 Meal/Course - Appetizer/Hors d'oeuvre
This recipe calls for fish sauce, which is an acquired taste, so add more or less, depending on how much you like it. Sambal oelek is a condiment commonly used in Indonesia and Malaysia, Sambal means hot sauce in English, and it’s staple in kitchen, generally is very spicy, and can be used as a garnish or accompaniment. Here it used as an ingredient in the marinade; it is available in Asian markets. These kabobs are a great start to any Asian or Indian meal.
From South Afirica come these delicious kebabs that are deliberately made small so that they fit the appeitizer designation.
Probably the most famous of all the Indonesian dishes are the satays. They can be served as an appetizer as well as an entree. Your will need to soak the wooden skewers overnight or for a couple of hours to prevent them from burning while grilling. This recipe is from Bali.
These fried, puffed-up tortillas are common throughout the Yucatan peninsula. Although usually served as an appetizer, we enjoyed ours as a lunch entree sprinkled with liberal doses of habanero hot sauce.
This is a classic Spanish tapa with variations in every region and no tapas bar would be complete without garlic shrimp. Shrimp are abundant off the coast of Spain and soaking them in salt water before cooking gives them a fresh, briny flavor, that is reminiscent of being just caught. Serve this tapa with lots of crusty bread to soak up the sauce. A wide variety of seafood is both extraordinarily popular and available in South Africa. This spicy starter features crayfish steamed in wine, vinegar herbs, which is then reduced to form the base of a hot butter sauce. Please note: To preserve the succulent flavor, the crayfish must be freshly steamed and should not be refrigerated between steaming and serving. The sauce, too, should be freshly makde and spooned over the crayfish while it is still warm.
Stilton-Stuffed MushroomsTotal time: about 24 minutes
This popper recipe is from Mark Masker's review of the Jalapeño Jeaven's rack. Read the entire Burn! Blog article here.
The heat factor in this dish can be very high, but the other ingredients will temper it somewhat. Serve it with hot slices of fresh corn and rounds of sweet potatoes. |
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