Banh Tam Bi

Just copy this recipe from facebook to make later.
https://www.facebook.com/groups/950174428329745/permalink/1729864527027394/?sale_post_id=1729864527027394

- BÁNH TẰM BÌ -
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.

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.

Hy vọng các bạn sẽ làm thành công món Bánh Tằm Bì với công thức của mình nhé.

Cách làm sợi Bánh Tằm:
- 1 gói bột gạo (1lb)
- 2 cups bột nếp
- 1 cup bột năng
- 2 muỗng súp dầu dừa (không có thì dùng dầu ăn cũng được)
(Mình dùng dầu dừa cho bánh thơm mà không bị hôi bột, lại tốt nữa)
- 1tsp muối

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.

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.

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.

Cách làm Bì Thính:
- 2 gói bì đông lạnh
- 1 gói thính
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.
(trong thời gian chờ bì ráo mình làm phần thịt, nước dừa, nước mắm)

- 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.
Bì ráo, dùng kéo nhấp mấy cái cho bì ngắn lại để dễ gắp và chuẩn bị trộn thính.

* Nêm vào bì - 1Tbsp nước mắm (muỗng ăn súp)
- 1 tsp đường
- 1/2 tsp muối
- 1 tsp bột tỏi
- 1/2 tsp tiêu xay
- 1 Tbsp củ hành tím và tỏi nướng bằm nhuyễn (phải nướng cả hai thứ mới thơm nha bạn)

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.
Để cho đỡ cực thì mình có thể làm bì hôm trước, hôm sau làm bánh tằm là ăn thôi.

* Nấu nước dừa:
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.

* Pha nước mắm:
- 1 lon coco rico
- 1/2 cup đường
- 1 trái chanh to vừa
- Ớt hiểm băm nhỏ
- 4 tép tỏi băm nhỏ
- 1/2 cup nước mắm
Ăn kèm với mỡ hành, rau giá, dưa leo, đồ chua và rau thơm các loại.

CHÚC CÁC BẠN THÀNH CÔNG!

Braised Fish (Salmon) Head

Braised Fish (Salmon) Head

2 cups water
1/2 cup mirin
1/2 cup sake or white wine
1/2 cup ponzu (can this be replaced with soy sauce and rice vinegar?)
2 Tbsp soy sauce
2 tsp hondashi
2 Tbsp brown sugar
80g sliced ginger
2-3 cloves garlic, sliced

Put all ingredients in a pot and bring to a boil.
Add salmon collar / head just enough so that the liquid would cover the fish completely.
Covered.
Simmer for 10 minutes.

Turn the fish over (if desired) and simmer for another 2-3 minutes.

If you have more fish, you can remove the fish and use the broth to cook another batch.
If not, turn off heat and let the fish sit in the broth overnight to absorb more flavor.

Hunan Cuisine: Beef with Cumin

Beef with Cumin

Revolutionary Chinese Cookbook by Fuchsia Dunlop

12-oz trimmed beef steak, such as sirloin, chuck or round (maybe flank)
2 tsp finely chopped fresh ginger
1 Tbsp finely chopped garlic
2 fresh red chilies, finely chopped
2-4 tsp dried chili flakes
2 tsp ground cumin
salt
2 scallions, green parts only, finely sliced
2 tsp sesame oil
2 cups peanut oil for frying

For the marinade

1 Tbsp Shaoxing wine
1/2 tsp salt
1 tsp light soy sauce
1 tsp dark soy sauce
1 Tbsp potato flour
1 Tbsp water

Cut the beef across grain into thin slices, 1.5 by 1.25 inches.  Add the marinade ingredients and mix well.

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.

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.

When all ingredients are sizzling and cooked, add the scallion green and toss briefly.  Remove from heat, stir in the sesame oil and serve.

Hunan Cuisine: Tiger-skin Steamed Pork

Tiger-skin Steamed Pork

Revolutionary Chinese Cookbook by Fuchsia Dunlop

1-lb 10-oz pork belly, with skin, in one piece
1 Tbsp sweet fermented glutinous rice wine, or Shaoxing wine
1/4 tsp salt
2 Tbsp light soy sauce
2 Tbsp dark soy sauce
2.5 Tbsp black fermented beans, rinsed
2 cups Peanut oil for frying

Boil the pork belly for 8-10 minutes until nearly cooked.  Remove and pat dry.

