Archive for the ‘APPETIZERS / SNACKS’ Category
Sardine & Cheese Wontons
November 24, 2018 Lee
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Sardine & Cheese Wontons

Ayam Brand, Malaysia.
This recipe comes from the Ayam brand website in Malaysia. I will verify the number of wontons made for this. Link to the Shortcut is listed in the Recipe Notes sections.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Malaysian
Servings 50 wontons

Ingredients
  

  • 1 tin sardines in olive oil, (120 g / 4¼ oz, Ayam or other brand), Shortcut
  • 2 packages wonton skins
  • 50 grams cheese, your choice, cut into small cubes, (1¾ oz)
  • 2 spring onions, finely sliced, white and green parts
  • 50 grams carrot, finely diced (1¾ oz)
  • salt and pepper, as desired, to taste
  • 1 egg, lightly beaten
  • cooking oil, for frying

Instructions
 

  • In a mixing bowl, add the sardines and the oil from the tin. Mash with fork and mix in the oil.
  • Add the carrot and spring onion and mix in, season with salt and pepper to taste if desired. (I use a mandolin with a julienne blade and chop after, resulting in a fine dice.)
  • Beat the egg in a small bowl and set that near you. Place a wonton skin on your work surface with a corner pointed towards you.
  • Place a teaspoon of the sardine mixture in the center of the skin, place a cube of cheese on top. Brush the 2 edges of the skin that are farthest away from you with some beaten egg.
  • Take the corner closest to you and fold away from you to the opposite corner and pat down the edge to seal the wonton. Set the wonton on a plate, there, you just made a wonton.
  • Repeat using the rest of the sardine mixture and wonton skins.
  • Heat oil in a pan for shallow frying, about ½ inch oil. When hot but not smoking, add some wontons and fry until golden brown on the bottom, then turn them over and fry the other side. Remove to paper towels to drain.
  • Serve and enjoy with dipping sauces of your choice.

Notes

Shortcut: Sardines in Olive Oil (Slow Cooker).
: MALAYSIAN,APPETIZERS / SNACKS,FISH - ALL,Fish - Sardines
Cracker Jack
October 18, 2018 Lee
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Cracker Jack

This comes from a good friend in northeastern Thailand, and he makes this for the local village kids near him, and this is very popular with them now. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Cuisine American
Servings 0 a lot

Ingredients
  

  • 1 cup brown sugar, packed
  • 6 tablespoons butter
  • 2 tablespoons water
  • 1/4 cup corn syrup, OR make from a shortcut
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 10 cups popped popcorn, make from 1 1/3 cups of kernels, salted
  • 1 cup salted peanuts

Special Equipment

  • probe thermometer

Instructions
 

  • Preheat your oven to 120 C (250 F) and line a baking sheet with parchment paper.
  • Over medium high heat in a sauce pan, combine brown sugar, butter, water and corn syrup. Bring the temp up 121 C (250 F), use a probe thermometer. Remove from heat when the temp is reached.
  • Add the vanilla extract and baking soda, stir to incorporate into mixture.
  • In a large bowl, add the popped popcorn, drizzle the cooked mixture over popcorn, mix with wooden spoon or spatula, add the peanuts and stir to distribute evenly.
  • Transfer combined popcorn mixture onto the baking sheet, distribute to make an even layer.
  • Bake in oven for 1 hour, however, after 20 minutes, remove and stir popcorn mixture, then bake for an additional 20 minutes, remove and stir, then bake for the remaining 20 minutes.
  • Remove from oven and allow to cool. There, you just made Cracker Jack.
  • Once the Cracker Jack is cool, store in an airtight container or enjoy.

Notes

Low cost.
Shortcut: Corn Syrup Substitute.
Recipe and photo provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items).
Thailand.
APPETIZERS / SNACKS
Crab Rangoon Spring Rolls
October 14, 2018 Lee
2 Comments

Crab Rangoon Spring Rolls

Adapted from an internet recipe.
Crab Rangoon is not Chinese in origin, it as American. This recipe uses imitation crab which is left whole, not chopped, and simply rolled in spring roll wrappers. The dipping sauce in combination with the fried spring rolls = Crab Rangoon Spring Rolls. Feel free to use dipping sauces of your choice and simply call these Crab Stick Spring Rolls.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 6 servings

Ingredients
  

For the Dipping Sauce

  • 250 grams Cream cheese, 1 package, room temperature, (8 oz)
  • 1-2 tablespoons mayo, and as needed
  • 1 tablespoon Sriracha Chili Garlic sauce
  • 1 tablespoon soy sauce
  • 1 spring onion, finely sliced, white and green parts

For the Spring Rolls

  • 500 grams imitation crab, (1 lb)
  • 1 package spring roll wrappers, thawed, you will have leftovers from this
  • 2 tablespoons water
  • 1 tablespoon corn starch
  • lard, or cooking oil, for frying

Instructions
 

For the Dipping Sauce

  • Add the cream cheese to a bowl and mash with a sturdy fork, add the Sriracha, spring onion, mayo, and soy sauce.
  • Mash with the fork, adding more mayo as needed to achieve the consistency you want. Set this aside.

