Recipe = Dry Wok King Prawns on 25Jul2018

i have not done this dish dry wok large prawns (recipe here) for maybe >3 years?

outstanding dish. all the friends loved it! ^^

we had a nice 虾录at loong hua recently,

and i decided to do this myself today. 🙂

thought of creating my own sweet sticky sauce, maybe using hoisin sauce & char siew sauce, but decided that my dry wok king prawns very nice on its own so no need.

looking at past posts, i did this quite a bit in 2013 & 2014, not in recent years.

so i rolled back the years & did my dry wok king prawns one more time. ^^

high fire, oil, slice & cut ginger, then added the prawns (i had 10 king prawns about 800g) & chopped garlic. turnover & fry the prawns thoroughly for even cooking, do not add water (water will result in steaming whereas this method burnt the shells giving bbq flavours and the prawns is insulated & baked within the shells).

then added lots of fish sauce while still on high fire, feel the wonderful fish sauce aroma. after reduce to medium low. make sure the prawns are cooked.

it was excellent, colours were beautiful, great bbq flavours, and nice sweet succulent prawns.

c..h.e.f andy

P.S.

Recipe here

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Recipe = Claypot Liver 沙煲猪肝 on 25Jul2018

made a claypot liver dish for 9pax zi char dinner for my RI makan group buddies on 25.7.2018. ^^

this the second time i cooked liver.

liver not a dish i take often outside…very occasionally with bakuteh (hardly eat bkt outside too as can make it easily & cheaply myself) if my friends order it, and almost never for zi char makan. that is, until recently.

and that seems to be reflected by the market price too. it is S$1 for large piece of fresh liver at sheng shiong…

recently, pete, who was visiting from london, organised a 11pax RI makan group dinner at loong hua zi char & he ordered claypot liver, on 26.6.2018..

& it was very good too! 🙂

after that when i went with my OPS bros to joo heng, i also ordered the fried liver with ginger & spring onions on 6.7.2018. 🙂

and that was good too, in fact the best dish that evening among otherwise expensive & mostly pedestrian zi char dishes.

so i decided to try out myself at home.

i did 5pax dinner for my OPS buddies on 12.7.2018. & it was very good! ^^

claypot liver was excellent this evening. nicely pink & very tasty with the gravy.

claypot liver sauce/stock 12.7.2018

tasty stock for claypot liver 25.7.2018

it was easy to make. just a good stock (key to a tasty dish)…

i fried lots of ginger & cut chilli padi, cut spring onions, cut red onion, then chopped garlic, black pepper & 2 stalks of coriander, 1 tbsp oyster sauce..

then added chicken stock and 2tbsp shaoxing wine and reduced to a very tasty sauce.

when serving, heat up the stock, added liver (cut cross-grain, washed with salt & drained dry), stir with chopstick for even cooking, added larger cut spring onions, added 2 tbsp shaoxing wine, covered & served.

such a tasty dish, pink & tender, with nice wine flavours & balanced with the aromatics form the garnishes.

c.h.e.f andy

Ingredients-

  • 1.5 packets of liver
  • 2cm thinly sliced & cut ginger
  • 1 cut chilli padi
  • 1/2 red onion cut to 6 pieces
  • 2 stalk spring onions, cut small on the white part & long 3cm pieces for the green part
  • 2 stalks coriander
  • 4tbsp shaoxing wine
  • 1 tbsp chopped garlic
  • black pepper to taste
  • 1 tbsp oyster sauce

Directions-

  1. fry lots of ginger & cut chilli padi, cut spring onions, cut red onion, then chopped garlic, black pepper & 2 stalks of coriander, 1 tbsp oyster sauce..
  2. then add chicken stock and 2tbsp shaoxing wine and reduced to a very tasty sauce.
  3. when serving, heat up the stock, add liver (cut cross-grain, washed with salt & drained dry), stir with chopstick for even cooking, add larger cut spring onions, add 2 tbsp shaoxing wine, covered & served.

 

Recipe=Salted Egg Bittergourd (Zai Shun Style) on 25Jul2018

made my best salted egg bittergourd (zai shun style) for my RI makan group buddies 9pax dinner on 25.7.2018. ^^

HK commented a few times & later repeated on FB “My favourite: bitter gourd egg omelette. Give me another round I can finish it all by myself!”…CCG also…all my friends loved it!

but of course zai shun’s is much better.

i did this also for my OPS buddies 5pax dinner on 12.7.2018 also. it was better today.

easy dish to make, just minced a cooked salted egg (i used a vaccum packed from sheng shiong, just open the cooked egg & minced it).

fry chopped garlic in oil, add bittergourd (washed with corn flour & the salt, brined in salt & sugar overnight, washed & drained) & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.

when serving just cover pan, heat up & plate it.

c.h.e.f andy

+++++++++++++++++++++++

Ingredients:

  • 1 medium bittergourd juliened
  • 1 whole salted egg, boiled & chopped (i used ready boiled vaccum pack salted egg from sheng shiong)
  • 1 tbsp chopped garlic
  • 2 eggs
  • 1 chili padi
  • 1 tbsp oyster sauce

Directions:

  1. julien 1 medium bittergourd. wash with corn flour & the salt, brine in salt & sugar overnight, wash & drain.
  2. mince a cooked salted egg (i used a vaccum packed from sheng shiong, just open the cooked egg & minced it).
  3. fry chopped garlic in oil, add bittergourd & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.
  4. when serving just cover pan, heat up & plate it.

