15pax RI Bros Homecooked Dinner on 28Aug2019

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10 dishes

15pax RI bros homecooked dinner

15pax RI bros homecooked dinner
bros brought many wines
白斩鸡
chicken rice chilli
braised duck
braised pork belly and trotters
jogbal – chilled hock with mala vinegar dip
claypot tanhoon prawns
salted fish steamed minced pork
taujeon lime song fish head
nonya sauce steamed seabass
cuttlefish kang kong
salted egg bittergourd

made 15pax dinner for RI bros this evening..on 28.8.2020.^^

i made 10 dishes. 🙂

menu

  1. 白斩鸡 chicken rice
  2. braised duck
  3. braised ter kar trotters & belly pork
  4. jokbal 족발 korean chilled hock dish
  5. steamed salted fish minced pork 咸鱼饼
  6. claypot tanhoon prawns
  7. nonya sauce steamed seabass
  8. taujeon lime steamed song fish head
  9. “zhai shun” salted egg bitttergourd
  10. nonya sauce cuttlefish kang kong

all dishes were delicious.

白斩鸡, chicken rice & chilli, braised duck, teochew braised pig trotters, jokbal 족발 korean chilled hock served with mala vinegar dip, tanhoon prawns, 咸鱼饼salted fish steamed minced pork, 2 fish and 2 vegetables all great. 

making 白斩鸡
making braised duck
braised duck
jogbal – chilled hock with mala vinegar dip
jogbal – chilled hock with mala vinegar dip
jogbal – chilled hock with mala vinegar dip
claypot tanhoon prawns

and thanks to-

tai kor LCM brught extra stools and white wine & HAB alos brought extra stools

jeff brought sangria, choon hung brought yuzu choyu & YKK brought red wine

CCG brought vanishing food aka tng chang popiah

& LCJ brought rambutans.

we had a great food and wonderful time.

c.h.e.f andy

Recipe = Nonya Chap Chye on 6Feb2020

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nonya chap chye

nonya chap chye

nonya chap chye2

nonya chap chye

nonya chap chye
nonya chap chye

made nonya chap chye a few times recently.

  1. 16pax aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020.
  2. 9pax RI bros home dinner on 1.10.2019.
  3. 29pax C Y Day2 lunch on 6.2.2019.

just fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.  add 2 red fermented beancurd and 2 tbsp oyster sauce. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce. then add tanhoon and cook for 5mins. voila!

tip-

to ensure texture is right, i actually boil mushroom, cloud fungus, beancurd skin separately-mushroom 2 hrs, cloud fungus and beancurd skin 1 hr…anyhow to the right texture and add back to the dish to coat with the red fermented beancurd and reduce.

c.h.e.f andy

Recipe

Ingredients-

  • 600g cabbage
  • 2 large carrots
  • 12 dry mushrooms
  • 20 cloud fungus
  • bean curd skin
  • 3 chopped garlic
  • 2 red fermented beancurd
  • 2tbsp oyster sauce

Directions-

  1. fry carrots with lots of chopped garlic first to soften, then add cabbage and fry.
  2. add 2 red fermented beancurd and 2 tbsp oyster sauce and fry.
  3. add water and mushrooms, cloud fungus and beancurd skin and boil for 1.5 hours. reduce.
  4. then add tanhoon and cook for 5mins. voila!

Recipe = 红油豆瓣酱 Chilli Bean Paste Pork on 16Jan2020

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spicy bean paste pork soft bones

红油豆瓣酱 chilli bean paste pork softbones

bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones

红油豆瓣酱 chilli bean paste pork softbones
红油豆瓣酱 chilli bean paste pork softbones
红油豆瓣酱 chilli bean paste pork softbones
红油豆瓣酱 chilli bean paste pork softbones

recently i have been making quite many times 红油豆瓣酱 chilli bean paste pork softbones.

it is very easy to make and can cook in large quantities, like for-

  1. 16pax dinner at aloha loyang bungalow bbq for RI bros and Matthias family on 16.1.2020
  2. 40pax lunch for HCA Hospice Care patients on 8.10.2019.

i get frozen pork softbones from sheng shiong, 400g packet S$3.95. so for 40pax lunch i cook 6 packets = 2.4kg; for 16pax aloha bbq i cook 2 packets 800g.

just braise the pork softbones for 1.5hrs till tender, reduce and the dish is done. very tasty and delicious, and basically no effort.

