Burmese Fusion Catering Menu

Happy Birthday Rowena!!!

It was my ex coworker and a good friend and a foodie birthday. She had asked me specifically a theme of Burmese Cuisine. However, we did collaborate ours thoughts and ideas and came up with this particular menu of which bring her friends together to celebrate together and have joys and concluded with a perfect menu. Happy Birthday to you. May you celebrate more. Please Check her @ragrinds (https://www.instagram.com/ragrinds) 

Taste of Burma

Did you know Burma is surrounded by Indian and Bangladesh in the west, China in the north, Thailand in the East and South Easte of which make the Cuisine so exquisite?

Picking up Wines to pair with Burmese food is not so difficult but Burmese food is subtle cuisine to pair with unless you know the background or the root. To know more, please ask @AlohaBurma.

      

This is Pork and Shrimp dumplings inspired by Chinese dumpling and I served with Hot and Sour "Tom Yum" soup from Thailand which is my version of creating or turning into subtle flavors. Garnish with Crispy Prosciutto for crunchiness and Cilantro to hint the Soup and Green oil to contrast the dish. 

      

This is traditionally Burmese Food (but I use local leafy lettuce instead of head cabbage ).  Marinated Tea Salad with crunchy nuts, Cherry tomatoes, Red Jalapeños, Calamansi to give some sourness. Next to Tea Salad is Pickled Ginger Salad which is Fresh Ginger thinly julienned and pickled in oil lemon juice and seasoned with salt. That was Row's favorite or go to salad. 

This Pork Tenderloin dish is inspired by my childhood time eating the sauce above with leftover rice for breakfast or sometimes when you are hungry. Anyway, I made the sauce with Pineapple ,Garlic, Shallot, chili, fish sauce, Cane Sugar and blended into thicker sauce to pair with medium cooked pork tenderloin. Park was marinated in Pineapple, garlic, ginger, sugar, soy mixed 24 hr before. 

This Lob Coconut Dish will be inspired by Chinese Singaporean Laksa Noodle. However, in Burma, there is a dish called " Own Node Kawt Swel" Coconut Noodle Soup. I've made this dish with Lobster Heads, coconut milk, lemongrass, curry powder, coriander powder and hint of chili for the soup. Lob was butter poached on top of Row's Noodle and steamed some clams into the soup. Garnished with seared King Oyster mushroom and blanched baby reddish.

Snow Beef Wagyu is the one most the people loved at the party. So, Seared Wagyu, accompanied with parsnip puree, glazed baby carrots. Because wagyu is so rich, I gave some pickled mustard seeds and Red Wine Balsamic Reduction to cut through. 

Coconut Panna Cotta with fresh mangoes compote to conclude the meal. Macnut Streusel was hit which was needed for a crunchy texture to the pana Cotta for everyone. 

All in all, it was a great experience for me to cook, serve and wine paired for 11 of them within 3.5 hours. I wish we have more time to enjoy the food better. Wish me luck to cook more and Wish you the best for her birthday!