Thursday, December 12, 2013

Pork Nuggets

I copied this recipe from my brother who really didn't know what he was doing, and I've perfected it.

1.5 - 2 lbs pork chop, 1/2-inch thick, cut into 1-inch nuggets

Marinate pork nuggets with
1/4 tsp salt
1/4 tsp pepper
1/2 tsp mushroom seasoning
1/4 tsp five spice powder
1/4 tsp paprika
1/4 tsp cayene (could be more if you want it spicier)
1/2 tsp minced garlic

Coat the marinated meat well with tapioca starch.

Warm oil to 350F.
Fry until light golden.

Increase oil to 375F
Refry for a few minutes until golden brown.

Cornbread Stuffing - Thanksgiving 2013

I made this cornbread stuffing for Thanksgiving and it was amazing.  Will definitely make this again, this Christmas probably.  I used Paula Dean's cornbread stuffing recipe from Food Network, and add some additional ingredients.

7 slices oven-dried white bread (Used leftover honey wheat rolls from Black Eyed Pea)
1 dozen corn bread (Used BEP leftover cornbread, about 12 pieces, give or take).
1 sleeve Saltine crackers
8 Tbsp butter
1 lb hot Italian sausage
2 cups chopped celery
1 large onion, chopped
7 cups chicken stock
1 tsp salt
freshly ground black pepper
1 tsp sage
1 Tbsp poultry seasoning
5 eggs, beaten

Preheat oven to 350F

In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

Melt the butter in a large skillet over medium heat.  Add the Italian sausage and cook until brown.  Add the onion and celery and took until transparent, about 5-10 minutes.  Pour the sausage and vegetable mixture over the cornbread mixture.  Add the stock, mix well, taste, and add salt, pepper to taste.  Add sage and poultry seasoning.  Add beaten egg and mix well.

Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.



Friday, November 1, 2013

Won Ton | Hoành Thánh

Filling
12 ounces lean pork, ground
4 ounces shrimp, shelled, deveined and finely diced
1½ cups scallions, finely diced
1½ tsp minced garlic
1 Tbsp grated ginger
2 water chestnuts, peeled, finely diced (or ¼ cup jicama, finely diced)
1 Tbsp Chinese white rice wine, or gin
2 egg whites, lightly beaten
1 tsp salt

1 tsp sugar
1 tsp light soy sauce
1 tsp sesame oil
1½ Tbsp oyster sauce
Pinch white pepper

36 wonton skins
3½ Tbsp cornstarch
10 cups cold water
1 Tbsp salt
1 Tbsp peanut oil

Mix together all the filling ingredients, until thoroughly blended.  Place in a shallow dish, refrigerate, uncovered, 4 hours, or covered overnight.

Make the wonton:  Skins should be kept at room temperature.  Work with one at a time, keeping remainder under a damp towel.  Keep a bowl of water at hand to wet edges of skins.  Place 1 Tbsp of filling in center of a won ton skin, wet edges, fold in half and seal edges.  Wet the folded corners, not the sealed corners, and draw ends together to create a bow-like dumplings, like a tortellini.  Repeat until 36 wontons are made.  As each is made, place on a cookie sheet dusted with cornstarch.

Place water, salt and peanut oil in a pot, cover and bring to a boil over high heat.  Add won ton, stir and cook for about 8 minutes until won ton are translucent, and filling can be seen through the skin.  Turn off heat, run cold water into pot, drain.  Serve immediately.

Leftover wonton should be placed on wax paper to dry thoroughly before refrigerating for later use.


Taro Root Pancakes (Lai Wu Bok Bang)

1½ pounds taro root, peeled, ends removed, coarsely grated (to yield 4 cups, tighly packed)
2/3 cup Chinese bacon, cut into ¼-inch dice
2 extra large eggs
1 cup scallions, finely diced
1½ tsp salt
2 tsp sugar
1½ tsp sesame oil
1 Tbsp Shao-Hsing wine, or sherry
Pinch white pepper
3 Tbsp cornstarch

7 Tbsp peanut oil

In a large bowl mix all ingredients except peanut oil, thoroughly to make a cohesive mass.

Heat a cast-iron skillet over high heat for 1 minute.  Add 3 Tbsp peanut oil.  When a wisp of smoke appears, scoop 5 generous spoonfuls of taro root mixture (about 3 Tbsp each) into the pan and flatten them.  Lower heat to medium-high and fry for 2 minutes.  Turn over, fry for another 2 minutes until both sides are browned and crisp.  Remove, drain on paper towels.  Continue until all pancakes are done.  With each batch you may have to add about 2 Tbsp peanut oil to the pan.  When done, turn off heat, transfer to heated dish and serve.


Makes 16 pancakes.

Shrimp Balls (Har Yuen)

¾ pound shrimp, shelled, deveined, washed, dried and chopped into a paste
3 Tbsp coriander, minced
2 Tbsp egg white, beaten
1 tsp sugar
½ tsp salt
Pinch white pepper
1 tsp light soy sauce
2 tsp oyster sauce
1½ tsp sesame oil
1½ tsp peanut oil
2 tsp Chinese white rice wine, or gin

8 cups cold water

1½ tsp salt

Place shrimp in a bowl, add all other ingredients except cold water and 1½ tsp salt and mix well to combine.  Mix by hand if possible.  After it’s all well blended, pick up the shrimp and throw it with some force against a side of the bowl.  Repeat about 10 times until mixture is firm.  (If use an electric mixter, mix 4 to 5 minutes, using flat paddle, until mixture is firm).

