Tag: appetizer
Lao Sausages
Lao Sausages
I’ve only ever had frozen store bought Lao sausages. They’re pretty good. Making them homemade from scratch is light years better and really easy to do if you have a sausage stuffer. Traditionally, the sausage has lemongrass, lime leaves, shallots, chili flakes, oyster sauce, and finely chopped pieces of pig snout. I was planning to add them in, but my Asian market was out of stock if pork nose, so I omitted it. Once the bulk sausage is piped through the casings and twisted, you can grill, broil, or pan fry the links. I broiled the sausages for 8 minutes a side. They turned out just about perfect. The sausages are typically served with sticky rice and papaya salad, but I served them with some stir fried green beans.
Equipment
- food processor
- sausage stuffer
Ingredients
- 5 lbs ground pork 65% lean
- 1 cup lemongrass chopped finely in a food processor
- 1 cup lime leaves chopped finely in a food processor
- 1 cup shallots finely chopped
- 1/2 cup oyster sauce
- 1/3 cup chili flakes
- 1/4 cup salt
- sausage casings
Instructions
- Mix together all of the ingredients. Place in the refrigerator for an hour before stuffing.
- Squirt the sausage into the casings. Twist to 6”; about 1/4-1/3lb each link.
- Turn on your oven’s broiler. Place the sausages on a rack on a baking sheet lined in foil.
- Broil the sausages for 8 minutes a side. Let rest for 5 minutes before serving.
Indonesian-Style Chicken Satay
Indonesian-Style Chicken Satay
Chicken satays are a quick, low maintenance appetizer that can double as a meal. If eating as an appetizer, I recommend using small 8” skewers; using 2 pieces of chicken pet satay. If you are going to eat these as a main course, go all out and skewer the chicken on metal kabob skewers. I will put 4-5 pieces of chicken on each satay. You can broil or grill the satays gor 5-6 minutes a side. Serve the satays with the peanut sauce.
Equipment
- skewers
Ingredients
- 3 tbsp light soy sauce
- 3 tbsp tomato sauce
- 1 tbsp peanut oil
- 3 garlic cloves minced
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 2 lbs boneless skinless chicken breasts cut into 1/2” thick strips
Peanut Sauce
- 1 tbsp vegetable oil
- 1/2 small onion finely chopped
- 2 garlic cloves minced
- 1 cup water
- 1/2 cup chunky peanut butter
- 2 tbsp light soy sauce
- 2 tbsp sugar
- 1 tbsp lemon juice
Instructions
- Mix together all of the marinade ingredients.
- Marinate the chicken for at least 4 hours, preferably overnight.
- Turn on the oven’s broiler. Skewer up the chicken on metal skewers. Place of a broiling rack.
- Broil for 5-6 minutes per side.
Peanut Sauce
- Heat up vegetable oil in a small pot over medium heat. Sauté the onions and garlic for 3 minutes. Add in the peanut butter, water, soy sauce, and sugar.
- Simmer for 5 minutes. Stir in the lemon juice and take off the heat.
Curry Hummus
Curry Hummus
Hummus with curry powder?! Sounds good to me. Hummus is a great source of protein and fiber, making it a healthy and filling snack. This particular hummus uses Greek yogurt instead of tahini and olive oil, giving it an extra creaminess. It is simply seasoned with garlic, madras curry powder, and sea salt.
Equipment
- food processor
Ingredients
- 28 oz canned garbanzo beans drained
- 1/2 cup Greek yogurt full fat
- 1 tbsp madras curry powder
- 2 garlic cloves
- 1 tsp sea salt
Instructions
- Place all of the ingredients in a food processor.
- Purée until smooth.
