The Mai Tai was not invented in either Hawaii or Tahiti, but in California. Drink recipe creator, Victor Jules 'Trader Vic' Bergeron came up with the original recipe for a Mai Tai in 1944 while working as a bartender in the service bar of his Oakland restaurant, Trader Vic’s. Victor pulled a 17-year-old J. Wray Nephew Jamaican rum off the shelf and decided to use it because of its golden colour, medium body and rich pungent flavour. With the rum, Victor added fresh lime juice, orange curacao from Holland, a dash of Rock Candy Syrup and a dollop of French Orgeat, to give the drink a subtle almond flavour. He then added a generous amount of shaved ice and shook the whole drink vigorously by hand. The drink was then served in a 15-oz glass, garnished with half of the lime and a branch of fresh mint. “Trader Vic” Bergeron At the time the drink was created, Vic had a couple of friends visiting from Tahiti who happened to be sitting at the bar. Ham and Carrie Guild were the chosen guinea pigs for Victor’s new rum drink concoction. Apparently, Carrie loved the drink so much that she exclaimed in Tahitian, "Mai Tai-Roe Ae!" which when translated into English means "Out of this world — The Best!" It was at that moment that the Mai Tai had not only been born, but named. The original Trader Vic's menu The original Trader Vic's Scorpion served in a special bowl with a bunch of straws for sharing In 1953, Victor brought his wildly acclaimed Mai Tai to the Hawaiian Islands when he was asked by the Matson Steamship Lines to design their cocktail menu for the bars at their Royal Hawaiian, Moana and Surfrider Hotels. The Mai Tai was one of the many new drinks to be included in the bar service along with Trader Vic's famous Polynesian-style appetizers, which were known as Pupu, adopted from the Hawaiian word pū-pū, which meant a relish, canapé, or hors d'oeuvre. Served on a platter with a hibachi in the middle, the original pupu platter included Crab Rangoon, BBQ Spareribs, Crispy Prawns and Beef Car Siu. Trader Vic's Tiki Party cookbook with great tropical cocktails and classic pupu Inspired by memories of visiting Trader Vic's in London during the 70' and 80's, and visions of throwing my own Tiki Terrace Party next summer, I splurged and bought the Trader Vic's Tiki Party cookbook with lots of the restaurant’s best-loved tropical cocktails and after-dinner drinks and lots of recipes for pupus, tidbits, finger food, entrées, and desserts. All I need now are the grass skirts, Tiki lanterns and Don Ho's recording of Tiny Bubbles! The Original Trader Vic's Mai Tai Serves 4 8 oz 17-tear-old J. Wray Nephew Jamaican rum 2 oz French Garnier Orgeat 2 oz Holland DeKuyper Orange Curacao 1 oz Rock Candy Syrup Juice from 4 fresh limes Hand shake all of the ingredients and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass. Modern Mai Tai Serves 4 4 oz light rum 2 oz triple sec 1 oz lime juice 6 oz pineapple juice 6 oz orange juice 1 tbsp grenadine 2 oz dark rum 4 maraschino cherries and slices of fresh pineapple for garnish Pour all the ingredients except the dark rum into a shaker with ice cubes and shake well. Strain into old-fashioned glasses half filled with ice. Top with the dark rum and garnish with maraschino cherries and a spear of fresh pineapple. Trader Vic's Scorpion Serves 8 1 1/4 cups silver rum 1 cup orange juice 1/2 cup lemon juice 2 oz orgeat syrup 2 oz brandy 2 cups ice cubes, plus additional crushed ice 8 gardenia or orchid blossoms, for garnish Combine rum, brandy, orange juice, lemon juice, orgeat syrup and crushed ice in an electric blender and pulse for a few seconds, until uniformly combined. Pour into a large pitcher. For each serving, fill a double old-fashioned glass with crushed ice, pour the mixture over top and stir well. Garnish each cocktail with the gardenia or orchid. Or to be true to the original Trader Vic's presentation, and serve the drinks in one big bowl with straws! Trader Vic's Crab Rangoon 36 pieces 1/2 cup fresh cooked crabmeat, drained