A Delicious ”Everything Fishy Dinner“ 全鱼宴 7pax OPS Bros & Wives on 29May2017

#1 panroasted snapper fillet in green jalapeno chilli veloute

my OPS bro & his friend caught 29 fishes in 7hrs at the pond recently.

he gave me 2 huge fishes=>2kg garoupa & >1.5kg golden snapper..

So we decided to have a homecooked dinner at my place. the friend who gave me the fishes called it 全鱼宴, aka ”everything fishy dinner“. 🙂

Garoupa in 3 ways-

  1. Claypot fish head (my first time-actually kind of complicated)
  2. Poached garoupa in superior broth (chicken+fishbone)-this one nothing to do.
  3. Stirfry garoupa fillet with veg-quite straight forward

Golden snapper in 2 ways-

  1. Panroasted fillet in green jalapeno chilli sauce – first time, quite successful
  2. Nonya steamed snapper fillet – using Jeanette’s gimson nonya sauce

we had 7pax this evening = my wife & i, 2 OPS bros & their wives, and another OPS bro.

4 of us (these 3 OPS bros & I) had the most wonderful trip together to hong kong recently in feb2017 = hong kong eat & hike 20-24feb2017.

#1 panroasted snapper fillet in green jalapeno chilli veloute

my first course was a panroasted snapper fillet in green jalapeno chilli veloute.

very good i thought. snapper was flavourful & the sauce had body & was just the right texture not too viscous, and just spicy enough.

#2 poached garoupa fillet in superior chicken & fish broth

second course was poached garoupa in superior chicken & fish broth.

the garoupa fillet was excellent=so fresh, perfect texture & sweet. for me it was very good.

poached garoupa fillet in superior chicken & fish broth

the soup was tasty, intense goodness. similar to the fish head thick beehoon soup variety.

for wife it was a bit fishy, i had forgotten to add ginger. usually i cook chicken stock so do not add ginger. since i added fish bones this time, should really have added.

my friend commented that the soup would have been perfect with ginger & whole pepper. i thought so too. for me the soup was very good & smooth (albeit fishy for wife) but of course would have been better with ginger & whole pepper. i will do that next time.

#3 nonya steamed snapper fillet

the first 2 courses i served in individual portion. the planned dining logistic was to reuse the bowl & dish for the first 2 courses for the rice & the next 3 dishes served together.

3rd dish was nonya steamed snapper fillet.

this dish everyone liked, including wife.

it was flavoured by the good quality light soy sauce, and with the tangy, slight sour taste of the nonya sauce, excellent combination.

#4 stirfry garoupa fillet with sweet peas, baby corn, carrot, onions & snow fungus

the 4th dish was garoupa fillet fried with sweet peas, baby corn, carrot, onions & snow fungus.

#4 stirfry garoupa fillet with sweet peas, baby corn, carrot, onions & snow fungus

very tasty dish & good wok hae. i kept the wokpan quite dry, just adding little bit water as required.

#5 claypot fish head

the claypot fish head was my first attempt.

for me it was very good! the vegetables (onions, chinese cabbage, carrots, shitake & shimeji mushrooms) made the base very naturally sweet. & i had deepfried egg tofu, yam, sio bak (roast pork) & of course the deepfried garoupa fish head which was itself very “pang” = flavourful.

the dish was very tasty even standalone w/o adding the fish head la!

#5 claypot fish head

excellent dish really! most delicious/yummy…

i was most happy how it turned out but it was quite a lot of work, especially as this was the first time, so the steps, planning etc were more uncertain & hesitant…still it was fun & the results were rewarding.

my friends brought a soju (烧酒)-a pretty good one; a cake of puer tea (普洱茶)=must take the tea next time we gather, and my fish supplier friend brought very nice small seed lychee (糯米荔枝)which were very very sweet.

i had some red dragon fruit but everyone was too full to eat. haha! 🙂


2kg+ garoupa in 3 eats

1.5kg+ golden snapper in 2 eats

as for the preparations & planning, i was able to take out a sizable garoupa fish head.

2 garoupa fillet for (1)poach & (2)stirfry

& still left with good portions of garoupa fillet for 2 dishes (1)poached fillet & (2) stirfry fillet

for claypot fish head, i looked up recipes for claypot fish head & decided on the ingredients & method.

sio bak – airfryer recipe

one ingredient i needed was sio bak = roast pork.

i did the airfryer recipe couple times previously, about 2 years ago。

sio bak – airfryer recipe

this time my sio bak was pretty good, moist, tender & the skin was crackling(still can improve la…).

after scalding & cleaning, i steamed about 300g belly pork for 10mins. this made it easy to stab the skin furiously with a fork. i rubbed the bottom & side with 1 tbsp shaoxing wine. then i covered skin with a layer of salt & left in the fridge overnight. this is to draw out water from the skin so it canbecome crackling!

next morning i put in the airfryer 180degC for 25mins. scrapped away the salt, then 200degC for 20mins. voila!

golden deepfried egg tofu

i also needed to deepfry the egg tofu, yam & fish head.

this the bothersome part, unhealthy (deepfry), and wastage (what with do with the fishy oil??).

anyhow i cut 2 egg tofu into 14 pieces (2each for 7pax). tofu quite easy to deepfry.

deepfried yam

next i did for the yam.

deepfried fish head

& lastly for the fish head. i seasoned with ginger sauce, 1tbsp shaoxing wine & 2tsp light soy sauce, about 2 tsp flour.

deepfry actually made substantial difference. the fish was more “pang”=flavourful, firm, some parts like softer bones crispy

claypot fish head ingredients inc sio bak

after that, it’s frying onion, chilli padi, ginger, then chinese cabbage, carrots, flat beans, covered & boiled for 15mins, then shitake & shimeji mushrooms & lasty sio bak.

i added some corn starch to thicken the sauce a bit, & light soy sauce to taste (1 tbsp should be ok).

& my! the sauce was really delicious = naturally sweet & very tasty!

claypot fish head

then i placed the deepfried fish head in a claypot, and covered it with the sauce & ingredients.

when serving, i cracked 2 eggs, added 2tbsp shaoxing wine, smoothed over. then garnished with cut scallions & coriander.

the dish was quite pretty. but alas i did not manage to take a photo of the nicely presented dish as i was preparing the other dishes.

pan roasted golden snapper

the other dishes were quite easy to do by comparison with claypot fish head.

for the golden snapper, i made 2 preparations – both fillet dishes.

the panroasted snapper fillet was simply seasoned with sea salt & coarse black pepper just before frying skin down in butter in high heat non stick wok to get the crispy skin.

green jalapeno chilli sauce

the veloute was done by frying the onions, jalapeno chilli & green pepper(capsicum), adding intense chicken/fish stock, then blending 1/2 of it with 2 tbsp olive oil & 1tbsp light soy sauce & 1tbsp mirin.

i had done this previously with spinach. jalapeno chilli is much better. taste was sweet, spicy & natural. a key step is frying before blending, otherwise it can be “siap” or astringent.

nonya steamed snapper fillet

and the nonya steamed snapper fillet

it was very easy to do, just the usual hong kong steamed 港蒸 ie light soy sauce plus olive oil (or veg oil).

nonya steamed snapper fillet

as i am adding the gimson nonya sauce, i reduced light soy sauce from 2.5tbsp to 1tbsp+1tsp and steamed in the steam oven for 11mins..

the combination was just perfect. very easy to do, and so delicious!

we had a really fun enjoyable evening, good friends spending an evening together sharing delicious food, soju, lychees (& some puer tea to be taken next time).

c.h.e.f andy

Mother’s Day Homegourmet Dinner 3pax on 14May2017

lobster in superior broth 龙虾上汤焗

originally i proposed to cook a mother’s day family dinner at home on 14.5.2017.

while i was away in london & wales, wife decided to have brunch at pimpam by foc on mother’s day.

the 2 daughters now not available for dinner, so we decided to do homecooked family dinner another day.

claypot chicken rice

son had earlier joined my homecooked dinner 8pax for my friends on 24apr before i left for london & wales trip on 27.4.2017.

he liked the claypot rice & wanted to take claypot rice again this evening..

