made 10pax dinner for RI bros this evening on 21.2.2019. ^^ 🙂
tai kor LCM helped organised the dinner.
LKH brought cheng tng 👍👍👍
CCG brought premium nuts.
LCM brought 4deg white wine.
TCH brought prunes and strawberries
1 piggy jump over the wall – fish maw, sea cucumber, pig trotters, belly pork, chicken
2 盆菜-prawns, broccoli, fish maw, sea cucumber, mushrooms, belly pork, abalones
3 hk steamed golden snapper (ang choe)
4 braised pig trotters & belly
5 salted egg prawns
6 braised scallop with leek
7 salted fish minced pork egg white fried rice
8 orh lua
i recently made the best pencai 盆菜 for CNY eve reunion dinner at my brother’s house, so thought of doing that this evening for my RI bros.
and to experiment with buddha jump over the wall.
since i am already having pencai 盆菜, so i used cheaper ingredients like pig trotters and belly instead and called it “piggy jump over the wall”. lol!
turned out that this (the soup) was the best dish.
i think at least one bro had 3 bowls of soup.
so i had trotters & a SKINLESS chicken leg (thigh plus drumstick) to provide a very sweet, tasty, gelatinous soup base, then added belly pork, fish maw, sea cucumber, chicken breast and each at the right timing to deliver great texture.
a truly delightful dish.
this evening’s pencai 盆菜 was good enough. everyone loved this dish.
the fish maw, belly pork and mushrooms perfect texture and very well infused and tasty.
the gravy was not as good as what i served at my brother’s place on CNY eve.
the teochew braised trotters and belly pork was very good.
texture was perfect, gelatinous and the braise was very tasty.
the first time i made salted egg prawns using my own sauce.
prawns were done the same, coated with egg yoke and cornflour and shallow-fried for 1 min to golden.
the last time, i used a ready made sauce. it (the sauce) was not that good even though the prawns were done well.
so this time i decided to make my own sauce. this evening i served 15 prawns, so i decided 3 salted egg yokes would be enough, and it was. so fried the salted egg yokes with 2 twigs of curry leaves and 1 cut chilli padi.
the salted egg prawn dish came out quite perfect, with great salted egg flavours and slight powdery texture, just right! 🙂
i did the scallops and leek dish. was going to use broccoli but already had broccoli for pencai 盆菜 so use leek instead. my friends said the leek really tasty.
i used 20 large scallops.
for the sauce i fried leek with oyster sauce and added intense chicken stock.
for the golden snapper (ang choe), i decided to do the usual HK steamed.
fish was good, the flavours of the light soy sauce very fragrant.
i made salted fish minced pork egg white fried rice. the colour and presentation very appetizing. more importantly wokhae was wonderful and teh salted fish flavours very pang!
i fried the the salted fish and minced prok first then added cooked rice high fire, mixed thoroughly and set aside.
when serving, i fried eg white (this time i used 5 egg whites), let it formed and then added the fried rice and folded in the egg whites. a lovely dish. i took 2 servings myself.
and i made orh lua – oyster omelette. it was hawker standard? almost la.. still cannot quite compare. oyster and chilli was good, the crispy sweet potato flour quite ok.
LKH brought cheng tng.
always good and especially this evening, not too sweet and combined very well with the dried persimon and melon. perfect la!
very satisfying evening for me.
the RI bros we had a great enjoyable evening together, and for me i had the opportunity to successfully deliver 2 new dishes (a very great satisfaction la!)=
- the buddha jump over the wall
- and the salted egg prawns.
for the bros also, the pencai 盆菜, egg white fried rice and orh lua were all new dishes.
a really fun evening! 🙂