Tag: appetizer
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec Frito (Pork, Shrimp, and Chinese Sausage Wontons)
Pinsec frito are a Filipino-style wonton filled with ground pork, shrimp, and Chinese sausage. The wontons get fried and are served with sweet and sour sauce. When making the filling, I recommend lightly pulsing separately the Chinese sausage and shrimp in a food processor for an even consistency. Other ingredients you can add to the filling include mushrooms, carrots, and green onions. Anything extra wontons that you don’t plan on frying that day can be frozen down on a baking sheet, then stored in freezer bags for later use.
Servings: 50 wontons
Ingredients
- 1 lb ground pork
- 1/4 lb shrimp peeled and deveined; tail removed
- 1 cup Chinese sausage finely chopped
- 1 cup Chinese parsley finely chopped
- 4 garlic cloves minced
- 2 tbsp ginger minced
- 1 tbsp soy sauce
- 1 tsp salt
- 1/4 tsp black pepper
- 1 large egg
- wonton wrappers
- vegetable oil for frying
Instructions
- Mix all of the filling ingredients together.
- Place a heaping tsp of the filling in the center of a wonton wrapper.
- Wet the edges with water. Fold over and crimp.
- You should yield about 50 wontons.
- Heat up 1/2” of cooking oil in a sauté pan over medium high heat. Drop in a few wontons, making sure to not overcrowd the pan. Fry for 3 minutes a side.
- Drain grease on a wire rack.
Sanjeok (Beef, Asparagus, Mushroom Skewers)
Sanjeok (Beef, Asparagus, Mushroom Skewers)
In Korean, sanjeok refers to skewered meat and vegetables. These mini skewers were traditionally eaten at special occasions and gatherings, but are now casually eaten at anytime of the year. The sanjeok cook quickly in under 5 minutes; either being broiled or pan fried.
Equipment
- toothpicks
Ingredients
- asparagus cut into 4” pieces
- trumpet mushrooms thinly sliced
- salt and pepper to taste
For The Beef
- 1/2 lb sirloin, flank, or strip loin
- 1 tbsp soy sauce
- 2 tsp sugar
- 2 tsp sesame oil
- 1 tsp mirin
- 1 tsp garlic grated
- 1 tsp ginger grated
Instructions
- Cut the beef into 1/4” thick, 5” long pieces.
- Mix together the marinade ingredients.
- Marinate the beef for 30 minutes.
- Using a toothpick, skewer in the following order: asparagus, beef, mushroom, asparagus, mushroom, beef, and asparagus.
- You should yield 10-12 skewers.
- Turn on your oven’s broiler. Place the skewers on a rack on a baking pan lined in foil.
- Broil for 2 minutes a side. Alternatively, you can pan fry the skewers over medium high heat for 2 minutes a side.
Agedashi Tofu
Agedashi Tofu
Agedashi tofu can be found at just about every Japanese izakaya. This popular appetizer consists of tofu dredged in potato starch and lighty fried until golden brown. Then a dashi stock based broth called tsuyu is ladled over the fried tofu; garnished with green onions and grated ginger. Simple, yet very flavorful. The fried tofu soaks up some of the broth, giving it a sweet/umami flavor with a bite from the freshly grated ginger.
Servings: 2
Ingredients
- 1 block extra firm tofu pressed for 30 minutes; cut into 16 cubes
- potato starch or cornstarch
- vegetable oil for frying
- 1/2 cup dashi stock
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1/4 tsp sugar
- 1 pinch salt
Garnish
- green onions finely chopped
- ginger grated
Instructions
- Toss the tofu with potato starch, making sure all sides are evenly coated.
- Heat up 1/2” of vegetable oil in a sauté pan over medium high heat. Drop in the tofu.
- Fry for 3-4 minutes a side until the tofu is a light golden brown. Place on a wire rack to drain excess oil.
- Heat all of the stock ingredients together and simmer until the sugar has dissolved. This will take a couple of minutes.
