Cha Gio Cua Be (Vietnamese Crab Egg Rolls)

Cha Gio Cua Be (Vietnamese Crab Egg Rolls)

From Wandering Chopsticks Blog
For about two dozen egg rolls, you'll need:

1 lb ground pork
1/2 lb shrimp, roughly minced
1/2 to 1 lb lump crab meat
1 egg 
1 small section bean thread vermicelli. They're sold individually or in packages, but the packages will tie a small bundle together. You just need one.
1 medium onion, minced or grated
1 large carrot, peeled and grated
1 tsp salt, adjust to taste
1 tsp sugar, adjust to taste
1 tsp black pepper, adjust to taste
2 tsp Nuoc Mam (Vietnamese Fish Sauce), adjust to taste
1 package spring roll or rice paper wrappers
Oil for deep-frying 

In a large bowl, add 1 lb ground pork, 1/2 lb minced shrimp, 1/2 lb or more if you can afford it of lump crab meat, and an egg.


Soak one section of vermicelli noodles in hot water to soften.

While the noodles are soaking, grate one large carrot and one medium onion. Season with 1 tsp salt, 1 tsp sugar, 1 tsp ground black pepper, and 2 tsps fish sauce. Drain and add the bean thread noodles to the bowl. Mix thoroughly, being careful not to mash the delicate crab meat.


Separate the egg roll wrappers and you're ready to wrap and roll. I did a little video to show you how. If it doesn't show up here, you can watch it on YouTube.



Prepare your wrapping station with a bowl of water and a plate to hold the finished egg rolls. Dip one corner of the egg roll wrapper in water, then add a few tablespoons of the filling to the opposite corner of the egg roll wrapper.


Fold down the corner and make sure it's tight around the filling.


Tuck in the sides. Make sure they're straight or at least a little inward on the bottom so the rolls will look uniform.


Start rolling, making sure the wrapper stays tight around the filling.


Keep rolling.


Pressing tightly on the moistened end to seal the egg roll. And done! Set aside and continue wrapper until you have at least half a dozen.


Put several cups of oil into a wok or pan on medium to medium-high heat. When the oil is hot, fry the egg rolls. You can continue wrapping the rest of the egg rolls while watching to make sure the frying egg rolls don't burn.


Drain on a clean paper bag or paper towels. The paper bag has less moisture than the paper towels, so the egg rolls will stay crispy longer, but either will do.


Decadently delicious crab egg rolls.


And these? It's my little experiment to see if I could bake egg rolls that taste almost as good as fried. Can you tell which is which?


Enjoy!

Read more: http://wanderingchopsticks.blogspot.com/2010/12/cha-gio-cua-be-vietnamese-crab-egg-rolls.html#ixzz3AI9ceAUH
Read more at http://wanderingchopsticks.blogspot.com/2010/12/cha-gio-cua-be-vietnamese-crab-egg-rolls.html#HS7H2wjsw8saUWzR.99

Thai Fried Omelet

by 

Andrea Nguyen

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Paige Green © 2014

With two eggs on hand, you can make a fried egg banh mi (banh mi trung) -- breakfast for many people and my own favorite anytime food. The default is to make sunny-side up eggs or a French-style omelet, but I like to fry the eggs Thai style, in hot oil, for a fluffy, golden brown omelet with a bit of crispness. It's brilliant, simple cooking.

• 2 pinches of black or white pepper
• 1 teaspoon cornstarch
• 1 teaspoon fish sauce or soy sauce
• 1 teaspoon water
• 2 large eggs, at room temperature
• 3 to 4 tablespoons canola oil

In a bowl, stir or whisk together the pepper, cornstarch, fish sauce, and water. Add the eggs and beat or whisk well to combine. Set aside.

Heat a wok or a small nonstick skillet over medium heat. Add oil to thickly film the bottom (thick as a bean sprout). Heat until the oil is very hot, nearly smoking; a drop of egg dabbed into the oil should immediately sizzle and bloom.

