got packet of happy family rendang sauce
made chicken rendang for neighbour 7 gll contractor workers and the behind houses workers who were doing their company defects repairs for me.
our RI bro LCM organised a 9pax dinner for HCK’s 茶 chat group on 1.10.2019. ^^
unfortunately HCK has last minute overseas engagement & unable to join us this evening…
wonderful that CCG was able to join dinner….
the evening menu showcased-
1 adobo pork with egg and potatoes by H
2 curry chicken by NCL
& some calefare dishes by me to make up the numbers
3 nonya fish curry
4 nonya chap chye &
5 fried kang kong with gimson nonya sauce
copied from chong lee whatsapp –
Thanks, H for the adobo pork.
Thanks, LCM, for the wine.
Thanks, CCG, for the kuehs.
Thanks, JT, for the Olympics liquor and the baguettes .
Thanks, WWC, for the Chateraise jelly.
Thanks, LCH, for the grapes.
NCL’s curry chicken with prima paste good as usual. 🙂
there was plenty of curry so tasty can be more intense. that is a personal preference.
Harold’s adobo pork dish very tasty dish. i had like 3 helpings. liked the eggs and potatoes too.
everyone liked it. 🙂
my fish head curry the usual, with lots of vegetables.
nonya chap chye. this like my second time making this dish.
pretty good actually, quite delicious.
nonya sauce fried kang kong
we also had LCM wine, JT’s own umeshu special brew, CCG’s kueh, Tolmas charteraise fruit jelly, and LCH’s grapes.
another fun dinner among old friends showcasing NCL’s curry chicken dish and Harold’s adobo ninoy cuisine.
must have more, surely!
wife made an excellent open beef sandwich with alfafa, rockets, caramelised onions, honey mustard and of course roast beef. ^^
made 1pax dry kuay teow mee for lunch today on 28.9.2019. ^^
quite good, noodles, ingredients, and chilli.
not as good as outside.
RI bro CCG came for lunch.
made 2pax hu tieu (vietnamese kuay teow 果条)lunch on 27.9.2019. ^^
excellent hu tieu as good as in hcmc。
with bakuteh stock, liver, sliced pork, tender belly pork and 沙茶酱mala sauce dip 👍👍👍
& vietnamese coffee was superb!
own handgrind vietnamese coffee and strong cup served with condensed milk。
very enjoyable lunch and time with RI bro
wife made 5pax dinner on 9.9.2019. ^^
excellent beef don, tako kakiage & oven roast pork ribs.
usda prime ribeye was excellent! wife added mirin and sake when charring the beef.
don was sprinkled with japanese garnishing and ribeye slices topped with wasabi, exactly like beef don restaurants.
tako kakiage done like calamari, just using japanese octopus. and oven baked baby ribs were tasty and fell of the bones. very good indeed!
got leftover like 60g spaghetti in chiller
just throw in 4 prawns and made chili prawn alio olio 1pax lunch.
fried cut chili padi, chopped garlic in olive oil till fragrant. do not brown garlic.
add white wine and reduce.
add spahetti, off fire, add butter & toss. add sea salt to taste.
garnish with sweet basil. i lazy to do. lol!
a quick, delicious meal for one!
made 2mins dinner for myself 1pax on 31.8.2019. ^^
prawn 豆签 using leftover chicken stock.
just one bunch 豆签 bean noodles very light and hopefully lower carbs, anyway it was a tiny amount.
had very tasty thick chicken stock left over. just seasoned 4 prawns with fish sauce and white pepper, dropped them with the 豆签 about same time 2mins to cook.
garnised with cut chili and scallions..
delicious dinner for one….
made RI bros 12pax 12-course (8 tapas, 3 pasta, tofu cheesecake) dinner this evening on 12.8.2019.^^
1 pumpkin rocket salad
2 spanish omelette
3 miso teriyaki salmon belly
4 1/2 tea smoked kampung chicken
5 pangrilled sous vide pork chop
6 flamed red wine belly pork
7 chorizo prawns
8 grilled vegetables
9 seafood tagliatelle
10 funghi linguine
11 chicken paella
12 tofu cheesecake
copied from NCL-
“thanks KWL and LCM for the wine, SCG for his wife’s strawberry and earl gray tea ice cream and cones.
