Weddingbee Blog

Okay, so I admit, the menu items are all over the place, but that’s what you get when you’ve got an awesome mommy that can cook all kinds of delicious foods!  There was definitely something for everyone at the shower, all in bite-sized proportion! 

The Spread

My MOH made these really cute wine cork “signs” to label each dish:

The Menu:

Green Papaya Salad in Lettuce Cups (Som Dum)

Trio of Satay Skewers: Chicken, Tofu and Lamb with Peanut Dipping Sauce

Fresh Vietnamese Spring Rolls

Antipasto

Domestic and Imported Cheese Board with Bread and Crackers

Chocolate Mousse Cake

Sweet Sticky Rice with Mango

Recipes:

Satay Skewers (Chicken, Tofu, Pork or Lamb can be used):

Ingredients:FOR MARINADE:
-2 lbs. meat of choice, cut into 1/2″ square cubes
- ½ cup sweetened condensed milk
-½ cup finery chopped fresh lemongrass
-3 tbsp light soy sauce
-1 tsp salt
-1 tbsp ground Indian curry
-fresh ground pepper
-bamboo skewers (soak in water for 24 hours before skewering) FOR PEANUT SAUCE:
-13.5 oz can coconut milk (save ¼ of can for basting the meat)
-3 tsps Masaman curry paste
-2 tbsp fish sauce
-1 tbsp sugar
-2 tbsp chucky peanut butter PREPARATION OF SKEWERS:-Cut the meat into one square inch thick pieces.
-In a bowl mix the meat in with the condensed milk, fresh chopped lemongrass, light soy sauce, salt, ground Indian Curry , and ground pepper
- spear the meat cubes with the wood skewers
- marinate meat on sticks in the refrigerator overnight or at least 3 hours-Brush grill with vegetable oil to prevent sticking and preheat grill to medium heat
-Lay the skewers of meat on the grill, being careful not to let the bamboo skewers come in direct contact with flame, or they will burn.
-Occasionally baste skewers with coconut milk to keep the meat moist, cook for 5 minutes and flip for an additional 4 minutes, or until meat is cooked through. PREPARATION OF DIPPING SAUCE (can be done 24 hours ahead of time):-Set stove to medium heat
-In a medium saucepan, pour 1/2 can of coconut milk, bring to gentle boil
-Add Musaman curry paste. Stir well blend the paste in with the coconut milk
-Add fish sauce, sugar and chunky peanut butter, cook for 3-4 mins
-Add almost all of the remaining can of coconut milk (reserving a portion for basting the skewers), stir and turn off heat. Can be stored in the refridgerator for 3-4 days.

Green Papaya Salad (Som Tum) in Lettuce Cups:

Ingredients:
-2 heads iceberg lettuce, sliced to form small “cups”
- 1 large green papaya (found at asian markets)
- 2 cloves garlic, peeled and crushed lightly
- 4 Thai chili peppers or 1 Seranno pepper crushed lightly
- 1/2 Cup sliced fresh tomatoes
- 1 tbsp coconut palm sugar (or regular white sugar)
- 2-3 tbsp fish sauce (to taste)
- 1/2 lime
- 1/4 Cup roasted peanuts
- 3-4 Green BeansSpecial Tools
- Mortar and PestlePREPARATION:

-Peel skin from Green Papaya using a potato peeler or knife
-Shred the papaya either using a food processor or by hand with shredding tool
-Smash Garlic and Chili Peppers lightly in Mortar
-Add shredded papaya and smash lightly, turning with spoon and lightly smashing until ingredients mix.
-Add sliced tomatoes, sugar, fish sauce and smash lightly.
-Squeeze lime juice over salad, and serve cold topped with roasted peanuts and fresh green beans. Scoop approx 2 tablespoons into each cup of lettuce and serve on a platter.

Yum.