Delicious Prawn Tofu Dish – 35th Teban Gardens Community Breakfast on 2Jun2017

residents queueing & helping themselves to breakfast items

i did a simple & delectable prawn tofu dish for teban gardens community breakfast this morning on 2.6.2017. ^^

this my 35th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

prawn tofu dish

it’s a easy dish to put together. and the end result was pretty & delectable.

residents queueing & helping themselves to breakfast items

however for a group of >100 residents (i was told the highest a few weeks ago was 126), i planned to do 10 tubes of egg tofu cut into 8 coin pieces=80 pieces altogether.

staff & volunteers serving the residents at teban gardens community breakfast

it would be too tedious to shallow fry, so i deepfried the egg tofu.

so i had to wake up at 6am to prepare the tofu. took maybe 20mins+ so i had time to let the tofu drained away the oil on kitchen towels.

1 kg shelled small prawns

one consideration in planning the dish for the residents = i usually do chicken & dory fish fillet & belly pork/collar as these have no bones or very few for the dory fillet.

of course belly pork/collar not so healthy. chicken i debone so it is quite hard work.

this the first time i try prawns. it is too difficult to shell prawns or ask my helper to do, so i ordered 1 kg IQF (individually quick freeze) small prawns from QBFood.

after defrosting & draining overnight (kept in fridge), i seasoned with fish sauce & white pepper.

deepfried egg tofu

i had done both deep & shallow fried egg tofu, so not much problem there.

deepfried egg tofu

& they looked so pleasing to the senses.

prawn tofu dish

just fry cut red onions, chilli, sliced ginger in oil high heat, then add chopped garlic.

after that off fire & add in chicken stock, bring to boil & crack 3 eggs, then “draw” with chopstick to spread the eggs.

prawn tofu dish

i did not want to overcook the prawns, so added tofu & then prawns & covered for few minutes.

added oysters sauce to taste.

then i mixed in the chopped spring onions.

prawn tofu dish

as a finale, i topped with cut spring onions & several twigs of coriander. voila!

i tried some prawns & tofu. just the right texture, and tofu was infused with the stock, very very tasty dish la…

c.h.e.f andy

 

Wine Chicken with Taupok, Onions & Leek – 34th Teban Gardens Community Breakfast on 19May2017

wine chicken with taupok, onions & leek

i did wine chicken with taupok, onions & leek for teban gardens community breakfast this morning on 19.5.2017. ^^

this my 34th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i had done wine chicken for teban gardens community breakfast previously on 9.12.2016. today’s was similar but instead of celery i had taupol, onions & leek sides.

deboned chicken seasoned

deboned chicken seasoned

basically i used my chinese wine braised chicken 黄焖鸡 recipe here.

so i deboned 2 chicken the evening before, wake up early at 6am to marinate the chicken with (best to set aside for 1-2hrs) –

  • 3tbsp fish sauce
  • 2tbsp oyster sauce
  • 2tbsp corn flour
  • 2tbsp sesame oil
  • 4tbsp shaoxing chine wine

then very hot wok, fry sliced ginger (3cm), 2 cut chilli padi, then add 1 tbsp chopped garlic in 1tbsp oil.

additionally i made intense chicken stock the evening before. cut a packet of 12x taupok to 4 slices each, then boil in stock for 1.2hr to infuse the stock flavours to the taupok.

in a separate wok, fry chicken (high heat), remove chicken & add wings first to the taupok (wings took a bit longer to cook). add another 4 tbsp shaoxing wine & cover (low heat) to cook the chicken.need about 8-10mins..

in the separate wok, fry the onions to soften then the leek. when leek is cooked just right (about 5mins) add to the chicken & taupok.

wine chicken with taupok, onions & leek

the completed dish looked quite appealing.

and the chicken tasted tender & sweet.

 

wine chicken with taupok, onions & leek

recently the residents attending the breakfast had increased, now it’s above 120.teban gardens catered a good breakfast of beehoon, porridge & you tiao, another resident cooked a dish of fried egg omelette so including my dish, there was quite enough food for everyone.

c.h.e.f andy

Nonya Steamed Angkorli (Sea Bream) Fillet with Cloud Fungus – 33rd Teban Gardens Community Breakfast on 21Apr2017

nonya steamed angkorli fillet

i did nonya steamed angkorli (sea bream) fillet with cloud fungus for teban gardens community breakfast this morning on 21.4.2017. ^^

this my 33rd friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

teban gardens community service centre

recently, the residents coming for this friday community breakfast have been increasing.

the staff keeping attendance told me the high was 119 in a recent week. 🙂

teban gardens community service centre

today, the sky opened up & there was a huge downpour.

i had to reroute by commonwealth avenue west to jurong town hall road as i expected AYE to be jammed, when there was such heavy downpour.

teban gardens community service centre

i still got to teban gardens before 8.45am.

today the crowd was thinner but it looked to be close to 100 still. 🙂

nonya steamed angkorli fillet

my steamed angkorli dish today was the same preparation as what i did a fortnight ago.

gimson nonya sauce

except that i added gimson nonya sauce to the fish. ^^

that gave the dish an added tangy nonya sauce flavour.

the staff & residents all liked it.

nonya steamed angkorli fillet (before steaming)

sheng shiong was still having promotion, but instead of S$6.60/kg, it was S$7.50/kg.

i bought 2 larger fish >3kg, and got the fishmonger to fillet the fish.

in total i estimated about 1.8kg of fillet for today to serve about 100pax.

nonya steamed angkorli fillet (before steaming)

preparation was simple as before.

