Hokkien Prawn Mee

What to cook for Saturday lunch ??? Here's another 1 dish meal from Fong's Kitchen Journal.

Grilled Chicken Wing

This is one of our family favourites - Grilled Chicken Wings.  It taste exactly like the one sold outside.

Ingredients are simple dark soya sauce, 2 tsp ground white pepper, 2 tsp suger, 1 tbsp taucheo, garlic and shallots. Season the 10 chicken wings and grill or roast at 240C for 20 minutes till golden brown.  Recipes from Generations to Generations published by Paya Lebar Methodist Church


Before Grill

After Grill

Hakka Abacus

I love to eat Hakka Abacus ever since I tried one from my inlaw's neighbour. So everytime if there's any hawker selling this, I'll surely buy but its not as good as theirs.
This is the first time I'm making this after referrring to alot of recipes shared by others.
As I've left with alot of purple sweet potatoes from the making of Ang Ku Kueh, I used sweet potatoes instead of yam.
I dont know is it becos of that, my abacus tasted like rubber. That's what my children claimed. I too find its abit hard but thankfully the taste is there.
So if I'm gona make this again, I will use yam.

Peng Cai 2011

This is my second time eating Peng Cai. This time its with more ingredients added compared to my previous one.

Peng Cai 2011

A last minute preparation of the PengCai created by my sister in law. Finally I manage to see the whole process. She dig out all the things available from my freezer. The process is juz to half cook individual ingredients separately (fry or blanch) and lay the ingredients as shown. Lastly cook the seasoning and add it onto the pot. This time round, she use my mushroom sauce for the seasoning..hmmm tastes great !

SKY On 57 (Food)

We celebrated my niece 21st Birthday at this fine dining restaurant SKY On 57 at Marina Bay Sands. Minimum spending must be at least $88 per person. We ordered the ala carte menu.

This is Chef Quek who opens SKY On 57 at MBS, showcases a delectable array of Modern Asian Cuisine, delivered with warm Asian hospitality and a breathtaking view of the Singapore skyline.
^{We really enjoyed the scenery and food. Its a great expereince for everyone of us.}

Before the dinner starts, they serves us unlimited servings of bread.

JQ's Signature Fresh Mushroom Cappuccino S$18

Roasted Nordic Turbot Bone-In Garlic, Smoked Bacon,Ginger and Chili

S$66

Sauteed Maine Lobster "Marco Polo"

S$48

Shark Cartilage Veloute "Jardiniere",Prawn Dumpling

S$25

Pan-grilled US Grain Fed Tenderloin Sauteed Maine Lobster

S$65

Nordic Crab With Vermicelli In Ginger Broth

S$63

                          Sauteed Whole Maine Lobster, Asian pepper Sauce

S$72

Last but not least the Birthday Cake (Opera Cake), its so small half the size of an A4 paper. Price S$45.

Reunion Dinner 2011

This is the first time I'm preparing a reunion dinner. I would like to try out 10 dishes as what my mum has done all these years. With proper planning, everything was done within 4 hours. No sweat at all !

                                                         麵麵俱圓

                                                         年年有魚

                                                           新春鮑喜

                                                          八寶湯

                                                         鸿运当头

                                                       金玉满堂

Egg Oyster (yummy yum though doesnt look nice but taste great)

Peng Cai

Peng Chai or Phoon Choi in Cantonese

My sister in law who works in a restaurant cooks this. She said the cost is about $90++ for this pot of Peng Chai, she added 1 whole chicken, shells, abalone, prawns, roasted pork, crabsticks etc. She said at her resturant it cost about $200+ easily.

This is my first time tasted a Peng Chai, tasted very good. Read in the internet its originated from China and its actually just leftover food from the dinner the night before or many nights before. To make sure it doesnt turns bad its kept warm at low temperatures.

Nowadays, its served with expensive seafood like Abalone, Scallops etc etc.