Curry Belly Pork & Cabbage – 46th Teban Gardens Community Breakfast on 2Nov2017

curry belly pork & cabbage

made curry  belly pork & cabbage for teban gardens community breakfast this morning on 2.11.2017. ^^

this my 46th 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.

heng’s chicken curry sauce

i used heng’s chicken curry sauce sachet, S$2.45 from sheng shiong. it worked with chicken, it would work with pork.

belly pork slow braised 6hrs in 90degC oven

belly pork were first defrosted, placed in boiling water to remove scum, washed & cleaned then placed in sealed oven dish covered with water & slow braised 6hrs in 90degC oven – my standard preparation to make a tender belly pork.

this i did overnight. so it would be ready next morning 12am – 6am, perfect timing for preparing the dish.

belly pork slow braised 6hrs in 90degC oven

the belly pork was very tender & could be eaten straight off.

i cut them into rectangular pieces. there are about 130pax at teban gardens breakfast. i had abotu 1.8kg pork & cut maybe about 150+pieces.

curry belly pork

for curry, i fried 1 stalk of curry leaves with sliced onions, then added the heng’s curry sauce, then i added the pork & fried to coat & toss for 1 minute. then i added the strained pork juice from the oven dishes.

curry belly pork

the curry pork was very tasty.

curry cabbage

the i took out the pork & fried the cabbage in the curry sauce, covered & cooked the cabbage.

curry belly pork & cabbage

then i added back the belly pork, and toss to mix.

curry belly pork & cabbage

& transferred to the aluminium container to transport to teban gardens.

curry belly pork & cabbage

i tasted the dish, it was good. pork was tender & the curry & cabbage very tasty.

later the centre staff messaged me that curry was nice & all finished…

c.h.e.f andy

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Curry Chicken & Potatoes – 45th Teban Gardens Community Breakfast on 20Oct2017

curry chicken with potatoes 

made curry chicken & potatoes for teban gardens community breakfast this morning on 20.10.2017. ^^

this my 45th 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.

heng’s chicken curry sauce 

i used heng’s chicken curry sauce sachet, S$2.45 from sheng shiong, bought last evening together with 2kg packet of frozen boneless chicken whole leg, i think S$9.65.

i defrost, washed clean with salt, and drained in fridge ovenight.

curry chicken

this morning, i got up at 7am.

fried 1 large yellow onion & 1 stalk curry leaves in  2tbsp vegetable oil.

then added the heng’s chicken curry sauce pack.

curry chicken

fried couple minutes high heat, then added 1 cup water, covered & boiled medium low for few minutes then added 200ml coconut milk. then removed chicken so as not to overcook.

6 medium potatoes 

i cut 6 medium potatoes, about 24-32 pieces each, so about 180 pieces.

potatoes in curry gravy

cooked potatoes in the curry gravy for 8mins. anyway make sure not overcooked.

potatoes in curry gravy 

just press against wok. if potato breaks, it is cooked.

curry chicken with potatoes

added back the chicken, mixed & the dish ready liao…

curry chicken with potatoes

curry chicken with potatoes

tasted the chicken & potatoes 7 the curry gravy. quite good! nice!

curry chicken with potatoes

transferred to aluminium tray for transport to teban gardens.

curry chicken with potatoes

i covered with aluminium foil, and this time as there was a bit of liquid, i taped thes aluminium foil tightly.

a wonderful dish for teban gardens residents & quite easy to prepare…

c.h.e.f andy

回锅肉Double-cooked Pork Belly with Leek, Onions, Green & Red peppers– 44th Teban Gardens Community Breakfast on 13Oct2017

回锅肉double cooked pork belly with leek, onions, green & red peppers

made 回锅肉double cooked pork belly with leek, onions, green & red peppers  for teban gardens community breakfast this morning on 13.10.2017. ^^

this my 44th 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.

