Archive for the ‘APPETIZERS / SNACKS’ Category
Fried Seasoned Wontons
Quick and easy appetizer or snack, think great with beer, and they are addictive! This is a make as you need recipe, no set amounts needed here.
Ingredients
- wonton wrappers, thawed if frozen
- water, as needed
- chicken seasoning powder, or pork seasoning powder
- oil, for frying
Instructions
- Lay out some wonton wrappers on some parchment paper or foil, lightly spray water on each wrapper.
- Lightly dust with either the chicken or pork seasoning powder. Use either Knorr or Ros-Dee brands, very popular in Thailand and available in the US in Asian markets.
- Heat some oil in a large pan, about 1/4 inch, to medium hot. Place a few wontons at a time in the oil and fry until golden brown, they fry up very quickly.
- Remove to paper towels to drain, and continue the process to cook all the wonton wrappers you have prepared.
- Serve as an appetizer or with beer or drinks of your choice.
Notes
Low cost.
This recipe for Fried Seasoned Wontons is adapted from Appon's Thai Food.
Thai Style Hotdogs
Thais love hotdogs, they have as many brands of hotdogs as they do brands of rice and canned fish. Now 90% of the Thai hotdogs are pure rubbish, but there is a few very good brands out there. Hotdogs are nothing more than sausages, however with modern processing and the poor choices of fillers and casings, the consistency in taste is quite lacking. For those in Thailand and the rest of the world, use good quality beef or chicken hotdogs. Thais do not normally eat hotdogs with a bun or bread, they are either grilled on a stick or deep fried. And the best hotdogs to use are the small ones labeled as cocktail hotdogs or sausages, there is no casings on these, bonus!
Ingredients
- 1 package quality hot dogs, or 2 small packages of cocktail sausages
- lard, or cooking oil for frying
- sweet chili sauce, for serving
Instructions
- Remove the casings on hotdogs, cut each hotdog into 3 equal pieces, then cut an X in each end, about ¼ inch deep. I used 2 packages of chicken cocktail sausages so just cut the X into each end.
- Heat the lard or oil in a large deep pan, you are going to shallow fry them. When the lard is hot but not smoking, carefully add the hotdogs. Fry for a few minutes, basically stir frying but be careful of the oil.
- As they fry, the ends open giving each hotdog more surface area, more surface area means more crispy. When lightly browned and crispy, remove to paper towels to drain.
- Serve with sweet chili sauce for dipping.
Notes
Low cost.
Quail Eggs in Soy Sauce II
This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Notes section.
Ingredients
- 25-35 hard boiled quail eggs, peeled, or canned, Shortcut
- ½ cup soy sauce
- ½ cup white vinegar
- ¼ cup apple cider vinegar
- 1 cup water
- 2 cloves garlic, minced
- 3 tablespoons brown sugar
- 1 teaspoon sea salt
- 2 Bird's Eye Chilis, cut in half lengthwise
- 1 medium onion, cut into wedges
- 2 pint mason jars
Instructions
- In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
- If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
- Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
- Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Quail Eggs in Soy Sauce I
This sounds very good, and this recipe is Indonesian in origin. Normally served on a skewer as a side dish, appetizer, or snack. On my to cook list. This recipe assumes you have fresh hard boiled quail eggs or for folks in the states, feel free to use canned. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 30 hard boiled quail eggs, peeled, or canned, Shortcut
- 200 grams palm sugar
- ¼ cup soy sauce
- 3 cups water
- 4 shallots, chopped
- 1 teaspoon coriander seeds
- salt, as desired
- 2 bay leaves, Indonesian if you have them
- 1 inch galangal root, chopped, (3 cm)
- 6 wooden skewers
Instructions
- If using fresh hard boiled eggs, get them peeled the set aside. If using canned, just drain and rinse (they are already peeled) and set them aside.
- Add the chopped shallots, galangal, coriander, and a pinch or two of salt in a mortar and mash with a pestle. No mortar? No problem, use a food processor or blender. Set aside.
- Add the water to a pot and bring to a boil. Then stir in the mashed ingredients, bay leaves, sugar, soy sauce, and finally add the eggs.
- Reduce heat to a simmer and let the mixture cook until the eggs are a nice brown color then remove from heat.
- Remove the eggs and drain.
- Place 5 eggs on each skewer.
- Serve.
Notes
Shortcut: Perfect Hard Boiled Quail Eggs.
Fried Oyster Mushrooms
This comes from a good friend, and this recipe is Chinese in origin, and my friend is Chinese as well, so I will take her word on this, and it not only sounds very good, it is delicious! Using Oyster mushrooms as the base and adding to this, this is wide open to adapt to your liking. Lot of photos here as I used 3 types and want to show how to prep these if you have not used these before. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 400 grams fresh oyster mushrooms, (14 oz)
- 1 egg, lightly beaten
- 1 cup corn starch
- salt and pepper, as desired
- 1-2 cups lard, or cooking oil, for frying, OR make from a shortcut
Instructions
- Remove the root end of the mushrooms, rinse the mushrooms and squeeze dry. Using your hands, pull apart the mushrooms into 2 or 3 pieces and place in a mixing bowl.
