Holiday Entertaining Asian Style

My friend Valerie just threw a holiday party and she asked me to help her come up with a fun menu with Asian flavors. She couldn’t bear the thought of serving the same old Swedish meatball, cheese ball & crackers and veggie tray combo. When I went over to her house to brainstorm the menu she couldn’t believe how easy it could be to do something truly unique -- not only keeping her budget in mind but with lots of do-ahead recipes. The lychee martini was also a huge hit and the evening was capped off with a soul satisfying Coconut Almond Hot Mocha.

Here’s Valerie’s Fabulous Menu for her Holiday Shindig. Her friends raved all night about the food and that it was one of the most memorable parties they’ve been to all season. I hope you enjoy these recipes which I’ve served at numerous parties over the years savored by both adults and kids. It could be the perfect menu to ring in your New Year. Wishing you Happy Holidays to you and your family!


Asian Inspired Holiday Cocktail Party Menu


Hoisin Ginger Beef Skewers

Firecracker Shrimp

Shu Mei (open faced steamed dumpling)

Edamame Hummus (vegetarian)

Lychee Martini

Coconut Almond Hot Mocha


Recipes


Hoisin Ginger Beef Skewers


12 (6-inch) wooden skewers
1 tablespoon baking soda
11/2 pounds beef flank steak

Marinade:

2 tablespoons vegetable oil
1 teaspoon light soy sauce
1 teaspoon salt
1 tablespoon minced garlic
1 tablespoon finely minced fresh ginger
1 teaspoon sugar
1 teaspoon cayenne
2 tablespoons cornstarch
1/4 cup hoisin sauce

Soak the wooden skewers in water for 30 minutes. In a large, flat pan, dissolve the baking soda in 2 cups water. Add the beef and soak for 10 minutes.

Remove the beef from the water and pat dry with paper towels. With a knife held at a sharp angel, cut across the grain into thin slices, about 2 x 5 inches long. Place the beef onto a large flat platter.

In a small bowl, to make the marinade, combine the vegetable oil, soy sauce, salt, garlic, ginger, sugar, cayenne, cornstarch and hoisin sauce. Brush both sides of the beef with the marinade. Refrigerate for 30 minutes or longer.

Thread 2 beef strips onto a 6-inch skewer. Repeat the procedure to use the remaining skewers.

Preheat the broiler.

Broil the tops of the meat about 4 inches from the heat for about 2 minutes. Turn the skewers and boil for 2 additional minutes.

Makes 12 skewers

Do-ahead tip: Marinate beef the night before your party; skewer in the morning and toss into your broiler a few minutes before guest arrive.


Firecracker Shrimp


12 large shrimp, in the shell
1 teaspoon salt
1/2 teaspoon garlic salt, divided
4 sheets spring roll wrappers
24 carrot strips (3x 1/4inch)
1 egg, beaten

Dipping Sauce

1/4 cup mayonnaise
2 tablespoons Siracha sauce

3 cups vegetable oil for deep-frying

Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.

Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue process until all the wrappers are folded with the shrimp and carrots.

To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.

In a wok, heat the vegetable oil to 350 degrees. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.

Do-ahead tip: Prepare Firecracker Shrimp the morning of your party and fry as guests arrive


Shu Mei


4 medium dried black mushrooms
11/2 teaspoons salt, divided
1/2 pound medium shrimp, peeled and deveined
10 ounces skinless, boneless chicken breast
1/8 teaspoon white pepper
1/2 teaspoon sesame oil
1/2 egg white
1 tablespoon cornstarch
2 teaspoons vegetable oil
1 teaspoon finely chopped fresh ginger
2 tablespoons finely chopped carrot
4 tablespoons finely shopped onion

dipping sauce

3 tablespoons light soy sauce
1/2 teaspoon sugar
1 tablespoon chopped green onion, with tops

18 shu mei wrappers (commonly found at grocery stores and often called potsticker wrappers)

Soak the mushrooms in hot water for 15 to 20 minutes, or until soft. Rinse them in cold water and rain. Squeeze out any excess water. Remove and discard the stems and cut the mushrooms into 14-inch pieces.

Pour 2 cups warm water in a bowl. Add 1 teaspoon salt and stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain and pat dry with paper towels. Cut the shrimp into 1/4-inch diced pieces.

Trim the excess fat from the chicken and cut into 1/4-inch diced pieces. In a small bowl, to make the marinade, mix the pepper, sesame oil, egg white, cornstarch, vegetable oil, the remaining 1/2 teaspoon salt, the ginger, carrot and onion. Add the chicken, shrimp and mushrooms; mix very well and set aside.

