Before I left for my trip, I also reflected on all that happened in 2012. I was grateful to those who have been there for me as it has been a trying year. I take all that I've learned and continue to move forward. I also realized I haven't been cooking as much in 2012, but ironically I was asked to cook a private dinner for two just days before I left for my trip to Asia. In the end, it was one of the most memorable meals I made last year.
This was a menu I created for this lovely couple who found me on Kitchensurfing. It was a great experience to be able to conceptualize a menu based on the likes of this couple. I took some of their favorite ingredients and created this dinner for them.
The first dish was inspired by a dish I ate at Yunnan Kitchen. It was a spicy tofu ribbon herb salad. The Thai chile gave this dish some heat. Along with the cooling cilantro and mint, it was a great appetizer to awake the palate.
|Spicy Tofu Ribbon and Herb Salad|
|Shrimp and Thai Basil Wontons|
|Red Cooked Pork Belly with Bok Choy|
|Roasted Pressed Pork Belly with Kabocha Puree, Wild Mushroom and Hoisin Reduction|