Popular Appetizer served at Chinese restaurants with limited servings.
Here’s how you can prepare home version with “unlimited servings”. 😂
Commonly known as dried sole fish
This dish is commonly found at economical food stall.
Add a little oil to the pan over low heat, pan fried the Mermaid Fish until brown and crispy.
In the meantime, prepare you own desired chilli sauce in a separate small pot and bring to a boil.
Add the cooked chilli sauce to the crispy Mermaid Fish and mixed thoroughly, coating each piece of the fish.
Remove and serve immediately.
A good idea as an Appetizer.
Check this link for interesting fish recipes.
Sambal Belacan the spicy dip as Appetizer.
The chillies and the shrimp paste compliment each other very well.
5 Fresh seeded red chillies
10 Fresh bird’s eye seeded ref chilli aka chilli padi
1 piece toasted shrimp paste (locally known as Belacan)
Salt to taste
1 tablespoon Tamarind Juice (extracted from tamarind paste)
Sliced the washed chillies, shallots and transfer to the mortar.
Heat pan over low heat and toast the Belacan until aromatic.
Remove from heat and add into the mortar.
Pound until the mixture meets your personal preference.
Transfer into a mixing bowl.
Blend together with sugar, salt and tamarind juice.
Store in the refrigerator.
This is a rough indication of ingredients and is prepared to cater to my family taste bud.
Each individual has different taste chilli heat level.
Some may prefer milder whilst others like super extra fiery kick for their Sambal Belacan.
This dish is served cold and normally as a starter.
All you need is a good quality Large Pig Shank and the chilli sauce to compliment the dish.
One large Pig Shank
Five Spice Powder
Chinese cooking wine (Hua Tiao Chiew)
4 to 5 Anise Seeds
1 tablespoon Szechuan Peppercorns
In a large pot, add sufficient water to cover the Pig Shank.
Add anise seeds and Szechuan Peppercorns and bring to a boil.
Boil for about 20 minutes.
Discard the boiling water and change to a new pot of water and again boil the Pig Shank for about 45 minutes to an hour depending on the size of the meat.
You may ask, how do you know the meat is cooked?
Introduce a chopstick and pork through the hardest section of the meat. If it goes through, than its ready.
Please note that the pig shank should be cooked just right not too soft.
Drain the cooked pig shank, remove the big bone from the meat.
Marinate with Chinese cooking wine (Hua Tiao Chiew) together with five spice powder and seasoned salt.
Wrapped the whole piece of marinated pig shank with cling wrap and kitchen string to secure the meat from falling apart.
Refrigerate overnight and slice the cooked cold pig shank into your desired thickness.
Served with home made chilli sauce for that extra kick.
For more Appetizers, check out this link.
1 packet frozen pineapple cut squids
1 Beaten egg
6 tablespoons Corn flour
1 cup Panko breadcrumbs
Thaw the frozen pineapple cut squids.
Wash with tap water and leave in the colander to drain.
Pat dry with a few pieces of paper hand towel and set aside.
Marinate these squids pieces with Lawry’s seasoned salt and hoisin sauce for flavour at least an hour before deep frying.
Heat wok with sufficient oil to cover a few pieces of the squids.
Deep each piece of squid into the corn flour, beaten egg and Panko breadcrumbs.
Slowly dip into the hot oil and deep fry until they turn crispy and brown but not burnt.
Leave on the paper hand towel for a while before serving.
You can garnish these crispy pineapple cut squids with your own favourite sauce, lettuces or taste as good without any sauce.
Who say frozen squids are tasteless?
For more squid recipes, check out here.
This dish was an accidential discovery. Using the balance of the fish meat and remainder of the salted egg custard from the steamed buns.
If you can use other fillings for fish ball, why not “salted egg custard”.
200gm fish meat (for 4 big fish balls)
Preparation of Salted Egg Custard Mixture
Kindly click the link below
With a wet hand, scoop up the fish paste and roll into a ball.
Press the centre portion of the fish ball and add a tablespoon of the salted egg custard.
Roll the fish ball firmly and set aside.
Continue to do the same for the rest of the fish paste.
Cover each fish ball with Panko breadcrumbs, egg white and again coat one more later of breadcrumbs.
Heat wok over medium high heat and slowly drop the fish ball into the wok for deep fried until the fish ball turned brown and crispy.
