This recipe was part of my final class at Whole Foods San Mateo last month.  It was nice to have some of my students whom I have been working with for many years  – Nancy, Bernie, Chris and Yuko were there, as well as my friend, Joyce and the new host of my cooking class in the Peninsula, Wally. It was a nice way to “wrap” up a 7-year teaching stint at Whole Foods.  We wrapped and we ate, and wrapped and ate a variety of spring rolls.

Chef’s tip:   Fresh beancurd skin is quite difficult to find.  Hodo Soy is probably the only folks who sell it in the US.  If you ever see some, you just have to buy it and taste the difference.   For this recipe, if you can’t find the fresh ones, the frozen ones will have to do.  The dried ones would not work.  When rolling the spring roll, ensure no air bubble is trapped within.  Make it compact and dense by pushing out any air bubbles.

Marinade

¼ teaspoon white pepper
1 tablespoon fish sauce
1 teaspoon black, thick soy sauce
1 tablespoon soy sauce to taste
½ teaspoon sesame oil
2 teaspoons Five Spice powder
1 teaspoon cornstarch
1 lb pork fillet or pork loin, cut into small cubes
3/4 cup water chestnut
1/2 cup cilantro stems, chopped
1/4 cup green onions, chopped
¼ cup yellow onions, chopped

20 pieces  6X6 inch fresh beancurd skin/ yuba
1 Tablespoon cornstarch mix with a little water to make a slurry
6 cups canola oil for deep frying

To make the springroll

1. Mix filling ingredients together and marinade for 30 minutes, up to overnight
2. To assemble lobak, place beancurd skin square with one corner facing you.  Next place about 2 Tablespoons of the filling on the bottom third of the skin.  Shape the filling into a cylinder, about 3-inches long.  Fold the bottom flap up and over the filling.  Fold the left and right side over the filling. Holding the sides in place, roll up into a tight cylinder.  Moisten edges with the cornstarch slurry to seal.  Lay the rolls flap side down on a baking tray.  Repeat folding the remaining rolls.
3. Heat oil over medium heat till 350F. Deep fry springrolls till golden brown, about 5-6 minutes.

LOH BAK DIPPING SAUCE

1 cup chicken stock
1 teaspoon salt
1 Tablespoon sugar
1 Tablespoon soy sauce
¾ teaspoon Chinese Five Spice powder to be mixed with a bit of water
A pinch of white pepper

1 Tablespoon cornstarch mixed with 3 Tablespoons water
1/2 egg white
1 teaspoon oil

To make the sauce:

4.     Mix all the seasoning ingredients with the stock and bring to a low boil.

5.     Add cornstarch mixture slowly to thicken the sauce.  You may not need all of it.

6.     Beat the egg white and drizzle into the sauce, wait till the egg white becomes opaque white, then stir slowly.  Finish with 1 teaspoon of oil.

Serves: 10

Crispy rolls filled with chicken, mushrooms and glass noodles, with characteristically- Thai flavors of lemongrass and fish sauce.  This spring roll differs from their Vietnamese counterpart as it is sweeter and uses eggroll wrappers instead of rice paper.

Chef’s tip: Cutting off an edge of the spring roll wrapper means less pastry around the filling, and would allow the spring roll to thoroughly cook through faster.

2 Tablespoon canola oil
4 small garlic cloves, minced
3 coriander roots, about 2 Tablespoons, scraped and finely chopped (substitute: stems)
3 small shallots, minced
1 lemongrass, white part only, finely minced
1 Thai bird’s eye chili, seeded, finely chopped

6 oz ground chicken
4 oz shrimp, peeled, cleaned, chopped into ½ inch pieces
2 Tablespoons fish sauce
1 Tablespoon palm sugar
1 teaspoon ground black pepper
1 large egg

1 cup wood ear mushroom, fresh or reconstituted, tough stems removed, sliced thinly
1 cup shiitake mushroom, stemmed, small diced
½ yellow onion, thinly sliced
1 stalk green onions, thinly sliced
½ carrot, peeled and grated
2 oz cellophane mung bean noodles, reconstituted in water, cut into 2 inch length

20 pieces 8×8 inch egg springroll wrapper

8 cups canola oil

1.     In a sauté pan. heat oil over medium heat and sauté the garlic, coriander roots, shallots, lemongrass and chilies until fragrant, about 4 minutes.  Let cool.  Set aside.
2.     In a large bowl, add chicken, minced shrimp fish sauce, palm sugar, black pepper, and egg and mix to combine.
3.     Add cooled sautéed garlic mixture, chopped mushrooms, onions, green onions, carrots and bean thread, Stir until just combined.  Do not overmix.
4.     Cut off one corner of a springroll wrapper.  Moisten uncut edges with water.  With the cut corner closest to you, place about 2 Tablespoons of the filling on the bottom third of the wrapper.  Shape the filling into a cylinder, about 3-inches long.  Fold the left and right side over the filling. Holding the sides in place, fold the bottom flap up and roll the roll up into a tight cylinder.  Lay the rolls flap side down on the moistened towel and cover with another moist towel.  Repeat folding the remaining rolls.
5.     Frying the spring rolls:  Heat canola oil till 330F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes each.   Do not overcrowd. Immediately drain on a wire rack over a baking sheet.  Bring the oil back up to temperature and continue until all the spring rolls have been fried.

Serves 10

Gluten-free option: Replace springroll wrappers with rice paper wrappers for Step 4

1 lb package 8 inch round Vietnamese rice paper wrappers

3 Tablespoons sugar

4.     Line a baking sheet with a damp tea towel and have another damp towel ready to cover the rolls. Line a cutting board with a third damp towel.  Fill a large sauté pan with 2 inches of water. Add sugar, bring water to a boil, then turn heat to very low. Working with one sheet of rice paper at a time, dip half the disc into the hot water, holding one corner with your fingers or a pair of chopsticks. Let it sit for about 5 seconds. Quickly dip the other half and remove and spread out flat on lined cutting board.    Place about 2 Tablespoons of the filling on the bottom third of the rice paper.  Shape the filling into a cylinder, about 3-inches long.  Fold the left and right side over the filling. Holding the sides in place, fold the bottom flap up and roll the roll up into a tight cylinder.  Lay the rolls flap side down on the moistened towel and cover with another moist towel. Patch any broken areas with small pieces of soaked, rice paper.  Repeat folding the remaining rolls.

THAI SWEET & SOUR DIPPING SAUCE

1/2 cup water
3/4 cup sugar
1 cup rice vinegar
2 Tablespoons Sriracha
2 Tablespoons fish sauce

1 Tablespoon ginger, minced
2 cloves garlic, minced

To make dipping sauce, place water, sugar, vinegar, and Sri Racha and fish sauce in a small saucepan. Heat over high heat until mixture boils, stirring occasionally, until sugar dissolves. Continue boiling until sauce is reduced by half, about 8 to 10 minutes, and the sauce has thickened to maple syrup consistency.   Stir in the ginger and garlic.  Cool.

Here is another mango salad recipe.  A Malaysian Nyonya version.  The key flavoring here is belachan.  Now, the following paragraph may scare you away from this recipe, but do trust me, once the belachan is roasted and mixed into the sambal, the salad is just absolutely scrumptious!  Ask any Malaysian, and they will surely defend the belachan.

Belachan is to Malaysian cooking what fish sauce is to Thai cooking.  To get the full, sweet flavor of belachan, buy a block of it, slice it up and dry toast it in a skillet.  Just be aware that your neighbors may not be liking it too much!  When I lived in Guangzhou about 20 years ago, I toasted some belachan and thought I was smart to leave the windows opened….after all, I was in US consulate housing and I don’t think my neighbors really dig the smell!  Before I knew it, every fly in Guangzhou decided to join me in the cooking!  After a humourous battle tracking down the flies and shooing them away, I was able to get all but one fly out of the apt.  To get the last fly out, I placed my bottle of now sweetly toasted belachan by the window sill.  The lone fly decided to come out of hiding and follow the waft of the belachan by the window sill.  At that point, I turned on the fan, and off he went out of the window!

Chef’s tip: You can also roast the belachan in an oven.  400F.  Chop up the belachan, spread it on a baking sheet and roast about 7 minutes.  Using a wooden spoon, break up the pieces further till crumbs form.  Return to oven for another 5 minutes.  Store leftover roasted belachan in an airtight bottle for future use!

Sambal Belachan:
6 Fresno/ red jalapeno chilies
1 Tablespoon belachan, more if desired

Dressing:
2 Tablespoon prepared sambal belachan
3 Tablespoon lime juice
2 Tablespoon sugar
1/2 teaspoon kosher salt

2 Tablespoon dried shrimp, soaked
2 Tablespoon dessicated shredded coconut, toasted
2 green mangoes, peeled and shredded
2 shallots, finely sliced
4 kaffir lime leaves, finely chiffonaded

1. In a food processor, finely grind the red chilies into a paste. Mix with belachan.
2. Make kerabu dressing – mix together sambal belachan, lime juice, sugar and salt.  Set aside.
3. Soak dried shrimp in water until soft.  Drain and pound coarsely with a mortar and pestle or pulse with a food processor.  Set aside.
4. Toast desiccated coconut in a pan till golden brown.  Pound coconut lightly.  Set aside.
5. Shred mangoes, cut shallots into thin slices lengthwise.  Slice kaffir lime leaves finely.
6. In a large bowl, mix all ingredients with the dressing. Serve immediately.

Note: Mangoes must be green, unriped firm mangoes

Serves: 6

This simple, Vietnamese-influenced shrimp salad encompasses the full flavors of hot, sweet, sour and salty.   The dressing is really versatile and you can vary the choice of fruit, too – for example, use pomelo, green papaya, even Granny Smith apples, peaches or cantaloupe.

Chef’s tip:  To peel soft, ripe fruits like mangoes or peaches, use a serrated peeler.  Kent mangoes work well for this salad.  To seed it, peel the mango.  Then cut off about 1/2 inch off the bottom and it will reveal part of the oval, flat shaped seed.  Noting the flat side of the seed from the cut tip,  stand the mango on the cut tip, then cut along the flat side of the seed from the top down, applying a slight pressure towards the seed.  Repeat with the opposite side.  Then carefully slice off both vertical side edges along the seed.  To chiffonade herbs, stack several leaves, then roll them tightly into a little cigar.  Next, slice through the roll to create thin slices.  Fluff the sliced herbs to break up the strands.

Dressing
3 small Thai red chilies, finely chopped
2 cloves garlic, minced
1 large shallot, finely chopped
¼ cup olive oil (not extra virgin)
3 tablespoons fish sauce
2 tablespoons palm sugar/ brown sugar
4 tablespoons fresh lime juice
½ teaspoon finely chopped kaffir lime leaves, optional

Salad
1 lb medium sized shrimp, shelled, deveined
2 ripe, firm mangoes, peeled, cut into thick juliennes
1 cup coarsely chopped cilantro leaves
1/2 cup coarsely chopped basil leaves
1/2 cup mint, chiffonade

1/2 cup pine nuts, toasted

Preparing the Dressing and topping:
1.  Place the ingredients for the dressing in a small bowl and whisk together until thoroughly combined.
Preparing the shrimp
2.  In a pot of salted boiling water, drop in the cleaned shrimp.  when shrimp turns pink, remove and immediately plunge into an ice bath.   Drain and pat dry.
Preparing the salad
3. Peel mangoes, and remove pit and slice flesh into thick juliennes.  Toss mangoes herbs and half the dressing.  Set aside.
4. Toss the shrimp with remaining dressing.  And place on top of the mangoes.
5. Garnish with pine nuts and cilantro leaves.

Serves: 6

One can all this delicious vegan appetizer an an open-faced samosa.  Essentially, it has all the goodness of the samosa without the deep fry and work.  Crunchy eggless wonton skins, brushed with mustard oil and baked till golden brown filled with spicy potato curry and topped with a savory granola reminiscent of the South Indian snack, muruku.

The North Indian-style aloo masala curry recipe itself is originally from my friend, Sabah Akhtar, who taught me how to make the curry using the pressure cooker — apparently a lot of Indian folks do that these days!  Totally cuts down on the time one needs to whip out a good curry.  Her potato curry is full of fresh flavors as she folds in a bunch of fresh herbs at the end.  I adjusted the recipe a little to give it more spice and kick, but it’s pretty much her recipe!  You can skip the cups and granola and just make this hearty curry as an entree.

Chef’s tip:  Panch phoran is a Bengali five whole seed blend of fennel, cumin, nigella (onion seeds), fenugreek and yellow mustard in equal proportions.  You can mix them yourself or buy them pre-blended at most indian grocery stores.  Sabah also adds an eggplant to the curry (at the same time you add the tomatoes) and it gives it a richer, more complex flavor.

Wonton Cups:
24 wonton skin, eggless if vegan
1/2 cup mustard oil

1. Brush skins with mustard oil and press into mini muffin cups.
2. Bake in 360F oven till golden, about 7 minutes. Let cool.

Aloo Masala:
2 Tablespoons mustard oil
1 1/2 Tablespoons panch phoran mix
1/2 teaspoon red pepper flakes

1/2 small yellow onion, finely minced
1 teaspoon ginger, grated
3 cloves garlic, minced
1 serrano, seeded, minced
3 large russett potatoes, half inch diced
2 tomatoes, peeled and diced
1 Tablespoon kosher salt
1/2 cup water

1 cup peas
3/4 cup cilantro leaves, chopped
1/2 cup dill, chopped

1. Heat a pressure cooker under medium heat.  When hot, add mustard oil, follwoed by panch phoran mix and red pepper flakes.  Fry till spices pop.
2. Add  onion and saute under low heat for 10 mins, add ginger, garlic and serrano.  Saute for another 5 min.
3. Add potatoes and stir to coat.  Add salt, tomatoes and water.  Bring to boil.
4. When boiling, close lid and bring pressure  to the first red ring  over medium heat.  Adjust heat to stabilize at first ring and cook for 4 minutes.  Release pressure using cold water release method.
5. Remove lid, add peas and  cook till desired doneness.
6. Remove from heat and gently fold in chopped cilantro and dill.

Savory Granola:
1 cup rolled oats
1 cup wheat flakes
1/4 cup sunflower seeds
1/4 cup shredded coconut
1/4 cup cashews
1 teaspoon fennel seeds
1 teaspoon cumin seeds
1 teaspoon curry powder
1/2 teaspoon garam masala
1 teaspoon black pepper, ground
1 teaspoon kosher salt
1/8 cup canola oil
1/8 cup water

1. Mix all the ingredients together and bake in 325F oven till golden brown.

Assemble:
Spoon a heaping tablespoon of aloo masala into the prepared cups, and top with savory granola.

The “Sam Poh Tong” temple between Ipoh and KL is a popular spot for KL folks that  stop by to buy the monks’ vegetarian specialty – the Chat Thye – a tightly rolled log of fresh yuba skin.  Some people call it mock chicken, mock goose, whatever.  It’s delicious and high in protein.  Makes a great snack.  It’s always a trick to try to slice it as thinly as you can.

Chef’s tip:  There’s only one place in the Bay Area that you can get fresh yuba skin – Hodo Soy in the Ferry Building, or at farmers’ markets in Berkeley and Palo Alto farmers.  The owner, Minh Tsai, is a true visionary in bringing Asian-style tofu products made from are non GMO, organic soy beans which just taste much better than the ones you find in your Chinese grocery stores.   Well, if you can’t get fresh ones,  reconstitute dried yuba by soaking in warm water for 10 minutes, and then pat dry.

4 large sheets fresh yuba (bean curd skin) about 15 inch diameter, cut into half
½ cup vegetarian broth
2 Tablespoons light soy sauce
1 Tablespoon roasted sesame oil
½ teaspoon cayenne / chilli powder
1 Tablespoon sugar
1 small piece of star anise

Cheesecloth

Kitchen twine

1. Mix the broth, soy sauce, sugar, sriracha and star anise in a small saucepan and gently simmer for 5 minutes.  Remove star anise and add sesame oil.   Let cool.  Set aside.
2. Spread a 12 x 8 inch piece of fine cheesecloth over a baking tray. Place a half-sheet of the fresh yuba on the sheet
3. Brush the yuba with soy sauce mixture. Cover with another piece of yuba and brush. Repeat until half the yuba and half the sauce is used.
4. Roll the stacks of yuba tightly, taking care to snug in the edges to make a uniform compact cylinder and wrap it in the cloth.  The finished yuba log should be about 6 inch X 2 ½ inch diameter.  Quickly tie the log with kitchen twine.
5. Repeat with remaining yuba and sauce.
6. Brush logs with remaining sauce, and place on a metal/glass plate.
7. Bring a wok of water to boil with a steamer.  Steam the roll, covered, over boiling water for 10 minutes.
8. Let yuba logs cool to room or cool temperature, let it sit at least 30 minutes. Unwrap and sliced into 1/3 inch thickness.

Serves: 6

A really light noodle dish that is full of flavor- nutty sesame and peanut butter, and hot Sichuan chili cooled down by the cucumber and cold noodles.  You can make your own noodles or substitute with store bought egg noodles or even spaghetti.  And if you really want to do this in under 30 minutes, use store bought rotiserrie chicken.

Chef’s tip: Mung bean starch is easily available in Korean grocery stores.

Noodles:

4 cups + 2 Tablespoons water
¾ cup mung bean starch

Meat and marinade:
2 chicken breast, bone-in, skin-on
1 teaspoon kosher salt
1 Tablespoon ginger juice
2 cloves garlic, finely minced
1/2 teaspoon black pepper
1 Tablespoon canola oil

Sauce:
3 Tablespoons tahini + 3 Tablespoons water (more if tahini is thick)
1 Tablespoon light soy sauce
1 Tablespoon Chinkiang or black Chinese vinegar
1 Tablespoon sugar
½ teaspoon kosher salt
1 teaspoon ground roasted Sichuan peppercorn or Sichuan peppercorn oil
1 teaspoon ginger, grated fine
1 clove garlic, grated fine
1 Tablespoon Asian chili oil
1 Tablespoon sesame oil

1 stalk green onions, green parts only, julienned into 1 inch strips
2 Tablespoons sesame seeds, toasted
1 teaspoon Asian chili oil
½ teaspoon sesame oil

Preparing the noodle
1.   Mix starch with 1 ½ cups of water till starch is fully dissolved.  Mix in remaining water.
2. Bring to boil, stirring constantly till the mixture thickens.  It’s easiest to stir from the center out. Stir until the mixture is clear and translucent.  About 4 minutes total.  Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, making a thin 3/8 inch layer.
3. Leave to cool for 45 minutes in the fridge or 2 hours at room temperature.
4.  When set, cut noodles into thin ¼ inch strips

Preparing the chicken
5.     Preheat oven 350F.  Mix chicken marinade ingredients together.  Place chicken breast on a baking sheet, rub skin with marinade.  Roast for 35-40 minutes until chicken is just cooked (190F).
6.  Remove the meat from the bones, discard skin and shred the chicken.

