ChillaxBBQ @ muru-D

Share on facebook Share Share on twitter Tweet Share on pinterest Pinit Share on whatsapp WhatsApp ChillaxBBQ @ muru-D Our next adventure for ChillaxBBQ was today, ChillaxBBQ @ muru-D. muru-D is Telstra's start-up accelerator in Singapore. Our patrons for today were Paul and Craig, and we were serving our food to welcome the new year three cohort, and associated guests. It's a big one folks, and I reckon we did them proud, from the associated anecdotal feedback. Thanks again for the chance to shine to Paul and Craig, we had an absolute blast. Check out our new tomahawks, courtesy of alternative.sg - absolute crackers!!! A little bit of Olive oil, sea salt and cracked black pepper. Slow roast for 3 hours at 90 and charred on the grill - oh yeah babu! Next up is the Singaporean style slow roast pork belly, again in she goes for 3 hours at 90, then 20-30 on 260 to crackle it up. Again meat now courtesy of alternative.sg this is free-range pork, imported and butchered how you want it locally. Our new best friends - superb James mate, just superb. Baby Jude comes with me to help with the shopping. Man oh man do I need to get him to the dentist soon! I think we're gonna need a bigger boat. Our AMAZING Stacy, creates these food labels - absolutely incredible job sweetie. See what I mean! And again, and again... Our new chicken pesto skewers made my my gorgeous wife - these were killer and received huge accolade. Great work babes. Another new one for today and wee try out - flank (will change the steak choice next time), stuffed with thyme, Dijon mustard, chopped garlic and pork fat - a little sea salt and crack black pepper, roll and tie - roast and char. Noice! Signature party pies, of course! Seriously how good is that tomahawk - James mate, be proud! Here's that flank beef cooked and carved now. Not bad at all! Well it all went, always a good sign. The beef keeps on giving, absolutely amazing! It's getting busy folks!!! More food, more food! Be still my aching heart!!! Our superb three cheese fondue - two types today. One for veggies, and then laced with our Spanish Iberico Chorizo - Cheese Shop, Joo Chiat - guys also be proud, people RAVED about both of these, and I have to say it was absolutely wicked!!! On with the prawns - a new banh mi in the making. OK OK a minor complaint that I left the tails on, dear me!!! Our signature slow roast Singaporean style roast pork, with apple, lime and mustard dip. It FLEW off the platter. It was good, even if we say so ourselves. Here is the new banh mi, prawn, coriander, avocado, lime, and chili. Again it flew off the platter, once someone took the tails off the prawns (ha ha). Another new one, how's many that? Shows some variety though - pineapple salsa - pineapple, chili, mint and lime juice - and served back as it was - genius! Packed out - I reckon 60-70 here today. Mobbed, and thank you to our patrons Paul and Craig for the chance to perform. So glad you liked it guys! And yet another new one - our cheese and tomato, and cheese and chorizo quesadillas. And that was that time for a smoke break, a beer and a much needed sit down. Great work boys! Bloody top effort. But no, one more dish due to popular demand re the chorizo (great work Cheese Shop). So I grilled this, a little lime juice, sea salt and cracked black pepper and then cut it to bite-sized caramelised pieces. Went down with a Makers Mark, thanks Paul!!! By the way, if you are into start-ups and want to meet the amazing cohort and team at muru-D, just pop by any Friday at 1600 for Open-House at #02-00, 115 Amoy Street. But if you want to eat the food they had this day, you need to call ChillaxBBQ, we look forward to hearing from you. If you want to have a ChillaxBBQ @ muru-D, we're a call away. ENJOY!!! If you enjoyed this Blog Post and want to keep up with the channel be sure to Like and Subscribe to Is Life a Recipe below for more updates! Connect with Us on Social Media Facebook Twitter Youtube Instagram Tumblr Pinterest The Angmo Cooking Show ChillaxBBQ Facebook Facebook Youtube Facebook