wife home this morning from japan trip..
we had 7pax dinner.
wenyu made funghi pasta..very good! restaurant standard!
I made buddha jump over the wall..it was very good..wife children all loved it…JH had 3 bowls…
made also grilled scallops, a flamed belly pork with potato mash..the mash was really good….. wife children all loved it..
got a piece of bkack onyx boned in ribeye which CNM brought during cny get together..her niece brought from australia..
so i made flamed sous vide ribeye 👍👍👍
this time no pencai 盆菜.
so i packed all the good ingredients for the buddha jump over the wall 佛跳墙 = abalones, fish maw, sea cucumber, pig tendons, chicken breast and belly pork.
eveything was done to perfection – the fish maw, sea cucumber, belly pork, chicken breast all superb texture and tasty.
soup was trotters, belly pork, SKINLESS chicken whole leg base, gelatinous and sweet, very flavourful, so children topped up soup, and JH had 3 bowls. 🙂
will write up a recipe for this dish.
wen yu made a superb funghi tagliatelle, very tasty, perfect texture of pasta and beautiful mushrrom flavours.
i think i will do this dish for my dinners. 🙂
i had giant scallops. decided to pangrilled and add some sides.
i decided to make a mash…it was very good, everyone loved it. i just used one large potatoes will make more next time. will write up a separate recipe for this.
also added a flamed belly pork. the same belly pork i did for the buddha jump over the walk, braised in the stock 2hrs so very tender..then added seasalt, black pepper, olive oil adn drizzle with honey, then flamed. superb!
CNM brought black onyx ribeye from australia during the CNY day2 get together, so i decided to make reverse sear flamed sous vide ribeye.
this evening the ribeye piece was too large to pangrilled & flamed, so i flmed a bit more.
like last time i set to 53.5 degC medium rare for 2hrs.
& the ribeye was beautiful..everyone loved it…
i think i will do it a bit just very slight more done less rare (say) 54.5degC next tiem to try out.