Wednesday, October 14, 2009
Thai and Chinese Fusion Dinner
(The whole spread on a lovely Chinese Rosewood table for 10 people)- there were desserts later)
Thai salad dressing.
Cauliflower and broccoli with seafood chowder sauce.
Thai salad with peanut topping.l
Foochow minced pork toufoo.
It was a pleasure cooking up a Thai and Chinese Fusion Dinner - I was too busy cooking but only managed to take these few photos.
I made a lovely chili and fish gravy salad dressing a winner of the evening for the Angmos as well as the West Malaysians who ate their first East Malaysian prepared dishes!!
My Shanghai Braised Dark Pork Knuckle was another winner. First dish on the left clockwise.
The Foochow minced pork and tou foo was great as I managed to buy silky Singapore toufoo. Went very well with the pork knuckle.
My hostess Angie cooked a great beef stir fry with Perth grown vegetables. The family having come from a Nyonya background have excellent cooking skills. The beef was very tender.
Another friend did her Tumeric Chicken in the oven which came out really crunchy and heavenly and of course oven fresh!!
A very easy dish to make when you have lots of people around is a cauliflower and brocoli cooked with a seafood chowder sauce. I will keep you guessing about the recipe. Squids come in neat packets in Perth so with a bit of prawns and mussels this is an easy dish.
I told my host that a lovely kitchen like hers would always be blessed with lots of food and good friends.
It was as case of three cooks not spoiling the soup.