Really Shiok 4pax Curry Rice Lunch @ Loo’s Curry on 27May2016

my fren bought the whole stall

my fren bought the whole stall

my OPS friend bought lunch at loo’s curry at Tai Kwang Huat Coffee Shop, 57 Eng Hoon Street,on 27.5.2016. ^^

he bought up whole stall, 6 dishes for 4pax!

& we had prawns, chicken, sotong, pork chop, fish head & veg! 🙂

i am recently with my RI friends on 22.3.2016.

we had 8pax & ordered about the same food (which was enuf la)…lol! 🙂

hainanese pork chop

hainanese pork chop

pork chop is a must signature food for hainanese curry rice (next to the curry itself i guess…lol). 🙂

i not particularly keen on tonkatsu but this went very well with the curry.

curry prawns

curry prawns

the curry prawns was a surprise for me.

usual in these chai poon 菜贩 type stalls, or even in zi char stalls, don’t expect very fresh prawns.

this one was very good, very fresh!

curry sotong

curry sotong

curry sotong always good. we ordered that last time also.

(just read on straits times today 28.5.2016 that the word sotong is now officially included in oxford dictionary!)

curry chicken

curry chicken

chicken curry was very so so, in fact one of the poorer ones i have taken eg the hoower food court cheap curry rice’s curry chicken a lot better

& of course the geyland serai stalls like sinar pagi nasi padang better than both.

the curry itself though always good!

black beans fish head

black beans fish head

black beans fish head was ok, but these kind of dish have to take at zi char stalls like kok sen at keong saik street la.

curry veg

curry veg

curry veg was good but usual.

vegetarian ngoh hiang

vegetarian ngoh hiang

friend went to order vegetarian ngoh hiang some more. all items very tasty especially the one with mushrooms stuffed inside.

i had to finish almost all the rice & not eat dinner, and after lunch we went for durian some more.

the curry rice was just S$40 for 6 dishes include prawns, we think only because the stallholder “ah” with my friend. the vegetarian ngoh hiang S$10 for 4 items also a bit special price?

friend’s elder brother (70) & sil came for lunch also. after lunch they stopped by our table & had a short chat.

c.h.e.f andy

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

Loo’s Hainanese Curry Rice

Address

Contact

+65 62253762

Opening Hours

Daily: 08:00 – 14:00

Closed: Alt Thu

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Claypot Rice (my first time) on 17Mar2016

claypot rice (my first time)

claypot rice (my first time)

this the first time i did a claypot rice!

this was inspired by the new lucky claypot rice my RI friend bought me at holland drive food centre recently.

claypot rice (my first time)

claypot rice (my first time)

& so i did my first claypot rice for a 4pax lunch with my OPS (Outram Primary School) classmates on 17.3.30216.

& it was jolly good.

claypot rice

claypot rice

this evening i did the claypot rice again for my wife, daughter & her friend, on 20.3.2016. ^^

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

frying ginger, garlic, salted fish

fried 2cups rice & added water

fried 2cups rice & added water

of course i searched internet for a recipe. it did not look too difficult.

  1. i fried some chicken fat (veg oil do just as well) in a large claypot, added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken) marinated with 3 tsp fish sauce, 2 tsp oyster sauce, 2 tsp sesami oil, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage, and 5 chinese mushrooms.
  5. i set timer for 8 mins, then added the the chicken + sausage to the rice, simmered at low fire.
  6. i reset timer for another 15mins.
  7. lastly i added the shanghai greens + salted fish
1/2 chicken deboned & seasoned

1/2 chicken deboned & seasoned

chicken was nicely seasoned. 🙂

claypot rice

claypot rice

& it came out beautifully, so very tender.

claypot rice

claypot rice

& rice so very fragrant & tasty, the fragrant & smoky aroma wafting in the air, especially as i removed the cover.

and i had good quality pork & liver sausages.

claypot rice

claypot rice

such a beauty. 🙂

claypot rice

claypot rice

for my first time on 17.3.2016, the rice could be just a tag drier, but it was pretty ok as it were.

for this evening on 19.3.2016, the rice was quite perfect.

claypot rice (my first time)

claypot rice (my first time)

we thoroughly enjoyed the claypot rice, and we finished just about everything.

we were saying it must be like 10 to 15yrs since we last had claypot rice (until my freind brought me to new lucky claypot rice one plus week ago on 11.3.2016). we used to go to the stall at chinatown food centre level 2 when the children were very young.

it was quite perfect actually!

c.h.e.f andy

Ingredients:

