Our general style of food is Thai because our its our favourite type. The inspiration of all our dishes is based from what we like.
For appetiser, we made coconut shrimp. The ingredients are shrimp, egg, bread crumbs, flour, salt, pepper, coconut shreds, and vegetable oil. For the plating, we used avocado, carrots, onion, mustard seeds, lettuce, and bell pepper.
First, we dip the rinse the shrimps with cold water. Next, we peel off the shrimp’s shell and dip it in egg, flour with salt and pepper, then a mixture of bread crumbs with coconut shreds. Then, we fried the coconut shrimp in vegetable oil. Lastly, we arranged the coconut shrimp and plating.
Some troubles we faced was that the some of the shrimp were undercooked. We originally planned to give everyone a shrimp, but since it was undercooked, we had to give people half of a whole shrimp.
In conclusion, this was our most successful dish because the taste and visuals was on point.
For main, we made pad thai. The ingredients are pho noodles, oyster sauce, vinegar, dried sour plum, corn starch, onion, salt, pepper, garlic, carrots, and egg. For the plating, we used dried sour plum, crushed peanuts, and nutmeg.
First, we made sauce with oyster sauce and vinegar. Next, we made the pho noodles boiled. Then, we fried the vegetables and eggs. After, we fired the noodles, sauce, eggs, and vegetables together. Lastly, we arranged the pho noodles and plating.
We met a lot of troubles during this round. The pho noodles were to gooey because of the eggs, we tried to fix it by adding corn starch, but it didn’t work. In the end, we ended up with noodles that looked like fried rice. Because it was gooey, we couldn’t make it pretty, since it didn’t hold its place.
Overall, this was a failure because the visual and taste was not great.
For dessert, we made mango sticky rice. The ingredients are thai glutinous rice, brown sugar, and water. For the plating, we used sesame seeds and mango.
First, we soaked the thai rice with water for 25 minutes. Then, we simmered it with brown sugar and coconut milk for 25 minutes. During the period of waiting we made the sauce(brown sugar and coconut milk.) Lastly, we cut out the mangos and plated the rice and sauce.
Some things that didn’t work out was the color and rice. We assumed that the color of the rice and sauce was going to be white, but it turned out to be brown because of the recipe’s brown sugar. The sticky rice was supposed to be sticky, not gooey; however, ours was not sticky, but gooey.
The taste of the mango sticky rice was delicious, but the visuals were not up to the standard. If we were to make it again, we would change to a new recipe that has less water and brown sugar.