Chefs in training

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Crab salad with chilli sauce ala Singapore Chilli crab style

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Steamed chicken soup with Chinese treasures

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Pork a l'orange

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Steamed egg custard with ginger

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Poor Precious without her dentures

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We are very fortunate to have talented friends. And generous to boot. Recently in preparing for the many classes I have to teach, T&C invited us to their home for a simple dinner.

I was half expecting their signature mushroom soup which both L and I felt was the best we’ve ever had.  Laced with cognac and sprinkled with porcini mushrooms.

We were in for a big surprise.

Salad with a twisted plot, topped with Singapore Chilli Crab sauce in authentic goodness. They added in grapes and cherry tomatoes which balanced the tangy heat of the chilli sauce. Surprise: the sheer genius of combining different flavours and the audacity to make a healthy version of a Singaporean favourite taste. without much work. The sauce comes with a lot of help from Prima. Just add an egg.

Home made Chicken broth steamed in coconut with crab claw, Chinese mushroom, scallop, abalone from CNY two years ago (longer the better right? Or is it only for cognac?). Scoop out the thick creamy fleshy coconut flesh and it becomes a meal by itself.  Soup is the most luxurious for the Chinese which is why you’ve Sharks fin and Bird Nest, distilled into golden essence. But being slightly environmentally conscious, we’ll skip the last two.

Next the main course. Baked pork chop with grainy mustard and orange sauce.

Marinate and bake with slice of orange each at 180 degrees Celsius for 15 mins. Flip pork chops to the other side.  Lower to 160 degrees for another 15 mins. Cover with foil and rest for 20 mins.

Serve with potatoes.

For dessert C made Chawanmushi dessert style. No stock and sans sugar. Serve with honey for guests to drizzle as much as they please.

After dessert: Cheese platter with pear, apricots and walnut.

Guests and hosts relax each playing their respective I- phones Singapore style.

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