made 11pax 2018 year end dinner for RI bros this evening on 27.12.2018-
1 chicken rice
2 1/2 braised duck
3 braised pig trotters
4 claypot liver
5 white belly pork
6 steamed salted fish minced pork
7 steamed nonya sauce tilapia
8 salted egg bittergourd
9 fried kang kong
10 fried manila clams
11 tofu cheesecake
CCG brought 汤圆..HK brought 2 mumm champagne
TKF brought a red…WL brought haagen dazz ice creams
TCH brought strawberries ….HAB brought very sweet longans
my 白斩鸡 chicken rice chicken very good standard now better than most outside. and i also made good chilli and a very good drizzling sauce.
so chicken was nothing less than excellent, but the rice today not that great..not sure why. the guys said it was ok, but of course it was distinctly not as good as before when the fragrant was so evident even before you ate it.
braised duck i had not made for many years. but today’s was excellent as well. i served 1/2 and kept 1/2 for next day dinner at my in laws place (& it was just as excellent everyone loved it just that 1/2duck was a bit little).
i did a very good white belly pork this evening.
as i had braised hock & trotters i decided to have a different serving just plain boiled belly pork in chicken broth.
the texture was very good, taste wise of course it did not have the intensity of the braised meat, but like the 白斩鸡 chicken rice chicken, it was perfect with the chicken rice chilli.
i somehow managed to forget to serve the braised hock and trotters though it was in the kitchen the whole time, until we all finished the dinner.
anyway the guys decided to just ate it, so we finished about 3/4, and CL packet home the remaining 1/4.
CK took the cabbage which was used to shield the bottom from getting burnt. braising turned connective tissues and released the flavours to very tasty collagen which was starchy, and will sticked and burnt when reheat so i placed a few cabbage before reheating to serve, and the cabbage became very tasty with the infused braises.
today i made steamed minced pork with salted fish, a very traditional dish served in many zi char. quite shiok!
my steam oven went on strike, failed on me, so i had to replate the 2 tilapia and steamed eahc separately 8 mins.
this dish is always delightful with the gimson nonya sauce. made a cheap fish with mud taste quite exquisite, as the meat was fresh and smooth and few bones and the tangy taste of the sauce combined well with the hk steam flavourful light soy sauce.
claypot liver i seldom cook. everyone loved it. i use one and a half pieces becos i did not want to crowd the dish. after that i cooked the other 1/2 piece as the guys quite happy to have it.
the lala manila clams very good. i cooked with curry leaves and oyster sauce, and a bit of stock. timing/texture was perfect but it was easy in any case, just cover, make sure opens up and don’t overcook.
fried kang kong as usual..just oyster sauce, do not add water…very nice & fragrant.
and today’s salted egg bittergourd very good.
i fried the salted egg and bittergourd first, and set aside. when serving i fried 3 eggs, let them firmed with a tasty fried layer, then added back the bittergourd and folded the fried egg over and mized. very nicely done today. ^^
CCG brought nice tang yuan 汤圆, some with ginger sauce, some with peanut soup.
we split among the 11 of us.
i made tofu cheese cake.
this evening it was excellent! i didn’t do this for last few years and the one i did on christmas eve was not so good. base was too thin as a different brand of digestive had different weight and 7 pieces was not the right amount, so this evening i used 9 pieces.
this time it was perfect, thicker just right base and a good mild tangy sweet smooth cake.
and we adjourned to the tv room for karaoke, and had fruits and ice creams. HCK the standout cantonese & chinese crooner…
a fun evening for all and a wonderful time with RI bros to celebrate 2018 and to welcome the new year.