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French Endive with Celery Mayonnaise

After my heavy Malaysian cooking sessions recently, I run into a problem–my whole house smells like a typical Malaysian kitchen–the now stale smell of pungent ingredients such as belacan (Malaysian shrimp paste) and spices lingers in the air and I must say that it’s quite unpleasant this time of year. (Winter tends to trap the cooking after-smell longer.)

French Endive with Celery Mayonnaise

So, I’ve decided to prepare smell-friendly foods (aka western-style food)–at least for a week–that do not require me to fire up my wok and cook up a storm in the kitchen, for example, this eye candy mini French endive with celery mayonnaise, artificial crab meat, and raisins.

Only a mouthful and entirely healthy, they are hassle free to prepare and you can make over a dozen of them in a jiffy. Plus, they are just so tasty and satisfying. Now if only I can get rid of the smell in my house.



Recipe: French Endive with Celery Mayonnaise, Artificial Crab Meat, and Raisins

1 French endive or Belgian endive
2 stalks of celery (chopped into small pieces)
1/2 cup of artificial crab meat (diced into small pieces)
3 tablespoons of mayonnaise
1/8 teaspoon of Sri Racha chili sauce (or any chili sauce)
1/8 teaspoon of sugar
1/8 teaspoon of lemon / lime juice
1/4 cup of raisins


Mix all the ingredients in a small b0wl and toss well. Fill each leave of French endive with 1 tablespoon of the filling. Serve cold.

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