So did wife! so i cooked a 3pax dinner instead.

though i did not garnish & take a great photo this evening, the claypot rice (above photo) was very good, as good as i did other times. ^^

lobster in superior broth 龙虾上汤焗

i decided that though last minute, i should do something more than just claypot rice since it was mother’s day.

so i went to sheng shiong & got a 680g live lobster for S$41+.

i made lobster in superior broth 龙虾上汤焗 this evening. this the second time i made this dish & this time it was excellent.

will do a separate recipe post on lobster in superior broth 龙虾上汤焗

perhaps not comparable with kai gardens (above photo).

but still very good c/w with many others la…

lobster in superior broth 龙虾上汤焗

of course live lobster & done correctly & right texture not old or overcooked always very sweet, bouncy & tasty.

but also the superior broth 上汤 is the key!

i had chicken stock (chicken bones boiled with carrots), then added the lobster shells & reduced to very intense broth, very tasty & flavourful.

stir-fried romaine lettuce

& my usual stir-fried vegetable dish.

this evening, i made romaine lettuce, my wife’s favourite!

like i told my son, best flavours dry water don’t add water (there’s water in the veg) just add some oyster sauce. of course one school said to sprinkle just a little water when 起锅, to create the wok hae…yet to try that though…

cheese board

after dinner we had some cheese.

very nice cheese especially with the truffle honey dip. excellent!

chroizos son bought from porto

son brought back a few type of chorizo from porto.

we started with the cheaper lot. but this lot really not too good. will open the better ones when when have more pax.

white port son brought back from porto

and the cheese & chorizo were perfect with the white port (which has the whiskey fermentation stopper added). this really excellent port!

white port son brought back from porto

we had that during our holiday in porto, and we all love it, so son brought back a bottle from porto for my wife.

a simple 3pax dinner put together for mother’s day, and a very good & enjoyable one!

c.h.e.f andy

Homecooked Bakuteh @ 30Apr2017 (Day 1 – Wales 3pax 9-Day Tour 30Apr-8May2017)

bakuteh breakfast 

leaving for llandudno & conwy in wales this morning on 30.4.2017. ^^

last evening after (a) burger & lobster, and (b) walk through chinatown & covent garden, we decided that i should cook bakuteh breakfast, so we had something substantial in our stomach before setting out on a 5hr drive to conwy.

that was a really good decision! even though we had chocolates & energy bars, we only made a stop-over break for macdonalds before we arrived at our airbnb in conwy at 5pm.

bakuteh spices 

my son had the ilc bakuteh spices in his apartment. this is something that can get easily in singapore so no problem to replenish. anyway only used 1 packet.

so we bought some spare ribs at waitrose the evening before, about 800g.

freeze dry instant coffee with nespresso foam 

i needed my morning coffee.

we did not have enough nespresso to go around for so many days, and nespresso capsules is more inconvenient to buy & replace. so i made freeze dry instant coffee & added the foam milk from the nespresso machine.

not quite nespresso, but we made do la…

bakuteh breakfast 

bakuteh about the easiest dish to make. actually pasta too.

for bakuteh, there is no frying…best!

just cut the ribs, wash with salt, scald with boiling water, then put in a dutch oven (deep pot) with the ilc bakuteh spice packet & 1 bulb of garlic cloves & boiled for 50mins to 1 hr.

and voila!


soup was very sweet & tasty.


spare ribs not the best ribs..less meaty..less fatty..less flavourful c/w fatty prime ribs..


still it was pretty tasty dish, the hot mildly peppery soup warmed the stomach. and it was perfect with rice, so that was good staple for the day.

chinese tea 功夫茶 

and i made some chinese tea 功夫茶. perfect with bakuteh.

chinese tea 功夫茶 

my 2 friends liked the tea though not particularly aficionados for chinese tea 功夫茶, so i did not make any more chinese tea 功夫茶  for the trip.

chinese tea 功夫茶 travel kit 

this thanks to the chinese tea 功夫茶 travel kit my sis bought for me which i used a lot in hong kong with my OPS friends who loved the chinese tea 功夫茶.

chinese tea 功夫茶 travel kit 

very nicely packed & so convenient!

c.h.e.f andy

Delicious Homecooked 8pax Dinner For My Friends on 24Apr2017

8pax homeooked dinner dishes

made 8 homecooked dishes for my friends, a 8pax dinner on 25.4.2017. ^^

not met up with these friend for a while.

wife joined dinner, & son is back from London, so he joined dinner also this evening. 🙂

it’s the same HK daipaidong dishes (and indeed JB & singapore zi char dishes) i made for my RI buddies 10pax dinner recently on 13.3.2017. ^^

(my friends brought nice shuu dessert puffs with 4 flavours-macha, coffe, black sesame, cream;  nonya kueh NOT cakes😜; wine, gimson sauce etc…)

8pax homeooked dinner dishes

the 8 dishes were –

1 Singapore claypot chicken rice
2 HK claypot rice 腊味煲仔饭
3 JB shoon huat claypot wine chicken
4 HK minsheng daipaidong 民声冰室 steamed minced pork in light soy sauce
5 steamed angkorli (seabream) fillet with Jeanette’s gimson sauce
6 steamed pork soft bones
7 zai shun’s egg bittegourd with minced salted egg
8 fried leek with onions

today’s claypot rice was still as good.

wife, son, all the friends liked it.

though as i told them i made a mistake & emptied the marinated wine chicken into the claypot by mistake & had to rescue a bit. haha! :-p

still very tasty, smokey, flavourful la!

the HK claypot rice 腊味煲仔饭 was also good. this time my friends thought the Singapore claypot rice was more flavourful, so 2 against one now, with my RI buddies going for the Singapore claypot rice & my OPS buddies the HK claypot rice.

the steamed minced pork in light soy sauce was again very good.

though i used more fatty minced pork, it was very smooth & very “pang” with top quality light soy sauce.

my friend who brought me again the gimson nonya sauce from JB, liked it especially.

the claypot wine chicken i overcooked a bit this evening, so the chicken breast was not perfect like last time. the thighs etc were still very tender & tasty. my friends liked this dish too.

certainly more tender than Shoon Huat’s & most other such dishes in restaurants which tended to be “old” & more tough.

the nonya steamed angkorli (sea bream) fillet  i used the gimson sauce my friend bought me.

it was more unique than the usual hong kong steamed preparation with the nonya flavour giving it a tangy, distinct flavour.

today though the pork soft bones were very far from perfect.

perfect last time as the meat was very tender from 1 hr 20mins steaming like the steamed pork ribs in any dimsum restaurants.

today though the pork soft bones were “soh”, has a very porky smell. friends said tasted like beef.

these were frozen ribs from QB Food, had always been good previously, and just taken out of the freezer.

the only step i missed was washing, cleaning with salt as my helper blanched it & i didn’t tell her to do this step before blanching.

today my minced salted egg with the egg bittergourd was almost perfect though.

the ast time i did for my brother i added 1/2 egg, and the flabour did not come out.

this time i added the whole salted egg, and the flavour was very good indeed.

this the second time i did this dish, so almost got it right now.

fried leeks & onions

fried leek & onions were ok, the usual, but this dish usually not so popular.

fried leeks & onions

leek something that teochew like my sis & me like, but my wife doesn;t like it & many people do not fancy it much.