Preparing the sauce
7.   Whisk together the sauce ingredients in a bowl.

Preparing the garnish:
8.   Cut the green onions into 1 ½ inch section, then sliced lengthwise into thin shreds.  Put into cold water and drain well and pat dry before use.

9.   Pan-fry the sesame seeds (without any oil) under medium heat till golden brown.

Assembly:

10.  In a bowl, place a heapful of noodles.  Pour sauce over the noodles and toss to coat. Place on top of noodles some shredded chicken, green onions and sesame seed.  Finish with a little chili oil and sesame oil.

Serves: 6

Every culture has its own favorite fried dumpling. This is India’s.  Samosas are typically stuffed with spiced potatoes.  It makes a great snack, and for me, a good breakfast, too.  Especially with a hot cup of sweet chai.

Chef’s tip: You will need to make the dough fresh to make it easier to fold the samosa.  Using a food processor to make the dough makes it really easy.  Some folks use wonton skin or phyllo dough to avoid making the dough.  I think it’s more fool proof when you make it from scratch.  Really.

Cilantro-Mint Chutney:
1 bunch cilantro leaves
1 bunch mint leaves
1 Jalapeno, seeded
1 Tablespoon ginger, peeled, grated
1 Tablespoon tamarind or lime juice
1 Tablespoon shallot, chopped
1/2 cup yogurt
1 teaspoon kosher salt
1 teaspoon sugar
1/4 – 1/2 cup water, enough to blend easily

Dough
4 cups all purpose flour
1 teaspoon salt
6 Tablespoons ghee
3/4 – 1 cup ice water (more or less, enough to make a pliable dough)

Flour for kneading

Spice
1 teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon black mustard seeds
1 teaspoon garam masala
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon tumeric powder
¼ teaspoon cayenne, or to taste
1 teaspoon ajman seeds (or a mixture of thyme and oregano)

Filling
2 Russet potatoes, about 1½ lb
2 Tablespoons ghee
½ small yellow onion, finely chopped
1 teaspoon ginger, grated
½ cup frozen peas, thawed
1 Serrano chile, deseeded, chopped finely
1 teaspoon kosher salt
¼ cup chopped cilantro
1 Tablespoon lemon juice

6 cups canola oil

Making the chutney
1. Place all ingredients in a blender and pulse till smooth.  Set aside.

Preparing the dough:
2. In a food processor, pulse together the flour and salt to mix.  Add the ghee and pulse till breadcrumbs form.  Add water, a little at a time, until the dough comes together as a ball.  Transfer the mixture into a floured surface and knead dough for 5 minutes until it is smooth and elastic. Wrap in plastic wrap and leave to stand for 30 minutes.

Preparing the filling:
3. Boil potatoes in their skin until tender, about 15 minutes. Peel and cut into small cubes.  Let cool slightly.
4. In a saucepan, heat the ghee under low heat, add the cumin and coriander seed and fry for 15 seconds.
5. Add the chopped onion and ginger fry till golden.  Add the remaining spices, peas, Serrano chile, salt and potatoes.  Remove from heat, and stir in the chopped cilantro and lemon juice.  Mix well.  Let cool.

Assembly:

6. On a lightly floured surface, knead the dough for 1 minute. Divide into 2 equal portions and roll each into a 1/2-inch thick rope. Cut each into 8 equal parts and roll into smooth balls. Place each ball on the floured surface and roll into a thin circle, about 6-inches in diameter. Cut each circle in half (2 semi-circles).
7. Spoon about 2 teaspoons of filling in the center of each semi-circle. Brush the edges with water and fold the dough over the filling. Press the edges together to seal. Place on a baking sheet.

Frying the samosas:
8. Heat the oil 350F.  Deep fry the samosas until golden brown.  Drain on a wire rack placed over a baking sheet.
9. Serve with chutney.

Serves: 32 pieces

Whenever in Shanghai, I must have xiao long bao,  Or whenever it is on any menu!  Din Tai Fung, a Shanghainese, or maybe Taiwanese chain, is able to make a fast food production out of making these delicate soup dumplings.  It is fascinating watching their staff fold these dumplings so swiftly.  One would think they pay their staff based on how fast they can churn out these dumplings.

Chef’s tip: The trick to getting the soup in the middle is by gelling up some aspic with the filling, so when you steam it, the aspic melts to become a soup.

Soup:
1 lb chicken wings tip
3 cups water
2 oz Hunan smoked pork, whole
1 stalk green onions, cut into 3 inch lengths
3 slices ginger
1 Tablespoon Chinese rice wine

Dough:
½ cup high protein/ bread flour
¼ cup all purpose flour
¼ cup + 1 Tablespoon (or more) boiling water
1 teaspoon canola oil

Filling:
1 Tablespoon green onions, white part, very finely minced
1 Tablespoon ginger juice, from 1 Tablespoon fresh ginger, grated
1 Tablespoon soy sauce
1 Tablespoon Chinese rice wine
½ Tablespoon sesame oil
1 teaspoon sugar
¼ teaspoon kosher salt
8 oz ground pork

Napa cabbage leaves or parchment paper

Sauce:
¼ cup red wine vinegar + 2 Tablespoon water
5 slices ginger, julienned

Preparing the soup

1.     Place all ingredients in a pot. Bring to boil and gently simmer till stock has reduced into half. Cool.
2.    Remove solids and pass the soup through a sieve into a wet pan.  Chill.
3.     When soup has gelled, scrape it up and break it up with a fork.  Set aside in the refrigerator.
Preparing the dough.
4.     Combine the 2 flour together. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.  Cool a little, while still warm, stir in the oil.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.  Wrap in plastic and let rest for 1 hour.
5.     Divide the dough into 2 balls. Roll each piece of dough into a 1 inch cylinder.  Cut each cylinder into 12 pieces. Roll each piece into a ball. You should have about 24 pieces. Cover as you work.
Preparing the filling
6.     Mix all the ingredients together.  Add in the crushed stock.  Gently mix together.
Making the dumpling
7.     Take a dough portion, work into a round ball, flatten it into a 2 1/2 inch round with a rolling pin.  Make a well in the center and place 1 tablespoon of filling, pat it into a mound, leaving a ¾ inch edge around.  Carefully pull up the dough edge with your right thumb and index finger to make the first pleat, while your left thumb centers the filling.  Next, gather the edge of the wrapper with your left index fingers and start to make the subsequent pleats, while your right thumb and index fingers seal the pleats that are formed.  Aim to make 18 pleats per dumpling. Pinch the top together and give it a twist to seal.  Peel off any extra dough at the top.  Placed onto a steamer that is lined with cabbage leaves.
8.     Steam over simmering water for 8 minutes or until the dumplings are translucent.
Preparing the dipping sauce:
9.     While dumplings are steaming, julienne ginger, and mix with red wine vinegar and water.  Serve with dumplings.

Serves: 4

Not your mom’s little brother but the chewy wheat gluten aka seitan.  I think all the modern seitans you get at health food stores these days that are braised in a soy-based sauce has its roots in this classic Shanghainese appetizer.

Chef’s tip:  To simplify the recipe, you may skip the deep fry (steps 3 and 4).  The deep frying lends a more complex flavor to the dish.  It also balances the sauce that is soaked in the gluten.  The gluten, as the most absorbent item, is intensely flavored.

2 pieces star anise
1/3 cup soy sauce
1/4 cup sugar
1/4 cup peanuts, peeled, raw
2 cups water

4 oz fresh wheat gluten, torn into bite size pieces
2 cups canola oil

1 cup shiitake mushrooms, sliced thickly
2 cups wood ear mushrooms, reconstituted from 1/2 cup dry, trimmed of hard stems
1 cup lily buds, reconstituted from 1/2 cup dry, trimmed of hard stems, knotted
1 cup bamboo shoots, rinsed, sliced

1 Tablespoon sesame oil

1. Place star anise, soy sauce, sugar, water, peanuts and water in a pot and bring to boil.  Turn low to simmer 20 minutes.
2. In the meantime, soak what gluten in hot water, rinse.  Repeat.  Squeeze very dry between tea towels.
3. Bring oil to 350F.  Deep fry gluten pieces till golden brown.  Drain on a cookie rack on a sheet pan.
4. Plunge cooled gluten into a big bowl of room temperature water.  Give it a few good squeeze.  Squeeze dry.
5.  Add mushrooms, lily buds, bamboo shoots and gluten to the sauce mixture and bring to boil.  If the sauce does not cover the ingredients, add a little more water.  Turn heat to low and simmer till almost dry, stirring occasionally, about 1 hour.
6. Drizzle with sesame oil.  Toss to mix.  Chill and serve cold.

Serves: 4

During the first dotcom days, when I was working in a super cool start-up South of Market, I ventured out to Tu Lan on 6th and Market with my fabulously-dressed colleague, Pam, to check out their spring rolls.  The experience was savory, and I don’t mean the food.   We just had to try the spring rolls!  After all, Zagats gave them a 22 or was it 24 then on their food rating.  I don’t think that place even knows Zagat has them rated!  Their food was too greasy for my liking.  The local residents thought we were too out of place for their liking.

So, here is a clean tasting recipe for you to make in the peace and safety of your home.

Chef’s tip: As with any deep frying, controlling the temperature is key to making your deep fried morsel crispy and not greasy.  To get the olden hue on the rice wrapper, dipping in a sugary water gives it a coat of sugar to caramelized in when deep fried.

6 oz shrimp
6 oz ground pork
2 Tablespoons fish sauce
1 teaspoon ground black pepper
2 small eggs or 1 large

1 small carrot, grated coarsely
2 cups fresh shiitake, thinly sliced
2 cups wood ear mushroom (from about 3/4 cup dried, reconstituted in water), thinly sliced
2 large shallots, minced
4 garlic cloves, minced
1/2 yellow onion, thinly sliced, soaked in water, and spun dry
1/2 cup cilantro, chopped
1/2 cup mint, chopped
1 stalk green onions, thinly sliced
2 oz cellophane mung bean noodles, reconstituted in water, cut into 2 inch length

1 lb package 8 inch round Vietnamese rice paper wrappers
3 Tablespoons sugar
8 cups canola oil

1 bunch green leaf or butter lettuce, ribs removed

Nuoc Mam Cham dipping sauce ingredients:
1 red Thai chile, finely minced or 1 teaspoon sambal olek
2 cloves garlic, minced
4 tablespoons sugar
1 lime, juiced to make ¼ cup
2 tablespoons fish sauce
1 teaspoon rice wine vinegar
½ cup water

1. Preparing the sauce: Mix all dipping sauce ingredients together (chile, garlic, sugar, lime juice, fish sauce, vinegar and water).  Set aside.
2. In a food processor, pulse shrimp till coarsely chop, add pork and give it a pulse or two.  Add fish sauce and black pepper, and egg and pulse to combine.
3. Add the rest of the vegetables ingredients and bean noodle and toss to combine.
4. Line a baking sheet with a damp tea towel and have another damp towel ready to cover the rolls. Line a cutting board with a third damp towel.
5. Fill a large sauté pan with 2 inches of water. Add sugar, bring water to a boil, then turn heat to very low. Working with one sheet of rice paper at a time, dip half the disc into the hot water, holding one corner with your fingers or a pair of chopsticks. Let it sit for about 5 seconds. Quickly dip the other half and remove and spread out flat on lined cutting board.
6. Place about 2 Tablespoons of the filling on the bottom third of the rice paper.  Shape the filling into a cylinder, about 3-inches long.
7. Fold the left and right side over the filling. Holding the sides in place, fold the bottom flap up and roll the roll up into a tight cylinder.  Lay the rolls flap side down on the moistened towel and cover with another moist towel. Patch any broken areas with small pieces of soaked, rice paper.  Repeat folding the remaining rolls.
8. Frying the spring rolls:  Heat canola oil till 375F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes each.  Immediately drain on a wire rack over a baking sheet.  Bring the oil back up to temperature and continue until all the spring rolls have been fried.
9.  Wrap each spring roll with lettuce and serve with Nuoc Mam Cham dipping sauce.

Serves: 8

I haven’t spent as much time eating/standing/awake in Bangkok as I would like to — during my many trips there when I worked in corporate in Asia, I was either stuck in a conference room, or if there were any free hours, getting heavenly massages at the many wonderful spas there!  My company put us up at the Westin Banyan Tree which has an amazing spa and a wonderful buffet dinner spread (yeah, buffets are pretty popular higher end dining in Asia) and I loved walking into the buffet lounge lobby smelling the lemongrass incense and hearing the soft pounding sound of Som Tum being prepared.  The green papaya station is always my first stop at the buffet.  Ah, Sawadee!

Chef’s tip:  Green papayas are essentially unriped papayas.  You can get them at Asian food stores.  They often times wrap it in newspaper to prevent it from ripening.  Other finer points: “Som Tum Thai” has peanuts and dried shrimp mixed in, “Som Tum Bu” has small pickled crabs pounded in, or “Som Tum Lao Sai Pla Ra” has fermented mud fish mixed in it.

Dressing

4 Tablespoons fish sauce
4 Tablespoons palm sugar/ brown sugar
4 Tablespoons fresh lime juice
1 Tablespoon tamarind concentrate

Salad

1 green papaya, peeled – yields 4 cups shredded
2 roma tomatoes – yields 1 cup of sliced roma tomatoes or 1 cup cherry tomatoes
1 handful Chinese string/long beans (or baby haricot vert) – yields 1 cup
4 cloves garlic, peeled
2-4 small Thai red chilies, deseeded, finely sliced – number depending on heat level
2 Tablespoons dried shrimp – presoaked in water
1 shallot, peeled, sliced
½ cup peanuts, roasted

1 cup cilantro leaves

To prepare the dressing
1. Mix together dressing ingredients.  Taste.  Adjust if needed. Set aside.

To prepare the vegetables:
2. Using a food processor (medium grate) or grater, shred the green papaya flesh
3. Deseed the tomato and cut into long slivers (or if using cherry tomatoes, half them)
4. Cut the beans into 1 ½ inch lengths.  Blanch in hot water for 3 minutes or until bright green and quickly plunge into cold water.  Drain.

Assembling – make per serving.  Divide ingredients into 6 parts.
5. In a mortar and pestle, pound the garlic, chili and dried shrimp into a paste
6. Add the sliced shallots and pound slightly to bruise the shallots
7. Add the long beans and pound to bruise the beans.
8. Add the peanuts and lightly pound again to crush the nuts
9. Add the shredded papayas and lightly pound until it is limp and soft
10. Add sliced tomatoes and press gently to blend
11. Add dressing and toss to combine.  Garnish with cilantro.
12. Serve immediately.  Repeat per serving.

Serves: 8

Radish cake is eaten during Chinese New Year as a symbol for togetherness.   My friend, Ophelia, made the dish this year again….I wish she lived closer coz I would love to get together and have a slice delicious law bak goh!  She shares the secret from her mom — the oil keeps the batter together.  In addition, she recipe-tested my recipe and this is what she says:  “I added one cup less water than your [original] recipe – I judged it by the consistency … when it looked too watery, I added a little more rice flour.  It was 11pm by the time I was done steaming.  I decided to put the whole pan outside the door, and by the Monday it was nice and firm, ready to be fried for New Year breakfast! “  Looks like the 2010 Washington DC snowmageddon did come in useful afterall!

Anyways, I promised her if she shared the picture, the recipe will be on the blog forever so she needn’t search high and low for her copy each new year!  Here we go! Do note to add more water/ rice flour as needed.

2 lbs Chinese white radish, grated
1 cup water + about 1  1/2 cups water

4 Chinese sausages, finely diced
1/4 cup dried shrimps*, soaked in warm water with 1 tablespoon sherry, drain and chopped roughly
2 + 2 tablespoons oil
4 dried shiitake mushrooms, soaked, or use fresh, finely diced
2 cups rice flour
2 teaspoons kosher salt
1/2 teaspoon sugar
1/2 teaspoon white pepper
1/4 teaspoon five spice powder

1 tablespoon cilantro, finely chopped
1 tablespoon scallion, finely chopped

1. Peel and grate radish. Place shredded radish in a small pot or saucepan with 1 cup of water. Bring mixture to a boil, than reduce the heat to a low and simmer for 15 minutes or until tender, stirring occasionally. Remove from heat.  Transfer to a large bowl.  Let cool.  Drain radish.  Save cooking liquid.
2. Pour cooking liquid into a measuring cup. Add remaining water to make 2 1/2 cups of liquid.
3. Start a steamer over a wok of boiling water.
4. Heat 2 tablespoons oil in wok. Stir-fry sausage, 1 minute.  Add the shrimp; fry 30 seconds and mushrooms, 1 minute.  Remove from heat. Set aside.
5. To the cooking liquid mixture, whisk in rice flour, sugar, salt, pepper, 5 spice powder and reserved radish and mix until consistency of thick oatmeal.  You may need to add more water or rice flour.  Add remaining 2 tablespoons of oil.
6. Add in sausage & mushroom mixture, scallion and cilantro.  Mix well.
7. Line a 6 inch by 9 inch (or a 9 inch diameter) cake pan with parchment paper and grease with oil liberally. Pour mixture into it. Place on rack in steamer. Steam over briskly boiling water 1 hour.  The cake is somewhat gooey at this stage.
8. When cold, refrigerate overnight to firm up the cake.
9. To serve, slice 1/4 inch thick, 2 inches wide, and 3 inches long. Fry slices in 1 tablespoon canola oil until golden brown. Serve hot.

Serves: 6-8

For the many of you who are googling for a dumpling recipe on Chinese New Year! Have fun!  When I lived in HK and China, I always enjoyed getting together with friends and rolling out the dough and shaping the dumplings during CNY.  Somehow this tradition didn’t make it to South East Asia.

Chef’s tip: You can also use “sui kow” skin instead of making the dough from scratch.

