Skip to content

Posts tagged ‘Appetizer’

Tiger Peppers (hu pi jian jiao – 虎皮尖椒)

Tiger Peppers 1

It has been years since I last made Tiger Skin Peppers (as many as twenty, maybe). For a long while now, I have wanted to prepare the dish for my blog but I waited in vain for the right sort of peppers to turn up in local stores and it wasn’t until this past week that some finally appeared. I grabbed a good quantity of them and will devote a small portion to this present offering.

The origin of this dish is, I believe, Sichuan, but it is very popular elsewhere. It is so named because the characteristic patterns formed on the chillies when seared at very high heat in a wok or other pan gives it a ‘tiger skin’ like appearance. Personally, I actually think that ‘Leopard Skin’ might be closer but I won’t quibble.

Anyway, once seared, the chillies are finished with a simple sauce composed of Chinese Black Vinegar, soy sauce, and, usually a little sugar. I am rounding that out with a little chopped garlic here (which is sometimes, though not always, used) but, in any event, the result makes for a very nice appetizer or side-dish… Read more

Experiment: Tea-Fried Squid

Tea-Fried Squid 1

Somewhere, in my Chinese cookery book collection, I have a recipe for Shrimp that are prepared by poaching in green tea (complete with reconstituted tea leave shreds). As yet, I haven’t tried it but, not long ago, I saw a picture of squid that had been fried after dusting with greenish fragments that weren’t identified. It was clearly an Asian preparation (I forget where I saw the picture), and I suspected the green ‘bits’ weren’t any common herb as might be used in the west. I wondered if, perhaps, it might be powdered tea. Anyway, the idea sounded interesting and so I put together the little appetizer you see pictured above. The idea is still rather a ‘work in progress’, but the first attempt was interesting enough that you might like to try something along the same lines yourselves… Read more

Beef Tataki with Horseradish Sauce

Beef Tataki with Horseradish Sauce 1

The little appetizer you see above is made with the Japanese style rare beef, which I have already introduced to you as Beef Tataki, and pairs it with a Horseradish Sauce and a little salad garnish made from lightly salted shreds of cabbage. If you look at my post on Horseradish Root, you can see the basic sauce I made from it in the last picture. The sauce here is essentially that, although I blended it to be a little smoother and added some finely minced scallion and parsley. The combination that results here is something of an east-west fusion, although the spirit is mostly Japanese as the horseradish is very similar to Wasabi and shredded raw cabbage is the standard accompaniment for Tonkatsu. Anyway, although I found the beef needed a little salt at the table, this was a very nice little light lunch…

Stuffed Anaheim Peppers

Stuffed Anaheim Peppers 1

Today’s recipe doesn’t attempt to reproduce any particular ethnic recipe but, with the addition of cumin and added hot sauce, is probably closest in spirit to being Mexican. There is a bit of preparation involved but none of it terribly difficult and the result can make either a main course, if served with, say, rice, or a nice appetizer… Read more

Leek Stuffed Chicken Roll

Leek Stuffed Chicken Roll B

I start lots of culinary projects with a view to publishing them on my blog at some point but, sometimes, the odd one gets put on the back burner and languishes forgotten in a directory on my computer. I have been going back though some of these recently and have found a couple I thought my readers might like to see. This first one was for a nice little appetizer I tried one day and, though I never got around to recording all the steps, or writing up a proper recipe, I am able to reproduce my original notes:

Halved Leek sections seasoned with garlic salt, pepper and butter, wrapped in Prosciutto. Bake for 15 – 20 minutes until Leek softened. Place inside a boned chicken thigh, add chopped fresh sage and roll up. Season the chicken with salt and pepper. Bake until golden. Drizzle with melted red-currant jelly.

And… for the verdict I recorded?

Nice but the prosciutto was a little leathery. Bacon or Pancetta next time?  Hot Pepper Jelly might be nice here too.

