made 5pax dinner for my good friends this evening on 14.3.2019.^^
for J for her special diet-
1. poached seabream fillet ikan bilis soup
2. oven grilled saba with sea salt
3 pan grilled portobello with sea salt
for 4 of us-
1 poached seabream fillet chicken broth
2 claypot rice
3 tofu prawns
4 fried romaine lettuce
5 fried hk kailan
J brought vinegared saba from japan.
CL brought flores birthday cake for CCG.
i like the vinegared saba. japanese cured and pickled stuff all added sugar and a bit sweet. wife and CCG didn’t take.
for J’s seabream soup i used only ikan bilis, so i added a larger seabream fillet to give it natural fish sweetness.
when serving i poached sliced seabream fillet and added few leaves of organic chye sim per J’ request.
for the 4 of us, i used chicken broth, intense chicken stock, added sliced ginger.
and poached sliced seabream fillet and added organic chye sim.
fish was fresh and the broth was very tasty. ^^
i did grilled saba, first time for me.
the saba i bought from sheng shion was very fresh, could feel pressing on the flesh and belly – firm and bouncy.
i rubbed sea salt inside cavity and outside and grilled on a rack in 250degC oven for 15mins. quite perfect – natural taste of the sea, very fresh, sweet and tasty. J, CL, i all enjoyed the grilled saba.
(i had 1 more saba in the chiller so i made another for J the next day)
the pangrilled portobello had only sea salt so a bit lacking in taste.
could do with the usual olive oil, balsamic and drizzle of agave nextar. the dish mainly prepared for J so didn’t add.
made claypot rice for CCG. he mentioned during our recent 10pax dinner.
today’s claypot rice was excellent, great aroma and great, and super tender, moist, tasty chicken, breast and all.
quite perfect claypot rice. 🙂
today’s prawn tofu also among my best.
nicely shallowfried tofu well infused with chicken stock, and prawns perfectly done, just cooked, succulent and bouncy.
fried kailan and romaine lettuce were quite regular stuff.
for preparation, just ikan bilis stock with large seabream fillet for taste, then poached sliced seabream fillet and add organic chye sim when serving.
for prawn tofu just shallow fried 300g tofu cut into 12 pieces.
then fried chopped garlic, cut chilli, add 1cup chicken stock and 1 tbsp oyster sauce, 1tbsp flat corn flour and reduced to taste, then add 1 egg, let it formed then draw out the egg.
when serving, add prawns, mix and cover to cook prawns, about 3mins, serve!
CL brought a nice birthday cake from flore.
had a wonderful evening, nice food and great company and conversation. 🙂