Open facecd mini crab and mango sandwiches


Sometimes I want something simple and easy, specially when I am home by myself.

These mini open faced sandwiches are easy to make and taste wonderful. saltness from the seafood, sweetness from juicy mango and a little sting from the chilies.

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You need:


3 parts sour cream

1 part sweet chilisauce


diced mango

diced red onion



Butter for frying

Cut the bread in to the shape and size you want, fry them in a pan with a little butter.

Mix the sour cream and the sweet chili sauce together, see the ratio above.

Spread some of the dressing on the toasts and build your little sandwich. Put some crabmeat on top, then mango bits, diced red onion, fresh coriander and chili slivers.

Heart of palm and coconut springrolls, Lumpiang ubod na may buko

Lumpiang ubod is usually a fresh springroll and not fried, but my cousin made these fried ones. Fried springrolls with  heart of palm and shredded young coconut.
This was acctually the first time I have tasted this kind of  pringroll filling.  The nice thing with the springroll wrappers, you can basicly wrap anything you want in them, savory or sweet.
How many this recipe yelds depends on the size you make, but my cousin got about 30 regular sized rolls.
2 chicken breasts
1 shredded onion
1 jar of palm hearts
1 pk grated young coconut
salt and pepper
1 pk with spring roll wrappers
oil for frying
fresh coriander

Easy peanut Sauce

4 tablespoons sweet chilli sauce
3 tablespoons peanut butter
2 tablespoons soy sauce
Combine the ingredients together in a bowl and leave it until you need it.
Fry the chicken and shred it.
Saute the shredded onion on low heat, when the onions are glossy add the chicken, shredded heart of palm and the young coconut.
Salt and pepper to taste.
Wrap a couple of spoonfulls in springroll wrapper and fry.
Serve the springrolls with a simple side salad and some peanut sauce.

Classic deviled eggs

I had a lot of leftover eggs from yesterdays brunch and made a few Deviled eggs.
The first time I tasted this or recollect tasting them was when I lived in The US. To me even though I tasted them for the first time in the 1980’s, this snack represent the 70’s.  I am so wrong it turns out that these filled eggs date back to Roman times. The reason why it’s called deviled / devilish is that they were considered hot was the mustard that they started using sometime in 1800 or 1900. You can use any ingredient you want as mayonnaise or equivalent is one of the main ingredients.
12 deviled eggs
6 eggs
0,5  dl mayonnaise
1/2 tbsp finely chopped(almost minced) onion
1 tsp hot mustard.
1 teaspoon finely chopped gherkins
Sugar, salt and pepper to taste
Paprika powder
Hard boil the eggs and let them cool.
De  shell the eggs and slit them i two length wise, scoop out the yolks and place them in a bowl.
Mash the yolks and add mayo, onions, mustard and gherkins, mix them together and add a bit of sugar, salt and pepper to taste.
Pipe or spoon the filling back into eggs and drizzle some paprika powder on top and garnish with something green.