Cha Cha Chowder Recipes
LE YELLOW SUB (CHA-GIO)
When rolled in rice paper, these are usually referred to as spring rolls. But when the wrapper is made out of wheat and eggs, they are called nem ran in northern Vietnam and cha-gio in southern. Whatever you call it, it's just deep-fried delicious.
Provided by Food Network
Categories appetizer
Time 2h15m
Yield 50 spring rolls
Number Of Ingredients 20
Steps:
- For the dipping sauce: Combine the hot water, fish sauce and sugar in a bowl and mix until dissolved. Let it cool, then add the vinegar, calamansi juice, garlic and chile peppers. Taste test and adjust the dipping sauce to your liking. (You can prepare the sauce in advance. Extra sauce can be stored in the fridge for up three months.)
- For the cha-gio: Boil the mushrooms in water for 2 minutes, then drain. Chop 1/2-inch large and set aside.
- Submerge glass noodles in a large bowl of hot water. Let soften 10 minutes, then drain and cut into 1-inch lengths.
- In wok or medium deep pot (no oil, ground pork has plenty of pork fat), combine
- ground pork, taro root and wood-ear mushroom. Cook, mixing on low heat until pork and taro are well done. Turn off heat, then combine with carrots, cabbage, glass noodles, onions, fish sauce, sugar and pepper.
- Separate wrappers into individual sheets by pulling them apart slowly to prevent tearing. There will be one side of the sheet with a hard edge (the side that connects all wrappers together). Tear or cut off that hard edge so that all sides are the same thickness.
- Use about 1 full tablespoon filling for each roll, and fold top over, then the right side, then left, and fold down to end. Dab a little egg to seal the roll. Repeat with remaining filling and wrappers.
- In a wok or deep skillet, heat vegetable oil to 325 degrees F.
- Fry in small batches until rolls are golden brown, 2 to 3 minutes. Transfer rolls to a tray lined with paper towels to drain off excess oil. Serve fresh and hot.
CHA CHA CHA SANGRIA
This recipe comes from a Caribbean restaurant (the Cha Cha Cha Restaurant) on Haight Street in San Francisco renowned for its sangria. Enjoy!
Provided by Teri
Categories Drinks Recipes Sangria Recipes
Time 4h15m
Yield 8
Number Of Ingredients 8
Steps:
- Combine the sugar, white wine, and red wine in a large bowl and stir for several minutes until the sugar is dissolved. Stir in the sliced orange and lemon. Cover and refrigerate for 4 to 6 hours or overnight.
- Stir the mixture and divide it into pitchers. Add the sliced fruit and serve the sangria over ice.
Nutrition Facts : Calories 277.8 calories, Carbohydrate 36 g, Fat 0.2 g, Fiber 0.6 g, Protein 0.4 g, Sodium 9.7 mg, Sugar 31.8 g
EASY CHICKEN CORN CHOWDER
When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan
Provided by Taste of Home
Time 30m
Yield 4 servings (1-1/2 quart).
Number Of Ingredients 10
Steps:
- In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.
Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.
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