Category: Appetizers

Appetizers

Sesame Balls

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Sesame balls are delicious! One of my childhood favorites. They do take awhile to make, but hard work pays off. Growing up my mom, sisters, aunts, cousins, and I usually make these for parties and special events. Now that I have my own family I make them whenever I want to eat them; that’s probably like once or twice a year.

I’ve tried 3 different recipes and this one is my favorite. It turns out perfect every time and the dough is easy to work with.

Ingredients:

Dough:

  • 1 Cup Mashed Potato flakes
  • 2 Cups boiling water
  • 1 bag (16 oz) Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame seeds

Fillings:

  • 1 bag of Mung beans (2 cups)
  • 1/2 – 1 cup of Sugar
  • 1/2 tsp Salt



Directions:

Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.

mung beans

Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It’s so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.

dough dough

Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft.

mung beans

In a medium bowl mix the sugar, salt, and mung beans together.

mung beans

Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn’t feel wet. It should feel like thick mashed potatoes that you can make into a ball.

mung beans sesame balls filling

Roll 1/2 inch balls with the mung beans and put it on a pan.

sesame ball fillings

Using your hands, roll dough into a ball smaller than a golf ball then flatten it out.

sesame balls

Put the mung bean ball in the middle and roll it into a ball.

sesame balls sesame balls

Dip and roll the ball in the sesame seeds until it is covered.

sesame balls




On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn’t be doughy. It should be clear and sticky. Be careful not to burn them.

sesame balls

Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil.

sesame balls

Enjoy!

sesame balls

sesame balls
Print Recipe

Sesame Balls

Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes

Ingredients

  • 1 cup Mashed Potato flakes
  • 2 cups Boiling water
  • 1 bag or 16 oz Glutinous Rice Flour
  • 2 tbsp Rice Flour
  • 2 1/2 tsp Baking powder
  • 1 tsp Salt
  • 2 tbsp Oil
  • Sesame Seeds
  • 1 bag or 2 cups Mung beans
  • 1/2 - 1 cup sugar
  • 1/2 tsp Salt

Instructions

  • Rinse the mung beans in a medium bowl until the water is clear and not yellow. Let it sit over night.
  • Dough: In a small pot, boil 2 cups of water. Mix the potato flakes with 1 cup of water until it thickens. Add all the other ingredients and stir. Add 1/2 cup of water and knead the dough. Add a little bit more water and knead well. It's so much easier if you have a stand mixer to knead the dough. Cover the bowl with plastic wrap and let it sit for 1 hour.
  • Fillings: Rinse the mung beans again and steam it for about 30 minutes or until the mung beans are soft. In a medium bowl mix the sugar, salt, and mung beans together. Using a mortar and pestle, pound the mung beans until it is smooth. It shouldn't feel wet. It should feel like thick mashed potatoes that you can make into a ball.
  • Roll 1/2 inch balls with the mung beans and put it on a pan. Using your hands, roll dough into a ball smaller than a golf ball then flatten it out. Put the mung bean ball in the middle and roll it into a ball. Dip and roll the ball in the sesame seeds until it is covered.
  • On medium heat, fry the sesame balls for 5-10 minutes until it is golden brown. You can check to see if it is cooked by cutting one open. The texture on the inside shouldn't be doughy. It should be clear and sticky. Be careful not to burn them.
  • Line an aluminum pan with paper towels. Once the sesame balls are cook, line them up in a pan to get rid of the excess oil. Enjoy!

Appetizers

Steamed Cabbage Rolls

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Cabbage Rolls
Print Recipe

Steamed Cabbage Rolls

Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 6

Ingredients

  • 1 Large Cabbage
  • 1 lb Ground meat of choice (pork, beef, turkey)
  • 1-2 Carrots
  • 3 Bean Thread Noodles bundles
  • 1/2 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • Salt, to taste
  • Black pepper, to taste

Instructions

  • Fill a large pot with water half way. Bring it to a boil. Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on. Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.
  • While waiting, shred and cut the carrots.
  • Flip the cabbage using a thong every 5 minutes. Be careful, it's HOT!
  • In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.
  • Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.
  • Using a tong, remove some leaves from the cabbage. Cut the hard stem off the cabbage (in a triangular shape).
  • Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.
  • Put the cabbage rolls in a steamer and steam it for 30 minutes.
  • Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!

Steamed cabbage rolls are a healthier version of egg rolls. It is a healthy and low carb dish that is very easy to make. Great to eat when I want something light and to lose weight.

Cabbage rolls are cooked cabbage leaves wrapped with fillings. There are many variations of this dish. It’s a common cuisine that has spread throughout Europe, Asia, and US.

Ingredients:
  • 1 Large Cabbage
  • 1 lb Ground meat of choice (pork, beef, turkey)
  • 1-2 Carrots
  • 3 Bean Thread Noodles bundles
  • 1/2 cup Oyster Sauce
  • 1 tbsp Hoisin Sauce
  • Salt, to taste
  • Black pepper, to taste
Directions:

Fill a large pot with water half way. Bring it to a boil.

