Very Good Enjoyable Lunch @ Seng Kee on 12May2016

香煎米粉or三楼米粉 fried beehoon

香煎米粉or三楼米粉 fried beehoon

my OPS primary school classmate bought 5pax lunch at seng kee today on 12.5.2016.^^

the 香煎米粉or三楼米粉 fried beehoon we had today, i so enjoyed this i am going to try making this myself.

i came here twice before, both times with my RI friends.

the last time was a year ago after watching australian open tennis finals between djokovic & murray on 1.2.2015.

food was so so that day. the steamed fish head was good.

香煎米粉or三楼米粉 fried beehoon

香煎米粉or三楼米粉 fried beehoon

recently these friends brought me to try many interesting food, like the white bee hoon at tampines 844.

some i tried before in the younger days maybe but did not pay much attention, some i have not tried.

today my friend ordered 6 dishes.

the 香煎米粉or三楼米粉 fried beehoon seems to be a seng kee’s newly added dish.

& it was very good. very nice flavours, wok hae, nicely crisp, not soggy, i think overall almost perfect.

after that i googled & saw some photos of the 三楼米粉 at 三楼海鲜园 Taman Pelangi, Johor Bahru. just by picture alone, i would think the seng kee one look much better. of course will have to try la one day….

assam fish head

assam fish head

the assam fish head was also good.

basically fish head was fresh & sweet, & the assam sauce added to the taste. would have been just as good steamed (like last time the teochew style).

东坡肉dongporou with brocoli & bun

东坡肉dongporou with brocoli & bun

the 东坡肉dongporou was not the best, but it was pretty good. my friends felt the fat was not done well enuf, in terms of the bite. i guess so. i think the meat taste & sauce also not as good not 入味 intense enuf. brocoli buns all that ok but those were not definitive of the dish.

deepfried tofu with minced meat sauce

deepfried tofu with minced meat sauce

the deep-fried tofu was good too, very well done.

the meat sauce though quite pedestrian, by the way type.

kidney mee sua...so so

kidney mee sua…so so

their famous kidney mee sua??

kidney mee sua...so so

kidney mee sua…so so

i wonder, nothing great about it…same thing i thought the last time. that was worse actually, there was a taste i remember, this time no bad taste, but nothing great, in fact nothing good.

any bakuteh stall would be better la…so i rate this as the worst dish…

didn’t have a photo of the romaine lettuce 油麦菜. it was ok but nothing to talk about just very average.

overall it was a very good lunch. friend wasn’t satisfied himself but i enjoyed the lunch quite a lot. wasn’t much of a problem for us. he can keep buying lunch until he is satisfied la…the least you can do for a friend…lol! ^^

my friend paid. i haven’t found out about the cost. will update this later if i know the cost.

c.h.e.f andy

 

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27pax RI Buddies Homecooked 13-course Buffet Dinner on 28May2014

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#1 aunty bes spicy, tangy thai prawn tanhoon salad=lao nuah liao

my turn to organise may G20 dinner. 🙂

thought i would do a homecooked buffet which was more casual than having 3 tables in a restaurant, and unlike 20 years ago, these days i stopped walking around tables…lol. 🙂

there were 29pax initially, but in the end we had 27pax.

we had 2 may birthday boys. i made 2 tofu cheese cake (though my daughters reserved a quarter), so we just put on 1 candle & sang happy birthday…forgot to also sing auld lang syne…

everyone loved the tofu cheese cake. it was light, very mildly sweet & slight zesty with a bit of lemon juice & lots of yogurt. 🙂

for the dinner, i had 13 dishes, 5 (tanhoon salad, pork ribs, spicy seabass & 2 vegetables) were ably prepared by aunty bes. 🙂

#1 the thai tanhoon 1 of my favourites, very good appetite teaser. 🙂

#2 nonya curry chicken

#2 nonya curry chicken

#2 this nonya curry chicken was made w/o curry powder using a recipe blend. very fragrant & sweet curry. 🙂

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#3 “sous vide” char siew

#3 the “sous vide” char siew (90degC oven for 5hrs in a marinade bath marinated 3 days before) was below par this evening. the belly was too lean. i had to marinade 3 days before & only saw that it was too lean when preparing. also this was a much larger portion than my usual & my marinade amount was somewhat insufficient to infuse the pork with the usual deep flavours.

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teochew braised duck

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#4 teochew braised duck

#4 the teochew braised duck was the usual, quite tender, moist & “pang” = tasty.

lor neng = braised egg

#5a lor neng = braised egg

braised tau kua & tau pok

#5b braised tau kua & tau pok

#5 the braised egg, tau kua & tau pok was just to put to good use the flavourful lor (braising sauce). 🙂

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#6 aunty bes spicy pork ribs – a favourite

#6 aunty bes fried the pork ribs then placed in the steam oven, so the pork ribs was very tender & also tasty with the spicy bean sauce. when aunty bes went back to philippines, i did this myself, pretty ok but of course not as good as hers.