Sweet Pepper Parsnips

sweet-pepper-parsnips-1

I had been planning to use some parsnips along with my Red Bell Pepper Sauce as a side for a roast one day when it struck me that the preparation might make a very nice Spanish Tapas sort of dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I am substituting the sweetness of red peppers  for the usual tomato based sauce, and adding just enough chili to make it ‘sparkle’ rather than being very spicy … Read more

Shrimp and Pork Stuffed Mushrooms

shrimp-and-pork-stuffed-mushrooms-1

Combining shrimp with pork is quite common in Chinese cookery and a well seasoned blend of ground pork and chopped shrimp is one of may favorite dumpling fillings. That being said, I wanted to experiment with the typical filling for dishes that don’t include the carb load of a dumpling wrapper and today’s post shows you the first of a few little ideas I tried… Read more

Scallop Clusters

scallop-clusters-1

The technique used in the preparation of these little appetizers is very much like the Japanese ‘Kakiage’ style of Tempura. However, I have departed from the Japanese roots a little by combining chopped scallop meat, not only with shredded Wakame seaweed, but also some finely diced Chinese Preserved Sausage. I still want to play around with the basic theme in variations to come, I think, but the result here was very good indeed … Read more

Chinese Cold Spiced Beef

cold-spiced-beef-1

Today’s (very simple) post illustrates just one of the many variations on a common theme in Chinese cookery. Cold plates frequently commence a Chinese banquet and combinations may include dressed jelly-fish shreds, cold roast pork with crackling, or marbled tea-eggs (to name just a few). One perennial favorite is thinly sliced braised beef shank, especially where the meat has been prepared as in my ‘Red-Cooked Beef Shank ‘  recipe posted not long ago… Read more

Sweet Sesame Shrimp

Sweet Sesame Shrimp 1

I had a small amount of shrimp leftover in my freezer that needed to be used and so I put together this little Cantonese-style appetizer for a light snack. If you peruse the ingredient list below, it may strike you that Worcestershire Sauce and Ketchup are not particularly Chinese, but, in fact, they are both quite commonly used. Indeed, I would hazard to say that, these days, Worcestershire sauce is probably used more commonly in the far east than it is in the west. In any event, this little dish is dead easy to make and can be put together in very short order… Read more

Meet & Eats

The food that I've had the pleasure of meeting and eating.

Uncle Grumpy's Playroom

Current events, humor, science, religion, satire

Food Travel Lover

走过的地方 尝过的美食 留下的回忆

The Odd Pantry

Essays on food

Reputable Sources

Organizing ferments since 2013

that Other Cooking Blog

. food . photo . sous vide .

REMCooks

My Virtual Cookbook to Share My Love and Joy of Food and Cooking One Recipe at a Time

lola rugula

my journey of cooking, gardening, preserving and more

Yummy Lummy

I cook, photograph and eat food with the occasional restaurant review!

Eye Of the Beholder

A pair of eternally curious eyes and a camera...Life is beautiful.

gluten free zen

Taking The Stress Out Of Gluten-Free Grain-Free & Dairy-Free Living

Clayton's Kitchen

Big flavors and fun cooking from a cubbyhole kitchen

Bunny Eats Design

Happy things, tasty food and good design

DENTIST CHEF

Dentist chef, just a dentistry student who practice the dentist's cooking recipes in a dentist's kitchen

Mad Dog TV Dinners

Guess what's coming to dinner?

Chefsopinion

Real Food & Real Opinions

Bento Days

Making bentos for kids

Garden to Wok

Fresh and tasty!

Bam's Kitchen

Healthy World Cuisine

Trang Quynh

everyone is special in their own way :)

Farm to Table Asian Secrets

Full-Flavored Recipes for Every Season

HolyPrettyApple

If people say that life is too short to drink bad wine, it means also that life is too short to eat crappy food!

The WordPress.com Blog

The latest news on WordPress.com and the WordPress community.

The Unorthodox Epicure

Confessions of an Aspiring Food Snob

The 好吃 Challenge

1 girl, 273 days, 100 recipes

Rabbitcancook

a recipe sharing and bento blog

benleeirene

Just another WordPress.com site

The Food Nazi

Never try to eat more than you can lift

Expat Chef in Barcelona

From my kitchen to yours

Keeping Up With the Holsbys

a journey into my head and my pantry

Nurul's Culinary Adventures

I Love Food, the Universe and Everything!!

FOOD FOR THOUGHT

home-cooking recipes, restaurant reviews, International cuisine ,

Naked Vegan Cooking

Body-positive Vegan Goodness

Bites of Food History

Sharing my Experimental Archaeology of Food

Stefan's Gourmet Blog

Cooking, food, wine

FOODTRAIL

A Journey About Food, Recipes And Destinations

bcfoodieblogger

Fresh, exciting and adventurous food journey

One Man's Meat

Multi-award winning food blog, written in Dublin, Ireland.