The first time I participated at Office Potluck Friday at work, I was totally askance as to what to bring along. The basic criteria: enough food to feed a crowd and it has to taste good.
From my experience, curry is always a good bet for feeding crowds. You can whip it ASAP, it feeds a ton of people, tastes pretty damn good, and is nigh on portable. Well, that’s Japanese curry, at any rate; the kind you make with roux cubes out of a box. As it happened, however – oh, catastrophe! – no supermarket within my immediate vicinity – even the Oriental ones – had any curry roux in stock! So, let me ask you: what’s a harried cook to do?
The alternative would be to use spice mixes and instant coconut milk / seasoned coconut cream to start cooking. Fortunately, McCormick is a regular old standby for such things and one only needs to choose from its range of curry recipe mixes: scathing red, mild green, and gingery yellow. Knorr, on the other hand, has its ginataang gulay mix – a pre-seasoned coconut milk compound which adds savour and richness to dishes that require coconut milk or cream.
Throw in some okra, potatoes, eggplant, and cooked chicken, and you’ve got a fairly delicious meal for a hungry crowd. The end-result is similar to the vegetable curry known as a barta (a combination of okra and eggplant): creamy, spicy, a slightly herbaceous taste showing just how fresh the vegetables are. Bring on the rice and you, dear reader, are good to go.