Heat the oil to 350F.  Dry the prok bellow skin side down for about 3 minutes, until skin is a rich, dark red-brown.

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.

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.

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.

Hunan Cuisine: Steamed Spare Ribs with Black Beans and Chilies

Steamed Spare Ribs with Black Beans and Chilies

Revolutionary Chinese Cookbook by Fuchsia Dunlop

1 lb spare ribs, cut into bite-sized pieces
2 tsp light soy sauce
1 Tbsp Shaoxing wine
1 tsp finely chopped fresh giner
1 Tbsp black fermented beans, rinsed
Dried chili flakes to taste
2 tsp lard (optional)

Blanch the ribs.

Place the ribs with all the ingredients.  Steam over high heat for 30 minutes, until cooked through.

Hunan Cuisine: Sauces for Noodles

Sauces for Noodles

Revolutionary Chinese Cookbook by Fuchsia Dunlop

Hot Sesame Sauce

2 Tbsp sesame paste

2 Tbsp cold water

1 Tbsp fermented bean curd, mixed with its juice

2 garlic cloves, crushed

1 Tbsp light soy sauce

1 Tbsp Chinkiang vinegar

1 tsp sesame oil

Combine ingredients together.

Toppings

2-4 Tbsp chili oil with sediment

5 Tbsp preserved mustard tuber (about 2 ounces), rinsed and finely chopped

1/3 cup crushed roasted peanuts

2 scallions, green part, finely sliced

Sauce can be served with liang fen, mung bean jelly.  Soak dry liang fen in boiling water for about 30 minutes.

Or try with Korean noodle.  (?)

Cold-Tossed Noodle Sauce

1.5 Tbsp sesame paste

1.5 Tbsp fermented bean curd, mixed with its juice

2 tsp light soy sauce

1.5 Tbsp clear rice vinegar

1.5 Tbsp chili oil with sediment

2 tsp sesame oil

Cook the plain flour-and-water or egg noodles per instruction.  Drain, dry.  Can mix with a little peanut oil to prevent sticking.

Same toppings as above, minus the oil.  Can also add cilantro.

Yueyang Hot-Dry Noodle

1 Tbsp chopped salted chilies

4 tsp sesame paste

1 tsp crushed garlic

2 tsp light soy sauce

1 Tbsp chili oil with sediment

Cook 7-oz dried or 1 lb 6-oz fresh Chinese noodles and drain well.  Add the sauce and mix well.

Toppings with mustard tuber, scallions and sesame seeds.

Hunan Cuisine: Fragrant-and-Hot Spare Ribs

Fragrant-and-Hot Spare Ribs

Revolutionary Chinese Cookbook by Fuchsia Dunlop

2.5 lb meaty spare ribs, 3 1/4-inch sections
2 quarts aromatic broth (see below)
2 tsp garlic, finely chopped
2 tsp fresh ginger, finely chopped
1 tsp chili bean paste
1 tsp chopped salted chilies
1/2 tsp ground cumin
1 tsp dried chili flakes
2 tsp sesame seeds
2 Tbsp finely chopped red bell pepper
3 scallions, green parts only, finely sliced
2 tsp sesame oil
Peanut oil for deep-frying

Blank the ribs in boiling water.  Drain.

Simmer the ribs in aromatic broth for about 40 minutes, until tender.  Drain.

Heat the oil to 350F.  Deep-fry the ribs until golden.  Drain.

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.

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.

Aromatic Broth

2 quarts stock or water
1 1/2-inch piece fresh ginger, peel left on, sliced
2 scallions
4 Tbsp Shaoxing wine
1 Tbsp light soy sauce
1.5-2 tsp salt
Caramel color if you want a golden broth

(some of all of the following spices)
small handful dried chilies
2 Tbsp Sichuan peppercorns
1 Tbsp fennel seeds
3 slightly crushed dried/red cadamom (cao guo)
few pieces of cassia bark
6 bay leaves
4 star anise
6 gloves
6 cardamom (green?) pod

Hunan Cuisine: Spiced Salt

Spiced Salt

Revolutionary Chinese Cookbook by Fuchsia Dunlop

4 Tbsp salt

4 Tbsp whole Sichuan pepper

couple pieces of cassia bark

2 crushed red/dried cardamom

5 bay leaves

2 star anise

8 cloves

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.

