3rd Penang Floggers Gathering – a night of gluttony & comradeship

I was excited like a kid for this. My first ever floggers’ gathering!
Finally I’m able to associate a face to the writers of the blogs I have been following, and getting to meet and speak to them in person was a real treat indeed to a newbie blogger like me..

Potluck was the theme, and each flogger showed great culinary prowess with their contributions to the dinner table.

First up -Sushi by CK Lam.
Tastewise, can put Sushi King to shame ;o) …but seriously, if she opens a Jap restaurant and serve such sushi, sure go bankrupt! So generous laden with “liow”(not much rice but brimming with fillings) ;p

Spicy cantonese pork ribs – simmered and lovingly prepared for 4 hours by Ken of Foodpoi.com

He came bearing “gifts” like a Santa – packets and packets of premium meaty sausages and a whole chicken stuffed with a fat (what else?) sausage.

Creativity was the game that night for Criz Lai. My my my.. the amount of time that went into this masterpiece. The piece de resistance of the night!

It got the most attention and flashes of the camera.

Each of his 3 ‘seasons’ came with self identifying tags.
This is my fav. Tender pork strips, fruity and slightly sweet. What a palate pleaser!
Even the jackfruit strips itself tasted different as it has absorbed the sauce of the dish.

The spicy chic and abalone salad lived up to its description of spicy! I would think it would be more aptly described as fiery.
Do visit Criz’s post as he has kindly shared the ingredients he used for these dishes.

The salsa salad by Gill, for padding our conscience cos of all the meaty dishes.

Fruits, by yours truly. Hehe.. I have heard so much of the Australian mangoes; been fascinated by the skin colour as well as the size. So I thought that would make a bit of difference to the normal palate of fruits.

It was good alright, the flesh was firm, really sweet and juicy.

This was unexpected! The famous Hakka dish of abacus “seeds” with yam (Suan Pan Ji).
A savoury item with chinese dried cuttlefish strips, minced pork and wood fungus.

Kimchi fried rice by the all-famous Steven Goh. Nice balance of spiciness and sour from the kimchi; though mild. Rice was fluffy with well separated grains.

Lingzie’s late entrance, really rich and luscious cheese brownies. Hats off to her for the perfect balance of cheese and chocolate. It wasn’t cloying. It wasn’t sticky and hard. Top was the marbled effect of cheese and chocolate. Bottom is soft layer of rich choco brownie. Finger licking good!

Lemon/Lime Pie.
The first impact hit me face-on (or rather, should I say right in the mouth?) as the sourness shot through my tastebuds to my head akin the wasabi effect!). Really sour, top was a blend of lime juice, condensed milk and egg yolks. Great to give your sluggish system an electrifying jolt after the oily and heavy dishes we had!

Digestives lined the bottom. served chilled. Enjoy it with a good dollop of whipped cream for good measure!

Drinks was lemonade with Pomegranates by Jason and Gill. Another feeble attempt to wash off the oil lining up along our arteries.. LOL
They prepared the Cheese fondue as well. The taste of the kirsch in the fondue mix was very strong, even to the point of masking the cheese for me. I couldn’t attempt another morsel dipped into it.

The fondue, all the way from Europe..Quite an international affair we had yeah?

The others enjoyed the fondue, coating roasted pork,baguette, prawns (yup, prawns..), sausages with the thick gooey cheese.

Lilian of PenangFaces outdid herself with the homebaked focacia- like bread thins, spread with cream cheese and rolled fresh salmon, seasoned with lemon (I think) Nice..

Allen’s 1st attempt at making mashed potato. Many thanks to him for the effort. It came with a warning “Don’t complain ahhh” just as my spoon was about to descend to the dish.. Heh..
It was definitely creamy, with very rich buttery taste. Smooth too, I wonder how long it took him to make it so? ;p.
Too bad he omitted the salt..and the pepper..and the sour cream..

So sweet of Criz to give us each a souvenir – a pair of chopsticks nicely cocooned in a pretty case. Very apt for foodies like us!


Roasted chic – courtesy of Ken of Foodpoi.com. Came frozen and grilled on location in Gill’s oven.

Enough la! Already dead somemore kena torture lagi!

One of the many variety of pork sausages by Ken. This one came completely raw. Didn’t managed to get a shot of the BBQ-ed version, it was that swiftly devoured! Very juicy, as Ken, Jason and myself can attest to, for our first bite got the liquid squirting out and it literally burned our tongues!

I truly enjoyed myself, for it was a night of great company, laughter, fun and absolutely fanta-licious food, (especially so since each dish was personally prepared by each of the flogger) and I’m already looking forward to the upcoming 4th Penang Floggers Gathering (tentatively) in Feb!

Thanks to Lingzie, the organiser, Jason and Gill for being the host and everyone else who came! Great knowing you guys!

Category : General