Tag Archives: Appetizers

Korean Skewered Chicken (Dakkochi) (closetcooking)

1 lb chicken breast, cut into bite sized pieces
3 cloves garlic, grated
1″ ginger, grated
1/2 small onion, grated
1/2 Asian pear, grated
1/4 c soy sauce
1/2 T sesame oil
1 T brown sugar
1 green onion, chopped
1/4 t pepper

Mix everything in a freezer bag and marinate for at least an hour. Skewer the chicken on wet that have been soaked in water about 20 min and set aside. Strain the solids from the marinade and simmer the marinade until it thickens and becomes saucy, about 5 – 10 min. Grill the chicken until cooked, about 5 min per side basting it with the marinade as you go.

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Mitsu-Ken’s Garlic Chicken (bigoven)

Chicken Wings

3 lbs chicken drummettes or wings (can sub thighs)
2 c flour
2 T garlic salt
1/2 t white pepper
1/4 t garlic powder
oil for frying

Rinse chicken and pat dry; set aside. Combine flour, garlic salt, pepper and garlic powder in gallon-size plastic bag; shake to mix well. Place chicken in the plastic bag, shake to coat with flour mix. Refrigerate 30 – 45 min. Deep fry chicken in oil heated to 365 – 375 F until chicken is golden. Drain on paper towels then dip in garlic-soy sauce to serve.

Garlic Soy Sauce

1 c soy sauce
1 c sugar
1/2 c water
1/4 t fresh grated ginger
1 small clove garlic, minced
1/4 c green onions, chopped
shichimi togarashi, to taste (opt)

Combine all ingredients; mix until well blended.

BonChon Style Soy Garlic Wings (panlasangpinoyrecipes)

Wings

1 lb fresh chicken wings
salt and pepper, to season
2 c cornstarch

Pat dry chicken wings. Season then dredge chicken in cornstarch. Deep fry until cooked all the way through. Place on paper towel to drain excess oil and allow to dry. Toss chicken wings in glaze. Sprinkle with sesame seeds before serving.

Soy Garlic Glaze

1/4 small onion, shredded
4 cloves garlic, peeled and minced
1/2 c light soy sauce
1/4 c mirin
2 T brown sugar
1/2 t garlic powder
1 t cornstarch
1″ ginger, peeled and shredded
white sesame seeds, for garnish

Combine onion, garlic, soy sauce, mirin, brown sugar, garlic powder and ginger in a saucepan. Place over low-medium heat and stir until sugar is fully dissolved. In a small bowl, place cornstarch and a T of the soy-garlic mixture. Mix to dissolve. Add to the saucepan and stir until slightly thickened.

Italian Sausage Lollipops (johnsonville)

Sausages

1 500g pkg Johnsonville Hot Italian Sausage links
20  10 – 12″ long bamboo skewers
oil for deep frying (vegetable, peanut or canola)

Cook sausages according to package directions. Allow to cool slightly and cut each sausage into 4 pieces.

Corn Batter

1 c cornmeal
1 c flour
1/4 t salt
1/8 t black pepper
1/4 c sugar
4 t baking powder
1 large egg, lightly beaten
1 c milk (preferably not skim)

In a medium size bowl, mix all ingredients starting with the dry ingredients and ending with the wet ingredients. Heat the oil. It should be at least 2 – 3″ deep to fully submerge the lollipop. Once the oil is heated, (to medium heat or about 350° F) place one sausage piece at the end of each skewer. Dip into the batter and coat the sausage completely. Carefully submerge the sausage into the hot oil while holding the end of the stick, allow it to fry for about a min until the batter is a deep golden brown. Continue this process with all the sausages.

