Yummy Finger Food At My Birthday Party

Yummy Finger Food At My Birthday Party

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My birthday party at my place is an event where food always take the center stage ( even upstaging the birthday girl!!). This compiled finger food recipes are from various cook book, online website and some my own creation and also my helper. Wouldn’t have made it possible without the help of my petite “Masterchef”. Thanks guys for creating another food  birthday party to remember by! Check out which are the favourites! The votes are out!

#1 Party Egg Platter

Party Egg Platter with smoked salmon, capper and dill


Makes 20

10 hard-boiled eggs

6 tbsp mayonnaise

1 tbsp chopped parsley

salt and pepper to taste

Garnishing: Smoked salmon with capper and dill

Other suggestion garnishing: small onion rings,crispy bacon,olives,prawn,lemon slices,anchovy fillets


1. Shell the eggs and halve lengthways.

2. Remove the yolks,pass through a sieve and beat with the mayonnaise,salt and pepper.

3. Divide the mixture in half and stir the chopped parsley into one of the portions.

4. Place the portions separately into piping bags fitted with star-shapped nozzles,and fill egg whites with plain mayonnaise and the

rest with the parsley mayonnaise.

5. Arrange the eggs on a serving platter and garnish with any of the suggested toppings or anything you fancy!


The recipe is similar to making egg sandwich. You can top up the quantity and use the mayonnaise and salt and pepper to taste. The only tricky part is the piping and time-consuming. But they look so pretty!!

#2 Beef Laap Salad

Beef laap salad


Serves 4 as part of a shared meal

300g (100 oz) potterhouse steak

1/2 telegraph cucumber, cut into small cubes

3 red shallots,peeled and finely sliced

1 handful coriander leaves

1 handful flat leaf parsley,chopped

4 mint leaves,torn

1 large red chilli,seeded and sliced

1/4 tsp ground black pepper

50ml (1 3/4 fl oz) fish sauce

50ml (1 3/4 fl oz) lime juice


1. Cook steak to your liking on a lightly oiled, pre-heated frypan.

2. Rest the steak for 5 minutes then slice thinly.

3. Combine remaining ingredients in a large bowl.

4. Transfer steak to large serving plate and top with salad.


Cook it medium rare with slight pink on the inside. Use as much of the cucumber as you like and you can also double up the meat which what I did!

#3 Dumpling with lup cheong

Dumpling with lup cheong

*The picture shown was before the dumplings were steamed.


Makes 10

450g (15 oz) chicken mince/pork mince

3 lup cheong sausages,boiled then sliced

5 water chestnuts,chopped (were omitted)

1 tbsp light soy sauce

1 tbsp sweet soy sauce

1 garlic clove,peeled and minced

1/2 cup chopped spring onion

1cm (1/4 inch) ginger,peeled and grated

1 tbsp rice flour

10 wonton wrappers


1. Combine all the ingredients,except for the wonton wrappers (duh!) and mix thoroughly.

2. Top each wonton wrapper with some of the mixture then bring up sides of the wrapper together to form a dumpling,

3. Line a steamer basket with a banana leaf or silicon paper so the dumplings don’t stick to the basket.

4. Place the dumplings in the basket/wok and steam over a pot of boiling water for 12 minutes.

5. Serve with dipping sauce.

Dumpling sauce


100ml ( 3 1/2fl oz ) black vinegar

100ml (3 1/2fl oz) light soy sauce

2 small red chillies,chopped

2 shallots,peeled and diced


1. Combine all ingredients in a bowl and mix well.

2. Set aside for 30 minutes to let the flavours infuse.


With the quantity,adjust it to your liking. We did both chicken and pork dumplings.Do the dumpling sauce first before doing the dumpling so that the flavours can be infused as you work on your dumpling (first thing first!). Line your working plate with flour to prevent sticking but remember to dust off the flour and transfer the dumplings into a new plate with silicon paper before steaming. Use a little bit of water to stick the end of the wrapper to form the dumpling. My friend helped to make these dumplings and they look beautiful! Do it whichever way you are familiar with! Have fun!

#3 Orange and red radish salad

Orange salad with red radish


Serves 4

10 trimmed medium red radishes,sliced thinly

4 large orange,segmented

1 small red onion,sliced thinly

2 tbsp coarsely chopped fresh flat leaf parsley

2 tbsp coarsely chopped fresh coriander

60ml (1/4 cup) orange juice


1. Assemble radish,orange and onion on serving platter,sprinkle with parsley and coriander,drizzle with juice.

2. Cover salad and refrigerate 1 hour before serving.


Use as many oranges as you want and just add the juice. For tips on segmentation of the orange, click on this link.

