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December 2018

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Chicken In Spicy Sauce

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Cha Gio Recipe

Cha Gio recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

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2 Tb tree ear mushrooms
1 c Soaked, roughly chopped
bean thread noodles 1 lb Ground pork
1/2 lb Chopped shrimp or crabmeat
1 Tb fish sauce
1 ts Each salt and amp pepper(white)
2 Garlic cloves, chopped
1/4 c Each chopped red onion and amp
chives 8 Rounds Rice paper
Beer Mint, basil and amp coriander leaves Lettuce leaves Cucumber slices DIPPING SAUCE 1/4 c Minced garlic
1/2 c Fish sauce
1/3 c Lime juice
1 tb Sugar
1 ts Sa te oil
Soak tree ears, set aside bean thread noodles. Chop pork to a finer consistency, put it in a bowl and add shrimp or crab, fish sauce, salt, pepper, garlic, onions and chives. Drain and dry the tree ears and add them. Add the bean thread noodles and blend thoroughly kneading with the hands. Brush the rice paper on each side with the beer and set aside. Cover with a cloth as you work. They take a minute or two to soften. Put a heaping spoonful of the filling across the bottom third of the rice skin. Tuck away from you twice. Fold the sides over, then continue to roll. Seal with beaten egg and cornstarch. Fry in oil heated to about 350F until golden. Serve with lettuce leaves, garnishes and dip sauce. This is from the Art of Asian Cooking by Bruce Cost. I was fortunate to have taken classes from him in Berkeley. Posted by Stephen Ceideberg April 14 1991.

Cha Gio recipe and other tilapia recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
518 people have voted
Last Reviewed on 2018-12-12



Wednesday, Dec 12 2018 Download & Print Cha Gio recipe  PDF   Tilapia recipes RSS   Thumsb up

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1 sm Jello any flavor 1/3 c Light corn syrup 2 tb Margarine 4 c Tri cereal Butter 9 square pan. In large saucepan, heat jello (dry), corn syrup and butter to boiling over medium heat stir constantly. Remove from heat stir in cereal until evenly coated. Pat mi ture in pan with buttered back of spoon. Cover chill until set, about 30 minutes. Cut into squares. Store at room temperature. Makes 3 dozen squares. ...

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