Me and Kevin got so obsessed about an Umami based theme, we started planning our menu. A 3 course menu was done in ideas and paperwork. All we needed was guests to fill up the seats and help us with the preparations and also cleaning up the dishes :P
First course was my Deep Fried Kailan Soup with lots of ingredients(as you can see! lol)
We were really greedy and wanted almost everything in the soup, so...
we added meatballs, toufu, dried anchovies(ikan bilis), wolfberry(goji berry) and even wolfberry foam!
Thats what happens when you have lots of chefs in the kitchen.
We were really suprised and happy at the same time as the wolfberry foam was actually stable enough to be foam up. This time rather than deep frying the kailan, i actually toasted it with little oil, it tasted so much less oily than the first trial i did. The Umami tasted really mild and light which is just right for the first course to bring up the Umami intensity.
Dried Scallop and Mushroom Risotto is Chef Kevin's idea with the concept that came from the original umami profile, dashi. After stir frying the garlic, onion and mushroom, Hua Tiao rice wine was added before the dried scallop stock.
The flavour in this dish was really one of a kind. Definately Umami i must say! The Hua Tiao rice wine intensify and stimulated our appetite and palate for more. Craving for this now while writing this blogpost!