Posts Tagged ‘Appetizers’

Satay Ayam

3 to 4 servings as entree; 6 to 8 servings as appetizer Ingredients Chicken thighs, boneless, skinless, cut into long strips — 1 pound Galangal or ginger, minced — 2 teaspoons Brown sugar — 2 teaspoons Soy sauce — 1 tablespoon Coconut milk — 2 tablespoons Red curry paste (optional) — 1 teaspoon Salt — […]

Coxinhas

Makes about 12 coxinhas Ingredients Filling Chicken breasts, boneless, skinless — 1 pound Water — 3 cups Salt — to season Oil — 2 tablespoons Onion, finely chopped — 1 Tomato, seeded and chopped — 1 cup Cream cheese — 1/2 cup Dough Flour — 2 cups Oil — 2 tablespoons Salt and pepper — to […]

Chun Yao Bang

Though they are called pancakes in English, chun yao bang (葱油饼) are actually made with a salted dough instead of a batter. A double rolling out of the dough produces several flaky layers that encase the chopped scallion filling before a quick fry in hot oil. Makes 4 pancakes Ingredients Flour — 2 cups Water […]

Lo Mai Gai

It takes some time to prepare the ingredients for lo mai gai, but the actual assembly is really quite easy. Make up a single or double batch on a Sunday and freeze it for a quick and easy lunch option for the work week. Or make smaller, appetizer-sized packages (chun chu gai) to serve with […]

Pork and Cabbage Dim Sum Filling

Make up a large batch and have a dim sum-making party with family or friends. The filling also freezes well. Makes about 3 cups of filling Ingredients Green cabbage — 6 to 8 whole leaves Ground pork — 1 pound Scallions, minced — 4 Garlic, minced — 3 or 4 cloves Ginger, minced — 2 […]

Zuiji

Just poach chicken pieces and then drown them in a boozy rice wine marinade. Zuiji is particularly popular in the summer months, as it is most often served cold. 4 to 6 servings, or about 8 to 10 as an appetizer Ingredients Whole chicken, cut into pieces — 2 1/2 to 3-pounds Scallions, roughly chopped […]

Law Bok Gow

The recipe below is very basic, but law bok gow is normally studded with savory garnishes and lightly fried on both sides until golden brown. Sometimes spelled luo buo gow or lo bark goh. 6 to 8 servings as dim sum Ingredients Large daikon radish, peeled — 2 pounds Rice flour — 2 cups Water — […]

Siu Mai

Makes 20 to 30 pieces Ingredients Ground pork ground — 1 pound Shrimp, peeled, deveined and minced — 1/2 pound Dried shiitake mushrooms, soaked in hot water, destemmed and  minced — 3 to 6 Bamboo shoots or water chestnuts, minced — 1/4 cup Scallions, minced — 2 or 3 Egg, beaten — 1 Cornstarch — 2 […]

Bao

Makes 20 to 24 buns Ingredients Warm water, warm (about 110°F) — 1 cup Active dry yeast — 1 (1/4-ounce) package Flour — 1 cup Sugar — 1/4 cup Shortening or oil — 2 tablespoons Water — 1/2 cup Salt — 1 1/2 teaspoons Flour — 3 to 3 1/2 cups Filling (see variations) — 3 […]

Kadinbudu Köfte(Turkish “lady thigh” meatballs)

4 to 6 servings Ingredients Oil — 2 tablespoons Onion, finely chopped — 1 Ground beef or lamb — 1 pound Cooked rice — 1/2 cup Parsley, finely chopped — 1/4 cup Cumin — 2 teaspoons Salt and pepper — to season Flour — 1/2 cup Eggs, beaten — 2 Oil for frying

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