I certainly am no exception to this Filipino rule. So, GFC or not, I already knew I would be having my very own birthday blowout come April.
The original plan was for me to take friends et al to my favourite Vietnamese restaurant at West End. But after discussions with friends they’ve unanimously expressed how much they prefer my food to any other restaurant.
I was touched! To be honest, I was quite blown away by that confession. Who refuses a meal at one Brisbane’s best Vietnamese eateries? And a free one at that!
I was more than flattered of course! That basically left me with no choice but to cook…
Planning the menu was never difficult. But with the assistance of friends it just became a lot easier. I just asked them what they wanted me to cook. I still made the final decision, of course, to make sure everything is coherent and complementary.
The requisite Filipino Lechon (sa Hurno). Nobody says no to this including the kids…
Paksiw na Pata (Stewed Pork Knuckles with Lily Flower). The sweet & sour taste sure wakes up ones tastes buds
Lumpiang Sariwa (Hubad) – Literally translates as “naked fresh spring roll” for the conspicuous absence of any form wrap to hold the filling together. I made this one especially for Dang. It came with a “peanuty” sauce which I forgot to take a photo of.
Pancit (Sotanghon) – to symbolise long life, a requisite in any Filipino birthday celebration (no photo..i forgot)
Barramundi with Ginger & Shallots – Ronald requested this one for a lighter, healthier option that evening
Chocolate Mud Cake – courtesy of Dang
Ensaymada – an alternative to the mud cake
Fresh fruits – alternative to the cakes