Thanks all for the discussion and the banters. 🙏🏻🙏🏻🙏🏻”
and of course thanks NCL for strawberries and blueberries and the nice photos. 🙂
LKH brought crisp and CCG brought tidbits…
friends all loved and commented on the pumpkin salad.
the spanish omelette another simple and delightful dish.
some experimentation here. the red wine belly pork quite elaborate 3.5 hrs in 130degC oven.
the mustard belly pork just boiled 1.5hrs then seasoned with mustard, slat & pepper and flamed.
ccg and several friends said the mustard belly better texture. hck said the red wine belly had better after flavours.
i think i need to flame less…just colour a little will do so not overcook the pork and affect the texture…
tea smoked chicken was flavourful.
barley risotto this evening not so tasty..a bit low in stock as 3 pasta dishes and chorizo prawns all needed stock.
pork chop was sous vide 62degC for 2hrs.
it’s kind of sous vide experiment on pork chop..surprised that the texture not more tender..again pork chop too thin have to reduce flaming so not to overcook…
grilled peppers and portobello was pangrilled with just added seasalt, then added a bit extra virgin olive oil and a dash of balsamic and honey.
corn was good as usual.
teriyaki miso salmon belly a perennial favourite. wonderful colour, texture, taste. great combination of miso, ginger, garlc, light soy sauce and perfectly grilled 15mins in 250degC oven.
and the chorizo prawns, quite perfect, succulent, sweet prawns and wonderful sauce.
pastas were all good, very tasty and al dente. ^^
just right amount of sauce. i took out some for SCG before adding butter and tossed. an excellent pasta dish.
and likewise the fungi spaghetti. 2 packets 400g brown mushrooms, very intense, tasty mushroom flavours.
and the chicken paella…i added the tender smoked chicken and paella itself very tasty with stock, vegetables and chorizo.
we celebrating GLK august birthday so i made a tofu cheese cake, have not made for very long time.
still good, cake all finished.
SCG brought 2 tubs of ice cream made by wife and ice cream cones. we finished all as well.^^
NCL brought strawberries and blueberries.
had a wonderful evening with all my bros and close buddies, just like NCL said.
made teochew char kuay teow this evening on 11.8.2019. ^^
add chopped garlic, chye por, fry till fragrant, add bean sprouts, julienned broccoli stems and few broccoli, cooked broccoli, then added kuay teow, followed by yellow noodles..then added a bit oil & cracked egg, let it formed then folded over the kuay teow..
good wokhae and taste, complete vegetarian no meat no prawns no sausage no fish cakes…poor man’s ckt?
anyway, a nice dish and too much carbs for me 1pax dinner.
will see how i can improve the dish.
wife traveling..i made 8pax family pong’s laksa hotpot dinner this evening..with aunty bes..on 8.8.2019.^^
pong’s laksa is just sedap, simply delicious! the best laksa for me…
i like it only second to curry chicken noodles.
today i made it as a steamboat, with additional ingredients including some yongtaufu.
of course it works only with my poached chicken 白斩鸡, which is as good or better than ah heng’s chicken, but nothing compares with ah heng’s curry chicken gravy.
so a few items to complement the main laksa and chicken and served as steamboat so always hot gravy.
simply wonderful chicken and laksa!
though pong’s laksa gravy sachet is very good, the key for me to make it a very tasty laksa is the chicken stock…i had very sweet, tasty, intense chicken stock from boiling whole chicken bones with all the aromatics, ginger, shallots, spring onions garlic, and also carrots.
a most delicious family dinner.
made 7pax pong’s laksa today on 5.7.2019, with my OPS and RI bros WT,WM, HC, LKY, LKH and HAB. ^^
HC had lunch with brother still came over at 2pm. I made a bowl for him. 🙂
i love curry chicken noodles.
- according to makansutra this dish was famously created by teochews in singapore exemplifying singapore’s chumchum 参参 mixed heritage ..the 3 famous teochew nang stalls are ah heng and heng kee at hong lim food centre and da po at golden mile food centre.
I don’t have the secret recipe to make the curry chicken noodles gravy..
so i approximate using pong’s laksa paste and added the important secret ingredient haebee, and laksa leaves, AND and very tasty chicken stock, excellent taste. ..
and the usual taupok, teochew fish cake, and fish cake..no potatoes for me..
cannot c/w ah heng etc of course but still very shiok! haven’t learn how to make the dried shrimp sambal yet..
made 白斩鸡 and 白猪肉. & had lots of taupok, teochew fish cake and fish cake.
i think my 白斩鸡 is smoother, chicken breast more moist, and sweeter & tastier than ah heng. ^^
1/2 chicken, salt in fridge overnight, clean thoroughly, placed in boiling stock (chicken bones, carrots, scallions, whole bulb garlic cloves, ginger, red onions) boiled covered 12mins, off fire poached 24mins, placed in ice water bath, then in fridge for 1 hr, then debone.
