Tried this using my own imagination the other day. Yum yum! Eggplants  stuffed with fresh fish paste, pan fried till eggplants are soft, then braised in spicy sauce with some salted bean, chili garlic sauce, a tad of dark soy sauce for color.

I made these for a recent party and it was quite a big hit. Easy to make using the wonton wrappers. Filling can be anything you like. I made a vegetarian filling with peanut sauce.

Ingredients:

1 package of Wonton wrappers

Filling:
Carrots, cucumber, cilantro, fried tofu. Julienne all these ingredients and mix well in a bowl with some sesame seed oil, salt and pepper. Chill in the refrigerator.

1. Heat oven to 375 F. Slightly grease a tray of mini muffin cups.

2. Gently press one wonton wrapper into each muffin cup until the entire tray is filled with wonton wrappers.

I love Hainanese Chicken Rice and my husband loves it too so I make it about once a month. Trying to post picture, will post recipe if there’s interest from viewers.

12 Squid (medium sized ones for finger food, not the palm-sized big ones) Clean the inside and discard head and tentacles. Use paper towel to pat them dry.

Stuffing

Imitation crab meat – about 4 oz, shredded

Shrimps – about 12 shrimps, coarsely chopped

Water chestnut (half can) – coarsely chopped

Mix these ingredients together, add sesame seed oil, salt and pepper to taste.

Stuff the seafood mixture in each squid tube and secure with a cocktail toothpick. Lay all the stuffed squid on a baking sheet.

We enjoyed the tapas (appetizers, pupus…) we had in Spain very much and I have been making some at home. They’re simple yet rich in flavor…and can be impressive when you lay them out too. They’re best served fresh and so you can prepare right before the party, or during the party. I now make this when I come home from work before dinner.

Bocadilla/Sandwiches/Toasts

One loaf of French baguettes – make as many slanted slices as you’d like to serve

Roma Tomatoes – slice them lengthwise and match the number of the baguettes