Fried Egg Plants with Minced Pork and Salted Fish 鱼香茄子 – 75th Teban Gardens Community Breakfast on 9Nov2018

eggplant with minced pork 鱼香茄子

made fried eggplant with minced pork 鱼香茄子…. for teban gardens community breakfast this morning on 9.11.2018.^^

this my 75th friday breakfast community meal dish 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.

meeting yong siu for breakfast kopi afterwards at 8.30am so got to deliver this earlier to teban gardens. 🙂

===============================

the challenges of cooking a dish for 140pax older folks i had well documented.

basically i prepare dishes with no bones which ruled out whole fish. so i had done deboned fish fillet and deboned chicken, but it is much easier and cheaper to do frozen bonelss chicken leg (thigh+drumsticks), and this became my default dish, whether as chinese wine chicken, curry chicken, nonya chicken, chicken with carrots & potatoes etc. an alternative is frozen belly pork. that cost more and less healthy and neutral c/w chicken. the lesser option is frozen zutchi fish fillet. that has a bit of “chow chay” taste which can be musked by HK steam or teriyaki (basically the dry version of HK steam).

last i tried a new dish using minced pork with long beans. and it was quite well received.

so this week i though i try eggplant with minced pork 鱼香茄子.

i never do this dish before so are many unknowns.

another challenge of turning out a dish and deliver by 8.30am to 8.45am of course is the preparation required. so i decided to cut the eggplants (about 1.2kg) the night before, cleaned with salt and soaked in salt water & added lemon juice for a while & drained dry in a colander in the fridge overnight. the first unknown being i was not sure if the cut egg plant will oxidise & changed colour, and the lemon juice was to help retain the colour.

shallow-fried eggplant

next morning i removed the egg plant from the fridge & it was generally ok.

eggplant with minced pork 鱼香茄子 generally required deepfry though some recipe just fry it. i think some firmness and crispiness give it a better texture. i hate deepfry as i don’t know what to do with the oil afterwards very wasteful, so i did shallow-fry. the second unknown. 🙂

shallow-fried eggplant

i added corn flour and 2 egg yolks and mixed the egg plant with my hands thoroughly.

i poured a thin layer of oil and heat the oil like for deepfrying,  turned to medium high heat. and added the egg plants in 2 batches. first batch turned and fried thoroughly and immediately the second batch and fried the whole thing thoroughly on medium high heat.

timing is agaklogy. i tasted one piece it was ok, cooked, firm enough, not wilted. i removed and set aside.

the traditional sichuan recipe does not require salted fish. somehow the chilli mix produces the 鱼香. i didn’t comprehend that but some recipe uses salted fish. i thought that’s what i want to do – so that’s the 3rd unknown.

so i add just little oil, fried 1 cut chilli padi, 1.5 sliced of salted fish and 3 tsp of chopped garlic, then returned the egg plants and fried/mixed thoroughly, maybe 30secs. then set aside.

1.5kg minced pork

now i fried the 1.5kg minced pork.

this has to be thoroughly cooked and minced pork can be dry & tough.

i added 3 tbsp oyster sauce and 3 tbsp corn flour, which helped the minced pork to remain smooth. i didn’t add fish sauce as the egg plant was salty enough with the salted fish.

1.5kg minced pork

& the minced pork turned out nicely, remained smooth and moist, maybe also because i sued the cheaper more fatty minced pork.

eggplant with minced pork 鱼香茄子

i returned the egg plants to the wok and mixed thoroughly.

eggplant with minced pork 鱼香茄子

i tried a bit.

actually i think it was delicious. ^^

sidetracking = i took out a small portion for my brother yong siu. this the 4th time we meeting for kopi since his retirement on 30.9.2018. he finished all of it together with 2 toast and yuan yang. i just took my regular kopi c gosong tilok.

eggplant with minced pork 鱼香茄子

today i had to wake up just a little earlier, 6.40am instead of 7am to prepare the dish.  i managed to deliver to teban gardens in good time, and arrived at my brother’s block before 8.30am for our morning kopi session.

c.h.e.f andy

Advertisements

Fried Minced Pork with Long Beans – 74th Teban Gardens Community Breakfast on 2Nov2018

fried minced pork with long beans

made fried minced pork with long beans, with a bit of mala sauce & oyster sauce…. for teban gardens community breakfast this morning on 2.11.2018.^^

this my 74th friday breakfast community meal dish 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.

