Sunday, November 18, 2012

Bon Appétit Asian style

As I've mentioned in previous posts, lately I've been into meal researching, planing and cooking..... well lets be honest I've really been into eating good food and the above is what it takes to get it. 

Here are a few of the meals I've executed with fairly good results...

Lettuce wraps

I apologize for the unappealing photo and that it is sideways. Blogger is being difficult and is refusing to cooperate!

Lettuce wraps! 


16 Boston, bibb, butter or just plain Ice berg lettuce leaves
1 pound GROUND chicken breast 
1 large onion -- chopped 
2 tablespoons minced garlic 
3 tablespoon soy sauce 
1/4 cup hoisin sauce 
1 teaspoons minced fresh ginger 
1 tablespoon rice wine vinegar or red wine vinegar 
2 tablespoons of white sugar
2 teaspoons Asian chili pepper sauce 
1 can (8 ounce size) sliced water chestnuts -- drained, finely chopped 
1 bunch green onions -- thinly sliced 
2 teaspoons Asian sesame oil 

How to make it 

Rinse lettuce leaves, keeping them whole. Set aside to drain. 
Cook chicken in a large skillet over medium heat, stirring often to break up the meat. Add onion, garlic, soy sauce, hoisin sauce, ginger, vinegar, sugar and chili sauce. Cook until the meat is crumbled and brown. Add water chestnuts and green onions. Cook until onions begin to wilt, about 2 minutes. 
Stir in sesame oil. 
Arrange lettuce leaves on the outer edge of a platter. Allow diners to spoon meat mixture into lettuce leaves and eat like a taco. 
Note: Asian chili pepper sauce can be found in the Asian section of most supermarkets. Some brands contain garlic, which is fine. You can use 1/8 teaspoon cayenne pepper or 1/2 teaspoon dried red chili flakes instead. 


1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
20 won ton wrappers
1 small green onion
2 oz imitation crab (well shredded)
3 oz cream cheese (softened) 
1 egg (beaten)


In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.

Stir in crab and onion.

Place 2 teaspoonfuls in the center of each won ton wrapper.

Moisten edges with egg; bring corners to center over filling and press edges together to seal.

I used my deep fryer to fry them but if you would like to bake them place on a baking sheet coated with non-stick cooking spray.

Lightly spray won tons with nonstick cooking spray.

Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.

Recipe adapted from the one found here

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