1st Jiakfreelicious Community Lunch Dish for Newgate Learning Hub on 27Feb2016

community lunch at newgate learning hub

community lunch at newgate learning hub

i first started doing a community meal breakfast dish for teban gardens CSC on 8.1.2016.

thus far i have done 6, once every week.

community lunch at newgate learning hub

community lunch at newgate learning hub

2 of my close friends have been helping out at newgate learning hub by bathesda community at bedok which provide free saturday lunch for the old folks in the community.

so i arranged to do alternate weeks, a friday at teban gardens breakfast & a saturday at newgate.

community lunch at newgate learning hub

community lunch at newgate learning hub

the weekly lunch, started by another RI friend, was funded and managed by a few volunteers including himself & D, the person in charge. 🙂

quite similar to teban gardens CSC, they already provide bee hoon & noodles, and the RI friend who started, his father does a pulut hitam dish for them almost every week. ^^

so i had just to add a dish.

stir-fried chicken with ginger & spring onions 姜葱鸡

stir-fried chicken with ginger & spring onions 姜葱鸡

to start off for the first time, i decided to do the stir-fried chicken with ginger & spring onions 姜葱鸡. 🙂

stir-fried chicken with ginger & spring onions 姜葱鸡

stir-fried chicken with ginger & spring onions 姜葱鸡

the main difference in logistic is that here they don’t have tables, the folks sit on chairs & they portion & serve the food-

  1. which means i need to make dishes that provide for more than 80 pieces
  2. so for today, i debone 2 chickens, cut & counted to make sure i have more than 80 pieces
  3. i still plan to ask my helper to do some dishes eg the bean sauce pork cubes & the cloud fungus chicken, but it means i have to prepare/cut the chicken & pork myself for her to cook to ensure that there are >80 pieces to be served.
stir-fried chicken with ginger & spring onions 姜葱鸡

stir-fried chicken with ginger & spring onions 姜葱鸡

after i deboned the chicken, i made a tasty stock of chicken bones, carrots & radish (happens to have it in the fridge) in crockpot overnight.

the cut chicken were marinated with 2 tbsp fish sauce, 2 tbsp light soy sauce & mixed with 1 tbsp corn starch for 1 -2 hrs.

i finely julienned 2-3cm of ginger, cut 1/2 large yellow onions, finely cut white part of spring onions, 1 cut chilli padi, and threw in some basil & fried in a tbsp butter + some oil. then added some minced garlic.

having a nice aroma & fragrance, i then added the cut chicken & fried.

then i added 2 cups of the chicken stock, 1tbsp oyster sauce & 1 tbsp corn starch, brought to boil & covered for 10mins (chicken pieces already deboned so cooked for shorter time).

then i removed the chicken pieces & left only the wings & reduced.

i off the fire & added 2/3 of the cut spring onions & mixed.

stir-fried chicken with ginger & spring onions 姜葱鸡

stir-fried chicken with ginger & spring onions 姜葱鸡

then i transferred to the aluminium tray & added the remaining spring onions.

stir-fried chicken with ginger & spring onions 姜葱鸡

stir-fried chicken with ginger & spring onions 姜葱鸡

i tasted. sauce, mildly starchy was very tasty, the chicken were tender & sweet. ^^

beehon mee with chicken

bee hoon mee with chicken

at newgate learning hub, we all helped to serve the bee hoon mee & chicken.

beehon mee with chicken

bee hoon mee with chicken

there were 80 plates & all were taken up.

community lunch at newgate learning hub

community lunch at newgate learning hub

there were more than a dozen volunteers including ourselves.

they had a sermon before the lunch at 1pm, & they have people to sit down with the folks for 15mins before lunch starts to talk & understand more about the folks.

this part is different from teban gardens CSC.

some NTUC canned food to take home

some NTUC canned food to take home

they also collected canned food courtesy of NTUC to give out free to the folks. very good! 4 times a month can mean fair savings for many.

