our RI friend WCM is in town, visiting from london. he & his wife are now residing in london.
CL, CM & I met him for roast duck dinner at goldmines in bayswater london during our wales trip in apr-may2017.
when i was in london with my wife & children, 2 of us met for lunch at flat iron covent gardens. WCM invited my family for his legendary paella dinner but we couldn’t make it..
this evening, i organised a homecooked dinner at my place. we have 11pax RI buddies on 8.9.2017. ^^
i made 8 dishes-
- claypot chicken rice
- claypot tanhoon prawns
- char siew
- steamed salted fish minced pork
- braised ter kar (hock & trotters)
- spicy black bean sauce angkorli (sea bream) fish head
- taujeon lime sauce (zai shun style) angkorli fillet
- cuttlefish kang kong with gimson nonya sauce
CL brought sparkling wine, GCG brought red & white wine, CW brought red & white wine, YF brought excellent grapes, LCM brought cheng chow dessert (i had 4 cups only matched by CL)..doc brought nice XO sauce…
a wonderful evening of camaraderie..just missing DP….🙂
quite easy to make. recipe here!
fried chicken fat, cut ginger, then add salted fish slice & 1tbsp chopped garlic. fry short while & off fire.
wash rice, drain & add to claypot & fry. add cut mushrooms (earlier soften by boiling water). add mushroom water to claypot. i made 3.5cups rice & added 2cups water (usually 1 or 1.2cups to 1 but chicken has marinade and also lots of liquids). let it soak for 2 hrs.
then add marinated whole deboned chicken (2tbsp fish sauce, 2tbsp oyster sauce, 2 tbsp corn flour, 2 tbsp sesame oil, 1/2tbsp dark sauce), cut pork & liver sausages, high fire to boil, then low fire, total about 45mins. stir the chicken pieces & use chopsticks to test chicken is cooked.
voila! fantastic smoky claypot rice aroma! rice not wet. and chicken pieces were so smooth & tender.
char siew i made an improved recipe after trying the delicious char siew at meng meng roast duck 阿明帝皇鸭.
i just marinate 600g belly pork (cut out skin) for 6hrs.
1tsp each brown suga,hone,light soy sauce,char siew sauce,hoi sin sauce,oysters sauce,five-spice powder,ginger sauce (i lazy just used chopped ginger),fermented beancurd (fu yu)AND 1/2 tsp salt.
then roast in 250deg oven for 25mins.
char siew was tender & tasty.
CCG especially like the charred bits, very unhealthy. lol! ^^
steamed salted fish minced pork LCM favourite, nice comfort food.
everyone liked the dish. very easy to make-here i had 500g minced pork, 2 slices salted fish chopped, 1 heap tbsp corn flour mixed together, topped with lots of sliced ginger. and steamed about 10mins+…
the salted fish aroma was great!
and the minced pork was smooth with cornflour. 🙂
the braised whole hock 元蹄 & cut trotters i used a lazyman method.
just fry 1-2 cinnamon stick 4 star anise, 3 cloves, 3 bay leaves, 1 whole bulb peeled garlic cloves, and 1 tbsp flat five-spice powder, braise in 1/2 cup (120ml) tai wah braising sauce for 2.5hrs to 3hrs. cover the wok so trotters are steamed while they braised. add water & turn the trotters.
taste for gelatinous skin & still moist tasty lean meat…do not over braise.
the whole hock 元蹄 & cut trotters were delicious, very gelatinous & lean meat was moist, not old & dry.
GCM commented that dish very good but pig skin could be softer. the pig skin pieces were the skin from char siew. i still have not found the method, but the standalone pig skin pieces dried up through the course of dinner & slightly toughened, whereas the hock skin was ok.
claypot tanhoon prawns very good, very tasty today.
GCM noticed it was flavoured with “cilantro” (atas word for coriander?), black pepper & sliced belly pork.
i also used chicken fat & lots of chopped garlic & cut ginger pieces.
the key was the intense chicken stock, very very tasty.
so i added the stock to the belly pork, ginger, chopped garlic, coriander & black pepper, brought to boil, added 1 tbsp oyster sauce, added 20 medium prawns (seasoned with fish sauce & white pepper for 1hr), covered & off fire. prawns about 40% – 50% cooked.
when serving, i boiled the stock, added 3 rolls of tanhoon (earlier soften in water for 1hr), tossed, off fire & let the tanhoon infuse the stock taste & the prawns cooked. this way prawns not overcooked, very fresh, bouncy & sweet, and the tanhoon was well infused with stock, so very tasty! 🙂
really beautiful dish…
i bought a large angkorli (seabream) from sheng shiong, got them to cut 1/2 with head, and fillet the 1/2fish tail to do 2 flavours for my friends.
for the tail fillet, i pound 4 tbsp taujeon, and squeezed 1/2 large lime to give the tangy taste, added 1 tbsp light soy sauce for the flavour & 1 tbsp mirin.
i garnished with slice ginger, chopped spring onions, 2 tbsp garlic & cut chilli padi.
of course no comparison with zai shun, which was very good & consistent.
for the angkorli fish head, i did the usual spicy black bean sauce i do for my song fish head 松鱼头！
angkorli is sweet & lesser “mud” taste, but song fish head 松鱼头 is i think uniquely suited to this preparation.
YF preferred the angkorli fish head. he basically took apart & ate up the entire fish head.
i made a cuttlefish kang kong dish using gimson nonya sauce.
this an easy dish to do, quite substantial & save me having to fry to seperate vegetable dishes.
i basically used 2 bunches of kang kong, added 1 whole cut cuttlefish.
the usual method – fry cut chili & lots of garlic in oil, add kang kong stems & oyster sauce, then add the leaves & cuttlefish at the same time. add 3tbsp gimson nonya sauce. do not add water. fry couple mins & it’s ready to serve.
LCM brought a nice cheng chow dessert, with lychee & nate de coco. very refreshing dessert, i took 4 bowls haha! not shy la!
& YF brought nice crunchy sweet grapes from cold storage. tasted very good this evening.
of course we had sparkling wine, white & red wine during the course of dinner.
GCG suggested we should go round & sample the different hawker foods in singapore, so he formally name the chat group makan makan, and we actually had a makan tour the following friday on 15.9.2017 organised by KY, only that the initiator last minute could not attend.
we had a good time, company & food this evening. camaraderie come easily for old friends with many connections in school 40 yrs ago.
till the next makan toegther….