A suprise that i receive on friday from Hweehong, Angela & Sophia. They knew that i was feeling sad for the past few days, so they sent this pretty flowers to me to cheer me up. And the beautiful roses did cheer me up!
Delivery from Noel
Complimentary Ice coffee from Sheryl.
We were very honoured to be invited by Pik Ling to her humble abode for a little Friday Girls' Night. Adeline, Pik Ling and I went to the NTUC located near our working place during lunch time to buy all the ingredients. Menu for the night: 1. Ginseng chicken 2. Chye poh egg 3. Broccoli and cauliflower 4. Sambal prawns and sotong So when the clock striked 5.30pm, I immediately met Pik Ling at the car park and we dashed back to her place so she could start cooking, and I could start taking pictures. I even had time in between to do Mr Fifty Eighty Eight a little favour by dropping him opposite Performance Motors so that he could avoid the horrible taxi queues at our working place.  So after we arrived at Pik Ling's home, she immediately starting preparing the ingredients to cook the Ginseng Chicken. First, you have to chop the chicken head and feet away. Then clean the chicken inside out. Next stuff the pre-packed ingredients that is in the box into the chicken. Seal it up with toothpick. Remember not to sew it so tightly so that the water can still make its way in to cook the glutinous rice stuffing. Place all the red dates and ginseng into the pot together with the chicken. Then pour hot water till it covers the chicken completely. Leave it to boil then simmer it for about 2 hours. |
The fridge is full of wines
Pre-packed ingredients for the ginseng chicken
Prepare an empty pot
7,000 won from Lotte supermart, Seoul
Chop the head and feet away
Pour the gluitinous rice into the chicken
Placed the rest of the ingredient into the pot
Using a toothoick, close up the chicken so that the rice is kept in the chicken
Place the whole chicken into the pot
Add hot water
Water have to cover the whole chicken
Bring it to boil then simmer for 2 hours
Next, clean the sotong and prawns and slice up the onion. Then start putting them into a pan and fry till 80% cooked. Add in balachan and continue frying till prawns and sotong are completely cooked.
Adeline is the 3rd to arrive
Then Maggie
Maggie hiding behind Adeline
Boiled the cut broccoli, cauliflower and carrots, Add just a little salt to season.
Ginseng Chicken after 1 hour
Very nice of Maggie to went out to fetch louise
Finally Louise arrived
Cherry tomatoes for Maggie
Soak the chye poh for 30 mins, drain the water and start frying the chye poh. When the chye poh turns golden brown, add in the egg mixture and fry as you would a normal omelette.
Louise enjoying her wine before dinner is served
Kudos to the chef, all 4 dishes are ready!
Cheers to a good december!
Cutting up the chicken
We chit chatted, we ate and we help to clean up the place!
Adeline washing plates!
Wine is a must-have for dinner, and a GOOD wine opener is a must too. The opener that Hui Hui bought for Pik Ling failed us. It got stuck in my moscato and Louise had to pry it out using pliers. Maggie and Louise then volunteered to walk to Cold Storage for a new wine opener.
And they brought back Haagen Dazs ice cream and strawberries too!!
Bottle caps are always a preferred choice
We ended the part at 1.30am and is a pity that Karen couldn't join us. But don't worry, Karen... we will see you very soon! 20 Dec is when we will see her.... and then I can start distributing my Christmas gifts to everyone. I cannot wait!!
Total damage for 5 pax: P.R.I.C.E.L.E.S.S