Appetizer

Smoked fish, salted duck eggs and tomato spring rolls

Crispy wrapper, filling that is at once salty and tangy with an irresistible smoky flavor and aroma, these spring rolls can be served as an appetizer or paired with rice for a complete meal.

Cook time: 10

Servings: 4 people

Spinach, feta and tomato bruschetta

Blanched and squeezed spinach is tossed with crumbled feta and chopped tomatoes to make the topping for this lovely bruschetta.

Cook time: 5

Servings: 2 people

Agedashi tofu

Age (pronounced ah-geh) means deep fried. Dashi, of course, is the stock made from bonito flakes and kelp. This is a dish of fried tofu served with a sauce made with dashi, soy sauce, rice wine and ginger. Hence, agedashi tofu. For me, it’s the queen of tofu dishes. Squares of fried delicate soft tofu served with a light salty-sweet sauce.

Cook time: 15

Servings: 4 people

Pork patty spring rolls

Ground pork seasoned with Vietnamese mixed fish sauce is formed into patties, pan fried, combined with salad greens and herbs, and wrapped in rice paper.

Cook time: 10

Servings: 4 people

Katsu-style cheese-stuffed pimientos

For people with high tolerance for spicy hot food, there’s the Mexican chili relleno. For the rest of us, there’s cheese-stuffed pimientoes cooked Japanese katsu style.

Cook time: 20

Servings: 2 people