Remoulade Dipping Sauce

2 T mayonnaise
2 T Dijon mustard
2 T whole grain mustard
1 t lemon juice
1 t wine vinegar
2 T pickle relish
2 T capers, chopped
1 t dried tarragon
1/2 t ground black pepper
1/4 t salt
1 dash Tabasco Sauce
1 c canola oil

Combine all ingredients except oil in a food processor and process for 30 seconds. With the motor running, slowly add the oil through the feed tube and process until thickened. Transfer the sauce to a bowl, cover and refrigerate for at least 1 hour before serving alongside the sausage lollipops.

Johnsonville Brat Potstickers (Johnsonville)

1 375g pkg bratwurst sausages, casings removed
1 1/2 t minced garlic
1 c onion, thinly sliced
1 c shredded carrots
4 c shredded cabbage
1/4 cup soy sauce
1 t white pepper
40 – 45 potsticker wrappers (can sub won ton skins)
2 T vegetable oil
2 T water & more as needed to seal potstickers
dipping sauce

In a large skillet, crumble and cook sausage over medium heat until no longer pink and lightly browned; drain and remove from skillet. Using the same skillet, sauté garlic, onion, carrot and cabbage until tender. Add soy sauce, pepper and sausage; stir to combine. Remove skillet from heat. Spoon 1 T meat filling onto each potsticker wrapper. Brush edge of wrapper with water, fold in half and seal. In a clean skillet, heat oil and brown potstickers on both sides. Add water to skillet, cover and allow to steam for 5 – 7 min. Serve with dipping sauce.

Chinese Lion’s Head Pork Meatballs (omnivorescookbook)

1 lb ground pork (lean fat ratio 7:3) (can sub beef, chicken or shrimp)
4 T Shaoxing wine (or Japanese sake)
3 T light soy sauce
1 t dark soy sauce
3 t salt
1 T sugar
1 t grated ginger
1/2 c minced scallion or green onion
1 T cornstarch
12 – 15 water chestnuts, finely chopped (generate about 1 c)
3 eggs
1 c panko
2 T sesame oil
1 T peanut oil or vegetable oil

Put ground pork into a large bowl. Add 4 T water. Mix well with a spatula until water is fully incorporated. Add Shaoxing wine, light soy sauce, dark soy sauce, salt, sugar, grated ginger, cornstarch and scallion. Mix well. Add chestnuts and eggs. Mix a few times. Add panko. Mix well. Add sesame oil, mix until it forms a soft paste. Heat peanut oil in a nonstick skillet over medium heat until warm. Use bare hands to scoop about 1/3 c of the paste and shape it into a meatball. The meatball should be a bit runny, barely able to hold its shape (so the finished meatballs will be tender and juicy). If the meatballs cannot hold their shape, add a bit more panko and mix again. If the meatballs are still a bit tough, blend in more water and mix well, 1 T at a time until the paste turns soft. Carefully place 3 – 4 meatballs in the skillet and make sure to leave enough space to flip them. When the bottom side is just set, carefully roll the ball with a spatula to cook the other sides. Continue to do this until all sides are set and browned. Transfer to a plate. Continue to brown the rest of the meatballs. Add water to a steamer and place the plate of meatballs on the steaming rack. Heat the steamer over medium high heat, covered until the water begins to boil. Turn to medium heat. Cook covered until the meatballs are cooked through, in 40 min. Cook the second batch by using the same method. After cooking the first batch, check the water level and add more if it runs too low. Serve warm. Storage and reheat. Store the meatballs in an airtight container in the fridge for 3 days or in the freezer for up to 2 months. After steaming, the meatballs will render some fat and liquid. Drizzle it on the meatballs before storage, to keep the them tender and moist. The best way to reheat the meatballs is by steaming, the same method used to cook them. The meatballs will heat up evenly and still be moist inside. Alternatively, you can use the microwave. Make sure the container has some liquid (leftover grease or 1 t water) inside. Please a loose lid on top and heat it up in the microwave. Note: It can be difficult to keep the meatballs in shape, because the meat mixture is quite runny. You need to handle them gently, so the balls won’t break apart. You can cook the top and bottom sides first, like cooking a very thick burger patty. Then you can use two spatulas to let the meatball stand, to cook the edges. The meatballs won’t look very pretty, but will still taste great.

