1st RI FGS (For Goodness Sake) Charity Dinner Raised S$16,948 for HCA Hospice on 20May2016

salad

salad

a group of RI friends have the idea that as we all have a good time coming together enjoying the food & company, making new memories together, maybe we can also do a charity fundraising while we are having our makan & chill get-together. ^^

so on 3.12.2016, we got together at a friend’s place to try out the logistics.

there were 28pax. 3 of us did the cooking. it was a good practice too to help with the planning & food logistics, and of course also another good excuse for our usual makan & chill together.

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a lot more organisation had gone into it by the guys this time, and we also discovered that the generous host is a accomplished auctioneer & mob rouser.

he donated 4 macallan rare cask & 3 mac18, & got everyone into the mood. there were like 28 bids for the whisky & the auction closed with 2 equal winning bids at S$1,888 for 2 bottles for each group, so that was S$3,776 in total for the whisky.

a friend donated a book about hawker fares in singapore that went for S$188.

in total the 33pax dinner (about 27 attended inner, the others came to join drink after dinner) raised S$16,948 for HCA Hospice.

what is important is that everyone was in the mood of giving & feeling good about it. & in fact a lot of chat continues afterwards on whatsapp. people were feeling happy about the occasion, the time together & doing something for the needy, & wanting to do this again.

for me whether we had raised more or less is not as important as just spending time together & doing something meaningful together.

which bali resort is this?

which bali resort is this?

this time we had it at another friend’s beautiful home, an architect, on 20.5.2016. ^^

some of us were there early, preparing salad & cutting fruits. i was reheating the curry dishes we shipped over & organising the dishes for dinner.

the vast kitchen looks out into nice greeneries, like in a nature reserve. 🙂

we were saying no need to go ubud la for retreat & relaxation…just come over here & cook…

3 of us did the cooking.

another friend brought the veg to make fresh salad (top photo). & couple other friends brought cut fruits & lots of apples (30). 

mee siam

mee siam

one friend did mee siam with prawns & fish cakes & fried tofu. 🙂

side dish

side dish

he made a very tasty side dish too with ikan bilis & tofu.

mutton stew + pilaf rice

mutton stew + pilaf rice

another friend made mutton stew & pilaf rice. 🙂

mutton stew

mutton stew

he thought of doing mutton rendang. 🙂

i was doing a few curry dishes, so he settled on doing a stew.

pilaf rice

pilaf rice

& nice long grain pilaf rice.

the host was doing some plain rice for the curries. so we reduced the amount of plain rice a bit, & started dinner off with the pilaf rice. still i think there was quite a bit of rice leftover.

i made 7 dishes + chocolate banana cake

i made 7 dishes + chocolate banana cake

i did 6 dishes (2 servings of fish head so 7 dishes) + a chocolate banana cake.

i chose curry because it was very easy to cook, and could feed many.

i figured that one dish of fish head (2 halves) was not enough for 27pax so i cooked 2 separate dishes of fish head.

the serving came with lots of veg – yellow onions, ocra, egg plants & tomatoes.

fish head was easy to cook as i used a ready curry paste – mak’s curry.

i did this couple times already & my friends all liked the curry.

so it’s just frying the rempah (curry paste), yellow onions, ocra, adding fish head & coating with rempah thoroughly, then adding egg plants, chicken (or fish) stock, coconut milk, cover & let it simmered for 10mins, then adding tomatoes.

& it’s done, that simple! 🙂

for nonya curry chicken, i used my own rempah instead of a ready paste.

i prefer to first debone the 2 chickens, and make a tasty stock using the chicken bones & carrots.

again cooking was very easy.

just fried rempah with star anise, cinnamon bark, clove & curry leaves, added chicken to coat with rempah thoroughly, then added coconut milk, chicken stock, covered & let simmer. i removed the chicken pieces after 5-6mins & cooked the wings for another 10mins.

one of the key consideration is logistic.

for curries, i cooked them in the morning so i had complete dishes & tasted them to know they were ok. then removed the fish head & chicken & let the curries cooled. then i transfered them to separate sealed plastic containers & stored in the fridge.