Dough:
1 ¼ cup of all purpose flour
½ teaspoon salt
2/3 cup of water

Filling:
1/2 lb of ground pork
2 tablespoons minced fresh ginger2/3 -1 cup of cold water
1/2 egg
1 tablespoon Shaoxing wine or sherry
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons scallions, finely chopped

Dipping sauce:
1/2 cup light soy sauce
1/4 cup red wine vinegar
1 teaspoon sesame oil
2 teaspoons fresh ginger, cut into thin matchsticks
2 tablespoons brown sugar
2 cloves finely chopped garlic
2 spring onions (green onions, scallions), chopped

Preparing the dumpling skin
1. Mix salt and flour together.  Make a well in the middle and add water to make a stiff dough.
2. Knead till dough is smooth and elastic.
3. Cover with a damp kitchen cloth and let rest 20 mins.
4. Roll out dough into long rods, cut into small pieces – the size of a cherry
5. Roll each dough into a round ball, flatten with your palm, and then roll out on a floured surface till it forms a small disc about 2 inch in diameter
6. Sprinkle corn flour on each piece so that they would not stick together

Preparing the dipping sauce
7. Whisk together all the dipping sauce ingredients

Preparing the dumplings
8. Finely chop the bokchoy stems. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.
9. Mix meat, bokchoy, egg, ginger, wine, salt and pepper.  Add water till it becomes a paste.
10. Brush the upper half edges of the dumpling skin rounds with water.  Place a dumpling skin on your palm and mound about 1 teaspoon of filling in the center of each skin.  Fold into a half moon.  Very carefully, insert your left index fingers between the wrapper on the open edge, then using your right index and thumb, create 3 small pleats on the upper skin, then press firmly to seal with the lower skin.   Press lightly to seal.  Make sure seams are well-sealed and place on a tray dusted with cornstarch.
11. Boil water to a rolling boil.  Add dumplings.  When the water has returned to a boil, pour in a cup of cold water.  Allow water to return to boil again, and add another cup of cold water.  When the water returns to boil the third time, the dumpling should be cooked through.

Assembly:
12. Place 4 -6 dumplings in a bowl, serve with dipping sauce

Serves: 6-8

Sweet succulent diver scallops, pan seared and topped with crispy bacon in a bacon-miso vinaigrette.   I had better post this recipe before the new year’s resolutions kick in.  Or perhaps the new resolution is to eat more bacon?  Or this may qualify for a salad diet?

Chef’s tip: To make the nutty flavored clarified butter, heat 4 tablespoons of unsalted sweet butter under medium heat till solids separate.  Spoon off the foam, gently pour out the clarified butter leaving the golden brown solids and more liquid moisture behind, if you hadn’t boiled off the watery part of the butter already.  You can pass the clarified butter through a cheesecloth to remove all solids.  Make a large jar of it and store it in the fridge.  Or you can buy clarified butter in a jar, typically labeled as ghee.
To perfectly sear scallops. make sure the scallops are totally at room temperature, pat it dry and salt just before it hits the pan.   Do not move the scallops until the brown crust forms, which will naturally release the scallop.  The temperature of the pan should be medium to hot.  Lastly, look out for the 1/4 inch thick white opaque layer that forms on both side of the seared scallop face.  The middle should be a little translucent, it will cook in its own heat to perfect tender.

Vinaigrette:
4 strips apple smoked bacon
1 small shallot, finely diced, reserve 1 teaspoon
3 Tablespoons rice wine vinegar
2 Tablespoons mirin
1 Tablespoon sherry
3 Tablespoon orange juice
2 Tablespoons white miso
1 teaspoon finely grated ginger
1 teaspoon sugar

16 large diver scallops
2 Tablespoons clarified butter
Kosher salt
White pepper

3 cups baby spinach

1. In a small saucepan, render the bacon till the bacon is somewhat crispy,  remove bacon.
2.  Add chopped shallots to the bacon fat, and sweat shallots under medium low heat until golden brown.  Add rice wine vinegar, mirin, sherry and orange juice and deglaze the pan.  Mix in miso, ginger and sugar.  Let simmer till reduced till half and liquids is thickened.  Add in reserved shallots, set aside.
3. In a cast iron pan, heat clarified butter on medium heat until smoky.  Thoroughly dry the scallops with paper towel, rub with salt and pepper.  Add to the pan and turn up the heat.  Let scallop cook without turning until a brown crust forms or a whitish opaque forms about 1/4 inch up.  Flip the scallops and cook till the opaque white goes up 1/4 inch again on the other side of the scallop.  Remove scallops and set aside.
4. Remove pan from heat, add spinach and toss to warm but not wilt the spinach.  Add half the vinaigrette when tossing.
5.  Place a serving of spinach on a plate, top with 4 scallops and sprinkle with reserved bacon.  Drizzle in a tablespoon of vinaigrette.

Serves: 4

Once upon a time, a very long time ago, I used to sell toothpaste in China. We were introducing the Colgate Red into China and I was tasked with the “smaller” markets — those cities with less than 5 million population.  On our launch into Chongqing, I remember walking the slopes of the city (it’s as hilly as San Francisco), supposedly to check out the toothpaste market, but I was mesmerized by the spice markets.  Mounds and mounds of chili and peppers — bright red, dark red, fiery red everywhere.  The air was even spicy! Then we came across this street peddler who was dishing out Liang Fen.  Using a hand grater, he “grated” noodles out of a basin of rice jello, and ladled on a red spicy sauce on top.   That was totally ingenious the way he made the noodles.

Liang Fen is a great starter dish and my favorite Sichuan dish.  Slippery, cool and slightly springy, it’s the canvas for the fiery and numbing sauce.  Sichuan or more commonly misspelt Szechuan cuisine is distinctly unique for its use of hot, numbing spices and lots of fresh vegetables as the province is the vegetable bowl for China.  The Sichuan peppercorn is really a prickly ash, not at all related to regular black pepper.  It has a floral and woody aroma, but its most outstanding feature is how it gives a numbing feeling to your mouth.  One may wonder why in the world would you want that feeling in your food, I find it hard to explain or describe but it does give a nice kick, and an addictive one indeed.  Once banned from the United States, you can now easily find the spice even in your local Wholefoods, or at least local to the Bay Area, thanks to a fusion foods fad a couple of years ago pushing the spice to a ranking in the top 10 must try for the year by Bon Appetit or one of those magazines.

Chef’s tip: Mung bean starch has good nutritional value.  You can easily find it at Korean grocery stores.  To cook it, make sure you stir continuously till it become translucent, otherwise, it will still be raw.  I prefer to use the Sichuan peppercorn oil, too.  It gives the same effect without the coarseness of the peppercorn.  You can omit the tahini for a cleaner tasting sauce.

Noodles

4 cups + 2 tablespoons water

¾ cup mung bean starch*

Sauce

3 tablespoons tahini + 3 tablespoons water (more if tahini is thick)

1 tablespoon light soy sauce

1 tablespoon Chinkiang vinegar

1 tablespoon sugar

½ teaspoon kosher salt

1 teaspoon ground toasted Sichuan peppercorn, or Sichuan peppercorn oil

1 teaspoon ginger juice

1 clove garlic, minced

1 tablespoon Asian chili oil

½ tablespoon sesame oil

1 stalk green onions, green parts only, julienned into 1 inch strips

Finishing oil:

1 teaspoon Asian chili oil

½ teaspoon sesame oil

Preparing the noodle

1. Mix starch with 1 ½ cups of water till starch is fully dissolved.  Mix in remaining water.
2. Bring to boil, stirring constantly till the mixture thickens.  It’s easiest to stir from the center out. Stir until the mixture is clear and translucent.  About 4 minutes total.
3. Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, making a thin 3/8 inch layer.
4. Leave to cool for 45 minutes in the fridge or 2 hours at room temperature.
5. When set, cut noodles 6 X ½ X ¼ inch strips

Preparing the sauce

1. Mix together the sauce ingredients in a bowl.

Assembly:

1. Pour sauce over the noodles and toss to coat.  Finish with a little chili oil and sesame oil.  Garnish with green onions.

Serves: 6

Note: To make your own chili oil, use the recipe below:

Chili oil with chili flakes

½ cup of dried chili flakes

2 cups of peanut oil

1. Put chili flakes in a glass preserving jar (or pyrex)
2. Heat the oil until smoking hot
3. Allow to cool 5 mins
4. Pour into the jar

* Can be found in Asian stores

I just can’t get enough of the dry-farmed Early Girl tomatoes.  You can have it in a classic Caprese or top it on top of a good slice of crostini to make a light dinner.

Chef’s tip: To chiffonade basil, stack the leaves.  Roll tightly into a compact cylinder.  Using a sharp knife, slice thinly horizontally across the roll.  Fluff up the basil.

1 loaf sour battard, cut into 8 thick slices
The best EVOO you have
2 cloves garlic

2 lbs Early Girl tomatoes, preferably from Two Dog Farm
Your favorite sea salt
1 lb Goia burrata
16 basil leaves, chiffonade
Freshly ground black pepper

To make the crostini:
1.  Slice bread into 3/8 inch thick pieces. Place bread slices on a sheet pan, brush one side with olive oil.
2.  Bake in a 375F oven for 7-10 minutes until golden brown. Immediately rub with a piece of garlic.
To make the caprese salad:
3.  Squeeze tomatoes of excess juice.  Cut into small dice.
4. Toss with salt and some extra virgin olive oil.
Assembling:
5. Spoon tomatoes over the crostini.  Sprinkle on basil.  Top with a generous portion of burrata.
6. Finish with more olive oil, salt and pepper.

Serves: 4

Yum! Another dumpling to add to your repertoire.  This dim sum uses store-bought siu mai skins.

Chef’s tip: You can use the potsticker skins (which is thicker) or just wonton skins (which is thinner) depending on your preference.  I find that placing the dumplings tightly together holds the shape better.

1 package of siu mai round wrappers, about 30 pieces
2 salted duck egg yolk (optional)

Filling:
4 oz raw shrimp, shelled and deveined, chopped (about 10 size 31/40 shrimp)
8 oz ground pork
1 cup / 5 oz canned water chestnut, chopped finely (about 10 water chestnut)
3 tablespoon scallions, white part, minced
1 tablespoon minced ginger (bottled)
3 tablespoon soy sauce
4 tablespoon Chinese rice wine or pale dry sherry
1 tablespoon sesame oil
2 tablespoon cornstarch
½ teaspoon sugar
¼ teaspoon salt
A twist of black pepper

1 large thick carrot, cut into thin rounds

Preparing the filling
1.    Mix all the ingredients together.
Assembling
2.    Place the wrapper in your palm. Place 1 teaspoon of filling into wrapper.
3.    Gather up the edges of the wrapper.  Hold the dumpling between your thumb and your fingers, lightly squeezing it to form a cup.  Squeeze with your index finger to form a waist.  Use a spatula to push the filling down.
4.    Flatten the base by tapping on a floured surface. Smooth the top with a knife dipped with water.
5.    Top with a small dot of duck egg,
6.    Placed onto a steamer, setting each dumpling on a slice of carrot rounds.
Steaming
7.    Steam over simmering water for 15 minutes. Add water if necessary so that wok is not dried out.

Serves: 6

The “har gau” shrimp dumpling is the all-time favorite dim sum dish and a must at any yum-cha.   The “crystal” skin is made from wheat starch (not flour), which you can find in Asian grocery stores. Look up our series of dim sum recipes to make a fun variety of these little small plates.

Chef’s tip:  It is essential to use *boiling* water when making the dumpling dough.  The boiling water cooks the starch which acts as a binder when kneading in the rest of the flour.  Work quickly.  It may be hot, so use a wooden spoon when you mix the starch and shortening to form a ball.

Dumpling Dough:
1 1/2 cups wheat starch
2 tablespoons tapioca starch
1 cup boiling water
1 tablespoon vegetable shortening

Filling:
¼ cup / 2 oz canned bamboo shoots, rinsed and minced
½ lb raw shrimp, shelled and deveined (about 20 size 31/40 shrimp)

2 tablespoon scallions, minced
2 tablespoon cilantro, minced
½ tablespoon soy sauce
1 tablespoon Chinese rice wine or pale dry sherry
½ tablespoon sesame oil
1 tablespoon cornstarch
1 teaspoon sugar
¼ teaspoon salt
A pinch of white pepper

Napa or savoy cabbage leaves

Preparing the dough.
1.    Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.
2.    Cool a little, while still warm, stir in the shortening, a little at a time.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
3.    Divide the dough into 2 balls. Roll each piece of dough into a 1 inch cylinder.
4.    Cut each cylinder into ¾ inch pieces. Roll into a ball. You should have about 30 pieces. Cover as you work.
5.    Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
6.    Cut half the shrimp into 1/3 in cubes, and mince the rest
7.    Mix all the ingredients together.
Assembling
8.    Take a dough portion, work into a round ball, flatten it into a 3 1/2 inch round, about 1/8 inch thick with a rolling pin.
9.    Place the wrapper in your palm. Place 1 teaspoon of filling into dough.  Spread a little water on the edge. Fold into half to make a crescent moon.
10.    Using your thumb, form little pleats the top edge, and press the two layers together to seal.  Gently tap the bottom of the pouch make a little purse.
11.    Placed onto a steamer that is lined with cabbage leaves.
Steaming
12.    Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.

Serves: 6

This is the last of the series on savory Zongzi.  By now, you should be getting the folding instructions and methods down.  Here is just a list of the regional variations you can do.

Chef’s tip: For the full detailed instructions on how to fold the dumpling and boiling the dumplings, please refer to the Cantonese Joong recipe for the leaf template and step by step instructions.

Taiwanese-style
Pork belly
Salted duck egg yolk
Shiitake
Chestnut
Scallions
Fried shallots
Dried shrimp
Peanuts
Five spice powder

Sichuan-style
Pork belly
Pumpkin slices
Sichuan peppercorn
White pepper

Fujian-style
Pork belly / chicken
Chinese sausage
Salted duck egg yolk
Shiitake
Dried shrimp
Chestnut
Five spice powder

Shanghainese-style
Pork belly
Soy sauce
Dark soy sauce
Rice wine
Cinnamon stick
Star anise
Five-spice powder

Continuing the series on different types of Chinese rice dumplings, this Nyonya version features the intricate flavor depths of typical Nyonya cuisine with a hint of sweet, salty and spicy.

Chef’s tip: For the full detailed instructions on how to fold the dumpling and boiling the dumplings, please refer to the Cantonese Joong recipe for the leaf template and step by step instructions.

Nyonya “Chang”

Ingredients

3 cups glutinous sweet rice, soaked, drained
1 ¼ cup coconut milk, mix with 1 teaspoon kosher salt

Spice paste:
4 Tablespoon ground coriander
1 teaspoon coarsely ground black peppercorn
12 cloves garlic, minced
2 tablespoon galangal, minced
2 tablespoon canola oil

12 pieces fresh shiitake, stems removed, diced into small cubes
12 oz ground pork
1 tablespoon sugar
1 teaspoon kosher salt
½ cup of candied wintermelon (optional)
½ cup roasted peanuts, chopped

4 pandan leaves, cut into 1 inch length
72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1.    Wash rice.  Cover with 2 inches of water over the top of the rice, and soak overnight.
2.    Soak bamboo leaves in hot water overnight.  Next morning, scrub with brush and rinse several times to remove dirt.  Leave leaves in water till ready to use.
Preparing the rice
3.    Drain rice, place on a metal/glass plate and steam 20 minutes.
4.    Drizzle coconut milk over the rice, and steam another 10 minutes.
Preparing the filling
5.    Saute spice paste together till fragrant, 3 minutes.  Add mushroom and pork, salt and sugar and cook 3 minutes.
6.    Add winter melon, and cook another 30 seconds.  Remove from heat, stir in chopped peanuts.
Wrapping the dumpling (see detailed instructions section)
7.    Prepare bamboo cone.
8.    Place ½ tablespoon rice into the cone.  Make a slight well, then place 2 tablespoons of pork mix and top with 1 ½ tablespoons of rice.  Pack all ingredients tightly as you add them.  Flatten the top with a clean wet spoon.
9.    Cover the rice with 2 pieces of pandan squares
10.    Complete wrapping and secure leaves with kitchen twine.
Cooking
11.    Bring a pot of water to boil.  Add 1 tablespoon salt.  Gently place the dumplings in and boil for 30-60 minutes over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
12.    When cooked, remove the dumplings and place in a colander to dry.
13.    Serve with sugar or chili sauce on the side, if you’d like.

Makes 24 pieces

Dragon Boat Festival / Tuen Ng Jit / Duan Wu Jie is coming up — the 5th day of the 5th month of the Lunar Calendar translating to May 28th, 2009 this year.  “Zongzi” is the pyramid shaped rice dumplings wrapped with bamboo leaves – frequently called “Chinese tamales” this side of the Pacific.  Some stories have it that the dragon boat crew threw the dumplings into the river to distract/ feed the monsters so that they can get on with the rowing.

It takes a lot of practice to get the dumplings to the right shape and compactness, hence I am posting these recipes early so that you will have time to practice in the run up to the festival.  I am also going to post under separate posts the different regional variation of the dumplings….starting with the Cantonese version.

Chef’s tip: Using 3 pieces of leaves to wrap the dumplings make it a little easier.  Attached is the zongzi leaf template you can use, complete with detailed step by step instructions on positioning the leaves and the origami moves you need.

Cantonese “Joong”

Ingredients

3 cups glutinous sweet rice, soaked, drained, add 1 teaspoon kosher salt
2 Tablespoon oil
¾ cup peeled, mung beans, soaked, drained, add ½ teaspoon kosher salt
1 Tablespoon oil

12 oz pork belly/ pork butt, diced ½ inch cubes
Seasoning:
1 Tablespoon Chinese five spice powder
1 Tablespoon Chinese rice wine
1 Tablespoon soy sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper
2 Tablespoon canola oil

12 pieces fresh shiitake, stems removed, sliced finely
Seasoning:
1 Tablespoon soy sauce
1 Tablespoon sesame oil
1 teaspoon sugar
1/2 teaspoon white pepper

12 salted duck egg yolks, cut into 2
24 pieces of baby chestnut, or 12 large

72 pieces bamboo leaves
24 pieces yard-long kitchen twine

Preparing the ingredients the night before
1.    Wash rice.  Cover with 2 inches of water over the top of the rice, and soak overnight.
2.    Pick over mung beans, rinse, cover with 2 inches of water over the top & soak overnight.
3.    Soak bamboo leaves in hot water overnight.  Next morning, scrub with brush and rinse several times to remove dirt.  Leave leaves in water till ready to use.
Preparing the filling
4.    Dice pork, mix with seasoning.  Set aside.
5.    Sliced mushrooms, mix with seasoning. Set aside.
Prepare the ingredients mise en place
6.    Drain rice, add salt and oil.  Set aside.*
7.    Drain mung beans, add salt and oil.  Set aside.*
8.    Separate yolks and cut into two.  Set aside.
9.    Cut large chestnuts into two.  Set aside.
Wrapping the dumpling (see Zongzi Leaf Template or detailed instructions section below)
10.    Prepare bamboo cone.
11.    Place ½ tablespoon rice into the cone.  Make a slight well, then place 1 heaping tablespoon of pork, ½ tablespoon mushroom, ½ egg yolk, and half a chestnut.  Followed by 1 tablespoon mungbean and 1 tablespoon of rice.  Pack all ingredients tightly as you add them.  Flatten the top with a clean wet spoon.
12.    Complete wrapping and secure leaves with kitchen twine.
Cooking
13.    Bring a pot of water to boil.  Add 1 tablespoon salt.  Gently place the dumplings in and boil for 1 1/2 – 2 hours over medium slow fire. Add water constantly to ensure the dumplings are always submerged in water.
14.    When cooked, remove the dumplings and hang to dry.
15.    Serve with sugar or chili sauce on the side, if you’d like.

