Fried Potato Cheese Balls

I like to treat my kids with these Fried Potato Cheese Balls every now and then. It's made with mashed potatoes, taco seasoning, and I filled it with mozzarella cheese. Just fry the potato balls in moderate heat until the potato balls crack, that's when the cheese has melted, and the potatoes should be golden brown. You can prepare the potato cheese balls ahead of time, as it only takes a minute or so to fry them. Although, it taste just as good on it's own, I like to prepare some Guacamole on the side as a dip. Try it.

Fried Potato Cheese Balls

Ingredients

4 (About 620 grams) Yukon Gold Potatoes, peeled and quartered

Sea Salt
2 tsp Taco Seasoning
100 g Mozzarella Cheese, diced
¾ Cup Regular Bread Crumbs
2 Medium Eggs, beaten
Vegetable Oil, for deep-frying


Method



Put the potatoes in a large saucepan and covers with water. Bring the water to a boil, and cook potatoes for about 10 to 15 minutes, until cooked through and drain. Mashed the potatoes and season with taco seasoning, set aside to cool.

Divide the mashed potatoes into 16 balls. Press the center of each ball and filled with diced cheese. Then wrap the potato around the cheese and continue with the rest of the potato and cheese. 

Roll the potato balls into the breadcrumbs; dip into the eggs, and then into the breadcrumbs again. Fry the potato balls in batches over moderate heat until golden brown in color. The potato balls will cook in a minute. Dish out with a slotted spoon and drain on a paper towel. Serve the potato balls with guacamole.

Lemongrass Shrimp Banh Mi

Lemongrass Shrimp Banh Mi

Ingredients

1 lb Shrimps, shelled and tail-off
2 Stalks Lemongrass, finely chopped

2 Cloves Garlic, finely chopped

2 Tbsp Fish Sauce
1 Tbsp Sugar
2 tsp Chili Flakes
¼ tsp Sea Salt

3 to 4 Tbsp Peanut Oil

4 (About 6-inches) Vietnamese-Style Baguette
Cilantro
Green Chilies, sliced
Mayonnaise

Asian Coleslaw {recipe as follow}

Method

Lemongrass Shrimp: Mix the lemongrass, garlic, fish sauce, sugar, chili flakes, salt, and 3 tablespoons of peanut oil in a small bowl. Pour the mixture into the shrimp and marinate for about 20 minutes. When ready to serve, heat a large cast-iron pan over high heat and add 1 Tbsp of peanut oil. Add the shrimp and fry both side until fully cooked. Remove from the heat and set aside

Banh Mi/Sandwich: Lightly toast the baguette and spread some mayonnaise, and fill with shrimps, coleslaw, cilantro, and green chilies. Serve immediately.


Asian Coleslaw

Ingredients

454g/16oz/1 lb Mix Slaw (green & red cabbage, carrot)

4 Tbsp Finely Diced Red Onion
2 Cloves Garlic, finely chopped
3 Bird’s Eye Chilies, chopped

4 Tbsp Rice Wine Vinegar
4 Tbsp Sugar

5 Tbsp Fish Sauce
¼ tsp Sea Salt, or to taste

Method

Heat the vinegar and sugar in a small pan and bring to a boil. Simmer until the sugar has melted and then remove from the heat. Pour the syrup over the slaw and season well with salt. Toss everything together, and chilled before serving.

Fried Chinese Spring Rolls

These crunchy Fried Chinese Spring Rolls are fun to make and perfect for snacks or appetizers. Serve it with your favorite brand of chili sauce.

Fried Chinese Spring Rolls

Ingredients

350g Ground Pork

200 g Raw Shrimp, coarsely chopped


½ (About 300 g) Chinese Cabbage Medium, finely sliced
3 Scallion, cut into thin rings

5 Fresh Water Chestnuts, peeled and chopped
1 inch/25 g Ginger, peeled and finely chopped
3 Tbsp Soy Sauce
1 Tbsp Sesame Oil
2 Tbsp Shaoxing Wine
1 tsp Sugar
½ tsp Sea Salt

½ tsp White Pepper
1 Tbsp Corn Flour

20 (8-inch) Frozen Spring Roll Pastry, thawed
Vegetable Oil for deep-frying

Chili Sauce for dipping

Method




Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.


In a large bowl, combine the pork, shrimp, cabbage, scallion, water chestnuts, ginger, soy sauce, sesame oil, wine, sugar, salt, pepper, and corn flour. Using a fork, gently mix all the ingredients until well blended and refrigerated for about 3 hours.

Spoon 2 heaping tablespoons of the filling on the bottom third of the spring roll wrapper. Using your fingers, press the filling gently and shape into a cylindrical shape. Lift the bottom edge over the filling, and then fold in both sides. Roll into a cylinder, and place the seam side down. Do not stack the rolls, and continue to make the rolls with the remaining filling and paper in this way.

