Wednesday, February 20, 2013

And We Had A Treat!

When Ivan said lunch was going to be light, I didn't believe him for one second. When he decided on the menu and I glanced at it, I was right! He started cooking two days ago and whipped up a couple of seemingly easy, but not easy to do well dishes. He managed to create a gamut and depth of flavors. On a dreary rainy day, the lunch table was cheerfully filled with dips, colors and smells. He's very sweet to always cook food that both the man and I would love to gobble up. Bread. Mmmmm. The garlic anchovy mousse packed the savory punch the meal needed.

Ivan wryly commented that tasty vegetarian food required a lot more effort to put together, and to fulfil a menu of deceptively simply dips, needed some brainwork. Of course. An eggplant pâté isn't done in a day! It takes two days! One would have to grill and strip the many eggplants needed, and separately cook the other ingredients that would go into making it. And no, often, a blender doesn't do the trick. I don't cook, but I've excellent tastebuds, and after years of being a kitchen elf, by now, I know the exact amount of effort that goes into putting together such a meal. Of course I'm immensely appreciative!

S added on to the menu and brought an awesome homemade pure buah keluak (mixed with the usual spices of course), and otak otak. Good gawwd. Another two items which require tons of attention in order to churn them out well. Both items were gorgeous; clearly on par (if not better) with any other version that comes out of a Peranakan kitchen. Buah keluak in this form, takes so much effort to make, and a dollop of it on bread was simply beautiful. Every morsel was to be savored.


Menu

Mentaiko Aburi
Eggplant Pâté 
Roasted Garlic and Anchovy Mousse 
Hummus topped with Za'atar
Yuzukoshō Cauliflower Popcorn
Grilled Pork Collar
Pickled Grapes

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