Makes 24 pieces
* To speed cooking, steam rice for 20 minutes, drizzle with 1 ¼ cup of chicken stock, steam another 10 minutes.  Also steam mungbeans for 15 minutes.  Boil dumplings for 30-60 minutes.

Detailed Dumpling wrapping – Download the zongzi leaf template for the leaf stencil. The first and second page are set up to print on both sides.

A.    Take two bamboo leaves, overlap offsetting each other by ½ inch along the length of the leave. The stems to the left, and the tips to the right, with the 2nd leave closest to you.  (A1 reads above A2)

B.    At a point 1 inch from the top edge and 1 inch off the middle cross-section (Point B) fold leaves into a conical shape – there should be no opening at the tip of the cone.

C.    The tips should be parallel to the stems, and are lower than the stems. (C1 aligns with C2, with C2 on the upper fold)

Fill the cone, packing tightly as you fill.  Flatten the top with a clean wet spoon.

D.    Take a third piece of leave, insert the tip end in between the back fold on the right.  (D1 aligns with D2), and cup the dumpling, with ½ inch offset along the edge (both Ds are visible at the base)

E.    With the triangle facing you, fold the third leave at the base of your palm towards the filling (E)

F.    Next, fold the 3 pieces of tips on the right towards the filling (F)

G.    Then, fold the stems on the left side towards the filling (G)

H.    Lastly, fold down the remaining leaves towards you. (H) and wrap around the pyramid.

I.    Quickly loop a piece of kitchen twine around the dumpling (along the spine of the leaves) to secure leaves in place.  Wind twine around dumpling tightly.  If necessary add, a second piece of string along a different axis.

NOTE:
o    For savory dumplings, pack, wrap and tie tightly so that the filling will not separate from the rice.
o    For sweet dumplings, pack loosely, wrap and tie loosely so that the rice will have space to expand and it will be soft.
o    The longer you boil the dumpling, the softer it will become.  Boil a minimum of 30 minutes if you pre-steam some of the ingredients, otherwise, 1 ½ hours.  A perfect boil is about 2 ½ hours.

I first tasted kuku at my friend’s Tammy’s dinner party.  Not knowing what it was called or its origin, I remembered it was absolutely tasty and exploding with herbal freshness.  Tammy is my citizen du monde friend — from the Bay Area to Chicago, New York, London and now Paris….like those ad taglines for high end perfume.  But it was really from her Persian background, as I found out years later….although I still didn’t know what it was called. In a casual conversion with my Persian neighbor in the laundry room, I learned it was called kuku and eaten during the Persian new year.  That’s when the kuku exploration began.

Kuku is essentially a Persian fritata.  Many Middle Eastern stores sell a kuku mix, and the advieh mix.  But you can make your own from scratch.  Just make sure you use all fresh herbs….the dried ones are just not the same.

Chef Tips: Make your own Advieh with this recipe: In a coffee /spice grinder, add 1 X cardamom, cumin, ginger and dried rose petals, 2X cinnamon and 0.5X cloves and grind into a fine powder.

6 eggs
1 teaspoon baking powder
1 tablespoon all-purpose flour
1 tablespoons Persian Advieh
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 cloves garlic, peeled and crushed
1 cup garlic greens, chopped
1 cup parsley, chopped
1 cup cilantro, chopped
1 cup fresh dill, chopped
1/2 cup mint, chopped
2 tablespoons dried barberries, reconstituted

2 Tablespoons clarified butter or olive oil
1 Tablespoon dried fenugreek

1. Preheat oven to 375°F.
2. Break the eggs into a large bowl. Add the baking powder, flour, advieh, salt, and pepper. Lightly beat in the chopped garlic, herbs and barberries.
3. Using a 10-inch oven-proof  skillet, melt butter.  Add fenugreek until the fenugreek pops.  Turn down the heat a bit. Add the eggs and herbs mixture and cook over medium-low heat — gently stir in the beginning then run a spatula underneath the sides of the omelet and tilt the pan so the uncooked eggs slide to the underside.   Cook until the eggs are just set.
4. Place the skillet in the oven and bake for about 5 minutes, or until well set and puffy. Remove from oven, slide kuku onto a large plate, cut into wedges and serve.

Serves: 4

Chef’s tip: Starch cooks translucent.  The minute it turns clear, it no longer taste powdery.

6 eggs
½ teaspoon kosher salt

Batter
1 tablespoon fish sauce
1 teaspoon soy sauce
1 tablespoon Chinese wine
½ teaspoon white pepper
2 tablespoon tapioca/ potato starch
1 tablespoon rice flour
8 tablespoons water
½ teaspoon kosher salt

3 tablespoons canola oil
3 cloves garlic, minced
½ cup cilantro leaves
White pepper

½ cup green onions, chopped
12 oysters, shucked, drained
1 Tablespoon fish sauce

1.    Whisk the eggs with salt. Set aside.
2.    In another bowl, whisk batter ingredients together.
3.    Heat a large non stick pan over medium heat until hot.
4.    Add  2 tablespoons oil, followed by the batter and cook for a  minute until translucent, stirring continuously
5.    Pour in the eggs, allow the eggs to cook for half a minute, then stir inwards to let the runny eggs go to the bottom of the pan to make an omelet
6.    When eggs have somewhat thickened, make a whole in the center
7.    Add 1 tablespoon oil, the minced garlic and fry for a 10 seconds until the garlic is fragrant
8.    Add in the oysters and the seasoning mixture.  Sprinkle in chopped green onions.
9.    Stir the eggs over the oyster mixture.  Drizzle on fish sauce.
11.    Garnish with cilantro leaves, sprinkle with more white pepper and serve with Chili Garlic Sauce

Serves: 6

This is an adaptation of Ubuntu’s Cauliflower in a Cast Iron Pot.  It’s a little less creamy, and  a little easier to accomplish and more accessible without the vadouvan while still accomplishing the creamy sweetness of the cauliflower.

Chef’s tip: Making brown butter is a two step process. First, melt the butter to separate the solids and moisture.  Then bring it to brown to a rosy hazelnut color.

1 head cauliflower
2 Tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 Tablespoons unsalted butter
1 large shallot, diced finely
1 Tablespoon Madras curry powder
1 cup 2% milk
1/4 teaspoon kosher salt
1/4 cup flat leaf parsley, chopped
2 8-oz ramekins

1. Trim cauliflower, and slice the cauliflower into 1/4 inch thick slabs.  Break them up with your hands into bite size.
2. Preheat oven 400F.  Toss 3/4 of the cauliflower with olive oil and salt.  Roast in the oven till brown bits form.  About 40 minutes.
3. In a small saucepot, melt the butter, removing the foam.  When butter begins to brown, add shallots and saute till golden brown.  Add curry powder, bring it to a sizzle and remove from heat.  Pour the butter mixture into a small bowl.
4. Using the same saucepot, add in the remainder 1/4 head of chopped cauliflower and the milk, and bring to a simmer, 15 minutes till the cauliflower is soft.  Using a handheld blender, puree the mixture.
5. When the cauliflower is roasted, toss with the spiced butter and the chopped parsley.
6. In a ramekin, rub on some of the spiced butter.  Layer in puree, roasted cauliflower, puree and top with roasted cauliflower.  Pop back into the oven to brown the top, about 5 minutes.
6. Serve with a hearty, robust bread.

Serves: 2

This is a Chinese Malaysian version of the Rojak, a popular Malaysian street food.  It has a sweet, sour and savory sauce with some crunch from both the juicy fruits and the added “croutons”.  Some folks use a shrimp cracker “kerupuk”, I like the crucnh and chewiness of a Chinese doughnut aka “Yow Char Kwai”.  If you can’t find either, add a handful of cornflakes.  Rojak essentially means a mixed of vegetables and fruits, although the word has evolved to mean a random mix of stuff.

Chef’s tip: To peel a whole pineapple, chop off the crown, about an inch from the base of the crown, and also an inch off the base.  Now you have a cylindrycal part of the fruit.  Letting it stand on its base, with a sharp knife, cut off the skin with top to bottom motions.  Next, lay it on its side, and made diagonal slits around both sides of a diagonal row of eyes.  Remove the eyes.  Continue till you have removed all the eyes.  Cut the fruit into two lenghtwise, then cut each half into 6 pieces lengthwise.  If you wish, nip off the center core.

Dressing:
3 Tablespoons prawn paste (hei ko)
1 Tablespoon roasted belachan
6 Tablespoons hoisin sauce
1 1/2 Tablespoons dark soy sauce
1 1/2 Tablespoons Sri Racha sauce, to taste
9 Tablespoons sugar
3 Tablespoons tamarind concentrate

Vegetables:
1 small jicama
1 English cucumber
2 Granny Smith apple
1 green mango
1 star fruit / carambola (optional)
1/2 pineapple
1 cup mung bean sprouts
2 Chinese donut (deep fried dough) or 1/2 cup cornflakes

½ cup sesame seeds, roasted
1 ½ cup unsalted roasted peanuts, crushed, reserve 2 Tablespoons

To prepare the vegetables:
1.    Roll cut jicama, cucumber, apple, mango and star fruit into irregular shapes – slice diagonally, then rotate the fruit before slicing again for an uneven shape.  Place all cut fruits and vegetables in a large salad bowl.
2.    Slice the pineapples into wedges.  Add to the salad bowl.
3.    Slice the Chinese doughnut into ½ inch slices.  Add to the salad bowl.
4.    Mung beans sprouts are left raw.  Remove roots if applicable. .  Add to the salad bowl.
To make the dressing:
5.    In a small bowl, whisk together all dressing ingredients, reserving 2 Tablespoons peanuts.
Assembling the salad:
6.    Pour the dressing into the salad bowl, toss to mix.   If using cornflakes, add now.  Sprinkle with reserve peanuts.

Serves: 8

Deconstructed or perhaps re-constructed.  Merging the guac and salsa together in one tall timbale but isolating the flavors of the cilantro so that it stands out on its own.

Chef’s tip: Zesting is done best with microplane. To make your own lime-infused olive oil, warm the olive oil to about 175F. Add in the lime zest, cool and let it sit for an hour. Strain.  To seed the tomatoes, cut a tomato into half and just gently squeeze out the seeds.

1 Tablespoon lime zest
1/3 cup lime-infused olive oil (or EVOO)
1 cup cilantro, leaves and stems, packed
1/2 teaspoon kosher salt

1 avocado, pitted, diced
1 Tablespoon lime juice
1/2 teaspoon kosher salt

3 ripe tomatoes, seeded
1 clove garlic, minced
1/4 teaspoon cumin, ground
1/4 teaspoon kosher salt
1 Tablespoon lime juice
1 Tablespoon olive oil

1 teaspoon coriander seeds, toasted, crushed coarsely
A few turns of sea salt

Directions
1. To make the cilantro vinaigrette: Zest the lime with a microplane zester. Combine zest with the cilantro and lime-infused olive oil. Blend together till smooth.  Add salt.
2. To make the avocado mash: Dice and gently mash avocado with the lime juice and salt with a fork, leaving some chunkiness texture in it.
3. Seed the tomatoes, chop into fine dice.  Toss tomatoes with garlic, cumin, salt, lime juice and olive oil.
4. Assemble: Using a tall cake ring, fill the lower part of the ring with the avocado. Top with the tomato mix. Drizzle around the sides with the vinaigrette. Sprinkle with crushed coriander seeds and a few turns of the sea salt. Serve with tortilla chips.

Serves: 4

This crudo is truly simple to assemble and just delish!

Chef’s tip: Frankly, there’s little skill needed to put this dish together.  Just get the best hamachi you can buy.  In SF Japantown, at the Nijiya market, they fly in fish from the Tokyo’s Tsukiji fish market several times a week. I know, it’s not locally-correct, but you’ve gotta sink your teeth into the fish to feel the springy, crunchy texture to feel the fresh difference.

Ingredients

6 oz of sashimi-grade yellow-tail hamachi

Zest of 1 Meyer lemon
Juice of half a Meyer lemon
1/3 cup of Meyer lemon olive oil (O Brand)
A pinch of sugar
A pinch of salt

¼ of English cucumber

1 Tablespoon dried hijiki, soaked in hot water, 10 minutes
Thinly sliced Meyer lemon
Some fleur du sel

To make the Vinaigrette:
1.    Zest the Meyer lemon with a microplane zester
2.    Combine ½ the zest with olive oil, lemon juice, sugar and salt and mix well.
To Assemble:
3.    Slice the yellowtail thinly and arrange on serving plate
4.    Slice cucumber into half moon slices and arrange around the fish
5.    Drizzle with the vinaigrette
6.    Garnish with sliced lemons and drained hijiki.
7.    Finish with a sprinkle of fleur du sel.

Serves: 4

Using the same vinaigrette as the one for Lamb Tataki, the flavorful rosemary vinaigrette works just as well with these seared mushrooms.

Chef’s tip:  Select large king trumpets, save the top for other uses such as a mushroom ragout.  Use a high heat oil like grapeseed oil searing the mushrooms.  Sear in batches so as not to crowd the mushromms, maintaining a high heat environment, otherwise, the mushrooms will start to sweat.

Vinaigrette:
1/3 cup grapeseed oil or other nuetral flavor oils
1/2 tespoon dijon mustard
2 Tablespoons rice wine vinegar
2 Tablespoons honey
1 teaspoon soy sauce
1 teaspoon rosemary, finely chopped
1/4 teaspoon freshly ground black pepper

8 oz King Trumpet mushrooms, stems only, sliced into 1/4 inch thick rounds
1/4 cup grapeseed oil
2 cloves garlic, skin on, lightly smashed
1 teaspoon kosher salt
1 teaspoon black pepper

To make the Vinaigrette:
1.  Combine all ingredients in a glass bowl and whisk to combine well.  Set aside.
To make the mushroom coins:
2.  Heat a cast iron skillet over high heat.   Add the grapeseed oil and garlic and saute for 30 seconds until garlic is fragrat.
3.  Add the mushroom coins and sear the mushrooms until a caramelized crust forms and the mushroom is tender.   Transfer to a plate.
To Assemble:
4.  Drizzle with the vinaigrette, give it a few turns of black pepper from a mill and serve immediately.

Serves: 4

Rosemary just have a great affinity with lamb.   The rosemary is finely chopped, releasing its inner oils into the vinaigrette.    The lamb is cut carpaccio thin, creating as much surface as possible as a vehicle for the tasty vinaigrette.  You really have to love your meat rare to appreciate this dish.   In the King Mushroom Coins in Rosemary Vinaigrette post, you can use the same dressing for your vegetarian friends so that they don’t miss out on this yummy vinaigrette!

Chef’s tip:  Freezing the meat slightly, about 20 minutes, will help you to cut it razor thin.

Vinaigrette:
1/3 cup grapeseed oil or other nuetral flavor oils
1/2 tespoon dijon mustard
2 Tablespoons rice wine vinegar
2 Tablespoons honey
1 teaspoon soy sauce
1 teaspoon rosemary, finely chopped
1/4 teaspoon freshly ground black pepper

6 oz lamb loin, whole
1 Tablespoon garlic olive, or use extra vurgin olive oil with a lightly smashed garlic
1/2 teaspoon kosher salt
1/2 teaspoon black pepper

To make the Vinaigrette:
1.  Combine all ingredients in a glass bowl and whisk to combine well.  Set aside.
To make the Tataki:  
2.  Marinate the lamb loin in garlic-roasted olive oil, salt and pepper for at least 2 hours.
3.  Heat a cast iron skillet over high heat.   Sear the lamb loin on all sides.
4.  Transfer the lamb loin on a plate.  Refrigerate at least one hour.  20 minutes before serving, pop the lamb into the freezer. 
To Assemble:
5.   Slice the lamb loins against the grain as thin as possible.   Arrange on serving plate, overlapping the slices. 
6.   Drizzle with the vinaigrette, give it a few turns of black pepper from a mill and serve immediately.

Serves: 4

This quesadilla oozes robust, meaty wild mushrooms and is balanced by the rustic blue corn tortilla.  Served with a bright red tomato salsa, you can safely say you are eating your colors.

Chef’s tip: To grate cheese, pop the cheese into the freezer for about 10 minutes to firm up the cheese before grating.  A regular box grater works best for grating cheese.  Zesting citrus, however, is best done with a microplane which only lifts out the colored parts of the citrus where the essential oils are, leaving the often, bitter pith behind.