(basically difficult to transport a dish with liquid unless in properly sealed containers la…).

reheating was easy. the only consideration was that the fish head & curry chicken not be overcooked.

it may seem strange to choose curries with the hassle of transporting but they are easy to cook, can do in bulk & easily reheat to serve hot, and have wider appeal to diners c/w with other dishes.

kou rou 扣肉

kou rou 扣肉

i did a kou rou 扣肉.

among my own dishes this was most popular, & disappeared in double-quick time. & our friends who were early were taking this (to try haha!) before reheating & before dinner started. 🙂

this was done 4hrs in a 90degC oven to have a slow low-temperature gentle braise, then steamed in a steam oven for 1hr 15mins, so it was very tender, flavour-infused, but still have bite & texture, not falling apart.

chap chai

chap chai

i did a chap chai to balance the curries.

chap chai

chap chai

this again a very easy dish, just fry, stew cabbage, add stock, then add beancurd puffs (taupok) and add tanhoon when ready so tanhoon will cook in residual heat & not be overcooked. remember this has to be reheated later when serving.

sweat peas baby corns with prawns

sweat peas baby corns with prawns

someone commented maybe have more veg, so i reduced 1 meat (omitted the teriyaki sutchi fillet) & added 2 veg dishes.

sweat peas baby corns with prawns

sweat peas baby corns with prawns

the sweet peas baby corn with prawns was excellent when my helper made it for our home dinner.

this though was my first time cooking it. it turned out quite badly, i think the worst dish for the evening.

the ingredients were good. prawns were fresh, sweet peas & baby corns were always very tasty.

sweat peas baby corns with prawns

sweat peas baby corns with prawns

however i made a bad mistake of frying the prawns first in butter, like i do for pastas.

unlike double-cooked pork回锅肉, prawns cannot be fried & steamed. it destroyed the texture, so the prawns were no more bouncy but mushy like not-fresh prawns. & this especially so when the dish had to be covered with aluminium foil & kept in a 50degC oven for long periods to keep warm.

on hindsight it was better to serve the dish cold…

ocra in nonya sauce

ocra in nonya sauce

i used a very nice tasty nonya sauce for the ocra.

ocra in nonya sauce

ocra in nonya sauce

so this dish was real easy, just fry, make sure it was cooked right then add the nonya sauce at the end.

ocra in nonya sauce

ocra in nonya sauce

ocra in nonya sauce

ocra in nonya sauce

looking at the photos, the vibrant green went off quite a bit, though the dish still tasted very good.

on balance, it was better to serve the dish cold w/o additional treatment after cooking.

i made a chocolate banana cake.

this was quite popular. everyone liked it. ^^

it was my second time. the first time my OPS friends talked about awfully chocolate & their chocolate banana cakes. so i went to google & found a recipe & went to phoon huat to get a 9″ by 9″ cake tin to make the dish.

this time i got better quality bananas & also added more bananas. quite a good cake.

cut fruit stall

cut fruit stall

some friends prepared the cut fruits.

watermelon

watermelon

watermelon from our regular watermelon supplier…

yellow watermelon

yellow watermelon

pineapples

pineapples

mango & guava

mango & guava

& others, like pineapples, mangoes, guavas etc…

apples

apples

one friend brought 30 apples. we all ate or brought home some…

it was a really good, fun dinner.

the host was assisted by another equal mob rouser, and our mabuk friends & others were all into the spirit of sharing, whisky & donations in equal parts.

bless them all good people! 🙂

c.h.e.f andy

Excellent Fish Head Curry

fish head curry was very good

fish head curry was very good

recently, i have made fish head curry a number of times & happy to say it has consistently good everytime, and my friends all thought the fish head curry was the best dish. ^^

mak's curry paste for fish head curry

mak’s curry paste for fish head curry

first time i did fish head curry was 14.3.2016. it was a 10pa curry rice lunch + bakuteh post JB trip. ^^

i grabbed a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45, used it for the first time.

fish head curry

fish head curry

wife went to chinatown & bought me an angkoli (sea bream) fish head. i though it was very expensive at S$16.

anyway it was super fresh, meat was firm & sweet.

fish head curry

fish head curry

cooking was easy. i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.
fish head curry

fish head curry

i did this a few more times, & it was good, in fact excellent, every time-

fish head curry

fish head curry

what i like was the simplicity in the preparation.

fish head curry

fish head curry

& that it is consistently good without fail.

i am planning to do this for the community meals at teban gardens & at bathesda bedok.

fish head curry

fish head curry

i am good with using premix for my cooking. if they works why not? why invent the wheel? no hang-ups for me. 🙂

i do have a good recipe for nonya curry chicken, so for that i do not use curry paste, but there is no fix rules, whatever works, works for me la…

c.h.e.f andy

Ingredients:

