#BODREXARMY
Ok, today we are ready to serve our menu for resraurant, Bika Ambon and Bubuh Injin. We just doing for finising our menu, like portion, Garnish, Bring the menu in the plate. I almost forget, all menu we keep in chiller so that food still fresh, and absolutely food not stale.
This is photo our menu today
And then, we continue to Prepare to make Appetizer for Oriental Buffet, Thai Beef Salad & Chinese Spinach And Peanut Salad. But we must know what is Thai Beef Salad & Chinese Spinach And Peanut Salad.
- Thai Beef Salad
Thai salads often do not have raw vegetables or fruit as their main ingredient but use minced meat, seafood or noodles instead. Similar to salads in the West, these dishes often have a souring agent, usually lime juice, and feature the addition of fresh herbs and other greens in their preparation. Thai salads are not served as entrées but normally eaten as one of the main dishes in a Thai buffet-style meal, together with rice (depending on the region this can be glutinous rice or non-glutinous rice) or the Thai rice noodle called khanom chin. Specialised khao tom kui (plain rice congee) restaurants also serve a wide variety of Thai salads of the yam type as side dishes. Many Thai salads, for instance the famous som tam, are also eaten as a meal or snack on their own.
- Chinese Spinach And Peanut Salad
Chinese spinach and peanut salad is a combination of “old vinegar peanuts” (老醋花生, lao cu hua sheng) and Chinese style spinach salad. The two dishes are both stars in local Chinese restaurants and sometimes people serve them together to create a better mouthfeel.
To cook vinegar peanuts, the peanuts are quickly deep fried until crispy and then drizzled with a pungent vinegar dressing. The peanuts are buttery and crisp, while the vinegar adds great flavor and makes the dish more appetizing. The spinach salad shares the same idea, and the blanched spinach is served with the same vinegar dressing. Both dishes are served as simple appetizers, or so-called cold dishes (凉菜, liang cai), in China.
The vinegar sauce is the key. It usually uses old vinegar (老醋, lao cu), a Chinese aged black vinegar that is close to balsamic vinegar. The idea of the dressing is close to that of an Italian style balsamic vinaigrette too – the vinegar is mixed with herbs, oil and spices. But instead of using olive oil and black pepper, the Chinese one often uses the combination of ginger, garlic, soy sauce, oyster sauce, white pepper, sesame oil, roasted sesame seeds, sugar, and salt. It has a sweet nuance and a savory hint, but the refreshing sourness dominates the flavor.
Some photo for preparation today
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