tag:blogger.com,1999:blog-69043987625388613172024-02-19T03:24:02.581-06:00Sassamy [sas-uh-mee]To record the sassy moments in my life that can be shared in public.Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-6904398762538861317.post-79912711775681317332017-12-02T14:44:00.003-06:002017-12-02T14:44:53.411-06:00Banh Tam BiJust copy this recipe from facebook to make later.<br />
https://www.facebook.com/groups/950174428329745/permalink/1729864527027394/?sale_post_id=1729864527027394<br />
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- BÁNH TẰM BÌ -<br />Một trong những món ăn miền Tây Nam Bộ được nhiều người ưa thích trong đó có mình. Còn nhớ ngày ấy, lần đầu tiên được cô bạn thân giới thiệu món bánh này...mình đã có phần hơi e ngại và tự hỏi: Hổng biết món bánh gì mà món mặn lại ăn chung nước dừa giống chè lạ quá!? Bạn nói mình cứ thử đi: "NGON LẮM" và quả nhiên...sau khi dùng thử thì mình đã mê luôn món bánh này từ đó. Thật là một sự kết hợp quá tuyệt vời khi ăn vào sợi bánh tằm dai, mềm, dẻo hòa lẫn với vị thơm, bùi của thịt, thính, vị béo của nước cốt dừa, chan cùng với nước mắm tỏi, ớt chua ngọt hòa quyện với nhau đã tạo ra một món ăn mà cho dù đi đâu ai cũng nhớ.</div>
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Tuy rằng đã xa quê hương, không còn được thưởng thức lại món Bánh Tằm mà mình hằng ưa thích nữa vì vậy mình đã tự tìm tòi, học hỏi và rút ra được cách làm Bánh Tằm Bì hợp với khẩu vị gia đình mình, nhất là đúng với hương vị mà mình đã từng dùng ngày trước. Giờ đây, món bánh này cũng là một trong những món ăn Việt mà gia đình mình rất thích.</div>
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Hy vọng các bạn sẽ làm thành công món Bánh Tằm Bì với công thức của mình nhé.</div>
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Cách làm sợi Bánh Tằm:<br />- 1 gói bột gạo (1lb)<br />- 2 cups bột nếp<br />- 1 cup bột năng<br />- 2 muỗng súp dầu dừa (không có thì dùng dầu ăn cũng được)<br />(Mình dùng dầu dừa cho bánh thơm mà không bị hôi bột, lại tốt nữa)<br />- 1tsp muối</div>
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Trộn tất cả nguyên liệu, rây lại cho sạch sau đó nhồi với nước sôi cho tới khi khối bột được dẻo mịn thì bắt đầu se bánh. (Mình đã nhồi số bột đó với khoảng 3 cúp nước sôi, nhưng còn tuỳ theo bột mới hay cũ mà bạn gia giảm lượng nước nhé) Lúc đầu bạn nên dùng muỗng để trộn bột kẻo nóng tay, sau khi khối bột bắt đầu kết dính thì mình dùng tay nhồi từ từ.</div>
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Thoa dầu ăn hoặc dầu dừa vào tay để se bột cho dễ và không bị dính tay và cũng không cần áo bột sau khi se. Trong lúc se, nếu bên ngoài bột hơi khô thì chỉ cần lộn bên trong ra ngoài, nhồi thêm tí xíu là bột dẻo lại ngay.</div>
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Bắt nồi nước cho thêm chút dầu ăn cho bánh không bị dính, chờ nước sôi thì mới cho bánh vào luộc. Mình thích luộc bánh hơn hấp vì bánh luộc sợi bánh mềm, mướt ngon hơn. Khi bánh nổi lên mặt nước thì vặn bếp nhỏ lại medium và chờ thêm khoảng 5-10 phút nữa cho bánh chín già thì bánh mới ngon. Vớt bánh ra xả dưới vòi nước lạnh cho sạch rồi để ráo. Lúc đó mình hay bắt bánh thành từng phần ăn luôn, để lúc ăn khỏi mắc công gỡ bánh.</div>
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Cách làm Bì Thính:<br />- 2 gói bì đông lạnh<br />- 1 gói thính<br />Rã đông bì, nước sôi cho bì vào luộc nhanh với chút muối và giấm rồi đổ ra rổ xả nước lạnh thật sạch, bóp cho ra hết mỡ, để ráo.<br />(trong thời gian chờ bì ráo mình làm phần thịt, nước dừa, nước mắm)</div>
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- 1.5 lbs thịt cốt lết (pork loin) rửa sạch bỏ vào nồi luộc với củ hành tím, nêm gia vị cho đậm đà (nhớ vớt bọt dơ). Thịt chín vớt ra để nguội cắt sợi.<br />Bì ráo, dùng kéo nhấp mấy cái cho bì ngắn lại để dễ gắp và chuẩn bị trộn thính.</div>
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* Nêm vào bì - 1Tbsp nước mắm (muỗng ăn súp)<br />- 1 tsp đường<br />- 1/2 tsp muối<br />- 1 tsp bột tỏi<br />- 1/2 tsp tiêu xay<br />- 1 Tbsp củ hành tím và tỏi nướng bằm nhuyễn (phải nướng cả hai thứ mới thơm nha bạn)</div>
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Trộn đều gia vị với bì cho đều, rồi cho thính vào bì từ từ. Sau đó cho thịt vào trộn chung luôn, có thể cho thêm thính nếu cần.<br />Để cho đỡ cực thì mình có thể làm bì hôm trước, hôm sau làm bánh tằm là ăn thôi.</div>
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* Nấu nước dừa:<br />1 lon nước dừa hòa với 1/2 lon nước (tráng lon) + với 1 muỗng súp bột năng và 1/2 tsp muối, 1 muỗng súp đường - nấu cho sôi (nhớ quậy đều để nước dừa không bị lợn cợn) - để nước dừa nguội bớt cho 2 tép hành lá cắt nhỏ vào cho thơm.</div>
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* Pha nước mắm:<br />- 1 lon coco rico<br />- 1/2 cup đường<br />- 1 trái chanh to vừa<br />- Ớt hiểm băm nhỏ<br />- 4 tép tỏi băm nhỏ<br />- 1/2 cup nước mắm<br />Ăn kèm với mỡ hành, rau giá, dưa leo, đồ chua và rau thơm các loại.</div>
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CHÚC CÁC BẠN THÀNH CÔNG!</div>
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Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-40717618360049698832017-11-30T20:43:00.000-06:002017-11-30T20:43:51.959-06:00Braised Fish (Salmon) Head Braised Fish (Salmon) Head<br />