Recipe=Spicy Bean Sauce Song Fish Head 松鱼头 on 25Jul2018

just a quick update.

did a good spicy black bean sauce song fish head 松鱼头  for my RI makan group buddies 9pax dinner on 25.7.2918. ^^

larpok crispy lard

this time i made some larpok crispy lard just like zichar outside. it went well with the song fish head 松鱼头.

the detailed recipe is here.

just a matter of making the spicy black bean sauce. the rest steaming etc are straightforward. 🙂

spicy black bean sauce song fish head 松鱼头

excellent dish! my favorite always!

only that for this evening because i had to steam both patin & song fish head simultaneously (at first i intended to do one in the steam oven, then the next), i had to place it in a smaller round dish to steam over the hob. there is a slight difference as there is less condensation so sauce is drier & thicker.

c.h.e.f andy

Recipe = Jelly Pig Skin 猪皮冻on 25Jul2018

made some jelly pig skin 猪皮冻 for 9pax dinner for my RI makan group buddies dinner on 25.7.2018.

the jelly pig skin 猪皮冻 was kind of a by product.

i planned it of course! 🙂

when i slow braise belly pork there is very tasty gelatine. also i had lots of pig skin from previous belly pork dishes where i had to remove the skin. so just putting 2 and 2!

just put the marinade from braised belly pork in a small rectangular dish. cut & added the pig skin (which was slow braised 4hrs in 130degC oven together with the belly pork). placed in fridge & chilled for few hours. 🙂

i made ter kar tan 猪脚冻 a number of times, sometimes pig head jelly 猪头冻 in 2015. did not make much in recent years.

the main difference in recipe is the braising sauce.

the cooking is also different this time as i used the chashu method 4hrs in 130degC oven.

this really excellent jelly pig skin 猪皮冻 in my opinion. my belly pork marinade is so tasty & it also contained the belly pork taste & gelatine.

c.h.e.f andy

Ingredients-

  • 200g pig skin
  • 1tbsp flat sugar
  • 2tsp flat salt
  • 1 tbsp white vinegar
  • 4-5tbsp shaoxing wine

Directions-

  1. place pig skin in boiling water to remove scum. wash, clean & drain.
  2. put in oven proof dish
  3. add 1tbsp flat sugar, 1-2tsp flat salt, 1 tbsp white vinegar, 4-5tbsp shaoxing wine, some water to cover…i do this together with 400g belly pork.
  4. place in 130degC oven for 4hrs.
  5. let cool, cut pig skin in strips (i remove the belly pork for other serving), put back in the dish & chill overnight or a few hours in fridge or chiller compartment.

 

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

Nonya curry chicken with potatoes

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

this my 66th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

heng’s malacca nonya chicken curry sauce

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

Nonya curry chicken

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

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

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

Nonya curry chicken

chicken looked wonderful.

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

Nonya curry chicken

Nonya curry chicken

returned to peelin potatoes while chicken cook.

Nonya curry with potatoes

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

Nonya curry chicken with potatoes

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

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

Nonya curry chicken with potatoes

Nonya curry chicken with potatoes

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

c.h.e.f andy

 

Wonderful 8pax Zi Char + 1pax Vegetarian RI Makan Group Home Dinner on 25Jul2018

9pax RI makan group

made 8pax zi char dishes + 1 vegetarian for my RI makan group friends this evening on 25.7.2018. ^^

we had a lovely 11pax dinner at loong hua zi char recently on 26.6.2018 organised by pete when he was back singapore visiting.

8 home zi char dinner dishes

so i decided to cook zi char dishes & NCL dubbed it “impressions loong hua” dinner! 🙂

i had in total 10 dishes this evening. ^^

Menu

(loong hua/zai shun/zi char dishes)

1 black bean sauce song fish head 松鱼头
2 nonya sauce steamed patin 巴丁鱼
3 crystalline (white slow braised) belly pork
4 jelly pig skin 猪皮冻
5 dry wok large prawns
6 claypot liver
7 salted fish steamed minced pork
8 salted egg bittergourd
9 braised pork ribs with yellow pepper
10 fried tofu with red pepper & shitake for suresh

Thanks 🙏 all my dear friends for a fun wonderful evening together…

spicy black bean sauce song fish head 松鱼头

spicy black bean sauce song fish head 松鱼头 the usual nice dish.

larpok crispy lard

i made some larpok crispy lard. it went well with the 2 steamed fish.

