Archive for the ‘Pork’ 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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* Pork and Shrimp Dipping Sauce with Crispy Rice Crackers

Posted on January 17th, 2015 by Linda. Filed under Appetizer, Cooking Method, Course, Cuisine, Deep Fry, Pork, Shrimp.


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Khao Tung Na Tung.  A delicious mouthful.   I call it Super tasty Thai nachos.  Make this for your next Superbowl party.

Chef’s tip: Some Asian markets sell the rice crackers for Chinese Sizzling Soup, and all you have to do is just deep fry them.  Fry them just lightly till it puffs and rises to the top.  It should be fair and white, not golden.

½ cup coconut cream (top part of unshaken can of milk)
8 cloves garlic
5 coriander roots

1/2 cup coconut milk (reserve 2 Tablespoons for finishing)
1/2 lb ground pork
1/2 lb small shrimp, cut into small dice
2 Tablespoons fish sauce
2 Tablespoon palm sugar
1/4 teaspoon white pepper
A pinch of chili powder

1 shallot, sliced thinly
2 Tablespoons peanuts, crushed

Prepare the spice paste:  Using a mortar and pestle, grind the garlic and cilantro roots to a paste.  Set aside.

Preparing the sauce: In a separate pot, crack the coconut cream by heating the coconut cream on medium high till it begins to separate and a glossy sheen appears.  (If it does not separate, add a tablespoon of oil, preferably coconut oil)  Add spice paste and fry till fragrant and oil has separated, about 5-7 minutes.  Add coconut milk and bring to a simmer.  Add ground pork and break into tiny pieces.  Season with, fish sauce, sugar, pepper and chili.   Add shrimp and remove from heat.  The residual heat will cook the shrimp.  Toss in sliced shallots.  Transfer to a serving bowl and drizzle with the coconut cream to finish.  Serve with rice crackers.

Serves: 6

Rice Crackers

2 cups cooked rice
Silpat

With wet fingers, take a handful of hot rice and gently spread on a clean silpat till it is about a quarter inch thick.  Run a pastry cutter to make 2X2 inch square marks.  Place in an oven 220F for 2-3 hours* until rice is crisp and firm.  Break into squares.

* You can also dry in the sun or use a dehydrator.

Frying the crackers:  Heat a pot of oil, about 2 inches deep.  When oil is hot, test with a wooden stick that bubbles appear.  Drop the crackers in and it should puff up and float.  Remove immediately and place on draining rack.

 

 

 

 

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* Banh Cuon

Posted on December 27th, 2014 by Linda. Filed under Appetizer, Course, Cuisine, Pork, Steam, Street Foods.


Banh Cuon

 

Tender rice rolls!  We actually pulled this off in class at Cavallo Point today!  And it was the class favorite dish!  Instead of using a traditional stretched cloth to steam the rice rolls, we just used a non stick pan like making a crepe and it turned out great.  Just make sure you add sufficient water to make the batter the consistency of half and half.

Batter:
1 cup / 150g rice flour
3 Tablespoons potato starch
1/2 cup tapioca starch
1 teaspoon kosher salt
200 ml cold water + 200 ml hot water (about 1 1/2 cups)
1 Tablespoon oil

Filling:
2 Tablespoon oil
1 shallot, minced
2 cloves garlic, minced
8 oz pork, minced
1 Tablespoon fish sauce
1 teaspoon sugar
2 cups wood ear mushrooms, trimmed, sliced

Crispy shallots
Nuoc cham

In a work bowl, whisk together rice flour, potato starch, tapioca starch and salt.  Make a well in the middle and add in lukewarm water .  Whisk to combine.  Add in oil and whisk. Set aside.

Heat a skillet and add garlic and shallot, and saute till fragrant.  Add pork, fish sauce and sugar, and break up pork, without browning.  Add mushrooms, and saute till mixture is dry.  Set aside.

Heat a non-stick pan on low.  When hot, pour in a thin layer of batter (the thinnest you can work with) then swirl to spread it.  Pour off remaining batter into batter bowl.  Cover and steam 7 seconds, or until rice rolls is translucent.  Invert onto an oiled non stick surface like a silpat or an oiled sheet tray.    Place pork mixture on the bottom third.  Slowly roll up using an oiled spatula.

Serve with rice rolls with nuoc cham and crispy shallots.

Serves: 6

 

 

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