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.

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.

hotting up & flavouring the pan with chilli padi & ginger

fry chilli padi & ginger before adding garlic.

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 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

testimony by sam

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

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

i cooked the celery & the pork collar separately.

vietnamese chargrilled pork collar & celery with salted fish

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

celery

i cooked the celery first.

celery shoots

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

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 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

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

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

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

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

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

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

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 

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 

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 

the vegetables i fried separately.

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 

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 

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 

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 

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 

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

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 

i fried some leeks & yellow onions.

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 

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 

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 

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 

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 

quite a delectable dish.

c.h.e.f andy

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 Community Service Centre

PPH Community Service Centre

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

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

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

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

more food this morning – pre national day

did a kong bak 鲁腩肉 for teban gardens community breakfast this morning on 5.8.2016. ^^

this my 16th 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.

next monday 9aug2016 is national day, so every of the staff & volunteers decked in national colours red & white. ^^

& today they have special catering, more food for the residents! 🙂

kong bak braised pork 鲁腩肉

for my kong bak 鲁腩肉, i used my kueh chap recipe. maybe will do a separate recipe later.

kong bak braised pork 鲁腩肉 with tau kua & tau pok

basically i used my “cold crockpot method”. about 1.2kg pork belly in crockpot make sure braising sauce covers pork. turn on low for about 5hrs or meat thermometer temperature reaches 90degC. this will give very tender belly pork that is still firm have good bite & not falling apart.

braising sauce –

• 3 tbsp dark sauce
• 5 tbsp light soy sauce
• 2 tbsp zhengjiang black vinegar
• 1 tbsp heap sugar
• 1 cinnamon bark
• 2 star anise
• 2 cloves
• 1 bulb peeled garlic
• 3cm sliced ginger
• 1 tbsp 5-spice powder
• 1 litre water (enough to cover pork in crockpot)
• salt to taste (about 2 -3 tsp)

when done removed pork, strain the braising sauce & cook the tau kua & tau pok about 15mins. 🙂

c.h.e.f andy

chicken casserole

did a chicken casserole for teban gardens community breakfast this morning on 8.7.2016. ^^

this my 15th 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.

chicken casserole

this actually the first time i am making chicken casserole.

the thing is for cooking in bulk for 80 -100pax, i need to invent new dishes that are tasty & easy to cook.

while i have not made chicken casserole before this, i make a very tender & tasty steamed chicken for my claypot rice. means i got a good marinade recipe for the chicken & steaming (or part smoking in claypot) produce very tender chicken.

• so, i debone 2 chicken this time cutting into smaller pieces since it is accompanied by veg. i did my usual marinade (double the amount usually just 1 chicken) & steamed it for 30mins in the steam oven (or any steamer).
• then i cooked the veg, first fried chopped garlic 2 cut chilli padi, 1 small sliced yellow onion, then added diced carrots. lastly i added potatoes timing to finish the potatoes in 10mins. i added chicken stock + the sauce from the steamed chicken.
• & basically cooked the potatoes & veg while reducing the sauce.
• last, i off the fire & emptied the steamed chicken into the casserole & toss.
• the transferred to the aluminium container to be transported to teban gardens.

chicken casserole

the dish tasted as good as it looks!

chicken was very flavourful & tender. potatoes were done just right, just breaking so not soft & mushy.

carrots a bit soft, i guess that is ok. 🙂 of course veg very sweet & the dish combined very well.

c.h.e.f andy

wok fried lean pork+long beans in nonya sauce 

i did a wok fried lean pork+long beans in nonya sauce for teban gardens community service centre on 24.6.2016.

teban gardens friday community breakfast 

this my 14th 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 friday community breakfast 

doing 1 dish for 80-100pax is actually quite simple stuff with some planning.

i did a series for chicken & pork dishes & a few weeks of fish fillet.

one key consideration is that it should be boneless (so i do not cook pork ribs or whole fish with bones but only fish fillet) & also not so spicy.

for chicken dishes i deboned the chicken & because i need about 3 chickens (about 26 – 30 cut pieces for 1 chicken), it take 1 hr to debone the 3 chickens.

pork is easier. at first i used mostly belly pork. then i used pork collar which are less fat. this time i used lean pork.

for belly pork & pork collar i used the double cooked pork method 回锅肉，so the pork belly or collar were already tender & flavorful (5hrs in 90degC oven) before i fried them. for lean pork that is not needed.

long beans in nonya sauce 

long beans in nonya sauce was easy to prepare. about 1 kg of long beans.

wok fried lean pork 

for the lean pork, i tried to cut it thin. also about 1 kg of lean pork.

wok fried lean pork 

& just fried with some oyster sauce & fish sauce.

wok fried lean pork 

& added just a teaspoon of mala chilli at the end.