spicy black bean sauce song fish head 松鱼头

this evening because i had to steam both patin & song fish head simultaneously (at first i intended to do one in the steam oven, then the next), i had to place it in a smaller round dish to steam over the hob. there is a slight difference as there is less condensation so sauce is drier & thicker.

also this evening it has to compete with the nonya sauce patin. haha! but still good la! 🙂

gimson nonya sauce steamed patin

gimson nonya sauce steamed patin was a favourite dish, more than the song fish head.

gimson nonya sauce steamed patin

gimson nonya sauce steamed patin

patin is my favourite fish, very smooth especially the oily belly, few bones, a really tasty fish.

and the tangy gimson nonya sauce wa just so good. every dish tastes good when when add this sauce la…lol! 🙂

& this patin was about 700g & just

jelly pig skin 猪皮冻

jelly pig skin 猪皮冻

the jelly pig skin 猪皮冻 can be said to be a by product.

i planned it of course! 🙂

when i slow braise belly pork there is very tasty gelatine. also i had lots of pig skin from previous belly pork dishes where i had to remove the skin. so just 2 and 2!

just put the marinade from braised belly pork in a small rectangular dish. cut & added the belly pork (which was slow braised 4hrs in 130degC oven together with the belly pork). placed in fridge & chilled for few hours. 🙂

jelly pig skin 猪皮冻

this really excellent jelly pig skin 猪皮冻 in my opinion. my belly pork marinade is so tasty & it also contained the belly pork taste & gelatine.

crystalline (white slow braised) belly pork

crystalline (white slow braised) belly pork

the crystalline (white braised) belly is my own created recipe.

belly pork is slow braised in 130degC oven for 4hrs. this made it slight overcooked & very tender but will fall apart if you try to cut it or if heated up & boiled.

but when it is chilled, it holds together & cut easily, & the texture is very tender.

my marinade (tbsp flat sugar, 1 tsp salt, 1tbsp white vinegar, 4-5tbsp shaoxing wine) made a very, very tasty braise (and of course excellent jelly for the jelly pig skin dish). 🙂

salted fish steamed minced pork 咸鱼饼

salted fish steamed minced pork 咸鱼饼

salted fish steamed minced pork 咸鱼饼 is a common zi char dish & everyone’s favourite.

nicely minced salted fish mixed evenly with the minced pork with 1 tbsp corn flour, 1tbsp of oil from the bottle, 1tbsp olive oil..& steamed. 🙂

simple, perfect homely dish. 🙂

claypot liver 沙煲猪肝👍👍👍

i seldom take liver. maybe very occasionally if taking pig innard soup.

we had very nice claypot liver dish at loong hua on 26.6.2018.

so i decided to make it, and i did that couple times recently. excellent dish! 🙂

tasty stock for claypot liver

it was easy to make. just a good stock (i use the leftover braise from the crystalline belly pork).

fried cut chilli, cut red onions, cut spring onions, sliced ginger in 1tbsp oil. then i added 2 stalks coriander & 2tsp chopped garlic.

added stock & 2 tbsp shaoxing wine, and reduced.

claypot liver 沙煲猪肝👍👍👍

when serving, heat up the stock, added liver (cut cross-grain, washed with salt & drained dry), stir with chopstick for even cooking, cover & serve.

i have not done this dish dry wok large prawns (recipe here) for maybe >3 years?

we had a nice 虾录at loong hua recently, and i decided to do this today. 🙂

high fire, oil, slice & cut ginger, then added the prawns & chopped garlic. turnover & fry the prawns thoroughly for even cooking, do not add water (water will result in steaming whereas this method burnt the shells giving bbq flavours and the prawns is insulated & baked within the shells).

then added lots of fish sauce while still on high fire, feel the wonderful fish sauce aroma. after reduce to medium low. make sure the prawns are cooked.

it was excellent, colours were beautiful, great bbq flavours, and nice sweet succulent prawns.

spicy bean sauce pork softbones with yellow & red peppers

i made also spicy bean sauce pork softbones with yellow & red peppers.

the usual zi char preparation uses bitter gourd. since i already doing a bittergourd dish i replaced this with sweet yellow & red pepper.

spicy bean sauce pork softbones with yellow & red peppers

the pork ribs were slow braised 6-7hrs in 130degC oven (requires longer time than belly pork), so very tender & my braise (same as belly pork) is super tasty la!

spicy bean sauce pork softbones with yellow & red peppers

very nice dish. aunty bes used to do this a lot w/o the veg & very simply just panfried & pan braised. a dish i used to eat a lot & like a lot. 🙂

zai shun_s salted egg bittergourd 👍👍👍

zai shun_s salted egg bittergourd 👍👍👍

the zai shun_s salted egg bittergourd 👍👍👍 was very good too.

