| Turkey |
| 2 Cups hoisin sauce |
| 4 Ounces sesame oil |
| 8 Ounces fresh gingerroot, peeled and grated |
| 2 Cups soy |
| 1/2 Cup sake |
| 2-1/4 Pounds TURKEY THIGHS, skin and bones removed |
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- Combine hoisin sauce, sesame oil, ginger, soy and sake. Stir well and add turkey thighs, stirring to coat all surfaces. Cover and refrigerate.
- Marinate turkey for 8 hours. Drain turkey and discard marinade.
- Sauté turkey 5 minutes or until cooked to an internal temperature of 165 degrees F or higher. Cool slightly and dice into 1/2-inch pieces.
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| Thai Peanut Sauce |
| 2 Cups smooth peanut butter |
| 3-1/2 Cups coconut milk |
| 1/4 Cup fresh gingerroot, peeled and grated |
| 2 Tablespoons minced fresh garlic |
| 1/2 Cup minced lemongrass |
| 1/2 Cup chopped fresh cilantro |
| 4 Ounces soy sauce |
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- Combine all ingredients. Puree.
- Simmer over low heat for 5 minutes. Cover and reserve in refrigerator.
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| Red Papaya BBQ Sauce |
| 2 Each fresh red papayas, ripe |
| 4 Ounces crystallized ginger, chopped |
| 2 Cups fresh orange juice |
| 4 Cups prepared BBQ sauce |
| 1/2 Cup fish sauce |
| 1/2 Cup sweet Indonesian soy sauce with anise (kecap manis) |
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- Peel, seed and dice papayas into 1/2-inch pieces.
- Combine all ingredients in a non-reactive saucepan.
- Simmer until papaya is tender.
- Puree, cover and refrigerate. Reserve for service.
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| Assembly |
| 18 Sheets (8-inch rounds) rice paper |
| 2 Heads red leaf lettuce |
| 8 Ounces cooked rice vermicelli |
| 2 Medium red onions, julienned |
| 4 Each avocados, seeded, peeled and cut into eighths, lengthwise |
| 2 Each seedless cucumbers, peeled and cut into 1/4-inch by 4-inch strips |
| 2 Each fresh red bell peppers, seeded and julienned |
| 2 Cups fresh cilantro, chopped |
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- Bring 1 quart water to a simmer in a 12-inch sauté pan. Line a baking sheet with cloth toweling.
- Blanch rice paper in simmering water for 10 seconds. Drain on toweling and let sit for 30 seconds to “cure”.
- Place 1 medium lettuce leaf on a wrapper in the center. Top with 1/2-ounce vermicelli and 2 ounces cooked, diced turkey. Add small amounts of remaining ingredients.
- Fold right and left edges in, to contain the filling.
- Roll up, tightly, like a cigar. Repeat with remaining ingredients. Cover and hold for service in the refrigerator.
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| Service |
| 12 Ounces pickled ginger, made into 36 rosettes |
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- Cut each roll in half on an angle.
- Serve 3 halves per portion with rosettes of pickled ginger and 2 ounce portions of each sauce.
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