Self-cooked

Chef at work and managed a nice pink on the steak. Simple pleasures.

After accumulating enough Angka prawn heads and shells over the last 3 weeks, reckoned there was enough to concoct a pot of soup. Stir-fried the prawn shells with garlic and crushed before dumping to the porkrib soup base. Dumped some bakkutteh spices for 30mins and removed. Viola.

What happens when u spot Aust Wagyu going at a cheap $29.90/kg. You ignore its grade4, buy a chunk back, pan-fry it and it goes well with rice :)

盆菜, also known as "Basin Dish" originated from the olden days where the villagers and townfolks did not have much delicacies to cook for the New Year. Everybody simply chipped in their share and the 盆菜 simple became a mix and match of whatever was "thrown in". In today's context, many restaurants and chinese use dried seafood such as Oysters, Scallops, Abalone, Fish Maw other delicacies such as Roasted Meats, Shrimps etc