To make a dipping sauce, in a small bowl, mix the soy sauce, sugar, 1 tablespoon water and chopped green onion.

Place 1 tablespoon of the chicken and shrimp mixture in the center of the a shu mea wrapper and bring the edges up around the filling, leaving the top open. Repeat with the remaining shu mei wrappers. Sprinkle minced carrot on top for garnish.

Place the dumplings in a single layer on a rack in a steamer, cover and steam over boiling water for 12 minutes (add boiling water if necessary).

Makes 18 dumplings

Do-ahead tip: Prepare Shu Mei the day before your party and par-boil for 8 minutes. Place in fridge. Re-steam for another 5 minutes just before guests arrive.


Edamame Hummus

1/2 pound frozen shelled edamame (green soy beans), about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspooon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
Black sesame seeds
Suggested serving: Fried wonton chips, pita chips, sliced cucumbers, celery, and olives

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.

In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.

Transfer to a small bowl, drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day. Sprinkle black sesame seeds on top for garnish.

Do-ahead tip: Make Hummus one week in advance and freeze. Defrost in fridge the evening before the party.


Lychee Martini

Ice cubes
6 ounces vodka
4 ounces lychee juice
Splash vermouth
2 lychees, for garnish

Directions

In a cocktail shaker filled with ice add vodka, lychee juice and vermouth. Shake until chilled. Pour into 2 martini glasses and garnish with lychees.

*Canned Lychees in juice available at Asian markets.


Coconut Almond Hot Mocha


1 can (14 ounces) Thai Kitchen® Coconut Milk
4 ounces semi-sweet baking chocolate, chopped
1/2 cup sugar
1 teaspoon vanilla extract
1/4 to 1/2 teaspoon almond extract
5 cups hot brewed coffee

Whipped cream and chocolate curls (optional)

Microwave coconut milk, chocolate and sugar in medium microwavable bowl on HIGH 2 to 3 minutes or until heated through. Stir until chocolate is completely melted and mixture is smooth. Stir in extracts.

Stir into hot brewed coffee. Pour into serving cups. Top with whipped cream and chocolate curls, if desired.

Makes 7 (1-cup) servings.

Come on baby, light my Firecracker Shrimp

Firecracker Shrimp, or as my friends call it "Crack Shrimp," is so yummy and addicting I feel a little badly about posting the recipe on my blog. On the other hand, how could I deprive this sassy appetizer from its day in the sun? In order to avoid overdosing on Firecracker Shrimp, I suggest enjoying in moderation, like maybe 3-4 per day, and maybe only at bars and maybe only if you can bum them off a friend.

This festive appetizer, which is great for a Fourth of July gathering or Chinese New Year Celebration, looks just like a Firecracker. In China, Firecrackers light up the sky on New Year's Day. Prepare a day ahead and save the frying step for just after your guests arrive.

Firecracker Shrimp

12 large shrimp, in the shell
1 teaspoon salt
1/2 teaspoon garlic salt, divided
4 sheets spring roll wrappers
24 carrot strips (3x 1/4inch)
1 egg, beaten

Dipping Sauce

1/4 cup mayonnaise
2 tablespoons Sriracha sauce

3 cups vegetable oil for deep-frying

Removing the shells and leaving the tail intact, make a deep cut lengthwise down the back of each shrimp; wash out the sand vein. Place warm water in a bowl and add the salt; stir to dissolve. Place the shrimp in the salt water and swirl. Leave the shrimp in the salt water for 5 minutes, then rinse with cold water, drain, and pat dry on paper towels. Sprinkle with 1/4 teaspoon garlic salt.

Cut each spring roll wrapper into thirds, making 3 long narrow strips.

Place the carrot strips in a small bowl, sprinkle with the remaining 1/4 teaspoon garlic salt, and set aside.

Brush the egg at the top of the shrimp. Place 2 carrot strips in the slit of each shrimp. Brush each spring roll strip with egg and roll each shrimp up tightly in the spring roll strip, with the egg holding it together. The tail of the shrimp should be protruding from one end and the carrots from the other - to resemble a firecracker! Continue process until all the wrappers are folded with the shrimp and carrots.

To make the dipping sauce, in a small bowl, mix the mayonnaise and hot pepper sauce. Set aside.

In a wok, heat the vegetable oil to 350 degrees. Fry the shrimp rolls until golden brown, about 2 minutes, turning 2 to 3 times. Drain on paper towels. Serve with the dipping sauce.