just added 1 tbsp(big heap) gimson nonya sauce, 2.5 tbsp light soya sauce, 3 tbsp olive oil, 2 tbsp mirin.

then added the sliced ginger, cut chilli padi, chopped garlic, cut spring onions, and lastly the cloud fungus.

nonya steamed angkorli fillet (before steaming)

& voila the dish was done, steamed in steam oven for 17mins.

nonya steamed angkorli fillet

i tasted the angkorli fillet.

texture was great, just cooked, not overly, and the nonya sauce was excellent.

nonya steamed angkorli fillet

it was a great variation form the usual hong kong steamed style, which was also very good, but it’s good to have a change.

always like the tanginess of nonya & thai chilli dishes.

c.h.e.f andy

Steamed Sea Bream Fillet with Cloud Fungus & Sliced Shitake – 32nd Teban Gardens Community Breakfast on 7Apr2017

steamed sea bream fillet with cloud fungus & sliced shitake

i did steamed sea bream fillet with cloud fungus & sliced shitakefor teban gardens community breakfast this morning on 7.4.2017. ^^

this my 32nd friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

steamed sea bream fillet with cloud fungus & sliced shitake

it’s been a while.

the last time I did Friday breakfast for teban gardens was 4 weeks ago on 10.3.2017.

the last 3.5 weeks I was indisposed, actually had to do a check-up at the hospital. the last 2 days I felt I was returning to 100%.

sea bream fillet

I bought 2 large angkorli, or sea bream at sheng shiong. there was a promotion just S$6.60/kg, that would be >33% off normal price. so I paid just S$19+ for 2.9kg of fish!

I asked  the server to fillet the fish, but to keep one head for a fish head dish (which means they only fillet 1/2 of that fish & kept 1/2 with the head).

sea bream fillet

so I estimated I had 1.8kg of fillet out of the 2.9kg.

there are >100 residents at teban gardens Friday breakfast these days. one staff told me this morning they had 119pax last week (I was not around).

sea bream fillet

anyway 1.8kg of fillet should be sufficient, though I have not tried steaming this quantity of fish before.

I washed with salt the evening before, cleaned & placed on a colander in the fridge overnight.

cloud fungus

I also had some cloud fungus, which I soaked in water & cut smaller pieces using kitchen sears.

steamed sea bream fillet with cloud fungus & sliced shitake

this morning, I got up early to prepare the fish.

steamed sea bream fillet with cloud fungus & sliced shitake

for the condiments, I added 3tbsp of light soy sauce, olive oil & mirin. usually I cook a whole 800g fish I add about 2tbsp each. today the angkorli was filleted & I made deep cuts so the fish was soaked in the condiments. I thought I kept it at 3tbsp. (after steaming, I tasted & decided to add 1 more tbsp. of light soy sauce to bring out the flavours!)

steamed sea bream fillet with cloud fungus & sliced shitake

I also added 1 cut chilli padi, 3cm sliced ginger, a portion of leek sliced thinly, some cut scallions (the white part), the cloud fungus, and then added 1/2 packet of sliced shitake (about 100g).

steamed sea bream fillet with cloud fungus & sliced shitake

next, was just to prepare the steam oven.

I set it to 16mins. it’s kind of try & error!

steamed sea bream fillet with cloud fungus & sliced shitake

any how I got it right first time.

16mins delivered the perfect texture-cooked through, firm & not mushy, just right actually.

fish & sauce were delicious. I decided to add 1 more tbsp. light soy sauce to bring out the flavours more.

steamed sea bream fillet with cloud fungus & sliced shitake

then I transferred the fish & all the ingredients to the aluminium container/carrier & sealed with another aluminium foil as the cover.

I derived great pleasure cooking for the teban gardens folk. today the fish very nice, and one of the volunteers tried & commented it was very good.

c.h.e.f andy

Diced Pork Cubes with Vegetables – 31st Teban Gardens Community Breakfast on 10Mar2017

diced pork cubes with veg

i did diced pork cubes with veg for teban gardens community breakfast this morning on 10.3.2017. ^^

this my 31st friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

diced pork cubes steamed

the residents now attending friday breakfast consistently 100 or more.

the options for my dish are usually chicken, fish & pork. for the older folks here, i choose meats that are without bones – ie for fish only fillet, for chicken i debone it & for for pork i usually do belly pork or pork collar. they are more tasty but a bit more fatty so unhealthy. this time i tried pork cubes, which are leaner.

i got 2 packets of diced pork cubes from sheng shiong the evening before.

diced pork cubes

cleaned with salt then scalded with boiling water to remove scum & kept in colander in fridge overnight to dry a bit.

diced pork cubes

got up early this morning to prepare the marinade for steaming = 1tbsp fish sauce, 2 tbsp light soy sauce, 1 tbsp oyster sauce, 1/2 tbsp sesame oil, 1 tbsp olive oil, 2 tbsp (or 1 heap tbsp) corn flour. corn flour important to make meat smooth.

put in steam oven (or ordinary steamer) for 1.5hrs.

this the same sauce recipe i used to make steamed pork ribs which are dimsum restaurant standard.

maybe i will do steamed pork ribs (soft bone should be ok) next round?

fried potatoes, carrots, onions

for the vegetables, i fried carrots & yellow onions (2 medium carrots, 1 large yellow onion) with chopped garlic & 1 cut chilli padi in 2 tbsp oil, few minutes then covered for about 15mins on low fire, to soften the carrots. taste to get the right texture.

fried potatoes, carrots, onions

then i added potatoes (3 cut potatoes), covered & cooked for another 10mins.

