Delicious Tapas and Pasta 12pax RI Bros Dinner on 12Aug2019

12pax RI bro dinner

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…

#1 pumpkin salad

friends all loved and commented on the pumpkin salad.

#2 spanish omelette – tortilla

#2 spanish omelette – tortilla

the spanish omelette another simple and delightful dish.

#3 mustard belly pork and red wine belly pork

#3 mustard belly pork and red wine belly pork

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…

#4 tea smoked chicken

#4 tea smoked chicken

tea smoked chicken was flavourful.

#4 tea smoked chicken with barley risotto

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

#5 slow braised pork chop

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…

#6 grilled peppers and portobello

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.

#6 grilled sweet corn

corn was good as usual.

#7 teriyaki miso salmon belly

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.

#8 chorizo prawns

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

#9 seafood tagliatelle

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.

#10 funghi spaghetti

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

#11 chicken paella

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

#12 tofu cheese cake

leng khiang birthday – my tofu cheesecake

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’s wife strawberry and earl grey ice cream

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

strawberries and blueberries

NCL brought strawberries and blueberries.

#8 chorizo prawns

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

c.h.e.f andy

 

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