Real Good Curry Rice @ Hoower Food Court on Haig Road on 17Feb2016

curry rice

curry rice

after i sent my china relatives off (my second nephew & his wife & daughter family of 3pax) at changi airport, i dropped by a primary school classmate’s place near haig road at about 12.45pm.

hoower food court on haig road

hoower food court on haig road

he tried a new curry rice stall at hoower food court at haig road recently, so he took me there for lunch. this only his second time here.

hoower food court on haig road

hoower food court on haig road

the coffeeeshop also served zi char & foo chow fishball noodles.

curry rice stall

curry rice stall

we ordered from the curry rice stall. there was only 1 person before us, basically no queue.

my friend ordered 4 dishes – curry chicken, curry fish, kong bak & fried egg plant.

curry chicken drumstick

curry chicken drumstick

the curry chicken was as good as any curry dish, sweet & tasty.

competent dish certainly.

for my personal preference, i prefer the nonya very lemak type previously at river valley nasi rendang (now closed)

& the nonya curry chicken at sinar pagi nasi padang very good too.

curry fish

curry fish

the curry fish was very good standard.

curry slightly tangy, fish fresh, firm & sweet.

kong bak

kong bak

the kong bak (braised belly pork) was the best, really good texture & flavours.

fried egg plant

fried egg plant

egg plant also very good, very tasty.

curry rice

curry rice

for me among the dishes, kong bak was best followed by curry fish, egg plant & curry chicken. but even the curry chicken was pretty good.

my friend said it was S$10 all-in including the 2 rice.

doesn’t sound possible to me at this price, but anyway i will be very happy to go back & check it out again!

c.h.e.f andy

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Protected: 1st Jiakfree-licious Eat Together 28pax Dinner at Choon Hung’s Place on 3Dec2015

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RI JFL 1st Eat Together 28pax Dinner on 3Dec2015

 mee goreng

mee goreng

a group of us RI friends have the idea that as we all have a good time coming together enjoying the food & company, making new memories together, many may also be ready to share with others and spread the cheer.

two ideas were discussed-

  1. when we get together again in the new year 2016, maybe many will be in the mood to make some small donations to a beneficiary charity (we are thinking we can do this twice in 2016 at one of the friend’s place & maybe we can collect say between S$1000 and S$2000 each time).
  2. some of us who loves cooking (& there are many among us) may offer to cook community meals for some needy folks….currently many friends are already managing events (some weekly) at some premises where various groups (senior folks or needy families in the community) come by to share some food.

those were ideas to be discussed further for the time being.

meanwhile 2 friends helped to organise this dinner at a friend’s house on 3.12.2015. we had 28pax this evening including the host couple. ^^

tandoori chicken

tandoori chicken

3 of us offered to make some dishes for all our good RI friends to share some food & fun time together.

this eat-together actually also serve a specific purpose to work out the food logisitcs of planning & co-ordinating the type of dishes to make (by 3 parties) that are suitable for transporting to the host location for sharing among a sizable group, and also the arrangements for transportation. ^^

drinks

drinks

a friend who made some dishes also contributed 3 bottles of wine. another friend brought 2 sparklies & the host arranged the ice box & other drinks. 🙂

curry chicken

curry chicken

one friend made a nice curry chicken. love the colour. i took couple pieces & the curry. was nursing a throat infection. could not take more also.

nasi biryani

nasi biryani

& the biryani rice was very good too! very fluffy & light, good herb aroma. 🙂

this friend messaged me that he had to re-steam the rice. i replied that that is always a bit of touch up & make-overs only those who cook know…which our kaypoh friend proceeded to promptly broadcast to the rest as his pet trivials….haha! 🙂

one of my favourite for the evening (seems like everyone also) was the mee goreng (top photo).

cannot really compare apple to apple with fried hokkien prawn mee, the other delicious dish we had at another friend’s house recently. & i have not decided if i want to try cooking, but probably i will start with the hokkien mee if i do.

the other dish this friend cooked was the tandoori chicken (above photo further up), very nice colour w/o using any colouring.