fried long beans

fried long beans

first time doing this 1kg+ long beans and 1.3kg minced pork for 140pax residents..tasted very delicious dish.

i fried the 1kg+ cut long beans with 3tsp chopped garlic, 1 cut chilli padi and added 2tbsp oyster sauce. covered wokpan to cook & soften, then removed to aluminium carrier.

fried minced pork

then i fried the 1.3kg minced pork (4 packets from sheng shiong). added 1tbsp oyster sauce. then 2tbsp 老干妈 mala sauce and 2tbsp corn flour at the end & mixed thoroughly.

then added back the long beans and fried together.

fried minced pork with long beans

fried minced pork with long beans

then plated them in the aluminium carrier.

fried minced pork with long beans

tasted the minced pork. it was delicious.

and the long beans were soft and tasty.

fried minced pork with long beans

it was a simple dish, not expensive & not difficult to make. 🙂

c.h.e.f andy

Nonya Sambal Zutchi Fillet – 73rd Teban Gardens Community Breakfast on 19Oct2018

nonya sambal zutchi fillet

made nonya sambal zutchi fillet with leeks for teban gardens community breakfast this morning on 19.10.2018.^^

this my 73rd friday breakfast community meal dish 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.

heng’s nonya sambal sauce

i used heng’s nonya sambal paste.

cleaned & drained 3x1kg zutchi fillet (3x800g nett weight) marinated with nonya sambal sauce in fridge overnight.

nonya sambal zutchi fillet

nonya sambal zutchi fillet

in the morning, i fried ginger, chopped garlic, leek & added fillet, fried thoroughly then covered to cook.

nonya sambal zutchi fillet

i removed the cooked fillet so as not to overcook the fish, then reduced the sauce.

nonya sambal zutchi fillet

nonya sambal zutchi fillet

then i added back the sauce.

dish was done. i transferred to an aluminium tray, covered it with aluminium foil and carted it to teban gardens.

c.h.e.f andy

Braised Belly Pork with Nai Bai Veg – 72nd Teban Gardens Community Breakfast on 12Oct2018

braised belly pork with veg

made braised belly pork with veg for teban gardens community breakfast this morning on 12.10.2018.^^

this my 72nd friday breakfast community meal dish 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 belly pork with veg

prepared the belly pork last evening..set alarm to 7am as usual for TG friday breakfast but woke up at 9.30am..checked phone NOT silent & alarm was ON..so old man couldn’t wake up even with alarm..

called Ros..she was ok if I cooked immediately & delivered at 10am which i did..use 1/2 the vegetables about 600g & all the meat 1.1kg.

braised belly pork with veg

for the braised pork belly, i used the seriouseats method for japanese chashu pork = 3.5hrs in 130degC oven, then kept in fridge overnight.

the belly pork was very flavourful, just slightly overdone, and was perfect to keep in a ziploc bag in the chiller overnight.

so it was easy in the morning to slice the belly pork into clean slices.

fry the nai bai vegetables, add some of the tasty marinade, cook & reduce the sauce, and add the sliced belly pork the last bit.

c.h.e.f andy

Recipe = Cooking Sharing & Demo (Sausage Claypot Rice & Chinese Wine Chicken) at Teban Gardens on 10Oct2018

chinese wine chicken & sausage claypot rice

the recent time (my second) i was asked to do a cooking demo and sharing session at teban gardens was on 5.9.2018. 11pax attended.

teban gardens cooking demo class

they asked and i agreed to do another cooking sharing session today on 10.10.2018. today 20 attended ( plus 2 staff in the photo). 🙂

teban gardens cooking demo class

teban gardens cooking demo class

today i demo 2 dishes=

  1. 腊味沙煲饭 sausage claypot rice; and
  2. 黄焖鸡 chinese wine chicken.

as before, i tried to demo dishes which they can do easily at home.

also, i planned the dishes such that the cooking could be completed and they could try the food within 1/2hr and not wait too long.

so i put the claypot rice on high fire to boil the water  for few minutes then on low fire to cook for about 30mins. & during the time i explained the process for the claypot rice, then started the live demo on the chinese wine chicken.