Keep a small bowl of water close by to moisten hands.  Divide mixture into 24 equal portions.  Wet hands and roll each portion into a ball.  Continue until 24 balls are made.  Add cold water and 1½ tsp salt to a pot, bring to a boil over high heat.  Add shrimp balls and return a boil.  Cook 3 to 4 minutes until shrimp balls are firm.  Turn off heat, run cold water into pot to stop cooking and drain.  Serve immediately.

Scallion Pancakes

This scallion pancakes are different from the typical scallion pancakes in Chinese restaurants here.

1¼ cups bleached wheat flour
1½ tsp baking powder
1 medium egg, beaten
1½ cups, plus 2 to 4 Tablespoons cold water
¾ tsp salt
Pinch white pepper
2 Tbsp dried shrimp, soaked in hot water to soften, then finely diced
1/3 cup Chinese bacon, finely diced
½ cup Chinese sausage (lop cheung), finely diced
7 scallions, trimmed, finely sliced
1½ Tbsp peanut oil, plus additional for pan, as needed

Mix flour and baking powder.  Add egg and 1½ cups cold water and mix in one direction until smooth.  Add salt and pepper, mix well.  Add shrimp, bacon, sausages, scallions and peanut oil, blend thoroughly.  The batter should be thin.  If not, add 2 to 4 Tbsp of water.

Heat a crepe pan or a nonstick fry pan, add sufficient peanut oil to coat bottom.  Pour about 3 Tbsp of batter into pan, cook 2 minutes, or until pancake sets.  Turn over with spatula and cook until light brown.  Remove from pan and place in a heated dish in an oven set at warm.  Repeat until you get about 12 pancakes.


Serve with tea as a snack or as a course of a larger meal.

Turnip Cake (Lor Bok Goh) | Bánh Củ Cải (Chiên)

1½ pound (4½ cups, tightly packed) fresh Chinese turnips, peeled and coarsely grated
3¼ cups cold water
1 slice ginger, 1 inch thick, lightly smashed
3 Tbsp Chinese white rice wine, or gin
2 large gloves garlic, large, peeled and left whole
Pinch white pepper

10 ounces (2-1/3 cups) rice flour
6 ounces (1½ cups) glutinous rice flour
2 cups plus 1 Tbsp cold water

1/3 cup liquefied pork fat, or peanut oil
2 Tbsp dried shrimp, soaked in water to soften, drained and cut into ¼-inch dice
3 Chinese sausage, cut into ¼-inch dice
½ cup Chinese bacon, cut into ¼-inch dice
1/8 tsp white pepper
3¾ tsp salt

3 Tbsp scallions, finely diced (optional)
3 Tbsp coriander, finely diced (optional)

Grease a 9-inch round, 3-inch deep cake pan; set aside.

In a large pot, place the turnips, 3¼ cups cold water, ginger, wine, garlic and white pepper.  Cover and bring to a boil over high heat.  Lower heat and simmer, with lid left open a little, for 10 minutes.  Turn off heat, remove pot from stove, allow to cool, then discard ginger and garlic.

In large bowl mix rice flours with 2 cups and 1 Tablespoon water.  Add liquefied pork fat (or peanut oil) and mix well to combine.  Add dried shrimp, sausages, bacon, white pepper and salt, and mix well to combine thoroughly.  Add turnip mixture, including cooking liquid, to the bowl, and mix well to combine.

Place the mixture in a greased 9-inch round cake pan.  Steam for 1 hour 15 minutes, replenish water every 15 minutes.  Test for doneness.  Turn off heat.  Allow to set 5 to 7 minutes.  Remove cake pan from steamer, cut into portions and serve, sprinkled with finely diced scallions and coriander, if desired.

To pan fry, make sure cake is at room temperature.  Slice the whole cake into portions ½-inch thick by 2½-inches long.  pour sufficient oil to cover fry pan.  Heat over high heat until wisp of smoke appears.  Add turnip cake slices, lower heat.  Pan-fry until light brown, about 3 minutes, turn over, fry for another 3 minutes. 

Drain slices on paper towels, serve immediately with diced scallions and coriander.

Do not freeze turnip cake.  It can be refrigerated.

Oct 2013 - Made this.  Was NOT impressed.  It was way too sticky.  Maybe increase rice flour to 13 ounces and reduce glutinous flour down to 3 ounces next time, if there is a next time.  It made so much, and I had to throw away more than half because it just sat in the fridge over a week.

Braised Five-Spice Pork Belly

Ingredients:
6½ cups cold water
4½ ounces sugarcane sugar or dark brown sugar
1 piece ginger, 1½ inches long, lightly smashed
4 scallions, trimmed, cut in half
3 cinnamon sticks, 3-inches long
4 pieces 8-star anise
10 cloves
¼ tsp anise seeds
½ tsp Sichuan peppercorns
2 to 2½ pounds pork belly
Usually cut into a piece 11x2½x2½ with 2 ribs attached, which should be left on.  Tie the meat around 4 times around its length to prevent the meat from falling apart during cooking
2/3 cup double dark soy sauce
2/3 cup Shao-Hsing wine, or sherry

Place water, sugar, ginger, scallions and five spices into a large pot.  Stir to blend, add pork belly.  Cover and bring to a boil over high heat.  As it boils, add soy sauce and stir.  Return to a boil, add wine and mix.  Return again to a boil.  Lower heat, cover pot, leaving a slight opening at the lid and simmer for 4 hours.

As it simmers, turn the meat over 8 times, so that each of the 4 sides cooks through.  Turn off heat.  Close lid and allow meat to come to room temperature.  Refrigerate overnight.  This allows the meat to further absorb the spices.

