OK Prawn Noodles @ River South (Hoe Nam) on 24Jul2019

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S$6 hoe nam bakut prawns noodles

my OPS bro HC bought bakut prawn noodles @ hoe nam (river south) at tai thong crescent on 24.7.2019. ^^

hoe nam prawns noodles

i not eaten here for eons. like 10yrs?

hoe nam prawns noodles

it’s a popular stall certainly.

hoe nam prawns noodles

S$6 hoe nam bakut prawns noodles

we ordered the S$6 soup with pork ribs.

it was nice still, but really nothing special. bakut was ok but many places have more tender tasty bakut. prawns quite standard.

soup was good, and that is very important. i would certainly eat here again, not something to crave.

overall i would say hock haemee was a lot better, very satisfying for the same S$6. that time 2.3.2019 i took dry noodles and came swith loads of ingredients including small intestines etc.

c.h.e.f andy

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

River South (Hoe Nam) Prawn Noodles
Address:
31 Tai Thong Cres, Singapore 347859
8VH9+GW Singapore
Contact:
riversouthprawnnoodleshouse.sg
6281 9293
Opening Hours:
daily (closed mon)
  • 6:30am–4:30pm
  • 6pm–4:30am
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9pax Family Dinner with Brother and Sister @ Chao Shan Cuisine 潮汕林 on 8Jul2019

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trotter jelly and hae chor

trotter jelly and liver roll 2xS$14

had 9pax dinner with brother, sil, wc, sister, bil, daghter & jh, wife @ chao shan cuisine 潮汕林 on 8jul2019. ^^

food was generally good not spectacular..only oyster omelette not good and braised goose (frozen from hungary) so so, basically not “pang” – tasty…

sharks head was special and tasty but too ex at S$75..

treadfin tail ok but maybe go for pomfret next time,

and we saw others taking the crab beehoon something to try here.

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

trotter jelly quite good here. liver roll 肝花good too, S$14 each.

cold crab S$48

cold crab was good, i didn’t eat.

braised goose – S$30 (frozen goose from hungary)

braised goose so so not so tasty.

my own braised duck better. 🙂

oyster egg S$20

oyster egg not good too. not really teochew with crispy plus soft sweet potato starch.

prawns with yellow chives S$36

prawns with yellow chives S$36

this a tasty dish, quite good.

steamed shark’s head S$75

steamed shark’s head rather unique dish, not on menu.

this like 1.3kg and not much flesh (or gelatin), but of course very tasty and delicious.

steam shark’s head

bro and sis all impressed.

kind of expensive i think, maybe better to go eat the zhai soon one.

steam shark’s head

steam shark’s head

anyhow, we all enjoyed this dish.

steamed treadfin tail S$65

treadfin tail not cheap too, a lot more meat to share lol! 🙂

teochew kailan fried kuay teow

teochew kailan fried kuay teow

the teochew chye poh char kuay teow quite standard.

done well here, good wok hae!

dinner bill

orh nee

and the orh nee was good.

S$373 for 9pax, ok not too ex overall.

a delight dinner and family get together.

c.h.e.f andy

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

Chao shan Cuisine
Address:
17 Phillip St, #01-01/02 Grand Building, Singapore 048695
7RMX+QW Singapore
Contact:
m.facebook.com
8387 4943
Opening Hours:
daily
  • 11:30am–3pm
  • 6–10pm

 

 

Recipe = Japanese Yakisoba on 9Aug2019

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japanese yakisoba

today singapore national day = 8.9.2019.

wife traveling and children busy own programs.

sis, bil, and niece brought 2 grandnephews came visiting and stayed for dinner and watched national day parade..

niece & her 2 sons are vegetarian..

made claypot chicken rice, vegetarian yakisoba with shitake and shimeji mushrooms and mirin and tsuyu (soba sauce) 👍

also tofu & shitake mushrooms dish.

japanese yakisoba

niece keen to learn to cook some vegetarian dishes.

so i showed her how to make yakisoba, so easy right and delicious! 🙂

japanese yakisoba

just fry chopped garlic, some shitake and shimeji mushrooms.

i used 1/2 packet shimeji and 1/2 packet shitake.

add about 200g yellow noodles. add 1tbsp tsuyu and 1 tbsp mirin and taste.

i added less first, let niece taste herself so she decide how much she like.

garnished with coriander. and it’s done! voila! like 5 mins.

japanese yakisoba

noodles texture was perfect…

everyone loved the very tasty noodles. the 2 young ones had a great time too.

c.h.e.f andy

Recipe – Delicious Tea Smoked Chicken with Barley Risotto on 5Aug2019

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tea smoked chicken with barley risotto

my RI bro CCG came for lunch on 5.8.2019.

