2 OPS close friends came for lunch today on 4.8.2016. ^^
just 3pax so nothing much to do.
we are planning a OPS bbq to celebrate 3 birthdays in august 2016.
i though i might do a prepped pork ribs to bbq. so i tried it on my friends today.
i had the ribs in a sealed oven dish with marinade in a 90degC oven for 5.5hrs.
then i chargrilled on a high heat non stick pan with a bit of butter to approximate bbq.
it was a wonderful tasting ribs, very flavourful both from the marinade but also from the slow braising which dissolves the fat & convert the collagen (connective tissues) to flavourful gelatin.
i did 3 other dishes.
my dish was tasty not no comparison to sik bao sin.
i did a minced meat prawn sauce with the usual oyster sauce & fish sauce & white pepper.
as one friend said, my dish didn’t need recipe, just a general knowledge of mixing condiments & cooking the right texture.
i shallow fried silken tofu, wanted soft texture inside didn’t want to use the tau kua, or the egg tofu. maybe i try egg tofu next time.
looking at sik bao sin’s photo, actually they deep-fried the tofu. i hate deep-fry use so much oil
sik bao sin also did not have minced pork just an egg. will try that next time.
then the ingredients were ready, so just a matter of putting them together in a wok when friends arrived.
i didn’t have any veg in the chiller, literally emptied out, so i just used the leftover 2 stalks of leek & the potatoes.
came out a very tasty dish! both the potatoes & the leek. very nice! 🙂
i fried the potatoes separately. the key is not to overcook. potato cook test is to push it against wall & if it breaks into halves means it’s cooked.
an even better test of course is to eat a piece, which was what i did. 🙂
the leek has to be covered & braised after frying in garlic & cut chilli padi, so soft & still green, and very sweet with the oyster sauce & fish sauce.
like my friend said, this kind of dishes no need recipe la! ^^
the hk steamed pating fish was the main event.
though still quite nice, it was nevertheless a slight disappointment for me.
all 3 of us thought the sauce was very nice.
i used 3 tbsp of top quality light soy sauce 陈年生抽王, 2 tbsp olive oil, 2 tbsp mirin, & that’s it. i used that for red garoupa, soon hock, song fish head.
for pating fish i added finely chopped ginger & garlic, and some cut scallions.
so the sauce was nice, but 2 of us thought the fish was not the very fresh type. the meat had a touch of powdery & not the super fresh bouncy type.
still ok texture & good taste to eat, but below par for me la… 🙂
a friend brought both coconut jelly & fresh coconuts.
we took the jelly, very nice.
after that we went to ah seng for durians.
i bought MSW & D13.
but one friend was nursing a recovering flu & throat & did not want to eat. so we just took the packet of D13 & i kept the MSW for my brother & for home.
ah seng durians constantly long queue.
they invested in the vaccum pack machine but basically charges the same price, and good service & almost always good quality so like all these other people, we also prefer to buy there.