<br />
2 cups water<br />
1/2 cup mirin<br />
1/2 cup sake or white wine<br />
1/2 cup ponzu (can this be replaced with soy sauce and rice vinegar?)<br />
2 Tbsp soy sauce<br />
2 tsp hondashi<br />
2 Tbsp brown sugar<br />
80g sliced ginger<br />
2-3 cloves garlic, sliced<br />
<br />
Put all ingredients in a pot and bring to a boil.<br />
Add salmon collar / head just enough so that the liquid would cover the fish completely.<br />
Covered.<br />
Simmer for 10 minutes.<br />
<br />
Turn the fish over (if desired) and simmer for another 2-3 minutes.<br />
<br />
If you have more fish, you can remove the fish and use the broth to cook another batch.<br />
If not, turn off heat and let the fish sit in the broth overnight to absorb more flavor.Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-12811073073162013262016-11-13T11:21:00.000-06:002016-11-13T15:57:14.539-06:00Hunan Cuisine: Beef with Cumin<h2>
Beef with Cumin</h2>
<h4>
Revolutionary Chinese Cookbook by Fuchsia Dunlop</h4>
12-oz trimmed beef steak, such as sirloin, chuck or round (maybe flank)<br />
2 tsp finely chopped fresh ginger<br />
1 Tbsp finely chopped garlic<br />
2 fresh red chilies, finely chopped<br />
2-4 tsp dried chili flakes<br />
2 tsp ground cumin<br />
salt<br />
2 scallions, green parts only, finely sliced<br />
2 tsp sesame oil<br />
2 cups peanut oil for frying<br />
<br />
<h4>
For the marinade</h4>
1 Tbsp Shaoxing wine<br />
1/2 tsp salt<br />
1 tsp light soy sauce<br />
1 tsp dark soy sauce<br />
1 Tbsp potato flour<br />
1 Tbsp water<br />
<br />
Cut the beef across grain into thin slices, 1.5 by 1.25 inches. Add the marinade ingredients and mix well.<br />
<br />
Heat the peanut oil to 275F. Add the beef and stir gently. As soon as the pieces have separated, remove them from the oil and drain well; set aside.<br />
<br />
Add 3 Tbsp oil to wok. Add ginger, garlic, fresh chilies, chili flakes, and cumand and stir-fry briefly until fragrant. Return the beef to work and stir well, seasoning with salt to taste.<br />
<br />
When all ingredients are sizzling and cooked, add the scallion green and toss briefly. Remove from heat, stir in the sesame oil and serve.<br />
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<br />Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-78993612302153138682016-11-13T11:04:00.003-06:002016-11-13T15:57:25.769-06:00Hunan Cuisine: Tiger-skin Steamed Pork<h2>
Tiger-skin Steamed Pork</h2>
Revolutionary Chinese Cookbook by Fuchsia Dunlop<br />
<br />
1-lb 10-oz pork belly, with skin, in one piece<br />
1 Tbsp sweet fermented glutinous rice wine, or Shaoxing wine<br />
1/4 tsp salt<br />
2 Tbsp light soy sauce<br />
2 Tbsp dark soy sauce<br />
2.5 Tbsp black fermented beans, rinsed<br />
2 cups Peanut oil for frying<br />
<br />
Boil the pork belly for 8-10 minutes until nearly cooked. Remove and pat dry.<br />
<br />
Heat the oil to 350F. Dry the prok bellow skin side down for about 3 minutes, until skin is a rich, dark red-brown.<br />
<br />
Remove pork from the oil and return to original cooking water. Bring to a boil, then reduce heat and simmer for 5 minutes until skin is puckered all over (the "tiger skin" effect). Draink and coool slightly.<br />
<br />
Cut the pork into 1/2-inch slices. Layer the slides over a heatproof bowl, makeing sure each piece of skin is in contact with the bowl. Put any ragged bits of meat on top. Scatter the salt, soy sauces, and black beans, over the meat and place in steamer.<br />
<br />
Steam the meat for at least 30 minutes, or as long as possible, preferrably 1.5 hours. To serve, flip the bowl over the serving dish.Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-25110045655684691652016-11-13T11:04:00.002-06:002016-11-13T15:57:39.193-06:00Hunan Cuisine: Steamed Spare Ribs with Black Beans and Chilies<h2>
Steamed Spare Ribs with Black Beans and Chilies</h2>
<h4>
Revolutionary Chinese Cookbook by Fuchsia Dunlop</h4>
1 lb spare ribs, cut into bite-sized pieces<br />
2 tsp light soy sauce<br />
1 Tbsp Shaoxing wine<br />
1 tsp finely chopped fresh giner<br />
1 Tbsp black fermented beans, rinsed<br />
Dried chili flakes to taste<br />
2 tsp lard (optional)<br />
<br />
Blanch the ribs.<br />
<br />
Place the ribs with all the ingredients. Steam over high heat for 30 minutes, until cooked through.<br />
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Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-45786941188436650202016-11-13T11:01:00.000-06:002016-11-13T15:57:05.371-06:00Hunan Cuisine: Sauces for Noodles<h2>
Sauces for Noodles</h2>
Revolutionary Chinese Cookbook by Fuchsia Dunlop<br />
<h3>
Hot Sesame Sauce</h3>
<div>
2 Tbsp sesame paste</div>
<div>
2 Tbsp cold water</div>
<div>
1 Tbsp fermented bean curd, mixed with its juice</div>
<div>
2 garlic cloves, crushed</div>
<div>
1 Tbsp light soy sauce</div>
<div>
1 Tbsp Chinkiang vinegar</div>
<div>
1 tsp sesame oil</div>
<h4>
<span style="font-weight: normal;">Combine ingredients together.</span><br />
<span style="font-weight: normal;"><br /></span>
Toppings</h4>
<div>
2-4 Tbsp chili oil with sediment</div>
<div>
