Archive for the ‘Chinese’ Category

* Cumin Lamb Kebabs

Posted on May 26th, 2016 by Linda. Filed under Chinese, Cuisine, Entree, Grill, Lamb, Xinjiang.


cumin lamb kebabs

 

 

 

 

 

 

 

 

 

 

3 lbs leg of lamb, trimmed, cut into bite-size cubes
2 Tablespoons cumin, ground
2 Tablespoons dried mint
1 Tablespoons coriander, ground
1 Tablespoons Sichuan peppercorn, ground
1 Tablespoons fennel, ground
2 teaspoons Hungarian paprika
1/2 teaspoon cayenne, less depending on preference
6 cloves garlic, finely minced
1 Tablespoon + 1 teaspoon kosher salt
1 Tablespoon ground black pepper
1/4 cup EVOO

Some rice bran oil
Disposable chopsticks, soaked

Preparing the lamb:
Toast and grind spices. Mix all the dried spices, garlic, salt, pepper and EVOO together in a small bowl. (Reserve some for vegan option)

Rub lamb kebabs with spice mix. Pass through an instant marinator, or leave to marinade overnight. Skewer with thick bamboo or chopsticks.

Cooking the lamb:
Heat a grill on medium high heat. Grill lamb about 2-3 minutes on each side or until meat is nicely brown and caramelized. Assemble kebabs on a plate and serve with flat bread.

Serves: 8

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* Ice Vegetables “Sheet Choy”

Posted on April 20th, 2015 by Linda. Filed under Chinese, Vegan, Vietnamese.


DSC_3601My friend Angie mentioned this vegetables a while ago as a topping for a pidan and tofu dish and today I learned this pickle was apparently made with, at least it San Francisco, the Chinese mustard leaves “gai choy”.  Armed with some newly acquired knowledge on quick pickling, I promptly purchased a few stalks of the gai choy, chopped it up, made a  pickling juice, and popped it into the cryovac for 30 seconds, and voila!  A wonderful crunchy pickle with the crunch, tart and sweetness of a pickle, and still bright green.  The distinct bitter flavor of gai choy remained, the vegetable was infused with the citrusy perfume of the Sichuan peppercorn.  Move over 30 minutes, here comes 30 seconds.

Gai Choy Chinese mustard – chopped small
Rice wine negar
Some sugar
Some salt
Sichuan peppercorn
Mix pickling liquid and cool to room temperature.  Place all into a vacuum bag.  Using a chanber vacuum, run it for 30 seconds.  Drain and serve!

 

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* Coconut Tartlets

Posted on March 29th, 2015 by Linda. Filed under Bake, Chinese, Cooking Method, Course, Cuisine, Dessert, Dim Sum.


DSC_3580

What’s not to like about these dim sum favorite coconut tartlets?  Coconut in condensed milk – a macaroon – in a cookie shell!

Pastry
90gm butter, diced
48gm powdered sugar, sifted
24gm eggs
144gm pastry flour, sifted
1/4 teaspoon vanilla
A pinch of kosher salt

Filling:
250gm frozen shredded coconut, thawed
60 gm butter, melted
125 ml condensed milk
1 egg yolk

8 mini tartlet moulds

Preparing the pastry
In the bowl of a stand mixer fitted with a paddle attachment beat the butter for a few minutes until soft, slowly add sugar on medium speed and beat until sugar dissolves and is pale and fluffy about 3 minutes. Beat in eggs in two separate batches, until incorporated. Add vanilla. Reduce speed to low and add flour (dry) mixture, mix until just combined. Remove dough and form into a disc. Avoid overmixing the dough. Wrap with plastic and refrigerate until firm.

Preparing the filling
Add the melted butter to the thawed shredded coconut. Then add condensed milk, and egg yolks. Stir to combine.

Preparing the tartlets

Preheat the oven 350F
When dough is firm, break dough into 8 equal parts and gently roll into ping pong size balls. Lightly dust the working surface with flour and roll each ball into a circle, about 4 mm thick and 3 inches diameter. Use a cookie cutter to get a perfect circle. Line the ungreased tart moulds with short pastry, thumb up to the sides then trim the edge to have a clean finish.

Fill with filling, up to ¼ inch from the edge with a slight mount in the center. Do not pack the filling. Place onto baking tray and bake at 350F for 30 mins, or until the crust is golden, and the filling is golden.   Let cool 5 minutes, remove tartlets from mould. Place into paper liners.

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