Experience my greatest accomplishments was I finally learn how to cook this dish call Shrimp with lobster sauce it took me about year to get to where I'am at today!!!!
Question Hi Louis,
I'm interested to know how can a caterer, prepare in advance for a Dinner Function with Chinese or Thai Foods. Meaning, I have to lay out in Bay-Marie's or other devices to keep cooked meals hot until guest need to be served at one time at a Wedding Dinner Function.The menu consist of such dishes as Chow Mein (Stir-fried noodles with veggies & meats, Sweet & Sour Chicken, Roast Pork, Deep Fried Fish with Sauce. Besides Soup, Steamed Rice, etc, 12 Dishes in all.
Now we all aware that most Eastern Dishes which are deep fried should be served "out of the wok", what about the stir-fried noodles, will it not loose texture? And how far ahead of time can I cook these Dishes, there is going to be about 60 people at the Dinner Function. Thanks, PS. could your answer be fairly detailed?
Answer hello Ms.Lin!!!!!!!!!
ne how ma? lets see if I can find you a solution. it all depend how much time you have.between when you have to serve your food. as far as stir fried Noddle I wouldn't let it sit out longer then 30 mintues
otherwise your noodle will turn to very soggy. also,I don't know
what types of equipment that you will be using,like Wok or deep fryer
etc.... and also, if you do want to put strip of green onions inside your noodle I will wait till you almost finish wih all your ingredent
then put in your green onions. because green onion gets soggy very fast too. and your fried dishes, if your equipment is there close by I would fried enough for first go around then fried te second batch
etc... that way your fried dishes will stay crispy. I hope that answer your questions. until next time take care good luck with your
party!!!!!!!!!!
Chef Wu
