Vietnamese Summer Spring Rolls Recipe (NOTE: Cannot refrigerate rice noodles and cannot pre make rolls and refrigerate)
INGREDIENTS:
-Vietnamese rice paper (circular) and various sizes. I recommend the larger size. Easier to fold. Comes in a packet (check out Chef Woo Can Asian Store).
-Iceberg lettuce
-Bunch of cilantro
-Pork Shoulder (wrapped in a net (see below for marinating; (check out CWC Asian Store)
-1/2 lb of raw shrimp,
-Wai Wai Rice Noodles (check out Chef Woo Can Asian Store)
SAUCES:
Lee Kum Kee Char Siu Marinade Sauce (check out CWC Asian Store)
Hoisin Sauce
Smooth Peanut Butter
Coconut Powder
PREPARATION:
Making Roast Pork:
1. Take the pork shoulder out of the net. It's totally deboned for you. Cut shoulder into 3 inch wide strips, leave fat on and place in bowl. Add the Char Siu Sauce marinade the night before). Add honey for a sweeter taste. No need to add soy sauce. If you have red coloring, add 1 or 2 drops. Everything in moderation is ok. Next day, place on a rack and bake for about 1 hour at 300 degrees. Take a piece out and cut to make sure its done..
Once done, slice in thin strips and set aside.
Iceberg Lettuce:
2. Now take the iceberg lettuce, wash then shred.
Wai Wai Rice Noodles:
3. Take 1 bunch of the Wai Wai rice noodles and place in boiling water until opaque. approximately 3-4 minutes. Take out and drain and shower with some cold water.
Cilantro:
4. Wash cilantro and take leaves off stems.
Shrimp:
5. Boil shrimp with shell on until shell is orange but not overcooked about 3 minutes. Rinse under cold water. Shell shrimp and cut in 1/2 horizontally.
ASSEMBLY:
1. Heat a flat pan of water 1/2" depth and warm the water to low to medium. This will soften the rice wrapper and make it pliable to fold. (not boiling).
Take one rice wrapper ridges facing down and run the sheet thru the warm water. Place the wrapper on a cutting board for easy assembly.
Adding the ingredients:
In the center of the wrapper, add 3-4 1/2 shrimp with orange color faced down.
Add about less than a handful of shredded lettuce and rice noodles on top.
Add a couple of strips of roast pork, then cilantro.
Press all ingredients down to make it tight and compact.
Take one end of the wrapper, preferably the edge facing you and fold over the ingredients . Then take the side edges and fold over creating an envelope. Then start rolling the wrapper tucking and condensing the ingredients together. until it is completely wrapped.
YOU DID IT! Make some more. The beauty of this recipe is the more you practice the better they get.
Making the peanut sauce:
In a small bowl, add 1 tablespoon of smooth peanut butter. Add about one or 2 squeezes of Hoisin sauce (your call; some like more peanut butter flavor and some want more sweetness), add water and stir to a nice consistency. Add coconut powder for a milder flavor. Add crushed peanuts on top. When adding water, you may like thick or watery consistency.
-By Chef Woo Can at www.chefwoocan.com
#vietnamesesummerspringroll
Vietnamese Summer Rice Noodle Salad
INGREDIENTS:
-Wai Wai rice noodles (1 bunch) NOTE: These noodles are used in various dishes)
-1 Red onion, 1 bag of shredded carrots, 1 red, orange pepper, small bag of red cabbage, 1 bag of bean sprouts (must be fresh, no liquid showing and bright white in color, not wilty looking. 1 small bag of salad of your choice 2 hard boiled eggs, grape tomatoes, mint & cilantro.
-1 chicken breast or 1 boneless chicken thigh
PREPARATION:
Boil water in a pot and add Wai Wai rice noodles. Cook for about 3 minutes. Should be semi chewy to done.
Take out and rinse quickly with cold water to stop the cooking process and drain thoroughly.
Slice the red onion, peppers, red cabbage and set aside. Rinse bean sprouts and drain. Cut hard boiled egg in 1/2. Wash salad and drain. Wash cilantro and mint and separate from twigs. cut grape tomatoes in 1/2.
