Vietnamese Chargrilled Pork Collar & Salted Fish with Celery– 14th Newgate Learning Hub Community Lunch on 8Oct2016

made vietnamese chragrilled pork collar & salted fish with celery this morning on 8.10.2016. ^^

this my 14th 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.:-)

it was not so different from the last time, the 13th newgate community lunch on 24.9.2016.

i just replaced the stir-fried pork with vietnamese chargrilled pork.

the later require some marinade & sugar so that it can caramelise on a very hot wok/pan.

celery with salted fish

celery with salted fish

i did the celery separately.

celery with salted fish

celery with salted fish

transferred to aluminium tray.

vietnamese chargrilled pork collar & celery with salted fish

vietnamese chargrilled pork collar & celery with salted fish

then topped with the chargrilled pork.

then i put in a 50degC oven prior to transporting to newgate learning hub.

 

there were 1.5kg of marinated pork collar.

i marinated the pork collar 48hrs in advance as per my vietnamese chargrilled pork recipe.

for the last batch i separated again in 2, the managed to char a little. 🙂

i tried the pork, it was very tasty. ^^

celery

celery

i cut, washed & drained the celery.

frying-sliced-ginger-salted-fish-before-adding-chopped-garlic

fried sliced ginger & salted fish before adding chopped garlic

i fried the sliced ginger & salted fish before adding chopped garlic.

celery with salted fish

celery with salted fish

then added the celery.

celery with salted fish

celery with salted fish

veg a lot of water. no need to add water.

i tasted, and decided to add some oyster sauce (1 heap tbsp).

celery with salted fish

celery with salted fish

i tasted again. taste was very good, texture needed to soften more.

celery with salted fish

celery with salted fish

so covered for 2 mins, then removed cover & reduced the liquids a bit.

tried again, taste & texture almost perfect la.

newgate learning hub bread of life (BOL) saturday community lunch

newgate learning hub bread of life (BOL) saturday community lunch

newgate learning hub bread of life (BOL) saturday community lunch

newgate learning hub bread of life (BOL) saturday community lunch

today there was a larger crowd. they counted 82pax. usually it is about 70pax.

this is my last time cooking for newgate bread of life (BOL) community. i do alternate fortnights for BOL & for teban gardens. next week is for teban gardens. the week after they have outing on 22.10.2016 so no need. & their final week at this current premises for the current year is 29.10.2016, the week i am with teban gardens. 🙂

c.h.e.f andy

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Stir-fried Lean Pork & Salted Fish with Celery– 13th Newgate Learning Hub Community Lunch on 24Sep2016

stir-fried lean meat & salted fish celery

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 meat & salted fish celery

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 meat

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 meat

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 meat

stir-fried lean pork

pork was not overcooked, tender & tasty. ^^

salted fish celery

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

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

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 and Leeks & Onions – 12th Newgate Learning Hub Community Lunch on 10Sep2016

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

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

leeks & onions

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

leeks & onions

leeks & onions

vegetables very tasty on its own.

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.

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

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 – 11th Newgate Learning Hub Community Lunch on 27Aug2016

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

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

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

potatoes, carrots, onions 

the vegetables i fried separately.

potatoes, carrots, onions

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

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

Sweet & Sour Dory Fish Fillet with Carrots & Onions – 10th Newgate Learning Hub Community Lunch on 13Aug2016

bread of life community lunch at newgate learning hub bathesda bedok

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

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

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

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

sweet & sour dory fish fillet with onions & carrots

then added back the fish fillet.

sweet & sour dory fish fillet with onions & carrots

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

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, Carrots, Potatoes – 9th Newgate Learning Hub Community Lunch on 16Jul2016

lean pork with onions, carrot, potatoes

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

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

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

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

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

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

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

Chap Chye Lean Pork + Konnyaku Jelly – 8th Newgate Learning Hub Community Lunch on 2Jul2016

bathesda bedok bread of life community lunch

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

bathesda bedok bread of life community lunch

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

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

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

i fried slice cabbage in oil & chopped garlic.

