VIFC- Asian Food

At a time that now seems many more moons ago than it probably was, the theme of Asia was drawn for the November meeting of the Victoria Inn Food Club. Actually referred to as cookery club these days but I prefer the FC acronym, so ner.

Asia. Sadly the land mass and not the band, but a big old remit either way. One immediately thinks noodles, rice, chicken, and one is kind of racist restrictively minded for going Chinese as default. There’s so much Asia and a huge amount of diverse and noodle free cuisine. Clean, precise tastes of Japan, spicy hits from Malaysia and Indonesia, a million billion curries from India and beyond, loads of vodka soaked beetroot involving Russian dishes. Yes. Russian dishes. I took the role of pedant away from Tom this month and had to ask, well we can do something Russian, yes? Debate ensued. Speaking in terms of dinner (are there any others?) it was generally consented that Russian grub sat better with the Eastern Bloc theme night yet to be drawn. However, if one was to get down to the geography of the matter then yes, Russian counted as Asian so would be accepted at the November meeting table. Geographical themed night, so Geography wins. So smug, gleaming and triumphant from this ruling, I made something Vietnamese.

Here we go.

Satay Chicken from Tom made with hazelnut butter. A tasty twist on a classic, well received by all.

Satay Chicken from Tom made with hazelnut butter. A tasty twist on a classic, well received by all.

 

Sushi from Charlotte who would have us believe this was only her second attempt at the nori roll. Suspicions abound as it was a very professional result. Good job.

Sushi from Charlotte who would have us believe this was only her second attempt at the nori roll. Suspicions abound as it was a very professional result. Good job.

 

Fab spiced salmon and corn soup from Sheena, well spiced without being ouchy hot. Think this was Vietnamese in origin, I await confirmation for my terrible memory.

Fab spiced salmon and corn soup from Sheena, well spiced without being ouchy hot. Think this was Vietnamese in origin, I await confirmation for my terrible memory.

 

Thai Curry from Ian, really warming and punchy with chunky veg. Delicious, perfect winter food.

Thai Curry from Ian, really warming and punchy with chunky veg. Delicious, perfect winter food.

 

Goi Buoi Tom Thit (I love saying that) or a Vietnamese pomelo & chicken salad from me. I love this personally but it was badly timed for a cold night in the pub in Essex. A good freshener with lots of mint and a radioactive  fish sauce dressing of death, this one will be back in summer.

Goi Buoi Tom Thit (I love saying that) or a Vietnamese pomelo & chicken salad from me. I love this personally but it was badly timed for a cold night in the pub in Essex. A good freshener with lots of mint and a radioactive fish sauce dressing of death, this one will be back in summer.

 

Perfectly executed Rendang Curry from Malaysia, by Prof Stu. Everything you would expect and well spiced enough to trick me into eating coconut. A triumph.

Perfectly executed Rendang Curry from Malaysia, by Prof Stu. Everything you would expect and well spiced enough to trick me into eating coconut. A triumph.

 

Welcome to the Layer Cake Son.......this is a lovely multi layered Indonesian cake by Matt. Sweet and spicy and oh so pretty. Very moreish, you can make this one again.

Welcome to the Layer Cake Son…….this is a lovely multi layered Indonesian cake by Matt. Sweet and spicy and oh so pretty. Very moreish, you can make this one again.

Nigel wasn't happy with his Japanese cheesecake and let's be honest we all sulk about a less than perfect visual finish once in a while. Appearances can bugger off in my humble on this one- it was AMAZING! Light cakey base, creamy cheesey smooth sweet filling and a striking layer of green tea jelly to top it off. Fan. Bloody. Tastic. My clear favourite of the night, bravo Nigel!

Nigel wasn’t happy with his Japanese cheesecake and let’s be honest we all sulk about a less than perfect visual finish once in a while. Appearances can bugger off in my humble on this one- it was AMAZING!
Light cakey base, creamy cheesey smooth sweet filling and a striking layer of green tea jelly to top it off. Fan. Bloody. Tastic. My clear favourite of the night, bravo Nigel!

 

And not a noodle in sight! A really good night, agreed by all to be one of the best meetings we have had in terms of both food and comedy from ‘I’ve only had 4 pints’ Ian. Not to mention a quick whip round of Stuart’s devilishly marvellous Sloe Gin. Treats for all!

Join me some time after the second Tuesday of the month for our pre Christmas meeting where we are tasked to bring in a traditional Christmas-time dish from anywhere but the UK. Interesting.

Until then, I bid you farewell.

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