Pu Pu Balls Recipes

AMAZING PUFF BALLS

Steps:

• Take out the crescent rolls, and seperate into the individual triangles.
• Flatten each triangle and slice it so that it becomes three small triangles.
• Dice or chop your pepperoni into tiny, tiny pieces.
• Mix the pepperoni into the cream cheese, stir very well so all of the pepperoni pieces are mixed into the cream cheese.
• Take a little spoonful of your cream cheese/pepperoni mixture and put it in the middle of one of your crescent rolls triangles.
• Pinch up all of the sides around the filling.
• Repeat and place them all on a cookie sheet.
• Bake for the amount of time stated on the crescent rolls (usually 11 minutes at 350°F).
• Let cool for a few minutes before serving!

CRISPY POTATO BALLS

Steps:

• Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
• Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
• Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
• Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
• Garnish with more Parmesan and parsley.
• Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
• Preheat the oven to 350 degrees F.
• Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
• Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
• Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.

PUPU PLATTER

Steps:

• Assemble baby pork ribs and shrimp toast on platter. Martha also likes to add chicken drumettes, dumplings, roast duck, fresh mango, pineapple, toasted coconut, scallion brushes, cucumber, duck sauce, and pancakes (for duck).

CLASSIC CREAM PUFFS

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
• In a medium saucepan over medium-high heat, combine butter, sugar, salt and 1 cup water. Bring to a boil and quickly stir in the flour with a wooden spoon. Continue to stir until a film forms on the bottom of the pan.
• Remove from heat and transfer contents to a bowl to cool slightly, about 3 minutes. Add 4 eggs, one at a time, stirring vigorously to entirely incorporate egg after each addition.
• For the egg wash, whisk together the remaining egg with 1 tablespoon water. Set aside.
• Transfer the pate a choux to a large pastry bag fitted with a 5/8-inch plain tip. Pipe 1-1/2-inch rounds onto each prepared pan. Gently smooth the pointed peaks with a moistened finger, rounding tops to ensure even rising. Brush tops with reserved egg wash. Bake until puffs rise and are golden brown, about 30 minutes. Let cool on sheets on wire racks. Puffs can be stored at room temperature for up to 1 day.
• Transfer pastry cream to a pastry bag fitted with a 1/8-inch plain round tip. Insert the tip into the opening of each pastry, and pipe to fill with pastry cream. Serve immediately.

POTATO BALLS

Steps:

• In a bowl, beat eggs. Add potatoes. Combine the flour, baking powder and salt; stir into potato mixture. , In a large saucepan or kettle, heat about 1 in. of oil to 375°. Drop mixture by heaping teaspoonfuls, four or five at a time, into hot oil. Fry 2-3 minutes or until golden brown, turning once. Watch closely since they brown quickly. Drain on paper towels. Serve immediately.

PUPU PLATTER

Steps:

• Assemble shrimp toasts:
• Pulse shrimp, ginger, oil, Sherry, soy sauce, and egg white in a food processor to a coarse purée. Stir together with cilantro, scallions, and 1/4 teaspoon salt. Spread on bread (a scant tablespoon each).
• Make bacon-wrapped pineapple:
• Preheat oven to 450°F with rack in middle.
• Wrap 1 piece of bacon around each pineapple chunk, then wrap scallion around outside, securing with a wooden pick. Arrange in a parchment-paper-lined 4-sided sheet pan. Bake, turning once, until bacon is crisp, 15 to 20 minutes.
• Meanwhile make beef teriyaki:
• Stir together soy sauce, vinegar, garlic, and ginger.
• Thinly slice zucchini lengthwise with slicer. Put each slice of steak on a slice of zucchini, then thread lengthwise onto a skewer. Brush with soy mixture. Arrange skewers, meat side up, on an oiled broiler pan.
• When pineapple has finished cooking, preheat broiler. Broil skewers 5 to 7 inches from heat until browned, 2 to 3 minutes.
• Meanwhile, fry shrimp toasts:
• Heat 2 inches vegetable oil to 360° in a 4-quart saucepan over medium-high heat.
• Fry 8 bread rounds, shrimp sides down, until browned, about 1 minute. Turn and fry until golden, about 30 seconds. Transfer to paper towels to drain. Fry remaining rounds.
• To serve:
• Arrange skewers, bacon-wrapped pineapple, and shrimp toasts on a platter.