Bruschetta

Bruschetta

Got a last-minute party? Let these appetizers keep guests busy as you prepare the entree.

Makes 16 pieces Prep Time 10 minutes Cooking Time 2 minutes

1 cup finely chopped and seeded tomatoes

1 tablespoon chopped fresh basil leaves

1 teaspoon minced garlic

salt and pepper to taste

1 large or 2 mini French bread

2 tablespoons olive oil

8 pieces prosciutto

8 pieces arugula (rocket leaves)

32 pieces shaved Parmesan cheese

1 In a bowl, mix together tomatoes, basil leaves and garlic. Season with salt and pepper. Set aside.

2 Slice the French bread diagonally to come up with 16 pieces. Brush with olive oil on both sides of each bread. Heat a grill pan and grill the bread until brown and crunchy.

3 Spread tomato mixture on each bread. Top with prosciutto, arugula and Parmesan cheese. Serve while warm.

Siopao

Siopao is a favorite Filipino snack, consisting of a meat filling inside a steamed rice-flour bun, a larger version of Chinese dumplings. It is usually sold as part of dim sum by Chinese-style restaurants.

Asado siopao is filled with diced pork or beef cooked in soy sauce (with salt and sugar added to taste); its taste and texture a bit like adobo. Indeed, a good use for leftover adobo is siopao filling. Bola-bola is a local term for Chinese-style filling; chopped pork and Chinese sausage baked with egg and flour to a consistency akin to meatloaf.

Estimated cooking time: 3 hours and 30 minutes

Siopao Ingredients:

• 6 cups flour
• 1 package active dry yeast
• 1 lb cubed pork loin or chicken thighs
• 1 cup white sugar
• 2 teaspoons cooking oil
• 1 cup lukewarm water

• 1/2 cup boiling water
• 6 hard-boiled eggs
• 2 green onions
• 4 teaspoons light soy sauce
• 4 teaspoons brown sugar
• 4 teaspoons oyster sauce
• 1 teaspoon cornstarch, dissolved in 2 t. water
• 2 cloves garlic
• 3 teaspoons salt
• 6 teaspoons baking powder

Siopao Cooking Instructions:

• Siopao Dough:
  

  • Mix flour, salt and baking powder in a medium bowl, set aside.
  • In another bowl dissolve yeast in lukewarm water then add 1 cup of the flour mixture.
  • Mix thoroughly.
  • Cover with a cloth and let rise 1 hour.
  • Meanwhile, dissolve the white sugar in the boiling water.
  • Stir well then let cool to lukewarm.
  • Pour into the yeast mixture, then add the rest of the prepared flour mixture.
  • Stir to blend well.
  • Grease a large bowl.
  • Turn dough out onto a floured board and knead for 3 minutes-you want your dough smooth, not sticky.
  • Place ball into bowl, turn once and cover with a damp cloth.
  • Let rise 2 hours or until doubled.

Siopao Filling:

• Saute the garlic and onions in a small amount of oil in a wok.
• Add meat and stir fry for 1 minute or until meat is no longer pink.
• Add soy sauce, oyster sauce and brown sugar.
• Pour in the dissolved cornstarch and stir fry quickly until meat is glazed well.
• Remove from heat and let cool.

Corn dog

Corn Dog
This the great for taking to picnics or for packing into school day lunch boxes. Make sure you serve this with cool,refreshing drink to balance the taste of the hot dog.
Chips and condiments such as mustard and ketchup would go well with this sanck too.
You will need:
Deep pan or casserole for deep frying
12 thick barbeque sticks

Ingredients:

2 cups hotcake mix(any brand)

1 egg
2tablespoons corn oil
1/2 cup water
12 jumbo hotdogs or frankfurters
cooking oil for deep frying

1.In a mixing bowl,combine hotcake mix,egg,corn oil, and water. Blend batter with a wire whisk, until smooth. Chill until batter acquires a thick consistency, about 10 to 15 mins.

2.Prepare the hot dogs: Insert a barbeque stick all through the length of each hot dog. Make sure to use thick sticks that are strong enough to hold the hot dogs, which will become heavy once dipped in batter.

3.In a deep casserole,pour cooking oil about 6 inches deep.Place over high heat.

4.Dip hot dogs in the batter one at a time. Make sure each hot dog is well coated with batter.

5. Lower heat to medium.Deep fry coated hot dog in hot oil in a vertical position. Make sure the oil is not steaming hot, otherwise, the batter will turn brown at once even when the inside is not yet cooked.

6.Hold the end of the stick while the hot dogs in place and to make sure all the sides are cooked. When light golden brown in color, remove corn dogs from oil and drain on paper towels. Serve warm.