Pour in the egg (from as high as 12 inches / 30 cm if you love drama). It should spread and puff like a self-inflating raft. Use a spatula to pull and push the edges toward the middle, allowing excess egg to flow out into the oil to expand the size of the omelet. Expect a crazy shape and uneven texture.

When the omelet has nearly set (it's still wet but not jiggly), raise the heat to medium-high or high. Fry for about 1 minute, until the edges are golden and the bottom browns a bit. Use one or two spatulas to flip the omelet over. Cook for 30 to 60 seconds longer, or until the bottom picks up some browning. If you like, briefly refry the first side. 

Drain and cool the omelet on a rack. Blot excess oil with paper towels, if you like, then fold it over before sliding into bread for banh mi.

Notes

Let this omelet fly solo in a Thai fried omelet banh mi with all the fixings, or use it with another filling, such as the grilled portobello or the sardine and tomato sauce. Make 3 or 4 omelets for a round of banh mi lettuce wraps, cutting the omelet into bite-size pieces and drizzling on some spicy hoisin sauce.

Revive a cold omelet in a toaster oven preheated to 375°F (190°C) for 5 to 6 minutes, flipping midway.

Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen, copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC.

Categories: 

sandwichesBreakfastCheap EatsLunchDinner

Tags: 

eggs

Total time: 

Takes 5 minutes

Yield: 

Makes enough for 1 sandwich

Spicy Tuna Poke

Hawaiian Spicy Tuna Poke

For about 2 servings, you'll need:
1/2 lb sashimi-grade tuna, cubed
1 large shallot or 1/4 Maui or red onion, thinly sliced
2 green onions, thinly sliced
1 tblsp soy sauce
1 tblsp chili sambal
2 tsp Sriracha
1 tsp sesame oil
1/2 tsp salt
2 tsp sesame seeds, toasted
1/2 cup seaweed salad 

Wash and pat dry with paper towels about 1/2 lb of sashimi-grade tuna. Slice into 1-inch cubes. Set aside.


Thinly slice 1 large shallot and 2 green onions. Add 1 tblsp soy sauce, 1 tblsp chili sambal, 2 tsp Sriracha, 1 tsp sesame oil, 1/2 tsp salt, 2 tsp toasted sesame seeds, and 1/2 cup seaweed salad. 


Mix thoroughly and leave to chill in the fridge for about half an hour.


Or if you can't possibly wait, eat right away.


Served with rice.


Enjoy!


Read more: http://wanderingchopsticks.blogspot.com/2014/07/hawaiian-spicy-tuna-poke.html#ixzz39e9hSFFy
Read more at http://wanderingchopsticks.blogspot.com/2014/07/hawaiian-spicy-tuna-poke.html#mfIvoFbUIwZW11Ev.99

Salmon Poke

Hawaiian Salmon Poke

For about 2 servings, you'll need:
1/2 lb sashimi-grade salmon, cubed
1 large shallot or 1/4 Maui or red onion, thinly sliced
2 green onions, thinly sliced
1 small tomato, diced
1/2-inch knob ginger, finely grated
1 tblsp soy sauce
1 tsp sesame oil
1/2 tsp salt
1/3 cup seaweed salad
1 tsp Korean red pepper flakes
2 tsp sesame seeds, toasted

Wash the salmon and pat dry with paper towels. Cut into 1-inch cubes. Set aside.


Thinly slice one large shallot and two scallions. Dice one small tomato. Finely grate a 1/2-inch knob of ginger. Add 1 tblsp soy sauce, 1 tsp sesame oil, 1/2 tsp salt, 1/3 cup seaweed salad, 1 tsp Korean red pepper flakes, and 2 tsp toasted sesame seeds. 


Mix thoroughly and set aside in the fridge to chill.


Or if you can't possibly wait, eat right away with some rice.


