i cooked a 7pax early birthday dinner for a very close friend this evenin gon 14.7.2017. ^^
did 5 wonderful, delectable dishes.
this one of the best dinner i made, every dish was par excellence –
#1 lobster yeemeen in superior stock 上汤焗
#2 teochew fried crayfish with egg onions
#3 sek bao sin tofu prawns
#4 wine chicken with taupok
#5 kang kong with cuttlefish in nonya sauce
i had red garoupa but decided not to do as a lot of food😜
once all friends arrived, the food were ready on the table within 10mins. ^^
the teochew fried crayfish egg onions was really “pang”, fragrant with good wok hae.
wife said some crayfish weren’t the freshest. i got those from chinatown market, no choice from the stall which i thought was not honest, but no choice, only crayfish that day.
still quite ok la…
i did the dish beforehand. fried with chili padi & chopped spring onions & garlic, softened the onions, then added 2 eggs, added some oyster sauce, fried fragrant & set aside.
then i fried the crayfish with cut chili padi, sliced ginger & chopped garlic, a little fish sauce, and set aside.
when serving, i heat up the egg onions, added the crayfish, stir-fried, the served.
the tofu prawns, i shallow fried the silken tofu earlier.
for the gravy, i fried cut chili padi, chopped spring onions & garlic, then added very tasty, intense chicken stock, one tbsp of cornflour to thicken. then i added one egg in the boiling gravy, waited a while & used chopstick to draw out the egg…
i seasoned the shelled prawns with fish sauce & white pepper, cooked the prawns like 90% in the gravy & removed. when about to serve, i heated up the gravy, added the tofu & the prawns, and voila!
gravy was very tasty & prawns were just right texture, succulent & bouncy, not overcooked. 🙂
the wine chicken dish was very popular too. my friends took more rice to go with the chicken gravy. 🙂
i deboned 1/2 chicken, & seasoned with 1 tbsp fish sauce, 1 tbsp oyster sauce, 1tbsp light soy sauce, 2 tbsp shaoxing wine. i fried cut chili padi, chopped spring onions, garlic, then added the chicken, fried, & added the intense chicken stock. i cooked the chicken for about 5-6 mins, just tender not overcooked. then i removed the chicken & cooked cut taupok strips in the gravy.
when my friends arrived, i just heat up the dish & served.
the lobster yeemeen this evening was the best i had made, so very tasty, fantastic.
this were smallish frozen lobsters from phoon huat delicatesen, about 350g-375g, so i used 3 pieces, shelled the pincers & cut each lobster tail into 3 pieces.
i fried cut chili padi, chopped spring onions & garlic, then added the remaining intense chicken stock. then i cooked the lobster head first, then added the pincers & lobster tail pieces, and removed them about 90% cooked.
when serving i boiled the stock, added the lobster and the yeemeen, off the fire & braised the noodles in the superior broth.
so nice! very shiok!
the last dish for the evening was cuttlefish kang kong.
this i cooked on the spot when friends arrived.
just fried the cut stems with chili padi & garlic, added oyster sauce, then added the cuttlefish & the jang kong leaves, & 1 heap tbsp gimson nonya sauce. and stir fried.
a really tasty dish, great cuttlefish texture & special flavours of the nonya sauce made the dish quite unique & different. excellent ending to the dinner.
of course dinner was overflowing with wine, jokes, laughter, sharing.
& my god-sis brought a cake for the birthday boy. my youngest daughter was having her birthday couple weeks later. she also joined this dinner so we sang happy birthday for both of them. ^^