Homecooked Buffet for 17pax on 19Aug2013 (Public)

ANDY'S HOMECOOKED BUFFET DINNER FOR 17PAX ON 19.8.2013 7.30PM (public)

we had 9 dishes with the usual thai tanhoon, spicy pork ribs, spicy seabass & HK kailan by my domestic helper. i did the other 4 dishes. it was quite easy as i did the buffet twice before. most dishes were precooked & only needed warming up. only the garlic prawn i cooked (only took 5 minutes) while everyone was tucked in to dinner,

chong loong's signature chilli crab

chong loong’s signature chilli crab

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we had lots of food, especially as a friend brought his brother’s famous chilli crab. 🙂

aunty Bes' thai tanhoon salad

thai tanhoon salad

miso char siew (belly pork)

miso char siew (belly pork)

nonya curry chicken

nonya curry chicken

the thai tanhoon always good! spicy, tangy, tasty! & the miso char siew (belly pork) i perfected, and since then it is always good. the nonya curry chicken was very tasty & “pang” (fragrant), and this another quite consistent dish, so far good everytime. 🙂

teochew braised duck

teochew braised duck

lor neng, tau kua & tau pok

lor neng, tau kua & tau pok

i had my first accident since i started homecooking for groups in mar2012. its probably my own failure but i did exactly the same recipe & timing but i felt the braised duck was tough when cutting (bad workman blaming the tools,,haha). my friends were too polite to say the duck was tough. i thought the flavour was ok & also the lor neng, tau kua & tau pok were quite ok & well received.

white-cut chicken

white-cut chicken

aunty bes' spicy bean sauce pork ribs

spicy bean sauce pork ribs

the chicken was not cut/carved that well, but it was brined with salt & sugar & was very moist, tender & tasty. & spicy bean sauce pork rib – always good! 🙂

garlic prawns

garlic prawns

aunty bes' spicy tau jeon seabass

spicy tau jeon seabass

aunty bes' poached HK kailan with shitake

poached HK kailan with shitake

i did my usual dry wok high heat garlic prawns. this method produced a slight charred bbq taste. at the same time the prawn flesh was not directly in contact with the wok & was in fact baked in its shell & so very moist & tender. a key ingredient is fish sauce.when the wok was dry & very high heat, the fish sauce flavour was fully brought out giving the wok hae & because the prawns were in the shell it was not too salty. 🙂

the spicy tau jeon seabass was a excellent recipe. it turned the seabass which had “mud” taste & a mushy not firm texture into a very flavourful dish! 🙂 & the poached HK kailan with shitake as a perfect accompaniment to all the meaty stuff. 🙂

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a fried brought watermelon. very sweet – he sure knew how to pick. others brought strawberry & cherries.

we all had a wonderful evening chatting & chilling.

c.h.e.f andy

4 thoughts on “Homecooked Buffet for 17pax on 19Aug2013 (Public)

  1. Pingback: Very Good Big Prawn Noodles @ Why Eat Har on 6Mar2015 | c.h.e.f

  2. Pingback: Spicy Black Bean Sauce Pork Ribs or Soft Bones | c.h.e.f

  3. Pingback: Sambal Sauce Seabass – Another Crowd Favourite! | c.h.e.f

  4. Pingback: Scrumptious Alan’s Chilli Crab Dinner on 9Oct2015 | c.h.e.f

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