Grandma’s Ngoh Hiang Five Spice Meat Roll (travellingfoodies)

600g minced pork (preferably with a fair bit of fat)
300g shrimp, meat only, cut into small chunks
2 – 3 large bombay onions, peeled and diced (can sub red onions or shallots)
about 10 pieces water chestnut, peeled and diced
2 – 3 spring onion, chopped or to taste
2 eggs
3 – 4 T flour
1 1/2 T five spice powder
1 t salt
2 T sugar
1 t pepper
1 piece of ngoh hiang bean curd skin, cut into 4 – 4 1/2″ wide strips
Cooking oil for frying

Mix all filling ingredients in a large bowl until thoroughly mixed. Wipe the surface of the bean curd skin with a very slightly damp kitchen towel. Generously put filling onto the middle of the ngoh hiang lengthwise leaving 1/2″ free at each end. The ngoh hiang is carefully rolled one time round, pressing the filling gently yet firmly against the bean curd skin to push out any trapped air within, because air bubbles would expand during the frying process and burst the skin. Roll over one more time and the excess bean curd skin can be trimmed off. The ends are also smeared with some egg wash to seal the opening. Do not attempt to roll over too many times as one would end up eating a lot of skin which can be rather salty. The sides are given one final press to secure the edges. This is important to prevent the filling from leaking during the frying process. (A little egg wash used for the later pan frying is dabbled and rubbed gently around the perimeter which acts as a sealant for the sides.) Repeat until all the meat filling is used up. In a heated wok, pour oil and maintain at medium high heat. Carefully slide each roll of ngoh hiang into the wok of oil and fry one side until they are lightly brown. Turn the meat rolls gently onto the other side and fry until they are lightly brown. Turn them over once again and bring up the heat slightly and fry until they darken slightly to light golden brown. Remove from wok, drain off excess oil in a wire sieve or rack and place them on a plate lined with kitchen towel to absorb any remnant oil. Optional: To pan fry them with egg wash, simply slice the ngoh hiang when they have cooled down slightly into thick slices. Dip each piece generously with egg wash before pan frying them on both sides until the egg wash crisps up. Remove from oil, drain and plate. Serve warm with chili sauce and dark sweet sauce.

Shrimp Cargot (whatwendymadefordinner)

12 large shrimp
1/2 c havarti cheese, shredded
2 T butter
1 t or 1 – 2 garlic cloves

Clean, peel and devein shrimp. Melt butter and add garlic. Drop a little butter in each hole of an escargot baking dish. Put one shrimp in each hole. Cover with cheese. Broil on low rack for about 10 min.

Cajun Shrimp Gumbo Fritters (southernkrazed)

2 cans chicken broth
1 onion, chopped
1 leek, chopped and rinsed
4 T butter
4 clove garlic, minced
2 t salt, divided
1 t black pepper, divided
1 1/2 c rice, uncooked, short grain works best but not required
1/2 c white wine
1 red bell pepper, finely chopped
1 green bell pepper, finely chopped
2 t Creole Seasoning
5 green onions, finely chopped
1 4.25 oz can tiny shrimp
3/4 c flour
4 eggs, beaten
2 – 4 cups Panko breadcrumbs
oil for frying