for the 白斩鸡 drizzle sauce, i added 1tbsp flat sugar, 2tbsp light soy sauce, 1tbsp sesame oil, 6tbsp stock or water. taste it!
and 白猪肉 also very tender and tasty…
boiled in stock 1.5hrs. placed in fridge. and cut & added stock to warm up when serving. hence very tender yet cut neatly no fraying.
and i added the 白斩鸡 drizzle sauce, w/o sesame, very nice. 🙂
i had had lots of taupok, teochew fish cake…. and fish cake.
i think it approximate quite well in that laksa broth was wonderful, only thing not spicy, need to add some haebeehiam sambal next time, and my 白斩鸡 and 白猪肉 were excellent texture and taste. but of course it is still NOT the same ah heng curry chicken gravy…
WT made very nice msw fried rice and haebeehiam fried rice..
WT not feeling so well, and i likewise so we took plain soup and less noodles..
lovely 白斩鸡 eaten on its own…
my OPS gang brought msw from tangkak, frozen and thawed, super flavourful better than the msw i had recently..
the guys stayed and chatted quite tilled quite late.
really good time together with the bros chit chat and sharing.
wife decided this morning to make home 海底捞 dinner today on 1.7.2018.
all came – JH, PT, ervin and we had 8pax dinner. full house.
i had some crispy bean curd.
and some beef shabu. 500g packet.
and cut 2 medium white pomfret.
wife ordered some kurobuta from qbfood earlier.
and bought some cheese and fish tofu and a ‘her kiao’ fish dumpling.
and we had shitake and shimeji mushrooms and baby corn..
most important are the sauces, like if you go 海底捞or huating steamboat.
i made the 沙茶酱mixed with 麻辣chilli with lots of chopped garlic and chinese celery. wife made fried onion oil. scallions and light soy sauce.
steamboat is the easiest food to prepare. aunty bes made the ikan bilis and yellow bean stock. all the other ingredients just buy and we had a wonderful 8pax family dinner. no effort.
made 5pax family home dinner this evening-
- 鲳鱼煲 – super tasty as good as fragrant gardens
- tanhoon prawns- usual very tasty dish especially with haebee
- white beehoon- excellent dish with very tasty chicken stock…prawns, cuttlefish, lala all done just right
- aunty bes made nice french beans with minced pork
first time i made 鲳鱼煲 Claypot Pomfret Soup, inspired by the excellent dish recently at fragrant garden.
it was very good. soup was very very tasty, flavourful, from lots of fish heads and bones leftover from filleting, and lots of chinese cabbage, and also radish, ginger, garlic, red onions, scallions.
and the 斗鲳 really nice, firm and very sweet.
a super tasty dish! 🙂
today’s claypot tanhoon prawns also very tasty.
i added good quality haebee and the usual aromatics like coriander, scallions, ginger, red onions etc, and black pepper…
and i had teh same intense chicken stock i also used for the white beehoon.
this evening, texture of tanhoon was perfectly, moist and very well infused with the stock and aromatics. quite perfect!
and likewise for the white beehoon.
just the right amount of stock, ingredients, beehoon, so beehon also very well infused, cooked just right texture, moist and tasty, and all the ingredients were not overcooked.
aunty bes always make nice olive minced pork with long beans. 🙂
a large pomfret 斗鲳, cut into large pieces.
very tasty soup.
superb 鲳鱼煲 Claypot Pomfret Soup.
the prawns and tanhoon prawn stock to make a great dish!
and putting together the white beehoon with prawns, lala, and cuttlefish.
had a really good enjoyable family dinner.
wife invited her friends MW & thomas (also my RI friend) and WG (Dorothy) for 5 pax dinner this evening on 14.6.2019. ^^
1 (wife made) salad and grilled brussel sprouts
2 spanish omelette
3 miso teriyaki salmon belly
4 chorizo prawns
5 seafood tagliatelle
6 australian wagyu 6/7 striploin
mesclun salad was excellent, with agave nectar and the usual extra virgin olive oil and balsamic and some crunchy bits.
the spanish omelette – tortilla were excelelnt this evening. don’t make this often, but this evening it was tasty and the egg, potatoes were onions were just the right texture. 🙂
wife’s friend all loved this tapas dish. 🙂
and i loved the sprouts.
miso teriyaki salmon belly good as usual, and the fresh gill from my garden was great.
they all loved the chorizo orawns very flavourful and succulent prawns, and wonderful chorizo sauce.
wagyu was a good cut, marbled and flavourful not my best rendition though not getting the right temperature and timing with this pan..
