Appetizers and Dim Sum
Vietnamese Grilled Beef with Pickled Vegetables
Posted on 2016/04/12
Grilled Pork in Chinese Flatbread
Posted on 2016/02/16
Thai Grilled Shrimp with Pineapple-chili Glaze in Endive
Posted on 2016/02/09
Braised Chicken Wing with Oyster Sauce
Posted on 2016/02/02
Vegetarian Cabbage Roll
Posted on 2016/01/12.
Grilled Chicken Wing (焼き鶏の手羽)
Posted on 2015/09/29
Japanese Wrap with Chicken
Posted on 2015/08/04
Thai Spicy Vermicelli Salad
Posted on 2015/07/14
Indonesian Gado Gado Salad
Posted on 2015/06/16
Spinach with Sesame Dressing
Posted on 2015/05/12
Sushi Pizza
Posted on 2015/04/28
Spicy Shrimp Salad
Posted on 2015/04/14
Spicy Meatball with Chili Sambal (Indonesian)
Posted on 2015/04/07
Thai Chicken Wings
Posted on 2015/03/17
Golden Basket
Posted on 2015/03/03
Inari Sushi (いなり寿司)
Posted on 2014/12/23
Pandan-wrapped Chicken Nugget
Posted on 2014/12/16
Vietnamese Rice Paper Wrap
Posted on 2014/12/09
Spicy Shrimp and Pork Dip
Posted on 2014/10/07
Spaghetti with Asian Pesto and Shrimp
Posted on 2014/07/08
Crispy Shell with Char Siu and Vegetable
Posted on 2014/06/10
Crispy Twist
Posted on 2014/05/13
Thai Lettuce Wrap with Spicy Shrimp, Pork and Peanuts
Posted on 2014/04/29
Deep-fried Golden Stuffed Shrimp
Posted on 2014/01/28
Baked Hot and Spicy Thai Chicken Wings
Posted on 2014/01/14
Chinese Mandarin Pancake Wrap with BBQ Pork
Posted on 2013/12/31
Vegetarian Vermicelli Salad
Posted on 2013/11/05
Japanese BBQ Pork
Posted on 2013/10/22
Salmon Teriyaki Stick (鮭の照り焼き串)
Posted on 2013/08/20
Vietnamese Chicken Salad
Posted on 2013/08/06
Thai Grilled Shrimp
Posted on 2013/07/30
Vegetarian Tofu and Quinoa Pot Sticker
Posted on 2012/12/12
Steamed Chinese Sausage Roll
Posted on 2012/01/03
Baked Mussel with Hot and Sour Sauce
Posted on 2011/12/15
Baked BBQ Pork (Char Siu) Bun
Posted on 2011/12/08
Steamed Chicken Bun
Posted on 2011/10/04
Deep-fried Shrimp Wonton
Posted on 2011/10/19
Chawanmushi with Shrimp and Chicken
Posted on 2011/09/23
Steamed Barbecued Pork Bun
Posted on 2011/09/08
Japanese Egg Wrap
Posted on 2011/08/16
Tea-flavoured Eggs
Posted on 2011/08/11
Steamed Pork Dumpling (Siu Mai)
Posted on 2011/08/08
Steamed Shrimp Dumpling (Har Gaau)
Posted on 2011/08/05
Potato Cake
Posted on 2011/07/03
Shrimp on Toast
Posted on 2011/07/02
Potato Salad Chinese Style
Posted on 2011/06/04
Spicy Steamed Corn
Posted on 2011/05/10
Pickled Lotus Root
Ingredients:
1 stalk (about 6″) – Lotus root
Pickling Ingredients:
1 cup + 2 Tbsp – Japanese rice vinegar
8 Tbsp – Sugar
1 tsp – Salt
8 Tbsp (4 fluid oz) – Water
Method:
- Cut lotus root into 1/4″ thick slices. Cook in 3 cups boiling water for 10 minutes. Drain.
- Combine pickling ingredients in a 2-litre pot. Bring to boil. Turn off heat and allow to cool. Add cooked lotus root slices. Leave overnight in fridge before serving.
Pickled Suey Choy
Ingredients:
20 oz – Suey choy
2 pieces – Red chili (finely shredded)
2 Tbsp – Ginger shred
2 Tbsp – Oil
1 to 2 pieces – Dried red chili
1 tsp – Szechuan peppercorn
1½ Tbsp – Salt
Seasoning:
6½ oz – Sugar
3½ fluid oz – White rice vinegar
1½ fluid oz – Water
Method:
- Wash suey choy and cut into ½-inch wide strips. Mix with 1½ Tbsp salt. Stand at room temperature for 2 hours.
- Squeeze out water from suey choy and put in a glass container. Add shredded red chili and ginger.
- Dissolve sugar in water in a saucepan. Add rice vinegar and mix well. Pour over suey choy.
- Heat oil in a saucepan. Saute Szechuan peppercorn and dried red chili until fragrant. Discard both peppercorn and chili. Pour flavoured oil onto suey choy. Mix well. Serve after 4 hours. Makes an excellent appetizer. Keep leftover in refrigerator.
Cooking with Kathy Man 