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How To make Kim Chee Poke In a Rice Paper Taco with Avocado Sauce
for the kim chee:
1/4 c Hawaiian salt
8 c Water
2 lb Won bok cabbage (napa); roug
4 1/2 ts Chili paste
4 1/2 ts Fresh garlic; minced
1 1/3 c Oyster sauce
1 c Carrots; finely julienned
2 ts Raw sugar
1/3 c Scallions; roughly cut
1/4 c Fresh chives; roughly cut
2 tb Shrimp sauce
2 ts Fresh ginger; grated
for the poke:
2 c Kim chee; (above)
12 oz Raw ahi (yellowfin tuna); ch
1 md Maui onion; diced
1/3 c Shoyu (soy sauce)
1 tb Sesame oil
Oil; for deep frying 6 Rice paper
for the avocado sauce:
2 Avocados, haas, ripe, dark-s
3/4 c Chicken stock
1/2 c Sour cream
2 tb Lemon juice
1 tb Cilantro; chopped
Salt and white pepper; to ta Recipe by: The County Fair Cookbook - ISBN 0-7868-6014-6 1. Make the kim chee by adding the salt to water. Add the won bok and
soak for 2 hours. Drain the mixture and add the remaining kim chee ingredients. Let stand for 2 hrs. 2. To make the poke: Chop 2 cups of kim chee into fine pieces and mix
with ahi, onion, shoyu and sesame oil. 3. Make the 'taco' shells. Pour 4 inches of oil into a deep skillet or
pot and heat until bubbling.Toss in a rice paper sheet. Use a large metal whisk push the sheet down in the oil. The rice paper will form itself into a taco shell around the whisk. Fry 45 to 60 secs.; the rice paper should be translucent and bubbled. Remove and drain. Proceed with the rest of the rice paper. 4. Make the avocado sauce by combining all the ingredients and whirl in
a blender or processor until smooth. (To keep the sauce from darkening, place a sheet of plastic wrap directly on the sauce until needed.) 5. Fill the shells with the kim chee mixture and serve with avocado
sauce.
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Tomato Beef Curry
1 packet Japanese Curry Roux
250g thinly sliced beef
2 large onions
2 tbsp butter
2 tbsp neutral oil
1 can whole tomatoes
2 tbsp ketchup
500mL water or stock (add more depending on consistency)
Salt & Pepper to season
1. Melt 1 tbsp butter and oil in a heavy duty pot.
2. Caramelize the onions on medium-low heat stirring constantly. This should take around 30 minutes.
2. Once the onion has caramelized, add the beef and cook until it gets color.
3. Add tomatoes and water to deglaze the pot. Scrape the bottom of the pot.
(Alternatively, add pureed tomatoes if you prefer a smoother consistency)
4. Once the mixture comes to a rolling boil, add the curry roux packet in. Mix to combine.
5. Add ketchup and finish off with butter. Serve with white rice. Enjoy!
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The third best way to eat a sushi bake
30 MINUTE SUSHI BAKE⤵️
Makes 3-5 serving
1/2 lb salmon, seasoned to preference
1/2 lb imitation crab, shredded & cut into smaller pieces
3 oz cream cheese
1/4 cup Japanese mayo
1 TBSP sriracha
2-3 cups cooked rice
2 TBSP rice vinegar
Furikake / shredded seaweed
1. Season salmon to preference. I seasoned mine with garlic powder, salt & black pepper. And then airfry at 400 for 9 mins. If your salmon is thicker, you may have to cook more
2. Then shred salmon and add it into your shredded imitation crab.
3. Then add the rest of your ingredients: cream cheese, Japanese Mayo & sriracha. Combine well and set aside.
4. Combine 2-3 cups of cooked rice with 2 TBSP rice vinegar. Mix well. Then pour rice into an oven safe dish and flatten it/ create an flat - equal surface.
5. Top the rice off with shredded seaweed or furikake. I used 3 seaweed sheets
6. Then top your rice + seaweed off with your salmon mixture and spread it evenly
7. Bake at 380 for 10 mins (broil for 2-3 mins optional)
8. I served my sushi bake wrapped in seaweed. I also like to at cucumbers and/ or avocados into the wrap but I didn’t have any☹️ Bon Appétittites