Posts Tagged ‘Cantonese’

* Coconut Tartlets

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


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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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* Black Bean Spare Ribs

Posted on September 6th, 2014 by Linda. Filed under Appetizer, Course, Cuisine, Entree, Pork, Steam.


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This is a favorite at dim sum.  Shio Koji helps make the meat super tender, and gives it the familiar umami aka msg flavor.  It is really easy to pull together, too.

 

2 lbs spare ribs, St Louis style, cut English into 1 1/2 inch length
1 Tablespoon shio koji, enough to coat
2 cloves garlic, minced
2 Tablespoons fermented black beans, roughly chopped
1 Tablespoon soy sauce
1 Tablespoon ginger, minced
1 teaspoon cornstarch
1 teaspoon sugar
1/4 teaspoon white pepper
1 red pepper, sliced rounds (optional)

1. Marinate the ribs with the remaining ingredients for about 45 minutes.
2. Bring a steamer to boil. Steam for 30 minutes

Serves: 6

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* Pan Fried Chives and Shrimp Dumplings

Posted on July 9th, 2011 by Linda. Filed under Breakfast, Cantonese, Chinese, Chinese Chives, Cuisine, Dim Sum, Shrimp, Steam.


This is one of my favorite dim sum dumpling recipe because you can get two different dumplings with one recipe!  If you wrap it potsticker half-moon style (see jiaozi recipe’s for folding method), and just stop at the steaming step below, you get a steamed chives and shrimp dumpling.  If you follow this recipe, you get the pan fried chive and shrimp dumpling recipes.  They do taste somewhat different.

Chef’s tip: You only need to pan fry the presentation side of the dumpling

Dumpling Dough:
1/2 cups wheat starch
1/4 cup + 2 Tablespoons tapioca starch
3 cups boiling water (MUST BE BOILING)
3 Tablespoons vegetable shortening

Sauce:
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
2 teaspoons kosher salt
1/2 teaspoon white pepper, ground

Filling:
2 Tablepoons canola oil
8 oz raw shrimp, shelled and deveined, roughly minced
16 oz Chinese chives, green parts only, chopped ¼ inch length

Paper steamer liner or napa cabbage leaves

Canola oil for frying

Preparing the dough:
1.     Whisk together the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.
2.     Cool a little, while still warm, incorporate the shortening, a little at a time.
3.     Transfer to a lightly floured board and knead for a few minutes until dough is soft and smooth.
4.     Divide the dough into 4 balls. Roll each piece of dough into a 2-inch cylinder.  Cut each cylinder into 6 pieces. Roll pieces into a ball. You should have about 24 pieces. Cover as you work.  Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
5.      Whisk the sauce ingredients together in a bowl.  Set aside.
6.     Heat a wok with the canola oil  Add the minced shrimp and saute 30 seconds.  Push to the side of the wok.  Add the chopped chives and cook till just wilted.  Pour in the sauce mix, mix in the shrimp and cook till sauce coats, about 1 minute.

Assembling
7.     Take a dough portion, work into a round ball, flatten it into a 5 inch round, about 1/8 inch thick with a rolling pin. 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 upside down onto a piece of waxed paper.

Steaming the dumplings:
8.     Transfer dumplings and place upside down onto a steamer that is lined with cabbage leaves or steamer liners. Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.  Let cool.
Pan frying the dumplings:
9.     Once dumplings are cooled, heat a pan over medium heat, then add oil to coat.  When oil begins to smoke, place the dumplings, smooth/top side down to the pan and let fry undisturbed for 2 minutes or until a golden crust forms and releases the dumpling from the pan.  Serve immediately.

Serves: 24 pieces


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