To serve, remove meat from refrigerator.  Cut off string, remove ribs and discard.  Cut meat across into 1/3-inch slices and allow to come to room temperature.  Place slices in steamproof dish, ladle sauce over slices and steam for 10 or 12 minutes until very hot.  Serve immediately.

6½ cups cold water
4½ ounces sugarcane sugar or dark brown sugar
1 piece ginger, 1½ inches long, lightly smashed
4 scallions, trimmed, cut in half
3 cinnamon sticks, 3-inches long
4 pieces 8-star anise
10 cloves
¼ tsp anise seeds
½ tsp Sichuan peppercorns
2 to 2½ pounds pork belly
Usually cut into a piece 11x2½x2½ with 2 ribs attached, which should be left on.  Tie the meat around 4 times around its length to prevent the meat from falling apart during cooking
2/3 cup double dark soy sauce
2/3 cup Shao-Hsing wine, or sherry

Place water, sugar, ginger, scallions and five spices into a large pot.  Stir to blend, add pork belly.  Cover and bring to a boil over high heat.  As it boils, add soy sauce and stir.  Return to a boil, add wine and mix.  Return again to a boil.  Lower heat, cover pot, leaving a slight opening at the lid and simmer for 4 hours.

As it simmers, turn the meat over 8 times, so that each of the 4 sides cooks through.  Turn off heat.  Close lid and allow meat to come to room temperature.  Refrigerate overnight.  This allows the meat to further absorb the spices.


To serve, remove meat from refrigerator.  Cut off string, remove ribs and discard.  Cut meat across into 1/3-inch slices and allow to come to room temperature.  Place slices in steamproof dish, ladle sauce over slices and steam for 10 or 12 minutes until very hot.  Serve immediately.

Thursday, October 31, 2013

Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy (Dong Gu Dau Fu Kau Jun Choy)

Steamed Black Mushrooms (Jing Dong Gu) 

24 Chinese dried black mushrooms, about 1½ inches in diameter
3/4 tsp salt
2 tsp sugar
½ Tbsp dark soy sauce
1½ Tbsp oyster sauce
2 Tbsp Shao-Hsing wine, or sherry
2 tsp sesame oil
3 Tbsp Scallion Oil
½ cup Vegetable Stock
3 scallions, trimmed, cut into 2-inch pieces
1 slice fresh ginger, 1 inch thick, lighly smashed

Soak mushroom in hot water for 30 to 45 minutes, until softened. Wash thoroughly and squeeze out excess water. Remove stems and place mushrooms in a steamproof dish. Add all other ingredients to the mushrooms. Steam for 30 minutes.

Turn off heat and remove dish from steamer. Discard the scallions and ginger and gently toss mushrooms in remaining liquid.

The mushroom will keep, refrigerated and covered in plastic wrap, 4 to 5 days.

Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy (Dong Gu Dau Fu Kau Jun Choy) 

Ingredients
3 Tbsp peanut oil
1 Tbsp minced ginger
1/2 tsp salt
1 head fresh Tianjin boy choy (Napa cabbage) washed, drained, dried, and cut into:
     4 cups stalks, cut across into 1/2-inch strips
     5 cups leaves, cut across into 1/2-inch strips
6 Steamed Black Mushrooms, cut into thin strips

1/2 cup Vegetable Stock
2 cakes firm fresh bean curd, cut into 1/2-inch strips
1/2 cup red bell peppers, cut into 2-inch by 1/8-inch strips

Sauce:
2 Tbsp oyster sauce
2 tsp light soy sauce
1 tsp sesame oil
1½ Tbsp Shao-Hsing wine, or sherry
1½ tsp sugar
1/4 tsp salt
2 Tbsp corn starch
pinch white pepper
3 Tbsp Steam Black Mushroom liquid

In a small bowl, combine all ingredients for sauce; set aside.

Heat wok over high heat for 30 seconds.  Add peanut oil and coat wok with spatula.  When a wisp of white smoke appears, add ginger and salt, stir for 30 seconds.  Add bok choy stalks, stir and cook for 2 minutes.  Add leaves, stir and cook for 2 minutes more.  Add mushrooms and stir mixture together.

Add vegetable stock, stir and braise for 4 to 5 minutes, until stalks soften.  As mixture cooks, toss 2 or 3 times.  Add bean curd, stir and allow to come to a boil.  Stir sauce, pour into mixture and stir well until sauce thickens and bubbles, about 2 minutes.  Add peppers, stir and mix for 1 minutes.  Turn off heat and serve immediately.

Congee | Cháo | Cháo Cá

I want to learn how to cook the traditional Chinese jook, not just any jook.  The kind that you can get at authentic Hong Kong restaurants.  I've tried to make it various ways:  starting with cold water no stirring, with hot water and oil stirring, etc. but still couldn't get it to come out the way I wanted.  I saw this recipe in My Grandmother's Chinese Kitchen by Eileen Lo.  All the recipes in there looked traditional, so I'm copying them here for easy reference, but I haven't made this yet.

Congee (Jook)

½ cup short-grain rice
1/3 cup glutinous rice
8½ cups cold water
Salt, to taste

Wash rices well.  Drain.  Place both types of rice in a large pot, add 8½ cups cold water, cover and bring to a boil over high heat.  Leave the pot slightly open, reduce heat to medium-low and cook for 1 hour, stirring often to preven the rice from sticking to the bottom of the pot.  Cook until the rice thickens almost to the consistency of porride.  Add salt to taste, stir.  Remove from heat and serve.

Update:  Made jook this way.  It wasn't much of an improvement over the plain rice with 1:11 ratio, bring to aboil, then simmer, covered, unstirred for an hour.

