Potatoes, Carrots, Onions with Minced Pork in Nonya Sauce – 76th Teban Gardens Community Breakfast on 30Nov2018

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potatoes, carrots, onions with minced pork in nonya sauce

made potatoes, carrots, onions with minced pork in nonya sauce for teban gardens community breakfast this morning on 30.11.2018.^^

this my 76th 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.

potatoes, carrots, onions in nonya sauce

for my last post on 9.11.2018, i wrote about the challenges of cooking one dish for 140pax senior residents, the selection of chicken , belly pork, zutchi fish fillet, and the recent 3 times (including today) using minced pork, and varying the dish.

the last 2 times i did minced pork with long beans and a bit of mala sauce, and minced pork with shallow fried egg plants. i think both will very good.

today i vary it a bit using other vegetables – carrots, potatoes and onions.

was debating if i should do my own sauce, basically oyster sauce based. but since i had a packet of nonya sauce i decided to just used it.

potatoes, carrots, onions in nonya sauce

i woke up at the usual time 7am.

cutting 4 large carrots, 3 large onions, 5 potatoes total about 1.5kg took good part of 20mins, but it’s ok because cooking wouldn’t take long.

i fried the onions and carrots first to soften. after 5mins i added the potatoes. potatoes should take about 8mins to cook and i wanted them just right and not mashed.

i added the nonya sauce paste after frying the potatoes a bit, and mixed thoroughly. when potatoes were cooked, just pressed against the side of the pan – it should break..i dished the vegetables out and set aside.

minced pork

then i fried the minced pork in the still oil wokpan. 4 packets about 1.5kg also. 🙂

minced pork

added 1 heap tbsp of cornflour and 1 tbsp heap of oyster sauce and mixed thoroughly, so minced pork was smooth and not dry.

potatoes, carrots, onions with minced pork in nonya sauce

minced pork had to be fully cooked.

i then added back the nonya sauce vegetables and mixed thoroughly.

potatoes, carrots, onions with minced pork in nonya sauce

potatoes, carrots, onions with minced pork in nonya sauce

dish looked great!

potatoes, carrots, onions with minced pork in nonya sauce

the dish texture was good, both the minced pork and the vegetables..taste was ok but nonya sauce i felt not the best for the dish..

my own oyster sauce mix w/o premix sauce would be better 🙂

this my 3rd minced pork dish for TB..can’t think of other good variation, next round probably revert to chicken or belly pork.. 🙂

c.h.e.f andy

S$16 Song Fish Head 松鱼头 @ HK Street Old Chun Kee Commonwealth Crescent on 29Nov2018

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S$16 spicy black bean paste song fish head 松鱼头

eating dinner alone this evening on 29.11.2018.

lazy to cook. decided to go nearby hk street old chun kee at commonwealth crescent.

i ordered the S$16 spicy black bean paste song fish head 松鱼头.

S$16 spicy black bean paste song fish head 松鱼头

nothing much to write about.

i thoroughly enjoyed the fish head though i made this dish myself often.

very fresh, tasty and excellent sauce/condiments, tangy, slight sweet and salty, perfect for the fish head.

sometimes i do want to enjoy the fish head all by myself..haha! when i eat with sister, usually i leave the gelatinous parts for her so did not get to eat..

what to say…simply shiok!

c.h.e.f andy

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

Kopi Kia  (hong kong street old chun kee 香港街老珍记）
Blk 117 Commonwealth Drive #01-733 Singapore 140117
Tel: 83606663
Email: enquiries@kopikia.com.sg
Operating Hours:
12.00PM – 10.30PM (Monday to Sunday)

 

Delicious 9pax Homecooked Dinner for Brother and Sister Families on 26Nov2018

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family

had a fun 9+1pax dinner this evening with my brother & sister families, and some vegetarian dishes for JR🙂

dinner dishes

i made 10 dishes –

menu

1 腊味饭 sausage claypot rice
2 醉鸡 drunken chicken
3 口水鸡 saliva chicken
4 元蹄 teochew braised hock + trotters
5 冻乌鱼 chilled mullet
6 和风wafu pasta for 净蕊
7 和风wafu eggplants for 净蕊
8 fried tofu & leeks
9 salted egg bittergourd
10 fried long beans

made sausage claypot rice 腊味饭. just fried cut ginger & chicken fat in claypot. then off fire & added salted fish & chopped garlic. added 3 cups rice and fried. added sliced chinese thick mushrooms. then added 3 cups chicken stock (not adding chicken so needed chicken stock for taste) and soaked. added 2 pork sausage and 3 pork liver and duck liver sausages.

when serving started high fire to boil, then lower fire for rice to cook about 30-35mins. 🙂

bought 1.1kg kampung chicken from sheng shiong to make drunken (醉鸡) chicken and saliva chicken(口水鸡).

白斩鸡poached chicken method. salted chicken overnight. cooked 9mins & poached 20mins in chicken stock (carrots, red onions, spring onions. ginger, garlic cloves). immersed in ice water & placed in fridge. then deboned & placed in 2 dishes.

for drunken (醉鸡) chicken, added 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover immerse the 1/2 chicken.

for saliva chicken(口水鸡), added 2tbsp 老干妈mala chilli oil, 1tbsp – 1.5tbsp fish sauce, 1 tbsp sesame oil, 1 tbsp sugar. mixed thoroughly and drizzled over 1/2 chicken.

sealed with dish cover or cellophane and stored in the chiller compartment or fridge. take out  from fridge 1/2hr before serving.

they all loved the 2 chicken dishes. 🙂

brother likes pig trotters. sil understandably restricts the intake but seems that after retirement he is eating pig trotters every week. lol!

teochew braised trotters

my teochew braised trotters also very tasty, & gelatinous – flavour & texture are the key la! 🙂

i bought a whole front leg comprising the hock (upper) and trotters (lower leg) from sheng shiong just S$9.90.

braised them together, 元蹄 (the whole hock) and the chopped up trotters.

my own recipe…

of course the whole horde of aromatics. fried star anise, cinamon bark, cloves, bay leaves till smell the aroma. added hock and trotters and fried. added garlic cloves, red onions, spring onions, ginger. then added braising sauce =  3-4tbsp light soy sauce, 2tsp dark soy sauce, 1 tbsp sugar, 2-3tbsp huatiojiu..

the keys to a good trotters – flavour (braising sauce and infusion), and gelatinous texture which also makes it tasty.