c.h.e.f andy

Recipe

Ingredients-

  • 2x400g=800g pork softbones
  • 2 tbsp oyster sauce
  • 2 tbsp 红油豆瓣酱 chilli bean paste
  • 2 tbsp cornflour
  • 3 cloves chopped garlic

Directions-

  1. put pork softbones in boiling water to remove scum, wash, clean and dry
  2. marinate with 2tbsp oyster sauce, 2tbsp 红油豆瓣酱 chilli bean paste, 2 tbsp cornflour (all flat) for 2hrs
  3. fried 3 cloves chopped garlic in a little oil, add pork and fry thoroughly few minutes. add 200ml water, cover and cook for 10mins. then add 1.5l water, cover and cook for 1hr 20mins till tender.
  4. reduce to a thick sauce and taste.
  5. serve.

 

 

Tasty Truffle Chicken, Ribs and Sensational Pasta Dinner on 15Apr2020

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oven baked ribs2

oven baked ribs-perfect texture & flavours

chorizo prawn pasta

chorizo prawn pasta

squidink pasta

squidink pasta with squid

had delicious homecooked dinner this evening on 15.4.2020.^^

i made 4 dishes-

  1. roast truffle 1/2 chicken (recipe here)
  2. oven baked ribs (recipe here)
  3. chorizo prawn spaghetti
  4. squidink pasta with squid
with sliced garlic and truffle sauce extra virgin olive oil under skin
with sliced garlic and truffle sauce extra virgin olive oil under skin
roast truffle 1/2 chicken
oven baked pork ribs with mustard, smoky bbq & cajun seasoning
with herbs red chilli, parsley, rosemary
with herbs red chilli, parsley, rosemary
with honey & tomato sauce
oven baked ribs
oven baked ribs
oven baked ribs
perfect texture & flavours
chorizo prawn spaghetti
squidink pasta with squid
squidink pasta with squid

dinner was excellent this evening.

every dish was delicious. wife and children loved all the dishes. 🙂

chicken was tender, moist and very tasty.

pork ribs nice smoky flavours, tasty and perfect texture.

the 2 pastas were delicious.

for chorizo prawns,

brown garlic cloves with some sweet basil leaves in olive oil. add sliced chorizo. off fire and add very tasty intense chicken stock & white wine, and reduce to a very tasty sauce. when serving bring sauce to boil, add prawns (seasoned with seasalt and white pepper), almost cook prawns, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

it was delicious, smoky chorizo, very tasty stock, al dente pasta and succulent sweet prawns.

for squidink pasta,

prepare same base sauce with chicken stock and white wine as before; just w/o chorizo, and add squid ink. reduced to a somewhat thick inky sauce. when serving add squid, almost cook squid, add pasta, add butter, off fire and toss. garnish with sweet basil. voila!

really delightful, quite sensational pastas. 🙂

c.h.e.f andy

Recipe = Oven Baked Pork Ribs on 3Apr2020

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rack of ribs

oven roasted rack of ribs

rack of ribs2

oven roasted rack of ribs

made oven baked ribs for 4pax RI bros lunch today on 3.4.2020.^^

made this previously some years back. just decided to do again. 🙂

the ribs turned out to be very good both texture and taste. very enjoyable. my friends all loved it. so i will be doing this again. 🙂

c.h.e.f andy

Recipe

Ingredients-

  • 600-700g rack of ribs
  • 1tbsp mustard
  • 1 tbsp tomato sauce
  • 1-2 tbsp honey
  • salt & black pepper
  • 1 tbsp smoke rub
  • herbs – rosemary, parsley

Directions-

  1. put rack of ribs in boiling water to remove scum, clean, and dry
  2. rub salt and black pepper and brown ribs in stainless steel pan in butter over high heat
  3. place ribs over aluminium foil, add smoke rub, mustard then sprinkle herbs. then add honey and tomato sauce. and wrap over the aluminium foil.
  4. place in 175degC over for 1hr 45mins. open the foil or remove the ribs and place on roasting rack in 250degC oven for 15-20mins.

