Appetizer Sampler Recipe

In a large bowl combine chopped pineapple, red cabbage, julienned carrot, green onion and chopped cilantro.

Whisk together lime juice, light soy sauce, sesame oil, honey, salt and black pepper until honey dissolves.

Pour dressing over salad and toss to coat evenly. Sprinkle roasted peanuts on top just before serving to keep them crunchy.

Taste and adjust seasoning (add more lime or salt) as needed. Keep chilled until plating.

Pat calamari rings dry with paper towels to remove excess moisture—this helps achieve crispiness.

In a shallow bowl combine all-purpose flour, cornstarch, salt, white pepper and garlic powder. Toss calamari in the dry mix until evenly coated.

Heat vegetable oil in a deep skillet or pot to 180°C (350°F). If you don't have a thermometer, test by dropping a small bit of batter—it should sizzle and rise.

Fry calamari in small batches for 1–2 minutes until golden and just cooked through. Do not overcook—calamari becomes rubbery if fried too long.

Transfer to a wire rack or paper towel-lined plate to drain. Serve with lemon wedges and sweet chili or soy-lime dipping sauce.

In a bowl combine soy sauce, fish sauce, brown sugar, turmeric, ground coriander, minced garlic and 1 tbsp vegetable oil to make the satay marinade.

Add chicken strips to marinade, toss to coat, cover and refrigerate for at least 30 minutes, preferably 2 hours for more flavor.

Thread marinated chicken onto soaked bamboo skewers, distributing evenly (about 3–4 pieces per skewer).

Heat a grill pan or skillet over medium-high heat. Cook skewers 3–4 minutes per side, or until internal temperature reaches 74°C (165°F) and edges are slightly charred. Alternatively, broil for 3–5 minutes per side.

While chicken cooks, make the peanut sauce: in a small saucepan combine peanut butter, coconut milk, 1 tsp soy sauce, lime juice, brown sugar (from marinade if desired) and chili flakes. Warm gently over low heat, whisking until smooth. If too thick, add water 1 tbsp at a time to reach desired dipping consistency.

Transfer satay to a serving plate and spoon some peanut sauce into a small bowl for dipping. Garnish with cilantro sprigs if desired.

In a mixing bowl combine flour, salt and sugar. Make a well and add warm water and 2 tbsp ghee/oil. Mix until a rough dough forms.

Knead on a lightly floured surface for 6–8 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.

Divide dough into 6 equal balls. Lightly oil each ball and let rest another 15 minutes to relax the gluten.

On a well-oiled surface, flatten each ball then gently stretch and flip dough until it becomes paper-thin (or as thin as you can). Fold edges inward to form layers and coil into a round, flatten gently to form a small disc (about 4–5 inches). Brush with a little ghee or oil.

Heat a skillet over medium-high and add a little butter. Cook each roti 1–2 minutes per side until golden brown and crisp on the edges. Keep warm in a low oven while cooking remaining rotis.

Serve warm alongside satay and dipping sauces.

In a skillet heat 1 tbsp oil over medium-high. Add shredded cabbage and carrot and stir-fry 2–3 minutes until slightly softened. Add bean sprouts, green onion, 1 tsp soy sauce and 1/2 tsp sesame oil; toss 1 minute more. Remove from heat and let cool slightly.

Place a spring roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2–3 tbsp of the vegetable filling near the corner, fold the corner over the filling, fold both side corners in and roll tightly to seal. Use the cornstarch slurry as glue to seal the final edge.

Heat oil in a deep skillet or pot to 175–180°C (350–360°F). Fry rolls in small batches 2–3 minutes until golden brown and crisp, turning as needed.

Drain on paper towels and serve hot with sweet chili sauce or soy-lime dipping sauce.

Arrange a portion of pineapple salad on one side of a large platter.

Place 4–6 pieces of crispy calamari next to the salad with lemon wedges.

Lay 3–4 chicken satay skewers beside the calamari and spoon a generous amount of peanut sauce into a small bowl on the platter.

Stack 2–3 mini roti canai pieces near the satay for tearing and dipping.

Add 2 spring rolls (halved on an angle) to the platter and tuck small bowls of sweet chili and soy-lime sauce for dipping. Garnish with cilantro sprigs.

Serve immediately so fried items remain crisp. Provide napkins and small plates for guests to sample each item.