The “eating kakis” went for a steamboat dinner at Vincent’s place, not knowing that it was his youngest daughter’s birthday. A Blessed and Happy Birthday Chiu Ling!
We started out with a delightful version of Vincent’s fried noodles – tasty to the core! The generous portions of bak eu pok (crispy pork lard), fried shallots and home-made sambal definitely gave it that extra edge.
Later, the steamboat dinner would turn out to be a treat of “chea liao” (the real stuff) instead of the MSG laden soup base from restaurants.
The soup had chunks of pai kut and floral crabs to give it that extra oomph and a potpourri of dishes (to be added) into the steam boat.
Fresh fish balls, squids, siu mai (dumpling), cuttlefish, tau kee (beancurd skin) and many others. Loads of different kinds of veges complete the ensemble. The steamboat becomes magical with the added oily garlic paste.
For dessert, we had bubur cha cha (cooked to perfection) and some nyonya kueh. A wonderful evening together!
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