国外料理手册大全-1-Appetizers（开胃菜）

国外料理手册大全-1-Appetizers（开胃菜）
Appetizers & Snacks Recipes
1.Roti Jala (Malaysian Lacy Pancakes) with Curry Chicken
2.Potstickers (Chinese Pan-fried Dumplings)
3.Lettuce Wraps
4.Chicken Siu Mai
5.Fried Shrimp/Prawn Balls with Wonton Skin
6.Chinese Jiaozi/Leek and Pork Dumplings
7.Thai Fish Cake (Tod Mun Pla)
8.Sweet and Sour Fish Balls
9.Curry Puff
10.Fried Wontons
11.Shrimp Wontons
12.Fried Spring Rolls
13.Filipino Lumpia (Fried Spring Rolls)
14.Nyonya Kuih Pie Tee (Top Hats) with Step-by-Step Picture Guide
15.Portuguese Egg Tarts
16.Sweet Potato Balls
17.Salty Pancakes with Dried Shrimps
18.Cucur Udang (Malaysian Prawn Fritters)
19.Cucur Badak
20.Penang Rojak
21.Goi Cuon (Vietnamese Fresh Spring Rolls)
22.Vietnamese Cha Tom (Vietnamese Shrimp Sausage)
23.Vietnamese Sugar Cane Shrimp (Chao Tom)
24.Vietnamese Tau Hu Ky (Bean Curd Skin with Shrimp)
25.Bacon Wrapped Cherry Tomatoes
26.Grilled Chicken Meat Balls (Yakitori)
27.Steamed Fish Rolls
28.Fish Balls Dim Sum (Steamed Fish Balls) with Bean Curd Sticks
29.Yong Tow Foo (Yong Tau Foo) with Hoisin Chili Sauce
30.Yong Tow Foo (Yong Tau Foo) with Bean Sauce
01Roti Jala and Malaysian Curry Chicken Recipe
Ingredients:
1 3/4 cup all purpose flour (1/
2 lb)
1 1/
2 cup low fat milk
1/2 cup water
1 egg
1/2 teaspoon salt
3/4 teaspoon turmeric powder
1/2 tablespoon oil Ghee or butter (to grease the pan)
Method:
1.Sieve the flour and set aside.
2.In a big bowl, mix all the ingredients well
together (except the oil) and strain the
batter.
3.Add in 1/2 tablespoon of oil and set
aside.
4.Heat up a pan with medium heat and
grease it with some butter or ghee.
5.Pour some batter into the mold and
transfer the mold to the pan.
6.As the batter flows through the holes of
the mold, make circular rounds around
the pan to form the netty patterns.
(Refer to the video above.)
7.After the top is set and done or when
the bottom turns light brown, transfer
the Roti Jala out and fold it into triangle
shape.
8.Arrange a few Roti Jala on a serving
plate and add some curry chicken on
the side and serve immediately. Malaysian Curry Chicken Ingredients:
1 boneless/skinless chicken breast meat (cut into small cubes) 3 tablespoons Instant Meat Curry Paste
3/4 cup water
1 tablespoon coconut milk
1 shallot (diced) 1 tablespoon oil
Method:
1.Heat up a small pot and add in the oil.
2.Saute the diced shallots until light
brown.
3.Add in the curry paste.
4.When it smells aromatic, add in the
chicken meat and do a few quick stirs.
5.Add in the water and let it boil.
6.Lower the heat and simmer the curry
for about 10-15 minutes.
7.
Add in the coconut milk and serve hot.
02Potstickers Recipe (Chinese Dumplings) Ingredients:
1/2 pound ground pork
5 medium size shrimp
1 (big) leave napa cabbage (finely cut)
Some chopped cilantro leaves
3 dashes white pepper powder
1 teaspoon shaoxing wine or rice wine
1/2 teaspoon sesame oil
1/2 teaspoon salt
2 inches ginger (grated)
1 pack potsticker skin (choose the thickest brand) Oil for pan-frying
1/2 cup water
Chinese black vinegar (for dipping)
For the skin: (to make the skin from scratch)
2 cups all-purpose flour
1/2 cup water
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside. To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter.