Kung Pao Katie: With Six You Get Eggroll

Someone recently requested a recipe for Pork Egg Rolls and it brought back memories of watching the film "With Six You Get Egg Roll" starring Brian Keith and Doris Day when my sister and I were little. We grew up in Minnesota in the '70s and tried to assimilate into Midwestern culture. We had no clubs so we belonged to the Sons of Norway and the Jewish Community Center. We helped our mother in her catering business whenever we weren't in school. TV and movies were our escape. We longed to be like the Brady Bunch and wondered why we were so different: Why didn't our family go ice skating together? Why did we have to eat Chinese food every night. Why did we spend our afternoons and weekends peeling pea pods and folding dumplings? Why didn't we go to Hawaii on vacation? Why were our vacations spent driving to and from Iowa where our siblings went to college eating char siu bao in the back seat and sleeping in the car overnight? Why weren't we like the blonde, shiny girls in the cars zooming by that got to stop and have hush puppies and ice cream at Howard Johnsons off the interstate? We didn't realize until much later in life how lucky we really were to be served my mother's incredible Cantonese creations night after night and to find love in that kitchen...with every fold of an eggroll, laughter with every slice of scallion and delicious memories to last a lifetime.

This recipe for Pork Egg Rolls is my mother's recipe and is a huge hit with my family and friends. It's the classic Cantonese style of egg roll made with an egg roll wrapper, not spring roll. You may substitute the pork with chicken breast. Enjoy!

Pork Egg Rolls

8 to 10 dried black mushrooms
2 lbs. pork loin
1 teaspoon salt
1 teaspoon cornstarch
2 lbs. bean sprouts

3 tablespoons vegetable oil
2 teaspoons salt
2 teaspoons five spice powder

3 tablespoons vegetable oil
1/2 cup shredded canned bamboo shoots
1/2 cup sliced green onions (with tops)

1 pound egg roll skins
1 egg, beaten

vegetable oil

Soak mushrooms in warm water until soft, about 30 minutes; drain. Rinse in warm water; drain. Remove and discard stems; shred caps. Shred pork loin. Mix pork, 1 teaspoon salt and the cornstarch. Rinse bean sprouts in cold water; drain.

Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons vegetable oil; rotate wok to coat side. Add bean sprouts; stir-fry 2 minutes. Mix 2 teaspoons salt and the five spice powder; stir half of the mixture into bean sprouts. Remove bean sprouts from wok.

Add 3 tablespoons vegetable oil to wok; rotate to coat side. Add pork; stir-fry
until pork turns white. Add mushrooms and bamboo shotts; stir-fry 2 minutes. Stir in bean sprouts, remaining five spice powder mixture and the green onions; drain thoroughly and cool.

To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using a pastry brush, spread a bit of the egg along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.

Heat vegetable oil (2 inches) in wok to 350 degrees. Fry 4 or 5 egg rolls at a time until golden brown, turning 2 or 3 times, 2 to 3 minutes. Drain on paper towel. Serve with sweet and sour and hot mustard sauce.

Makes 18 to 22 egg rolls

Warning: Very addicting!

Kung Pao Katie: Adventures at Ikea

After spending 3 hours in traffic, I finally made it to my Ikea demo in Costa Mesa last week. I arrived to a nice crowd of Ikea shoppers who were probably already salivating from the onions carmelizing in the pan (thanks to the fantastic prep crew) Chef Jamie Gwen (of syndicated radio and QVC fame) and Chef Greg Grohowsky (exec chef, OC Hyatt) were also on hand for the evening.

Since I've become a mom, the demo was a perfect way to share some simple recipes like roasted red pepper hummus, curry aioli (a fancy way to say garlicky mayo), pesto sauce and fresh tomato sauce. I covered some basics too like the difference between a spice (the root or bark of a plant) and an herb (the leafy part). Totally herbaceous, baby! We also talked about the varieties of tomatoes. Like Heirloom -- which are passed from generation to generation. There's actually an Heirloom Tomato called Charlie's Radiator Mortgage because this guy started selling tomatoes out of the back of his truck in the 1930s and was able to pay 6 years of his mortgage from it. What more juicy details? Go to www.heirloomtomatoes.net.

After the basics, I showed them how to put the "ease" in Chinese with a couple of my favorite Asian recipes. First I made a simple stir-fry of Chicken with Snow Peas and Shitake Mushrooms. Yum. The key to creating really tender chicken in a stir-fry is to marinate the chicken in a bit of cornstarch. I showed that it really is easy to make Chinese food, but you have to be organized and have everything ready to go. Also, don't worry if you don't have a wok -- a non-stick frying pan is just fine. Then onto the memorable entertaining segment where I made Firecracker Shrimp. This is an appetizer my friends go crazy for. We love to make it during Chinese New Year because firecrackers light up the sky during this holiday. We finished the demo with a fantastic Blue Marguerita cocktail. Just take a little tequila and mix it with blue curacao...simply sublime.