Items needed: CALIFORNIA ROLL Sushi Seaweed (Sushi Nori - Yatta Brand) comes in pkg of 10 sheets Buy the half-sheets, if you can Rice (Botan-Calrose Rice) (2 cups) 3 cups Water Toasted Sesame seeds Bamboo Sushi Mat (used to roll sushi) A small bowl of water A wet towel A sharp knife Seasoning: (mix together) Filling: L/Z cup rice vinegar 1 Tblsp. sugar % tsp. salt 1 pkg crab sticks (imitation) or 1 can real crab pieces 1 English cucumber or 3 little Japanese cucumbers - peeled and cut in sticks 1 avocado - cut in sticks Serve California Rolls with: Soy Sauce Pickled Ginger Wasabi (in tube) While rice is cooking, make the seasoning and bring to boil and then cool. Also during this time and while the rice is cooling, prepare your veggies. Next, place rice in strainer and rinse, rinse, rinse and drain. Place the 2 cups rice in covered saucepan or rice cooker with 3 cups water. Let sit for r/z hour in the pan. Then cook on high heat first. After boiling, reduce heat to low for about 15 min. or follow rice cooker recipe. You can also use a pressure cooker. Set at 6 minutes. After rice is done, set the lid askew and let sit for 10 more minutes, Rice will be sticky. Place rice on a foil-lined cookie sheet. Pour the seasonings onto the rice and using a flat spatula, turn rice so that the seasonings are absorbed into the rice but being careful not to break up the rice. Cover with a wet towel and let cool.
Next, wet down the counter where you are going to make the roll then place a sheet of foil on top (the foil won't slip now). Before you staft rolling, make sure you have everything ready to go: Bamboo mat, veggies, sesame seeds, rice, bowel of water, wet towel, sharp knife, and plate to put the cut California Rolls on. Place a piece of foil or plastic wrap on work surface. Place a sheet of seaweed on that; spread out rice and make it flat to fit seaweed. Put it thick enough so that it rolls easily, but be careful not to make ittoo thick because each slice will be too big to eat. You will need to dip your hands in the bowel of water several times since the rice is so sticky. Sprinkle small amount of Toasted Sesame seeds on this. At this point, you turn the rice and seaweed over so that the seaweed is now on top. Place a stick of cucumber, avocado, and crab meat down the center (or a little off-center - closer to you). Roll up, making sure seam is on the bottom, then place mat over and squeeze and form. Push in ends as you are squeezing and forming. Cut roll in half and place next to each other then cut. Wiping your knife with the wet towel each time you slice. Cut into 4 or 5 slices about the width of your finger or 1-t/2 in. You will end up with B or 10 pieces. Best served at room temperature but can be put in refrig for later use. **xyou can find most of the above ingredients at your local store. The Rice and the Bamboo Sushi Mat can be found at your local store or any Asian store. There is one in Arcadia called g9ranch Market 1300 S. Golden West 626-445-7899. There is another great Japanese store in City of Industry called Nijiya Market 17869 Colima Rd. 91748,626-913-9991
Corn Empanadas (Humitas) 1 medium yellow onion, peeled and sliced 1 cup corn, roasted or frozen L/4 cup roasted red peppers, thinly sliced Pinch sugar Salt and freshly ground black pepper L/2 cup shredded Mozzarella cheese L/4 cup heavy whipping cream 1 package (12) frozen empanada shells Heat 1 tablespoon corn oil in a medium skillet over mediumhigh heat. saute onions for 3 minutes, until translucent. Add corn and roasted red peppers; saute for 5 minutes or until the :orn is fully cooked. season with sugar, salt and pepper. Transfer mixture to medium bowl, stir in cheese and heavy whipping cream. Let coot. on a cutting board, place 6 empanada shells side by side. place a spoonful of the corn-cheese filling on 1 side of the circle. Fold the dough over the filling to make I nalr circle. Twist edges to seal.
