M … Malay Day

Reflecting Malaysia’s multi-ethnic population and the influence of colonising powers, our Malay Day was a celebration of South-East Asian cuisine.

Rejoining our group, Joan prepared Pumpkin Rice Laksa Soup

Showing us a new way to prepare chicken livers, Nadine chose Sweet Spiced Chicken Liver in Dark Soy Sauce, served with rice.

Anne made Malaysian Mushroom Korma. She served the it with Vegan Cucumber and Mint Raita and Naan flatbread.

Julie’s contribution was Satay Sapi (Beef Satay) served with a tasty peanut sauce.

Pauline made Mee Udang (Malay Prawn Noodle), a typical meal of Penang coastal hawkers.

Credits:

Joan’s Pumpkin Rice Laksa Soup recipe is from allrecipes.com

Nadine’s Sweet Spiced Chicken Liver in Dark Soy Sauce was from Pinkblanket’s Kitchen in cookpad.com

Anne’s Malaysian Mushroom Korma is from holycowvegan.net.

Her Cucumber and Mint Raita is from taste.com.au

Julie’s Satay Sapi is from SBSFood

Pauline’s Mee Udang is from rasamalaysia.com

See our Recipes page for more recipes.

V … Vietnam

Vietnam

With a balance of vegetables, meats and herbs, and minimal dairy, Vietnamese food is healthy and tasty.  Vietnamese cuisine reflects the 5 elements of Chinese Wu Xing philosophy in that it combines five tastes – sour, bitter, sweet, spicy and salty, corresponding to the natural elements, wood, fire, earth, metal and water.

Vietnamese temple

Our Vietnam day was held at Marie’s and we had guests in attendance.

 

 

 

 

We started with Wendy’s Gỏi cuốn (Vietnamese spring rolls) 

 

 

 

 

 

Nadine used a recipe from Viet World Kitchen by Andrea Nguyen, a Californian author and teacher.  Nadine substituted chicken for the pork to produce her Vietnamese Lemongrass Chicken.

 

 

 

 

Julie produced Phở (Noodle soup). Though it is often eaten for breakfast in Vietnam, it was a perfect, light and tasty break in our meal. 

 

 

 

 

 

Anne made Lime Leaf Chicken, served with a Tangy Salad.

 

 

 

 

 

Kathy prepared Bánh Mì (Pork and Pâté roll).  This popular sandwich, usually filled with meats and vegetables, reflects French colonial influence, being based on baguette-style bread.  

 

 

 

Pauline made Vietnamese Prawn Salad, a quick and easy, tasty salad.

 

 

 

 

To finish we had Marie’s Bánh Gan (Coconut creme caramel) 

 

 

 

Credits:

Wendy’s Gỏi cuốn is from the University of Washington’s Foods of the World

Kathy’s Bánh Mì is from chowhound.com

Anne’s Lime Leaf Chicken is from a recipe by Australian Women’s Weekly, published in foodtolove.com.au.  Her Tangy Salad was adapted from a Tangy Beef Salad recipe at the same source.

Nadine’s inspiration for the Lemongrass Chicken was Andrea Nguyen’s  Viet World Kitchen

Pauline’s Vietnamese Prawn Salad is from Woolworth’s

Marie’s Bánh Gan is from taste.com

 

See our Recipes page for more recipes.

 

P for a perfect day

Julie hosted our “P” day and what a day it was. Here’s a quote from Joan:
“Ladies thank you for making me laugh so much. The food was absolutely beautiful and the company was priceless. We started at 11:30 and left at 4:30 – that is one long lunch. It was a 10 out of 10. I won’t look at food for a week. Thanks again for a fabulous day”

Here’s why:

Marie – Pear and Parmesan Salad

 

 

 

 

 

Jeanne – Pea and Ham Soup

 

 

 

 

 

Laura – Potato Gnocchi

 

 

 

 

 

 

Chris – Sweet and Sour Pork

 

 

 

 

 

 

Wendy – Prawn Salad

 

 

 

 

 

Julie – Pulled Pork Taco

 

 

 

 

 

 

 

Nadine – Pomegranate and Pistachio Cake

 

 

 

 

 

 

Joan – Poached Pear with Peanut Butter icecream

 

 

 

 

 

 

 

Credits

For more great recipes, check out our Recipes page.