stir-fried lean pork & salted fish celery

made stir-fried lean pork & salted fish with celery this morning on 24.9.2016. ^^

this my 13th community lunch dish for bathesda community’s newgate learning hub (bread of life).🙂

my 1st for newgate bread of life community lunch was on 27.2.2016.

stir-fried lean pork & salted fish celery

i cooked the sliced lean pork & the veg dish separate.

then i plated the veg dish on the aluminum tray & placed the sliced pork on top.

stir-fried lean pork

for the sliced pork, i marinated with 1 tbsp corn flour, 2 tbsp fish sauce, 1 tbsp oyster sauce, 1tbsp sesame oil, 1/2 tbsp dark soy sauce, mixed well & for 2hrs.

stir-fried lean pork

then i fried chopped garlic & sliced ginger in 2 tbsp oil on medium heat till fragrant, & added the pork.

covered a bit, reduced the marinade.

stir-fried lean pork

pork was not overcooked, tender & tasty. ^^

salted fish celery

the salted fish with celery dish i copied from my sis.

she came for makan & cooked the dish a few times recently. like it! 🙂

salted fish celery

i fried chopped garlic, ginger & cut salted fish in 2 tbsp oil & fried till fragrant.

then i added the cut celery.

salted fish celery

added the outer stems first. fried for a few minutes & covered, then added the young stems.

no need to add salt or fish sauce as salted fish already salty & taste wonderful.

anyway taste the dish. make sure you get the taste & texture you like. all in i say about 10minutes.

i tasted the dish. it was good. celery still crunchy & tasty & very nice sliced pork.

c.h.e.f andy

tau you bak 鲁腩肉

made tau you bak 鲁腩肉 & leeks & onions this morning on 10.9.2016. ^^

this my 12th community lunch dish for bathesda community’s newgate learning hub (bread of life).🙂

my 1st for newgate community lunch was on 27.2.2016.

tau you bak 鲁腩肉 & leeks & onions

same as what i did for PPH teban gardens community breakfast last friday on 2.9.2016. ^^

leeks & onions

same leeks & onions with fried garlic, sliced ginger, oyster sauce & fish sauce.

leeks & onions

vegetables very tasty on its own.

tau you bak 鲁腩肉

the tau you bak 鲁腩肉 very tender because it was fine braised in 90degC oven for 6 hours.

it could be cut neatly & cleanly because it was in a double ziploc bag in the fridge overnight.

tau you bak 鲁腩肉

the braising sauce was kept in the fridge overnight. it’s not too oily because the layer of fat was easily removed next morning.

& the tau you bak 鲁腩肉 was well caramelised in wokpan then braising sauce added & reduced to produce a very tasty & tender pork belly.

tau you bak 鲁腩肉 & leeks & onions

great dish & easy to make too.

c.h.e.f andy

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

made braised sutchi fillet 红烧鲶鱼柳with potatoes, carrots, onions this morning on 27.8.2016. ^^

this my 11th community lunch dish for bathesda community’s newgate learning hub (bread of life). 🙂

my 1st for newgate community lunch was on 27.2.2016.

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

in terms of preparation, it was not much different from the sweet & sour fish fillet on 13.8.2016. 🙂

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

potatoes, carrots, onions 

the vegetables i fried separately.

potatoes, carrots, onions 

first onions & carrots. when softened, added potatoes & then chicken stock, covered & reduced.

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

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

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

my habit is to do the dish 1-2hrs before so i can relax, read newspapers, and if something missed out i have time to correct unhurriedly…for me, everything stress-less most important la..

c.h.e.f andy

bread of life community lunch at newgate learning hub bathesda bedok

made sweet & sour dory fish fillet with onions & carrots this morning on 13.8.2016. ^^

this my 10th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.

sweet & sour dory fish fillet with onions & carrots

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

dory fish fillet

i fried the vegetables & 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.

onions & carrots

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 & some slat to taste. covered & let the carrots cook & sauce thicken.

sweet & sour dory fish fillet with onions & carrots

then added back the fish fillet.

sweet & sour dory fish fillet with onions & carrots

and mixed well so the fish were well coated with the thickened sauce.

for bread of life usually about 60+pax, today slightly more about 70pax. the dish was portioned out nicely.

bread of life community lunch at newgate learning hub bathesda bedok

the main co-ordinator briefing the community on some matters prior to commencing lunch.

c.h.e.f andy

lean pork with onions, carrot, potatoes

made lean pork with yellow onions, carrots & potatoes this morning on 16.7.2016. ^^

this my 9th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.

lean pork 5hrs 90degC oven + 45mins steaming

i used 1.2kg lean pork.

scalded, removed some remaining fats, then placed in oven dish with a brine of sugar, salt & chinese hua diao wine 花雕酒in 90degC oven for 5 hrs.

lean pork 5hrs 90degC oven + 45mins steaming

then i sliced the lean pork very thinly & steamed in steam oven for 45mins.

obviously i could have ommitted these 2 steps & fried the sliced lean pork. slicing thinly helps to tenderise the pork so should be ok.

but i didn’t mind the steps & it makes the pork very tender for the old folks.

onions, carrots, potatoes

i fried yellow onion with chopped garlic first, then added carrots & soften.

then i added the sauce from the pork oven dish & also the steamer & added the cubed potatoes.

i added 2 tbsp tomato sauce & 1 tbsp oyster sauce & reduced while cooking the potatoes.

