Tuesday, April 26, 2011



1 lb. ground pork
1 lb. ground chicken 
1 cup chopped shrimp (optional)
1/2 cup finely chopped onions
1 cup finely chopped carrots
1 whole egg
3 tbsp. soy sauce
4 dashes of sesame oil
salt and pepper, to taste
1 Tbsp oyster sauce
1 Tsp garlic powder
1 ½ Tbsp of corn starch

In a bowl, combine all ingredients. Mix until well belended.
let marinate for an hour.

Now we're ready to wrap!

Add 1 to 1 1/2 Tbsp of meat mix to wrap...
fold as illustrated below. Fold in left and right sides, then roll, wet your index finger and dab the end to seal.

These can be made ahead of time to be used later.
They freeze really well.
Deep fry these and ensure oil is hot...fry 6 at a time as this will bring the oil temp down to cook evenly.

Fry until golden in color.
Enjoy with Plum Sauce or sweet and sour sauce.

Chicken Soup to wake up the DEAD!!

Part One

1 small to medium size whole chicken, remove excess fat and skin.
1 whole celery stalk, washed and the ends removed
3 medium to large onions, ends cut off and peeled
1 large head of fresh garlic peeled and minced
2 chicken cubes (Knorr)
1 small to medium size Spanish quash, peeled and cut into quarters (You can substitute the squash with any other squash you prefer…however if using butter nut squash remember this squash has a sweet taste and it may change the taste of the soup)
1 bunch of Fresh Cilantro rinsed in cold water. Tie cilantro with cooking thread so it’s easy to remove later.
1 large pot with lid
Enough water to cover chicken and then some.

Rinse chicken and place in a large (at least 8 quart) stock pot and add all of the above ingredients listed in part One.  Add enough water to cover chicken and then some. Bring to a boil over high heat and then reduce heat to a vigorous simmer. Simmer until chicken is tender. Once chicken is tender, remove chicken and let it cool completely.  Once cooled, remove meat and set aside. Remove all veggies from chicken stock except for the squash…using a slotted spoon pick out pieces of Spanish squash and mashed them and return to the chicken stock.

Part Two

2 carrots sliced
4 to 5 medium potatoes diced into small cubes
2 packets chicken flavor noodles soup (Maggi)
6 whole Jamaican Allspice
For a hint of heat add THAI RED CURRY PASTE (Optional)
Add mixed frozen veggies (Optional)

Add Part two ingredients to chicken stock Part One and simmer until veggies are tender and soup has thickened a little.
Serve with white rice or dinner rolls. 
I normally make this soup and freeze some for those long winter months!

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