Method:
Combine the ground pork, shrimp, chopped napa cabbage and seasonings together. Set aside. To make potstickers, place a small spoonful of the filling in the center of the skin. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the potsticker accordingly. Repeat the same for the rest. (Please refer to this video or this guide for folding/pleating potstickers.)
To pan fry the potstickers, coat a frying pan with a little cooking oil and turn to medium heat. Place the dumplings on the frying pan and then turn the heat to high. Pan fry the potstickers until the bottoms turn golden brown and crisp. Add the water and cover the frying pan with its lid immediately. Cook until water has evaporated and turn the heat to low. Cook the potstickers for another 2 minutes or so, dish out and serve hot with Chinese black vinegar.
03Lettuce Wraps Recipe (Lettuce-wrapped Chicken) Ingredients:
1 lb. boneless and skinless chicken breast (ground)
3 dried shitake mushrooms (soaked in warm water
until soft, remove stems and chopped finely)
3 cloves garlic (chopped finely)
2 fresh water chestnuts (chopped finely)
2 tablespoons cooking oil
Marinate:
1 tablespoon soy sauce
1 tablespoon oyster sauce
1/2 teaspoon kecap manis (sweet soy sauce)
1/4 teaspoon salt or to taste
1 tablespoon Shaoxing wine
1/2 teaspoon sugar
1 teaspoon corn starch
1 stalk scallion (finely chopped)
3 dashes white pepper powder
1 fresh and cold iceberg lettuce head
Hoisin-Ponzu Dipping Sauce:
3 tablespoons hoisin sauce
1 tablespoon Japanese ponzu sauce
1/2 teaspoon Sriracha chili sauce
1 tablespoon warm water (to dilute the dipping sauce)
Sweet Chili Sauce:
4 tablespoons Mae Ploy sweet chili sauce Some cilantro leaves (chopped)
1/2 tablespoon lime juice
Method:
Mix the ground chicken meat, chopped mushrooms and water chestnuts with all the Mix the dipping sauces and set aside. Heat up a wok and add the cooking oil. Saute the garlic until light brown and then add the chicken. Stir-fry the ground chicken and break up the lumps so they form nice small pieces. Continue to stir-fry until the chicken is cooked. Dish out and set aside.
Carefully peel off the lettuce leaves from the iceberg lettuce head. Be careful not to break the leaves. Scoop up a big spoonsful of chicken and place it in the middle of a lettuce leaf. Wrap it up and dip into the hoisin-ponzu sauce or sweet chili sauce before
eating. Alternatively, you can add the sauce on top of the chicken before eating.
04Chicken Shu Mai (Siu Mai) Recipe
Ingredients:
1/2 lb chicken thigh (deboned and skinless)
8 medium shrimp (peeled, deveined, and diced into small pieces)
2 black fungus (chopped into thin threads)
1/2 tablespoon finely chopped fresh ginger
1/2 tablespoon finely chopped scallion (white part only)
1/8 teaspoon sesame oil
3 dashes white pepper
1/4 teaspoon chicken bouillon powder
1/2 tablespoon corn starch
1/2 tablespoon egg white
A pinch of salt
Round wonton skin
Carrot (finely chopped) and peas (for garnishing)
Method:
Using a mini food processor, ground the chicken but make sure that it’s corsely ground. Mix the chicken with other ingredients and seasonings and set aside in the fridge for 20 minutes.
Place about a tablespoon of filling on each wrapper, gather up the sides and leave the center open. Garnish the top with some chopped carrot and a pea. Steam in a bamboo steamer for about 5 minutes. Serve hot.
05Fried Shrimp/Prawn Balls Recipe (炸虾球)
Ingredients:
1 pound raw shrimp (shelled and deveined) 1 teaspoon salt (or fish sauce)
1 teaspoon sugar
1 tablespoon corn starch
1 egg white, lightly beaten
1/2 teaspoon sesame oil
1 tablespoon oil (or some pork fat)
A few dashes of white pepper powder
Wonton skins
Method:
Defrost, shell, and devein the shrimp. Set aside. In a mini food processor, beat the egg white until frothy and then add in the raw shrimp and the seasonings. Blend until the ingredients form the shrimp paste.
