| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Hawaiian |
County fair, Entreé |
6 |
Servings |
INGREDIENTS
|
|
for the kim chee- |
| 1/4 |
c |
Hawaiian salt |
| 8 |
c |
Water |
| 2 |
lb |
Won bok cabbage, napa roug |
| 4 1/2 |
t |
Chili paste |
| 4 1/2 |
t |
Fresh garlic, minced |
| 1 1/3 |
c |
Oyster sauce |
| 1 |
c |
Carrots, finely julienned |
| 2 |
t |
Raw sugar |
| 1/3 |
c |
Scallions, roughly cut |
| 1/4 |
c |
Fresh chives, roughly cut |
| 2 |
T |
Shrimp sauce |
| 2 |
t |
Fresh ginger, grated |
|
|
for the poke- |
| 2 |
c |
Kim chee, above |
| 12 |
oz |
Raw ahi, yellowfin tuna ch |
| 1 |
|
Maui onion, diced |
| 1/3 |
c |
Shoyu, soy sauce |
| 1 |
T |
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 |
T |
Lemon juice |
| 1 |
T |
Cilantro, chopped |
|
|
Salt and white pepper, to ta |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini
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