BBQ Pork Pibs

Finger licking appetizer!

Mini Sandwich

Dough: 

8 cups all-purpose flour

3 cups milk

1 cup sugar

1 cup whipped sweet buttermilk

2 tbsp yeast

1 egg yolk

1. Pour milk in a large pan, combine sugar, and whipped buttermilk. 

2. Let it warm in a medium heat, butter and sugar should melt when it's warm, not boiling.

3. Add in yeast and whisk until dissolved. Add in flour into batches and stir to incorporate. 

4. Dough is wet and sticky. Cover with the pan lid and let it rise for an hour.

5. Line cookie sheet with wax paper and use a wide surface for the dough to work on. I used my big chopping board. Brush board with light oil and work on dough. Rub both palm with oil as you continue working with the dough. 

6. Take a dough as big as the size of soft ball and form a little ball by using thumb and index finger buy squeezing the dough out in between fingers. 

7. Cove with cloth and let it rise for another hour.

8. Lightly brush on top with 1 beaten egg yolk.

9. Preheat oven to 350 degrees and bake these minis placing on top rack for 15 minutes.

 10. Slice and top with anything that you want. 

My Mini Ham Slider. Enjoy!

Smoked Salmon and Shrimp Sushi

Ingredients:

2 cups of calrose rice

1/4 cup seasoned rice vinegar

1 tbsp sugar

1 tsp salt

3 oz sliced-smoked wild nova salmon

12 med size cooked shrimp

sushi mold/sushi bamboo mat

1. Wash and cook rice as per instruction from bag. I recommend using rice cooker for perfect rice.

2. In a sauce pan, combine vinegar, sugar, and salt. Let it warm up and stir until sugar and salt dissolves. Let it cool.

3. Scoop cook rice, place in a big bowl dish, and use fork to separate rice.

4. Pour vinegar mixture to rice and mix gently.

5. Slice salmon into small lengthwise.

6. Cut shrimp inside from head to tail and press shrimp flat.

7. Get a bowl of water on the side to dip hands before molding, if not, it will be so sticky. 

8. Dip molder in water and shake off excess water.

9. Scoop rice mixture to the molder and press, unmold and top with shrimp or salmon.

Note: Can use a big freezer bag  to replace bamboo mat. Cut off top and sides of the bag and use one half. 

Fresh Lumpia

Wrap Ingredients:

4 eggs

1 cup all purpose flour

1/2 cup milk

1/2 cup water

1/2 teaspoon salt

2 tablespoons melted butter

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.

Filling Ingredients:

1 med. carrot shredded

1/2 lb fresh green beans

1/2 lb napa cabbage

1/2 lb jicama/julienne cut (optional)

1 tbsp chicken soup base 

pinch of salt

pinch of ground pepper

5 cloves garlic (coarsely chopped)

5 tbsp olive oil

5 baby romaine lettuce leaves

Preparation:

Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

Sauce:

1 c. water

1/4 c. brown sugar

1 tbsp soy sauce

1 tbsp corn starch

2 tbsp olive oil/cooking oil

Preparation: 

Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 

Assemble:

Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.

Note: Fresh, light, and something different.

Mini Stuffed Tomato

 Ingredients:

1 package Betty Crocker Stuffing Mix

1 package sapori tomato

2 tbsp olive oil

pinch of salt

pinch of pepper

1/2 tsp paprika

Procedure:

1. Fix stuffing according to instruction. I used 3 leaves of dice napa cabbage and 1/4 onion.

2. Wash tomatoes cut thin off top and save tops. Use melon baller, scoop out inside core and seed of tomato.

3. In a bowl and season with pepper, salt, paprika, and olive oil.

3. Brush olive oil to baking dish and  fill piping bag for the stuffing to stuff tomato, can use spoon. Drizzle remaining olive oil mixture from pan.

4. On the same pan, put tomato tops in and arrange them on top of the stuffing.

Note: This finger food recipe is good for parties and can be serve bake or fresh. If prefer bake, preheat oven 350 and bake for  8 to 10 minutes.