Cut the wonton skins into tiny strips and lay them on a flat surface. Wet your hands and form the shrimp paste into balls (slightly smaller than a ping pong ball) and roll the shrimp balls onto the bed of wonton skins. Make sure that the wonton skins coat the shrimp balls evenly. Deep fry the shrimp balls in a deep fryer or wok until they turn golden brown. Dish out and serve hot with some Thai sweet chili sauce or your favorite chili sauce.
06Chinese Jiaozi Recipe (Pork and Leeks Dumplings/韭菜饺子)
Ingredients:
1/2 pound ground pork
1/2 cup of chopped chinese leeks (韭菜) 1/8 teaspoon salt
1 1/
2 teaspoon rice wine
A few dashes of white pepper powder
5 drops of sesame oil
For the skin:
2 cups all-purpose flour
1/2 cup water
For dipping:
Black vinegar
Method:
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.
Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.
To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe).
Heat up a pot of hot water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out on a serving plate. Serve hot with black vinegar.
07Thai Fish Cake (Tod Mun Pla) Recipe
Ingredients:
8 oz. fish paste (I used store-bought fish paste)
1/2 egg (beaten)
2 tablespoons Thai red curry paste (Mae Ploy brand
or Maesri brand)
5 snake beans/long beans (thinly sliced)
5 kaffir lime leaves (cut into fine thin strips)
Method:
In a small bowl, mix all the ingredients above to form a
smooth fish paste. Make sure the red curry paste is well blended with the rest of the ingredients.
Heat up a pot of oil. Wet your hands and pick up the fish paste (about the size of a ping pong ball). Use your fingers and palms to flatten it and make it into a patty. Drop it into the cooking oil and fry till golden brown. Repeat the same for the rest of the fish paste. Alternatively, you can prepare all the fish aste first and then deep fry all of them at once.
Serve the fish cakes hot with Thai sweet chili sauce and sliced fresh cucumber. (Please refer to my Thai Fried Chicken recipe and find out how I dressed up store-bought Thai chili sauce.) Cook’s Note:
If you like Thai food, do check out my Thai recipes, including Thai fried chicken, green curry, Panang curry, and more.
08Sweet and Sour Fish Balls Recipe
Ingredients:
10-12 fish balls
1 1/
2 tablespoon tomato sauce/ketchup
1/2 teaspoon Sri Racha chili sauce (or any spicy chili sauce)
1 teaspoon sugar
1/2 teaspoon oyster sauce
1/2 teaspoon oil
Sesame seeds
Method:
Deep fry the fish balls until they turn golden brown. Dish out and set aside.
In a sauce pan, add in 1/2 teaspoon cooking oil, ketchup, chili sauce, sugar, oyster sauce and stir until the sauces are well blended. Toss in the fish balls and coat them well with the sauce. Dish out, top with sesame seeds, and serve hot.
09Curry Puff Recipe
Filling:
5 tablespoons oil
1 medium red onion (finely chopped)
1/2 teaspoon kurma powder or chicken curry powder
2 teaspoons meat or chicken curry powder 1 teaspoon chili powder
1/2 teaspoon turmeric powder
1/2 cup of finely diced chicken breast meat 2 large potatoes (boiled and finely diced)
1 1/
2 teaspoon sugar
1/2 teaspoon black pepper
1/2 teaspoon salt
Pastry:
1 lb plain flour
5 oz margarine or shortening
3/4 cup water
1/2 teaspoon of salt Method:
Make the filling first. Heat oil and fry onion gently until golden brown. Add the kurma powder, curry powder, chili, turmeric and fry gently. Add the chicken, potatoes, sugar, pepper,
salt and cook for 5 minutes. Mix well and leave aside to cool.
To make pastry, mix flour with margarine, water, salt, and knead well. Let it rest for 1/2 hour. Cut the dough into circles (3 in) in diameter. Fold pastry over to make a half circle and crimp at edges. Deep fry in hot oil until golden.
