this the second RI 55ers homecooked dinner before 2013 runs out. the first RI 55ers dinner was on 5.5.2013. 🙂
27pax attended. 2 had to leave earlier, so did not manage to get in the group photo (though we could have had the cake & photo done earlier).
one friend brought a very nice cake for the 3 november birthday boys & the 55ers, wonderful chocolate & a nice biscuit base with contrasting texture. it was an excellent cake. that reminded me that another friend’s sister made excellent cakes (incredible camera cake & cupcakes during his 30yr wedding anniversary dinner last year! btw that dinner was better organised than most young couples’ weddings). we should order from mongstirs next time.
let the party begin – makan time! 🙂
we had 11 dishes.
#1 the thai tanhoon by my domestic helper was good as always – tasty, spicy, tangy, just the right amount of chilli padi, lime & shallots.
#2 the teochew braised duck was 1 of my best (it was also very good the last 55ers dinner on 5.5.2013 though i did struggle a bit couple other times including cutting my fingers for the 1st & only time preparing meals). it was very “pang” ie flavourful & meat was tender & not “june” ie tough.
#3 the “pang” braising sauce was put to full use with the braised egg, tau kua, tau pok.
#4 the beer can chicken was i guess ok, tasty, but nothing special. the chicken was brined in sugar & little salt for 24hrs, rubbed with oyster sauce, & with herbs & garlic slices pushed under the skin. & roasted for 40mins “standing” on a 100plus can. this way of roasting enable all round browning (almost la!) w/o need to turn over the chicken.
#5 the miso belly pork was inspired by a lunch at jason atherton’s pollen @ gardens by the bay. i was doing a good nobu miso cod & decided to use the same 3-day marinade recipe, and the char siew method (oven slow low temp cooking immersed in miso marinade so retaining the juices & no drying out + high temp broiling). the meat was moist (as seen in the photos, just like the duck & chicken were moist) & tender & the miso flavour was excellent.
#6 nonya curry chicken was my consistently good dish, made w/o curry powder directly using a self-blended spice mix recipe, and of course unhealthy coconut milk, and so very fragrant in smell & taste. i love this curry.
the other dishes (plus #1 thai tanhoon) were ably done by my domestic helper.
#7 chilli sotong was excellent – a craving inducing dish.
#8 the steamed pork ribs looked so wonderful in the photo & was tasty with tender bite.
# 9 steamed red garoupa HK style was always good, & at 20% restaurant prices.
#10 blanched HK kailan was a good accompaniment after all the meat dishes. 🙂
#11 the last was my dry wok garlic prawns. wok needed to be dry & on open high heat to get charred flavour (so cannot cover as condensation would result in steaming the prawns). fish sauce is the chief ingredient to create the flavour & wok hae under high heat. prawns de-veined but not shelled so would bake in shell & not overcook & also not salty with reduced contact with fish sauce. 🙂
all fun moments come to a close. so this post is for memories, till the next get-together. 🙂