Archive for the ‘Green onions’ Category

* Banh Xeo

Posted on July 12th, 2012 by Linda. Filed under Chives, Cilantro, Coconut Milk, Cuisine, Green onions, Mint, Mung beans, Rau Ram, Shiso, Shrimp, Sides, Snack, Stir Fry, Street Foods, Vietnamese.

When you sink your teeth into the Banh Xeo – you taste sweet sour, you hear the crunch of the crepe, the crisp of the lettuce, induced by the aroma from the herbs and then savor the lingering chew of the shrimp and mushrooms. A simple crepe with lots of umph.

Use lots of oil to achieve the sizzling “xeo” sounds and to get the max crisp.

Chef Tip: The batter makes an almost perfect vegan omelette. Just tweak the filling and you get a wonderful vegan dish. GF too.

1/2 cup dried, peeled, mung beans, soaked, drained, steamed
1 cup coconut milk
2 cups white rice flour
1/2 cup cornstarch
2 cups sparkling water
1 teaspoon kosher salt
1 teaspoon ground turmeric
2 scallions, thinly sliced, about ¼ cup

1/2 pound ground pork
1 Tablespoon fish sauce
1/2 pound medium shrimp—shelled, deveined and halved lengthwise
1/2 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon white pepper

Vegetable oil
2 cups bean sprouts
1/2 medium yellow onion, halved lengthwise, thinly sliced, divide into 8 servings

Red leaf lettuce
Young mustard leaves
Medley of herbs: Mint, Thai Basil, Perilla, Cilantro, Scallions, Rau Ram

Preparing the batter
1. Pick over mung beans, rinse and soak for 2 hours. Bring a pot of water with a steamer and steam mung beans for 10 minutes until tender. Let cool.
2. Place mung beans and coconut milk in a blender. Blend till smooth. Add remaining batter ingredients (except green onions and tumeric), and pulse till combine. Your batter should be the consistency of heavy cream.Transfer to a bowl and mix in tumeric and green onions. Set aside.
Preparing the filling
3. Marinate the ground pork with the fish sauce. Marinate the shrimp with sugar, salt and pepper. Divide pork, shrimp into 8 separate servings.
4. Heat a sauté pan with a teaspoon of canola oil. Add beansprouts and stir fry briefly until sprouts are just wilted. Remove and set aside. Divide into 8 servings.
5. Heat a nonstick 8 inch frying, add a tablespoon of oil, and a serving each of onions, and pork and shrimp. Saute until fragrant. Scatter out mixture but leave a 1 inch gap across the diameter of the pan. Next, pour 1/3 cup batter and swirl to coat the pan. If there is too much batter, pour back excess batter into the batter bowl. Drizzle oil around the edge of the crepe for a crispy finish. Let it cook until the edges start to curl up, the bottom is golden and the center part of the crepe is cooked. Add a serving of sprouts on one side of the pan. Slide the the sprouts-side half of the crepe onto a serving plate, and tilt to fold the crepe over.
6. Serve with salad and nuoc cham dressing.

Nuoc Cham – Vietnamese Fish Sauce Dip
1 red chile / 1 tablespoon Sri Racha sauce
5 Tablespoons sugar
Juice of 1 lime
2 Tablespoons rice wine vinegar
4 Tablespoons water
2 Tablespoons fish sauce (substitute with tamari for GF-vegetarian option)
2 cloves garlic, minced

To make the dipping sauce:
1. Whisk ingredients except garlic together in a small saucepot and heat till sugar dissolves.
2. Cool, then add in minced garlic.

Makes 1 cup

Serves: 8

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* Sichuan Chicken and Mung Bean Cold Jelly Noodles

Posted on January 5th, 2011 by Linda. Filed under Appetizer, Chicken, Chinese, Cuisine, Entree, Green onions, Mung Bean Starch, Noodles, Sichuan Peppercorn, Sichuanese, Sides, Tahini.


A light noodle dish that is full of flavor- nutty sesame,  with a tinge of Sichuan mala 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 rotisserie chicken.

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

Mung Bean Noodles:
4 cups + 2 Tablespoons water
¾ cup mung bean starch
2 chicken breast, bone-in, skin-on
1 teaspoon kosher salt

3 Tablespoons tahini + 3 Tablespoons water (more or less water depending on tahini consistency)
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 juice
1 clove garlic, mince finely
1 Tablespoon Asian chili oil
1 Tablespoon toasted sesame oil

1 stalk green onions, green parts only, sliced into 1 inch strips
1/2 English cucumber, cut into thin juliennes
2 Tablespoons sesame seeds, toasted
1 teaspoon green onions, slice at a diagonal, reserve for garnish
1 teaspoon Asian chili oil
1 teaspoon toasted sesame oil

Preparing the noodle
Mix starch with 1 ½ cups of water till starch is fully dissolved.  Mix in remaining water.   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.   Leave to cool for 45 minutes in the fridge or 2 hours at room temperature.   When set, cut noodles into thin ¼ inch thick strips

Preparing the chicken
Rub chicken with salt.  Place chicken in a steamer, and steam until chicken is just cooked (165F), about 20-25 minutes.   Remove the meat from the bones, discard skin and shred the chicken.

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

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

In a bowl, toss noodles with cucumber and green onions.  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


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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.

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

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

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

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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