Rinse the cabbage and cut the bottom in a square shape around the root. Some people like to take out the bottom root, but you can keep it on.

Put the cabbage in the boiling water. This will help the cabbage leaves come off easier.

cabbagecabbage

While waiting, shred and cut the carrots.

Flip the cabbage using a tong every 5 minutes. Be careful, it’s HOT!

cabbage

In a medium bowl, soak the bean thread noodles in warm water until the noodles are soft and loose. Drain and cut them shorter.

bean thread noodlesbean thread noodles

Combine the ground meat, carrots, noodles, oyster sauce, hoisin sauce, salt, and black pepper.

cabbage rolls stuffing

Using a thong, remove some leaves from the cabbage.

cabbage leaf

Cut the hard stem off the cabbage (in a triangular shape).

cabbage leaf

Put the fillings on the leaf. Start rolling by folding the bottom to cover the fillings, then the sides, then roll it.

cabbage leaf and stuffingcabbage roll

Put the cabbage rolls in a steamer and steam it for 30 minutes.

cabbage roll

Serve with sweet and chili sauce, peanut butter sauce, or hot peppers. Enjoy!

Steamed Cabbage RollsSteamed Cabbage Rolls

Appetizers

Chicken Larb (Laab or Laaj) Salad

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chicken larb (laab or laaj)
Print Recipe

Chicken Larb (Laab or Laaj) Salad

Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Cuisine: Asian
Servings: 10

Ingredients

  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish Sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai Chili peppers Optional

Instructions

  • In a pot, boil the chicken until cook.
  • Toasted Rice Powder: Put 1 tbsp of rice in a small pan. Stir for about 10 minutes until it turns brown. Using a mortar and pestle, pound the rice until it's a coarse powder. You can also use a food processor.
  • Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.
  • Peel and cut the cucumbers. Rinse and drain the lettuce.
  • When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.
  • Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers (optional).
  • Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.
  • Enjoy!

Chicken Larb (Laab or Laaj) salad is one of our favorite Asian dish. This dish is a very common dish throughout Thailand and Laos. Larb, Laab, or Laaj means salad. It can be eaten as the main dish or appetizer. There are variation types of larb: chicken, beef, duck, pork, and salmon.

One of the key ingredient is the toasted rice (khao kua). It gives a roasted fragrance and crunchy bite. You can purchase it at an Asian store or make it yourself. I’ll be showing you how below in the steps.

Ingredients:
  • 1 Chicken breast
  • 4 Chicken thighs
  • 1 tbsp Laab-Namtok Seasoning Mix
  • 1 tbsp Rice
  • 1 Lime
  • 1/2 Shallot
  • 2 Stalk Green Onions
  • 1/2 cup Cilantro, Minced
  • Fresh Mint leaves
  • Fresh Basil leaves
  • 1 Cucumber
  • Lettuce
  • 1/8 cup Fish sauce
  • Salt, to taste
  • Black pepper, to taste
  • Thai chili peppers (optional)
Directions:

In a pot, boil the chicken until cook.

Toasted Rice Powder

Put 1 tbsp of rice in a small pan. Stir until it turns brown. It’ll take about 10 minutes.

toasted ricetoasted rice

Using a mortar and pestle, pound the rice until it’s a coarse powder. You can also use a food processor.

toasted ricetoasted rice

Rinse the lime, mint, basil, cilantro, and green onions. Minced the cilantro, cut the lime in half, cut the shallot in thin slices, and cut the green onions.

laab ingredients

Peel and cut the cucumbers. Rinse and drain the lettuce.

cucumberslettuce

When the chicken is cook, shred it. Most larb meat are grounded, but shredded meat is fine too.

shredded chicken

Stir in laab-namtok seasoning mix, toasted rice powder, green onions, cilantro, mint, basil, salt, black pepper, and fish sauce. Squeeze out lime juice all over and stir. Add in the Thai chili peppers. If you don’t want it spicy, you can skip this step. I’m not adding in any since my kids can’t eat spicy yet.

Chicken Larb (Laab or Laaj) Salad

Serve with lettuce and cucumbers. You can also serve with rice or sticky rice too.

Chicken Larb (Laab or Laaj) Salad

You can find the laab seasoning at any Asian grocery store. If you don’t live by any Asian store like myself, you can order it on Amazon.

You can find mortar and pestle at any Asian market too or buy it on Amazon. Below are the smaller sizes.


Enjoy!

Appetizers

Best Banana Bread Recipe

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I love making banana bread. This is the best banana bread recipe ever! It is very moist and super delicious. Banana bread taste best when it is chilled in the fridge. It is super easy to make.

