Port Folio of hot and

cold appetizer
Crisp Mozzarella Sticks
Procedure:
Step 1
In a small bowl, mix the eggs and water.

Step 2
Mix the bread crumbs and garlic salt in a medium bowl.
2 eggs, beaten In a medium bowl, blend the flour and cornstarch.
¼ cup water
1 ½ cups Italian seasoned bread crumbs Step 3
½ teaspoon garlic salt In a large heavy saucepan, heat the oil to 365 degrees F
⅔ cup all-purpose flour (185 degrees C).
⅓ cup cornstarch
1 quart oil for deep frying Step 4
1 (16 ounce) package mozzarella cheese sticks One at a time, coat each mozzarella stick in the flour
mixture, then the egg mixture, then in the bread crumbs
and finally into the oil. Fry until golden brown, about 30
seconds. Remove from heat and drain on paper towels.
Chinese Shrimp Balls Appetizer

Procedure :
[Link] the ingredients.
[Link] the shrimp in warm, lightly salted water for 5 minutes.
Pre heat the oil for deep-frying to 350 F.
3. Rinse in cold water, drain, and pat dry with paper towels.
4. If using canned water chestnuts, run them under warm water
1 pound medium shrimp, peeled and deveined to remove any tinny taste. Drain.
Vegetable oil, for frying 5. Mince the shrimp and water chestnuts.
1/2 cup canned sliced water chestnuts, drained, or 8 6. In a medium bowl, combine the minced shrimp and water
whole peeled water chestnuts chestnuts. Mix in the chopped green onion, grated ginger, soy
1/2 medium green onion sauce, rice wine, sugar, sesame oil, pepper, egg white, and
1/2 teaspoon grated ginger cornstarch.
2 teaspoons light soy sauce 7. Form the mixture into small balls, approximately 1 inch in
1 teaspoon rice wine, or rice vinegar diameter (about half the size of a golf ball).
1/2 teaspoon sugar 8. Carefully add the shrimp balls to the hot oil, adding only a
1/4 teaspoon sesame oil few at a time so as not to overcrowd the wok. Deep-fry the
1/8 teaspoon ground black pepper, or to taste balls, turning constantly, until they are crisp and golden (3 to 4
1 large large egg minutes). Remove the shrimp balls from the hot oil and drain
3 teaspoons cornstarch them on paper towels.
9. Serve the shrimp balls with sweet and sour sauce, plum
sauce, or hot mustard.
Eggplant Roll Up Appetizer

Procedure:
[Link] the eggplants under cold water. Slice them into 1/4-inch thick
circles or lengthwise strips.
2. Preheat oven to 450°F. Place the eggplant slices on a baking sheet.
Brush each one with oil on both sides. Next, bake the eggplant until it
softens (about 5 minutes). Alternatively, you can use the grill to cook
the eggplant if you want a smokier flavor.
2 medium eggplants 3. Clean and grate the carrot. Next, dice the onions and remove the
1 large carrot skins from the garlic cloves.
1 large scallion or small yellow onion 4. Preheat a skillet over medium-heat with tablespoons of oil. Cook
1 garlic head the carrots and onions until they soften. Next, add the tomato paste
1 tbsp oil and mayonnaise, continually stirring the mixture to prevent it from
3 tbsp tomato paste burning. Add the pressed garlic and season the mixture to taste with
1 tbsp mayonnaise salt and pepper.
5. Place a spoonful of the sautéed veggie mixture at the end of each of
1 tbsp salt adjust to taste
the eggplant strips and roll them up. For the round pieces, place a
1 tsp ground black pepper spoonful of the veggie mixture in the center and fold both sides over.
6. Keep the eggplant roll-ups refrigerated until you're ready to serve
them. Enjoy!
Cucumber Hummus Bites with Pickled Ginger

Procedure:
[Link] cucumber slices on a large platter and set
aside.
[Link] a medium bowl, whisk together hummus, soy
sauce and sesame oil. Carefully scrape entire
mixture into a pastry bag or a resealable plastic
bag. If using a plastic bag, cut off a small tip at one
corner for piping.
1 English cucumber sliced in rounds [Link] one piece at a time, pipe about 1
16 tablespoons Sabra Original Hummus tablespoon of the hummus mixture on to each
2 tablespoons soy sauce low sodium cucumber piece. Top each with a piece of pickled
2 teaspoons toasted sesame oil ginger and sprinkle with black roasted sesame
6 tablespoons pickled ginger (about 16 seeds to serve.
pieces)
black roasted sesame seeds optional
garnish
Chips and Dip

Procedure:
[Link]é onion and beef until cooked. Add
mushrooms. Cook for 2 minutes.
2 Tbsp oil [Link] DEL MONTE Italian Style Spaghetti
1/3 cup onion, red, chopped Sauce. Cook while stirring for 5 minutes or
100 g beef, ground until slightly dry. Set aside.
1/4 cup button mushroom, canned, sliced [Link] chips on plate. Top with sautéed
1/2 cup DEL MONTE Italian Style Spaghetti mixture and tomatoes. Drizzle with cheese
Sauce (250g) spread. Serve with sour cream if desired.
5 cup nachos or tortilla chips Serve immediately.
1/4 cup tomato, seeded and diced
1/2 cup cheese spread
sour cream, optional