Food Ideas & Recipes

My Simple & Delicious Finger Food Recipes

A page where I share with you some of  my simple finger food recipes you could try serving at your upcoming baby shower or any other occasions. As my background is Japanese, some of the recipes may be Japanese infused. 

My recipes are very tasty & simple~ The list of ingredients are very short with no intimidating techniques or utensils! I am not a chef nor a great cook, but I enjoy cooking simple food for my family.

"itadakimasu ♥"

Coke Chicken Drumsticks

If you love sweet teriyaki sauce, then you will love this recipe! I'm sure guests at your baby shower will love them too! Usually, I would eat 2 -3 drumsticks so it might be a good idea to count 2 for each guests, or just one if you have many other plates of food. You can put aluminium foil on the end of the drumstick so it is easier to pick. 

Although this recipe is very simple to prepare, it does take approx 40~60 minutes waiting time for the chicken to simmer. Coke is used as sugar substitute so please do not use diet coke as they do not contain sugar. When mixed with soy sauce, it will taste very much like teriyaki sauce. 

Ingredients

5 chicken drumsticks *or wings if you prefer

half a cup soy sauce * I've use kikkoman brand

500 ml water

500ml coke

Instructions

Put all ingredients in a large pot and simmer for about an hour until the water has evaporated and the sauce is starting to look a bit sticky

"itadakimasu~"

Chicken & tofu filling Dumplings

Dumplings can be prepared few days ahead of time as they can be frozen. You can steam or deep fry them. Deep frying can be easier to pick if it is to be served as finger food as steamed ones can eventually stick to each other once they have cooled down.. but they are a lot healthier. 

Ingredients:

Gyoza

50 Gyoza skin wraps
500g Mince chicken
Tofu silk or firm
Half a batch of Chives (you can add more if you like the garlicy flavor)
Salt - tea spoon
Plain flour so the skin wraps don't stick together
Vegetable oil if you are deep frying

Sauce

Vinegar
Soy sauce

Instructions

Mix mince chicken, tofu, finely cut up chives, salt in a bowl. This makes the filling of the dumplings. Using a table spoon, scoop the filling and put it in center of the gyoza skin. Dip your finger in a bowl of water and apply a bit of water all around the edge of the skin so that when it is wrapped that they will stick better. Fold over the skin. Starting from one end, pinch the gyoza skin together. Keep going until you reach the other end and make sure it is sealed properly. That's one gyoza ready to be fried or steamed! Repeat the process of wrapping until you have no more filling. You can sprinkle some flour on the ones you've completed wrapping so that they won't stick to each other.

There are many ways to fold the gyoza skin, like folding over the previous fold which is the Japanese way. Pinching method is probably more Chinese style but I like the simplicity of it!