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.
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! 🙂