so braising should be done with littel braising sauce for 1st 1/2hr. covered & turned several times…then added more water & braised for 2.5hrs in total.

the teochew chilled mullet 冻乌鱼 was easy to prepare. just steamed & chilled.

the 2 fishes were >1kg, so i steamed for about 15mins this time, usually about 9mins.

didn’t take photo but fish was good, like teochew muay stalls outside.

fried tofu with leeks

my niece JR is vegetarian, so i made all the other dishes were vegetarian. i only used vegetarian (oyster) sauce.

she brought her 2 boys. the elder S is coming to 3 years. he is also vegetarian currently.

fried tofu with leeks

fried tofu with leeks

tofu just fried with little oil & drizzle sea salt. then freid the leek, added vegetarian sauce and cornflour. added tofu to infused the sauce flavours.

when serving boiled the sauce, added 1 egg, let it formed & drew with chopsticks.

dinner dishes

i made wafu (和风）pasta specially for JR.

simple dish to. just browned 1 whole bulb of garlic cloves in olive oil, added sliced sweet basil, shitake & shimeji mushrooms, caramelised them, added white wine, 2tbsp tsuyu, 2 tbsp mirin, then reduced and set aside. pasta sauce ready.

when serving, prepare 200g spaghetti before al dente, boiled the sauce, off fire & tossed the pasta, added 15g butter, mized thoroughly, then plated and garnished with sweet basil leaves.

for this wafu preparation, if not vegetarian, can add chopped bacon bits or sliced bacon, very nice too1

pasta was very tasty, but for myself, could never c/w a non vegetarian pasta. 🙂

wafu (和风)eggplant

i made the wafu (和风)eggplant also for JR. same mirin, tsuyu preparation like a teriyaki..

it was ok i think but didn’t stand out.

my usual salted egg bittergourd.

slight mala long beans

long beans were very nice this evening. i just added 1 tsp 老干妈mala sauce. simple dish yet very tasty. 🙂

we had a wonderful family dinner. sil and brother’s 2 chlldren, WS and WC all liked the food. wife said we should do this more often. indeed so. food is just food. family spending time and spending the evening together is what makes it memorable.

c.h.e.f andy

Great Oysters, OK Chirashidon and Yakinikudon on 25Nov2018

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chirashi don S$20

went along with wife to get something from metro orchard on 25.11.2018.

after that we walked to orchard central & had dinner at tanuki raw just before 6pm no queue.

I took chirashi don S$20. wife took goie gras yakiniku S$23. both are ok not lousy not great also..

we ordered 1/2dozen oysters S$2ea happy hour 5pm – 8pm, but must order a drink so wife ordered a S$12 sake.

dinner was ok i didn’t mind it..

6 oysters S$2 each

6 oysters S$2 each

oysters were fresh and plump, very good actually at S$2 each. wife thought it was better than what we had at halia recently.

chirashi don & yakiniku don

chirashi don did not have premium cuts, but they were thick cuts and fresh and sweet. there was no uni or anago or butan ebi but there was a piece of chutara and the hotate were fresh and sweet, good quality.

nothing like the 800yen set i had at standing sushi bar at shibuya central gai recently but that was a different world la1

foie gras yakiniku don S$23

foie gras yakiniku don S$23

wife said foie gras was good but yakiniku was ordinary. i took one piece it was ok but but a top quality beef cut. at S$23 for dinner ala carte i guess it was ok but not special.

c.h.e.f andy

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

Tanuki Raw @ Orchard Central
Address:
181 Orchard Rd, 04-01, Singapore 238896
Located in: Orchard Central
Contact:
6636 5949
Opening Hours:
daily
  • 11:30AM–10:30PM

Cheap S$3 Xinlu Fishball Noodles Best la! on 25Nov2018

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S$3 xinlu fishball noodles

back from tokyo a few days liao, so today went to xinlu at meiling street fc to take the s43 fishball noodles on 25.11.2018. ^^

S$3 xinlu fishball noodles

S$3 xinlu fishball noodles

so shiok right/

chilli, qq meepok all perfect!

6 fish balls

fish balls too!

i had 6 fishballs because i ordered less noodles, so compensated 1 more fish ball. haha!

emptied

my RI bro CCG and my OPS bro both messaged on 28.11.2018 to go coffee and makan.

so 3 of us met at my place and went in CCG’s car to eat the xinlu S$3 fishball noodles.

tiong hoe coffee

then we had coffee at tiong hoe on the next road. 🙂

S$3 xinlu fishball noodles

WM bought the xinlu fishball noodles.

and CCG bought coffee at tiong hoe..CCG & WM had mocca latte. I had poccolo latte. 🙂

c.h.e.f andy

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

xinlu 新路 teochew fishball noodles
Address:
Blk 159 Mei Chin Road, Mei Ling Food Centre #02-05
Opening hours:
6am – 3pm, closed on Thursday

 

Recipe = Herb Crusted Rack of Lamb on 20Oct2018

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did my first pistachio crusted rack of lamb on 15.3.2015. ^^

i just followed Foodwishes.com Chef John’s pistachio crusted rack of lamb recipe.

while we were devouring the other dishes, I just put the lamb rack into a 210degC oven for 23 mins and voila, I had a very impressive-looking & tasty pistachio crusted lamb which everyone really enjoyed!

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

it was a break of a few years.

lately i started cooking this rack of lamb a few times.

i was lazy to make the chopped pistachio, so i just improvised (or actually just shortcut the process) by doing a herb crust instead of pistachio. 🙂

i served the rack of lamb as a hot tapas for 8pax friends dinner on 21.3.2018. ^^

this lamb bought from qbfoods already denuded (frenched & caps off). i religiously removed the remaining fat (very little of it, would have been a mountain of fat if not denuded) & some membrane. i decided to simplify the effort so no chopped pistachio, just herb crusted.

roasted at 210egC for about 22-23mins.

everyone loved it including CL who generally avoids take lamb. 🙂

more recently, i did the herb crusted rack of lamb for wife’s good friend family J, H and M. 🙂

the rack of lamb was very good. i lazy to do pistachio crusted so just used chopped fresh celery (could not get parsley) and chopped mint from my garden).