chinese wine chicken

the chinese wine chicken required to be marinated 2hrs before cooking, so teban gardens had my recipe circulated to the attendees.

i brought the marinated chicken to teban gardens, together with the condiments required for the cooking demo = cut ginger, chilli padi, chopped garlic, 1tbsp olive oil for frying, 2 tbsp huadiaojiu 花雕酒, and some coriander to garnish the dish.

chinese wine chicken

so i added the ginger, chilli padi to the oil, added chopped garlic later, then added the chicken, fried for 5 mins to cook. added a little water and reduced as the chicken cooked.

chinese wine chicken

chinese wine chicken

before plating the chicken, i added the huadiaojiu 花雕酒 on high fire so the aroma came out.

sausage claypot rice

likewise the sausage claypot required 30mins just for cooking (for 2 cups+ of rice), so i fried the rice etc & basically started by putting the claypot rice to cook for 1/2 hr while i shared the recipe and the process with the residents. 🙂

so you fry cut ginger in veg oil or chicken fat, then off fire & add the salted fish and chopped garlic, then add the rice (and sliced mushrooms if available) and fry in high heat for 1 mins. then add 2 cups of chicken stock. i add the sausage whole.

when cooking put high fire first to boil the liquids then low fire to cook the rice.

sausage claypot rice

when the sausage is cooked, take them out, cut & put back.

the centre director Ros did such a great job.

sausage claypot rice

the claypot rice looked so nicely presented.

the residents loved both dishes. claypot rice was very flavourful and the chicken was tasty, sweet & tender.

c.h.e.f andy

Recipe

腊味煲仔饭 sausage claypot rice

  • 2cups rice
  • 2cups chicken stock
  • 1-2 slice salted fish (remove bone if required)
  • 3 tsp chopped garlic
  • 1cm cut ginger
  • 2 tbsp veg oil or chicken fat
  • 5 chinese mushrooms (optional)
  • 2-3 pork sausage
  • 2-3 liver sausage
  1. fry cut ginger in 2tbsp veg oil or chicken fat in claypot
  2. off fire and add 1-2 slice salted fish & 3 tsp chopped garlic
  3. earlier soften 5 chinese mushrooms in boiling water then cut slices
  4. wash 2 cups thai rice add to claypot & add sliced mushrooms (optional). fry high fire.
  5. off fire. add 2cups chicken stock
  6. wash clean thoroughly & dry pork & liver sausages. place on top of rice
  7. cook about 30mins, high fire to boil then low fire to simmer to cook
  8. take out sausages, cut slices, add back to rice, stir rice thoroughly to reduce burnt bottom, add coriander to garnish

黄焖鸡 wine chicken

  • 1 deboned chicken OR 4 boneless frozen legs (thigh+drumstick)
  • 2 tbsp fish sauce
  • 2 flat tbsp cornflour
  • 2 flat tbsp oyster sauce
  • 2 tbsp sesame oil
  • 4 tbsp huadiao jiu 花雕酒
  • chopped spring onions + 2 inch cuts white party
  • 2cm cut ginger
  • 3 tsp chopped garlic
  • 1 cut chilli padi
  • 6-8 taupok each cut into 4 strips
  1. debone 1 (or 1/2 chicken) or use 4 boneless frozen legs (thigh+drumstick) and cut 1.5in bitesize pieces
  2. season cut chicken with 2tbsp each of fish sauce, oyster sauce, sesame oil, huadiaojiu, cornflour for 2hrs
  3. fry cut ginger, chilli padi in a bit (1tbsp) oil, add chopped garlic & spring onions, then add chicken pieces. fry thoroughly for few minutes,
  4. add 2 cups chicken stock & reduce about 5-6mins. add 2in spring onions
  5. if cooking taupok (optional), remove chicken from pot so not to overcook, add taupok & boil for 1/2hr until soft & infused with flavout. add water as required then add back the chicken.
  6. before serving add 2tbsp huadiaojiu

 

Nonya Curry Chicken with Potatoes – 71st Teban Gardens Community Breakfast on 7Sep2018

curry chicken 

made nonya curry chicken for teban gardens community breakfast this morning on 7.9.2018.^^

this my 71st friday breakfast community meal dish 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.