  • 1/2 chicken (i deboned it)
  • 1 sliced salted fish
  • 3cm cut ginger
  • 2 cloves chopped garlic
  • 3 tbsp oil
  • 1 pork sausage sliced
  • 1 liver sausage sliced
  • 5 chinese mushrooms (softened & sliced)
  • 2 bunch shanghai greens
  • 2 cups rice
  • 1.8 cups water

seasoning for chicken:

  • 3 tsp fish sauce
  • 2 tsp oyster sauce
  • 2 tsp sesami oil
  • 1 tsp dark sauce
  • 2 tsp corn flour

Directions:

  1. i fried some chicken fat (veg oil do just as well) in a large claypot, added cut ginger pieces & salted fish & some chopped garlic, fried for short while to get the aroma.
  2. then i removed the salted fish & set aside, added 2 cups of rice & fried.
  3. i then added just less than 2 cups water (to provide for liquid in the marinated chicken so rice would not be wet & soggy), boiled & simmered.
  4. i had some cut chicken (i used 1/2 chicken) marinated with 3 tsp fish sauce, 2 tsp oyster sauce, 2 tsp sesami oil, 1 tsp dark sauce, 2 tsp corn flour for about 2hrs. also sliced 1 pork sausage & 1 liver sausage, and 5 chinese mushrooms.
  5. i set timer for 8 mins, then added the the chicken + sausage to the rice, simmered at low fire.
  6. i reset timer for another 15mins.
  7. lastly i added the shanghai greens + salted fish

New Lucky Claypot Rice – Some say the Best! on 11Mar2016

S$10 for 2pax new lucky claypot rice

S$10 for 2pax at new lucky claypot rice

a friend bought dinner at new lucky claypot rice at holland drive food centre this evening on 11,3,2016. ^^

my wife & i are low on carbs and generally don’t eat claypot rice. 🙂

new lucky claypot rice

new lucky claypot rice

new lucky is very near my place, i knew of it for a long time but have not taken it here before.

just last week, the same friend was with me, but we were late & new lucky was closed by 1.20pm, we ended up having coffee at hans & sharing a sandwich.

S$10 claypot rice for 2pax + S$4 watercress soup

S$10 claypot rice for 2pax + S$4 watercress soup

this time i was there at 5.45pm. my friend was already there & the food had arrived within 10mins of his order.

we shared a S$10 claypot rice for 2 & a S$4 watercress soup with pork soft bones.

the rice was very fragrant, individual grains.

the chicken was very tender, and i liked the pork & liver sausages. there was also the salted fish.

 

S$10 for 2pax new lucky claypot rice

S$10 for 2pax new lucky claypot rice

my friend said not to add the dark sauce, and to taste & enjoy the fragrance of the rice.

i did that too. i also added the dark sauce. you see, i enjoyed the fragranc of the dark sauce as well…haha! 🙂

while i enjoyed the rice, it was really a lot of carbs for me. i am thinking i will try this dish myself, with a lot less rice, a lot more chicken. haha!

 

S$4 watercress pork soft bones soup

S$4 watercress pork soft bones soup

the soup was good. not the good restaurant standard lie tong kind of good, a good hawker stall food centre soup kind of good.

S$4 watercress pork soft bones soup

S$4 watercress pork soft bones soup

i like pork soft bones. this was good & make for a sweet tasty soup.

after dinner, we went back to my place for a cuppa then to SICC to watch the movie mission impossible – rogue nation.

c.h.e.f andy

HK Style Steamed Sausage, Mushroom & Chicken Rice (香汁蒸蘑菇鸡饭)

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HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

when we go dim sum & especially HK, 1 of our favourites is 一口饭. it’s the HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭). 🙂

not many dim sum restaurants in singapore served this, & we used to go to shang palace because they did. the other dim sum there were also not too bad especially with the 30% discount on sundays before 12pm. still, we usually prefer imperial treasure or crystal jade.

i am planning a homecooked “fine” chinese course dinner for my friends, and was looking at what dishes i could include (say) to replace paella or pasta dishes. this dish looks fine if i can produce a decent tasty version. it seems to me that the sauce we were provided to drizzle over the rice is an important element, it is mildly sweet & not salty & really enhance the flavour of the rice & ingredients. obviously either chicken or pork ribs used has to be tender (not “old” or overcook), & tasty means good marinade as well. 🙂

there were many online recipes especially if googled in chinese, but hardly any showing the drizzling sauce style, and i was not looking at a claypot recipe or fried or baked recipe but a fragrant steam rice recipe. i found one here.

