BB's Asian night recipes:

Hmong Egg Rolls

3 oz Bean Thread Noodles (can substitue Vermicelli pasta but not AS good:)

2 lbs meat (can use pork or ground turkey--can cook first or leave them in oil longer and it can cook up when you fry them--supposedly better this way:)

1/2-3/4 head cabbage (or 3/4 bag of shredded cabbage/coleslaw)

2 whole eggs

3 egg whites

1/4 lb shredded carrots (I use 1/2 bag of matchstick carrots because I'm lazy)

1 onion finely chopped

1/2 bunch of chopped cilantro

Soak noodles in HOT water for 15-20 min (only 10 min if boiling water). Drain well & chop into 2-3 inch pieces. Mix all of the above together (easiest with hands). Once mixed, then add:

1 1/2 Tbsp salt

4-5 Tbsp oyster sauce

2-3 Tbsp soy sauce

2 tsp. pepper

1 Tbsp fish sauce

Then mix it up again. Roll about 1/4 cup filling in Spring Roll Pastry. *** THIS IS IMPORTANT! DONT USE WON TON PAPER OR EGG ROLL PAPER OR SPRING ROLL SKIN--NOT AS YUMMY! SPRING ROLL PASTRY :) *** Heat canola or vegetable oil to 375°F and fry those babies up:)

Chocolate Wontons

Easy Peasy!

1 egg
1 tablespoon water
12 wonton wrappers, defrosted (keep wrappers covered with damp towel)
12 pieces or nuggets of chocolate ( I used caramel Dove chocolates:)
Vegetable oil
Confectioners’ sugar, for sprinkling

In a small bowl, whisk together the egg and water to make an egg wash.

On a clean, dry surface, lay one wrapper down like a diamond. Place one piece of chocolate near the top end of the wrapper. Brush a very thin layer of the egg wash on the edges of the wrapper. Fold the bottom corner of the wrapper up to create a triangle and gently press to remove all air from the middle. Press the edges to seal the sides. Make sure the wrapper is sealed completely so your chocolate doesn't sneak out in the oil. Keep the folded chocolate wontons covered under plastic wrap or a damp paper towel to prevent them from drying. In a medium pot, pour in two inches of oil. Heat the oil to 350°F and gently slide a few of the chocolate wontons into the hot oil. Make sure you don’t crowd the chocolate wontons too much. Fry for 1 1/2 minutes, then flip and fry another minute until both sides are golden brown and crisp.

Lemon Chicken

usually way better than it was Monday :)

Chicken Batter:

1/4 c flour

1/4 c water

1 egg

2 Tbsp cornstarch

2 Tbsp veg oil

1 tsp salt

1 tsp soy sauce

1/4 tsp baking soda

Beat the ingredients until smooth. Dip chicken pieces into batter. Fry in 1-1 1/2 inch of 360°F oil. Turning once, about 7 minutes on each side and drain on paper towels.

Lemon Sauce:

1/2 c. water

1/2 tsp lemon peel

1/4 c. lemon juice

1/4 c honey

1 Tbsp ketchup

1/2 tsp chx bouillon or 1 bouillon cube

1/2 tsp salt

1 clove garlic

Heat all of the above ingredients to boiling. Then mix 1 Tbsp cornstarch with 1 Tbsp cold water and stir it into the sauce. Cook and stir sauce until thickened.

Pour Sauce over chicken and serve immediately (or else it gets soggy:). Great with broccoli, served over rice, & garnish with lemon slices.

Sweet & Sour Chicken

Chicken:

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce (in my opinion you need it so I double the above recipe), make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.

Beef and Broccoli

Ingredients

- 1lb Beef

- 1 crown of broccoli (i use at least 2)

- 1 T. minced garlic

- 1 T. oyster sauce

- 1 T. soy sauce

- 2 T. cornstarch

- Salt and Pepper

- 2 cups cooked rice

Directions

- Begin by slicing the beef into very thin pieces.

- Wash the broccoli and then slice into bite size pieces

- Add oil to a hot wok

- Place garlic and beef into pan, giving it a quick stir fry

- After about 2 mins, add the broccoli

- Add about a 1/4 cup of water to help steam/cook the broccoli

- Once the broccoli is cooked, add the soy sauce and oyster sauce

- To thicken the sauce combine the cornstarch with 1/4 cup of water in a bowl until smooth

- Pour that mixture into the pan and wait till it boils, so that it will have it's thickening effect

- Place over a bed of rice

Chocolate Cheese Ball

Chocolate Cheese Ball

Ingredients:
1 package (8 oz) cream cheese, softened
1/4 or 1/2 cup butter, softened
3/4 cup powdered sugar
2 TBSP light brown sugar
3 TBSP cocoa
1/2 tsp vanilla
mini semisweet chocolate chips

Directions:
Beat together cream cheese and butter until smooth. Add the powdered sugar, brown sugar, cocoa and vanilla. Beat until well combined. Stir in 1/4 cup of mini chocolate chips. Cover and chill in the refrigerator for 2 hours (or the freezer for 30 minutes). Form the mixture into a ball and wrap with saran wrap and put back in the refrigerator or freezer for a bit. Take the wrap off and roll it in the mini semisweet chocolate chips. Serve with pretzels, graham crackers, and fruit.