Shiok Home Lunch for 9pax Friends on 9Mar2015

did an interesting & fun 9pax lunch for my RI friends on 9.3.2015. ^^

this time i did –

  1. “hong lim FC curry chicken noodles”
  2. chilli crab angel hair w/o crab
  3. crabless beehoon (with prawns & large oysters)
  4. a char siew pork neck & curry miso belly pork (both first try)
achar

achar

a friend brought very nice appetising achar made by his m-i-l.

i started the 2 dishes – crabless beehoon & chilli crab angel hair pasta when all my friends arrived at 1pm+.

all the ingredients were ready, so i just fried chopped shallots, garlic, chilli padi & sliced ginger to get a fragrant aroma then added & fried the beehoon which were softened in water. i then added the intense prawn stock & prawns (with shell) & the chinese cabbage & reduced under high fire. i added oyster sauce & corn flour & when almost done, i added the large oysters & some cooked prawns (shelled) which i had earlier fried in butter. voila!^^

it was delicious! the beehoon was well infused with very intense shellfish stock. prawns & oysters were plump & tasty. 🙂

chilli crab angel hair pasta was the easiest to do. i had earlier browned some garlic cloves in olive oil, & so emptied these to the pan. then i added the prepared chilli crab sauce & brought to boil (i was distracted & forgot to add an egg which is standard for chilli crab). then i added the angel hair & same pre butter-fried prawns, off the fire & tossed. then topped with fresh basil front he garden. that’s all to it!^^

the angel hair was great in soaking up the chilli crab sauce. my friends liked this dish a lot. 🙂

for the “hong lim FC curry chicken noodles”, this had to be served last. first its stronger taste would mask the other 2 dishes. second, it has to be served hot in individual bowls – would be completely cold after all the group photos etc.

1 of the key ingredient was the poached chicken 白斩鸡. & my was really good, among the best.^^

noodles, fishcake,bean sprouts

noodles, fishcake,bean sprouts

curry for curry chicken noodles

curry for curry chicken noodles

the curry was more difficult, but on this second try, i think it was quite close to the real thing.

i am benchmarking hong lim FC ah heng curry chicken noodles. i have to say between the 2, i will still go for ah heng’s, but mine was pretty close la… 🙂

my close friend’s brother just started a prawn noodle stall Why Eat Har last week, and some of us had already tried it.

i was sharing that it was such a difficult thing to achieve. for me, his prawn noodles was already among the best & serving in large volume to paying customers, but for me, i can get close to ah heng’s curry chicken noodles but still not quite!

char siew was 1st time using pork neck & also this preparation. char siew sauce was the same recipe i used previously but i used slow cooking for 8 hrs in the oven (at 90degC for 2 hrs and 80degC for 6hrs), then browned slightly at 250degC for 15mins.

char siew was flavourful & tender. many friends did like the taste, but i felt it was not anywhere near a good quality char siew, so i may experiment a bit more with it.

curry miso belly pork

curry miso belly pork

curry miso belly pork

curry miso belly pork

the curry miso belly pork was edible but many things were wrong with it. i made a very good curry miso lamb recently (1st try) so had wanted to experiment on belly pork.  for the lamb i added stock & vegetables & the result was like a casserole, very flavourful, tender & moist. but i decided to do this using just the dry rub. the result was the skin was tough not quite edible & the curry taste was too strong & not moderated with the miso & vegetable sweetness. got to rework this.

strawberries

strawberries

we had my usual tofu cheese cake which everyone loved, and strawberries brought by our usual strawberry supplier.

c.h.e.f andy

Crabless Beehoon (with Prawn & Oysters)

crabless beehoon (with prawns & oysters)

crabless beehoon (with prawns & oysters)

“crabless” beehoon 1 of the 3 “newer” dishes i did for my friends at a 9pax homecooked lunch yesterday on 9.3.2015.

i first did this Prawn & Oyster Beehoon (the Crab Beehoon Style) 2 weeks ago, inspired?? or more correctly spurred on by the disenchanting experience with crab beehoon at seng kee the few of us had recently.

anyway i was happy enough with the results first time to put my friends to the test, the only slight difference was the larger portion i had to cook for 9pax c/w my first experiment. i had also other food like chilli crab angel hair (w/o crab) and curry chicken noodles etc though, so the portion was still manageable. 🙂

i fried some chopped shallots, garlic, 2 chilli padi & 1 cm sliced ginger in oil in a wok on medium to a nice aroma. then i added the cleaned chinese cabbage & fried till it softened, and added some fish sauce. i removed the vegetables and added about 300g of beehoon softened in cold water & stir fried a short while. then i added the prawn stock together with the unshelled prawns & turned the fire up to reduce the stock. i added 2tablespoon of oyster sauce & 1 tablespoon of cornflour.

once the stock was reduced and checked for taste & making sure the beehoon was not overcooked, i added the oysters & some cooked prawns (which i butter-fried earlier), covered it with the beehoon, let it cooked for very short time & off the fire.

it was a very delicious dish!^^ may not be really so outstanding, but it was still probably better than seng kee’s which was more like a singapore fried beehoon than a crab beehoon.