  • 1 angkoli (sea bream) fish head about 1kg (or garoupa)
  • 1 Mak’s fish head curry sachet
  • 1 small yellow onions (sliced)
  • 5 ocra (1cm cut)
  • 1 egg plant (1.5cm cut)
  • 2 tomatoes (cut into 8 or 12 pieces)
  • 200ml coconut milk
  • 750ml to 1000ml chicken stock

Directions:

  • wash fish head with salt thoroughly & drain.

i just followed instructions at the back of the sachet-

  1. fry first the sliced yellow onions, curry rempah & some coconut milk.
  2. add cut okra (lady’s fingers) and fry another few minutes.
  3. add fish head & coat thoroughly both sides with rempah
  4. add cut egg plant, chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. add cut tomatoes.

12pax Home Dinner + Silk Road Adventure Briefing on 9may2016

made a simple homecooked 12pax dinner for friends today on 9.5.2016. ^^

a good friend was briefing us on a silk road adventure tour she planned for sep this year.

mouthwatering it was! ^^

it was simple as curry dishes are easy to do & by now i am quite organised for these dinners.

the heavy cooking was only 3 full hours.

so i in fact went to the gym in the morning & a good friend bought a good teochew muay buffet lunch afterwards.

of course that excludes deboning the chicken, making stock, making the paste for nonya curry chicken & making tiramisu, all done the day before. 🙂

great wines brought by 2 friends

great wines brought by 2 friends

2 friends brought 2 nice reds.

we had the yellow label, the michel torino for another occasion.

for this evening’s dinner, i made 7 dishes-

#1 fish head curry
#2 nonya chicken curry
#3 teriyaki sutchi fillet
#4 kou rou (w/o mei cai) + white kong bak (both experimental)
#5 chap chai
#6 fried hokkien noodles
#7 tiramisu

& a friend brought excellent cheng chow dessert

the fish head curry, like the last 2 times, was excellent. everyone loved it.

my nonya curry chicken was very good too.

very lemak, flavourful & a key difference with curry chicken outside, my chicken was very tender not overcooked.

kou rou扣肉 preparation w/o the mei cai 梅菜 (experimental)

kou rou扣肉 preparation w/o the mei cai 梅菜 (experimental)

the kou rou扣肉 preparation w/o the mei cai 梅菜 was experimental. result was excellent. several friends picked this as the best, their favourite. 🙂

i used my mei cai kou rou recipe basically.

this time i used shao xing wine & sea salt & sugar to marinate, put in 90degC oven for 4 hours, browned on non-stick pan, added dark sauce to coat & some sugar, then steam oven for 1hr 15mins.

white kong bak 白腩肉 (experimental)

white kong bak 白腩肉 (experimental)

white kong bak 白腩肉 also experimental.

this after having the teochew white belly pork at bedok north food centre.

this was excellent too. a similar number of friends picked this as their favourite.

today's teriyaki sutchi not so good

today’s teriyaki sutchi not so good

the teriyaki sutchi fillet was not so good today.

i did teriyaki sutchi fillet for teban gardens community meal & bathesda bedok community meal recently. of you look at the photos, the difference is quite evident.

i think it was because i wrap it in aluminium foil in oven for 2 ovens & the fillet sweat.

chap chai was good sweet & tasty

chap chai was good sweet & tasty

chap chai was very good. cabbage sweetness + taupok yellow bean sweetness + chicken stock sweetness & reduced.

tanhoon gave some additional texture.

fried hokkien noodles tasty but soaked up the gravy & a bit mushy

fried hokkien noodles tasty but soaked up the gravy & a bit mushy

this the second time i made fried hokkien noodles.

but amount was doubled that of the first time so quite different.

another big difference was that the first time i served & ate right away, this time it was in a 50dgegC ove to keep warm for 2 hours wrapped in aluminium foil. it was tasty still but noodle soaked up the gravy & became a bit mushy.

excellent cheng chow mango, longans & aloe vera

excellent cheng chow mango, longans & aloe vera

a friend brought excellent cheng chow dessert.

excellent cheng chow mango, longans & aloe vera

excellent cheng chow mango, longans & aloe vera

it was very nice, with canned longans, freshly prepared aloe vera, lime juice & cut mango with some tanginess.