- I misjudged the amount of Oyster mushrooms I had so I used two more types of mushrooms, first I used a package of white Shimeji mushrooms, 150 grams (5-6 oz). These are in clumps in the package. This photo is I just took them out of the package.
- To prep these, cut off about 1 inch of the root ends of the clumps as shown, rinse, squeeze dry, add to the bowl with the Oyster mushrooms.
- Next mushroom used was a package of Enoki mushrooms, 200 grams (7 oz), in the states, these are also known as Golden mushrooms, and can be found canned as well in the Asian markets there. This photo is the mushrooms taken out of the package, these grow in a large clump and are long slender stems.
- To prep these, cut off about 1 1/2 to two inches from the root end, and cut the mushrooms in half as shown, rinse, squeeze dry and to the bowl with the other mushrooms.
- Use your hands and toss the mushrooms together. This photo really shows how slender the Enoki mushrooms are.
- Sprinkle the corn starch onto the mushrooms and gently mix together to coat the mushrooms.
- Then add the egg, salt and pepper to taste, heavy handed with the pepper works well, and mix together to coat the mushrooms fully.
- Heat the lard or oil in a large non stick pan, when hot but not smoking, carefully slide or place (using tongs) the mushroom in the oil.
- Fry until golden brown, turning them often as you fry them.
- Remove from the pan and drain on paper towels.
- Place on a serving tray or large plate, serve with additional salt and pepper as desired.
Notes
Low cost.
Shortcut: Rendering Lard.
Variant: 1. Reduce the amount of Oyster mushrooms and add in other types of mushrooms.
This recipe for Fried Oyster Mushrooms is from China Sichuan Food.
Curry Fish Balls
This sounds very good, and uses a packaged curry from Japan that is exceptional in flavor, Japanese curry tastes neither like Thai or Indian curries. Fish balls (think of small meatballs but made from fish) are very common and for folks in the US, these are readily available at most Asian markets. Curried fish balls are very common in China (and I did receive this recipe from a friend in China). This can be a snack or side dish. If I was a betting man, you could increase the number of balls and make a main dish over rice for two people. On my to prepare list.
Ingredients
- 25 fish balls, thawed if frozen, rinsed
- 1 tablespoon cooking oil
- 1 cup red onion, finely diced
- 100 grams Golden Curry, 1 small box or 1/2 a large box
- 1 cup coconut milk, or plain milk if in a pinch
- 1 cup vegetable stock, fresh or from powder, or water
Instructions
- In a large non stick pan, heat the oil and when hot, saute the onion until soft.
- If you have never used Japanese curry before, it very much looks like a chocolate bar. This melts into hot liquid quickly.
- Pour in the stock and add the curry (yes, it does look like a candy bar). Move the curry around until dissolved and mixed in with the onion and stock.
- Add the coconut milk and stir in, then add the fish balls. Simmer on low heat for about 10 minutes.
- Remove from heat and the curry will thicken.
- Serve as is for a side dish or snack, or over rice with the curry as a main dish. Enjoy.
Notes
Low cost.
Variants: 1. Use mushroom or chicken stock in place of the vegetable broth. 2. Use beef, pork, chicken, or seafood balls in place of the fish balls.
This recipe for Curry Fish Balls is from China Sichuan Food.
Mexican Deviled Eggs I
I like hard boiled eggs and I love deviled eggs, so this sounds really good. On my to make list. Although this is low cost, there is shortcuts for even greater savings. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 8 hard boiled eggs, chicken or duck, peeled, Shortcuts
- ⅓ cup mayo
- ½ cup Cheddar cheese, shredded
- 2 tablespoons sour cream, Shortcut
- 1 tablespoon chives, chopped, or spring onion
- 2 teaspoons taco seasoning mix, Shortcut
- fresh cilantro, finely chopped, for garnish
Instructions
- Cut the cooled and peeled eggs in half, remove the yolks to a medium mixing bowl and place the whites on a serving tray or plate.
- Mash the yolks with a fork then add the cheese, mayo, sour cream, chives (or spring onion), just 1½ teaspoons of the taco seasoning. Mix together.
- Spoon or pipe the mixture into the egg whites.
- Dust lightly with the remaining taco seasoning and sprinkle lightly with cilantro. Chill in the fridge until you serve. Enjoy.
Notes
Shortcuts: Perfect Hard Boiled Chicken Eggs, Perfect Hard Boiled Duck Eggs, Taco Seasoning Mix, Sour Cream.
Variant: 1. Use hard boiled quail eggs for tiny versions of this recipe.
