Tag: appetizer
Curry Puffs
Curry Puffs
This is one of my favorite Thai appetizers. This is the Thai version of a samosa. You can make these with ground chicken, turkey, or pork. I made these using 10” spring roll wrappers cut in half. If you want your curry puffs to be a little smaller, use 8” wrapperscut in half. These can be made in large batches and frozen down in a single layer on a baking sheet, then stored in a freezer bag.
Equipment
- large pot for frying
Ingredients
- 1 lb ground chicken thigh
- 1/2 cup yellow sweet potato diced into small cubes
- 1/2 cup diced onion
- 1 1/2 tsp curry powder
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 1/2 tsp sugar
- 1/4 tsp white pepper
- 8 cilantro stems finely chopped
- spring roll wrappers
- 1 large egg beaten
- cooking oil for frying
Instructions
- Steam the sweet potatoes. Set aside.
- In a sauté pan over medium high heat, add cooking oil. Sauté the onions until the start to slightly brown.
- Add in the ground chicken. Cook until the chicken is browned and there are no clumps remaining.
- Stir in the sweet potatoes, sugar, soy sauce, white pepper, and fish sauce.
- Stir in the curry powder. Cook down until the mixture is slightly creamy and there is no remaining liquid. Stir in the cilantro roots. Turn off the heat and let cool.
- Take 10” spring roll wrappers and cut in half.
- Add 2 heaping tbsp of the filling to the bottom of the wrapper.
- Take the bottom right corner of the wrapper and fold it up like so.
- Fold up that triangle like so.
- Take the triangle and put in on the other half of the wrapper. Fold it up the same way like in the previous steps. Give the last fold an egg wash to hold the curry puff together.
- This recipe yields about 16 curry puffs.
- Heat up cooking oil in a pot to 350 degrees. Deep fry the curry puffs for 6-8 minutes. If shallow frying, fry the curry puffs for 3-4 minutes a side. The filling is already cooked, so we really just need to fry the outside until it is golden brown.
- Drain in paper towels.
Black Pepper and Garlic Chicken Skewers
Black Pepper and Garlic Chicken Skewers
These chicken skewers are a great appetizer! You can either use chicken breast or thigh when making these. It's really about your personal preference. For optimal flavor, let the chicken marinate overnight. If you don't want these to have spice, omit the green chilli. If you want them to be spicier, add in another chilli. These can be grilled as well if you don't want to turn your oven on. They will take about 12-15 minutes on a charcoal grill. Make sure to turn them every few minutes so they cook evenly.Let's talk about using yogurt as a marinade. Not only does it add a richness to the chicken, it also acts as a tenderizer. Have you ever had fried chicken that was soaked in buttermilk before it gets dredged in flour? Same concept as marinating in yogurt. If you marinated bone in chiicken pieces in this marinade and them dredged your chicken in curry powder seasoned flour, you will have some spectacular Indian style fried chicken.
Ingredients
- 2 lbs boneless skinless chicken breast or thighs Cut into bite sized pieces
- 6 garlic cloves minced
- 1 green chilli finely chopped
- 1/2 cup plain yogurt
- 1 1/2 tsp corn starch
- 1/2 tsp black peppercorns
- 1/2 tsp white peppercorns
- 1/2 tsp cardamom
- 1/2 tsp garam masala
- salt to taste
Instructions
- Add black and white peppercorns to a spice grinder and GRIND! Mix the peppercorn mix with the cardamom and garam masala. Set aside.
- Mix the yogurt with corn starch, minced garlic, and the green chilli.
- Add in the rest of the spices. Mix thoroughly.
- Add in the chicken. Make sure tha all the pieces are coated with the marinade. Marinate for 4 hours, preferably overnight.
- Make sure that your skewers hav soaked fr at least 30 minutes. Skewer up the chicken. Preheat you oven to 400 degrees. Place the skewers on a rack on a baking sheet lined with foil.
- Cook the chicken skewers for 20-22 minutes, flipping them half way through the cooking process.
Curry Beef Satays
Curry Beef Satays
These curry beef satays are to die for and relatively easy to make. For the beef, I used top sirloin. I personally would not use any cut less tender than this. Top sirloin is a great all purpose cut of beef that has a ton of flavor and is still tender at a minimal price. You get your bang for your buck.If you want to grill these, cook them directly over the coals for 3-5 minutes a side, depending on how well you want your beef done.
Ingredients
- 2 lbs top sirloin
- 1/4 cup roasted shelled peanuts
- 1/2 tbsp cayenne pepper
- 2 tsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp white pepper
- 2 tbsp curry powder
- 1 tbsp boullion powder
- 2 tbsp vegetable or canola oil
Instructions
- Mix all of the dry spices together. In a coffee grinder, grind the peanuts. Mix them into the spice blend. Set aside.
- Slice the top sirloin no more than 1/4" thick. If you can slice it thinner then that, the better.
- Before skewering the meat, make sure that your skewers have been soaked in water for at least 30 minutes. This will prevent them from burning. Thread the meat onto the skewer. I used large 10" skewers, so I'm able to put on 4 pieces of meat. I yielded 8 skewers from this recipe, 1/4lb. each. You definitely can make them smaller if you have smaller skewers.
- Evenly spread out the peanut spice mixture onto a large plate.
- Roll each skewer into the peanut mixture. Make sure that all sides are heavily coated.
- Turn your oven's broiler on. Arrange the skewers on a rack on a baking sheet lined in foil. Brush the cooking oil onto the skewers.
- Broil for 5 minutes on the first side.
- Flip.
- Broil for 5 more minutes.
- Serve these with african pepper sauce for even more of a kick.
