eglamkowski's Journal: recipe of the day

Ok, today you get two appetizers. One is Lomi Lomi and the other is a Bean Curd Appetizer. Both are pretty simple and easy to make, and everybody I've made them for said they were very good.

Lomi Lomi
3/4 pounds of fresh salmon
1.5 tablespoons salt
6 tablespoons of lemon of lime juice mixed with 1 teaspoon sugar
4 ripe tomatoes, peeled and chopped
4 scallions, chopped

Wash the salmon, dry it off and rub it with salt Sprinkle lemon juice on both sides. Cover and place in refrigerator for 12-24 hours, turning occassionally.

Remove bones and skin from the fish and cut into 1/4 inch pieces or shred with fingers. Combine chopped tomatoes and scallions with fish.

Serve cold in small sea shells over cracked ice.

Bean Curd Appetizer

1-2 lbs of bean curd, cut into 1-inch cubes (use soft or silky since you won't be cooking it!)
parsley sprigs or chopped lettuce
3 tablespoons soy sauce
2 tablespoons oyster sauce
dash of fresh pepper
sesame oil
1 scallion, chopped fine

Arrange bean curd cubes on a bed of lettuce or parsley. Combine the remaining ingredients and drizzle over bean curd. Serve cold.