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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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Every Way To Use MSG Feat. Uncle Roger & Guga
MSG or Monosodium Glutamate is essentially the salt version of glutamate… which is responsible for the UMAMI effect. It makes all things taste incredible, or does it? Today we put that to the test.
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My new obsession is Cucumber Kimchi | MyHealthyDish
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
Tuna Poke Recipe - Traditional Ahi Poke
BD Outdoors Pro-Contributor and all around waterman Adam Trout Traubman walks us through how to make a simple and delicious tuna poke. Great as an appetizer or a main dish, this easy and quick Ahi Poke recipe will be a sure fire favorite for family and friends. Give it a shot and let us know what you think!
Thanks to our sponsors:
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Seaside Market -
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Ingredients:
Raw Fish: About 1.5lbs to 2.5lbs of tuna, bonito, yellowtail, etc (cubed)
1/4 Sweet Maui Onion (thinly sliced quarter moons)
4 to 5 Green Onions (chopped)
1 to 1.5 Tbsp Pickled Ginger (finely minced)
1 to 1.5 Tbsp Roasted Sesame Oil
1 to 1.5 Tbsp Soy Sauce (We used barrel aged Bluegrass Soy Sauce)
Flake Salt (to taste)
Black and White Sesame Seeds
Dehydrated Onion or Garlic Chips
Togarashi (Optional additional spice)
Preparation:
Dry raw fish and cube
Place cubed fish in fridge or freezer while prepping additional ingredients
Prepare and chop dry ingredients - maui onion, green onion, pickled ginger
Add dry ingredients to the cubed fish and place back into the fridge
Prepare wet ingredients (We recommend mixing the sesame oil and soy sauce for about 30 seconds to a minute before adding to the cubed fish so that they emulsify)
Add wet ingredients and gently fold/mix all of the ingredients together making sure to coat all of the raw fish
Finish with the flake salt, sesame seeds, and dehydrated onion/garlic
(Optional) Chill the finished product in the fridge or freezer until ready to serve
Grab your favorite chips, wontons, or a bowl of rice and enjoy your poke
This is the first installment of our video recipe series in which we plan to drop one new video recipe every month. Let us know what you think and leave a comment if there's a certain recipe, fish, or seafood you'd like to see!
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