How To make Vegetable Sausage (Hoy Jaw)

Cha Lua, Cha Chien Vietnamese Mortadella Part 1 of a Vietnamese Charcuterie Series #vietnamesefood

Thank you for checking out my page @Cooking with Chef Tuan This video will be part of a Charcuterie series, where I will be introducing you to the beautiful and tasty world of Vietnamese Charcuterie.
Today we will start out with the humble CHA LUA (steamed pork loaf wrapped in banana leaves) and CHA CHIEN (fried pork loaf). Now think of this as the Vietnamese version of bologna! There, now not so scary and unfamiliar. You can find this in banh mi, rice and noodle dishes all over the landscape of Vietnamese cuisine.
You can read more about them on my blog post
You will also need a steamer basket or steamer tray. Anything you can use to steam, if you are making the steamed version of this. Or a pot of oil if you are going to fry.

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Cha Lua/ Cha Chien Recipe: (half this mix will be for the steamed roll, the other half for the fried, or you can do all one way or the other)
550 g ground pork
1 tbsp fish sauce
1 tbsp sugar
1 tbsp garlic powder
1 tsp ginger powder
2 tsp cayenne powder
1 tbsp black pepper
5 tbsp cold water
1 tbsp neutral flavored oil
2 tsp white pepper
2 tbsp baking powder
1 package of banana leaves if you are going to make the steamed version

Vietnamese Pickled Carrots/Daikon Recipe:
1/2 C Shredded Carrots
1/2 C Shredded Daikon (optional)
1 C white distilled vinegar
1/4 C white sugar

Nuoc Cham (Fish Sauce Vinaigrette):
1 C water
1/4 C fish sauce
1/4 C sugar
2 tbsp white distilled vinegar
3 crush cloves garlic
1-3 chopped Thai chilies (optional)

The pickled mustard greens were store bought. You can find them in your local Asian market.

If you are making the steamed version, you should get banana leaves if you can find them. They are usually readily available at you local Asian market. If you do not have access to them, then you can just wrap them tightly in plastic wrap.
Combine all the ingredients EXCEPT the water in a food processor and blitz. Slowly add the water until the meat forms a smooth paste, depending on how lean your pork is, you may need more or less water. Just keep an eye on it.
You can either use the entire mix to make the steamed roll or you can use to fry. Either way is delicious. The Cha Chien (fried one) is a lot easier to make because you only need to shape them into patties or smaller logs like in the video and deep fry them at 345-350F for about 7 mins or until golden brown.

Let's Try Lungs

My breathing level upgraded after eating this. #shorts

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Audio: RiftiBeats

Meaty Jambalaya by The Cajun Ninja

Here is an updated version of my past Jambalaya Video. I made some adjustments, and really enjoyed how it come out. Let me know what y'all think!



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Music by Horace Trahan

Vegetable Sausage Hoy Jaw - Kitchen Cat

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★ Kitchen Cat ★ Vegetable Sausage Hoy Jaw Recipe.
A recipe from the KC Appetizers collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 : Carrot (More If Desired)
1 ts : Sugar
1 ts : Whole Black Peppercorns
1 tb : Flour
1 ts : Coarsely Chopped Garlic
2 tb : Vegetable Oil
3 lg : Beancurd Sheets
1/2 c : Beansprouts; Coarsly Chopped
Lettuce
2 tb : -water
Mint Leaves
1 ts : Coriander Root
2 oz : Taro; Peeled
1/2 c : Water Chestnuts
2 oz : Pre-soaked Chinese Mushrooms
Oil; for Deep-frying
2 tb : Light Soy Sauce

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How to Make Kimbap

Full Recipe:

Here's how to make REALLY easy Kimbap in 30 seconds!

Kimbap is a type of Korean roll where you add different kinds of ingredients in a bed of rice and roll it up in dried seaweed.

For this recipe, I’m going to teach you how to make your own DIY kimbap roll at home using your favorite ingredients. You can follow my recipe to learn the method, and then you can go ahead and create your very own Korean sushi roll!

This recipe is for all levels of cook, but it’s especially geared towards those who are making and eating this Korean sushi roll for the first time. For this recipe, I’m going to show you how to make Korean sushi roll using tools that you already have at home. No fancy equipments or gears; in fact, you can whip up this simple Korean sushi roll in no time!

Olive oil and egg mixture into a pan. Flip over the egg slowly.

Next, cook bacon until they’re crispy.

Olive oil and fish cake into a pan. Add cooking wine, oyster sauce, and soy sauce and mix.

Olive oil and carrots into a pan and stir.

Add sesame oil on rice and mix.

Spread rice on roasted seaweed.

Add bacon, arugula, daikon, stir-fried fish cake, eggs, carrots and roll up the Kimbap.

Cut the Kimbap into pieces and sprinkle sesame seeds on top.

Happy eating everyone!

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