Ingredients
- 1 pack individually quick frozen scallops, thawed
- 4 tbsp mentaiko dressing
- 4 tsp mayonnaise
- 7 tbsp grated parmesan cheese
Directions
1. Remove the scallops from their shells & wash both the scallops & shells clean. Pat dry with paper towels.
2. Preheat the oven to 175 deg C.
3. Combine the mentaiko dressing with the mayonnaise & mix well.
4. Place one scallop in each shell, & top each with mentaiko sauce & 1 tbsp parmesan.
5. Bake on a baking tray lined with aluminium foil for 5 mins, until the sauce bubbles & the cheese is golden-brown.
*You can bake the scallops in ovenproof saucers instead of shells. The cooking time varies with the size of the scallops. Large ones can take up to 20 mins.
Showing posts with label Finger food. Show all posts
Showing posts with label Finger food. Show all posts
Spam fries (Air-fryer)
Ingredients
- 1 can of luncheon meat
Directions
1. Cut the spam into 0.5cm thick that resemble fries.
2. Place them in air-fryer basket & air-fried at 195 degrees for 8 mins, turning twice in between cooking time.
- 1 can of luncheon meat
Directions
1. Cut the spam into 0.5cm thick that resemble fries.
2. Place them in air-fryer basket & air-fried at 195 degrees for 8 mins, turning twice in between cooking time.
Honey Soy Grilled Chicken Wings
Ingredients
- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.
- 1kg chicken nibbles/wings
- 6 tbsp honey
- 2 tbsp ginger juice
- 2 tbsp light soy sauce
- 1 tbsp Shao Xing rice wine
- ½ tbsp sesame oil
- ½ tbsp dark soy sauce
- ½ tbsp. Worcestershire sauce
- ½ tsp salt
- Dash of white pepper
Directions
1. Clean and rinse through the chicken nibbles. For wings, cut a slit in the middle. Pat dry the chicken with some paper towels.
2. Mix all the ingredients into a small bowl.
3. Mix the chicken nibbles with the marinate evenly into a zip lock bag. Set aside to marinate for a least 4 hours or overnight in the fridge.
4. Bring the marinated chicken to room temperature for 30 – 60 mins before grilling.
5. Heat a pan with 1 tbsp cooking oil, and pan fry the marinated chicken until both sides are slightly brown.
6. Then add in the remaining marinated juice into the pan.
7. Continue to cook until all the juices have caramelized and becomes sticky. Turning the chicken often to coat them as the glaze reduces. Serve immediately.
*If using oven, preheat the oven to 180 degree Celsius. Place the chicken into a roasting tray. Grill the chicken in the oven for about 20 – 30 mins. Basting both sides of the chicken with remaining juice every 10 mins, and turn the chicken half way through cooking.
Curry Fish Balls (Hong Kong Style)
Ingredients (Serves 4 – 5)
- 20 pcs fried fish balls
- 1 – 2 pcs shallots
- 2 tbsp curry powder
- 1 tsp chili powder (optional)
- 70ml evaporated milk
- 500ml water
- 1 tsp sugar
- Salt, to taste
- 1 tsp corn starch
- 2 tbsp water
Directions
1. Finely dice the shallots.
2. Heat a pot with 2 tbsp cooking oil. Add in the diced shallots and stir fry until it becomes translucent and fragrant.
3. Add in curry powder, water, sugar and salt. Bring to boil.
4. Then add in the fried fish balls and simmer over low heat for 10 – 15 mins.
5. Add in the evaporated milk.
6. Dissolve corn starch with water, and add into the mixture and continue to simmer until the sauce slightly thickens. Remove from heat.
7. Allow the fish balls to soak in the curry gravy for at least 30 mins before serving to allow the curry flavours to be fully absorbed. Reheat again before serving.
Teriyaki Chicken Wings
Ingredients (Serves 2)
- 4-6 chicken wings
- 2 tbspn of brandy
- 3 tbspn of chinese wine (hua diao)- 3 tbspn of Teriyaki Sauce (Kikkoman)- 3 tbspn od dark soya sauce
- 2 tspn of sugar
- 2 tspn of thick teriyaki sauce (optional, for basking only)
Methods
1. Marinate all the wings in the above ingredients, except the thick teriyaki sauce.
2. Set aside in plastic bag in fridge for 1-6 hours.
3. Preheat oven at maximum temperature.
4. When oven is ready, place wings with tips facing up.
5. Grill for 15 mins, turing half way to baste.
6. Serve immediately.
- 4-6 chicken wings
- 2 tbspn of brandy
- 3 tbspn of chinese wine (hua diao)- 3 tbspn of Teriyaki Sauce (Kikkoman)- 3 tbspn od dark soya sauce
- 2 tspn of sugar
- 2 tspn of thick teriyaki sauce (optional, for basking only)
Methods
1. Marinate all the wings in the above ingredients, except the thick teriyaki sauce.
2. Set aside in plastic bag in fridge for 1-6 hours.
3. Preheat oven at maximum temperature.
4. When oven is ready, place wings with tips facing up.
5. Grill for 15 mins, turing half way to baste.
6. Serve immediately.
Subscribe to:
Posts (Atom)