curry chicken 

so the usual washed with salt then dry in colander in fridge.

then marinated with heng’s nonya curry chicken paste & 3tbsp fish sauce in fridge overnight.

curry chicken 

in the morning, fried 1 stalk curry leaves with 1tbsp oil & 3tsp chopped garlic. then added the marinated chicken.

fried high fire for several minutes turning the chicken fillet thoroughly, then covered on low fire for 5mins.

then added 200ml coconut milk. chicken has lots of moisture no need add water.

curry chicken

then removed chicken & added cut potatoes, & drained back the chicken gravy to the pot.

curry chicken 

cooked for 6-8mins anyway checking if potatoes are cooked by breaking it against the wall of the pot or poking through the potatoes.

curry chicken

curry chicken

curry chicken

then transferred the cooked chicken & potatoes to aluminium carrier.

i tasted the curry . it was excellent – intense & flavourful. chicken looked succulent as usual i didn’t try this time.

later MH messaged “They love 💕 the curry chicken all gone – thanks a lot

c.h.e.f andy

Minced Pork with Vegetables – 70th Teban Gardens Community Breakfast on 31Aug2018

minced pork with vegetables

made minced pork with vegetables for teban gardens community breakfast this morning on 31.8.2018.^^

this my 70th friday breakfast community meal dish 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.

minced pork with vegetables

thought of trying something new from chicken, sutchi fillet & belly pork dishes which i usually made.

wanted to try a 鱼香茄子煲minced pork with egg plant dishes. of course can’t do a claypot for 140pax. egg plant requires deep-frying which i hate so i plan to do shallow fry, and then add long beans which is a very tasty vegetable dish to make up the volume.

for this morning i added about 1.1kg of minced pork which was enough.

dish was passable & tasty enough though i thought it may not be as good as my regular dishes. MH whatsapped me to say “thank you so much for your wonderful dish , they enjoyed it very much”.

it’s hard to say really, so just play by ear & listen to the TG residents what dishes they prefer. 🙂

egg plants & long beans

i usually wake up at 7am to prepare the dish.

so the evening before, i cut the long beans first washed & drained dry in fridge.

i cut the egg plants this morning, not enough time to drain dry, added cornflour then shallow fry in 4tbsp oil in 2 batches..

then i removed the egg plants & fried the long beans with oysters sauce, and covered 15mins to soften & cook long beans.

minced pork

then i fried 3 cut chili padi & whole bulb of minced garlic & 2 slices of salted fish, removed bones & minced with knife, till fragrant.

then added the 1.1kg minced pork & 1tbsp heap cornflour made sure pork was fully cooked.

minced pork with vegetables

then i added back the egg plants & long beans, and added more oyster sauce to taste.

minced pork with vegetables

minced pork with vegetables

i tasted the dish, it was “pang” fragrant, and quite good taste.

and as TG staff & volunteers said, when i removed the aluminium cover, can smell the dish was “pang”.

so overall a fairly ok dish…will wait for more feedback whether to keep this dish to alternate with the other chicken, fish, belly pork dishes…

may also try egg onion minced pork dish which is doable…steamed minced pork difficult for me to do in large quantity…

c.h.e.f andy

Braised Chicken with Potatoes – 69th Teban Gardens Community Breakfast on 24Aug2018

braised chicken with potatoes

made braised belly pork with carrots & cabbage for teban gardens community breakfast this morning on 24.8.2018.^^

this my 69th friday breakfast community meal dish 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.

2.5kg boneless chicken legs

i thought of doing minced pork with egg plants 鱼香茄子煲 this week, but thought better. need to experiment myself on a small dish first before trying out for 140pax.

revert back to boneless chicken legs, defrosted, filleted, drained & then marinated with 3tbsp fish sauce, 1tbsp heap corn flour, 1tbsp sesame oil, 1tbsp heap oyster sauce & 3 tbsp huatiao wine in fridge overnight.

braised chicken

this morning got up at 7am as usual.

fried chicken with cut ginger & chilli padi in chicken fat. stir fried thoroughly in wok, then covered & cooked, must not overcooked so it is very tender, tasty, smooth (becos of cornflour). removed chicken.

potatoes, carrots, leek, yellow onions

fried carrots, onions, leek for 10mins.