5 Tbsp preserved mustard tuber (about 2 ounces), rinsed and finely chopped</div>
<div>
1/3 cup crushed roasted peanuts</div>
<div>
2 scallions, green part, finely sliced</div>
<div>
<br /></div>
<div>
Sauce can be served with <i>liang fen</i>, mung bean jelly. Soak dry <i>liang fen </i>in boiling water for about 30 minutes.</div>
<div>
<br /></div>
<div>
Or try with Korean noodle. (?)</div>
<div>
<br /></div>
<h3>
Cold-Tossed Noodle Sauce</h3>
<div>
1.5 Tbsp sesame paste</div>
<div>
1.5 Tbsp fermented bean curd, mixed with its juice</div>
<div>
2 tsp light soy sauce</div>
<div>
1.5 Tbsp clear rice vinegar</div>
<div>
1.5 Tbsp chili oil with sediment</div>
<div>
2 tsp sesame oil</div>
<div>
<br /></div>
<div>
Cook the plain flour-and-water or egg noodles per instruction. Drain, dry. Can mix with a little peanut oil to prevent sticking.</div>
<div>
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Same toppings as above, minus the oil. Can also add cilantro.<br />
<div>
<h3>
Yueyang Hot-Dry Noodle</h3>
</div>
<div>
1 Tbsp chopped salted chilies</div>
<div>
4 tsp sesame paste</div>
<div>
1 tsp crushed garlic</div>
<div>
2 tsp light soy sauce</div>
<div>
1 Tbsp chili oil with sediment</div>
<div>
<br /></div>
<div>
Cook 7-oz dried or 1 lb 6-oz fresh Chinese noodles and drain well. Add the sauce and mix well.</div>
<div>
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<div>
Toppings with mustard tuber, scallions and sesame seeds.</div>
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<br />Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-6223350814558357252016-11-13T10:04:00.004-06:002016-11-13T15:56:52.590-06:00Hunan Cuisine: Fragrant-and-Hot Spare Ribs<h2>
Fragrant-and-Hot Spare Ribs</h2>
<h4>
Revolutionary Chinese Cookbook by Fuchsia Dunlop</h4>
2.5 lb meaty spare ribs, 3 1/4-inch sections<br />
2 quarts aromatic broth (see below)<br />
2 tsp garlic, finely chopped<br />
2 tsp fresh ginger, finely chopped<br />
1 tsp chili bean paste<br />
1 tsp chopped salted chilies<br />
1/2 tsp ground cumin<br />
1 tsp dried chili flakes<br />
2 tsp sesame seeds<br />
2 Tbsp finely chopped red bell pepper<br />
3 scallions, green parts only, finely sliced<br />
2 tsp sesame oil<br />
Peanut oil for deep-frying<br />
<br />
Blank the ribs in boiling water. Drain.<br />
<br />
Simmer the ribs in aromatic broth for about 40 minutes, until tender. Drain.<br />
<br />
Heat the oil to 350F. Deep-fry the ribs until golden. Drain.<br />
<br />
Add 3 Tbsp oil to wok. Add 2 tsp garlic, 2 tsp giner, 1 tsp chili bean paste, 1 tsp chopped slated chilies and stir-fry until fragrant. Add 1/2 tsp ground cumin, 1 tsp dried chili flakes, and 2 tsp sesame seeds and stir a couple times.<br />
<br />
Add 3 Tbsp water and the fried ribs and toss them in the sauce. Add red bell pepper and scallions. Off heat, stir in the 2 tsp sesame oil.<br />
<h3>
<br />Aromatic Broth</h3>
2 quarts stock or water<br />
1 1/2-inch piece fresh ginger, peel left on, sliced<br />
2 scallions<br />
4 Tbsp Shaoxing wine<br />
1 Tbsp light soy sauce<br />
1.5-2 tsp salt<br />
Caramel color if you want a golden broth<br />
<br />
(some of all of the following spices)<br />
small handful dried chilies<br />
2 Tbsp Sichuan peppercorns<br />
1 Tbsp fennel seeds<br />
3 slightly crushed dried/red cadamom (cao guo)<br />
few pieces of cassia bark<br />
6 bay leaves<br />
4 star anise<br />
6 gloves<br />
6 cardamom (green?) pod<br />
<br />
<br />Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-18527570146691368382016-11-13T09:51:00.002-06:002016-11-13T15:56:37.225-06:00Hunan Cuisine: Spiced Salt<h2>
Spiced Salt</h2>
<h4>
Revolutionary Chinese Cookbook by Fuchsia Dunlop</h4>
<div>
4 Tbsp salt</div>
<div>
4 Tbsp whole Sichuan pepper</div>
<div>
couple pieces of cassia bark</div>
<div>
2 crushed red/dried cardamom</div>
<div>
5 bay leaves</div>
<div>
2 star anise</div>
<div>
8 cloves</div>
<div>
<br /></div>
<div>
Stir-fry all the ingredients in a dry wok over medium flame for about 10 minutes, until the salt is brownish and the aromas is deep. Store in airtight jar.</div>
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Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-36885116923245883982016-11-13T09:47:00.000-06:002016-11-13T15:57:50.440-06:00Hunan Cuisine: Red-Braised Pork<h2>
Chairman Mao's Red-Braised Pork</h2>
<h4>
Revolutionary Chinese Cookbook by Fuchsia Dunlop</h4>
<div>
1 lb pork belly (skin optional)</div>
<div>
1 Tbsp peanut oil</div>
<div>
2 Tbsp white sugar</div>
<div>
1 Tbsp Shaoxing wine</div>
<div>
3/4-inch piece fresh giner, skin left on and sliced</div>
<div>
1 star anise</div>
<div>
2 dried red chilies</div>
<div>
a small piece of cassia bark or cinnamon stick</div>
<div>
light soy sauce</div>
<div>
salt</div>
<div>
sugar</div>
<div>
a few pieces scallion greens</div>
<div>
<br /></div>
<div>
Blanch pork belly in boiling water for 3-4 minutes. Remove. Cool. Cut into bite-size chunks.</div>
<div>
<br /></div>
<div>
Make a caramel with 2 Tbsp peanut oil and 2 Tbsp sugar. Add cut pork belly. Splash 1 Tbsp Shaoxing wine.</div>
<div>
<br /></div>
<div>
Add enough water to cover pork, along with ginger, star anise, chiles and cassia. Bring to a boil, then turn down the heat and simmer for 40-50 minutes.</div>