回锅肉double cooked pork belly with leek, onions, green & red peppers

i had been cooking chicken the last 3 fridays, so decided to do belly pork today.

bought 1.8kg frozen belly pork from sheng shiong last evening, defrost & boiled in waster to remove scum. then i placed the pork belly in 3 oven dishes in 90degC oven for 5hrs.

belly pork 5hrs in 90degC oven

回锅肉double cooked pork means to return the pork to the wok to cook second time.

double cook dishes are a common preparation in western & i think many cuisine. for western dishes chief among them the sous vide dishes, (say) for steak, reverse sear (slow cook then sear) etc.

i have been using the term double cook generically but 回锅肉double cooked pork specifically refers to this preparation today.

belly pork 5hrs in 90degC oven

so i put them in the oven at midnight for 5hrs. and when i got up at 7am, the pork were ready & super tender.

the usual chinese 回锅肉double cooked pork does NOT use the oven but simmer/poach the belly pork for about 45mins in boiling water. needless to say, the oven method produces infinitely more tender belly pork la! ^^

very tender belly pork 5hrs in 90degC oven

you know when you cut it, easily into very thin slices

very tender belly pork 5hrs in 90degC oven

so the next thing to do was to cook them with a bit of mala 麻辣 oil.

mala oil 老干妈香辣脆油辣椒

i use the 老干妈香辣脆油辣椒 mala oil. 🙂

belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic

just fry sliced ginger & chopped garlic first, then add the belly pork, then add 1 tbsp mala 麻辣 oil, 1tbsp oyster sauce, 2tbsp shaoxing wine.

belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic

fry high heat first for short while.

then i added 1/4 of the drained tasty juices from the oven dish. didn’t want too much liquid, an also reduce to increase the flavours.

belly pork fried with mala 麻辣 oil, oyster sauce, sliced ginger & chopped garlic

dish out the pork & set aside. i used the aluminium tray which i transport the dish later.

leek, onions, green & red peppers

the i fried first the sliced onions, cut leek & chooped garlic, then added the cut green & red peppers. add 1-2tbsp oyster sauce (to taste).

again fry high heat, then add 1/4 of the drained juices.

回锅肉double cooked pork belly with leek, onions, green & red peppers

add back the belly pork & mix the pork & veg, high heat, and basically the dish is ready.

回锅肉double cooked pork belly with leek, onions, green & red peppers

so like any cooking, it is taste/flavours and texture, and the fresh beautiful colours.

the belly pork was super tender, & the mala 麻辣 oil gave it special fragrant flavours, oyster sauce & the pork juices the sweet taste.

回锅肉double cooked pork belly with leek, onions, green & red peppers

not a difficult dish to prepare, especially if using oven just leave it overnight.

such a beauty to behold & very tasty dish to eat.

c.h.e.f andy

Curry Chicken & Potatoes – 43rd Teban Gardens Community Breakfast on 6Oct2017

curry chicken & potatoes

made curry chicken & potatoes for teban gardens community breakfast this morning on 6.10.2017. ^^

this my 43rd 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.

curry chicken & potatoes

i used a 2kg packet of chicken thighs with a centre bone. this not as good as the boneless leg which is the entire thigh & leg w/o bone. so i had to cut the meat & leave the centre bone.

curry chicken

i fried 1 sliced onions, 3cm sliced ginger & 2 stalks of curry leaves.

then i added mak’s chicken curry sacket, and added the cut chicken pieces, fried & coated with the curry.

curry chicken

i did not have stock, so just added 1 cup water, covered & simmered for 5mins. then i removed the chicken pieces & left the 12 bone pieces & boiled for 20mins.

curry chicken & potatoes

the i added the cut potatoes (from 6 medium potatoes), added 200ml coconut milk, and cooked for 5mins,

curry chicken & potatoes

potatoes are just cooked  when they break against the side of the wok when pressed. that way they are not overcooked.

the i added back the chicken pieces.

curry chicken & potatoes

the dish basically ready, and i plated it in the aluminium tray for transport to teban gardens.

curry chicken & potatoes

i tasted both the chicken & the potatoes, and curry.

they were delicious! chicken was tender not overcooked, potatoes were done just right, and the simple ready made mak’s chicken curry gravy simply marvellous, great curry flavours & lemak from the coconut milk.

curry chicken & potatoes

mak’s recipe calls for 1kg of chicken for each sachet.

i had 2kg chicken pieces, did not want to use 2 sachets. anyway i used less water, and kept the curry gravy thick & intense. of course, this was for 130 residents at teban gardens. for home cooking, i may use 1kg or just 1/2kg chicken pieces.

then the curry would be even more delicious & intense.

