6th HCA 3 Dishes 35pax Lunch for HCA Hospice Care on 18Feb2020

3 dishes for fortnightly HCA Hospice Care 35pax lunch

3 dishes for fortnightly HCA Hospice Care 35pax lunch

made fortnightly HCA Hospice Care lunch today on 18.2.2020.^^

HCA asked to reduce slightly to 35pax..

  1. cloud fungus wine chicken
  2. nonya tau you bak with taupok
  3. fried carrots & cabbage

for wine chicken, i marinated with 2tbsp fish sauce, 2 tbsp oyster sauce, 2 tbsp cornflour, 4 tbsp huadiaojiu overnight. soaked, drained and boiled cloud fungus for 1/2. fried chicken with chopped garlic, sliced ginger, 1 cut chilli padi, then add cloud fungus with water and reduced, about 5 mins. chicken should be just cooked, NOT overcooked.

for belly pork i boiled in bakuteh sachet with whole garlic for 1.5hrs. chilled it and cut. cooked taupok (each square cut into 4 slices) for 1 hr.

then fried cut belly pork with chopped garlic. added 2tbsp dark sauce, 2 tbsp oyster sauce and some bakuteh sauce with the softened taupok. cooked another 10mins to reduce & to infuse the tau you to pork and taupok.

for the vegetables, i fried & softened the carrots first, added oyster sauce, then added cabbage and fried…a simple and very tasty dish.

KWL & LCM came to my place to help and go HCA together.

after that we met CCG for rong ji wanton noodles at bendemeer food centre.^^

c.h.e.f andy

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