<div>
<br /></div>
<div>
Toward the end of cooking time, turn up the heat to reduce the sauce. Season with soy sauce, salt, and a little sugar to taste. Add the scallion greens before serving.</div>
<div>
<br /></div>
<h3>
Variations</h3>
<div>
With water chestnut-</div>
<div>
Peel the water chestnuts and deep-fry until taking color. Drain well. Add to wok with some cooked red-braised pork, light soy sauce, sugar, ground white pepper, and dark soy sauce for color. Reduce the sauce.</div>
<div>
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<div>
With garlic cloves-</div>
<div>
Similar with water chestnut, replace with garlic cloves.</div>
<div>
<br /></div>
<div>
With deep-fried bean curd-</div>
<div>
Add deep-fried bean curd puffs to the red-braised pork, adding stock and simmer until bean curd absorbs the meat flavor. Finish as in the water chestnut version.</div>
<div>
<br /></div>
<div>
With bean curd skin-</div>
<div>
Soak the brittle yellow bean curd skin rolls in cold water overnight, or in hot water for 30 minutes, then drain and cut on an angle into chunks. Cook with prepared red-braised pork as above.</div>
<div>
<br /></div>
<div>
With "Tea-Tree" mushrooms-</div>
<div>
Stir-fry the mushrooms, adding the pork. Simmer. Proceed as above.</div>
<div>
<br /></div>
<div>
With preserved mustard greens-</div>
<div>
Put the red-braised pork in a bowl, top with preserved mustard greens and steam for 20-30 minutes.</div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-23003448146111821062016-11-12T16:33:00.000-06:002016-11-13T15:58:00.756-06:00Hunan Cuisine: Sweet and Sour Spare Ribs<h2>
Sweet-and-Sour Spare Ribs</h2>
<h4>
Revolutionary Chinese Cookbook, Fuchsia Dunlop</h4>
1 lb. meaty spare ribs, cut into bite-size sections<br />
2 1-oz pieces fresh ginger, unpeeled and crushed<br />
4 scallions, white parts only, crushed<br />
1 Tbsp Shaoxing wine<br />
salt<br />
2 tsp dark soy sauce<br />
1 Tbsp sugar<br />
1 Tbsp Chinkiang vinegar<br />
1 tsp sesame oil<br />
Peanut oil for cooking<br />
<br />
Bring water to a boil. Add ribs. Skim. Add one piece of ginger, 2 scallions, 1 Tbsp Shaoxing wine, and salt to taste. Boil for 15 minutes, until ribs are cooked and tender; strain and set aside, reserving the cooking liquid.<br />
<br />
<i>Optional deep-frying step:</i> Heat the oil to 350-400F. Add the ribs and fry for 5 minutes, until golden. Drain and set aside.<br />
<br />
Add 3 Tbsp oil to wok. Add the remaining 2 scallions and ginger and stir-fry until fragrant. Add the ribs and toss for a couple minutes.<br />
<br />
Add less than 1 cup of reserved cooking liquid, 2 tsp dark soy sauce, 4 Tbsp sugar, and a bit of salt. Simmer over medium heat, spoon the liquid over ribs, until sauce has reduced to a heavy, syrupy consistency.<br />
<br />
Add the 1 Tbsp Chinkiang vinegar and cook for 1-2 minutes.<br />
<br />
Off heat, stir in the 1 tsp sesame oilAmyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-39979179926485841892015-04-25T16:03:00.001-05:002015-04-25T16:16:18.834-05:00Bánh Bột Lọc Trần (The Naked Transparent Dumplings!) :-)I had a few failed attempts at making this dumplings because I over-complicated the process by making the dough using the bread machine. The dough became gluey and I couldn't make anything with it. <br />
<br />
So keep it simple, mix it with a wooden spoon at first, then by hand later. It should take less than 5 minutes for the dough to come together.<br />
<br />
400-g tapioca starch<br />
1/2 tsp salt<br />
1-1/3 cup boiling water.<br />
<br />
Put all the tapioca in a bowl. Add 1/3 cup of boiling water at a time. Mix with wooden spoon. Continue adding boiling water 3 more times. By the 4th time, dough should come together with the "right" consistency (i.e. not sticky to hand, pliable, rollable, etc.)<br />
<br />
Filling (using the same filling for Bánh Ít Ram)<br />
3/4 lb pork belly, cut into small cubes<br />
1 lb peeled shrimp, cut into small cubes<br />
3 shallots, minced<br />
2 Tbsp fish sauce<br />
2 tsp sugar<br />
1 tsp black pepper (or more)<br />
2 tsp mushroom seasoning<br />
1/2 tsp salt<br />
2 tsp powdered annatto (optional. Or 1 Tbsp annatto seeds fried quickly in hot oil to color the oil)<br />
<br />
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<br />
<h2>
<b>Bánh Ít Ram</b></h2>
<u>Dough Ingredients:</u><br />
16-oz (one bag) glutinous rice flour<br />
1 tsp mushroom seasoning<br />
1/2 tsp salt<br />
1-2/3 cup hot water<br />
<br />
Mix all ingredients together to make dough. I used about 30g of dough for each dumpling. <br />
Use the filling recipe above. Puree the leftover filling and saute until dry. Use as topping. (That's because I was too lazy to make a shrimp topping separately).<br />
<br />
Steam for 5-7 (or was it 7-10) minutes.<br />
<br />
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<br />
Use banana leaves, brushed with oil, as dumpling liners. I used wax paper once and the flour on the bottom was still raw because steam can't cook through was paper (?). Also, it was super sticky, so I ended up pan-frying the dumplings after steaming. They were super delicious that way.<br />