Congee with Fish (Yue Jook)

1 recipe Congee
1 whole 3-pound fresh fish (grass carp, striped bass or sea bass) – yield 1½-lb fish filet

Marinade
2 tsp Chinese white rice vinegar (or distilled white vinegar)
2 Tbsp Chinese white rice wine
2 tsp ligh soy sauce
2 tsp sesame oil
2 Tbsp peanut oil
1 tsp salt
Pinch white pepper
4 slices fresh ginger, sliced paper thin, julienned
2 scallions, trimmed, cut into 1½-inch pieces

Sauce
1 Tbsp scallion oil
1/8 tsp white pepper
1 tsp light soy sauce
3 scallions, trimmed, finely sliced, for garnish
1 Tbsp fresh coriander, finely sliced, for garnish (optional)

Combine the marinade ingredients well and pour over fish.  Place ginger and scallions from the marinade beneath the fish, in its cavity, and on top.  Steam the fish for 25 minutes.

Remove fish from steamer and allow to cool to room temperature.  Discard the skin, bones, ginger and scallions and break the fish flesh into small pieces.  Place fish in a bowl, add Scallion Oil, white pepper and soy sauce and mix lightly with fish.  When congee is cooked, add the fish to it, mix well and allow congee to come to a boil.  Turn off heat, pour congee into a heated tureen, sprinkle scallions and coriander on top.  Serve immediately.



Traditional Recipes: Making Stocks

Recipes from My Grandmother's Chinese Kitchen by Eileen Lo.

Chicken Stock (Gai Seung Tong)

1 gallon water
3 pounds chicken wings
2 whole chicken (8 pounds) including giblets, fat removed, each chicken cut into 4 pieces
2 gallons cold water
½ pound fresh ginger, cut into 3 pieces, lightly smashed
6 garlic cloves, peeled
2 bunches scallions, trimmed, cut into thirds
4 medium onions, peeled and quartered
¼ pound (1 cup) fresh coriander, cut into thirds
½ cup fried onions
¼ cup boxthorn* seeds, soaked 10 minutes 
3 to 4 tablespoons salt, to taste

In a large stockpot, bring 1 gallon water to a boil.  Add chicken, chicken wings and giblets, return to boil for 1 minute.  Turn off heat.  Pour off water and run cold water into the pot to rinse chicken. Drain.

Place chicken, chicken wings, and giblets back in pot.  Add 2 gallons of cold water and all remaining ingredients except salt.  Cover pot and bring to a boil over high heat.  Reduce heat to a simmer, leaving lid crack open.  Simmer for 4½ hours.  Stir stock from time to time, skimming off residue from the surface.

Stir in salt about 30 minutes before end of cooking time.  Turn off heat.  Allow to coo for 10 to 15 minutes.  Strain and pour into containers to store for later use.

Makes about 5 quarts.

Vegetable Stock (Jai Seung Tong)

5 quarts cold water
1 pound carrots, peeled, cut into thirds
2 bunches scallions, trimmed, cut into thirds
3 pounds onions, peeled and quartered
1 pound fresh mushrooms, cut into thirds
8 stalks celery, halved
¼ pound (1 cup) fresh coriander, cut into thirds
½ cup Chinese preserved dates (or preserved figs), soaked in hot water 30 minutes, washed
¼ cup boxthorn* seeds, soaked 10 minutes, washed (or 6 pitted sweet dates)
¼ pound fresh ginger, left in piece, lightly smashed
½ cup fried scallions
2 or 3 tablespoons salt, to taste

Bring water to a boil in a large pot.  Add all ingredients except salt.  Reduce heat to a simmer, leaving lid crack open.  Simmer for 4 hours.  Stir stock from time to time, skimming off residue from the surface if needed.

Stir in salt, return to a boil, reduce heat immediately, simmer for another 20 minutes. 
Turn off heat.  When stock is cooled, remove from heat, strain.  Discard solids.  Store in containers.


Makes 3½ to 4 quarts stock.  Recipe can be halved.

*Boxthorn = (Wolfberry, KiChi, Goji, Snowberry, "kỷ tử", "cẩu kỷ", "cẩu kỷ tử")


Scallion Oil (Chung Yau)

1½ cup peanut oil
1 pound (3 to 4 bunches) scallions, well dried, trimmed, each scallion cut into 2-inch pieces, white portions lightly smashed

Heat wok over high heat for 30 seconds.  Add oil and scallions, stir and mix well, make certain scallions are immersed in oil.  Bring to a boil.  Lower the heat, and simmer the oil and scallions for 20 minutes, stir occasionlly, until scallions brown.  Turn off heat, strain oil through a fine strainer into a bowl and cool to room temperature.  Pour into a glass jar, cover and refrigerate until needed.

Onion Oil (Yung Chung Yau)

1½ cup peanut oil
1 pound (4 cups) yellow onions, very thinly sliced.


Heat wok over high heat for 30 seconds.  Add peanut oil, then onions.  Stir, make certain onions are immersed in oil.  Cook for 7 minutes, stir and turn often to prevent burning.  Lower heat to medium and cook for 15 mintues more, or until onions turn light brown.  Turn off heat, strain oil through a fine strainer into a bow, using a spoon to press onions as they drain.  Cool to room temperature.  Pour into a glass jar, cover and refrigerate until needed.

Wednesday, September 11, 2013

Best Chicken Noodle Soup - Truly!

