talk by mr lim siong guan

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.

secrets to a satisfied life

secrets to a satisfied life

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’s sukiyaki

Rosalind made sukiyaki for >100pax successfully quite a feat!

rosalind’s sukiyaki

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…

salute leh…拜…拜…

rosalind’s sukiyaki

the sukiyaki was restuarant standard la…

rosalind’s sukiyaki

soup was not too sweet or thick, very tasty, & the beef & all the sides done excellently.

buffet

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…

braised belly pork 鲁腩肉 with taupok & tau kua

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! ^^

braised belly pork 鲁腩肉with taupok & tau kua

braised belly pork 鲁腩肉

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.

braised belly pork 鲁腩肉

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.

tau kua

removed belly pork & boil tau kua in stock.

taupok

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.

braised belly pork 鲁腩肉

when i queued after finishing the sukiyaki, belly pork already finished…because it was probably enough to serve 30pax to 40pax… lol! 🙂

c.h.e.f andy