Supperclub: Budaya Kusina

First Supperclub!!!!!

Ok…excitement over… Yes… You read right… @InnovativeBaker (Lyn) and I will be having our first ever Supperclub.  We will be cooking up a serious fusion of sorts mashing Malaysian and Filipino food down to the dessert for a night to remember.

Just FYI, @CheapEatsBlog has not had any experience on supperclubs or anything of that sort.

Lyn is the main driver of this event, having attended  brunches and crashing the supperclub events.

A consensus on twitter and encouragement from friends has led us to come up with…. (drumroll…………) BUDAYA KUSINA!!!!!

Taking the two cultures, the Filipino and the Malaysian and fusing it with our languages and food, Budaya Kusina was born. Kusina means kitchen in Tagalog while Budaya is culture in Malay. Thus meaning kitchen culture in English. Ok… That aside, you must be wondering what the menu is????? Here it is…

Nibbles
Kuih Rose – fried Malaysian coconut milk biscuits shaped like roses
Inang-Inang – fried sticky rice much like rice crackers but ala Malaysian style

Starters
Roti Jala (Malaysian turmeric net pancakes) with 3 dips

Mains
Pork Belly Adobo
Malay slow-cooked Beef Rendang
Achar Awak (Malaysian pickled vegetables)
Steamed Okra with dried prawn sambal sauce
Ibus (Filipino sticky rice)

Desserts
Nyonya kuih
Kaffir lime leaf sorbet

Petit fours
Pineapple tarts with Malaysian aerated tea – Teh Tarik with tea dust from Sabah

Wow!!!! That many dishes!!!! Must be expensive!!!! Well… As this is our first supperclub outing, we will only be charging £20 for the whole night. Corkage is free!!! Lol!!! And who knows!! You might just get a surprise gift too!

So when are we doing this? Details are as follows:

Date: 4th Aug 2012 (Saturday)
Time: 7.30pm onwards
Location: Camberwell, London, UK.
Places: 6 only

Interested? Email me at donnowhat2cook@gmail.com or Barry at bongguapo@gmail.com. Hurry! Cos 6 places can get filled up quite quickly. Or message us on twitter at @Innovativebaker or @CheapEatsBlog.

We’d kindly ask for a deposit just to secure your place if you don’t mind. Details will be given upon confirmation via email. The rest can be paid after you’ve devoured the food.

I know we have takers already, so hurry and email us!!!  Can’t make it??? Don’t worry, there will be more supperclubs planned with various other Foodies.  Follow us on twitter and we’ll keep you updated!

Photos of our escapades leading up to the supperclub will appear on twitter so keep track on seeing what goodies are being miraculously concocted. Don’t miss out!

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Lutik (Spiced Squash & Sweet Potato in Coconut Milk)

In a bid to make vegetables more interesting, I have tapped into my roots for some inspiration.  (For those who do not know, I come from the Philippines – Baz.) 😀

One of my favourites is called lutik, a simple dish of squash in coconut milk. The type of squash normally used is the green-skinned variety, but I reckoned butternut squash will do as well.  This would also make a good paleo dish.  I added a bit of sweet potato for a novel twist, and used dried little shrimp instead of guinamos (shrimp paste – google it!). Here is a list of what I used:

Butternut squash, skinned and cubed, about 1.5 kg
Sweet potato, skinned and cubed, fist-size
Coconut milk, 400mL
2 big handsful of dried little shrimps (from any Oriental shop)
Garlic, 6 cloves, minced
Shallots, 6 bulbs, sliced
Cumin, half a teaspoon
Cayenne pepper and Salt, to taste

Sweat the shallots in a little oil until just transparent, then add the garlic and cook for about a minute.  Add the shrimp, and cook some more until they brown just a bit. Dunk the veggies in and about half a glass of water.  Bring to boil, cover. and let it simmer.

When the squash and potato have just about softened, pour in the coconut milk.  Stir and let simmer until only about half of the liquid remains. Season with cumin, pepper and salt. Taste and re-adjust until you get the right balance.  This will taste a little bit sweet, because of the sweet potato and the other natural sugars in the squash and coco milk.

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If you cannot find the dried little shrimps, you can use normal prawns but add them at the very last minute when you are nearly ready to serve; otherwise they will turn rubbery. And if you love it spicier, add one dried chilli at the simmering stage. Or add some baby spinach leaves near the end to up the vitamin content. Blitz it for a nice hearty soup. Enjoy!