and chopped 1/2 lb cream cheese, room temperature 1/2 tsp A-1 Steak Sauce 1/4 tsp garlic powder 3 dozen wonton wrappers 1 egg yolk, well beaten Vegetable oil, for deep frying Chinese mustard Chinese red sauce Combine the crabmeat with cream cheese, steak sauce and garlic powder in a medium bowl and blend to a paste. Refrigerate if not using right away. Set out 6 wonton wrappers at a time and place a heaping teaspoon of filling on each. Moisten edges of wrapper with egg yolk and gather corners at the top. Pinch edges together gently to seal. Heat oven to 200°F. Line a baking sheet with paper towels. Heat oil in wok or deep saucepan to 375°F. Add wontons in batches and fry until golden brown, turning often, about 3 minutes. Remove with a slotted spoon to the prepared baking sheet and place in warm oven while frying the remaining wontons. Serve hot with Chinese mustard or red sauce for dipping. Trader Vic's Rumaki Makes 8 This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty. 4 slices bacon, halved crosswise 8 canned water chestnuts, drained 4 chicken livers, cut in half Soy sauce 1 tsp. grated peeled fresh ginger 1 tbsp. brown sugar Preheat oven to 400°F. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels. Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden. Trader Vic's Barbecued Spareribs 8 servings The secret to these succulent spareribs is curing them quickly with a simple salt-and-sugar mixture. It makes the meat moist and juicy and, as an added bonus, gives it an attractive bright pink color. Baby-back ribs, as opposed to longer spareribs, are the perfect size for cocktail party nibbles. Ribs: 4 lb pork baby-back ribs - 2 racks 3/4 cup granulated sugar 2 tbsp salt Glaze: 1/2 cup hoisin sauce 1/4 cup soy sauce 1/4 cup Thai-style sweet chili sauce 2 cloves garlic, minced 2 tbsp minced fresh ginger 2 tbsp granulated sugar 1 tsp toasted sesame oil 1/2 tsp freshly ground black pepper 1/4 cup sesame seeds, toasted To prepare the ribs, combine the sugar and salt in a resealable plastic bag and shake to mix. Cut the racks into halves or thirds to fit inside the bag. Add ribs to bag and toss to distribute sugar mixture evenly. Seal bag and refrigerate at least 2 hours and up to 4 hours. To prepare the glaze, combine hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, sesame oil and pepper in a bowl, whisking until smooth. Cover and refrigerate until ready to use. Preheat oven to 300°F. Remove ribs from the sugar mixture, pat with paper towels then arrange them on a foil-lined baking sheet. Brush both sides of the ribs with about 3/4 cup of the barbecue glaze, then cover loosely with plastic wrap. Let stand at room temperature 20 minutes, then remove the plastic and bake, basting with the pan juices every 30 minutes, until tender, about 1 1/2 to 2 hours. If the pan gets too dry and the juices begin to burn, add up to 1 cup water, scraping and stirring to dissolve the caramelized juices. Remove from oven and let sit, covered with aluminum foil, until ready to grill. Preheat an outdoor grill to medium and grill the ribs, turning and brushing with barbecue glaze, for about 25 minutes or until they become dark golden brown. Check often, as the sugar in the sauce can burn quickly. Transfer ribs to a cutting board and let rest 10 minutes. To serve, cut the racks into individual ribs and sprinkle with sesame seeds. Arrange on a platter or banana leaf, and decorate with some fresh tropical flowers for a Polynesian flair. Serve hot, warm or at room temperature. COOK'S NOTE: Prepare the ribs and bake as directed up to 24 hours in advance. Let cool and store in refrigerator. Let come to room temperature before grilling.
Chinese spareribs, a type of char siu, are simple to make at home with an easy marinade (that doubles as a glossy glaze) and a short roast in the oven.
Madame Wu's Barbecued Spare Ribs are a perfectly legit Chinese pupu platter or dim sum favorite, and very easy to make.
These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own.