2pax lunch -t ea smoked chicken with barley risotto

we had tea smoked chicken served on barley risotto. ^^

today i experimented on –

1 barley risotto – with browned garlic cloves, olive oil, butter, milk, stock, added shimeji mushrooms and green peas…

barley risotto was quite excellent wonderful taste…al dente, maybe can be softer a bit.

2 tea smoked 1/2 kampung chicken – smoked 10mins over stove, 45mins in 130degC oven..then drizzle more honey and flame with torch

Chicken
i salted chicken in fridge overnight, coated chicken with 1tbsp mustard, 1tbsp honey, sprinkled ginger powder, parsley powder, chopped garlic.

Smoke
added cut banana leaves, hay, 1/2 cup rice, 2 packets chinese tea, 2tbsp brown sugar, 1 twig thai basil..high heat to generate smoke then place 1/2 chicken, cover, low heat then transfer to 130degC oven

hay and tea smoking pot

had excellent hay smoked pigeon at esora recently.

that was the best i had, a truly special dining experience!

hay and tea smoking pot

i decided to try out smoking myself, using kampung chicken.

added cut banana leaves, hay, 1/2 cup rice, 2 packets chinese tea, 2tbsp brown sugar, 1 twig thai basil..high heat to generate smoke then place 1/2 chicken, cover, somked low heat 10mins over stove, then transferred to 130degC oven 45mins.

chicken for smoking

for chicken, i salted 1/2 chicken in fridge 2hrs, coated chicken with 1tbsp mustard, 1tbsp honey, sprinkled ginger powder, parsley powder, chopped garlic.

smoked chicken

tested with chopstick went clean through. chicken was cooked, only slightly browned.

flamed chicken

flamed chicken

decided to flame chicken.

alternative can reduce sealed smoking to 30mins at 130degC then browned 15mins 250degC

barley risotto

barley risotto

barley risotto also my first time experiment. turned out superbly!

i browned garlic cloves in olive oil, added basil, then chopped garlic.

then added stock, white wine, 100g barley and reduced stock while cooking barley for 30mins.

added shimeji mushrooms and green peas when almost done, and milk and butter.

barley risotto was quite excellent wonderful taste…al dente,

tea smoked chicken with barley risotto

smoked chicken was wonderful!

very tender and with excellent smoked flavours…really delicious.

tea smoked chicken with barley risotto

tea smoked chicken with barley risotto

tea smoked chicken with barley risotto

barley risotto was a bit large portion for 2 of us, not fine dining portion lol!

it was delicious, very tasty from the stock.

an excellent lunch, great experiment!

c.h.e.f andy

 

 

 

Recipe = Oven Grilled Saba Shioyaki (鯖の塩焼き) on 20Jul2019

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Oven Grilled Saba Shioyaki (鯖の塩焼き)

had 1pax all protein all omega 3 lunch zero carbs! lol! 😂 on 20.7.2019. ^^

oven grilled saba shioyaki (鯖の塩焼き)!

i bought 2 fish = S$6.90 at sheng shiong, and they were quite large fish, frozen thawed but very fresh.

just clean, apply sea salt, grill 15mins in 250degC oven

ate 60%, left 40% for lighter dinner with some vegetables.

saba

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

Oven Grilled Saba Shioyaki (鯖の塩焼き)

it’s an oily fish, so very flavourable and tasty.

and anything from S$18 to S$25, amd maybe not such a large fish.

anyway it was delicious!

c.h.e.f andy

 

 