For the Spring Rolls

  • The only prep work is unwrapping each crab stick. Unwrap the sticks from the entire package. I ended up with 38 sticks (a cat stole 1 and there was one left over, quick snack for me). You will use all the sticks, you won't use all the wrappers. Place the sticks in a bowl, and in a small bowl, mix together the water and cornstarch to make a slurry.
  • Two people is very handy to do this step, one to pull the the pastry apart and the other rolling the spring rolls. Spring roll wrappers are very thin pastry, and if doing this by yourself, place a damp towel on the unused sheets while you roll, if they start to dry, they will be hard to pull apart and will tear. This will actually go by rather quickly now.
    Note: Spring roll wrappers come in two sizes, 8½ x 8½ inches and 5½ x 5½ inches. If using the larger sheets, which is show here, use 3 crab sticks, if using the smaller size use 2 crab sticks.
  • Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Use two fingers and dip into the slurry then rub your fingers the two sides of the pastry that are farthest from you. Place 3 crab sticks near the corner nearest you.
  • Fold the corner of the pastry onto the crab sticks.
  • Tightly roll the sticks up to just before you get to the widest part of the pastry.
  • Now fold the the left and right corners towards the middle.
  • Continue to roll, place on a plate. Repeat for as crab sticks you have. I made 12.
  • Heat a large pan with about 1/2 inch of lard or cooking oil.
  • When hot but not smoking, fry the spring rolls for about 1-2 minutes on each side or until golden brown (shallow deep fry). Remove to paper towels to drain, continue frying, working in batches until all the spring rolls are fried. Repackage the unused spring roll wrappers and return to the freezer.
  • Serve and enjoy.

Notes

Tesco brand crab sticks, which taste perfectly acceptable, will cost about 95 Baht for 500 grams. Cream cheese will cost about 120 Baht (Caroline brand). I made 12 spring rolls, figure 2 spring rolls per serving as a snack or appetizer, or 6 servings. This is about $1.08 per serving.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Crab - Imitation
Za’atar Quail Eggs
September 28, 2018 Lee
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Za'atar Quail Eggs

Adapted from an internet recipe.
This is a western twist on the Middle Eastern snack called Yogurt Cheese, which is also rolled in za'atar then stored in olive oil. This recipe assumes you have hard boiled quail eggs on hand, fresh cooked or canned will work. Link to the shortcut is listed in the Notes section.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer
Cuisine American
Servings 24 eggs

Ingredients
  

  • 24 hard boiled quail eggs, Shortcut
  • extra virgin olive oil, as needed
  • 3-4 tablespoons za'atar
  • sea salt, as desired

Instructions
 

  • For fresh cooked quail eggs, once peeled, place in the fridge to completely cool. If using canned, drain then place in the fridge to completely cool.
  • Place the za'atar in a shallow bowl and season as desired with sea salt.
  • Place the quail eggs in another bowl and toss with 3-4 tablespoons of olive to lightly coat all the eggs.
  • Roll the eggs in the za'atar to coat each egg. For the eggs with the flat bottoms, stand them up on a serving tray, for the round bottom ones, just place them on their side on the tray.
  • Serve.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.
5 Ingredients or Less,APPETIZERS / SNACKS,Eggs - Quail
Marinated Cheese
September 25, 2018 Lee
3 Comments

Marinated Cheese

This is really good, very mild flavor added by the herbs and garlic, tasty overall.
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Prep Time 15 minutes
Total Time 1 day 15 minutes
Course Appetizer
Cuisine American
Servings 0

Ingredients
  

  • 200-250 grams block cheese, (6-8 oz)
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 2 small shallots, peeled and halved
  • 3 cloves garlic, smashed and peeled
  • 1 teaspoon white peppercorns
  • extra virgin olive oil, as needed
  • 1 pint mason jar, or a suitable size reused jar

Instructions
 

  • For the cheese, Jarlsberg, Swiss, Gouda, Edam, Cheddar, and Mozzarella would be good choices. Cut the cheese into 3/4 to 1 inch cubes.
  • Place the cheese, garlic, white peppercorns, shallots, thyme, and rosemary into the sterilized mason jar.
  • Pour in olive oil to cover the cheese, but about 1/2 inch from the top.
  • Place the lid on the jar and leave on the counter top for at least 24 hours or as long as 2 weeks. Do NOT place if the fridge, leave it on the counter top at room temperature.
  • Served with Green Olives and Salami speared on top.
  • Served with Quail Eggs and Salami speared on top.