Hunan Cuisine: Red-Braised Pork

Chairman Mao's Red-Braised Pork

Revolutionary Chinese Cookbook by Fuchsia Dunlop

1 lb pork belly (skin optional)

1 Tbsp peanut oil

2 Tbsp white sugar

1 Tbsp Shaoxing wine

3/4-inch piece fresh giner, skin left on and sliced

1 star anise

2 dried red chilies

a small piece of cassia bark or cinnamon stick

light soy sauce

salt

sugar

a few pieces scallion greens

Blanch pork belly in boiling water for 3-4 minutes.  Remove.  Cool.  Cut into bite-size chunks.

Make a caramel with 2 Tbsp peanut oil and 2 Tbsp sugar.  Add cut pork belly.  Splash 1 Tbsp Shaoxing wine.

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.

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.

Variations

With water chestnut-

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.

With garlic cloves-

Similar with water chestnut, replace with garlic cloves.

With deep-fried bean curd-

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.

With bean curd skin-

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.

With "Tea-Tree" mushrooms-

Stir-fry the mushrooms, adding the pork.  Simmer. Proceed as above.

With preserved mustard greens-

Put the red-braised pork in a bowl, top with preserved mustard greens and steam for 20-30 minutes.

Hunan Cuisine: Sweet and Sour Spare Ribs

Sweet-and-Sour Spare Ribs

Revolutionary Chinese Cookbook, Fuchsia Dunlop

1 lb. meaty spare ribs, cut into bite-size sections
2 1-oz pieces fresh ginger, unpeeled and crushed
4 scallions, white parts only, crushed
1 Tbsp Shaoxing wine
salt
2 tsp dark soy sauce
1 Tbsp sugar
1 Tbsp Chinkiang vinegar
1 tsp sesame oil
Peanut oil for cooking

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.

Optional deep-frying step:  Heat the oil to 350-400F.  Add the ribs and fry for 5 minutes, until golden.  Drain and set aside.

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.

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.

Add the 1 Tbsp Chinkiang vinegar and cook for 1-2 minutes.

Off heat, stir in the 1 tsp sesame oil

Bánh 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.

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.

400-g tapioca starch
1/2 tsp salt
1-1/3 cup boiling water.

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.)

Filling (using the same filling for Bánh Ít Ram)
3/4 lb pork belly, cut into small cubes
1 lb peeled shrimp, cut into small cubes
3 shallots, minced
2 Tbsp fish sauce
2 tsp sugar
1 tsp black pepper (or more)
2 tsp mushroom seasoning
1/2 tsp salt
2 tsp powdered annatto (optional.  Or 1 Tbsp annatto seeds fried quickly in hot oil to color the oil)

Bánh Ít Ram

Dough Ingredients:
16-oz (one bag) glutinous rice flour
1 tsp mushroom seasoning
1/2 tsp salt
1-2/3 cup hot water

Mix all ingredients together to make dough.  I used about 30g of dough for each dumpling.
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).

Steam for 5-7 (or was it 7-10) minutes.

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.

Vietnamese Meatballs (Xíu Mại)

I made xíu mại based on this recipe.  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.

To make the meatballs
1 lb ground pork
2 eggs
1 medium jícama, julienned
1 Tbsp sugar
1 tsp black pepper
1/2 tsp mushroom seasoning
1/2 tsp salt
1/4 cup minced shallots
1/2 Tbsp (~3 cloves) minced garlic
1/4 cup (6-8 stalks) chopped green onions, only green part.

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.

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.

Steam for 10 minutes.

To make the tomato sauce
3 tablespoon oil
1/4 cup minced shallot
1/2 - 1 Tbsp (~5 cloves) minced garlic
6-8 green onion, white part, finely chopped.
3 ripe tomatoes, squeeze out seeds, chopped.
2 cups (14.5 oz can) chicken broth.
1 Tbsp fish sauce
1 Tbsp sugar
1 tsp salt
2 Tbsp corn starch + 2 Tbsp water, make a slurry.  ]

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.

Bring to boil, simmer.  Add corn starch slurry to thicken sauce.  Add meatballs.  Simmer for 5 minutes.

Coconut Layer Cake

I made this Coconut Layer Cake 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.

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.

Coconut Layer Cake

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

2 cups (200g) sifted cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup superfine sugar

4 large egg yolks, lightly beaten

2/3 cup sour cream

1 teaspoon pure vanilla extract

Coconut Cream Filling (recipe below)

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.