The Mai Tai was not invented in either Hawaii or Tahiti, but in California. Drink recipe creator, Victor Jules 'Trader Vic' Bergeron came up with the original recipe for a Mai Tai in 1944 while working as a bartender in the service bar of his Oakland restaurant, Trader Vic’s. Victor pulled a 17-year-old J. Wray Nephew Jamaican rum off the shelf and decided to use it because of its golden colour, medium body and rich pungent flavour. With the rum, Victor added fresh lime juice, orange curacao from Holland, a dash of Rock Candy Syrup and a dollop of French Orgeat, to give the drink a subtle almond flavour. He then added a generous amount of shaved ice and shook the whole drink vigorously by hand. The drink was then served in a 15-oz glass, garnished with half of the lime and a branch of fresh mint. “Trader Vic” Bergeron At the time the drink was created, Vic had a couple of friends visiting from Tahiti who happened to be sitting at the bar. Ham and Carrie Guild were the chosen guinea pigs for Victor’s new rum drink concoction. Apparently, Carrie loved the drink so much that she exclaimed in Tahitian, "Mai Tai-Roe Ae!" which when translated into English means "Out of this world — The Best!" It was at that moment that the Mai Tai had not only been born, but named. The original Trader Vic's menu The original Trader Vic's Scorpion served in a special bowl with a bunch of straws for sharing In 1953, Victor brought his wildly acclaimed Mai Tai to the Hawaiian Islands when he was asked by the Matson Steamship Lines to design their cocktail menu for the bars at their Royal Hawaiian, Moana and Surfrider Hotels. The Mai Tai was one of the many new drinks to be included in the bar service along with Trader Vic's famous Polynesian-style appetizers, which were known as Pupu, adopted from the Hawaiian word pū-pū, which meant a relish, canapé, or hors d'oeuvre. Served on a platter with a hibachi in the middle, the original pupu platter included Crab Rangoon, BBQ Spareribs, Crispy Prawns and Beef Car Siu. Trader Vic's Tiki Party cookbook with great tropical cocktails and classic pupu Inspired by memories of visiting Trader Vic's in London during the 70' and 80's, and visions of throwing my own Tiki Terrace Party next summer, I splurged and bought the Trader Vic's Tiki Party cookbook with lots of the restaurant’s best-loved tropical cocktails and after-dinner drinks and lots of recipes for pupus, tidbits, finger food, entrées, and desserts. All I need now are the grass skirts, Tiki lanterns and Don Ho's recording of Tiny Bubbles! The Original Trader Vic's Mai Tai Serves 4 8 oz 17-tear-old J. Wray Nephew Jamaican rum 2 oz French Garnier Orgeat 2 oz Holland DeKuyper Orange Curacao 1 oz Rock Candy Syrup Juice from 4 fresh limes Hand shake all of the ingredients and garnish with half of the lime shell inside the drink and float a sprig of fresh mint at the edge of the glass. Modern Mai Tai Serves 4 4 oz light rum 2 oz triple sec 1 oz lime juice 6 oz pineapple juice 6 oz orange juice 1 tbsp grenadine 2 oz dark rum 4 maraschino cherries and slices of fresh pineapple for garnish Pour all the ingredients except the dark rum into a shaker with ice cubes and shake well. Strain into old-fashioned glasses half filled with ice. Top with the dark rum and garnish with maraschino cherries and a spear of fresh pineapple. Trader Vic's Scorpion Serves 8 1 1/4 cups silver rum 1 cup orange juice 1/2 cup lemon juice 2 oz orgeat syrup 2 oz brandy 2 cups ice cubes, plus additional crushed ice 8 gardenia or orchid blossoms, for garnish Combine rum, brandy, orange juice, lemon juice, orgeat syrup and crushed ice in an electric blender and pulse for a few seconds, until uniformly combined. Pour into a large pitcher. For each serving, fill a double old-fashioned glass with crushed ice, pour the mixture over top and stir well. Garnish each cocktail with the gardenia or orchid. Or to be true to the original Trader Vic's presentation, and serve the drinks in one big bowl with straws! Trader Vic's Crab Rangoon 36 pieces 1/2 cup fresh cooked crabmeat, drained and chopped 1/2 lb cream cheese, room