User:Nattapong kokaew/sandbox

Crab jujube or hoi jo (Chinese: 蟹棗; lit. 'crab jujube'; Peng'im: hoi6 jo2;Thai: ฮ่อยจ๊อ, RTGS: hoicho, pronounced [hɔ̂j.t͡ɕɔ́ː]) is a Chinese dish from Chaozhou. This dish also known as a Teochew deep fried crab roll which contains a set of small deep-fried, jujube fruit-shaped, crab cakes. Its main ingredients are crab meat, pork fat (or ground pork belly), chopped water chestnuts, eggs, vegetables, and herbs, which are wrapped into a sheet of fresh tofu skin, forming long rolls, steamed until it cooked then cut into bite-sized pieces, and deep-fried again to make it crunchy. Crab jujube is a well-known dish among Thai Chinese people in Thailand. Where it is known as hoicho. It’s found easily in the Thai Chinese community’s markets all over Thailand.

Preparation
Crab jujube ingredients

-        Steamed lump crab meat 1 Kg.

-        Fatty ground pork 500 g.

-        All-purpose flour 3 tsp. / Potato starch 3 tsp.

-        Egg 2 pcs.

-        Garlic 5 tsp.

-        Coriander Or Chopped coriander root 2 tsp.

-        Sliced spring onion 3 tsp.

-        Ground pepper 2 tsp.

-        Oyster sauce 4 tsp.

-        Sesame oil 1 tsp.

-        Granulated salt 2 tsp.

-        Sugar 1 tsp.

-        Tofu skin

-        Water

-        Jute rope

Sauce

Crab jujube is usually served together with sweet and sour plum sauce. The sauce is a condiment that provides sweet and sour flavors and is commonly eaten with Chinese fried dishes such as spring rolls, egg rolls, crab jujube, fried chicken, fried shrimp, and fried meatballs. The sauce is made from plums or other fruits like peaches or apricots, mixed with sugar, vinegar, salt, ginger, and chili.

Cooking Process

 * 1) Mix ground pepper, garlic, Coriander or Chopped coriander root with the Fatty ground pork.
 * 2) Season with oyster sauce, sesame oil, sugar, salt, eggs, followed by All-purpose flour. Then mix again.
 * 3) Put in the streamed lump crab meat and sliced spring onion. Then mix the ingredients until evenly mixed. (This step should be done gently as it may cause the crab meat to become too crushed).
 * 4) Use Foxy spray to spray a little water on the Tofu skin sheet. Then rub it to soften. Use scissors to cut the Tofu skin sheets to approximately 1 foot in length.
 * 5) Take the Tofu skin and spread it out. Leave a ½ inch border. Scoop out the filling mixture in a long line. Brush the edges of the Tofu skin with All-purpose flour mixed with water.
 * 6) Use your hands to gently roll until tight, then tie with Jute rope Then steam it in boiling water for about 15 minutes. After steaming, flip over to the top.
 * 7) Then let it dry. To keep the Hoi jo from being too soggy (When frying this will help the wrapped Tofu skin to be fluffy and crispy for longer).
 * 8) Take Hoi jo up from oil and remove the jute rope. Cut into pieces along the tie marks. Then fry in moderately hot oil, stirring continuously until cooked, looks crispy and golden in color.

Contemporary styles
As time passes, the variety of fillings for crab jujube has become increasingly diverse and multifaceted, driven by various factors, including efforts to reduce manufacturing costs, evolving consumer taste preferences, and intensified competition within the marketing landscape. To meet the growing demand of vegan and health-conscious consumers, vegetarian crab jujubes have also entered the market, alongside non-fried crab jujubes. The variations involve the fillings and cooking method of crab jujube.

Fillings

The main ingredients used in contemporary-style crab jujube can vary, with popular choices including

- Chicken

- Pork

- Shrimp

- Mushroom

- Tofu

In addition to the main ingredients, contemporary-style crab jujube often includes a variety of other ingredients, which contribute to its rich flavor and texture, such as

- Carrot

- Cellophane noodles

- Corn

- Scallion

- Water Chestnut

Cooking Method

The traditional way to make crab jujube is to steam and then fry it in hot oil. However, in a contemporary-style crab jujube, some may eliminate the frying step altogether and opt for a hot air fryer instead.

SIMILAR DISHES
'''Crispy prawn and tofu skin ball or Shrimp-rolled (thai: แฮกึ๋น) '''

Shrimp-rolled, or Hae Kuen, is a Teochew Chinese dish. It seems like fried potatoes. It's created with shrimp meat kneaded with wheat flour and eggs before the mix is sticky, then seasoned with salt, sugar, and pepper. Steamed and then fried Serve with plum sauce.

Taro Guangjian or Fried Taro Rolls (Thai: กวงเจียง) 

Guangjiang is fried bean curd coated over radish. Wrapped with fresh or dried bean curd and made with shredded radish, wheat flour, tapioca flour, sesame oil, salt, sugar, shiitake mushrooms, peanuts, and celery. Steamed the whole pieces first, then fried them until golden and crispy before cutting them into bite-sized pieces diagonally.

Chinese Pork Sausage or Pork Jujube (thai: ก๋วยบะ ก๊วยบะ บะกุ๋ย)

Fried bean curd covered in filling or "noodles" is a snack in China, with a subtle spice flavor. The aroma of pepper enters the nostrils when wrapped in thin sheets of tofu and cooked crispy, and it pairs perfectly with plum sauce.

Pa-Tud-Lom or Crispy Fried Tofu Stuffed with Minced Pork and Shrimp (Thai: ประทัดลม)

Pa-Tud-Lom is a Thai-Chinese dessert. It is a mix of minced chicken or minced pork, mined shrimp, Coriander root, garlic, pepper, and chicken eggs, wrapped with tofu skin and spring onion before fried in hot oil to get a golden-brown color.

