Post #791213 by Michelle66 on Sat, Nov 17, 2018 6:09 AM

Well, my quest for (Greater) Boston-area Chinese/Polynesian dishes continued today as I tried my hand at another full-blown pu pu platter. (Since the darn thing has five sections, trying to come up with five different appetizers for it is a challenge.)

Today, the Kowloon-style chicken wings from two weeks ago were replaced with Trader Vic’s fragrant wings, and I tried making Crab Rangoons fot the first time.

Tonight’s cocktail was Trader Vic’s “Rum Giggle”, but doubled so it would fill the huge scorpion bowl.

Trader Vic’s Fragrant Chicken Wings are so good! (The recipe is in that “Trader Vic’s Tiki Party” book.)

The chicken finger batter is also great for shrimp!

I tried making chicken fingers again tonight, and they came out much better than before. (The recipe calls for 8oz of water in the batter. I cut it down to 5oz.)

Teriyaki beef strips are so tasty! (Heating them up on the mini hibachi really makes them yummy!)

My first attempt at making crab rangoons. The texture was OK, but they lacked flavor.

Tonight’s double-sized Rum Giggle

As you can see from this picture, the batter is much improved if you cut the amount of water the recipe calls for.