A Bottle of Johnny Walker and A Jug of Long Island Tea Later.......

A fav hangout of mine in Jakarta would be Mulia Hotel at Senayan. I don't know why, but I love the bar there... CJ's. I guess it's the band, the drinks, the crew that I know so well.... but the price, not cheap. The crowd there is also much to be desired I guess..... (it's a but like KFC, if you get the drift) The Christmas decor is not too shabby, in fact it's quite grand, sorry about the pictures taken thou, Blackberry has to do something about its camera! http://www.hotelmulia.com/

Anyway, we were there to bid farewell to a friend who has decided to get back to Singapore after 3 months in Jakarta. Well, at least he tried to get used to this place, but it was meant not to be? Anyway, it was a good night out.... 5 glasses later and that friend was sleeping at the VIP area like a baby.... WEAK!!!!!

I have always been interested to make food with shot glasses, being cool looking and you know... kinda 'in' using shot glasses as a serving utensil. Well, I did 1 from before about 2 months ago. Salmon Puree with Celery in a Shot Glass.

- salmon fillet to be grilled for 1 minute (depends if you want to have your salmon well done or semi-cooked, my advice is to have it semi-cooked for a better colour)

- cut the fillet into smaller pieces for blitzing

- cut some strips of celery as well for blitzing (if you want to grill the celery strips, it's better for that extra taste)

- in a Blitzing device, I am using the Phillips Blender ( heh... cheap and good) add the salmon fillet, celery, a teaspoon of salad cream, a pinch of salt and a teaspoon of olive oil. (add a teaspoon of White Wine as an option) Blitz the contents together - if you want chunky pieces, not too long about 5 presses of the blitzer; 10 presses of the blitzer to smoothen the mixture more.

- grill or blanch some prawns (shell-less... and yes ladies, its TRUE.... no skin is better) with olive oil and chopped garlic, salt and rosemary. In my case, I blanched the prawns in salted hot water for 1 - 2 minutes.

Serving - cut strips of celery, about 2 inches long and 1/2 inch thick. In the shot glass, oil the inside and just tip the blitzed salmon and celery in. Garnish with crushed black pepper and put the prawns above and stick the celery into it and it's done.

This is a simple dish, easy to make and can be done a day before with storage in the fridge as this can served as a cold dish or normal temperature dish. Seafood shot! DOWN it!!