i added the sauce from the steamed diced pork, so no need to add any salt or fish sauce etc to the veg.

potatoes are just cooked when it breaks when pressed against the side of the wokpan, or using a chopstick or fork or spoon to break it. get the texture just right, not mushy.

diced pork cubes with veg

i added back the steamed diced pork cubes, mixed well & covered for a few mins.

diced pork cubes with veg

& basically, that’s done liao.

diced pork cubes with veg

so now just to plate the dish in the aluminium container.

diced pork cubes with veg

the staff & volunteers all liked the dish, and it seems the residents too. ^^

c.h.e.f andy

Braised Sutchi Fillet – 30th Teban Gardens Community Breakfast on 3Mar2017

braised sutchi fillet

braised sutchi fillet 

i did braised sutchi fillet for teban gardens community breakfast this morning on 3.3.2017. ^^

this my 30th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

braised sutchi fillet

braised sutchi fillet 

i used 12 fillets = 2x1kg packets of frozen sutchi fish plus 2 pieces from from a 3rd packet. each fillet can serve about 8pax, so 96pax.

it was a large quantity so i cooked in 2 batches.

normally i will steam the fish. however it is difficult to dry the fish in such quantities. & this suthi fillet releases a lot of water so will dilute the taste of the soy sauce.

i washed the fillet with salt to clean & remove the mud taste a bit. sutchi is cat fish so will still have mud taste.

then spread them out on a roasting rack & left them in the fridge overnight to dry a bit.

in the morning, i prepared quite a lot of chopped spring onions & sliced ginger, & cut 1 chilli padi. fried them in 4 tbsp olive oil.

then added 1/2 the fish = 6 large fillets. added 4 tbsp light soy sauce & 4 tbsp mirin, then boil, lower fire & cover to cook the fish & reduce the braising liquid, about 10mins.

then i removed the cooked fillets, reduced the liquid further & added the next batch of 6 fillets & repeated.

i removed the fillets & placedthem in an aluminium tray in a 50degC oven to keep warm, leaving the sauce/braising liquid in the wokpan.

when leaving for teban gardens, i heat the braising liquid & sppon some over the fillets, then covered with aluminium foil & brought it to teban gardens.

a simple dish to make. not quite my most preferred preparation, just a practical way to prepare in large quantities.

c.h.e.f andy

Kongbak – Braised Belly Pork & Taupok – 29th Teban Gardens Community Breakfast on 17Feb2017

kongbak-braised-belly-pork4

kongbak – braised belly pork

i did kongbak (braised belly pork) & taupok for teban gardens community breakfast this morning on 17.2.2017. ^^

this my 29th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

ros-lontong2

Ros’ lontong

today the centre director, Ros, herself a marvellous cook, did a huge pot of lontong.

the kueh tupat & the ikan bilis chilli were supplied by another lady. Ros made the lontong gravy & sayur & tofu.

ros-lontong3

Ros’ lontong

it was excellent!

i try not to take breakfast & lunch if i can (unless there is lunch get togethers). today die die must take la…

ros-lontong

Ros’ lontong

sayur & tofu just nice, and gravy was quite perfect. not east to make such a huge dish for so many people. banyak bagus!

kongbak-braised-belly-pork-taupok

kongbak – braised belly pork & taupok

i did my simple kongbak (braised belly pork) recipe, just adjust for the size of serving.

Tai Hua chicken marinate (大华鲁鸡汁)

Tai Hua chicken marinate (大华鲁鸡汁)

using ready-made tai hua chicken marinade(大华鲁鸡汁) = kongbak made easy la!

 

kongbak-braised-belly-pork2

kongbak – braised belly pork

today i was doing about 1.5kg belly pork.

so i used about 160ml (2/3 cup) of the tai hua chicken marinade(大华鲁鸡汁).

kongbak-braised-belly-pork-taupok3

kongbak – braised belly pork

the recipe-

  1. fry 1.5 bulbs of garlic cloves, 2 cinnamon bark, 4 star anise, & 3 cloves in 1 tbsp oil till fragrant ie nice aroma.
  2. after washing with salt, scalding with boiling water to clean the pork, coat the pork with 2 tbsp sugar, place the pork in the wokpan, add tai hua braising sauce & let it coat the pork well on all sides for about 10mins. then add 2/3 cup water & cover.
  3. so basically to infuse the pork with the braising sauce & to steam & cook the pork with cover on. for 2 hrs. watch over & add water as required. the key is to keep the sauce thick & flavour intense not diluting too much.
kongbak-braised-belly-pork-taupok4

kongbak – braised belly pork

basically i tried the pork (use kitchen scissors to cut a bit to try) to my satisfaction in terms of texture – about 1.5hrs to 2hrs.

kongbak-braised-belly-pork

kongbak – braised belly pork

pork was excellent. all the teban gardens staff & several residents commented very tender & flavourful.

kongbak-braised-belly-pork

kongbak – braised belly pork

texture was gelatinous for the fat & skin & soft & tender for the lean meat.

braised-taupok

braised taupok

i added 2packets x 10 taupok (cut into 4 strips per taupok=80 pieces) to fully utilise the braising sauce.

kongbak-braised-belly-pork-taupok5

kongbak – braised belly pork & taupok

i added the taupok, and added water & covered & cooked about about 40mins. the taupok was tasty & well infused with the very “pang” sauce.