babi pongteh

babi pongteh

all 3 of us used the same aluminium trays to transport the food w/o consulting each other. haha! ^

i made a babi pongteh. the tau jeon (& bit of gula melaka) flavours were good. i added mushrooms & taupok which were well-infused with the taste. the pork texture were just slightly hard c/w my usual very tender belly pork.

sambal seabass

sambal seabass

the sambal seabass prepared by my helper is a perennial favourite among my friends & also this evening.

thai red curry sotong

thai red curry sotong

i did a thai red curry sotong also. this was done with a ready made “dancing chef” curry mix.

dry wok prawns

dry wok prawns

& the usual dry wok prawns.

broccoli with cauliflower

broccoli with cauliflower

i also made a broccoli & cauliflower, just pan-fry with garlic & added oyster sauce, fish sauce, cornflour mix.

chilli long beans with fried bean curd

chilli long beans with fried bean curd

& i got my helper to make the chilli long beans with fried beancurd. this quite an appetizing dish.

one of our friend is vegetarian & coming late at 8.30pm. so we arranged for him to have some vegetarian mee goreng, a vegetarian wrap & kept some of the 2 veg dishes for him. i think he had a good time too. usually he doesn’t eat much when he comes.

chong lee's favourite drunken tiramisu

tiramisu

i made 2 tubs of tiramisu.

all the friends loved this. it was light, very moist with lots of strong coffee (200ml) & brandy (50ml).

我的美人 smile

a friend brought his usual sweet watermelon. he must be good friends with the vendor by now. 🙂

another friend brought lots of ice cream bars & eclairs. i usually don’t take these but i enjoyed an ice cream bar this evening. 🙂

we had a very fun time together. there were 27 of us old RI friends from our cohort + the host’s wife, total 28pax.

we emptied out all the food. this was part of the food planning. one friend was asking whether it was ok with addition of few other attendees.

just for myself, we are at the age where we don’t need to consume too much carbs & also can manage with a bit more or less food, so my overall view is if a few more people, we just eat a little less lor….of course we don’t want the guests to go hungry. haha! 🙂

in the end it seems the first eat-togehter that involves 3 separate persons cooking & transporting the food to the host’s place came out pretty well, thanks to good co-ordination & everyone helping out.

everyone had a really fun evening. good food & old & new memories help to bring & keep people together.

we also stayed back to “unmess” the place against the direct strict instructions of the host & hostess to leave.

c.h.e.f andy

A Most Memorable & Delicious Homecooked Dinner on 13Nov2015

fried hokkien prawn mee-bestest!

fried hokkien prawn mee-bestest!

a RI friend invited us to her newly done place for homecooked dinner on 13.11.2015. ^^

it was a wonderful evening of fun, laughters & memories.

we decided to have a PCK theme. some friends went to get a S$1yellow helmet for all, and we had the round floor protector pads for molds. haha! ^^

btw, my favourite dish for the evening among all the good food was the fried hokkien prawn mee! (top photo). it was done by the hostest brother, who made a couple other dishes & joined us for dinner.

it was the bestest! i have not tried making that. not sure i can do it. 🙂

cheese board

cheese board

the host & hostess had some cheese board which we enjoyed before & after dinner.

cheese board

cheese board

the blue, an english stilton blue cheese, was excellent! i really enjoyed that. 🙂

chicken wings

chicken wings

chicken wings were good.

good curry chicken

good curry chicken

curry chicken was the thicker, more powdery type. chicken was sweet. curry was tasty.

i quite like this curry though it was different from the nonya curry chicken i make.

roast chicken

roast chicken

roast chicken was good too, moist, tender. 🙂

some veg

some veg

there were broccoli & carrots.

nice long beans

nice chilli long beans

the chilli long beans were done well. 🙂

love the soto ayam

love the soto ayam

& i love the soto ayam! 🙂

love the soto ayam

love the soto ayam

i helped myself with a bit more.

love the soto ayam

love the soto ayam

there was also itek tim, but i did not take photo.

very good pork ribs

very good pork ribs

pork ribs were fork tender, and taste great.

very good pork ribs

very good pork ribs

it inspired me to make my own louisiana styled pork ribs afterwards.

