Browsing Category : Appetizers

Pan Fried Chive Pockets (韮菜盒子)


Hanna says she wants to make chive pockets (韮菜盒子). She remembers trying it once when she was young. We frequent the dim sum restaurants that serve southern Cantonese-style delicacies. 韮菜盒子 is a northern Chinese savory snack and we don’t see them in these restaurants often. I thought this will be a nice cooking activity for both of us to spend Read More

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Goreng Pisang à la mode


I saw Thai Banana and Banana tempura batter mix at the Asian grocery store last weekend. I am not a fan of deep fried food, but goreng pisang (deep fried banana) is an exception. This is one of my favorite snack growing up in Singapore, and I couldn’t resist bringing both of them home. I am surprised how easy it Read More

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Asian Street Taco


New take on old recipe. Coronavirus shelter-in-place forces everyone to be creative and make do with whatever we have. This is my popiah recipe transformed: popiah skin replaced with tortilla skin, bean sprouts and cucumber replaced with shredded cabbage. Looks like street taco, tastes like good old popiah otherwise.

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Smoked Salmon Crostini


I have been relying on the Bruschetta recipe for years when an Italian appetizer is needed on the menu. Great recipe, except it is quite stressful to make sure it is served hot whenever we entertain. Tried this Smoked Salmon Crostini over the weekend and I liked it a lot. Appetizing, easy to prepare, can be served cold. Stress free! Read More

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Fried Ikan Bilis and Peanuts


I received a jar of sambal chilli over the holidays from my friend Sheong. For many week’s I’ve been thinking how best to enjoy this prized possesion. What else? its Nasi Lemak! I haven’t been cooking much since moving to Scottsdale. This jar of sambal really came in handy. Whipping up Sambal Ikan Bilis couldn’t be easier with this ready-made Read More

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Beancurd Roll in Oyster Sauce (鲜竹卷)


ABC in Foster City is closed 🙁! We miss the dim sum, especially the beancurd roll in oyster sauce (鲜竹卷). It is one of the few non-seafood item on the menu that EK will eat. The black fungus and bamboo shoots add a little crunch to this savory dim sum. While it is not too difficult to prepare these rolls, Read More

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Porky ‘Yu Sheng’


Happy Chinese New Year! Yu Sheng is an iconic Singapore dish for CNY celebration. This is our version of fish-less Yu Sheng. We replaced the fish with Bak Kua, fitting for the year of the Pig? Since I couldn’t find mung bean skin, I’ve also substituted it with bean curd skin. Use your imagination with the ingredients and have fun preparing Read More

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Pizzadilla and Superbowl Party


EK and I decided that we should watch the Superbowl this year. This is my first attempt preparing for a Superbowl party. How do you like my party spread? Feels like I am feeding an army, but its really just the two of us pigging out :P. This is also the first time I tried to make Pizzadilla. If you Read More

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Peach and Fig Crostini


A couple of years back, my colleague Ravi gave me a bag of figs from his backyard. That was my introduction to fig. This is an unusual fruit (actually, it is an inverted flower) with a unique taste and texture. I fell in love with figs until one day, I came across this article that describes how fig is pollinated. It Read More

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Guacamole


Guacamole is one of those must-have with Mexican food. It is so easy to make and you can never have too much guacamole. I like my guacamole to be a little chunky. Always use avocado that gives slightly when pressed. Those are just riped enough to be mashed and yet not too mushy. The best way to enjoy guac is to Read More

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