easy to do & a great, enjoyable dish for teban gardens folks! ^^

c.h.e.f andy

Breaded Fish Fritters – 28th Teban Gardens Community Breakfast on 10Feb2017

107pax for teban garden community breakfast

107pax for teban garden community breakfast

my helper made a breaded fish fritters for teban gardens community breakfast this morning on 10.2.2017. ^^

so i didn’t have to do anything today, just the delivery man la… 🙂

today there was a huge crowd. i was told 107pax. 🙂

breaded dory fritters

breaded dory fritters 

this my 28th friday breakfast community meal at teban gardens community service centre. this time made by my filipino helper.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

breaded dory fritters

breaded dory fritters 

my helper cut & marinated the dory fillets overnight in the fridge.

this morning she got up early to fry the fritters.

this time i had a good sleep till 8.03am. usually i leave by 8.15am so deliver the dish about 8.35am – 8.40am at teban gardens.

breaded dory fritters

breaded dory fritters 

i did not try today, but all the helpers said it was excellent.

breaded dory fritters

breaded dory fritters

anyway we had it at home several times prepared by our helper so i was confident it would be good la….

107pax for teban garden community breakfast

107pax for teban garden community breakfast 

the crowd is getting bigger by the day.

& they all start early to queue for the food.

used to be starting at 9am now they start queueing at 8.40am.

one resident demonstrates making dumpling 饺子

one resident demonstrates making dumpling 饺子 

today the centre director, herself an excellent chef who also cooks on occasions for the community breakfast, arranged a dumpling 饺子 demo by a resident who had before owned a eating stall in china.

one resident demonstrates making dumpling 饺子

one resident demonstrates making dumpling 饺子 

here he is doing the demo.

the dough was freshly made.

one resident demonstrates making dumpling 饺子

one resident demonstrates making dumpling 饺子

he did the kneading & cutting the small doughs.

others trying their hands in making dumplings

others trying their hands in making dumplings 

the centre director had a trial run the day before so she was completely familiar & explaining the process to the group.

others trying their hands in making dumplings

others trying their hands in making dumplings 

and many were keen to try wrapping the dumpling 饺子 themselves.

others trying their hands in making dumplings

others trying their hands in making dumplings

there were 3 different types of fillings馅=minced pork & chives, minced pork & chinese white cabbage, and chives with tiny cut tofu etc.

she told me the dumpling 饺子 were very good. i couldn’t stay to try.

it was an excellent morning. great community interaction & meaningful time for the centre staff & volunteers. & of course, many thanks to my helper also.

c.h.e.f andy

Braised & Steamed Chicken with Stir-fry Leeks & Onions – 27th Teban Gardens Community Breakfast on 3Feb2017

braised & steamed chicken with stir-fry leeks & onions

braised & steamed chicken with stir-fry leeks & onions

i did a braised & steamed chicken with stir-fry leeks & onions for teban gardens community breakfast this morning on 3.2.2017. ^^

today is the seventh day of lunar new year, 初七人日 & 立春 . didn’t realise this but there is a chinese legend 7 days of creation…

this my 27th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

i used my braised & steamed method using intense chicken stock to braise & infuse flavours to the chicken. 

i had to do this around midnight as there is no time to do in the morning. need to do cook each of the 2 chickens one at a time. 35mis then off fire & keep 1/2hr in the wokpan.

stir-fry leeks & onions

stir-fry leeks & onions

the next morning i cooked the onions & leeks.

stir-fry leeks & onions

stir-fry leeks & onions

fry onions with chilli padi, ginger & chopped garlic forst then add the leek. add some oyster sauce. cover & cook for 10mins. taste the dish to get the right texture for the leek, soft enough, tasty & not overly cooked.

transfer to aluminium tray for transportation to teban gardens.

braised & steamed chicken with stir-fry leeks & onions

braised & steamed chicken with stir-fry leeks & onions

then i deboned the 2 chickens, and topped the leeks & onions in the aluminium tray.

braised & steamed chicken with stir-fry leeks & onions

braised & steamed chicken with stir-fry leeks & onions

probably not my best chicken but still very tasty & tender & sweet vegetables.

a friend sent some photos of the teban garden folks afterwards. looks like they are quite enjoying the dish.

c.h.e.f andy

Soy Sauce Chicken & Vegetables– 26th Teban Gardens Community Breakfast on 13Jan2017

soy sauce chicken

soy sauce chicken 

i did a soy sauce chicken with vegetables for teban gardens community breakfast this morning on 13.1.2017. ^^

this my 26th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

soy sauce chicken

soy sauce chicken 

i was thinking of doing pork collar actually, but CNY period sheng shiong flooded with the steamboat sliced meat stuff, cannot find pork collar.

for chicken, if i debone them it will take a bit of effort, and i am cooking a 7pax lunch that same day after doing this breakfast dish.

so i decided to do the braised chicken with tai hua braising sauce near midnight the evening before. it is relatively easy to debone a cooked chicken.

braising the 2 chicken was easy too, but i had to do one after the other & that took just over one hour so i started before 11pm.

soy sauce chicken

soy sauce chicken 

it’s just 2 cinnamon bark, 4 star anise, 2 cloves, 2.5cm cut ginger, 1 whole bulb (i peeled the garlic cloves), and rubbed chicken outsie & inside with sugar…i used total 2 tbsp flat sugar.

then add tai hua braising sauce (1 cup sauce 1 cup water) & braise chicken for 35mins covered so that coating & infusing the chicken with the braise, you are also steaming & producing a smooth, tender chicken.

i left the 2 chickens in the large pot covered overnight, & woke up early next morning to debone the chicken.

vegetables

vegetables 

then i cooked a simple vegetable dish.

just carrots, potatoes, onions.

vegetables

vegetables 

onions go in first to caramelise, and with carrots & chopped garlic, adding oyster sauce.