drained the chicken gravy back to the wok & added cut potatoes. cooked for another 10mins (anyway tested potatoes, just cooked & broke when pressed against the side).

braised chicken with potatoes

then returned chicken to wok & mixed thoroughly.

braised chicken with potatoes

braised chicken with potatoes

braised chicken with potatoes

plated it to the aluminium carrier.

a really delectable dish, great colours & wonderful taste.

c.h.e.f andy

Braised Belly Pork with Carrots & Cabbage – 68th Teban Gardens Community Breakfast on 17Aug2018

braised belly pork with carrots & cabbage

made braised belly pork with carrots & cabbage for teban gardens community breakfast this morning on 17.8.2018.^^

this my 68th friday breakfast community meal dish 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 belly pork with carrots & cabbage

i have been making chicken & fish most of the recent period. anyway these are more healthy.

for today i thought of making belly pork & added lots of vegetables to balance.

i used 1.6kg frozen belly pork from sheng shiong.

i used the seriouseats chashu method & slow braised 4hrs in130degC oven the day before. then put in ziploc bag in chiller overnight. i had 1 tbsp sugar, 1tbsp white vinegar, 1/2tbsp salt, 3tbsp hua tiao wine as the braising liquid.

braised belly pork with carrots & cabbage

braised belly pork with carrots & cabbage

this morning, i fried cut cabbage & carrots with chopped garlic, cut chilli padi & oil, added oyster sauce, covered & cooked vegeatbales for 20mins till soft.

then i added the cut belly pork.

braised belly pork with carrots & cabbage

braised belly pork with carrots & cabbage

the belly pork were tender & already tasty on its own from the braises, and as they were take from the fridge they were easy to cut nicely.

i added the pork to the vegtables, mixed thoroughly & tasted it was ok quite tasty, so i transferred to the aluminium carrier to bring to teban gardens.

today, Ros the centre director made her famous congee. it was very good so i could not resits taopao a bit back. also Ros gave me a box of 5kg of the best 王中王durians. i took some later with wife. it was the best i had this recent season.

c.h.e.f andy

Braised Wine Chicken with Vegetables – 67th Teban Gardens Community Breakfast on 3Aug2018

braised wine chicken with vegetables

made braised wine chicken with vegetables for teban gardens community breakfast this morning on 3.8.2018.^^

this my 67th friday breakfast community meal dish 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.

2kg boneless thigh

i fillet a 2kg pack of 8 boneless chicken thighs.

washed with salt & drain dry in fridge overnight.

chicken fillet & vegetables

in the morning, i marinated the chicken (3tbsp fish sauce, 1 tbsp heap corn flour, 1 tbsp sesame oil, 1tbsp oyster sauce, 3tbsp hua diao wine 花雕酒).

& cut 3 large carrots & 1kg size cabbage.

fried vegetables with oyster sauce

fried vegetables with oyster sauce

then i fried the vegetables with chopped garlic & oyster sauce.

the vegetables were very tasty on its own.

braised wine chicken

braised wine chicken

braised wine chicken

i then placed the cooked vegetables in the aluminium carrier.

then cooked the chicken, with chop garlic & high fire. 🙂

braised wine chicken and vegetables

the chicken was very tender & tasty. made sure not overcooked.

braised wine chicken with vegetables

braised wine chicken with vegetables

then i placed the chicken on top the vegetables in the aluminium carrier.

i placed the dish in 40degC oven while i get ready to leave for teban gardens.

it was a very tasty dish, both the chicken fillet & the vegetables.

the 140 residents enjoyed their wonderful breakfast. today they had chui kueh as well, and the usual nice braised beehoon which was very tasty too.

c.h.e.f andy

 

Nonya Curry Chicken – 66th Teban Gardens Community Breakfast on 27Jul2018

Nonya curry chicken with potatoes

made nonya curry  chicken for teban gardens community breakfast this morning on 27.7.2018.^^

this my 66th friday breakfast community meal dish 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.

heng’s malacca nonya chicken curry sauce

i washed & drained 2.5kg boneless chicken thighs (10 thigh pieces) & seasoned with 3 tbsp fish sauce & heng’s malacca nonya chicken curry sauce in the fridge overnight..

