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Can anyone identify this Thai appetiser?

j
Journey Aug 28, 2011 05:58 AM

The other day I picked up a package of thin dried tofu sheets and went about hunting for recipes using it when I came across this unidentified photo on the internet.

It instantly reminded me of an appetiser I had at a Thai restaurant about 20 years (!!!) ago. (It obviously left a strong impression!) I seem to recall it had ground pork and maybe a bit of minced shrimp/prawn with very silky texture with a slightly crispy shell. The dipping sauce was slightly sweet and sour, just thick enough to coat the back of a spoon.

The picture looks similar to what I remember of the dish, and like it might have been steamed and then fried. I’ve never used tofu skin before and don’t know what it looks like cooked, but in the photothe casing looks like it might be too thin to be tofu skin.

Does anyone know what this is, and do you have a recipe? It’s driving me crazy!

 
  1. alkapal Aug 28, 2011 10:08 AM

    I found this on http://eatbufordhighway.com/

    they identify it as part of the street food thai menu on sundays at this thai place in atlanta…

    Thaicoon & Sushi Bar
    1799 Briarcliff Rd. Atlanta, GA 30306
    (404) 817-9805

    that second photo i attached -- if you click on it -- has the thai words, and maybe you can go to google translate….

     
     
    8 Replies
    1. re: alkapal
      BananaBirkLarsen Aug 28, 2011 01:53 PM

      I googled "หอยจ๊อ recipe" and found this site which also calls the recipe "hoy jor" and translates the name as "Thai tofu rich roll" (http://www.ezythaicooking.com/free_recipes/hoy-jor.html) The picture looks a bit different, but it could certainly be the same thing, and I'm sure you could tweak it so it looks more like what you remember, if the taste is the same.

      A search for "hoy jor recipe" turned up this one (http://en.petitchef.com/recipes/deep-...), which has more descriptive pictures, but a less descriptive recipe.

      1. re: BananaBirkLarsen
        alkapal Aug 28, 2011 04:56 PM

        good sleuthing, banana birk larsen!

        here is the link to save people time: http://en.petitchef.com/recipes/deep-fried-pork-with-crab-meat-hoy-jor-fid-940667

        frankly, i'd want a wee bit of roasted-toasted ( WHATEVER!) sesame oil in this -- but that's just me!
        ;-). < i know….. it ain't rock n' roll… but i LIKE it!> http://www.youtube.com/watch?v=Bl9lfn...

        dang, i wish i could eat this now!

        1. re: alkapal
          BananaBirkLarsen Aug 28, 2011 05:41 PM

          Huh... for some reason my link isn't working and it's redirecting to the main site. Thanks for reposting it! :)

          And it would be good with sesame oil! And some Stones as an aural accompaniment.

          1. re: alkapal
            j
            Journey Aug 30, 2011 01:39 AM

            Many thanks to alkapal and everyone who responded. Hoy Jor is indeed what I was looking for - yipee! I think the ones I had so long ago were made with shrimp, which is what I'm going to try first, and replace the plum sauce with a lighter sweet chilie sauce as we have a bumper crop of chilies in the garden now.

            The only thing I'm unsure about is the wheat flour, which I don't normally have on hand. The recipe calls for 3 tablespoons, and it seems a waste to have to buy a large bag just for this as it goes stale so quickly. As it is used as a binder, do you think a bit of cornflour/starch, arrowroot or white flour would be the best substitute? (I'm thinking cornflour/starch would be the way to go.

            Can't wait to give it a go. Again, cheers to all who came to my rescue!

            1. re: Journey
              alkapal Aug 30, 2011 04:35 AM

              i think good old white flour would be just fine. happy cooking, as jacques pepin would say. please give us a report with pics if possible. i love to eat ("vicariously " included).

              1. re: alkapal
                j
                Journey Sep 1, 2011 08:14 AM

                Update. Well, I made the Hoy Jor recipes found on the internet, (http://www.ezythaicooking.com/free_recipes/hoy-jor.html and http://en.petitchef.com/recipes/deep-...), using bits from both and substituting with what I had to hand. The final product used pork mince, shredded suet, tinned shreaded crab, hens egg, cornflour/starch, a bit of dried shrimp, Chinese dried mushroom, spring onion/scallion, cilantro/coriander, Chinese cooking wine, white pepper, and soy. Would not use the suet again. I served them with a sweet and sour sauce and a salad of bean sprouts, carrots, seseme oil and soy. See picture. The Hoy Jor is sitting on bamboo leaves used to line the steamer.

                They turned out pretty tasty but weren't what I'd hoped for or remembered from so long ago. Shrimp would have been better in my humble opinion, perhaps with a 60/40 ratio to the pork, which me thinks would be better using hand-chopped pork vs mince. Duck egg may have produced a richer finish. I cut back on the recipe's recommended garlic, which may have been a mistake as well.

                All things considered, they were nice all things considered, but not memorable. Next time, maybe following a recipe would be a good idea! I'm using the left-over mixture for wontons tonight with some added prawn/shrimp and ginger for wonton soup.

                As for the dried tofu skin, they were much thinner than I had expected looking at the package: How on earth do they do that! Extremely fragile, they reminded me of pork cull, like you use for faggots/sausage. I see endless possibilities!

                 
                1. re: Journey
                  alkapal Sep 1, 2011 02:30 PM

                  nice job!!!! thank you for the report and the photo! the petite chef recipe looks like the ratios are better…..

                  in that other recipe it calls for a half cup of garlic….for 400 grams of meat….(isn't 400 grams of minced meat around 2 cups?)

              2. re: Journey
                klyeoh Aug 30, 2011 05:06 AM

                Cornflour/starch would be a perfect subsitute. In Thailand, they used tapioca flour for this recipe - it's actually adapted from the Chinese-Teochew dish "hae cho".

        2. alkapal Aug 28, 2011 10:06 AM

          Look what i found!

           
          1. alkapal Aug 28, 2011 10:00 AM

            it looks like a likely candidate is tofu skin with minced prawn, black mushroom (or some textural mushroom), water chestnut, minced ginger and minced pork -- and man, that is the best flavor in the world! to me, it is more chinese in character, but things get flexible in the culinary world, as we all know.

            if it was crispy, i'd suspect it was indeed steamed first, then fried. i can taste it now! ;-)). now you have me looking online, too!

            1. f
              fourunder Aug 28, 2011 08:48 AM

              I think you have pretty much nailed everything spot on in your assumptions......with the exception being the tofu, or bean curd sheets. They are not steamed first, but simply re-hydrated in water if dried to make pliable.

              The dipping sauce was probably Mae Ploy, or something similar that can be purchased in any larger Asian Grocery Store:

              http://www.amazon.com/dp/B00016UX0K/r...

              The dish is simply known as a type of meat Spring Roll or Rolls/Egg Rolls......instead of using rice or egg wrappers, tofu sheets are used instead. I've had similar items in Vietnamese and Chinese cooking.

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