Hi all,

Once a month I get together with 6 of my gal pals and we chit chat and have
a few martinis and munch on yummy appetizers that everyone has brought.
This month the theme is Chinese appetizers since it's almost the time for
the Chinese new Year.
Someone is already bringing dumplings & another is bringing mini egg rolls.

What are some things that I can bring???

Thanks in advance,
Giggles

Well, how about some cold peanut sesame noodles? Or skewers of chicken
or tofu with peanut satay sauce? (made from peanut butter, garlic,
ginger, soy sauce, sesame oil, chiles or chile oil)

Maybe some cold marinated asian-style vegetables - lightly steamed snow
peas, asparagus spears, red pepper fingers, broccoli - marinated in
rice wine vinegar / mirin / sake with a little honey, soy sauce, sesame
oil, and five-spice powder, sprinkled with sesame seeds?

Edamame with coarse salt?

Giggles wrote:
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles

HTH,
-L.
***paste***

SUI MAI

Ingredients:
6 medium dried mushrooms (or 1 Portabello), cleaned and diced
1 1/2 teaspoons salt, divided
1/2 pound medium shrimp, peeled and de-veined
10 ounces skinless, boneless chicken breast
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 egg white
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 teaspoon finely chopped fresh ginger
2 tablespoons finely chopped carrot
4 tablespoons finely chopped onion
Dipping sauce:
3 tablespoons light soy sauce
1/2 teaspoon sugar
1 tablespoon chopped green onion, with tops
18 sui mai wrappers

..

Cut the shrimp into 1/4-inch diced pieces.

Trim the excess fat from the chicken and cut into 1/4-inch diced
pieces. In a small bowl, to make the marinade, mix the pepper, sesame
oil, egg white, cornstarch, vegetable oil, the remaining 1/2 teaspoon
salt, the ginger, carrot, and onion. Add the chicken, shrimp, and
mushrooms; mix very well and set aside.

To make a dipping sauce, in a small bowl, mix the soy sauce,
sugar, 1 tablespoon water, and the chopped green onion.

Place 1 tablespoon of the chicken and shrimp mixture in the
center of the sui mai wrapper and bring the edges up around the
filling, leaving the top open. Repeat with the remaining sui mai
wrappers.

Place the dumplings in a single layer on a rack in a steamer,
cover, and steam over boiling water for 12 minutes. (Add boiling water
if necessary.)

>What are some things that I can bring???

I have a cookbook called, "The Asian Kitchen" (Lilian Wu) that I love!
Got it dirt cheap at Waldenbook's.

I've yet to try this recipe but it sounds easy and yummy.

Chili Shrimp in Cucumber Cups on a Herb-rimmed Plate
Makes: 20-24

Ingredients:
4 small red chilis, seeded and finely diced
2 tsp. finely grated fresh ginger root
1 lrg. garlic clove, crushed
3 tblsp. light soy sauce
8 oz. cooked shrimp, shelled, peeled & deveined
2 Cucumbers

Garnish:
1 tblsp. butter, softened
2 tblsp. chopped fresh chives

1. Combine the chilies, ginger, garlic and soy sauce in a bowl. Add
the shrimp and toss them in the marinade. Cover and chill for 2-4
hours.

2. Trim both ends of the cucumbers, peel then cut into 3/4" rounds.
(Alternately, don't peel and using a 1-1/4" round aspic cutter, stamp
out rounds and discard skin.)

3. Using a melon baller, scoop out the cucumber seeds to make little
cups. Place upside-down on paper towels to drain 20-30 minutes.

4. Brush the butter around the rim of the plate. Sprinkle the chives
over the butter to form a decorative edge. Tip the plate and shake
lightly to remove any loose chives. Arrange the cucumber cups in the
center of the plate and fill each with 2-3 marinated shrimp.

In article >,
"Giggles" > wrote:

> What are some things that I can bring???

I love those scallion pancakes.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Chicked satay on skewers (wooded tooth picks).



"Giggles" > wrote in message
...
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and
have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg
rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles
>
>

Giggles wrote:
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles
>
>

100 year eggs....but you'd better get started!!!

Bubba

--
You wanna measure or you wanna cook?

Giggles wrote:
>
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles

shrimp toast

Kate

Chinese appetizers are OK, but I prefer Africans myself. They are not so
chewy. ;-))


"Giggles" > wrote in message
...
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and
have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg
rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles
>
>

"Giggles" > wrote in message
...
> Hi all,
>
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg
rolls.
>
> What are some things that I can bring???