temperature 1/2 tsp A-1 Steak Sauce 1/4 tsp garlic powder 3 dozen wonton wrappers 1 egg yolk, well beaten Vegetable oil, for deep frying Chinese mustard Chinese red sauce Combine the crabmeat with cream cheese, steak sauce and garlic powder in a medium bowl and blend to a paste. Refrigerate if not using right away. Set out 6 wonton wrappers at a time and place a heaping teaspoon of filling on each. Moisten edges of wrapper with egg yolk and gather corners at the top. Pinch edges together gently to seal. Heat oven to 200°F. Line a baking sheet with paper towels. Heat oil in wok or deep saucepan to 375°F. Add wontons in batches and fry until golden brown, turning often, about 3 minutes. Remove with a slotted spoon to the prepared baking sheet and place in warm oven while frying the remaining wontons. Serve hot with Chinese mustard or red sauce for dipping. Trader Vic's Rumaki Makes 8 This addictive appetizer is apparently of Japanese origin, but it first achieved popularity in Hawaii—and is now considered a "Polynesian" specialty. 4 slices bacon, halved crosswise 8 canned water chestnuts, drained 4 chicken livers, cut in half Soy sauce 1 tsp. grated peeled fresh ginger 1 tbsp. brown sugar Preheat oven to 400°F. Lay bacon on a cookie sheet and bake until cooked but not crisp, about 10 minutes. Remove pan from oven and drain off any fat, then blot bacon and pan with paper towels. Place 1 water chestnut in the middle of each piece of bacon, then top each with half a chicken liver. Place a drop of soy sauce, a pinch of ginger, and a sprinkle of brown sugar on top of each liver. Wrap bacon around water chestnuts and livers and secure with a skewer. Return pan to oven and bake until bacon is crisp and golden. Trader Vic's Barbecued Spareribs 8 servings The secret to these succulent spareribs is curing them quickly with a simple salt-and-sugar mixture. It makes the meat moist and juicy and, as an added bonus, gives it an attractive bright pink color. Baby-back ribs, as opposed to longer spareribs, are the perfect size for cocktail party nibbles. Ribs: 4 lb pork baby-back ribs - 2 racks 3/4 cup granulated sugar 2 tbsp salt Glaze: 1/2 cup hoisin sauce 1/4 cup soy sauce 1/4 cup Thai-style sweet chili sauce 2 cloves garlic, minced 2 tbsp minced fresh ginger 2 tbsp granulated sugar 1 tsp toasted sesame oil 1/2 tsp freshly ground black pepper 1/4 cup sesame seeds, toasted To prepare the ribs, combine the sugar and salt in a resealable plastic bag and shake to mix. Cut the racks into halves or thirds to fit inside the bag. Add ribs to bag and toss to distribute sugar mixture evenly. Seal bag and refrigerate at least 2 hours and up to 4 hours. To prepare the glaze, combine hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, sesame oil and pepper in a bowl, whisking until smooth. Cover and refrigerate until ready to use. Preheat oven to 300°F. Remove ribs from the sugar mixture, pat with paper towels then arrange them on a foil-lined baking sheet. Brush both sides of the ribs with about 3/4 cup of the barbecue glaze, then cover loosely with plastic wrap. Let stand at room temperature 20 minutes, then remove the plastic and bake, basting with the pan juices every 30 minutes, until tender, about 1 1/2 to 2 hours. If the pan gets too dry and the juices begin to burn, add up to 1 cup water, scraping and stirring to dissolve the caramelized juices. Remove from oven and let sit, covered with aluminum foil, until ready to grill. Preheat an outdoor grill to medium and grill the ribs, turning and brushing with barbecue glaze, for about 25 minutes or until they become dark golden brown. Check often, as the sugar in the sauce can burn quickly. Transfer ribs to a cutting board and let rest 10 minutes. To serve, cut the racks into individual ribs and sprinkle with sesame seeds. Arrange on a platter or banana leaf, and decorate with some fresh tropical flowers for a Polynesian flair. Serve hot, warm or at room temperature. COOK'S NOTE: Prepare the ribs and bake as directed up to 24 hours in advance. Let cool and store in refrigerator. Let come to room temperature before grilling.