Notes

One block, 200-250 grams (about 6-8 oz) is about 180-200 Baht each. I need to determine how many appetizers I get out of one block.
Variants: 1. Replace the thyme and rosemary with dill and sweet basil leaves. 2. Serve as appetizers by spearing a green or black olive with a toothpick then spearing a cheese cube. 3. Fold up a slice of salami, spear that with a toothpick then spear a cheese cube. 4. Serve on butter crackers.
Idea adapted from several internet recipes.
* Fair Value $1.01 to $1.50 per Serving,APPETIZERS / SNACKS
Brian’s Restaurant Style Onion Rings
September 24, 2018 Lee
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Brian's Restaurant Style Onion Rings

This is from a good friend who modified an internet recipe he found, his words, "They were crispy, not soggy, had good flavor and the family enjoyed them." This sounds like a winner. On my to cook list.
Print Recipe
Prep Time 15 minutes
Cook Time 3 minutes
Total Time 18 minutes
Course Appetizer, Side
Cuisine American
Servings 0

Ingredients
  

  • 2-3 large sweet onions
  • cooking oil, as needed

For Dredging

  • 1 cup all purpose flour
  • 1 teaspoon kosher salt

For Batter

  • 1 cup all purpose flour
  • 1 teaspoon kosher salt
  • 1 tablespoon baking powder
  • 1 teaspoon white pepper powder
  • 1 cup beer
  • 2 tablespoons cold water

Instructions
 

  • Slice onions into 1/2 inch thick slices, break rings apart and sort by size, reserve the end pieces and small pieces for other use.
  • In a zip lock bag, add the Dredging ingredients.
  • In a bowl, add the dry Batter ingredients and mix together. Then mix in the beer and water.
  • Using a stove top pot, add enough oil to have at least 3 inch depth in pot. A deep fryer can also be used. Heat oil to 190 C (375 F) using a probe thermometer. If you have a deep fryer, certainly use that.
  • While the oil is heating, place onion rings in the bag with the flour and shake, the cheater way of dredging, work in batches if needed to coat all the rings in flour. The dredging allows the batter to adhere to rings.
  • When the oil is at the correct temperature, one at a time, add a ring to the batter and coat well and place in the hot oil. Continue with rings in the batter and into the oil, but single layer only and do not overcrowd or let the rings touch while cooking.
  • Using a chopstick or skewer, turn each ring over after frying 2 minutes or until golden brown, then cook another 1 minute or until golden brown, remove to a wire rack placed over a baking sheet to drain and cool.
  • Continue until all the onion rings are cooked. Let rings cool 1 minute before serving.
  • Serve with your favorite dipping sauce.

Notes

Low cost.
Recipe provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items).
Thailand.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SIDES
Spanish Garlic Mushrooms
September 22, 2018 Lee
2 Comments

Spanish Garlic Mushrooms

Adapted from an internet recipe.
Champinones Al Ajillo for the Spanish speaking folks. These are very good, can be a side dish or served as a hot appetizer or snack.
5 from 1 vote
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Side
Cuisine Spanish
Servings 4 servings

Ingredients
  

  • 10 white button mushrooms, large, quartered
  • 5 cloves garlic, smashed and minced
  • 3 tablespoons olive oil
  • 1 tablespoon lemon or lime juice
  • 2 tablespoons dry sherry, or 1 tbsp apple cider vinegar + 1 tbsp water
  • ¼ teaspoon smoked paprika
  • salt and pepper, to taste
  • ¼ teaspoon red chili flakes, optional
  • 1 tablespoon fresh parsley leaves, chopped

Instructions
 

  • Heat the oil in a non stick pan on medium high heat, when hot, add the mushrooms and saute for 2-3 minutes to start them browning.
  • Add the remaining ingredients except for the parsley. Saute for another 5 minutes, basically stir frying.
  • Remove the pan from the heat, stir in the parsley.
  • Serve as a side, hot appetizer or snack. Enjoy.

Notes

Low cost, local grown button mushrooms for 35 Baht/110 grams, is about 25 cents per serving.
Variant: 1. Use Straw mushrooms halved instead of quartered.
#1 Go-To Recipes,: SPANISH,APPETIZERS / SNACKS,MUSHROOMS,SIDES
Brian’s Crispy Fried Chicken Wings
September 13, 2018 Lee
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Brian's Crispy Fried Chicken Wings

Brian states: "This is more a technique than a recipe. This is how I make super crispy wings. As far as the sauce, most any sauce can be applied after frying the wings. Limit the number of wing pieces in the oil to 6 as the temperature will drop. If using a deep fryer with several liters of oil, additional wings can be added depending on size of fryer." These do sound tasty!
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Appetizer, Lunch, Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 kilos chicken wings, (4 lbs)
  • 1 cup all purpose flour
  • 3 tablespoons corn flour
  • 1 1/2 cups water
  • 1 quart vegetable oil, (4 cups)