H told J and my wife (who also doesn’t take lamb) that it was like a very good chicken. indeed no gamey taste, very tender & moist, and nice flavour. M loved the crust too.

c.h.e.f andy

Ingredients:

  • 1 frenched lamb rack (standard 8 ribs, about 800g, good for 4)
  • 1 cup of chopped herbs (parsley…for this time i used mint and celery)
  • 2 tbsp breadcrumbs
  • 1 tbsp melted butter
  • 1 tbsp olive oil
  • sea salt & coarse black pepper to taste
  • 2 tbsp dijon mustard

Directions:

  1. Prepare the lamb rack – cut/trim away the fat (to reduce the strong gamey taste/smell), cut about 2cm every 2 ribs w/o cutting into the loin (this for easy serving of the lamb rack afterwards), season with sea salt & coarse black pepper & pangrilled including the ends over a very hot pan. set aside on an aluminium lined baking tray & reserve.
  2. Prepare the herb crust mix – chopped 1 cup of herbs. in a large bowl add 2 tablespoons breadcrumbs, 1 tablespoon olive oil & 1 tablespoon melted butter, & mix.
  3. coat the lamb loin with 2 tablespoon of dijon mustard. This serves as binder to enable herb crust to stick. now coat the herb mix on the lamb to form a crust. Preheat oven to 210degC and place the lamb in the oven for 22minutes (or longer if you like it more done). serve

Recipe = Simply Delicious Chorizo Prawns 2.0 on 3Nov2018

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chorizo prawns have become one of my regular tapas dish.

this is really an excellent hot tapas dish, absolutely easy to prepare with a good stock, and really, really delicious la! ^^

i first attempted chorizo prawns last year inspired by a very tasty Gambas al pil pil – Sizzling prawns in virgin olive oil & garlic at sabio @ duxton hill few days back on 5.11.2017 

chorizo prawn tapas on 9.11.2017

my own first rendition came a few days after, on 9.11.2017. ^^

taste was good with chorizo and stock, prawns were done just right, tasty and succulent, just that presentation and colour could do with some improvements.

subsequently, i did chorizo prawns tapas many times, and added red or yello peppers, which made it a more complete dish, ehancing the presentation and also the taste.

the most recent time was a 8pax homecooked dinner for wife’s friends on 3.11.2018. ^^

chorizo prawns very good with very tasty, intense chicken stock, chorizo, basil, chilli padi flavours. the prawns were just frozen prawns. my eldest daughter (not with dinner this evening) actually prefer the frozen prawns to fresh ones. for me i still prefer fresh.

and before that couple of other times. 🙂

preparation was straight forward-have a very good, tense, tasty stock (chicken stock or chicken + prawn stock); brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil, fry red or yellow peppers char a bit then remove & set aside, add stock and white wine and reduce.

and the sauce is ready!

when serving, boil, add shelled deveined prawns, the fried red pepper and cover. make sure prawns just cooked but not overdone. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

and voila!

try it, you will absolutely love it!

c.h.e.f andy

Ingredients:

  • 400g large prawns (10-12 pieces)
  • 1 small red or yellow pepper cut
  • 2 tbsp olive oil
  • 1 bulb peeled garlic cloves
  • 1 cut chilli padi
  • 3 sweet basil leaves sliced
  • 8 sliced chorizo
  • 1 cup chicken stock
  • 1/2 cup white wine

Directions:

  1. have a very good, tense, tasty stock (chicken stock or chicken + prawn stock);
  2. brown garlic cloves in olive oil, add sliced chorizo, add cut chilli padi and sliced sweet basil
  3. fry red or yellow peppers char a bit then remove & set aside
  4. add stock and white wine and reduce. and the sauce is ready!
  5. when serving, boil, add shelled deveined prawns, the fried red pepper, and cover. make sure prawns just cooked but not overdone.
  6. garnish with sweet basil (or when i didn’t have i added few twigs of mint).

 

Recipe = Drunken Chicken 醉鸡 2.0 So Delicious, Tasty on 26Nov2018

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recent days, i did drunken chicken 醉鸡 and saliva chicken 口水鸡 several times.

for one, i made 8pax dinner for wife’s friends this evening on 5.11.2018. ^^

i did both drunken chicken 醉鸡 and saliva chicken 口水鸡. this evening, both dishes were quite excellent. all the friends liked them. wife especially like the drunken chicken.

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

i used the usual 白斩鸡 preparation, but becos kampung chicken is 1-1.1kg c/w large chicken 1.4-1.6kg, i have to adjust the timing = so boiled 9mins & poached 20mis.

the evening before, i salted the chicken and dry in the fridge and washed thoroughly next morning before boiling in the chicken stock.

so the usual ice water treatment to produce the smooth taut skin and chill in fridge, then debone, and place 1/2 chicken in each dish.

for drunken chicken 醉鸡 i added 1/2cup huatiaojiu, 1/2 cup chicken stock, 2 tbsp fish sauce and 1 tbsp sugar. mixed well then added to the chicken and placed sealed in the chiller.

and i did a 6pax dinner for OPS bros and friends on 3.10.2018. 

both the 口水鸡和 醉鸡 saliva chicken & drunken chicken were very tasty & texture of the kampung chicken excellent. my friend finished the drunken chicken & only 2 wingstick of the saliva chicken left so they were well received.

drunken (醉鸡) chicken

so for the recently 9pax dinner with brother and sister families on 26.11.2018, i again did both drunken chicken 醉鸡 and saliva chicken 口水鸡.

again i used the 白斩鸡poached chicken method. salted chicken overnight. cooked 9mins & poached 20mins in chicken stock (carrots, red onions, spring onions. ginger, garlic cloves). immersed in ice water & placed in fridge. then deboned & placed in 2 dishes.

for drunken (醉鸡) chicken, i added 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover, immerse the 1/2 chicken and place in the fridge.

c.h.e.f andy

Ingredients:

  • 1/2 kampung chicken

chicken stock

  • (1 whole chopped carrot, 1/2 red onions, 2 stalks spring onions, 2cm cut ginger, 1 bulb peeled garlic cloves)

wine marinade

  • 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar

Directions:

  1. make chicken stock with bones from 1 chicken, carrots, red onions, spring onions. ginger, garlic cloves.
  2. salt chicken overnight.  cut chicken into 1/2 and washed thoroughly. cook 9mins & poach 20mins in chicken in stock. then immerse in ice water & place in fridge. then debone & place in 2 dishes.
  3. for the drunken (醉鸡) marinade, add 1/2 cup chicken stock, 1/2 cup huatioajiu, 2tbsp fish sauce & 1tbsp sugar. mixed thoroughly then cover, immerse the 1/2 chicken and place in the fridge.

