HEARTY & HEALTHY

Quick and Easy Party Food Ideas for Busy People

Quick and Easy Party Food

Let’s face it, we’re all pressed for time. We hardly have enough time in the day to get everything done, let alone spend long hours in the kitchen preparing meals for a large number of people. Fortunately, there is a solution.

 

In this post, we are pleased to present these simple party food ideas that need almost little work to prepare (and still taste delicious).

 

We will include dishes for your vegan guests in this list, presuming you’ll be receiving guests with such eating preferences. From Veg. Dim Sum to Crunchy Peanut Pancake (Apom Balik), Deep Fried Veg. Crispy Soya and vegetarian or plant-based meat, there’s something for everyone.

 

This handy collection of quick and easy delectable dishes should keep your visitors happy and filled.

 

Vegetarian Dim Sum

1. Vegetarian Dim Sum

Ingredients

  • Siew Mai 4 pcs
  • Yuba Maki Roll 4 pcs
  • Salad Roll 4 pcs
  • Dumpling 4 pcs

Seasoning

  • Small Red Chilli
  • Soy Sauce

Instructions

  • Remove Everbest items from their packing. Place Veg. Siew Mai and Veg. Dumpling in bamboo Dim Sum baskets and steam for approximately 5-7 minutes.
  • Deep fry or microwave Veg. Yuba Maki Roll and Salad Roll for 3 minutes.
  • Place all cooked veg. Dim Sum in a bamboo Dim Sum basket. Then prepare chopped chilli with soy sauce on a sauce plate.
  • Serve while it’s still hot! Enjoy!

2. Banana Toast

The toast that will have your guests saying ‘umph!’ It’s so simple. Simply assemble the ingredients like you would for any other sandwiches.

Ingredients

  • 2 slices toast
  • 1 tbsp soya milk
  • 1 slice cheese (optional)
  • 1 banana
  • Salad

Instructions

  • Prep all of the ingredients.
  • Remove the sides of the toast.
  • Mash the banana.
  • Spread the salad dressing on top.
  • Place one piece of cheese on the top (optional)
  • Then top with mashed banana.
  • Place one slice of bread on top. 
  • Make a slit through the centre.
  • Place it in the air fryer to cook (10 minutes at 180 degrees) 
  • Serve while it’s hot!

3. Crunchy Peanut Pancake (Apom Balik)

Apom Balik

This Malaysian Street Snack is dubbed the ‘bomb’ because it’s an explosion of flavour! Malaysians like ‘Apom Balik,’ and believe me, if you prepare this and present it to your guests, they will be thrilled.

 

It’s also a simple recipe! Pour the contents over the pancake, flip to one side, and you’re done!

 

 

Ingredients

  • 70g Caster Sugar
  • 30ml Soya Milk
  • 1 tsp Cooking Oil
  • 450g Water
  • 20g Cornflour
  • 80g Rice Flour
  • 200g Self Raising flour
  • 1 tsp Baking Soda

Instructions

  • Whisk together soya milk and caster sugar. Then mix in the cooking oil and water. Mix in the cornflour, rice flour, self-rising flour, and baking soda until thoroughly combined.
  • Allow the mixture to sit for 20 minutes after filtering.
  • Heat a pan over low heat and add 1 scoop of the mixture. Turn quickly to get the coating as thin as possible.
  • Add coarse sugar, a tiny piece of margarine, toasted peanut nibs, cream corn sugar (canned), and flip half of the pancake when it begins to brown.

4. Crunchy Toast

Crunchy Toast

When you take a bite of this food, your heart will melt the way the margarine and mayo have melted on the bread!

 

All you have to do is combine the ingredients, put the mixture over the bread, and bake it! For this dish, you can use whichever type of bread you choose.

Ingredients

  • 3 tablespoons vegan mayonnaise
  • 3 tablespoons margarine, melted
  • 1 1/2 teaspoon grated garlic (optional)
  • 1 1/2 tablespoons thinly sliced scallions (about 2 stalks of scallions)
  • black pepper
  • baguette or ciabatta
  • basil, chiffonade

Instructions

  • Preheat oven.
  • Mix mayonnaise, melted margarine, garlic (optional), scallions, and black pepper to taste.
  • Cut ciabatta or baguette in half horizontally, or thinly sliced bread. Each slice/half should be no more than 1 inch thick.
  • Bake the sliced side of the bread for 15 to 18 minutes, or until the top is brown and the bread is crisp.
  • Take the bread out of the oven. Serve immediately with fresh basil on top.

5. Deep-Fried Veg. Crispy Soya

Deep-Fried Veg. Crispy Soya

Ingredients

  • 1 pkt Veg. Crispy Soya

Instructions

  • Thaw Everbest Veg. Crispy Soya for 15 minutes. 
  • Cut Veg. Soya Crispy into tiny pieces (quantity by personal preference).
  • Preheat the oil to 50°C.
  • Deep fry till the Veg. Crispy Soya expands and floats on the oil top until it turns a light golden brown colour.
  • Remove from the oil, drain, and serve.

