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

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

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.

Image

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.