got my OPS bros to come for pong’s laksa 7pax lunch on 6.9.2018. ^^
WT brought son HQ, who studied history of arts at waseda & returned singapore for summer break.
for today, i prepared salt baked chicken and some prawns to add to the laksa.
pong’s laksa is really easy to prepare. the key though is the stock so i made really intense chicken stock from bones of one chicken with added carrots, red onions, ginger & spring onions.
1 packet pong’s laksa serves 4-5pax. all you do is to add laksa leaves & fry, then add 1 litre chicken stock. i then boiled the cut taupok for 40mins in any case to soften it, then i added 300ml coconut milk & 2 tbsp crispy chilli, everything to taste of course. 🙂
then i off fire & added the sliced teochew fish cake. meanwhile i grilled & cut 3 fish cakes and set aside.
when all arrived & ready for lunch, i heated up the laksa gravy, added 50ml evaporated milk, then served.
i served total 11 bowls (7+3 at lunch and 1 bowl leftover i took next day) instead of 4-5 because i added very little gravy. usually gravy were left wasted & really no need to add that much. my friends all ok with small serving of gravy. 🙂
laksa was excellent! tasty, flavourful as always, with nice chicken & prawns. fish cake, taupok & teochew fish cake all great complements.
(these fresh prawns not as good as the frozen prawns from causeway pacific though. my family & all my friends love the frozen prawns).
& i had chopped laksa leaves to add to the laksa. for me the laksa leaves & the crispy haebeehiam chilli really enhanced the taste of the laksa.
WT mad a delectable dish of fish roe, fish naw, sea cucumber, sotong, fish balls, la la clams..👍👍
to complement the laksa, i made 盐焗鸡 (salt baked chicken).
chicken was tasty, but not as good as last time. today i was lazy so did not make the ginger scallion sauce (like for samsui chicken).
the sauce was a great taste & experience enhancer. i served that for my best 盐焗鸡 (salt baked chicken) for 10pax RO bros dinner on 27.8.2018.
i will make that again next time for my chicken.
i liked the trotters, very gelatinous especially the pig skin also.
& nice flavourful braise.
our friend CH cannot do w/o rice. so i made salted egg fried rice.
very easy. fry chopped garlic & chopped salted egg. add overnight rice & crispy haebeehiam chilli. off fire. when serving, add a bit oil, add 2 eggs to wok & let eggs spread & formed, then spread over the rice & mix. voila!
quite tasty & flavourful fried rice.
had a wonderful time with my OPS bros. nice laksa lunch & great dish from WT. HC brought a red wine.