Jicama Spring Roll

Recipe by: SH

Notes: ** Refer to "Jicama with Pork" post.

Prep Time: 30 min **

Cook Time: 20 min **

Serving Size: 4

Tools: Small pot or deep fat fryer, cooling racks

Ingredients:

Fillings. **

1 packet of spring roll wrapper

1 egg

Enough oil to fill 2/3 of small pot

Steps:

1. Prepare fillings. **
2. Place 1/4 cup fillings onto wrapper.
3. Roll diagonally from an edge, fold in sides at half way of wrapper, finish rolling, and sealing end edge by brushing some egg white.
4. Continue wrapping until you have desired amount or when wrapper runs out.
5. Heat oil in small pot. Test heat with chopstick touching bottom of pot. When bubbling is observed at bottom of chopstick, oil is ready for frying.
6. Fry two spring rolls at a time. (Or more at a time depending on size of your fryer/pot)
7. Remove spring rolls when skin turn golden brown. Rest them on cooling racks. Note that skin will darken a little more after removal.
8. Serve with tempura dip, ketchup, or chili sauce.

Kiam Chai Buey (Pickled Sour Green Mustard Stew)

Recipe by: SH 

Prep Time: 20 min

Cook Time: 2 hrs

Serving Size: 8 

Tools: Large pot 

Ingredients:

3 bunch pickled sour green mustard

1/2 lbs carrots
1 can baby corn
1 can water chestnut

1 onion
1 lbs boneless pork ribs
1 tbs black pepper 

Steps:

1. Cut sour green mustard into 2" pieces and soak in water for 15 min.
2. Peel and cut carrots into 2" pieces.
3. Cut baby corn in half.
4. Slice water chestnuts thickly.
5. Peel and cut onion into 16 pieces.
6. Add all ingredients into large pot.
7. Add enough water to cover all ingredients.
8. Add black pepper.
9. Bring to boil.
10. Cook at medium heat for 2 hrs. 
11. Serve with white rice.

Horseradish Ham Cubes

Recipe by: Connie Tolley, Oak Hill, West Virginia, Taste of Home, Summer Appetizers 2009
(SH's mod in red)

Prep Time: 20 min
Cook Time: N/A
Yield: 5 dozen

Tools: Butter knife, toothpicks, plastic wrap

Ingredients:
1 package (8 ounces) cream cheese, softened
2 tbs prepared horseradish (spicy horseradish)
1 tsp Worcestershire sauce
1/2 tsp seasoned salt
1/8 tsp pepper
10 square slices deli ham

Steps:

1. In a small bowl, beat the cream cheese, horseradish, Worcestershire sauce, seasoned salt and pepper.
2. Spread about 2 tbs over each ham slice. Make two stacks, using five ham slices for each. Wrap each stack in plastic wrap; chill for 4 hours. Cut each stack into 1" cubes.

Jicama with Pork

Recipe by: SH

Prep Time: 35 min
Cook Time: 45 min
Serving Size: 4

Tools: Large pan/wok with lid, pot

Ingredients:
1 lb of ground pork
1 lb of carrots
2 tbs of minced garlic
2 lbs of jicama
1 tbs of oil
3/4 tbs of salt
3/4 tbs of white pepper
1 cube of chicken bouillon

Steps:

1. Peel jicama and carrots.
2. Shred jicama and carrots with a food processor.
   
3. Heat up oil and fry minced garlic until golden brown.
4. Add all the vegetables.
5. Add 6 cups of water.
6. Let it cook for 40 min.
7. Cook the minced pork in a separate pot with the chicken bouillon cube and 1 cup of water for 12 min.
8. Add pork, stir, and season with salt and white pepper.
9. Serve with rice or make it into spring rolls.