I was in the mood for an Asian buffet but I didn’t want to spend the money at a restaurant. Instead, I stopped by an Asian market and pick up the ingredients for a homemade buffet.  We’ll be having Dynamite Green Shelled Mussels, Tempura Shrimp, Quail Eggs, Spicy Noodles, Seaweed Salad, and Sushi.

Ingredients:

First, I made a vegetable plate with bean sprouts, romaine lettuce, green onions, cilantro, and sliced salad cucumbers.

 

Here are my condiments: sweet chili sauce, Siracha mayo, peanut sauce, chili garlic sauce, hot oil, rice vinegar, and fish sauce.

 

Neoguri Spicy seafood noodles and seaweed sheets

 

Sushi ginger, sesame seeds, an avocado, and lime wedges

 

Tamago (seasoned egg), Masago (flying fish roe), and Seaweed salad. I bought these already prepared from the Asian market.

Breaded shrimp Tempura was also bought pre-made. Just had to cook in the oven. FYI, panko is much better than breaded. Won’t make that mistake again.

Cucumber Sushi

• 1 Cucumber cut in half and the inside removed
• 1 Avocado sliced
• Tamago (egg)-sliced
• Green onions
• Masago

Directions: Slide the ingredients inside each empty half of the cucumber and slice into rolls. Put Masago and sesame seeds on top. This was my first time making this. Let’s just say I need more practice. The dipping sauces saved the sushi.

Masago Sushi

Place sliced Tamago on seaweed sheet and spread Masago on top. I make this a lot, so it was good.

3. Quail Eggs

Add quail eggs to a pot of boiling water. Let them cook for five minutes, and then move the pot to the sink and run cold water in it. Once the quail eggs have cooled down, peel, rinse and pat dry.

Place in a dish with a little salt, pepper and green onions. The quail eggs are creamy and delicious.

4. Dynamite Green Shelled Mussels

I started with Siracha mayonnaise sauce and added more Saracha, a splash of rice vinegar, and a drizzle of fish sauce, lemon juice, plus loads of Masago.  Reserve some of the dynamite sauce for dipping later.

My mussels were packaged with half a shell and the meat exposed. Pluck the mussel meat off the shells and place it back on the shells. It makes it easier to eat later. You can use a muffin pan or baking pan. Spoon the sauce on the mussels. Cook the mussels on 350 degrees for fifteen to twenty minutes.

 

Sauces:

Dynamite sauce, sweet chili sauce, and peanut sauce. I add a little rice vinegar to my peanut sauce to thin it out.

Spicy Noodles:

You can use any type of ramen or udon noodles you like. I chose Neugori Spicy Seaweed noodles. You can buy these in most grocery stores that have an Asian section. I like Neugori noodles because they’re not too hot and have seaweed in them. You can kick up the spice by adding a little chili garlic sauce.

I bought a couple of Calpico non-carbonated soft drinks from the Asian market. My favorite flavors are strawberry and white peach.

Plate it all up, squeeze lime juice on top and dig in. I eat my veggies with my noodles. Wrap the noodles in lettuce, add bean sprouts and cilantro. The cool crisp veggies with the spicy noodles are delicious. I also take the cucumber strips and dip them in peanut sauce while eating the noodles. Darn good.

This buffet took a little work, but it was worth it. Let me know if you try any of the recipes. The quail eggs are exceptional, especially dipped in peanut sauce. Also, let me know if you like the new recipes I’ve been posting lately. I’m trying to move away from one-pot meals. Don’t forget to hit the Follow button.

Stay blessed.

Barbie