My boss already made a sandwich out of the leftovers. I wanted to do something different so I went for the salad. The plan was to pick a random authentic salad recipe off the net but I got sidetracked.
This is largely inspired by Bobby Chinn in 'Bobby Chinn cooks Asia'.
He whipped up a rather mean and tasty looking Vietnamnese & Thai Salad that day. Amongst the ingredients, fish sauce, lime juice, galangal & garlic. I had succumbed, I had to use some if not all those ingredients in my salad somewhere.
Ingredients (Salad)
1/2 Red Carrot
3 leaves of Cabbage
3 leaves of Iceberg Lettuce
1/2 Ridge Cucumber
1 large Onion (Any type will do)
1 slab of Roast Chicken Breast
Ingredients (Dressing)
1 clove of Garlic
1 Shallot
1 Red Thai Chilli (Bird's Eye)
1/2 to 1 Teaspoon of Pepper (Can be black or white)
1 Teaspoon of Fish Sauce
1 Teaspoon of Honey
3 Teaspoon of Mustard Sauce(I used Masterfoods Wholegrain)
2 Teaspoon of Worcestershire Sauce (I used Masterfoods Steak)
1/2 Teaspoon of Sugar
1/2 Teaspoon of Sea Salt
3 Teaspoon of Olive Oil
1 Teaspoon of Lemon Juice
2 Teaspoon of Tomato Sauce
The Salad
Roll up the Cabbage & Iceberg lettuce like a sausage then slicing them. I have the carrots cut to thin stripes & cucumbers sliced thinly. Cut large slices of the onion. Chicken can be cut to bite-size cubes.
The Dressing
Dice the shallots & garlic. The sugar & salt is optional since there is already honey & fish sauce. Adjust accordingly to the taste you want. Add hot water to the salt or sugar if you want them in.
The chilli is also optional for those who can't take the heat of the bird's eye.
Basically just place the garlic and shallots in small bowl. Then readily add the rest. I started with the fish sauce and lemon juice. But there is no particular order in which to add. Just mix them well and it will do. Though after the lemon, I add tomato sauce, mustard and worcestershire to bowl and mix them well before finally adding the olive oil to the mix. Again stir well and it should be ready.
Its important to sample the dressing in the midst of making them to make sure it doesnt end up too salty, sour or sweet.
Place the mains of the salad in a plate or bowl. Pour the dressing over it and its ready to serve.
Friday, December 24, 2010
X'mas Company Buffet 2010
We recently had a X'mas Company Buffet just the day before. Initially I thought it was rather underwhelming. As we used to have seafood buffet as an end of the year buffet rather than the buffet come to us in the facility. Oysters, sashimis, sri-lankan crabs cooked in a variety of styles and amongst others. The buffet at the facility was indeed a little underwhelming but there was a couple of surprises.
The following was served.
1. Tempura Prawns
This was actually just breaded Japanese prawns since Tempura powder was not used.
2. You Tiao
I didn't have this but I suppose its the elaborately done type you see in Chinese restaurants with fillings.
3. Fried Breaded Scallop
Its actually not scallop but rather surumi. You know.. the types you see in super markets prepared and all you need to do is to deep try them.
4. Chicken Honey Baked Ham
For our Muslim friends who can't take pork. This was ok, I should have taken more since quite a lot was left.
5. Christmas Chocolate Log Cake
Cakes are too rich and creamy for me. Not my kind of thing. Unless someone tells me it is made of chocolate fudge ice-cream... then I'm there in an instant.
6. Curry Chicken
Very typical of Singaporean Buffets. But this curry was actually quite nice.
7. Fried Bee-hoon.
You always see this in almost every buffet... theres not much to talk about here.
8. Breaded Fish cooked in Special Sauce
Its ok but I prefer my fish REALLY fresh. Fried & breaded is no way to taste the freshness of the fish.
9. Roast Chicken - (Cooked in X'mas Turkey Style)
This to me. Is the real highlight of the buffet. The meat was soft & succulent with a smoked aroma. I can't quite identify what herbs or spices it was but if you have eaten smoked duck or salmon then the aroma it has is quite close. To my surprise this was the dish with the most leftovers. My guess is that most of my colleagues were too lazy to cut meat off the bird.
Oh well, one man's loss is another's gain as they say. All in all, I didn't get to eat my favorite sashimi at a seafood buffet like I used to. But I pleasantly surprised with the buffet, it was definitely much better than most of the buffet I have eaten at other places.
I lucked out in a way. My boss was suddenly quite nice to me & instructed the HR to leave the leftovers of the X'mas buffet to me. She even provided the tupperware to store them! Must have been the festive seasons at work here. I couldn't packed both chickens in the boxes so I ended up with one chicken and my boss with the other.
The following was served.
1. Tempura Prawns
This was actually just breaded Japanese prawns since Tempura powder was not used.
2. You Tiao
I didn't have this but I suppose its the elaborately done type you see in Chinese restaurants with fillings.
3. Fried Breaded Scallop
Its actually not scallop but rather surumi. You know.. the types you see in super markets prepared and all you need to do is to deep try them.
4. Chicken Honey Baked Ham
For our Muslim friends who can't take pork. This was ok, I should have taken more since quite a lot was left.
5. Christmas Chocolate Log Cake
Cakes are too rich and creamy for me. Not my kind of thing. Unless someone tells me it is made of chocolate fudge ice-cream... then I'm there in an instant.
6. Curry Chicken
Very typical of Singaporean Buffets. But this curry was actually quite nice.
7. Fried Bee-hoon.
You always see this in almost every buffet... theres not much to talk about here.
8. Breaded Fish cooked in Special Sauce
Its ok but I prefer my fish REALLY fresh. Fried & breaded is no way to taste the freshness of the fish.
9. Roast Chicken - (Cooked in X'mas Turkey Style)
This to me. Is the real highlight of the buffet. The meat was soft & succulent with a smoked aroma. I can't quite identify what herbs or spices it was but if you have eaten smoked duck or salmon then the aroma it has is quite close. To my surprise this was the dish with the most leftovers. My guess is that most of my colleagues were too lazy to cut meat off the bird.
Oh well, one man's loss is another's gain as they say. All in all, I didn't get to eat my favorite sashimi at a seafood buffet like I used to. But I pleasantly surprised with the buffet, it was definitely much better than most of the buffet I have eaten at other places.
I lucked out in a way. My boss was suddenly quite nice to me & instructed the HR to leave the leftovers of the X'mas buffet to me. She even provided the tupperware to store them! Must have been the festive seasons at work here. I couldn't packed both chickens in the boxes so I ended up with one chicken and my boss with the other.
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