so parents whipped up a few simple dishes.
I was eagerly standing by the sidelines
observing their tricks of the trade.
Our meal was ready in less than 30 minutes!
(to keep sashimi chilled for service,
place ice cubes on a plate then glad wrap to secure)
sauteed chinese spinach
(boil for a minute with dash of olive oil & pinch of salt)
eel in black bean & ginger sauce
(for better presentation, curl eel in a circle)
fresh scallops covered in xo vermicelli
(steam in Combi for 3 minutes to get medium rare)
dad wanted Scotch instead of his usual cognac
so it was time to open the bottle that Andy gave him,
all the way from Berlin!