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Fantail shrimp is a large butterflied shrimp, batter fried and served with a tangy sauce on the side. Usually served as part of a Pu Pu platter, fantail shrimp was one of the best things on the plate.
Serve these baby pork ribs as part of a pupu platter for a stunning -- and delicious -- presentation. This recipe is adapted from "Martha Stewart's Hors d'Oeuvres for Entertaining."
A homemade pupu platter with crab rangoon, teriyaki meatballs, and fresh cut pineapple chunks will make your party a delicious success!
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Fantail shrimp is a large butterflied shrimp, batter fried and served with a tangy sauce on the side. Usually served as part of a Pu Pu platter, fantail shrimp was one of the best things on the plate.
With a mix of from-scratch and pre-made elements, this pu pu platter recipe offers a simple, sheet-pan method for dishing up this iconic appetizer spread.
Ribs are boiled with garlic and ginger, then marinated in a Chinese-style barbecue sauce. This is from "A Hundred Years of Island Cooking", an old cookbook from the Hawaiian Electric Company. Prep time doesn't include marinating overnight.
The Pu Pu Platter is one of the best appetizers I’ve ever had in an Asian restaurant. The platter consists of a small hibachi grill usually on a wooden lazy susan. I purchased the pu pu grill on Amazon and we are loving this addition to our dinners either as the main course or as an appetizer.
The Mai Tai was not invented in either Hawaii or Tahiti, but in California. Drink recipe creator, Victor Jules 'Trader Vic' Bergeron...
You know me, I am always looking for fun dishes and ways to serve up food that makes it more entertaining. One of our local Chinese restaurants, China Bowl, which is no longer in business, was a favorite place to go for inexpensive Chinese food. One of our favorites was their appetizer called the Pu Pu Platter. Wikipedia says a Pu Pu platter is a "tray of American Chinese cuisine consisting of an assortment of small meat and seafood appetizers." (Pronounced with a long U so that makes the kids all laugh!) What makes this such a fun Chinese Dish is that you have a mini hibachi that you can heat things over. Years and years ago I asked if I could purchase some of these appetizer trays from them and we have enjoyed them now for years. I found them on Amazon for you if you want to have the platter and mini hibachi to use. They are so fun for entertaining and often we would just buy the appetizers from the restaurant and bring them home and serve them on the platter set. I gave one to my sister Joni years ago too (Red Couch Recipes). What makes them heat up is that you place Sterno in the mini hibachi and light it so that you can heat up all of your precooked foods right there at the table. This time we decided to make some things and to purchase some things. We made these Teriyaki Beef Skewers. Teriyaki Beef Skewers Recipe 3 tenderloin steaks (you could use other steak, but these make such a tender skewer) bamboo skewers 1/2 C. soy sauce 1/2 C. water 1 C. brown sugar 2 cloves garlic, crushed 2 tsp. grated fresh ginger root Soak the skewers in a pan of water for 30 minutes. Slice the steak across the grain into thin strips. Thread them onto drained skewers. In a 9x13 inch pan mix the soy sauce, water, sugar, garlic and ginger. Place the beef skewers in the pan, turning over to coat all sides. Let marinate in the fridge for 30 minutes. Cook on a grill until medium. Remove to a platter. To eat, place them on the hibachi grill to reheat one at at time. and we made Paper Wrapped Chicken. Paper Wrapped Chicken Recipe 3 C. cubed raw chicken breast 1 T. oil 2 tsp. white wine vinegar 2 tsp. soy sauce 1 tsp. cornstarch 1 tsp. finely grated fresh ginger 1 tsp. salt 1/4 tsp. white or black pepper 1/2 tsp. sugar 1/2 tsp. dark sesame oil Tin foil, cut into 6x6 inch squares (I made 18) Mix all of the ingredients together and place in refrigerator for about 1 hour to marinate. Place about 2 T. chicken mixture into the center of each square of foil. Fold the foil in half into a triangle and then fold the two edges over a couple