My mother was so happy when I got her recipe for mushrooms with mince meat... I think I shall go ask her recipes more often... heh heh heh... It's pretty easy!
Shall try it tonight at Lee's. Get ready ya buggers!
Thursday, November 4, 2010
Tuesday, November 2, 2010
Catering For Soliloquy
So we finally did our first catering gig, Lee and I.
It's pretty fun to throw out ideas of what might work and what might not. But we finally decided on 3 items for the canapes. You know, what the HELL is the difference between hors d'oeuvres and canapes anyways? And Tapas? Maybe just different languages describing the same thing rather than something different.
Anyway, the menu.
1. cold cha soba in sauce, with some wasabi and seaweed on top
2. grilled Sukiyaki beef wrapped around shittake mushrooms with mirin
3. onigiri rice balls rolled in saboro (a sweet, pink coloured fishy smelling powder)
Honestly the cha soba is dead easy. The sauce is diluted from concentrate, and the soba noodles are even easier to handle than pasta. Hot water, boil for about 2 minutes. plunge into ice.
The beef is a lot more work to prep.
Sliced beef, Lawry's salt/pepper, a couple of pieces of fresh shitake mushroom. Once they're all done, grill and add mirin after about 30 seconds to make sure the mushrooms are cooked through.
Rice balls? We found out (accidentally) that using mirin in the soak beats vinegar hands down. However, I have yet to try it with the vinegar so it's hard to gauge. I wonder what'll happen if we added some of the seaweed when we're cooking. It should taste better. Next time, Lee, we're trying this. Don't care! Oh and add some black sesame to the whole thing as well.
Next up, I want to experiment with handrolls, maybe with the sliced beef and mushrooms stir fried and put at the top? Hey wait a minute, isn't that the Mos Burger rice bun thing?
It's pretty fun to throw out ideas of what might work and what might not. But we finally decided on 3 items for the canapes. You know, what the HELL is the difference between hors d'oeuvres and canapes anyways? And Tapas? Maybe just different languages describing the same thing rather than something different.
Anyway, the menu.
1. cold cha soba in sauce, with some wasabi and seaweed on top
2. grilled Sukiyaki beef wrapped around shittake mushrooms with mirin
3. onigiri rice balls rolled in saboro (a sweet, pink coloured fishy smelling powder)
Honestly the cha soba is dead easy. The sauce is diluted from concentrate, and the soba noodles are even easier to handle than pasta. Hot water, boil for about 2 minutes. plunge into ice.
The beef is a lot more work to prep.
Sliced beef, Lawry's salt/pepper, a couple of pieces of fresh shitake mushroom. Once they're all done, grill and add mirin after about 30 seconds to make sure the mushrooms are cooked through.
Rice balls? We found out (accidentally) that using mirin in the soak beats vinegar hands down. However, I have yet to try it with the vinegar so it's hard to gauge. I wonder what'll happen if we added some of the seaweed when we're cooking. It should taste better. Next time, Lee, we're trying this. Don't care! Oh and add some black sesame to the whole thing as well.
Next up, I want to experiment with handrolls, maybe with the sliced beef and mushrooms stir fried and put at the top? Hey wait a minute, isn't that the Mos Burger rice bun thing?
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