still it was very tasty and tender, and quite restaurant standard.
pasta was al dente and very tasty.
i used the same intense tasty chicken stock made from chicken bones, carrots and aromatics like ginger, red onions, garlic, scallions.
both had white wine reduction, browned whole garlic cloves in olive oil and basil, only that chorizo prawn sauce also had sliced chorizo so another layer of taste. and most appreciated by wife’s friends.
had a great fun dinner with good friends together.
made 12pax dinner for kluang buddies this evening on 6.6.2019. ^^
1 claypot chicken rice
2 braised duck
3 braised belly pork and trotters
4 taiwan 咸猪肉
5 salted fish minced pork
6 minced pork tofu
7 tanhoon prawns
8 nonya steamed seabream (angkorli)
9 nonya sauce kang kong
meimei brought her homemade tapioca cake. all the bros brought wine, fruits, ice creams, egg tarts and pastries.
CJ did a great debrief of kluang mission organised and led by QTC…
a wonderful memorable evening with great friends, missing LCH who is visiting son in australia.
all the 9/10 dishes were very good this evening. ^^
braised duck was superb, very “pang” and meat very tender and moist. very easy to make, just 1hr 15mins braising with tai hwa chicken marinade with all the aromatics.
braised trotters and belly pork were excellent too.
trotters kwl favourite. just the right texture, gelatinous and very flavourful. likewise the belly pork
claypot rice always good. good texture and always very tasty. the bottom bits were very tasty.
wife said not my best. indeed i have done better but this was very ok la…:-)
today was great challenge as i did 4 cups for 12pax, usually i do 2cups to 3cups rice.
CCG was next to me the whole time in the kitchen watching over with me while i get ready other dishes, waiting for the rice to slowly cook, about 45-50mins.
taiwan fried belly pork was an experiment after having lovely taiwan 咸猪肉 at 花莲热炒stall.
my own recipe…almost there i would say…crispy outside tender inside…
salted fish minced pork LCM favourite. always good. will do some garnishing with cut chilli and scallions next time. 🙂
minced pork tofu can be improved. tofu was great, just need to infuse the gravy flavour a bit more.
claypot tanhoon prawns was excellent, among my best, quite perfect texture of tanhoon, moist, full of flavours and cooked just right, and likewise the prawns.
this time i added haebee and substantially enhanced the flavours. the bottom bits of tanhoon were super tasty.
took photo too late. 🙂
the nonya sauce angkorli was good as usual thanks to the tasty tangy gimson nonya sauce.
i added gimson nonya sauce also to the fried kang kang, sedap. 🙂
meimei brought really nice tapioca cake..i had a piece while i was getting dinner ready..liked it more when i took second piece after the food..same nice texture and not too sweet, as what jessie made..
LCM brought red wine.
NCL brought grapes..
CJ brought magnum ice cream,
KWL and june brought 2 tubs of msw and salted caramel ice cream.
CCG brought tong heng egg tarts and pastries.
LCJ did a good debrief of the kluang mission led by QTC.
good that while enjoying the fellowship the RI brothers also helped in some small ways with the community in kluang which ROCK House has been working and caring for.
daughter arranged for her in-laws, JH’s family, to come over for dinner this evening on 1.5.2019.
i made 11 dishes for 12pax dinner
- chicken rice & 白斩鸡
- braised trotters
- braised belly pork
- salted fish minced pork
- char siew
- tofu prawns
- nonya steamed golden snapper
- HK steamed halibut/flounder?
- wok fried lala
- nonya sauce fried baby spinach
- poached hk kailan with shitake (by aunty bes)
& wife made nice cheng tng dessert
chicken rice, 白斩鸡 and chilli were excellent, quite a standard preparation for me.
braised trotters and belly pork (photo at bottom of page) quite perfect too, very tender, and gummy lots of collagen.
the belly pork(photo at bottom of page) i chilled for 2 hrs and cut and warmed up in the reheated sauce when serving.
char siew was ok tasty as usual texture not my best rendition.
the salted fish minced pork dish very good this evening…wife liked it too.
i did not take photo of tofu prawns so used a recent stock photo.
today’s tofu prawns ok not as good as my last, not as infused. i think using a deeper claypot better so tofu will be more infused.
nonya steamed golden snapper tangy sauce always good.
