Appetizers – Page 2 – Kusina ni Norie

Jalapeno Bombers

With or without Crab meat (May also be called Jalapeno Poppers) These pepper poppers are delicious. They are not hot, at least not to me. Maybe they are just the pepper hybrid that they are but they have very good flavor. I choose the large ones. They look like the bigger and fatter they are,Continue reading “Jalapeno Bombers”

Fried Spring Rolls

I still need to practice wrapping egg rolls because although these egg rolls are scrumptious and easy to make, the appearance of the rolls still needs improvement. If you get ambitious and would want to get your hands on making egg rolls, try this recipe. It is very delicious. These are good and better thanContinue reading “Fried Spring Rolls”

Chinese Barbecued Pork Ribs

2 pounds baby pork ribs Marinade: 2 green onions cut in 1“ strips 2 cloves garlic, slightly crushed 1 TBS chili sauce 2 TBS tomato sauce or catsup 2 TBS corn syrup ½ tsp. salt 2 TBS dry sherry 2 TBS Honey for coating before cooking Marinate the ribs in the marinade for 2 hours. Continue reading “Chinese Barbecued Pork Ribs”

Baba Ganoush

This recipe uses raw cashews in lieu of the traditional tahini. Ingredients: ½ cup raw cashews or 2 TBS prepared Tahini paste (roasted sesame seeds) 1 large eggplant (Use more if Japanese long eggplant) 2 cloves garlic or more 1 tsp. olive oil (or more) 2 TBS lemon juice or juice of 4 calamansi SaltContinue reading “Baba Ganoush”

Devilled Eggs

This is my favorite recipe of Devilled Eggs. I make it specially decorated for the Christmas Holidays with dill weed and paprika. It is very good and very easy. It will be a hit at a Christmas potluck. 12 hard boiled eggs 1/3 cup mayonnaise 1/8 tsp. salt dash of black pepper 1 1/2 tsp.Continue reading “Devilled Eggs”

Spinach-Artichoke Dip

I’m not the only one who loves this dip but also a lot of our friends like it too. I made this dip for my husband’s birthday party and I doubled the batch as I have always done. It tastes so good that any leftover from a get together, if there is any, will beContinue reading “Spinach-Artichoke Dip”

Kimchi (Korean)

Ingredients: Procedure: Cut the Napa cabbage lengthwise in fourths. Trim off the core at the bottom then put in a large bowl or basin in layers. Sprinkle each leaf layer generously with the course salt using the 1 cup salt. Let stand for about 30 minutes or so until the stem is pliable and doesn’tContinue reading “Kimchi (Korean)”

Atchara (Green Papaya Relish)

I think “atchara” means pickled relish but the main ingredient is the green papaya and not cucumbers. This is another use that I thought of for the papayas I have. I remember this is not a simple task because I had seen my Aunt Choleng make it and helped in making it when I wasContinue reading “Atchara (Green Papaya Relish)”

Itlog Na Maalat (Salted Duck Eggs)

Even though it says duck eggs, don’t get grossed out because they are not the same as Balut. They are not hardboiled duck fetuses. They are eggs soaked in brine for days and by the process of osmosis the fresh eggs become salty and it preserves them. They are colored red or deep pink toContinue reading “Itlog Na Maalat (Salted Duck Eggs)”

Piniritong Lumpia

Fried Vegetable Lumpia Pinirito or Prito means fried. Like Pancit and Lugaw, there are varieties and kinds of Lumpia. Lumpia is very similar to Eggroll. The Filipinos also have Lumpiang Sariwa (Fresh Lumpia), which is comparable to Spring roll and the Malaysian Popiah. There is also a kind of Lumpia that is the most popularContinue reading “Piniritong Lumpia”