Recipe = Excellent Assam Pork Ribs on 9Apr2020

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assam pork ribs

my assam pork ribs on 9.4.2020

assam pork ribs

assam pork ribs (blue ginger 5.3.2020)

woh hup assam sauce and pineapple juice

woh hup assam sauce and pineapple juice

assam pork ribs
assam pork ribs
assam pork ribs
assam pork ribs
assam pork ribs
assam pork ribs

made excellent assam pork ribs on 9.4.2020. ^^

had very good assam pork ribs at blue ginger @ great world city recently on 5.3.2020.

decided to try out myself, first on 12.3.2020. it was good!

i did this again for family dinner today. it was absolutely delicious, excellent! everyone liked it.

a tip –  get the prime ribs with fat marbling.

for fresh prime ribs, i get the smaller ends and make sure it has fat layers and marbling stripes…not the thick end which is very meaty.

for frozen ribs, quite easy to pick, get same fat layering and stripes and the slightly thicker ones not down to the bones…the difference here is that the frozen ribs are not like the huge thick pieces fresh prime ribs, so the thicker ones still thinner than the thin ends of the fresh ribs.

c.h.e.f andy

Recipe

Ingredients-

  • 700g prime ribs (i used frozen ribs from sheng shiong)
  • 3tbsp woh hup assam sauce
  • 2tbsp oyster sauce
  • 1tbsp corn flour
  • 100ml pineapple juice
  • 3 cloves chopped garlic

Direction –

  1. cut ribs, placed in boiling water to remove scum, clean and dry in colander in fridge
  2. seasoned with 3tbsp assam sauce, 2tbsp oyster sauce and 1tbsp corn flour
  3. fried chopped garlic in oil, and add pork ribs and fry for few minutes. add 100ml pineapple juice.
  4. add water, boil, simmer for 1hrs 20min, reduced to a rich, tasty sauce.
  5. garnish and serve.

 

Very Good Peranakan Dishes @ Blue Ginger Great World City on 5mar2010

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nonya curry fish head

nonya curry fish head

assam pork ribs
sambal sotong
deepfried eggplants with chillli
otah

had 4pax family dinner at blue ginger @ great world city on 5mar2010.😀

dishes were good.

nonya curry fish head was excellent..👍👍

assam pork ribs excellent too.👍👍

very good sambal sotong & eggplants, and otah was great 👍

a nice family peranakan dinner.

c.h.e.f andy

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

Blue Ginger @ Great World City
Address:
1 Kim Seng Promenade, 01-106, Singapore 237994
Located in: Great World City
7RVJ+HR Singapore
Contact:
theblueginger.com
6235 7042
Opening Hours: 
daily
  • 11am–10pm

Recipe = Very Good Sliced Garoupa Briased Beehoon Good Poached Garoupa Soup on 5Apr2020

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poached garoup fish broth

poached garoupa fish broth

poached garoupa with crispy rice in seafood lobster broth

poached garoupa with crispy rice in seafood lobster broth

sliced garoupa
crispy rice and sliced garoupa
crispy rice & sliced garoupa in lobster broth

had superb poached red garoupa crispy rice in seafood broth at xi yan recently (above 2 photos),

so decided to try my hands on 5.4.2020 (top photo). ^^

tiger garoupa

tiger garoupa

i had a tiger garoupa.

decided to fillet it and uses the head and bones to make the broth. ^^

for the poached garoup, since it is going to cook in boiling broth, i cut it very thin, so i did when the fish is still 1/2 defrost.

sliced garoupa beehoon2

sliced garoupa braised beehoon

sliced garoup braised beehoon
sliced garoup braised beehoon
sliced garoup braised beehoon

i needed only about 1/3 fish so decided to use remaining 2/3 to cook slice garoupa braised beehoon as well. ^^

poached garoup fish broth2

poached garoup fish broth

my fish broth is very tasty, ok it’s not lobster seafood broth like xiyan. 🙂

i fried the fish head and bones with lots of sliced ginger and chopped garlic, then added chinese cabbage stems, salt and then water and boiled and reduced for 3hrs.

very tasty broth!

when serving i placed the thinly sliced garoupa in a large bowl and poured in the boiling fish broth.

verdict?

it’s tasty but far far from the xiyan poached red garoupa with crispy rice in lobster seafood broth.

my tiger garoupa is NOT red garoupa. fish broth is NOT lobster seafood broth which i can approximate with prawns heads and shells broth added to the fish broth.

but crispy rice? too risky for me to dry and deepfry cooked rice, can’t think of a proxy yet-deepfried pasta or beehoon?

maybe my broken angel hair which i used to approx fiduea? don’t know may try…

the sliced garoupa beehoon though was very good though a residual dish lol!

