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Passed Appetizers
Fried Kimchi Fritters with Chilies
and Vinegar Soy Dipping Sauce
Fresh Vegetable Summer Rolls with Mint
and Ginger Dipping Sauce
Sweet Potato and Beansprout Fritters
with Spicy Peanut Sauce
‘Espresso Cup’ Soups of Silky Thai Coconut Pumpkin Soup
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On the Buffet
Sweet Pumpkin and Peanut Curry
with Coconut Rice
Yellow Split Peas and Braised Greens
with Coconut and Chilies
Roasted Asparagus with Galangal, Ginger,
Fresh Chilies and Toasted Sesame
Sweet and Sour Salad with Cucumber,
Pineapple and Peppers
Sautéed Japanese Eggplant and Haricot Vert
with Shallots and Chili-Tamarind Sauce
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And for Dessert
Fried Bananas in Coconut Served
in Wonton Spoons
Lemongrass Sorbet with Mango
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