my usual tiramisu -irresistable for one friend

my usual tiramisu -irresistable for one friend

my usual tiramisu, simply irresistable to one friend, he mopped up all. ^^

korean strawberries quite sweet

korean strawberries quite sweet

korean strawberry was sweet for me, not sweet enuf for some friends.

grapes very sweet

grapes very sweet

a friend brought the grapes, very sweet! 🙂

had a great time with friends. & we had an excellent briefing too on silk road trip which one friend is organising. such a thrilling adventure from the slides presentation! 🙂

c.h.e.f andy

A Quick & Shiok 3pax Curry Dinner on 24Apr2016

fish head curry

fish head curry

made a really quick simple dinner for 3pax this evening on 24.4.2016. ^^

it was simple & quick because all i did was to use ready paste & sauces.

i had a small 1/2 fish head leftover from the day when i did a 8pax curry rice lunch for my primary school friends.

so today i used a chilli brand fish head curry paste & cooked the 1/2 fish head with some yellow onion, ocra, eggplants, tomato. will share the recipes here on another post, but basically –

just fry the paste with curry leaves & onions, then add ocra, then add fish head & egg plant & coat, then add coconut milk & chicken or fish stock & cover to steam the fish head, then add tomato.

spicy dishes

spicy dishes

i cooked another 3 small dishes. it looked like a lot of food for 3pax, but actually fish head was very small (like 450g more bones than meat), & the 3 other dishes all very small quanitites. 🙂

squid ink sotong

squid ink sotong

for squid ink, just stirfry the ink sacs with cut chilli padi, garlic & yellow onions in butter. add some stock & reduced, then add sotong seasoned with fish sauce & pepper. last add corflour with oyster sauce.

gimson nonya sauce

gimson nonya sauce

singlong sambal ikan bilis

singlong sambal ikan bilis

for the ocra & long beans, i used ready bottled sauces.

sambal long beans

sambal long beans

for long beans i used gimson nonya sauce.

this sauce is so very good, my daughter liked it (the dish) best of all.

long beans take time to cook, so just fry garlic in oil & nonya sauce paste, add long beans, then add stock & cover. when long beans are cooked, reduce sauce further as desired to give a intense tasty dish. so good!

chilli ocra

chilli ocra

fot the chilli ocra, i used singlong sambal ikan bilis paste. basically done same way as long beans, but i added some yellow onions also.

very quick to prepare & shiok dinner la…

c.h.e.f andy

RI Friends 10pax curry rice lunch+bakuteh post JB trip 14Mar2016

had a really fun JB trip last week with my RI buddies. we had really good bakuteh at shoon huat at sentosa JB & roast duck from ya wang opposite, and dinner at canton-i at city square, but we missed out on the kam long fish head curry.

the guys were coming to my place for lunch & watching jeju slides & guide from a friend who had been there.

so i decided to do a curry rice lunch + bakuteh (reminiscence of the recent JB trip) on 14.3.2016. ^^

7 dishes = curry rice + bakuteh + dessert

7 dishes = curry rice + bakuteh + dessert

i had 7 dishes –

bakuteh singapore style
fish head curry
nonya curry chicken
sayur lodeh (using thai red curry)
kueh chap (pig head, pig ear, belly pork)
sio bak (roast pork)
lotus ginkyo nut cheng chow 莲子白果凉粉

for bakuteh i bought the frozen prime ribs from sheng shiong. it’s the le bao brand 乐宝, just S$10.95/kg.

i used the usual ILC bakuteh sachet, about S$1.50 for 20g sachet.

the bakuteh was excellent! soup was very tasty. many friends so commented.

1 used hara fried bean curd puff this time, i think this had more sweet 黄豆 flavours than the usual bean curd puff i used, the overall soup flavour was excellent, very tasty. a friend said it enhanced rather than overwhelmed the bakuteh sachet.

i think my soup was almost as good as shoon huat, and my pork ribs itself clearly better, more meaty, fatter & more flavoruful & excellent taken with my dark sauce which was very “pang” & not so salty.

fish head curry

#2 fish head curry

it’s the first time i cooked fish head curry.

mak's curry paste for fish head curry

#2 mak’s curry paste for fish head curry

i went to grab a curry paste from sheng shiong. found this mak’s nonya fish head curry S$2.45 i think, used it for the first time.