c.h.e.f andy

Wine Chicken Thighs with Bottle Gourd & Onions – 42nd Teban Gardens Community Breakfast on 29Sep2017

wine chicken thighs with bottle gourd & onions

made wine chicken thighs with bottle gourd & onions  for teban gardens community breakfast this morning on 29.9.2017. ^^

this my 42nd 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.

wine chicken thighs with bottle gourd & onions

chinese wine braised chicken 黄焖鸡 is an easy, tasty dish.

the chinese shaoxing wine & marinade bring out the sweet taste of chicken & if the texture is done right w/o overcooking the chicken, then it is a very delicious dish & easy to prepare too.

cut pieces of chicken thigh

cut pieces of chicken thigh

i used 2kg pack of frozen chicken thighs with a centre bone.

for the residents, i usually made boneless dishes, so i cut out the meat & left the centre thigh bone with some meat on.

also the residents now consistently number 130, so there must be enough pieces of meat to serve out.

wine chicken

my marinade recipe (this being 2kg of meat) –

  • 4 tbsp chinese wine 花雕酒
  • 2 tbsp sesame oil
  • 1 tbsp light soy sauce
  • 2 tbsp fish sauce
  • 2 tbsp oyster sauce
  • 1 heap tbsp corn flour

cornflour helps to made the chicken smooth, and also thickens the braising sauce a bit..

i marinade the chicken overnight in the fridge.

wine chicken

in the morning, i fry sliced ginger, then added chopped garlic & the chicken pieces to brown a bit, then added the marinade, covered the wok pan for about 4mins medium low fire.

wine chicken

wine chicken

i removed & drained the chicken, kept the sauce.

bottlegourd

bottlegourd

then i fried the bottlegourd with lots of chopped garlic, a bit of oyster sauce.

then added the sauce from the chicken, covered the wokpan and braised & reduced.

i added 1 tbsp of mala oil. not too much.

wine chicken thighs with bottle gourd & onions

wine chicken thighs with bottle gourd & onions

then i added back the chicken, off fire & tossed a bit.

judging the amount of sauces vs the amount of chicken & bottlegourd is a key. chicken gives out a lot of liquid even after draining. & flavours would be diluted if too much fluid.

wine chicken thighs with bottle gourd & onions

the end result – a very tasty dish of wine chicken thighs with bottle gourd & onions.

c.h.e.f andy

Braised Chicken Thighs with Taupok – 41st Teban Gardens Community Breakfast on 22Sep2017

braised chicken thighs with taupok

made braised chicken thighs with taupok for teban gardens community breakfast this morning on 22.9.2017. ^^

this my 41st 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 chicken thighs with taupok

wasn’t sure what dishes to make for teban gardens this morning.

i had made diced pork for last 2 friday breakfasts. it was the easiest to do as no cutting, preparation required for the pork, just steam for 1.5hrs.

if i get fresh whole chicken , i would need 3 chickens and deboning 3 chickens is quite an effort.

anyhow i went to sheng shiong last evening past 10pm, and i decided on 2kg packet of deboned chicken legs/thighs.

braised chicken thighs

braised chicken thighs

i cut the boneless thighs into 10/12 pieces each, so i had about 120 pieces+

i washed with salt & drained in colander in fridge overnight.

Tai Hua chicken marinate (大华鲁鸡汁)

this morning, i added chicken fat, 1 cinnamon stick, 4 star anise, 4 cloves, 3cm cut ginger, & whole load of chopped garlic about 2tbsp (did not have whole garlic bulbs), 1 tbsp sugar.

then i added the chicken and fried under high heat, and added tai hwa braising sauce, covered & simmered.

the key is  simply NOT to overcook the chicken, so it is tender & tasty, well infused with the braising sauce.

then i dished out the chicken pieces into the aluminum carrier tray.

braised taupok

at sheng shiong last evening, i also bought 2 packets of hara taupok 豆腐皮.

i chose packets with 11 pieces (some only 10 pieces). this morning i cut each piece into 4 pieces, so i had=22×4=88 pieces…

so i used the very tasty braising sauce after braising the chicken thighs, and cooked the taupok strips till very soft & well infused…

braised chicken thighs

braised chicken thighs

so i had very tasty taupok, and a bouncy, succulent, braised chicken thigh.

a simple yet beautiful dish.

c.h.e.f andy

Diced Pork with Cabbage – 40th Teban Gardens Community Breakfast on 15Sep2017

diced pork with cabbage

made diced pork with cabbage for teban gardens community breakfast this morning on 15.9.2017. ^^

this my 40th 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 with cabbage

returned from hong kong last evening 14.9.2017.

following on last friday’s dice pork dish, i went to sheng shion & bought 4packets=1.6kg of diced pork, and 1.1kg of cabbage.

