Date: Jan 21, 2017
Welcome 2017. Time flies and it is time for us to do the reunion dinner again.
It was a busy day. But no matter how busy, we still need to do the grand reunion dinner.
And I managed to come up with this year menu.
And I didn’t realise that it is so much food. so, I actually cancel some of the items.
This year, the seafood is from Hokkaido – The scallop, the sea cucumber, the sashimi prawns and the Oysters and even the Abalone. The crab is from London.
My wife has a Aquaponics show today at Hort Park. That means she will be busy from 8am-4pm. So, I will have to wake up early to buy the reunion dinner ingredients..
So, the main dish of course is the Pen Cai.
Basically, you stuff all these ingredients into the pot and start cooking.
So, its time for the artist to do the organising work.
The pumpkin, carrots and reddish. Suppose to soak all the soup.
Add in cabbage, dried scallops, dried oysters.
Add in the dried tofu, fatt choy.
Add in the leeks, tou gua, fish maw and tofu. And the mushrooms.
You can add a cup of chicken broth.
Ah… my favourites.
Let’s add more century eggs this year. With lap cheong, and dried mushroom, as well as the duck livers.
This year, we added in the sea cucumber. Very soft, very nice.
The sea cucumbers looks cute.
Then, you add in the red roasted abalone. We need two cans.
OK lastly, you do add in shrimps, pork knuckle, roasted pork.
Add in the oyster sauce.
And it is done arranging it. Now, just need to cove the lit and
While waiting for 1 hour for the Pen Cai.
Let’s eat some fresh seafood from Hokkaido.
My London crab. Check out the eggs.
Back There, I added fresh Hokkaido abalone. The abalone can only come in at the end of the cooking. Then, you cover it for 5-10 min. Otherwise, the Abalone can turn hard.
Let’s ask the eldest mommy to start first.
All dining wine?
Today my favourite wine.
Follow by the Cesare Amarone.
This morning, I bought this from Tiong Bahru. Very nice to eat.
Tasmania cherries. Nice!
Its all night long chit chatting.
Happy Chinese New Year 2017!