Recipe = Gambas Al Ajillo aka Garlic Prawns

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gambas al ajillo – garlic prawns

this an easy one,  gambas al ajillo – garlic prawns. 🙂

la taperia’s gambas al ajillo  

had excellent 9pax family dinner at la taperia for daughter’s birthday recently.

one great dish among many others was the gambas al ajillo – garlic prawns (above photo). wonderful garlic flavours and fresh, sweet prawns!

chorizo prawns

i do a delicious chorizo prawns myself, sometimes with peppers added.

gambas al ajillo – garlic prawns

so doing a garlic prawns is a breeze.

just browned some garlic cloves, and add some sweet basil.

add white wine, and stock (optional) and reduce to give a very tasty broth.

marinate some (10) shelled deveined prawns with fish sauce and white pepper.

when serving, bring broth to boil, add the prawns, cover and cook till just right, must be cooked but do not overcook prawns.

gambas al ajillo – garlic prawns

gambas al ajillo – garlic prawns

gambas al ajillo – garlic prawns

and plate the prawns. garnish with fresh sweet basil if you have.

gambas al ajillo – garlic prawns

a really delicious, flavourful dish and so easy to make.

c.h.e.f andy

Recipe = Onsen Egg on 25Aug2019

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onsen egg

made onsen egg on 25.8.2019. ^^

always take this wonderful egg dish at japanese buffet breakfast when staying in a ryokan in japan. they served with ponzu sauce and you just drink the whole cup. i would take 2 helpings.

for today as i was making the fish confit, i optimise the use of the oven and energy by making the onsen egg as well.

so i placed 4 eggs in water in a covered pot and placed in the 85degC oven for 1 hr..the water i added about 40% boiling water to tap water so hopefully about 60dedgC water temperature from the start.

onsen egg

when serving, crack egg and add 2tsp ponzu sauce. garnish with some chopped scallions.

needless to say, onsen egg was delicious!

c.h.e.f andy

Recipe = Excellent Fish Confit (like Sous Vide Curing) on 2Sep2019

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fish confit and squid kamameshi

decided to experiment fish confit for the first time for my kamameshi on 25.8.2019. ^^

i experimented on a cheap nose ray fish from sheng shiong.

many fishes are a bit fishy for my wife. i figure if i use olive oil confit to “sous vide” the fish (sous = below or under like sous chef, an assistant chef, and vide = temp…so simply means cooking a low temperature)…then firstly fish will be consistent in texture and secondly olive oil will kind of cure the fish so it’s more flavourful and less fishy.

(just borrowing idea from duck confit which “sous vide” in duck fat)

  • so i placed the ray (on subsequently, salmon fillet and seabream fillet) in sealed oven dish covered with olive oil (i am stingy unwilling to use extra virgin olive oil just olive oil for cooking lol!) in 85degC oven for 1hr…this should give an internal temperature about 65degC

that just my own theory…

BUT it worked out in practice.

fish confit and squid kamameshi

the fish was really lovely, smooth, consistent, sweet, flavourful…quite excellent!

and this was commented by my wife, children who are all very picky lol! and also by my friends in my subsequent iterations on 29.8.2019, and on 2.9.2019. ^^

salmon confit

did the same with salmon on 25.8.2019 and 29.8.2019.

salmon confit

salmon confit

and worked perfectly for salmon as well.

wife doesn’t really like salmon fillet as it is chunky and satiating…but with this oil confit, which really achieve the sous vide curing, it was smooth, cured and tasty. just wonderful!

chicken and fish kamameshi

oil confit fish

and again i did it on seabream for my kamameshi on 2.9.2019.

and just as perfect. my friends all commented the fish was special.

c.h.e.f andy

Ingredients

  • 300g fish fillet
  • 120ml olive oil (anyway enough to cover almost)

Directions –

  1. salt the fish and put in fridge for 1-2hrs not more
  2. clean and rinse thoroughly and dry with kitchen towel
  3. place in oven dish, cover with olive oil, and put in 85degC oven for 1hr
  4. (for food safety, i steam the fish for 5mins in the kamameshi pot)

