1 pumpkin mesclun salad
2 nobu miso cod
3 teriyaki salmon belly
4 jap chashu + flamed moso belly pork
5 orange & jam chicken (Dubrovnik 16th century castrated rooster recipe)
6 ika sugatayaki (grilled whole squid)
7 chorizo prawns
8 roasted vegetables
9 (pete’s paella mixta)
10 seafood tagliatelle
finished off with msw from ah seng
pumpkin rocket salad
grilled pumpkin the evening before, 20mins in 250degC oven, added olive oil, a bit balsamic, sea salt, and a bit honey (or agave nectar also can – i din have).
pumpkin rocket salad
tossed with mesclun (mixed salad veg) and cherry tomatoes only when serving, and added sea salt, olive oil, balsamic vinegar & honey (or agave nectar) to taste… 🙂
cannot do earlier or mesclun would be soft..
teriyaki salmon belly + nobu miso cod
my usual teriyaki salmon belly + nobu miso cod, always favourite dishes for my family & friends. 🙂
teriyaki salmon belly
many actually liked the salmon belly more. it is fattier, browned more & the seasoning which included more chopped garlic, and chopped ginger, is more complex. & excellent with the dill.
today though the skin was not so well done…should have flamed the skin, but doing a few other things so forgot…
it’s 1/2 the price of cod so a very worthwhile dish.
nobu miso cod
nobu miso cod always good, a tasty, well miso-infused fatty, flaky fish…always my favourite as much as the salmon belly.
orange + jam chicken
my dubrovnik 16th century orange + jam chicken (i replaced the honey with strawberry jam) was not my best this evening.
still good, especially the thigh. the breast slightly on the done side though still moist & tender…the best when i did for wife’s friend recently..as they said it was “exquisite”…
orange + jam chicken
1/2 deboned chicken, marinated with fish sauce & white pepper, then juice of 2 oranges overnight in fridge, drained dry next day, high fire pan fried skin down, then turned over, added back the orange juice, added jam, covered & cooked while reducing the sauce.
then removed chicken & reduced sauce to a thick delicious dip.
flamed miso belly pork + jap chashu
the chashu was better than the miso pork..
revisited the jap chashu couple times recently (3.5hrs in 130degC oven) & kept in ziploc bag in chiller overnight, nearly perfecting it. very tender & sauce flavouring was good.
miso belly pork
miso belly pork using the usual recipe, 6hrs in 90degC oven, then drained dry & flamed, not as good(as tender). i think i will switch to the chashu method.
all the friends loved the ika sugatayaki (grilled whole squid)
basically steamed to cook 90%, put in fridge to drain dry, then added olive oil, sea salt, drizzled with honey & flamed to give the bbq “chowtar” flavours.
really lovely dish….diners cut themselves, good audience partcipation…hahaha! ^^
they all loved the chorizo pranws. i had 11 medium prawns for 11pax…we know who ate 2, then 3, then 5 lol!
but actually only after i prepared a second batch using the same prawns reserved for the seafood tagliatelle.
chorizo flavoured sauce was excellent, prawns were just cooked, plump, bouncy, succulent, the red peppers were sweet.
i pan-grilled some vegetables-red 7 yellow peppers, zucchini & yellow onions. seasoned with olive oil, balsamic, and sea salt.
& oven grilled some corns & pumpkin. corn were nice with butter, sea salt, a bit honey seasoning. i should have flamed the corn & pumpkin though…forgot also…
cherries & grapes
ah seng MSW
SCG wife’s coffee ice cream
the last dish was a squid tagliatelle (used up the reserved prawns for chorizo prawns liao).
a delightful dish, very tasty & just al dente pasta, quite perfect this evening i think.
pasta very easy to make. like anything else, stock is the key. my chicken stock was very tasty & intense, and i added prawn head & shell stock as well. & i had sweet red & yellow pepper cooked just nice with the stock as well. so when serving just cooked the squid not to overcook otherwise rubbery, off fire, added in the pasta, added 1 tbsp gourmet butter & tossed.
pete cooked a delicious paella mixta. i tasted the stock it was also very tasty, so the paella was tasty, and i took more second serving. it was a big dish, so the stock a little diluted by the amount of rice & ingredients. it would be very tasty if less rice. stock & rice or pasta portioning always a experimental, touch & go thing…
HK brought 2 small champagne, 3 white wines, CCG brought very nice jap roku gin & 4 tonic drinks. SCG brought nice coffee ice cream by wife and red wine, KH brought koropok, CL brought fruits & tv box to watch world cup soccer & YF helped to connect up,..
HAB joined after dinner and we had ah seng’s MSW & watched world cup (sweden vs switzerland), and chilled.
a really enjoyable evening with old school friends & buddies. loks like pete will come singapore more often…