Sure Save

Print

AMY'S SPAM-GEE AUNTIE ETTA'S STIR-FRIED SHRIMP PORK TOFU

BROADCAST DATE: 01/07/01
RE-BROADCAST FROM: 11-28-99

AMY'S SPAM-GEE

From the Kitchen of: TheBus, 
provided by Bus Operator Albert Kaai

Ingredients:
1 12 oz. can of Spam (less fat or less sodium preferred)
1 8 oz. can of sliced water chestnuts
1 bunch of Chinese parsley
gau gee wrappers or if not available, won ton wrappers

Instructions:
Finely chop parsley and water chestnuts. Mash Spam and add parsley/chestnuts mixture, mixing well. Moisten edges of gau gee wrapper, add 1 teaspoon of Spam mixture and fold end to end to form rectangle and seal. Deep fry in hot oil until golden brown.

Best served with a sweet chili sauce dip.

AUNTIE ETTA'S STIR-FRIED SHRIMP

From the Kitchen of: TheBus, 
provided by Bus Operator Albert Kaai

Ingredients:
2 lbs. shrimp tail
3 cloves garlic
3 Tbs. chopped ginger
1 bunch green leaf onion
2 bunches Chinese parsley
4-6 Tbs. Tiparos fish sauce

Instructions:
Cleaning shrimp - cut through top center of shrimp tail, just enough to remove vein, leaving shell on. Set shrimp aside.

Finely chop roots of green onions (the white stems), roots of the parsley and garlic cloves-adding to the chopped ginger. Set aside.

Cut onion leaves and Chinese parsley tops into 1 inch lengths and set aside.

Heat oiled wok on high. Stir fry root mixture for 1 minute. Add cleaned shrimp and stir fry 3-5 minutes. Add fish sauce and stir fry until shrimp is done. Add chopped green onion and Chinese parsley tops and turn off stove.

PORK TOFU

From the Kitchen of: TheBus, 
provided by Bus Operator Albert Kaai

Ingredients:
1 Tbs. oil
1 block tofu (firm)
1 lb. ground pork
1 Tbs. cornstarch
1 Tbs. cold water
green onion, for garnish
Chinese parsley, for garnish
2 tsp. sesame oil

For Sauce:
1 c. chicken broth
1 Tbs. black bean sauce
2 Tbs. soy sauce
1 tsp. garlic
1 tsp. ginger
1 Tbs. sweet chili sauce

Instructions:
Heat wok on medium fire. Brown pork with 1 Tbs. oil. Mix all ingredients together, except for the sweet chili sauce, water and cornstarch (add chili sauce last). Bring to a boil, about 3 minutes. Then mix water and cornstarch to thicken. Garnish with green onion, Chinese parsley and sweet chili sauce.