Lotus root tempura
Thin slices of fresh lotus root are dipped in a light batter, deep fried, arranged on a plate and sprinkled with kizami nori, aonori and furikake.
Appetizers
Small dishes served before a meal, appetizers may be hot or cold. Called hors d'oeuvre in Europe, zensai in Japan, banchan in Korea, lěng pán or qián cài in China, chaat in India, and meze in the Mediterranean and Middle East, an appetizer can be a snack or cocktail food too.
Crispy stuffed lotus root (renkon hasami-age)
A mixture of seasoned ground pork and vegetables is sandwiched between thin slices of fresh lotus root, dredged in starch and fried until golden and crisp.
Spicy tuna tartare
The natural brininess of fresh tuna joins a creamy and spicy sauce in this quick recipe for your next appetizer or side dish. Ten minutes to prep with no cooking …
Scotch eggs
Boiled eggs are wrapped in garlicky sausage meat, breaded and deep fried until golden and crisp. Serve Scotch egg as a snack, finger food, bring to the picnic, or enjoy …
Cheese pimiento
The Filipino adaptation of the American pimiento cheese. It’s comfort food for a generation that was raised by parents who grew up during the American colonial period.
Cheese and mushroom puff pastry tart
When you don’t have the time (or skill) to make pizza crust from scratch, roll out puff pastry, smother with pizza toppings and lots of cheese, and bake.
Braised sea cucumbers and shiitake
Sea cucumbers and shiitake are braised in a sauce made with ginger, garlic, shallots, sugar, soy sauce, oyster sauce and black pepper. Broccoli florets are served on the …