Bihon Rolls
Topic: Appetizers
I just name it Bihon Rolls because I really don't know what should I call it, we had few cooked bihon leftovers by our cousin Gem, the amount was not enough for us all, so I wrapped it with the mini spring roll wrappers and fried it so that everybody can eat. Mini spring rolls is one of our favorite at home and everytime we had a guest, my hubby always suggested to prepare that dish. Almost all our guest at home appreciated our mini spring rolls because of its crispiness and easy to bite and of course the delicious taste. Sometimes they will asked me if this and that can be cooked into spring roll fillings, I said you can put whatever you want to put inside that wrappers as long as you will cooked it in a right way, then the taste will be good.

See also:
Bihon Guisado (version 2)
Vegetables Mini Spring Rolls

Shish Tawook
Topic: Appetizers
Shish Tawook is a Middle Eastern low fat recipe for marinated chicken breast, which can be baked in the oven or skewered and barbequed. Sometimes they served it as appetizer or side dish. It taste great with pita bread but it can also be eaten with Arabian Rice. Usually, the dipping sauce was made of mayonnaise and yogurt mixture but I still prefer plain hot chili sauce, lol :). Sorry, I did not able to take a nice picture of it.





Ingredients:
500 g skinless, boneless chicken breast, cut into bite-size pieces
2 tbsp. plain low-fat yogurt
2 tbsp. tomato ketchup
2 tbsp. vegetable oil
1 tsp. garlic powder
1 tsp. paprika
1/3 tsp. black pepper powder
1/4 tsp. curry paste/powder
1/4 tsp. corriander powder
1/3 tsp. salt

Dipping Sauce:
1/4 cup mayonnaise
1/2 cup plain low-fat yogurt
2 cloves garlic, minced
1/4 teaspoon salt

Directions:
1. In a medium bowl, stir together oil, yogurt and ketchup. Season with garlic powder, paprika, black pepper and curry powder. Stir in chicken pieces, coating all sides with marinade. Cover bowl, and refrigerate overnight.
2. To make dipping sauce, mix together mayonnaise, yogurt, garlic, and salt. Cover, and refrigerate.
3. Transfer the chicken pieces to a shallow baking dish and bake in a preheated 200 degree C oven for 30 minutes. Serve with Pita Bread and some vegetable salad.

Fried Zucchini
Topic: Appetizers
I posted this dish under the appetizer topic and not in the vegetables because when we ate it yesterday I noticed that it was really a great appetizer. When I served it, my hubby asked me before he tried it if it was a fish fritters or what, I said no, it was vegetable. When my sister Jong tried it, she asked me what vegetable it is, she did not recognized it. After a while, my little Azhfaar said, "Mama chicken" and he was pointing at the fried zucchini, he thought it was chicken nuggets because it resembled the shape of chicken nuggets he always eats. I gave him one piece of it but when he ate it, I think he noticed that it was not chicken at all because he did not asked for more, lol!

Ingredients:
4 pcs. zucchini, sliced thinly and diagonally
1 tbsp. minced onion
1/4 tsp. chili powder
1 tsp. fish sauce
1/4 tsp. black pepper powder
1 tbsp. oil

1 cup bread crumbs
1 cup tempura flour (all-purpose flour will do)
1 egg, beaten with a pinch of salt
Oil for deep frying

Directions:
1. Heat 1 tbsp. oil in a skillet, saute onion, then add zucchini, chili powder, fish sauce and black pepper. Stir and cook for 1 minute. Remove from heat, set aside.
2. Dredge each zucchini slice into the flour, then dip in egg, then coat with the breadcumbs.
3. Deep fry in hot oil until golden brown, drain in paper towels. Serve with your favorite dipping sauce.

Stuffed Mushrooms
Topic: Appetizers

We still have some of the canned mushrooms that I bought almost 1 month ago and I did not able to cook it until the other day. I knew this recipe is good if you will used fresh mushrooms, there are many variations of cooking stuffed mushrooms like using chicken, meat and seafoods for the stuffing but I only used this ingredients below because I served it with chicken and some vegetables.

Ingredients:
10 pcs. mushrooms
2 tbsp. minced onions
1 tbsp. grated mozarella cheese
2 tbsp. bread crumbs
1 tsp. light soy sauce
1/4 tsp. black pepper powder
1/4 tsp. chopped red chili
1 tbsp. melted butter

Directions:
1. Remove stems from mushrooms. Finely chop enough of the stems.
2. Melt butter in a skillet on medium heat. Add chopped mushroom stems, the onions, peppers and soy sauce; cook and stir until vegetables are tender. 3. Stir in bread crumbs and cheese, cook for few seconds then turn off heat.
4. Spoon crumb mixture evenly into mushroom caps. Place on ungreased baking sheet.
5. Bake in preheated 200 degree c for 15 min. or until heated through. Serve.

Tuna Fritters
Topic: Appetizers
I just made this dish because I really miss the fresh anchovy cakes/fritters in Philippines and I cannot found even a single fresh little and tiny cutie fish in the Fish market here. My hubby always told me that he really missed it too. What we had found here are the dried only and it’s not good to cook it that way. Since no anchovies, I made this one as a substitute for our cravings for it.


Ingredients:
1 can 90 g Tuna flakes, drained
1 ? cup bread crumbs
1 egg, beaten
2 tbsp. minced onion
? tsp. garlic powder
? tsp. ginger powder
1 tsp. tomato paste
1 tbsp. Worcestershire sauce
? tsp. sugar
? tsp. black pepper powder
? tsp. salt
Oil for deep frying

Directions:
1. Combine all ingredients in a bowl, mix and blend well.
2. Scoop 1 tbsp. of the mixture and form it into a rectangular shape about ? inch thick and 2 inches length. Repeat procedure until all mixture are done.
3. Deep fry until golden brown, drain on paper towels. Serve it woth your favorite dipping sauce.