& put the 2 together in 1 aluminium container (top photo).

c.h.e.f andy

teriyaki sutchi fillet 日式红烧鲶鱼柳

this morning i made a teriyaki sutchi fillet (similar to creamy dory) on 29.4.2016. ^^

this my 10th friday breakfast community meal at teban gardens community service centre (CSC).

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.

teriyaki sutchi fillet 日式红烧鲶鱼柳

sutchi or pangasius is sold as a cheap frozen white fish fillet in giant, sheng shiong etc. i bought some from sheng shiong at 1kg packet (800g nett) for S$3.95.

for the community meals, 2 advantages are –

1. there is no bones, so quite suitable for the older folks; &
2. preparation is very simple, just add condiments & fry for between 6 and 7mins.

teriyaki sutchi fillet 日式红烧鲶鱼柳

i usually add salt & wash the fillet in water, then drain.

like the HK steamed dish preparation, the condiments are the same – just 2 tbsp olive oil (or veg oil), 2 tbsp light soy sauce, 2 tbsp mirin (or water).

and add sliced ginger (julienned), cut chilli padi & chopped spring onions. also 3cm spring onions for garnishing.

teriyaki sutchi fillet 日式红烧鲶鱼柳

the difference between HK steamed & this teriyaki sutchi fillet 日式红烧鲶鱼柳 just that instead of putting on a steaming tray in a steamer, the fillet is placed with the condiments etc in a non stick pan, turn fire on high to boil then cover & low to steam. in between turn over the fillet at 3mins.

basically the condiments is reduced & thickened & made the fillet quite flavourful. texture just a little firmer than the steamed version.

everyone at teban gardens commented 很入味！

c.h.e.f andy

HK steamed sutchi fillet

this morning i made a HK steamed sutchi fillet on 15.4.2016. ^^

this my 9th friday breakfast community meal at teban gardens community service centre (CSC).

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 did chicken or pork dishes as my item contribution to the last 8 community breakfast.

for today, i thought i will do fish.

HK steamed sutchi fillet

HK steamed fish dish is a common preparation in restaurant, zi char & also easily done at home.

for the community, i used a sutchi fillet (same as pangasius & similar to creamy dory fish).

it is cheap, easy to get (like giant, NTUC, sheng shiong etc) & no bones, so easy for the older folks to eat. 🙂

i used about 1kg+ fish fillet, 5 fillet pieces in total.

it’s so easy to make, the condiments & garnishes are real simple & steaming time is just 6mins+ :-

1. place the fish on a steaming tray (i did in 2 batches so about 500g+ each time)
2. add 2 tbsp light soy sauce, 2 tbsp olive oil (canola/veg oil ok), 2 tbsp of mirin (optional)…did not add water as steaming caused water condensation already & not to overly dilute sauce.
3. add thinly sliced ginger & cut chilli padi.
4. steamed for 6mins+ (i used steam oven but any steamer will do)
5. add cut spring onions.

well it’s that easy so anyone can do this.

i was asked to share/demonstrate a dish for the teban gardens community on 29.4.2016. so i picked this dish as it is so easy to do & also easy to buy the affordable sutchi fillet (& w/o bones).

the dish was very nice, fresh, tasty. sauce too.

HK steamed sutchi fillet

today is actually the first time i did it on a sutchi fillet.

i usually do on 500g to 600g red garoupa, and it’s the same for yellow croaker (japanese seabass 小黄鱼 etc).

so i took a small portion & tested last evening, to make sure i got the timing of 6mins+ right!

c.h.e.f andy