fish head curry

#2 fish head curry

wife went to chinatown market on sunday. i didn’t go. she bought a angkoli (sea bream) fish head. i though it was very expensive at S$16, but i had not bought this before not really qualified to comment on the price.

fish head curry

#2 fish head curry

anyway it was super fresh, meat was firm & sweet.

cooking was easy. i just followed instructions at the back of the sachet-

  1. cut okra (lady’s fingers) and fried first with sliced yellow onions, curry rempah & some coconut milk.
  2. added cut egg plant, fried another few minutes.
  3. added fish head & coat with rempah
  4. added chicken stock & coconut milk, covered, simmered about 8 – 10mins
  5. added cut tomatoes.

curry was very tasty, maybe could be stronger, almost as good as outside, think curry wok.

i did my usual nonya curry chicken.

i did this nonya curry chicken recently for teban gardens community breakfast.

today though, it was just slightly below my own expectations.

my friends all liked it. the curry was very flavourful & lemak. they said just like outside nasi padang stall.

i did my usual kueh chap too.

i was also not all that satisfied with the flavours. i felt the texture was great but the braising sauce flavours not “pang” enough.

my friends told me i ate too often. for them it was fine. 🙂

sayur lodeh

#5 sayur lodeh

the sayur lodeh was quite fine. the long beans & hara fried bean curd puffs went very well with the cabbage & curry.

sayur lodeh

#5 sayur lodeh

i used the dancing chef thai curry paste, but added the wrong one yellow instead of red (hard to tell from a previously open sachet w/o cover description) so it looked a bit more yellowish & just like sayur lodeh instead of red colour, by accident…haha! 🙂

sayur lodeh

#5 sayur lodeh

anyway this dish i was quite happy with, nice vegetable for curry rice.

airfryer sio bak

#6 airfryer sio bak

& a repeat of my recently “mastered” airfryer sio bak, learned from a friend.

i thought the belly pork was a bit too fatty. & i over compensated by grilling it 5mins longer. i told them this third time was poorer than the first 2.

airfryer sio bak

#6 airfryer sio bak

but all my friends thought it was very good, the skin was crispy.

one friend said the skin was crispy on most, but some parts were tough. i told him probably because i used a fork to furiously stab the skin, kind of primitive, so not evenly done.

lotus ginkyo nut cheng chow 莲子白果凉粉

#7 lotus ginkyo nut cheng chow 莲子白果凉粉

i made the easy dessert we all enjoyed at hoe kee dessert 浩记甜品馆 during our jan2016 hong kong trip- lotus ginkyo nut cheng chow 莲子白果凉粉.

just boiled the lotus & ginkyo nuts in syrup & added to the cheng chow from sheng shiong. almost no effort & so enjoyable, refreshing to have.

friends brought strawberries & also longan & a friend brought a red, a bottle of michel torino.

after lunch we watched the slides on jeju. looks like a great place to eat & hike. according to guides, oct & nov are the best time to visit, dry & cool weather.

c.h.e.f andy

Peranakan Feast at Friend’s House on 30May2014

assam fish head curry

assam fish head curry

was looking forward to the peranakan feast at a friend’s place on 30.5.2014. this was the 3rd year i was invited to his fabulous lunches. 🙂

the first was a teochew gourmet lunch on 12.4.2012 & last year we had another delicious peranakan spread on 7.6.2103. and i kept thinking of the fish head curry. 🙂 and the penang laksa as well, especially when penang laksa is really not my favourite dish, much prefer lemak laksa with lots of “hum” (cockles). for me though this year’s babi ponteh was even better than last year. 🙂

assam fish head curry

assam fish head curry

#1 just look at the fish head curry, and it tasted as good as it looks. 🙂

peranakan feast

peranakan feast

nonya braised trotters??

nonya braised trotters??

nonya braised trotters??

nonya braised trotters??

#2 and the braised trotters. not sure what was the sauce & the name of the dish, but the texture was super, especially the unhealthy skin, quite gelatinous (“kar kar”) & the taste was wonderful. 🙂

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lontong

lontong

lontong

lontong

lontong

lontong

#3 lontong was also great, just enough lemak & very tasty, though lontong not quite my favourite dish, say c/w laksa or mee siam.