Recipe = Pangrilled Chicken with Pasta in White Wine Sauce on 23Nov2018

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pangrilled chicken thigh with prawns pasta.

made 1pax pangrilled chicken thighs & prawn tagliatelle in white wine sauce this evening using the same chicken stock. ^^

enough stock left to make another round and more. 🙂

pangrilled chicken thigh with prawns pasta.

i had 1/2 deboned chicken so used the thigh portion, and the leftover chicken stock, so just putting 2 and 2 together.

pangrilled chicken thigh with prawns pasta.

stock is for key for any cuisine, western, chinese, japanese, thai.

and pasta is all about the sauce, and the stock base. so no different from the chicken prawns beehoon last evening.

this time i just pangrilled the chicken thighs, nice charred skin and tender, tasty meat, and cook the pasta al dente, tossing in the white wine sauce(reduced chicken stock and white wine) with browned garlic cloves in olive oil, very tasty. & placed the chicken steak on top. voila!

pangrilled chicken breast with prawns pasta

for the next day, i made pangrilled chicken breast tagliatelle and chicken miso soup with iberico belly pork shabu

chicken miso soup with iberico pork belly

chicken miso soup with iberico pork belly 

basically my 1pax meals are opportunity to experiment, test out dishes..

i had excellent seafood miso soup in tokyo. pasta is a regular endeavour so main new test dish this evening is chicken miso soup adding miso to tasty chicken stock & adding shabu belly pork..it was very good 👍👍so i can do a chicken miso hotpot for my friends…

pangrilled chicken breast with prawns pasta

pangrilled chicken breast with prawns pasta 

pangrilled chicken breast as i used the chicken thigh last evening..chicken stock the same made a very tasty tagliatelle 👍

pangrilled chicken breast with prawns pasta

pangrilled chicken breast with prawns pasta

for preparation, basically seasoned chicken breast with fish sauce and white pepper. grilled chicken thigh or breast over hot non stick pan with just little oil, about 3 minutes to brown & crisp chicken skin, then turn over, cover the pan and cook another 4-6mins (checked if chicken breast or thigh fully cooked).

browned whole garlic cloves in olive oil, added cut chilli and slice basil. then added chicken stock and white wine, and reduced.

cooked tagliatelle just before al dente. added prawns to boil stock, off fire then tossed the pasta. plated it, topped with chicken steak breast or thigh and added whole basil leaves.

c.h.e.f andy

 

Ingredients (for 2pax):

  1. 1 chicken breast or thigh
  2. 6 – 8 large deveined shelled prawns
  3. 150g tagliatelle or other pasta
  4. 5-6 cloves peeled garlic
  5. 1 cut chilli padi
  6. 1 cup chicken stock
  7. 1/2 cup white wine
  8. 3 leaves sweet basil chopped
  9. 5 leaves sweet basil garnishing

Directions:

  1. season chicken breast with fish sauce and white pepper.
  2. grill chicken thigh or breast over hot non stick pan with just little oil, about 3 minutes to brown & crisp chicken skin, then turn over, cover the pan and cook another 4-6mins (check if chicken breast or thigh fully cooked). set aside.
  3. prepare white wine sauce = brown whole garlic cloves in olive oil, added cut chilli and sliced basil. then add chicken stock and white wine, and reduce.
  4. cook tagliatelle just before al dente. add prawns to boiing white white sauce, off fire then toss the pasta. plated it, top with chicken steak breast or thigh and add whole basil leaves to garnish.

     

Recipe = Braised Beehoon with Sliced Chicken & Prawns on 21Nov2018

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braised beehoon with sliced chicken & prawns 

was in tokyo and kawaguchiko with my OPS bros seeking koyo 红叶autumn colours 13-20.11.2018. ^^

took SQ flight home 21.11.2018, touched down 1/2hr early 5.15pm instead 5.45pm. arrived home 6.20pm

made some chicken & prawns beehoon 9虾，鸡丝焖米粉 with chicken stock in the freezer for 1 pax dinner

delicious!😍😋

this don’t fully qualify as a recipe since it was just for special to purpose 1 pax dinner, but the preparations and ingredients basically same la…

braised beehoon with sliced chicken & prawns

braised beehoon with sliced chicken & prawns

so i had very tasty intense chicken stock, made form chicken bones, carrots & other aromatics like red onions, spring onions, cut ginger and peeled garlic boiled for 4-5hrs and reduced.

i had sliced chicken and 3 large shelled deveined prawns.

i fried cut chilli padi & sliced ginger in oil, added chopped garlic. then added chicken stock, and reduced a bit more, then added prawns, sliced chicken (seasoned with fish sauce and white pepper) and beehoon softened in water for 20mins…

basically reduced the stock while cooking the sliced chicken and prawns. the judgement was with the amount of stock and beehoon so bee hoon was well infused, & along with prawns and sliced chicken NOT overcooked while beehoon and sauce not too wet or dry.

garnished with spring onions or coriander

for this evening, quite perfect la!

c.h.e.f andy

 

Ingredients (for 2pax0:

  • 100g – 150g sliced chicken (1/2 chicken breast)
  • 6 pieces deveined large prawns
  • 2 bunch beehoon
  • 1 cut chilli padi
  • 1 stalk chopped spring onions
  • 1cm sliced ginger
  • 3 cloves chopped garlic
  • 1 cup chicken stock

Directions:

  1. friy cut chilli padi & sliced ginger in 1tbsp oil, add chopped garlic.
  2. add chicken stock, reduce a bit more, then add prawns, sliced chicken (seasoned with fish sauce and white pepper) and beehoon softened in water for 20mins…
  3. reduce stock while cooking the sliced chicken and prawns. the judgement, agaklogy, is with the amount of stock viz a viz beehoon so bee hoon is well infused, & along with prawns and sliced chicken NOT overcooked while beehoon and sauce not too wet or dry.
  4. garnis with coriander.

