pork soft bones

stirfried carrots and cabbage

stirfried carrots and cabbage

made 35pax HCA Hospice Care lunch today on 3.3.2020.^^

this the 7th of my fortnightly HCA lunch.

LCM & KWL came by to help. we brought the 3 dishes to HCA..

1. rendang chicken dusted with kerisik
2. black bean sauce pork softbones
3. stir-fried carrots & cabbage

3 dishes for fortnightly HCA Hospice Care 35pax lunch

wine chicken with cloud fungus

nonya tau you bak with taupok

wine chicken with cloud fungus

slow cooked belly pork

belly pork and taupok

frying nonya tau you bak

nonya tau you bak with taupok

nonya tau you bak with taupok

carrots and cabbage

made fortnightly HCA Hospice Care lunch today on 18.2.2020.^^

HCA asked to reduce slightly to 35pax..

1. cloud fungus wine chicken
2. nonya tau you bak with taupok
3. fried carrots & cabbage

for wine chicken, i marinated with 2tbsp fish sauce, 2 tbsp oyster sauce, 2 tbsp cornflour, 4 tbsp huadiaojiu overnight. soaked, drained and boiled cloud fungus for 1/2. fried chicken with chopped garlic, sliced ginger, 1 cut chilli padi, then add cloud fungus with water and reduced, about 5 mins. chicken should be just cooked, NOT overcooked.

for belly pork i boiled in bakuteh sachet with whole garlic for 1.5hrs. chilled it and cut. cooked taupok (each square cut into 4 slices) for 1 hr.

then fried cut belly pork with chopped garlic. added 2tbsp dark sauce, 2 tbsp oyster sauce and some bakuteh sauce with the softened taupok. cooked another 10mins to reduce & to infuse the tau you to pork and taupok.

for the vegetables, i fried & softened the carrots first, added oyster sauce, then added cabbage and fried…a simple and very tasty dish.

KWL & LCM came to my place to help and go HCA together.

after that we met CCG for rong ji wanton noodles at bendemeer food centre.^^

c.h.e.f andy

3 dishes for HCA Hopice Care 40pax lunch

soy sauce chicken

blackbean sauce pork softbones

carrots & cabbage

In memory of Q, made my 5th 40pax 3 dishes lunch for HCA Hospice Care on 5.11.2019-

1. soy sauce chicken (3.3kg boneless thighs)
2. black bean sauce pork soft bones (2.4kg)
3. carrots and cabbage (700g & 1.8kg)

soy sauce chicken

soy sauce chicken

soy sauce chicken

soy sauce chicken

soy sauce chicken

black bean sauce pork softbones

black bean sauce pork softbones

black bean sauce pork softbones

carrots & cabbage

1 pot not enuf

i did not attend Q’s funeral service today.

was thinking of cancelling HCA lunch..son told me to cancel..

but i think Q would want me to go ahead…

==========

After Q’s funeral service, 14bros messaged me to meet at koufu NYP for makan chat..i had a coffee…kind of closure….

c.h.e.f andy

chicken rendang

babi pongteh with potatoes

fried carrots and cabbage

preparation for chicken rendang and babi pongteh

chicken rendang

babi pongteh with potatoes

carrots & cabbage

fried carrots and cabbage

3 dishes for HCA 40pax lunch

made 3 dishes for HCA 40pax lunch today on 22.10.2019-

1. chicken rendang 3.5kg
2. babi ponteh 2kg
3. vegetables 2kg

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