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| Christmas tapas |
Some small tapas like dishes to go with
champagne to start off the dinner.
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| Quail eggs in coconut and sesame coating |
Quail eggs wrapped in coconut paste and
sesame (inspired by Scotch eggs)
1. Hard boil quail eggs, peel the shells,
marinate in soy sauce and brown sugar syrup infused with spices (star anises,
cloves).
2. Dilute creamed coconut with warm water
into a thick paste, cover quail eggs with the mixture, roll in the palm
of the hands to have even coating, cover with roasted sesame seed.
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| Salmon with pomelo and dill |
Salmon with pomelo and dill (make the cured
salmon less salty)
-Trim a segment of pomelo flesh into 1cm
strips, wrap a piece of salmon around pomelo and a sprig of dill.
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| Spicy pomelo salad |
Spicy pomelo salad
1. Split pomelo into bite size pieces.
2. Dilute creamed coconut with warm water
to a paste, season with lemon juice, brown sugar, pinch of salt and chili.
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| Daikon noodle in peanut sauce |
Daikon noodle in peanut sauce
1. Use a julienne peeler to shred daikon
into noodle like thin strips. Cook in oil and salt until soft.
2. Blend roasted peanut with water, olive
oil, soy sauce, brown sugar into a paste, season with Sichuan pepper and or
chili.
3. Place peanut sauce on noodle, put some chopped up roasted peanuts on top.
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| Scallop in cerviche sauce |
Scallop in cerviche sauce
1. Use fresh raw scallop or lightly cooked frozen ones, cut into bite size pieces.
2. Mix lime juice with olive oil, red bell pepper and shallot, season with salt and sugar, mix with scallop just before serving.
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