Recipe = The Best Japanese Chashu on 2Nov2018

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chashu was excellent this evening.

i used the http://www.seriouseats.com method for chashu pork = 3.5hrs in 130degC oven, then kept in fridge overnight.

in a way it was the first time i did with an entire 1 kg slab. and it made a subtle difference that the slab was fully rolled with only skin outside instead of having one whole side w/o skin exposed for the 3.5hrs.

i did nice japanese chashu before (like above photo).

japanese chashu

this time though it was almost perfection!^^

the texture was perfect, tender still crystalline.

the ends were a bit frayed but it was still good. son said it tasted less porky that it should be. i think that partly because of the japanese marinade mirin, tsuyu etc not the teochew type braise.

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

the tip in this preparation is to place the chashu in the chiller for 4-5hrs or overnight.

the skin and meat were very tender & delicious, but cutting it when hot would cause the belly pork to fray & disintegrate.

chilling it enables one to slice the belly pork in thin slices easily, great for presentation and looked appetizing.

for serving, sliced chashu can be served on hot ramen, warmed in a plate over cooked sushi rice, served with a boiling sauce as dip or drizzled over. wife’s friends actually enjoyed it as it was.

c.h.e.f andy

i used the usual method for jap chashu by seriouseats.com. then kept in fridge overnight.

Ingredients:

  • 1kg slab belly pork
  • 4 cloves peeled garlic
  • 1 small red onion quartered
  • 1 stalk spring onions
  • 3cm ginger (sliced)

braising sauce –

  • 1/2 cup mirin
  • 1/2 cup sake
  • 1/2 to 1 cup water
  • 1 tbsp sugar
  • 4 tbsp light soy sauce

Directions;

  1. boil 1kg slab belly pork for few minutes to remove scum, washed thoroughly and dry.
  2. roll and tie securely using 2 of 3 kitchen twine
  3. add braising sauce and aromatics (ginger, spring onions, red onions, garlic)
  4. place in an oven dish in 130dehc oven for 3.5hrs
  5. let it cool. remove the belly pork roll and place in a double ziploc bag in the chiller for 4-5hrs overnight.
  6. when serving, slice the belly pork in thin slices cleanly with a sharp knife.
  7. sliced chashu can be served on hot ramen, warmed in a plate over cooked sushi rice, served with a boiling sauce as dip or drizzled over.

Enjoy la!

Recipe = Sweet Delicious Croatian Brodet (aka Fish Stew) on 14May2018

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croatian brodet – fish stew (like french bouillabaise

during our 3pax family holiday in croatia in apr2018, we took croatian brodet (which is like a simpler bouillabaise) a few times, especially at kopun in dubrovnik.

when i returned i made a croatian dinner for 6pax RI friends and spouses on 14.5.2018, and of course brodet was one of the dishes. that was the first time i made the fish stew/soup! ^^

AND the croatian brodet was the best dish of the evening, everyone’s favourite!

fishes for brodet & croatian grilled fish

the fishes in croatia were very fresh (though not living swimming in tanks). the seabass there did not look anything like a seabass or barramundi..it was slimmer & head was sharper but it was the best fish there, better than sea bream…in singapore i would count sea bream (ang kor li) as a better fish than local seabass…the seabream didn’t look much like our seabream here either.
for 6pax, i used only 1 small seabream, 1 small garoupa, 1 small treadfin (ngoh soon) cut in 2, plus a sailfish fillet i bought at phoon huat delicatessen for the 2 dishes – brodet & grilled fish.
specifically for the brodet, i used the treadfin head 1/2, whole seabream.
=================preparation=====================
i fried red onions, chopped scallions, sliced ginger, whole coriander till fragrant then added chopped garlic.
i used intense chicken stock, so broth was very tasty. the fish i cooked for about 4-5mins. when serving i heat up covered, added the prawns & the littleneck clams (la la) to cook, then served.
so as it turned out it was very easy to prepare the brodet, just a very good chicken stock…i prefer chicken to shellfish/prawn stock as it is more neutral & malleable, has wider preference as some may not like prawn stock.
so once there is a very tasty and savoury stock base, it was easy adding the fish and then adding the prawns and littelneck clams or whatever other seafood one desire.
c.h.e.f andy
P.S. my friend and his wife then visited croatian and went to kopu, the restaurant we recommended and took the brodet. and he messaged me then that my brodet was better. of course it was just individual taste & preference. my daughter will swear by kopun, and i also think the brodet was excellent there.
===================================
Ingredients:
  • 800g fish 9i had 1/2 small treadfin plus 1 whole small seabream (i think a sweet firmer fish like ikan batang or spanish mackerel and red snapper will also do fine)
  • 1.5l intense chicken stock
  • 1 small red onions sliced
  • 2 stalks chopped scallions,
  • 2-3cm sliced ginger
  • whole stalk coriander
  • 1 sliced tomato
  • 300g la la 9littleneck clams0
  • 8 -10 shelled deveined medium prawns

Directions:

  1. fry sliced red onions, chopped scallions, sliced ginger, whole coriander till fragrant then added chopped garlic.
  2. add intense chicken stock, so broth was very tasty.
  3. add fish cook for about 4-5mins. add tomatoes.
  4. when serving heat to boil, cover and add prawns & littleneck clams (la la) to cook, then serve.

Recipe = Tagliatelle Fruiti Mare on 20Oct2018

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tagliatelle fruiti mare on 26.10.2018

i have done seafood pasta in white wine sauce as early as 7.3.2013.

in the last year, i started using a good stock (chicken bones and carrots boiled over 4-5hrs and reduced to produce an intense chicken stock.

tagliatelle fruiti mare on 26.10.2018

after the recent amalfi trip, where we often had fruiti mare, i did this pasta several times for my family and friends.

among the best was one for 8pax family diner on 26.10.2018. 

my pastas that evening were all par excellence.

stock was very tasty, and pasta now always perfectly al dente.

