attended a dinner talk + Q&A by mr lim siong guan on 27.8.2016, organised by a good friend who is the senior pastor of pphbc. 🙂
i had attended a previous talk by dr tan lai yong on 15.8.2015. 🙂
these talks are all quite good… i enjoyed the evening. my close OPS classmate also attended this evening.
mr lim siong guan is, of course, quite well known in singapore. my friend introduced him with the usual accolades – superman, yoda, change crusader… 🙂
in fact, the straits times report in the link above covered pretty well anecdotes about mr lim & about the book “wining with honour” which he co-wrote with his daughter….
today LSG talking mostly about ideas from his book “winning with honour” about branding, trust, difference between like & love, respect & honour, self actualisation & transcendence etc..
Rosalind made sukiyaki for >100pax successfully quite a feat!
it’s literally labour of love, very labour intensive la, cooking one bowl at a time…
a lot of planning & logistics too – the beef & mushrooms, onions, scallions, soup etc…
the sukiyaki was restuarant standard la…
soup was not too sweet or thick, very tasty, & the beef & all the sides done excellently.
i was told they catered for 125pax.
there were 2 huge trays for each dish on food warmers.
food was ok, quite average catered food…
anyway my first queue was Ros’ sukiyaki…
i was asked to make a dish (always going for kok fai’s event & free dinner…haha)…& Ros was doing the hard stuff like sukiyaki for 125pax???
anyway dinner is catered so the added dishes just for fun, “first come first served she said”…lol! ^^
i did the easiest i can think of…kong bak braised belly pork 鲁腩肉 with taupok & tau kua…
i had 2 kg of belly pork in crockpot cold on low setting for about 6hrs+, meat thermometer set at 90degC.
marinade was good & flavourful. after checking the texture was what i wanted, placed pork in double ziploc bag in chiller overnight. drained the stock & kept in fridge overnight.
next day removed almost 3 heap tbsp fat from the stock, cut belly pork & heat them in the stock.
tender, tasty & still firm with bite.
removed belly pork & boil tau kua in stock.
lastly boiled with taupok until soft & very tasty infused with the marinade, then put tau kua in aluminimum tray, belly pork on top, then added the stock/braising sauce & taupok on the top.
when i queued after finishing the sukiyaki, belly pork already finished…because it was probably enough to serve 30pax to 40pax… lol! 🙂