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Chinese New Year Reunion Dinner page 2

Dish No. 6:

Stir-fried King Prawns. My wife dry cooked (i.e. without oil) the prawns on high heat in a cooking pot, and added course sea salt to the prawns during the cooking process. This process helps the prawns retain more of its natural flavours.

King prawns
King prawns
Stir-fried king prawns
Stir-fried king prawns

Dish No. 7:

Microwaved corn-fed chicken. This is the simple method of cooking a whole chicken. The chicken is seasoned with salt and pepper, covered completely with a large bowl and then cooked on High in the microwave for 20 minutes. This allows for better heat-retention to cook the chicken, while retaining as much flavour in the chicken as possible. As you can see, all the natural juices (essence) of the chicken is retained at the base of the plate. Corn-fed chicken tastes much better, but this also works with normal chicken just as well. Nice, moist and tender, not too dry.

Microwaved corn-fed chicken
Microwaved corn-fed chicken

Dish No. 8:

Deep-fried cod fish fillets. The cod fish fillets are seasoned with salt, pepper and soya sauce, and coated with a thin layer of corn flour. This is then deep-fried until cooked. It is then garnished with spring onions and ready to serve.

Deep-fried cod fish
Deep-fried cod fish

Dish No. 9:

Mussels cooked in garlic butter sauce. One of my daughter’s favourites – definitely one dish we had to have.

Mussels in garlic buttert sauce
Mussels in garlic butter sauce

Dish No. 10:

Vegetable dish with broccoli, carrots, red peppers, shiitake mushrooms and tofu. We do have require at least one vegetable dish, and this dish certainly does not disappoint. It appealed from both a visual and taste perspective.

Vegetables with tofu and shiitake mushrooms
Vegetables with tofu and shiitake mushrooms

To round off the meal, we do need a nice drink to go with the seafood. Hence I chose a bottle of Joseph Perrier 1996 Cuvee Royale vintage champagne to go with the food. It cost me £25.95 about 8-9 years ago; current vintage costs nearly £50. 1996 was a great year for champagne, which is why it was worth buying a bottle to keep for that special occasion.

Joseph Perrier 1996 vintage champage
Joseph Perrier 1996 vintage champage

This 19 year old champagne still had plenty of fizz. But it had a strong scent of honey, gooseberry and a nutty taste. It was simply sublime. Well worth the wait. And I have a new champagne cap to add my collection.

Joseph Perrier champagne cap
Joseph Perrier champagne cap

I thought I would share photos of many of the dishes displayed all together on the dinner table. It was a fantastic meal – all credit to my wife (and her lovely assistant – my youngest daughter) for making such an amazing meal possible.

Pretty dishes all in a row
Pretty dishes all in a row
Bird's eye view of the feast
Bird’s eye view of the feast

It truly was a Happy Chinese New Year.

Boon

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