Cocktail and Pork Katsudon

On The Menu

Appetizer ~*~*~ Seafood Mango Cocktail (Serves 5)

1/2 lbs of cooked, cleaned and de-tailed shrimp (cocktail shrimp may be substituted but I like the juicier tender large shrimp)
1 pack (about 1 lbs) of frozen or fresh cleaned squid or calamari
1 medium sized mango cut into cubes (use half for the salad, half for dressing)
3 pieces of fine chopped garlic
1 lemon or substitute lemon juice
S&P

For the dressing:
1 tbsp curry powder
2 tbsp dijon or honey mustard
1/2 cup mayonnaise or Miracle Whip
Half the mango, mashed

Slice calamari body into 1/2 inch pieces so they form rings when cooked. Heat pan on medium heat with 2 teaspoons vegetable oil or butter, add chopped garlic. Then when aroma is released, toss in your calamari pieces, stir fry until slightly cooked about 5 minutes, then toss the shrimp in as well. Fry for another 2 minutes while seasoning with some salt and a little pepper.

Remove from heat and ladle the contents into a dish while draining off excess liquid. Squeeze entire lemon over the seafood, place in the chopped mango and mix well. Place into refridgerator while you make the dressing. Serve very chilled.

Blend all the ingredients together, chill and layer dressing and seafood before serving. Top with eiter mint leaves, a sprinkle of tumeric or a wedge of lemon. Enjoy.

I first ran into this dish at the restaurant called Out Of Africa in PJ about 8 years ago. I have since then tried to reinvent the cocktail using my own measurements, ingredients, from taste and from memory! This is probably the best tasting result I have had and Sean loves it! We need cocktail glasses pronto.

Main Course ~*~*~ Pork Katsudon with Miso Soup

1/2 inch pork cutlets dipped in tempura batter and rolled in panko breadcrumbs, deep fried until tender. Serve with rice and instant miso soup. It is THAT simple. Heh.

If you try these let me know what you think! I know a few of you have emailed me for some recipes for food. Well, I will keep it up :) The dishes are 100% cooked from scratch in my own kitchen and I enjoy reinventing or reintroducing oldtime dishes with newer twists. "How can I make it better?" is a common thought in my mind when I cook, and I do it mostly by taste and smell.