In a small sauce pan over medium low heat, bring chicken broth to a simmer. In a large pan or Dutch oven over medium high heat sauté onion and leek in 2 T butter until soft and translucent, 8 – 10 min. Add garlic, 1 t salt, 1/2 t pepper and rice and sauté an additional 2 – 3 min. Add wine and stir until all the liquid is absorbed. Add 1/2 c hot chicken broth to the rice and stir continuously until all liquid is absorbed. Repeat 1/2 c at a time until all the broth is added, basically making a risotto. Spread mix out on a baking sheet to allow it to cool rapidly, set aside. In the pan you just used and over medium high heat, sauté the peppers with the remaining 2 T butter until soft, 4 – 6 min. Add Creole seasoning and the can of shrimp, do not drain and cook until the shrimp is warmed through and most of the liquid has cooked off. Remove from heat. Add rice back into the pan and stir to combine. Don’t worry if you don’t see the shrimp, they should basically disintegrate but add loads of flavor. Season to taste for Creole seasoning, salt and pepper. Take 1 – 2 T mix and form into a ball. It won’t really roll, just lightly toss them between your hands until ball shaped, gently place back on the pan you just used to cool the rice on. Place in the freezer at least 1 hour to overnight. Set up a dredging station, first is the flour with 1 t salt and 1/2 t pepper. Second is the 4 eggs. And last is the Panko crumbs. Lightly dust with flour, dip in egg until completely coated, coat with Panko. Deep fry at 350˚ until deep golden brown, 5 – 7 min keep a close eye on the temp and adjust accordingly. Drain on paper towels or a paper grocery bag. Serve immediately or keep warm in a 200˚ oven for 30 – 45 min.

Asian Pork Meatballs With Ginger Honey Sauce (soufflebombay)

Meatballs

1 1/2 lbs ground pork
2 T minced sweet or red onion
2 large cloves garlic, minced
1 t minced ginger
1/2 T sesame oil
Kosher salt & pepper

Combine all ingredients together and form balls. They will be wet. It’s fine, just get them to hold together. Place on a greased (about 2 – 3 T olive or grape seed oil) baking sheet until ready to cook. When ready to cook, preheat oven to 350 F and bake until nicely browned. (Can fry in a fry pan to brown then bake in the oven about 10 min or so til browned.)

Ginger Garlic Sauce

3 T sesame oil
1 t minced garlic
1 T minced ginger
1 1/2 T rice wine vinegar
2 T honey
1 – 2 T Chili with Garlic Sauce or to taste
1/2 t cornstarch
cilantro for garnish

In a frying pan with sides combine sesame oil, garlic and ginger and saute for 1 – 2 min until fragrant. Add in vinegar, honey and chili with garlic sauce and bring to a boil. Add in cornstarch and whisk until combined and thickened. Taste and adjust. Place meatballs in your pan, coat with sauce, garnish with cilantro leaves (if you like) and serve.

 

Chinese Pork Meatballs (westviamidwest)

1 lb ground pork
1 T cornstarch
1 t minced ginger
3 garlic cloves , minced
2 t brown sugar
2 t soy sauce
1 t five-spice powder
2 pinches ground white pepper
3 T peanut oil

In a large bowl combine pork, cornstarch, ginger, garlic, brown sugar, soy sauce, five-spice powder and pepper and mix well. Roll 1 heaping T pork mixture into a ball and continue until all the pork mix is used. In a wok over medium heat, heat the peanut oil. Using a wok spatula, spread the oil to coat enough of the wok surface to fry about 10 meatballs at a time. Lower the meatballs into the wok in batches. Cook without moving for about 2 min or until the bottoms are cooked through. Use the spatula to carefully rotate the meatballs to cook on the other sides. Keep rotating the meatballs gently until cooked through. Makes about 20 meatballs. Note: For a heavenly dipping sauce, combine equal parts low-sodium soy sauce and honey.

Vietnamese Spring Rolls (Cha Gio) (rasamalaysia)

6 oz ground pork
2 oz small shrimp, minced
1 oz crab meat, coarsely chopped
some shredded carrots
1 oz mung bean noodles/cellophane noodles/glass noodles, soaked in hot water for 30 min or until they turn very soft
1 clove garlic, minced
1 shallot, minced
3 big dashes ground black pepper
1 t fish sauce
salt to taste
1 small egg, lightly beaten (use only half)
8 1/2″ round Vietnamese rice paper
Vietnamese Dipping Sauce (nuoc cham) for dipping

