Kueh Chap Homecooked Lunch for 10pax Friends on 17Sep2014

braised belly pork, pig ears & ter tau bak

braised belly pork, pig ears & ter tau bak

i have been applying the pot roast method using a crockpot (slow cooker) to produce very tender & moist & more gentle slow-braised meats. 🙂

i tried it very successfully on 蒜泥白肉, spicy garlic pork, and i used it once also to make a good braised belly pork, pig ears & ter tau bak (猪头肉).

for this 10pax lunch for my friends on 17.9.2014, i added braised pork trotters & also kampong chicken.

the gentle braising started with a cold crockpot on low & took about 4-5hrs to produce the very tender & still firm texture (“kar kar”) which i prefer over the more overcooked soft texture. i was able to reproduce the same tasty braising sauce. see the detail steps in the recipe here.

tau kua, tau pok, lor nerng

tau kua, tau pok, lor nerng

i used the braising sauce for the tau kua & lor nerng (braised egg) to infuse the flavours. i cheated for the tau pok & added water to dilute the braise as tau pok absorbs too much & i won’t have any sauce left for the “kueh chap”. 🙂

big intestines

big intestines

ter kar (pork trotters)

ter kar (pork trotters)

i braised the ter kar (pork trotters) separately by the same method, and took out some braising sauce to do the big intestines separately.

the big intestines from sheng shiong were already cleaned but i could not take the risk so i washed them thoroughly then rubbed with flour and salt & turned inside out. of course all the meats were scalded with boiling water to remove the scums before braising.

getting feedback from the friends –

  1. they all felt the dishes (belly pork, ear, pig head meat & trotter) were all quite ok comparable with good hawkers, both taste & texture.
  2. one mentioned that the intestines were good w/o the odour (even though it was still a strong tasting dish) and good texture.
  3. another didn’t think the intestine was as good as these were the thicker-walled tua terng tau (大肠头) whereas usually the ones outside were the thinner walled type. it’s just that on this day sheng shiong did not have the thinner walled type. 😦
  4. & of course they all noted as i did that i added the braising sauce to the trotters & big intestines but forgot to add to the 2 large plates of belly pork/ear/pig head meat & tua kua/tau pok/lor nerng. that would have enhanced the flavours. the braising sauce were used up after diluting for the “kueh chap” which i used hor fun to substitute as i could not get the flat sheet kueh chap. one thought the kueh chap sauce was a bit sweet though it was ok for me.
  5. one friend missed the “crunchy” birth intestines (生肠) i made last time. this time round sheng shiong did not have 生肠 so bought large intestines instead. not quite the same i guess. 🙂
  6. & i thought my pig trotters was almost the standard of 幸福潮州小食 pig trotter at whampoa, and much better than the han jia bakuteh pig trotters at east coast lagoon food village.
poached kampong chicken

poached kampong chicken

i was confident of my poached kampong chicken, which was tender, moist & sweet.

excellent crackling belly pork (shio bak)

excellent crackling belly pork (shio bak)

excellent crackling belly pork (shio bak)

excellent crackling belly pork (shio bak)

a friend brought 1kg of shi0 bak (roast belly pork). it was really good. just look at the crackling skin + the really nice meat layers colour. texture & taste was excellent. this motivated me to want to try again to do this difficult roast pork dish. 🙂

garlic brocoli

garlic brocoli

my helper did a garlic broccoli everyone liked it!

the lunch spread

the lunch spread

the lunch spread

the lunch spread

i experimented on a slow braised beef briskets & ribs with daikon (radish) & carrots but it was not good & we did not take photos. i will give it another try again, having thought about how i can do it differently & hopefully better. 🙂

tiramisu

tiramisu

tiramisu was a crowd favourite. one friend had 3 helpings and all enjoyed this light & very flavourful tiramisu recipe.

c.h.e.f andy

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Great Lunch @ Boon Tong Kee Balestier on 13Jun2014

chinese cabbage with taupok

chinese cabbage with taupok

a good friend had a S$10 boon tong kee voucher to use & invited us for a 3pax lunch at the balestier branch. this a restaurant with 31 years history. 🙂 the stall at chinatown was started by a thian boon hua in 1979. and the very first btk restaurant opened at balestier road in 1983. 🙂

my friend wanted to book btk at 1pm (as we were all watching world cup soccer opener brazil vs croatia) but it was fully booked. we decided to go early instead at 11.45am, also there were limited kampong chicken so better to be early. 🙂

there is a huge carpark just behind balestier food centre which is adjacent to btk.

we got ourselves a table. the place was aircon-ed. it was full & a queue soon formed outside. about 3 tables were reserved for tourist busload!

chicken liver & gizzard

chicken liver & gizzard

white-cut kampong chicken

white-cut kampong chicken

HK steamed cod with wood fungus

HK steamed cod with wood fungus

chinese cabbage with taupok

chinese cabbage with taupok

HK steamed cod with wood fungus

S$30 HK steamed cod with wood fungus

my friend ordered 4 dishes.

#1 kampong chicken was very good, though my friend the connoisseur felt it was not as good as usual.  for me it was very good, smooth, sweet & not so fatty. 🙂 & the rice was very good, flavourful & not too oily. the thinly chopped ginger oil dip was excellent! 🙂

#2 the chicken liver & gizzard were ok. i am partial though to chicken  intestine which was not offered at this btk branch.

#3 the bean curd with nai bai (奶白) chinese cabbage was very good too, especially the beam curd!

#4 the hk steamed cod fish with wood fungus (木耳) was excellent, the best. 🙂

the meal came to S$84 for 3pax including 3 barley drink (S$2.20 each) before using the S$10 voucher. it was not cheap but it was really a very good meal for me.

btk is more like a zi char than just a chicken rice stall. i don’t take so much chicken rice these days but this was really good relative to many good neighbourhood chicken rice stalls like the ones i had at tanglin halt & 6th avenue. i will certainly come back both for the chicken rice & also the zi char dishes.

c.h.e.f andy

Cheap Eats @ Guan Kim Coffeeshop on 10Apr2014

S$6 fish head curry - cheap, average

S$6 fish head curry – cheap, average

makan at guan kim coffeeshop next to tanglin halt market on 10.4.2014.

was waiting in queue for the S$2.80 teochew fishball noddles & saw a few tables ordering the curry fish head. decided to have that instead.

fish head was only S$6. i guess 1 of the cheapest around.  the tenggiri (spanish mackerel) fish head was ok, the curry was average or below, a bit powdery, taste like some mix, not great ones.

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S$3.50 white cut chicken drumstick

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guan kim coffeeshop

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S$3.50 white cut chicken drumstick

S$6 fish head curry - cheap, average

S$6 fish head curry – cheap, average

the S$3.50 white cut chicken (白斩鸡) drumstick was quite well done , like many good chicken rice stall. texture-wise chicken was very smooth & tender (and tasty with the sauce). like a friend said, its quite different with kampong chicken, which is much sweeter.

guan kim is always quite well frequented so the food here is quite ok. 🙂

c.h.e.f andy