Steamed Sutchi Fillet + White Belly Pork – 11th Teban Gardens Community Breakfast on 13May2016

steamed sutchi fillet

steamed sutchi fillet

this morning we had an additional dish for teban gardens community breakfast on 13.5.2016. ^^

a RI friend made steamed sutchi fillet. he had to wake up real early to prepare the dish & bring it from sengkang to teban gardens to arrive on time by 830am in the morning rush hour traffic. very good chappie!

for myself i made white belly pork.

(i had prepared 3 angkoli fish aka sea bream, removed the heads & also fillet the fish to make a fish curry dish without bones for the teban gardens community breakfast. heard from my friend the day before that he was making steamed sutchi fillet, so made a last minute switch to belly pork).

this my 11th friday breakfast community meal at teban gardens community service centre (CSC).

i first started doing a community meal dish for teban gardens CSC on 8.1.2016.

the centre was started in 2002 after much effort & challenge by our RI friend who is a pastor of pasir panjang hill brethren church (pphbc) which owns & runs the CSC.

white belly pork

white belly pork

i made 1.2kg belly pork. reduced the quantity since there was already the sutchi dish.

white belly pork

white belly pork

i used a simple preparation.

  1. scald the belly pork to remove scum, & clean thoroughly.
  2. add 4 tbsp shaoxing wine, 1 tbsp salt & 1 tbsp sugar & mix to dissolve. can heat if required.
  3. season the belly pork & place in oven-proof dish in a 90degC oven for 4 hours. this can be done the evening before.
  4. final step, place belly pork in steam oven (or steamer) for 75mins.
  5. cut the pork

pork is tasty & tender & still have bite.

monthly birthday cake

monthly birthday cake

every month, a volunteer bakes a cake for the centre to celebrate the birthdays of folks whose birthdays fall within that month. very meaningful & endearing for the folks to have everyone celebrate their birthdays together.

very nice cake today!

& tasted good too. just a little sweet for me.

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.

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

Wonderful Matsutake Autumn Bento @ Mikuni on 20Sep2015

mikuni autumn matsutake bento

mikuni autumn matsutake bento

mikuni a favourite destination for me.

mikuni’s chirashi don is still the best in singapore for me.

matsutake lunch special bento

matsutake lunch special bento

i wanted to try the autumn matsutake bento set, so today 3 of us came for lunch on 20.9.2015. ^^

it’s F1 race day, so many roads were closed. i googled and saw that bras basah road entrance to raffles city was open & also i could returned by beach road in the direction to middle road which was also opened.

i drove through orchard road with some traffic, but overall it was perfect. & carpark was empty.

matsutake (pine mushrooms) otoshi

matsutake (pine mushrooms) otoshi

it’s a pine mushroom set, so every dish had some matsutake. 🙂

matsutake (pine mushrooms) otoshi

matsutake (pine mushrooms) otoshi

it was ok.

excellent sashimi=chutoro, hotate, kampachi, uni

excellent sashimi=chutoro, hotate, kampachi, uni

sashimi was excellent! chutoro & hotate were fantastic cuts.

excellent sashimi=chutoro, hotate, kampachi, uni

excellent sashimi=chutoro, hotate, kampachi, uni

chutoro really melt in the mouth & hotate had incredible bite. kampachi were very sweet too. wish they gave more uni, haha! 🙂

tempura

tempura

tempura was lovely. chestnut really nice.

tempura

tempura

matsutake has a bit of woody? mushroom flavour. daughter didn’t like it so much.

sea bream teppanyaki & snow crab legs

sea bream teppanyaki & snow crab legs

teppanyaki sea bream seemed to be the dry treated type like many japanese fish including salmon & cod. you get them in japan a lot, in bentos, restaurants, supermarts.

i liked it but not so favourite for wife & daughter.

sea bream teppanyaki & snow crab legs

sea bream teppanyaki & snow crab legs

the snow crab legs were excellent.

kagoshima wagyu

kagoshima wagyu

& the kagoshima wagyu was sublime! ^^

kagoshima wagyu

kagoshima wagyu

there’s some mustard seeds/sauce. i put a bit of wasabi on the beef also. just so wonderful. 🙂

kagoshima wagyu

kagoshima wagyu

it felt like not the very chargrilled preparation. wonder if i can do this. google a bit & see.