RIBS!!!

Here's the Ponzu recipe for ribs. You could get some babyback pork ribs at
the butcher and have them cut them in half longways. For smaller ribs you
may want to adjust the simmering and baking times.

Ponzu Sticky Hoisin Ribs
Source: Executive Chef John Beardsley, Ponzu, San Francisco
Yield: 4 servings

1 bunch scallions, divided use
2 cups soy sauce, divided use
3 quarts water
1/2 cup salt
1/2 cup whole star anise
1/4 pound ginger, chopped
1/2 cup sherry wine
5 pounds pork ribs, cut between the bones
1 cup hoisin sauce
3/4 cup granulated sugar
1/2 cup lemon juice
1/2 cup rice or sherry vinegar
1/4 cup ginger, cut in matchsticks
Zest of 1 lemon zest

Combine 4 scallions, 11/4 cups soy sauce, water, salt, star anise, ginger
and sherry in pot; bring to boil. Add ribs; simmer until tender, about 90
minutes. Drain; discard liquid. Set ribs aside.

Combine remaining 3/4 cup soy sauce, hoisin, sugar, lemon juice and vinegar
in mixing bowl; whisk until smooth.

Toss ribs with sauce and ginger matchsticks. Place on cooking sheet; bake at
450 degrees F for 5 minutes. Stir; bake an additional 5 minutes. Thinly
slice remaining scallions; combine with lemon zest as garnish.

"Giggles" > wrote in message
...
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and
have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg
rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles
>
>

What about crab rangoons? Dams has a good recipe.

kili

Stuart wrote:
> Chicked satay on skewers (wooded tooth picks).
>
I believe that's Indonesian, but it may be from more than one country.
It would definitely make a tasty and easy to transport appetizer.

Giggles wrote:
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles

Hi Giggles,

If you're in the mood to be authentic, throw a few small dishes of
freshly stir-fried or boiled peanuts on the table (the latter can be
done with or without shells, btw), plus a few dishes of any sort of
pickled vegetable available at your local Chinese grocery ("fresh" if
possible, otherwise it is generally available canned/jarred). These
are often served at the beginning of a meal in China, and the drinkers
(usually the men) will snack on these things as they imbibe (beer in
the summer, a very potent 100+ proof sorghum liquor in the winter).
Also, it will get increasingly fun--and amusing--to try to pick up
peanuts with chopsticks as the blood-alcohol-level of the guests rises.
A plate or two of licoriced olives would also add authenticity, but I
was never especially fond of these, and expect that they might taste
quite vile with martinis.

Have fun at your party--this will be my fourth year away from China, I
really miss the Chinese New Year celebrations (kind of like Christmas,
Chanukah, and Kwanzaa all rolled into one, but without all the
religious baggage).

Cheers,

Adilah

On Wed, 11 Jan 2006 12:57:19 -0500, "Giggles"
> wrote:

>Hi all,
>
>Once a month I get together with 6 of my gal pals and we chit chat and have
>a few martinis and munch on yummy appetizers that everyone has brought.
>This month the theme is Chinese appetizers since it's almost the time for
>the Chinese new Year.
>Someone is already bringing dumplings & another is bringing mini egg rolls.
>
>What are some things that I can bring???

Hot and sour or eggdrop soup served in demitasse cups
Skewers of chicken teriyake

Tara

Giggles wrote:
>
> Hi all,
>
> Once a month I get together with 6 of my gal pals and we chit chat and have
> a few martinis and munch on yummy appetizers that everyone has brought.
> This month the theme is Chinese appetizers since it's almost the time for
> the Chinese new Year.
> Someone is already bringing dumplings & another is bringing mini egg rolls.
>
> What are some things that I can bring???
>
> Thanks in advance,
> Giggles

Sweet New Year's Cake

6 cups glutinous rice powder
2 cups sugar or brown sugar
2 cups boiling water

Mix sugar and water until sugar is dissolved. Add rice powder and mix
well.

Line steamer with cellophane and pour rice paste mixture into steamer.
Steam 2 hours over high heat until done. Remove cellophane and let cake
sit wrapped for two days. Cut in slices to serve.

In article >,
"Giggles" > wrote:


> What are some things that I can bring???

Make a pork roast for dinner one night, with lots of extra. Cut the
leftover pork into bite-sized pieces and serve with a dipping sauce made
out of hot powdered mustard and water. Some toasted sesame seeds are
good also (dip pork into mustard and then seeds).

--
Dan Abel

Petaluma, California, USA