Cha Cha Bowl Recipes

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CHA CHA BOWL



Cha Cha Bowl image

Recipe courtesy Orlando's Caribbean BBQ, by Bobby Flay. Posting for ZWT-Caribbean. Prep/cooking time doe not include 30 minutes needed to marinate the pork.

Provided by AZPARZYCH

Categories     Pineapple

Time 2h

Yield 4-6 serving(s)

Number Of Ingredients 38

2 1/2 lbs zucchini, shredded
1 large carrot, shredded
1/2 pineapple, chopped
1 large yellow onion, chopped
1/2 bunch cilantro, leaves chopped
1 teaspoon chopped garlic
1/2 teaspoon ground black pepper
2 ounces jalapeno peppers, chopped
3 ounces rice wine vinegar
3 ounces olive oil
1 teaspoon sugar
salt
1 cup black beans, triple-washed
1 cup water
1 teaspoon chopped garlic
salt
1 ounce vegetable oil
1 cup medium grain rice
2 cups hot water
1 tablespoon granulated garlic
1 tablespoon salt
4 arbol chiles
3 guajillo chilies
3 ancho chilies
2 chipotle chiles
6 ounces white vinegar
6 ounces pineapple juice
5 ounces water
1 teaspoon black pepper
1/2 teaspoon sugar
1/4 yellow onion, chopped
2 cloves
1/4 piece cinnamon stick
2 teaspoons salt
4 garlic cloves
2 teaspoons oregano leaves, chopped
2 teaspoons ground cumin
2 lbs pork tenderloin (chicken may be substituded)

Steps:

  • Pineapple and Zucchini Salsa:.
  • Mix all ingredients together in a bowl. Season with salt, to taste. Refrigerate, covered, until ready to use. Bring to room temperature just before serving.
  • Black Beans:.
  • Place beans in a saucepot. Cover with water and cook at a low simmer until tender but not mushy. Add garlic and salt, to taste.
  • White Rice:.
  • Heat oil in a 4-quart pot. Add rice and cook approximately 3 minutes or until rice starts turning light brown. Then add water, garlic, and salt. Simmer until the water is absorbed, then cover and let stand for 20 minutes. Fluff just before serving.
  • Al Pastor Adobo Marinade:.
  • Place chiles in a pan and cover with water. Bring to a boil and cook until softened. Transfer softened chiles to a food processor. Add all remaining ingredients, except pork or chicken, and puree until smooth. Cover pork tenderloin in marinade for 30 minutes.
  • Preheat a grill.
  • Grill pork tenderloin, turning as needed, until it reaches 150 degrees F when measured with an instant-read meat thermometer. Let rest for 10 minutes before dicing into cubes.
  • To serve:.
  • In 4 or 6 serving bowls, layer rice, beans, and pork. Top with pineapple and zucchini salsa.

BUN CHA



Bun Cha image

When you can't decide if you want refreshing cold noodles or a steamy bowl of hot brothy soup, give bun cha (grilled pork patties with rice noodles) a try. It's the best of both worlds and one of the most famous dishes to come out of Vietnam's capital city, Hanoi. Springy rice noodles are served with a side of grilled marinated pork patties (and, in this case, pork belly too) that sit in a warm dipping sauce that doubles as a sweet-tart broth. Whether you dip the noodles into the sauce, spoon it over your entire dish or slurp it straight from the bowl, there is no wrong way to enjoy bun cha.

