Pei Wei Asian Diner Mango Ginger Tart Recipes

GINGER MANGO CREAM TART

Steps:

• Prepare the crust: Add the gingersnaps to a food processor, roughly breaking them as you go, then pulse them into fine crumbs. (You should have about 2 1/4 cups). Add the melted butter, light brown sugar and salt to combine. Transfer the mixture to a 9-inch springform pan, then press it evenly into the base and halfway up the sides of the pan. Freeze while you make the filling.
• Prepare the filling: In a medium saucepan, heat the mango, sugar, ginger, turmeric and salt over medium heat, stirring occasionally, until the mango is very soft and starts to break down, 8 to 12 minutes. Cool for 10 minutes.
• Place 3 tablespoons cool water in a small microwave-safe bowl. Sprinkle the gelatin over the water and let bloom for 5 minutes. Microwave until fluid, 15 to 30 seconds. (Alternatively, the bowl of gelatin can be placed over a small pot of simmering water until melted.)
• Wipe out the bowl of the food processor, add the mango mixture and pulse until mostly smooth. Add the cream cheese and confectioners' sugar and pulse until combined and smooth. Scrape the bowl well, then pulse again to combine. Add the cream and process for 1 minute. Finally, add the melted gelatin and pulse briefly to combine.
• Transfer the mixture to the chilled crust and gently spread into an even layer. Wrap the pan in plastic wrap, transfer to the refrigerator, and chill for 12 hours (or up to 24 hours).
• Gently run a small offset spatula or thin knife around the outer edge of the cake to loosen the crust, then release the outer ring. Run a large thin knife between the springform base and the bottom of the cake and use a large spatula to gently transfer the cake to a serving platter. (Alternatively, you can keep the cake on the base and transfer them together to a serving platter.)
• If using any of the garnishes, sprinkle them around the outside edge just before slicing and serving.

PEI WEI ASIAN DINER BLACK PEPPER MANGO SALAD

Steps:

• Mix to combine dressing.
• Toss the salad ingredients together along with 2-3 tbsp of dressing. Serve immediately.

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.

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.

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.

PEI WEI ASIAN DINER MIEN GA (VIETNAMESE CHICKEN NOODLE SOUP)

Steps:

• Place chicken stock, kaffir lime leaves, fish sauce, lemongrass, and galangal in a large sauce pan. Bring soup to a boil, then reduce to a very low simmer.
• Simmer for 20 to 25 minutes. Turn off heat and reserve until you are ready to serve.
• Place your bowls onto plates big enough so they have room for garnishes.
• Reheat broth to a boil for 15 seconds. Fill each bowl with 2 oz of cooked rice noodles, 1/4 cup of tomatoes, 1/4 cup of carrots, 1 Tbsp of Scallions, and approximately 4 oz of pulled chicken.
• Ladle hot broth over ingredients into bowl until bowl is 3/4 full.
• Place a lime wedge, jalapeno rings, bean sprouts, cilantro, thai basil on each plate for garnish. Serve and place Sriracha and Hoisin on the table for extra flavor.

PEI WEI ASIAN DINER MANGO GINGER TART

Steps:

• Melt butter in microwave. Mix sugar, coconut & graham cracker crumbs in a mixing bowl. Slowly add butter to crumb mixture, mixing in between until crumbs hold together when squeezed in your hand.
• Spread a little butter on a standard foil pie pan. Press crust in an even layer to fill pan, all the way up on the sides as well. Bake in a 300 degree F oven for 12 minutes or until lightly browned. Remove and let cool.
• Place 1 ¼ cup of the heavy cream in a small sauce pan & add the vanilla extract. Place on low heat. As the cream warms very slowly, sprinkle in the gelatin while whisking the cream so it does not glob together.
• In a separate bowl, whisk egg yolks & sugar together until fluffy and light yellow.
• Once the cream comes to a simmer, remove from stove, pour a little of the warm cream into the egg mixture and whisk to temper the eggs. Add a little more cream to temper the eggs, then pour that mixture back into the sauce pan of remaining cream.
• Turn heat back on low, and stir slowly & constantly until cream mixture thickens but does not curdle. Once it thickens, remove from heat and place in a mixing bowl over another mixing bowl filled with ice. This is to cool the mixture down quickly.
• While cooling down the mixture, whisk in the mango puree.
• In another mixing bowl, beat the remaining ¾ cup of heavy cream into whipped cream with stiff peaks (Cream peaks should hold up and not move once you stop whipping).
• Once mango mixture is cool, fold in whipped cream gently making your filling light & fluffy. Pour filling into pie crust mounding a peak in the center. Place in refrigeration until it stiffens and gets solid.
• Once chilled, garnish each slice with fresh mango slices and candied ginger.