roast pork ribs (or soft bones?) - super

roast pork ribs (or soft bones?) – super

& the roast pork ribs. i had a few pieces. it was fatty but really excellent! maybe it was soft bones rather than ribs.

i want to do this one too. still thinking how to do it. 🙂

very good bread pudding with vanilla ice cream

very good bread pudding with vanilla ice cream

a friend brought a very good bread pudding.

very good bread pudding with vanilla ice cream

very good bread pudding with vanilla ice cream

especially nice served with vanilla ice cream, no need to prepare separately a hot cream custard.

very good bread pudding with vanilla ice cream

very good bread pudding with vanilla ice cream

it was convenient & great party food, no need to cut & you can scoop what you want.

i went home & make one myself, a very good bread pudding also.

very refreshing fruit cokctail jelly dessert

very refreshing fruit cokctail jelly dessert

there was also a very refreshing fruit cocktail jelly dessert. we were full to the brim. still i had 2 helpings.

frozen eclairs

frozen eclairs

& i tried a frozen eclaire, not my favourite though. 🙂

we had a lot of sharing among old friends which now meet frequently in recent years. really good fun & company & delicious food, thanks to the hostess.

c.h.e.f andy

Sinar Pagi Nasi Padang Lagi Bagus @ Geylang Serai Food Markey on 8Sep2015

beef tripes

beef tripes

a RI friend brought me to a nasi padang eating stall in geylang serai some time ago. i did not have a blog post, so i guess it must have been like 3 years ago (i started blogging in mar2013).

at the time my favourite was river valley nasi padang at zion road. it had been for many years from the time when children were very young. we even ta pao food for large 10+ parties & really relished the curries. river valley nasi padang was expensive, and some thought the curries were too salty. i quite agree. it is closed now. the other place i liked was at the old tanjong pagar railway station. it was also closed.

so i have not had nasi padang at the stalls for a really long time. i did have some at rendervous @ central.

sinar pagi nasi padang

sinar pagi nasi padang

this time the same friend brought me to sinar pagi nasi padang at geyland serai market on 8.9.2015. ^^

sinar pagi nasi padang

sinar pagi nasi padang

i had wanted to try this the last time when i saw the food beautifully displayed & the long queue, but at the time we already had our lunch at the nasi padang stall across sims avenue on the joo chiat side.

well, never too late. another RI friend joined & my friend bought lunch.

the beef tripes curry (top photo) was very good. it was not as salty as river valley nasi padang so on that score i guess it was better.

curry chicken

curry chicken

curry chicken was lovely too! curry was very tasty. somehow in my memory, the yellow & red curry chicken at river valley nasi padang at zion road was still better.

assam curry fish

assam fish curry

assam fish curry was as good as any.

chilli brinjal

chilli eggplant

chilli eggplant was ok, but i think not great. my helper can make it better & tastier.

egg

egg

egg kind of non-descript.

lunch was S$21. actually not cheap, no cheaper, i guess, than river valley nasi padang at zion road.

anyway, company of old friends was great. we chatted about GE2015. & over food i liked and enjoyed.

lagi bagus!^^

c.h.e.f andy

Quite OK 3pax Lunch @ Chickenwok 鸡之味 on 21Mar2015

brinjal tofu salted fish

brinjal tofu salted fish

went to visit a chinese friend & look at his new Beacon LED office/store at tradehub21 on 21.3.2015.

he arranged for another mutual friend to meet at chickenwok 鸡之味 downstairs his office, and bought lunch.^^

we were early (intentionally) at 11.15am so the place was empty & we were the first & only customer (at the time we finished about 12pm).

i have seen chickenwok 鸡之味 S$15 for S$30 groupon vouchers many times before but did not consider to try. for today we did not have vouchers. & a check at groupon showed that the vouchers had sold out, but i know they always come back. seen it so many times liao. so next time if i come, i will be armed with vouchers. 🙂

we ordered 5 dishes. they were all pretty ok, no bad dishes, tasty enough, quite inexpensive.

all except the S$8 romaine lettuce, which my ancient upbringing think quite ridiculous vs other dishes but my wife had enlightened me that there was no basis in the first place for me to think that vegetables should be cheaper than meat! 🙂

and i do marketing, so i know the average amount romaine lettuce cost S$2.50 (2 bunches) to S$3.50 (3 bunches) in sheng shiong, and more in chinatown. well, so it’s S$8 in an inexpensive restaurant.