Chop the soaked mung bean noodles into shorter threads. In a bowl, mix the ingredients together to form a sticky filling. To roll the cha gio, place a piece of rice paper on a clean, wet kitchen towel. Dip your fingers in a bowl of warm water and run them all over the entire rice paper to soften it. Place 1 heaped T filling on the moist rice paper, fold the rice paper over the filling, tuck in the sides, then roll to form a cyclinder about 3″ long. Heat oil over medium heat in a wok or a large frying pan. When the oil is smoking, gently put in a few cha gio in the oil. Fry them slowly until they turn golden brown. Dish out and drain the excess oil by lining them over some paper towels. Serve immediately with nuoc cham or roll it up with a fresh lettuce leaf and some aromatic herbs and then dip into the nuco cham. Note: Do not deep fry the cha gio on high heat because they splatter and most importantly, high heat causes the skin to bubble, break and burn. So patience is key, use medium to low heat during frying process.

Chicken, Zucchini and Fresh Corn Burgers (thecafesucrefarine)

Greek Yogurt Sauce

1 c Greek yogurt
2 t grated lemon zest
2 T fresh lemon juice
2 garlic cloves, minced
1 T olive oil
1/2 t salt

Mix all ingredients in small bowl and place in the fridge.

Burgers

1 lb ground chicken
1 medium zucchini, coarsely chopped
1 ear fresh corn kernels cut from cob
1/2 medium red bell pepper, finely diced
3 green onions, thinly sliced
1 large egg, lightly beaten
1/2 c panko bread crumbs
2 T chopped cilantro
3 garlic cloves, minced
1 t ground cumin
1 t ground coriander
1 t salt
1/2 t freshly ground black pepper
3 – 4 T olive oil for searing

Preheat oven to 425 F. In a large bowl combine all ingredients except oil. Mix with your hands and form into desired patty sizes. Pour enough oil to cover bottom of large frying pan. Heat over medium heat until hot, then sear burgers about 2 mi per side or until golden brown. Carefully transfer the seared burgers to a baking sheet and place in oven 7 – 10 min or until cooked through.

Tomato Cucumber Relish

1 pt cherry or grape tomatoes, quartered
1/3 medium seedless English cucumber, finely diced
2 green onions, finely sliced
1/4 c finely chopped fresh cilantro
1 clove garlic, minced
zest of 1 lemon
2 T fresh lemon juice
pinch of salt

Combine all ingredients in a medium size bow. Stir gently to combine.

Spicy Korean Chicken Wings (rasamalaysia)

Chicken Wings

2 – 3 lbs chicken wings
salt
ground black pepper

Preheat the oven to 450°. Line a baking sheet with parchment paper. In a large bowl, season wings with salt and pepper. Transfer wings, skin side up, on the baking sheets and roast them for about 40 – 45 min until they are cooked through and crisp.

Sauce

3 cloves garlic, minced
3 T Korean red chili pepper paste (Gochujang)
1/2 t Korean chili powder (Gochugaru)
2 T soy sauce
1/2 T Apple cider vinegar or Asian rice vinegar
2 T sugar
2 T water
1 t sesame oil
white sesame, for garnishing
chopped scallions, for garnishing

In a small sauce pan add ingredients except white sesame and scallions. Heat on low heat, whisk to mix well. Turn off the heat when it becomes saucy. Toss the baked chicken wings with the sauce, coat well. Garnish with the sesame and scallions. Serve immediately.

Buttermilk Chicken Tenders (recipeteacher)

2 4 oz boneless skinless chicken breasts
2 c flour
2 eggs
1 c buttermilk
1 T season salt
1 T paprika
1 T parsley flakes
2 c vegetable oil

Place chicken breasts in between 2 pieces of plastic wrap and pound to even thickness of about about 1/2″. Cut into strips of about an 1″ thick. Place in a bowl with buttermilk and let sit in refrigerator for about an hour. In a large bowl combine flour, season salt, paprika and parsley flakes. In another bowl, beat eggs. In a deep frying pan, heat oil to about 350 F for about 5 min. Remove chicken strips from buttermilk, dredge in flour mix, the eggs, then back through flour. Set aside on a paper plate until complete. Carefully place coated chicken into pan with hot oil. Fry for about 3 – 4 min then flip pieces over for another 3 min or until golden brown. Internal temp should be 165 F on an instant read thermometer. Carefully remove chicken from oil and drain on paper towels.