ikura kamameshi(釜飯)

ikura kamameshi(釜飯)

i normally don’t particularly fancy kamameshi as i used to think they tasted average until i had very good tasty kamameshi at sun with moon @ wheelock.

ikura kamameshi(釜飯)

ikura kamameshi(釜飯)

this one here though was very average.

panna cotta

panna cotta

panna cotta was very good! great texture & bite.

panna cotta

panna cotta

daughter though was still thinking of the panna cotta at pizzeria balognett at tremezzo lake como, but i think this was very good already. 🙂

with amex FAR (feed at raffles) privileges, the 7-course set was S$60++pax, very good deal i feel!

c.h.e.f andy

Excellent Ohmi Wagyu & Early Valentine Dinner @ ME.OUE on 12Feb2015

A4 ohmi wagyu

A4 ohmi wagyu

decided to do an early valentine dinner with wife on 12.2.2015. 🙂

we do that usually, no point paying through the nose on 14feb for poorer food & service.^^

me.oue

me.oue

me.oue

me.oue

me.oue

me.oue

there were quite good reviews for me@oue at OUE Bayfront. this place offers a choice of 3 cuisine – french/european, japanese & chinese. & of course it offers spectacular views on the roof terrace.

parking was S$3.21 after 6pm.

service was quite good, friendly not the top professional type which could be overly formal.

we asked for recommendations. server suggested red lobster & lamb (chinese), miso cod, the signature A4 ohmi wagyu (japanese) and pan-seared dorade (a fish) & tenderloin (french). for appetisers, he recommended crystal prawns (chinese), poached egg (french).

we enquire about sashimi moriawase. i showed the server a blog photo on sashimi moriawase which included chutoro, otoro, uni etc. the server returned to say that they were having maguro, sea bream etc (probably hirame, hamachi etc). well, it pays to ask. this nothing like what was written & not exciting at all!

squid ink brioche

squid ink brioche

we were served a squid ink brioche & butter.

tuna tartare

tuna tartare

we ordered the maguro tartare. this came to akami (lean toro), hotate & avocado. the starter was very nice, though i agreed with my wife that it was not very fine (or refine). it was a good cut so it was very tasty, but no better than the S$18.80 chirashi don at sumiya.

scallop carpaccio

scallop carpaccio

the scallop carpaccio was very fresh & tasty, a reasonable serving.

red lobster (chlli crab sauce)

red lobster (chlli crab sauce)

red lobster (chlli crab sauce)

red lobster (chlli crab sauce)

the server recommended the red lobster (S$55). i saw the photos before & thought it was 1/2 lobster but in fact it was a full whole lobster. the lobster was fresh, bouncy, very tasty & the chilli crustaceans sauce was excellent, better than many indifferent chilli crab places.

A4 ohmi wagyu

A4 ohmi wagyu

the signature A4 ohmi wagyu (S$145) was quite expectedly, superb!

this was japan standard, better than most of the bungo wagyu 丰后和牛we had in kyushu (yufuin, beppu, fukuoka) during our recent trip.

it was better than what we had at arossa previously & also about same as the kagoshima wagyu ishiyaki at mikuni. it cost nearly 2x what we paid at arossa (but arossa is closed now & even just prior to closing, palate privileges 50% discount was withdrawn & the wagyu cut was no more on the menu).

chocolate lava cake

chocolate lava cake

chocolate lava cake

chocolate lava cake

i ordered the S$16 lava cake because it had good reviews. that was a mistake. it was competent but i think no better than my own lava cake, though lately i don’t do that much so fumbled couple times when i tried to do it. i must try it again!

MBS skyline

MBS skyline

marina square skyline

marina square skyline

marina bay skyline

marina bay skyline

marina bay skyline

marina bay skyline

after dinner, we went to the roof terrace outside for the nice night views of MBS & the marina bay. it was windy, there were very few people & it was a very pleasant & brief stop.^^

overall, price was S$193nett (inclusive of a S$20 red wine with no discount) after 50% palate discounts for 2pax, including japanese A4 ohmi wagyu & a whole lobster.

for me that was a very good deal. i would certainly come back for both the red lobster & also the ohmi wagyu. it was not quite fine dining yet, but it was overall pretty good & the 2 mains were just awesome!

c.h.e.f andy