HK commented a few times & later repeated on FB “My favourite: bitter gourd egg omelette. Give me another round I can finish it all by myself!…

but of course zai shun’s is much better.

easy dish to make, just minced a cooked salted egg (vaccum packed from heng shiong, just open the cooked egg & minced it).

fry chopped garlic in oil, add bittergourd (washed with corn flour & the salt, brined in salt & sugar overnight, washed & drained by) & minced salted egg & fry. crack 2 eggs to one side of pan with heated oil, let the egg white & egg yoke set. then flip egg over the bittergourd & fry together.

when serving just cover pan, heat up & plate it.

vegetarian dish for S-fried tofu, red pepper, shitake mushrooms

our friend S is lactarian (lacto vegetarian), so can take dairy but not eggs.

i prepared a vegetarian dish for him, fried tofu as the mains & red pepper & shitake mushroom as sides.

vegetarian dish for S-fried tofu, red pepper, shitake mushrooms

vegetarian dish for S-fried tofu, red pepper, shitake mushrooms

i pan-grilled & caramelised a little the red pepper & shitake with little oil & sprinled some sea salt.

then i shallow-fried the tofu on all sides, added back the veg, and added 1tbsp of light soy sauce & 1 tbsp flat of vegetarian oyster sauce.

also added a bit of cornflour dissolved in a little water.

vegetarian dish for suresh-fried tofu, red pepper, shitake mushrooms

when serving just heat up over the stove, and serve.

*******************************

we had a really enjoyable, fun dinner. all the dishes were pretty good, especially the bittergourd, salted fish minced pork, claypot liver & nonya steamed patin. other dishes sama good.

thanks HK for the durians & mangosteens & just being here.

thanks CL as always for the nice photos & cherries.

thanks CCG for your travel stories, the roku gin (1 new unopen bottle here with your name on it!) & soda & lemon(& the Vietnam lotus seeds)..& HAB for the red wine & detouring to get the ice..

thanks LCH for the nice daily scoop ice creams came with the cups & ice cream scoop & free service 👍

everyone again for a great time together missing our other absent friends SCG, LYF, DP, pete, doc, Kiok, and QTC.

c.h.e.f andy

 

Great Tapas Daughter’s 7pax Family Birthday Dinner @ FOC on 24Jul2018

eel & belly pork

had 7pax family tapas dinner at foc to celebrate daughter’s birthday on 24.7.2018. ^^

foc

foc a tapas restaurant we really like.

but looking at my posts, we did not come here often.

we had a family dinner here 2 years ago, also for daughter’s birthday on 23.7.2016. 🙂 we came one more time a month later.

of course the other time that i came here was recently with my RI bro for the excellent 3-course set lunch also to celebrate his birthday on 17.7.2018. 🙂

cauliflower

for this evening, daughter ordered a few new items.

cauliflower was good.

jamon croquette & funghi croquette

the jamon croquette & funghi croquette were good as always, much better than any other place we tried. crispy outer & very tasty inside, both the ham & also the mushrooms.

eel & belly pork

the eel & belly pork was another new dish daughter ordered.

we all liked it & later order a second serving.

octopus galician style

the octopus galician style  was very good this evening, every tender & consistent. much better than what i remembered. 🙂

prawn ravioli

prawn ravioli

the prawn ravioli was another new dish ordered.

very pretty & great taste, we ordered a second serving also.

suckling pig & scallops fiduea

the suckling pig & scallops fiduea was quite perfect.

no crackling skin, but quite a lot of pulled pork in the fiduea, which was super tasty! 🙂

suckling pig & scallops fiduea

really top standard here. 🙂

squidink paella

the squidink paella with prawns & sotong also excellent.

i will likely do these 2 dishes for the family dinner the next couple weeks.

lamb rack

the lamb rack was excellent for me. so & wife found it gamey.

it was gamey but ok for me, a very flavourful lamb & nice mint sauce & salad. 🙂

iberico pork rack

iberico pork rack

the iberico pork rack was superb, always have been here, a must order dish for me.

i like the iberico pork rack and also the lamb here very much, both excellent dishes.

lemon tart & raspberry sorbet

we ordered one lemon tart & raspberry sorbet. lemon tart was sour & so the sorbet. my birthday daughter, E & i like it especially. the others were so so wit it. 🙂

dinner including a S$98 wine & 2xS$24 cocktail was S$520nett. with out the drinks it would have been like S$340-S$350 for 7pax, not cheap but ok for this food.

c.h.e.f andy

+++++++++++++++++++++++++++++

FOC
Address:
40 Hongkong Street, 059679

Contact:

+65 61004040

Opening Hours:

Mon – Thu: 12:00 – 02:00

Mon – Thu: 18:00 – 22:00

Fri – Sat: 12:00 – 02:00

Fri – Sat: 18:00 – 22:30

Closed: Sun

Good S$29.80 Lobster & Patin Fish 4pax OPS Bro Dinner @ Ah Yat Grandstand on 23Jul2018

2 boston lobsters steamed in superior stock

my OPS bros 四兄弟 had 4pax dinner at ah yat grandstand this evening on 23.7.2018. ^^

WT is back from shanghai & a good time for 4 of us to try the S$29.80 again together.. 🙂

i ordered 2 boston lobsters steamed in superior stock 上汤焗. today though as WM said the flavours were a bit 淡, not as tasty sauce as we had some times.

lobster itself was live & so fresh & sweet. 🙂

2 crabs pumpkin sauce

2 crabs pumpkin sauce

i ordered 2 crabs (<500g size) – i think S$39.90 for 2.

i had pepper crab recently so for today i ordered pumpkin sauce, and 4 fried buns 馒头.

