1. Put pork slices in a bowl. Add in a little salt and 1 tablespoon corn starch. Mix with hand. Let them rest for 10-15 mins.
2. Beat one egg into the bowl. Mix well. Then add in 3-4 tablespoon corn starch. Mix well with hand again.
3. Deep fry pork slices in oil. Take them out when turns a golden brown.
4. Heat the oil and fry the pork for the second time to make the Shell hard and crispy.
5. Heat a little oil in the pan. Add in chopped onion. Sauté till aromatic.
6. Add in pineapple cubes, 3 tablespoon tomato sauce, 1 tablespoon sugar ( if you don’t want it to be very sweet, you can reduce sugar). Dissolve 1 tsp corn starch in 2 tsp water. Also pour starch water into pan.
7. Keep stirring the sauce. When the sauce reduces to condensed. Put the fried pork back into the pan. Stir to let each pork be coated with sweet & Sour Sauce.
8. Garnish with chopped spring onion. And serve hot.
1. Rinse 3 potatoes under water. Cut into halves. Then cut the half into 3 or 4 pieces.
2. Soak potato wedges into icing water for half an hour.
3. Preheat oven to 220 degree C.
4. Wipe potato wedges with kitchen towel and make them dry.
5. Put all the wedges into big bowl or a zip bag. Add in 1/2 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika powder. Mix them evenly. Add in 1 tsp oil. Mix again to let each one be coated with seasoning and oil evenly.
6. Line wedges on baking pan.
7. Bake for around 30 mins or till potato gets burnt on edges.
For the steak.
1. Wipe steak with kitchen towel to make sure steak is very dry on surface.
2. Season with salt and black pepper.
3. Heat a little oil in a pan. When it’s smoky hot. Put the steak in. Fry for 5 mins.
4. Flip the steak. Cut in 2 tablespoon butter, add in 2 or 3 cloves garlic and thyme. Fry for another 4 mins. If you want steak to be a bit more rare, you can shorten the frying time.
Let the fried steak rest in the plate for several mins before serving.
Sprinkle chopped parsley over potato wedges and serve with steak.
In a bowl, mix 90g flour, 1 tsp baking powder and 1 pinch salt.
Melt 15g butter in another bowl. Add in 20g sugar, 1 egg, 100 ml milk and 1/4 tsp vanilla in order. Add in new ingredient after previous ones mixed well.
Then add dry ingredients into butter bowl 1/3 at a time. Mix till just combine.
Heat a pan. Brush with oil. Scoop one spoonful batter into the pan. When many small bubbles show on the surface, flip it over. Fry till the other side turns golden brown.
Today, we went to try out Tunglok Xihe Grandstand’s signature Peking duck. Priced at $66 (whole duck), it is cheaper than Imperial Treasure which we have yet to try. Other than Peking duck, we just ordered one pot of tea (Xiang Pian tea, which is a type of flower tea), which is $2 per person and free-flow. Which was a good decision on hindsight, since one whole Peking duck is more than enough for 2 people. If we had ordered any more dishes, we definitely can’t finish it.
We went on Saturday afternoon, with reservation. Turns out reservation was not really necessary as the place was only half full (Note that this is Saturday, on the week before Chinese New Year). The nearest MRT to Grandstand is Sixth Avenue, though we went by bus 156. The decor of the place is good. Very oriental Chinese style.
Tunglok Xihe uses Irish duck, which is supposedly the best type of duck for Peking duck. I find it softer which is good. Some types of duck can be very hard and tough to chew. Also, Tunglok Xihe uses the authentic Beijing style of cooking duck, which is quite rare in Singapore (more popular is the Cantonese style in Singapore).
The friendly and very skilful chef who slices the duck.
The duck came in less than 15 minutes, which is very fast. The chef will slice it in front of you, so that you can be sure that you are getting a new and full duck. The duck comes with many sauces (traditional sweet sauce and also some exotic sauces like blueberry jam (!!) and crackling sugar. There are also cucumber and onion, and a dumpling skin to wrap the duck with. My wife from Northern China loves the dumpling skin as it is a common type of food in Northern China.
The skin of the duck is so soft it melts in your mouth. You can try it with the different sauces, each has a different effect. The leg meat and the breast meat each have different textures too. Overall, I ate the sweet sauce the most. The exotic sauces I just gave one try to experience it. The Xiangpian tea (free flow) complemented the duck well. Since the duck is by nature a bit oily, it is good to have some tea to dissolve the oil.
In the end, two of us managed to finish the presented Peking duck. It was definitely more than enough for 2 people. There are also other lesser parts of the duck, which the staff will ask you if you want to fry it (add $12). We chose to dabao it (packed in plastic container) instead as we were too full.
After eating, there is a Giant supermarket just nearby (probably the largest Giant I have seen other than the one at Vivocity), where you can buy groceries if you want.
Overall, we give 8/10 for Tunglok Xihe Peking Duck. Overall good ambience, nice food (we can only speak for the Peking duck since that is what we tried). Highly recommended!
My wife’s special arrangement of the duck meat on the dumpling skin.Another one of my wife’s creative arrangement of the duck.The leftover duck packed in a container (free).
Cooking For Fun 