Recipe = Chicken and Fish Confit Kamameshi 釜飯 on 2Sep2019

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chicken and fish kamameshi

made chicken and fish kamameshi for 5pax buddies lunch today on 2.9.2019. ^^

chicken kamameshi on 29.8.2019

before that i tried out a chicken kamameshi on 29.8.2019. 🙂

fish and sotong kamameshi on 25.8.2019

fish and sotong kamameshi on 25.8.2019

and a fish and sotong kamameshi on 25.8.2019. ^^

both were really good.

oil confit fish

for today i did the same oil confit fish (see separate recipe), this time using sea bream (angkorli).

placed in sealed ovenproof dish covered with olive oil in 85degC oven for 1 hr. this should bring the fish internal temperature to around 65degC.

chicken and fish kamameshi

for the kamameshi 釜飯 –

  1. i fried chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
  2. i added 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
  3. added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
  4. added 8 shitake sliced into 4
  5. high fire to bring to boil then low fire for 20mins.
  6. add confit fish and broccoli for last 5 mins

chicken and fish kamameshi

chicken and fish kamameshi

kamameshi was really tasty from the tasty chicken broth.

rice texture was perfect & moist.

chicken very sweet and tasty and confit fish was wonderful, perfect consistent texture and excellent flavour.

chicken and fish kamameshi

this a really delicious dish which everyone like.

c.h.e.f andy

Ingredients-

  • a 500g seabream filleted
  • 120ml oilve oil
  • 1/2 kampung chicken + 1 breast (deboned)
  • 1/2 broccoli
  • 8 shitake mushrooms each sliced into 4
  • 2 cups rice
  • 1.4 cups intense chicken broth
  • 2tbsp tsuyu, 1 tbsp mirin, 1 tbsp sake, 1 tbsp cornflour
  • 2cm cut ginger, 2 shallots quartered, 2 stalks spring onions, 3tsp chopped garlic

Directions-

  1. fry chicken fat with 2cm cut ginger, 2 cut shallots, then added 2 stalk spring onions and 3tsp chopped garlic, then added 2 cups japanese rice, high fire to reduce moisture, then off fire.
  2. add 1.4 cups of intense chicken broth (chicken has about 60ml liquids)
  3. added 1/2 kampung chicken plus another breast (all deboned) seasoned with 2 tbsp tsuyu, 1tbsp mirin and 1tbsp sake (60ml liquids) and 1tbsp cornflour
  4. added 8 shitake sliced into 4
  5. high fire to bring to boil then low fire for 20mins.
  6. add confit fish (see separate recipe) and broccoli for last 5 mins

Recipe = Peanut Butter Chocolate Cheese Cake on 2Sep2019

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peanut butter chocolate cheese cake

first time making a peanut butter chocolate cream cake..

  1. usual base – 7 mcvites digestive 105g + 60g melted butter..layer in 8” springform cake tin & fridge 1/2h
  2. whisk 300g cream cheese + 30ml milk + 2.5 tbsp fine sugar
  3. melt 200g 70% cacao dark chocolate & fold into cream cheese..layer in cake tin 2hrs
  4. fold with spoon 150g peanut butter with 1.5tbsp fine sugar and 30ml milk..layer in cake tin

quite tasty… not too sweet..can taste the peanut butter and chocolate cheese layers and also the digest biscuit base.

a heavy cake so not really my favourite..

digestive biscuit base & chocolate cream cheese

first i made the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.

lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.

chocolate cream cheese layer

meanwhile made the chocolate cream cheese layer.

whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.

melt 200g 70% cacao dark chocolate and fold into the cream cheese.

layer the chocolate cheese layer on top of the biscuit base.

return to the fridge for 1hr.

peanut butter and chocolate cheese

fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk.

added the peanut butter layer

lay the finer layer over the cake and place in the fridge.

that’s done!

peanut butter chocolate cheese cake

peanut butter chocolate cheese cake

when serving, remove the springform and cut the cake and serve.

the peanut taste, and also the chocolate cheese were great! and the biscuit layer gave it the usual texture.

a nice cake overall.

it’ a heavy cake and not exactly my favourite kind of cake though.

