JOURNAL: Lunar New Year Party Menu Refined

January 29, 2008
First Course: Dim Sum Starters

Shrimp and pork potstickers
Crab Mangoon
Vietnamese spring rolls
Steamed BBQ duck buns
BBQ ribs

Second Course: Noodle/Soup Bar

Noodles: glass, rice, egg
Broth: vegetable, chicken
Sauces: peanut, curry…
Veggies: snap peas, cucumber, beet, carrot, jicama, broccoli, pumpkin, tofu, cabbage, peppers, sprouts, carrot, spinach, mushrooms…
Seasoning: Sriracha, soy, hoisin, chili paste, rice vinegar, mirin, sesame oil…
Toppings: sesame seeds, scallion, lime wedges, cilantro, mint, peanuts…
Meat: chicken, beef…

Dessert

Oranges
Wonton Cannolis filled with fruit, nuts, something creamy
Steamed lotus nut buns

Related posts:

  1. BRAINSTORM: Menu For My Next Chinese New Year Dinner Party
  2. JOURNAL: Party Report And Menu With Recipe Links
  3. RECIPES: Manic Mango Refined
  4. Lunar New Year Dinner Party 2009 (4707 on the Chinese Calendar)
  5. Lunar New Year Party Invitation Art

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One Response to “JOURNAL: Lunar New Year Party Menu Refined”

  1. Cynical Siren says:
    January 29, 2008 at 6:38 pm

    Look at you fancy chef man! I want to eat your pork buns (actually I don’t, but it sounds dirtier than veggie buns)

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