Kit made orange chicken, in a tribute to the mandarin oranges of the season. We had four left over, and I mixed the juice of these with juice from a bag of languishing Sunkist oranges.
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| Orange chicken. |
If you want to try the Orange Chicken recipe:
1. Heat juice in a pan
2. Add sugar, cloves and cinnamon stick to your preferred level of spice and fragrance
3. Strain the mixture to remove the cloves and cinnamon
4. Add potato starch to thicken. Set aside.
5. Boil up chicken pieces until just barely cooked
6. Drain and dry. Reserve the stock for soup
7. Roll chicken pieces in flour seasoned with salt and pepper
8. Fry in oil
9. Cut chicken into smaller pieces and lay on plate
10. Pour over prepared orange sauce and garnish.
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| Stir-fried broccoli. |
Kit also made butter rice, which went really well with the tangy chicken and stir fried broccoli.
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| Drunken prawns. |
My contribution was a serving of drunken prawns, which were a breeze to make. I poured Chinese cooking wine over fresh prawns, topped with sugar and topped up with more wine and left them to marinate in a covered container. I steamed them in the wok for about six minutes and even with my forgetting the wolf berries and tang kuey, they were the bomb!
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| Spinach soup. |
The other dish I made was spinach soup. I rinsed spinach and chopped them into bite sized pieces and boiled them in the chicken stock from the orange chicken dish. I whipped up two salted eggs into the soup and added sliced century eggs when serving.
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| Sharon overtoasted the almonds, but I found it added to the body of the tiramisu. |
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| One serving was not enough! |
Our friend Sharon Lee made a cheater's tiramisu (now dubbed tipu-misu) which went down a treat. All in all, I think dinner cost RM50 for six. Hey-ho!
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