Whew. Making this little recipe wore me out – literally. I passed out for a while after eating so much. This food was so good I literally teared up a little bit. It’s been a while since that has happened, so I definitely needed to post on my blog and share it with the world!
Everyone knows that LA is going through a food fusion phase, aided by the movement (literally) of food trucks. But this movement has actually been going on for a while. This recipe for Char Siu Quesadillas* that I found in Martin Yan’s cookbook, Martin Yan’s Chinatown Cooking, was actually taken from a chef from Honolulu. It’s quite easy and result is amazing.
You will need a slew of ingredients including Jicama, tomatoes, onion, green onions, cilantro, salt, vegetable oil, garlic, char siu (a kind of Chinese pork), roasted duck, Chinese sausage, hoisin sauce, chili garlic sauce, flour tortillas, and mozarella cheese.
Now this recipe calls for water chestnuts but uses Jicama as a substitute. Since I have never used Jicama, I really wanted to give it a try. In order to peel jicama, cut off the top and then use your fingers or your knife (careful!) to peel away the skin. You don’t want to use a vegetable peeler because the skin is too tough and thick. It’s pretty easy to peel off, though.
Now in order to make the salsa, chop up a fourth of the jicama into small pieces. Add your chopped tomatoes, diced onions, diced green onions, minced cilantro, and salt to taste. Mix well and set aside. Next, you’re going to cut up your char siu, roast duck meat, and chinese sausage.
Heat a pan over high heat and add about a tablespoon of oil. Throw in some chopped onion and 1 minced garlic and cook for about 30 sec. Once that is cooked, add your meats and some green onion. You will need to cook this for a little while longer because the Chinese sausage is raw. Once all the meat is cooked, remove from the heat and stir in some hoisin sauce and chili garlic sauce. It should look like this:
Next, you’re going to heat up a frying pan and place a tortilla on it. This way you’ll get a nice crunchy tortilla shell. While that is heating on the pan, place a slice of mozzarella cheese on top. Then sprinkle the top with onions and cilantro leaves. Add the meat filling, and then top again with another slice of mozzarella cheese and a tortilla.
Allow the cheese to melt for a little bit, then flip the whole thing over (like making a grilled cheese sandwich). When all the cheese has melted to your liking and the tortillas have become slightly toasted, remove from the pan.
Serve with the salsa (which is decidedly refreshing and a great compliment to the warm gooeyness of the quesadilla). Enjoy!