Appetizers

Posted by Tulipe (494 days ago)

I'm looking for recipes of some fabulous and yet easy to make appetizers / finger food. Who would like to share? Thanks!

(I am based in Hong Kong)

Find what you are after in our Jakarta A-Z Directory

Posted by devine (493 days ago)

Well, you can try one of my easily recipes.

Bagutte and tomato with 'freshly,or freeze-dry herbs'

2-baguettes
4-m.sz.tomatos
4-garlic cubes
freshly basil,or freeze-dry
freshly parsly,or same as above mention
salt,pepper
150ml vergine olive oil

wash tomatos, basil,parsly. tomatos cut off in the middle and remove all seeds,liquid. mince tomatos basil, and parsly set aside
mince garlic very fine without skin, 150ml
olive oil mix up together with garlic.slicely baguette into 7-10 pieces.each slice baguette brushly w.olive oil w.garlic put in the oven for 10 minutes,or until lightly brown.heat oven to 180 degree. tomatos basil,parsly mixing with salt and pepper together and to taste it.when the baguette are lightly brown take it out from the oven let it to be cold, then each slice put approximately the freshly ingredients.

Good luck !

(I am based in Guangzhou)

Posted by hkchoichoi (493 days ago)

huge fan of wings - especially if you have an oven. If you have an oven - this one is really easy and tastes great. (better make a lot - 4 adults and 4 kids consumed 120 of these at my house one day.

Soy Balsamic Glazed Wings
2 kg wings - drummettes and the wings mixed is fine. (if yours is the full wing - then cut at the joint.)
olive oil, salt and pepper

Toss wings in olive oil salt and pepper and put on a heavy pan. (line with foil to make cleanup easy.) Cook in a preheated oven (200 degrees C) for 30 minutes until crispy and golden. (you may want to raise a temperature a bit at the end to get the crispiness.)

While cookinc chicken - make the glaze.
Glaze
3/4 cup Balsamic Vinegar
1/4 soy sauce
2 teaspoons sugar
2TB unsalted butter

Mix vinegar, soy, and sugar in heavy saucepan and boil until reduced - about 12-14 minutes. whisk in butter.

When chicken is done, remove from pan and then toss with glaze. Serve.

(I am based in Unspecified)

Posted by Tulipe (492 days ago)

Thanks Devine & Hkchoichoi, these sound yummy. 120 wings in a day!? I will definitely give it a try!

(I am based in Hong Kong)

Posted by Claire (492 days ago)

This recipe is from the Union Square Cafe Cookbook and these nuts were voted the best bar nuts in New York.

Ingredients
500g assorted unsalted nuts, e.g. peeled peanuts, cashews, Brazil nuts, hazelnuts, walnuts, pecans and whole unpeeled almonds
2 tablespoons coarsely chopped fresh rosemary (from two 8cm sprigs)
1/2 teaspoon cayenne pepper
2 teaspoons dark muscovado sugar (or dark brown)
2 teaspoons Maldon salt or sea salt
1 tablespoon unsalted butter, melted

Method
1. Preheat the oven to 180C.
2. Toss the nuts in a large bowl to combine and spread them out on a baking sheet.
3. Toast in the oven till they become a light golden brown, about 10 minutes.
4. In a large bowl, combine the rosemary, cayenne, muscovado sugar, salt and melted butter.
5. Thoroughly toss the toasted nuts in the spiced butter and serve warm (not too warm/hot) in small bowls.

Tuna and bean dip
(Serves 4)

400 g cannellini or white beans, cooked or canned
200 g canned tuna in oil
2 anchovy fillets
1 tbsp lemon juice
8 thick slices sourdough bread
1 garlic clove, crushed
handful of small black olives
few sprigs of thyme
2 tbsp extra virgin olive oil

Method
1. Drain and rinse the canned beans. Put the beans and the tuna with its oil to a food processor or blender, add anchovy fillets and pepper and blend until smooth - or crush with the back of a fork. Finish with lemon juice to taste.
2. Grill or toast the bread. Toss olives, crushed garlic and thyme in extra virgin olive oil, then brush this flavoured oil on the hot toast and cut into fingers.
3. Spoon tuna/bean mixture onto the toast fingers and top with the remaining olives and thyme.

Other ideas: bruschettas with goats' cheese and tomato, little salami tarts, little tomato and ricotta tarts, smoked salmon parcels with tomatoes and cream cheese, mini blinis with goats'cheese/tomatoes or smoked salmon, tiger prawns with tomatoes & basil, fresh figs with parma ham.