nice shuu dessert puffs

nice shuu dessert puffs

nice shuu dessert puffs

nice shuu dessert puffs

a friend borught very nice shuu cream puffs.

there were  flavours – macha, black sesame, coffee & vanilla.

i liked the macha & coffee best…these were light puffs, quite pleasant.

nonya kueh

another friend who last minute could not joined dinner, brought some nonya cake & came after dinner. i missed the lapis sagu, but took couple of the others.

very fun dinner with this group of friends which i don’t meet often.

will do another dinner, a western dinner later when i back from my travel…

c.h.e.f andy

Wife’s Fabulous Yong Tau Foo & Mined Pork Noodles on 19Apr2017

yong tau foo

my eldest daughter like yong tau foo. in recent times we get to eat more of this dish. wife buys yong tau foo from the first stall at the basement next to the lift at chinatown market, so we strated cooking ytf at home.

the ytf items are fresher & have more generous, plump fish meat filling, and generally are much better than most at ytf hawker stalls.

my helper uses yellow beans & ikan bilis to prepare the soup. so the soup standard also comparable with ytf hawker stalls outside.

minced pork noodle

my helper also does an awesome minced pork noodles.

this minced pork is done with some prawns & sliced mushrooms & oyster sauce, and she also has tau gay to add to the stringy hong kong noodles.

this minced pork is quite excellent taken on its own, and about perfect with the tasty ytf. ^^

yong tau foo

wife went to chinatown the day before, so we had quite a lot of yong tau foo for dinner this evening on 19.4.2017. ^^

yong tau foo 

they were all nice.

there was one we like with with pig skin covering the fish meat filling, and all the usual with tau pok & bean curd skin,

the fishballs though were not the best.

yong tau foo 

the piece at the bottom (above photo) had cabbage wrapped inside. quite interesting too ya. 🙂

minced pork noodle, with mushrooms, prawns 

the minced pork topping was very good.

uhakka’s minced pork noodles yong tau foo釀豆腐 

there are a few ytf stalls that do minced pork noodles.

so  far the best ytf  i had was at u hakka ytf at circuit road food centre, which a good friend brought us a year back on 24.2.2016. time flies!

that’s a stall i would like to go back.

noodles, with a dash of oyster sauce 

my helper’s noodles were quite perfect, totally qq & stringy, al dente.

minced pork noodle 

& the toppings were generous.

minced pork noodle 

i took a bit less noodles. with lots of tau gay….

minced pork noodle

& the combination made a very good noodle dish all by its own.

this evening i also bought some manila clams from sheng shiong earlier, so i made wok fried manila clams. lagi shiok la!

c.h.e.f andy

7pax Homecooked Teochew Muay Breakfast after 清明on 14Apr2017

8 teochew muay dishes

today is an important day!

brother arranged to meet at 光明山 at 7am,to 扫墓祭祖 for 清明.

i actually not keen on the date, as i thought it being good friday & PH (public holiday) it would be jammed pack. every year we came during this period & it was always jammed pack. our cars had to be illegally parked very far away (the police smart enough not to book your car on such occasions). so i had come with my sis during the actual anniversary dates, at around 3pm+ (they open 7am to 4pm during non-peak normal days).

i plan to do that next year onwards ie come like 2-3weeks before actual day.

i didn’t check this year, but actual day for 清明 was 4apr2017, but you can come within 2 weeks of that date.

sis & bil were earliest. they came by mrt & bus, left their home before 6am.

wife & i reached there just before 7am….surprise surprise, no jam, no traffic at all! brother, sil & their son arrived shortly…

there was no hassle to lay out the fruits, light up the candles & joss sticks, then proceed to level 5 where the rows of urns are kept & to worship/pay our respects.

teochew chilled mullet & chilled yellow croaker

we arranged to have breakfast at my place after 清明.

so i got up at 5.30am. i needed 1 hr to prepare the 7 dishes, leaving the spinach to fry when we are back for breakfast. i left the house at 6.35am.

first thing i did was to steam the mullet & yellow croaker. these i cleaned with salt & washed the evening before & kept in the fridge.

one thing unique about chilled mullet is it has to be steamed with the scales, so that can be removed together with the skin later easily. and also we need to keep the innards, so i do not ask the fishmongers (at sheng shiong) to clean, but clean the mullet myself.

steaming took 13minutes. after that left to cool before putting in fridge to chill.

both the fish were excellent, just like eating outside.

while fish steaming, i did the other dishes.

first the wonderful fried cabbage, as this took longest.

so fried ikan bilis (washed & dried in fridge evening before), cut chilli padi. then added cabbage & chopped garlic, oyster sauce, high fire. then added taupok (i cut 6 pieces, 4 strips per piece). added 1/2 cup water, covered to cook. about 10mins, added water as required, but small amount. added tanhoon (soaked & cut) last when about ready. set aside.

while cooking the cabbage, i added 1 tbsp corn flour & 1 tbsp light soy sauce & cut scallions to about 350g minced pork, and arranged it in a metal tray for steaming. i added 1 more tbsp light sauce & 2 tbsp olive oil, then steamed for 12 mins. that easy.

the egg i added when reheating when we were back for breakfast – egg yolk in the cleft & egg whites with the sauce.

this dish everyone liked, very “pang” & the texture very tender, moist & malleable. though minced pork was a bit fat for my brother (but i chose the fatty ones st sheng shiong which i prefer)

next the delicious leek dish.

fried 1 cut red onions, cut chilli padi. added leeks (3 stalks) and 2 sausages, oyster sauce. covered for short period. no water.

next the egg plant.

nothing much to do here. just fried cut chilli & chopped garlic, added egg plants & oyster sauce. very little water, covered for short period.

my last dish to cook was the bittergourd egg.

i tried to emulate the famous zai shun dish, so added the salted egg.

salted eggs

i boiled the salted egg evening before. & chopped 1/2 egg – all of egg white & yolk.

bittergourd fried egg with salted egg

i fried cut chilli padi, chopped garlic, bittergourd (which i poached in boiling water & cleaned with salt & soaked in water overnight), & the 1/2 salted egg, then added 2 eggs & fried.

this dish was ok, ordinary & nothing like the excellent dish at zai shun. my 1/2 salted egg not enough , will add whole salted egg next time. my preparation of the bittergourd has to change too…very thin slices…

& of course i cooked the teochew porridge the evening before, just 1 cup for 7pax. i added one chicken leg (no skin) & some salt.

they all like the porridge.

so when we were back before 8am, my sis & brother prepare the taujeon & removed the scales & skin of the chilled mullet, while i just heat up the dishes. & fried the last dish, spinach with ikan bilis on the spot. no water.

a simple & most wonderful breakfast.  everyone enjoyed!

sis & bil stayed back to watch chinese tv drama = 亲爱的翻译官..i really enjoyed this tv drama, and the lead actress 杨幂!

i cooked a simple lunch for them – nonya steamed sea bass & olive veg fried rice…^^

c.h.e.f andy


Homecooked Teochew Chilled Yellow Croaker 小黄鱼 & 3 Vegetable Dishes on 7Apr2017

Teochew chilled yellow croaker 小黄鱼 & 3 vegetable dishes

after our nice Teochew muay lunch at ye shanghai, sis & bil came over my place. they watched tv & sis made some gongfucha 功夫茶 on 7.4.2017.

bil had to go for qigong & yoga. sis decided to stay for dinner.

I had yellow croaker 小黄鱼 in the freezer, so decided to make the same teochew chilled yellow croaker 小黄鱼 dish we had for lunch at ye shanghai.

we had 3 nice vegetable dishes at ye shanghai = cabbage, spinach & leek. I happen to have all these in my fridge, so I decided to make the 3 dishes. ^^

Teochew chilled yellow croaker 小黄鱼

Teochew chilled yellow croaker 小黄鱼 very easy to make. I got the fish special offer at sheng shiong for S$5.90. in that sense the same fish at ye shanghai for S$8 was really cheap.