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

HK style steamed sausage, mushroom & chicken rice (香汁蒸蘑菇鸡饭)

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sausage, mushroom & chicken ingredients – 香汁蒸蘑菇鸡饭)

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sausage, mushroom & chicken ingredients – 香汁蒸蘑菇鸡饭)

i added boiling water over the thick dried mushrooms, kept overnight to soften, then cut in halves. i cut 1/2 chicken (about 1.5kg size) so (say) 750g. & marinated with the chicken marinade i prepared per below recipe. this went into the fridge for about 4hrs (i will do this overnight next time). i cut 2 chinese sausages.

i washed about 240g rice (3pax portion) using the rice measuring cup (1.5cups) & added an equal amount of mushroom water which i reserved earlier. the water to rice ratio is 1.2:1 but the recipe asked to add less water as there was water in the chicken & also mushroom, so the rice would not be soggy. i then laid the sausages & mushrooms & also the 2 chicken feet & 1/2 the sliced ginger over the rice in the rice cooker.

i then switched on the rice cooker, and waited till steam showed the water was boiling. then i added the chicken pieces, let the rice cooked, added the remaining 1/2 sliced ginger & kept warm the rice in the rice cooker for another 1/2 hr before serving.

meanwhile i prepared the drizzling sauce. it was very good.

i placed the chicken in a separate serving plate, and took out all the rice  & placed in a large serving bowl. the chicken was very tender & nice. for this first attempt i was conservative in the chicken marinade so the chicken taste would be even better with a bit more light soy sauce & fish sauce. this i will do next time. the rice was very fragrant & tasty & the drizzling sauce further enhance the excellent flavours.

so this was a very simple dish to prepare, easy to reproduce, and i am decided to do this for the friends’ dinner. 🙂

c.h.e.f andy

Ingredients-

1/2 chicken (750g)
sliced ginger (2cm piece)

drizzle sauce (important):

1 tbsp light soy sauce
1 tsp dark soy sauce
1 tbsp sugar
6 tbsp water

marinade for chicken (used 1/2 chicken):

1 tbsp light soy sauce
1 tsp fishsauce
1 tsp dark soy sauce
1 tbsp sugar
2 tsp shaoxing wine
1/4 tsp white pepper
2 tsp sesame oil

Directions –

  1. add boiling water over the thick dried mushrooms, keep overnight to soften, then cut in halves. reserve 250g mushroom water cut 1/2 chicken (about 750g) & marinated with the chicken marinade. leave overnight in fridge.
  2. wash 1.5 rice measuring cup of rice & add an equal amount of mushroom water (about 240g). water to rice ratio is 1.2:1 but add less water as there is water in the chicken & also mushroom. lay the sausages & mushrooms & 1/2 the sliced ginger & also the 2 chicken feet over the rice in the rice cooker.
  3. switch on the rice cooker, and wait till steam shows the water is boiling. add the chicken pieces, let the rice cook, add the other 1/2 sliced ginger & keep warm the rice in the rice cooker for another 1/2 hr before serving. meanwhile prepare the drizzling sauce.
  4. place the chicken in a separate serving plate, and take out the rice & place in a large serving bowl. serve!

(Poor Man’s) Buddha Jump Over The Wall

poor man's buddha jump over the wall

poor man’s buddha jump over the wall

my daughter’s friend’s father is a chef. he made a shorthand version of buddha jump over the wall using simple ingredients & my daughter brought home last week. it was very good & my wife & i enjoyed very much. 🙂

my wife is leaving for UK tomorrow & my daughter’s friend came for dinner, so i thought i would try recreating the dish. 🙂

(P.S. subsequently i served this dish for my RI friends on 5.5.2014 & for my brother & sister birthday on 14.6.2014 and it was a really excellent dish that everyone liked).

the ingredients that were used were dried scallops, pig trotters, chicken, mushroom & small abalones. so i went to sheng shiong last evening & bought 1 chicken, a whole pig trotter. i did not want to waste good abalones (not sure how the soup would turn up) & there was not enough time for me to prepare dried abalones i had at home (takes couple days to slow braise in brown sauce) so i bought a can of cheap limpets for S$9.30.

poor man's buddha jump over the wall

poor man’s buddha jump over the wall

poor man's buddha jump over the wall

poor man’s buddha jump over the wall

poor man's buddha jump over the wall

poor man’s buddha jump over the wall

poor man's buddha jump over the wall

poor man’s buddha jump over the wall

i added boiling water to some dried mushrooms & 2 dried scallops & soaked for several hours to soften. i used about 2/3 of the pig trotters & added the remaining boiling water to remove the scums, after which i cleaned thoroughly in slow running cold water.