-Cook chicken until well done. Note the dressing will add flavor.
DRESSING:
Peanut Sauce;
2 tablespoon smooth peanut butter
1/4 cup of water
A dash of sesame oil
A dash of vinegar )your choice)
1/2 cup of olive oil or avocado oil)
Mix well to taste, Add honey for sweetness
If sauce is too thick, add more water.
ASSEMBLY:
Take a large or personal size salad bowl Add a handful of cooked rice noodles, add salad and all other ingredients, slice chicken and place on top and drizzle the dressing over everything.
By Chef Woo Can at www.chefwoocan.com
#Vietnamesesummernoodlesalad, #chewoocanvietnamesenoodlesalad, #chefwoocansimplesummerrecipe
Beef With Broccoli
Ingredients
1 piece of flank steak, 3 tablespoon Oyster sauce, 2 cloves of fresh garlic, 1 broccoli head, 1 dash of soy sauce, 1 dash of sugar, corn starch slurry solution, water, 1 sliced carrot
Preparation
#Beefwithbroccolirecipe, @chefwoocanbeefwithbroccolirecipe, #deliciousbeefwithbroccoli
INGREDIENTS:
-Vietnamese rice paper (circular) and various sizes. I recommend the larger size. Easier to fold. Comes in a packet (check out Chef Woo Can Asian Store).
-Iceberg lettuce
-Bunch of cilantro
-Pork Shoulder (wrapped in a net (see below for marinating; (check out CWC Asian Store)
-1/2 lb of raw shrimp,
-Wai Wai Rice Noodles (check out Chef Woo Can Asian Store)
SAUCES:
Lee Kum Kee Char Siu Marinade Sauce (check out CWC Asian Store)
Hoisin Sauce
Smooth Peanut Butter
Coconut Powder
PREPARATION:
Making Roast Pork:
1. Take the pork shoulder out of the net. It's totally deboned for you. Cut shoulder into 3 inch wide strips, leave fat on and place in bowl. Add the Char Siu Sauce marinade the night before). Add honey for a sweeter taste. No need to add soy sauce. If you have red coloring, add 1 or 2 drops. Everything in moderation is ok. Next day, place on a rack and bake for about 1 hour at 300 degrees. Take a piece out and cut to make sure its done..
Once done, slice in thin strips and set aside.
Iceberg Lettuce:
2. Now take the iceberg lettuce, wash then shred.
Wai Wai Rice Noodles:
3. Take 1 bunch of the Wai Wai rice noodles and place in boiling water until opaque. approximately 3-4 minutes. Take out and drain and shower with some cold water.
Cilantro:
4. Wash cilantro and take leaves off stems.
Shrimp:
5. Boil shrimp with shell on until shell is orange but not overcooked about 3 minutes. Rinse under cold water. Shell shrimp and cut in 1/2 horizontally.
ASSEMBLY:
1. Heat a flat pan of water 1/2" depth and warm the water to low to medium. This will soften the rice wrapper and make it pliable to fold. (not boiling).
Take one rice wrapper ridges facing down and run the sheet thru the warm water. Place the wrapper on a cutting board for easy assembly.
Adding the ingredients:
In the center of the wrapper, add 3-4 1/2 shrimp with orange color faced down.
Add about less than a handful of shredded lettuce and rice noodles on top.
Add a couple of strips of roast pork, then cilantro.
Press all ingredients down to make it tight and compact.
Take one end of the wrapper, preferably the edge facing you and fold over the ingredients . Then take the side edges and fold over creating an envelope. Then start rolling the wrapper tucking and condensing the ingredients together. until it is completely wrapped.
YOU DID IT! Make some more. The beauty of this recipe is the more you practice the better they get.
Making the peanut sauce:
In a small bowl, add 1 tablespoon of smooth peanut butter. Add about one or 2 squeezes of Hoisin sauce (your call; some like more peanut butter flavor and some want more sweetness), add water and stir to a nice consistency. Add coconut powder for a milder flavor. Add crushed peanuts on top. When adding water, you may like thick or watery consistency.