#6 tagliatelle fruiti mare on 20.10.2018

for 8pax dinner with wife’s good friend J, H and their son M on 20.10.2018, i prepared 2 pastas and a risotto. they were quite superb because of the tasty intense chicken stock.and they were all al dente.

i made the pasta dishes more al dente after the recent amalfi coast trip. my children, whole family all liked it al dente.

a delicious, very good tagliatelle, with prawn & squid, and basil from my garden.

seafood tagliatelle on 14.5.2018

seafood tagliatelle on 14.5.2018

and after my croatia trip in apr2018, i made a 6pax croatian dinner for my RI buddies and spouses on 14.5.2018.

for the seafood tagliatelle, i browned garlic cloves in olive oil, added red & yellow pepper, then white wine & a tasty chicken stock, and reduced to a very tasty stock.

when serving i added the prawns & littleneck clams, then squid & covered, the added tagliatelle & tossed. the tagliatelle fruit mare was delicious and satisfying. after my recent family amalfi coast trip, i made the pasta even more al dente but otherwise the same preparation.

the recipe is below. and some tips!

the key tip regards the proportion of reduced stock to the amount of pasta. a stock can taste absolutely tasty and flavourful but taste can be diluted by the pasta so judging the amount of liquids vs amount of pasta is absolutely crucial. also you don’t want the pasta too wet with liquids and once you toss your pasta you cannot reduce the liquids w/o overcooking the pasta, hence everything is about judgment, and of course this comes by experience and agaklogy. lol! ^^

c.h.e.f andy

Ingredients;

  • 300g tagliatelle
  • 1 bulb of whole garlic cloves
  • 1 cup chicken stock
  • 1/2 cup wine
  • 4 sweet basil leaves sliced
  • 1 cut chilli padi
  • 12 shelled deveined large prawns
  • 1 large squid in crossed cut pieces
  • 6 sweet basil leaves for garnishing
  • 15g butter

directions:

  1. brown 1 bulb of whole garlic cloves
  2. add sliced basil leaves and chilli padi and fry till nice aroma
  3. add 1 cup chicken stock and 1/2 cup wine and reduce liquids to 1/2
  4. cook tagliatelle to below al dente
  5. add the seasoned (with salt 7 white pepper) prawns & then squid to the boiling liquid till just cooked. off fire and add tagliatelle and toss, add salt to taste. add butter & mix thoroughly.
  6. garnish the pasta with the sweet basil and serve.

 

Recipe = Vongole Pasta on 3Nov2018

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vongole spaghetti 26.10.2018

i made vongole pasta quite a while ago (30.4.2014). and it was delicious!

my youngest daughter love vongole pasta.

recently we had our 5pax family holiday at amalfi coast & my daughter was taking vongole everyday.

one thing about pastas in amalfi & i guess italy, they were generally more al dente than what we eat in singapore, and we liked it, so i decided to make my pasta more al dente!

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

for our 8pax family dinner on 26.10.2018, i went to get 1kg lala clams for the vongole 1hr before cooking, so la la clams were fresh. and perfect in texture.

the la la texture and taste were perfect, and spaghetti was al dente. a very tasty quite perfect vonhole dish!

vongole linguine on 28.10.2018

vongole linguine on 28.10.2018

on 20.10.2018, i made vongole linguine & a crayfish tagliatelle for a 3pax dinner with wife & daughter.^^

again i went to sheng shiong to grab 1 kg just before cooking dinner.

my pasta now much more al dente than previously before our recent family amalfi coast trip. everyone loved the linguine and the la la (vongole) were excellent, just the right texture, fresh, succulent, and great taste. 🙂

vongole spaghetti on 20.10.2018

i also made vongole spahetti for the 8pax dinner for wife’s good famil J, H and their son M on 20.10.2018. ^^

it was a most delectable dish.

so, now i am quite proficient with the dish, the recipe is belwo.

c.h.e.f andy

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

ingredients:

  • 300g – 500g pasta (sphaghetti or linguine)
  • 1kg vongole
  • 1 cup chicken stock
  • 1 cut chilli padi
  • 1 bulb of whole garlic cloves
  • 1/2cup white wine
  • 4 leaves sliced sweet basil
  • 6 leaves basil for garnishing

Directions:

  1. brown1 bulb of whole garlic cloves in 2tbsp olive oil
  2. add cut chilli padi & sliced sweet basil
  3. add 1 cup chicken stock and white wine and reduce to 1/2. add salt to taste.
  4. wash and drain the clams, and add clams to the boiling stock, cover and cook clams till they open (1-2mins)
  5. off fire, add pasta and toss thoroughly.
  6. add sweet basil or chopped parsley for garnishing

Recipe=Watermelon Feta Cheese Salad on 20Oct2018

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#1 watermelon salad

wife invited her good friend J.H and their son M for dinner on 20.10.2018. including my children we had 8pax dinner.

i was kind of tired doing pumpkin & quinoa salad though that was a crowd favourite too.

i googled, and decided to try out a watermelon feta cheese salad.

so my first time making watermelon salad. there’s a first for everything la! 🙂

I bought a watermelon S$6.99 from sheng shiong. the guy selected a ripe one for me and luckily it was very sweet.i cut about <1/3 melon into cubes, added 100g feta cheese from cold storage cut smaller cubes, and  2 stalks of chopped mint from my garden. and placed it in a chiller.

when serving 1 added 2tbsp extra virgin olive oil, squeezed 1 fresh lime, added 1/2tbp salt, and stick a fresh mint stalk for garnishing. looked lovely!

it was really refreshing. watermelon was very sweet of course. the feta cheese, lime added a special zing to the salad! everyone loved the salad. ^^

i did this watermelon salad again for our 8pax family dinner on 26.10.2018. everyone loved the watermelon salad.

c.h.e.f andy

 

Good Chat & Teochew Muay with Old Friend @ Ye Lai Xiang on 7Nov2018

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ye lai xiang teochew muay dishes

had teochew muay with david at ye lai xiang bukit nerah view near his place on 7.11.2018. ^^

david went for a swim at sentosa in the morning & messaged me for lunch at vivocity. i couldn’t get away as there were contractor doing something at my place, so we arranged 6pm dinner near his place.

had a good chat..old friends & david is visiting parents form cupertino and doing some mission work and flying off 2days time on nov9.

earlier we had 9pax RI friends lunch with david at HK street old chun kee followed by a wonderful chinese tea appreciation session at HCK house on 4.11.2018.

david paid for dinner about S$15. later we added 2 more vegetables, another S$4 so about S$10pax.

bittergourd

brocoli + cauliflower

leek + tofu

all the vegetables were nice…david especially liked the bittergourd so we ordered another serving afterwards.

the brocoli cauliflower and the leeks were all nice.

pig trotters

braised belly pork

salted egg minced pork

and the meats too quite ok – the trotters, minced pork..the braised belly was best = good taste & texture.

ye lai xiang teochew muay dishes

a simple homely meal and great chat and catchin gup.

c.h.e.f andy

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

夜来香 YelaixiangTeochew Porridge (夜来香潮洲糜)

Address

#01-217, Boyang Coffee Shop, Blk 117 Bukit Merah View, 151116

Claypot Rice, Drunken Chicken 醉鸡 and Saliva Chicken 口水鸡 for 8pax Wife’s Friends Dinner on 5Nov2018

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8pax dinner dishes

made 8pax dinner for wife’s friends this evening on 5.11.2018. ^^

LT & WG brought jane’s chocolate cake and tiramisu cakes for wife.