Pancit Bihon

Ingredients:

1 pckg rice stick noodle 

1 lb medium shrimp

1 lb chicken or pork

1/2 head napa cabbage

2 stalk celery

1 red pepper

1 medium carrot

1/2 lb green beans

1 small onion - diagonally thin slices

5 cloves garlic - coarsely chopped

cooking oil

ground pepper

corn starch

salt

1 tbsp oyster sauce

1/4 cup soy sauce

1 can chicken broth

Procedure:

Peel off shrimp, clean, and in a pan with cup of water boil shell and set aside. Julienne cut carrot, diagonally thin cut cabbage, celery, and beans. Thinly cut meat, approximately 1/4 inch, and marinade with oil, pinch of salt, ground pepper, and pinch of corn starch. Shrimp needs to be marinated separately with the same marinade ingredients. Unpack noodle, in a big container with water, and wash. Drain water. In medium heat, 4 tbsp oil into a big wok/pan, caramalize garlic, and onion. In the same wok/pan, add meat and shrimp, and fry until it turns white in color not over cook. Scoop out in a bowl and set aside. All veggies in the same wok, stir fry until half done, and scoop out in a dish and set aside. Pour shrimp and chicken broth  in the wok and simmer. Season broth with soy sauce, oyster sauce, and ground pepper. Adjust taste according to what you prefer. Add noodle and continue to simmer until noodle is done. Add in all ingredients in to the wok and mix all ingredients well. Do not over cook veggies. 

Note: Squeeze wedge of lemon over your noodle. Substitute for kalamasi - local lime in Philippines. Can add any kind of meat and veggies. Ingredients are basic to this recipe.

Fresh Lumpia

Wrap Ingredients:

4 eggs

1 cup all purpose flour

1/2 cup milk

1/2 cup water

1/2 teaspoon salt

2 tablespoons melted butter

Preparation:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat nonstick pan. Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once wrap mixture has lots of little bubbles, loosen any edges with spatula. Flip wrap over. This side cooks quickly. Slide wrap from pan to plate.

Filling Ingredients:

1 med. carrot shredded

1/2 lb fresh green beans

1/2 lb napa cabbage

1/2 lb jicama/julienne cut (optional)

1 tbsp chicken soup base 

pinch of salt

pinch of ground pepper

5 cloves garlic (coarsely chopped)

5 tbsp olive oil

5 baby romaine lettuce leaves

Preparation:

Medium heat, oil in to pan. Drop garlic, fry until golden brown, set aside half of garlic for garnish. Stir fry all ingredients until soft but not over cook. Chicken soup base, salt, and ground pepper in to taste.

Sauce:

1 c. water

1/4 c. brown sugar

1 tbsp soy sauce

1 tbsp corn starch

2 tbsp olive oil/cooking oil

Preparation: 

Medium heat, oil in to pan and corn starch next. Stir until oil and corn starch incorporated, adjust heat to low and brown sugar to mixture. Keep stirring until well mixed, pour water and soy to mixture stirring constantly. Mixture should be light sweet (adjust taste to likeness) and thin in thickness. 

Assemble:

Take a wrap and lay flat to a prep board. Take 1 romaine leaves to wrap, scoop 3 tbsp of filling and place in the middle of wrap over lettuce, fold wrap from bottom of lettuce covering the filling, take both sides overlapping each other. For presentation, place wrap on a plate facing up (follow pic) and pour sauce on top and garnish with browned garlic.

Note: Fresh, light, and something different.

Tofu with Sweet Peppers

Ingredients:

1 Whole Firm Tofu

Yellow and Red Pepper

1/2 c. Mozzarella Cheeze

Olive Oil

Sun Dried Pesto

1/4 c. Parmesan Cheese

Procedure:

Drain Tofu and dry with paper towel. 

Cut into 4 even pieces and line up in a foiled cookie sheet.

Season with olive oil and lightly cover with parmesan cheese.

Julienne cut peppers.

Spread pesto to the tofu and assemble peppers on top and mozzarella next.

Drizzle olive oil over and broil low until golden brown, 5 to 10 minutes - check regularly, it can easily get burned.

Note: Good for Appetizer. These pieces are light and healthy. Enjoy!