after carrots softened, add potatoes which should be done in 10mins.

then i dish over to the aluminium tray.

soy sauce chicken & vegetables

soy sauce chicken & vegetables 

& topped up with the debone chicken.

soy sauce chicken & vegetables

soy sauce chicken & vegetables 

the chicken was very flavourful, tasty, and very tender & moist, i think a very good 豆油鸡.

in a way it is better than 白斩鸡 chicken rice chicken since it has the braising sauce whereas 白斩鸡 has not much flavouring.

i had to rush off immediately on delivering so did not get much feedback. one teban garden staff tried & said chicken was very good. anyway i am pretty confident it was good.

c.h.e.f andy

Gentle Braised Pork Belly 回锅肉with Celery – 25th Teban Gardens Community Breakfast on 6Jan2017

gentle braised pork belly 回锅肉with celery

gentle braised pork belly 回锅肉with celery

it’s the start of new year 2017!

i did a gentle braised pork belly 回锅肉with celery for teban gardens community breakfast this morning on 6.1.2017. ^^

this my 25th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

gentle braised pork belly 回锅肉with celery

gentle braised pork belly 回锅肉with celery

it’s a gentle braise because it is done 5.5hrs in a 95degC oven, the belly pork covered with water in a sealed oven dish. 🙂

gentle braised pork belly 回锅肉

gentle braised pork belly 回锅肉

and it’s 回锅肉because after the braise & quite easy cutting (above photo), it was marinated with 1 tbsp cornflour, 2 tbsp fish sauce, 1 tbsp oyster sauce, 2 tbsp shaoxing wine, & returned to the wokpan for quick searing.

totally tender, & very tasty.

gentle braised pork belly 回锅肉with celery

gentle braised pork belly 回锅肉with celery

& some may notice the brown colour pork pieces in the photos.

i was experimenting with using tai hwa braising sauce. so a smaller portion was done with braising sauce in oven dish in same 95degC oven for 5.5hrs (basically overnight while i slept soundly la!)….

in this case i do not sear it, so it was just kongbak final version.

for feedback, the teban centre director preferred the kongbak, very well infused 入味, she decided.

another lady prefer the 回锅肉 (i think slightly more tender as the marinade firmed up a bit the pork) but likes the kongbak gelatinous skin.

good feedback!

anyway now that i can just use tai hwa braising sauce, it becomes so easy to do a good kongbak, braised belly pork… 🙂

c.h.e.f andy

Wine Chicken with Celery – 24th Teban Gardens Community Breakfast on 9Dec2016

did a wine chicken with celery for teban gardens community breakfast this morning on 9.12.2016. ^^

this my 24th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

basically i used my chinese wine braised chicken 黄焖鸡 recipe here.

so i debone 2 chicken night before, wake up earlu to marinate the chicken with (best to st aside for 2hrs) –

  • 3tbsp fish sauce
  • 2tbsp oyster sauce
  • 2tbsp corn flour
  • 2tbsp sesame oil
  • 4tbsp shaoxing chine wine

then very hot wok, fry sliced ginger (4cm), 2 cut chilli padi, then add 2 tsp chopped garlic in 1tbsp oil.

then add chicken, fry (high heat), added another 4 tbsp shaoxing wine & cover (low heat) to cook the chicken.

need about 10mins..then remove chicken pieces except the wings & cook another 10mins & reduce the liquids.

then i placed the chinese wine braised chicken 黄焖鸡 dish in the aluminium carrier.

celery

celery 

fry the celery (i used about 14 stems from 2 bunch of celery) separately.

high heat, again cut ginger first then garlic. then add cut celery, fry (high heat) then cover (low heat to cook.

i did not add oyster sauce or fish sauce as there was gravy from wine chicken, which i added.

then i placed the celery on the chinese wine braised chicken 黄焖鸡.

all the reisdents & staff enjoyed the dish.

very tasty & flavourful chicken from the shaoxing wine & sesame oil, and celery was crunchy & sweet.

texture is also very important.

chicken was just cook, very tender, & very smooth.

the 3 key to this dish –

  1. shaoxing wine & sesame oil for the flavours
  2. corn flour for the smoothness
  3. cooking just right for the tenderness

most restaurant & zi char places fail in the smoothness & tenderness as the chicken is mostly overcooked thought the gravy is tasty….eg (say) –

  1. hua tiao wine chicken at chong qing grilled fish
  2. claypot sesame chicken at shoon huat bakuteh, taman sentosa, JB

c.h.e.f andy

Dakgalbi 닭갈비 fried Chicken with Gochujang– 23rd Teban Gardens Community Breakfast on 25Nov2016

dakgalbi 닭갈비 fried chicken with gochujang

dakgalbi 닭갈비 fried chicken with gochujang

did a dakgalbi 닭갈비 fried chicken with gochujang  for teban gardens community breakfast this morning on 25.11.2016. ^^

this my 23rd friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

dakgalbi 닭갈비 fried chicken with gochujang

dakgalbi 닭갈비 fried chicken with gochujang

we had dakgalbi 닭갈비 fried chicken with gochujang at mr dakgalbi in chuncheon 春川after our visit to the awesome autumn colours of nami island 남이선南怡岛.

two deboned chickens

two deboned chickens

this dish not so different from the korean grilled belly pork with gochujang i did for teban gardens last friday on 18.11.2016.

for chicken, i debone 2 chickens the night before. that took about 35mins.

two deboned chickens

two deboned chickens

in the morning i got up at 6.40am & marinated the chicken – 2 heap tbsp gochujang, 4 tsp chopped garlic, 3cm chopped ginger.