the best dish (kind of just slightly better than the rest) i found (top photo) was oddly the brinjal & tofu. the salted fish gave it a very interesting flavour & overall the dish was tasty.^^

curry chicken

curry chicken

curry chicken was good.

curry chicken

curry chicken

good as in c/w any economic rice stall or nasi padang stall, but cannot compare with the lemak green or red curries at good nasi padang stalls e.g. river valley nasi padang (now closed). 🙂

this the thicker more pasty curry & not so lemak kind.

curry stingray

curry stingray

curry stingray also good, better than curry chicken, basically like any good homecooked curries or coffee shop stalls, which means not too bad la…^^

braised belly 东坡肉

claypot braised belly pork 东坡肉

the claypot braised belly pork 东坡肉, not really 东坡肉 (the top restaurants seldom serve this swimming in braising sauce, always bunched standing up with or w/o sauce though i had tried the wet version also at kamjiazhuang recently, anyway tasted different in texture & flavour), was better than i expected. in fact it was rather good braised belly pork, nice soft texture retaining some bite not falling apart & quite tasty. 🙂

romaine lettuce with shimeji

romaine lettuce with shimeji

romaine lettuce was good. to me, still too expensive vs a S$6 braised pork belly & S$6 stingray. still not attuned to the times, haha! 🙂

the prices

the prices

there was no GST & service. they charged S$0.60 for ice water. for me that’s quite ok. guy got to make a living. 🙂

& if you get a S$15 for S$30 groupon voucher, then this is better than coffee shop & food court prices.^^

c.h.e.f andy

Average Lunch Buffet @ Street 50 Bay Hotel on 7June2014

fried prawns

fried prawns

bought a S$20pax weekend asian lunch buffet voucher @ street 50 at bay hotel from groupon, so went there for lunch on 7.6.2014.

place is new. there is outdoor setting but it was hot & most part in the sun at lunch & very high ceiling (like 12m) so not useable when heavy downpour. it was fully booked so i could only get outdoors but i was there among the first few just before the crowd so managed to get seated inside anyway.

service was very good in terms of attitude & politeness, and i also got free parking coupon at the end. the food did not look exciting but did not look bad either. coffee was not included but iced water was quite fine. 🙂

pineapple curry chicken

pineapple curry chicken

fried beef average

fried beef average

curry mutton

mutton rendang

first foray

first foray

first foray

first foray

otah good

there was nothing to talk about in my first plateful. scallops & mussels were poor & tasteless (but they usually are even at say carousel for >S$60pax) w/o the thai? green dip sauce, which was also average. best was the otah (i had a second one later). the small octopus was quite good, and the long bean minced pork salad was ok. steam prawn was competent.

second foray

second foray

of the cooked food, curry chicken was quite good. curry was tasty, chicken ok but not really tender enough. mutton rendang was ok. fried prawn was tastier than the cold dish but just a competent prawn dish. mushrooms & spinach was pretty good. achar too.

beef ball beehoon soup

beef ball beehoon soup

the beef ball beehoon soup was competent. soup was very tasty but too oily.

crispy yam

crispy yam

sweet & sour fish

sweet & sour fish

third foray

third foray

fourth foray

fourth foray

the crispy yam was pretty good. sweet & sour fish was also good. 🙂

chendol good

chendol good

mochi is poor

mochi is poor

like the 9-layer cake

like the lapis sagu (九层糕)

and i liked the chendol & the  lapis sagu (九层糕). pulut hitam ok but mochi was poor – skin was thick & the inside was hard.

indoor seating

indoor seating

outdorr seating

outdoor seating

overall, i don’t really have much to comment about this place. food was competent. at S$20pax nett using groupon it was really very ok, though i am unlikely to return myself. at S$25++pax, hard to say, i mean, there are many alternatives like dinner@peach garden miramar for S$30nett pax.