STOCK

1 Tbsp vegetable oil (actually you would need much more, enough to brown the chicken)
1 (4-lb) whole chicken, breast removed, split, and reserved; remain chicken cut into 2-inch pieces
1 onion, chopped
8 cups boiling water
2 tsp salt
2 bay leaves

Heat oil in Dutch oven over medium-high heat until shimmering.  Add half of the chicken pieces (reserving breast pieces) and cook until lightly browned, about 5 minutes per side.  Transfer to bowl and repeat with remaining chicken pieces; transfer to bowl with first batch.  Add onion and cook, stirring frequently, until onion is translucent, 3 to 5 minutes.  Return chicken pieces to pot.  Reduce heat to low, cover, and cook until chicken releases its juices, about 20 minutes.

Increase heat to high; add boiling water, 2 tsp salt, 2 bay leaves, and reserved chicken breast pieces. Reduce heat to medium-low and simmer until flavor have blended, about 20 minutes.  Remove breast pieces from pot.  Continue to simmer the stock further if you have time.

When breast pieces are cool enough to handle, remove the skin from breassts, then remove meat from bones and shred into bite-size pieces; discard skin and bones.  Strain stock through fine-mesh strainer; discard solids.  Allow liquid to settle, about 5 minutes, then skim off fat; reserve 2 tablespoons.  

After skimming stock, shredded chicken, cooled stock, and reserved fat can be refrigerated in separate containers up to 2 days.

FOR THE SOUP
1 onion, chopped
1 large carrot, peeled and sliced 1/4 inch thick
1 celery rib, sliced 1/4 inch thick
1/2 tsp dried thyme
3 ounces egg noodles
1/4 cup minced fresh parsley
salt and pepper

Heat reserved chicken fat in Dutch oven over medium-high heat (or use oil).  Add onion, celery, carrot and cook until softened, about 5 minutes.  Add stock and thyme and simmer until vegetables are tender, 10 to 15 minutes.
Add noodles and shredded chicken and cook until just tender, 5 to 8 minutes.  Stir in parsley, season with salt and pepper to taste, and serve

Thursday, August 22, 2013

Xôi Khúc

I made xôi cúc for the first time today using a combination of various recipes.  I meant to do proper measurements to create my own recipe, but once I started, I completely forgot about measuring.  So this is one of "those" recipes that you just have to "eyeball" it.

I also wanted to make the vegetarian version, not expecting much.  Surprisingly, it was so good, better than some of the meaty ones I've had in the stores.

First, the filling.

Soak 400g of mung bean overnight.  Drain.  Steam for about 30 minutes until cook and soft.
Smash the bean with salt, ground pepper (lots of it).  Add vegetable broth to make a soft paste, but not so much that it'd be soupy.

In a saucepan, heat up the oil (3 Tbsp) and saute diced shallot (7-8 small), diced onion (1 small), the white part of green onion (6 heads) in medium heat until soften but not brown, about 6 minutes.  Add diced garlic (5 cloves) and saute for another 2 minutes.

Add the smashed mung bean, mix well.  Taste, and adjust seasonings. I added more ground pepper and some mushroom seasoning.  Add about 1/4 cup of green onions at the end so it still retains color.



The shell.

Soften (microwave, saute with a bit of water) the 6 ounces baby spinach until wilted, about 1 minute (optional).  Puree the spinach with vegetable broth (not more than 150ml).  Cook the puree mixture.

Mix the 450g glutinous rice flour (bột gạo nếp) with 90g rice flour (bột gạo tẻ)  (Note:  5:1 ratio).  Add some mushroom seasoning (1/2 tsp).  Use the mixer with dough attachment, pour the boiling spinach mixture into the flour, mix in low speed until combined.  At this point, I just warmed more vegetable broth and keep mix more in a bit at a time until a soft dough form.  Let the dough rest in a greased, covered bowl for about an hour.

My dough was a bit dry after an hour rest since it kept breaking when I stretched it out.  It should be pliable.  I just put it back in the mixer and added more hot water until the dough is pliable enough that I can stretch it out.  I think I used somewhere between 200ml - 300ml.  You can see the consistency in the picture below.



Double the recipe for the dough, as I only had enough shell for half of the filling.  Portion the dough into 1.5 ounces ball.  I had enough dough for 24 balls, but I had about 42 balls of mung bean filling.

Flatten and stretch the dough into a circular shape, wrap the mung bean balls, and form a ball.  (My dough was soft enough for hand stretching, but I couldn't roll it as the dough would stick on the mat.  However, this doesn't have to be perfect.  Just something circular is good enough).



Soak 500g of glutinous rice in water overnight.  (Might want to double this).  Drain.
Soak the rice in boiling water for about 10 minutes.  Drain again.

(Someone told me that soaking or blanching the rice in boiling water will make it sticky.  This would help to get more rice stick to the balls in the next step.  But I'm not sure it helped much.  My balls are quite bald.  :-)

Mix with 1tsp salt.

Once the balls are shaped, roll them in the soaked and drained glutinous rice.


This was how they looked after rolling in the rice.  It had a nice coverage, but not much sticking out.

To steam, put a small layer of rice in the steamer.  Put the balls on top of the rice.  Spread, pat, paste, do whatever you can to get some more rice stick onto the balls.  Whatever I did, I couldn't get more rice sticking to the balls, thus, they were bald.

Steam for 20 minutes.


Voila!  See how much darker the shell became.  It was a light green.  After steaming, it had a very deep green color.  I want to know how to get more rice to cover the ball.


And I didn't wrap the shell tightly enough, so there was a lot of air pocket between the shell and the filling.  But maybe that's why they tasted so awesome!


