Party Menu - East Indies & Oriental Main Course - Five Dishes
Starters (as priced)
Beef Satay (Malaysia) Satay is a term referring barbequing or grilled on skewers, rather than a specific dish or food. Two strips of best beef fillet, marinated in spicy sauce, skewered on bamboo and lightly grilled. Served with Kacang: Home-made peanut sambal. Nothing from a manufacturer’s jar compares. £2 per diner
Chicken Satay (Malaysia) £1.50 per diner
Kroepruk ~ Indonesian prawn crackers £1 per diner
Ikan Bilis ~ tiny dried anchovy-like fish, deep-froied to make a crispy chrunchy appetiser 50p per diner
Achar Kuning (Indonesian) Vegetables pickled with garlic and ginger in rice vinegar. 50p per diner
Sambal Manis Chillies in a sweet sauce. It’s the dark red one.
Sambal Oelek Hot chilli ground in vinegar. It’s the bright red one.
Main Course
Beef Rendang (Daging Lembu Redang) Malaysian beef curry. Cubes of best beef are cooked until tender by casseroling very slowly in a thick, dark sauce made with garlic, ginger, caramelised onion, coconut milk, a little pepper, a little palm sugar and tamarind, fragranced with curry leaves and lemon grass.
Malaccan Diable Kari (Indonesian) Pork Curry Pork was brought to the area by 16th century Portuguese, in the form of their traditional home dish Vino d’Alho,s where pork is marinated in vinegar, tomato and garlic. The Goans added chilli, toddy vinegar and Indian spices, creating a unique curry ~ Goan Vindaloo. By the time it reached Indonesia, the vinegar was omitted, and it lost its sour taste. Indonesian Christians used that traditional Portuguese ingredient, port instead Result a tasty but not too hot curry.
Laksa Penang (Malaysian national dish) Noodle Curry A fusion of Chinese and Indian cooking, and virtually a curry, in that it uses a spice paste. The result is fragrant and aromatic, but not like an Indian curry. Noodles are a mandatory ingredient in Laksa, indeed Laksa = noodles. In this version of Laksa, from southern Malaysia, rice noodles are mixed with curried fish, prawns and tamarind.
Oonbariu ~ an unusual vegetable dish ~ Spicy roast vegetables A selection from items such as plantain, carrot, sweet potato, parsnip, baby aubergine, courgette, squash, shallots etc are stir-fried in a base sauce of lovage seeds, cummin seeds, asafoetida and turmeric, then oven-roasted, just like your do the Sunday roast potatoes.
Sajur Tchampur Mixed Vegetable Curry from Borneo The sauce is made from Chinese Five Spice, garlic, galingale or ginger, pink shallots, fresh turmeric, peanuts, red chilli, shrimp paste, lemon grass and bay leaves simmered in coconut milk with fresh basil leaves and ketchup manis (sweet soy sauce). The vegetables include Chinese leaves, baby sweetcorn, bean sprouts, mangetout and gourds.
Bahmi Goreng Stir-fried Noodles In Malay and Indonesian, Bahmi (or bahmee) means ‘noodles’ It contains noodles with chicken, prawns, peas, fresh coriander and basil, in a paste of ghee, garlic, galingale or ginger turmeric, onions, lemon grass, tamarind, shrimp paste, ketjap manis, brown sugar and sambal manis.
Sayurmi Curry Noodles (Indonesia) Noodles with mange tout, green beans and coconut
Nasi Goreng (Indonesian) Stir-fried Rice. Nasi = ‘rice’ Go =s ‘fried’ and reng = ethnic. This national rice dish contains anything to hand. Here we use prawns, peas, fresh coriander and basil, in a paste of ghee, garlic, ginger, turmeric, onions, lemon grass, tamarind, shrimp paste, ketjap manis, palm sugar and sambal manis (chilli).
For the prices below choose 2 meat or chicken dishes, one Vegetable dish, one Noodle dish and one Rice dish
-
up to 20 diners - £20.00 per head
- up to 40 diners - £17.00 per head
- up to 60 diners - £15.00 per head
- up to 80 diners - £13.00 per head
- over 80 diners - £12.00 per head
Note
- These prices are for food only
- Hot Sauce is supplied FREE
- Instead of chicken or lamb, you may order pork
- Duck, prawns or King prawns can be ordered at a £2.00 supplement per diner
- £200.00 minimum order
- If you require Waiter Service and Chafing Dishes, please add £3.00 per diner
- If you do not see your favourite dish listed, please telephone Pat on 01428 658327
