made & delivered dinner to brother family this evening on 29.4.2021.^^

今晚的菜

1. 花雕枸杞鸡
2. 麻辣鲶鱼柳
3. 炒西兰花
4. 炒帝皇苗

this my weekly homecooked dishes for my brother family, started since 3apr2020 covid circuit breaker (CB), and my brother cooks weekly dinner for my family in return on tuesdays.

c.h.e.f andy

made RI bros 9pax dinner menu

prez organised 9pax RI bros (8 visitors) get together at my place on 21.4.2021.^^

to continue the ghost stories by prez and prof LKY……eeeeeeeeeeeee…..

I made –

1. 烧肉 for predinner drinks
2. 腊味沙煲饭 sausage claypot rice
3. 酱蒸松鱼头 meensi song fish head
4. 卤元蹄 teochew braised hock & trotters
5. huadiao steamed chicken with wolfberries
6. claypot tanhoon prawns
7. 3-eggs spinach

(& to skip as requested-steamed pork with salted fish 咸鱼饼) can’t remember why skip but I guess we had lots of food already la!

beng san brought humongous cockles coached by chee hong with detailed instructions on poaching (but according to prof didn’t have salt water to remove mud )

prez brought cheese…

wee woon summarised the evening for all -“Thanks chef, for a wonderful evening and the good food! Much appreciated!Thanks YF, for the washing up. If I were a woman, I would envy your wife! Thanks HAB for the big cockles! They tasted very juicy!Thanks THK for the durian! Thanks CWS for the delicatessen cakes from Bengawan Solo.Thanks prez for your Bordeaux French wine and ghost stories (woman in white and room #22-03 story)Thanks prof for your Chilean Carbanet Sauvignon!Thanks everyone for the great company!)

and I may add – thank you so much YF for washing up the dishes etc

everyone loved the crackling blistered roast pork, very tender and juicy inside, made one of my best roast pork this evening haha!

cockles were so large and fresh and poached nicely…excellent with the chilli dips!

all the dishes were good! everyone especially liked the claypot rice, so tasty & flavourful…

& the ter kar and tanhoon prawns too…perfect texture and flavours…

chicken and fish head also good & delicious

& I can see the spinach was in short supply very quickly….

we had a really fun evening! wonderful get together and fellowship of old RI schoolmates & bros…

c.h.e.f andy

made 7pax family dinner this evening with brother, SIL & niece, and sis & BILn..& wife on 12.4.2021.^^

i made-

1. sausage claypot rice 腊味沙煲饭
2. teochew chilled sotong 潮州墨鱼饭
3. claypot tanhoon prawns 沙煲冬粉虾
4. steamed huadiao wine chicken with wolfberries 枸杞花雕酒蒸鸡
5. teochew braised hock & trotters 潮州卤元蹄
6. HK steamed red garoupa港蒸红斑
7. 3 eggs spinach三蛋苋菜

simple delicious dishes..

SIL loves the claypot rice…this evening it was especially fragrant and individual grains we say “sang sang” in Teochew quite perfect! 🙂

& tanhoon prawns was excellent..very flavourful and nicely infused tanhoon 入味..

teochew braised hock and trotters always good, very tasty and perfect gelatinous texture..

huadiao chicken as well very tender and tasty..

& the 3 egg spinach was excellent too…

garoupa was fresh and sweet…HK steamed with lots of garlic…bascially ah yat style similar to razor clams dish…very tasty sauce…

c.h.e.f andy

delivered homecooked dinner to my brother family on 8.4.2021.^^

this evening dishes-

1. huadiao wine chicken with potatoes
2. meensi (taujeon lime) baby treadfin head
3. bean sauce 豆瓣 pork cubes
4. stir fry 帝皇苗

I was cooking for HCA Hospice Care 25pax lunch today. so convenient to portion out the wine chicken and pork cubes dishes, and just add the tread fin head and vegetables for my brother family.

c.h.e.f andy

delivered homecooked dinner to brother family on 1.4.2021.^^

今天的菜

1. 口水鸡 saliva chicken
2. 蒸小午鱼 steamed baby tread fin tail
3. 腐乳油麦菜 fermented beancurd fried romaine lettuce

c.h.e.f andy

delivered homecooked dinner to brother family 25.3.2021.^^

今晚的菜

1. steamed wine chicken with wolfberries
2. 蒜泥白肉
3. stirfry 帝皇苗
4. stirfry spinach

nice, delicious homecooked comfort food.

c.h.e.f andy

made 4pax dinner with lisa, sulin & aunty bes on 15.3.2021.^^

1. thai yellow curry sotong
2. claypot tanhoon prawns
3. fried rice with minced pork & egg

& aunty bes added a sambal petai prawns – very nice!

sotong easy to make..didn’t have vegetables, so just added yellow onions and red chiili. fried with garlic (I cut 3 large cloves into 4 each)…then added dancing chef thai yellow curry paste…last, add sotong, cooked for 3 mins, off fire and cover, let dish continue cooking in residual heat.

didn’t have coriander for tanhoon prawns. just fried garlic cloves, shallots and spring onions in oil, then added chicken stock and 1 tbsp oyster sauce and reduce, and lots of black pepper feel the aroma. when ready to serve, bring to boil the stock, add prawns seasoned with fish sauce and white pepper, then add tanhoon, cook 1 min, off fire and toss, then cover, cook in residual heat.

fried rice I fried lots of minced garlic, then added 150g minced pork and 1 tbsp oyster sauce, cooked minced pork, then added 1 cup cooked rice and fried high heat. remove fried rice, fried 3 eggs high heat till formed, then added back friend rice, fried high heat, off fire, add crispy haebeehiam chilli and mixed. taste and add fish sauce if need.

c.h.e.f andy

made & delivered dinner to brother’s family on 11.3.2021.^^

今晚的菜

1. 港蒸斑鱼头
2. 沙煲冬粉虾
3. 炒白菜

HK steamed fish head is following ah yat grandstand style…fry lots of chopped garlic (5 cloves) in 3 tbsp olive oil w/o browning and add 3tbsp light soy sauce & 2tsp sugar…this a really excellent sauce (just that today I added a bit much sugar so slightly sweet)…

tanhoon prawns quite the usual…cut garlic cloves in 3 or 4 and brown lot of it (like 4-5 cloves) in 3 tbsp olive oil, then add 2 stalks of coriander…add 150ml chicken stock, 1 tbsp oyster sauce and reduce, add lots of black pepper, feel the aroma…when cooking/serving, add prawns 1-2mins then add tanhoon and toss. off fire, cover and let dish cook in the claypot.

c.h.e.f andy