Whisk together flour, baking powder, baking soda, and salt, and set the bowl aside.

STEP 2

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.

STEP 3

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.

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.

STEP 4

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. 

Coconut Cream Filling

6 large egg yolks

1 cup sugar 

6 tablespoons cornstarch

1/4 teaspoon salt

3 cups whole milk

4 ounces (1 1/2 cups) unsweetened flake coconut 

1 1/2 teaspoons pure vanilla extract

Unsalted butter, for wrap

STEP 1

Place egg yolks in a large bowl; whisk to combine; set bowl aside.

STEP 2

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.

STEP 3

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.

STEP 4

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.

This is a really good coconut cream filling.  I loved the flavor.  I can probably make push cakes with this instead of icing.

Pork Nuggets

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

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

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

Coat the marinated meat well with tapioca starch.

Warm oil to 350F.
Fry until light golden.

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

Cornbread Stuffing - Thanksgiving 2013

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

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

Preheat oven to 350F

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

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

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

Won Ton | Hoành Thánh

Filling

12 ounces lean pork, ground

4 ounces shrimp, shelled, deveined and finely diced

1½ cups scallions, finely diced

1½ tsp minced garlic

1 Tbsp grated ginger

2 water chestnuts, peeled, finely diced (or ¼ cup jicama, finely diced)

1 Tbsp Chinese white rice wine, or gin

2 egg whites, lightly beaten

1 tsp salt

1 tsp sugar

1 tsp light soy sauce

1 tsp sesame oil

1½ Tbsp oyster sauce

Pinch white pepper

36 wonton skins

3½ Tbsp cornstarch

10 cups cold water

1 Tbsp salt

1 Tbsp peanut oil

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

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

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

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

Taro Root Pancakes (Lai Wu Bok Bang)

1½ pounds taro root, peeled, ends removed, coarsely grated (to yield 4 cups, tighly packed)

2/3 cup Chinese bacon, cut into ¼-inch dice

2 extra large eggs

1 cup scallions, finely diced

1½ tsp salt

2 tsp sugar

1½ tsp sesame oil

1 Tbsp Shao-Hsing wine, or sherry

Pinch white pepper

3 Tbsp cornstarch

7 Tbsp peanut oil

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

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

Makes 16 pancakes.

Shrimp Balls (Har Yuen)

¾ pound shrimp, shelled, deveined, washed, dried and chopped into a paste

3 Tbsp coriander, minced

2 Tbsp egg white, beaten

1 tsp sugar

½ tsp salt

Pinch white pepper

1 tsp light soy sauce

2 tsp oyster sauce

1½ tsp sesame oil

1½ tsp peanut oil

2 tsp Chinese white rice wine, or gin

8 cups cold water

1½ tsp salt

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

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

Scallion Pancakes

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

1¼ cups bleached wheat flour

1½ tsp baking powder

1 medium egg, beaten

1½ cups, plus 2 to 4 Tablespoons cold water

¾ tsp salt

Pinch white pepper

2 Tbsp dried shrimp, soaked in hot water to soften, then finely diced

1/3 cup Chinese bacon, finely diced

½ cup Chinese sausage (lop cheung), finely diced

7 scallions, trimmed, finely sliced

1½ Tbsp peanut oil, plus additional for pan, as needed

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

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

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

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

1½ pound (4½ cups, tightly packed) fresh Chinese turnips, peeled and coarsely grated

3¼ cups cold water

1 slice ginger, 1 inch thick, lightly smashed

3 Tbsp Chinese white rice wine, or gin

2 large gloves garlic, large, peeled and left whole

Pinch white pepper

10 ounces (2-1/3 cups) rice flour

6 ounces (1½ cups) glutinous rice flour

2 cups plus 1 Tbsp cold water

1/3 cup liquefied pork fat, or peanut oil

2 Tbsp dried shrimp, soaked in water to soften, drained and cut into ¼-inch dice

3 Chinese sausage, cut into ¼-inch dice

½ cup Chinese bacon, cut into ¼-inch dice

1/8 tsp white pepper

3¾ tsp salt

3 Tbsp scallions, finely diced (optional)

3 Tbsp coriander, finely diced (optional)

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

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

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

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

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

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

Do not freeze turnip cake.  It can be refrigerated.

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