Nonya curry chicken

in the morning, i fried sliced ginger, 1 cut red onion, 2 twigs of coriander, 1 twig of curry leaves till fragrant.

then added the chicken fillet, stirred & fried thoroughly on medium high fire, while i peeled & cut 5 potatoes.

a lot of water in the chicken, so no need to water, just let the chicken cook. then added 200ml coconut milk, stirred thoroughly to mix the cconut milk, and reduced fire to medium low, and covered.

Nonya curry chicken

chicken looked wonderful.

i tasted the curry, it was quite perfect-lemak, “pang”, tasty.

Nonya curry chicken

Nonya curry chicken

returned to peelin potatoes while chicken cook.

Nonya curry with potatoes

removed chicken pieces, added potatoes to pot & cooked for 5mins while reducing the gravy to become thicker & more flavourful..

Nonya curry chicken with potatoes

then added back the potatoes & curry to the chicken pieces.

placed the dish in a 45degC oven to keep watm.

Nonya curry chicken with potatoes

Nonya curry chicken with potatoes

when ready to leave for tabean gardens, took out the dish from oven, covered tray with aluminium foil & transport to TB for communiyty breakfast.

c.h.e.f andy

 

Nonya Curry Sutchi Fillet – 65th Teban Gardens Community Breakfast on 20Jul2018

nonya curry sutchi fish fillet

made nonya curry sutchi fillet for teban gardens community breakfast this morning on 20.7.2018.^^

this my 65th friday breakfast community meal dish 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.

marinated with nonya curry paste overnight in fridge

marinated with nonya curry paste overnight in fridge 

bought 3 packs sutichi fillet (1kg pack nett wt. 800g) = 2.4kg 12pieces from sheng shiong at S$4.30 per pack.

washed with salt, drained dry on colander in fridge & marinated with nonya curry paste overnight in fridge.

nonya curry sutchi fish fillet

next morning, fried cut chiili padi, sliced ginger, curry leaves in 2 tbsp oil, then added chopped garlic.

then added the sutchi fillet & mixed and stirred thoroughly over high fire.

lower fire & cover to cook.

nonya curry sutchi fish fillet

remove the sutchi fillet so as not to overcook.

reducing the gravy

reduce the gravy.

then added some thinly sliced leeks.

nonya curry sutchi fish fillet

mixed & transfer all t the aluminim carrier.

nonya curry sutchi fish fillet

nonya curry sutchi fish fillet

tasted. the dish was tasty  and fish was tender & sweet.

c.h.e.f andy

Assam Chicken – 64th Teban Gardens Community Breakfast on 13Jul2018

assam chicken thigh fillet

made assam chicken for teban gardens community breakfast this morning on 13.7.2018.^^

this my 64th friday breakfast community meal dish 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.

chicken thigh fillet marinated with assam paste in fridge overnight

i used 3kg frozen boneless chicken thighs from sheng shiong, drained in a colander.

then marinated with mak’s assam paste in fridge overnight. 🙂

assam chicken thigh fillet

in the morning, added sliced ginger & curry leaves to 2 tbsp vegetable oil then added chopped garlic.

then added in the marinated chicken pieces & stirred & mixed thoroughly all on high heat.

then covered on medium heat. there is a lot of liquids in the chicken so no need to add water.

added 200ml coconut milk & mixed thoroughly. removed cover & turned to high heat.

assam chicken thigh fillet

i then removed the chicken so they would not be overcooked,

assam chicken thigh fillet

reducing assam gravy

and reduced the gravy to make the gravy more intense & flavourful. ^^

assam chicken thigh fillet

 

assam chicken thigh fillet

then i added back the thickened gravy.

a very tasty dish. chicken was tender & sweet & succulent, and the gravy was delicious.

c.h.e.f andy

Chicken Korma – 63rd Teban Gardens Community Breakfast on 6Jul2018

chicken korma

made chicken korma for teban gardens community breakfast this morning on 6.7.2018.^^

this my 63rd friday breakfast community meal dish 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.

chicken korma

the dish looked & tasted delicious.

it was though a uncommon taste so i was not sure if the teban gardens residents would like it.