WG also brought some nice char siew and braised pork…both were nice. i like the char siew better..i think she said she used pork loin and the texture was very good, it’s like sous vide almost.

wife told me last evening her friends including CM who we visited couple times in UK were coming, CM from UK and LK visiting from australia. she said she would buy chicken rice.

she didn’t want to ask me to cook as i just cooked tapas for her other friends 9pax dinner 2 days back on 2.11.2018.

anyway i make chicken rice also so no point to buy from outside. we decided i should make claypot rice and drunken chicken and saliva chicken instead of 白斩鸡. and a prawn tofu dish. aunty bes will cook the romaine lettuce

so i went to buy 1 large chicken for claypot rice and 1 kampung chicken for drunken chicken and saliva chicken, and romaine lettuce for aunty bes. i debone the large chicken and boil the bones with carrot, ginger, red onions, spring onions, garlic to make intense stock for the prawn tofu dish.

clapot chicken rice

the claypot rice was not my best, but it will do, flavourful, i think quite ok texture. chicken were tender & tasty.

i made a mistake in the process, not one i normally make. i forgot to fry the rice before adding water. to the claypot rice. lol! this dish does not need stock as the whole deboned chicken already very tasty.

drunken chicken 醉鸡

for drunken chicken 醉鸡 and saliva chicken 口水鸡, it was the usual 白斩鸡 preparation, but becos kampung chicken is 1-1.1kg c/w large chicken 1.4-1.6kg, i have to adjust the timing = so boiled 9mins & poached 20mis.

last evening, i salted the chicken and dry in the fridge and washed thoroughly this morning before boiling in the chicken stock.

so the usual ice water treatment to produce the smooth taut skin and chill in fridge, then debone, and place 1/2 chicken in each dish.

for drunken chicken 醉鸡 i added 1/2cup huatiaojiu, 1/2 cup chicken stock, 2 tbsp fish sauce and 1 tbsp sugar. mixed well then added to the chicken and placed sealed in the chiller.

saliva chicken 口水鸡

or saliva chicken 口水鸡, i added 2tbsp 老干妈 mala sauce, 1 tbsp fish sauce, 1 tbsp sugar, mixed well and added to the chicken, sealed and put in the chiller.

both dishes were quite excellent. all the friends liked them. wife especially like the drunken chicken.

steamed minced pork with light soy sauce

they all liked the steamed minced pork dish. it was smooth (added corn flour) and very flavourful from the good light soy sauce, simple dish and everyone like in all my dinners. 🙂

prawn tofu

i shallow fried the tofu and made the very tasty gravy from the chicken stock.

when serving, i added one egg, drew with a chopstick then added prawns and covered to cook. a great dish and nice presentation. unfortunately i did not take photo.

steamed red snapper fillet with gimson nonya sauce

the red snapper fillet was fresh and sweet, and they all loved the gimson nonya sauce, tasty, tangy, great combination of taste with the hk steam light soy sauce, olive oil & mirin.

drunken chicken

we also had WG’s char siew & braised pork. unfortunately i did not take photos.

& aunty bes fried nice romaine lettuce.

afterwards wife had her birthday cakes and photos.

i left a little earlier as david is in town visiting from cupertino and the guys were meeting him for a drink at hopscotch.

c.h.e.f andy

Fried Egg Plants with Minced Pork and Salted Fish 鱼香茄子 – 75th Teban Gardens Community Breakfast on 9Nov2018

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eggplant with minced pork 鱼香茄子

made fried eggplant with minced pork 鱼香茄子…. for teban gardens community breakfast this morning on 9.11.2018.^^

this my 75th 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.

meeting yong siu for breakfast kopi afterwards at 8.30am so got to deliver this earlier to teban gardens. 🙂

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

the challenges of cooking a dish for 140pax older folks i had well documented.

basically i prepare dishes with no bones which ruled out whole fish. so i had done deboned fish fillet and deboned chicken, but it is much easier and cheaper to do frozen bonelss chicken leg (thigh+drumsticks), and this became my default dish, whether as chinese wine chicken, curry chicken, nonya chicken, chicken with carrots & potatoes etc. an alternative is frozen belly pork. that cost more and less healthy and neutral c/w chicken. the lesser option is frozen zutchi fish fillet. that has a bit of “chow chay” taste which can be musked by HK steam or teriyaki (basically the dry version of HK steam).

last i tried a new dish using minced pork with long beans. and it was quite well received.

so this week i though i try eggplant with minced pork 鱼香茄子.

i never do this dish before so are many unknowns.

another challenge of turning out a dish and deliver by 8.30am to 8.45am of course is the preparation required. so i decided to cut the eggplants (about 1.2kg) the night before, cleaned with salt and soaked in salt water & added lemon juice for a while & drained dry in a colander in the fridge overnight. the first unknown being i was not sure if the cut egg plant will oxidise & changed colour, and the lemon juice was to help retain the colour.

shallow-fried eggplant

next morning i removed the egg plant from the fridge & it was generally ok.

eggplant with minced pork 鱼香茄子 generally required deepfry though some recipe just fry it. i think some firmness and crispiness give it a better texture. i hate deepfry as i don’t know what to do with the oil afterwards very wasteful, so i did shallow-fry. the second unknown. 🙂

shallow-fried eggplant

i added corn flour and 2 egg yolks and mixed the egg plant with my hands thoroughly.

i poured a thin layer of oil and heat the oil like for deepfrying,  turned to medium high heat. and added the egg plants in 2 batches. first batch turned and fried thoroughly and immediately the second batch and fried the whole thing thoroughly on medium high heat.

timing is agaklogy. i tasted one piece it was ok, cooked, firm enough, not wilted. i removed and set aside.

the traditional sichuan recipe does not require salted fish. somehow the chilli mix produces the 鱼香. i didn’t comprehend that but some recipe uses salted fish. i thought that’s what i want to do – so that’s the 3rd unknown.

so i add just little oil, fried 1 cut chilli padi, 1.5 sliced of salted fish and 3 tsp of chopped garlic, then returned the egg plants and fried/mixed thoroughly, maybe 30secs. then set aside.