my fish broth very tasty so just fry cut chilli padi, chopped garlic, add chinese cabbage leaves, oyster sauce, add fish broth and reduce, add beehoon and sliced garoupa so beehoon infused the broth and garoupa cooked while reducing broth.

only need to make sure by experience and agaklogy that the amount of broth is good for the amount of beehoon, so beehoon is very tasty and very moist not dry, fish is cooked and broth is reduced just enough.

c.h.e.f andy

 

 

Recipe = Very Tasty 1/2 Truffle Sauce Roast Chicken on 3Apr2020

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1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

roast black truffle chicken
roast black truffle chicken

had really nice black truffle roast chicken at xi yan recently (above photos),

so decided to try my hands on 3.4.2020 (top photos). ^^

roast truffle half chicken2

1/2 truffle sauce roast chicken

i decided to test just 1/2 chicken,

so i try out on 4pax RI bros lunch on 3.4.2020.^^

my recipe very simple below.

Recipe

salt 1/2 chicken 2hrs in fridge, wash clean & dry
place thinly sliced garlic from 3 cloves under skin
mixed 1tbsp truffle sauce 1tbsp extra virgin olive oil..spread under skin..

place on rack & oven roast 20 mins at 175degC plus 15mins at 250degC

chicken was very tasty & flavourful, but cannot replicate xiyan’s truffle chicken flavours. i guess my truffle sauce cannot replicate the real thing..

for my preparation, i think the truffle sauce & good extra virgin olive oil were very important (even though cannot match the real thing); but also

the salt preparation made a big plus contribution to the flavour.

c.h.e.f andy

First Truffle Chicken 4pax RI Bros Lunch on 3Apr2020

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1/2 truffle sauce roast chicken

1/2 truffle sauce roast chicken

4pax RI bros homecooked lunch
sausage claypot rice, truffle chicken, rack of ribs and broccoli
1/2 truffle sauce roast chicken
sausage claypot rice
sausage claypot rice
oven roasted rack of ribs
oven roasted rack of ribs

made 4pax lunch with CCG, LKY, LKH on 3.4.2020.^^

  1. sausage claypot rice
  2. 1/2 truffle sauce chicken
  3. oven roasted rack of ribs
  4. stirfried broccoli

claypot rice & ribs excellent

truffle chicken first try..flavourful need more truffle sauce..

timing 20 mins 175degC 15mins 250degC
salt chicken 2hrs wash & dry
place sliced garlic under skin
mixed 1tbsp truffle sauce 1 tbsp extra virgin olive oil..spread under skin..

c.h.e.f andy

Best Dinner Experience @ 8picure on 31Mar2020

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uni pasta

uni pasta

lobster pasta

lobster pasta

spicy tuna salsa with prawn crackers

spicy tuna salsa with prawn crackers

japanese ohmi A4 wagyu

japanese ohmi A5 wagyu

uni pasta
uni pasta
spanish roast pork
pistachio crusted rack of lamb
pistachio crusted rack of lamb
tiramisu
coconut panna cotta
semi frozen dessert

wife bought 6pax family dinner @ 8picure on 31.3.2020.^^

this our recent new year eve pleasure dining at 8picure-

https://chefquak.com/2020/03/29/awesome-sumptuous-9pax-family-dinner-8picure-on-31dec2020/

wanted to support chef gabriel lee in this covid environment…also we came a few times but have not tried the uni pasta..

anyway this turned out to be our best dinner experience!

i want to say best dining experience. ambience is pleasant; food and service and conversation with chef gariel lee were just w/o question the best!

we loved every dish.

spicy tuna salsa really, really good..it is NOT japanese wagyu…many good restaurant can make good japanese wagyu given the ingredients…not sure who can make this spicy tuna salsa equivalent?

spanish roast pork excellent! & chef gave us a huge serving…

uni pasta was incredible, very sweet & creamy at S$38 serving…order only comes in on tues and fri.

lobster pasta good 👍 lobster very tender & sweet..that’s not a given, some places can mess up lobster…

lamb was tops, with almost no gamey taste at all…

ohmi A5 wagyu was fantastic..melt in the mouth👍👍👍

dessert were soooo good..tiramisu best here, coconut panna cotta children like best, plus a chocolaty semi frozen dessert ….

c.h.e.f andy

P.S. with covid and now semi-lockdown, chef gabriel has started takeout orders…we will order soon

