Kiew Family Eggrolls Recipe REVEALED!

Our family has been serving these eggrolls ever since I was born 27 years ago (ugh). The recipe combines pork with imitation crab meat for a deliciously flavorful and texturally interesting appetizer.

This is a Kiew Family recipe that I'm probably supposed to take to the grave but for the sake of my readers and foodies everywhere, I will post it. I'll also go over some good techniques for rolling eggrolls and eggroll-like things that will help you in the future.

Rolling Eggrolls:
First and foremost, you need to make sure to get good wrappers. I typically go to Chinatown and browse in the freezer section of the grocery stores. You want a square wrapper (it should be about 8x8, give or take) that isn't too thick or thin. The consistency of the wrapper will definitely affect how the eggroll cooks and tastes so make sure to try out a few different ones if you don't get it the first time out. If you live in the NYC or Bay Area (Cali), ask me and I can give you a few helpful hints.

Secondly, make sure to defrost the wrappers in the fridge for a few hours beforehand. Trying to separate them out if their still frozen is going to result in a bunch of tearing and unhappiness. It's also important to keep the wrappers from drying out while you're working with them. I like to dampen a paper towel with cool water and lay it on top of the them so they don't end updried out. you can also do the same for the completed pre-cooked eggrolls to keep them from hardening.

To roll, start with the filling on the a corner of the wrapper. Make sure to put about a tablespoon of filling, no more and no less, otherwise your roll may end up misshapen or worse, exploding in
the frying process. Step 1 of the rolling process should look like this:














Fold up the same corner where you just put the filling. fold in the sides towards the center of the wrapper. The roll should now look like an envelope:














The most important part of the process is to make sure you roll the filling in tightly. If it's too loose, the eggroll will probably come apart during the cooking process. Keep it airtight also helps the eggroll crisp up and cook evenly. At the end of the process, you'll end up with this:














As you'll notice, a little flap is still hanging out, waiting to be dealt with. Separate an egg white out and put it in a shallow bowl. Dip the little flap into the bowl (no need to go nuts, a little bit will do) and use it as an edible adhesive to seal off your eggroll. Tada! You're done!

Kiew Family Eggrolls
















Directions:
1/2 lb lean ground pork
1 large yellow onion, coarsely chopped
1 large carrot, shredded
1/2 tablespoon soy sauce
1/2 tablespoon dark soy sauce
1 tablespoon oyster sauce
1 teaspoon oil
3 cloves garlic
Imitation crab meat to taste

To Wrap:
Eggroll wrappers (30)
1 egg white

To Prepare:
Vegetable Oil (about 3 cups), for deep frying

1. Heat oil in a large frying pan, add garlic
2. Add ground pork until browned but not fully cooked through
3. Add onion, cook until translucent (about 4-5 minutes)
4. In a separate bowl, mix all sauce ingredients together (soy sauce, dark soy sauce, oyster sauce) - add a tiny bit of water to loosen the mixture slightly.
5. Add sauce to the stir fry, mix well

















7. Taste - add additional sauce as needed until desired level of saltiness
8. Add crab meat - cook for no longer than 1 minute
9. Transfer mixture to a bowl and cool in fridge for 1/2 hour
10. Wrap eggrolls as directed
11. Heat up vegetable oil in a small sauce pan - you'll know the oil is hot enough when you stick a chopstick in and bubbles form around the stick.
12. Deep fry eggrolls until golden brown (usually around 5-7 minutes). Be sure to not crowd the saucepan and check frequently to make sure the rolls are not burning.














13. Transfer to a paper towel to drain and cool
14. EAT!!

I hope you guys get as many years of joy out of this recipe as I have. Just don't forget that deep fried food goes directly to your ass...

Separation Anxiety from my favorite childhood food - Taiwanese Beef Noodle Soup

When I decided to move to NYC, I had no doubt in my mind that I was making the right decision. It was something I had wanted all my life and even though I had no job, I felt like I was really living the life. I never had ANY anxiety about moving there with the exception of one small thing - what about the foods I like to eat? I have to leave them? The thought of leaving behind all the flavors and tastes I had become accustomed to was similar to breaking up with someone. It was absolutely heartbreaking and I think I had to enter a 12 step program although I'm not entirely sure since I blocked out that entire time period.

If you ever had any doubt that I am addicted to food and an incredible fat ass, I hope I've been able to put your mind at ease.

I have been going to a small restaurant in San Jose, CA called "Li Hwa" since I was maybe 5 years old. It's a complete hole in the wall, next to a Radio Shack and a Hush Puppies store in a vast Target parking lot. The owners were fresh of the boat (probably less fresh now since its been like 20 years) and everything about the restaurant seemed authentic and it was nice to see these new immigrants be able to cook food they were familiar with and be able to build a better life because of it.

I am a creature of habit and enjoy eating the same foods over and over and over again. You could say that their Taiwanese Beef Noodle Soup was my equivalent of comfort food. While some like Fried Chicken or Meat Loaf, I like to slurp up a big, hearty bowl of this beefy broth.

