Appetizers: January 2008 Archives

Manapua

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1 tablespoon oil
1/4 cup chopped dired shrimp
3/4 pound char siu, diced
4 water chestnuts, diced
1 stalk green onion, chopped
2 teaspoons shoyu
2 teaspoons oyster sauce
1/4 teaspoons sugar
1/4 teaspoon salt
1 package hot roll mix (13-3/4 ounces)

Heat oil in wok or skillet. Add rest of ingredients except hot roll mix; fry slightly. Prepare hot roll mix according to package directions. Let rise until doubled. Knead on floured surface until smooth and elastic. Pinch dough into twelve 1-1/2 inch balls. Flatten pieces of dough, keeping center thicker than edges. Put a tablespoonful of meat mixture in center. Form buns by pinching edges together to seal filling. Place on wax paper squares, seam side down. Cover and let rise until doubled. Steam 15 minutes. Makes 1 dozen.

Rumaki

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This Hawaiian hor deoeuvre is a must for any Hawaiian Luau you are having.

1 package bacon
1 package chicken liver
2 cans water chestnuts
1/4 cup soy sauce
1 Tablespoon sugar

Marinate Chicken Liver in 1/4 cup Soy Sauce and 1 Tablespoon. sugar for 30 minutes. Place water chestnut on liver then wrap in 1 slice of bacon. Place a toothpick or longer skewer through it and grill for 15-20 minutes until done. (We sometimes place them in the oven and broil till done.)

Submitted by: Camille.

Oriental Somen Salad

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1 Package somen (cooked, rinsed and drained)
Char Sui Pork or Ham Fish cake (Kamaboko)
Chopped Lettuce
Shredded Cucumbers
sliced Dried Seaweed (Nori)
Cut into thin strips
3 Stalks of Green Onion, Chopped
2 Scrambled Eggs Cut Into Strips

Dressing:
1/2 Cup Japanese Vinegar
1/2 Cup Soy Sauce
1/2 Cup Sugar
1/2 Tsp. Sesame Oil
3/4 Tsp. Toasted Sesame Seeds

Prepare dressing a day before serving. Mix all dressing ingredients together and refrigerate overnight to bring out flavor.

Lay somen noodles evenly in a 9 x 13 inch pan. Add the cut vegetables on top of the noodles. Garnish with the sliced fishcake, ham, eggs, and dried seaweed. Shake dressing very well and pour evenly over the somen salad. Serve Immediately.

Portuguese Bean Soup

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2 lbs Portuguese sausage, cut into 1/4-ince pieces
1 lb ham hock
1 onion, sliced
2 quarts water
2 carrots, diced
2 potatoes, diced
1 small cabbage, chopped
3 stalks celery, chopped
1 can (8oz) tomato sauce
2 can (15 oz size) red kidney beans, including liquid

Put sausage, ham hock, and onion into a large sauce pot, add water. Cover and cook on low heat for 1 hour. Remove meat from ham hock. Put meat back into soup and add carrots, potatoes, cabbage,celery, and tomato sauce. Cover and continue cooking for 1 1/2 hours, stirring occasionally. Stir in beans, including liquid, and cook a few more minutes, adding more water if necessary. Eat! Makes 12 servings.

Oxtail Soup

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1 oxtail, cut in sections
1/2 cup raw peanuts, blanched
1 small piece dried orange peel, optional
1 slice ginger, crushed
1/4 cup liquor (wine or whiskey, optional)
Salt to taste
1 stalk green onions
Chinese parsley

Boil oxtail for 5 minutes. Drain. Add all ingredients except garnish and simmer with oxtail until oxtail is tender in as much water as desired. Garnish with chopped green onions and Chinese parsley.

Internet Island Fruit Salad

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2 Apples
2 Bananas
2 Oranges
2 Papayas
1 Can Peaches

Three simple steps to follow:
1) Chop all of the fruits
2) Mix fruits together in a bowl
3) Chill for one hour, before serving.

This recipe serves about 6.

Tofu Salad

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1 block tofu, cut in bite size
1 large can Salmon or tuna
1 medium round onion, sliced
2 tomatoes, cut in cubes
green onion, cut fine
Chinese cabbage, cut fine

Sauce:
3/4 cup shoyu
1/2 cup salad oil
1 tablespoon sesame oil
1 tablespoon mirin
toasted sesame seeds

On platter arrange tofu, salmon and vegetables in order given. Pour sauce just before serving.

Lolo's Ono Aku Poki

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2 lb. Aku
3 T. Grated Ginger
1/2 C. Finely Chopped Green Onions
1/2 C. Soy Sauce
2 T. Ground, Toasted Sesame Seeds (opt.)

Three simple steps to follow:
1) Cut Aku into 3/4-inch cubes.
2) Combine all ingredients before serving.
3) Add Aku cubes and mix all ingredients together.

This recipe yields 5 cups. Serves 12-16.

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This page is a archive of entries in the Appetizers category from January 2008.

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