of times to seal them. The traditional method is to deep fry the packets of chicken at 350 for about 3 minutes, but we like to place them on a baking sheet and bake at 400 for 20-25 minutes. Check one to see if it is done. If you want the chicken to caramelize a little, you can bake it a little longer. These are a big favorite. (This recipe comes from Betty Crocker's Chinese Cookbook, printed in 1981. I have had it since college.) We pan fried purchased Potstickers and deep fried purchased Egg Rolls. Ham Fried Rice filled out the menu and it was finished off with fresh pineapple and Strawberry Cheesecake. Ham Fried Rice Recipe 6 C. cooked, converted brown rice (use 2 C. uncooked rice) 6 eggs, scrambled 1 C. ham, cubed 1 bunch green onions, sliced diagonally 2 garlic cloves, crushed 2-3 T. soy sauce 1/2 tsp. salt (if desired) 1/4 tsp. pepper 3 T. vegetable oil, divided In a wok or large frying pan, heat 2 T. oil and add the cooked rice. Stir fry it until the rice is dry and beginning to "pop" a little. Remove the rice and add the remaining vegetable oil. Stir fry the onion and garlic for one minute. Add the ham and stir fry one more minute. Add the rice, eggs and stir fry for a minute and stir in the soy sauce. Season with salt and pepper if desired. (This makes enough for a crowd.) This is a really fun meal and my daughter in law reminded me that it had been way too long since I had cooked this fun, interactive meal. I will be posting with Let's Dish Foodie Friday On The Menu Monday
This rumaki recipe featuring bacon-wrapped chicken liver and water chestnut will steal the show at any cocktail party.
Fantail shrimp is a large butterflied shrimp, batter fried and served with a tangy sauce on the side. Usually served as part of a Pu Pu platter, fantail shrimp was one of the best things on the plate.
Pu Pu Platter is an American bar snack consisting of a big plate of Americanized Chinese or Hawaiian appetizers, mostly meat and seafood.
You know me, I am always looking for fun dishes and ways to serve up food that makes it more entertaining. One of our local Chinese restaurants, China Bowl, which is no longer in business, was a favorite place to go for inexpensive Chinese food. One of our favorites was their appetizer called the Pu Pu Platter. Wikipedia says a Pu Pu platter is a "tray of American Chinese cuisine consisting of an assortment of small meat and seafood appetizers." (Pronounced with a long U so that makes the kids all laugh!) What makes this such a fun Chinese Dish is that you have a mini hibachi that you can heat things over. Years and years ago I asked if I could purchase some of these appetizer trays from them and we have enjoyed them now for years. I found them on Amazon for you if you want to have the platter and mini hibachi to use. They are so fun for entertaining and often we would just buy the appetizers from the restaurant and bring them home and serve them on the platter set. I gave one to my sister Joni years ago too (Red Couch Recipes). What makes them heat up is that you place Sterno in the mini hibachi and light it so that you can heat up all of your precooked foods right there at the table. This time we decided to make some things and to purchase some things. We made these Teriyaki Beef Skewers. Teriyaki Beef Skewers Recipe 3 tenderloin steaks (you could use other steak, but these make such a tender skewer) bamboo skewers 1/2 C. soy sauce 1/2 C. water 1 C. brown sugar 2 cloves garlic, crushed 2 tsp. grated fresh ginger root Soak the skewers in a pan of water for 30 minutes. Slice the steak across the grain into thin strips. Thread them onto drained skewers. In a 9x13 inch pan mix the soy sauce, water, sugar, garlic and ginger. Place the beef skewers in the pan, turning over to coat all sides. Let marinate in the fridge for 30 minutes. Cook on a grill until medium. Remove to a platter. To eat, place them on the hibachi grill to reheat one at at time. and we made Paper Wrapped Chicken. Paper Wrapped Chicken Recipe 3 C. cubed raw chicken breast 1 T. oil 2 tsp. white wine vinegar 2 tsp. soy sauce 1 tsp. cornstarch 1 tsp. finely grated fresh ginger 1 tsp. salt 1/4 tsp. white or black pepper 1/2 tsp. sugar 1/2 