Culinary School is winding down and we are starting to focus on specific cuisines. This week we dabbled in Asian Cuisine and explored some of the flavors from Korea, Japan, Thailand, and China. Everything was really delicious and one of the best parts about the night is that we used absolutely NO butter! (my waist thanked me for that!)
Before diving into all the fabulous dishes we made, I want to share with you some of the exotic asian fruits and vegetables that we sampled.
This Rambutan was AMAZING… similar to a lychee… and perfect for cocktails.
This little morsel of goodness is a longan… and tasted a bit like fermented alcohol, but was otherwise delicious.
The big thing in the front is a cherimoya… and these are some of my favorite fruits. I was first exposed to the cherimoya in Tahiti a few summers ago and seriously ate them by the bagful. They aren’t really in season right now so it was only ok… but if you can find these in peak season… BUY THEM ALL!! And then eat them!
This is tom-yum soup. I ate about 6 bowls of it. Each bowl was stuffed with shrimp and chicken and I was full before the other food was even done. Not smart!
Chinese Chicken Salad – now you wouldn’t find this over in any country in Asia… but it is so popular in America that we just had to make it! I think it is the best chinese chicken salad I have ever had… and I have had a lot!
Beef and Chicken Satay with a Peanut Dipping Sauce with a Pickled Cucumber salad! These little bites were delicious, and the peanut sauce was an authentic sauce which means it didn’t taste as peanuty as I am used to… but it was still tasty!
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Last but not least was the Fried Banana and Jack Fruit with coconut ice cream. There aren’t even words for me to describe this… it was so freaking delicious I ate like I was a starving child and had never had food before. I am making this coconut ice cream again, with a few variations, so stay tuned because it is seriously mind blowing!