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

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 chai (cabbage, taupok, tanhoon) with lean pork

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 chai (cabbage, taupok, tanhoon) with lean pork

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

then i added the pork to the chap chye.

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

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

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

lychee jelly

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

lychee jelly

lychee jelly

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

bathesda bedok bread of life community lunch

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

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

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) – 7th Newgate Learning Hub Community Lunch on 18Jun2016

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

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 chai (cabbage+long beans+taupok+tanhoon)

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 chai (cabbage+long beans+taupok+tanhoon)

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 chai (cabbage+long beans+taupok+tanhoon)

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

扣肉 + Nonya Sauce Long Beans – 6th Newgate Learning Hub Community Lunch on 4Jun2016

扣肉 + nonya sauce long beans

扣肉 + nonya sauce long beans

made 扣肉 + nonya sauce long beans  this morning on 4.6.2016. ^^

this my 6th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.:-)

nonya sauce long beans

nonya sauce long beans

i did a nonya sauce long beans.

it was very easy to do – just add oil, chopped garlic, cut chilli padi (or chilli oil), fry till fragrant then add cut long beans, fry & add oyster sauce & fish sauce.

i also added some stock, covered & braised the long beans & reduced.

belly pork after 4hrs at 90degC oven

belly pork after 4hrs at 95degC oven

for the belly pork, i added 2 tbsp mirin, 4 tbsp shaoxing cooking wine, 1 heap tbsp sugar, 1 flat tbsp salt.

fry 2 cinnamon stock & 4 star anise in a bit of oil to get the aroma, then add the mix to melt the sugar.

belly pork after 4hrs at 90degC oven

belly pork after 4hrs at 95degC oven

i then put the belly pork (blanched to remove scum) in the marinade then in oven dish in a 95degC oven for 4 hrs.

belly pork after 4hrs at 90degC oven

belly pork after 4hrs at 90degC oven

after pork has cooled, put in fridge, then sliced pork thinly & put in steam oven (or steamer) for 75mins.

i fried lightly the sliced pork adding 2 tsp dark sauce to about 1.4kg pork. dark sauce made it more fragrant.

basically pork is fully done at this step…can be served on table la..

扣肉 + nonya sauce long beans

扣肉 + nonya sauce long beans

for the community lunch for eased of transport, i placed the pork & nonya sauce long beans together in one aluminium container.

扣肉 + nonya sauce long beans

扣肉 + nonya sauce long beans

while it is a bit unhealthy to serve to the elderly folks, i noticed that they actually liked the dish better than even the deboned chicken dishes i did previously.

more people actually finished their beehoon & noodles & most finished the belly pork on their plates. i asked about 8 persons if the pork was too fat for them, they all replied it was ok & very good la.. ^^

the 4hr 95degC slow braise would have rendered out much of the fat, & this was clearly so as the sauce i drained off the pork after the oven & again after the steam oven were full of fat. but it was i guess still fatty.

c.h.e.f andy

Teriyaki Sutchi Fillet – 5th Newgate Learning Hub Community Lunch on 7May2016

teriyaki sutchi fillet

teriyaki sutchi fillet

made a teriyaki sutchi fillet this morning on 7.5.2016. ^^

this my 5th community lunch dish for bathesda community’s newgate learning hub (bread of life). ^^

my 1st for newgate community lunch was on 27.2.2016.:-)

teriyaki sutchi fillet

teriyaki sutchi fillet

i did the same teriyaki sutchi fillet for my 10th teban gardens community breakfast on 29.4.2016.

the fish was quite delicious! 🙂

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.

c.h.e.f andy

HK Steamed Sutchi Fillet – 4th Newgate Learning Hub Community Lunch on 23Apr2016

HK steamed sutchi fillets

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

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

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

Nonya Curry Chicken – 3rd Community Lunch for Newgate Learning Hub on 9Apr2016

this my 3rd community lunch dish for newgate learning hub on 9.4.2016. ^^

my 1st for newgate community lunch was on 27.2.2016.:-)

i did the same nonya curry chicken for my 7th teban gardens community breakfast on 4.3.2016.