Thursday, August 1, 2013

Beef Patty Melt with Pimento Cheese

10 ounces ground sirloin
6 ounces ground beef short ribs
Kosher salt and cracked black pepper to taste
1/4 cup vegetable oil
2 Spanish onions, thinly sliced
8 slices (1/2 inch thick) rye bread, buttered on one side

HOMEMADE PIMENTO CHEESE
8 ounces sharp cheddar, coarsely shredded
1/2 cup mayonnaise
1/2 cup finely chopped Vidalia onion
3-1/2 ounces jarred pimentos, drained and diced
1 garlic clove, grated
Dash of hot sauce

Prepare the homemade pimento cheese:  Blend the cheddar, mayonnaise, onion, pimentos, garlic and hot sauce in a food processor until well combined.  Transfer the pimento cheese to a glass jar or bowl and refrigerate until firm, at least 1 hour.  Makes 1-3/4 cups.

Prepare the burgers:  Blend the ground sirloin and ground short ribs and sprinkle with salt and pepper.  Loosely form the meat into 4 equal 4-ounce patties about 1/2 inch thick.  Create a small well in the center of each patty, using your thumb.

Heat 2 tablespoons of the oil in a small saute pan over medium heat.  Cook the onions, sprinkling with salt and stirring occasionally, until caramelized, brown and soft, 25 to 30 minutes.

Season beef patties with salt and pepper to taste.  Heat a large cast-iron skillet or griddle pan over high heat and add 1 to 2 tablespoons of the oil.  Cook the burgers, well side up first, until browned on both sides, 3 to 4 minutes per side.  Transfer to a plate.

Spread the homemade pimento cheese on the non-buttered side of each slice of bread.  Top half of the bread slices with a pile of onions, then add the burger patties and top with the remaining bread slices.

Place the sandwich on the griddle and toast until the bread is golden brown and he cheese is beginning to melt, 2 minutes per side.

Serves 4.

Asian Chicken Burgers with Spicy Lemongrass Mayo and Pickled Asian Slaw

Recipe courtesy of Kelsey Nixon

1-1/2 pounds ground chicken, half dark and half white meat (ground turkey, optional)
2 Tbsp hoisin sauce
1 Tbsp toasted sesame oil
1 Tbsp soy sauce
4 garlic cloves, minced
4 scallions, green and white parts, minced
Kosher salt and freshly ground pepper to taste
4 sesame-seed hamburger buns, halved and buttered

SPICY LEMONGRASS MAYO
1 cup mayonnaise
1 to 2 Tbsp chili sauce, such as Sriracha
Zest and juice of 1 lime
1 Tbsp bruised and finely minced lemongrass
Kosher salt and freshly ground pepper to taste

PICKLED ASIAN SLAW
1/4 cup rice vinegar
2 Tbsp toasted sesame oil
2 garlic cloves, minced
Kosher salt and freshly ground pepper to taste
2 Tbsp thinly sliced pickled ginger
1/4 small head napa cabbage, finely shredded (about 3 cups)
1/4 red bell pepper, thinly sliced

Prepare the spicy lemongrass mayo:  Mix together the mayonnaise, chili sauce, lime zest and juice, and lemongrass in a small bowl.  Season with salt and pepper, and set aside.  Makes 1 cup.

Prepare the pickled Asian slaw:  Pour the rice wine vinegar into a mixing bowl and whisk in the sesame oil and garlic.  Season with salt and pepper.  Add the ginger, cabbage and bell pepper, and toss to coat with the dressing.  Adjust the seasoning and let sit 20 minutes to let the flavors meld together before serving.
Makes 2 cups.

Prepare the burgers:  Combine the chicken, hoisin, sesame oil, soy sauce, garlic and scallions in a large bowl.  Mix and form into 4 equal patties about 1/2 inch thick and 4 inches wide.  These patties will be a bit wetter than your average patty because of the sauces and flavor in there.  Sprinkle each side of the patties generously with salt and pepper.  Create a small well in the center of each patty, using your thumb.

Cook the patties on the griddle over medium heat until golden brown on each side and 160F internal temperature, 4 to 5 minutes per side.  Because of the sugar content in these patties, they burn easily, so watch the heat.  Let rest 5 minutes.  Place the buns on the griddle buttered side down and toast them.

Spread some of the spicy lemongrass mayo on each half of the buns.  Add the chicken patties and top with pickled Asian slaw.  Finish with the top bun and server with additional slaw and mayo on the side.

Serves 4.

Wednesday, May 1, 2013

Books I Want to Read

I have problem with deciding on which book(s) to read.  I want a book that'd make my time worthwhile.  I hate to start on a mediocre book, not so bad that I can just quit it, but not good enough to continue.

So I "lifted" the list below from an (ahem) underground forum.  Saving it for a rainy day.

The Top 10 Fiction by Year from 1990 - 2010

2010
Baldacci, David - Hell's corner (2010)
Berry, Steve - The emperor's tomb (2010)
Cussler, Clive - Crescent dawn (2010)
Follett, Ken - Fall of giants (2010)
Grisham, John - The confession (2010) ***
Jordan, Robert - Towers of midnight (2010)
King, Stephen - Full dark, no stars (2010)
Larsson, Stieg - The girl who kicked the hornet's nest (2010) ***
Patterson, James - Cross fire (2010)
Thor, Brad - The Athena project : a thriller (2010
2009
Brown, Dan - Lost Symbol (2009) ****
Evanovich, Janet - Finger Lickin Fifteen (2009) ***
Gladwell, Malcolm - Outliers (2009)
Harris, Charlaine - Dead and Gone (2009)
Harvey, Steve - Act Like a Lady, Think Like a Man (2009)
Meyer, Stephenie - Breaking Dawn (2009)
Meyer, Stephenie - Eclipse (2009)
Niffenegger, Audrey - The Time Traveller's Wife (2009) ****
Meyer, Stephenie - New Moon (2009)
Young, William P - The Shack (2009)

