Category: Starter/Finger Foods

Crispy Seaweed Recipe

 

Crispy Seaweed

Peter and I love crispy seaweeds.  We always order it as one of our starters when we dine out in Chinese restaurants.

There is something about its crispy texture that is rather pleasing to the tastebuds.

Of course we are well aware that this seaweed is not really seaweed as we know it.  It did not come from the sea. 🙂  In fact it is made from finely shredded spring green cabbage.

Peter asked me why is it then called a seaweed?!!! To hazard guest, I think because it does look like a seaweed when it is being prepared and cooked. Its corrugated crispy texture is like seaweed.

Anyway, as I have said, it is quite delicious and here a recipe for it.

Crispy Seaweed Recipe

 

Ingredients

  • 250 g Spring green cabbage (Kale is a good substitute)
  • 1½ tsp caster sugar
  • ½ tsp salt
  • ½ tsp shrimp powder (optional)
  • Oil for deep frying

Method of Preparation:

  • Prepare the spring green by washing it completely and ridding it of grits and little insects, you never know!  🙂 .  Trim off the tough stalks that run through each leaf.  Drain the leaves thoroughly with kitchen paper towels.
  • Using a good chopping board and an equally good and sharp knife, sliced the leaves into thin ribbons.
  • Spread them in a flat surface for 10-15 minutes to allow them to completely dry.
  • Heat the oil in a wok or a deep-fat fryer.
  • To cook the finely shredded cabbage evenly, they must be done in batches.  Carefully lower a bit of the spring green shreds into the hot oil.  When they have been cook they would crinkle and float.  Remove them with a slotted ladle and put them over kitchen paper towels to soak up excess oil.  Do the same thing with the rest of the batch.
  • For the topping, mix the the sugar and salt with the shrimp powder and sprinkle over the cabbage.
  • Serve immediately as a starter.

Authentic Maki Zushi

Sushi platter, photo by Arnold Gamboa

Authentic Maki Zushi

I will not be telling porkies here but making sushi is somewhat difficult!  I am not only talking about the process of rolling these little babies but actually more on the ingredients and the preparation.

The rice!  It has to be cooked to perfection and the fish and vegetables should be at their freshest.

Before you say no to sushi making, please stop! 🙂 We should all be reminded that Rome was not built in a day, as the saying goes.  We have to persevere; make an effort and acquire new skill for a potentially delicious reap.

To be continued! 🙂

Egg & Tuna Salad

Boiled eggs

Egg & Tuna Salad

Ingredients:

6 eggs, hard boiled

1 small can tuna, flaked

2 stalks celery, sliced finely

4 tablespoon mayonnaise

Salt and freshly ground black pepper

Procedure:

  • Remove the shell off  and then carefully cut into the pointed end of the eggs.  From this incision, delicately take out the yolks.
  • Set aside the outer egg white as these will be used as an outer casing for the stuffing later on.
  • Mash the egg yolks in a bowl.  Finely chop the egg whites cut off from the pointed end of the boiled eggs and then add these to the mashed yolks.
  • Mix in the tuna and celery.
  • Add the mayonnaise.  Give it a good stir.
  • Season with salt and pepper.
  • Now divided this tuna and egg stuffing and use this to fill in the egg white casings.  Keep everything tidy.
  • Serve in a bed of shredded lettuce.

 

 

Breaded Garlic Mushroom Recipe

Garlic Mushroom, photo by JMorton

Breaded Garlic Mushroom Recipe

  • Ingredients

    For the mushrooms

      • 200g button mushrooms, do not wash, wipe off grit and dirt with a kitchen towel.
      • 100g plain flour, seasoned with 1/3 tsp salt,1/2 tsp garlic powder, freshly ground black pepper and a little pinch of chilli powder
      • 2 eggs, beaten
      • 100g breadcrumbs
      • vegetable oil for deep frying

     

Serve the garlic mushroom with the dip and a bit of salad for a delicious starter.

Enjoy!

Eggs Benedict With Caviar Recipe

Eggs Benedict, photo by JMorton

 

 This breakfast or brunch is just the business for a lazy, indulgent weekend.
This is aesthetically pleasing to the eye and the tastebuds.  As you cut into the egg, the still runny yolk deliciously gush out from the inside. The saltiness of the caviar give this recipe that ‘nuttiness’ goodness! 🙂
Below is a recipe from Gordon Ramsay in the Goodfood Magazine

Ingredients

  • 3 tbsp white wine vinegar
  • 4 large free range eggs
  • 2 toasting muffins
  • 1 batch hot hollandaise sauce
  • 4 slices Parma ham
  • 1/2 oz caviar

Method

  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
  2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
  3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise.
  4. Garnish with caviar and serve at once.

Spiced Nuts Recipe

Tasty Spiced Nuts

Spiced Nuts Recipe

Nuts are good for you. They are versatile and lovely to serve at parties. Even lovelier eaten as a snack rather than chocolates and cakes.

Just be aware that you do not have a nut allergy!