then i let it sit about 1 hr.

cabbage

cabbage

menawhile i cut 1 cabbage (1kg). fried garlic & ginger till fragrant & added cabbage.

fried a while, added 2 tbsp flat oyster sauce, 1 tbsp faih sauce, covered a while then reduced. vegetable has a lot of water so no need to add water.

dakgalbi 닭갈비 fried chicken with gochujang

dakgalbi 닭갈비 fried chicken with gochujang

for the chicken, i cut one large onion & fried till softened & fragrant. no need oil as using the wok for the veg.

added the chicken. if quantity is too much fry in 2 batches.

i managed my ok. high fire, then low & cover to cook the chicken (for small amount like 1/2 chicken no need to cover, charred a bit with bbq flavours nicer) the high fire to reduce. again there is water in the chicken & very tasty already so no need to add water or stock.

dakgalbi 닭갈비 fried chicken with gochujang

dakgalbi 닭갈비 fried chicken with gochujang

the chicken was tender & tasty.

the cabbage & onions very nice too & complemented the chicken.

c.h.e.f andy

Ingredients:

  • 1/2 chicken cut to 4cm bite size (about 500g if deboned)
  • 1/2 yellow onion cut
  • 300g cabbage (2 cups?)

seasoning

  • 1 tbsp gochujang
  • 1 tsp heap chopped garlic
  • 1 cm chopped ginger

Directions:

  1. cut (or debone) 1/2 chicken, wash with salt water, rinse well in colander, put in fridge overnight.
  2. season chicken with gochujang, chopped garlic & chopped ginger & set aside for few hrs.
  3. fry cabbage in garlic & ginger, add oyster sauce & a bit of fish sauce. set aside.
  4. fry cut onions till softened & fragrant, add chicken & fry high fire then lower.
  5. add back the cabbage, mix, dish out & serve.

 

Korean Grilled Belly Pork with Gochujang – 22nd Teban Gardens Community Breakfast on 18Nov2016

korean grilled belly pork with gochujang

korean grilled belly pork with gochujang 

did a korean grilled belly pork with gochujang for teban gardens community breakfast this morning on 18.11.2016. ^^

this my 22nd friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

korean grilled belly pork with gochujang + onions & leek

korean grilled belly pork with gochujang + onions & leek 

i just came back from korean on monday few days back. enjoyed all the korean bbq. 🙂

quite apt i guess to do a korean dish.

korean grilled belly pork with gochujang

korean grilled belly pork with gochujang

anyway i decided what to cook last minute & went to sheng shiong at 9.30pm last evening (ie the night before) & bought 1.5kg belly pork.

gochujang

gochujang

then i realized i did not have gochujang & went SS again & boughtthe only available 170g container. i think S$2.40??

 

1.5kg belly pork after 5.5hrs in 95degC oven

1.5kg belly pork after 5.5hrs in 95degC oven

1.5kg belly pork after 5.5hrs in 95degC oven

1.5kg belly pork after 5.5hrs in 95degC oven 

after scalding to remove scum, i had the belly pork in sealed oven dishes in 95degC ove for 5.5hrs. started about 12am.

seasoned with gochujang, chopped garlic & ginger

seasoned with gochujang, chopped garlic & ginger 

i got up about 6.45am, sliced the belly pork & seasoned with 2 tbsp gochujang, 4 tsp chopped garlic & 3cm chopped ginger.

yellow onions & leek

yellow onions & leek 

then i cooked the onions & leeks.

1 whole large onion, & 1 whole leek.

first fried chopped garlic, the onions, then added leek. & oyster sauce & fish sauce.

dished them out onto the aluminium tray for transport.

seasoned with gochujang, chopped garlic & ginger

seasoned with gochujang, chopped garlic & ginger 

then i fried the 1.5kg belly pork in 2 batches.

hot pan, a bit of butter, then the belly pork. charred a little bit but didn’t want to overcook. the dished on top of the onions & leek, covered with aluminium foil & transport to teban gardens.

anyway the community service centre folks & the volunteers all loved it.

pork was very tender but not breaking, good bite & quite excellent korean gochujang flavour & sweet tasty pork.

super la! ^^

<below i adjust the recipe for 500g belly pork>

c.h.e.f andy

Ingredients:

  • 500g belly pork
  • 1 large yellow onion
  • 1 leek

brine (i only used 1/2 the brine to fill my 2 oven dishes with the pork inside)

  • 1 tbsp flat sugar
  • 1 tbsp flat salt
  • 1 cup water (240ml)

seasoning

  • 1 tbsp gochujang
  • 2 tsp chopped garlic
  • 2cm chopped ginger

Directions:

  1. scald to remove scum
  2. place belly pork (covered in brine) in sealed oven dishes in 95degC oven for 5.5hrs.
  3. slice belly pork & season with gochujang, chopped garlic, chopped ginger.
  4. meanwhile fry onions & leek & set aside.
  5. return marinated belly pork to hot pan & fry. char it a little.
  6. dish out the belly pork & serve over the vegetables.