when potatoes were cooked to the right texture (just separate when pressed with spatula..very nice, tasty) the sauce had mostly reduced nicely.

lean pork with onions, carrot, potatoes

then i added the steamed lean pork & tossed to coat the pork with the sauce & to mix well.

lean pork with onions, carrot, potatoes

a simple but very nice dish.

pork tasted tender & good. the potatoes especially tasty.

lean pork with onions, carrot, potatoes

then i transferred to aluminium container & bring to bread of life at bathesda newgate learning hub.

c.h.e.f andy

bathesda bedok bread of life community lunch

made chap chye (cabbage+taupok+tanhoon) with lean pork this morning on 2.7.2016. ^^

this my 8th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.

bathesda bedok bread of life community lunch

lunch usually starts at 1pm after a service in hokkien. 🙂

chap chye (cabbage, taupok, tanhoon) with lean pork

i fried slice cabbage in oil & chopped garlic.

chap chye (cabbage, taupok, tanhoon) with lean pork

added cut taupok, stock, cover & cooked for 20mins.

when ready to pack & bring to newgate learning hub, i heated up the dish & added the tanhoon & toss. then off fire.

chap chye was very tasty. daughter stole a bit to eat. ^^

chap chye (cabbage, taupok, tanhoon) with lean pork

i switched from fatty belly pork & pork collar to lean pork after feedback from my OPS friends. more healthy la..

i had about 1.2kg lean pork in a brine of 1 tbsp sugar, 1 tsp salt, 2 tbsp shaoxing wine & 2tbsp mirin.

then 5hrs in 90degC oven in a oven dish.

i sliced the pork thinly & placed it in the steam oven for 45mins. this produced a very tender pork.

chap chye (cabbage, taupok, tanhoon) with lean pork

then i added the pork to the chap chye.

chap chye (cabbage, taupok, tanhoon) with lean pork

mixed it well, then transferred to an aluminium tray for transport to newgate learning hub.

lychee & mango konnyaku jelly

today was special as my OPS primary school classmates came to help at bread of life.

one of them made 80 pieces of konnyaku jelly & delivered to newgate. but she could not join as she had a business call & had to leave to attend to that.

lychee jelly

the jellies were quite super. i like it a lot myself.

lychee jelly

some of the folks ate up the jelly before eating the bee hoon! 🙂

bathesda bedok bread of life community lunch

there was also coffee & a pulut hitam made by the father of our good friend who started this bread of life community lunch with a few likeminded church friends.

bathesda bedok bread of life community lunch

every week, they collected some can food (& sometimes rice) donated by ntuc, and the folks queued up to collect the “goodies” after lunch.

bathesda bedok bread of life community lunch

it was a very joyful time for all of us. very blessed we are able to be part of this wonderful bread of life community lunch.

my OPS friends got to know my RI friends. after bread of life, another OPS friend brought 3 large packets of durians. so we went to blk 216 bedok north food centre to enjoy the durians.

c.h.e.f andy

pork collar 回锅肉+chap chye (cabbage+long beans+taupok+tanhoon)

made pork collar 回锅肉 & chap chye (cabbage+long beans+taupok+tanhoon)  this morning on 18.6.2016. ^^

this my 7th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.

chap chye (cabbage+long beans+taupok+tanhoon)

both dishes were quite simple to make.

for the chap chye, i fried cabbage & long beans with chopped garlic & 1 cut chilli padi, & added fish sauce & oyster sauce.

then i added 3 cups chicken stock & tau pok slices & reduced.

chap chye (cabbage+long beans+taupok+tanhoon)

when veg were cooked (about 15 to 20mins), i off the fire & added the tanhoon & tossed.

this chap chye dish is really tasty because of the stock & sweetness of the cabbage & taupok.

really simple yet outstanding dish! ^^

pork collar 回锅肉+chap chye (cabbage+long beans+taupok+tanhoon)

for the pork collar 回锅肉, i had the pork collar in a 90degC oven for 4.5hrs, with a brine of sugar, salt & shaoxing wine.

then i cleaned & sliced the pork & fried over high heat for 5mins, adding just oyster sauce.

i off the fire & added 1 tsp of the mala chilli sauce. i added very little as the older folks cannoy take too spicy, but the mala chilli gave the pork both the nice colour as well as a nice flavour even though it was just a teaspoonful.

i tasted the dishes. chap chye was outstanding & the pork collar 回锅肉was also pretty good dish.

c.h.e.f andy

HK steamed sutchi fillets

made a hong kong steamed sutchi fillet this morning on 9.4.2016. ^^

this my 4th community lunch dish for bathesda community’s newgate learning hub. ^^

my 1st for newgate community lunch was on 27.2.2016.

sutchi fillet in the fridge

i did the same HK steamed sutchi fillet for my 9th teban gardens community breakfast on 15.4.2016.

it’s the same simple preparation, so not much to add to the blog post today.

1 of 2 trays of sutchi fillet 7mins in steam oven

the advantages of HK steamed sutchi fillet (similar to creamy dory) are that –

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

& of course it is a very cheap fish to get. i bought 2 packets x 3fillets for S$4.50 for each packet 750g.

i am doing sharing & demo to the teban gardens community next friday, so i am sharing this sutchi dish, so that those interested can easily buy & make themselves, no hassle la!

c.h.e.f andy