WT & WM felt 1 crab had a strange slight bitter taste. i didn’t feel it myself, but i felt the 2 crabs were not sweet like sri lankan crabs. quite odd that fresh live crabs not sweet, not sure they were indonesian mud crabs or vietnamese crabs. i though all crabs are sweet!

the sauce was good, and quite good with the  fried buns 馒头. the crabs were ok, just that somehow not the very sweet crab meat one expects.

steamed patin fish with minced ginger 姜蓉

the steamed patin fish with minced ginger 姜蓉was excellent!

patin my favourite fish & i like this preparation.

WM maybe preferred the hong kong steamed style, just very “pang” flavour of light soy sauce. i like HK steam style too.

4 frogs gongbao style

we had 4 frogs done gong bao style. we asked for less sweet.

froglegs were done well. sauce this evening just ok, somehow not as good as previous times i had.

4 dishes @ ah yat grandstand

dinner for 4pax was S$193nett. nothing to complain about for the dishes we had.

the dishes also tasted not too bad, just that my expectations a bit more than what they delivered this evening.

another problem was the long delay for the dishes to be served, about 40-45mins for the first dish in a quite low patrons evening, we think because the 2 servers who took our orders separately did not co-ordinate well & forgot to activate the kitchen to start cooking our orders.

c.h.e.f andy

+++++++++++++++++++++++++++++++++++

Ah Yat Seafood @ Grandstand

Address

#03-01/02, The Grandstand, 200Turf Club Road, 287994

Reservations

+65 6884 6884
+65 68832112

Opening Hours

Daily: 11:30 – 14:30

Daily: 17:30 – 22:30

The Best Red Wine Belly Pork Home Dinner on 22Jul2018

kale, flamed red wine slow braised belly pork on mash 

wife bought some kale & wanted to experiment on roasted kale this evening on 22.7.2018.^^

so i did a red wine belly pork & potato mash (both first time) to replicate the excellent dish i had at my RI bro birthday set lunch at foc on 17.7.2018. 🙂

kale, flamed red wine slow braised belly pork on mash

first time i made mash=it was very good.👍👍👍both wife & daughter loved it!

i didn’t add milk & heavy cream. i just had gourmet butter, chopped garlic, olive oil, salt & ground black pepper.

the flamed red wine slow braised red wine belly pork was just exquisite=perfect texture (braised 4hrs in 130degC oven) and wonderful flavours (red wine, strawberry jam, mustard, mirin, and scallions, red onions, garlic).

crayfish linguine in white wine sauce

only youngest daughter joining dinner, so we just made 2 dishes for 3pax dinner.

crayfish tagliatelle in white wine sauce

i had crayfish in the freezer & good stock so i made a crayfish tagliatelle in white wine sauce.

crayfish was fried with butter olive oil & some sea salt & oyster sauce..

added stock to white wine sauce, tossed pasta & added back the crayfish.

good pasta evening though still not as tasty sauce & as al dente as what i made for 11pax RI makan group friends on 3.7.2018. 🙂

3pax dinner

3pax dinner 

wife also roasted the very sweet small yellow & red peppers.

and poached some brussels sprouts etc

3pax dinner

a really wonderful 3pax home dinner. daughter whatsapped to family “atas dinner”. lol! ^^

red wine slow braised belly pork

first time i made red wine belly pork this way=4hrs in 130degC oven then flamed 👍👍👍

i have done belly pork in various styles. for today decided to use the japan chashu method – 4hrs in 130degC oven.

for the braising sauce, i use my own creation, 1/2 cup red wine, 2tbsp mirin, 1 tbsp strawberry jam, 1tsp salt, plus ground black pepper.

flamed red wine slow braised belly pork

flamed red wine slow braised belly pork

belly pork was nicely tender. after cooling i flamed it.

flamed red wine slow braised belly pork

looked beautiful & tasted heavenly, very consistent tender texture, and very tasty.

potato mash (1st time)

i also made potato mash for the first time – 1 small potatoes cut in cubes, add 1/3 tsp salt, dash of ground black pepper, 1 tbsp olive oil, 1tbsp gourmet butter, 12 tsp chopped garlic, and blend.

came out very well, wife & daughter loved it, wanted me to make again!

kale, flamed red wine slow braised belly pork on mash

kale, flamed red wine slow braised belly pork on mash

overall the dish combination was quite exquisite.

crayfish

crayfish

crayfish linguine in white wine sauce

very nice 3pax home dinner. so shiok!