=============================================

8picure

Address:
428 River Valley Rd, #01-04, Singapore 248327
Located in: Loft @ Nathan
7RVH+R4 Singapore
Contact:
8picure.com.sg
6677 1075
Opening hours:
Tues to Sat (closed sun, mon)
  • 12–2pm
  • 6–10pm

Delicious Sumptuous 6pax Birthday Dinner for WM @ Xiyan on 30Mar2020

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roast truffle chicken2

roast black truffle chicken

poached garoupa with crispy rice in seafood lobster broth

poached garoupa with crispy rice in seafood lobster broth

J bought delicious sumptuous 6pax birthday dinner for hubby WM @ xiyan on 30.3.2020.^^

i like every dish👍

especially –

the truffle roast chicken..quite excellent!….i may try that ..

& the poached red garoupa with lobster stock with crispy rice..excellent too. the crispy rice adding to the texture of the dish…this I definitely can do..very tasty broth and thinly sliced red garoupa…but w/o the deepfried rice..what to replace this item? got to think..

WM brought red wine and shio jiu
parma ham, smoked salmon, asparagus mesclun salad
parma ham, smoked salmon, asparagus mesclun salad
roast black truffle chicken
worster sauce stewed pork rib
worster sauce stewed pork rib
sliced garoupa
crispy rice and sliced garoupa
crispy rice & sliced garoupa in lobster broth
kailan with olive veg and crispy garlic
kailan with olive veg and crispy garlic
mochi in ginger soup
bomb alaska salted egg pumpkin ice cream cake

smoked salmon was good not salty, parma ham flavour, nice salad ok..

worster sauce stewed pork rib was tender, sweet (too sweet for wife ok for me), very good standard…something i might do not a special dish…

kailan was good ok…

mochi was good, ginger soup too strong, cutting 抢for me…

bomb alaska complimentary ice cream cake was good…salted egg pumpkin flavour interesting.

c.h.e.f andy

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

Xi Yan
Address:
28 Maxwell Rd, #01-15/17 Maxwell Chambers Suites, Singapore 069120
7RHW+87 Singapore
Contact:
xiyan.com.sg
6220 3546
Opening Hours: 
daily
  • 11am–3pm
  • 5:30–10:30pm

Recipe = Mala Pot Dish 麻辣香锅 on 24Mar2020

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mala spiced pot with salmon head 麻辣香锅

mala spiced pot with salmon head 麻辣香锅

mala spiced pot with salmon head 麻辣香锅2

mala spiced pot with salmon head 麻辣香锅

made my own 麻辣香锅this evening on 24.3.2020.^^

nothing to it..

BUT

this my own concoction did not read any online recipe (yet), so maybe bo pa keh…

but who cares…it’s tasty and shiok ok la…

just champoh everything sliced ginger, chopped garlic, chopped shallot, cut yellow onions, chinese cabbage stems & fry with oyster sauce. add 2tbsp 老干妈mala sauce.

then add fish head, fry & add water, egg plant, white cabbage leaves, cover 5mins, then add spring onions to garnish.

heavenly! delicious!

c.h.e.f andy

Recipe = The Best Fresh Prime Ribs Bakuteh on 27Mar2020

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fall off the bone

fall off the bone fresh prime ribs bakuteh

bkt-spices

ilc bkt spices

fresh prime ribs bakuteh
fresh prime ribs bakuteh
fresh prime ribs bakuteh
fresh prime ribs bakuteh
fresh prime ribs bkt4

fresh prime ribs bakuteh

made fresh prime ribs bakuteh on 27.3.2020.^^

bakuteh is so easy to do, one of the easiest dish to make anytime at home la…

i like ilc bkt spices…also don’t mind tai seng kong…but still most preferred ilc.

it is like guaranteed good, as good as any of the good bkt out there really.

i used frozen prime ribs too, but there is a difference so i sometimes use fresh prime ribs which cost double like S$21.95/kg.

one important tip is to get the prime ribs with fat marbling. for fresh prime ribs, i get the smaller ends and make sure it has fat layers and marbling stripes…not the thick end which is very meaty.  for frozen ribs, quite easy to pick, get same fat layering and stripes and the slightly thicker ones not down to the bones…the difference here is that the frozen ribs are not like the huge thick pieces fresh prime ribs, so the thicker ones still thinner than the thin ends of the fresh ribs.