c.h.e.f andy

Incredible Artisan Fusion Molecular Cuisine @ Labyrinth on 30Apr2014

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lime sorbet

my wife’s close couple friends bought dinner @ labyrinth by han li guang at neil road on 30.4.2014. 🙂

i knew of the restaurant the day before, started googling, and found the beautiful food photos in bibikgourmand.

there was a reference made on willin low of wild rockets fame. i did like wild rockets & the laksa pesto pasta maybe 15 years back. personally i did not see any similarity just looking at bibikgourmand photos or having seen & tasted the food afterwards. 🙂 one was fusion in combining “western” & “singaporean” ingredients and most importantly, making the result taste good & not for fusion sake (in that both were similar).

in labyrinth’s case, it was going back to the ingredients, reassemble them into something that looked quite different (but very artisan & beautiful) and yet delivering the (excellent!) taste though perhaps not the overall experience eg the chilli crab ice cream combined with deep-fried soft-shell crab tasted like very good chilli crab but it’s not the same as eating a meaty crab, nor was it expected to be. 🙂 the science of taste? molecular cuisine in its finest form? i am NOT qualified to say… 🙂

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garlic mousse, olive powder, balsamic jam for focaccia bread

amuse bouche? the lime sorbet was nice, simple, refreshing, nothing special.

we were served focaccia bread with a garlic mousse, olive powder, balsamic jam. quite unique & pretty good & fun. could’t say this would match good freshly baked bread in a good restaurant, but they were good anyway & matched the food theme. balsamic jam was good, garlic mousse too, olive powder too refined for my taste buds..tasted nothing. 🙂

10171640_10152361137234494_5597954619760349095_n

beef tartare masquerade (imposter)

#1 this dish looked very like a beef tartare with the egg yoke even, and the taste was quite exquisite. 🙂 the mango sphere sat on a roasted tomato, which was very tasty & great with the greens. the mango sphere was, to me, amazing only to wonder how it was done but did not add much taste nor texture. it was a thin liquid & did not have the silky egg yolk texture.

1897826_10152361137304494_6167637602843969400_n

chilli crab

#2 the chilli crab looked incredible, a piece of art, so pretty. & excellent flavours, superb dish 🙂 the deep-fried soft-shell crab combined very well indeed with the chilli crab ice cream. they were arranged with the crab mousse, ikura, seaweed on mantou (馒头) sand to give a picture of sea (and tropical island?). not sure if the mantou sand added anything, my palate not sophisticated enough to capture all the taste & texture, need more practice..haha. 🙂

10301360_10152361137369494_4410949613633301481_n

curry chicken rice

there was a choice of mains – curry chicken or siew yoke fan.

#3 the curry chicken was better than what i expected, though my wife did not like the dish so much. deep-fried chicken balls did not sound that great for main course, but these were quite tasty & you could taste the curry. the quinoa (“kin wah”) risotto was tasty too. i am beginning to like quinoa. my son’s friend made a good quinoa salad & my wife too so she was less impressed. as a “deconstructed” or “reconstructed” or “pigeon-holing not important” dish that was plated quite nicely, looked different & yet tasted like curry chicken, the dish was a great success. so it was good & exceeded my expectation but c/w with a good main (fish or meat) in good restaurant, it may or may not measure up after the initial excitement. also, like going back to the excellent chilli crab, it was indeed a “wow” experience, very pleasantly surprised, but not the same as eating a meaty crab. so it’s a different kind of satisfaction & expectation.

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siew yoke fan

#4 the siew yoke fan was again superbly executed. 🙂 the crackling belly pork was excellent, though our friends said the ones they had at basilico recently were even better. the risotto was very tasty, though i could not really tell if it was a ramen (tonkotsu?) stock.

10312469_10152361137499494_8318490514275090593_n

chendol xiaolongbao

there were 2 desserts in the set – chendol xiaolongbao & a deconstructed apple crumble.

#5 the chendol xiaolongbao, with red beans, coconut milk ice shavings inside, had genuine chendol taste, was light & quite refreshing. it was pretty ok, i enjoyed it though it was not a favourite for me.