10352785_10152442307419494_642661493890294818_n

chicken curry

babi ponteh

#4 and nothing beat this babi ponteh! it was so good, the sweet taste apparently from the onions. i must try doing this dish. 🙂

dhal sayur curry

dahl sayur curry

#5 this apparently not sayur lodeh but some dahl curry, with lots of sayur anyway. i love dahl curry with roti prata.

itek tim

itek tim

itek tim

itek tim

#6 itek tim (salted vegetable duck soup) was good too, very tasty.

#7 there was a smaller bowl of pig intestine soup in a photo above. it was good, just a bit more sour.

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1 of my 3-4 platefuls

plateful of food

plateful of food

there was papadum too.

nice dessert

nice dessert

there was a very good desert, was told the name but forgot. it looked a bit like pulut inti, but tastier. the coconut shavings were not so sweet & overall this was much better dessert. 🙂

bak chang & kee chang

bak chang & kee chang

bak chang & kee chang

bak chang & kee chang

& we got to take back bak chang & kee chang. i did not realise the last time that the kaya was for the kee chang & was happily eating it with bread & butter…lol. this time i ate the kee chang with kaya & i really liked it. the bak chang was great too! 🙂 i went to google bak chang recipe, don’t think i want to do this, lots of work. let me just work on babi ponteh first. 🙂

c.h.e.f andy

Thai Style Curry Fish Head @ Forture Restaurant on 3Apr2014

thai style fish head curry _ S$25

thai style fish head curry _ S$25

had not been to this old holland road coffeeshop 金山岭 for years.

used to love the thai style curry fish head at forture restaurant (still do!), and also the chilli crab many years back, basically because they were good & cheap then. for a while ah yat @ turf city was having 50% weekday discounts (now 40%) and the crab at ah yat at the time (up to 3 – 4 years back) were like S$19.90/kg after discount for indonesian crabs, which was cheaper than the S$26/kg at forture, and ah yat served very cheap seafood like bamboo clams (still does), so only dish that stood out at forture was the thai style fish head curry.

decided to go with a friend to take the fish head  on 3.4.2014 after the long lay off. fish head still very fresh & curry was great. the hor fun though was not good. disappointing really, usually quite good when i “da pao” (take out).

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hor fun – S$3.50

1794660_10152298509434494_1847831719_n

hor fun – S$3.50

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old holland road coffeeshop 金山岭

thai style fish head curry - S$25

thai style fish head curry – S$25

my friend paid for dinner which came to just below S$30. the hot fun was S$3.50, so the fish head must be like S$25 (far cry from the time when it was S$15 & i came often), plus we had 1 rice to share & also the towels. my friend asked for water & the charge was S$0.40.

i guess price was ok. the 1/2 fish head was a large one. it was fresh & the curry was tasty, but taking it after so many years, it was unique but really no better than assam fish head & indian curry fish head – both have more kick than this one. also considering that the spicy bean sauce song fish head at honk kong street cost S$18 (though this one here had vegetables with the curry), S$25 was not cheap.

it was satisfying nonetheless, but the allure was gone. i can have this sometimes & enjoy it, but i can do without too.

c.h.e.f. andy

 

Good Average Value Nyonya Food @ Curry Wok on 6Feb2014

pig trotters 元蹄

pig trotter 元蹄

had not dined at curry wok for the longest time. it is located next to thai noodle house at coronation arcade.

used to like the great value set which included fish head curry & 元蹄 (stewed pig trotter). i knew the prices had gone up a few years back. anyway i went with sis & b-i-l & a chinese friend to try it on 6.2.2014. 🙂

curry fish head

curry fish head

ngoh hiang

ngoh hiang

chilli sotong (squid) S$10

sambal sotong (squid) S$10

chap chai

chap chai

the set, now S$56 (+1o% service & no GST), included the pig trotter, a small fish head curry, a ngo hiang & a chap chai dish.

the pig trotter was really very good, very tender, gelatinous w/o feeling too oily 肥而不腻, quite excellent! for comparison, i would say it was equal or better than the S$28 pig trotter 元蹄 dish at shin yeh.

the fish head curry was also very good, however my b-i-l commented this was the smallest fish head curry he had ever eaten, and it was! the ala carte menu said the price was S$22 (S$26 for large). it was more like S$12 (for this tiny size)!

the ngo hiang S$10 was pretty good. the chap chai S$8 was another small dish & ordinary.

we were greedy so added a sambal sotong (squid) for S$10 ala carte. it was good but portion was too small.