3kg frozen boneless chicken thighs

i had the usual 3kg frozen boneless chicken thighs from sheng shiong, drained in a colander.

babas chicken korma paste

babas chicken korma paste

the i marinated with the babas korma paste overnight in the fridge.

chicken korma

in the morning, added sliced ginger & curry leaves to 2 tbsp vegetable oil then added chopped garlic.

then added in the marinated chicken pieces & stirred & mixed thoroughly all on high heat.

then covered on medium heat. there is a lot of liquids in the chicken so no need to add water.

added 200ml coconut milk & mixed thoroughly. removed cover & turned to high heat.

i then removed the chicken so they would not be overcooked, and reduced the gravy to make it more intense & flavourful. ^^

chicken korma

then i added back the gravy.

chicken korma

a wonderful dish full of flavours.

the centre director R later replied “Most enjoyed the chicken, something different. It was tasty. 👍🏻👍🏻” so the not so common dish was ok afterall.

c.h.e.f andy

Sutchi Fillet Assam Pedas – 62nd Teban Gardens Community Breakfast on 29Jun2018

sutchi fillet assam pedas

made sutchi fillet assam pedas with sliced leeks for teban gardens community breakfast this morning on 29.6.2018.^^

this my 62nd friday breakfast community meal dish 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.

sutchi fillet assam pedas

bought 2x1kg frozen sutchi fillet ($4.50 for 6 fillet 1kg packet) from sheng shiong.

washed with salt & drain in colander, then marinated with mak’s assam pedas paste overenight in fridge.

sutchi fillet assam pedas

sutchi fillet assam pedas

in the morning, fried sliced ginger in oil then added garlic, then added the 12 sutchi fillet.

no need to add water…still lots of water, and needed to remove fillet & reduced to create an intense flavourful sauce & added back to the fillet.

sutchi fillet assam pedas

sutchi fillet assam pedas

a lovely, delicious dish.

next time need to add another 1/2 packet or 1 packet, 2 packets not enough.

c.h.e.f andy

Curry Chicken – 61th Teban Gardens Community Breakfast on 22Jun2018

curry chicken

madecurry chicken with s;iced leeks for teban gardens community breakfast this morning on 22.6.2018.^^

this my 61th friday breakfast community meal dish 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.

3kg boneless chicken thighs

actually, was meant to be rendang..use 3kg boneless frozen chicken thighs from sheng shiong..

3kg boneless chicken thighs

chicken has lots of water even after draining in colander whole day, then marinated with mak’s rendang paste & left in fridge overnight.

added some sliced leeks to curry chicken

added sliced ginger & curry leaves to 2tbsp oil, then added chicken in high heat & stir-fried thoroughly

added some sliced leeks to curry chicken

then added a bit sliced leeks…

curry chicken

was meant to be rendang but not easy to manage 3+kg of chicken thigh fillet a lot of water even after reduced..still look more like curry..

curry chicken

well, very tasty curry for the teban garden folks..

“yummy!” was the feedback…

c.h.e.f andy

Sambal Sutchi Fillet – 60th Teban Gardens Community Breakfast on 25May2018

sambal sutchi fillet

made sutchi fillet with leeks for teban gardens community breakfast this morning on 25.5.2018.^^

this my 60th friday breakfast community meal dish 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.

sutchi fillet

this the same dish as the sutchi with leeks last week.

except that i added heng’s sambal sauce.

i washed with salt, cleaned, dried & marinate with the sachet of heng’s sambal sauce.

sambal sutchi fillet

next morning, i fried 1 large onion, sliced ginger, chopped scallions till fragrant then added chopped garlic.

then i added the sutchi fillet.

for this time i used nearly 3 packets, so about 2.7kg of fillet, quite enough even for 140pax at teban gardens community breakfast. ^^

sambal sutchi fillet

sambal sutchi fillet

there were 16 pieces of fillet, so quite a lot of fish & needed to turn voer continuous to ensure all were equally cooked.

i covered to steam/cook, total time about 6mins.

sambal sutchi fillet

sambal sutchi fillet

sambal sutchi fillet

after that i plated the sutchi fillet & added some cut scallions.

i usually do 1/2hr before so i placed the aluminium carrier in a 45degC oven to keep warm before i packed it with aluminium foil for transport.

c.h.e.f andy

Sutchi Fillet with Leeks – 59th Teban Gardens Community Breakfast on 18May2018

sutchi fillet with leek

made sutchi fillet with leeks for teban gardens community breakfast this morning on 18.5.2018.^^

this my 59th friday breakfast community meal dish 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.

