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Chinatown Duck Strudel

1 ea Chinatown Duck, pre-cooked and shredded
1 ea Onion, sliced
3 T Green Onions, sliced
1 T Garlic, minced
2 oz Cilantro, chopped
3 T Hoisin sauce
1 pkg Filo Dough
1/4 lb Butter, melted

Take the shredded duck meat and combine it with onions, green onions, garlic, cilantro and hoisin sauce, mixing it well in a large bowl. Prepare to make the strudel by laying a sheet of filo dough on a flat surface and brushing a layer of melted buter across the sheet. Cut across the middle of the dough sheet lengthwise to make two long strips. Take a portion of the duck mix and place on one end of a strip and fold the shorter end over to cover the meat. Then take the outer sides of the dough and fold over to close any open ends. Wrap the meat by rolling the dough over to the end of the strip resulting in a burrito/egg roll like shape. Repeat this procedure with the left over meat and filo dough. Place duck strudel in a baking pan and bake at 350 degrees until browned.  


Steamed Black Bean Clams & Shrimp

6 pieces of prepared Kalua Pig Potstickers
3 tablespoons Butter
2 tablespoons Garlic, minced
1 tablespoons Ginger, minced
1 pound Clams
2 tablespoons Fermented Black Beans
2 tablespoons Red Bell Pepper, diced
1/4 pound Shrimp
4 cups Chicken Stock
2 tablespoons Cornstarch and Water mixture

Heat a wok or pan with cooking oil. Place prepared Potstickers in and fry until browned. Set aside. In the same oiled pan, heat a little bit of oil, butter, garlic and ginger. Throw in clams and season with salt and pepper. Add fermented black beans, bell peppers and shrimp. Try to cover the shrimp under the clams to help cook everything evenly. Pour chicken stock in and add cornstarch and water mixture stirring well. Broth should thicken slightly. Cook for a few more minutes and serve in a large soup dish. Place cooked potsticker on top.