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chicken rice chicken

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#7 chicken rice chicken – favourite too

#7 the 白斩鸡 or hainanese wenchang (文昌) chicken (i just call it chicken rice chicken) was a favourite for the evening, tiang chye, chee hong etc all liked it, very tender, moist & sweet. the yellow skin colour was from turmeric, just small amount in a bath with spring onions, red onions, ginger & salt. boiled (simmered) 10 minutes medium heat, another 20 minutes fire off, then placed in ice bath (to stop cooking), then in fridge. i also brined the chicken in sugar & salt for 2 days (this is an important step to get water molecules into the chicken – diffusion; and to infuse the sugar & salt – osmosis). 🙂

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#8 蒜泥白肉-another favourite

#8 蒜泥白肉 was the other best dish for the evening. the sauce was the key. this sauce i prepared was very mildly sweet & hardly spicy but very flavourful. the belly pork was done different from the char siew using the cold crockpot on low method for 4.5hrs (i used the cooled chicken stock for cooking 白斩鸡 for the water bath starting on cold crockpot), creating a very tender, juicy pork & skin.

#9 aunty bes spicy bean sauce seabass

#9 aunty bes spicy bean sauce seabass

#9 the spicy, zesty seabass was another very appetising dish. local seabass usually has “mud” taste & the meat is “hu” (not firm & falling apart – not a great texture). this method of preparation musked all that & produced a very tasty fish. 🙂

#10 dry wok prawns

#10 dry wok prawns

the dry wok prawns was a very simple dish i cooked on the spot. the non stick pan was on high heat with a lot of minced garlic & 1 chilli padi for 1 kg prawns. the prawns should be dry & at room temperature, otherwise pan temperature would drop significantly & you would not get the very nice charred flavours. it was dry wok as you could not cover otherwise condensation would steam the prawns instead. the shells were on so in fact the de-veined prawns were baked in high heat & retained moisture not touching the pan, and lastly fish sauce was added & you could feel the fragrant smell wafting in the kitchen. 🙂

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#11 blanched HK kailan with shitake

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#12 romaine lettuce 油麦菜 - a popular zi char dish

the final 2 dishes were blanched HK kailan with shitake & romaine lettuce. the latter is a favourite dish in many zi char stalls in singapore & daipaitong in hong kong, either simple garlic fried or with fermented bean curd. 🙂

it was a very enjoyable get-together. some wanted G20 to become G30. for this evening we had 27pax…anyway maybe the actual numbers (the more the merrier) is not really that crucial. what is important is we have a ongoing forum to get together that people can just join whenever their schedule permits. 🙂

c.h.e.f andy

 

 

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RI Buddies 11pax Homecooked 11-course Chinese Dinner on 5May2014

wanted to try out some chinese dishes, so got my usual RI gang to be guinea pigs once again for an 11-course dinner for 11pax on 5.5.2014. 🙂

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500g paradiso cake from swissbake at 5th avenue

got a paradiso cake too from swissbake at 5th avenue to celebrate 1 of our friend’s birthday. 🙂

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#1 蒜泥白肉

i always find chinese cooking to be much more challenging than western (re my “worthwhile to do?” philosophy). i do a good steak, Nobu miso cod, teriyaki cod, and good pasta & paella, risotto etc, and sometimes comparable to a good restaurant even, sans the artisan garnishes, sides & plating etc. 🙂

many good chinese dishes are equally hard to do but not associated with fine dining (e.g. serving up a very good whole steamed fish does not usually evoke fine dining but serving a steamed cod fillet chinese or fusion style is somehow fine dining? or i guess there is a reason in that fine dining is about the entire experience & not just the food). much of it though i suspect is market forces & cultural programming about what fine dining is.

#1 蒜泥白肉. this a new dish for me. tried once with belly pork, and this evening with lean pork. i realised that the key was getting the right sauce recipe. the sauce this evening was excellent as everyone commented, mildly sweet, spicy, tasty sauce (we all used it for the 白斩鸡 which meant the 白斩鸡 was not tasty enough..lol). 🙂 need to improve on the dish & plating though. may try loin or neck, not sure, or go back to belly pork. 🙂

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#2 drunken chicken 醉鸡

#2 drunken chicken 醉鸡. this was done the same way as 白斩鸡 but 1 day ahead for the shao xing wine marinade (绍兴酒) to infuse. the new recipe i used produced a more tender juicy chicken with nice yellow colour. for this i cut chicken in 1/2, placed in boiling water (with spring onions, red onion, garlic, salt & some tumeric) & turned down to just more than a simmer for 10 minutes, left in the hot water for 15mins to 20mins, then transfer to a ice water bath. then marinade in 1 cup 绍兴酒 1/2cup chicken stock, 1 tablespoon sugar. 🙂

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#3 sous vide char siew (1 of 2 best dishes)

#3 sous vide char siew. this was 1 of 2 best dishes for the evening, i think everyone’s favourites. (the other was poor man’s buddha-jump-over-the-wall). 🙂 again the char siew marinade was key. i had the char siew marinated in a ziploc bag for 3days, then cooked in a marinade bath in oven at 90degC for 5hrs.