c.h.e.f andy

 

 

 

Good Standard Wanton Mee @ Ah Wing’s Empress Road Food Centre on 21Jul2018

S$4.50 dumplings & wanton noodles

went with wife for lunch at empress road food centre on 21.7.2018. ^^

we were late nearing 1pm.

there was a 7-8pax queue, and when it came to my turn (20mins), they ran out of char siew.

so i ordered the S$4.50 dumplings & wanton noodles.

noodles were great, qq, and dumplings had wjole prawns, excellent! 🙂

wanton

wanton was good too! 🙂

ah wing’s wanton mee at empress road food centre

ah wing’s wanton mee at empress road food centre

S$3.50 for 5 dumpling soup

S$3.50 for 5 dumpling soup

ordered also the S$3.50 for 5 dumpling soup (S$6 for 9 dumplings). 🙂

a nice lunch with wife on a saturday.

c.h.e.f andy

+++++++++++++++++++++++++++

Ah Wing’s Wanton Mee

Address:

Contact:
Opening Hours:

Excellent Jelly Crystalline Pork Trotters (Own Created Recipe) on 20Jul2018

my own crystalline pork trotters

had excellent trotters at 苏小柳 dimsum at basement of crystal galleria mall 晶品 in shanghai on 17.6.2018.

苏小柳 pig trotters  the best perfect texture..superb = best dish for me….

braised pork trotters

braised pork trotters

decided to experiment my own created recipe for a crystalline pork trotters. 🙂

i boiled & cleaned trotters to remove scump.

then placed in corelle pot, added 1 tbsp flat sugar, 1tbsp flat salt, 1tbsp white vinegar, 4-5tbsp shaoxing wine

& placed in a 130degC oven for 6-7hrs.

this method model after serious eats japanese chashu pork recipe. 🙂

jelly crystalline pork trotters

after cool down, placed in fridge overnight, the gelatinous liquid will coagulate to become a jelly pork trotters.

the result was excellent- gelatinous, very tasty flavours, excellent bite & tasty jelly.

the trotters were very tender, tasty & yet with excellent bite & mouth feel 口感.

crytalline pork trotters

crytalline pork trotters

this method creates a jelly trotters.

for just crystalline trotters w/o jelly, remove trotters & placed in a ziploc bad in the fridge overnight.

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P.S.

i made some jelly pork trotters for JH family

they not used to jelly trotters so heat up…the trotters a bit soft when heated up, but quite perfect when taken chilled as they held together yet very tender.

c.h.e.f andy

Ingredients:

  • 2 pig trotters chopped into convenient sizes
  • 1 tbsp flat sugar
  • 1 tbsp flat salt
  • 1 tbsp white vinegar
  • 4-5 tbsp shaoxing wine

Directions:

  1. boil & clean trotters to remove scum.
  2. then place in corelle (oven proof) pot, add 1 tbsp flat sugar, 1tbsp flat salt, 1tbsp white vinegar, 4-5tbsp shaoxing wine
  3. then place in a 130degC oven for 6-7hrs.
  4. after cool down, place in fridge overnight, the gelatinous liquid will coagulate to become a jelly pork trotters.

4pax Shabu + Crystalline Pork Trotters Dinner on 18Jul2018

4pax shabu dinner

after the “rip off” coffeeshop GST lunch by ye shanghai, sis & bil stayed for dinner & watch movies in the afternoon on 18.7.2018. ^^

i went to fetch 嬋兰姐 at 5.30pm to join our 4pax shabu dinner. 🙂

as i said so easy to do shabu hotpot. i had in the freezer the yellow beans flatfish stock leftover from my 2pax dinner with wife on 15.7.2018. 🙂

iberico pork & wagyu beef karubi plate

i had new iberico pork & wagyu beef karubi plate. 🙂

toman fish fillet

i bought snakehead (toman) fish fillet from sheng shiong the day before & washed & sliced the fish. 🙂

shabu hotpot

i also bought fish balls & beef balls from sheng shiong. 🙂

shabu dinner items

& i have leftover chinese cabbage, lettuce, shitake, enoki & abalone mushrooms.

crytalline pork trotters

crytalline pork trotters

& i experimented on my own recipe creation =crytalline pork trotters.

after having excellent trotters at 苏小柳 dimsum at basement of crystal galleria mall 晶品 in shanghai on 17.6.2018.

my crystalline pork trotters was very good, tasty, tender, wonderful bite & mouth feel 口感!

shabu dinner items

simple effortless 4pax dinner, and very shiok la!

after dinner, sis made kongfucha 功夫茶, a great closing for an enjoyable hotpot dinner. 🙂

c.h.e.f andy

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

nonya curry sutchi fish fillet

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

this my 65th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

marinated with nonya curry paste overnight in fridge

marinated with nonya curry paste overnight in fridge 

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

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

nonya curry sutchi fish fillet

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

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

lower fire & cover to cook.