deboned 2.5 chickens about 1hr

deboned 2.5 chickens about 1hr

i deboned 2.5 chickens the night before, took about 1hr.

stock from bones of 1.5 chicken + 2 carrot + 1:4 radish

stock from bones of 1.5 chicken + 2 carrot + 1/4 radish

used the bones from 1.5 chicken to make a tasty stock.

i used my usual nonya curry chicken recipe.

the main consideration here were:-

  1. debone the chicken easier to eat for older folks
  2. make sure i have 80 pieces or more of chicken & taupok as they were served on each plate
  3. retain the colour & lemak & flavour w/o the spiciness.

i prepared the rempah in my nonya curry chicken recipe the night before with less dry chilli thoroughly soaked & changed water several times so not spicy.

in the morning-

  • i fried 2 cinnamon sticks, 4 star anise, 2 cloves, 1.5 twigs of curry leaves with the rempah & some coconut milk in 2 tbsp oil to get the aroma.
  • then i added 2.5 deboned chicken & fried, coat thoroughly for few minutes.
  • the i added 2 cups chicken stock, bring to boil, covered & simmered for 5mins (deboned chicken breast & thighs need no more than 10mins in total)
add 80 taupok strips from 2packets (20)

add 80 taupok strips from 2packets (20)

about 1/2 hr before i packed & left for bathesda community’s newgate learning lab in bedok, i removed the chicken pieces except the wings & wingsticks, added the taupok strips plus 3 cut potatoes & boiled for 15mins.

& add 3 potatoes

& add 3 potatoes

then i packed in aluminium tray & covered with aluminium foil to keep warm & stored sungly in a styrofoam tray container for the 35mins journey.

nonya curry chicken for 80 elderly folks at bathesda community lunch

nonya curry chicken for 80 elderly folks at bathesda community lunch

& the curry chicken dish was still nicely warm when dishing out onto the plates of beehoon noodles to be served to the community folks.

c.h.e.f andy

Pork Collar with Cabbage – 2nd Community Lunch for Newgate Learning Hub on 12Mar2016

community lunch @ newgate learning hub of bathesda community church

community lunch @ newgate learning hub of bathesda community church

this my 2nd community lunch dish for newgate learning hub on 12.3.2016. ^^

my 1st for newgate community lunch was on 27.2.2016. 🙂

pork collar with cabbage

pork collar with cabbage

as the dish is apportioned on each plate then serve to the residents, the main consideration was to have enough pieces to feed 80pax.

pork collar with cabbage

pork collar with cabbage

for this preparation, i used 1.4kg pork collar-

  1. i had the pork collar in a 90degC oven for 2hrs
  2. the slow braise made it more tender & flavourful & also easier to slice (i counted about 90+ slices)
  3. i browned a bulb of peeled garlic cloves, added 1 cut chilli padi & about 2cm sliced ginger, then added 1.4kg cut cabbage, added chicken stock, cornflour, oyster sauce & reduced. added salt to taste. the cabbage was done just right, soft still crunchy & very tasty with the reduced stock.
  4. fried the pork collar separately. this was a bit similar to 回锅肉, which means to cook the pork a second time by wok fry.
  5. then i mixed the pork with the cabbage.
pork collar with cabbage

pork collar with cabbage

it was a good dish to add to the beehoon & kuay teow.

pork collar with cabbage

pork collar with cabbage

pork was tender & tasty from the 90degC slow braise.

pork collar with cabbage

pork collar with cabbage

& cabbage complemented well the meat dish. 🙂

pork collar with cabbage

pork collar with cabbage

tasting the dish is an important step in cooking. make sure that salt was to taste to bring out the flavours, pork & vegetables had the right texture etc.

pulut hitam

pulut hitam

the octogenarian father of our friend who started this meaningful & beneficial community activity 4 yrs back contributed a pulut hitam dish every week. i tried the dish. it was very good, not too sweet. 🙂

c.h.e.f andy