c.h.e.f andy

Ingredients-

  • 7 mcvites digestive biscuit (105g)
  • 60g melted butter
  • 300g cream cheese
  • 60ml milk
  • 4tbsp fine sugar
  • 1 tsp vanilla essence
  • 150g peanut butter

Directions –

  1. make the digestive biscuit base – 7 mcvite digestive biscuits 105g. add 60g melted butter.lay the 8″ springform cake tin lined with baking sheet. and put in fridge 1/2hr.
  2. whisk 300g cream cheese, 30ml milk and 2.5tbsp fine sugar, and 1tsp vanilla essence.
  3. melt 200g 70% cacao dark chocolate and fold into the cream cheese.
  4. layer the chocolate cheese layer on top of the biscuit base. return cake tin to the fridge for 1hr.
  5. fold with a metal tablespoon 150g peanut butter with 1.5 tbsp fine sugar and 2tbsp milk. lay the finer layer over the cake and place in the fridge.

Recipe = Chawanmushi on 2Sep2019

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chawanmushi

made a nice chawanmushi for 5pax buddies lunch today on 2.9.2019. ^^

have not made this like for 3yrs!

chawanmushi

chawanmushi was excellent!

very smooth, and very sweet and tasty from the excellent chicken stock base.

the texture of prawn, chicken and shitake were all excellent and added to the great experience.

c.h.e.f andy

Ingredients-

  • 2 cups dashi (i used chicken broth)
  • 3 eggs
  • 2 tsp tsuyu
  • 2 tsp mirin
  • 5 prawns
  • 5 slice chicken
  • 3 shitake cut into 12 pieces

Directions –

  1. whisk 3 eggs with 2 cups chicken broth
  2. add 2tsp tsuyu and 2 tsp mirin
  3. whisk thoroughly
  4. place 1 prawn, 1 chicken and 2 to 3 pieces sliced shitake to each of 5 bowls (i used ramekin)
  5. sieve the egg mixture to fill the 5 ramekin
  6. cover each with aluminium foil and steam for 15mins.

Recipe = Chicken Cordon Bleu on 29Aug2019

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chicken cordon bleu

made chicken cordon bleu (a kind of chicken roulade) for the first time for 4pax family dinner on 29.8.2019 and again for 5pax buddies lunch on 2.9.2019. ^^

saw an excellent recipe = creamy, crispy chicken cordon bleu on tasty recipe and decided to make it.

came out very tasty, very good consistent, tender chicken texture. the pounding tenderised the chicken.

cheese, bacon, chorizo, basil

pounded 1 chicken breast.

I didn’t have sliced cheese and ham.

used what i have in the fridge – sliced some dutch pepper cheese, some chorizo, and added one slice back bacon.

chicken cordon bleu

and rolled up in cling film and placed in the chiller for one hour.

chicken cordon bleu

then coat the chicken roll with flour, beaten egg, and lastly breadcrumbs before shallow frying on a thin film and hot oil.

browned on all sides and to make sure the chicken is cooked and not burned, i reduce fire to medium low and cover the pan. total time about 10mins.

chicken cordon bleu

it came out quite well, still can make some adjustments.

chicken cordon bleu

eg for the backbacon it is better to fry it so a slightly crispy texture would add to the taste and texture of the chicken roulade.

chicken cordon bleu

chicken cordon bleu

chicken cordon bleu & chicken kamameshi

overall it was a great dish and a good appetiser or tapas to serve.

chicken cordon bleu

will be making more of this wonderful dish.

c.h.e.f andy

 

 

Braised Pork with Potatoes and Carrots – 99th Teban Gardens Community Breakfast on 23Aug2019

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teban garden residents

braised pork with potatoes

made braised pork with potatoes for teban gardens community breakfast this morning on 23.8.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 99th 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.

braised pork belly

for this time i decided to prepare the dish the evening before.

for belly pork i boiled in stock till tender.

braised pork with potatoes

and i cooked the diced pork pieces first, take about 1hr 15mins to be nice and tender.

carrots take about 1/2 hr and potatoes 10mins, so i added potatoes last.

