I’ve been excited about this one for awhile. I absolutely adore homemade burgers fresh off the grill. And I have had some recipes flying around in my head for awhile to incorporate into patty mixes. The two recipes I used for this evening were 1) Black pepper Beef — I usually use this recipe to make my lamb chops (2) Green chilli chicken — many of you know this recipe from our much-loved starter, “sticky coconut rice stuffed with green chilli chicken”. I also once used it with squid. And this time, I used the same recipe for my chicken burgers. I asked around at the end of the night, which everyone preferred, the beef or the chicken? And I got a fairly equal response for both! Hopefully, that’s a good thing 🙂 The only mishap of the night: the BBQ. I have to admit, I was a bit more blase about the whole BBQ thing than I should’ve been. It’s a little bit of a supper club suicide. And I usually like to say us women can do everything a man can, if not better — but not when it comes to BBQs. I perhaps did not take this into account when I put my chicken patties on the grill way too soon on top of a raging fire and kaboom! One side turned charcoal black. Ooops. I quickly hurried the rest into the kitchen and pan fried them on the stove. My guests were getting hungry. After the coals had settled into a cooler ember, I attempted the second burger, the beef, on top of the BBQ grill. Terrified they’d burn again, I kept a watchful eye. Turns out the heat had died down too much and they weren’t cooking fast enough. All in all, Khana Commune BBQ fail. Beef was hurried back into kitchen too, and thus was the end of my first official KC BBQ. Next time, I’m going to have an official BBQer on standby (only males need apply).
Khana Commune is an exciting new way to dine in Singapore. Open to all members of the public, it offers authentic dining based in the comfort and intimacy of a chef's home (my home!). Located in Pasir Panjang, table bookings can be made for 1-18 people at a time. Dinners are held at 8pm twice a month on specified dates. $60 a head for a 5-8 course set menu.
You can view pictures and details of previous dinners/menus on this blog and on the Facebook page. Dinner is based on a set-menu, which changes with every dinner I throw, and I will usually post the upcoming menu 1 week before any dinner.
If none of the dates I have confirmed suit you, and you would like to suggest an alternative date, get in touch and we can look into it.
Email me at email@example.com for all enquiries, or even if you just feel like saying hi!
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