One of the advantages of doing a catering course is you get to know different combinations of foods for different cuisines. Here are my trusted go to combinations.
Chinese
- Chinese Holy Trinity : garlic ginger green shallot
- Cantonese holy trinity: garlic ginger chili to start dishes. Same as the French have miroproux
- Beef ; onion, red capsicum broccoli or gailan.
- Prawns Chinese: onion, celery, carrot and snowpeas.
- Chicken Chinese: onion, carrot, red capsicum, green shallot and baby corn spears, wombok
- Hotpot : Chicken, Mushroom, onion, green shallot, wombok
- General stirfry; baby corn, bamboo shoots, capsicum, green beans, carrot , broccoli
- Green beans, broccoli, bok choy, snowpeas
Thai
- Carrot, baby corn, broccoli!, red capsicum, green beans
- Green beans, red chili , onion
- Daikon
- Gai lan
- Thai Eggplant
- Long green beans
Mediterranean
- Red onion, green beans, tomato
- Red onion, carrot, zucchini, tomato, red capsicum
- Pumpkin onion roasted red capsicum
- Zucchini, Eggplant, red onion, pumpkin, green beans
French
- Carrot Celery Onion
- Green Beans, onion, mushroom
- Potato, zucchini, leek
- Green beans, carrot
General
- Cauli and broccoli
- Cauli, broccoli, carrot
- Carrot green beans
- Peas and carrot
- Peas, carrot, corn
- Red Capsicum, green beans, onion
- Carrot, broccoli, mushroom
- Cauli, brocc, green beans, carrot, red capsicum
- Mushroom onion
- Zucchini Capsicum tomatoes
Cook with Barb 