Friday, January 24, 2025

King Oyster Rolls

Kim tien ke is a dish that is served on the dining table or on New Year's Eve.  This dish is made from ribs or grilled chicken.  This dish originated from Guangdong province, China and is made from chicken, so it is called ke.  The way it is made is like a coin shape from ancient China, so it is called kim tien.  It is served on New Year's Day to wish for a prosperous new year and dispel the old year's bad luck.  I also want to use this recipe for vegetarians to use king oyster mushrooms instead of chicken.  These mushrooms, with their chewy texture, can be a great substitute for chicken. Instead of Chinese sausage, I will use jicama.  These are just simple ingredients but very nutritious.

Ingredients:

2 king oyster mushrooms

1/2 Jicama

1 tbsp cornstarch or tapioca starch

2 garlic cloves, minced

1 shallot minced

Sauce Ingredients:

1 tbsp soy sauce

1 tsp oyster sauce

1 tbsp sugar

1 tsp 5 spice

1 tsp Korean chili powder for color

You can substitute with annatto oil.

Other item:

Bamboo toothpick for skewering meat

Directions:

Slice king oyster mushrooms lengthwise, about 1/2 inch thick.

Peel the Jicama and cut it into rectangular pieces the width of the king oyster mushrooms.  Add cornstarch or tapioca starch to the Jicama and mix well.

Bring a pot of water to a boil and season with onion powder, garlic, ginger, and five-spice powder.  The five-spice powder, a blend of star anise, cloves, Chinese cinnamon, Sichuan pepper, and fennel seeds, adds a unique flavor to the dish.  Bring to a boil and cook mushrooms for about 3 minutes.  Drain and let cool.

When the mushrooms cool, roll each piece of mushroom with a piece of Jicama, using toothpicks to hold the mushrooms together so they don't break when fried.  Repeat until all the mushrooms and Jicama are used up.

Take a pan, add about 1/4 cup of oil, heat the mushrooms, and fry until golden brown.  Remove the mushrooms.

In the same pan, add the minced garlic and onion and mix until fragrant.  Then, add the sauce and bring to a boil.  Add the fried mushrooms and cook until the sauce has reduced.

This dish is served with vermicelli and raw vegetables or hot rice, accompanied by a traditional Vietnamese dipping sauce made from fish sauce, lime juice, sugar, garlic, and chili.  The sauce adds a tangy and spicy flavor to the dish. Vegans can use the soy dipping sauce made with the same as fish sauce

 Tip:

Don't be afraid to experiment with this dish.  For a different twist, try rolling it with fried tofu, or for non-vegetarians, shrimp or fish. Let your imagination run wild and make this dish your own.


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