Instructions
 

  • In a large mixing bowl, add the flours and water, mix well to make a batter.
  • Place 6 wings in the batter to coat them.
  • Heat the oil in a large wok or pot, heat the oil, use a probe thermometer to monitor the temp, for this step you need 180 C (350 F) degree oil.
  • When the oil reaches 180 C, add the 6 wings from the batter and set a timer for 7 minutes.
  • At 7 minutes, remove the wings to a rack. Repeat until all the wings are cooked. Keep the wings in order of cooked from first to last.
  • Now increase temperature of the oil to 190 C (375 F). When the oil is at temp, place the first 6 wings into the oil and fry for another 7 minutes.
  • At the 7 minute mark, remove the wings to a rack and repeat with the next 6 wings, repeating this until all the wings are cooked.
  • Get out your favorite sauce, and enjoy.

Notes

Low cost.
Recipe provide by good friend, Brian Colligan, Pleasures & Pastimes (which is a great resource for gardening seeds and other items).
Thailand.
* Best Value $1 or Less per Serving,5 Ingredients or Less,APPETIZERS / SNACKS,CHICKEN & TURKEY
Honey Za’atar Hot Wings
September 5, 2018 Lee
1 Comment

Honey Za’atar Hot Wings

Adapted from an internet recipe.
Hot wings with a Mediterranean / Middle Eastern touch from two ingredients used. I made these on 10 Sep 2018, the chicken is outstanding, tender, juicy, excellent flavor.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer, Main Dish
Cuisine Mediterranean
Servings 4 servings

Equipment

  • Oven
  • Baking Sheet with Rack
  • Foil

Ingredients
  

  • 24 chicken wing sticks, or middle wings, skin on

For the Rub

  • 2 tablespoons baking powder
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons smoked paprika, or paprika
  • 2 teaspoons chili powder, ½ to 1 teaspoon if using Thai chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons za'atar

For the Sauce

  • 2 tablespoons butter
  • 2 tablespoons harissa paste, or 2 tablespoons of Sriracha sauce
  • ½ cup honey
  • 1 tablespoon molasses
  • white sesame seeds, optional, for garnish

Instructions
 

  • Preheat your oven to 200° C (400° F). Line a baking sheet with foil and place a rack on the sheet. Oil the rack with some olive oil.
  • In a large mixing bowl, add all the Rub ingredients and mix together.
  • Dry the wings with paper towels, add to the mixing bowl and toss together with the rub until all the wings are evenly coated.
  • Place wings on the rack evenly so they are not touching.
  • Bake for 45-50 minutes. Then place the baking sheet under your broiler (for counter top ovens, turn off the bottom coil and turn on the top coil) and broil until crispy, watch them so they do not burn. Remove from the broiler or oven.
  • Now melt the butter in a sauce pan on medium heat, when melted, add the remaining Sauce ingredients. Stir and bring to a boil then reduce to a simmer and stir occasionally until slightly thickened, about 3 to 5 minutes.
  • Place the chicken wings in a large bowl and pour on the sauce and gently toss together until the wings are evenly coated.
  • Place wings on a serving tray, garnish with sesame seeds if desired. (This is without the sauce, which I did not make, family is not keen on sweet sauces with honey.)
  • Serve with rice or sides of your choice and enjoy.

Notes

I bought 24 wings that weighed 2 kilos (just under 4½ lbs) for 139 Baht. For 4 servings, which is very conservative, this is about $1.05 per serving.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,: MEDITERRANEAN,APPETIZERS / SNACKS,CHICKEN & TURKEY
Shrimp Salad II
September 4, 2018 Lee
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Shrimp Salad II

This is a basic recipe that sounds delicious on toast or crackers. On my to make list for sure.
Print Recipe
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Lunch
Cuisine American
Servings 4 servings

Ingredients
  

  • 1 kilo shimp, cleaned, tails removed as well, cooked, (2 lbs)
  • 1 1/2 cups mayo
  • 1/2 teaspoon mustard powder
  • 2 teaspoons lemon or lime juice
  • 3 tablespoons fresh dill, chopped
  • 1 bunch Thai celery, chopped, 2 stalks for US celery
  • salt and pepper, to taste

Instructions
 

  • Mix everything in a large mixing bowl, starting with just 1 cup of mayo and adding more as needed, you want the shrimp coated well, not dripping in mayo. Adjust the salt and pepper as needed. Cover and place in the fridge to chill for 1-2 hours.
  • Serve on toast or crackers.

Notes

I will price this next time I get shrimp from the local area. For now I will say Low cost per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,SEAFOOD - ALL,Seafood - Shrimp/Prawn