did an interesting & fun 9pax lunch for my RI friends on 9.3.2015. ^^
this time i did –
a friend brought very nice appetising achar made by his m-i-l.
all the ingredients were ready, so i just fried chopped shallots, garlic, chilli padi & sliced ginger to get a fragrant aroma then added & fried the beehoon which were softened in water. i then added the intense prawn stock & prawns (with shell) & the chinese cabbage & reduced under high fire. i added oyster sauce & corn flour & when almost done, i added the large oysters & some cooked prawns (shelled) which i had earlier fried in butter. voila!^^
it was delicious! the beehoon was well infused with very intense shellfish stock. prawns & oysters were plump & tasty. 🙂
chilli crab angel hair pasta was the easiest to do. i had earlier browned some garlic cloves in olive oil, & so emptied these to the pan. then i added the prepared chilli crab sauce & brought to boil (i was distracted & forgot to add an egg which is standard for chilli crab). then i added the angel hair & same pre butter-fried prawns, off the fire & tossed. then topped with fresh basil front he garden. that’s all to it!^^
the angel hair was great in soaking up the chilli crab sauce. my friends liked this dish a lot. 🙂
for the “hong lim FC curry chicken noodles”, this had to be served last. first its stronger taste would mask the other 2 dishes. second, it has to be served hot in individual bowls – would be completely cold after all the group photos etc.
1 of the key ingredient was the poached chicken 白斩鸡. & my was really good, among the best.^^
the curry was more difficult, but on this second try, i think it was quite close to the real thing.
i am benchmarking hong lim FC ah heng curry chicken noodles. i have to say between the 2, i will still go for ah heng’s, but mine was pretty close la… 🙂
i was sharing that it was such a difficult thing to achieve. for me, his prawn noodles was already among the best & serving in large volume to paying customers, but for me, i can get close to ah heng’s curry chicken noodles but still not quite!
char siew was 1st time using pork neck & also this preparation. char siew sauce was the same recipe i used previously but i used slow cooking for 8 hrs in the oven (at 90degC for 2 hrs and 80degC for 6hrs), then browned slightly at 250degC for 15mins.
char siew was flavourful & tender. many friends did like the taste, but i felt it was not anywhere near a good quality char siew, so i may experiment a bit more with it.
the curry miso belly pork was edible but many things were wrong with it. i made a very good curry miso lamb recently (1st try) so had wanted to experiment on belly pork. for the lamb i added stock & vegetables & the result was like a casserole, very flavourful, tender & moist. but i decided to do this using just the dry rub. the result was the skin was tough not quite edible & the curry taste was too strong & not moderated with the miso & vegetable sweetness. got to rework this.
we had my usual tofu cheese cake which everyone loved, and strawberries brought by our usual strawberry supplier.