Pei Wei Asian Diner Black Pepper Mango Salad Food

PEI WEI ASIAN DINER MANGO GINGER TART

Steps:

• Melt butter in microwave. Mix sugar, coconut & graham cracker crumbs in a mixing bowl. Slowly add butter to crumb mixture, mixing in between until crumbs hold together when squeezed in your hand.
• Spread a little butter on a standard foil pie pan. Press crust in an even layer to fill pan, all the way up on the sides as well. Bake in a 300 degree F oven for 12 minutes or until lightly browned. Remove and let cool.
• Place 1 ¼ cup of the heavy cream in a small sauce pan & add the vanilla extract. Place on low heat. As the cream warms very slowly, sprinkle in the gelatin while whisking the cream so it does not glob together.
• In a separate bowl, whisk egg yolks & sugar together until fluffy and light yellow.
• Once the cream comes to a simmer, remove from stove, pour a little of the warm cream into the egg mixture and whisk to temper the eggs. Add a little more cream to temper the eggs, then pour that mixture back into the sauce pan of remaining cream.
• Turn heat back on low, and stir slowly & constantly until cream mixture thickens but does not curdle. Once it thickens, remove from heat and place in a mixing bowl over another mixing bowl filled with ice. This is to cool the mixture down quickly.
• While cooling down the mixture, whisk in the mango puree.
• In another mixing bowl, beat the remaining ¾ cup of heavy cream into whipped cream with stiff peaks (Cream peaks should hold up and not move once you stop whipping).
• Once mango mixture is cool, fold in whipped cream gently making your filling light & fluffy. Pour filling into pie crust mounding a peak in the center. Place in refrigeration until it stiffens and gets solid.
• Once chilled, garnish each slice with fresh mango slices and candied ginger.

PEI WEI ASIAN DINER CARAMEL CHICKEN

Steps:

• Preheat oven to 325 degrees F.
• Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
• Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
• Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
• Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
• Season the chicken pieces with the salt.
• Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
• In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
• Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
• Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
• Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.

PEI WEI ASIAN DINER NEM NUONG (LEMONGRASS MEATBALLS)

Steps:

• Mix all of the Nuoc Cham sauce ingredients in a bowl until the sugars dissolve. Refrigerate until needed. Will stay good for several days.
• Soak the bamboo skewers in water. Mix the meat with the marinade ingredients. Shape into 1 ounce meatballs and skewer 5 on each stick. Refrigerate for 4 hours and then grill over low heat with no open flame.
• Serve with Nuoc Cham sauce, mint, cilantro and basil. Wrap in leaf lettuce and eat with hands.

PEI WEI ASIAN DINER VIETNAMESE FRESH SHRIMP AND MANGO ROLLS

Steps:

• Place water, fish sauce, kosher salt, in a sauce pan. Bring it to a boil, then reduce to a simmer. Before adding shrimp, place the juice from lime in the sauce pan. Place shrimp into water & cook for one minute. Drain & place in refrigerator to cool.
• In a mixing bowl add chili sauce, lime juice, fish sauce & salt. Whisk together until evenly mixed. Add noodles, carrots, cabbage & mint into mixing bowl. Toss to coat vegetables evenly with sauce. Set aside, place in refrigerator until ready to roll.
• Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. Place hot water in mixing bowl at the top of cutting board. Place all your roll ingredients within arms reach.
• Place one rice paper round in the hot water & move around gently until it becomes pliable and loose. Gently pull it out & lay it flat on cotton napkin.
• Place one half of a bibb lettuce leaf on the bottom end of the rice paper. Place 1 ½ oz of vegetable/noodle mix on top of bibb leaf. Place a few thai basil leaves on top, then a few cilantro leaves on top. Place 2 slices of mango on top end to end.
• Place two shrimp on top of the mango. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. Take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. Then continue rolling from the bottom until the roll is sealed.
• Repeat until you are out of ingredients. Cover with a lightly damp paper towel & refrigerate until ready to serve. Can be served with Chile Sauce, or Thai Peanut Dipping Sauce.

PEI WEI ASIAN DINER THAI BLAZING NOODLES

Steps:

• Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.
• Cut chicken breast into ¾ inch squares. Whisk eggs, milk, salt & white pepper together. Place potato starch in a mixing bowl. Dredge chicken through egg wash then dust in potato starch. Shake chicken in a strainer to remove excess starch.
• Heat 2 qts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken). Drain on paper towels and reserve.
• In a flat bottom wok or a large sauté pan, heat 1 Tbsp of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then sauté for 5-10 seconds.
• Add noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer and toss until sauce is 90% absorbed into the noodles. Dish should not be dry or overly saucy.
• Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.

PEI WEI ASIAN DINER BLACK PEPPER MANGO SALAD

Steps:

• Mix to combine dressing.
• Toss the salad ingredients together along with 2-3 tbsp of dressing. Serve immediately.