made RI bros 12pax 12-course (8 tapas, 3 pasta, tofu cheesecake) dinner this evening on 12.8.2019.^^

Menu

Tapas

1 pumpkin rocket salad
2 spanish omelette
3 miso teriyaki salmon belly
4 1/2 tea smoked kampung chicken
5 pangrilled sous vide pork chop
6 flamed red wine belly pork
7 chorizo prawns
8 grilled vegetables

Pasta

9 seafood tagliatelle
10 funghi linguine
11 chicken paella

Dessert

12 tofu cheesecake

copied from NCL-
“thanks KWL and LCM for the wine, SCG for his wife’s strawberry and earl gray tea ice cream and cones.

Thanks all for the discussion and the banters. 🙏🏻🙏🏻🙏🏻”

and of course thanks NCL for strawberries and blueberries and the nice photos. 🙂

LKH brought crisp and CCG brought tidbits…

friends all loved and commented on the pumpkin salad.

the spanish omelette another simple and delightful dish.

some experimentation here. the red wine belly pork quite elaborate 3.5 hrs in 130degC oven.

the mustard belly pork just boiled 1.5hrs then seasoned with mustard, slat & pepper and flamed.

ccg and several friends said the mustard belly better texture. hck said the red wine belly had better after flavours.

i think i need to flame less…just colour a little will do so not overcook the pork and affect the texture…

tea smoked chicken was flavourful.

barley risotto this evening not so tasty..a bit low in stock as 3 pasta dishes and chorizo prawns all needed stock.

pork chop was sous vide 62degC for 2hrs.

it’s kind of sous vide experiment on pork chop..surprised that the texture not more tender..again pork chop too thin have to reduce flaming so not to overcook…

grilled peppers and portobello was pangrilled with just added seasalt, then added a bit extra virgin olive oil and a dash of balsamic and honey.

corn was good as usual.

teriyaki miso salmon belly a perennial favourite. wonderful colour, texture, taste. great combination of miso, ginger, garlc, light soy sauce and perfectly grilled 15mins in 250degC oven.

and the chorizo prawns, quite perfect, succulent, sweet prawns and wonderful sauce.

pastas were all good, very tasty and al dente. ^^

just right amount of sauce. i took out some for SCG before adding butter and tossed. an excellent pasta dish.

and likewise the fungi spaghetti. 2 packets 400g brown mushrooms, very intense, tasty mushroom flavours.

and the chicken paella…i added the tender smoked chicken and paella itself very tasty with stock, vegetables and chorizo.

we celebrating GLK august birthday so i made a tofu cheese cake, have not made for very long time.

still good,  cake all finished.

SCG brought 2 tubs of ice cream made by wife and ice cream cones. we finished all as well.^^

NCL brought strawberries and blueberries.

had a wonderful evening with all my bros and close buddies, just like NCL said.

c.h.e.f andy