ASIAN CUISINE APPETIZER

CHIELL C. NOGUERRAZA
MIE- FOOD TECH
APPETIZER –IS A SMALL DISH OF AN
OVERALL MEAL.
CLASSIFICATION OF APPETIZERS
• COCKTAIL
• HORS D’ OEUVRES
• CANAPE
• RELISHES/CRUDILE
• SALADS
• SOUP AND CONSOMME
• CHIPS AND DIPS
PHILIPPINES
FILIPINO APPETIZERS
PHILIPPINES
► KINILAW
-Kinilaw is a Filipino appetizer made
with raw, cubed fish in a dressing
based on vinegar. The appetizer is
typically garnished with onions,
ginger, chili peppers, and garlic. Fish
should be washed in vinegar, not
soaked in it, turning the pink flesh
into white and slightly opaque in the
process.
-Although kinilaw is usually consumed
as an appetizer before a big meal, it
can also be eaten as finger food, when
it’s traditionally consumed with
alcoholic beverages on the side.
PHILIPPINES
INGREDIENTS PROCEDURE
► 1 pounds Tanigue or Tuna skinned ► Wash the fish meat and tap dry with
and deboned paper towels. Cut into 1-inch cubes.
► 1 cup vinegar
► Place the fish cubes in a bowl. Pour in
► 4 pieces calamansi or half of a the vinegar and the juice from
lemon calamansi. Season with salt and
► 2 thumbs ginger minced pepper. Add the ginger, onion, and
► 1 medium red onion minced chili. Toss gently until well blended.
► 2 pieces green chili or Thai chili, ► Cover and marinate for an hour or up to
cut into thin slices 3 hours in the fridge. The fish should
► salt lose its translucent and pinkish color
and should turn whiter and opaque.
► fresh ground pepper
PHILIPPINES
► CHICHARON BULAKLAK
-Chicharon Bulaklak or deep-fried
ruffled fat is a popular Filipino
appetizer. It is often consumed with
alcoholic drinks and is best eaten
when dipped in spicy vinegar.
Chicharon bulaklak is best form right
after frying when it is still warm and
the texture is extra crispy.
PHILIPPINES
INGREDIENTS
► 2 lbs. ruffle fat
► 1 tablespoon whole peppercorn
► 5 dried bay leaves
► 2 ½ tablespoons sea salt
► 4 cups canola oil
► 6 cups water
PROCEDURE
► Arrange the ruffle fat, whole peppercorn, 2 tablespoons
salt, and bay leaves in a cooking pot. Pour-in water. Let
boil. Cover and then simmer for 1 hour.
► Turn the heat off. Remove the boiled ruffle fat from
the pot and then let the water drip-off.
► Rub the remaining salt all over the ruffled fat. Set
aside.
► Meanwhile, heat the cooking oil in a deep fryer or a
deep cooking pot.
► When the oil gets hot, slowly add-in the ruffled fat.
Deep fry in low to medium heat until the texture
becomes crisp and the color turns medium brown.
► Remove from the deep fryer or cooking pot. Arrange in
a plate lined with paper towels to absorb the oil.
► Serve with spiced vinegar.
PHILIPPINES
► FRESH LUMPIA
► Fresh and refreshing, Lumpiang Sariwa is
one of the healthiest and most delicious
dishes Filipino cuisine has to offer. Also
known as “Fresh Lumpia. This is a
popular dish not just amongst the older
members of your family, but kids will
also love the crunchy vegetables and
sweet sauce this meal has to offer.
► You can make Lumpiang Sariwa in
different ways, with different
ingredients –– from lumpiang ubod .