In a wok or a large skillet, heat 2 inches of vegetable oil to about 350˚F (180˚C). Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough. Add the rolls without crowding, and fry until crisp and golden brown, about 6 to 8 minutes. 

Remove the spring rolls with a slotted spoon and drain on paper towels. Let cool slightly and serve warm with some chili sauce, if desired.

Grilled King Crab Legs With Garlic Butter Sauce

Grilled King Crab Legs With Garlic Butter Sauce

Ingredients

1 Pack/454g Alaskan King Crab Legs, thawed
Peanut Oil

Garlic Butter Sauce
4 Tbsp Unsalted Butter
2-3 Cloves Garlic, chopped
1 ½ tsp Chili Flakes
4-5 Tbsp Chopped Parsley
Lemon Juice
Sea Salt
Black Pepper

Method

Prepare the grill on high heat for direct cooking.


In a small saucepan over moderate heat, melt the butter. Then add the garlic and chili flakes. Cook until the mixture is fragrant, switch the heat to high and add some lemon juice, then toss in the parsley and season with salt and pepper.

Brush the crab legs with some oil, and grill over high heat for about 3 to 4 minutes on each side. Remove the crab legs from the grill and place them into a large mixing bowl. Toss the garlic butter sauce over the crab legs, mix well with a tong, and serve immediately.


Steamed Fish With Crispy Ginger And Garlic

Steamed Fish With Crispy Ginger And Garlic

Ingredients

1 (about 650 grams) Whole Barramundi or Snapper, scaled and gutted
3 Tbsp Peanut Oil
1 inch Ginger, peeled and finely chopped
3 Cloves Garlic, chopped
2 to 3 Tbsp Soy Sauce
1 Tbsp Shaoxing Wine
1 Red Chile, sliced
2 Scallions, sliced
A Handful of Cilantro, coarsely chopped

Method

Fry ginger and garlic until crisp and fragrant, remove and set aside. Combine soy sauce and wine, and whisk well.

Place the fish on a large heatproof plate and pour the soy sauce mixture evenly over the fish. Place the plate on the steaming rack and steamed over high heat for about 12 minutes or until the fish is fully cook. Remove the fish from the heat. Reheat the peanut oil over high heat until smoking. Then drizzle the hot oil over the fish and top with crispy ginger and garlic, chili, scallions, and some cilantro. Serve immediately with steamed rice.

Roasted Coconut Chips

Coconuts and it's byproducts have quickly become popular super food in North America. One of the craze right now is coconut chips. It's a healthy sweet snack and can be very pricey, especially over here in Vancouver. If you are one of those that like this chips, you can try to make it at home easily and at a fraction of the cost. There are only three ingredients needed to make this tasty and crunchy Roasted Coconut Chips, namely, some dried unsweetened ribbon coconut, sugar, and sea salt. Try it!


Roasted Coconut Chips

Ingredients

2 Cups Dried Unsweetened Ribbon Coconut
2 to 3 tsp Confectioner's/Icing Sugar
A Big Pinch of Sea Salt

Method

Preheat a pan over moderate heat. When the pan is hot, turn the heat to low. Place the coconut, sugar, sea salt, and stir until fragrant, and lightly golden in color. (about 5 minutes) Remove from the heat and let it cool completely before store in an airtight container.

Turon

Deep-fried bananas are probably one of the most popular street food available throughout South-East Asia. There are so many versions of it; but, this unique bananas spring roll is so simple to make and tastes fantastic. It's known as Philippine’s Turon. The spring roll wrapper is filled with banana, lightly sweetened with sugar, and deep-fried until it's crispy and golden brown. You can enjoy the Turon as it is or dust it with some confectioner’s sugar. Yum!


Turon

Ingredients

12 Sheets of Spring Roll Wrappers (5 x 5 inches)
3 Ripe Saba or Burro Bananas, peeled and cut into 4 pieces for each banana
Coconut or Brown Sugar
Peanut or Vegetable Oil for deep-frying
Confectioner’s Sugar (optional)

Method

Place the banana on the bottom third of the spring roll wrapper. Sprinkle some sugar on top of the banana. Wet the edge of the wrapper with water, fold, roll up, then fold in both sides and roll into a small cylinder.

In a wok or a large skillet, heat 2 inches of vegetable oil to about 350˚F (180˚C). Test the temperature by carefully placing a spring roll in it. If the oil foams but not too vigorously upon contact, it is hot enough. Add the rolls without crowding, and fry until crisp and golden brown, about 5 to 6 minutes.

Remove the spring rolls with a slotted spoon and drain on paper towels. Let cool slightly and serve warm with some confectioner’s sugar, if desired.

Make 12 Small Turon

Ipoh Hor Fun/Rice Noodle Soup With Chicken And Prawn