Tuna Salad
This recipe comes from a good friend, and she has never been wrong with a recipe, and this recipe is excellent as well. Makes for tasty sandwiches. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 cans tuna in water, standard size cans, or 2 cups fresh, Shortcut
- 1 medium brown onion, finely diced
- 1 medium Granny Smith apple, cored, seeded, diced
- 1 avocado, peeled, seeded, diced
- 1 cup mayo, or to taste
- ½ teaspoon lemon or lime juice, or to taste
- ½ cup toasted nuts, sliced almonds or chopped pecans, optional
- ⅛ teaspoon black pepper, or to taste
Instructions
- Core and chop the apple. I use an apple corer and slicer that removes the core and makes 8 slices. I took each slice, slice it again lengthwise, then chopped. Add the lime or lemon juice at this time to prevent the chopped pieces from turning brown.
- Toast the nuts, your choice of almonds or walnuts, these are optional.
- Drain the tuna well or prepare fresh cooked tuna and let that drain after you have removed the bones and flaked it. If using fresh tuna, use 2 cups or 2 1/2 cups. Three cans of tuna (140 grams each), the onion, and apple with lime juice ready for mixing.
- Add all the ingredients to a large mixing bowl and mix to combine, taste and adjust mayo, pepper, and lemon/lime juice to your liking. Mixed and ready to chill, no nuts or avocado used this time.
- Cover and chill for a few hours, serve in sandwiches or as a dip.
Notes
Figure about 42 Baht per average size can of tuna, for 8 servings, this is about 66 cents per serving.
Shortcut: Tuna.
Variants: 1. Replace the tuna with 2 cups of cooked, chopped chicken. 2. Use a red onion in place of the brown onion. 3. Use a Fuji apple in place of the Granny Smith apple.
Pork Dim Sum (Shao Mai / 烧卖)
Dim Sum is Chinese in origin, Cantonese, basically open faced wontons that are steamed not fried. There is 1,000s of types of dim sum. This is a very common type here in Thailand that is sold in the open markets.
Ingredients
- 500 grams ground pork, (1 lb)
- 1/2 cup spring onion, sliced, white and green parts
- 2 tablespoons soy sauce
- 1 1/2 teaspoons Shaoxing rice wine
- 1 teaspoon chicken stock powder
- 1 1/2 teaspoons sugar
- 25 wonton skins
- olive oil, as needed, for steaming
Instructions
- In a mixing bowl, add all the ingredients except the olive oil and wonton wrappers.
- Use your hands to mix or a large sturdy spoon, it mixes together easily.
- Place a wonton skin on your work surface, add a small spoonful of the meat mixture into the center of the skin. Bunch up the sides and pick up the dim sum and shape so that it is cylindrical with the top open, and pack the pork in with a spoon as well. Set aside and repeat with the remaining skins. (I have not perfect how to pack these correctly, yet.)
- Heat your steamer (I use a rice cooker with a steamer tray) and lightly spray or rub the tray or steamer basket with olive oil. Place some dim sum in the steamer tray leaving space between them. Cover with a lid and steam for 8-10 minutes. You are steaming them, no need to worry about burning them 😉
- Remove the cooked dim sum to a plate, and repeat to cook the remaining dim sum.
- Serve with soy sauce for dipping if desired as an appetizer, side dish, or main dish.
Notes
Low cost.
Adapted from an internet recipe.
Egg Salad on Saltines
This is from a good friend, and is so simple, it is brilliant. You need 3 items, egg salad of your choosing, saltine crackers, and cherry tomatoes. I normally make a sandwich from egg salad and serve deviled eggs as appetizers, this simplifies the appetizer problem to a lighter and less filling appetizer (or you could be like me and make a bunch of these and call it a meal). No quantities or servings stated as this is a make what you need recipe, more of a guide than a recipe really. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- egg salad, your preference or from my Shortcut
- saltine crackers, as needed
- cherry or grape tomatoes, halved or quartered, up to you
Instructions
- Prepare your own favorite egg salad or prepare from my shortcut, I have several that would work really well and expand your ex salad experience (listed below), or your choice to use a store bought egg salad.
- Place a good spoonful of chilled egg salad on a saltine cracker, stick half or quarter of a cherry tomato in the egg salad. Arrange on a tray, serve as an appetizer.
Notes
Low cost.
Shortcuts: Basic Egg Salad, Egg Salad with Capers & Dill, Mushroom & Egg Salad, Mediterranean Egg Salad.
Variants: 1. For the Basic Egg Salad, add half of a pickle slice instead of the tomato. 2. For the Egg salad with capers and dill, add a sprinkling of fresh chopped dill and a half of pickle slice. 3. For the Mediterranean Egg Salad, use the tomato half or quarter and some fresh dill.
Inspired by a good friend, Kristi Fancher Brown.
Unites States.
Unites States.
