Archive for the ‘Snack’ Category

* Pork and Cabbage Steamed Buns

Posted on March 29th, 2015 by Linda. Filed under Appetizer, Breakfast, Chinese, Cooking Method, Course, Cuisine, Dim Sum, Pork, Snack, Steam.


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This bao dough is fluffy and light.  It goes well with the pork and cabbage filling which is more delicate than the bun dough that accompanies my other cha siu bao recipe.  The wheat starch puts back the gumminess loss from using cake flour, but the cake flour is essentially for the tender bun.

1 portion of Basic Yeast Dough (See recipe below)

1 lb ground pork

1 Tablespoon soy sauce
1 Tablespoon fish sauce

1 Tablespoons sesame oil

1 Tablespoons Chinese rice wine / sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
1 Tablespoon ginger juice, from 1 Tablespoon fresh ginger, grated

3 cups napa cabbage
1/2 cup green onions
16    pieces of 2 x 2 wax paper.

 

Prepare the dough: 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: Mix pork with marinade ingredients – soy sauce, fish sauce, sesame oil, Chinese wine, sugar, cornstarch and ginger. Taste for seasoning.

Assembling
Take a dough portion, work into a round ball about 1 ½ inch in diameter. Flatten it into a 5-inch round with a rolling pin about 3/8 inch thick. Make sure the edges are half as thin as the center. Place a 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.

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. Spray buns with water mist

Steaming
Place steamer over the simmering water for 20 minutes, or until bun is well risen and the internal temperature is 145F.   Add water if necessary so that wok is not dried out.

Basic Yeast Dough for Steamed Buns
Serves: 8

10 oz /280g cake flour
100g wheat starch
60g powdered sugar
1 teaspoon kosher salt
1 packet instant yeast (0.25 oz or 7g)

1/2 cup + 2 Tablespoons / 160ml lukewarm water
1/2 teaspoon white vinegar
1 Tablespoon / 20g shortening

1 teaspoon / 10g baking powder

Part 1: Making and proofing the dough.

Sift flour, wheat starch, sugar and salt into a large bowl. Add yeast and stir to mix. Make a well in the middle, and add water and vinegar and stir to incorporate the flour until dough holds together and just come away from side of bowl.  Transfer to a lightly floured surface and knead. Incorporate the shortening. 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.

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, 1-2 hours. The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the doughUncover the dough, punch it down and turn it out onto a lightly floured surface.   Flatten it. Sprinkle baking powder over the dough, 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.  Divide the dough into two cylinders about 1½ inch thick. Cut each into 6. Make 12 1½ -inch ball portions. Cover dough with a damp tea cloth as you work. Proceed with dumpling recipes

Note: This basic dough can be used for steamed meat bun recipes, or plain steamed man tou recipes.

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* Shan Tofu

Posted on July 5th, 2014 by Linda. Filed under Appetizer, Boil, Burmese, Cooking Method, Course, Cuisine, Sides, Snack.


Since I work at Hodo Soy, the last thing I would make on my own is tofu, since I can get the best tofu in the world at work!  But the Shan tofu is no tofu.  It’s actually made from garbanzo flour and is soy-free, vegan and also gluten-free to boot.  It makes a tasty snack, too.  When chilled overnight, cut into strips and deep fry them for garbanzo fries.

Shan is in north east Myanmar.  I never got to visit that area, but I did acquire a beautiful hundred year old antique Shan silver wedding bowl.  It was so intricately engraved and hammered.  The irony of it was it was priced by the weight of silver – not its history or the artistry craftmanship.  When I saw it at the antique store, I just have to have it.  But alas, I didn’t have enough USD on me, and American Express was of zero use.  I literally spent a big part of a day at a bank trying to get a cash advance off my Visa just to purchase the bowl.  Will pose a picture of my prized bowl when I polish it next!

 

Shan Tofu

Tofu:

2 cups chickpea flour

6 cups water

1 Tablespoon kosher salt

1/4 teaspoon turmeric, ground

 

Chili Garlic sauce:

10 chile de arbol, whole

3 cloves garlic

1 inch ginger

2 Tablespoons sugar

1 lime, juice only

1 tablespoon white vinegar

1/2 teaspoon kosher salt

 

Preparing the tofu

In a blender, combine chickpea powder, salt and turmeric with a third of the water. Let sit for ten minutes. In a medium saucepan, bring the remaining water to boil. Then slowly whisk in the chickpea mixture., stirring constantly till the mixture thickens. It’s easiest to stir from the center out. Stir until the mixture has a silky sheen. Immediately pour mixture into a wet, glass or ceramic dish, about 9X12 inch, and smooth out the paste, making a thin 1 inch layer. Leave to set for 45 minutes in the fridge or 2 hours at room temperature.   When firm, cut into cubes or strips and serve with chili sauce.

If the tofu is firm enough, you may also deep fry or pan fry the tofu before serving.

Preparing the sauce
Place the chili, garlic cloves and ginger over a gas flame until slightly blackened. Deseed the chili (optional) and peel the garlic and ginger. Place all ingredients in a blender and pulse to combine.

Serves: 6

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* Grilled Beef, Enoki Mushrooms and Green Onions Kushiyaki Rolls

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Beef, Cooking Method, Course, Entree, Grill, Japanese, Snack.


 

Yummy and tasty, tender beef skewers.

Chef’s tip: You can roll the beef around asparagus spears, too.  If your butcher don’t pre cut the meat for you thin, pop it into the freezer and when it it half frozen, start to slice.  Korean and Japanese grocery stores always carry precut slices.

Marinade:
2 1/2 tablespoons mirin (Japanese sweet wine)
1 clove garlic, minced
1/3 cup soy sauce
1/3 cup white sugar

1 pound rib-eye, cut paper-thin
5 stalks green onions, cut into 2-inch slices
2 bunches enoki, trimmed
bamboo skewers, soaked in water

Preparing the meat
In a bowl, mix together all the marinade ingredients.   Add the beef slices in marinade – use an instant marinator or let sit in refrigerator overnight.  Remove meat from marinade.

Preheat a grill, or a grill pan.  Alternatively, preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.

Roll a slice of thin beef around a piece of green onion and a few strands of enoki. Skewer the roll with 2 bamboo skewers, place about 1/2 inch apart. Repeat twice more, placing 3 beef rolls onto the 2 skewers.  Repeat.

Grill or broil until browned on both sides, about 3 to 3 1/2 minutes per side.

Serves: 6

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