2008
Atkinson, Kate - When Will There Be Good News (2008)
Collins, James - Beginners Greek (2008)
Cooper, Helene - The House at Sugar Beach (2008)
Groff, Lauren - The Monsters of Templeton (2008)
Lehane, Dennis - The Given Day (2008)
Miller, Sue - The Senators Wife (2008)
Price, Richard - Lush Life (2008)
Barrows, M Shaffer and A - The Guernsey Literary and Potato Peel Pie Society (2008)
Wolff, Tobias - Our Story Begins (2008)
Wroblewski, David - The Story of Edgar Sawtelle (2008)

2007
"Amirrezvani, Anita - The Blood of Flowers (2007)"
"Bohjalian, Chris - The Double Bind (2007)"
"Chabon, Michael - The Yiddish Policemens Union (2007)"
"Hosseini, Khaled - A Thousand Splendid Suns (2007)"
"McCall, Nathan - Them (2007)"
"McEwan, Ian - On Chesil Beach (2007)"
"Nemirovsky, Irene - Fire in the Blood (2007)"
"Rowling, JK - Harry Potter and the Deathly Hallows (2007)"
"Russo, Richard - Bridge of Sighs (2007)"
"Shreve, Anita - Body Surfing (2007)"

2006
Atkinson, Kate - One Good Turn (2006)
Bryson, Bill - The Life and Times of the Thunderbolt Kid (2006)
Buford, Bill - Heat (2006)
Gruen, Sara - Water for Elephants (2006)
Haddon, Mark - A Spot of Bother (2006)
Hamilton, Jane - When Madeline Was Young (2006)
McCarthy, Cormac - The Road (2006)
Setterfield, Diane - The Thirteenth Tale (2006)
Sundaresan, Indu - Splendor of Silence (2006)
Tyler, Anne - Digging to America (2006)

2005
"Brown, Dan - The Da Vinci Code (2005)"
"Cornwell, Patricia - Predator (2005)"
"Evanovich, Janet - Eleven on Top (2005)"
"Grisham, John - The Broker (2005)"
"Karon, Jan - Light from Heaven (2005)"
"Kidd, Sue Monk - The Mermaid Chair (2005)"
"Kostova, Elizabeth - The Historian (2005)"
"Patterson, James - Mary, Mary (2005)"
"Sparks, Nicholas - At First Sight (2005)"
"Sparks, Nicholas - True Believer (2005)"

2004
Albom, Mitch - The Five People You Meet in Heaven (2004) *****
Brown, Dan - Angels & Demons (2004) *****
Brown, Dan - The Da Vinci Code (2004) *****
Wolfe, Tom - I Am Charlotte Simmons (2004)
Thomason, Ian Caldwell and Dustin - The Rule of Four (2004)
Cornwell, Patricia - Trace (2004)
Crichton, Michael - State of Fear (2004) *****
Grisham, John - The Last Juror (2004) *****
Tim LaHaye, Jerry B Jenkins and - Glorious Appearing (2004)
Patterson, James - London Bridges (2004)

2003
Albom, Mitch - The Five People You Meet in Heaven (2003)
Brown, Dan - The Da Vinci Code (2003)
Clancy, Tom - The Teeth of the Tiger (2003)
Cornwell, Patricia - Blow Fly (2003)
Grisham, John - Bleachers (2003)
Grisham, John - The King of Torts (2003) ****
Tim LaHaye, Jerry B Jenkins and - Armageddon (2003)
Patterson, James - The Big Bad Wolf (2003)
Sebold, Alice - The Lovely Bones (2003)
Sparks, Nicholas - The Wedding (2003)

2002
Auel, Jean M - The Shelters of Stone (2002)
Clancy, Tom - Red Rabbit (2002)"
Crichton, Michael - Prey (2002) *****
Grisham, John - Skipping Christmas (2002)
Grisham, John - The Summons (2002) ****
King, Stephen - Everythings Eventual (2002)
Tim LaHaye, Jerry B Jenkins and - The Remnant (2002)
Kraus, Emma McLaughlin and Nicola - The Nanny Diaries (2002)
Patterson, James - Four Blind Mice (2002) ****
Sebold, Alice - The Lovely Bones (2002)

2001
Cussler, Clive - Valhalla Rising (2001)
Franzen, Jonathan - The Corrections (2001)
Grisham, John - A Painted House (2001) *****
Grisham, John - Skipping Christmas (2001)
King, Stephen - Dreamcatcher (2001)
Straub, Stephen King and Peter - Black House (2001)
Tim LaHaye, Jerry B Jenkins and - Desecration (2001)
McMillan, Terry - A Day Late and a Dollar Short (2001)
Patterson, James - Violets Are Blue (2001)
Steel, Danielle - The Kiss (2001)

2000
Clancy, Tom - The Bear and the Dragon (2000)
Cornwell, Patricia - The Last Precinct (2000)
Grisham, John - The Brethren (2000)
Tim LaHaye, Jerry B Jenkins and - The Indwelling: The Beast Takes Possession (2000)
Tim LaHaye, Jerry B Jenkins and - The Mark: The Beast Rules the World (2000)
Patterson, James - Cradle and All (2000) ****
Patterson, James - Rose Are Red (2000)
Sparks, Nicholas - The Rescue (2000)
Steel, Danielle - Journey (2000)
Steel, Danielle - The House on Hope Street (2000)

