This weekend I got together with a friend and fellow yu'i Korsou (Curaçao native). With a great passion for cooking and foods, he is the author behind Dushi Foods (meaning delicious foods in Papiamentu). We work well together, dividing the work load, I'm his sous-chef, he is my sous-chef and together we came up with some amazing yummies.
Our first plate was a neptune salad, containing fresh tuna, salmon, crab sticks and seaweed salad. Then mixed with a sauce of mayonnaise and harissa and tossed with toasted sesame seeds and avocado on top. Find his recipe "here".
Our cocktail of the night was; a slice of candied ginger, a teaspoon of ginger syrup and a slice of red chili pepper, topped with prosecco.
Our second plate was a rice-paper spring roll with an explosion of flavors dipping sauce (all the ingredients above).
I make this by trying and adding;
about 2 table spoons honey, tea spoon sesame oil, 2 tea spoons fish sauce, bit of soya sauce and lemon juice and mostly rice vinegar. Then add chopped half, pitted chili, 2 garlic cloves, grated ginger, chopped coriander.
The rice-paper needs to soften by dunking it in a bowl of warm water, then you could add almost anything imaginable.
Tarik from Dushi Foods and me; a toast after some hard work in the kitchen
And lastly, for dessert; fresh mango chopped and chilled with chili pepper, white chocolate sauce and shredded coconut on top served on a fried won ton.
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