-By Chef Woo Can at www.chefwoocan.com
#vietnamesesummerspringroll
Vietnamese Summer Rice Noodle Salad
INGREDIENTS:
-Wai Wai rice noodles (1 bunch) NOTE: These noodles are used in various dishes)
-1 Red onion, 1 bag of shredded carrots, 1 red, orange pepper, small bag of red cabbage, 1 bag of bean sprouts (must be fresh, no liquid showing and bright white in color, not wilty looking. 1 small bag of salad of your choice 2 hard boiled eggs, grape tomatoes, mint & cilantro.
-1 chicken breast or 1 boneless chicken thigh
PREPARATION:
Boil water in a pot and add Wai Wai rice noodles. Cook for about 3 minutes. Should be semi chewy to done.
Take out and rinse quickly with cold water to stop the cooking process and drain thoroughly.
Slice the red onion, peppers, red cabbage and set aside. Rinse bean sprouts and drain. Cut hard boiled egg in 1/2. Wash salad and drain. Wash cilantro and mint and separate from twigs. cut grape tomatoes in 1/2.
-Cook chicken until well done. Note the dressing will add flavor.
DRESSING:
Peanut Sauce;
2 tablespoon smooth peanut butter
1/4 cup of water
A dash of sesame oil
A dash of vinegar )your choice)
1/2 cup of olive oil or avocado oil)
Mix well to taste, Add honey for sweetness
If sauce is too thick, add more water.
ASSEMBLY:
Take a large or personal size salad bowl Add a handful of cooked rice noodles, add salad and all other ingredients, slice chicken and place on top and drizzle the dressing over everything.
By Chef Woo Can at www.chefwoocan.com
#Vietnamesesummernoodlesalad, #chewoocanvietnamesenoodlesalad, #chefwoocansimplesummerrecipe
Beef With Broccoli
Ingredients
1 piece of flank steak, 3 tablespoon Oyster sauce, 2 cloves of fresh garlic, 1 broccoli head, 1 dash of soy sauce, 1 dash of sugar, corn starch slurry solution, water, 1 sliced carrot
Preparation
- Flank steak is a very good cut of beef. 1st lay flank steak out flat. The lines going horizontally is the muscle lines. Cut flank steak horizontally along lines in 3” strips of beef. 1 strip is designed for 2 people. Vacuum seal the rest & freeze, mark it with a sharpie with the date. Slicing: Take the strip in front of you and with a very sharp knife at 45 degree angle, hold left hand on strip to prevent movement and lean knife against your left knuckle using it as a guide as your slice. The knuckle will prevent cutting your fingers. As you slice based on your desired thickness (recommend thin), move your knuckle back (retreating)along the strip while leaning knife against your knuckle. (Key here is uniformity).
- Take slices of beef and place in a bowl. Add a dash of soy sauce, garlic powder, dash of corn starch and mix all together and allow to sit for 15 minutes. .
- Prepare broccoli, the whole broccoli stem and floret will be used. Cut florets off and break into bite size pieces. Take stalk and trim with a potato peeler and rid the tough skin. Then slice the stalk thinly, set aside. Smash garlic to release aroma and oils. Set aside.
- Boil water, add a dash of salt, add broccoli. Allow to cook for 1 minute until it turns an emerald green color. You don’t want it overcooked. Place in container and run cold water over it to stop further cooking.
- Combine: In a non-stick pan add about 2 tablespoon veggie oil on medium, add garlic and stir fry, add marinated beef and cook 90% and take out. Add broccoli, stir fry, add meat, oyster sauce, soy sauce to taste, white pepper and garlic powder & stir fry. Add water ¼ cup or more if you want more sauce. Mix thoroughly, add sliced carrots for nice color with green broccoli. Add slurry solution to thicken. If you have caramel coloring add a dash.
#Beefwithbroccolirecipe, @chefwoocanbeefwithbroccolirecipe, #deliciousbeefwithbroccoli