tsp. dark sesame oil Tin foil, cut into 6x6 inch squares (I made 18) Mix all of the ingredients together and place in refrigerator for about 1 hour to marinate. Place about 2 T. chicken mixture into the center of each square of foil. Fold the foil in half into a triangle and then fold the two edges over a couple of times to seal them. The traditional method is to deep fry the packets of chicken at 350 for about 3 minutes, but we like to place them on a baking sheet and bake at 400 for 20-25 minutes. Check one to see if it is done. If you want the chicken to caramelize a little, you can bake it a little longer. These are a big favorite. (This recipe comes from Betty Crocker's Chinese Cookbook, printed in 1981. I have had it since college.) We pan fried purchased Potstickers and deep fried purchased Egg Rolls. Ham Fried Rice filled out the menu and it was finished off with fresh pineapple and Strawberry Cheesecake. Ham Fried Rice Recipe 6 C. cooked, converted brown rice (use 2 C. uncooked rice) 6 eggs, scrambled 1 C. ham, cubed 1 bunch green onions, sliced diagonally 2 garlic cloves, crushed 2-3 T. soy sauce 1/2 tsp. salt (if desired) 1/4 tsp. pepper 3 T. vegetable oil, divided In a wok or large frying pan, heat 2 T. oil and add the cooked rice. Stir fry it until the rice is dry and beginning to "pop" a little. Remove the rice and add the remaining vegetable oil. Stir fry the onion and garlic for one minute. Add the ham and stir fry one more minute. Add the rice, eggs and stir fry for a minute and stir in the soy sauce. Season with salt and pepper if desired. (This makes enough for a crowd.) This is a really fun meal and my daughter in law reminded me that it had been way too long since I had cooked this fun, interactive meal. I will be posting with Let's Dish Foodie Friday On The Menu Monday
Crispy bottom pan-fried fried vegetable buns (no yeast) are crunchy on the outside yet tender and chewy on the inside with a savoury mushroom, carrot and vermicelli vegetarian filling.
Easy teriyaki beef skewers with homemade teriyaki sauce!
Butterfly shrimp with bacon is retro Chinese restaurant staple. Our recipe, served on a bed of tasty onions, is the classic version.
Asian BBQ Wings - Amazing chicken wings marinated with ginger, garlic, soy sauce and honey. Easy recipe you must try in summer!
A nutty and savory snack of edamame pods lightly fried in toasted sesame oil and tossed in soy sauce.
These sticky, crunchy, garlicky, intensely flavored chicken wings come from a recipe I learned to make in my childhood in Honolulu. I wok fry them in coconut oil and then dunk them in a garlicky soy sauce and rice vinegar dip.
We are obsessed with this low carb take on dim sum using cabbage instead of wheat-based wrappers. Serve these with a side of rice (or cauliflower rice to keep it low carb) to round out the meal.
Fantail shrimp is a large butterflied shrimp, batter fried and served with a tangy sauce on the side. Usually served as part of a Pu Pu platter, fantail shrimp was one of the best things on the plate.
Recipe video above. My family recipe for the ultimate Sticky Chinese Wings, perfected over years with many heated debates! Many of the ingredients can be substituted and you'll still get a similar flavour - refer to the notes. Spiciness: A hint of spicy from the chilli sauce, can be omitted.
Need easy recipes for side dishes to pair with your Hawaiian-themed dinner? These side dish ideas will make the best party food that will please a crowd. Try these easy recipes to serve at your next gathering.
Easy-to-make Chinese beef dumplings with celery can be made in advance for a stress-free meal. Enjoy these steamed, boiled or pan-fried!
Edamame sautéed and coated in a sticky, garlicky soy based sauce. 10 minutes from start to finish! So easy and delicious! The perfect way to kick off sushi or any Asian-inspired meal!
Love Cooking Channel shows, chefs and recipes? Find the best recipe ideas, videos, healthy eating advice, party ideas and cooking techniques from top chefs, shows and experts.
Better than takeout pan-fried pork and shrimp wontons are so crispy outside and tender and juicy inside with a savoury pork, shrimp and vegetable filling.