Here is an easy recipe for a spicily yummy nuts:

Ingredients:

125g whole almonds
125g cashew nuts
125g pecan nuts
125g hazelnuts, pre-toasted and skinned.
1 tbsp sea salt
1/2 tsp cayenne pepper
30g unsalted butter
2 1/2 tsp muscovado sugar (soft brown sugar)
2tsp chopped rosemary

Method of Preparation

Preheat the oven to gas mark 6 or 200 degrees centigrade

Place all the nuts into a baking tray and toast for 5-7 minutes or aromatic.

Remove from the oven and sprinkle with the sea salt and cayenne pepper.

Melt he butter along with the sugar in a large sauce pan. Stir to combine.

Add the nuts and rosemary and stir to coat.

Delicious served hot or at room temperature.

Chilli Cheesy Nuggets

Chilli Cheese Nugget, photo by JMorton

Chilli Cheesy Nuggets

These are gooey with aromatic chilli taste.  Perfect for parties.  Love these little babies when Peter and I ordered them at Burger King the other night.

We had leftovers, which we kept in the fridge and reheated in the oven at 180C for 5 minutes.  They came out so lovely.

Anyway, Burger King’s ones are delicious but they can be easily done at home.  Below is the recipe.

Ingredients:

  • 75g grated mature cheddar
  • 1/4 cup finely chopped `Jalapeno peppers or green peppers (remove the seeds and white membranes if not partial to too much heat)
  • vegetable oil (for deep-frying)
  • 1/4 cup cornflour
  • 1 cup bread crumbs
  • 1/2 cup plain flour
  • 1 tsp chopped parsley
  • 1 tsp paprika
  • 1tsp garlic powder
  • 1/4 tsp onion powder
  • 2 eggs, beaten with a teaspoon of turmeric or chilli powder
  • milk

 

Directions

  1. Use a cheese grater to chop the chunk of cheese finely if you can’t find an already grated cheese in your local supermarket. 🙂
  2. In a mixing bowl, add together the grated cheese, Jalapeno, cornflour, paprika, garlic powder, onion powder and parsley. Add a bit of milk to make the ingredients adhere together.  Mix well until a dough is created.
  3. Then divide the dough into equal bite-size balls.
  4. Roll each ball first in the plain flour, then dip into the spiced beaten eggs and then roll into the bread crumbs.
  5. Deep fry until golden all over.
  6. Let them rest on paper towels to absorb the excess oil.

Enjoy with fried chicken or burger.

YUMMY

Fried Onion Rings

Fried Onion Rings, by Mae Sanguer

Fried Onion Rings

 I do love a good crunchy, crispy onion rings.

Ingredients

  • 1 large onion, cut into 1cm slices, rings separated
  • groundnut oil, for deep frying
  • 150g self-raising flour
  • 180ml sparkling water

Method

  1. Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
  2. Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.
  3. Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
  4. Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 – 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Egg Rolls Recipe

I have been seeing lots of egg rolls as a side dish in many Korean and Japanese drama.  It looks so good that I thought I should try making some.

It is fairly easy to make and quite quick as well.  Just remember to cook these under very low heat to give you a chance to manoeuvre the egg pancake into a fairly neat roll without burning it.

Egg Rolls Recipe

Ingredients
  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon green part of spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning
Instructions
  1. Crack the eggs into a mixing bowl, beat in the milk and season with salt and freshly ground black pepper.  Whisk until combined and no lumps are left, otherwise run into a sieve to remove any remaining lumps.
  2. Add in the carrot, onion and spring onion and stir until combined.
  3. Lightly oil a medium size frying pan or a pancake pan over a low heat.
  4. Pour in half of the egg mixture into the pan, when half-way cooked, slowly and carefully fold the omelette into a roll using a flat spatula and a pair of chopsticks (if available) and push it into the left side of the pan. As a space is created from the omelette roll, pour in half of the remaining egg mixture to it.  When the consistency starts to set, connect it by rolling it to the first batch, thus creating another layer.  Finally pour in the remaining egg mixture; do the same, roll in to make a stack.  Just imagine making a Swiss Roll. 🙂
  5. Transfer to a chopping board and slice into bite size pieces.

Enjoy!

Chinese Crab Claw Recipe

Chinese Crab Claw Recipe

Chinese Crab Claw Recipe, iphone photo by JMorton

Chinese Crab Claw Recipe

 

Ingredients:

  • 6-12 tail crab claw
  • 420g cod or haddock
  • 1 can water chestnuts (can be bought at any Oriental foodshop)
  • 1 tbsp cornstarch
  • 2 large eggs, beaten
  • 2 tbsp plain flour (all purpose flour)
  • 1 tsp salt
  • dill, chopped (optional)
  • oil for deep frying

 

Method of preparation

 

  • Drain the water chestnuts, washed and crushed
  • Clean and Rinse claw crab,
  • Chopped the cod or haddock and place in a bowl.  Add the cornstarch, salt and pepper (also add the finely chopped dill if using any).
  • Add the pulped water chestnuts, mix well.
  • Coat each of the crab claws with the fish mix, forming a ball around the claw.
  • Dip the claw balls on the flour and then into the beaten egg.
  • Heat enough oil in a frying pan, put crab claw and deep fry till golden brown, all over.
  • Drain using kitchen paper.
  • Serve with a sweet chilli sauce.

Enjoy

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