<br />Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-10488909496510546872014-04-15T22:21:00.002-05:002014-04-15T22:21:44.423-05:00Vietnamese Meatballs (Xíu Mại)I made xíu mại based on this <a href="http://vietspices.blogspot.com/2011/07/banh-mi-xiu-mai-vietnamese-meatball.html">recipe</a>. There were so many out there, and most are similar, but I liked the proportions of the ingredients in this recipe. However, my husband thought there was too much onion. Maybe it was my fault, because I didn't follow the recipe that closely. Or I used a lot of shallots, and it might be more pungent than regular onion.<br />
<br />
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<br />
<br />
<b><u>To make the meatballs</u></b><br />
1 lb ground pork<br />
2 eggs<br />
1 medium jícama, julienned<br />
1 Tbsp sugar<br />
1 tsp black pepper<br />
1/2 tsp mushroom seasoning<br />
1/2 tsp salt<br />
1/4 cup minced shallots<br />
1/2 Tbsp (~3 cloves) minced garlic<br />
1/4 cup (6-8 stalks) chopped green onions, only green part.<br />
<br />
Blanch julienned jicama in boiling water until wilted. Drain. Squeeze out water. Chop the jicama into bits. You should have about 2 cups, more or less. <br />
<br />
Mix the chopped jicama, ground pork, eggs, sugar, black pepper, mushroom seasoning, salt, minced shallots, minced garlic, chopped green onion. Mix well. Form into bite-sized balls. <br />
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<br />
<br />
Steam for 10 minutes.<br />
<br />
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<br />
<br />
<b><u>To make the tomato sauce</u></b><br />
3 tablespoon oil<br />
1/4 cup minced shallot<br />
1/2 - 1 Tbsp (~5 cloves) minced garlic<br />
6-8 green onion, white part, finely chopped.<br />
3 ripe tomatoes, squeeze out seeds, chopped.<br />
2 cups (14.5 oz can) chicken broth.<br />
1 Tbsp fish sauce<br />
1 Tbsp sugar<br />
1 tsp salt<br />
2 Tbsp corn starch + 2 Tbsp water, make a slurry. ]<br />
<br />
Heat oil. Saute minced shallot, garlic and green onion until fragrant. Add tomatoes, chicken broth, fish sauce, sugar, salt and water released from steaming meatballs. <br />
<br />
Bring to boil, simmer. Add corn starch slurry to thicken sauce. Add meatballs. Simmer for 5 minutes.<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-13588501921984448102014-04-15T21:55:00.001-05:002014-04-15T22:23:17.045-05:00Coconut Layer CakeI made this <a href="http://www.marthastewart.com/856421/coconut-layer-cake">Coconut Layer Cake</a> from Martha Stewart for my Mom's birthday, and it was so good. I didn't follow the original recipe exactly, so here was my version.<br />
<br />
I didn't use the Seven-Minute Frosting as the original recipe. Instead, I used the Swiss Meringue Buttercream for the frosting with no coconut flakes because I needed a smooth layer.<br />
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<br />
<br />
<h3 style="background: white; margin-bottom: 3.0pt; margin-left: 0in; margin-right: 0in; margin-top: 9.0pt;">
<span style="background-color: transparent;">Coconut Layer Cake</span></h3>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3/4 cup (1 1/2 sticks) unsalted butter, room temperature</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2 cups (200g) sifted cake flour </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 teaspoon baking powder</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/2 teaspoon baking soda</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4 teaspoon salt</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup superfine sugar</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 large egg yolks, lightly beaten</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
2/3 cup sour cream</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 teaspoon pure vanilla extract</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Coconut Cream Filling (recipe below)</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Heat the oven to 350 degrees. Arrange two racks in the center of the
oven. Line the bottom of three 6-by-2-inch buttered round cake pans with
parchment paper. (You can bake the batter in two 8-by-2-inch cake pans, but the
layers will be slightly thinner). Dust the bottom and the sides of the cake
pans with flour, and tap out any excess.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Whisk together flour, baking powder, baking soda, and salt, and set the
bowl aside.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 2</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
In the bowl of an electric mixer fitted with the paddle attachment,
cream butter on medium-low speed until fluffy, 1 to 2 minutes. Gradually add
sugar, and keep beating until the mixture is fluffy and light in color, about 3
minutes. Gradually drizzle in egg yolks, beating on medium-low speed between
each addition until the batter is no longer slick. Beat until the mixture is
fluffy again, about another 3 minutes.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 3</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Alternate adding flour mixture and sour cream to the batter, a little
of each at a time, starting and ending with the flour mixture. Beat in vanilla.