Ingredients:
1/2 lb minced pork
12 bay scallops (chopped into small pieces)
1 pack of wonton skins
3 water chestnuts (peeled and chopped into small pieces)
1 egg (lightly beaten)
2 sprigs of coriander (chopped)
1/2 teaspoon of sesame oil
1/2 teaspoon of corn flour
1/2 teaspoon of fish sauce
A few dashes of white pepper powder
Salt to taste
Oil for deep frying
Method:
In a bowl, mix the minced pork, bay scallops, water chestnuts, chopped coriander, and corn flour. Add in half the beaten egg (save the other half for wrapping the wontons). Mix the ingredients well and season with fish sauce, salt, and some white pepper powder. Set aside.
Wrap the wontons with the wonton skins (please refer to the above video clip). Heat up some cooking oil in a wok and deep fry the wontons until golden brown. Serve hot with chili sauce or eat plain.
Ingredients:
3/4 lb shrimp (shelled and deveined)
1 teaspoon salt
1 teaspoon oil
1 teaspoon peeled, grated fresh ginger
1 teaspoon sugar
1 tablespoon Chinese rice wine
1 teaspoon sesame oil
2 teaspoons corn starch
3 sprigs coriander (leaves only, minced)
2 water chestnuts, peeled and finely chopped White pepper powder to taste
1/2 beaten egg (for sealing wontons)
Coarsely chop shrimp into pieces (not too small) and mix well with the above seasonings. Set aside. Fill each wonton skin with 1 heaping teaspoon of filling and seal the wonton skin with the beaten egg.
Boil the wontons in boiling water for a couple of minutes or until they start floating. Serve hot with ginger vinegar dipping sauce and/or garlic chili sauce. Ginger Vinegar Dipping Sauce Recipe Ingredients:
2 teaspoons peeled, grated fresh ginger
2 tablespoons of soy sauce
2 tablespoons of dark vinegar
1 tablespoon of chopped scallion
Mix the above ingredients and set aside. Garlic Chili Sauec Recipe
Ingredients:
4 garlic cloves
8 dry red chilies (minced)
2 teaspoons of grated fresh ginger
Salt to taste
Blend the above ingredients and stir fry them with oil until fragrant. Set aside.
Ingredients:
6 shrimps (shelled, deveined, and chopped into small pieces)
1 piece bean curd (diced into small pieces)
2 cloves garlic (chopped)
2 shallots (chopped)
1 jicama, shredded
1 carrot, shredded
6 long beans (chopped)
Salt to taste
Sugar to taste
White pepper powder to taste
1 pack of frozen Popiah wrappers / 25-30 fresh
Popiah skin
Oil for deep frying
Sealing Paste:
2 tablespoon corn starch
5 tablespoon of water
Method:
Pan-fry the diced bean curd with a little oil until they turn light brown. Set aside.
Heat oil in a wok and fry the garlic and shallots until aromatic. Add shrimps, julienned jicama, shredded carrot and long beans. Season with salt, pepper, sugar and cook for 5 minutes.
To assemble the spring rolls, lay a spring roll wrapper (Popiah skin) on a clean cutting board. Put some filling in the middle and add some diced bean curd on top of the filling. Fold in the two sides and roll up the wrapper tightly to form the spring rolls. Seal the spring roll with the sealing paste and deep dry them over medium heat until golden brown. Drain the spring rolls on paper towels and serve them with chili sauce.
13Lumpia (Filipino Spring Rolls) Recipe Ingredients:
1 package Lumpia wrappers (25 sheets); Chinese or
Vietnamese spring roll wrappers meant for frying can be substituted.
2 pounds ground pork
5 cloves garlic, peeled and minced
1-inch piece of ginger, peeled and minced
2 tablespoons soy sauce
2 eggs, lightly beaten
Freshly ground black pepper, to taste
Method:
Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.
Combine the pork, garlic, ginger, soy sauce, eggs, and black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.
Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.
At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.
To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on
all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).
Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce (bottled from the store is fine).
14Nyonya Kuih Pie Tee Recipe and Step-by-Step Guide Ingredients:
Batter for the cases/shells:
1 cup all purpose flour
1/4 cup rice flour
1 egg (beaten)
1 1/4 water
Oil for deep-frying
Fillings & Toppings:
2 tablespoons oil
2 lbs. jicama/yam bean (shredded)
1 carrot (shredded)
10 French beans (chopped)
4 oz. shrimp (shelled, deveined, and cut into smaller pieces)
4 garlic (finely chopped)
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon chicken bouillon powder
2/3 cup water
Toppings:
1 plain omelet (shredded)
Fried shallot crisps
Scallions (chopped)
2 red chilies (chopped)
Garlic chili sauce or Sri Racha (optional)
Method:
Combine the all purpose flour, rice flour, beaten egg, salt, and water in a mixing bowl and mix well. Strain the batter, transfer it into a big bowl and set aside.