I steamed the fish in the steam oven for 10mins, let it cool & placed it in the fridge for 1/2hr.

Teochew chilled yellow croaker 小黄鱼

the chilled yellow croaker 小黄鱼 was excellent.

my sis said it was much sweeter than what we had at ye shanghai..quite true actually..

fried spinach with ikanbilis

& so was my 3 vegetables. all were better than ye shanghai…

I fried ikan bilis, cut chilli padi in 2 tbsp oil, then added the spinach stems & chopped garlic. then added the spinach leaves. added 1/2 tbsp oyster sauce & fried on high heat.

this spinach was excellent, with the ikan bilis texture & flavours, very sweet.

fried leek with cheese sausage

I saw ye shanghai added luncheon meat to the leek.

so I fried the leek & 1/2 cut red onions with very tasty cheese sausage = Johnsonville beddar with cheddar. my daughter liked this dish best!

this preparation was quite similar to-

  1. a very tasty ham vegetable dish I had in Kyoto; &
  2. waxed meat & sausage with kailan 腊味炒芥兰at fu kee 富记粥品 in hong kong on 12.1.2016.

cabbage tanhoontaupok with ikanbilis

the cabbage dish was also excellent this evening.

I fried the ikan bilis & cut chilli padi. then added the cabbage & chopped garlic. the added 5 cut taupok ie bean curd skin (each square taupok I cut into 4 strips), added just 1/2 cup water & covered to reduce & cook/soften/infuse the taupok. when almost done I added the glass noodles. I forgot to cut the glass noodles first, will do that next time before frying.

this was an excellent dish, the glass noodles & taupok were well infused, moist & sweet, tasty.

fried leek with cheese sausage & cabbage tanhoontaupok

dinner was great. the food was great & easy to prepare. though sis & I took similar food for lunch & dinner, we still enjoyed every bit of it.

c.h.e.f andy

Lobster Angel Hair Pasta, Prawn Yeemeen & Panfried Fish Fillet on 5Apr2017

lobster angel hair in pink sauce

lobster angel hair in pink sauce

wife is off with some friends tomorrow to catch sakura in seoul. this evening we had a 5pax family home dinner on 5.4.2017. ^^

I made lobster angel hair pasta.

2 x 350g lobster

I bought some frozen poached lobsters from phoon huat delicassen earlier.

I defrosted 2 lobsters & shelled them. they were between 350g and 375g. actually this part is more hard work. cooking the pasta is easy!

2 x 350g lobster

the shells I used to make stock.

2 x 350g lobster

I kept the tomalley with the shelled lobster tails & pincers.

lobster angel hair in pink sauce

I made the usual pink sauce, using 1/2 bottle (640ml bottle) prego traditional sauce, 1/2 canned whole tomatoes.

first I browned 1 whole bulb of garlic cloves in olive oil. I added 1 cut chilli padi & 12 leaves of thai sweet basil. then I off fire & added the prego sauce & whole tomatoes (cut with scissors). then I added the stock from lobster shell boiled in chicken stock & reduced. the I added 1/2 bottle (150ml) thickened cream.

lobster angel hair in pink sauce

then I added the shelled lobster tails, pincers & tomalley, & off fire so not to overcook the lobster. (before adding lobster meat, as the lobster would have lots of liquid, I drained that to the sauce to reduce).

the key is judging how much to reduce & thicken the sauce, so once lobster is added, no need to reduce further.

lobster angel hair in pink sauce

when ready to serve, I heat up the sauce, made sure lobster was cooked, then off fire, added the angel hair (near al dente) & tossed. then added more basil to garnish.


lobster pasta was beautiful this evening, taste was excellent. my angel hair though just slightly over, so I have to do more al dente minus next time…

wok-fried medium prawns

I also made a prawn yeemeen.

the yeemeen I made the first time for my wife on valentine’s day 14.2.2017 was the best.

so I wanted to make again for my daughters.

wok-fried medium prawns

for the medium prawns, I seasoned with fish sauce & white pepper.

then I added it to the garlic olive oil I prepared earlier browning garlic, added one cut chilli padi. and panfried over high heat. DO NOT COVER! the shell were slightly charred, the prawn texture just right. this dry frying (no condensation) produces the best result.

prawns yeemeen

then I braised the yeemeen in the thick chicken stock.

again judging how much to reduce to a very tasty stock is the key.

prawns yeemeen

so the yeemeen was moist, well infused with the stock & just nice texture, not mushy, overcooked.

then I topped the yeemeen with the prawns, & garnished with chopped scallions, and coriander.

pan-fried sea bream

the last dish I made was the panfried sea bream in green chilli & spinach sauce.

pan-fried sea bream

I seasoned with sea salt, black pepper, & fried in butter in a non-stick pan over high heat.

pan-fried sea bream

nicely charred, crisp skin.

green chilli spinach veloute

I made the green chilli veloute using 2 green chilli padi, a bunch of cut round spinach (i used 1/3 packe), 1 Japanese small cucumber, 1/2 green pepper, 2 tbsp olive oil, 2 tbsp. mirin.

pan-fried sea bream in green chilli spinach veloute

the veloute tasted ok but a bit of raw veg taste, not perfect.

next time I will use more green pepper which is very sweet, and maybe not use the spinach.

pan-fried sea bream in green chilli spinach veloute

fish was good.

I didn’t mind the sauce, but it was not the best.

I was trying to recreate the excellent garoupa dish at tunglok signature.

pan-fried sea bream in green chilli spinach veloute

not quite there yet!

pan-fried sea bream in green chilli spinach veloute

it was a very enjoyable meal with family. lobster angel hair was great & everyone liked the prawn yeemeen too. the pan-fried seabream dish not there yet, need to improve on it la..

c.h.e.f andy

RI Buddies 10pax homecooked 9-course Hong Kong Daipaidong Dinner on 13Mar2017

did a 9-course hong kong daipaidong dinner for 10pax RI VSOP (very special old pals) today on 13.3.2017. ^^

1 HK claypot rice 腊味煲仔饭
2 Singapore claypot chicken rice
3 JB soon huat claypot wine chicken
4 Steamed Minced Pork with Light Soy Sauce 蒸肉饼
5 steamed pork soft bones
6 Teochew Light Braised Pork Trotters 潮州鲁猪手 & belly pork
7 Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤
8 fried brocoli 清炒西兰花
9 fried romaine lettuce 清炒油麦菜 (last 2 by my helper)

was considering to postpone because not feeling well but manage to organise dinner quite smoothly anyway with help from my helper & minimum energy & effort…

thanks all my friends…dinner went very well & smoothly…very fun & happy for me…such moments, & thanks to our resident photographer, the wonderful photo & video memories are to be treasured.

thanks my helper for cooking too. Thanks my friends for the fruits. white wine, another a Riesling, magnum, red wine…Thanks to our pastor friend for saying grace & to all for our company. 🙏🙏

hong kong daipaidong dishes

must say it was really a wonderful meal…

most of the dishes I did last week for my OPS buddies on 7.3.2017.^^

I just made couple of changes to reduce the effort because I was unwell, and also got my helper to fry the 2 vegetable dishes. 🙂

the hong kong claypot 煲仔饭 looked great. very tasty too.

the steamed pork soft bones (very tender basically dimsum restaurant standard) was great & also the drizzle sauce I prepared was great with the rice. & of course the duck liver sausage I bought in hong kong was ever so fabulous.

but it was not as good as what I did last week. this time I cooked a bit more rice (2 cups instead of 1.5cups) & my timing was not too good, so had a lot more burnt parts at the bottom.

this time all my friends prefer the claypot chicken rice.

of course chicken was very tender, tasty & more substantial than the sausage & pork soft bones in flavours.