1999
Binchy, Maeve - Tara Road (1999)
Brooks, Terry - Star Wars: Episode 1, The Phantom Menace (1999)
Crichton, Michael - Timeline (1999) *****
Grisham, John - The Testament (1999) ****
Harris, Thomas - Hannibal (1999)
King, Stephen - Hearts in Atlantis (1999)
King, Stephen - The Girl Who Loved Tom Gordon (1999)
Tim LaHaye, Jerry B Jenkins and - Apollyon (1999)
Tim LaHaye, Jerry B Jenkins and - Assassins (1999)
Steel, Danielle - Irresistible Forces (1999)

1998
Clancy, Tom - Rainbow Six (1998)
Clark, Mary Higgins - All Through the Night (1998)
Cornwell, Patricia - Point of Origin (1998)
Grisham, John - The Street Lawyer (1998)
King, Stephen - Bag of Bones (1998)
Morrison, Toni - Paradise (1998)
Steel, Danielle - Mirror Image (1998)
Steel, Danielle - The Klone and I (1998)
Steel, Danielle - The Long Road Home (1998)
Wolfe, Tom - A Man in Full (1998)


1997
Clark, Mary Higgins - Pretend You Dont See Her (1997)
Cornwell, Patricia - Hornets Nest (1997)
Cornwell, Patricia - Unnatural Exposure (1997)
Frazier, Charles - Cold Mountain (1997)
Grisham, John - The Partner (1997) *****
Patterson, James - Cat & Mouse (1997)
Sheldon, Sidney - The Best Laid Plans (1997)
Steel, Danielle - Special Delivery (1997)
Steel, Danielle - The Ghost (1997)
Steel, Danielle - The Ranch (1997)


1996
Clancy, Tom - Executive Orders (1996) ****
Cornwell, Patricia - Cause of Death (1996)
Crichton, Michael - Airframe (1996) *****
Grisham, John - The Runaway Jury (1996) *****
King, Stephen - Desperation (1996)
King), Richard Bachman (aka Stephen - The Regulators (1996)
Klein, Joe - Primary Colors (1996)
Redfield, James - The Tenth Insight (1996)
Steel, Danielle - Malice (1996)
Steel, Danielle - Silent Honor (1996)


1995
Clark, Mary Higgins - Silent Night (1995)
Crichton, Michael - The Lost World (1995) *****
Evans, Richard Paul - The Christmas Box (1995)
Evans, Nicholas - The Horse Whisperer (1995)
Garner, James Finn - Politically Correct Bedtime Stories (1995)
Grisham, John - The Rainmaker (1995)
King, Stephen - Rose Madder (1995)
Redfield, James - The Celestine Prophecy (1995)
Steel, Danielle - Five Days in Paris (1995)
Steel, Danielle - Lightning (1995)

1994
Clancy, Tom - Debt of Honor (1994)
Crichton, Michael - Disclosure (1994) ****
Garner, James Finn - Politically Correct Bedtime Stories (1994)
Grisham, John - The Chamber (1994) ****
King, Stephen - Insomnia (1994) *****
Redfield, James - The Celestine Prophecy (1994)
Steel, Danielle - Accident (1994)
Steel, Danielle - The Gift (1994)
Steel, Danielle - Wings (1994)
Waller, Robert James - The Bridges of Madison County (1994)

1993
Clancy, Tom - Without Remorse (1993)
Esquivel, Laura - Like Water for Chocolate (1993)
Grisham, John - The Client (1993) *****
King, Stephen - Nightmares and Dreamscapes (1993)
Ludlum, Robert - The Scorpio Illusion (1993)
Rice, Anne - Lasher (1993)
Steel, Danielle - Vanished (1993)
Turow, Scott - Pleading Guilty (1993)
Waller, Robert James - Slow Waltz at Cedar Bend (1993)
Waller, Robert James - The Bridges of Madison County (1993)

1992
Clark, Mary Higgins - All Around the Town (1992)
Grisham, John - The Pelican Brief (1992)
King, Stephen - Dolores Claiborne (1992)
King, Stephen - Geralds Game (1992)
McMillan, Terry - Waiting to Exhale (1992)
Michener, James - Mexico (1992)
Rice, Anne - Tale of the Body Thief (1992)
Sheldon, Sidney - The Stars Shine Down (1992) ****
Steel, Danielle - Jewels (1992)
Steel, Danielle - Mixed Blessings (1992)

1991
Bradford, Barbara Taylor - Remember Me (1991)"
Clancy, Tom - The Sum of All Fears (1991) *****
Clark, Mary Higgins - Loves Music, Loves to Dance (1991)"
Follet, Ken - Night Over Water (1991)
Grisham, John - The Firm (1991)
King, Stephen - Needful Things (1991)
Ripley, Alexandra - Scarlett: The Sequel to Margaret Mitchells ""Gone with the Wind (1991)
Sheldon, Sidney - The Doomsday Conspiracy (1991)
Steel, Danielle - Heartbeat (1991)
Steel, Danielle - No Greater Love (1991)

1990
Auel, Jean M - The Plains of Passage (1990)



Collins, Jackie - Lady Boss (1990)
King, Stephen - Four Past Midnight (1990)
King, Stephen - The Stand (1990)
Ludlum, Robert - The Bourne Ultimatum (1990)
Pilcher, Rosamunde - September (1990)
Rice, Anne - The Witching Hour (1990)
Sheldon, Sidney - Memories of Midnight (1990)
Steel, Danielle - Message from Nam (1990)
Turow, Scott - The Burden of Proof (1990)