for chicken I tried out a new cooking method. just season chicken (whole boneless thighs) with fish sauce and huatiao wine overnight in fridge. then frychopped garlic, add chicken, add chicken stock, cook for 8mins, add wolf berries for last 1min, then off fire poach for 10mins. then cut the thighs. very tender chicken and tasty broth/gravy.
dory is a new dish I started 2 weeks back..this time I added assam paste. very tasty also…I used this patin fish because it has no small bones only big bones..HCA requested I removed the bones, as they are shorthanded and difficult to remove bones at the time of serving.
I braised about 5mins and off fire poached for about 10mins. can see the chicken was moist and tender perfect texture, nice skin colour and the sauce very flavourful and tasty. 🙂
the dory steak was my first time…the flesh tasted like patin, a catfish, probably the Vietnamese pangasius…I just followed the recipe on the packet…3 minced garlic, 3 minced shallots, 2 tsp fish sauce, 2tsp sugar, 1 tsp salt, and I used my own chicken rice chilli paste which already had ginger and garlic…and added 1 chilli padi..tased the dish, it was good!
stirred prawns and chinese cabbage the usual.
today I was able to deliver to level 3 and stayed 15mins. happy to see the patients enjoying their lunch. ^^
made & delivered HCA Hospice Care 25pax lunch today on 3.12.2020.^^
curry chicken & potatoes
black ben sauce pork softbones
stirfried carrots and cabbage
curry chicken and pork soft bones are my regular dishes for HCA and very popular with the patients.
for prawns, I tried different sizes of prawns. previous I had smaller prawns I think 81/100..this time larger prawns 41/50. pan grilled gave it a great flavours but even 1 kg prawns is a small dish for 25pax so I used it as a supplement on the vegetable dish.