#3 steamed angkoli with cloud fungus

I added a steamed angkoli with cloud fungus. this a new dish I did not have last week for my OPS buddies.

inspiration came from the steamed grass carp dish we had at in hong kong.

this was another simple dish at the daipaidong where the main play was actually the excellent light soy sauce.

#3 steamed angkoli with cloud fungus

I bought a whole angkoli fish at sheng shiong at S$8.80/kg & fillet the meat for steaming & kept the head & bones.

I just steamed it with sliced ginger, cut chilli paddy in light soy sauce & cloud fungus.

#3 steamed angkoli with cloud fungus

it was so simple to prepare, and my friends all loved the dish.

the steamed minced pork with light soy sauce, after a few practices, I kind of quite perfected it.

so this time actually I think it was better than what I had for my OPS buddies last week. probably still cannot match minsheng daipaidong 民声冰室, but otherwise it was very good, and one friend commented that was his best dish for the evening.

#5 JB shoon huat wine chicken

the JB shoon huat wine chicken was an adjustment I made.

last week I did the hand tear chicken手撕鸡 for my OPS buddies. that required a bit more effort – have to poached chicken, quenched in ice water, kept in fridge, then deboned & tore the chicken.

for the wine chicken, my helper cut up 1/2 chicken for me, no need debone, so I only have to marinade & cook it. almost effortless la…

& this was also one dish which quite unanimously all my friends said was superb…very tender, tasty chicken, great Chinese wine flavours.

I think it was much better than shoon huat & better than most of the restaurant dishes. because my chicken texture was very tender whereas most restaurants (like JB shoon huat) would overcook their chicken.

I did the Teochew braised pig trotters & belly pork for my friends. I did not take any (because unwell).

the trotters very gelatinous, tasty braising sauce, texture a bit softer. my own preference is a firmer texture. however today I am not tasting my food when cooking just judging by timing & look & feel, so I err on the safe side let it cook a bit more.

& I made also quite perfect bittergourd pork rib soup 苦瓜排骨煲, better than last week. this time I boiled the bitter gourd a short while to remove the bitterness.

& my steamed pork soft bones (1/2 used for the hong kong claypot 煲仔饭 & 1/2 for this dish) was excellent & with intense chicken stock as base so overall the taste of this soup was excellent.

fried romaine lettuce 清炒油麦菜

fried broccoli 清炒西兰花

my helper cooked both vegetable dishes for me.

both were excellent, very tasty, superb vegetable dishes.

all cleared 风卷落叶

everything was wiped clean!


2 friends brought the fruits, very sweet Korean strawberries & grapes, the red ones sweeter.

we had a really wonderful diner & time together.

this evening the friends got ready to leave a bit earlier. they knew I was a bit tired. I was very happy though.

everything went perfectly & I did not exhaust myself or use too much energy in preparing the dishes, thanks to my helper.

still at this age my illness took the usual time to heal though this time I managed the symptoms pretty ok, so basically I did not leave the house for 2 weeks to let the body fully recover.

c.h.e.f andy

Spending Time with Sis & Brother-in-law on 11Mar2017

braised duck – S$11

a long time friend of my brother & sister passed on. I know the family though not well & not close to them. my brother especially is close to them & he & s-i-l went to the wake everyday to spend time & help out with the bereaved widow. I went the night before past 10pm when my brother & s-i-l went after their other engagement. it was too late for my sis as her home is further away.

so today I went again with my sis & b-i-l.

after the wake i went with sis & b-i-l to see if weiyi laksa @ tanglin halt food centre was opened. it was closed, so we went to  commonwealth crescent food centre nearby. it was past 2pm.

jian kang wanton noodles was closed. many stall were closed.

the 牛车水阿婆卤鸭 Chinatown braised duck stall also closing, but the proprietress served us the remaining last bits of what she had- thigh, gizzard & sis ordered a wing.

braised duck – S$11

duck was very good, tender & tasty as I knew it, meat was not tough or in Teochew “june” like some places.

it was a good serving S$11 good enough for 2 or even 3pax. I did not plan to eat lunch anyway, so I just took a few pieces of duck.

fish curry – S$6

anyhow I went to explore & bought a S$6 fish curry form an outside stall facing away form the carpark & escalator (this commonwealth crescent food centre one of a few hawker centres with escalators.

the curry was pretty ok. there were 2 slices but tiny slices of fish, I think angkoli (sea bream). sis commented so ex. I guess it was not cheap but I could expect this pricing also.

after lunch, sis & b-i-l came to the house & watch television. it was a nice serial 亲爱的翻译官les interpretes which I later watched the entire 42 episodes myself. a very goo china production, excellent story telling, research, acting & dialogue. I like the show very much & the actor & actress 杨幂.

it was nearing dinner time. we were not so satisfied with the fish curry at lunch, so i decided to make my own  delicious fish head curry.

I used leftover fish head & fish bones (leftover from a steam fish dish I am preparing for my RI friends on 13.3.2017..where I filleted the fish kept the head & bones).

mak’s curry paste for fish head curry

and I used the usual mak’s curry paste.

I did not have egg plant & lady fingers, so just used yellow onions, cabbage & 1 tomatoes.

it was done in 15mins. so easy to do, and just whatever I had in the fridge.

& so very delicious. my sis & b-i-l mopped up everything. there was a little less meat I guess but quite enough for the 2 of them la..

c.h.e.f andy

8pax OPS Primary School Buddies Hong Kong Daipaidong Homecooked Dinner on 7.3.2017

9 hong kong daipadong dishes

while eating & hiking in hong kong during our recent trip 20-24.2.2017,

my friends had been sharing a constant stream of food & place photos with our other OPS primary school friends group whatsapp chat.

so when we were back, i invited them to a 8pax hong kong daipaidong homecooked dinner on 7.3.2017.

9 hong kong daipadong dishes

i did 9 dishes for 8pax-

  1. HK claypot rice 腊味饭
  2. Singapore claypot chicken rice
  3. hand tear chicken手撕鸡
  4. Steamed Minced Pork with Light Soy Sauce 蒸肉饼
  5. steamed pork soft bones
  6. Teochew Light Braised Pork Trotters 鲁猪手
  7. Teochew Light Braised Large & Small Intestines 鲁猪大肠小肠
  8. Teochew Bittergourd Pork Rib Soup 苦瓜排骨汤 
  9. & fried kang kong (this one friend, a good cook, cooked thist for me) while i went to freshen up..^^

singapore claypot chicken rice & hong kong claypot rice 腊味饭

it was a wonderful dinner, great food, close friends, good fun & sharing.

hong kong claypot rice 腊味饭

hong kong claypot rice 腊味饭 before adding steamed pork soft bones

i wanted to let my friends try out the hong kong claypot rice 腊味饭 & also the singapore claypot chicken rice which i do often.

i thought that the hong kong claypot rice 腊味饭 might be quite plain with just pork & liver sausages, so i steamed some pork soft bones, similar to that served at dimsum restaurants.

i also prepared the simple ubiquitous drizzling sauce (which is used to drizzle steamed rice 一口饭 & fun cheung 粉肠 at dimsum restaurants).

when serving, i asked my friends if they wanted to take the pork soft bones separately. we decided to just add to the claypot rice.

the singapore claypot chicken rice was good as always.

at first, most friends said it was tastier than the hong kong claypot rice 腊味饭.

but the duck liver i used which i bought in hong long was really good, and so was the xo pork sausage from sheng shiong.

in due course we all thought that the hong kong claypot rice 腊味饭 was very “pang” fragrant, thanks to the duck liver sausage; and i think the steamed pork ribs with sauce & the drizzling sauce also contributed significantly to the taste.

the steamed minced pork in light soy sauce was good.

one friend who was with us in hong kong & tried the one at minsheng daipaidong 民声冰室 said it was 80% -90% the standard of the ones we had.

likewise the hand tear chicken手撕鸡 was very good.

it is still not my preferred preparation for chicken. but it is a very good change from usual & very nicely done.

though this not really comparable to minsheng daipaidong 民声冰室.