nonya curry sutchi fish fillet

remove the sutchi fillet so as not to overcook.

reducing the gravy

reduce the gravy.

then added some thinly sliced leeks.

nonya curry sutchi fish fillet

mixed & transfer all t the aluminim carrier.

nonya curry sutchi fish fillet

nonya curry sutchi fish fillet

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

c.h.e.f andy

Kena Charged GST w/o Receipt at Coffeeshop @ Ye Shanghai Lengkok Bahru on 18Jul2018

expensive teochew lunch S$30 (by previous ye shanghai standard)

came with sis & bil for teochew muay lunch @ ye shanghai lengkok bahru

kena charged $31 for the dishes-

where according to my records 1yr ago with 1 fish & 6 veg we were charged S$14.60 on 3.6.2017. 😡

maybe $31 still not too expensive c/w other expensive teochew muay places & if this is ye shanghai new business policy it is their prerogative & i only vote with my feet in future= never come again la!

anyway as S$31 didn’t make much sense, i ask the guy to count for me = S$10 for yellow croaker, S$9 for mullet, S$2 for leek bigger plate (i think ridiculous), 6 other dishes S$1 each, 2 porridge= total S$28 not S$31! then the guy said they charged GST! & still it was

they also charged GST w/o issuing receipt..i wonder if a business is allowed to charged GST w/o issuing receipt?

chilled mullet S$9

leeks S$2

egg plants

chaipoh egg

winter melon?

luffa

long beans

heng chye aka chinese spinach

chilled yellow croaker S$10

food wise i guess it was still ok.

chilled yellow croaker & mullet still good. the veg were ok but also.

the price matters though. this a place all the taxi drivers come for makan because good price for the dishes they put out, not sure it is wise for them to do so, but it is their business so their perogative, as long as they charged GST legally.

c.h.e.f andy

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Opening Hours:

 

 

Excellent S$38pax 3-course Set Lunch @ FOC on 17Jul2018

tiang chye birthday lunch

today birthday of my RI bro.

i went to his office, then we went for lunch at foc just across the road at hong kong street on 17.7.2018. ^^

foc S$38pax set lunch

i saw foc offering a singtel promotion set lunch 3-course at S$38pax.

i called to book and checked that payment can be made by any card.

foc

foc means “fire” in spanish.

the food here is exquisite & my family came here a few times for dinner.

when i checked my post, last time was quite a while ago on 18.8.2016.

kale, belly pork & mash

kale, belly pork & mash

for today we picked the kale, belly pork & mash, and the mixed croquette for our first course.

the crispy roasted kale was excellent, and the mash was super.

later i recreated this dish at home & it was pretty good. i think my flamed red wine slow braised belly pork was better actually! & my wife & daughter thought my mash (first time) was excellent too!^^

ham & funghi croquette

croquette

the croquette at foc always nice. excellent crust & flavourful fillings.

iberico pork

the iberico T bone was just fantastic! so tender & flavourful la! 🙂

lamb paella

lamb paella

lamb paella

& the paella of the day (a lamb paella) was very flavourful, tasty. it was just excellent! 🙂

the rice was very al dente…i must try this again & make my rice more al dente like here. 🙂

foc complimentary cake for our birthday lunch

the restaurant arranged a complimentary cake for my friend the birthday boy!

great gesture! quite expected of a good class restaurant like here. 🙂

french toast with hot chocolate

roasted pineapple

the dessert were more ordinary.

still nice dessert, both the french toast & the roasted pineapple…

digressing a little-

the best roasted pineapple i had was at a delicious lunch at portsminster cafe st ives in cornwall on 14.5.2015. ^^

later i experimented this roasted pineapple for a 4pax 6-course anniversary dinner on 28.5.2018. not so great too!

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after lunch we went back to the office, the staff arranged a birthday cake, so we had cake cutting & eating & singing birthday song. 🙂

c.h.e.f andy

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FOC
Address:
40 Hongkong Street, 059679

Contact:

+65 61004040

Opening Hours:

Mon – Thu: 12:00 – 02:00

Mon – Thu: 18:00 – 22:00

Fri – Sat: 12:00 – 02:00

Fri – Sat: 18:00 – 22:30

Closed: Sun

Shabu 2pax Home Dinner with Wife on 15Jul2018

2pax shabu dinner

had 2 pax shabu home dinner with wife on 15.7.2018. ^^

iberico pork & beef ribs

had iberico pork from NTUC & australian premium wagyu karubi plate bought on qoo10 in the freezer.

mushrooms, chinese cabbage & tofu skin

and some leftover chinese cabbage & shitake & enoki mushrooms need to consume before they spoil.

