I have decided to start a new weekend post called “Kitchen Chat” – a spin off from “What’s Cooking”.
“Kitchen Chat” where anything goes! How about sharing what you did for the week? Or, what’s hot in this past week? Anything new in your area? What have you tried? The interesting or not so interesting. It can be anything to create a discussion. That is what so wonderful about cooking and chatting in a kitchen. Sharing and chatting with your company while you prepare and cook your food. And, sharing the food with lots of good fun, great laughter among family, friends and food lovers.
For me – I started the week very busy at work. Consultant arrived from Melbourne to do a final piece of work for my project. I was busy with her from Monday. Then another consultant arrived from Sydney in mid week. On top of that, one of my colleague walked up to me on Monday and asked if I am going to participate in Friday’s Harmony Day! “What?” I asked. “HAR-MO-NY” I thought she is asking me, “HOW MANY?” so I said to her, “How many of what this Friday?” At this time, she was about to get the shit with me. She repeated, “HAR-MO-NY”
“Oh, I see..” “What is a Harmony Day?”
So, I really didn’t know what was the significance of this last Friday. It was the social club function – fund raising for their club. There were A-4 printed posters posted in the hallway, kitchen and a few other spots. Hoping staff will stop and read. But, how many staff take the interest of standing in front of an A-4 coloured printed paper pasted on a huge white wall? Certainly not me. I am too busy to be walking around and looking at posters. Not unless I am some kind of poster freak.
Harmony Day is a lunch event where staff can bring a dish to share. Preferably from their cultural background. I thought that was a great idea, so agreed to join in, without realising that I will be too busy with the two consultants working on my project. Anyway I have agreed to provide some chicken curry puffs, which I have posted the recipe in an earlier post here.
I made a slight variation this time. I used chicken mince, finely chopped one red onion and added half a teaspoon of turmeric powder. I prepared the fillings on Wednesday night and put in the fridge. Thursday night – I folded the puff pastry with a teaspoon of fillings, then freeze. Friday – took to the office and put in the freezer. Our company has a fully equipped kitchen with a conventional oven. The problem is I have never use the oven. I had 30 of my puffs on two separate trays, set the temperature to 200 degree for 30 minutes. The puffs on top tray was a bit over baked, whereas the one on the bottom needs 10 minutes longer to cook. Fortunately, people that have tried my puffs love them. For me, I was not entirely satisfied with the outcome. But, it was a great lunch with over 20 different variety of dishes, from country like Malaysia, Vietnam, Africa, India, and of course, AUS-tralia. I wish I had my camera with me.
So… what have you done this past week? Any hot news?