10169438_10152361137594494_5163702350731915593_n

deconstructed apple crumble

#6 the apple crumble was very good. the stewed apple balls, apple crisp, baked white chocolates & yogurt ice cream all very tasty & combined well. an excellent dessert. 🙂

5-course menu

5-course menu

the 5-course menu was S$78pax, a reasonable price for the quality of food & overall a very enjoyable fun experience. the food was very artisan (perhaps that would become an industry standard in due course), very creative (to me it felt totally new & had no peers in Singapore as yet).  the other “affordable” place where the food presentation is very artisan is jaan (where i had the best degustation dinner on 20.1.2014 with the same couple friends), recently just got on to pelligrino world’s best 100, at 100th place. andre, iggy’s, les amis all very costly & i have yet to convince myself it is worth spending the money. it’s all about experience, very subjective, and also depends on expectations and perspectives, and perhaps very importantly on the the company too. 🙂

c.h.e.f andy

 

Nice Lunch @ Nasi Padang River Valley at Zion Road on 23Jan2014

curry chicken

curry chicken

i used to eat here more when my children were younger (meaning i was younger & had more capacity for carbo & cholesterol) & also buy back for home gatherings.

the food was more expensive in recent years but still good. i had a few meals at the nasi padang stall at tanjong pagar railway station which was also good and a lot cheaper before it closed (wonder where it moved to?).

nasi padang river valley

nasi padang river valley

my sis had wanted to try this stall again so we came early at 11am+ on 23.1.2014. still empty but they filled up quite quickly. we ordered 6 dishes for 3pax, cost S$25.

assam fish

assam fish

sotong (squid) in tomato sauce

sotong (squid) in tomato sauce

beef stomach

beef stomach

lady fingers

lady fingers

brinjal chilli

brinjal chilli

rice with beef stomach

rice with beef stomach

the curries were good as usual, but the both chicken & beef stomach curries while fragrant were really much too salty. the assam fish (ikan tenggiri) was excellent, with slight sour kick. the sotong (squid) in tomato sauce was great to. and the 2 vege, lady fingers & egg plants were very good.

it was a really nice meal, slightly much for 3pax lunch, so S$25 i guess was quite ok really. hawker food can be expensive too these days.

c.h.e.f andy

Beer Can Chicken

beer can chicken

beer can chicken – added on 7.11.2014

was working on improving my oven roast chicken, so reading up on internet recipes and found this beer can chicken, 🙂

the well documented challenge about roasting whole chicken as c/w pan roasting a breast or hind quarter is that the white meat (breast) & dark meat (muscles in the drumstick) give different doneness. so if the breast is just done the dark meat is underdone with some blood redness & if the dark meat is just done, the breast is dry & overdone.

apart from using the beer can recipe which is supposed to steam up & moist the inside of the chicken & also create an all round browning instead of turning the chicken mid-way cooking, i also thought to use the brining method to give more moist & tender meat. also, like my curry chicken noodle version, i exfoliate the chicken skin by rubbing/massaging with salt.

beer can chicken

beer can chicken – added on 7.11.2014

beer butt chicken

beer can chicken

beer can chicken

beer can chicken – added on 7.11.2014

beer can chicken

beer can chicken – added on 7.11.2014

the result was a very moist, sweet, tender & very tasty (from the brining) chicken & overall browning as seen in the above photos(though uneven as the oven temperature was uneven). 🙂

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i cleaned the chicken & rubbed salt on the skin & inside to exfoliate & make the skin ultra smooth, and washed & cleaned. i then added 1 litre water in a large plastic container, mixed in about 1 tablespoon salt & 3 tablespoon sugar & stirred to dissolve, then poured in 15ml bottled lime juice or squeeze juice from about 2-3 limes. i placed the cleaned whole chicken into the container and placed container in fridge for >24hours.

to cook the chicken, i insert the rub of sliced garlic & rosemary under the chicken skin on both breast side & back, rubbed 1 tbsp olive oil over skin to make it crispy, opened a can of beer & removed 1/2 its content. & inserted the 1/2 filled beer can into the lower cavity of the chicken. i then placed the chicken standing upright on the beer can on an aluminium foil-lined baking tray & cooked 15mins at 175degC + 25mins in 250degC in a preheated oven. i removed from oven & let the chicken rest, and then deboned & serve.

