20pax Home Dinner on Chinese New Year Day2 for Wife’s Relatives on 29Jan2017

20pax dinner dishes

20pax dinner dishes

had a wonderful homecooked dinner for wife’s relatives on chinese new year day 2 on 29.1.2017. ^^

wife's quinoa salad - the best!

wife’s quinoa salad – the best!

we all chipped in with some dishes.

wife made her excellent quinoa salad…never get tried of this.

so wonderful to look at & refreshing, tasty to eat, and great texture with quinoa, mesclun, pomegranate, blueberries, strawberries, roasted almond flakes etc.

teriyaki salmon belly - everyone's favourite!

teriyaki salmon belly – everyone’s favourite!

today’s teriyaki salmon belly almost perfect.

wonderful flavours, & my helper’s homegrown dill a perfect match.

nobu miso cod

nobu miso cod

today’s nobu miso cod also quite excellent. my s-i-l hubby prefers the cod to salmon.

pan grilled iberico pork collar

pan grilled iberico pork collar

& they all liked the iberico pork collar. wiped clean la…

i had 8 pieces, just over 1kg, & pork requires longer cooking time so i covered the pan to speed up. & had to cook 4 times, 2 pieces each time.

deep-fried chicken wings

deep-fried chicken wings

my helper;s chicken wings always good.

deep-fried chicken wings

deep-fried chicken wings

i think better than most chicken wings outside.

wife's oven grilled prawns

wife’s oven grilled prawns

wife made oven grilled prawns. nice, fresh & quite easy to make.

& i made a very good braised oxtail.

this from 2 packets from phoon huat delicatessen, about 1.75kg.

there were some leftovers, which i enjoyed the next day.

helper's cheese sausage pasta

helper’s cheese sausage pasta

helper's chicken & prawns alio olio

helper’s chicken & prawns alio olio

my helper also contributed 2 pastas – a cheese sausage pasta & a chicken & prawn alio olio.

s-i-l rice & pork and duck liver sausage

wife’s sister brought rice & pork and duck liver sausage

wife’s sister brought pork & duck liver sausages with pickled leeks & some rice to match.

i love the duck liver sausage, very “pang”, flavourful…

other s-i-l almond jelly

wife’s s-i-l brought almond jelly

other s-i-l cheng chow

wife’s s-i-l brought cheng chow

& wife’s s-i-l brought 2 dessert – cheng chow & also almond jelly.

20pax dinner dishes

20pax dinner dishes

i made tiramisu also. the grand nephews loved it & it disappeared in no time.

a great family time together, lots of food & catching up.

today was the australian open grand slam finals between nadal & federer so we watched that as well. i saw a bit of the final set, and heard federer said if there could be a draw he would share it with nadal…

c.h.e.f andy

Delicious Seafood Pasta 2.0 in Pink Sauce

made pink pasta a few times lately.

one, a nice, delicious pasta everyone liked for my OPS friends on 9.12.2016.

& more recently a 8pax dinner for my wife’s close friends on 14.1.2017. after dinner, one friend asked the recipe, and yesterday she sent us photo of her beautiful seafood pasta in pink sauce dish! 🙂

my best pink sauce pasta was a lobster capellini on 15.5.2014. ^^

simply delicious! taste & flavour were just sublime… 🙂

for my more recent creations, it was much simpler & easy to make, since i was not cooking lobster.

for seafood, i used prawns & either scallops (when i have) or squid.

i did for my RI friends.

& for another dinner in aug2015.

& my friends thought the prawn spaghetti in pink sauce was the best. and yes, it was very tasty & flavourful.

prawn linguine in pink sauce

prawn linguine in pink sauce

the recipe was quite strait forward-

  • brown 1 bulb of garlic cloves in olive oil. i also cut chilli padi & sweet thai basil, fry till fragrant.
  • let it cool, then add 1/2 bottle of prego sauce (680ml bottle) & 1 can of whole peeled tomatoes (14oz can)
  • add 1/2 cup white wine, 1 cup chicken stock & reduce liquids by 1/2
  • add 1/2 heavy cream, 1 tbsp sugar, 1/2 tsp salt (to taste)

basically that does the pink sauce.

when serving add prawns, then scallops (or squid), made sure not to overcook them.

then add pasta, which were done pre-al dente, off fire & toss.

one key thing to note is that the sauce should be sufficiently reduced so it’s not too dilute & quite intense, tasty & creamy. & not too much pasta so it won’t dilute the taste of the sauce.

anyway for me it’s agaklogy, so maybe about 200-250g pasta to about 400ml sauce??

c.h.e.f andy

Ingredients:

  • 250g pasta (cook to pre = 1 min before al dente)
  • 1/2 bottle prego traditional sauce (680ml bottle)
  • 1x14oz can whole peeled tomatoes (can add fresh tomatoes too…)
  • 1 bulb garlic cloves
  • 3 tbsp olive oil
  • 20 basil leaves (10 to fry, 10 to garnish)
  • 1-2 cut chilli padi
  • 1 cup chicken stock
  • 1/2 cup white wine
  • 1/2 tsp salt (to taste)
  • 1 tbsp flat sugar
  • 1/2 cup heavy cream
  • 15 pieces medium prawns
  • 1 large squid

Directions:

  1. brown 1 bulb of garlic cloves in olive oil. add cut chilli padi & sweet thai basil, fry till fragrant.
  2. let it cool, add 1/2 bottle of prego sauce (680ml bottle) & 1 can of whole peeled tomatoes (14oz can)
  3. add 1/2 cup white wine, 1 cup chicken stock & reduce liquids by 1/2
  4. add 1/2 heavy cream, 1 tbsp sugar, 1/2 tsp salt (to taste)
  5. add prawns, then scallops (or squid), do not overcook
  6. add pasta, off fire & toss. add basil to garnish. shredded mozzarella if desired