Divide the batter between the prepared cake pans. Bake until a cake tester
inserted into the center of each cake comes out clean, 30 to 40 minutes,
rotating the pans in the oven, if needed, for even browning. Transfer cake pans
to wire racks to cool, about 15 minutes. Remove cakes from pans, and let cool
completely on racks, tops up.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i>I baked at 350F traditional oven with 8-by-2 inch cake pans for about 28 minutes, and the cake was brown, but still very moist inside.</i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 4</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
To assemble, remove parchment paper from the bottoms of cakes. Split
each layer in half horizontally with a serrated knife. Set aside the prettiest
dome; it will be used for the final layer. Place another domed layer, dome side
down, on the serving platter. Spread a generous 1/2 cup coconut-cream filling
over cake. Repeat spreading coconut-cream filling on the remaining layers until
all but the reserved domed layer are used. Top cake with the reserved domed
layer. </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<h3>
Coconut Cream Filling</h3>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
6 large egg yolks</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 cup sugar </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
6 tablespoons cornstarch</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1/4 teaspoon salt</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
3 cups whole milk</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
4 ounces (1 1/2 cups) unsweetened flake coconut </div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
1 1/2 teaspoons pure vanilla extract</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Unsalted butter, for wrap</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 1</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Place egg yolks in a large bowl; whisk to combine; set bowl aside.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 2</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Combine sugar, cornstarch, and salt in a saucepan. Gradually whisk in
milk. Cook, stirring, over medium heat until mixture thickens and comes to a
boil, 10 to 12 minutes. Remove from heat.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 3</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Whisk 1/2 cup hot milk mixture into the reserved egg yolks to temper.
Slowly pour warm yolks into the saucepan, stirring constantly. Cook slowly,
stirring, over medium-low heat, until mixture begins to bubble, 5 to 6 minutes.
Remove from heat. Stir in coconut and vanilla.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
STEP 4</div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
Transfer filling to a medium mixing bowl. Lightly butter a piece of
plastic wrap, and lay it directly on top of filling to prevent a skin from
forming. Chill until firm, at least 1 hour.</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i>This is a really good coconut cream filling. I loved the flavor. I can probably make push cakes with this instead of icing.</i></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<i><br /></i></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-38466473463754414452013-12-12T19:24:00.002-06:002013-12-12T19:24:36.865-06:00Pork NuggetsI copied this recipe from my brother who really didn't know what he was doing, and I've perfected it.<br />
<br />
1.5 - 2 lbs pork chop, 1/2-inch thick, cut into 1-inch nuggets<br />
<br />
Marinate pork nuggets with<br />
1/4 tsp salt<br />
1/4 tsp pepper<br />
1/2 tsp mushroom seasoning<br />
1/4 tsp five spice powder<br />
1/4 tsp paprika<br />
1/4 tsp cayene (could be more if you want it spicier)<br />
1/2 tsp minced garlic<br />
<br />
Coat the marinated meat well with tapioca starch.<br />
<br />
Warm oil to 350F.<br />
Fry until light golden. <br />
<br />
Increase oil to 375F<br />
Refry for a few minutes until golden brown.Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-42011702064087925492013-12-12T19:17:00.001-06:002013-12-12T19:17:12.168-06:00Cornbread Stuffing - Thanksgiving 2013I 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.<br />
<br />
7 slices oven-dried white bread (Used leftover honey wheat rolls from Black Eyed Pea)<br />
1 dozen corn bread (Used BEP leftover cornbread, about 12 pieces, give or take).<br />
1 sleeve Saltine crackers<br />
8 Tbsp butter<br />
1 lb hot Italian sausage<br />
2 cups chopped celery<br />
1 large onion, chopped<br />
7 cups chicken stock<br />
1 tsp salt<br />
freshly ground black pepper<br />
1 tsp sage<br />
1 Tbsp poultry seasoning<br />
5 eggs, beaten<br />
<br />
Preheat oven to 350F<br />
<br />
In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.<br />
<br />
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. <br />
<br />
Pour mixture into a greased pan and bake until dressing is cooked through, about 45 to 60 minutes.<br />
<br />
<br />
<br />Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-22015376997432987762013-11-01T17:49:00.003-05:002013-11-01T17:49:42.501-05:00Won Ton | Hoành Thánh<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u><span style="font-family: "Cambria","serif";">Filling<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">12 ounces lean pork, ground<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4 ounces shrimp, shelled,
deveined and finely diced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ cups scallions, finely
diced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp minced garlic<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 Tbsp grated ginger<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 water chestnuts, peeled,
finely diced (or ¼ cup jicama, finely diced)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 Tbsp Chinese white rice
wine, or gin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 egg whites, lightly
beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 tsp sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 tsp light soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ Tbsp oyster sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Pinch white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">36 wonton skins<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3½ Tbsp cornstarch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">10 cups cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 Tbsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 Tbsp peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Mix together all the
filling ingredients, until thoroughly blended.
Place in a shallow dish, refrigerate, uncovered, 4 hours, or covered overnight.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Leftover wonton should be
placed on wax paper to dry thoroughly before refrigerating for later use.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-1243441869178569372013-11-01T17:48:00.006-05:002013-11-01T17:48:59.618-05:00Taro Root Pancakes (Lai Wu Bok Bang)<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ pounds taro root,
peeled, ends removed, coarsely grated (to yield 4 cups, tighly packed)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2/3 cup Chinese bacon, cut
into ¼-inch dice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 extra large eggs<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 cup scallions, finely
diced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 tsp sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 Tbsp Shao-Hsing wine, or
sherry<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Pinch white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 Tbsp cornstarch<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">7 Tbsp peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">In a large bowl mix all
ingredients except peanut oil, thoroughly to make a cohesive mass.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Makes 16 pancakes.<o:p></o:p></span></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-22794389331777871212013-11-01T17:48:00.004-05:002013-11-01T17:48:41.051-05:00Shrimp Balls (Har Yuen)<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">¾ pound shrimp, shelled,
deveined, washed, dried and chopped into a paste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 Tbsp coriander, minced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 Tbsp egg white, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 tsp sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Pinch white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 tsp light soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 tsp oyster sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 tsp Chinese white rice
wine, or gin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">8 cups cold water<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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).<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-49481901856366738962013-11-01T17:48:00.001-05:002013-11-01T17:48:15.985-05:00Scallion Pancakes This scallion pancakes are different from the typical scallion pancakes in Chinese restaurants here.<br />
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1¼ cups bleached wheat
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ tsp baking powder<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 medium egg, beaten<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ cups, plus 2 to 4
Tablespoons cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">¾ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Pinch white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 Tbsp dried shrimp, soaked
in hot water to soften, then finely diced <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1/3 cup Chinese bacon,
finely diced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">½ cup Chinese sausage (lop
cheung), finely diced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">7 scallions, trimmed,
finely sliced<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ Tbsp peanut oil, plus
additional for pan, as needed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Serve with tea as a snack
or as a course of a larger meal.<o:p></o:p></span></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-16712142915430610582013-11-01T17:47:00.001-05:002014-04-15T21:56:20.507-05:00Turnip Cake (Lor Bok Goh) | Bánh Củ Cải (Chiên) <div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1½ pound (4½ cups, tightly
packed) fresh Chinese turnips, peeled and coarsely grated<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3¼ cups cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 slice ginger, 1 inch
thick, lightly smashed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 Tbsp Chinese white rice
wine, or gin<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 large gloves garlic,
large, peeled and left whole<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Pinch white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">10 ounces (2-1/3 cups) rice
flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">6 ounces (1½ cups)
glutinous rice flour<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 cups plus 1 Tbsp cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1/3 cup liquefied pork fat,
or peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 Tbsp dried shrimp, soaked
in water to soften, drained and cut into ¼-inch dice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 Chinese sausage, cut into
¼-inch dice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">½ cup Chinese bacon, cut
into ¼-inch dice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1/8 tsp white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3¾ tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 Tbsp scallions, finely
diced (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 Tbsp coriander, finely
diced (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Grease a 9-inch round,
3-inch deep cake pan; set aside.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.