6. Thick Chocolate Mochi Ball

Thick Chocolate Mochi Ball

The pillowy sweet outer layer combined with the thick creamy chocolate inside results in one of the most lushious truffles. Who knew making chocolate truffles could be so simple?

 

Ingredients

  • 40 g tapioca flour
  • 20 g cocoa powder
  • 100 g glutinous rice flour
  • 120 g soya milk
  • 1 egg (optional)
  • 40 g margarine
  • 40 g chocolate chips

Instructions

  • Combine the glutinous rice flour and tapioca flour.
  • Combine cocoa powder, white granulated sugar, and chocolate chips in a mixing bowl. They should be well mixed.
  • Pour in the egg (optional) and melted margarine, and whisk thoroughly.
  • To make a dough, add a tiny amount of soya milk several times.
  • Sprinkle a little sticky rice flour on the table, then place the dough on top and knead it.
  • Cut the kneaded dough into little pieces, about 20g each.
  • Brush the baking tray with margarine and line it with baking paper; preheat the oven to 82°C for 5 minutes.
  • Finally, place the chocolate mochi in the oven for 20 minutes.

7. Vegetable Spring Rolls (Popiah)

popiah

Another popular Malaysian teatime snack is ‘Popiah.’

 

These crunchy spring rolls are loaded with veggies including carrots, cabbage, and turnip.

 

They go well with chilli sauce or ketchup.

Ingredients

  • 20 spring roll wrappers, defrosted and covered with a damp tea towel
  • 1 cup shredded cabbage
  • 1 cup carrot, cut into long strips
  • 2 bunches of spring onions, whites and greens separated and chopped (optional)
  • 2 tbsp cooking oil
  • 3-4 garlic cloves, finely diced (optional)
  • ½ tsp white pepper powder
  • 1 tbsp white vinegar
  • 1 tbsp soy sauce
  • 1 tsp hot chilli sauce
  • 1 tsp cornflour
  • 2 tsp cornflour, dissolved in 2 tbsp water (for sealing the rolls) and 1 tsp for mixing in the veggies
  • canola oil for deep frying
  • sea salt to taste

Instructions

  • In a pan, heat 2 tbsp oil and add the garlic (optional), then the vegetables (except the spring onion greens if you choose to add them in).
  • Mix in the white pepper, vinegar, soy sauce, hot chilli sauce, salt, and a teaspoon of cornflour. 
  • Mix in the white pepper, vinegar, soy sauce, hot chilli sauce, salt, and a teaspoon of cornflour.  Toss the vegetables for 2 minutes on high heat. Allow the vegetable mixture to cool fully once it is ready. If you choose to add in the spring onions, stir them in now.
  • Assemble the spring rolls now. Peel off one wrapper carefully and pour a tablespoon of filling on a sheet. Roll halfway, then fold the sides and roll the rest of the way. 
  • The cornflour dissolved in water is used to seal the roll: take some of the sludge on your finger, apply it to the borders of the open side, and shut the flap securely. When all of the rolls have been constructed, they are ready to fry.
  • Heat the oil in a wok (enough to thoroughly cover the rolls) on medium-high. Drop the rolls, one at a time, into the heated oil and cook until golden brown. While they are cooking, turn them once or twice.
  • Place the rolls on absorbent kitchen paper and serve hot with your favourite sauce or ketchup.

In a Nutshell

These dishes are excellent and will be a hit at your next party. We understand not everyone has the time to prepare party food, especially working adults and full-time housewives.

 

For quick and hassle-free cooking, opt for a variety of choices from Everbest, such as Veg. spring rolls, Veg. dim sums, yuba sheet (fried bean curd sheet), and other vegetarian or plant-based meat for your party guests.

Dear Valued Customers,

As Everbest continues to grow, we’re fully committed to creating value in order to serve our valued customers both locally and globally. We are pleased to announce that our new manufacturing facilities located in the Penang Science Park had started operations in the second half of 2013.

From the humble beginning of a family-based management, we had successfully transformed to corporate management in order to cater for our growing customer base. This change will help us to improve upon the implementation of our core values and principles that will allow us to achieve our goals.

Along with recruiting and nurturing a pool of talented, competent, knowledgeable and skillful people, we will also develop a structural capital meant to better our management system, food safety and quality, integrated manufacturing system and effective supply chain management. With these, we can ensure our customers that we will continue to be an innovative force in developing and promoting soybean products of the highest quality.

In order to emphasize our ‘customers come first’ policy, we will continue to forge relationships and partnerships with our suppliers and customers that will increase mutual benefits. This is because we acknowledge that you play an important role as an intangible value to us for your success equates our success as well.

And finally, in light of all these changes, I would like to show my gratitude and thank everyone at Everbest – from the management team to all employees – as well as all our suppliers and customers for the effort that they have put in to realize our goals. The growth of this company would not have been possible without you.

Thank you.

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