Archive for the ‘Soup’ Category

* Century Eggs, Salted Duck Eggs and Pork Jook

Posted on December 20th, 2014 by Linda. Filed under Boil, Cantonese, Chinese, Cooking Method, Cuisine, Eggs, Pork, Slow, Soup.


jook I used to live in Hong Kong and one of the pleasures of living in that city is the breakfast jook.  My favorite is the century eggs with pork jook.  Now in San Francisco, I still continue of jook ritual at least once a week – I would swing by dim sum take out place on Jackson street and get a tub of “pei dan sau yook jook”….as early as 7am!

I was once told that the secret to getting the smooth congee texture is that you soak the rice in some  salted water with a tablespoon of oil overnight and then cook it slowly with a handful of cooked leftover rice.   I add to this that using a slow cooker makes it fuss free and definitely create a smoother texture than stove top.

1 cup rice
4 cups water, or more
1 teaspoon salt
1 Tablespoon rice bran oil
Handful of cooked rice
4 oz Pork loin
1 teaspoon Koji
1 teaspoon Sesame oil
1 teaspoon Cornstarch
2 each Century eggs and boiled, salted duck eggs
Green onions, cilantro, white pepper

Soak rice in water with salt and oil overnight,  Bring to boil with cooked rice in slow cooker till the rice has bloom and reached congee stage, about 1,.5 hours.  Marinate pork with koji, sesame oil and cornstarch.  Add to conjee pork, cook 3 minutes.  Add century eggs and salted duck eggs.  Taste for seasoning. Garnish with green onion, cilantro and serve with white pepper.

Serves: 2

I also make my own salted duck eggs.  1 part salt to 5 part water.  Dissolve salt in a cup of water then add cooled boiled water.  When brine is cooled, add in the cleaned eggs.  Let sit 5-6 weeks.  Press down eggs with a balloon made from a plastic bag or a small ceramic plate.  

Salted Duck Eggs

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* Sake Manila Clams with Salmon Ikura

Posted on March 2nd, 2014 by Linda. Filed under Appetizer, Clams, Cooking Method, Course, Entree, Japanese, Snack, Soup, Steam.


Tasty, broth you can slurp up.  The Ikura pops in your outh releasing a nice shot of briny sea-tasting flavor.

Chef’s tip: Mix the ikura in at the end, so it doesn’t get cooked!

Dashi:
1 pieces kombu 2 X 6 inch, wiped clean
2 cups water
1 Tablespoons bonito

3 lbs manila clams
2 Tablespoons butter
1 shallot, sliced thinly

1 cup dashi
1 cup sake
1/4 cup mirin
1 Tablespoon miso

2 stalks mitsuba, chopped
1 stalk green onions, green parts, chopped
1/2 cup ikura salmon roe

To make the dashi, in a small saucepan, add cold water and kombu.  Let sit 15 minutes, then bring to an almost boil.  Remove from heat.  Sprinkle in bonito.  Let steep 15 minutes, then strain.  Discard solids.

Soak clams for 30 minutes in brine (1 cup salt: 1 gallon water).  Remove clams, discard water.

Heat a large skillet on medium heat, add the butter.  When butter begins to brown, add shallots and cook till translucent.  Mix miso with 2 Tablespoons dashi. Add to shallots, remaining dashi, sake, mirin and miso mixture and bring to a boil.  When it boils, add clams and cover the skillet tightly.  Cook shaking the pan occasionally, and listen for clicking sounds.  When the clicking comes to a slow (about 4 minutes), uncover.  Remove from heat.

Stir in chopped mitsuba and green onions.  Sprinkle with ikura.

 Serves: 6

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* Xiao Long Bao

Posted on November 1st, 2010 by Linda. Filed under Appetizer, Breakfast, Cantonese, Cuisine, Dim Sum, Ginger, Green onions, Pork, Shanghainese, Soup.


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

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