PHILIPPINES
► Ingredients
► >>Filling ingredients<<
► 2 cups sweet potato cubed
► ½ lb pork thinly sliced
► 1 pack extra firm tofu sliced in strips
► 1 cup shrimp shelled and deveined
► 2 cups string beans baguio beans, chopped
► 1 medium sized onions chopped
► ½ cup cilantro chopped
► 3 tbsp garlic minced
► 1 pork cube
► 2 tbsp fish sauce patis
► 1 lb cabbage shredded
► 1 ½ cup carrots julienned
► ½ cup water
► ½ cup peanuts crushed
► >>Wrapper ingredients<<
► 1 cup all-purpose flour
► 2 pieces raw eggs
► 2 tbsp cooking oil
► ½ tsp salt
► 1½ cups milk
► >>Sauce Ingredients<<
► 1 tbsp soy sauce
► ½ cup brown sugar
► 2 cups water
► ½ pork cube
► 1 tbsp garlic minced
► 2 tbsp corn starch diluted in 4 tbsp water
Instructions
► Cook the filling by heating a pan. Pour-in the cooking oil then
sauté the garlic and onions. Add the pork and cook until color
turns light brown. Put-in the pork cube and add ½ cup water then
simmer until pork is tender. Add the shrimps and sweet potatoes
and cook for 5 minutes or until potatoes are soft. Add the tofu
6 pieces Lettuce leaves
and cook for a few minutes. Put-in the cilantro, carrots, and
string beans then mix with the other ingredients. Add the cabbage
and let cook for 5 minutes. Add the fish sauce and mix. Set aside
► Make the wrapper by cracking the eggs in a mixing bowl. Beat.
Add the milk while beating. Put in the salt and all-purpose flour
then mix thoroughly. Add the vegetable oil and mix well. Turn the
stove on to medium heat and put the non-stick pan in place.
Spray the pan with oil or grease with butter. Pour-in the wrapper
mixture (about half a cup) and tilt the pan to distribute the liquid
evenly. Cook until the top part of the mixture is dry (about 2
minutes). Using a spatula, remove the cooked mixture and place
in a flat plate. Set aside
► Make the sauce by pouring water in a sauce pan. Bring to a boil.
Add the brown sugar and pork cubes. Put some salt and soy sauce
then mix well. Dilute the cornstarch in water and pour in the
saucepan. Cook until the sauce becomes thick. Set aside.
►
Wrap the filling. Place the wrapper in a plate then place a lettuce
leaf in the middle top part of the wrapper. Spoon the filling and
place in the middle of the wrapper (over the lettuce leaf). Close
the wrapper by folding the lower part first then roll the sides
until the filling is sealed.
► Pour the sauce over the Lumpiang Sariwa and garnish with
crushed peanuts and minced garlic.
 CHINA
CHINESE APPETIZER
CHINA

► Fish ball is one of the most

popular meals that is commonly
eaten throughout Southern China,
Hong Kong, and Macau. The dish
originates from the Chaoshan
region in eastern Guangdong, and
consists of ball-shaped patties
made with finely pulverized fish
meat, also known as surimi.
CHINA

Ingredients Instructions
► ▢500 g white fish ► Mince the fish in a chopper.
► Place all the ingredients in a food processor, if you have
► ▢1 tsp salt one, and mix on low for 2 minutes. Then increase he
speed to medium and continue mixing for a good 3
► ▢½ tsp ground white pepper minutes until you have a sloppy, gloopy mix.
► Alternatively, place all the ingredients into a bowl, and
► ▢½ cup water mix throughly with your hands. Then, pick the whole
mixture up and throw it down onto the counter (or
  chopping board) from about a foot up. Do this about 60
times, by which time the fish paste will have achieved
that springy consistency synonymous with fishballs.
► Have a large bowl of iced water to drop the fishballs
into.. And a smaller bowl of cold water to dip your
hands into periodically, to stop the paste from sticking
too much to your hands.
► Form little balls with the paste, either with the
traditional method (see video on how to roll Chinese
meatballs, below) or the usual way by rolling the
between your hands. Drop the balls into the large bowl
until you’re ready to cook them.
CHINA

► Jiaozi are Chinese dumplings

commonly eaten in China and other
parts of East Asia. Jiaozi are folded
to resemble Chinese sycee and
have great cultural significance
attached to them within China.
► Chinese dumplings (Jiaozi, 饺子)
are stuffed parcels made of
unleavened dough and savoury
fillings consisting of minced
ingredients like meat, egg, tofu, or
vegetables. They can be boiled,
pan-fried or steamed.
CHINA

► Century eggs can be found all

across China, especially in Hunan
province. It's also called Millennium
egg, thousand-year egg, or
Hundred-Year egg. The preservation
method is used to prolong the
shelf-life considerably when you have
a lot of them.
► Century eggs are a type of egg
traditionally made in China and other
Asian countries, like Hong Kong and
Taiwan, by preserving the egg for
many weeks or months in a mixture of
clay, salt, wood ash, and quicklime
 JAPAN
JAPANESE APPETIZER
JAPAN

► Onigiri is made of white rice

formed into triangular or oval
shapes. Inside these rice balls, you
can find fillings such as Japanese
pickled plum (umeboshi), salted
salmon, katsuobushi (or sometimes
called okaka), simmered kombu, or
spicy cod roe (mentaiko). On the
outside, they are often wrapped in
the dried and crispy nori seaweed.
Traditionally, Yaki Onigiri is grilled
over charcoal, which lends the rice
balls a hint of woodsy, smoky flavor
that is truly hard to resist.
JAPAN

► Chawanmushi is a savory egg

custard dish, which served as an
appetizer in Japanese restaurants.
It literary means 'steamed in a tea
bowl/cup'. Chawan in Japanese
means tea bowl or bowl, and
-Mushi means steamed.
Chawanmushi is a Japanese custard
dish that is commonly served as an
appetizer or a side dish in a
specialized ceramic dish with a lead to
keep warm. For this summer time
version it can be serve chilled in a
glass.
JAPAN

Japanese Rumaki
► This Japanese finger food started
in Japan but is typically referred to
as Polynesian since it gained
popularity in Hawaii.  
► This rumaki begins with cooked
bacon wrapped around a water
chestnut and half a seasoned
chicken liver, secured with a
toothpick and baked until crisp and
scrumptious!