While this dish can be served in many different ways, ranging from oily to spicy to mild, I like mine hearty, rich, and a tad bit spicy. The soup is not an appetizer, but a filling main course, with tender pieces of beef floating in it. It's typically served with pickled greens, but for this particular recipe, I chose to just take on the challenge of the soup for now.

I found the recipe on Eat Drink and Be Merry and almost rejoiced. The hardest thing about finding Chinese recipes is trying to figure out what the "Americanized" name for it might be. I spent a lot of time with Google before I figured it out. Turns out, typing in the phonetic name, or Niu Ro Mian", helped tremendously. I made some minor modifications - for example, it's usually served with thick wheat Chinese noodles, but I've also liked it with bean thread noodles (or mung bean noodles) - I think it gives it a little more "oomph" and fills you up more than other noodles.

Try this recipe on a winter's day... like now? In the Snurricane?

Taiwanese Beef Noodle Soup (Niu Ro Mian)
















Ingredients:
??? water
2 lbs. of beef shank, cubed
2 cloves of garlic
5 slices of ginger
2 green onions (smashed the white part with my knife)
Shaoxing rice wine
soy sauce (used for flavoring)
dark soy sauce (used for coloring)
star anise
five spice powder (wu xiang fen)
salt & white pepper
sugar

To Serve:
Bean Thread Noodles (Mung Bean), soaked and ready to cook
Chopped scallions to garnish


Directions:
1) Add Salt and White Pepper to cubed shank meat. Mix in a little Shaoxing rice wine, dark soy sauce, sugar, and a little bit of oil (olive oil is fine). Let it marinate in the fridge for 15 minutes.
2) Heat up a medium pot until its smoking hot. Add oil, garlic, ginger slivers, and green onions - cook until slightly browned (about 1 minute).
3) Add in marinated beef and cook until dark brown.
4) Fill up the pot with water (about 1-2 inches from the brim) and boil on high heat. Reduce to medium once it comes to a full boil. You will see impurities float to the top - skim off as needed to remove.
5) Add soy sauce, star anise, and five spice powder to taste.
6) Let simmer for at least 3-4 hours. If you have a cast iron pot (like a Le Creuset), you can usually put the soup on very low heat overnight, about 6-8 hours. Feel free to add water as needed, depending on how you like your soup (thicker, more watery, etc)

This is a hard recipe to give exact measurements for because it's really served to your liking - I've had the same dish a million different ways, but I still keep going back to Li Hwa for my favorite.

I feel like I can rest easy now that I have a lot of my favorite "home" recipes figured out. If anyone can give me the recipe for Panda Express' Orange Chicken, I will be your best friend forever.

Chicken Pot Pie (aka Cellulite)

I have a soft spot for all things butter so naturally Chicken Pot Pie is one of my favorites. For years now I  haven't let myself eat it. I saw myself in a downward spiral of fattening crust and creamy filling. Similar to that of a recovering alcoholic, I try to not put myself in the position of being around it, especially when famished. 

I'm not sure what possessed me to try making it on my own (previously I have been going to th

e Smith or the less classy, Marie Calendar's to get my fill) but I researched a recipe that seemed easy to make but wasn't too easy (i.e put a can of cream chicken soup in a ready-made crust) 

This recipe came out flakey and delicious. I tweaked it slightly but omitting potatoes (not sure I want so much starch in my pie) and adding a ton of crushed black pepp

ercorns to give it a little zing. Recipe below - enjoy! 

Chicken Pot Pie

Ingredients: 

6 tablespoons butter

1 cup chopped onions

1/2 cup chopped celery

6 tablespoons flour

2 cups chicken stock

1 cup half and half (I used non-fat half and half) 

1 cup diced carrots, blanched

1 cup peas, blanched

2 cups cooked chicken, shredded

2 tablespoons fresh chopped parsley 

Salt and Pepper

Ready-made crust (or make your own if you have the time) 

Directions: 

Preheat oven to 400 degrees - Grease 9-inch round baking pan. 

Melt butter in a large saute pan - add celery and onions. Season with Salt and Pepper

Stir in flour slowly for about 3-4 minutes to create a blond roux (a roux is used for thickening sauces, similar to cornstarch but with better results). Add chicken stock and bring to a boil. Reduce heat to a simmer and continue to cook for another 5-6 minutes, or until sauce starts to thicken. Add half-and-half and continue to cook for another 4 minutes. Season with Salt and Pepper. Add Carrots, Peas, Parsley, and Chicken - stir thoroughly: 

Line the baking pan with one side of the crust - pour filling in: 

Place the top crush on top of the filling. Carefully tuck the overlapping crust into the pan forming a thick edge. Crimp the edges of the pan and place on a baking sheet. Place the sheet in the oven and bake for 25-30 minutes or until the crust if golden brown. 

I have to say, she's a beaut. Below are pics of both the whole pie and her insides (if you're wondering, that was intended to sound gross):