1.6kg diced pork for steaming in steam oven for 1.5hrs

had to wake up at 6am because i need to steam pork in steam oven for 1.5hrs so that it was very tender👍

cabbage

other than that preparation was easy.

cabbage

just fried chopped garlic & 1 cut chili padi in oil & add cabbage. added 1 tbsp oyster sauce

i drained some juice from the steamed pork & added to to the cabbage. covered the wok & cooked for 10 mins to cook the cabbage & reduce the stock. 🙂

set aside the cabbage.

diced pork double-cooked

then cooked the diced pork in the wok over high heat.

i added a bit of mala 麻辣 chili oil. just fried for 1-2minutes to char a bit of the pork.

later teban gardens staff told me the residents loved the pork especially the slight chili flavours. the mala 麻辣 chili oil added nice flavours to the dish.

c.h.e.f andy

Diced Pork with Potatoes & Onions– 39th Teban Gardens Community Breakfast on 8Sep2017

diced pork with potatoes & onions

did a diced pork with potatoes & onions for teban gardens community breakfast this morning on 8.9.2017. ^^

this my 39th 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 with potatoes & onions 

i bought about 1kg diced pork from sheng shiong.

this are commonly used for sweet & sour pork咕噜肉。

diced pork 

i defrosted, washed clean with salt, then scalded with boiling water to remove scum & clean the pork.

then i left in strainer in fridge to dry.

diced pork 

next morning, i woke up at 6am & steamed the pork for 1hrs 20mins in the steam oven.

diced pork 

pork was very tender after steaming.

i fried the pork in oil (or butter) on high heat for 1 minute, stirring well. this is the 回锅肉double-cooked pork method, to have a tender texture & a nice slight external charring flavours.

i set the pork aside.

potatoes & onions 

next i fried sliced onions to soften & added chopped garlic.

potatoes & onions 

then i added small cubed potatoes.  & added some oysters sauce. also added the juice of the pork from the steamer after straining. & reduced.

important not to overcook the potatoes, so it breaks in the middle but still have the bite & not mushy.

diced pork with potatoes & onions 

the i added back the diced pot & stir-fry for short while, like 30secs.

diced pork with potatoes & onions 

then i transferred the completed dish to the aluminium carrier.

it was a tasty dish. the folks at teban gardens community service centre loved it. but this quantiy was not quite enough as the size at teban gardens have grown substantially, now about 130pax.

i will cook a bit more next round.

c.h.e.f andy

Doublecooked Belly Pork 回锅肉with Onions & Leek– 38th Teban Gardens Community Breakfast on 18Aug2017

doublecooked belly pork 回锅肉with onions & leek

did a doublecooked belly pork 回锅肉with onions & leek  for teban gardens community breakfast this morning on 18.8.2017. ^^

this my 38th 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.

doublecooked belly pork 回锅肉with onions & leek

回锅肉 simply means returning to the wok, which means the pork has been cooked once already before cooking again in the wok. so in english, it is translated as doublecooked pork. 🙂

there are of course many such preparation in all cuisine types – western, middle eastern, indian of chinese, asian etc…in teochew cuisine for example there is 半煎煮 usually for fish like 1/2 shallow-fry, then braise…

belly pork after 5hrs in 90degC oven overnight

anyhow i was wondering what to cook for this morning. last evening went to sheng shiong at tanglin halt past 10pm & bought 4packets = 1.6kg of frozen belly pork. after defrosting, scalding & cleaning, covered with water & placed in sealed oven dishes in 90degC oven past midnight for 5hrs overnight.

this morning got up at 7am (alarm set) & prepared the meat & vegetables.

very tender, gelatinous & less oily

belly pork was very tender, gelatinous & also less oily because much oil had been rendered out in the water & discarded.

belly pork after 5hrs in 90degC oven overnight

i did not count but there should be like around 140 slices….these days teban gardens attendance on the rise (for today it might have exceeded 130pax).