The salted egg custard fillings has added a new level of taste to these crispy fish balls.
An accidental discovery, making this Appetizer yummilicious. This duck egg salted custard are creamy, granular and oily altogether with an intriguing textural composition tasting rich and salty from the butter mixture.
Garnish these crispy fish balls with a few stalks of cilantros.
For more deep fry recipes, check out here.
How does Jellyfish taste like?
Many find eating jellyfish bland and rubbery.
In Asia especially Japan and Korea, jellyfish is a delicacy purely as a matter of culture and acquired taste buds.
If proper seasoning is done correctly, its palatable as an appetizer.
Two packets instant natural Jellyfish
1 large carrot (shredded)
1 medium green papaya (shredded)
Few stalks of cilantros (chopped)
Half ripe pineapple (julienned)
Premium Oyster Sauce
Remove the jellyfish from the packet and discard the water.
Rinse jellyfish with tap water and set aside.
Bring water to a small boil and blanch for one minute.
Drain in the sieve and again rinse with tap water just once.
Prepare all the garnishes and set aside.
Marinade the jellyfish with some seasoned salt, sesame oil, little oyster sauce and plum sauce.
Set aside for 15 minutes.
Combine all the ingredients and drain any excess fluid especially the shredded green papaya.
In a mixing bowl, add all the ingredients including the marinated jellyfish.
Toss and mixed well.
Add more marinade accordingly to your taste bud.
Leave the jellyfish salad refrigerated for at least an hour before serving.
Tossed with some sesame seed for better flavour.
Click this link for more Appetizer ideas.
Cream Mixture Preparation:
3 tablespoons all purpose flour
2 sliced unsalted butter
Add butter into the sauce pan to melt.
Add about four equal portions of flour one portion at a time and stir well with the butter.
Finally add milk also portion by portion until mixture is well incorporated.
Seasoned with some salt and pepper to taste.
Transfer the cream mixture to a bowl to cool.
12 pieces medium frozen scallops
12 pieces medium size fresh prawns
1 red onion (diced)
All purpose Flour
1 beaten egg
Chopped onions into small pieces.
Cut scallops and prawns to chunky bite size pieces.
In a non stick wok, melt unsalted butter and chopped onion.
Saute for one minute then add in the scallops and prawns.
Stir fry until the scallops and prawns are cooked and onions softened and season with sea salt and grounded pepper and some light soy sauce.
Add in the flour and milk mixture and combine together with the other ingredients until well incorporated.
Scoop about one tablespoon mixture then form into cylinder patties.
Coat with all purpose flour, beaten egg and Panko breadcrumbs.
Heat cooking oil in a medium size wok to medium high heat and deep fry.
Fry these patties until crisp and golden brown.
Do not worry about the ingredients in the patties are they are cooked beforehand.
Hot Cream Hotate Croquette is ready for serving.
Interested to prepare your own Giant Ikameshi Squids?
Here are the details:
The best part of any fried chicken is none other than the skin.
Yes its the crispy, fatty, succulent skin is by far the most appealing part.
Lately, chicken skin are served as appetizer in some restaurants or even happy hour menu which is indeed hard to resist.
All you need to prepare is to get provide some seasoning to enhance the flavour of the chicken skin.
Wash the chicken skin and leave it in the colander to dry.
Marinate the raw chicken skin with Lawry’s Seasoned Salt and garlic powder.
Drizzle a little superior dark soy sauce over the skin for browning effect. (optional)
Set aside for about an hour at room temperature.
Heat Mimch 360 Air Fryer for five minutes to warm up.
Place the marinated chicken skins on the gill basket and air fry for 40 minutes.
Lay the chicken skin with the fat side down.
Flip the chicken skin once at half time.
Slowly the skin will turn brown and crisp letting the fat to render.
You will notice the amount of chicken fats (oil) at the base of the airfryer.
Once the skin is beautifully browned and crisp to your likeness, remove from the airfryer and leave them on paper hand towel to drain the excess oil.
You will need a few pieces of paper hand towel to complete the process.
Leave the air fried chicken skins to cool.
The skin gets crispy when it becomes dry.
Enjoy these crispy chicken skins with your own favourite dressing.
Served as a good Appetizer and goes well with beer or even mocktails.
Interested to dish up a “Roasted Chicken on Stand”.
Check out here.