daughter invited JH’s family over this evening on 16.7.2017. ^^
i cooked 10 dishes + tiramisu for 12pax dinner. 🙂
excellent dinner & great company, everyone enjoyed the good & the evening
#1 claypot chicken rice
#2 chicken rice, & 1 poached chicken 白斩鸡 + chilli & ginger sauce
#3 1/2 盐水鸭 spiced duck
#4 miso cod
#5 teriyaki salmon belly
#6 tofu prawns
#7 tanhoon prawns
#8 steamed minced pork with light soy sauce topped with egg
#9 nonya steamed golden snapper – ang kueh
#10 cuttlefish + 2 kang kong
my first dish was claypot chicken rice. made this many times always good…
today’s was very good, very flavourful “pang” & chicken was sweet, moist & tender. JH’s family, everyone liked it. still not my best, my family knew it…
i also made chicken rice, together with chili & ginger sauce.
JH liked it a lot, so did his family…unlike claypot rice which was near my best, this chicken rice though was not quite my best chicken rice, in look, texture, smoothness and taste…still it was pretty good, ok la.. 🙂
they also found the 盐水鸭 spiced duck ok, and the 1/2 duck was all finished.
like the chicken, i erred on the cautious side & cooked both chicken & duck a little longer, so it was not quite the best texture & smoothness…viz a viz my usual 盐水鸭 spiced duck…
the advantage being also that of the 10 dishes plus tiramisu i made on this day, only the steamed snapper fillet & the cuttlefish kang kong required cooking when guests arrived. the other dishes could be done & ready beforehand, or a few could be heated up & served.
so i was able to bring all the dishes to the serving table in 10, maybe 15mins of guests arrival. pretty good eh?
even though i have not done miso cod for a while, this was very nicely executed, as it has been always la —usually this good…
quite a few, including JH’s sis, liked the teriyaki salmon belly even better.
it was very, very good, the nice flavours of light soy sauce with miso, and the chopped garlic & ginger combined very well with the fatty/marbled salmon belly.
i enjoyed this very much myself too, so i indulged in a couple pieces myself.^^
i shallow fried the silken beancurd first. then prepared the gravy, and cooked the prawns nicely, about 5mins & 90% cooked, which imparted shellfish flavours to the stock…& set aside.
when serving, i just combined the items, heated up & served…
an excellent dish – prawns were fresh, succulent & bouncy & gravy so tasty…^^
i also did tanhoon prawns. JH’s brother & sil especially liked this dish…again fresh, bounxy prawns & tasty stock, and nice peppery aroma…too peppery for wife though…
this a dish i picked up at HK’s daipaidong 大拍档，very easy to make & the flavours of the light soy sauce gave it an added dimension…
the steamed red snapper was an excellent dish as well.
so easy to prepare, just use the usual 2 tbsp light soy sauce, 2 tbsp olive oil, 2 tbsp mirin, & most importantly one huge dollop of gimson nonya sauce…
the cuttlefish kang kong was another wonderful dish.
the trick was also gimson nonya sauce. & of course doing the cuttlefish doneness & texture just right.
it was a very enjoyable get to know better you dinner chat for all of us…JH’s father said he would do a dinner as well at a later date. ^^
JH’s sis & family brought sake & wine, so we finished off a bottle of sake & 2 red wines during the course of dinner…wow! 🙂
to round off the dinner, i also had my usual tiramisu, a simple to make, delicious dessert that is everyone’s favourite! 🙂