Appetizers Recipes and Menus

40 results
Narrow Results You've Selected: Appetizers Chinese Remove all Source Saveur (32) Appetite for China (1) Dhanggit's Kitchen (1) Post-Gazette (1) Rasa Malaysia (1) Show all... Steamy Kitchen (1) The Good Mood Food Blog (1) Use Real Butter (1) Washington Post (1) Difficulty Easy (25) Medium (11) Hard (1) Main Ingredient Vegetables (15) Pork (14) Chicken (6) Shellfish (5) Shrimp (5) Show all... Pasta (2) Beef (1) Bread (1) Eggs (1) Season Summer (12) Spring (8) Winter (7) Fall (6) Occasion Backyard BBQ (1) Christmas (1) Cocktail Party (1) Technique Fry (10) Stir-Fry (10) Steam (8) Bake (4) Saute (4) Show all... Chill (2) Grill/Barbecue (2) Braise (1) No Cook (1) Roast (1) Topic Recipe (40) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Cuisine:Chinese"; var omni_prop8 = "Course:Appetizers,Cuisine:Chinese"; var omni_pageName="saveur:"+omni_prop12; 03/07/2013 Chao Shou (Sichuan Pork Wontons) The recipe for these tasty pork wontons is from noodle shop owner Ma Yingjun. Issue #154 02/24/2013 Yu Xiang Qie Zi (Sichuanese Fried Eggplant) Danny Bowien of Mission Chinese Food restaurant in New York shared his eggplant frying technique for this classic Sichuan dish. Issue #154 02/01/2013 Luo Go Bao (Daikon Cake with Garlic Hoisin Sauce) A Chinese New Year treat, these daikon and rice flour cakes are flavored with savory dried sausage and served with a spicy hoisin sauce. Issue #153 10/18/2012 Hongshao Qiezi (Red-Cooked Eggplant) This dish, from Shanghai, is meltingly tender and colored a dark red from braising in soy sauce and sugar. Issue #150 10/15/2012 Cold Sesame Noodles Peanut butter, sesame paste, and chile-garlic paste combine to make a silky, savory sauce for these noodles—a Chinese-American restaurant staple. Chopped peanuts and a flurry of slivered cucumber and carrot add crunch. Issue #150 10/10/2012 Gan Bian Si Ji (Dry-Fried Green Beans) Green beans are shallow-fried, a method which blisters them on the outside and renders them tender on the inside, with a whisper of a chew. Just enough pork for flavor cinches this dish. Issue #150 09/04/2012 Cong You Bing (Scallion Pancakes) Scallion pancakes are as widely popular in China as muffins are in America. The basic recipe is just a guide. Issue #150 02/21/2012 Tofu Wanzi (Fried Tofu and Bacon Fritters) China meets the American South in these tofu, bacon, and scallion fritters from Saveur contributor Mei Chin. Issue #144 04/12/2009 Chinese Minced Chicken Wraps This recipe was given to us by Bee Yin Low, who writes the blog www.rasamalaysia.com. Issue #120 01/06/2010 Shanghai Chicken Wings These Asian-inspired chicken wings are equally delicious when served as part of a pupu platter or as an appetizer on their own. Continue... Issue #111 04/17/2008 Rumaki These bacon-wrapped bites of chicken liver and water chestnuts were ubiquitous on pupu platters in the mid-20th century. Issue #111 04/17/2008 Crab Rangoon This is one of the most enduringly popular appetizers at the posh Polynesian restaurant chain Trader Vic's. Issue #111 04/09/2008 Chinese Barbecued Spareribs This recipe is based on one that appears in the Joyce Chen Cook Book (J. B. Lippincott, 1962) by the author of the same name. Issue #111 04/01/2007 Siu Mai (Open-Face Pork and Shrimp Dumplings) This recipe is an adaptation of one in The Key to Chinese Cooking by Irene Kuo. Issue #101 09/04/2007 Chilled Drunken Chicken with Rice Wine Granita (Bingzhen Huangjiu Ji) This recipe is an elegant take on the Chinese classic. Issue #97 09/04/2007 Tea-Smoked Eggs with Caviar (Xunlong Yuzi Yanxun Dan) These smoky, creamy-in-the-center eggs are topped with spoonfuls of caviar—a luxurious combination of flavors and textures. Issue #97 01/17/2008 Zhangguying-Style Braised Fried Tofu Deep-fried tofu puffs come in many shapes and sizes. In this dish, the puffs are sliced open to ru wei, "let the flavors enter". Issue #95 12/12/2005 Lee Wan Ching's Sizzling Pepper and Salt Shrimp This recipe was inspired by a dish that author Grace Young had at the Yee Hen Restaurant on Lantau Island in Hong Kong, where Lee Wan Ching was the chef. Issue #78 01/21/2009 Boiled Dumplings Shaped like ancient gold Chinese coins, dumplings came to symbolize wealth, and families ate them to ensure prosperity. Issue #56 01/01/1970 Scallion Cakes In his Martin Yan’s Feast: The Best of Yan Can Cook, Yan calls these green onion cakes. Issue #47 « Previous 1 2 Next »