Orla kept us busy all morning in preparing a varied selection of Asian food.
We divided into teams,

Orla had already prepped a pot of sticky rice, which was a smart thing to do, since it was cool and ready to be shaped (by Kim) into the base of the salmon, tuna and shrimp sushi.
![]() | |
Orla had instructed us to be creative, so our sushi rolls comprised a variety of combinations of tuna, salmon, cucumber, mango, red pepper, leaving some as vegetarian. We learned (some of us are quicker learners than others) how to fiddle about with California rolls - I think I'll stick with the rolls made with nori (seaweed) on the outside in the future (Practice! Practice!).
![]() |
Tuna, salmon and shrimp sushi, decorated with nori and coriandre (the latter courtesy of Jan's nimble fingers) |
![]() |
Katharine - not about to apply as a sushi chef. |
Likewise, there was a lot of fancy finger-work in preparing the spring rolls.
![]() |
Sue Rich, Anne and Leslie prep Vietnamese spring rolls |
![]() |
The Vietnamese spring rolls were fragrant and delicate in taste with an accompanying dipping sauce |
![]() |
Spiced indonesian potato cakes (perkedel kenteng) Indian dahl with garlic and coriander pita chips |
three distinct curries -
![]() |
l to r: Malaysian Chicken korma; Prawn Rogan Josh; Green Thai vegetable curry, served with accompanying rice |
For dessert:

Exotic fruit salad, cardamon and ginger spiced rice pudding, sesame seed brittle.
![]() |
l to r: Jan, Kim, Hostess Orla; Sue, Katharine, Leslie, Caroline (not pictured: Leslie L, Maggie, Anne) |
No comments:
Post a Comment