Stuffed Asian Carp Food

BUNGEO-PPANG

Steps:

• In a large jug, whisk together all the ingredients (except the vegetable oil), to make a smooth, thick batter.
• Pre-heat the closed bungeo-ppang pan over a low flame for about a minute each side.
• Open the pan, brush the fish molds on both sides with a little vegetable oil.
• Working with the side of the mold on the stove, pour enough batter into each of the two fish until about ⅓ full.
• Add a tablespoon of the chosen filling, and gently flatten if necessary.
• Add more of the batter to cover the filling and the rest of each cavity.
• Close the mold, and cook on a low heat for 2 minutes.
• Flip the mold over, and cook for another 3 minutes.
• Flip the mold over again, and cook for 1 more minute. Open the mold, and check the bungeo-ppang - they should be a golden brown color, and sound hollow when tapped. If not, flip over again, and cook for another 30 seconds.
• Once cooked, carefully remove the bungeo-ppang from the mold, and place on a wire rack to cool slightly.
• Trim off any excess, and serve hot.

ASIAN STUFFED CABBAGE

Steps:

• Preheat oven to 400º.
• In a large bowl, combine: ground beef sirloin, shiitake mushrooms, brown rice, garlic cloves, ginger, scallions, soy sauce, sesame oil, red pepper flakes, salt.
• Remove 8 large outer leaves from cabbage (if leaves are less than 5 inches wide, overlap 2 leaves, side by side). With a rolling pin, roll each leaf until the stem end is pliable.
• Dividing among leaves, mound meat mixture toward upturned stem end. Starting from filled end, holding sides in as you work, tightly roll each leaf into a bundle.
• Arrange cabbage rolls, seam-side down, in a 9-by-13-inch baking dish. Pour 1 cup water over rolls; cover dish tightly with aluminum foil. Bake until an instant-read thermometer registers 160º when in­serted into a roll, 30 to 35 minutes. Serve drizzled with juices and sprinkled with red pepper, if desired. (Or dip in Thai Dipping Sauce #33113 - Yum!).