Planters Trail Mix (copykat)

1 c mixed nuts
1 c dry roasted peanuts
1 c M&M Candies (plain)
1 c raisins

Either in a large bowl or plastic bag pour all ingredients in and mix.

Charter House Inn Buffalo Shrimp (copykat)

1 lb raw 31/40 peeled and deveined shrimp
2 c golden dip all purpose breading
1 T dry mustard
2 t kosher salt
2 t cayenne pepper
2 t garlic powder
1/4 lb butter
2 c franks red hot sauce or Tabasco-like hot sauce
1 T vinegar
1 egg
1/3 c water

Mix all dry ingredients. Prepare egg wash by beating egg together with water. Melt butter mix with red hot sauce and vinegar. Dip shrimp in egg wash, and bread with breading mix. Fry in deep fryer at 350 F. Place in container with hot sauce mix and shake well. Serve with celery and blue cheese. This is excellent!

Whataburger Chicken Strips (copykat)

1 – 1 1/2 lbs chicken tenders
2 c flour
1 1/2 t salt
1 1/2 t pepper
1/2 t garlic salt
2 1/2 c buttermilk
oil for frying

Soak chicken strips in buttermilk for about 2 hours before preparing the tender strips. For best result soak overnight. Make the seasoned flour by combining flour, salt, pepper and garlic salt. Stir the flour until it is well blended. Make a batter of the seasoned flour and buttermilk by pouring in about 1/2 c buttermilk into the flour. You want the batter a little shaggy. Coat the chicken with the batter and place on a rack and allow it to dry. The batter may fall off when cooking if you don’t allow the batter to dry on the chicken. Discard remaining buttermilk. Heat oil to 350 F. Gently place 3 or 4 breaded chicken tenders into the hot oil. Cook chicken tenders a few at a time until they are golden brown. Drain on a clean wire rack. You may serve this with gravy or honey mustard.

Instant Pot Roasted Garlic (hippressurecooking)

3 large garlic bulbs
drizzle extra virgin olive oil
1 c water

Prepare the pressure cooker with water and steamer basket and set aside. Slice off the top 1/4 of the garlic bulbs, reserving the tips that should now pop out of the skin for a future recipe. Place bulbs in the pressure cooker steamer basket. lose and lock the pressure cooker. Cook for 6 min at high pressure. When time is up, open the pressure cooker with the Natural pressure release. Disengage the “keep warm” mode, or unplug the cooker, and open the lid when the pressure indicator/lid-lock has gone down (about 15 min). With tongs, carefully remove the hot, soft garlic bulbs and place on heat-safe dish. Drizzle with olive oil in all the nooks and crannies and broil for 5 min or until sufficiently golden and caramelized.

Sweet and Sticky Honey Teriyaki Chicken (modernhousewife)

1 1/2 – 2 lbs boneless skinless chicken thighs
1/3 c honey
1/3 c teriyaki sauce
1.5 T soy sauce
2 T minced garlic
1 T onion powder
1 t black pepper
black and white sesame seeds for garnish

Preheat oven to 425 F. Arrange chicken in a deep baking dish. In a medium bowl, whisk together all other ingredients until well combined. Pour sauce over chicken ( if making ahead you can now cover with aluminum foil and refrigerate over night, or freeze). Place in preheated oven for 25 min. Remove from oven when nicely browned and sprinkle with black and white sesame seeds if desired.. Note to Me: Add a little cornstarch to sauce mix to thicken it.