Potluck

by Ardi - Oct 4, 2010

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This week will be our Special Potluck Event. We invited 12 friends to share dishes. We had three appetisers, three main courses, two desserts, and a drink menu. I am going to list the dishes based on its order of serving. Since there will be 9 items here, I will only describe what it looks like.

The Experience

Appetiser #1 – Pacific Oysters with Tetsuya’s Vinaigrette

Coincidentally, my dish was presented first. It was a kind of too-simplistic version of Tetsuya’s infamous Vinaigrette Oysters. It was simply a mixture of ingredients stirred together to form the vinegar and, then, poured on a freshly shucked Pacific oyster.

Appetiser #2 – Hokkien Prawn Mee

Our second dish for the day was made by Pin Fong. Two perfectly cooked prawns and fish cake were laid on a bed of Hokkien mee and glass noodle with a handful of bean sprouts, sliced egg, and excellent prawn-based soup. This was Pin Fong’s traditional dish when he lived in Kuching, Malaysia.

Appetiser #3 – Chicken and Mushroom Pie

A classic Australian meat pie, made by Shienny was next on the menu. Chunks of chicken breast, mushrooms, and onions were baked and covered by layers of crunchy pastry. It was so delicious that we could not believe it was her first attempt!

After the appetisers, we had a one-hour break to lessen our tummy’s tension before getting into the main course. Some of us played the Board Games ‘Acquire’ and some just watched some cuddly animals on TV.

Main Course #1 – Indonesian-style ‘Empal’ Beef

Maria and Sud presented a finely decorated plate of ‘Empal’ beef. It is an Indonesian-style dish that was made using the pressure cooker method and then sweetened and fried. It was accompanied by Indonesian Rice Crackers.

Main Course #2 – Roast Lamb

This one is Wil’s all-time favourite, Roast Lamb. It was an oven-roasted lamb with Wil’s special mustard marinade. He cooked it in a way that the lamb was still tender and juicy. It was another simple dish with a big taste!

Main Course #3 – Singaporean Chili Mud Crab

Another first-attempt dish of the day, Singaporean Chili Mud Crab by Inggita. A mixture of blue swimmer crabs and mud crab twice cooked in Singaporean-style chilli sauce. It goes well with Basmati Rice.

This time we also took an hour-or-so break to prepare for the always-so-devilishly-delicious desserts.

Dessert #1 – Blueberry and Chocolate Mousse

Jason brought in a beautiful looking cake which was layers of dark chocolate mousse, chocolate hazelnut biscuit, blueberry compote with a mirror of blueberry glaze.

Dessert #2 – Homemade Tiramisu

This one is Rahmat’s fully-perfected homemade Tiramisu. The tiramisu needs to be chilled for a day before serving. It was also non-alcoholic due to dietary requirements of some of the drivers.

Drink – Fruit Punch

Apart from regular soft drinks, we were also treated by Arein’s special Fruit Punch. A mixture of sliced fruits are combined with heaps of fruit juice that created a very refreshing drink.