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#3 sous vide char siew (1 of 2 best dishes)

hmmm…ok i am still ogling this now. it had such wonderful flavours & melt-in-the-mouth texture. 🙂

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#4 白斩鸡

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#4 白斩鸡

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#4 白斩鸡

#4 白斩鸡. same method as drunken chicken, but i brined the chicken in water with salt & sugar first for 2 days. water molecules would infuse the chicken by diffusion & sugar & salt molecules by reverse osmosis, so the chicken would be moist (as in above photos) & tender & also tasty. 1 friend commented the texture was very good, better than the drunken chicken. however in managing so many dishes i forgot to add a touch of fish sauce to bring out the taste further. i did this the next day on some leftovers for a portion i kept for my daughter & it was excellent. 🙂

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#5 盐水鸭

#5 盐水鸭. this dish was my very first attempt & it turned out superbly well, a wonderfully flavoured dish, which everyone commented. 🙂 again the marinade was the key. i googled a recipe & marinated the duck for 24hrs. was initially supposed to do a tea smoked duck using the 5hr liquid bath sous vide method (like the char siew) but it worked better with breast & i always had leftover duck legs so decided to experiment the new 盐水鸭 dish with leftover duck legs. 🙂

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#6 poor man’s buddha-jump-over-the-wall (bjotw)

#6 poor man’s buddha-jump-over-the-wall (bjotw). this was my best attempt so far, excellent, very flavourful & intense, as all my friends commented. 🙂 just pig trotters, mushrooms, belly pork, and limpets masquerading as abalones..lol. 🙂 the soup was running low for 11 bowls but i did not want to add chicken stock which would dilute the intense flavours.

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#7 HK steamed garoupa

#7 HK steamed garoupa. this had been like a reliable, “always good”, “staple” dish & the garnishing & sauce were still good but unfortunately the fish was somehow not the best. i had gotten it from chinatown 2 days before & they had always been good & but let down on this occasion. sigh. 😦

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#8 romaine lettuce with fermented bean curd 腐乳油麦菜

#8 romaine lettuce with fermented bean curd 腐乳油麦菜. this was what was served in almost all zi char restaurants & a really excellent one i had was at kok sen at kiong siak street. 🙂 this evening my version was quite ok with some wok hae, not too salty & still with the nice taste of the fermented bean curd.

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#9 my version of pineapple prawns

pineapple prawns

the real thing – shin yeh’s pineapple prawns

#9 pineapple prawns. was trying to rehash shin yeh’s dish…lol. both prawns & pineapples tasted ok i guessed. plating was million miles behind…haha. 🙂 satisfaction as a dish i guess was quite behind my dry wok prawns, but good to have variation and not same dish everytime.

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#10 miso lamb chops

#10 miso lamb chops.  this my very first attempt. i do a good pistachio crusted rack of lamb but no other variations, so decided to do a 3day miso marinade on a cheap frozen lamb cut & coincide the 5hr sous vide bath in 90degC oven with the char siew (to save electricity). 90degC is also the optimum temperature (fastest) for conversion of collagen the tough connective tissues to gelatine with excellent texture & flavours. 🙂

the result was a very tasty flavourful lamb. the miso was not enough to cover or remove the very strong gamey taste (or we say “hiang” or “bah woo” in teochew=not a good thing) but it was tasty nonetheless though many who did not take lamb for that reason would likely not like this. 🙂

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#11 HK steamed chicken, mushrooms, chinese sausage rice

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#11 HK steamed chicken, mushrooms, chinese sausage rice

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#11 HK steamed chicken, mushrooms, chinese sausage rice

#11 HK steamed chicken, mushrooms, chinese sausage rice. this was a very easy dish to make. the key again was the marinade for the chicken & the drizzling sauce, & i took my wife’s feedback & bought some xo chinese sausages (cost 2x the red wine sausages but nothing c/w – like 25% the cost of – spanish chorizo..lol..). chicken was marinated 1 day before, and once rice cooker starts to steam just add in sausage, chicken & mushrooms. and voila! the chicken was extremely tender & tasty & the sausage super nice…could see how 1 friend was walloping them…haha. 🙂

can improve further. anyway a very fun evening with very good friends & very shiok ie satisfying for me. 🙂

c.h.e.f andy

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