made a scrumptious 10pax RI 14bros zi char dinner on 27.8.2018. ^^ ..missing TC, HAB, CJ & BT.
1 gimson nonya sauce steamed tilapia 👍
2 spicy black bean sauce steamed song fish head 松鱼头
3 yim goke gai 盐焗鸡 with ginger soring onions dip 👍
4 german knuckles
5 JB yawang 鸭皇 roast duck chong lee brought 👍
6 salted egg pork chop👍
7 salted egg bittergourd
8 white beehoon 👍
CM brought ching chow dessert
LCH brought daily scoop lai chee & salted mr brown oce creams
TCH brought cut hami melon
J brought grapes..others brought wine blueberries etc
really shiok dinner..missed TC…..
yim goke gai 盐焗鸡太棒了！best this evening. very tasty, tender & sweet. 🙂 everyone’s favourite.
and i was inspired by noodle place to make the minced ginger scallion sauce as the dip = minced 3 stalks spring onions, 2cm ginger, 3tbsp olive oil, 1/2 tbsp sesame oil, 1/4tsp salt.
CL returned from melacca today & bought yawang roast duck 十全烤鸭.
sauce was flavourful. duck was ok but a bit dry…i told CL next time buy the whole duck uncut, i will debone it.
the coke (i used coke cos it was S$0.85 vs like S$4.60 for beer) with red wine sauce & mustard also gave a nice flavorur to the meat. a successful dish.
salted egg pork chop also very good. both CM & KK both commented.
i used the salted egg paste given to me by WM & J. ^^
salted egg bittergourd was good too.
KK commented both fishes were steamed perfect timing & excellent texture.
a really lovely dish. the thickened sauce which is flavourful & tangy need to be taken with the fish in the correct amount.
everyone love the superb gimson nonya steamed tilapia.
today’s white bee hoon was superbly delicious. ^^
very well infused with intense chicken & prawn stocks.
for the dish preparations, yim goke gai 盐焗鸡 (recipe here) was salted for 5hrs & washed thoughly, then stuffed with spring onions, red onions, cut ginger, 6 garlic cloves, and 2 tbsp huatio wine 花雕酒.
becos the salt baked chicken was wrapped in baking paper then aluminium foil & placed in 175degC oven for 1hr 45mins (1hr 15mins + open up wrapping 30mins), it was very tender & moist, and also sweeter with the salt & also all the aromatics in the cavity & the sweet huatiao wine,
more so than poached chicken 白斩鸡.
very crackling becos salt on the skin pulled out the water content & 3hrs in 175deg oven, flavourful becos coke & red wine on a bed of onions also ensured that the meat is moist & not overcooked over 3hrs.
though sauce was still flavourful, the duck meat itself was a little dry &
i made the sauce with 1heap tbsp lee kum kee sauce, 1tbsp lemon juice, 1 tbsp flat sugar, 2 tbsp olive oil, 2 tbsp mirin, 1tbsp corn flour to thicken & 1.5tbsp light soy sauce.
then heated & mixed over stove & just right to thicken the sauce.
i like this-
all credits to gimson nonya sauce only availabel in malaysia? which my OPS bro WM, my sis & Jeanette all bought for me when they were in JB.
2 heap tbsp gimson nonya sauce, 1.5 tbsp light soy sauce, 2tbsp mirn, 2 tbsp oilve oil.
i used frozen pork chops from sheng shiong, sliced the 5 pieces to make 10, marinated with fish sauce, white pepper & 1tbsp corn flour.
then shallow fry…i hate deepfrying as waste a lot of oil after that no occasion to reuse. 🙂
salted egg bittergourd also good this evening, though may not stand out among all the great dishes this evening. 🙂
minced one cooked salted egg, fried bittergourd with salted egg & set aside. when about to serve, heat up, add a little oil, fried 2 eggs on the side till eggs harden, the fold over the bittergourd. excellent zai shun famous dish!
the white beehoon this evening was among the favourite dishes, very tasty very well infused, just right texture, lots of larpok (crispy lard) and prawns & squid succulent, done just right.
TCH brought nice sweet hami melon.
tai kor CM now our regular tong shui 糖水supplier.
& LCH brought nice salted mr brown & laichee ice cream from daily scoop. ^^
and CL brought the nonya kuehs from melacca.
a very fun evening with RI bros, delectable dishes & wonderful time together, missed TC.