made fortnightly HCA Hospice Care lunch today on 18.2.2020.^^
HCA asked to reduce slightly to 35pax..
- cloud fungus wine chicken
- nonya tau you bak with taupok
- 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.