By Christine Watson
Deliver the delectable Spanish culture of tapas for your kitchen with 500 Tapas. Tapas are a staple of the vintage Spanish bar adventure, yet this day have received around the world recognition as a superb strategy to proportion a scrumptious meal. Tapas may be served as a starter, snack, facet dish, or as a whole and unique meal, and this selection of recipes deals tapas for all tastes and events.
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Additional info for 500 Tapas: The Only Tapas Compendium You'll Ever Need (500 Series Cookbooks)
Stir in cuttleﬁsh and cook for 3 minutes. • Pour in tamarind water and cook for 2–3 minutes more. Adjust seasoning to taste and serve hot. 58 SEAFOOD 59 Sambal Fish with Bilimbi Preparation time: 10 minutes Cooking time: 15 minutes Serves 4 Ingredients Spanish mackerel (ikan tenggiri) Salt Bilimbi (belimbing asam) Cooking oil Red chillies Lemon grass (serai) Coconut milk Sugar Salt 450 g 2 tsp 8 3 Tbsp 2, seeded and sliced slantwise 1 stalk, crushed 250 ml, from 1/2 grated coconut and| sufﬁcient water 1 tsp 1 /2 tsp Paste Red chillies Dried chillies Shallots Candlenuts (buah keras) Dried shrimp paste (belacan) 6, cut and seeded 10, soaked to soften and cut 10, peeled and cut 3 21/2 x 11/2-cm piece Method • • • • Season ﬁsh with 1 tsp salt for 10 minutes.
Drain oil from wok, leaving a little to cook sauce. Heat oil and add combined sauce ingredients. Stir until sauce is thick. Spoon over duck and sprinkle with roasted sesame seeds. Serve hot, garnished with coriander leaves and tomatoes. 36 POULTRY 37 Claypot Ginger Duck Preparation time: 20 minutes Cooking time: 1 hour 30 minutes Serves 8–10 Ingredients Cooking oil Young ginger Garlic Fermented bean curd (lam yee) Hot soy bean garlic paste Duck Sugar Dark soy sauce Water Cornﬂour (cornstarch) Spring onion (scallion) Coriander (cilantro) leaves 2 Tbsp 210 g, peeled and sliced 7 cloves, peeled, ﬁnely minced 1 piece 2 Tbsp 1, about 23/4 kg, skinned, feet and neck removed, chopped into bite-sized pieces 1 Tbsp 1 Tbsp 875 ml 2 tsp, mixed with 2 Tbsp water 1 Tbsp, chopped 1 Tbsp, chopped Method • Heat oil in a 10-cm wide claypot.
Leave for 1 hour. • Put some marinated meat mixture in the centre of each bean curd sheet and roll up into rolls 4-cm in diameter. Seal edges with a little egg white. Repeat with remaining meat and bean curd skin sheets. • Place rolls in a steamer over rapidly boiling water and steam for 12 minutes. 5-cm slices with a sharp knife. • Heat oil for deep-frying in a wok until hot and fry ﬁve-spice roll slices until light golden brown. Serve hot with chilli sauce. 5-cm knob, peeled 5 Tbsp Potatoes Tomatoes Coconut cream Method • Heat oil in a pot and fry whole spices for a few minutes.
500 Tapas: The Only Tapas Compendium You'll Ever Need (500 Series Cookbooks) by Christine Watson