1.5kg minced pork

now i fried the 1.5kg minced pork.

this has to be thoroughly cooked and minced pork can be dry & tough.

i added 3 tbsp oyster sauce and 3 tbsp corn flour, which helped the minced pork to remain smooth. i didn’t add fish sauce as the egg plant was salty enough with the salted fish.

1.5kg minced pork

& the minced pork turned out nicely, remained smooth and moist, maybe also because i sued the cheaper more fatty minced pork.

eggplant with minced pork 鱼香茄子

i returned the egg plants to the wok and mixed thoroughly.

eggplant with minced pork 鱼香茄子

i tried a bit.

actually i think it was delicious. ^^

sidetracking = i took out a small portion for my brother yong siu. this the 4th time we meeting for kopi since his retirement on 30.9.2018. he finished all of it together with 2 toast and yuan yang. i just took my regular kopi c gosong tilok.

eggplant with minced pork 鱼香茄子

today i had to wake up just a little earlier, 6.40am instead of 7am to prepare the dish.  i managed to deliver to teban gardens in good time, and arrived at my brother’s block before 8.30am for our morning kopi session.

c.h.e.f andy

Celebrating Son’s Birthday @ Halia on 8Nov2018

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celebrating son’s birthday

wife messaged that son didn’t mind a late dinner and wanted to have his birthday dinner @ halia this evening on 8.11.2018. ^^

so i booked 4pax at halia at 8.30pm and went online to book the chope 50% off-peak vouchers. 🙂

so had another birthday celebrations for son, and also wife this evening at halia….excellent food & great deal too 👍

celebrating sons birthday

son drove and 4 of us – wife, me, son & PT had another nice evening together. 🙂

6 oysters S$26

i ordered the oysters. they were fresh and sweet like the last time.

appertiser dishes

blackmore wagyu chuck rib carpaccio S$18

the blackmore wagyu chuck rib carpaccio was good with natural sweetness, but son thought it was too strong with ginger taste. it was ok for me.

foie gras S$26

PT liked foie gras. son ordered the dish which he liked too.

chilli crab pasta S$26

i was pleasantly surprised that the chilli crab pasta was good this evening. the recent time i came, pasta was NOT al dente & the chilli crab sauce was not great.

this time it seemed different. son again felt the ginger was too strong…in the chilli sauce, this eas quite evident though for myslef i liked the ginger taste.

chilli crab pasta is a dish i did several years back when i started cooking. maybe i will try this again la for our next family dinner. 🙂

panfried barramundi2 S$25

panfried barramundi2 S$25

son took the en papilotte halibut last time when he came here with PT. so he decided to try pan seared barramundi this time.

panfried barramundi2 S$25

the panfried barramundi had crispy skin and was a good fresh fish dish.

the mushroom veloute was quite excellent and enhanced the flavour of the fish dish.

actually it is not difficult to do panfried fish this way, only need some thoughts on what sauce to prepare to go with the fish.

i will make this for our next family dinner, similar to my panroasted snapper (above photo).

panfried sunchikes and mixed mushrooms S$6 each

i ordered the mixed mushrooms with butter and the panfried sunchokes. son, PT, everyone liked it.

rack of lamb medium rare S$40

the last time we ordered lamb rack it came rare instead of medium rare, and it was a bit raw & tough.

rack of lamb medium rare S$40

this time though, the pink was perfect!

i remembered when i first had dinner at halia like 15+yrs ago, i though that the lamb here was the best i ever had. and today it was still good! very good in fact!

i do a great herb crusted lamb myself. will do that for the next family dinner..

sticky date pudding2 S$10

sticky date pudding S$10

son is an ice cream person and PT a dessert person. and PT doesn’t like yuzu. we didn’t find the (die die must eat) chocolate great at all, so could only narrowed down to sticky date pudding.

the restaurant remembered to sing birthday song. 3 servers came in a team to serve the sticky date pudding with the birthday decor.

bill S$299

blackmore wagyu spare rib S$48

the best dish had to be blackmore wagyu spare rib.

so perfect! the slow braise convert collagen to very tasty gelatine, so umami!

including oysters, foie gras, fish, pasta, lamb, beef spare ribs 1 rambutan star anise drink and 3 flat whites etc bill came to S$299..

i used S$300 chope vouchers so only cost S$132 for a sumptuous, delicious 4pax dinner..^^

a word about the service at halia. the entire team service was impeccable, friendly, efficient, going the extra mile.

my first time here 8pax dinner, both ha and nguyen, 2 vietnamese servers were fantastic. this time the whole team, myanmese, filipino etc all excellent.

c.h.e.f andy

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

Halia @ Botanical Gardens

1 Cluny Road, Ginger Garden Singapore Botanic Garden, Singapore 259569
Located in: Singapore Botanic Gardens
8R67+GX Singapore
thehalia.com
8444 1148
Open now
monday – thursday
  • 9AM–9:30PM
friday
  • 9AM–10PM
saturday – sunday         10AM – 10PM

 

 

The Best Waffles @ Wimbly Lu Jln Riang on 6Nov2018

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family at wimbly lu

after a nice dinner at pizzaiola, enjoyable pasta, pizza and burrata, a white & a red,

children wante to go next door to wimbly lu for the waffles to complete the birthday celebration on 6.11.2018. ^^

nutella tart

daughter ordered nutella tart.

not sure if it was nutella, but it was a very good dark chocolate. quite good.. i didn’t mind this la…

waffles

& of course the waffles were really something special…

very flavourful and great texture. i think best waffles i had…

vanilla & chocolate ice cream the usual..

birthday cake and flowers

waffles

the second waffles had maybe salted caramel and cheesecake ice cream? not sure anyway these 2 ice creams better.

wife couldn’t join us, we we tapa a pasta from pizzaiola back for her and kept the birthday cake to celebrate at home.

c.h.e.f andy

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

wimbly lu

address:
15-2 Jln Riang, Singapore 358987
8VW9+X2 Singapore
contact:
wimblylu.com
6289 1489
opening hours:
Saturday
  • 9AM–11PM
Sunday
  • 9AM–10:30PM
Monday
  • 12–10:30PM
Tuesday
  • Closed
Wednesday
  • 12–10:30PM
Thursday
  • 12–10:30PM
Friday
  • 12–11PM