Chifa-style Yam Kun Chiang

Ingredients

In this Chifa-style adaptation, the traditional Thai yam kun chiang is infused with Peruvian flavors. The original dish is typically made with Thai ingredients such as Thai sausages, lime juice, fish sauce, and Thai chili peppers. However, in this fusion recipe, Chinese sausages are used instead of Thai sausages, and the dressing incorporates Peruvian aji amarillo paste for a unique twist. We alse have the original recipe for Yam kun chiang, so you can check it out.

• 250g (8.8 oz) Chinese sausages, sliced 250g (8.8 oz) Chinese sausages, sliced
• 2 cups (400g) cooked jasmine rice 2 cups (400g) cooked jasmine rice
• 1 cup (150g) diced cucumber 1 cup (150g) diced cucumber
• 1 cup (150g) diced red bell pepper 1 cup (150g) diced red bell pepper
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 1/2 cup (75g) diced red onion 1/2 cup (75g) diced red onion
• 1/4 cup (60ml) lime juice 1/4 cup (60ml) lime juice
• 2 tablespoons (30ml) soy sauce 2 tablespoons (30ml) soy sauce
• 1 tablespoon (15ml) Peruvian aji amarillo paste 1 tablespoon (15ml) Peruvian aji amarillo paste
• 2 tablespoons (30ml) vegetable oil 2 tablespoons (30ml) vegetable oil
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 12g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the sliced Chinese sausages and cook until browned and crispy, about 5 minutes. Remove from heat and set aside.
2. 2.
   In a large mixing bowl, combine the cooked jasmine rice, diced cucumber, red bell pepper, pineapple, and red onion.
3. 3.
   In a small bowl, whisk together the lime juice, soy sauce, and Peruvian aji amarillo paste to make the dressing.
4. 4.
   Pour the dressing over the rice and vegetable mixture, and toss until well combined.
5. 5.
   Add the cooked Chinese sausages to the bowl and gently mix them into the rice and vegetables.
6. 6.
   Garnish with fresh cilantro leaves.
7. 7.
   Serve the Chifa-style Yam Kun Chiang warm or at room temperature.

Treat your ingredients with care...

• Chinese sausages — Make sure to slice the sausages thinly for even cooking and a better texture.

Tips & Tricks

• If you can't find Peruvian aji amarillo paste, you can substitute it with a mix of yellow chili paste and a pinch of turmeric for a similar flavor.
• For added crunch, you can sprinkle some crushed peanuts or toasted sesame seeds on top before serving.
• Adjust the spiciness of the dish by adding more or less Peruvian aji amarillo paste according to your preference.
• Feel free to add other vegetables such as carrots or snow peas for extra color and texture.
• To make it a complete meal, serve the Chifa-style Yam Kun Chiang with a side of steamed bok choy or stir-fried vegetables.

Serving advice

Serve the Chifa-style Yam Kun Chiang as a main course or as a side dish alongside other Chifa or Thai-inspired dishes. It pairs well with steamed jasmine rice or fried rice.

Presentation advice

For an appealing presentation, mound the Chifa-style Yam Kun Chiang in the center of a large serving platter and garnish with fresh cilantro leaves. Surround the dish with slices of lime and wedges of pineapple for an extra pop of color.