 

 

 

Teriyaki Fish Fillet – 21th Teban Gardens Community Breakfast on 4Nov2016

teriyaki-sutchi-fillet

teriyaki sutchi fillet

did a teriyaki fish fillet for teban gardens community breakfast this morning on 4.11.2016. ^^

this my 21th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

2-5packets-of-1kg-sutchi-fillet-from-sheng-shiong

used 2.5 packets x 1kg sutchi fillet from sheng shiong

wasn’t sure of breakfast schedule this week, went late to get 3 packets of sutchi fillet from sheng shiong the night before.

cut, dry with kitchen towels & put in fridge overnight to dry out further.

ginger-chilli

hotting up & flavouring the pan with chilli padi & ginger

fry chilli padi & ginger before adding garlic.

sutchi-fillet

2.5kg sutchi fillet

then added cut sutchi fillet in 2 batches.

for each batch added 3 tbsp light soy sauce, 2 tbsp olive oil, 2 tbsp mirin.

did this teriyaki for teban gardens couple times before. first was on 29.4.2016.

teriyaki-sutchi-fillet2

teriyaki sutchi fillet

hastily put together, still quite a tasty dish la…i had to leave early after delivering the dish to teban gardens. my good friend feedback that the residents enjoyed the dish.

today also the centre manager, herself a very accomplished chef, made a mixed congee 艇子粥. it was very good, a very huge pot chokeful of ingredients. i took a small bowl to taste. it was so good la…hong kong standard congee in terms of 火候, totally smooth 滑& sweet & very good ingredients la! ^^

c.h.e.f andy

Vietnamese Chargrilled Pork Collar & Celery with Salted Fish – 20th Teban Gardens Community Breakfast on 30Sep2016

testimony by sam

testimony by sam

vietnamese chargrilled pork collar & celery with salted fish

vietnamese chargrilled pork collar & celery with salted fish

did a vietnamese chargrilled pork collar & celery with salted fish for teban gardens community breakfast this morning on 30.9.2016. ^^

celery with salted fish

celery with salted fish

this my 20th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

vietnamese chargrilled pork collar & celery with salted fish

vietnamese chargrilled pork collar & celery with salted fish

i cooked the celery & the pork collar separately.

vietnamese chargrilled pork collar & celery with salted fish

vietnamese chargrilled pork collar & celery with salted fish

placed the celery in the aluminium tray. then topped with the pork collar.

celery

celery

i cooked the celery first.

celery shoots

celery shoots

separated the tender shoots from the outer stalks, washed & strained separately. 🙂

sliced ginger & salted fish

sliced ginger & salted fish

fried the sliced ginger & & salted fish first. added garlic fried till fragrant & not burnt.

the salted fish i used a cheap treadfin packet – S$2.80 for about 300g? i like the flavour. it is cheap but good.

celery with salted fish2

celery with salted fish

then added the celery stalks, fried & covered for few minutes, then added the tender shoots.

do not add water.

i tasted & decided to add some oyster sauce, about 1 heap tbsp.

i cooked 2 whole celery, so about almost 3kg, maybe 2.5kg, quite a bit anyway.

do not overcook. celery was tasty & crunchy. the tender shoots especially! ^^

marinated pork collar

marinated pork collar

i scalded & cut about 1.3kg pork collar, & marinated 48hrs in a 1 degC chiller compartment. 🙂

marinated pork collar

marinated pork collar

this a vietnamese chargrilled pork recipe.

this time i had 1.3kg NOT 300g, but this for older folks. i didn’t want it too salty or sweet, so adjusted the marinade a bit.

i marinated with-

  • 4 tbsp fish sauce
  • 1 heap tbsp yuzu jam
  • 1 tbsp sugar
  • 1 tsp red chilli flakes
  • 4 chopped spring onions
  • 3 chopped shallots
  • 3 heap tsp chopped garlic
  • 3 cm chopped ginger
vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

there were too much pork not easy to chargrill & caramelise.

i separated into 2 lots, but still too much, so the first about 800g lot not much chargrilled.

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

the second lot was a bit smaller quantity, maybe just 500g, so it chargrilled better

vietnamese chargrilled pork collar

vietnamese chargrilled pork collar

looking at the vietnamese chargrilled pork collar in my recipe, you can see it was a lot more browned & intense c/w this batch.

still i tasted both the pork & the celery.

both were very tasty, and confirmed by the volunteers & the residents at teban gardens. a very tasty dish! 🙂

testimony by sam

testimony by sam

today, teban gardens arranged for a testimony by sam (top photo also).

sam is afflicted with stage 4 cancer( that already metatasized & spreaded so he had multiple operations & also remove parts of the large intestines, stomach, bile), 2 heart attacks/4 stents & diabetes. he is currently on chemo but somehow doesn’t show.

i am not a christian but no harm to stay back & listen to his sharing. 🙂

testimony by sam

testimony by sam

his father was上官流雲, a very famous singer, actor, composer in the 40s, 50s.

it was inspiring listening to his story, the resilience of life, the love for life!

c.h.e.f andy

Braised Sutchi Fillet 红烧鲶鱼柳 with Potatoes, Carrots, Onions – 19th Teban Gardens Community Breakfast on 16Sep2016

braised sutchi fillet 红烧鲶鱼柳  with potatoes, carrots, onions

braised sutchi fillet 红烧鲶鱼柳 with potatoes, carrots, onions 

did a braised sutchi fillet 红烧鲶鱼柳 with potatoes, carrots, onions  for teban gardens community breakfast this morning on 16.9.2016. ^^

braised sutchi fillet 红烧鲶鱼柳  with potatoes, carrots, onions

braised sutchi fillet 红烧鲶鱼柳 with potatoes, carrots, onions 

this my 19th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

potatoes, carrots, onions

potatoes, carrots, onions 

the vegetables i fried separately.

potatoes, carrots, onions

potatoes, carrots, onions 

first onions & carrots. when softened, added potatoes.

no chicken stock, just added fish sauce, oyster sauce, covered to cook the carrots & potatoes

potatoes, carrots, onions

potatoes, carrots, onions

potatoes, carrots, onions

potatoes, carrots, onions 

vegetable already very tasty. & making sure potatoes not overcooked.

