❤️ What Did You Makan Today? ❤️

[Lala81]

9 minutes ago, 13177 said:

Seldom they will give both pack no chilli if you ask one pack no chilli, usually they will ended up both pack also have chilli de. Lol.

This place usually don't make mistakes. The guy has quite a memory. He can take 6 orders from the queue at a time. 

[Blueray]

hong lim.

[Hamburger]

Indian curry fish head+other dish

 

My favourite eyes. 

[Discoburg]

Koung’s wanton mee

 

[Carbon82]

Black Pepper Chicken Rice

[Discoburg]

Black ball

 

[PSP415]

Lunch - BCM from Pasir Ris West Plaza Kopitiam 😋😋😋😋

 

Dinner - Chicken Rice from LYP KouFu FC 😋😋😋😋

Stay safe all. 

Cheers 

[Heartlander]

Remember the Ninja Foodi OP300 that I got recently? Used it to cook a few times and very satisfied with it. Basically it is a pressure cooker cum airfryer, for me its forte is to cook thick pieces of meat in double quick time using the pressure cooker function, then use the airfryer function to do broiling to achieve the crispness that you want. If using airfryer only, you worry thee meat might not cook thoroughly while the outer layer already burnt.

The roast chicken was the very first dish cooked using this technique to reduce the total time taken versus using oven only or airfryer only. Texture and taste wise very similar to what can be achieved using oven, nothing extraordinary but nice.

For the 2 racks of Coastal lamb marinated overnight, I manage to squeeze them into the pot to do pressure cooking for 20min, follow by airfryer 1 piece for 10 min while the other piece I used oven to do broiling as scare the foodi cannot broil them well together and do not want to serve 1 lamb rack ahead of another. The result speak for itself, very juicy and tender and fully cooked and can bite off easily, would be melt-in-your-mouth quality if had pressure cooked for another 5min.  The rosemary and thyme and garlic and italian parsley spices worked well to make the meat flavourful. Never frenched the ribs and the skin covered the bones fully before cooking, but dont know why it looked like that after cooking. I watched a video just recently where an Italian who claimed to be expert in lamb railed against frenching the lamb rack as throwing good fats that can add flavour to the meat. Will do again during festive seasons but actually very easy to do. Just need to grind a few spices together to marinate the lamb racks overnight, then just pressure cook and broil, or simply use oven to do the same work. Minimal efforts. 

[PSP415]

4 minutes ago, Heartlander said:

Remember the Ninja Foodi OP300 that I got recently? Used it to cook a few times and very satisfied with it. Basically it is a pressure cooker cum airfryer, for me its forte is to cook thick pieces of meat in double quick time using the pressure cooker function, then use the airfryer function to do broiling to achieve the crispness that you want. If using airfryer only, you worry thee meat might not cook thoroughly while the outer layer already burnt.

The roast chicken was the very first dish cooked using this technique to reduce the total time taken versus using oven only or airfryer only. Texture and taste wise very similar to what can be achieved using oven, nothing extraordinary but nice.

For the 2 racks of Coastal lamb marinated overnight, I manage to squeeze them into the pot to do pressure cooking for 20min, follow by airfryer 1 piece for 10 min while the other piece I used oven to do broiling as scare the foodi cannot broil them well together and do not want to serve 1 lamb rack ahead of another. The result speak for itself, very juicy and tender and fully cooked and can bite off easily, would be melt-in-your-mouth quality if had pressure cooked for another 5min.  The rosemary and thyme and garlic and italian parsley spices worked well to make the meat flavourful. Never frenched the ribs and the skin covered the bones fully before cooking, but dont know why it looked like that after cooking. I watched a video just recently where an Italian who claimed to be expert in lamb railed against frenching the lamb rack as throwing good fats that can add flavour to the meat. Will do again during festive seasons but actually very easy to do. Just need to grind a few spices together to marinate the lamb racks overnight, then just pressure cook and broil, or simply use oven to do the same work. Minimal efforts. 

Looks good! 👍

[Thaiyotakamli]

Thai food today

[Tohto]

9 hours ago, Lala81 said:

Hmm the stall was shuttered at 10am just now. I thought they not opening for ramadan

I was there around 12.30pm.

[Discoburg]

Came to Geylang and ate this.

 

[13177]

Lunch. 

[PSP415]

Breakfast - Chwee Kueh from Blk 446 Coffeeshop Pasir Ris Dr 6. 😋😋😋😋

 

Lunch - Aunt's home braised chicken wings and ngoh hiang 😋😋😋😋

Stay safe all 

Cheers 

[Loki]

Japanese curry and chicken cutlet for lunch

[Tohto]

Chong Pang HC.

[Asicskk]

lunch - cai png

[Ckll]

My turn to try Ah Lock at Tanjong Pagar last Sat.

Hakka Chicken Rice Bowl. The mee jiam kueh quite substantial.