i used my usual fish sauce, oyster sauce and huadiao wine marinade, very tasty & delicious.

braised pork with potatoes

this morning, i cut the belly pork. it doesn’t spray when it’s chilled.

braised pork with potatoes

and added to the pork potato dish.

braised pork with potatoes

braised pork with potatoes

heat up, covered and mixed well.

braised pork with potatoes

a nice dish!

braised pork with potatoes

and soon afterwards all finished.

teban garden residents

today my 99th dish for teban gardens community breakfast.

next week my 100th dish…i will do a chicken dish!

c.h.e.f andy

Super Delicious Chicken Laksa with Pong’s Laksa Paste on 5Jul2019

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chicken laksa

made 7pax pong’s laksa today on 5.7.2019, with my OPS and RI bros WT,WM, HC, LKY, LKH and HAB. ^^

HC had lunch with brother still came over at 2pm. I made a bowl for him. 🙂

i love curry chicken noodles.

  • according to makansutra this dish was famously created by teochews in singapore exemplifying singapore’s chumchum 参参 mixed heritage ..the 3 famous teochew nang stalls are ah heng and heng kee at hong lim food centre and da po at golden mile food centre.

pong’s laksa

pong’s laksa 

I don’t have the secret recipe to make the curry chicken noodles gravy..

so i approximate using pong’s laksa paste and added the important secret ingredient haebee, and laksa leaves, AND and very tasty chicken stock, excellent taste. ..

and the usual taupok, teochew fish cake, and fish cake..no potatoes for me..

cannot c/w ah heng etc of course but still very shiok! haven’t learn how to make the dried shrimp sambal yet..

made 白斩鸡 and 白猪肉. & had lots of taupok, teochew fish cake and fish cake.

白斩鸡

白斩鸡

白斩鸡

i think my 白斩鸡 is smoother, chicken breast more moist, and sweeter & tastier than ah heng. ^^

recipe

1/2 chicken, salt in fridge overnight, clean thoroughly, placed in boiling stock (chicken bones, carrots, scallions, whole bulb garlic cloves, ginger, red onions) boiled covered 12mins, off fire poached 24mins, placed in ice water bath, then in fridge for 1 hr, then debone.

drizzle sauce

for the 白斩鸡 drizzle sauce, i added 1tbsp flat sugar, 2tbsp light soy sauce, 1tbsp sesame oil, 6tbsp stock or water. taste it!

白猪肉

and 白猪肉 also very tender and tasty…

recipe

boiled in stock 1.5hrs. placed in fridge. and cut & added stock to warm up when serving. hence very tender yet cut neatly no fraying.

and i added the 白斩鸡 drizzle sauce, w/o sesame, very nice. 🙂

fish cake 

i had had lots of taupok, teochew fish cake…. and fish cake.

chicken laksa

i think it approximate quite well in that laksa broth was wonderful, only thing not spicy, need to add some haebeehiam sambal next time, and my 白斩鸡 and 白猪肉 were excellent texture and taste. but of course it is still NOT the same ah heng curry chicken gravy…

WT’s haebeehiam fried rice and durian fried rice

WT’s durian fried rice

WT’s haebeehiam fried rice 

WT made very nice msw fried rice and haebeehiam fried rice..

WT not feeling so well, and i likewise so we took plain soup and less noodles..

白斩鸡

白斩鸡

白斩鸡

lovely 白斩鸡 eaten on its own…

tangkak msw

tangkak msw

my OPS gang brought msw from tangkak, frozen and thawed, super flavourful better than the msw i had recently..

chicken laksa

the guys stayed and chatted quite tilled quite late.

really good time together with the bros chit chat and sharing.

c.h.e.f andy

Babi Pongteh – 98th Teban Gardens Community Breakfast on 5Jul2019

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babi pongteh

made babi pongteh for teban gardens community breakfast this morning on 5.7.2019.^^

i cook a dish for teban gardens every friday unless i am traveling or otherwise indisposed.

this my 98th 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.

boiled belly pork

i made babi pongteh once before almost 4yrs back. it was pretty good.

