did a 10pax dinner for my RI bros on 15.8.2017. ^^
& one of the key dishes was-
i cooked 9 dishes + chicken rice for 10pax. 🙂 as in above photos-
1 whole chicken 白斩鸡with chili & ginger sauce
2 roast duck (my first attempt) – sutera mall
3 char siew – sutera mall
4 braised pig trotters (i just used tai hua braising sauce) – sutera mall
5 claypot tanhoon prawns
6 claypot rice
7 wok fried manila clams – sutera mall
8 fried spinach
9 fried kang kong
2 bros came earlier to help…i got them nicely settled down with nice cup of coffee but they got bored with the movie.
but they did stop me from cooking 2 other dishes we had at sutera mall as we had too mcuh food – steamed salted fish minced pork & nonya sauce steamed red snapper.
all dishes were excellent, except for the flower lala aka manila clams. tell this later.
my chicken rice & poached chicken 白斩鸡 i think among the best, even with so many good chicken rice hawkers all over.
poached chicken 白斩鸡 was smooth 滑, tender, moist sweet, & so lovely to see & behold.
i boiled in a chicken bone stock for 12mins (covered), then poached fire off for 25mins, then quenched in ice water, then fridge.
and after deboning, added 2 tbsp of fish sauce. so chicken is tasty by its own.
& of course so much better with my chilli, ginger sauce & dark sauce mixture.
chili very “laku”, big bowl totally wiped clean.
simple chili recipe = 6 red chili, 2 chili padi, 1tbsp flat sugar (or if lesser then 2tsp), 5 tsp garlic, 2cm ginger, 1/2cup intense chicken stock ,1/3tsp salt, and blend.
giner sauce i just finely chopped 5cm bentong ginger & added 4tbsp olive oil..didn’t want to blend as i wanted the texture not ginger juice.
the rice of course was a key ingredient for chicken rice. my friend BT absolutely loved it. but he was the singular vote for chicken rice vs claypot rice..all others include myself claypot rice.
rice recipe= fried chicken fat, 2cm ginger, 3 shallots, 1tbsp chopped garlic, & 3 cups rice till fragrant, then add 3 cups (rice cups) intense chicken stock to the rice cooker mark. 🙂
so my roast duck was the most exciting thing for me about this dinner…ok la my bros were more exciting.. 🙂
this my guinea duck for the guinea pigs, my virgin roast duck, first time ever i making a roast duck.
will blog the recipe later.
but basically i made a marinade for the cavity, then a honey, rock sugar, white vinegar bath & baste the duck (holding vertically by neck) like 20times.
then cooled & in the fridge for 2 days to dry the skin, then 1hr 10mins at 200degC (i am going to do 1hr at 250degC next time).
the duck was much better than i dared to expect. (i kept a drumstick portion for my wife & children later)
while i could not produce the same crispy skin, the duck was flavourful & moist & tender. the last 2 i knew when deboning that it was moist & tender.
in fact everyone preferred the duck to the char siew.
last time i had 250g-300g. today i had 600g (i kept 1/3 for my wife & children). this time the adjusted marinade less tasty. also i had too much marinade on the pork when roasting so charring not enough & i did 5mins longer 30mins instead 25mins & the meat is more cooked. it is important to keep to 25mins!
still i think it was pretty good. still very tasty, & meat texture was ok, though it should be more tender if 25mins.
anyway for char siew, Meng Meng Roast Duck restaurant roast duck 阿明帝皇鸭 bar is just too high, and i am never going to meet that, so i am quite happy with the char siew i made. 🙂
my braised trotters 元蹄 was also pretty good standard.
i would think better than most hawkers in singapore, but not quite in the league of restaurant standard like Restoran Pekin Sutera 五福北京城. for one thing, their braising brown sauce always better.
for me to shortcut & save work, i just used tai hua braising sauce (with star anise, cinnamon bar, cloves, & one whole bulb of peeled garlic cloves), cooked, covered, watched for 2.5hrs. so a easy to do dish.
totally gelatinous & my friends who took the lean parts said it was moist, tender & tasty too, not dry & sinewy.
my claypot rice always good & requires no introduction la. lol! ^^
very tasty & flavourful with nice smokey aroma, of course with 3/4 chicken, 1 wine chicken sausage & 1 liver sausage & 7 mushrooms, and a slice of salted fish to make it such a tasty pot.
& my friends loved the tanhoon prawns…especially YKK & CL…as CL said so infused with flavours.
this really a very easy dish to make. the key is a very tasty stock.
so i fried chicken fat, ginger, cut chili padi, bunch of coriander, last 3tsp chopped garlic & 2-2tsp coarse black pepper (to taste) & added my intense chicken stock & some oyster sauce…a very tasty stock. so just to cook the marinated prawns just right, not overcooked.
when serving boiled the stock, added in 3 rools of tanhoon, off fire, added back the prawns, tossed thoroughly, garnished with coriander & bring to table covered. voila!
the fried spinach & kang kong was simple as i was chatting with CJ.
just fry chili padi with a bit more oil so vegetable not “siap”, add the stems & garlic, oyster sauce, then add the leaves, and that’s it. don’t add water.
so vegetables would be very tasty, look green & lush & still crunchy.
my wok fried manila clams was a huge waste.
cannot get manila clams at my regular sheng shiong at tanglin halt. went chinatown on sunday & bought 1 kg & add water, ice, change water for 2 days in fridge. clams mostly opened up & looked ok. bro YKK thought they were dead.
anyway cooked my usual butter, curry leaves, ginger, chili padi, orange peel, oyster sauce. tasted the sauce it was tasty.
but a bit worried about the clams, a few of us tried it. there was no smell, but somehow the texture was not the fresh, succulent, bouncy texture. psychological? maybe not…anyway better not to eat it.
next time when i buy manila clams will just ask whoever can come over on the day to come for dinner. 🙂
my bros brought prosceco, red wine, cut pineapple (super sweet), cut guava, magnum ice cream, australian crusted almonds, some peanut candy.