made vietnamese chragrilled pork collar & salted fish with celery this morning on 8.10.2016. ^^
this my 14th community lunch dish for bathesda community’s newgate learning hub (bread of life).🙂
i just replaced the stir-fried pork with vietnamese chargrilled pork.
the later require some marinade & sugar so that it can caramelise on a very hot wok/pan.
i did the celery separately.
transferred to aluminium tray.
then topped with the chargrilled pork.
then i put in a 50degC oven prior to transporting to newgate learning hub.
there were 1.5kg of marinated pork collar.
for the last batch i separated again in 2, the managed to char a little. 🙂
i tried the pork, it was very tasty. ^^
i cut, washed & drained the celery.
i fried the sliced ginger & salted fish before adding chopped garlic.
then added the celery.
veg a lot of water. no need to add water.
i tasted, and decided to add some oyster sauce (1 heap tbsp).
i tasted again. taste was very good, texture needed to soften more.
so covered for 2 mins, then removed cover & reduced the liquids a bit.
tried again, taste & texture almost perfect la.
today there was a larger crowd. they counted 82pax. usually it is about 70pax.
this is my last time cooking for newgate bread of life (BOL) community. i do alternate fortnights for BOL & for teban gardens. next week is for teban gardens. the week after they have outing on 22.10.2016 so no need. & their final week at this current premises for the current year is 29.10.2016, the week i am with teban gardens. 🙂