You may not know because I haven’t told you yet, I have turned from a waitress/host to a chef for a few weeks now for my sister’s hotel HUONE . It has been fascinating, thrilling and a little tiring. But I was surprised by just how much I love cooking, in a way that working does not feel like work anymore. Sometimes I feel like I have been cooking all the time, which is the truth anyway. But it does not feel bad at all.
I have been enjoying a lot especially from receiving compliment from my customers. Since I started cooking in HUONE, no food has been going to waste, period! 😉 I felt moved every times when I saw those empty plates coming back to the kitchen representing ‘plates licking good’! It has been a rewarding job, a place to be creative, versatile and challenging which I really enjoy. I think I am just the kind of person who simply cannot cope with repetition and homogeneous life.
The only minus from my work is that I’m cutting and cooking a lot of meat. You know what, it really doesn’t make me feel good. Raw meat smells nasty to me, I feel kind of guilty of cooking them, as if were killing lives. The smell of raw beef is worse, imagine those blood on my hands and knife … But this is my job, to cook and serve to the customers. I’m glad that I’m not a butcher though. Is there a way you could think of?
I have been doing some thinking, what if I serve vegetarian food like out of request? What if I make it tastes so good that nobody would actually realize? Is it possible? Then I tested it on last Monday since they call it Meatless Monday. I was trying to make it sounded good, Pumpkin and Chickpea Curry with Minced Lime Leaves for our buffet lunch. But the thing is, my customers were not happy when they heard the word ‘vegetarian’. To be exact, they had their lips curved downwards after they heard what they have for lunch. They liked the food though, that what they said. No food was going to waste still. But it bothers me because I knew that they didn’t enjoy it, especially men, those Finnish macho men ( no offense guys!). I was told that in Finnish culture, the term ‘vegetarian’ in menus sounds cheap, because it is always the cheapest option. Moreover, for some reasons people tend to assume that they will not get full with vegetarian food, which is not true. Well I think it definitely makes people feel lighter compares to meat dishes.
Am I supposed to convince myself that the concept is not working in our hotel? Shouldn’t I apply my own values and ethics onto my customers? Should I respect the food preference of Finns and just cook what they expect from their lunch, and keep the idea of vegetarianism to myself? You know I have a dream of having a vegetarian Asian restaurant in Helsinki one day. Is it going to happen?
Well, if you have something to say, let me hear your voice. Or should you have some great recipes, share me yours. So that I could test it to my customers on Monday!
Back to the recipe. Last time I promised to share you a recipe with seitan.(Sorry it took so long I’ve been busy!) It is really easy, just add it in noodles, or anywhere to replace meat in meat dishes. Lately I have felt in love with this ‘long-life’ noodles or Yi Mein. Hmm, they are so so good! To me they are best with just fried shallots and a dash of salt. Perfect! Simply irresistible. But today I’m making one that is heavier in taste. Here you go.
100g Dried long life noodles
100g Broccoli, chopped into bite size
2 Garlic cloves, minced
2-4 shallots, thinly sliced
1 Chili, sliced (optional)
2 tbsp Soy sauce
1 tbsp Dark Soy sauce
1 tbsp Oyster /Mushroom sauce
1 tbsp Sesame oil
1 tsp Sugar
Dash of white pepper
1) Boil water in pot, add in some oil and salt. Cook noodles according to instruction or until soft. Drain and set aside.
2) Heat up oil in wok pan, fry shallot until golden brown and fragrant. Add in garlic and seitan. Add oyster/ mushroom sauce and mix well.
3) Throw in broccoli, stir-fry until cooked. Add in noodles and the rest of the ingredients. Stir-fry until everything is well mix. Serve with optional chopped spring onion or coriander.
I was pretty happy because I made this dish for my brother in law and my sister, they were very surprised and impressed just how good this seitan tasted! In fact my sister asked me to make her another seitan dish the other day. They actually apprecited this type of vegetarian food. You must try and cook this sometimes if you want to get high protein source from your food. Well and again, not for gluten intolerant friends.I don’t really know why this noodles are called long-life or longevity noodles, but it is a dish that we eat during birthdays, Chinese New Year or weddings, since the name represents ‘long-life’, it acts as a wish to bring the fortune and luck to live longer life to someone. And it tastes good. Win win.