& we had great tasting teochew light braises at振记粥面店, a cheung chau market stall.

so i did this light braised pork trotters.

it was very good. the skin was gelatinous & the braise was “pang” & tasty.

some parts of the pig skin though, after leaving out for >1hr, tougher just slightly.

the intestines were very good too.

texture was tender, no smell, great “pang” braise flavours.

& for the teochew bittergourd pork rib soup 苦瓜排骨汤, i added the steamed pork soft bones. and additionally i used the intense chicken stock for the soup. so the soup was very tasty.

fried kang kong

the last dish was just a simple garlic fry kang kong.

among our friends we have a very good cook, our travel buddy on the hong kong trip, so he took over from me while i went to freshen up for dinner. basically he cooked this dish la..

9 hong kong daipadong dishes

so we had 9 hong kong daipadong dishes. ^^

emptied/wiped out

we had…but no more… all emptied/wiped out, quite laku la…

friend brought 6 very sweet yellow dragon fruit from ecuador

the 2 friends who travelled with me brought fruits.

one brought 6 yellow dragon fruit (from ecuador)…these were like S$58 for 6.

another friend brought like 10kg of D13 durians

another friend brought like 10kg of D13 durians

the other friend, the good cook, brought D13 durians from sin kian choon at tiong bahru. i think it was like 11kg.

we had a very enjoyable, memorable evening together- F3=food, fun & feel good la! ^^

c.h.e.f andy

Wife made Delicious Chirashi-don on 4mar2017

chirashi don

wife brought back fresh ingredients from hokkaido on her return….airflown sashimi grade la… so she made chirashi don for family dinner on 4.3.2017. ^^

topping ingredients – chirashi don

we had ikura (salmon roe), uni (sea urchin), & hotate (scallops).

my job was to make tamago (egg roll).

topping ingredients & rice – chirashi don

wife cooked the japanese rice & mixed in sushi vinegar & mirin to make sushi rice.

hotate from hokkaido

hotate so very fresh & sweet!

uni & ikura from hokkaido

& uni, excellent la, very sweet…ikura too…


my tamago very good too…

i think restaurant standard la… in taste if not presentation..better than some supermarket sushi tamago..

hotate from hokkaido & tamago from me

very nice!

salmon with seaweed from hokkaido

the salmon was very good too, poached i think, marinated & layered with seaweed.


there were some iberico pork collar in the freezer, so i think the kurobuta pork.

kurobuta on don

didn’t do well today though, basically overcooked & not as tender & moist.

kurobuta though still good not like ordinary pork which can turn rubbery.

chirashi don

of course our chirashi don not the standard of top top restaurants, but still pretty good standard la…^^

c.h.e.f andy

Delicious Homecooked Pasta & Vongole Pot on 12Feb2017

made 2 delicious pasta for 4pax family dinner this evening on 12.2.2017. ^^

this the first time i am making a duck leg ragout pasta.

this was inspired by the superb top class duck leg ragout pappardelle at labrezza recently on 7.2.2017.

i got everything right, made a wonderful ragout sauce. first time lucky… 🙂

i tried the the sauce, taste was really great, savoury, perfect texture & flavour for the duck, & great taste of tomatoes.

a really, really good duck leg ragout pasta. the best la!

prawn in white wine sauce

prawn in white wine sauce

the prawn pasta in creamy white wine sauce was also a new dish which i did couple times recently & served to my friends-

  1. everyone’s birthday 9pax dinner on 28.12.2016.
  2. 8pax dinner for wife’s close friends on 14.1.2017 (did not blog/take photos)
prawn in white wine sauce

prawn in white wine sauce

this time i did not have/prepare chicken stock so i used prawns stock from the prawn heads/shells.

then added white wine, reduced.

when serving, i added 4tbsp heavy cream & prawns (seasoned with fish sauce & white pepper). then toss the pasta.

a very tasty pasta. prawns were plump & sweet.

this an excellent pasta in it’s own right.

the duck ragout though was everyone’s favourite, over this.

also the last time i used chicken stock & while the taste was thicker & more intense this time, we all prefer chicken stock to prawn stock.

vongole pot

vongole pot

& i bought some littleneck clams at sheng shiong this morning when getting the fresh duck leg, about 540g.

vongole pot

vongole pot

no mussels (don’t see much fresh mussels in te supermarkets & chinatown these days).

so i do a vongole pot.

just brown garlic in olive oil. add butter, chopped onions, shallots, sliced ginger, cut chilli padi. then add stock, and heavy cream, salt to taste. lastly add the clams, cover, & clams ready when they opens up, just few minutes.

vongole pot

vongole pot

clams & soup were very tasty.

daughter said last time i did (maybe 2 years back), i had orange peel & that taste combination was even better.

a quite simple & most satisfying sunday home dinner for all. very shiok!

c.h.e.f andy

Jolly Good Fun Chicken Rice & Lohei with RI Buddies on 6Feb2017

chicken rice dinner & other dishes

chicken rice dinner & other dishes

recently, a RI friend invited some of us to try out his legendary chicken rice.

that got me going again & i did a very good chicken rice 2.0. ^^

my RI friends saw the photos i posted & one friend organised a 10pax chicken rice dinner at my place this evening on 6.2.2017. ^^


lohei 珍姐best in town (chinatown)

this is CNY day10, so 3 friends went to get the best in town (chinatown haha!) lohei from 珍姐 at chinatown.


lohei 珍姐best in town (chinatown)

it’s among the loudest, most boisterous lohei i had. ^^

tai kor was reading out the auspicious phrases from his hand phone, & the rest of us shouting “huat ah”…

lohei 珍姐best in town (chinatown)

lohei 珍姐best in town (chinatown)

while i was putting out the dishes, the guys arranged the lohei.





they also got salmon & abalones.


lohei-sauces & toppings paraphernalia

& the paraphernalia of sauces & toppings.

lohei with salmon & abalone

lohei with salmon & abalone

it was a good lohei, refreshing not too sweet (we did not add all the sweet sauce & plum sauce).

poached chicken

poached chicken

for today i made 2 different preparations of chicken rice chicken 白斩鸡.

this was the poached method = 12 mins boiling water, 25mins off fire poaching, then quenched in cold water/ice. i cut chicken in two halves, if poaching whole chicken, about 15mins+30mins.

braised & steamed chicken

braised & steamed chicken

the other preparation is braised & steamed, recipe explained here.

very good homemade chilli (wiped clean)

very good homemade chilli (wiped clean)

& i made an excellent chilli.

i used 4 large red chilli, 2 chilli padi, 3cm ginger, 5 cloves garlic, 1/3cup (80ml) chicken stock, 1/2 tsp salt, 1 tbsp sugar, 1 tbsp olive oil, and blend.

you could smell the chilli aroma when i lifted the cover. 🙂

this was totally cleaned out. my friends added some gravy from the veg & wiped clean every drop la…haha. 🙂

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

theory says the braised chicken should be sweeter.

& some friends thought so too.

poached chicken

poached chicken

poached chicken

poached chicken

but on balance, most including myself still preferred the poached chicken 滑鸡. texture did make a difference, enhancing the taste experience. 🙂

it is also easier to do, no need as much attention.

poached chicken + braised & steamed chicken

poached chicken + braised & steamed chicken

both chicken were tender, moist & sweet, & especially so with the chilli & chicken rice dark sauce.

i cooked 5 cups of rice for 10pax, it was quite enough. we did not take photo of the rice. it was quite fragrant & flavourful. again the best taste experience was with the chilli, and most of us except one took the dark sauce as well.


other dishes

i made a few other dishes.


black & white braised belly pork

i braised the black belly pork with lor 鲁汁.