c.h.e.f andy

Curry Chicken Noodles – Finale

i tried my hands first at curry chicken noodles because i so like the hong lim FC curry chicken noodles.

i like both stalls but like ah heng’s better-

  1. Irresistible Curry Chicken Noodles @ Ah Heng on 19Jan2015
  2. Heng Kee (興记) Curry Chicken Noodles at Hong Lim Food Centre on 7Nov2014
  3. Shiok Curry Chicken Noodles @ Ah Heng on 16Sep2013

& i make a very good poached chicken 白斩鸡 (i would say as good as ah heng’s & better than most chicken rice stalls) & also a very good nonya curry chicken i.e. a good flavourful chicken curry, i fancied i could combine the 2 & make a decent curry chicken noodles.

that was when i tried my hands and recorded as Curry Chicken Noodles – Part One almost 2 years ago on 29.6.2013.

i served it to my friends at a 11pax Homegourmet Dinner on 11Jun2013, & everyone loved it. still, i said “Curry Chicken Noodles – Part One” because i wasn’t totally happy with the results, it was not near enough to ah hen’s.

this time though i think i have graduated. it was jolly good. haha!^

i had a 9pax homecooked lunch featuring chilli crab angel hair (w/o crab), another “crabless” beehoon, and this curry chicken noodles on 9.3.2015.^^

curry for curry chicken noodles

curry for curry chicken noodles

curry for curry chicken noodles

curry for curry chicken noodles

my chicken curry looked potent, as it should be!^^

since i was using the curry as sauce i.e. not cooking with the chicken (chicken was poached separately), so i used a lot of chicken bones (2 chicken) to make a very flavour broth for the curry soup. 🙂

noodles, fishcake,bean sprouts

noodles, fishcake,bean sprouts

fish cake,bean sprouts

fish cake,bean sprouts

i had the yellow noodles & thick beehoon done al dente, placed in cold water & ice to make sure they stopped cooking & were firm & not mushy. same for the bean sprouts, still crunchy (but not in  cold water, just aga or estimate, not so critical).

& the second most important after the curry soup, the poached chicken 白斩鸡. this my pride & joy. haha!^^ i think it was very good. 🙂

curry chicken noodles

curry chicken noodles

all ready to serve, in 9 bowls.

only thing i could not replicate is the hot, cold, hot sequence! which is (1)cook the noodles (2) put in cold water to stop cooking (3) put back in hot soup to warm before adding soup.

i did the first 2 already. the last is so that the noodles are warm (mine were cold obviously), so the hot soup when added will not have so much drop in temperature.

well, it’s not perfect la!

curry chicken noodles

curry chicken noodles

still it was a pretty good!

all my friends loved it. in the end it’s also that i myself loved it & felt very good about it!

overall the dish was “almost” there la! & my chicken definitely equal if not better.^^

c.h.e.f andy

Ingredients:

  • 1 whole chicken (I use 1.4kg from Giant hypermarket OR Sheng Shiong)
  • 2l chicken stock  (from bones of 2 chicken)
  • 300ml thick coconut milk or to taste
  • 4 star anise
  • 1 clove
  • 2 cinnamon stick
  • 2 stems lemon grass (white part)
  • 4 tbsp oil
  • 1 tbsp sea salt (about that but also to taste)
  • 1.5 tbsp sugar (about that but also to taste)
  • 10 pieces of dried taupok (each cut into 4 strips)
  • 2 potatoes peeled & diced (about 10 pieces)
  • 3  ikan parang (西刀鱼) fish cake
  • 200g tau gay

for spice paste (ground in mixer or pound in mortar):

  • 100g dried prawns
  • 3 cloves garlic
  • 18 shallots
  • 18 dried chilli (soaked in water & removed seeds)
  • 10g coriander seeds
  • 1 tsp fennel powder
  • 3 tsp cumin powder
  • 1 tsp tumeric powder

Directions:

  1. Cook the chicken curry – stir-fry star anise, cinnamon stick & cloves over low heat. add in the spice paste and stir-fry till fragrant. add the curry leaves and fry them really well. add chicken stock with dried prawns & bring to boil. use the carcase of 1 chicken as stock base. subsequently after cooking & deboning the whole chicken, use the bones/carcase to add to the soup – so 2 chicken bones/carcase to provide the soup stock flavours. add diced potatoes to add to the body of the soup & cook for about 1/2hr or till they break by pressing against the side of the saucepan. add sea salt & sugar & add 200ml thick coconut milk OR to taste.
  2. Cook the chicken – See poached chicken 白斩鸡.
  3. Condiments – grill ikan parang (西刀鱼) fish cake in a toaster oven, let them cool & then slice them. add taupok (dried bean curd) nearer the end of cooking.
  4. Serve with noodles – boil yellow noodles & thick beehoon for laksa till just cooked (al dente) and put in ice bath to stop cooking so noodles are QQ. when everything is done, serve yellow noodles & thick beehoon in bowl & add the fishcake & cut chicken. then add boiling curry soup with taupok & potatoes & serve.