Quick fresh cold shrimp salad in see through spring roll wrapper with green onion, nappa cabbage and sweet peppers on a bed of cold mung bean glass noodles. Makes great appetizers or a complete lunch for two.

Fresh or thawed, peeled, deveined raw shrimp need only four minutes on each side to cook to perfection when wrapped in fresh eggrolls with slivered red onions and avocado, the same time the eggrolls need to become crispy and golden. Fifteen minutes more to make fresh eggroll skins, same time as it takes to heat the grapeseed oil for wok frying, and you can serve a delicious, sophisticated lunch or dinner in half an hour.Here is the recipe.

Looking for the best thin cracker to snack on our homemade cured salmon, jams, pate, cheese, caviar, spreads, and reading about the amount of salt and other preservatives and coloring chemicals in store bought crackers, we decided to make our own. These stay crisp and taste fresh in a closed cookie jar after air drying in your oven.

I use a cup of sun dried shrimp paste per year to flavor rice, vegetable and meat dishes and to give extra zest to soups and omelettes. This condiment is called Trassi or Terasi. I keep the paste in the freezer and use teaspoon size chunks. To make trassi at home, I tasted both Conimex brand trassi and Pantai brand trassi, I like Pantai best. The recipe here came closest to the Pantai flavor. My taste test method and recipe are detailed below. You will love your home made version.I air fryer dry the raw shrimp, sterilize, then puree and make the paste, then ferment the paste one week and then keep the fermented shrimp paste in the freezer.

I started with the potato roll recipe posted by chef SALG in here, but experimented and made changes, I am afraid I will forget them if I dont post them in here. Thank you, Salg.

This is a fool proof recipe to make 3 different types of fried rice balls from cold cooked rice that can go well with 6 different cooked fillings, egg, chicken, tofu, pork or lamb, beef, or fish, eighteen different snack flavors. You can use a frying pan or wok to crisp the riceballs and reuse the oil. The crust is plain or flavored with a mild or spicy sweet pepper sauce. To make sixteen egg size balls, you only need one cup of rice.The mild gochujang pepper sauce stays delicious when reheated.

My cornflakes were stale in the box this morning, so I decided to bake them myself, without sugar. I used masa corn flour and sprinkled powdered sugar on in the bowl.

One russet potato makes 40 potato chips on the mandolin, each 1/8 inch thick, 3 millimeters, the perfect thickness for crispy, crunchy chips. Takes less than five minutes, in a cast iron skillet, no odor.Oxo mandolins are $46 on amazon. I have had mine for 15 years. I cut mostly by hand, but 1/8 inch thick is tedious.We use canola oil, drop one chip in the oil when we pour the oil in, add the rest of the chips when the test chip starts baking. The oil is refiltered through a paper towel and reused.

There is a safe way to make a delicious soft pretzel with chewy crust when you use water and baking soda instead of the traditional dangerous method of boiling water and lye. Here are the recipes for soft baked and well baked pretzels.

Save your old bread slices, and when you have a few, make croutons, breadcrumbs, and pasta.If your bread contains dairy products like milk or butter, use right away. If your bread is made with non-dairy products, you can make and freeze bread crumbs from the croutons that will retain their fresh and crunchy taste in an airtight jar in your freezer.

Tofu imitation Japanese crabsticks, called kanikama. I use egg silken tofu for the texture, caviar, dashi and anchovy paste for the seafood flavor, and achiote paste for a natural red color.They came out amazing.I will test these sushi rolls on my friends, not tell them the crabmeat is an imitation of an imitation. I hope they will enjoy them as much as I do.

Rolling a thin fresh fish filet around a pickle spear, secured with a toothpick, preserved in spiced vinegar, cured in the jar, ready for a delicious lunch with home baked bread after pickling. Improperly Fermented fish is a source of botulism in Alaska. Here is the safe method: keep in fridge, use in less than two weeks.