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Last nite dinner

post #1 of 11
Thread Starter 
I made chicken cha xiu and wonton soup and salad rolls



post #2 of 11
Looks good!!
post #3 of 11
Mmmmmm! :lips: Thank you for posting the photos. Recipes, please! :bounce:
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post #4 of 11
Thread Starter 

recipes

Mezzaluna,

These are very simple ones .

Chicken cha xiu (broiled chicken Chinese style)

2 chicken breasts, boned and skinned
1/2 package of roast pork seasoning mix (the big package has two small ones inside, use 1/2 of the small one)
1/2 cup water

Mix seasoning with water and marinate chicken for at least 2 hours . Grill over charcoal or under the broiler for about 10 minutes each side . Slice thinely when serve . It is good when dip in hot mustard and sesame seeds or use it to garnish wonton soup, or make sandwiches.



SALAD ROLLS

Many people call this dish Spring rolls. I disagree because it is made from salad (gỏi) ingredients. It is a no fail recipe, no measurement to worry.

Many people make them as they go, right at the table, but to be convenient for everyone, they are made ahead of time. The most important item here is the dipping sauce.

Ingredients:

1/2 lb boiled pork (side pork, bacon type) or picnic, with skin
1/2 lb boiled medium shrimps
1 cup cooked rice noodle
1 cup beansprouts
mint leaves, fish flavor leave(rau dấp cá), purple mint (tía tô) and wild chive (hẹ)
rice papers

Method:

Slice pork thinely, bite size . Peel boiled shrimps, deveine, cut in half, length wise . Moisten rice paper, let sit about 30 second so it will be pliable, spread it on a plate or cutting board, place the herb, then beansprout,then rice noodle, couple slices of pork, roll up, begin at the end toward you, about half way, arrange shrimps (about 4 haves) on roll then continue to roll , seal edge. (Thís order is for displayed only. eating at home, one can just place the filling in any order, just make sure not to use too much so the roll will be too big to bite into)

Make about 6 rolls - serve 2 - eat with dipping sauce .



Dipping sauce

There are several ways to make this dipping sauce but the main ingredient is Hoisin sauce . Here is my easiest method:

2 heaping teaspoons Hoisin sauce
1 teaspoon vinegar
4 Tablespoons water
3 heaping teaspoons peanut butter (can use either creamy or crunchy)
chopped roasted peanut
hot pepper (optional)

Mix all ingredients except chopped peanuts and pepper, bring to low boil in a sauce pan, stir constantly until smooth .
Sprinkle chopped peanuts and pepper when served .
post #5 of 11
Thank you so much, Isabella! I have made the salad (spring) rolls with good success.

I don't know where I'd find the roast pork seasoning mix. Is it like seasoning for red-cooked pork?
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post #6 of 11
Thread Starter 
Yes, it is the same. You can get them at Asian food stores.
post #7 of 11
No, they're not the same seasonings as red cooking. Cha shu/char sui is a marination and roasting. Red cooking is a braise though it often includes frying or roasting after the braising portion of the cooking. Cha Shu is often called chinese barbecue in US as it has a somewhat similar sweetish sharp flavor and color to US barbecued dishes. Lee Kum Kee has a good premade marinade for Char Shu or you can buy the dried mix as above. Hoisin sauce and another bean product are the dominant flavors of cha shu. It's usually a very red result as there is often a food dye included.

I usually include some cabbage and carrot in the salad filling as well as a basic dressing for the salad in the roll. Then I use a contrasting/complementary sauce depending on my mood.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #8 of 11
When cooking shrimp for spring rolls I usually use skewers first to keep them straight as they cook. Makes laying them out for rolling much easier.
They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #9 of 11
Martin Yan has suggested that too for the shrimp.

Good idea I think.

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #10 of 11
Thread Starter 
Interesting! I always use the same seasoning to marinate both char shu and red pork for sandwiches .
We never use cabbage in our salad rolls, shredded lettuce maybe when we do not have bean sprouts .:lol::lol::lol:
post #11 of 11
Isabella, you are a marvelous contributor!
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