Fill a sauce pan that is deep enough for the mold it’s just hot (but not too hot). Take out the mold and then dip it into the batter. Coat the mold until it’s up to the 90-95% level a nd make sure it’s well coated on the side and the bottom (the mold shouldn’t be too hot and it shouldn’t sizzle when it’s dipped in the batter). Let excess batter drip off, then plunge the mold into the hot oil. T o separate the batter from the mold, jiggle the mold up and down to loosen it. The case should off with slight shaking up and down. Once it’s off, deep fry in the oil until it turns light to golden brown. Transfer it out onto a plate with
paper towels (to soak up the excess oil) and store in an airtight container. (I use medium heat while making my cases.) For the filling, stir fry the minced garlic and prawns until fragrant. Add jicama, carrot and french beans, and do a quick stir. Add the seasonings and water. Cook until the vegetables are soft, about 5 minutes using medium heat. Dish out and set aside.
To serve, use chopsticks to fill the case with the filling, and then top with shredded omelet, chopped scallions, red chilies, shallots crisps, and garlic chili
15Portuguese Egg Tarts Recipe
1 box of Betty Crocker Pie Crust Mix (Net Wt 11 Oz) or 1 frozen and rolled Pillsbury 9-inch pie crust
3 tablespoons melted butter
1/3 cup cold water
4 egg yolks
1/3 cup of sug ar (or slightly less if you don’t like
your Portuguese egg tarts too sweet)
1/3 cup of heavy whipping cream
1/3 cup of milk
3 drops of vanilla extract
Method:
Stir the pie crust mix, cold water, and melted butter until pastry forms a ball. On a floured surface, roll the dough and cut it into 12 balls. Set aside.
Use an electronic hand beater to blend Ingredients B. Beat for about 3 minutes and strain the filling through a strainer. Set aside.
Preheat oven to 400 F. Butter the muffin pan.
Flatten the balls into small rounds and fit them well into the muffin pan by pressing firmly on bottom and side (do not over stretch). Fill the pie crust dough with the egg mixture (about 80% full).
Bake the Portuguese Egg Tarts at 400F for about 15-20 minutes or until the filling turn brown.
Cook’s Note:
If you use Pillsbury frozen pie crust, you just use it as is, meaning just cut it out into 10 rounds and fit into your muffin pan.
16Sweet Potato Balls Recipe (蕃薯旦)
Ingredients:
1 lb of sweet potatoes
12 tablespoons of all-purpose flour
3 1/2 tablespoons of sugar
3 tablespoons of sesame seeds
Water
Oil for deep frying
Boil the sweet potatoes for 15 minutes. Peel the skin of the sweet potatoes and discard. Smash the sweet potatoes and combine them with flour, sugar, and just enough water to form a smooth dough that is soft in texture but not sticky.
Divide dough into small, equal portions and roll them into balls. Coat the balls with some sesame seeds. Deep fry the sweet potato balls till golden brown. Dish out and drain well before serving.
17Salty Pancakes with Dried Shrimps Recipe
Ingredients:
1 cup of all-purpose flour
1 cup of water
1 egg
1/2 cup of dried shrimps (soak for 5 minutes in hot water)
1 cup of shredded cabbages
1/4 teaspoon of salt
1/4 teaspoon of sugar
Soak the dried shrimps in hot water for 5 minutes. Whisk all ingredients in a bowl until well blended and smooth. Heat up the pan and add some cooking oil. Use a ladle to scoop up the batter and pour it onto the pan. Flip the salty pancakes and cook it to light brown on both sides.
Serve hot with chili sauce.
Notes:
1.You can substitude shredded cabbages with 1 stalk of scallion (chopped).
2.Rasa Malaysia recommends Maggie Chili Sauce if you are in Malaysia or Sri Racha Chili
Sauce if you are in the United States.。