Hors d'Oeuvres

"hors d'oeuvre" and specifically canapes are doing fine and well in Asia. It's not a new food style here at all. Only the names have changed to provide fun and shock value  :)

Canapes are
a bite sized open sandwich consisting of a base, a spread and a garnish. They are usually micro-serves of a main dish preparations and allow diners to taste a huge array of various flavours and stimulate appetites. The spread should be
very flavoursome so as to cause a stimulation of the appetite of the diners and it should be thick enough to hold the garnish firmly. The base maybe anything from pita, tortilla chips, bread, toast, rice crisps (khao kieb) & (khao khoob) and mini-pancakes.

"creams" but not necessarily dairy, are popular as a spread enhanced with highly savoury additives such as fish pastes or oils, and spicy horseradish or wasabi, various herbs and <span> </span>matured cheeses. Cream cheeses are not popular in Asian canapés as this food ingredient is not commonly seen. Meat and fish spreads however are extremely popular and sometimes very pungent always offering a decided taste of the food. Shrimp paste, fermented fish pastes, rehydrated dried fish usually mixed with chillie and oil or liver

Garnishes used in Asian canapés are limitless. All matter of vegetables often carved into intricate shapes, nuts and meat set into a gel layer, mushroom and funghi. Meat such as semi-dried meats and even crumbly laap can be fixed stably onto the canapé. Possibly the most utilised meats for Asian canapes would be chicken, duck and pork. These meats open up a whole new world of mini tastes.