Enjoy!


Read more: http://wanderingchopsticks.blogspot.com/2014/07/hawaiian-salmon-poke.html#ixzz39e96tkyw
Read more at http://wanderingchopsticks.blogspot.com/2014/07/hawaiian-salmon-poke.html#UUSjQsEGx2oqOjRx.99

Fast & Easy Turkey Tortilla Soup

Fast & Easy Turkey Tortilla Soup

Serves 4 as a first course. Serves 2 as a meal.

4 cups homemade turkey broth (or chicken broth)
2 large garlic cloves
1 to 2 tablespoons chipotle chiles in adobo sauce or homemade chili puree (see below)
2 small carrots, peeled and cut into bite-sized pieces
1 1/2 cups cooked, shredded turkey or chicken meat
1 lime, juiced
Salt and pepper to taste

To garnish: 
Diced avocado
Crumbled tortilla chips
Fresh cilantro leaves, chopped
Lime wedges
Crumbled queso fresco

In a medium pot or Dutch oven, heat the broth until simmering. While it is warming, blend the garlic with 1 to 2 tablespoons chipotle chiles and their sauce in a food processor or mortar and pestle until they form a paste. See note below on spiciness, and check heat level with 1/2 tablespoon before adding it all.

Whisk this paste into the broth, add the carrots and simmer until carrots are soft, but still retain a bit of crispness, 10 to 15 minutes. Add the turkey along with the lime juice and simmer until the meat is warmed through.

Taste and add salt and pepper if necessary. Serve immediately with garnishes.

Note:

• This is a spicy soup! If you are averse to spicy food, use half a tablespoon of the pureed chiles and taste the soup first before adding the rest.
• The leftover chiles in adobo can be thrown into a plastic bag or freezer container and frozen.
• Tomato Variation: If you have them in the cupboard, try adding a 15-ounce can diced tomatoes along with the turkey. This makes a fun variation on the basic recipe.

Homemade Chile Puree

For chili purée: Soak 2 to 3 dried Ancho or New Mexico chilies in boiling water until soft (about 10 minutes). Purée the chilies in a blender with just enough of their soaking water to make a smooth, not too thick, paste. Leftover chili purée will keep in the refrigerator for one week or the freezer for two months.

Lamb with Chickpeas

lamb with chickpeas – Mangshor Ghugni – 

Feeds 4-6

• 1kg boneless Lamb
• 2 tins chick peas
• 4 medium tomatoes
• 1 large onion
• 1 tsp turmeric
• 1 tsp chilli powder
• Half tsp garam masala
• 1 tsp whole coriander
• 1 tsp whole cumin
• 2 bay leaves
• 4 green cardamoms
• 1 stick cinnamon
• Few coriander sprigs to garnish
• 2 tbsp oil
• Salt to taste

Chop the lamb into large chunks and slice the onions. In a large saucepan, bring the oil to heat on high. When it is hot, drop in the cinnamon, cardamoms and bay leaves. As they sizzle up, toss in the sliced onions and saute for five minutes until they take on a pale golden colour. Adding a sprinkle of salt to the onions will speed this up.

Keep stirring the onions from time to time, and meanwhile dry roast and powder the whole cumin and coriander seeds. When the onions are ready, add all the spice powders, and keep stirring for another two minutes. If the mixture starts sticking to the bottom of the pan, add a little hot water and gently scrape off.

Next, chop roughly and mix in the tomatoes, along with the chunks of lamb. Brown the meat evenly for five minutes and then lower the heat to medium, cover and cook, stirring regularly for half an hour. You should not need to add water as the lamb will just cook in its own juices and this is a moist dish with no curry.

Cook uncovered for another 15 minutes, and in the last 15 minutes, rinse drain and mix in the chick peas. Stir in the garam masala and salt to taste, garnish with ripped fresh coriander and enjoy with warm rotis or pitta bread.