had a OPS primary school buddies gathering at friend’s house on CNY Day 7 人日 3.2.2017. ^^

food was amazing.

so many skillful chefs among my OPS buddies, CTHD=crouching tiger hidden dragon la.. 🙂

one dish i like a lot was the 烤麸.

it’s an excellent 面筋gluten dish.

my friend did it really well.

the 烤麸 texture was excellent, tender, not chewy, a sweet dish but not too sweet, quite perfect la…

i did lor arh 鲁鸭 this evening.

not quite my best rendition. anyhow the dish was mostly finished.

the host especially liked it, said the lor was very “pang” fragrant. she took the wings as well. didn’t know she lor arh 鲁鸭so much. she was telling me about the sims avenue stall she frequented.

it was really a very easy dish to make. all i did was use the off the shelf tai hua braising sauce.

i also did some experimental braised pork belly.

these ones quite good, can be improved but quite successful la…

the black belly pork i used the lor (braising sauce) from braising the duck, and basically used the same braised & steamed method described in this kong bak recipe here.

for the white kong bak, i used the intense chicken stock left from my braised & steamed chciken for teban gardens this morning.

another friend made the 红糟鸡 fermented red rice yeast chicken.

it’s a dish we don’t get to eat often.

the red rice yeast aroma was quite excellent. & the chicken (i took a breast piece) was very tender.

my friend’s curry chicken always my favourite.

i liked it best at our recent gathering at his condo. 🙂

another friend delivered some siew yoke & char siew he bought as he had to go to another gathering. he stayed for some photos & left shortly.

another friend supposedly made this 好事发财 ＝ 蚝豉发菜 dried oyster dish.

(the secret was out that actually the host’s helper made the dish…what are friends for right??? she working that day & quite tough to make the dish & transport it on time at 6.30pm)

it was quite good really, although couple friends mentioned the dried oyster was a bit salty. indeed it was but this dish meant to be taken with rice so quite ok, just that these days many of us take very little rice.

the beehoon was made by the friend who made the 烤麸.

his dishes are always good. bee hoon was loose, not clumpy, simple & nice flavour.

this one also a surrogate dish, as another close friend had 3 engagements today (& came quite late to join) so wasn’t able to make this dish.

we had quite a few “desserts”.

our chinese teacher broguht a cake his wife made for us.

another friend, our regular pastry chef, made tau huay.

i think this really excellent tau huay, as good if not better than most outside.

the host helper made pineapple tarts. i quite like the cloves that go with it, not so common.

the friend who made the 烤麸 & bee hoon also brought his pineapple tarts & almond cookies.

for me his pineapple tarts the best i had so far, none of the hotel/restaurant ones & homemade ones i had are as good. & his almond cookies i like just as much. in fact, i finished a bottle each all by myself….hehehe!

the host prepared a lo hei platter.it’s like for 40pax.

lots of abalone (i think 2 cans) & salmon.

very nice lo hei. we did our best to finish like 1/2. 🙂

really wonderful fun evening.

a friend said this his best gathering ever. another friend super high spirit this evening, everyone full of laughter. 🙂

c.h.e.f andy