& the white belly pork with the chicken stock braise.

when it was first served, a friend tasted & it was excellent in flavours & texture. but the white belly pork dried out a bit (which i think means the timing was not good enough), the black nelly pork was still tender.

i didn’t notice as i only took it later when it’s almost finished.

pig stomach & pig skin

pig stomach & pig skin

so when i found the same with the pig skin (the pig stomach was ok), i returned it to the braise & heat up.

ig stomach & pig skin

pig skin

& then it was perfect. everyone was surprised with the difference in the texture.

this something i have not fully figure out yet. but i think if it dries out too quickly over the course of dinner, it means that the braise timing was not enough & should have been longer.

that’s a trial & error thingy.

stirfried kang kong & romaine lettuce

stirfried kang kong & romaine lettuce

i did the usual sit-fry veg.

stirfried romaine lettuce

stirfried romaine lettuce

stirfried kang kong

stirfried kang kong

bot vegetables were quite competent, pretty ok.

wiped clean 风扫落叶

wiped clean 风扫落叶

we finished every morsel of food! ^^





one friend brought really sweet cherries & strawberries.

strawberries, cherries orange & jackfruits - fruits all very sweet

strawberries, cherries orange & jackfruits – fruits all very sweet

orange & jackfruits

orange & jackfruits

another brought very sweet orange & also honey jackfruit, shiok la!

ritz apple strudel

ritz apple strudel

& a friend brought ritz apple strudel from royal ville 833 bukit timah shop.

very full so i share 1/2 a slice, pretty good & quite enjoyable, so actually i could have taken one whole slice.

my homemade kaya butter bread

my homemade kaya butter bread

i also made some fresh kaya.

so we had some white bread to enjoy kaya butter bread.

a friend brought some soda biscuits. we used to eat them when young. i had these with the kaya the next day & it went perfectly!

we had a great wonderful time together, making new memories la!

c.h.e.f andy

OPS52 Chinese New Year Get Together on CNY Day7 人日, 3Feb2017

OPS chefs' potluck dishes

OPS chefs’ potluck dishes 

had a OPS primary school buddies gathering at friend’s house on CNY Day 7 人日 3.2.2017. ^^

food was amazing.

so many skillful chefs among my OPS buddies, CTHD=crouching tiger hidden dragon la.. 🙂

烤麸 - an excellent 面筋gluten dish i like

烤麸 – an excellent 面筋gluten dish i like 

one dish i like a lot was the 烤麸.

it’s an excellent 面筋gluten dish.

烤麸 - an excellent 面筋gluten dish i like

烤麸 – an excellent 面筋gluten dish i like 

my friend did it really well.

the 烤麸 texture was excellent, tender, not chewy, a sweet dish but not too sweet, quite perfect la…

i did lor arh 鲁鸭 this evening.

not quite my best rendition. anyhow the dish was mostly finished.

the host especially liked it, said the lor was very “pang” fragrant. she took the wings as well. didn’t know she lor arh 鲁鸭so much. she was telling me about the sims avenue stall she frequented.

it was really a very easy dish to make. all i did was use the off the shelf tai hua braising sauce.

i also did some experimental braised pork belly.

these ones quite good, can be improved but quite successful la…

the black belly pork i used the lor (braising sauce) from braising the duck, and basically used the same braised & steamed method described in this kong bak recipe here.

my experimental black & white braised pork belly

my experimental white & black braised kong bak – pork belly  

for the white kong bak, i used the intense chicken stock left from my braised & steamed chciken for teban gardens this morning.

红糟鸡 fermented red rice yeast chicken

红糟鸡 fermented red rice yeast chicken 

another friend made the 红糟鸡 fermented red rice yeast chicken.

红糟鸡 fermented red rice yeast chicken

红糟鸡 fermented red rice yeast chicken 

it’s a dish we don’t get to eat often.

the red rice yeast aroma was quite excellent. & the chicken (i took a breast piece) was very tender.

curry chicken

curry chicken 

my friend’s curry chicken always my favourite.

i liked it best at our recent gathering at his condo. 🙂

char siew & siew yoke

char siew & siew yoke 

another friend delivered some siew yoke & char siew he bought as he had to go to another gathering. he stayed for some photos & left shortly.

好事发财 = 蚝豉发菜 dried oyster dish

好事发财 = 蚝豉发菜 dried oyster dish 

another friend supposedly made this 好事发财 = 蚝豉发菜 dried oyster dish.

(the secret was out that actually the host’s helper made the dish…what are friends for right??? she working that day & quite tough to make the dish & transport it on time at 6.30pm)

it was quite good really, although couple friends mentioned the dried oyster was a bit salty. indeed it was but this dish meant to be taken with rice so quite ok, just that these days many of us take very little rice.



the beehoon was made by the friend who made the 烤麸.

his dishes are always good. bee hoon was loose, not clumpy, simple & nice flavour.

this one also a surrogate dish, as another close friend had 3 engagements today (& came quite late to join) so wasn’t able to make this dish.

lohei & dessert

lohei & dessert 

we had quite a few “desserts”.



our chinese teacher broguht a cake his wife made for us.

tau huay

tau huay 

another friend, our regular pastry chef, made tau huay.

i think this really excellent tau huay, as good if not better than most outside.

pineapple tarts

pineapple tarts 

the host helper made pineapple tarts. i quite like the cloves that go with it, not so common.

the friend who made the 烤麸 & bee hoon also brought his pineapple tarts & almond cookies.

for me his pineapple tarts the best i had so far, none of the hotel/restaurant ones & homemade ones i had are as good. & his almond cookies i like just as much. in fact, i finished a bottle each all by myself….hehehe!

lo hei with abalone & salmon

lo hei with abalone & salmon 

the host prepared a lo hei platter.it’s like for 40pax.

lo hei with abalone & salmon

lo hei with abalone & salmon 

lots of abalone (i think 2 cans) & salmon.

lo hei with abalone & salmon

lo hei with abalone & salmon 

very nice lo hei. we did our best to finish like 1/2. 🙂

really wonderful fun evening.

a friend said this his best gathering ever. another friend super high spirit this evening, everyone full of laughter. 🙂

c.h.e.f andy

20pax Home Dinner on Chinese New Year Day2 for Wife’s Relatives on 29Jan2017

20pax dinner dishes

20pax dinner dishes

had a wonderful homecooked dinner for wife’s relatives on chinese new year day 2 on 29.1.2017. ^^

wife's quinoa salad - the best!

wife’s quinoa salad – the best!

we all chipped in with some dishes.

wife made her excellent quinoa salad…never get tried of this.

so wonderful to look at & refreshing, tasty to eat, and great texture with quinoa, mesclun, pomegranate, blueberries, strawberries, roasted almond flakes etc.

teriyaki salmon belly - everyone's favourite!

teriyaki salmon belly – everyone’s favourite!

today’s teriyaki salmon belly almost perfect.

wonderful flavours, & my helper’s homegrown dill a perfect match.

nobu miso cod

nobu miso cod

today’s nobu miso cod also quite excellent. my s-i-l hubby prefers the cod to salmon.

pan grilled iberico pork collar

pan grilled iberico pork collar

& they all liked the iberico pork collar. wiped clean la…

i had 8 pieces, just over 1kg, & pork requires longer cooking time so i covered the pan to speed up. & had to cook 4 times, 2 pieces each time.

deep-fried chicken wings

deep-fried chicken wings

my helper;s chicken wings always good.

deep-fried chicken wings

deep-fried chicken wings

i think better than most chicken wings outside.

wife's oven grilled prawns

wife’s oven grilled prawns

wife made oven grilled prawns. nice, fresh & quite easy to make.