2pax shabu dinner

for stock i used yellow beans (like people use for yongtaufu) and dried flat fish (din have ikan bilis, must go buy).

shabu is so easy. the jap style is more convneient & elegant, no need so many items just get good quality meats. mushroom & vegetables ok.

a very nice & effortless dinner for 2, haha! ^^

c.h.e.f andy

Cheap & Good 5pax RI Buddies Dinner with Pete @ HK Street Old Chun Kee on 9Jul2018

black bean sauce song fish head

my RI friends bought 5pax dinner at hong kong street old chun kee on 9.7.2018. ^^

i ordered 6 dishes. 🙂

the signature black bean sauce song fish head no need to say was excellent la! could do with more larpok crispy lard lol! ^^

fresh, tender, tasty. the fish itself was more fresh, better than joo heng that day, and i prefer the blac bean sauce style to taujeon.

salted egg pork ribs

salted egg pork ribs was great. all my friends liked it. very tender & tasty

it is a good variation from 排骨王, which also tender when done well but with sweet, sticky sauce.

deepfried pork marinated with fermented beancurd 腐乳炸肉

the deepfried pork marinated with fermented beancurd 腐乳炸肉 was below par.

fermented beancurd 腐乳 taste was nice but pork was very “porky taste”..ned to boil & wash with salt to remove the taste la..i guess can’t expect to do that outside what i would do at home. 🙂

minced pork egg plants 鱼香茄子

pete wanted the minced pork egg plants 鱼香茄子.

it was very good, an excellent dish to order. tasty!

fish belly thick beehoon soup

fish belly thick beehoon soup was good.

good amoutn of fish belly, very nice tasting soup.

sanloh horfun 三捞河粉

sanloh horfun 三捞河粉 good as usual…good wok hae!

bill S$70 for 5pax 6 dishes

black bean sauce song fish head

dinner was pretty good!

bill S$70 for 5pax 6 dishes… nice enjoyable dinner.

after makan, we went to koufu at tanglin halt (commonwelath MRT location) for ice kachang etc dessert. i bought dessert as the friends bought dinner. 🙂

c.h.e.f andy

Lala Horfun, Flambe Chicken Good Zichar Dishes @ Yalong Bay on 10Jul2018

fish head curry

KH bought 10pax RI bros world cup lunch at yalong bay on 10.7.2018. ^^

first time here for all of us, but KH sis been here & as we also found out it was good. 🙂

fish head curry was good. fish was fresh & curry was tasty. these days i prefer assam & thai style fish head with more tangy taste than the usual nonya curry.

fish head curry

KK thought it didn;t go with the other dishes. for me it was ok la…

lala horfun

the lala horfun was quite outstanding..something different.

lala horfun

very tasty & super wok hae, maybe just a tad salty. 🙂

lala horfun

the medium serving S$19 enough for 10 of us..

minced pork tofu

the minced pork tofu was poor, below par.

minced pork tofu

this the preparation in many zi char places.

no comparison with sik bao sin prawn tofu dish.

and also silk @ sicc truffle tofu dish (S$16) which is cheaper than here (S$18).

world of difference actually!

seafood soup with snakehead (toman) fillet

the seafood soup with  snakehead (toman) fillet was pretty good. 🙂

soup with snakehead (toman) fillet

soup with snakehead (toman) fillet

just S$14 for medium & quite a good serving of snakehead (toman) fillet.

fried chives 青龙菜with tau gay

fried chives 青龙菜with tau gay

the fried chives 青龙菜with tau gay was expensive at S$18. was good but ex.

it was S$3 at benson salt duck at toa payoh lor 1.

some root vegetables

some root vegetables

same for the root vegetable…quite nice, not special, price ex.

frog legs with XO chicken essence S$40

the frog legs were nice, and quite flavourful & tasty with the chicken essence.

frog legs with XO chicken essence

S$40 a bit ex too maybe can do w/o the chicken essence next time.

signature flambe chicken S$32

signature flambe chicken S$32

their signature is the flambe chicken.

you need to order 1 day in advance.

me cutting the signature flambe chicken

need to cut & serve yourself. 🙂

roast chicken was pretty good., above average, ok at S$32.

flavour was quite good, with the roasting oil, the breast meat still not the most tender & moist, about loong hua standard which the RI makan group had recently on 26.6.2018.

bill S$190 for 10pax

overall S$!90 for 10pax was pretty ok, not ex.

though if you analyse the individual dishes, also not particularly cheap zi char prices.

frog legs with XO chicken essence

the best dishes for me were the lala horfun and the frog legs.

the cheapest dish which was quite good was the seafood soup.

chicken and fish head curry were good so there dishes i may order if i come again.

the veg were competent, nothing much to comment. worst dish was the tofu.

after lunch, we went to lor 8 nearby to have fours seasons chendol…good as always!

c.h.e.f andy

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Contact:

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

assam chicken thigh fillet

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

this my 64th friday breakfast community meal dish at teban gardens community service centre.

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

chicken thigh fillet marinated with assam paste in fridge overnight

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

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

assam chicken thigh fillet

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

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

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

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

assam chicken thigh fillet

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

assam chicken thigh fillet

reducing assam gravy

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

assam chicken thigh fillet

 

assam chicken thigh fillet

then i added back the thickened gravy.

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

c.h.e.f andy