Gong Bao Ji: The verdict. (plus wild card entries)

I didn’t think I’m that good… but I guess I’m not too bad. Followed the planned recipe below but without the scallops, as I was finally convinced that the sauce will just be too overpowering for scallops. It was kinda fun… I nearly cried while chopping onions, and almost choked to death while frying the dried chillies. As usual, aromatic smoke engulfed my entire kitchen. Apparently I seem to be really hardcore, but really I’m not… I just believe that cooking is good for the soul. And although KM was sick, RN had a stomachache at the last minute, M nearly forgot but already made plans, and L couldn’t make it… my bro was around with his friend to enjoy the humble homecooked fare.

I realized that my mum had kept this extremely good chinese rice vinegar, and it seemed to have the x factor that created that depth of flavour. On the the other hand, I realize that I can’t dice chicken meat for nuts… its either my knife was too blunt, or I was just doing it wrong.

Aside from stupidly forgetting the chilli sauce, I thought this was really good for a first timer. The spiciness mainly came from the szechuan pepper and the dried chillies. The sauce was just the way I wanted it to be, thick and full of flavor… In fact I think its probably better to leave out the chilli sauce, unless you really like spicyness. And I thank God that I have a lid for the wok, otherwise I might’ve fainted from the choking aroma of the dried chillies. My bro and his friend fueled my ego by rating this dish 8/10. Its a simple joy eating this with rice. Also thanks to RN for suggesting salt-free cashew nuts!

This one’s a no brainer. It will always taste the same, and its always good. Its not so nice with asparagus so I realized, but consistently delightful with the “golden” mushrooms.

All that wasn’t really enough for 3 people, at least not for me and my bro’s friend. While shopping for these ingredients at Giant (IMM) with RN, the tank of live glass prawns drew me to buy about half a kg which I so happily did. So since the food wasn’t enough, surely I oughta pull out the big guns. I added huadiao, some light soy sauce and sesame oil to marinate the prawns just a little over 8 minutes, pulled them out and put them on a plate and steamed it. After playing 6 mins of Pro Evo Soccer ‘08 on the PS2, prawns were done.

They really tasted like what you get from a chinese restaurant. Peel and dip them in light soy with a few drops of sesame oil… felt like I was in heaven for a moment. Not expensive, plus I still have somemore prawns left. Too bad my original invites didn’t show… missed a real treat here. Parents touching down at 12.20 am later. Maybe cook these for them tomorrow to try.

Sweeeet day today.