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

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

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

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