Mushroom:
1 pound mushrooms, such as Shiitake, Chanterelle, Maitake, sliced 1/4 inch thick
4 Tablespoons olive oil
3 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper

Filling:
1/4 cup pumpkin seeds
2 Tablespoons fresh oregano, chopped
3 Tablespoons cilantro stems, chopped
2 Tablespoons parsley, chopped
3 oz Cotija cheese, grated
3 oz Oaxaca, grated
2 oz aged, sharp Cheddar
1 teaspoon coriander seeds, roasted and crushed

4 Tablespoons olive oil
8 small blue corn tortilla

Salsa:
3 vine-riped tomatoes or dry farmed Early Girls, diced
1 clove garlic, peeled, sliced
1 sprig green onion, light green and white parts only, chopped
1 Serrano chile, seeded and coarsely chopped
2 cups cilantro, packed, including the stems
Zest of 1 lime
Juice of 1 lime
1 teaspoon rice wine vinegar
A few dashes of hot sauce
1/2 teaspoon cumin, ground
1 teaspoon kosher salt
1/2 tespoon fresh black pepper

2 Tablespoons extra-virgin olive oil

Roasting the mushroom:
1. Preheat oven 400F.  Toss sliced mushrooms with olive oil, and garlic.  Season with the salt and pepper; roast till soft and mushrooms start to brown, about 12 minutes.  Set aside.
Preparing the filling:
2.  Combine the filling ingredients together in a large bowl.  Toss to mix.
Preparing the quesadillas:
3.  Lay a tortilla on a clean, flat surface.  Spoon in about 3/4 inch thick of filling, leaving a 1/2 inch rim uncovered.  Cover with another tortilla, press gently to compact the filling and place on a baking sheet.  Repeat till you have formed 4 quesadillas.
4.  Heat a flat frying pan with little oil over medium heat.  Using a fish spatula, transfer the prepared quesadilla onto the pan, cook for a few minutes, while gently pressing on the quesadilla.  Gently turn the quesadilla and cook the other side for a a minute or two more.
6. Cut each quesadilla into 6 and serve with a salsa.
Preparing the salsa:
5. Add all tomatoes and garlic into a food processor.  Pulse several times till the tomatoes are cut into small dice.   Add green onion, cilantro and serrano and pulse a few more times.  Remove from food processor and add in zest, lime juice, vinegar, hot sauce, cumin, salt and pepper.  If needed, balance the acid with a touch of sugar.  Finish with extra virgin olive oil.

Serves: 4

This is my nephew, Christian’s, favorite bao!  We simply call it “Dai Bao” (translated “Big Bun”) coz it’s like ye big.  The size of a Big Mac, really. These days, it’s hard to find the Dai Bao. They are becoming almost extinct in this modern world of dainty dim sums. I call it the Dim Sum Evolution Theory! When my mom visits her grandchildren in Hong Kong, she brings a few of these Dai Baos with her from PJ.  The bao is filled with chicken, shiitake mushrooms, lap cheung sausages and my favorite part – half a hard boiled egg.

Chef’s tip: Marinating the chicken with cornstarch gives it a velvety texture. The best way to determine if the chicken is cooked through is by using a thermometer.

Ingredients:

1 portion of Basic Yeast Dough – see below

Marinade:
1 Tablespoon oyster sauce
1 Tablespoons soy sauce
1 Tablespoon sesame oil
2 Tablespoons Chinese rice wine
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon white pepper, ground
1 Tablespoon cornstarch

1 1/2 lb chicken thighs, skinless, trimmed, vut into 1/2 inch strips
3 Tablespoons cilantro stems
2 pairs Chinese sausage, sliced
8 pieces shiitake, cut into half
4 hard boiled eggs, halved

8 pieces of 4 x 4 wax paper.

Prepare the dough
1. Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.
Preparing the filling
2. Mix all the marinade ingredients (oyster sauce, soy, sesame oil, wine, salt, pepper, sugar, cornstarch and water) together in a bowl. Add chicken and marinate 2 hours. Toss in the chopped cilantro stems.
Assembling
3. Take a dough portion, work into a round ball about 2 inch in diameter. Flatten it into a 8-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center.
5. Place 2 heaping Tablespoons of chicken into dough. Add 1/8th of the sausage, mushrooms and the half egg. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.
6. Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes.
Steaming
7. Place steamer over the simmering water for 25minutes, or until bun is well risen or when a thermometer inserted into the bun reads 165F. Add water if necessary so that wok is not dried out.

Serves: 8 buns

Basic Yeast Dough Recipe

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It’s truly versatile — you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into “man tou” essentially steamed white bread that is used to soak up the wonderful sauce of Sichuanese or Hunanese dishes. If you shape the bun into a flat disc, it becomes the base for peking duck.

The dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. If you are not using the dough straight away, punch it down and wrap tightly with plastic wrap, for up to 3 days.

3 Tablespoons sugar
½ Tablespoons active dry yeast
½ cup + 2 Tablespoons hot water
½ cup + 2 Tablespoons cold water

3 cups unbleached “00” or high protein bread flour plus additional for kneading
1 teaspoon kosher salt
2 Tablespoons canola oil

2 teaspoons baking powder, sifted

Part 1: Making and proofing the dough.
1. Proofing the yeast: Dissolve sugar in hot water. Add cold water to make a warm solution (105 – 115°F). Dissolve the yeast in the sugar solution. Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2. Sift flour and salt into a large bowl. Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour until dough holds together and just come away from side of bowl. Add a little more water if needed.
3. Transfer to a lightly floured surface and knead. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball.
4. Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-3 hours. The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the dough
1. Uncover the dough, punch it down and turn it out onto a lightly floured surface.
2. Flatten it and make a well in the center. Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again.
3. Divide the dough into two cylinders. Cut each into 4. Make 8 2-inch ball portions. Cover dough with a damp tea cloth as you work.
4. Proceed with dumpling recipes

Note: This basic dough can be used for char siu bau steamed pork bun recipes, plain steamed man tou recipes, shanghai cabbage steamed buns, chicken steamed bun recipes.

Shrimp and banana – not your typical pairing.  But in this case, the flavor profiles of the shrimp and banana work really well together!  Although, I have to admit — put anything into a fryer and it will taste yummy!

Chef’s tip:  When deep frying, fry small batches at a time to keep the temperature at a constant high of 375.  The more spring rolls you crowd into the fryer, the quicker the temperature will drop (the law of thermodynamics!), thus, the soggier your spring rolls will be.  And always, always use a fry thermometer.

Filling:
1 lb raw shrimp, shelled and deveined, cut into ½ inch cubes
1 teaspoon sugar
1 tablespoon cornstarch
1 tablespoon sesame oil
2 ripe bananas, peeled, halved lengthwise from top to bottom, then cut into a 1/2-inch dice
½ cup canned bamboo shoots, rinsed thoruoghly and minced
½ cup water chestnuts, drained and chopped
½ cup scallions, green and white, chopped finely
½ cup cilantro, chopped finely
1 tablespoon soy sauce
2 tablespoon Chinese rice wine or pale dry sherry
1 teaspoon kosher salt
A pinch of white pepper

24 square spring roll wrappers – 6 x 6 inch
1 large egg beaten with 2 Tablespoons water (egg wash)
6 cups canola oil for frying

Sauce:
½ cup sake
2 Tablespoons mirin
2 Tablespoons soy sauce
2 Tablespoons rice wine vinegar
2 Thai chilies, seeds optional, finely chopped
1 clove garlic, finely minced
1 Tablespoon finely chopped cilantro stems

Preparing the filling:
1.    Cut half the shrimp into 1/2 in cubes, and mince the rest. Mix shrimp with sugar, cornstarch and sesame oil.
2.    In a medium bowl, toss together the remaining filling ingredients. Divide into 24 portions.
Assembly:
3.    Cut off 2 inches off the corner of the stack of spring roll wrappers –  the one end pointed towards you.  Cover wrappers with a damp tea towel.
4.    Take one wrapper and place the cut end closest to you.  Brush uncut ends with egg wash. Place 2-3 Tablespoons of the shrimp mixture closer to the cut end. Fold the left and right side over the filling.  Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.  Place spring rolls, on its seam, on a baking sheet that is slightly floured with cornstarch.  Repeat folding the remaining rolls.
Frying the spring rolls:
5.    Heat canola oil till 375F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes each.  Immediately drain on a wire rack over a baking sheet.
Preparing the dipping sauce:
6.    Mix all the sauce ingredients together in a bowl and set aside.  Serve with hot spring rolls.

Serves: 24 portions

If you see quince in the market, buy it.  And lots of it.  The start of fall through about Thanksgiving is the season for this highly recherche fruit.  I thank my lucky stars that our family friends, the Cardinauxs, who have a ranch in Petaluma, shower us with this yellow gold.  Quince looks like a mishaped apple, a mishaped Bartlett with a fuzzy skin and about 1.5X the size of an apple.  Quince has a floral fragrant like a combination of sweet apples, pineapples, and peaches.  The problem with quince is that you can’t just grab one and bite into it, it’s super hard and super tart.  Hence you don’t see it in your local Safeway. You can cook it into a fruit pastille, or a membrillo, and bake a wonderful quince crumble.

I first fell in love with membrillo in Rio where they served it with some sort of queso fresco. But served membrillo with a Manchego, and you’ll have a marriage made in heaven.  Making membrillo requires a lot of TLC and a very strong arm.  You have to stand there and stir the pot non stop for 1- 1 1/2 hours, and beware of flying hot lava coming out of the pot.  But the end result is well worth the effort.  It makes a beautiful gift, as MC says “priceless”.

Chef’s tip: If you’d like, you can skip the peeling and coring if you use a food mill.  The skin and seeds will be caught by the mill.

Ingredients:
Quince, at least 4 lbs to make it worth the effort
Equal amounts of sugar
Some water

1. Peel and core the quince.  Cut into 2 inch cubes.
2. Cover the quince cubes with just enough water.  Simmer for 30 minutes until it is soft.  Drain.
3. Put quince into a food processor and blend till a smooth paste.  or if you are using unpeeled quince, then pass through a food mill.
4. Measure equal amounts of quince puree and sugar and place them into a heavy bottom pot.  I prefer my membrillo less sweet, so I add a fruit:sugar ratio of 1.25:1
5. Cook under medium heat for 1 – 1 1/2 hours, stirring constantly, until the paste has thickened into a deep, orange, red color.
6. Transfer the paste onto a baking sheet lined with a lightly greased parchment, and bake in a low oven – 125F for about an hour.
7. Store in the refrigerator, tighly wrapped, for up to 6 months.
8. To serve, slice thinly and serve with sliced manchego.

Serves: Many

The picture below of Manchego with Membrillo was taken at a friend’s wedding reception catered by Gerard’s Paella of Occidental.  Just the most beautiful presentation of this marriage made in heaven.

This is dressed-up hummus.  Adding some vadouvan pops the flavors in this hummus, while still preserving the basic goodness of mashed chickpeas. Vadouvan is an Indian French mix of the Pondicherry curry – that has hints of roasted shallots and is mild on the heat scale. Tahini, an important element of any hummus mutes the acid of the lemon while binding in the pungency of the garlic.  The masala pita points make a great snack on its own!

Chef’s tip:  You can get vadouvan at Le Sanctuaire (315 Sutter, SF).  If you can’t find vadouvan, make your own quick, poor man’s substitute: saute some shallots, garlic and a little bit of ginger with some oil under very low heat for 20 minutes till the onion is caramelized.  Then mix in some madras curry powder, an equal amount of ground fenugreek, chiffonades of curry leaves and some ground urad dhal, salt and pepper and continue to saute a minute more till it forms small lumps. Spread it on a baking tray and bake under low heat for an hour (or what they do in sunny South India, sun for 3 days!) A more detailed version can be found in Gourmet.com

Masala Pita:
1 Tablespoon cumin
1 Tablespoon fennel
1 teaspoon kosher salt
1 teaspoon black peppercorn
1/2 teaspoon paprika

8 pieces 6-inch pita
1/2 cup extra virgin olive oil

Hummus:
2 cans chickpeas / garbanzo, rinsed and drained
1/2 cup water
4 cloves garlic, crushed
1/4 cup olive oil
1 lemon, juice
2 Tablespoons vadouvan
1 teaspoon kosher salt
1/2 teaspoon long pepper, ground
1/4 cup tahini

Some extra virgin olive oil
Edible flowers or parsley for garnish

Making the pita points:
1. Toast the fennel and cumin in a saute pan until fragrant.  Let cool slightly and grind in a spice grinder together with the black peppercorns and salt.
2. Preheat oven 350F.  Cut each pita into 8.  Lay pita points on a baking sheet and brush the top side with olive oil.
3. Sprinkle on spice mix and bake in the oven till golden, about 10 minutes.
Preparing the hummus:
4. In a food processor, combine all ingredients (reserving half a can of garbanzo) and blend till smooth.  Add more water if needed until a smooth consistency the thickness of peanut butter forms. Add the remaining garbanzo and give it a few pulse to create a hand-mashed lumpy feel to the dip.
5. Place hummus in the middle of a large platter.  Make a small indentation in the middle and drizzle on some olive oil.  Next take the flat end of the pita points and insert into the hummus, forming a sun star pattern around hummus.  Garnish with edible flowers or chopped parsley.

Serves: 8

The Indonesian Sate Ayam or Chicken Satay is fully seasoned and marinated with spices, that it can be served without a peanut sauce.  If you do want to serve a peanut sauce, please look up the Malaysian version of the Chicken Satay.

Chef’s tips: To create a natural basting brush, save the green parts of the lemongrass.  Bunch them together at the leave end and tie with a piece of string.  Using a sharp knife, split each end of the lemongrass halfway up the stalk into four, making a brush.

Ingredients:

Marinade:
8 shallots, peeled, sliced
3 stalks lemon grass, white part, cut finely
2 cloves garlic, peeled, smashed
1 inch galangal, peeled, sliced
4 tablespoons palm sugar
2 tablespoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground fennel
1 tablespoon ground tumeric
½ teaspoon chili/ cayenne
1 tablespoon belachan
1 teaspoon kosher salt
1 teaspoon kicap manis / dark soy sauce
¼ cup coconut milk

2 lbs chicken thighs – boneless, skinless
20 bamboo skewers, soaked
3 tablespoons canola oil

To make the marinate and sate
1.    In a food processor, grind marinate ingredients together till a fine paste.
2.    Cut chicken into thin strips, 1 X ¼ X 4 inch.
3.    Marinate chicken in marinade at least 30 minutes.
4.    Skewer chicken with the bamboo skewers.  Brush with oil.  In a separate bowl, add 1 cup of oil with a couple tablespoons of oil for basting the chicken.
5.    On a hot oiled grill/broiler on high, grill chicken skewers  about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste frequently with oil and water solution.
Serving:
6.    Cut cucumber at an angle, avoiding the seeds.  Rotate cucumber per cut.
7.    Cut onions into small wedges.  Serve satay with peanut sauce and cut cucumbers & onions.
Serves: 6

This Northern Thai dish originates from Laos and is sometimes spelt “larb”.  Even tho’ it is served at room temperature, the heat from the Thai red chili will make you break a sweat.  This spicy sharpness together with the acid from the lime juice, the umami of the fish sauce, the essential oils from the mint and zest are balanced with the smokiness of the rice flour to create a flavor explosion moment.  Laab is typically served with sticky rice but I like to serve the laab on endives to make a tasty appetizer.  Using no oil in the cooking, this is as low fat as Asian foods go!

Chef’s tip: If you have the patience, pinch off the meat a little at a time as you add to the pot, instead of dunking the whole pound in all at once.  This will ensure every bit of meat surface gets browned.

Ingredients

Meat:
1 lb ground lean chicken or pork or turkey
2 Tablespoons fish sauce
2 Tablespoons lime juice

1 Tablespoon roasted rice powder (from 3 tablespoon glutinous rice)

Herb:
1 stalk lemon grass, white part only, very finely sliced
3 kaffir lime leaves, chiffonade
4 Thai chilies, deseeded and chopped finely
3 Tablespoons chopped fresh cilantro
1 sprig green onions, sliced
3 Tablespoons mint leaves, chopped

Dressing:
Juice from 1 lime
1 Tablespoon lime zest
1 Tablespoon fish sauce
½ teaspoon brown sugar

Lettuce cups:
1 head of iceberg lettuce or 2 endives
Cilantro or mint sprigs for garnish

Preparing the meat:
1.    Heat a non stick pan under high heat, add the ground meat, 2 Tablespoons each of fish sauce and lime juice.  Cook 10 minutes until the meat is cooked through, while stirring constantly.  Transfer the meat to a large bowl.  Drain off excess liquids.
Preparing the toasted rice:
2.    Dry-fry the glutinous rice (without any oil) under medium heat till golden brown.
3.    Remove, let cool slightly and grind into a powder with a spice mill, or a mortar and pestle.  Set aside.
Preparing the herb and dressing:
4.    Slice lemongrass, kaffir, and chilies.   Zest lime.  Mince green onions, cilantro and mint.  Set aside.
5.    Mix dressing ingredients together.
Preparing the lettuce cups
6.    Remove the iceberg lettuce leaves one at a time and trim into little cups.  If using endives, leave leaves whole.  You may want to use the heart of the lettuce.
Assembly:
7.    Pour the rice powder, herb mixture and dressing into the cooked meat and toss to combine.  Let sit for 10 minutes for the flavor to come together.
8.    Scoop 2 tablespoons of the chicken into the lettuce cups and garnish with a sprig of cilantro or mint.

Serves: 6

You see nasturtium everywhere in San Francisco.  Its bright multi-hue orange flowers are wonderful on salad – besides giving a burst of colors, its peppery, watercress-like flavor lends a refreshing flavor explosion.  I picked so many flowers, I decided to make a pesto out of it.  The goat cheese complements the spiciness of the flowers.  And the bright orange pesto makes a stunning presentation.

Chef’s tip: Save the leaves for salads. Its peppery watercress-like flavor adds a zing to any salad.

Ingredients:

1 baguette, sliced 3/8-inch at a diagonal
1/2 cup extra virgin olive oil
1 clove garlic

6 cups nasturtium flowers, stems removed
1 cup extra virgin olive oil
1 carrot, finely grated to make 2 cups
2 cloves garlic
1/2 cup pine nuts
1 teaspoon kosher salt
Some freshly cracked black pepper

4 oz goat cheese, at room temperature
Some nasturtium flowers for garnish
Pine nuts for garnish
2 tablespoons extra virgin olive oil
To make the crostini:
1.  Slice baguette into 3/8 inch thick pieces. Place bread slices on a sheet pan, brush one side with olive oil.
2.  Bake in a 375F oven for 7-10 minutes until golden brown. Immediately rub with a piece of garlic.
To make the pesto:
3.  Place flowers, olive oil, grated carrots and garlic in the bowl of a food processor.  Puree until a smooth paste.  Add pine nuts, and salt and pepper.
Assemble:
4. Spread some goat cheese on the crostini, top with a tablespoon of pesto.
5. Garnish with some nasturtium and pine nuts.  Drizzle on some extra olive oil.

Serves: 6

Two Dog Farm’s Dry-Farmed Early Girls are back!  There is no better way to savor their sweetness than to generously drizzle the tomatoes with the best extra virgin olive oil you can get, a splash of balsamic, a sprinkle of Maldon salt, and some fresh mozarella or even better, a scoop of burrata.  Top with some fresh basil.

Chef’s tip: Burrata comes from Puglia and it’s pretty hard to find even in food-obsessed San Francisco.  A local brand called Gioia (I believe it’s made right here in the East Bay) is pretty good. Burrata is essentially cheese curds wrapped with sheets of mozarella. It’s highly perishable, so use it the same day you by it. Frankly, it’s really not that hard!

