Mom’s 50th Birthday Dinner

Mom celebrated her 50th with some friend last night…

The other dishes not photographed were…garlic white wine prawns, calamari with romesco sauce and berry gratina! Bummer, I can’t cook, plate and take photos at the same time. Our domestic helper, Mary, is a BBQ queen. She loves bbq-ing so much that she willingly started a charcoal grill for the quail.

Being the snack-monster that I am (D can attest) , my favourite was the sweet potato crisps. I found my alternative to Terra chips! They’re way too expensive in Singapore. I also have some sort of idea what to give my other snack-monster friends for Christmas.

Pulled Pork

Marinate pork shoulder with brown sugar, coriander, cinnamon, mustard seeds, paprika, chili flakes, salt and pepper. Leave in refrigerator overnight. Roast on rack @ 150degreeC for 5 hours (covered with foil) together with some apple juice in a roasting pan. Collect juices. Pull pork, simmer meat in juice till sauce is reduced to desired consistency. Eat.

If only we had apple sauce.

On the other side of the world, D made siew yok (roasted pork belly with crackling).

D just reminded me that last year, we were at ground zero. It was a dreadfully grey and wet day, befitting of the solemn mood. After catching a bit of the 9/11 memorial, we went to Katz Deli for the best (and only) pastrami sandwich I ever had in my life. The pickles!!! Oh the pickles.

xE

Pork Chops, Parmesan Crisp, Mushroom Risotto.

Apologies for the lack of updates! Dave and I have been sooooo super busy. That’s just the way it is in Singapore. Meals with his family, meals with my family, meals with friends, errands…

One of the more adventurous things we did was hosting a muji-packet-dinner. The “challenge” was to use a sauce/ seasoning/ prepacked-something from muji in every dish. It was great fun and arguably the least stressful of all the dinners we ever hosted! Roasted vegetables with yuzu pepper, squid ink pasta, mango and roasted tea pudding… Thankfully, our friends were such great sport and didn’t mind eating “un-gourmet” food. Unfortunately, I have no idea which memory card we stored the photos on. Like I said, we were busy, cameras exchanged hands, family members flew around the world…Memory cards got lost in translation.

In the past 2 months, I also learned how to make kaya, hainanese chicken rice and snow skin mooncake. Yup, no idea where the pictures are either.

Tonight, I made a small dinner for my family and friend alv. Nothing fancy. Just home-cooked food. Parmesan crisps were a hit. Thanks Mrs. Chris Martin for the recipe via goop.com.

So we’re back to our long-distance relationship. A few nights ago, we had The Breadcrumb Challenge. We each took a side of the pork chop. Dave coated his side with plain-ol’-flour, he coated “my” side with faux breadcrumbs a.k.a flour sprinkled with water and rubbed till it resembles breadcrumbs. No prizes for guessing whose side was tastier.
xE
Dave’s Sort-of-Tonkatsu
1 Pork Chop
3/4 cup Rice


Tonkatsu batter:
All purpose flour
Japanese Chilli powder
Salt
Pepper
1 tbsp water

Tonaktsu sauce:
¼ tsp Dashi
1 pint hot water
½ tbsp soya sauce
½ tbsp sugar

1.  Lay chops out and wrap loosely in plastic wrap
2.  Use the bottom of the pan and smack the chops,  to make it around 1.5 cm thick
3.  Batter the flattened chop
4.  With a pan of around 2 inches of hot oil,  shallow fry the chop for about 5 mins on
     one side and 3 on  the other.
5.  Remove from pan and place on top of rice
6.  Pour tonkatsu sauce into pan
7.  When it reaches a simmer, add an egg and let it  cook till soft boiled.
8.  Pour sauce and egg ontop of tonkatsu,
9.  Garnish with spring onions and serve  immediately

So we’re back to our long-distance relationship. A few nights ago, we had The Breadcrumb Challenge. We each took a side of the pork chop. Dave coated his side with plain-ol’-flour, he coated “my” side with faux breadcrumbs a.k.a flour sprinkled with water and rubbed till it resembles breadcrumbs. No prizes for guessing whose side was tastier.

xE

Dave’s Sort-of-Tonkatsu

1 Pork Chop

3/4 cup Rice

Tonkatsu batter:

All purpose flour

Japanese Chilli powder

Salt

Pepper

1 tbsp water

Tonaktsu sauce:

¼ tsp Dashi

1 pint hot water

½ tbsp soya sauce

½ tbsp sugar

1.  Lay chops out and wrap loosely in plastic wrap

2.  Use the bottom of the pan and smack the chops, to make it around 1.5 cm thick

3.  Batter the flattened chop

4.  With a pan of around 2 inches of hot oil, shallow fry the chop for about 5 mins on

     one side and 3 on the other.

5.  Remove from pan and place on top of rice

6.  Pour tonkatsu sauce into pan

7.  When it reaches a simmer, add an egg and let it cook till soft boiled.

8.  Pour sauce and egg ontop of tonkatsu,

9.  Garnish with spring onions and serve immediately

Saturday night, D psyches himself up before attacking the pork shoulder. Can’t wait for photos of his pulled-pork.
-evan

Saturday night, D psyches himself up before attacking the pork shoulder. Can’t wait for photos of his pulled-pork.

-evan

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