国外料理手册大全-1-Appetizers(开胃菜).docx

appetizers & snacks recipes1. 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 recipeingredients:1 3/4 cup all purpose flour (1/2 lb)1 1/2 cup low fat milk1/2 cup water1 egg1/2 teaspoon salt3/4 teaspoon turmeric powder1/2 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 paste3/4 cup water1 tablespoon coconut milk1 shallot (diced) 1 tablespoon oilmethod: 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 pork5 medium size shrimp1 (big) leave napa cabbage (finely cut)some chopped cilantro leaves3 dashes white pepper powder1 teaspoon shaoxing wine or rice wine1/2 teaspoon sesame oil1/2 teaspoon salt2 inches ginger (grated)1 pack potsticker skin (choose the thickest brand)oil for pan-frying1/2 cup waterchinese black vinegar (for dipping)for the skin: (to make the skin from scratch)2 cups all-purpose flour1/2 cup watermix 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 oilmarinate:1 tablespoon soy sauce1 tablespoon oyster sauce1/2 teaspoon kecap manis (sweet soy sauce) 1/4 teaspoon salt or to taste1 tablespoon shaoxing wine1/2 teaspoon sugar1 teaspoon corn starch1 stalk scallion (finely chopped)3 dashes white pepper powder1 fresh and cold iceberg lettuce headhoisin-ponzu dipping sauce:3 tablespoons hoisin sauce1 tablespoon japanese ponzu sauce1/2 teaspoon sriracha chili sauce1 tablespoon warm water (to dilute the dipping sauce)sweet chili sauce:4 tablespoons mae ploy sweet chili saucesome cilantro leaves (chopped)1/2 tablespoon lime juicemethod:mix the ground chicken meat, chopped mushrooms and water chestnuts with all the marinate ingredients. set aside for 15 minutes.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) recipeingredients: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 ginger1/2 tablespoon finely chopped scallion (white part only)1/8 teaspoon sesame oil3 dashes white pepper1/4 teaspoon chicken bouillon powder1/2 tablespoon corn starch1/2 tablespoon egg whitea pinch of saltround wonton skincarrot (finely chopped) and peas (for garnishing)method:using a mini food processor, ground the chicken but make sure that its 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 sugar1 tablespoon corn starch1 egg white, lightly beaten1/2 teaspoon sesame oil1 tablespoon oil (or some pork fat)a few dashes of white pepper powderwonton skinsmethod: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 pork1/2 cup of chopped chinese leeks (韭菜)1/8 teaspoon salt1 1/2 teaspoon rice winea few dashes of white pepper powder5 drops of sesame oilfor the skin:2 cups all-purpose flour1/2 cup waterfor dipping:black vinegarmethod: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) recipeingredients: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.)cooks 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 balls1 1/2 tablespoon tomato sauce/ketchup1/2 teaspoon sri racha chili sauce (or any spicy chili sauce)1 teaspoon sugar1/2 teaspoon oyster sauce1/2 teaspoon oilsesame seedsmethod: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 recipefilling: 5 tablespoons oil1 medium red onion (finely chopped)1/2 teaspoon kurma powder or chicken curry powder2 teaspoons meat or chicken curry powder1 teaspoon chili powder1/2 teaspoon turmeric powder1/2 cup of finely diced chicken breast meat2 large potatoes (boiled and finely diced)1 1/2 teaspoon sugar1/2 teaspoon black pepper1/2 teaspoon saltpastry:1 lb plain flour5 oz margarine or shortening3/4 cup water1/2 teaspoon of saltmethod: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.10fried wontons recipeingredients:1/2 lb minced pork12 bay scallops (chopped into small pieces)1 pack of wonton skins3 water chestnuts (peeled and chopped into small pieces)1 egg (lightly beaten)2 sprigs of coriander (chopped)1/2 teaspoon of sesame oil1/2 teaspoon of corn flour1/2 teaspoon of fish saucea few dashes of white pepper powdersalt to tasteoil for deep fryingmethod: 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.11shrimp wontons recipeingredients:3/4 lb shrimp (shelled and deveined)1 teaspoon salt1 teaspoon oil1 teaspoon peeled, grated fresh ginger1 teaspoon sugar1 tablespoon chinese rice wine1 teaspoon sesame oil2 teaspoons corn starch3 sprigs coriander (leaves only, minced)2 water chestnuts, peeled and finely choppedwhite pepper powder to taste1/2 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 recipeingredients:2 teaspoons peeled, grated fresh ginger2 tablespoons of soy sauce2 tablespoons of dark vinegar1 tablespoon of chopped scallionmix the above ingredients and set aside.garlic chili sauec recipeingredients:4 garlic cloves8 dry red chilies (minced)2 teaspoons of grated fresh gingersalt to tasteblend the above ingredients and stir fry them with oil until fragrant. set aside.12fried spring rolls recipeingredients: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, shredded1 carrot, shredded6 long beans (chopped)salt to tastesugar to tastewhite pepper powder to taste1 pack of frozen popiah wrappers / 25-30 fresh popiah skinoil for deep fryingsealing paste:2 tablespoon corn starch5 tablespoon of watermethod: 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) recipeingredients:1 package lumpia wrappers (25 sheets); chinese or vietnamese spring roll wrappers meant for frying can be substituted.2 pounds ground pork5 cloves garlic, peeled and minced1-inch piece of ginger, peeled and minced2 tablespoons soy sauce2 eggs, lightly beatenfreshly ground black pepper, to tastemethod: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 guideingredients:batter for the cases/shells:1 cup all purpose flour1/4 cup rice flour1 egg (beaten)1 1/4 wateroil for deep-fryingfillings & toppings:2 tablespoons oil2 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 salt1/2 teaspoon sugar1/2 teaspoon chicken bouillon powder2/3 cup watert