Pei Wei Asian Diner Mango Ginger Tart Recipes

MANGO CUSTARD TART

Steps:

• Preheat oven to 350°F.
• In a sml saucepan, bring sugar, milk & whipping cream to a slow boil over med-heat. Remove from heat & cool slightly.
• Add mango puree, eggs, egg yolks + brandy & whisk till all ingredients are completely mixed together.
• Strain mixture into pie shell, bake 30-35 min or till custard is set, cool completely & refrigerate till ready to serve.
• TO SERVE: In a sml bowl, beat whipping cream & powd sugar till stiff. Cut pie into 8 slices & place on serving dishes. Pipe a whipped cream rosette on ea slice & serve immediately.

PEI WEI ASIAN DINER CARAMEL CHICKEN

Steps:

• Preheat oven to 325 degrees F.
• Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
• Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
• Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
• Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
• Season the chicken pieces with the salt.
• Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
• In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
• Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
• Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
• Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.

STRAWBERRY MANGO TART

Steps:

• Mix crust ingredients. Press firmly into a 9-inch tart pan. Prick sides and bottom with a fork. Bake at 350 degrees for 15-20 minutes Remove. Combine cream cheese, jam, sugar, and lime juice; mix well. Spread evenly over cooled crust. Arrange fruits over cream cheese layer. Brush fruit with apple jelly. Chill for 2 hours before serving.

PEI WEI ASIAN DINER VIETNAMESE FRESH SHRIMP AND MANGO ROLLS

Steps:

• Place water, fish sauce, kosher salt, in a sauce pan. Bring it to a boil, then reduce to a simmer. Before adding shrimp, place the juice from lime in the sauce pan. Place shrimp into water & cook for one minute. Drain & place in refrigerator to cool.
• In a mixing bowl add chili sauce, lime juice, fish sauce & salt. Whisk together until evenly mixed. Add noodles, carrots, cabbage & mint into mixing bowl. Toss to coat vegetables evenly with sauce. Set aside, place in refrigerator until ready to roll.
• Take a cotton napkin & dampen with water, ring it out & lay it flat on cutting board. Place hot water in mixing bowl at the top of cutting board. Place all your roll ingredients within arms reach.
• Place one rice paper round in the hot water & move around gently until it becomes pliable and loose. Gently pull it out & lay it flat on cotton napkin.
• Place one half of a bibb lettuce leaf on the bottom end of the rice paper. Place 1 ½ oz of vegetable/noodle mix on top of bibb leaf. Place a few thai basil leaves on top, then a few cilantro leaves on top. Place 2 slices of mango on top end to end.
• Place two shrimp on top of the mango. Take the bottom of the rice paper & lift it over the mix rolling it until it start to seal. Take the left side & fold it over like folding an envelope, & do the same with the right side to seal both ends. Then continue rolling from the bottom until the roll is sealed.
• Repeat until you are out of ingredients. Cover with a lightly damp paper towel & refrigerate until ready to serve. Can be served with Chile Sauce, or Thai Peanut Dipping Sauce.

WHITE CHOCOLATE AND MANGO CREAM TART

Steps:

• Using a hand held electric mixer at low speed, beat the flour, coconut, butter, sugar, egg yolks and almond essence in a deep bowl until the mixture forms a soft dough.
• Lightly grease a 23 cm tart tin with a removable base.
• Press the pastry onto the bottom and sides of tin and prick with a fork.
• Chill the base for 30 minutes.
• Preheat oven to 180°C.
• Line the pastry case with non-stick baking paper and fill with baking beans.
• Bake blind for 10 minutes.
• Remove beans and bake for a further 5-7 minutes until golden.
• Prepare the custard filling.
• In a small saucepan over a low heat, melt the white chocolate with the cream, stirring until smooth. Set aside.
• Combine the cornflour, plain flour and sugar in a medium sauce pan.
• Stir in the milk gradually and place over medium heat and cook stirring constantly, until the mixture has thickened.
• Beat the egg yolks in a small bowl.
• Slowly add about 1 cup hot milk mixture stirring constantly.
• Return the yolk mixture to the rest of the sauce in the pan and stirring constantly.
• Bring the custard filling to a gentle boil and stir constantly until thickened.
• Stir in white chocolate until well blended.
• Cool to room temperature.
• To prevent a skin forming cover with plastic wrap.
• Beat whipping cream until soft speaks form.
• Fold approximately 1/2 cup of the whipped cream into the white chocolate custard then spoon into pastry.
• Arrange slices of mango on top of the custard.
• Spoon remaining flavoured cream into a large piping bag fitted with a star tip.
• Pipe the cream in a scroll pattern in parallel rows on top of the tart, keeping the rows about 1 cm apart.
• Carefully sprinkle the toasted flaked almonds between the rows.
• Serve tart chilled.

PEI WEI ASIAN DINER THAI BLAZING NOODLES

Steps:

• Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce.
• Cut chicken breast into ¾ inch squares. Whisk eggs, milk, salt & white pepper together. Place potato starch in a mixing bowl. Dredge chicken through egg wash then dust in potato starch. Shake chicken in a strainer to remove excess starch.
• Heat 2 qts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken). Drain on paper towels and reserve.
• In a flat bottom wok or a large sauté pan, heat 1 Tbsp of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then sauté for 5-10 seconds.
• Add noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer and toss until sauce is 90% absorbed into the noodles. Dish should not be dry or overly saucy.
• Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.