Provided by Food Network Kitchen

Categories     main-dish

Time 9h25m

Yield 6 servings

Number Of Ingredients 24

3 tablespoons sugar
1 1/2 pounds ground pork
One 12-ounce piece skin-off pork belly (1 1/2- to 2-inches wide), sliced crosswise into 1/4-inch-thick pieces (36 to 42 pieces total)
3 tablespoons fish sauce
2 tablespoons oyster sauce
4 large cloves garlic, minced (about 1 heaping tablespoon)
1/4 cup finely minced shallots
2 tablespoons minced lemongrass
1 teaspoon Asian chicken bouillon powder (also called chicken broth mix)
3/4 teaspoon freshly ground black pepper
Canola oil, for greasing
1/3 cup sugar
1/3 cup fish sauce
1/4 cup fresh lime juice (from about 2 large limes)
4 large cloves garlic, minced (about 1 heaping tablespoon)
1 medium carrot (about 2 1/2 ounces), peeled and cut into thin rounds
One 6-ounce wedge green (unripe) papaya, peeled, halved lengthwise and thinly sliced
1 to 2 red Thai chiles, thinly sliced
Two 14- to 15-ounce packages rice vermicelli noodles (bun tuoi), cooked according to package directions and at room temperature
1 large head green leaf lettuce (about 6 ounces), leaves separated
3 cups bean sprouts (about 6 ounces)
1 small English cucumber (8 to 10 ounces), thinly sliced on the diagonal
1 small bunch cilantro, sturdy stems removed
1 small bunch mint, separated into sprigs

Steps:

  • For the grilled pork patties and pork belly: Turn on a kitchen exhaust fan or open a nearby window. Things are about to get smoky! Combine the sugar and 1 tablespoon of water in a medium saucepan and set over medium heat. Stir gently until the sugar dissolves. Cook until the sugar mixture darkens to a deep, dark brown hue similar to soy sauce and the mixture is smoking, 5 to 7 minutes; swirl the pan as needed to ensure even cooking.
  • Immediately turn off the heat and remove the saucepan from the hot stovetop. Carefully add 2 tablespoons of water to the saucepan (the mixture may sputter). Use a heat-safe rubber spatula to stir the caramel until completely smooth. Transfer the caramel to a medium heat-safe bowl and allow to cool slightly, about 5 minutes. It will thicken as it cools.
  • Meanwhile, put the ground pork and the pork belly into 2 separate medium bowls.
  • Stir the fish sauce, oyster sauce, garlic, shallots, lemongrass, bouillon and black pepper into the caramel until well combined. Add 6 tablespoons of the sauce to the ground pork then add the remaining sauce to the pork belly. Use your hands to mix each meat with the sauce until well combined. Refrigerate each for at least 1 hour and up to 8 hours. (Do not refrigerate overnight or the meat will get too salty.)
  • Scoop the marinated ground pork into 18 portions (about a scant 1/4 cup each), placing each on a large baking sheet. Roll each portion into a ball then flatten into a 1/2-inch-thick patty about 2 inches wide.
  • Position a rack in the center of the oven and preheat to 250 degrees F. Preheat an outdoor grill or a large 2-burner cast-iron grill pan over medium-high heat. Lightly grease the grill grates or grill pan with oil. Working in batches if needed, cook the pork patties until charred and cooked through, 3 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Transfer the cooked patties to a clean baking sheet.
  • Reduce the heat slightly (between medium and medium-high). Working in batches if needed, cook the pork belly until charred and cooked through, 2 to 4 minutes per side, rotating the meat as needed to ensure even cooking. Place the cooked pork belly to the same baking sheet as the pork patties and place in the oven to keep warm while you make the dipping sauce.
  • For the dipping sauce: Combine the sugar and 1 1/4 cups water in a medium saucepan. Set over medium heat and cook until the sugar dissolves and the mixture is hot and starts to steam, about 3 minutes, stirring occasionally. Turn off the heat and add 1/2 cup cold water, the fish sauce, lime juice, garlic, carrot, green papaya and chiles. Stir to combine.
  • For serving: Divide the vermicelli among 6 individual serving bowls. Place the lettuce, bean sprouts, cucumber, cilantro and mint on a platter.
  • Divide the pork patties and pork belly between 6 medium serving bowls or plates. Pour 1/2 cup of the warm sauce over the meat in each bowl. Serve each diner a bowl of pork and a small bowl of noodles. Pass the platter of vegetables and herbs. To eat, dip the noodles, herbs and vegetables into the warm sauce. Alternatively, you can hand tear the lettuce and herbs and add them to the sauce along with the other vegetables before dipping in the noodles, or enjoy the dish anyway you like.

CHA CA LA WONG



Cha Ca La Wong image

Up a flight of rickety stairs in Hanoi is a 100-year-old restaurant that is often a must-not-miss in guidebooks. It serves one iconic, delicious dish, called cha ca la Vong, which also happens to be the name of the restaurant. In the bright, noisy dining room, packed with communal tables set with little charcoal burners, a skillet of fish and other components arrives, and you submit to a brusque ceremony of tabletop cooking and do-it-yourself assembly. This version, from the chef Simpson Wong, omits shrimp paste and utilizes fresh turmeric.

