In those days, the food was pretty much set to ten dishes which included long life noodles and eggs, an appetizer platter (deep fried scallops, bbq pork slices, jelly fish,etc), paper wrapped whole chicken, a whole roasted duck, a whole steamed fish, shark fin's soup or tofu and oyster soup or sea cucumber soup, braised or stir fried sea cucumber, sweet and sour ribs and sometimes abalone mushroom with green veggies.
The banquet would round up with desserts like taro paste and a fruit platter or canned longans in seven-up drink. Taro paste was my favorite childhood dessert especially the ones from Hock Chu Leu Restaurant. I'd always be stuffed at the end of lunch or dinner as the adults at the table would be dishing the food onto my plate, urging me to finish the food. Out of respect, I never say no to the adults, just stuffed myself silly. Those were the days. Kind of funny, thinking back.
Classic stir fried sea cucumber with eggs. I think I like my own version better.
Pork liver with green vegetable. Can't stop eating the liver slices.
sweet and sour pork
Live for these- taro paste( 芋泥) and peanut pastry from Hock Chu Leu. Still taste the same after all these years.
Deep fried white pomfret- crispy and crunchy to the last bite.
Sweet and sour ribs from the New Capitol restaurant- another childhood favorite.
Gotta have vegetables- stir fried okra, belacan midin and pucuk manis with eggs