CULTURE
Some families think that Crab jujube looks like a roll of crab meat in tofu skin, but for some Chinese families, Crab jujube, which looks like a golden Jujube packed with crab meat, has a special meaning. For them, "Crab Jujube" is the representative of good fortune, a happy and fulfilled life, and a loving, peaceful family. Its meaning is consistent with other beloved foods like wonton, baozi, and spring rolls. As a result, Chinese and Thai-Chinese populations frequently add crab jujube to their meals during various events including weddings, Chinese New Year, banquets, even Qingming and Hungry Ghost Festival. They act in this way in an attempt to improve their standing and attract luck into their life.

Regional Variation
Mainland China

Crab jujube has its roots in the traditional cuisine of mainland China. This seasonal delicacy is closely associated with the arrival of spring and provides a welcome change from the long winter canning. Traditionally, it started with simple pancakes stuffed with bright spring vegetables to celebrate the rebirth of life.

In Chinese cuisine, crab jujube are prepared in the form of flavorful rolls covered with thinly rolled cylindrical dough, along with stuffings of cabbage and various vegetables. This dish is especially eaten during the Chinese New Year, where it is aptly named "Kani Natsume". Vegetable-based versions are popular, but versions with meat, especially pork, are also popular.

Known for their small, crunchy texture, fried crab jujube can be prepared both sweet and savory. Sweet versions often include a savory red bean paste, while salty versions are usually stuffed with a mix of vegetables. These rolls are completely wrapped and then pan-fried or fried to perfection.

In contrast, non-fried crab jujube is large and hearty and is made by filling a wrap with cooked ingredients. Traditionally, these rolls have a special place in festivals such as Spring Cold Food Day and Grave Sweeping Day, where they serve as a sign of remembrance and respect for ancestors. Among Hakka people, crab dates are also eaten on March 3rd of the lunar calendar, known as sān yuè sān. Packaging varies from flour-based mixes to dough, offering a variety of delicious textures.

Taiwan

In Taiwan, a unique regional variety of crab jujube has the shape of a popiah, locally known as rùn bǐng(潤餅) in Mandarin or po̍h-piá(薄餅) in Hokkien.This variety shows the versatility and regional diversity of crab jujube.

In northern Taiwan, popiah ingredients are often stir-fried in a pan and infused with fragrant herbs before being wrapped. Some versions include plenty of finely ground peanut powder for a crunchy, nutty flavor.

However, in southern Taiwan's popiah, the ingredients are boiled or blanched in plain water. To enhance the flavor, powdered or caster sugar is sometimes added along with peanut powder before wrapping all the ingredients into a delicious roll.

Vietnam

In Vietnam, crab jujube is called "Bánh Cuốn". A soft rice paper roll stuffed with seasoned minced pork, mushrooms, and chopped wood ear mushrooms. Rolls are often served with a dipping sauce made from fish sauce, vinegar, and sugar. Banh Cung is a popular street food and breakfast dish in Vietnam, prized for its light and savory taste.

Indonesia

In Indonesia, a similar dish is known as "Lumpia". Lumpia can be found all over the country, and there are mainly two types of lumpia. One is lumpia semarang, which is fried and usually contains bamboo shoots, shrimp, and chicken, and the other is lumpia basa, a fresh version served with garlic and peanut sauce.

Myanmar

Myanmar offers its own version of crab jujube known as 'Baya Kyaw '. This dish consists of a mixture of minced fish or shrimp, onions, and herbs wrapped in a thin rice pancake. Baya Kyaw is often eaten as a snack or appetizer.

Hong Kong

In Hong Kong, crab jujube is often called "Popiah". Like the Taiwanese version, it consists of fresh spring rolls stuffed with various fillings, such as shrimp, julienned vegetables, and sometimes crushed peanuts. These rolls are usually served with hoisin-based sauce.

Philippines

The Philippines has its own version of crab jujube called "Lumpian Shanghai " These are small bite-sized spring rolls stuffed with a mixture of ground pork, shrimp, and vegetables. It is fried until perfectly crispy and often served with a sweet chili dipping sauce.

Japan

In Japan, a variation of Crab Jujube known as "Harumaki " is popular. These spring rolls are filled with vegetables, meat, and sometimes seafood, and they are usually served with a dipping sauce.

Thailand

Thailand offers its own version of crab jujube, "Po Pia Sod ". These fresh spring rolls are stuffed with carefully selected ingredients such as shrimp, tofu, herbs, and noodles. It is often served with sweet and savory peanut sauce.

Malaysia

Popiah, a dish similar to crab jujube, is popular in Malaysia. These fresh spring rolls are filled with fillings such as jicama, bean sprouts, shrimp, and tofu,and they are commonly enjoyed with a sweet and spicy chili sauce.

South Korea

A similar dish called "Kimbap " is popular in Korea. Kimbap consists of rice, vegetables, and often crab or seafood wrapped in seaweed. It is a popular snack and meal option in South Korea.

Spain

Spain has its own version called "Rollito de Primavera " which are similar to spring rolls and contains a variety of fillings, including seafood and vegetables. They are often served as tapas.

Greece

Greece has a similar dish called "Dolmadakia ," which are grape leaves stuffed with a mixture of rice, herbs, and sometimes seafood. They are often served as part of a meze platter.

Italy

In Italy there is a dish known as "Involtini Primavera ," which are thin pancake-like rolls filled with a combination of vegetables, cheese, and sometimes seafood. They are served as an appetizer or light meal.