Chef’s tip: Do invest in the time in using fresh beans.  While it may take you a a 20 more minutes to shell, blanch and peel them, it’s like a whole different bean from those muddy brown dried or canned ones.

Ingredients

1 baguette, sliced 3/8-inch at a diagonal
1/2 cup extra virgin olive oil
1 clove garlic
2 lbs fava in the pod (yields about 2 cups)
5 cloves garlic
1/2 cup extra virgin olive oil
Sea salt
Fresh ground black pepper
3 basil leaves, chiffonade
A wedge of pecorino
1 lemon
Lemon oil – “O” Meyer Lemon Olive Oil

To make the crostini:
1.    Slice baguette into 3/8 inch thick pieces. Place bread slices on a sheet pan, brush one side with olive oil.
2.    Bake in a 375F oven for 7-10 minutes until golden brown. Immediately rub with a piece of garlic.
To pod and peel the fava beans:
3.    Break off the top of the pod, and then slide your thumb along the pod’s vein to split the pod into two. DO this over a colander to catch the falling bean.
4.    Now you will see a very white bean. You still need to peel this thick membrane. To do so, bring a pot of salted water to boil, blanch the beans (30 secs) and plunge them into a bowl of ice water. Drain. Pick up a bean, and make a small tear at the top of the bean – where it used to connect to the shell. Then gently squeeze /pop out the bright green fava bean. Set aside – refrain from munching on them.
To make the garlic confit and spread:
5.    Put the olive oil and whole garlic in a small pot and bring to a simmer. lower heat and gently roast the garlic for 20 minutes until the garlic is soft and tender.
6.    Place the fava bean, the garlic confit (oil and all) into a large bowl and gently mash with a fork. For a rustic texture, leave some chunks behind. Add basil and salt and pepper.
Assembling the crostini:
7.    Spread a tablespoon of the fava bean mash on the crostini. Using a microplane rasp, zest some lemon zest on top of the mash. Using a vegetable peeler, gently shave a thin slice of pecorino and place on top of the crostini. Finish with the lemon oil and a twist of black pepper.

Serves: 6

Probably one of the best ways to eat maitakes.  Using rice flour for the batter, deep frying the mushrooms to perfection at 375F gives the tempura a nice big crunch.  The woodsy, robust flavor of chicken-of-the-woods mushrooms works very well with the lime salt…..deep fried margarita, anyone?…I mean, maitake.

Chef’s tip: Sprinkling the maitake with some cornstarch absorbs any excess moisture, and allows the batter to adhere to the mushrooms better.

Ingredients:
Zest of 1 lime
2 tablespoon Maldon sea salt

1 lb maitake or hens of the woods mushroom

Batter:
2 cups rice flour
1 egg yolk
2 cups club soda, chilled cold

1 cup of cornstarch
kosher salt
4 cups of canola oil
Lime, cut into wedges

Preparing the lime sea salt:
1.    Using a mortar and pestle, muddle salt with zest.  Salt can be stored in an air tight container for up to 2 weeks.
Preparing the mushroom:
2.    Wipe maitake with a damp towel to clean.  Trim roots.  Break into small chunks about 2 inch square.
Preparing the batter:
3.    Whisk egg yolk, rice flour and club soda in large bowl until just blend.
Cooking the tempura:
4.    Heat canola oil in a deep fry pan till 375F
5.    Working in batches, sprinkle cornstarch on maitake to cover entirely, then dredge in batter and fry until golden brown, about 2 minutes.  Using slotted spoon, transfer mushroom to a baking rack over a sheet pan to drain.
6.    Sprinkle with kosher salt immediately
7.    Repeat for remaining maitakes, making sure temperature is maintained at 375F
8.    Serve with lime sea salt, and wedges of lime.

Serves: 4

Putting in more Vietnamese into Slanted Door’s Grapefruit and Jicama Salad, I have adapted the recipe and served the salad as a springroll. The tantalizing sweet, sour, salty and spiciness of the springroll will surely tintilate your tastebuds. The chewiness of the rice paper lets you savor the flavors slowly, as each flavor unfolds from the various herbs as you chew. And it’s a beautiful dish, too. It’s like serving a Garden of Eden, wrapped in rice paper.

Chef’s tip: If you have to prep this ahead, wrap tightly with plastic wrap and do not place into the fridge. The coldness will turn the rice paper hard.

Ingredients:

Candied nuts:
1/2 cup golden brown sugar
2 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 cups pecan halves
Nonstick vegetable oil spray and foil

Shallot oil:
1 shallot, sliced finely
1/3 cup of oil

Nuoc Cham Sauce:
1 tablespoon Sri Racha sauce
2 cloves garlic, minced
5 Tablespoons sugar
5 Tablespoons rice wine vinegar
4 Tablespoons water
2 Tablespoons fish sauce (sub with soy sauce for vegetarian option)
2 Tablespoons shallot oil (see above)

Filling:
2 oz rice vermicelli
1/4 head of red cabbage, thinly julienned, makes 2 cups
1/4 head of napa cabbage, thinly julienned, makes 2 cups
1 large carrot, thinly julienned
1/2 small jicama, thinly julienned, makes 2 cups
1 large ruby grapefruit, peeled, membranes and seeds removed
1/2 cup cilantro leaves, chiffonade
1/2 cup scallions, chiffonade
1/2 cup Rau Ram – polygonum (Vietnamese Mint), chiffonade
1/2 cup of Thai basil leaves, chiffonade
5 small pieces of butter lettuce, ribbed and tear into 2×3 inch pieces
1/2 cup mint leaves, whole

20 round 8-inch Vietnamese rice paper

Directions

Prepare the candied nuts:
1. In heavy medium skillet over medium heat, bring sugar, olive oil and vinegar to boil until sugar melts and syrup bubbles, about 3 minutes.
2. Mix in pecans and stir until nuts are toasted and syrup coats nuts evenly, about 7 minutes. Turn nuts out onto greased foil. Using fork, separate nuts and cool completely till harden. Break nuts into small pieces.
Prepare the sauce:
3. Make the shallot oil by frying sliced shallots in 1/3 cup of canola oil till golden brown.
4. In a small bowl, whisk Sri Racha, garlic, sugar, rice wine vinegar, water, fish sauce and 2 tablespoons of shallot oil together. Set aside.
Prepare the filling:
5. Bring salted water to boil. Drop rice vermicelli in, bring to boil again. Remove from heat, cover and soak for 15 minutes. Drain and fluff.
Prepare the slaw:
6. Using a food processor, mandoline or a sharp knife, shred both cabbages (2mm); julienne jicama and carrots finely into shoestring strips.
7. Place vegetables in separate bowls and toss with a tablespoon of Nuoc Cham each.
8. Peel grapefruit, remove skin, pith, membranes and seeds.
9. Chiffonade cilantro, scallion, Rau Ram and Thai basil and toss together to mix.
10. Remove ribs from butter lettuce and tear into 2 x 3 inch pieces each.
Assemble the springrolls:
11. Line a baking sheet with a damp tea towel and have another damp towel ready to cover the rolls. Line a cutting board with a third damp towel. Have all spring roll filling and vegetables mise en place.
12. Fill a large sauté pan with 2 inches of water. Add 1 spoon of sugar, bring water to a boil, then turn heat to very low. Working with one sheet of rice paper at a time, dip half the disc into the hot water, holding one corner with your fingers or a pair of chopsticks. Let it sit for about 5 seconds. Quickly dip the other half and remove and spread out flat on lined cutting board.
13. Lay a leaf of lettuce over the bottom third of the rice paper. Lay a thin layer of rice noodles on top of the lettuce. Sprinkle 1/2 tablespoon of grapefruit sacs, 1 tablespoon herb mixture and 1 tablespoon of pecans. Lay a small amount of carrots, red and napa cabbage on top of the lettuce. Place 3 pieces of jicama sticks and press together to compact. Lay 2 pieces of mint down on the middle third of the rice paper.
14. Fold the left and right side over the filling. Holding the sides in place, fold the bottom flap up and roll the roll up into a tight cylinder. You want the mint to show through the wrapping. Lay the rolls flap side down on the moistened towel and cover with another moist towel until ready to serve (or cover tightly with Saran wrap). Patch any broken areas with small pieces of soaked, rice paper.
15. Serve: Cut the spring rolls into half crosswise and serve with nuoc cham dipping sauce.

Makes: 40 pieces.

Yummy herbed-infused kofta burgers. Instead of ketchup, we use a lemony tahini.

Chef’s tip: Chilling the meat makes it easier to form patties. If you want all your burgers to be of a standard size, use an ice cream scoop.

Ingredients

Burger:
½ pound ground lamb
½ pound lean, ground beef
¼ cup panko breadcrumbs, soaked with water, squeezed dry
½ small red onion, grated, and squeezed to remove liquid (reserve the other half for condiment)
2 cloves garlic, minced
½ egg
1½ teaspoons kosher salt
1½ teaspoons ground cumin
½ teaspoon ground fennel
½ teaspoon ground black pepper
½  teaspoon ground chili/ cayenne

¼ cup parsley, chopped
¼ cup cilantro, chopped
2 Tablespoons mint, chopped
½ cup roasted pistachios or almonds, chopped finely
¼ cup crumbled feta
2 Tablespoons canola oil

Tahini:
1 small shallot, peeled and quartered
1 small clove garlic, peeled
½ teaspoon freshly ground black pepper
½ Tablespoon cumin, ground
4 Tablespoons lemon juice
¼ cup tahini paste, at room temperature, stirred if separated
4 Tablespoons extra virgin olive oil
½ teaspoon kosher salt

Cilantro leaves
1 tomatoes, sliced
3 pieces of Iceberg lettuce
½ small red onion, sliced
10 mini brioche buns

Preparing the burger patties
1.    Combine the burger ingredients together. Chill for 5 minutes in the freezer.
2.    Mince the parsley, cilantro, mint and chop the nuts.  Mix into chilled burger mix.
3.    Form meat into golf ball size balls. Using your finger, make a hole into the patty, add a small half teaspoon of feta, and form the meat around the feta.  Gently form into 2-inch patties.  Using your thumb, make a small dimple in the middle of the patty.  Place on a slightly oil baking sheet.
Cooking the burger
4.    Preheat oven to 375°F
5.    Heat a fry pan over medium-high heat.  Working in batches, sear burgers 1 minute on each sides, drain on paper towels then transfer to a sheet pan.  Transfer the burgers to the oven to finish cooking, about 4 minutes for medium rare.
Preparing the tahini
6.    Mix together all ingredients in a blender, and pulse till it forms a smooth paste
Assembly
7.    Split and toast buns.  Assemble burgers with tomatoes, onions, lettuce and a smear of tahini sauce.

Serves: Makes 10 mini burgers

The Vietnamese sandwich gets its heritage from French croques.  The traditional banh mi includes a smearing of liver pate. But the signature part of a banh mi is really the sweet and sour crunchy pickles.

Chef’s tip: Removing some of the bread from the middle allows you to stuff more of the goodness into the sandwich. Store-bought rotiserrie chicken will help you reduce the time to prepare the sandwich by half!

Chicken and Marinade:
1 large chicken breast, bone-in, skin-on
1 teaspoons kosher salt
1/4 teaspoon black pepper
2 teaspoons canola oil

Pickles:
½ medium carrot, julienne thin
½ medium daikon, julienne thin
½ teaspoon kosher salt
3 Tablespoons sugar
½ cup white vinegar
¼ cup warm water
¼ English cucumber, julienne thin
1 jalapeno, seeded, julienne thin
½ cup cilantro leaves

Mayonnaise:
2 egg yolk
2 teaspoon Dijon mustard
1/2 cup extra virgin olive oil
1/2 cup canola oil
1 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2  teaspoon finely grated lemon zest
2 tablespoons fresh coriander, minced

1 French baguettes or 5 mini dinner rolls
1 tablespoons liquid amino
¼ pound fine-textured chicken pâté, thinly sliced (optional)

Preparing the chicken:
1.    Preheat oven 350F
2.    Place chicken breast on a baking sheet, rub skin with salt, pepper and oil.  Roast for 35-40 minutes until chicken is just cooked (190F).
3.    Remove the meat from the bones, discard skin and shred the chicken.
Preparing the pickles and vegetables:
4.    Julienne the carrot and daikon into shoe-string strips about 1/8 x 1/8 x 3 inches
5.    Sprinkle salt and 1 tablespoons sugar over the carrots and daikon, mix well and let it sit for 5 mins.
6.    Rinse with cool water, pat dry.
7.    Dissolve the sugar with the warm water, then add the vinegar.  Pour vinegar mix over the carrot daikon mix and let sit at least 1 hour.
8.    In the meantime, remove seeds from cucumber and slice cucumber into thin long strips.
9.    Remove seeds from jalapeno and make thin juliennes.  Remove tough stems from cilantro.
Preparing the mayonnaise:
10.    In a medium bowl, whisk the yolk, mustard and 1 tablespoon olive oil together until an emulsion is formed.
11.    Combine the olive oil and the canola oil in a measuring cup.  While whisking the egg emulsion, add the oil mixture in a steady, thin stream.  Make sure not to add the oil too quickly – add enough to the emulsion and make sure it is blended smoothly before adding more oil.  Continue to add the oil in a steady stream, whisking, until all of the oil has been added.
12.    Add lemon juice, salt and pepper to taste.  Stir in the chopped coriander and lemon zest.
Assembly:
13.    Split the baguette, then remove a little of the bread centers.
14.    Spread the cut sides of the bread with mayonnaise and layer the sliced pâté on the bottom halves, sprinkle on some liquid amino, then stuff with the shredded chicken, pickles, cucumber, cilantro and a strip or two of jalapeno.
15.    Cut baguette into 3 inch pieces, or if using dinner rolls, cut into 2.

Makes 10 mini sandwiches

A simpler take on the Beijing favorite, Peking duck.  To get the crisp skin, you will need to dry the duck really really dry.  If you go to a Beijing-ya place, you will find ducks hanging all over….see the picture below.  I guess with the pollution out there, you can call it smoked duck!  If you have the time, just pop the duck uncovered into the fridge overnight, or place it in front of a fan for an hour.

Chef’s tip: We use the flour tortilla for the pancake.  Steaming it is optional.  If you want, you can also make the soft bread buns – see the cha siu bao post for the soft bread buns recipe.
Ingredients

Ingredients:
1 small whole duck
2 tablespoon Chinese five-spice powder
1 tablespoon sugar
1 tablespoon kosher salt

1/4 cup rice vinegar
1/2 cup honey
1/4 cup soy sauce
1/4 cup hoisin sauce
2 tablespoon water

Flour tortilla, makes 20 3-inch rounds
Sesame oil
3 stalks of green onions, cut into 3 inch strips
½ English cucumber, seeded, cut into 3 inch juliennes
1 cup Hoisin sauce

Preparing the duck
1.    Plunge the duck in boiling water for 5 minutes to tighten the skin.  Remove and drain, then pat dry, inside and out
2.    Mix the 5-spice powder, sugar and salt together.  Rub all over the duck, inside and out with the spice rub.
3.    Mix rice vinegar, honey, soy sauce, hoisin and water together.  Baste the duck with marinade.
4.    Allow to dry uncovered in fridge overnight, or place in front of a fan till the skin is taut and dry.
5.    Preheat oven to 400°F.
6.    Place the duck, breast side up on a roasting rack, and roast for 1 ¼ – 1 ½ hour, or until when thermometer registers 165F at the thickest part.  Tent the breast if it gets too dark.
7.    Remove from oven, and carve into thin slices
Preparing the pancakes
8.    Using a 3-inch cookie cutter, cut out tortilla rounds. Brush with sesame oil
9.    Bring a wok and steamer to boil.
10.    Steam tortilla for 3 minutes
11.    Spread some hoisin sauce on the tortilla pancake, then add the duck, scallion, cucumber, and roll it up.  Serve warm.

Makes 20 pancakes

Mini little scrumptious paninis. And a recipe to make your own garam masala, too.

Chef’s tip: Store the garam masala in a tightly closed jar in a cool place for up to 6 months.

Ingredients

Garam masala:
1 tablespoon cumin seeds
1 tablespoon coriander seeds
1 tablespoon fennel seeds
1 cardamon pod, seeds only
1 piece clove
1 small piece star anise
½ teaspoon black pepper
¼ teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
½ teaspoon ground cayenne
2 teaspoons kosher salt

6 oz salmon fillet, skinned
2 teaspoons canola oil

5 tablespoons greek yogurt, drained
1 small shallot, thinly sliced, and soaked in water
2 oz paneer (substitute with Cotija cheese)

1 baguette
Olive oil

Preparing the Garam Masala
1.    Toast the cumin, coriander, fennel seeds, cardamom, clove, star anise and black pepper over medium heat until fragrant, shaking the skillet often, about 2 minutes
2.    Using a spice grinder or mortar and pestle, grind whole spices. Mix together ground spices with cinnamon, nutmeg, cayenne, and salt
Preparing the fish
3.    Preheat oven 400F
4.    Coat the salmon with the spice rub.
5.    Lightly coat a large ovenproof skillet with oil, and place over medium heat.
6.    When the skillet starts to smoke, place salmon pieces into the pan.  Sear salmon until spices are golden and toasted, about 2 minutes each side, flipping once. Immediately transfer the pan to the hot and roast for another 5 minutes.
7.    Remove fish and mash with yogurt.  Add more salt if needed.
Preparing the Panini
8.    Thinly slice paneer /cheese.
9.    Thinly slice shallots and soak in water for 10 minutes, drain and pat dry
10.    Slice baguette into ¼ inch thick rounds, brush one side with olive oil.  Place on a baking tray, oiled side down.
11.    Smear on salmon paste, top with a thin slice of shallot, cheese and another slice of bread.  Brush the top with olive oil.
12.    Heat a Panini grill or a grill pan.  Place Panini on grill, press lightly till golden marks are created and cheese is melted.

Makes 12 paninis

The British have their dainty cucumber sandwich….eaten with raised pinkies. Malaysia, a former British colony, added a little a lot of spice to the cucumber sandwich, and came up with the sambal sandwich. The butter tempers the spice of the sambal, and the cucumber cools the palate.

Chef’s tip: This sambal recipe is very versatile. You can toss in some fried eggplants to get sambal eggplant, some cooked okras to get Sambal Ladies Fingers, or just eat it by itself! It freezes very well, too.