onion & leek with oyster sauce

i cut 4 large red onions & 3 stalks of leek. i wanted to save my chopped garlic so browned a whole bulb of peeled garlic cloves instead to flavour the oil.

then fried the onions & garlic, added oyster sauce & covered.

added very little water, & covered to help cook the leek so that the green parts are not tough & “siap”.

tasted & vegetables were tasty on their own.

doublecooked belly pork 回锅肉with onions & leek

i then fried all the belly pork slices in the bit of garlic oil left, and added a bit oyster sauce. this one no water & no cover, just fried over medium heat, to brown & careful not burn. i tasted, pork was tender & very tasty.

then added back the vegetables & tossed. i added just a little fish sauce after tasting. it was quite perfect. then plated it.

the dish looked beautiful & tasted as much. and not really that much effort.

i have been cooking larger & larger quantity as the attendance increased. today there were like 5 or 6 people who were last in the queue & i had served out all the food. 🙂

c.h.e.f andy

Braised Belly Pork (Kong Bak) with Taupok – 37th Teban Gardens Community Breakfast on 28Jul2017

braised belly pork – kong bak 

i did a simple & fast braised belly pork (kong bak) and taupok for teban gardens community breakfast this morning on 28.7.2017. ^^

this my 37th 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.

crowd of residents at teban gardens friday community breakfast 

the residents joining breakfast grew to almost 130.

when i first came in jan2016, there were like about 80 attendees for the breakfast.

braised belly pork – kong bak & taupok 

i bought about 1.6kg+ of belly pork and decided to make a simple & quick braised belly pork (kong bak) and taupok.

Tai Hua chicken marinate (大华鲁鸡汁) 

i used tai hua braising sauce to save time & effort.

braised belly pork – kong bak & taupok 

fried 2 cinnamon bark, 4 star anise, 2 cloves, 1 whole bulb of peeled garlic cloves in oil till fragrant.

then added the belly pork and browned all sides a little.

added 1/2 cup braising sauce, then 1 cup of water, and boiled & covered the wok pan.

then just braised for 2hrs, adding water as required, and checking the texture. i like it to be tender but with some bite, and not overdone so the lean parts are not old…

braised belly pork – kong bak & taupok 

the kong bak came on nicely. i removed & set aside.

2 packets taupok 

then i added 2 packets of hara taupok.

these were 12 to a packet & i cut eahc into 4 strips so i had 2x12x4=96strips..

2 packets taupok

boiled the taupok in the sauce for 30mins or so, till the right texture.

braised belly pork – kong bak

as i have to leave the house by 8.15am to deliver the dish to teban gardens, it would be too late.

so for this breakfast dish i braised the kong bak the evening before & kept in a sealed holder in the fridge. & after taking it out the next morning from the fridge, i placed it int he steam oven & steamed for 15mins to give it the right moisture & texture before plating them in the aluminium carrier.

then i added the taupok on top & some braising sauce to keep warm & moist & covered with aluminium foil.

c.h.e.f  andy

 

Braised Sutchi Fillet with Leek & Onions – 36th Teban Gardens Community Breakfast on 21Jul2017

braised sutchi fillet with leek & onions

i did a simple & fast braised sutchi fillet with leek & onions dish for teban gardens community breakfast this morning on 21.7.2017. ^^

this my 36th 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

this really a fast & good dish! ^^

i bought 2kg of frozen sutchi fillet from sheng shion & cleaned with salt & dried laid on kitchen towels in the fridge overnight.

i started at 7am to prepare the dish.

basically i just fried cut ginger & 2 chili padi till fragrant, then added chopped garlic. then added the sutchi fillet. lastly i added the braising sauce = 3 tbsp light soy sauce, 2tbsp olive oil & 2 tbsp mirin.

cooked fillet for about 6mins, test the taste & texture..

braised sutchi fillet

it was quite perfect, the nice flavour of light soy sauce & olive oil.

a firm & breaking out texture & excellent taste. ^^

braised sutchi fillet

i transfer to the aluminium foil carrier, then drained the sauce & used for frying the leek & onions.

leek & onions

a very nice vegetable dish on its own la…

leek texture was just right, not yet mushy, still with good bite, and very tasty with the sauce.

braised sutchi fillet with leek & onions

and so voila! dish ready..i tasted the fillet & leek, very good! 🙂

c.h.e.f andy

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