Ingredients:

  • 1/2 cup Butter (1 stick)
  • 1 cup Sugar
  • 4 Bananas
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs
  • 1 1/2 cup All Purpose Flour
  • Optional: Chocolate chips, fruits, nuts

Instructions:

Preheat oven to 350 Degrees.

In a stand mixer, cream the butter and sugar.

Add in the eggs, bananas, and vanilla extract.

In another bowl stir together flour, baking soda, and salt.

Add the dry ingredients to the stand mixer. A little at a time. Add in chocolate chips, fruits, or nuts (optional).

banana bread

Grease a loaf pan and pour the batter in. Top it off with toppings of your choice (optional). Bake for an hour.

banana bread

Let it cool down. You can eat it right away or store it in the fridge. To store, wrap the banana bread in plastic wrap and keep it refrigerated.

Enjoy!

Print Recipe

Best Banana Bread Recipe

Servings: 8

Ingredients

  • 1/2 cup Butter 1 stick
  • 1 cup sugar
  • 4 Bananas
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp Vanilla Extract
  • 2 Eggs
  • 1 1/2 cup All Purpose Flour
  • Chocolate chips, fruits, nuts Optional

Instructions

  • Preheat oven to 350 Degrees.
  • In a stand mixer, cream the butter and sugar.
  • Add in the eggs, bananas, and vanilla extract.
  • In another bowl stir together flour, baking soda, and salt.
  • Add the dry ingredients to the stand mixer. A little at a time.
  • Add in chocolate chips, fruits, or nuts (optional).
  • Grease a loaf pan and pour the batter in. Top it off with toppings of your choice (optional). Bake for an hour.
  • Let it cool down and enjoy!
  • To store, wrap the banana bread in plastic wrap and keep it refrigerated.
Appetizers

Pork Steamed Buns

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Pork Steamed Buns

When I was younger I have always seen these giant pork steamed buns on sale at the grocery store. I don’t remember eating them much, but they always look delicious! I’ve been making these steamed buns for quite a while now. It is possible to make the awesome buns without using the Asian flours in the bag that they sell at the grocery stores. The bun is soft and fluffy. It is super delicious with the fillings inside.

Dough:
  • 1 pack Dry yeast (about 2 1/4 tsp)
  • ¼ cup water
  • ½ cup Warm milk
  • 2 tbsp Vegetable oil
  • 2½ cups All purpose flour
  • ¼ cup Sugar
  • 1½ tsp Baking powder
  • 1½ tsp Salt
Fillings:
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin sauce
  • 1 tbsp Oyster sauce
  • 8 Boiled eggs
Instructions:

In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.

Add warm mix and vegetable oil to the yeast mixture.

In a large bowl stir the flour, baking powder, sugar, and salt together.

Stir in the wet ingredients with the dry ingredients. Knead the dough until it’s soft and smooth.

Cover the dough with plastic wrap and let it sit for an hour.

Add salt, hoisin sauce, and oyster sauce to your meat.

Boil 8 eggs for 10 minutes. Peel the eggs and cut it in half.

After an hour, split the dough into 16 balls. Roll the dough flat.

Put the egg and meat filling on the dough.

Wrap up the dough over the fillings. Pinch the ends together at the top.

Steam the buns for 30 minutes.

Pork Steamed Buns

Let it cool for 10 minutes and you’re done. Enjoy!

Print Recipe

Pork Steamed Buns

Prep Time2 minutes
Cook Time30 minutes
Total Time32 minutes
Cuisine: Asian
Servings: 8

Ingredients

  • 1 Pack Dry yeast (about 2 1/4 tsp)
  • 1/4 cup Water
  • 1/2 cup Warm milk
  • 2 tbsp Vegetable Oil
  • 2 1/2 cup All Purpose Flour
  • 1/4 cup sugar
  • 1 1/2 tsp Baking powder
  • 1 1/2 tsp Salt
  • 1/2 lb Ground pork
  • 1 tsp Salt
  • 2 tbsp Hoisin Sauce
  • 1 tbsp Oyster Sauce
  • 8 Boiled Eggs

Instructions

  • In a small bowl, add water and yeast together. Let it sit for 5-10 minutes.
  • Add warm mix and vegetable oil to the yeast mixture.
  • In a large bowl stir the flour, baking powder, sugar, and salt together.
  • Stir in the wet ingredients with the dry ingredients. Kneed the dough until it's soft and smooth.
  • Cover the dough with plastic wrap and let it sit for an hour.
  • Add salt, hoisin sauce, and oyster sauce to your meat.
  • Boil 8 eggs for 10 minutes. Peel the eggs and cut it in half.
  • After an hour, split the dough into 16 balls. Roll the dough flat.
  • Put the egg and meat filling on the dough.
  • Wrap up the dough over the fillings. Pinch the ends together at the top.
  • Steam the buns for 30 minutes.
  • Let it cool for 10 minutes and you're done. Enjoy!

 

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