Great 中秋节Mid-Autumn Festival Dinner at Brother’s House on 15Sep2016

my brothers helpers cooked food

my brothers helpers cooked food

sis family & i went to brother’s house for 中秋节mid-autumn festival dinner  this evening on 15.9.2016. ^^

my brothers helpers cooked food

my brothers helpers cooked food

the dishes were planned by my sil & her helper the evening before, and cooked by the helper.

my brothers helpers cooked food

my brothers helpers cooked food

it was simple, homely, delicious, comfort food. very nice! 🙂

braised yellow croaker 红烧小黄鱼

braised yellow croaker 红烧小黄鱼

they did the braised yellow croaker 红烧小黄鱼. it was very good! 🙂

fish was fresh & sweet.yellow croaker 小黄鱼 has fine texture. this method we say 半煎煮in teochew helps to make the texture firmer, & flavourful (“pang”) from frying. the sauce was good too…

i did a braised mandarin fish 红烧桂鱼 2 days later when my sis & bil came for dinner at my place. my was not as good la… yet …haha!

steamed pomfret

steamed pomfret

steamed pomfret the usual, fresh fish & a regular good teochew dish.

prawns

prawns

her prawns were good too.

tau you bak

tau you bak

& the tau you bak was tender & nice.

not elaborate like my tau you bak.

a good pointer for me to find the simplest way to cook a good tasty dish. i will try out this dish without the oven slow braising.

brocoli & fungus dish

brocoli & fungus dish

brocoli also a simple comfort food. it was done nicely poached (or lightly fried) with nice enoki (golden mushrooms).

the fungus tanhoon tau kee dish again simple & good.

i can learn a thing or 2 trying the dishes by the helper. 🙂

hard tau kua

hard tau kua

the hard tau kua i have not taken for eons, almost didn’t remember them. my mom/grandma used to cook them.

hard tau kua

hard tau kua

2 different type of sauce. i like this dark soy sauce one better, but this not my preferred tau kua dish.

sis' excellent salted fish with celery

sis’ excellent salted fish with celery

& my sis’ salted fish with celery was simply wonderful!

i am going to cook this celery dish with sliced pork for the bread of life community lunch this saturday. ^^

& also for PPH teban gardens community breakfast friday next week. 🙂

a very nice meal with family. after dinner, brother called & talked with our relatives in china.

c.h.e.f andy

3pax Homecooked Dinner with Sis & BIL on 17Sep2016

sis & bil came for dinner this evening on 17.9.2016. ^^

i had 1/2 song fish head 松鱼头 leftover in the freezer from last week.

3 dishes

3 dishes

i also had a mandarin fish 桂鱼 in the freezer leftover from the time my OPS primary school classmate brought 2 桂鱼 for me airflown from shanghai after CNY…lol! 🙂

i made one HK steamed mandarin fish港蒸 桂鱼 at the time on 17.3.2016.

it’s time to make the other! haha! 🙂

3 dishes

3 dishes

my sis & bil have been frying the vegetables the few times they ate here recently.

this sis brought some tau gay (bean sprouts) to fry with salted fish. 🙂

the paste was still quite good, but it was not as good as the last time on 10.9.2016. that one was like perfect la.

i am thinking maybe 2 reasons- (1)i experimented by adding 2 tbsp shaoxing wine (ie should not add) & (2)i added a bit more black vinegar.

there was another hiccup with the texture. for some reason texture was soft. it did not feel like bad or not fresh & though texture was soft the meat still held together. but it di dnot feel as shiok as the usual firmer texture we are accustomed to.

i am guessing it was because i put the paste on the fish head earlier like >2 hrs waiting for my sis to come. next time i will only add the paste at the time of steaming.

braised mandarin fish 红烧桂鱼

braised mandarin fish 红烧桂鱼

this the first time i am making 红烧dish. ^^

of course i have done this 红烧method many times. basically teriyaki is 红烧. any dish you add a marinade or braising sauce & let it cook while the braising sauce reduced is 红烧 la.

in the case of (say) teriyaki sutchi fillet, you let it reduced to almost dry & caramelised the fish fillet.

for this evening’s braised mandarin fish 红烧桂鱼, i made slices on the fish, dusted a bit of corn flour & fried the fish first.

this method we say 半煎煮i have not done myself before, so just read up a few online recipes.

then i made my usual braising sauce:

  • 2 tbsp light soy sauc
  • 2 tbsp olive oi
  • 2 tbsp miri
  • 1 tbsp flat sugar (or if lesser then 2 tsp
  • 1 tbsp zhengjiang black vinega
  • 1 tbsp corn flour
braised mandarin fish 红烧桂鱼

braised mandarin fish 红烧桂鱼

the fish was pretty nice. great tasting sauce, good, fresh fish (after 6 months in freezer), great texture.

quite nice overall, but not quite the best 红烧 dish i have tried. need to experiment a bit more.

maybe fry a bit more (or a lot more??)

will also ry adding some tomato sauce & also tomatoes, green peppers & red chillies.

salted fish with bean sprouts

salted fish with bean sprouts

sis’ salted fish bean sprouts was nice.

salted fish with bean sprouts

salted fish with bean sprouts

bean sprouts were crunchy & the salted fish very tasty. good stuff!

dark soy sauce ti por

dark soy sauce ti por 

our relatives in china sent us sent ti por (dry flat fish). it is of course very good for soup, fih head steamboat, frying vegetables & even bakchormee.

for us though we were nostalgic of the dark soy sauce ti por which our mom did 50 years ago.

my sis tried steaming it for like 50mins the last time.

but it was still very tough & hard. so i boiled it instead for like 45mins to 1 hr, and then basically reduced it just like 红烧 till very little liquid was left then added 1 tbsp datk soy sauce.

AND it was pretty good leh!!! almost like what we remembered the feel to be! 🙂

a great, fun, plain home dinner. 🙂

c.h.e.f andy