SOUTH AMERICAN AUTHENTIC EMPANADAS BEEF 3 TB. oil l medium to large diced onion 2red peppers, diced lyzlbs. ground beef (80/20 recommendedj L c. beefbroth In a large frypan, heat oil and saut6 onions for 1 to 2 min. Add red peppers and continue saut6ing for another 2 minutes, Add ground beef and brown breaking it up to small bits. Drain most of the fat Return to heat and add the warmed beef broth then simmer for 15 min. Remove from heat and let cool completely. Once completely cooled, season with: 1 tsp. kosher salt 1 tsp. black pepper 1Tb, paprika 1Tb. cumin At this point you can store mix in frig until you are ready to fill empanadas. To fill empanadas and for a traditional flavor, have ready: 1 cup chopped green olives with pimientos 3 hard boiled eggs, chopped fine Yz cup raisens foptional) 1 beaten egg l package (12) empanada shells With a single shell in one hand, scoop a large spoonful of meat mixture, 3 little pieces of olive, small amount of hard boiled egg and 2 raisens into shell. Swipe your finger across % shell to moisten and then fold edges together into a half circle form. Press the edges to help seal. Roll or fold edges together for a decorative fand to further seal) edge. Place on baking sheet Bake in center of oven for 25 min. on a hot temperature (375 to 400). Empanadas shells can be purchased at: Ranch Market,425 S. Citrus, Covina Use the La Saltana brand that says Criolla on the front
The Chees$ake Factorvffi [,ettuce ]Yraps Recipe 6-8 butter lettuce leaves. 2 red cabbage leaves - cut in half vertically ' Satay Chicken Strips (recipebelow). Mariaaded cucumbers (recipe below). Coconut curry noodles (recipe below). Julienne carrots. Bean sprouts. 1 Tbsp- choppedroastedpeanuts(optional). SAUCE (make one or more below, or purchase your favorite Thai Sauce) o SweetRed Chili Sauce (recipe below) o Thai Peanut Sauce (recipe below) Z-Yzhows before serving, prepare marinade for Satay Chicken Strips. While chicken is marinating, prepare the Mariaated Cucumbers- Then cook the Coconut Curry Noodles. Drain, and set aside in refrigerator. 30 minutes before serving, grill or broil the Satay Chicken Strips. Then assemble the platter Wash and dry the brilter le{trrce lea.res and arrange in a glor-rp on a la-rge.r platter. Wash and nnse the bearr spror-tts, a.ncl grate or julienne ttre carrots. Remoye 2 red cabbage leaves, wash and dry and slice in half vertically. Arrange on the serving platter a1td fillwith each one of the fillings (chicken, bean sprouts, coconut curry noodles, carrots and marinated cucumbers). Create lettuce wraps by choosing fillings, placing them on a leaf along with a choice of sauce. Fold the leaf in half and enjoy! Here arethe individual recipes: Satay Chicken Strips. 1 lb boneless skinless chicken breast. Y4 cup SOy SaUCe ' 2 tablespoons &esh lime juice. 2 cloves garlic- minced. 1 teaspoon grated fresh ginger. xl4teaspoonredpepperffakes " 2 hblespoons water. 4 greenonions, chopped -vsi ft--. ^L:^l-^- :*+^ 3/,,, n+;nn Dl-* ;* - ^k*ll^.,, -l*^^ Ai^L f ^*Lj-a nn.,.orr^o li^o i,,iao nnnlin,i*not vruvaj.,il iiil\i /4 DLi i.pir. r rclvv iilr ii Drrcrrv vv -oa 6r(lJo (llorr. vvrrruruw ovj J4uw, rjuv J urvv, 54r rtv, 5lrr5vl2 r vq pepper flakes, water and green onions in a small bowl. Pour over chicken Toss to coat all ofthe chicken pieces. Cover and marinade in the refrigerator for at least 30 minutes, up to 2 hours, stirring occasionally. Drain the chicken and reserve the marinade. Put chicken back in pan, & brush with reserved marinade. Gri1l or broil about 5 to 8 minutes on each side, until nicely browned and cooked through-
Marinated Cncumbers t /3 cupricevinegar t /a cup sugar t /a Cup water o /atsp salt t latsp groundblackpepper. 1 large cucumber - seeded Combine the vinegr, sugtr, $/ater ard salt in a mall bowl. Stir well Peel fhe cucumbe,r and cut leng1hwise into quarters and &en srosswise inta 1,4" slices- Add cucumbers to marinade and stir. R.efrigerafe for up -ro 2 hours. Coconut Currv Noodles. 6 ozeggnoodles ' I tbsp minced garlic cloves ' 1 cup coconut milk. 1 cupchickenbroth. l tbsp curqipowder. I tbsp lime juice Cook noodles according to package directions. In a medium s:ucepan, heat &e coconut milk on low heat Then add in the remaining ingredients, and bring to a simmer. Stir in the noodles. Continue to simmer for 2 minutes. Drain and set aside. Srveet Red Chili Sauce. 2 tbsp sugar. 2 tbsp hot water. 2 tbsp rice wine vinegar. 2 tsp fish sauce. I tbsp lime juice. 2-3tspredchili/garlicpaste. 2 tbsp ketchup. 2 tbsp soy sauce Combine aii ingredients in a small bowi. Biend until smooth- Thai Peanut Sauce a la cup creamypeanutbutter. 2 tbsp water. 4 tbsp sugar. 1 tbsp soy sauce. 1 tsp rice vinega. 1 tsp lime juice e lrtsp chili oil i Combine peanut butter, watsr, sugar, soy sauce, rice vinegar, lime juice, aad chili oil in a small bowl. Blend until smooth.