The seven (six) course Asian degustation

Degustation is a culinary term meaning “a careful, appreciative tasting of various foods” and focusing on the gustatory system, the senses, high culinary art and good company.

Inspired partly by Masterchef and partly out of sheer insanity, I decided to make a 7 course Asian degustation. But due to time constraints (I started at 3pm and managed to finish at 7:30), it turned out to be a 6 course degustation. I did some preparation for the other dessert course, but it would have taken a little more time to put together – so watch this space!

Without much further ado, onto the menu!

The first entree is salad of beansprouts with sesame dressing on an egg net. This one is Korean-inspired. The beansprouts are blanched first then dressed in sesame oil, salt etc.


The second entree is Vietnamese pork meatballs with sesame-infused soy sauce and mayonnaise. I cheated with both the soy sauce and the mayonnaise – soy sauce is from the farmers market at Pyrmont in Sydney and the mayonnaise is the famous Japanese Kewpie brand. For those that are about to scoll at me for using store-bought mayonnaise, I did make my own the other day!


The third entree is steamed cabbage rolls in a light chicken broth. This Chinese dish consists of julienned carrots, shitake mushrooms and dried tofu sheets wrapped in steamed cabbage (wombok). The broth is made from no other than Campbell’s chicken stock (so good and so easy).


The first main course is Dong Puo Rou with tea egg. What is Dong Puo Rou you ask? It’s really just a fancy Chinese name for slow-braised pork belly. The eggs are cooked with star anise and black tea, giving it a special fragrance.


The second main course is chicken and potato coconut curry. Mum used to make this curry with curry powder from Shanghai, which had a special flavour. Western curry powder just don’t taste the same. Unfortunately, I can’t seem to find it here, so instead I improvised and added coconut milk to the curry, making it a partly-Chinese, partly-Indochina dish.


The dessert is Japanese green tea mousse with ai-yu jelly. This one was a quickie – I used Japanese green tea mousse from a packet, and the jelly came in a can šŸ™‚



Like I said, the second dessert course wasn’t prepared because I ran out of time, but will make it sometime this week!

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2 Responses to The seven (six) course Asian degustation

  1. Ben says:

    1) yum!
    2) yum!
    3) yum!
    4) yum!
    5) yum!
    6) yum!
    7) imaginary yum!

  2. cinnamobus says:

    I forgot to mention that Ben took the pretty pictures!!!

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