sutchi fillet

i bought 2x1kg sutchi fillet from sheng shiong.

each packet has 6 pieces so 12pieces. i estimated about 10-12 good size pieces per fillet, so >120 servings ok…

preparation the usual –

  1. defrost, cleaned with salt & dried overnight in fridge.
  2. in the morning, fried 3cm sliced ginger, 3 cut chilli padi, 1 lagre sliced red onions, then added chopped garlic, the the fillet in 2tbsp olive oil. added 3tbsp light soy sauce, 2tbsp mirin.
  3. high fire & turned over fillet several times to ensure all 12 pieces cooked uniformly. no need to add water as lots of moisture in the fillet.
  4. covered & in total about 5-6mins.
  5. placed fillet in aluminium carrier, then fried leek & added back the gravy from the fish & cooked the leeks.

leek

leek

the leeks very tasty in the tasty gravy which cooked the leeks as it reduced.

sutchi fillet

then added back all to the sutchi fillet in the aluminium carrier.

usually i prepare the dish such that it is ready 1/2hr before i leave the house for teban gardens, so i placed the dish in 45degC oven to keep warm.

when leaving for teban gardens, i covered with aluminium foil & placed in a styrofoam box for transport.

c.h.e.f andy

Wine Chicken 黄焖鸡 – 58th Teban Gardens Community Breakfast on 4May2018

wine chicken 黄焖鸡

made wine chicken 黄焖鸡 for teban gardens community breakfast this morning on 4.5.2018.^^

this my 58th friday breakfast community meal dish 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.

wine chicken 黄焖鸡

i was on an absentee mode because of my OPS sakura kyoto trip 5-13.4.2018, and the recent croatia trip with wife & daughter 19-30.4.2018.

so i made sure i do this today! haha! 🙂

i had my usual 2kg frozen boneless chicken thighs from sheng shiong. added another 3 pieces so nearly 2.8kg. cooking for 140pax a bit hard to have a piece for everyone. my wok has a limited size also.

wine chicken 黄焖鸡

i defrosted, cleaned with salt & drained the chicken & marinate the evening before – 3 tbsp fish sauce, 3 tbsp shao xing wine, 2 tbsp each of corn flour, sesame oil, and oyster sauce.

wine chicken 黄焖鸡

next morning just fried with 3cm cut ginger, added 5tsp chopped garlic in 1 tbsp oil.

there was a lot of chicken so fried a while to make sure all pieces were cooked evenly, then covered and cooked low fire for 5mins.

the important thing about cooking chicken is not to overcook it so it is tender, juicy. usually braised chicken in zi char places are overcooked & old…

wine chicken 黄焖鸡

i then removed the chicken & cooked the sliced potatoes about 5mins. tested to see potatoes were just cooked (breaks when pressed with chopsticks or spoon).

then added back the chicken.

wine chicken 黄焖鸡

then transferred to aluminim container for transport.

a delicious, tender, juicy, tasty chicken dish. and the potatoes lagi best, very tasty la…

c.h.e.f andy

Braised Pork Cubes – 57th Teban Gardens Community Breakfast on 23Mar2018

braised pork cubes

made braised pork cubes for teban gardens community breakfast this morning on 16.3.2018.^^

this my 57th friday breakfast community meal dish 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 pork cubes 

bought 2x1kg frozen pork cubes from qbfood last week. decided to cook that for teban gardens friday community breakfast this morning.

started late last evening past midnight did not have the sauce i wanted ..lazy to go buy..concocted a sauce but it wasn’t so good…

braised pork cubes 

after braising the pork cubes for about 1/2 hr, i left it in a 95degC oven overnight for 6hrs.

that was so that i did not have to stay up for 2 hrs to braise the pork cubes over the stove, or wake up early this morning to do that.

braised pork cubes 

this morning i got up at the usual time 7am, took the pork from the oven dish & into the pan-wok, then heat up (& reduce as required, only little sauce was needed, and that also facilitated the transport in aluminium carrier.

i didn’t think it tasted too good this morningn, anyway MH told me it was all finished & the residents loved the taste, so i guess not good but also not too bad la..

c.h.e.f andy