cooking is straight forward-

  1. cut ribs (700g-1kg). blanch in boiling water, wash and clean.
  2. boil 1.5l water, add the ilc spice packet (i used the 30g for 1kg meat packet here), and 1 whole bulb garlic, peeled or if lazy no need peel, cook for 1hr 15mins
  3. and basically that’s it!

i like my ribs falling off the bones but still with bite, so i do about 1 hr 10-15mins not more. if prefer softer then 1.5hrs.

really very shiok!

c.h.e.f andy

RI Bro 2pax Homecooked Dinner on 25Mar2020

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2pax homecooked dinner with CCG

2pax homecooked dinner with CCG

2pax homecooked dinner with CCG
sausage claypot rice
bakuteh
bakuteh
CCG brought yutiao
mala spiced pot 麻辣香锅

CCG came by for 2pax dinner this evening on 25.3.2020. we were supposed to have 6pax metamorphosis bros dinner at ah yat this evening, but decided last minute not to gather becos of covid.

CCG said he was free anyway so decided to drop by and i would make simple dinner for 2.

  1. sausage claypot rice
  2. bakuteh
  3. mala sliced pork & vege 麻辣香锅

sausage rice was very good, very flavourful.

bakuteh always good, even though i used frozen prime ribs which cost 1/2 of fresh ribs.

mala sliced pork & vege 麻辣香锅 was new, inspired by the recent riverside grilled fish 重庆烤鱼.

i used fried yellow onions and chinese cabbage stems with chopped garlic as a base and added bkt soup as stock and reduced. cooked to soften the stems. then added the cabbage leaves and 2tbsp 老干妈mala chilli sauce. then i added very thin sliced pork loin, stirred and off fire. then cut scallions to garnish.

it was a very tasty dish, but maybe not quite enough mala. will experiment a bit more.

c.h.e.f andy

 

 

Very Good Grilled Fish @ Riverside Grilled Fish on 23Mar2020

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重庆烤鱼excellent grilled fish

重庆烤鱼excellent grilled fish

重庆烤鱼excellent grilled fish
sanitised chopsticks and spoon
白斩鸡spicy sichuan chicken
sweet corn with prok ribs soup
S$12 重庆烤鱼excellent grilled fish
S$12 beef brisket set
WM birthday cake
S$82 for 4pax
重庆烤鱼excellent grilled fish

OPS bro bought 4pax early birthday lunch for WM@ riverside grilled fish B1 raffles city on 23.3.2020.^^

there was a S$28 重庆烤鱼promotion include 2 drinks & 2 rice.

also S$12 promotion- there are like 8 selection ..we ordered 口水鸡 and 牛腩 braised beef belly..this the best 牛腩i had in singapore! 👍👍

口水鸡 tender & must be taken with a bit of chilli oil to taste the flavour.

the main attraction is the 香辣重庆烤鱼..there are choice of like 7 flavours..we choose 香辣

they use patin instead of the usual seabass & patin my favourite fish la! this dish really excellent motakting!👍👍👍

HC added luncheon meat which was really nice soaked in chilli & taukee bean curd skin..also added roti prata & noodles..both were excellent infused with chilli oil..

there was no tempearture taking but server gave us alcohol cleanser to clean our hands..the covid ready chopsticks & spoon came in a plastic bag (sterilised???) ….we do our part using serving chopsticks & spoon.

there is big seating only 2 tables later on added a 3rd..like <10% capacity..so natural distancing la!

we came 2.30pm offpeak. HC said lunch time anout 30%-40% full..

lunch with all the promotions about S$80 for 4pax..really shiok satisfying lunch.

we had the birthday cake for WM..a soft light chocolate cake great texture from chataraise clementi mall…

after that we went to toastbox..this almost constantly full capacity hard to achieve physical distancing even with X markings..

c.h.e.f andy

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

Riverside Grilled Fish
Address:
252 North Bridge Rd, #B1-06/07 Raffles City Shopping Centre, Singapore 179103
Located in: Raffles City Shopping Centre
7VV3+HJ Singapore
Contact:
facebook.com
6352 2035
Opening Hours: 
daily 11am–10pm

Super Delicious 7pax Family Peranakan Homecooked Dinner on 19Mar2020

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7pax homecooked peranakan dinner