potato is cooked when ladle pressed on it & it separates.

braised sutchi fillet 红烧鲶鱼柳

braised sutchi fillet 红烧鲶鱼柳 

for红烧, i used 2.5 tbsp light soy sauce, 1 tbsp fragrant zhengjiang black vinegar, 2 tbsp shaoxing wine, 1/2 tbsp sugar, 1/2 tbsp sesame oil & 1 tbsp flat corn flour.

braised sutchi fillet 红烧鲶鱼柳

braised sutchi fillet 红烧鲶鱼柳 

coat filletwith corn flour first.

fry chooped garlic & sliced ginger till fragrant & beginning to brown.

add sutchi fillet & fry short while, then add braising sauce & coat.

braised sutchi fillet 红烧鲶鱼柳

braised sutchi fillet 红烧鲶鱼柳 

i covered & cooked for 6 minutes, high fire & reduced.

then i plated the vegetables in the aluminium tray & added the fish fillet on top.

fish was very tasty & still bouncy not overcooked. vegetables were very good also.

c.h.e.f andy

Tauyou Bak 鲁腩肉 – 18th Teban Gardens Community Breakfast on 2Sep2016

tauyou bak 鲁腩肉

tauyou bak 鲁腩肉 

did a tauyou bak 鲁腩肉 with leeks & onions for teban gardens community breakfast this morning on 19.8.2016. ^^

tauyou bak 鲁腩肉

tauyou bak 鲁腩肉

this my 18th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

onion & leeks

onion & leeks 

i fried some leeks & yellow onions.

onion & leeks

onion & leeks 

this just the vegetable side so just sliced ginger, garlic & adding oyster sauce, fish sauce & corn flour to the vegetable dish. its tasty on its own.

tauyou bak 鲁腩肉 

tauyou bak 鲁腩肉 

for the recipe-

i prep the belly pork night before 6 hrs in a 90degC oven with braising sauce-

  • 1.6kg belly pork
  • 1 tbsp brown sugar
  • 1 tbsp zhengjiang vinegar镇江香醋
  • 3 tbsp light soy sauce
  • 3 tbsp shaoxing wine绍兴酒
  • 1/2 tbsp dark soy sauce
  • 1 tbsp oyster sauce
  • 3 tsp chopped garlic
  • 2 cm sliced ginger
  • 3 star anise
  • 1 tsp five spice powder

in the morning, i cut the belly pork into 1cm slices, fried sliced ginger, chopped garlic & 1 star anise till fragrant, then added the cut belly pork.1/2 tbsp dark soy sauce, medium low fire, fried to caramalise, then added the braising sauce, covered & reduced.

tauyou bak 鲁腩肉 

tauyou bak 鲁腩肉 

the tauyou bak 鲁腩肉 was very tender & tasty. one lady told me “吃了还想再吃-after eating she want to eat some more”. ^^

tauyou bak 鲁腩肉 

tauyou bak 鲁腩肉 

important thing is the braising sauce must be fragrant, flavourful.

the dark soy sauce is fragrant & help to caramelise. & the zhengjiang vinegar镇江香醋 too.

& reducing the braising sauce makes it a nice, slightly sticky, tasty belly pork dish.

tauyou bak 鲁腩肉 

tauyou bak 鲁腩肉 

6hrs oven sounds tedious, but actually very easy. just add braising sauce & leave in oven.

when cooled, put in fridge. easy to cut next morning.

tauyou bak 鲁腩肉 

tauyou bak 鲁腩肉 

quite a delectable dish.

c.h.e.f andy

 

Sweet & Sour Dory Fillet – 17th Teban Gardens Community Breakfast on 19Aug2016

sweet & sour dory fillet with potatoes, carrots, onions

sweet & sour dory fillet with potatoes, carrots, onions

did a sweet & sour dory fillet with potatoes, carrots, onions for teban gardens community breakfast this morning on 19.8.2016. ^^

this my 17th friday breakfast community meal at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

PPH Comunity Service Centre

PPH Community Service Centre

PPH Comunity Service Centre

PPH Community Service Centre

the residents relaxing, having a good time after breakfast. 🙂

sweet & sour dory fillet with potatoes, carrots, onions

sweet & sour dory fillet with potatoes, carrots, onions

this is similar to the community lunch dish i did for bathesda community’s newgate learning hub (bread of life) last saturday on 13.8.2016.

sweet & sour dory fillet with potatoes, carrots, onions

sweet & sour dory fillet with potatoes, carrots, onions

i cut the sutchi fish fillet into about 8 pieces each, totaled >72 pieces , washed them with salt & drained & toweled dry.

i fried the vegetables (carrots, onions, potatoes) & fish in separate wokpans.

fish fillet using my usual marinade – 2 tbsp olive oil, 2 tbsp mirin, 2 tbsp light soy sauce. for sweet & sour i added 1 tbsp flat sugar, 1 tbsp white wine vinegar & 3 tbsp heap tomato ketchup.

also added 2 tsp chopped garlic, & some sesame oil.

the fish i fried only about 4 mins, not to overcook.

as there was a lot of liquids, i strained the fish & added the liquids to the vegetables.

i added 1 tbsp oyster sauce & 1 tbsp corn flour. covered & let the carrots cook & sauce thicken.

then added back the fish fillet. and mixed well so the fish were well coated with the thickened sauce.

finito

finito

today i had to leave early, right after delivering the breakfast dish.

later my friend whatsapped me it was all finished.

c.h.e.f andy