J said halibut flesh tasted better, sauce wise the nonya sauce better.
wok fried manila clams also recent stock photo.
today slightly overcooked, not as good as the last.
similarly for orh lua. it was good but not as my best recently.
a great family time together!
made 8pax family dinner this evening-
1 (wife made) buttersquash soup
2 sous vide 62degC 4hrs flamed iberico pork rack (first attempt supernice) ..served with homemade ginger butter and potato mash
3 prawn arrabiata tagliatelle
4 vongole linguine
5 sous vide 56degC 3hrs flamed & pancharred black onyx tomahawk
wife had some sashimi.
i made the usual teriyaki miso salmon belly. nice!
vongole linguine was great!
arabiatta was a new try, tasty, can be improved.
iberico pork rack was a first time, AND it was excellent! the best!
now cannot find on QB, will wait until they have stock again…
the meat was perfect tender and very tasty.
i marinated first 2 tbsp mustard, then sea salt, pepper, olive oil, honey…then sous vide, then drizzle honey and flamed.
and i had nice potato mash and wife made salad for sides.
tomahawk was perfect this evening, at 56degC perfect consistency, and grilled and flamed.
but everyone liekd the iberico prok rack even better!
very shiok family dinner! ^^
made 9pax dinner for OPS bros & sis=with WM, HC, KS, CH, FM, WH, CF, KY, missing M on 29.3.2019-
1 claypot rice 沙煲饭
2 hk steamed garoupa 港蒸石斑
3 garlic steamed sotong 蒜蓉蒸花枝
4 salted fish steamed minced pork 咸鱼饼
5 tofu prawns 豆腐虾
6 char siew 叉烧
7 mala belly pork with veg 回锅肉
8 oyster sauce hk chye sim 蚝油菜心
9 salted fish minced pork eggwhite fried rice 咸鱼肉碎蛋白炒饭
FM brought ice creams WH brought korean strawberries CH brought yamashita doughnuts
char siew pretty ok despite major error of mixing up and applying red chilli oil instead of red fermented tofu..
garoupa was fresh just bought from teban gardens wet market this morning but slightly lor kor “rough texture”
forgot to take photo of cooked garoupa and garlic steamed sotong.
i made 9 dishes for 9pax. 🙂
claypot rice always good. 🙂
a bit harder making for 9pax. i used 3cup+ rice and 1 whole chicken. i usually make 3 cups for 6pax with 1/2 chicken…estimating the amount of water to add etc is a bit less certain, needs judgement there is substantial marinade and water in the chicken.
i forgot to take photos of the cooked garoupa and sotong.
friends all commented garoupa fresh and my timing was good, however the fish was lor kor with tough texture, quite a disappointment!
i made a mistake on one dish the char siew. instead of red fermented beancurd i marinated with red chilli sauce. the bottles and content looked similar. i did not check properly.
fortunately the char siew was still very tender and the flavours were ok enough as char siew, but one could detect the red chilli oil taste which was kind of odd.
my prawn tofu always good. stock very tasty and prawns excellent, bouncy and tasty, great texture and taste. i think i will try the egg tofu again see if tofu texture is better.
salted fish minced pork is dish that everyone likes. 🙂
the 回锅肉 mala belly pork with carrots and potatoes is the least tokong dish…belly pork very tender…still it was heavy dish and belly pork not most popular with the ladies.
made the egg white fried rice specially for CH in case not enough claypot rice.
fried rice was ok. i think though not salty enough, can do with a bit more fish sauce.
could get hk kailan so made do with chye sim. usual stir-fry with oyster sauce. good enough.
i steamed the whole sausages then cut them and added back to the claypot rice.
salted fish minced pork really a grandma kind signature dish and can eat often outside at zi char and teochew muay stalls.
char siew turned out ok, despit i anyhow hatam added wrong wause, then the bun
shallow fried tofu and stock with egg all ready for kyoto station.
for the fried rice, i first fried salted fish and minced pork then set aside and fried the egg white then fold over the rice and then mixed the small pieces of egg whites thoroughly.
we had a great evening sharing and fellowship among old freinds from primary school. 🙂
i bought some dry stingy hk noodles from sheng shiong a while back.
there were 2 types i know – dry scallop flavoured and prawn flavoured.. i thought prawn flavoured better but that day there was only scallop flavoured so i bought that.
this evening i made a simple 1pax dinner.
just boiled noodles about 2 mins in water and drained. poach chye sim in boiled water. make sure qq and not overcooked.
mixed 1 tbsp flat each of oyster sauce, chilli, ketchup, 1 tsp fish sauce and toss.
i placed 4 strips kurobuta belly on plate, drizzle with tsuyu and microwave 1.5mins.
then add kurobuta belly and poached chye sim to the qq noodles.
noodles qq and tasty with the sauces a standalone.
kurobuta belly very taste and flavourful.
for this evening i also added some leftover toman fillet.