<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">Drain slices on paper
towels, serve immediately with diced scallions and coriander.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<span style="font-family: Cambria, serif;">Do not freeze turnip
cake. It can be refrigerated.</span><br />
<span style="font-family: Cambria, serif;"><br /></span>
<span style="font-family: Cambria, serif;"><i>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.</i></span>Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-66432250349308113472013-11-01T17:45:00.003-05:002013-11-01T17:45:48.067-05:00Braised Five-Spice Pork Belly <div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";"><b><u>Ingredients:</u></b></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: Cambria, serif;">6½ cups cold water</span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4½ ounces sugarcane sugar
or dark brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 piece ginger, 1½ inches
long, lightly smashed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4 scallions, trimmed, cut
in half<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 cinnamon sticks, 3-inches
long<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4 pieces 8-star anise<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">10 cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">¼ tsp anise seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">½ tsp Sichuan peppercorns<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 to 2½ pounds pork belly <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in;">
<span style="font-family: "Cambria","serif";">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<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2/3 cup double dark soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2/3 cup Shao-Hsing wine, or
sherry<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">6½ cups cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4½ ounces sugarcane sugar
or dark brown sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">1 piece ginger, 1½ inches
long, lightly smashed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4 scallions, trimmed, cut
in half<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">3 cinnamon sticks, 3-inches
long<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">4 pieces 8-star anise<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">10 cloves<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">¼ tsp anise seeds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">½ tsp Sichuan peppercorns<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2 to 2½ pounds pork belly <o:p></o:p></span></div>
<div class="MsoNormal" style="margin: 0in 0in 0.0001pt 0.5in;">
<span style="font-family: "Cambria","serif";">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<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2/3 cup double dark soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">2/3 cup Shao-Hsing wine, or
sherry<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Cambria","serif";">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.<o:p></o:p></span></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-28475411260674678222013-10-31T16:57:00.000-05:002013-10-31T16:57:24.789-05:00Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy (Dong Gu Dau Fu Kau Jun Choy) <h2>
<b>Steamed Black Mushrooms (Jing Dong Gu) </b></h2>
24 Chinese dried black mushrooms, about 1½ inches in diameter<br />
3/4 tsp salt<br />
2 tsp sugar<br />
½ Tbsp dark soy sauce<br />
1½ Tbsp oyster sauce<br />
2 Tbsp Shao-Hsing wine, or sherry<br />
2 tsp sesame oil<br />
3 Tbsp Scallion Oil<br />
½ cup Vegetable Stock<br />
3 scallions, trimmed, cut into 2-inch pieces<br />
1 slice fresh ginger, 1 inch thick, lighly smashed<br />
<br />
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.<br />
<br />
Turn off heat and remove dish from steamer. Discard the scallions and ginger and gently toss mushrooms in remaining liquid.<br />
<br />
The mushroom will keep, refrigerated and covered in plastic wrap, 4 to 5 days.<br />
<br />
<h2>
<b>Steamed Black Mushrooms Braised with Bean Curd and Tianjin Bok Choy (Dong Gu Dau Fu Kau Jun Choy) </b></h2>
<div>
<b>Ingredients</b></div>
<div>
3 Tbsp peanut oil</div>
<div>
1 Tbsp minced ginger</div>
<div>
1/2 tsp salt</div>
<div>
1 head fresh Tianjin boy choy (Napa cabbage) washed, drained, dried, and cut into:</div>
<div>
4 cups stalks, cut across into 1/2-inch strips</div>
<div>
5 cups leaves, cut across into 1/2-inch strips</div>
<div>
6 Steamed Black Mushrooms, cut into thin strips</div>
<div>
<br /></div>
<div>
1/2 cup Vegetable Stock</div>
<div>
2 cakes firm fresh bean curd, cut into 1/2-inch strips</div>
<div>
1/2 cup red bell peppers, cut into 2-inch by 1/8-inch strips</div>
<div>
<br /></div>
<div>
<div>
<b>Sauce:</b></div>
<div>
2 Tbsp oyster sauce</div>
<div>
2 tsp light soy sauce</div>
<div>
1 tsp sesame oil</div>
<div>
1½ Tbsp Shao-Hsing wine, or sherry</div>
<div>
1½ tsp sugar</div>
<div>
1/4 tsp salt</div>
<div>
2 Tbsp corn starch</div>
<div>
pinch white pepper</div>
<div>
3 Tbsp Steam Black Mushroom liquid</div>
</div>
<div>
<br /></div>
<div>
In a small bowl, combine all ingredients for sauce; set aside.</div>
<div>
<br /></div>
<div>
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.</div>
<div>
<br /></div>
<div>
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.</div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-59659056021115450102013-10-31T16:31:00.000-05:002013-12-12T19:04:14.603-06:00Congee | Cháo | Cháo Cá<span style="font-family: 'Times New Roman', serif; font-size: small; font-weight: normal;">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.</span>
<br />
<h1>
Congee (Jook)</h1>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½
cup short-grain rice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/3
cup glutinous rice<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">8½
cups cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Salt,
to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br />
Update: <i>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.</i></div>
<h1>
Congee with Fish (Yue Jook)</h1>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
recipe Congee<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
whole 3-pound fresh fish (grass carp, striped bass or sea bass) – yield 1½-lb
fish filet<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u><span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Marinade<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
tsp Chinese white rice vinegar (or distilled white vinegar)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
Tbsp Chinese white rice wine<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
tsp ligh soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
tsp sesame oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