#4 Turkish Bread Pizza

My own version of Turkish bread pizza - Marinara seafood & salami

Margherita pizza of mozzarella and basil


1 large Turkish bread

Tomato paste

Ingredients for pizza toppings


1. Turn on the oven to 180C.

2. Cut the bread into 3 sections ( depending on how many types you want).

3. Spread the tomato paste evenly.

4. Put your toppings and grate cheese on the top.

5. Put in the oven for 15 minutes or till cooked.

6. Slice into small finger food size.


You can have as many variety of toppings as you wish. It’s my own recipe..and I find it extremely fast,quick and easy! Do it last as you want to serve them hot!

#6 Cucumber with salmon tartare

Cucumber with salmon tartare


Serves 6

1 x 30cm-long telegraph cucumber, ends trimmed

150g skinless salmon fillet, finely chopped

65g (1/4 cup) sour cream

1/4 red onion, finely chopped

1/2 tsp wasabi paste

2 tsp fresh lime juice

Fresh dill sprigs, to serve

Lime wedges, to serve


1. Cut the cucumber crossways into 1.5cm-thick slices. Use a melon baller or small teaspoon to scoop out most of the seeds and a little of the flesh, being careful not to go all the way through.

2. Combine the salmon, sour cream, onion, wasabi and lime juice in a large bowl.

3. Spoon the salmon mixture among the cucumber cups.

4. Top with dill and season with pepper. Serve with lime wedges.


If you can’t find telegraph cucumber,just use any type of cucumber. As with the other recipes, you can always top up the quantity.

#7 Double Chocolate Brownie

Double chocolate chip brownie


Makes 12

80g (2 ¾ oz) butter

40g (1/3 cup) cocoa powder

145g (2/3 cup) caster (superfine) sugar

2 eggs

60g (1/2 cup) plain ( all-purpose) flour

1/2 teaspoon baking powder

100g (1/2 cup) chocolate chips


1. Preheat the oven on to 180C (350F/Gas 4).

2. Brush your cake tin with oil or melted butter, put a piece of baking paper in the bottom.

3. Melt the butter in a saucepan. When it is ready, take it off the heat and stir in the cocoa and sugar,followed by the eggs.

4. Put a sieve over the saucepan and tip in the flour and baking powder,along with a pinch of salt. Sift everything into the saucepan, then mix it in. NOTE: Make sure you don’t have any pockets of flour.

5. Add the chocolate chips and stir them in.

6.Pour the mixture into your tin and bake it for 30 minutes or until cooked (depending on the size of the tin used).

7. Once cooked, leave the slab to cool in the tin,then tip it out and cut it into brownie pieces.


If you are a first timer, you will know your brownies are cooked when you can poke a skewer or knife into the middle of them and it comes out clean. Remember though, the chocolate chips make have melted and if your skewer hits one of those, it might look as if the mixture is still wet. I also mix the cocoa and sugar together in the bowl first rather than adding one after the other to have a better well-mixed consistency (maybe my extemporaneous preparation in the pharmacy helps to explain this!). If you don’t want to put chocolate chips, you can always add other variations such as white chocolate or dark chocolate,whatever that ticks your fancy.


1. Plan,plan and plan in advance! Make a thorough shopping list ( if you are lucky like to leave across the COLES, it’s still manageable but imagine if you are not!). Put the ingredients in section and write down quantity as well. Be as specific as you can.

2. Plan the food preparation time according to what takes the longest or what needs to be refrigerated. For example, I made the brownies first as it takes time to bake. Once it’s in the oven, then I can work on other stuff.

3. Separate your recipe to cold and hot preparation. What needs to be eaten hot, prepare them last.

4. Have varieties and check with your guest if they have any dietary requirements (Do not assume! Learn from my mistake!).

5. Get your friends over to help out. HAVE FUN!!

3 Responses to “Yummy Finger Food At My Birthday Party”
  1. Wow, I don’t know if I can handle making all that food for my own birthday party. Great job and thanks for sharing all those recipes. 🙂

    • foodloca says:

      Thanks! Haha..Yah,it was crazy but fun! It wouldn’t have been possible without the help from my friends.Now I know what it means to be in a pressure test in Masterchef when clock is ticking! I’ve checked out your blog and you’ve cooked some amazing dishes yourself! Keep it up!

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