7pax homecooked peranakan dinner

beef rendang
beef rendang
beef rendang
assam fish head2

assam fish head

bak wang (aka meat balls) her pio3

bak wang (aka meat balls) her pio soup

assam fish head
bak wang (aka meat balls) her pio
bak wang (aka meat balls) her pio
sambal sotong
sambal sotong
eggplants with chilli

mada 7pax peranakan home dinner inc aunty bes on 19.3.2020.^^

i made –

  1. bak wang (aka meat balls) her pio soup very sweet with chinese cabbage, stock and meat balls. meat balls were tasty…
  2. assam emperor snapper (ang sai) head👍👍 children all loved the assam sauce
  3. beef rendang was perfect👍👍👍 (recipe here)
  4. sambal sotong 👍👍
  5. eggplant (not crispy as i did not deepfry)

had a wonderful delicious family dinner. 🙂

c.h.e.f andy

Recipe = Authentic Flavourful Delicious Beef Rendang on 19Mar2020

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beef rendang

beef rendang

beef rendang
beef rendang

first time i make beef rendang on 19.3.2020.^^

was inspired by E’s mom, L. they invited us for peranakan home dinner 2 weeks back. 🙂

It was excellent!..

the fragrance when you lift the lid like any excellent rendang in a good restaurant..quite super la!

my first time! should be able go reproduce..

I bought 500g frozen beef cubes (chuck) from sheng shiong & i used happy family cheap rendang paste (2 for S$3.50)

Recipe

Ingredients-

  • 500g beef cubes (i cut each into 4 smaller cubes)
  • 1 packet happy family rendang sauce paste (200g)
  • 1 packet coconut milk 200g
  • 1 medium yellow onions
  • 3tbsp kerisik (desiccated coconut)

Directions-

  1. fry 3tbsp kerisik till brown not burnt. remove.
  2. cut beef into smaller cubes & blanched with boiling water, clean & drain dry
  3. fry onions & chopped garlic, then add rendang paste & fry, then add beef cubes
  4. fry beef cubes, then add little water. continue to fry for 15mins..add water and simmer another 1hr 30mins.
  5. add coconut milk and reduce 15mins to almost no liquids..(beef very tender & internal very moist..)..some oil will be rendered out of the coconut milk giving a beautiful typical orange red tinge..add back the toasted kerisik…rendang will smell fantastic!!!

c.h.e.f andy

Still Best Chinese Herbal Mutton Soup @ Chai Chuan Tou on 19Mar2020

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chai chuan tou chinese herbal mutton soup

柴船头chai chuan tou chinese herbal mutton soup

柴船头chai chuan tou chinese herbal mutton soup
柴船头chai chuan tou chinese herbal mutton soup
5pax c柴船头chai chuan tou chinese herbal mutton souphinese herbal mutton soup
柴船头chai chuan tou chinese herbal mutton soup

my OPS bro bought chinese 5pax herbal mutton soup @ 柴船头chai chuan tou bukit merah view on 19.3.2020.^^.

4pax OPS bros plus RI bro LKY.

excellent S$7 mutton rib soup as good as before though LKY & WT found it salty.

S$1 more than before….

for me it was good as before! perfecto!

c.h.e.f andy

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

Chai Chuan Tou Chinese Mutton Soup 柴船头羊肉汤

Address:
115 Bukit Merah View, Singapore 151115
Contact:
9109 5631
 
Opening Hours:
Monday to Saturday
Sunday
  • 11AM–2:30PM
  • closed

8th HCA 3 Dishes 35pax Lunch for HCA Hospice Care on 17Mar2020

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3 dishes for 35pax HCA fortnightly lunch

3 dishes for 35pax HCA fortnightly lunch

curry chicken with potatoes
mala pork soft bones
stirfried carrots and cabbage
curry chicken with potatoes
curry chicken with potatoes
curry chicken with potatoes
curry chicken with potatoes
mala pork soft bones
mala pork soft bones
mala pork soft bones
stirfried carrots and cabbage
stirfried carrots and cabbage

made my 8th HCA Hospice Care lunch today on 17.3.2020.^^

with covid-19, reduced to 35pax for the current period..

I checked with HCA repeatedly..they ok to proceed with lunch..

i made-

  1. curry chicken with potatoes
  2. mala pork soft bones
  3. fried carrots & cabbage

LCM came to my place to help and ferry the food to HCA together.

after HCA, we went for lunch at toa payoh lorong 8.

c.h.e.f andy