(I am based in Unspecified)

Posted by hkchoichoi (492 days ago)

I have this other one - which is always a big hit but incredibly fattening...but so yummy and easy. I don't have exact proportions as I always sort of "eyeball" it but you could experiment.

Gooey, Cheesy, Garlic-hot artichoke dip - great with crackers, celery, bell peppers (all colors) carrots and any veggies you love.

I'm guessing proportions here. sorry

8 oz mozzarella cheese (the preshredded is fine - but you can also shred it yourself.)
1 can of artichoke hearts 14 ozs
4 cloves of garlic (or more)
2 oz parmesean cheese
1/2 to 1 cup of mayo (start with less, and add more if necessary)
finely chopped scallions (optional -but if you like a stronger onion flavor, it's nice.)

mix all ingredients together in a bowl. It shouldn't be too stiff, but not too creamy either. Add more mayo if necessary.

you can bake it BIG in a huge casserole if you like - or what I like to do for a more elegant presentation, is dollop smaller portions in the individual ramekins. I bake the ramekins in my toaster oven until the top is golden brown and bubbly. (usually 10-12 minutes.) Then I serve it with veggies - I always have a fresh hot one on it's way out of the oven - and it does go FAST. If you bake it in a big casserole - it's about 180 C for about 25 minutes, or until golden brown and bubbly.

WARNING -THIS IS VERY HOT! AND ADDICTING!

(I am based in Unspecified)

Posted by hkchoichoi (492 days ago)

another note - yes 120 wings for 4 adults and 4 kids. But about 20 went home in take away container for the other family as the husband was addicted but too full to eat anymore.

(I am based in Unspecified)

Posted by Tulipe (492 days ago)

Thanks Claire. I'm crazy about nuts, can't wait to try your first recipe.
Hkchoichoi, I usually do cold dips. Will go for this hot one next time, thanks!

(I am based in Hong Kong)

Posted by lykim (491 days ago)

Tulipe:what about with alcohol beverage as really,or one of the best good starter.

50ml-london gin
60-70ml campari
60ml extra dry martine
1/2 can tonic soda water
50-100ml orange juice
some cubes ice
some sugar

first of all prepare your c*cktail glasses in the refrigarator for about less than 10 minutes, or in the freezer. mix all spirit together, except sugar on the c*cktail shaker.when the glasses are cold enough sugar in the plate and soon as quickly apply the sugar on the lips rounding from the c*cktail glass with freshly slice citrus orange fruit . i guess you will, or your guest really injoyed atmosphere this moment if the like a bit alcohol to drink .Cheers ! and let me know please.

(I am based in Hong Kong)

Posted by xaviarai (472 days ago)

this is always popular. proportions depend on how many people you are serving but this is easy and yummy for finger food type.
Pears
Prosciutto Ham
Whole Halfed Walnuts
Some kind of garlic and herb flavored cream spread.

Take the pears and wash and slice leaving the skin on but removing core.
Take the spread and put a dollop of it on one side of the pear slice
Place one walnut half on top of the dollop
Finish by simply wrapping the prosciutto around the pear and laying on a plate to serve.
Of coarse we are wrapping the pears hamberger bun style not hot dog bun style :) meaning short way not long way.

I have also sean somone do this with honeydew mellon slices and Prosciutto only as well but never tried that myself.
ENJOY!

(I am based in Shanghai)

Posted by Taps (472 days ago)

Just wrap bacon around prunes, secure with toothpick. Grill a few minutes before serving.
I've done it in all the countries we've lived, always a success.

(I am based in Guangzhou)

Posted by justin credulous (448 days ago)

Ceviche de Camarones

Just use big shrimp instead of little ones. Can be prepared the day before. Boil shrimp (peeled/frozen variety) just enough until soft and pink, drain water.

Finely chop the following ingredients:

Shallots (or purple onions)
Red, Yellow, Green peppers (for colour)
Corriander
A few chillis (optional)

Squeeze a bunch of lemons.

Mix all of the above together and add salt & pepper...then box up and leave in the fridge overnight. The acid from the lemon juice will fully cook the shrimp and release the flavor from the other ingredients. I really do love it with the chilli.

If you use big prawns, it can be a waste of the rest of the ingredients as you will have people serving themselves with toothpicks...so I guess go for small ones and vietnamese stylee, offer romaine lettuce leaves to put the ceviche into and munch as many as they can get their hands on!

Enjoy.

(I also like this as a low calorie/carb snack or meal)

(I am based in Iraq)