Lunch

[Jennifer]

Leo Kee Ready to eat chicken satay, 10 sticks in a pack



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[SAHM_TAN]

The gravy is already on the satay?


Today’s lunch is pocket bread pizza, inspired by buds.

Will be letting the kids make their pizza, let’s hope the kitchen will remain intact LOL

[Funz]

Had a gathering for 25 adults and 13 kids yesterday. Decided not to cater but to cook everything. Preparation started since the start of the week. Marketing had to be done in stages as my fridge could not hold that much food. Too busy and preoccupied with everything to capture any pictures.


Lunch menu

Ipoh Hor Fun, with shredded chicken, braised mushroom, prawns, vege
Kong Bak Pau
Lopis
Cut fruits - Pineapples and watermelon

Continue on dinner thread…

[SAHM_TAN]

Funz:

Had a gathering for 25 adults and 13 kids yesterday. Decided not to cater but to cook everything. Preparation started since the start of the week. Marketing had to be done in stages as my fridge could not hold that much food. Too busy and preoccupied with everything to capture any pictures.


Lunch menu

Ipoh Hor Fun, with shredded chicken, braised mushroom, prawns, vege
Kong Bak Pau
Lopis
Cut fruits - Pineapples and watermelon

Continue on dinner thread....

:udawoman:

Wow cooking for so many pple

[SAHM_TAN]

The kitchen still intact, the kids tucking into their pizza that they assembled

[SAHM_TAN]

Hi funz,


Pls share your recipe for Ipoh hor fun, thanks.

[Funz]

Pretty simple.


For the braised mushrooms, Soak the mushrooms, slice or leave them whole. Do not discard the water used for soaking mushroom, use it if it gets too dry when braising the mushrooms. Marinate the mushrooms in oyster sauce, sesame oil, soya sauce, cooking wine and pepper. Let it sit for an hour or so. Stir fry over high fire for a couple of minutes then add some of the mushroom water, turn to medium-low fire and let it braise. Mushroom is done when you get your desired softness.

Boil the chicken, followed by the prawns, keep the stock for the gravy. Shred the chicken, throw the bones back into the pot for the gravy and let it boil, add some scallops. Once the stock is ready, season with oyster sauce, soya sauce, salt pepper, cooking wine and sesame oil, thicken with potato starch. Can add a little bit of dark soya sauce for a deeper colour.

Blanch your choice of vege to go with the hor fun. Blanch the hor fun. Assemble, pour gravy and you have your Ipoh Hor Fun.

[SAHM_TAN]

Thanks Funz

[Jennifer]

SAHM_TAN:

The gravy is already on the satay?


Today's lunch is pocket bread pizza, inspired by buds.

Will be letting the kids make their pizza, let's hope the kitchen will remain intact LOL

The gravy comes in the pouch. The sticky stuff on the satay shld b the marinating sauce. Taste wise better than NTUC housebrand.

[Funz]

Went to Pasarbella. Had lunch at Oceans of Seafood.


Sat at the sushi counter. Wanted to get the fresh shuck oysters but DH finds it too ex so we gave that a miss. Was anticipating ubber fresh sushi and sashimi. But alas, we were disappointed. The kids complained that the salmon was a bit fishy and too chewy. I ordered the sushi bowl with 7 types of fish, the uni was not fresh, very strong ammonia smell.

The waitress could not figure out maki and temaki, got our orders wrong a few times. Better still she also mixed up sushi and sashimi. I gave up correcting the order and just ate what was served. And when the bill came, we had to return it 3 times and when we finally paid, it was still not really correct but we gave up.

Think if we ever make our way there again, will try the paella, or maybe Huber’s deli.