Ingredients

Spice paste:
3 fresh red chilies
2 small cloves of garlic
3 small shallots, sliced
2 teaspoons roasted belacan
½ inch piece of tumeric/ ½ teaspoon tumeric powder
½ inch of galangal
1 lemongrass, sliced, white part only

2/3 cup of dried shrimp, soaked

1 teaspoon tamarind paste mixed with ½ cup water
3 tablespoon sugar, to taste
Salt, to taste
1/2 cup canola oil

6 slices of brioche bread or white bread with crust removed
½ stick butter, at room temperature
¼ English cucumber

Preparing the spice paste:
1.    Grind all spice paste in a food processor, set aside.
2.    Drain the dried shrimps.  Separately, place in food processor and grind till fine.
Cooking the sambal:
3.    In a wok or a saucepan, heat ¼ cup canola oil on medium high.  Fry paste till fragrant, red and oil has separated, about 7-10 minutes.  Add more oil if necessary to prevent sticking.
4.    Add the dried shrimp and sugar.  Fry until aromatic, about 5 minutes.  Add tamarind liquid.  Continue cooking, adding more oil if necessary for another 10 minutes until the sambal is a dry and deep red in color.
Assembly:
5.    Slice cucumber into thin rounds
6.    Remove bread crust, and place two slices of bread on a cutting board.  Generously smear butter on one side of each slice of bread.
7.    Spread on a thin layer of the sambal, top with cucumber and sandwich with buttered bread.
8.    Cut bread into 4 diagonally, making 4 tiny triangles.

Makes 12 mini sandwich fingers

On the Silk Road path, the Uyghur cuisine in north western China uses a lot of spices and features goat and lamb dominantly. It’s not what one would typically think of as Chinese foods. The Uyghurs also serve most of their dishes with a chewy flatbread that reminds me of bagel just holeless.

This Xinjiang Lamb Mini Pita Pockets dish takes its inspiration from the flatbread and the grilled leg of lamb that you find in many Xinjiang restaurants.

I think Marco Polo would approve.

Chef’s tip: If you are buying whole lamb loins, freeze it for 20 minutes before cutting. It will help you make really thin slices.

Ingredients:

½ lb of lamb loin (or pre-sliced shabu-shabu lamb)
3 cloves garlic, finely minced
1 tablespoons ground cumin
1 tablespoon dried mint
1½ teaspoons ground fennel
1 teaspoons Hungarian paprika
½ teaspoon cayenne/chile powder, less depending on preference, optional
½ teaspoon kosher salt
1 teaspoon ground black pepper
2 tablespoons canola oil
½ cup watercress, daikon sprouts or any peppery micro greens
4 mini pitas

Preparing the lamb:
1. Slice the lamb as thin as possible (alternatively buy the pre-sliced shabu-shabu lamb meat).
2. Mix all the dried spices, salt and pepper together in a small bowl.
3. Marinate lamb with the garlic and spices, for at least 20 minutes, preferably overnight.
4. Cooking the lamb: Add ½ tablespoon of oil in wok or a cast iron pan over high heat till very hot, almost smoking. Sear the marinated meat in 2 batches, about 3 minutes or until meat is nicely brown and caramelized. Repeat with more oil for remaining meat.
Assembling the pockets:
5.  Cut pitas into 2. Stuff pita with 2 tablespoons of spiced lamb and some micro greens.

Serves: 4

In this classic dim sum dish, the chives are mixed with shrimp and stuffed in a a dumpling. The crystal dumpling skin is made from a combination of wheat starch and tapioca starch which gives the dumplings a translucent look, and a chewy and “elastic” bite.

Chef’s tip: Make sure that you use *boiling* water when making the dough as the starch needs to be cooked to turn it into a gooey mixture that forms the binding for the dough.

Crystal Dough:
2¼ cups wheat starch
3 Tablespoons tapioca starch
1½ cups boiling water
1½ Tablespoons vegetable shortening
Filling:
12 oz raw shrimp, shelled and deveined (size 31/40 shrimp)
4 oz Chinese chives, blanched, minced to make 1 cup
¼ cup / 2 oz canned bamboo shoots, rinsed, pat dry and minced
4 Tablespoons cilantro, minced
Seasoning:
1 Tablespoons soy sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
½ teaspoon kosher salt
¼ teaspoon ground white pepper

Some tapioca starch
Napa or savoy cabbage leaves, whole leaves, blanched
Dipping sauce:
1/4 cup red wine vinegar
3 tablespoons water
10 slices ginger, thinly julienned

Preparing the dough.
1.    Combine the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water (must be boiling!), stirring until a ball forms.
2.    Cool a little, while still warm, stir in the shortening, a little at a time.  Transfer to a lightly floured board and knead for a few minutes until soft and smooth.
3.    Divide the dough into 4 balls. Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
4.    Chop/mince the shrimp with a cleaver on a cutting board until it becomes a rough paste.  Place in a large bowl.
5.    Cut the Chinese chives into 4 inch pieces, blanched in a pot of hot water (20 seconds).  Remove, and squeeze dry between two plates.  Chop the blanched chives finely.  Finely chop the bamboo shoots and cilantro.  Add to the shrimp.
6.    Mix all the seasoning ingredients together.  Pour into the shrimp and chives mixture and mix well.
Assembling the dumplings
7.    Take a dough portion, work into a round ball, flatten into a disc and using a rolling pin, roll out dough (switching to a right angle direction to the previous direction every few times) until the dough is uniformly 1/8 inch thick.  Use a round 3½ inch cookie cutter and stamp out round pastry skins.  You should have about 40 skins. Cover dough with a damp tea cloth as you work.
8.    Brush the edges of the pastry with a little water.  Place the pastry skin in your palm. Place 1 teaspoon of filling into dough, being careful to avoid the edges. Fold into half to make a crescent moon.  Using your thumb, form little pleats on the top edge of the crescent, and press the two layers together to seal. Make sure seams are well-sealed and place on a tray dusted with tapioca starch.
9.    Placed onto a steamer that is lined with blanched cabbage leaves or perforated parchment
10.    Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.
Preparing the dipping sauce:
11.    Julienne ginger, and mix with red wine vinegar and water.  Serve with the dumplings.

Serves: 40 pieces

A vegan favorite at the dim sum table. When you bite into the spring roll, you will feel several layers of textures – texture being an important element of Chinese foods. First you have the crisp from the deep fried spring roll skin, followed by the velvety shiitake inter-mingled with the stringy mung bean thread and the silky enoki. Finally, you will experience the crunchy cloud ears fungus. The aromatic ginger and garlic complement the woody, robust shiitake. The dipping sauce is a common Cantonese dipping sauce made from Lea & Perrins!

Chef’s tip: An important cooking tip is to make sure you keep the temperature of the hot oil at a constant high of 360F to ensure your spring rolls come up crisp and dry, and not soaked in oil, or burned. Always use a fry thermometer, and not fry too many pieces at a time to ensure optimal heat control.

Filling
20 oz fresh shiitake mushrooms, stems discarded, caps sliced ¼ inch thick
¼ cup peanut oil
1 teaspoon kosher salt

2 Tablespoons peanut oil
1 large shallot, diced
1 Tablespoon ginger, peeled, grated
2 Tablespoons coriander stems
3 cloves garlic, peeled, minced
1 Tablespoon Shaoxing wine
1 Tablespoon soy sauce
¼ teaspoon freshly ground black pepper
2 Tablespoon sesame seeds, toasted
½ cup green onions, sliced
1 packet enoki, trimmed of roots, leave whole.
1 oz dried cloud ears, reconstituted or 6 oz fresh, hard underside removed, thinly sliced
1 oz bean thread noodles, cut into 3 inch pieces, soaked in hot water, 20 minutes, drained
1 Tablespoon sesame oil

30 Chinese spring roll wrappers (eggless), 4X4 inch square, thawed from frozen
1 large egg white beaten with 2 Tablespoons water (egg wash)
6 cups canola oil for frying
Sauce:
3 Tablespoons light soy sauce
3 Tablespoons Worcestershire sauce
2 Tablespoons rice wine vinegar
4 Tablespoons water
1 Tablespoon ginger, finely shredded
1 small Fresno chile, seeded and finely chopped

Preparing the mushroom filling
1.    Wipe shiitake with a damp towel to clean.  Remove mushroom stems and slice into ¼ inch thick. In a large sauté pan, heat 3 tablespoon of peanut oil. When hot, add all the mushrooms, and cook over high heat, stirring, for 1 minute.  Cover and cook over moderately low heat, stirring a few times, until the mushrooms have released their liquid and are tender, about 8 minutes.  Splash on Shaoxing wine, soy sauce, salt and pepper.  Uncover and cook over moderate heat, stirring occasionally, until browned, about 4 minutes longer.
2.    In a small sauté pan over medium heat, add remaining peanut oil.  When hot, add chopped shallots and ginger.  Cook till shallot is soft, about 3 minutes, then add minced garlic and coriander stems and fry till fragrant, about 1 minute. Remove from heat.  Pour mixture into the mushroom mixture and toss in the sesame seeds, green onions, enoki, cloud ears and bean thread.  Finish with sesame oil.
Aseemblying the spring roll:
3.    Cut off one corner (about 1 inch) from the stack of spring rolls.  On a clean work surface, place 1 spring roll wrapper with the cut corner closest to you. Brush edges with egg wash.  Place 2 Tablespoons of the mushroom mixture on the lower 3rd of the spring roll, parallel to the cut end. Compact to form a log, Fold the left and right side over the filling.  Holding the sides in place, fold the bottom flap up and roll the roll up into a cylinder.  Place on an oiled baking tray rack on its seam
4.    Heat canola oil till 360°F.  Drop several spring rolls into the oil and fry till golden brown, about 5 minutes.  Immediately drain on a wire rack over a baking sheet.
Preparing the dipping sauce
5.    Mix all the sauce ingredients (soy, Worcestershire, vinegar, water, ginger, chile) together in a bowl and set aside.  Serve with hot spring rolls.

Serves: 30 mini springrolls

Potstickers are real easy to make. Part pan fried, part steamed, the dumplings have a crisp base and a soft top. In this recipe, we have filled the dumplings with crabmeat and chives, but you can also fill the dumplings with pork or chicken, or just a mushroom medley.

The aromatic dipping sauce (adapted from Fuchsia Dunlop’s “Land of Plenty”) is a full flavored sauce that stirs up all your tastebuds – sweet, sour, salty, hot and the numbing, tingling and buzzing feel of Sichuan peppercorns.

Chef’s tip: It is important that the seams are tighly sealed so that the steam is trapped to cook the filling. In addition, when you pour the water into the pan, drizzle in a little at a time and never soak the dumplings. We want steamed dumplings, not boiled!

Aromatic Soy Sauce:
1 inch ginger, crushed
1 teaspoon fennel seeds
1 whole star anise
1 teaspoon Sichuan peppercorn
Cheese cloth with kitchen twine
1 cinnamon stick
½ cup dark soy sauce
½ cup brown sugar
1 cup water

Dipping Sauce:
6 Tablespoons sweet, aromatic soy sauce
2 Tablespoons soy sauce
1 Tablespoon chili oil
1 Tablespoon Sichuan peppercorn oil
1 Tablespoon Chinkiang vinegar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 teaspoon ginger juice
2 Tablespoons cold water

Filling:
1 lb fresh crabmeat (from 1 large  2½ pound cooked Dungeness crab)
1 egg white
4 Tablespoons chives, chopped finely
2 Tablespoons cilantro leaves and stems, minced
2 Tablespoons carrot, grated
2 Tablespoons water chestnut, chopped finely
1 Tablespoon ginger, grated
1 Tablespoon rice wine vinegar
3 Tablespoons sesame seeds, toasted
½ teaspoon kosher salt

Dumpling:
30 wonton wrappers, preferably square
1 Tablespoon cornstarch for dusting
½ cup water for brushing
2 Tablespoons peanut oil
Black sesame seeds, toasted
Chives

Preparing the sauce
1.    To make the aromatic soy sauce, place ginger, fennel, star anise, and Sichuan peppercorn in a cheesecloth and bundle tightly together with kitchen twine. Place spice bag with cinnamon, dark soy sauce, brown sugar and water in a small pot, bring to boil and simmer for 20 minutes.  Remove all spices.  The sauce can be kept for 6 months in a glass jar without refrigeration.
2.    To make the dipping sauce, mix all dipping sauce ingredients (aromatic soy, soy, chili oil, peppercorn oil, vinegar, sesame oil, garlic, ginger juice and water) together.  Set aside.
Preparing the dumplings
3.    Pick over the crabmeat to remove any bits of shells.  Mix all filling ingredients (crabmeat, egg white, chives, cilantro, carrot, water chestnut, ginger, vinegar, sesame seeds, salt)  together.
4.    On a lightly floured surface, brush edges of the wonton wrapper with a little water (just slightly damp).  Mound about 1 Tablespoon of the filling in the center of each wrapper. If using square wonton skins, gather four corners of each wrapper and seal into a point.  If using round skins, fold into a half moon, and make three small pleats over the top piece of the skin and press to seal. Make sure seams are well-sealed and place on a tray dusted with cornstarch.
Frying the dumplings
5.    In a large nonstick pan, heat 1 Tablespoon oil over medium heat until hot.  Place pot stickers leaving ½ inch space between them.  Fry until undersides are lightly golden, about 1 min.
6.    Slowly drizzle ¼ cup water down the side of pan.  Water should barely cover the pan, and not soak the dumplings.  Cover pan and steam pot stickers over moderately low heat until cooked through, about 2 minutes.  Remove lid and cook pot stickers until water is evaporated, and wonton skin is translucent.  Add more water if skin is not translucent and repeat the process
Serving:
7.    Sprinkle dumplings with black sesame seeds and serve with dipping sauce

Serves: 6

Chef’s tip: If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100% chicken sausages.

Filling:
½ cup pine nuts, toasted
2 heads iceberg lettuce

1 lb boneless skinless chicken thigh, trimmed of fat and minced
2 teaspoons cornstarch
1 Tablespoon oyster sauce
1 Tablespoon soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
½ Tablespoon canola oil

2 Tablespoons canola oil
1 Chinese wax sausage, diced small, ½ inch cubes
1 Tablespoon dried shrimps, soaked, roughly chopped
3 cloves garlic, minced
1 Tablespoon ginger, grated
2 Tablespoon Shaoxing wine
¼ cup water
10 fresh shiitake mushrooms, diced small, ¼ inch cubes
3 oz waterchestnuts, drained and diced finely,1/8 inch cubes
2 Tablespoons green onions, green and white parts, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon sesame oil

¼ cup hoisin sauce
Cilantro sprigs

Preparing the lettuce
1.    Toast the pine nuts, set aside.
2.    Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves.  Reserve outer leaves for other use.  Use a knife or scissors to cut the inner leaves into rough 4 inch rounds.  Pat leaves dry.  Make 30 cups. Chill.
Preparing the filling
3.    In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince).  Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
4.    In the wok, heat ½ Tablespoon oil, fry the Chinese sausage until it has rendered its fat.  Push to the side of the wok or if you are not using a wok, remove to a prep plate. Next, add another ½ Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sauté until fragrant, about 30 seconds.
5.    Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized.  Push chicken to the side of the wok or remove from the pan.
6.    Next, add a little oil if needed, the chopped shiitake, sauté until mushroom is tender, then add toss back the chicken and sausage.
7.    Add ¼ cup of water to the wok.  Stir until the sauce is thick and glazes the meat.
8.    Add the waterchestnut.  Remove from heat, stir in the chopped green onions and cilantro.  Finish with the sesame oil.
Assembling
9.    Brush each lettuce cup with hoisin sauce.
10.    Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle with pine nuts. Garnish with a sprig of cilantro.

Serves: 30 cups

Adding some avocado to the Hawaiian poke freshens up the dish.

Cook’s tip: Wait until the last minute before you serve to toss the avocado and the fish together.

Ingredients:

12 round Wonton skins
Some olive oil for brushing

6 oz of sashimi-grade tuna

1 tablespoon mirin
1 tablespoon rice wine vinegar
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon grated, fresh wasabi (substitute with horseradish or 1 teaspoon wasabi paste)
2 tablespoon chopped green onions
2 tablespoon chopped cilantro

1 Avocado
2 Tablespoons fresh lime juice
1/2 teaspoon kosher salt

Daikon sprouts

Preparing the wonton cups:
1. Preheat the oven 350F.  Brush a mini muffin pan with oil.

2. Line the muffin cups with a wonton skin.  Roll up a piece of skin and use it instead of your fingers to push the wonton skin into the cups.  Brush each wonton cup thorughly with olive oil.
3. Bake in the oven till golden, about 6 minutes.
4. Remove from the pan and cool on a rack.
To make the Sashimi Tartare:
5. Chop tuna into fine cubes, and finely chop green onions and cilantro
6. Mix tuna with mirin, vinegar, soy sauce, sesame oil, wasabi, scallions and cilantro.
7. Cut the avocado into half and score it to make a grid.  Scoop out avocado to get dice.  Toss with lime juice and salt.
To assemble just before serving::
8. Toss tuna mix with avocado.
9. Spoon into prepared cups.
10. Serve immediately.

Serves: 4

An alternative to tuna tartare – salmon tartare.  The robust truffle complements the salmon well.  The goat cheese adds a tang to break up the richness of the tartare, and the daikon sprouts complements the flavor.  Capers and salmon are a classic combination.  This recipe is adapted from Tetsuya’s “Recipes from Australia’s Most Acclaimed Chef.”

Chef’s tip: Make sure you get sashimi grade salmon. Regular salmon, even if it’s fresh out of the sea, needs to be frozen to kill the natural micro-organism that resides in salmon.

6 oz of sashimi-grade salmon

1 teaspoon capers in salt, rinsed, chopped
1 teaspoon white truffle paste
1 Tablespoon white truffle oil
1 Tablespoon parsley or chervil, chopped finely
1 tablespoon chives, chopped finely
1/4 teaspoon kosher salt
A pinch of black pepper

2 Tablespoons crumbled goat cheese
1 teaspoon meyer lemon zest

1 cup daikon sprouts
1 Tablespoon truffle oil

To make the Sashimi Tartare:
1.  Chop salmon into small cubes
2.  Mix salmon with capers, truffle paste, truffle oil, parsley, chives, salt and pepper
3.  In a separate bowl, mix the goat cheese with lemon zest
To Assemble:
4.  Using a tall cake ring, put some chevre in the middle
5.  Top with the salmon mixture
6.  In a separate bowl, toss the sprouts with the truffle oil
7.  Place sprouts around the tian.
8.  Serve with some wasabi crackers.

