made 7pax family zichar dinner, 9 dishes this evening on 26.4.2019.^^
1 wine chicken with shitake and cloud fungus
2 tofu prawns
3 salted egg prawns
4 grilled pork belly
5 garlic steamed sotong
6 hk steamed aerolated garoupa
7 wokfried lala with thai basil
8 nonya sauce spinach
9 orh luar
wine chicken very tasty with intense chicken stock, shitake and cloud fungus nicely infused and chicken was very tender, not old like at most zichar or restaurants outside.
tofu prawns a beauty this evening.
very tasty stock, nicely fried tofu, nicely garnished with egg and spring onions and prawns were perfect texture.
my salted egg prawns passable but not really great la…
shallow fried prawns were fried golden brown but not that crispy after like 2 hrs before cooking when everyone arrived. salted egg flavour not bad, prawn taste ok too, texture not sure how to improve unless i deepfry.
i was trying to reproduce the 咸猪肉we had in taiwan, surprisingly our recent trip to taipei and hualien the 热炒, taiwans’ equivalent of our zichar was very good, and 咸猪肉 was a great dish.
i got the inside tender texture…did not reproduce the outside crispy texture, managed to look more like char siew…marinade was different, no honey and char siew sauce so kind of differnt from char siew but the same…lol!
garlic steamed sotong was ok.
wife found it too garlicky, guess i have to cook the garlic a bit in the sauce first but then it would lost the nice white look…got to experiment that a bit.
E liked the garlic sauce, which was like any steamed razor clam sacue and perfect with plain rice.
HK steam always flavourful from the good light soy sauce but then this aerolated garoupa is a cheap fish like S$3 so flesh not much taste.
have to do red garoupa or halibut.
wok fried manila clams was perfect dish today, right texture, and i added thai basil like in taiwan super nice flavour and taste.
daughter liked the kang kong becos of the gimson nonya sauce, real nice tangy taste.
and today’s orh lua perfect too.
picky daughter loved it a lot!
such a wonderful family dinner with the children, JH and aunty bes. son and his gf not available this evening though.
and the process of getting there…..
wine chicken is straight forward.
marinate, fried with ginger, chopped garlic, add chicken stock, cloud fungus, shitake and cooked 5-6mins, so chicken is tender and sweet. reserve in claypot, an heat when serving.
i shallow fried the prawns in like 1 cm of very hot oil.
dip in egg yoke then flour, and fried 1 min each side to golden brown…
quite crispy when just made…but with 9 dishes, these had to be done 2 hrs before and not so crispy when cooked with salted egg yoke and curry leaves…
i boiled the belly pork for 2hrs till very tender, kept in chiller for 2hrs, sliced into 2 thinner pieces and marinated with mustard, seasalt, black pepper and red fermented bean curd overnight in fridge, then grilled in oven for 16mins, like making char siew.
it was a nice tasty belly pork, just not the taiwanese 咸猪肉 i was trying to reproduce…
next time i will shallow fry it.
my usual preparation. cut two 300g tofu each into 6 pieces, total 12 pieces, fried all side.
then fried ginger, garlic, chopped onions, added chicken stock and 1 tbsp oyster sauce, taste.
then added 1tbsp cor flour to thicken, and add 1 egg, let it formed, then draw out with chopstick.
off fire, add tofu and reserve in claypot & let it infuse.
when serving add prawns, cover for 2-3mins. add cut scallions.
HK steam straightforward, just add 2 tbsp each of olive oil, light soy sauce and mirin, and garnish.
steam for 10mins.
same with garlic steamed sotong…just add chopped garlic..
steam for 3mins.
bought like 800g manila clams.
fried with sliced ginger, chopped garlic, cut chilli, 8 stalks of thai basil. really nice this.
2 tbsp flat potato flour, 4 tbsp water, 1tsp fish sauce, and white pepper.
fry over very hot pan with oil, spread out, crack one egg and spread over. let the flour and egg form nicely, add oyster on one side, cover and cook. then add crispy haebeehiam chilli, to taste and serve.