Mar 23 • General discussion
Recap - Open Kitchen Hours 20 & 21 March
In our most recent Zoom sessions, I was mostly focused on prepping for a 40-person catering gig which included the following menu items -
Pulut Panggang (grilled sticky rice wrapped in banana leaves, with spicy dried shrimp filling)
Beef Rendang
Garlic & Butter Chicken
Mixed Veg & Tofu Curry
Mee Siam Kering
Plain Rice
Gula Melaka (Sago with palm sugar and coconut cream)
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As an FYI I cooked the 7-odd kg of beef split among a TM6, a TM7, the new Thermocook, and a slow cooker. I also tweaked the Sambal Udang Kering recipe from Authentique Restaurant, Ipoh, by adding separately-toasted desiccated coconut to it, then adjusting the flavour, for use as the Pulut Panggang filling. This was despite the fact that I have my own restaurant recipe for the filling. In hindsight I should have stuck with my own recipe - not that there was anything wrong with the new one, but mine is what I've used for years and is a proven formula for the specific dish.
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Recap - Open Kitchen Hours 20 & 21 March
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