Banquet Function & Catering

Sionil, Vicsun Y. Sir. Alvin
BLWC
Date: July 15, 2013
1st year HRM

KOREAN
JAPCHAE
Japchae was first made in the early 17th century, when the Joseon Dynasty was reigning in the Korean peninsula. When King Gwanghaegun hosted a big party at his palace, one of his lieges, Yi Chung, created this dish to please the king’s palate. The king liked this dish so much that he rewarded his liege by promoting him to the position of hojo panseo (hangul: 호조판서, hanja: 戶曹判書, equivalent to the Secretary of the Treasury). At the time, japchae was made with vegetables and mushrooms, such as sliced cucumber, shredded mu, and pyogo (shiitake) mushroom. Since the early 20th century, dangmyeon (cellophane noodles made from sweet potato starch) has become an integral and primary ingredient of this variety of japchae.
INGREDIENTS
* Starch noodles (“dangmyun”) * 150 grams of beef * 1 bunch of spinach * 1 medium size carrot * 1 medium size onion * mushrooms (5 dried shiitake and 1 package of white mushrooms) * 3 cloves of garlic * 7-8 green onions * soy sauce, sesame oil, sugar, pepper, and sesame seeds
PREPARATION
(Before Stir Frying) 1. Soak 5 dried shitake mushrooms in warm water for a few hours until they become soft. Squeeze the water out of them and slice thinly. 2. Slice a package of white mushrooms (2 cups’ worth). 3. Cut a carrot into thin matchstick-shaped pieces 5 cm long. 4. Cut 7 -8 green onions into 7 cm long pieces. 5. Slice one onion thinly. 6. Slice 150 grams of beef into thin strips.

7. Boil 2 bunches of noodles in boiling water in a big pot for about 3 minutes. When the noodles are soft, drain them and put in a large bowl. 8. Cut the noodles several times by using scissors and add 1 tbs of soy sauce and 1 tbs of sesame oil. Mix it up and set aside.
*tip: Take one sample and taste it to see whether or not it’s cooked properly. If it feels soft, it’s finished. 9. In the boiling water, add a bunch of spinach and stir it gently for 1 minute. Then take it out and rinse it in cold water 3 times. Remove any grit or dead leaves thoroughly while rinsing. Squeeze it gently to get the water out, then cut it into 5 cm pieces. 10. Add ½ tbs soy sauce and ½ tbs sesame oil and mix it and place it onto the large bowl.
*tip: When you drain the hot water from the pot, don’t discard the hot water. Put it back into the pot so you can cook your spinach quickly. 11. On a heated pan, put a few drops of olive oil and your carrot strips and stir it with a spatula for 30 seconds. Put it into the large bowl (don’t burn it!). 12. Place a few drops of olive oil on the pan and add your sliced onion. Stir it until the onion looks translucent. Put it into the large bowl with your carrots. 13. Place a few drops of olive oil on the pan and add the sliced white mushrooms. Stir it for a bit and then put it in the large bowl. 14. Place a few drops of olive oil on the pan and add your green onions. Stir for 1 minute and put it into the large bowl. 15. Place a few drops of olive oil on the pan and add your beef strips and your sliced shitake mushrooms. Stir it until it’s cooked well, then add 3 cloves of minced garlic, ½ tbs soy sauce and ½ tbs sugar. Stir for another 30 seconds and then put it into the large bowl. 16. Add 2 tbs of soy sauce, 3 tbs of sugar, 2 tbs of sesame oil, and 1 ts of ground pepper to the large bowl. Mix all ingredients, then sprinkle 1 tbs of toasted sesame seeds on the top. 17. Serve with rice and Kimchi, or as a side dish.

THAILAND
KHAO PAD (Fried Rice)
In Thai we call this dish Khao Pad. Khao means rice, and Pad means to fry. Rice is the main export product of Thailand, and has a history of cultivation going back thousands of years. The word for meal in Thai is Gin Khao which literally means eat rice.
Fried Rice is very easy and fast to make, this dish is considered fast food in Thailand and is always an option when you want to make something quick, easy and good.
Everyone makes fried rice a bit differently, so feel free to experiment with different ingredients that you have in your fridge. This recipe uses chicken, but you can substitute pork, shrimp, or tofu. You can also add vegetables such as carrots and broccoli. Experiment with what you like. There’s even a variety in Thailand called American Fried Rice that's make with ketchup!
INGREDIENTS
* 2 cups of cooked rice * 1 small chicken breast * 4 cloves of garlic * 3 tablespoons of oil * 2 tablespoons of soy sauce * 1 teaspoon of black soy sauce * 2 eggs * 2 green onions
PREPARATION
* Cook rice * Chop garlic * Chop green onion * Slice chicken into 1 inch pieces * Beat egg
COOKING
Turn the stove to medium heat
Add oil into the wok
When the oil is hot add the garlic
Add chicken
When chicken cooked add rice, and stir about 1 minute
Add soy sauce and black soy sauce, stir to mix the rice and sauce together about 1 minute
Add egg and stir until egg is cooked * Preparation time: 10 minutes * Cooking Time: 10 minutes