Tbsp peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
tsp salt<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Pinch
white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4
slices fresh ginger, sliced paper thin, julienned<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
scallions, trimmed, cut into 1½-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<u><span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Sauce<o:p></o:p></span></u></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
Tbsp scallion oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1/8
tsp white pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
tsp light soy sauce<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3
scallions, trimmed, finely sliced, for garnish<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
Tbsp fresh coriander, finely sliced, for garnish (optional)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-58032218094152013082013-10-31T16:25:00.003-05:002013-10-31T16:32:10.103-05:00Traditional Recipes: Making Stocks<h1>
<span style="font-family: 'Times New Roman', serif; font-size: small; font-weight: normal;">Recipes from My Grandmother's Chinese Kitchen by Eileen Lo.</span></h1>
<h1>
Chicken Stock (Gai Seung Tong)</h1>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
gallon water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3
pounds chicken wings<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
whole chicken (8 pounds) including giblets, fat removed, each chicken cut into
4 pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
gallons cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½
pound fresh ginger, cut into 3 pieces, lightly smashed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">6
garlic cloves, peeled<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
bunches scallions, trimmed, cut into thirds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">4
medium onions, peeled and quartered<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼
pound (1 cup) fresh coriander, cut into thirds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½
cup fried onions<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼
cup boxthorn* seeds, soaked 10 minutes <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3
to 4 tablespoons salt, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Makes
about 5 quarts.<o:p></o:p></span></div>
<h1>
Vegetable Stock (Jai Seung Tong)</h1>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">5
quarts cold water<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
pound carrots, peeled, cut into thirds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
bunches scallions, trimmed, cut into thirds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">3
pounds onions, peeled and quartered<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
pound fresh mushrooms, cut into thirds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">8
stalks celery, halved<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼
pound (1 cup) fresh coriander, cut into thirds<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½
cup Chinese preserved dates (or preserved figs), soaked in hot water 30
minutes, washed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼
cup boxthorn* seeds, soaked 10 minutes, washed (or 6 pitted sweet dates)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">¼
pound fresh ginger, left in piece, lightly smashed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">½
cup fried scallions<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">2
or 3 tablespoons salt, to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Stir
in salt, return to a boil, reduce heat immediately, simmer for another 20
minutes. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Turn
off heat. When stock is cooled, remove
from heat, strain. Discard solids. Store in containers.<o:p></o:p></span></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Makes
3½ to 4 quarts stock. Recipe can be
halved.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">*</span><span style="font-family: 'Times New Roman', serif; font-size: 10pt;">Boxthorn = (Wolfberry, KiChi, Goji, Snowberry, "kỷ tử", "cẩu
kỷ", "cẩu kỷ tử")</span><br />
<span style="font-family: 'Times New Roman', serif; font-size: 10pt;"><br /></span>
<br />
<h1>
Scallion Oil (Chung Yau)</h1>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1½
cup peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
pound (3 to 4 bunches) scallions, well dried, trimmed, each scallion cut into
2-inch pieces, white portions lightly smashed<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<h1>
Onion Oil (Yung Chung Yau)</h1>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1½
cup peanut oil<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1
pound (4 cups) yellow onions, very thinly sliced. <o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<br /></div>
<br />
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">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.<o:p></o:p></span></div>
</div>
<div class="MsoNormal" style="margin-bottom: 0.0001pt;">
<span style="font-family: "Times New Roman","serif"; font-size: 10.0pt; mso-ascii-theme-font: minor-latin; mso-bidi-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;"><o:p></o:p></span></div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0tag:blogger.com,1999:blog-6904398762538861317.post-74194024391175346802013-09-11T13:50:00.000-05:002013-09-11T13:50:25.893-05:00Best Chicken Noodle Soup - Truly!STOCK<div>
<br /><div>
1 Tbsp vegetable oil (actually you would need much more, enough to brown the chicken)</div>
<div>
1 (4-lb) whole chicken, breast removed, split, and reserved; remain chicken cut into 2-inch pieces</div>
<div>
1 onion, chopped</div>
<div>
8 cups boiling water</div>
<div>
2 tsp salt</div>
<div>
2 bay leaves</div>
<div>
<br /></div>
<div>
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.</div>
<div>
<br /></div>
<div>
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.</div>
<div>
<br /></div>
<div>
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. </div>
<div>
<br /></div>
<div>
After skimming stock, shredded chicken, cooled stock, and reserved fat can be refrigerated in separate containers up to 2 days.</div>
<div>
<br /></div>
<div>
FOR THE SOUP</div>
<div>
1 onion, chopped</div>
<div>
1 large carrot, peeled and sliced 1/4 inch thick</div>
<div>
1 celery rib, sliced 1/4 inch thick</div>
<div>
1/2 tsp dried thyme</div>
<div>
3 ounces egg noodles</div>
<div>
1/4 cup minced fresh parsley</div>
<div>
salt and pepper</div>
<div>
<br /></div>
<div>
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.</div>
<div>
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</div>
<div>
<br /></div>
</div>
Amyhttp://www.blogger.com/profile/08687778330832202811noreply@blogger.com0