Learning How to Cook with TC (The Result)

So here it is … Tony’s dishes prepared in about an hour (except for the braised pork beef cheek) for a group of 12-13? Imagine what he could do if he had actually given it a little more thought, creativity and if he had more time to cook!

The Set-up

The Set-up

Here I was taking a photo when everyone’s eagerly waiting to stick their forks in …

Linguine with Clams and Sea Urchin

Linguine with Clams and Sea Urchin

If there’s one thing bad about the dish (not bad per se), it would be that there’s too little pasta 😦 I think TC might’ve accidentally left a bag of groceries at the supermarket because he was in such a rush, which is also the reason why there is so little pasta (we had to make-do with what we had in the kitchen) and there aren’t any anchovies in this dish … otherwise, it’d bring out even more flavours.

Clams were fresh, sea urchin was fresh … the linguine was cooked just right (yes, “to the teeth”) and the broth was just amazing.

Stewed Pork Cheek

Stewed Pork Cheek

Then came the braised pork beef cheek … I kept saying “pork beef cheek” … I don’t even know if that’s the right term!

Edit: Oh I was totally wrong, it was beef cheek. How silly of me.

So Tender ...

So Tender ...

The tendon and the meat itself was so tender … carrots and celery was cooked until very soft and juicy. I didn’t think anything was wrong with this dish, but Tony was disappointed that it wasn’t as flavourful as he’s hoped. I’m guessing its because he didn’t have enough time to prepare the dish.

Lotus Leaf-wrapped Sweet Potato and Pork Marinated with Shaoxing Wine

Lotus Leaf-wrapped Sweet Potato and Pork Marinated with Shaoxing Wine

And lastly, the lotus leaf dish with pork, sweet potato and glutinous rice.

The Shaoxing Wine was Reciting a Poem to Me ...

The Shaoxing Wine was Reciting a Poem to Me ...

The texture of the rice was just like what you would expect from the 珍珠雞 during dim sum. The sweet potato was really soft by now and had absorbed a lot of the juice and fat from the pork. For an “experimental dish”, this was pretty darn good.

And finally, somewhere in the middle of us enjoying the food, an uninvited, but welcomed addition joined our table.

An Unexpected Guest Showed Up ... It Came Aged and Sophisticated

An Unexpected Guest Showed Up ... It Came Aged and Sophisticated

Suntory Whisky “ROYAL” at 86 proof! Its been sitting inside a cupboard for a long time … I’m not much of a whisky drinker, but damn … I actually enjoyed it. It tasted every bit like premium and aged whisky, but what was so good about this was the aftertaste. It was slightly sweet and left a really comfortable (yes, comfortable!), warm, sweet coating along the back-of-mouth / throat area. Awesome.

Unfortunately, that was also the only bottle.

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3 Responses

  1. Nice snapshots! I like how you describe the sweet potato as “absorbing the juice and fat” from the pork…..mmm……now that’s a combination you can’t go wrong with.

  2. lol, can’t wait til TC’s restaurant is launched 🙂 btw, have fun this weekend in Thailand with the boys!

  3. […] a month or two ago, I kept referring to my friend as “TC”? I referred to him here, here and here. Well, his full name is Tony Cheng and I’m extremely proud to present to you, a […]

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