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Tag Archives: Appetizer Recipes

紫衣薯餅 Seaweed Potato Pancake


This is a recipe from a vegetarian cookbook.  Ingredients are simple but it’s healthy, delicious and easy to prepare!

 

 

 

Ingredients: (makes 2 rolls of 10 pieces)

  • 2 pieces of Nori Seaweeds, cut in half
  • 1.5 potatoes
  • 1 tablespoon of corn
  • 1 tablespoon of carrot, diced
  • 1/2 red onion, diced
  • 1 tablespoon of corn starch
  • 1 tablespoon of finely chopped fresh cilantro
  • pinch of salt


Directions:

  1. Place potatoes in a saucepan and cover with water.  Cover and bring to a boil; cook for 20 to 25 minute or until very tender.
  2. Mash the potatoes and mix with corn, carrot, onion, scallion, corn starch and salt.
  3. Spread a thin layer of mashed potatoes over the seaweed and cover it with another sheet of seaweed.  Cut it into 4-5 strips.
  4. In a saucepan, add oil, pan fry seaweed potato pancakes for 2 min on each of the 4 sides, or until cook through. Remove from pan.
  5. Mix 1 tablespoon of vegetarian oyster sauce or regular oyster sauce with 1/2 tablespoon of corn starch in a bowl.   Cook the mixture in pan for 1-2 min.  Apply sauce on potato pancakes.


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happy valentines mini pecan tarts

To welcome this Valentine’s Day, lets have some mini tart fill with chopped pecans and love!

My friend Annette has gave me some pecan tarts few months ago, after i had it, i know this is a must keep recipe!!

(makes 48 mini tarts)

For the crust:

  • 1 cup butter
  • 6 ounces cream cheese, softened
  • 2 cups all-purpose flour

Mix flour, cream cheese and butter together.  Make 48 mini balls into a mini muffin pan.  Use thumb to press into the middle for a tart shape.

For the filling:

  • 2 eggs
  • 1.5 cups packed brown sugar
  • 2 tablespoons melted butter
  • salt
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chopped pecans

Mix eggs, sugar, melted butter, salt, vanilla and pecans together.  Fill the tart shells. Bake at 350 degrees for 30 min.

Notes: do not overfill or they will erupt over the top of the tins.

 

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