An appreciation dinner was held last Friday to thank certain employees for their contributions to fire safety. Here are the dishes we had for the dinner starting with Braised Seafood White Bee Hoon and Pineapple Fried Rice with Chicken Floss for the carbs. Between these two, my preference goes to the fluffy fried rice with savoury floss and sweet raisins.
Next up is Stuffed Tau Pok with Kecap Manis Dip. The fried bean curd puffs are stuffed with mashed potato and fried to golden-brown and crispy on the outside but fluffy soft inside. The accompanying kecap manis dip is a sweetened aromatic soy sauce, originating in Indonesia. The Teriyaki Lobster Balls on the other hand resembled soft minced meat ball with no lobster taste at all.
I love the nuggets of Sweet & Sour Fish with Longan. The coat of flour on the surface is thin so you get more of the flavour from the fish. The sauce provided the delicate balance between sweet and sourness with the capsicums giving hint of spiciness and burst of fruitiness from the longans.
This Broccoli with Mushrooms resembled a forest floor bursting with mushrooms surrounded by greenery. The goji berries having fallen from the trees above and littering the floor with vivid red berries. The broccoli is well blanched in salted water and the sautéed mushrooms adding an earthy flavour.
The Nanyang Curry Chicken with Potatoes looked so inviting while having its picture taken. The gravy boasted creamy textures and rich aromas. The pieces of chicken having spent sufficient time stewing in the rich coconutty and spicy concoction were soft and tender absorbing the essences of the gravy.
Since we already had the sweet & sour fish, the person-in-charge changed this dish to the Marmite Crispy Chicken. In case some people are not aware what Marmite is, it is a sticky, dark brown savoury food spread based on yeast extract. Here it gets coated around these crispy nuggets of fried chicken which still retained their crispiness.
Triangles of deep-fried Curry Samosa filled one of the food containers. The surprisingly still crispy samosa is filled with savoury spiced potatoes, onions and peas. The final hot dish is the Buttery Cereal Prawns. Deshelled prawns are deep-fried and buried in a savoury sweet mountain of crispy fried cereal and curry leaves.
The last two dishes are all desserts with one being Chilled Grass Jelly with Longan and the other Mini Chocolate Eclairs. After finishing my plate of food, it is nice to be able have an éclair or two and washed it down with a bowl of the chilled grass jelly.