c.h.e.f andy

Nice Quick Dinner @ BK Forture Seafood Old Holland Road on 14Nov2015

thai style fish head - S$25

thai style curry fish head – S$25

wife wanted to have dinner at bk forture seafood at old holland road this evening on 14.11.2015.^^

forture seafood

bk forture seafood

forture seafood

bk forture seafood

i was worried that the place would be crowded on a saturday evening & hard to park. this place is quite popular with foreigners,

the last time we came with our daughter & basically ordered the same food.

we waited quite a while for the food as there were a few tables of foreigners having their weekend family food outing.

this evening though the corner coffeeshop smok’inn frogz kitchen & bar bar black sheep were quite empty. i found parking along the road. we ordered the thai style fish head & a small hor fun 河粉 & waited only 5mins for food to be served. 🙂

hor fun - S$4

hor fun河粉 – S$4

the hor fun 河粉 this evening was very good! 🙂

hor fun - S$4

hor fun 河粉 – S$4

very good wok hae (aroma). the hor fun itself had very good flavours. there were not much ingredients & the prawns were not the freshest but was good overall. there were couple times i ta pao (take out) home but the hor fun was not great. tonight it was good. 🙂

thai style fish head - S$25

thai style curry fish head – S$25

the thai style curry fish head here is the best!

thai style fish head - S$25

thai style curry fish head – S$25

fish head was very fresh. the curry was slight tangy & very tasty.

it’s certainly much better than the similar priced nonya fish head at keng eng kee.

thai style fish head - S$25

thai style curry fish head – S$25

this is a curry fish head i really enjoy. for this evening it was easy & quick & shiok!

c.h.e.f andy

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

BK Forture Seafood

Address: 887 Bukit Timah Road, 279896
OPENING HOURS:
Daily: 11:00 – 14:30
Daily: 17:00 – 23:30
PHONE:+65 64695957

Gordon Ramsay’s Bloody Mary Linguine Recipe with Dry Wok Garlic Prawns

linguine with dry wok prawns

linguine with dry wok prawns

making use of my leftover bloody mary linguine from yesterday’s Gordon Ramsay’s grilled lobster with bloody mary linguine. daughter ate out & we did not want to take too much carbs. 🙂

so i cooked some dry wok prawns to go with the leftovers bloody mary linguine. this was on 15.5.2015.

i had some large prawns from chinatown. these are probably 20-22 to a kg. i had cooked some jumbo & super jumbo prawns previously, 11 to a kg & 7 to a kg.

the key to dry wok prawns is high heat & dry wok. i have recently switched to a heavy stainless steel pan for high heat cooking, rather than have the non-stick coating breakdown.

so it is a thin film of veg oil & high heat. prawns must be dry. do not remove heads & shells. add chopped garlic then prawns. do not add water & do not cover. covering traps condensation & make it wet so the effect is steaming & cancel out the charred bbq smell. the charring is on the shell but gives a bbq flavour. the prawns are basically baked in the shells.

as i had only 7 prawns, i kept the pan on high heat most of the way & that was enough to cook the prawns. if i am cooking 1 kg prawns like for a big party like the recent 22pax on 6.2.2015, then after the initial high heat, i turn down the heat to cook the prawns w/o covering, to make sure the prawns are cooked.

only at the end turn on high heat & add fish sauce liberally. you can feel the excellent aroma wafting up. because of the shells, the prawns will not be too salty.^^

prawns were really very flavourful with bbq flavours. it’s a bit like spanish tapas Gambas al Ajillo (garlic prawns), but seriously i think mine was a whole lot better. wife thinks it’s better than the lobster. i am good with the lobster. haha!^^

bloody mary linguine

bloody mary linguine

the bloody mary linguine was actually kind of “bloody” good.

bloody mary linguine

bloody mary linguine

second time round i was eating it, and i was getting use to it, though i would not say yet that it is a favourite. after reheating on a pan, it was not as perfect al dente as the day before, but still pretty ok. 🙂

linguine with dry wok prawns

linguine with dry wok prawns

& it was really excellent together with the dry wok prawns. when no lobsters, just have good prawns & you will be fine! ^^

linguine with dry wok prawns

linguine with dry wok prawns

a very enjoyable dinner for 2 at home. 🙂

c.h.e.f andy