& i made a very good braised oxtail.

this from 2 packets from phoon huat delicatessen, about 1.75kg.

there were some leftovers, which i enjoyed the next day.

helper's cheese sausage pasta

helper’s cheese sausage pasta

helper's chicken & prawns alio olio

helper’s chicken & prawns alio olio

my helper also contributed 2 pastas – a cheese sausage pasta & a chicken & prawn alio olio.

s-i-l rice & pork and duck liver sausage

wife’s sister brought rice & pork and duck liver sausage

wife’s sister brought pork & duck liver sausages with pickled leeks & some rice to match.

i love the duck liver sausage, very “pang”, flavourful…

other s-i-l almond jelly

wife’s s-i-l brought almond jelly

other s-i-l cheng chow

wife’s s-i-l brought cheng chow

& wife’s s-i-l brought 2 dessert – cheng chow & also almond jelly.

20pax dinner dishes

20pax dinner dishes

i made tiramisu also. the grand nephews loved it & it disappeared in no time.

a great family time together, lots of food & catching up.

today was the australian open grand slam finals between nadal & federer so we watched that as well. i saw a bit of the final set, and heard federer said if there could be a draw he would share it with nadal…

c.h.e.f andy

Wonderful Wine & Cheese on 26Jan2017

blue cheese with jam

blue cheese with jam 

wife bought some nice cheese.

we had a wonderful wine & cheese evening on 26.1.2017! ^^

cheese board

cheese board 

wife bought a really nice blue cheese, which was super taken just like that or topped with some fruit jam.

cheese goes well with anything citrus thingy, so fruit compote, jam, dried fruits like apricots & dates, even fig would be excellent accompaniments.

we had 3 cheeses- in addition to the superb blue cheese, we had a truffle cheese which was great with the wafer crackers, with or w/o jam; and another cheese which went perfectly with truffle honey. this truffle honey & cheese combination was a lot more flavourful than the truffle cheese standalone.

wine & cheese

wine & cheese 

& of course we had a very good red to go with the cheese.

cheese board

cheese board

and blue eberries & dried apricota.

blue cheese with jam

blue cheese with jam 

really enjoyed the wine & cheese evening with my wife & duaghter.

c.h.e.f andy

Wife Made Truffle Oil Mentaiko Pasta on 18Jan2017

truffle oil capellini with salmon 

truffle oil mentaiko capellini with salmon

wife made truffle oil capellini this evening on 18.1.2017. ^^

both wife & i made mentaiko & truffle oil pasta quite a few times.

this lagi the best!

the best truffle capellinin we had was at portico prime recently on 2.1.2017.


truffle oil mentaiko capellini with salmon

wife added the usual truffle oil, little seasalt,  a bit extra virgin olive oil, little mentaiko & tossed.

the winning difference is the salmon.

this a japanese mentaiko marinated salmon from isetan at shaw house.

salmon was top draw, and the combination of taste was just wonderful! ^^

topped off with some cut nori – seaweed…

truffle oil mentaiko capellini with salmon

truffle oil mentaiko capellini with salmon

really nice, tasty salmon.

truffle oil mentaiko capellini with salmon

truffle oil mentaiko capellini with salmon

& the slight salty salmon enhanced & brought out the flavours of the truffle oil pasta.

truffle oil mentaiko capellini with caviar

truffle oil mentaiko capellini with caviar

she tried some cheap black lumpfish caviar.

nice too but not comparable with the salmon take.

truffle oil mentaiko capellini with jap mixed prawn flakes

truffle oil mentaiko capellini with jap mixed prawn flakes

& also tried with some mixed japanese dried flakes….ok…nicer with jap sushi rice.

wife's quinoa salad

wife’s quinoa salad

i am in love with wife’s quinoa salad.

always looked wonderful, and taste perfect!


ika sugatayaki

i tried ika sugatayaki, which just means whole squid grilled.

a lightyear cry from momor izakaya’s ika sugatayaki la!


ika sugatayaki

anyhow, taste was better than the last but squid was also slight overcooked.

as wife said, need to grill for shorter time about 12mins then torched it.

mentaiko capellini with salmon

truffle oil mentaiko capellini with salmon

this was a really fun 3pax dinner with wife & daughter at home.

c.h.e.f andy


Pineapple Tarts & Almond Cookies made by OPS Friend on 17Jan2017


had great dimsum tea with 2 OPS primary school buddies at paradise dynasty @ onekm today on 17.1.2017.

one friend passed me 2 tubs – pineapple tarts & almond cookies …

he not letting me off leh….😜😂😎

after I finished 1 tub of his pineapple tarts liao….


can’t say which is better..i absolutely LOVE both! ^^

pineapple tarts very nice pastry, and fillings slight sour not too sweet. for me it was perfect!

the almond cookies, the best too..crispy, flaky/powdery? don’t know la…very nice “toh teoh liao la”…

i whatsapp the guys, after eating 1 tub of each, i decided no need to ask for recipe, just ask for finished product boleh da! ^^

c.h.e.f andy

Delectable 7pax RI Friends Lunch on 13jan2017

6 lunch dishes

6 lunch dishes 

a RI friend was in town for w week leaving on 18.1.2017.

so i invited him for a 7pax homecooked lunch with our close RI friends on 13.1.2017. ^^

this friend i used to spend a lot of time together when we were in the twenties. he spent some time in china & hong kong & his family migrated to USA 10yrs+ ago. they stayed in cupertino now, and the children are attending college.

i did my claypot rice.

not my best perhaps but still a very flavourful “pang” claypot rice that everyone liked.

it had very tender, tasty chicken, and mushrooms & sausage, a bit of salted fish.

a friend has been missing the previous get togethers where i  made claypot rice so he was very much satisfied that he got to taste it finally.

tofu prawns

tofu prawns 

tofu prawns another dish i do very well these days.

the best was the one i made for a 5pax family dinner on new year eve on 31.12.2016. ^^

today’s tofu prawns was ok, but like one friend mentioned, it would have been better if i had infused the tofu a little longer in the sauce. overall, everyone liked the texture of the tofu & the tasty sauce.

spicy bean sauce fish

spicy bean sauce fish 

also did steamed seabass with my own spicy bean sauce.

i like this bean sauce a lot myself, especially when used with 松鱼头song fiah head.

spicy bean sauce fish

spicy bean sauce fish 

for today, i used it for seabass as not everyone like fish head.

braised pork belly & pork ribs

braised pork belly & pork ribs 

the braised pork belly & pork ribs were a failed experiment actually.

as i made braised chicken for teban gardens community breakfast this morning, i had the braising sauce.

so i used it for the pork belly & pork ribs in a oven dish 6hrs in a 95deg oven.

texture was ok but the braising sauce became diluted & not well infused, so i braised it further over the stove to get the taste right.

& taste was good. all the friends liked it but the texture was out.

i did a very good braised pork belly recently on 1.7.2017.

so this method is better & preferred as it produces both great taste & texture.

fried celery with salted fish

fried celery with salted fish

fried spinach

fried spinach 

i did my usual vegetables.

3 friends preferred the celery & 3 the spianch.

i like both haha!

lunch dishes

lunch dishes 

we had a great time, delectable food & wonderful friends & company.

nice cherries

nice cherries 

a friend brought very nice cherries, the left ones sweeter.

garrett popcorns

garrett popcorns 

another friend brought 2 packet of garrett popcorns.

i can’t stop eating this things so i got him to bring back one packet. anyway i finished most of the first packet.

this friend also bought me a nice present – a beautiful wallet.

c.h.e.f andy