17 Courses of Delectable Dishes for 16pax Homecooked Dinner on 26Aug2015

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

had an exciting evening with my friends on 26.8.2015. ^^

we had 16pax. i planned to serve asian dishes mainly buffet style, and a pasta, beef & lamb dish during the course of dinner. 🙂

a friend brought 清汤牛腩. it was my favourite for the evening. i had a good beef brisket noodles at imperial treasure nanbei few days back on 23.8.2015, one of the few authentic ones. still, that was a bit more beefy. i personally prefer this 清汤牛腩 style. sometimes homecook is the best! ^^

my wife could not join dinner this evening. she organised the quinoa pumpkin tofu salad for me & i mixed in the rockets when serving (so that rockets would not be soggy).

everyone loved the salad. 🙂

i did the spanish omelette. did not do this a the longest time & recently revived it when i served a 10-course vegetarian dinner for 8px for my niece’s birthday.

this was a very popular dish among my diners.

i recently tried out a new preparation for cooking char siew & maybe found the right combination to reproduce easily very flavourful & tender, moist char siew. it is also easy to do, just put on a rack in a preheated oven for 20mins.

& it worked well, very tasty, well charred & quite tender inside. the ends were a bit harder than what i made previously because this roll of pork collar was thinner, so need to adjust the timing say to 18mins for thinner rolls.

i made a  ter kar tan 猪脚冻. it was a bit meaty & not as good as my head cheese terrine 猪头冻, but still a friend who cooked this also thought it was very good. i think the taste was good, i should use either pig’s head meat or a lot of pig skin as pig’s trotter is overly meaty & heavy. & the colour should be lighter, means less or no dark sauce.

my chicken ballotine was very good today, mostly finished.

the thai yellow curry grilled chicken thighs were very good.

there was a bit left though, and when i heat the curry sauce in the microwave & applied it to the cold chicken the next day, for me it was still excellent. 🙂

the thai red curry sotong (squid) was just as lovely. it’s a bit spicier & very good with the rice.

i did the vietnamese chargrilled pork collar w/o the beehoon, just with pickled carrots & peanuts. i tried it after cooking. it was very tasty. i think it was just as good as what i had at mrs pho recently. i think better actually.

but for this evening, maybe there were too much food, it was only 1/2 taken.

#10 braised belly pork & bits of some unused trotter

#10 braised belly pork & bits of some unused trotter

the braised belly pork was done together with the ter kar tan 猪脚冻, so it was just a small portion. the braise was very tasty & the texture of the belly pork was superb by those who take belly pork. nothing was left.

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

the friend made 3kg of beef briskets & tendons. so i guess we did have a lot of food.

i am not complaining as this was my favourite dish for the evening. 🙂

#1 friend's 清汤牛腩 - my favourite

#1 friend’s 清汤牛腩 – my favourite

there was some leftover, so i ate the next day & enjoyed it just as much.

#11 helper's spicy black bean sauce pork ribs

#11 helper’s spicy black bean sauce pork ribs

my helper made the spicy black beans pork ribs. it was braised in the pan & then steamed in the steam oven. very tender & great sauce & flavours. it’s one of my perennial favourites. not much left afterwards.

#12 helper's sambal sauce seabass - this everyone's favourite

#12 helper’s sambal sauce seabass – this everyone’s favourite

my helper’s sambal sauce seabass was another dish that was everyone’s favourite. seabass has a slight mud taste & powdery texture, but with the sambal sauce, it was a very appetizing dish. nothing left.

#13 helper's blanched hk kailan with shitake

#13 helper’s blanched hk kailan with shitake

likewise the blanched hk kailan with shitake.

it was time for the pasta, beef & lamb dishes. my friends were all very full so we decided to forgo the pink sauce prawn pasta dish.

my tagliata was just simply fabulous. it was sooooo much better than the ones we had the other evening at the zafferano wine dinner, and haha i will say it again!^^ all my friends at zafferano were here this evening anyway. 🙂

& the pistachio crusted rack of lamb. everyone just loved it! those who eat lamb anyway.

actually we had the lamb at foc the next, and that lamb was a bit more tender than mine, but my lamb was a lot tastier. 🙂 also my pistachio crust was so good it was all mobbed up!

#16 queenie brought chempedak cake from singapore swimming club - very nice

#16 another friend brought chempedak cake from singapore swimming club – very nice

another friend brought a chempedak cake. i like the intense chempedak flavour. it’s a cake i like but won’t take often.

the banoffee (banana toffee) cake was a bit of a failure. the whipping cream was frozen & i heat it up just so lightly, a cardinal sin of laziness. should have just waited for it to get back to room temperature. it did not whipped well & caked up when set.

fortunately the cake itself was quite excellent & many friends liked it. it is indeed a very good combination of texture & taste, banana & toffee. i used very small amount of caramel so it was not too sweet.

it was a very fun get-together. i enjoyed doing all the dishes, and i also had my friend’s excellent beef briskets & my helper’s nice dishes.

c.h.e.f andy

3 Days of Non-stop Feasting @ Chinese New Year 2015 (19-21Feb2015)

as usual, had a very foodful chinese new year. it was just a spate of continuous eating, meals & snacks. no matter if i skipped meals, as there were continuous munching of snacks to fill the gaps, so weight watching was quite simply a lost cause.