Provided by Florence Fabricant

Categories     dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

2 two-inch pieces fresh turmeric, peeled and chopped (see note)
1 teaspoon ground turmeric
1 inch fresh peeled ginger, chopped
2 inches fresh peeled galangal, chopped (or substitute ginger)
1 and 1/2 pounds skinless hake fillets, cut in 2-inch squares
1/4 cup Vietnamese fish sauce (nuoc mam)
3 tablespoons minced garlic
2 teaspoons chile flakes
1/3 cup lime juice
2 tablespoons sugar
4 ounces dried Vietnamese or Thai rice noodles (also called rice stick)
1 head Bibb lettuce, rinsed, trimmed, core removed, sliced thinly
1/4 cup canola oil
1 teaspoon salt
1 medium-large onion, sliced thin vertically
1 and 1/2 bunches scallions, trimmed and chopped
1 bunch dill, stems discarded, fronds coarsely chopped
1/2 cup each cilantro leaves, mint leaves and Thai basil
1/4 cup chopped roasted salted peanuts
1/4 cup crisp fried shallots (sold in jars in Southeast Asian stores), or canned fried onions

Steps:

  • Place the fresh turmeric, ground turmeric, ginger and galangal in a food processor or mini-chopper. Process until very fine, almost a paste. Transfer to a stainless-steel dish. Wash food processor immediately to prevent staining. Place the fish in a bowl. Rub mixture all over fish, remembering to wear gloves or plastic bags on your hands to avoid turmeric stains. Set aside at room temperature for 1 hour.
  • Combine fish sauce, 2 tablespoons of the garlic, half the chile flakes, the lime juice, sugar and 1/2 cup cold water in a small bowl. Stir well. Refrigerate. Place noodles in another bowl, cover with warm water and set aside 10 minutes until softened.
  • Bring 3 quarts of water to a boil, drain noodles and add to boiling water. Cook 1 minute, then drain.
  • Spread lettuce on a serving platter. Spread noodles over lettuce. Cover lightly with a sheet of foil or plastic wrap.
  • Place oil in a large nonstick or well-seasoned cast-iron skillet and heat to a high temperature. Add fish pieces. When seared on one side, 1 minute or so, turn to sear other side, sprinkle with salt and remaining chile flakes and cook through, another minute or two. Remove to another platter. Add onions to pan and reduce heat to medium. When onions start to brown, add remaining garlic, stir, and add scallions. Stir again. Tuck fish pieces back into the pan and add the dill. Cook about 1 minute, just enough to warm fish. Remove pan from heat.
  • Spread contents of the pan, including all the oil, on noodles. Scatter herbs on top, then toss on peanuts and fried shallots. Serve with sauce on the side.

Nutrition Facts : @context http, Calories 551, UnsaturatedFat 18 grams, Carbohydrate 51 grams, Fat 22 grams, Fiber 5 grams, Protein 39 grams, SaturatedFat 3 grams, Sodium 1647 milligrams, Sugar 11 grams, TransFat 0 grams

CHA CHA CHICKEN



Cha Cha Chicken image

I don't know where I got this recipe from, but recipes are only guidelines for me, so I am not sure if this is the real recipe or my variation of the original. I didn't even know what to call it! I love this dish, and so does my entire family. I serve with Spanish rice or ranch beans and a salad.

Provided by Keykeelee

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 4

Number Of Ingredients 5

4 skinless, boneless chicken breast halves
1 lime, or to taste
salt and ground black pepper to taste
1 cup chunky salsa
2 cloves garlic, minced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Arrange chicken in the bottom of a 2-quart casserole dish. Squeeze lime juice over the chicken and season with salt and pepper.
  • Mix salsa and garlic together in a bowl. Spoon 1/4 cup of the salsa mixture over each chicken breast; top with more lime juice.
  • Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, 50 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 136.9 calories, Carbohydrate 5.3 g, Cholesterol 58.5 mg, Fat 2.4 g, Fiber 1.1 g, Protein 23.2 g, SaturatedFat 0.7 g, Sodium 475.6 mg, Sugar 2.2 g

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