Sunday, January 22, 2017

Cold Dish Sweet Tangy Sauce by Angela Seah Thulin

My friend gave me a can of razor clams. To me one of the best ways to consume it is by making it into a cold dish. Cold dish platter is popular in Asia, usually served during wedding banquets or when celebrating Chinese New Year. A regular Wedding banquet usually has a total of 10 courses. And this is normally served as the first course, kind of like an appetizer.

Recalling something my father did back in 2014 - it was a cold dish platter with bak kwa, abalone, spring roll, top shell and some fruits. To top it off, he made a sweet tangy sauce which the whole family loved. As I have limited supplies here in Sweden, I used the razor clams to go with this sweet tangy sauce.

Cold dish platter done by my dad two years ago :)

Facebook link -

Ingredients -
razor clams or more (abalone, top shell etc ...)
1 red onion (30g)
1-2 chilli padi
half lime, squeeze (I used 1.5 tsp fresh squeezed lime)
1 tsp sugar
3/4 tbsp maggie chilli or sweet chilli
1/2 tbsp rice vinegar

Steps -
1. Slice the red onion thinly.
2. Cut the chilli padi into very thin slices.
3. Mix all the above together and spread around your platter. Adjust accordingly.