Tag: appetizer
Chunky Guacamole
Chunky Guacamole
This is my favorite guacamole recipe. You pretty much make a simple pico de gallo and toss it with diced avocado instead of mashing all of the ingredients together into a paste. The best thing is that it only takes 5 minutes to prepare. Serve with your favorite tortilla chips.
Servings: 1
Ingredients
- 1 small tomato seeded and diced
- 1/4 medium white onion finely chopped
- 1 serrano pepper finely chopped
- 1 tbsp cilantro chopped
- 1 avocado diced
- 1/2 lime juiced
- 1/4 tsp salt
Instructions
- Mix together the white onion, tomato, serrano, and cilantro.
- Add in the avocado. Squeeze in the lime juice. Season with salt. Carefully toss, making sure to not mash the avocado.
Gobi Manchurian
Gobi Manchurian
Gobi Manchurian is a popular Indo-Chinese influenced dish eaten all over India. The sauce that the fried cauliflower is tossed in is reminiscent of sweet and sour pork, but less sweet and a lot more spicy. You can eat gobi manchurian as an appetizer or with egg fried rice as a main course.
Servings: 2
Ingredients
- 1 head cauliflower cut into medium sized florets
- 3/4 cup corn flour
- 3 tbsp all-purpose flour
- 1/2 tsp black pepper
- 1/4 tsp salt
- 1 cup water
- oil for frying
Sauce
- 3 tbsp vegetable oil
- 5 green onions white parts only; chopped
- 2 tbsp ginger garlic paste
- 3 tbsp chili garlic sauce
- 3 tbsp ketchup
- 2 tbsp soy sauce
- 1 tbsp vinegar
- 2 tsp sugar
- 1/2 tsp black pepper
- salt to taste
- 1 cup water
Garnish
- green onions green part; chopped
Instructions
- Mix together the batter ingredients.
- Toss the cauliflower into the batter. Make sure every piece is evenly coated.
- Heat up 3” deep of vegetable oil in a small pot over medium high heat. Lightly drop some of the battered cauliflower into the oil. Fry for 6-8 minutes until they are golden brown. You will have to fry the cauliflower in a few batches.
- Drain on paper towel and set aside.
- Heat up 3 tbsp of cooking oil in a sauté pan over medium high heat. Sauté the green onions for 2 minutes.
- Add in the ginger garlic paste and sauté for 2 more minutes.
- Stir in the chili garlic sauce, ketchup, and soy sauce. Turn the heat to low and simmer for 1 minute.
- Add in the vinegar, sugar, black pepper, salt, and water. Simmer for 5 minutes until the sauce thickens.
- Turn off the heat Toss the fried cauliflower into the sauce. Garnish with green onions.
Soy Sauce Chicken
Soy Sauce Chicken
Soy sauce chicken is a classic Cantonese dim sum that is typically served cold. That’s not to say that you can’t eat it hot. This is a lot more than just chicken marinated in soy sauce. There’s actually 14 ingredients to the marinade: lots of aromatics and the whole spices that make up 5 spice powder. You can use either a whole chicken, no more than 4lbs, or 4lbs worth of whole chicken legs. To achieve the quality restaurant flavor, it is very necessary to marinate the chicken for 24 hours.To cook the chicken, place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid. Turn off the heat. Let the chicken steam in the pot covered for 30 minutes. Once cooked through, you can either eat it hot with some steamed rice as a main course or completely chill it and eat is as a dim sum appetizer.
Ingredients
- 1 whole chicken or 4 whole chicken legs
- 2 cups light soy sauce
- 1 cup brown sugar
- 1/2 cup shaoxing cooking wine
- 2 tbsp dark soy sauce
- 2 tbsp sesame oil
- 2 tbsp ginger grated
- 8 garlic cloves minced
- 5 green onions chopped
- 3 bay leaves
- 2 cloves
- 1 cinnamon stick
- 1 star anise pod
- 1/2 tsp fennel seeds
Instructions
- Mix all of the marinade ingredients together.
- Place the chicken along with the marinade in a gallon sized storage bag. Squeeze out as much air as possible. Marinate for 24 hours.
- Place the chicken and all of it’s marinade in a large pot. Pour enough water over the chicken until it is 75% submerged. Cover the chicken and simmer over medium heat for 25 minutes. Do not open the lid.
- Turn off the heat. Let the chicken steam in the pot covered for 30 minutes.