this time making a breakfast dish for 140pax at teban gardens, a bit different. i had about 500g belly pork and 800g pork chop which i cut into small cubes. and i added carrots and potatoes for the bulk, to give a substantial dish. so no taupok and mushrooms this time.

and because i cooked in the morning, it was easier for me to precooked the belly pork the evening before, about 1.5hrs and placed in fridge in ziploc.

this morning i cut the belly pork. this way the texture inside very tender, but cut nicely w/o fraying. and speeded up my preparation in the morning.

fry diced pork chop

i fried 5 cut shallots to translucent and added 5 chopped garlic cloves. added 4tbsp crushed taujeon and fried till fragrant.

then added diced pork fried about 10mins. and added 2tbsp light soy sauce, 1 tbsp dark soy sauce.

added belly pork

then added the boiled belly pork.

babi pongteh

babi pongteh

stirred thoroughly to mix and it’s done. set aside.

added carrots and potatoes

then i fried carrots with oyster sauce for 10mins to soften. then added cut potatoes, another 10mins to cook.

babi pongteh

babi pongteh

babi pongteh

babi pongteh

and added the carrots and potatoes to the babi pongteh.

babi pongteh

babi pongteh

a very tasty dish, with nice taujeon flavours and wonderful belly pork texture.

c.h.e.f andy

Recipe = Taujeon Lime Song Fish Head on 4Jul2019

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taujeon lime song fish head

sis and bil stayed and watched chinese serials, and later 3pax dinner this evening on 4.7.2019.

taujeon lime song fish head

I made teochew taujeon lime juice steamed song fish head 松鱼头. ^^
very easy S$4 1/2fish head, steamed with 3tbsp crushed taujeon, 1tbsp light soy sauce, 1tbsp lime juice, 2tbsp oil, and usual garnishes.
fresh, tender and sweet, slight tangy..very nice.
c.h.e.f andy

Food First Service Last @ Eat First 食之为鲜 on 3Jul2019

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song fish head 

good food good price poor service @ eat first (i guess service last) 食之为鲜 3pax dinner this evening on 3.7.2019. ..

food vs price alone i guess 4 to 4.5 stars

tea S$1pax rice S$1pax towel S$0.50pax all reasonable..

fish head was big, fresh, very good standard.

so 2 stars for me this evening only because the young lady was untrained, uninitiated or just not in jolly mood..

eat first 食之为鲜

i booked 6pm and arrived 6.55pm..traffic delays, picking up other diners, parking etc..place was 20% by time we left 40% occupied.

We were asked to take a smaller table but we think more comfortable so moved to a bigger round table with the consent of server..

the young lady at counter saw it fit to come over and give us a lecture about calling up if we are late as they kept booking only for 15mins (sure they should)..

i always make it a point to call to cancel before time if i not going..this time we are coming just late because delays and i know very well the restaurant is empty..been there before..

& we could also be just walk-in no need to say we booked..and if itwas full just too bad lor, other makan places all around..since it is empty no need give customer a lecture la..

anyway we came for food to enjoy the food that part satisfied ok la..just putting on record lol!

tofu prawns

tofu prawns 

bittergourd pork ribs

bittergourd pork ribs 

prawn tofu and bittergourd very good standard despite this elder brother being from the steamed department..great taste, texture and good wokhae so food and price wise i think really quite good.

3 dishes

S$67.50 for 3pax

song fish head 

we had a great time ourselves, unperturbed by the poor service attitude, purposely giving customers a smaller table when so many empty tables throughout dinner, and when customer moved to bigger table, couldn’t take it must come to give lecture…just immature and bad attitude.

did not bother us but still need to put on record la! 🙂

c.h.e.f andy

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

Eat First 食之為鮮

Address:

891 E Coast Rd, Singapore 459094
8W7F+3J Singapore
Contact:
facebook.com
6443 8434
Opening Hours:
daily (closed monday)
  • 11:45am–2:30pm
  • 5:45–9:30pm

Good Nonya Food 6pax Family Dinner @ Tingkat PeraMakan on 30jun2019

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babi pongteh set

had very good 6pax family dinner this evening at tingkat preMakan at owen road on 30.6.2019. ^^

the babi ponteh, sambal sotong, curry chicken, pork ribs set all good 👍

set came with 2 sides, drink and dessert..

