made a 10-course vegetarian dinner for 8pax on 17.8.2015. ^^
it was a belated birthday for my niece who is a buddhist & vegetarian. it’s also the first time i planned & executed vegetarian dishes. 🙂
my niece & her husband are ovo-lacto vegetarians, which means they can take eggs & dairy products like milk, butter & cheese. they are also not strict vegetarians, but they will abstain & avoid meats if they can, and take only the vegetables if it comes with the meat. i like the practical, unassuming, unimposing approach.
but i wanted to do a all-vegtarian course dinner for them. for me that was quite exciting & fun to do. 🙂
for me, my interest was not about mock meats or fusion, just to make something that taste good & look good. & if they are not the usual run-of-the-mill chinese stir-fried vegetables and incorporates some non-chinese styles or good matching of taste, texture or presentation, then so much the better! 🙂
#1 first course was a spanish omelette. it’s a really simple dish. just 2 eggs, 1.5 sliced large potatoes & 1/2 sliced yellow onions. the ingredients were already vegetarian. i just have to light soy sauce instead of fish sauce for the egg. this dish is also perfect as a tapas, a small bite, for a multi-course meal, so quite nicely each had a good slice of omelette.
#2 wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade some years back), and addition of quinoa gave it more texture & some savoury touch. 🙂
#3 shallow fried silken tofu in spinach veloute.
i created this dish (flamed squid in spinach veloute) from looking at a photo (w/o the chance to taste the dish) at porthminster cafe at st ives in cornwall, england. it was an excellent dish & i served it at 12-course dinner for 12pax 2 weeks ago.
this time for vegetarian dish i replaced the squid by a shallow fried silken tofu, so that the texture was crispy outside & soft inside. not a flamed (torched) squid but still very nice! 🙂
#4 for soup, i made a cream of carrot soup. this was tasty & smooth & very popular & everyone had a second helping & finished all the soup.
i used 1.5 large carrots, but also 1 red pepper, 1 stalk leek, 1 small yellow onions & vegetable stock which i prepared the night before. & about 4 tablespoon of cream. its a similar recipe for all my creamy soup.
#5 this the first time i attempted spaghetti alla nerano (zucchini pasta). we first tried this in fresco & cummino in milan & this was 1 of the best vegetarian pasta i had, though i like funghi pasta equally. 🙂
i followed an internet recipe, & blended 1/2 yellow zucchini with some onions after softening them in olive oil. i added some butter when tossing the pasta to give it more body.
it was a very good pasta, al dente & tasty. everyone liked it. son said more parmesan shavings would be good. i think overall it can be improved. for now i would prefer my fungi pasta over this, maybe just slightly.
#6 steamed egg plant with peas & onion sauce
my sis & i had a nice daipaidong 大排档 dinner at 富记大排档tai wai where they served an entire steamed eggplant in minced meat & onion sauce. i had recreated this & made a much better tasting one by adding oyster sauce to balance off the tomato sauce.
for the vegetarian take, i cannot use oyster sauce so only light soy sauce + tsuyu sauce, and i replaced the minced meat with frozen peas i bought from sheng shiong.
the presentation can be improved. the key to this dish is the texture of the eggplant, which has to be just cooked & not mushy. i cut it with kitchen sears (scissors) & if it were mushy it would not hold up. 🙂 the pea onions sauce with corn flour was pretty tasty too.
#7 the egg fried rice was basic, no “wow” dish, but it was good accompaniment for the last 3 dishes – steamed egg plant, thai red curry & the brocoli with cauliflower.
it had good “wok hae”, individually rice grains “tioc tioc” we say in teochew, quite good la. 🙂
#8 the thai red curry vegetables was a variation of my thai red curry sotong (squid) which i served for the 30+pax lunch party for my daughter last month.
i just replaced the sotong by vegetables. i had potato, egg plant, onions, yellow pepper, tomato. for me, a non vegetarian, it was no comparison with the red curry sotong of course but still an excellenty flavoured curry dish.
#9 brocoli with cauliflower
#9 the 3rd dish to be eaten with the egg fried rice was brocoli with cauliflower. i actually asked if the guys wanted eat or they were full..haha! ^^
#9 brocoli with cauliflower
my wife, daughter, everyone wanted it. my son said there is no discussion. 🙂
#10 i made a banoffee (banana toffee) cake for dessert. we have been having tiramisu & tofu cheese cake so i wanted a change from usual.
it was a really nice cake. a great combination of flavours – very nice biscuit base, a thin tasty layer of caramel so not too sweet & nice whipped cream topped with chocolate shavings.
D-24 durian…also had 2x maoshanwang durians (forgot to take photo)
and we had D-24 & maoshanwang 猫山王 durians!
D-24 durian…also had 2x maoshanwang durians (forgot to take photo)
an excellent finish to the 10-course vegetarian dinner. i forgot to take photos of the maoshanwang durians though. ate too fast! haha! ^^
c.h.e.f andy
c.h.e.f 