4 Favourite Christmas Appetisers With Singapore Twists — Less 30 Minutes Prep Time! [Recipes Included]

No. of Servings: 12 halves

Ingredients:

6 large eggs

2 tbsp mayonnaise

1 tsp sesame oil

1 tsp light soy sauce

½ tsp sambal oelek

1 tsp lime juice

¼ tsp sugar

2 tbsp finely chopped green onion

1 tbsp chopped coriander (cilantro leaves) 

A pinch of salt

Garnish: a sprinkle of white or black sesame seeds, and a small slice of chilli (optional)

Instructions:

• Place eggs in a single layer in a saucepan. Cover with enough water [Tip: There should be at least 1 ½ inches above the eggs]. Heat on high until the water begins to boil, then cover to turn the heat low, and cook for 1 minute.
• Remove eggs from heat and leave covered for 14 minutes before rinsing them in cold water. Rinse it continuously for 1 minute.
• Carefully peel the eggs under cold running water.
• Slice the eggs lengthwise. Remove the yolks and place them in an icing bowl. Mash yolks with a fork and add mayonnaise, sesame oil, soy sauce, sambal oelek, lime juice, sugar, green onion, coriander and a pinch of salt. Mix well.
• Evenly spread the yolk mixture into the egg whites with a spoon. You can also use piping bags for this.
• Sprinkle with sesame seeds and add a small chilli (optional) slice.

No. of Servings: estimated 8-12 servings, but it still depends on how it is served.

Ingredients:

Cured Meats: Sliced salami, chorizo, or bakkwa

Cheese: Cheddar cheese, Swiss, Brie, or other Asian-inspired cheese varieties

Nuts: Cashews, peanuts or almonds

Dried Fruits: Dried mango, lychee, longan or raisins

Crackers/Breadsticks: Select from local stores

Pickled Items: Pickles, olives, or even achar (local pickled vegetable mix)

Extras: wasabi peas, sesame sticks, or dried seaweeds for an Asian twist.

Instructions:

• Cut the cured meats and cheeses into bite-sized pieces. Chop larger nuts or dried fruits if necessary.
• Combine meats, cheeses, nuts, dried fruits, and crackers/breadsticks in a large bowl. Mix gently.
• Add pickles, olives or achar. (Tip: You can keep this separate until serving to maintain the crispness of other ingredients.)
• Add a sprinkle of dried herbs or spices for extra flavour. Add breadsticks or crackers before serving if stored.

No. of Servings: 10-12 servings

Ingredients:

1 cup mayonnaise

1 cup shredded cheddar cheese

1 cup chopped green onions

½ cup real bacon bits (or cooked bacon, crumbled)

½ cup silvered almonds

Garlic powder, to taste

Black pepper, to taste

Instructions:

• Combine the mayonnaise, shredded cheddar cheese, chopped green onions, bacon bits, and slivered almonds in a mixing bowl.
• Add garlic powder and black pepper to taste. Mix well until the ingredients are well incorporated.
• Cover the bowl and refrigerate the dip for 2 hours or overnight to enhance flavours or let it blend.
• Serve the chilled dip with your choice of crackers, chips or vegetable sticks.

No. of Servings: 

Ingredients:

1 pound (450 grams) large shrimps, peeled and deveined

Salt and pepper, to taste

2 tbsp olive oil

4 cloves garlic, minced

¼ cup honey

2 tbsp soy sauce

1 tbsp lemon juice (or lime juice)

Red pepper flakes (optional)

Chopped parsley or green onions for garnishing

Instructions:

• Lightly season the shrimp with salt and pepper.
• Heat olive oil in a large pan over medium-high heat. 
• Add the shrimp and cook until they are pink and opaque, usually about 2-3 minutes per side.
• Remove shrimp from the pan and set aside.
• In the same pan, add the minced garlic and saute for 30 seconds or until fragrant. [Do not burn the garlic].
• Add the honey, soy sauce, and lemon juice to the pan, stirring well to combine. Add some red pepper if you want it spicy.
• Return the shrimp to the pan and toss to coat in the honey-garlic sauce.
• Cook for another 1-2 minutes, until the shrimp is well coated and the sauce has thickened slightly.
• Garnish with chopped parsley or green onions if desired. Serve it hot.