chendol this evening was excellent as good as four seasons tpy lor 8!

alacarte dishes were all good. rendang best! ikan tenggiri, fried seafood laksa and otah all good. 6pax, 5 set + 4 ala carte dishes = S$103 nett.

tingkat permakan

quite a nice cosy place.

sayur curry

tofu

the 2 sides we liked best were the sayur curry and tofu.

babi pongteh

babi pongteh was good.

but more preferred the pork ribs pongteh.

sotong sambal set

daughter ordered the sotong sambal set, and JH the curry chicken set.

sotong sambal was good, curry chicken ok too.

otah

otak also very good.

ikan tenggiri

ikan tenggiri

as was the ikan tenggiri. firm, sweet fish, nice curry and vegetables.

fried seafood laksa

fried seafood laksa

the fried seafood laksa didn’t look that great but taste was quite good actually!

beef rendang

rendang was the best dish.

chendol

chendol

and chendol this evening exceptional standard, as good as four seasons at TPY lor 8.

pork rib set

we had a great time.

i think i will try out babi pongteh and pork ribs first and later do a full fledged nonya dinner for family and friends.

c.h.e.f andy

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

Tingkat PeraMakan

Address:

119 Owen Rd, Singapore 218924
8V73+H4 Singapore
Contact:
peramakan.com
6291 3474
Opening Hours:
daily
  • 11am–3pm
  • 6–10pm

 

 

Delicious 8pax Home 海底捞Dinner on 1Jul2019

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wife’s home 海底捞

wife decided this morning to make home 海底捞 dinner today on 1.7.2018.

all came – JH, PT, ervin and we had 8pax dinner. full house.

wife’s home 海底捞

i had some crispy bean curd.

beef shabu

and some beef shabu. 500g packet.

pomfret

and cut 2 medium white pomfret.

kurobuta shabu

kurobuta shabu

wife ordered some kurobuta from qbfood earlier.

cheese and fish tofu

and bought some cheese and fish tofu and a ‘her kiao’ fish dumpling.

mushrooms and veg

and we had shitake and shimeji mushrooms and baby corn..

sauces

sauces

most important are the sauces, like if you go 海底捞or huating steamboat.

i made the 沙茶酱mixed with 麻辣chilli with lots of chopped garlic and chinese celery. wife made fried onion oil. scallions and light soy sauce.

wife’s home 海底捞

steamboat is the easiest food to prepare. aunty bes made the ikan bilis and yellow bean stock. all the other ingredients just buy and we had a wonderful 8pax family dinner. no effort.

c.h.e.f andy

Best Roast Duck and Great Dishes @ Xin Cuisine on 28Jun2019

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truffle mushrooms S$10

met up with QTC and sis esther..

NCL & KWL had to go off….QTC, LCM and i decided to go xin cusine 新故乡for 3pax dinner..

had a really good chat including LCM’s project and also kluang.

truffle mushrooms S$10

xin cuisine reopened after like 3 months for kitchen renovation and reopened like 7.6.2019.

food just as fabulous as before.

i ordered the truffle mushroosm to share.

tea smoked roast duck S$32

and the signature tea smoked roast duck.

it was really good. crispy skin , great texture and wonderful flavour.

sliced garoupa S$28

the sliced garoupa dish excellent wokhae.

garoupa meat was ok. nice combination of leek, onions and chilli.

sweet mustard vegetables kailan S$20

sweet mustard vegetables kailan S$20

the sweet mustard vegetables 梅菜 kailan also very good. one of my favourite.

S$82 for 3pax

after amex 35% discounts for 3pax, dinner came to S$82nett, inclusive of 2 desserts. quite ok for the excellent dishes we had.

tea smoked roast duck S$32

and the best was none other thn the tea smoked roast duck.

c.h.e.f andy

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

Xin Cuisine (新故乡)
Address:
317 Outram Rd, Holiday Inn Atrium, 169075
Phone:
6731 7173

Opening Hours:

Monday to Sunday 12–2:30PM, 6:30–10:30PM