overall the food was good especially the pig trotters, and the fish head curry was likewise an excellent dish if it came in a more decent size. it was too expensive at S$22. as we took the set for 4pax, the total bill came to about S$77 w/o drinks (just water), so it was not really expensive but it was also not any special value. likewise the ala carte pricing for the sotong, ngo hiang & chap chai – ok not great.

i would come back for the pig trotters though when i have the kakis. 🙂

c.h.e.f andy

Average Indian Lunch @ Jade of India on 10Sep2013

fish head curry - S$25

fish head curry – S$25

i had not had indian fish head curry for several years. the recent fish head curry lunch at banana leaf apolo with my RI friends triggered my craving. saw the deal.com voucher S$12 for S$20 & bought 3 vouchers for 3pax lunch on 10.9.2013. 🙂

papadum

papadum

rogan gosht - S$12.90

rogan gosht – S$12.90

chicken biryani - S$11.90

chicken biryani – S$11.90

garlin naan (S$3.50) & tandoori roti (S$2.50)

garlin naan (S$3.50) & tandoori roti (S$2.50)

i ordered a fish head curry, chicken biryani (since 3 plain rice cost S$9), rogan gosht & 1garlic naan + 1 tandoori roti. liked the papadum & the dip! 🙂

the red snapper fish head was small but whole (not 1/2) & very fresh & sweet. the curry though tasted quite good was gluey (starchy). i didn’t mind it but the usual ones like what i had at banana leaf was much better & i would not go back if i were looking specifically to have fish head curry! the chicken biryani was very good – tender tasty chicken & flavourful rice which was not too oily, 🙂 the rogan gosht was disappointing – both the curry & mutton. this was a common dish i had taken many times in different indian restaurants and almost always good so this was quite a let down in taste. the garlic naan was also not great. thinking back i probably made the wrong order of mutton. the fish head & biryani were southern indian & i would probably do better with mysore mutton. naans & roti were better with thicker curries so was ok with rogan gosht but less with fish head curry.

the meal cost S$65.70 for 3pax after 10% service & GST. with the vouchers it was S$41.70 nett. so price-wise it was good for the food we ordered. but the fish head though ok did not satisfy my craving for good fish head curry & the rogan gosht did not give me confidence that other curries would be good. don’t think i would go back anytime soon even with discount vouchers.

c.h.e.f andy

Fish Head Curry Lunch @ Banana Leaf Apolo on 29Aug2013

haha..was in 2 minds whether to make this post. 🙂 why? see here = https://chefquak.com/2013/08/31/why-i-blog-my-guidelines-perspectives/

i enjoyed very much the lunch with old RI schoolmates & chatting over a cuppa afterwards at tekka food centre on 29.8.2013. 🙂 we are at a stage of our life where we are relaxed, enjoy company, want to spend time together, have different life perspectives & experiences to share, and enjoy listening to others’ perspectives whether they are same or different from our own. 🙂

the makan (“food”) at banana leaf apolo @ race course road was also ok, though pricy & nothing memorable (except the fish head curry). still i decided to make a quick post to record this get-together. 🙂

fish head curry

fish head curry

we ordered 4 dishes to share among 6pax, and the vegetarian among us ordered just naans & a paneer (indian cottage cheese that tastes like tofu) dish with curry. including lime juices, the meal came to S$150, about S$22pax. it’s quite ok but NOT cheap at all especially for our vegetarian friend.

best among the dishes was the fish head, predictably. it was a very good fish head – very fresh red snapper head & very tasty curry. i enjoyed it very much & i also got to eat the eyes etc. slurp, slurp! 🙂

chicken tikka

chicken tikka

the chicken tikka (cutlet) was a tandoori version & a bit dry, kind of below average really!

chicken curry

chicken curry

we also had a chicken curry & small squid curry (i forgot to take photo). both curries were tasty, but these were really quite cheap dishes with very cheap ingredients. eg at prata cafe @ evans road, you can get a very tasty mysore mutton curry for S$3.50! at chinatown market, you can get 1.5x the portion of small squid for S$3 & just plonk them in a curry mix.

basmati rice

basmati rice

the lunch might not be value for money, but i did enjoy very much including the basmatic rice & sides & was even inspired to cook a fish head curry myself the next day. 🙂

there are so many inexpensive eating places at race course road for both north indian dishes & the largely south indian fish head curries & chicken & squid curries we had. i plan to have fish head curry again & hope to have better review to post than this one on banana leaf. 🙂

c.h.e.f andy