Italy
MINESTRONE
(Soup)
Some of the earliest origins of minestrone soup pre-date the expansion of the Latin tribes of Rome into what became the Roman Republic and later Roman Empire, when the local diet was "vegetarian by necessity" and consisted mostly of vegetables, such as onions, lentils, cabbage, garlic, broad beans, mushrooms, carrots, asparagus, and turnips
During this time, the main dish of a meal would have been pulte, a simple but filling porridge of spelt flour cooked in salt water, to which whatever vegetables were available would have been added.
It was not until the 2nd century B.C., when Rome had conquered Italy and monopolized the commercial and road networks, that a huge diversity of products flooded the capital and began to change their diet, and by association, the diet of Italy most notably with the more frequent inclusion of meats, including as a stock for soups.
Spelt flour was also removed from soups, as bread had been introduced into the Roman diet by the Greeks, and pulte became a meal largely for the poor.
The ancient Romans recognized the health benefits of a simple or "frugal" diet (from the Latin fruges, the common name given to cereals, vegetables and legumes) and thick vegetable soups and vegetables remained a staple.
Marcus Apicius's ancient cookbook De Re Coquinaria described polus, a Roman soup dating back to 30 AD made up of farro, chickpeas, and fava beans, with onions, garlic, lard, and greens thrown in.
As eating habits and ingredients changed in Italy, so did minestrone. Apicius updates the pultes and pulticulae with fancy trimmings such as cooked brains and wine.
The introduction of tomatoes and potatoes from the Americas in the mid-16th century changed the soup by making available two ingredients which have since become staples.[citation needed]
The tradition of not losing rural roots continues today, and minestrone is now known in Italy as belonging to the style of cooking called "cucina povera" (literally "poor kitchen") meaning dishes that have rustic, rural roots, as opposed to "cucina nobile" or the cooking style of the aristocracy and nobles.

INGREDIENTS * 1 1/2 tbs olive oil * 250g pancetta * 1 onion * 1 carrot * 2 celery sticks * 6 cups beef consomme * 1 x 400g can Italian diced Roma tomatoes * 2 tbs tomato paste * Sea salt & pepper * 1 cup shell pasta * 1 cup finely shredded cabbage * 1/2 cup frozen peas * 1 zucchini * 1 x 400g can rinsed cannellini beans * Parmesan and crusty bread, to serve
PREPARATION
Heat 1 1/2 tbs olive oil in large saucepan. Cook 250g pancetta, 1 onion, 1 carrot, all chopped, and 2 celery stalks, sliced. Stir and cook for 3 minutes or until onion is soft.
Add 6 cups beef consomme, 1 x 400g can Italian diced Roma tomatoes, 2 tbs tomato paste and sea salt and pepper. Bring to the boil, simmer, cover for 25 minutes or until vegetables are tender. Stir occasionally.
Add 1 cup small shell pasta, 1 cup finely shredded cabbage, 1/2 cup frozen peas and 1 zucchini, chopped. Boil uncovered for 8-10 mins. Stir through 1 x 400g can rinsed cannellini beans. Serve with parmesan and crusty bread.

Philippines
KALDERETA
Kaldereta is a popular dish in the Philippines, especially on Luzon Island. The common ingredients is goat shoulders with tomato paste and liver spread.
Kaldereta is originally a goat stew made with tomato sauce, potatoes, spices, liver spread, olives, bell peppers and hot peppers. Originally adapted from the Spanish during their 300 year occupation of the Philippines.
Kaldereta is a favorite Filipino meal served during parties, festivities and other special occasions in the Philippines. It is a Spanish-influenced dish (the Spanish word "caldera" means cauldron) that became to be Filipinos' favorite and made their own versions. Originally, the main ingredients of this dish includes goat meat, tomato sauce, liver, pepper and cheese.
Variations of this dish is with beef, chicken and or pork. Beef Kaldereta is a common dish in the Philippines made with stewing cuts of beef simmered until tender. Another is with chicken or pork because of the price and availability.
INGREDIENTS
 2 lbs beef, cubed
 3-4 cups water
 1 medium onion, chopped
 1 garlic clove, crushed
 2 medium size red bell pepper, sliced
 1 cup tomato sauce
 1/2 cup tomato paste
 2/3 cup liver spread or grounded chicken liver (cooked)
 1 cup grated cheese
 1 cup unsweetened pineapple juice
 1 cup pineapple chunks
 3 large bay leaves
 3 medium potatoes, sliced
 2 medium carrots, sliced
 salt and ground black pepper
 1/2 cup butter