Serves: 4

Cilantro or coriander, depending on where you come from, is perhaps the world’s most widely consumed herb. Cilantro is used in cuisines from Latin America to across Asia. I refer the seed of the plant, the spice, coriander and plant itself, cilantro. You can use the stem and the leaves.
In this Asian Fusion recipe, we combine the freshness of Japanese sushi style with a cilantro pesto and an avocado guac. The flavors come together with the help of the best EV olive oil and lime zest. The finishing sprinkling of crushed coriander and sea salt gives the dish an aromatic kick and texture.

Chef’s tip: Zesting is done best with microplane…just like how those Food Network folks do it on TV.  If you are like most of us who are right handed, hold the citrus with your left hand, then slide the microplane around the citrus, being careful to only remove the colored part of the peel.  The zest collects right on the microplane itself.   To make your own lime-infused olive oil, warm the olive oil to about 175F. Add in the lime zest, cool and let it sit for an hour. Strain.

12 Square Wonton skins or store-bought shrimp chips/rice chips
Canola Oil

1 tablespoon lime zest
1/3 cup lime-infused olive oil (or EVOO)
1 cup cilantro, leaves and stems, packed
1/2 teaspoon kosher salt

6 oz sashimi-grade tuna
1 tablespoon mirin
1 tablespoon rice wine vinegar
A drop of sesame oil
1/2 teaspoon light soy sauce
1 tablespoon lime-infused olive oil (or EVOO)
1/4 teasppon white pepper
1/2 teaspoon kosher salt

1 Avocado
1 tablespoon lime juice
1/2 teaspoon kosher salt
1 teaspoon coriander seeds, toasted, crushed coarsely
A few turns of sea salt

Directions
1. To make the Wonton skin crisps: Heat a wok with 1-inch canola oil. Cut each wonton skin into two triangles. Deep fry till golden brown. Finish with salt. Drain and set aside.
2. To make the Vinaigrette: Zest the lime with a Microplane zester. Combine zest with the cilantro and lime-infused olive oil. Blend together.  Add salt.
3. To make the Sashimi Tartare: Chop tuna into small cubes. Mix tuna with mirin, rice wine vinegar, soy sauce, sesame oil, lime-infused olive oil, white pepper and salt.
4. To Make the Avocado mash: Dice the avocado and gently mash avocado, lime juice and salt with a fork, leaving some chunkiness texture in it.
5. Assemble: Using a tall cake ring, fill the lower part of the ring with the avocado. Top with the tuna mix. Drizzle around the sides with the vinaigrette. Sprinkle with crushed coriander seeds and a few turns of the sea salt. Serve with wonton skins or chips on the side.

Serves: 4

Bouncy meatballs! My good aunt, Kheng Cher, shared this recipe with me – her secret ingredient is to add the egg (you must stir in in one directions, she says) to make the fish ball puff up during frying. The skin then collapses to a chewy bite, while the meat inside remains bouncy.

Very few people really make this at home anymore since you can buy ready-made fish paste quite easily. But there’s nothing better than making your own fish paste, and tasting the sweetness of unadulterated fish balls.

Chef’s tip: A lot of TLC is needed to make the fish ball. First, it is preferred to chop the meat with a cleaver by hand than pulsing it in a food processor so that you can slowly get to the right consistency of paste. Also, make sure to slap the fish paste to a round, shiny, blob! This is the step that determines how bouncy the ball will be.

Ingredients:
Dipping sauce:
3 Tablespoons Asian sweet chili sauce
1 Tablespoon tomato ketchup
1 clove garlic, minced
1 teaspoon ginger, grated
2 Tablespoons lime juice
1 tablespoon sugar
¼ teaspoon kosher salt
Meatballs:
1 ½ lb whole Spanish mackerel (yellowtail, haddock, pike, bluefish)  yielding 1 lb flesh
1 teaspoon kosher salt
½ teaspoon ground white pepper
1 teaspoon cornstarch

1 cup water
1 Tablespoon kosher salt

1 egg

3 cups canola oil

Preparing the dipping sauce
1.    Mix all dipping sauce ingredients together (chile, ketchup, garlic, ginger, lime juice, sugar and salt).  Set aside.
Preparing the meatballs
2.    Using the whole fish, starting from the tail end and working towards the head, slice off the top half of the fish flesh.  Repeat with the other side of the fish.  Using a spoon, scrape off any remaining fish meat from the bones.    Place the fish fillet, skin side down over an inverted bowl and remove any bones with a tweezer.  Place the fish fillet, still skin side down, on a cutting board and using a spoon, scrape out the fish flesh.
3.    Place the fish on a cutting board and sprinkle on 1 teaspoon salt, pepper and cornstarch.  Using the blunt side of the cleaver, chop the meat, while smashing/dragging the meat against the cutting board till it becomes a paste a shade lighter. (Or place the fish meat in a food processor and pulse about a dozen times till it becomes a paste a shade lighter)
4.    In a small bowl, mix together the water and salt.  Set aside.
5.    Transfer the meat into the bowl drop in the egg and stir in one directions to incorporate the egg.
6.    Wet your hands with the salt water and grab the fish mixture and slap the meat against the side of the bowl.  Repeat until the fish comes together and forms a shiny and firm ball.  Wet your hands continuously with the salt water as you work.
7.    Using your hands, form small golf ball 1 inch size fish balls, coating it with the salt water as you work.  Place the fish balls on a baking sheet.
Frying the fish ball
8.    In wok, heat about 2 inches of oil.  When it reaches 360°F, quickly pat dry each fish ball and drop it into the hot oil.  Fry until it becomes a golden brown and the fish ball floats on top of the oil.
9.    The fish ball will puff up during the frying but will cool and collapse when cooled.  Serve hot with the dipping sauce.

Serves: 6

This is a very tasty Vietnamese appetizer and part of the famous “bo 7 mon” Vietnamese menu of eating 7 different types of beef dishes. Beef 7 ways. No holy cow here. The skewers of little green parcels of beef make a lovely presentation.

La lot is a type of Asian herb – a large shiny heart-shaped leaf which gives a peppery, pungent and aromatic taste. Also called wild betelnut leaves or daun kadok in Southeast Asia, it is a vine and is related to the pepper family. La lot looks somewhat similar to betelnut, a member of the palm family, which is used like chewing tobacco in some parts of Asia. La lot lacks the narcotic content that betelnut gives. Even without the addictive content, the bo la lot is pretty addictive by itself!

Chef’s tip: Use double skewers when skewing the meatballs. That way, you won’t have it pivoting around the skewer.

Ingredients:

Nuoc Mam Cham Sauce:
1 red Thai chile, finely minced or 1 teaspoon sambal olek
2 cloves garlic, minced
4 tablespoons sugar
1 lime, juiced to make ¼ cup
2 tablespoons fish sauce
1 teaspoon rice wine vinegar
½ cup water

24 La-Lot leaves (sub: perilla, shiso, grape leaves), blanched

Mirepoix:
1 Tablespoon canola oil
2 large shallots, diced finely
3 cloves garlic, minced
3 Tablespoons lemon grass, finely minced
3 La-lot leaves, chiffonade

Meatballs:
12 oz ground beef (15-20% fat)
2 Tablespoon fish sauce,
1  teaspoon Asian five spice powder
½ teaspoon tumeric powder
1 teaspoon palm sugar (sub: brown sugar)

8 bamboo sticks, pre-soaked
Some canola oil for brushing

Preparing the sauce:
1.    Mix all dipping sauce ingredients together (chile, garlic, sugar, lime juice, fish sauce, vinegar and water).  Set aside.
Preparing the leaves:
2.    Remove the hard stem from the leaves.
3.    Bring a small pot of salted water to boil.  Drop in 24 leaves, wait 5 seconds and immediately remove and plunge into a bowl of iced water.  Drain and pat dry.  Leave whole.
Preparing the meatballs:
4.    In a small sauté pan, heat the canola oil.  Add the chopped shallots and fry till translucent, about 3 minutes.  Remove from heat.  Stir in minced garlic, chopped lemongrass and chiffonaded la-lot leaves. Let cool.
5.    In a medium bowl, mix together the meatball ingredients (beef, fish sauce, five spice powder, sugar, and pepper.) Add the cooled mirepoix.  Mix together to combine.
6.    Lay out a piece of leave, shiny side (top) up.  Take about 1 tablespoon of the meat mixture and form into a small log.  Place the log on stem end of the leave.  Fold in the sides and slowly roll tightly to enclose the log.   Set on a baking tray. You should have about 24 rolls.
7.    Using 2 skewers in parallel, about ½ inch a part, skewer 3 logs per skewer.  Brush the logs with oil.
8.    Place the skewers on a grill rack, and cook about 3 minutes per side, till the leaves are slightly charred.
9.    Serve with the nuoc mam cham dipping sauce.

Serves: 4

The char siu bao is a dimsum staple. Sweet, juicy bits of Chinese bbq pork oozing out of the soft, sweet bun.

If you don’t have steamer baskets, use a wok or a big pot with a vegetable steamer (or an inverted bowl), but place the buns on a heat proof plate to steam, so to avoid being splashed by the water beneath. If you live near a Chinatown, you can easily get a steamer rack for less than a dollar (you can find them in the “aisle” outside the shop, by the sidewalk — what marketers would call term “the impulse buy placement”. Go figure.)

Chef’s tip: The secret to creating that char siu bao taste is to use dried onions (McCormicks). Also, when you are proofing the yeast, make sure it forms a foamy head, otherwise, discard and astart over. Like good beer, it should be “alive”.

Ingredients:

1 portion of Basic Yeast Dough

Sauce:
2 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sesame oil
3 Tablespoons Chinese rice wine / sherry
6 Tablespoons sugar
2 Tablespoons cornstarch
6 Tablespoons water

1 lb barbeque pork (char siu), diced small ¼ inch cubes
½ cup dried onion flakes soaked in ¼ cup of water
2 Tablespoons sesame seeds, roasted

20 pieces of 2 x 2 wax paper.

Prepare the dough
1. Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.
Preparing the filling
2. Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl. Heat a saucepan over medium heat. Add all the sauce mixture into the pan. Stir.
3. Add the diced pork to the saucepan. Cook on low until the sauce glazes the pork. Add the reconstituted dried onion and sesame seeds and toss together to mix. Let the filling cool before proceeding.
Assembling
4. Take a dough portion, work into a round ball about 1 inch in diameter. Flatten it into a 4-inch round with a rolling pin about ¼ inch thick. Make sure the edges are half as thin as the center.
5. Place 1 heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.
6. Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes.
Steaming
7. Place steamer over the simmering water for 15 minutes, or until bun is well risen. Add water if necessary so that wok is not dried out.

Serves: 20 buns

Basic Yeast Dough Recipe

This is a recipe for the dough of the fluffy white skins of the char siu bao and the shanghai cabbage buns. It’s truly versatile — you can use the same dough and fill it with sweetened mashed red beans or lotus seeds for a dessert treat. Or just steam it by itself to turn it into “man tou” essentially steamed white bread that is used to soak up the wonderful sauce of Sichuanese or Hunanese dishes. If you shape the bun into a flat disc, it becomes the base for peking duck.

The dough can be allowed to rise slowly, covered, in the refrigerator for 1 day. Bring to room temperature before using. If you are not using the dough straight away, punch it down and wrap tightly with plastic wrap, for up to 3 days.

6 Tablespoons sugar
1 Tablespoons active dry yeast
1  1/4 cup  hot water
1  1/4 cup cold water

6 cups unbleached “00” or high protein bread flour plus additional for kneading
2 teaspoon kosher salt
1/4 cup canola oil

4 teaspoons baking powder, sifted

Part 1: Making and proofing the dough.
1. Proofing the yeast: Dissolve sugar in hot water. Add cold water to make a warm solution (105 – 115°F). Dissolve the yeast in the sugar solution. Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2. Sift flour and salt into a large bowl. Make a well in the middle, and add yeast mixture and oil and stir to incorporate the flour until dough holds together and just come away from side of bowl. Add a little more water if needed.
3. Transfer to a lightly floured surface and knead. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball.
4. Very lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-3 hours. The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the dough
1. Uncover the dough, punch it down and turn it out onto a lightly floured surface.
2. Flatten it and make a well in the center. Sprinkle baking powder in the well, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again.
3. Divide the dough into two cylinders about 1 inch thick. Cut each into 10. Make 20 1-inch ball portions. Cover dough with a damp tea cloth as you work.
4. Proceed with dumpling recipes

Note: This basic dough can be used for char siu bau steamed pork bun recipes, plain steamed man tou recipes, shanghai cabbage steamed buns, chicken steamed bun recipes.

Serves: Makes 20 pastry skins

When Chinese New Year comes around in Malaysia and Singapore, one cannot escape the symbolic dish of Yu Sang. When I was a corporate banker in Kuala Lumpur (in my previous life), we would take our customers out for Yu Sang lunch, and Yu Sang dinner during CNY. If it was served for breakfast, we would have taken them out for Yu Sang breakfast, too! When I got home, my mom would ask “We have to have Yu Sang!” Yu Sang, Yu Sang everywhere!

In the Cantonese dialect, “Yu Sang” is literally translated as raw fish. The words sound like the words for “abundance and growth”. This dish is also sometimes referred to as “Lo Hei” which sounds like “growth in business undertaking”. So when we do the “Yu Sang”, we are wishing our colleagues, friends and family, at the start of a new year, lots of prosperity, good luck and good business.

PS: Don’t forget the red packet!

Chef’s tip: To create the beautiful vegetable julienne spirals, use a Benriner Japanese spiral mandoline.

Ingredients

Special equipment needed A Japanese mandolin/ vegetable shredder

2 cups medium sized carrots
2 cups large white radish/ daikon
1 cup of small green papaya*
1 cup of spring onions
1 cup of cilantro leaves
½ cup pickled shallots*
½ cup of pickled ginger
1 pomelo or 1 grapefruit

½ lb fresh ahi tuna – sashimi grade
1 cup of Asian plum sauce* (Lee Kum Kee brand)
½ cup of grapeseed oil or other mild flavored oil
½ lime

½ cup of roasted peanuts, crushed
1 tablespoon black sesame seeds, toasted
1 tablespoon white sesame seeds, toasted
1 tablespoon Asian 5 spice powder
6 pieces of wonton skin
1 cup of canola oil for frying
1 red envelope

Preparing the crunchy topping
1.    Cut wonton skin into juliennes.
2.    Heat oil in pan.  Fry wonton skin till golden brown.  Drain.
3.    Roast peanuts in an oven 350F till golden brown.  About 7 minutes.
4.    Coarsely crush with a mortar and pestle.
5.    Dry roast sesame seeds till fragrant.
Preparing the vegetables and fish
6.    Shred all vegetables into thin long strips using a Japanese mandolin.
7.    Cut scallions into 2 inch long juliennes, and then slice lengthwise thinly.  Soak in cold water 10  minutes, then drain.
8.    Slice pickled shallots and pickled ginger finely.  Remove tough stems from cilantro.
9.    Remove skin and membranes from pomelo to obtain the fruit sac.
10.    Arrange all vegetables on a large platter in a circle, taking care to alternate colors.
11.    Slice fish about ¼ X 2 x 1 inch and place in the middle.
Assembly:
12.    Just prior to serving, drizzle with oil and plum dressing
13.    Sprinkle on peanuts, sesame seeds, wonton skin crisps
14.    At the table, sprinkle Asian 5 spice (served out of the red envelope).
15.    Squeeze lime over fish.
16.    Toss for good luck

Serves: 6-8

Succulent morsels of chicken meat typically grilled over a charcoal fire. In South East Asia, every country’s got their version of satay. This is the Malaysian (or Singaporean) version which is sweeter, and less spicy than the Indonesian’s version. We also use cubed pieces of meat unlike the Thai version which meat is in one strip.

Chef’s tip: To ensure that the meat remains moist, reserve the green stems of the lemon grass and split the lemongrass length-wise, leaving 2 inches uncut. Tie them together to make a brush. Baste the satay as you grill them with a mixture of water and oil. Also, when skewering the chicken, to avoid your fingernails from being dyed yellow by the tumeric, wear a food grade pair of gloves. Your hands will not smell later either.

Ingredients

Marinade:
8 shallots, peeled, sliced
3 stalks lemon grass, white part, cut finely.  Reserve green parts.
2 cloves garlic, peeled, smashed
3 tablespoons canola oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground fennel
1 tablespoon ground tumeric
2 teasspoons kosher salt
5 tablespoons sugar
2 lbs chicken thighs, boneless, skinless, trimmed of fat
1 cup water + 2 tablespoons canola oil
20 bamboo skewers, soaked

Peanut Sauce Spice Paste:
4 large shallots, sliced
2 cloves garlic
4 red fresno chile, deseeded, chopped
3 candlenuts or macadamia
1 inch fresh galangal
1 stalk lemongrass, white part, sliced finely
½ inch fresh turmeric
1 tablespoon belachan

Sauce:
¼ cup canola oil
1 cup water
1½ cup roasted unsalted peanuts, crushed
4 tablespoons palm sugar
1 tablespoon rice wine vinegar/ tamarind paste
1 teaspoon kosher salt
Garnish:
1 english cucumber
1 red onion

To make the marinate and sate
1.    In a food processor, grind shallots, lemongrass, garlic and oil together till a fine paste.  Add dry spices and salt and sugar and mix together. Set aside.
2.    Make cuts lengthwise into the green parts of the lemongrass leaving 2 inches from the leaves uncut.  Bunch the stalks together with kitchen twine to make a basting brush.  Mix a bowl of water with 2 tablespoons of canola oil and set aside as basting liquid.
3.    Trim chicken of fat and cut chicken into small cubes 1 X 3/8 X 1 inch.  Marinate chicken in marinade at least 30 minutes. Skewer chicken with the bamboo skewers. Scrape off marinade bits.
4.    On a hot oiled grill/broiler on high, grill chicken skewers – about 2 minutes on each side, or more depending on thickness, until nicely browned.  Baste with water mix as you grill.
To make the sauce:
5.    In a food processor, grind all Peanut Sauce Spice Paste ingredients together
6.    In a sauce pan, heat oil on medium high.  Saute spice mixture till fragrant and oil separates.  Add remaining sauce ingredients and simmer for 15 minutes, stirring occasionally, till mixture is thick.
Serving:
7.    Cut cucumber at an angle, avoiding the seeds.  Rotate cucumber per cut.
8.    Cut onions into small wedges.  Serve satay with peanut sauce and cut cucumbers and onions.
Serves: 10