Thanis Lim

All Rounder Chef and Food Journalist

A journal of my cooking adventures–Appetizers

I cooked a lot of things for the past few years – experimenting and trying out new ideas and techniques. Usually I put them in my facebook – but I had been slack in updating them in my blog. This is just a post to collect the memorable dishes I’ve cooked in my humble kitchen.

Let’s begin with the appetizers shall we?

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Inspired by David Chang’s slow poached eggs and Miso butter – this combination is one of the tastiest way to enjoy your eggs.

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The miso butter is a combination of butter, miso and cider vinegar. A good spread for many sandwiches and to serve with poached eggs!

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The miso butter goes very well with my Thai Style Green Curry Basil Chicken Burger – really Ommph!

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Who can resist a soft fluffy pancake topped with a perfectly fried sunny side up egg, with whipped cream and french mustard! I love making pancakes and the trick is to introduce as much air as possible ~~ I whip my egg whites till soft peaks and fold them into the batter.

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A snack I love to whip up is the mango avocado guacamole to eat with chips ~~ such an indulging treat!

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This is a bowl of my Extra Virgin Olive Oil Slow poached Prawns and Squid – a very fresh tasting seafood appetizer. You would love the semi-cooked prawns infused with basil and the olive oil~~ hmmm

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Super smooth (blended till creamy soup consistency) porridge with dried parsley served with slow poached eggs and deep fried cha kueh from Miri

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One simply cannot resist cincalok omelet served with chives and a squeeze of lime and sweet chili sauce. An Asian Style Breakfast! 

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Chive Stalks (bought from hua ho) are a good vegetable to stir fry with these mushrooms and served with an egg. Yummy!

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Scallops that are first cooked Sous Vide (French style) and then torched with flames~ hmm…

I guess that’s all for now – I will update most of my pastas and pizzas section next time. It’s been an Appetizing post ~~

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