The F1 fever is still in the air with the 5th Singapore Grand Prix on the Marina Bay Street Circuit just concluded couple of hours ago. Although I am not truly a racing fan, I thought it would be a good idea to have the family joined in the fever, gathered in front of the TV, to watch the world's first night race on Asia's first street circuit.
I still have some sous vide beef short rib and beef cheek in the freezer. Instead of serving them as proper main courses, I decided to turn them into bite-size party food and serve them as tapas for our F1 party.
I cut the seared beef short ribs into slices and served them on top of pieces of bearcurd topped with caramelized onions. The sous vide beef cheek was also cut into small pieces and served with sous vide carrot and mashed potato.
Turkish bread provided the main carbohydrate for the party. I prepared a mixture of cream cheese, coriander, rosemary and walnut for the topping for the bread and topped with baked butternut pumpkin.
The easiest to prepare was the rock melon, rockets and parma ham platter. It's easy and delicious - A must-have for most of our parties.
It was a very entertaining and drama-filled race: Lewis Hamilton's gearbox was leaking fluid for three to four laps before he retired; Mercedes' Michael Schumacher retired after a heavy crash into the back of Toro Rosso's Jean-Eric Vergne and many others. In the end, Red Bull driver Sebastian Vettel won the Singapore Grand Prix for the second consecutive year.
We enjoyed the night race, firework and the tapas. Now that it has been announced that the Singapore night race will be extended to 2017, we look forward to another exciting five years of night racing at the Marina Bay street circuit and the Tapas Party at 2706.