PREPARATION
Boil the beef in a stock pot for about 20-30 minutes. Take off the scums that rises as the beef is boiled. When the broth is clear add the pineapple juice. Add a pinch of salt for the meat to taste.
Heat a sauce pan separately. Put in the butter in the sauce pan to melt. Saute the garlic, onion and half of the red bell pepper. Add in the tomato sauce . Get a cup of beef stock from the stock pot and mix the tomato paste. Stir it well so it would blend nicely with the stock. Add in the mixture to the sauce pan. Now pour the sauce to the beef stock. Season with salt and ground black pepper. Add bay leaves and let it simmer for about 1-2 hours until meat is tender.
When meat tender now add liver spread, cheese, carrots and potatoes. Simmer it until the carrots and potatoes a cooked and good to eat. Add the pineapple chunks and the remaining red bell pepper. Cook it for 3-5 minutes. Taste it to your desired taste. Serve with steamed rice. Enjoy!

Japan
TAKOYAKI
Takoyaki (たこ焼き or 蛸焼?) is a ball-shaped Japanese snack made of a wheat flour-based batter and cooked in a special takoyaki pan. It is typically filled with minced or diced octopus (tako), tempura scraps (tenkasu), pickled ginger, and green onion Takoyaki are brushed with takoyaki sauce, similar to Worcestershire sauce, and mayonnaise. The takoyaki is then sprinkled with green laver (aonori) and shavings of dried bonito (katsuobushi). There are many variations to the takoyaki recipe, for example, ponzu (soy sauce with dashi and citrus vinegar), goma-dare (sesame-and-vinegar sauce) or vinegared dashi.
Takoyaki was first popularized in Osaka where a street vendor named Tomekichi Endo is credited with its invention in 1935. Takoyaki was inspired by akashiyaki, a small round dumpling from the city of Akashi in Hyōgo Prefecture made of an egg-rich batter and octopus. Takoyaki was initially popular in the Kansai region, and later spread to the Kantō region and other areas of Japan. Takoyaki is associated with yatai street food stalls, and there are many well-established takoyaki specialty restaurants, particularly in the Kansai region. Takoyaki is now sold at commercial outlets, such as supermarkets and 24-hour convenience stores.
Yaki is derived from "yaku" (焼く?) which is one of the cooking methods in Japanese cuisine, meaning "to fry or grill", and can be found in the names of other Japanese cuisine items such as teppanyaki, yakitori, teriyaki and sukiyaki.
INGREDIENTS
 2 cups (480ml) Dashi
 2 eggs
 1 tsp soy sauce
 1/4 tsp salt
 1 cup plus 2 Tbsp all purpose flour
 2-3 green onions, finely chopped
 2 Tbsp Benishoga (pickled red ginger), chopped
 5-6 oz octopus, cut into 1/2" cubes
 oil
 Takoyaki sauce or Okonomiyaki sauce
 mayo
 Aonori (green dried seaweed)
 Katsuobushi (dried bonito flakes)
PREPARATION
1. In a large bowl, mix well Dashi, eggs, soy sauce, salt, and flour with a whisk. 2. Heat a Takoyaki pan with oil to very hot, just until the oil begins to smoke. Use enough oil to coat the pan using a paper towel so that the batter won't stick. Then pour batter to fill the holes of the pan. 3. Drop octopus pieces in the batter in each hole, and sprinkle chopped green onions and ginger all over the pan. 4. Cook at medium heat for 1-2 minutes and turn over using a Takoyaki turner (you can use a chopstick too). It can be a little tricky at first, so watch the video to see the technique. Cook another 3-4 minutes, turning constantly. 5. Place the cooked Takoyaki on a plate and pour Takoyaki sauce and mayo over them (to taste). Finish the dish by sprinkling the Takoyaki with Aonori (green dried seaweed) and Katsuobushi (dried bonito flakes).