made 3pax lunch with LCH & beng san on 7.7.2021.^^
aussie prime rib bkt
1/2 kampung chicken 白斩鸡
stirfried Chinese cabbage
beng san brought fruits – jackfruit cherry & pears.
CCG was unable to join cos taking of urgent family matter.
today bkt was excellent…perfect texture, bite and taste!
easy to overcook this tender meat… today I cooked 40mins instead usual 1hr for Indonesian prime ribs.
Cold Storage had special discounts at S$26.90/kg for the aussie prime ribs (usual S$38/kg once S$40/kg)…
c/w Sheng Shiong S$22.90/kg Indonesia prime ribs which have huge long bone plus useless huge loin meat (not always possible to pick the smaller ends), this far better quality prime rib is also more worthwhile…I usually buy even at S$38/kg!
1/2 kampung chicken 白斩鸡 perfect too. tender, moist sweet, and I served with ginger sauce, homemade chilli and dark sauce.
& chicken rice very flavourful…
chinese cabbage was just whatever I had left in the fridge. lol!
we chatted quite long after lunch…had a great time with RI bros today…
made dinner for Lisa and my taiji class masters on 4.7.2021.^^
温柔提醒太极大师晚宴
Menu
sausage claypot rice 腊味煲仔饭
teochew braised pork trotters 卤元蹄
hk steamed soon hock 港蒸笋壳
tofu prawns 豆腐虾
saliva chicken 口水鸡drunken chicken 醉鸡
3 egg spinach 3蛋蕹菜
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“多谢 Lisa and Andy 的 款待，我们今晚才有这么好的一餐。”
been attending taiji class with wife almost 2 yrs liao, becoming an important activity in our life, also meeting the few but regular friends every saturday…
dishes are all good this evening..they liked the claypot rice, hk steamed soon hock and spinach, V and Lisa don’t take mala, so most the drunken chicken…师父and daughter liked both saliva chicken 口水鸡drunken chicken 醉鸡, and I think 师父 liked the ter kar – braised pork trotters 卤元蹄 best. lol!
not much said of the tofu prawns 豆腐虾…it’s a tasty dish too but I guess nothing special…wife always prefer my tanhoon prawns to tofu prawns.
had a great time, and S made a very nice video afterwards…great memories to relish…
oven slow roast kampung chicken (my best thus far …super moist & tender…1.1kg kampung chicken 100degC 1.5hrs 250degC 12mins)
miso glazed large prawns
roast chicken was excellent today…all the staff loved it, super tender, moist, tasty.
I lightly salted the chicken skin and inside cavity, marinated with EVO on skin and inside cavity and with truffle olive oil below the skin and also inserted sliced garlic. chicken roasted 1.5hrs at 100degC and 12mins at 250degC. super!!!
the squid ink past was excellent too, very tasty sauce of red pepper and leek ratatouille, with reduced white wine and chicken stock.
the staff had a wonderful lunch, spirit lifting in this covid times permit only 2pax dining out or ordering in.
decided to make duck confit ragout pasta this evening on 30.6.2021.
I made this once before here.
bought a S$4.50 boneless duck thigh from sheng shiong.
just confit in duck fat, crisping the skin by cold pan low fire.
recipe below-
clean duck leg. lightly salt, add 2 tbsp EVO rub and marinate 1hr
low fire fry duck fat (taken from duck leg) in pan, place duck leg skin down fry till crisp (about 6mins)..turn over..add chicken stock, cover, boil low fire 1.5-2hrs
brown 1 whole bulb garlic cloves in 1 tbsp olive oil..add 1/2 zucchini 1 red pepper cube cut..add salt, black pepper, soften to make ratatouille..
remove duck & pour reduced stock & oil to ratatouille..
cut 5,6 duck slices with skin for display..cut remaining & mix into ragout sauce
boil bucatini 1min before aldente & add to ragout sauce
when serving, heat up, can add shredded parmesan cheese & basil
the sauce & duck very good.
I use bucatini. son thought it would be better with tagliatelle or penn pasta basically a flat pasta which ragout sauce attached better.
I thought the pasta was good as it is but certainly a flat pasta would be better.
bouillabaisse very good as usual, very tasty and excellent ingredients, miso glazed prawn and 2 pastas all good, friends commented squid ink better..
though my bedder with cheddar cheese sausage past good too, but I know it was not as good as Aunty Bes’…she perfected it!
spanish omelette ok, not my usual best, I think not salty enough to bring out the taste.
somewhat disappointed with the slow braised aussie prime ribs..it thicker and heavier than the usual I prepare.. texture less tender than my usual though I have checked meat temp was ok, should have oven grilled/browned for longer.
WT brought 甘香蛤, a very tasty sauce cockles…excellent!
CCG brought baguette and nonya kueh from bengawan solo…
HC brought red wine.
and WM brought mow & D13 durians, and also mangoes.
”
very blessed!