i cleaned & used 1/2 chicken & quartered it. then i placed the 2 chicken quarters & pig trotters (4 large pieces) in a crockpot & added the dried scallops, mushrooms & also the water they were soaked in , throwing away the residue. i open the can of limpets & tried a piece. the brined solution tasted quite good so i emptied the whole can into the crockpot, and added 1 teaspoon of salt. i added some water to about 80% full.

i then turned on the crockpot to low & left overnight till next morning (about 7hrs). next morning i removed the pig trotters (& chicken) & limpets so they were not over-boiled. this was very important for the pig trotters to keep the tasty & still bouncy slightly gelatinous texture. no difference for the chicken though, 7hrs even at low was too long.

i kept the crockpot at high for another 4hrs to get the most flavour from the dried scallops & to reduce the soup a little for more intense flavours. then i let it cooled down & placed in the fridge.

when it was time to serve, i took out the soup & removed the layer of oil. i then boiled the soup & added back the pig trotters & chicken & limpets & then served. 🙂

c.h.e.f andy

Ingredients:

  • 2 chicken quarters
  • 400g pig trotters
  • 6 to 10 pieces of small abalones (dried & braised or canned or a cheap substitute like limpets)
  • 2 dried scallops
  • 6 to 10 pieces dried mushrooms

Directions:

  1. add boiling water to some dried mushrooms & 2 dried scallops & soak for several hours to soften. add the remaining boiling water to pig trotters to remove scums, then clean thoroughly in slow running cold water. clean & cut out 2 chicken quarters. place the 2 chicken quarters & pig trotters (4 large pieces) in a crockpot & add the dried scallops, mushrooms & also the water they were soaked in, throwing away the residue. add some water & 1 teaspoon of salt. open a can of small abalones (or limpets) & empty contents into the crockpot.
  2. turn on crockpot to low & leave overnight till next morning (about 7hrs). next morning remove the pig trotters (& chicken) & limpets so they are not over-boiled. keep the crockpot at high for another 4hrs to get the most flavour from the dried scallops & to reduce the soup a little for more intense flavours (this to taste). let the soup cool down & place in the fridge.
  3. when it is time to serve, take out the soup & removed the layer of oil. boil the soup & add back the pig trotters & chicken & limpets & then serve.

Forgettable Set Lunch @ La Villa on 16Jul2013

beef carpaccio with ricola salad & shaved parmesan

beef carpaccio with ricola salad & shaved parmesan

1 of the co-founders of Fundonate (a social networking charity efundraising site we started last year=see Fundonate- Share, Give & Receive) called for a lunch meeting on 16.7.2013. he decided on La Villa. La Villa is owned by Senso group (see Relaxed Dining @ Senso) and is located at the old River Valley Primary School at River Valley Road. 🙂

La Villa S$30pax set lunch menu

La Villa S$30pax set lunch menu

i had amex palate discounts but it was only 20% off ala carte orders for 5pax so we opted for the S$30pax set lunch instead.

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the ambience was great, slightly rustic with the timber trussed ceiling, spacious & bright. 🙂 not so many diners though, like many decent average restaurants in Singapore!

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for the choice of starters, the beef carpaccio with ricola salad, rockets & shaved parmesan was good. the preparation was similar to Senso, basically relying on the sweet original taste of beef (my preference would be a dash of balsamic cream, olive oil & sea salt). 🙂

the wild mushroom soup of the day & the mesclun salad with tuna flakes were quite ok too.

rigatoni with seafood

rigatoni with seafood

chicken wrapped with bacon

chicken wrapped with bacon

for choice of main course, none of us took the hawaiian pizza. the rigatoni seafood looked pathetic really, though the taste was ok (like not horrible), it was a just average, “nothing” dish & a pathetic serving in terms of quantity & ingredients. the chicken wrapped with ham looked better & tasted ok by my friends’ account. i would say confidently that i do a better pasta by miles, and a better chicken too!

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for desserts, i had a berry cheesecake.it was a good cheese cake..the tiramisu looked right & my friends said it was ok but not much liquer flavour..the mango mille feuille tower looked & tasted ok too it seemed.

overall while we had a good meeting & discussion, food-wise it was entirely a forgettable one. at S$30pax for 3-course+coffee, couldn’t really say it was expensive. but now that i am at an age where i need to be selective on the calories i consume, this would not fall within the worthwhile calories category..haha. 🙂 won’t be back, especially when there are so many good lunch deals in Singapore!

c.h.e.f andy