c.h.e.f andy

Ingredients:

  • 1.1kg chicken from Giant hypermarket (if you sue a 1.4kg chicken or other size you will have to try out the ove timing or I guess use a meat thermometer which I have not yet learned to use!)
  • (for brining) – 1 tbsp salt, 3 tbsp sugar & 15ml lime juice
  • (for rub) – 3 garlic cloves sliced thinly & 2 tsp rosemary

Directions:

  1. Prepare the chicken – clean the chicken & rub salt on the skin & inside to exfoliate & make the skin ultra smooth, and wash & clean. add 1 litre water in a large plastic container, mix in about 1 tablespoon salt & 3 tablespoon sugar & stir to dissolve, then pour in 30ml bottled lime juice or squeeze juice from about 5 limes. place cleaned whole chicken into the container and place container in fridge for 24hours to 36hours. 
  2. Cook the chicken – insert the rub of sliced garlic & rosemary under the chicken skin on both breast side & back. rub 1 tbsp olive oil over skin to make it crispy,open a can of beer & drink or remove 1/2 of its content. insert the 1/2 filled beer can into the lower cavity of the chicken. place the chicken standing upright on the beer can on an aluminium foil-lined baking tray  & cook 15mins at 175degC + 25mins in 250degC in a preheated oven. remove from oven & let the chicken rests, and then debone or carve & serve.

Great Lunch Buffet (Yantra Update) on 1Aug2013

tandoori prawns

tandoori prawns

a quick update on Yantra’s Mon-Thurs S$19pax lunch buffet(my last visit).

went with my sister for lunch buffet on thursday 1.8.2013, and this time the food was par excellence. 🙂

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Yantra has a spacious, classy, quiet ambience.

curry chicken, tandoori prawns & fish curry - the 3 best dishes

curry chicken, tandoori prawns & fish curry – the 3 best dishes

the buffet was the usual spread. today though we had 3 excellent dishes – a tandoori prawns, fish curry & curry chicken. the prawns were large, plump & has nice bbq flavour – i took many.

fish curry

fish curry

the fish was fresh & tender & both the fish & chicken curries were great for eating with the naans & tandoori roti. really enjoyed this lunch. 🙂

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i don’t think much of dessert in indian restaurants, my impression being they are overwhelmingly sweet (sorry that’s just me!) so my last time here i did not visit the dessert station. this time my sis took the carrot & it was really nicely done, mildly sweet & about right.

c.h.e.f andy

RI Celebration of 55 Yrs of Our Lives Dinner on 5May2013

we had our RI celebration of 55 years dinner on a cool pleasant evening on 5.5.2013. 🙂 it was good fun, great company, enjoyable makan, and strawberries brought by Tiang Chye, and we had our 55th birthday cake courtesy of Choon Hung lit with 5+5 candles. 🙂 all 55ers were singing birthday songs for Chong Lee & Kum Heng, the 2 with the nearest birthdays, and later for ourselves..haha.. 🙂

I cooked a 21pax buffet dinner. I must say that this the best I have done, every dish turned up very nicely. 4 of my 5 dishes (& 2 of aunty Bes’ dishes) were precooked & ready to serve, and I only had to do the prawns (& aunty Bes the fish & kailan) when friends were already tucked in, so it was very relaxed and at the same time a really shiok, thrilled feeling! 🙂

55yrs Get Together - Andy Homecooked 22pax Buffet Menu 7pm Sunday 5.5.2013

Dinner was a  homecooked 9-course buffet + birthday cake courtesy of Choon Hung. 🙂

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we started with a layout of 6 dishes. aunty Bes’s thai tanhoon salad was a great appetizer – spicy, tangy, tasty.

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the pan-roasted brined chicken breast was moist, tender & sweet-This is a great tapas dish I always do for sit-down dinners. 🙂

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teochew braised duck

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I was especially proud of my teochew braised duck today. Chong Lee liked this especially. the flavour was superb & the colour & looks were great! the cutting was also good w/o torn edges,pieces etc. 🙂 the lor neng was just putting to good use the braised duck sauce & was quite a homely addition.