my happy chinese new year blessings to all my friends here

CNY Eve

for CNY eve we had our reunion dinner at my elder brother’s place.

this year i made buddha-jump-over-the-wall(BJOTW), 1/2spicy duck 盐水鸭 & using the same marinade, a spicy belly pork.

buddha jump over the wall ingredients

buddha jump over the wall ingredients

buddha jump over the wall ingredients

buddha jump over the wall ingredients

the BJOTW was a poor man’s version. apart from a can of 6 pieces small abalones & good thick mushrooms, the other ingredients were cheap (limpets) and mostly unhealthy (pig trotter, pig ear, belly pork, pig head meat).

look was impressive (top photo), taste was pretty good. but i was not overly impressed with my own effort. there was too much food anyway & didn’t really need more unhealthy food – will skip this next CNY.

pencai 盆菜

pencai 盆菜

pencai 盆菜

pencai 盆菜

my sis brought the pencai 盆菜. flavours was very good, and the small abalones much better than what i had. this year pencai 盆菜very expensive everywhere. hers was a very much cheaper one only S$138 for 6pax.

hoe see fat choy2 蚝屎发菜(好事发财)

hoe see fat choy 蚝屎发菜(好事发财)

hoe see fat choy 蚝屎发菜(好事发财)

hoe see fat choy 蚝屎发菜(好事发财)

my wife made her usual hoe see fat choy 蚝屎发菜(好事发财), and as usual very nice, though the ones she made later on Day2 was even better, tastier.

braised pig stomach

braised pig stomach

my s-i-l’s mom made the braised pig stomach (though nowadays the person actually making it was the helper). this a dish i always like.

char siew & roast pork

char siew & roast pork

my niece made very good char siew & roast pork. she made a small business of it, selling 20kg of the tasty dish over the internet.

my spicy duck 盐水鸭 was good too. it was a lighter version c/w my teochew braised duck. in fact this dish is served as appetiser in shanghai, nanjing, jiangnan locality.

spicy belly pork

spicy belly pork

i used the same spice to do the spicy belly pork. this was ok but not great. i did this again on Day2 & that was miles better!^^

mantis prawn

mantis prawn

chilli mantis prawn & pomfret

chilli mantis prawn & pomfret

my brother bought very large mantis prawns, 5 pieces for S$35. i did not take any. it wasn’t too great also but certainly looked nice. the chilli though was very good, better than most chilli crabs. 🙂

pomfret

pomfret

pomfret was usual. i did not try it either, just too much food.

tofu with leeks

tofu with leeks

tofu with leek, and broccoli

tofu with leek, and broccoli

i liked all the vege.

my brother tried eating out for 3 years for CNY eve. we went to joyden (previously called west coast seafood). food was quite good & not too expensive, however with say 13pax or more, it still came to >S$600. all of us cook, so it was so much more fun just to cook some dishes & bring over. i definitely preferred our own homecooked CNY eve dinner. ^^

CNY Day 1

breakfast spread

breakfast spread

again our family tradition, on CNY Day 1, we went over to my brother’s place for breakfast.

hoe see fat choy2 蚝屎发菜(好事发财)

hoe see fat choy 蚝屎发菜(好事发财)

tanhoon fungus

tanhoon fungus

many of the dishes were leftover from CNY eve dinner.

rabbit fish & salmon sashimi

rabbit fish & salmon sashimi

there were too much food on CNY eve, so we kept the prawns for Day1 breakfast, and added the rabbit fish知县鱼 (very sweet) & the salmon sashimi my wife bought (very good too!).

tofu & leeks

tofu & leeks

leftovers from last evening!

mushrooms & greens

mushrooms & greens

& some more vegetables. ^^

CNY Day 2

CNY Day2 is my wife’s tradition. she would invite her brothers & sister & their families (nephews & grand nephews & grand niece).

this year we took a family photo. & there are 26pax + our dog rusty. ^^

i made my usual poached chicken 白斩鸡. this time it was especially good – colour, texture, sweetness! everyone just loved this dish.^^

the miso pork was very good too. this the longest i put in the oven, 8hrs at 90degC/85degC.^^ the result was excellent. the miso marinade gave it excellent flavours & the slow low-temperature braise an excellent texture. i have learned that 90degC is the optimum temperature to convert collagen to tasty gelatine & texture, so this made the miso pork texture & bite really good!

flavoured pork 风味五花肉

flavoured pork 风味五花肉

i did the same for the flavoured pork 风味五花肉, and this was excellent too, with a different sichuan spice marinade.

tanhoon fungus

tanhoon fungus

we had the same tanhoon fungus.

chilli pork ribs

chilli pork ribs

& my helper’s chilli pork ribs.

deepfried chicken wings

deepfried chicken wings

some chicken wigs for the young ones.

funghi linguine

funghi linguine

funghi linguine

funghi linguine

funghi linguine

funghi linguine

for my niece & her husband who are vegetarians, i made a funghi linguine. also for my wife’s sister. it was really good. they all loved it, and there was a bit of leftovers for the nephews.

after that it was my tofu cheese cake & tiramisu, which disappeared in no time.

ice jelly with longans, palm fruits

ice jelly with longans, palm fruits

i especially liked the ice jelly with longans, palm fruits my wife’s sil made. she always bring that for our gatherings. very refreshing. i had several helpings.

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