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I also did chashu, which is a Japanese style slow oven-cooked belly pork. This is commonly used in ramen (for chashumen) where the meat is rolled up & cut into thin circular pieces. 🙂 It was much better than the kakuni I did previously (which was also a good Japanese styled slow-braised belly pork), both the texture/bite & the taste. 🙂

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nonya curry chicken

this was a good day for me. my curry chicken were usually quite ok, and today’s curry chicken was truly my best, really tasted like Zion Road nasi padang green curry, sweet, fragrant & lemak. 🙂

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next up – aunty Bes’ spicy bean sauce prime ribs, always good! 🙂

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I cooked my usual dry wok high heat garlic prawns at this point. Wee Woon liked this especially. 🙂

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aunty Bes then brought out her very good spicy tau jeon seabass – quite remarkable that it turned seabass which had mud taste & mushy not great texture to a very different tasty dish.:-)

forgot to take photo of Choon Hung’s very nice chocolate cheese cake, and also aunty Bes’ blanched HK kailan with shitake mushrooms in oyster sauce. 🙂

everyone had a really, really great fun time together. 🙂

c.h.e.f andy

Nonya Curry Chicken

nonya curry chicken

nonya curry chicken

I just love the nasi padang dishes from Nasi Padang River Valley located at Zion Road. There was a time we even used to lug too many takeaway items for small home gatherings, asked for lots of curry sauce and reused later by adding our own chicken from the supermarket. That was a time when calories & cholesterol did not enter the calculations.

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nonya curry chicken

Anyway I didn’t think I could cook curries or had any interest to, until I came across this nonya curry chicken recipe & decided to just give it a try – WTH right?

Blessed with beginner’s luck, I got it right the first time, and was able to repeat with no difficulty the second try. I still don’t cook this often, but I have done it 2 more times for the 23pax buffet on 26nov2012 & just before that a 10pax sit-down dinner on 5nov2012, and all were great & I just love the lemak & herb taste. I would be quite happy to cook this again when I need. 🙂

First I stir-fry star anise, cinnamon stick & cloves over low heat. I then add in the spice paste (ground garlic, shallots, chilli padi, coriander seeds, cumin, fennel) and stir-fry till fragrant. then in goes the curry leaves and cut chicken pieces and fry them really well. I then add water, cover with lid, and braise over low heat for 40minutes OR until chicken is cooked. After 10mins, I use a pair of tongs to pick out the chicken breasts & place them on top of the thighs, wings, drumsticks and pieces with bones so they won’t be overcooked and remain tender & juicy. 🙂 Finally I add about 100ml coconut for the lemak taste I like & a teaspoon of tumeric to give it the nice golden yellow colour. how pretty! 🙂

nonya curry chicken

nonya curry chicken

nonya curry chicken

nonya curry chicken

I then add sea salt and sugar to taste and serve.

c.h.e.f andy

Ingredients:

  • 1 whole chicken (I use 1.4kg from Giant hypermarket OR Sheng Shiong) – cut off head, neck, feet & cut into 2in pieces
  • 100ml – 150ml thick coconut milk or to taste
  • 2 star anise
  • 1 clove
  • 1 cinnamon stick
  • 4 tbsp oil
  • 1 tbsp sea salt
  • 1 tbsp sugar

for spice paste (ground – in my case I mince & pound them):

  • 3 cloves garlic
  • 10 shallots
  • 2 chilli padi
  • 10g coriander seeds
  • 1 tsp fennel
  • 2 tsp cumin
  • 1 tsp tumeric powder

Directions:

  1. Prepare the chicken – with a pair of kitchen scissors, cut off the head and feet. cut the body in 1/2 & the cut out the drumstick, thighs & wings along the joints. chopped the breasts & remaining portions into 2 in pieces.
  2. 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 cut chicken pieces and fry them really well. add water, cover with lid, and braise over low heat for 40minutes OR until chicken is cooked.
  3. after 10mins, use a pair of tongs to pick out the chicken breasts & rest them above the curry liquid on pieces with bones etc so they won’t be overcooked and remain tender & juicy. add about 100ml coconut for the lemak taste & a teaspoon tumeric powder for the colour. add salt & sugar to taste. serve.