Posts Tagged ‘lap cheung’
Brussel sprouts can present itself as a different vegetable altogether depending on how you cook them. Boil it to death, and it will smell like a cabbage and no one comes near it. You can grate it and have it raw as a salad, or in this case, deep fried and it takes on a delicious nutty flavor. Definitely a winner especially at the Thanksgiving table. For the same recipe, you can also roast the brussel sprouts – toss it with olive oil, sprinkle on some salt, and roast 450F till it brown spots form.
Chef’s tip: To reduce splatter when you deep fry, pop the tray of cut brussel sprouts into the oven to reduce its moisture and also bring up its temperature. When you drop the hot brussel sprouts into the oil, the difference in temperature is reduced, hence eliminating oil temperature drop, as well as the splatter.
8 pieces lap cheung, casing removed, cut into small 1” batons
3 Tablespoons shallots, chopped
3/4 cup sherry
4 Tablespoons sherry vinegar
1 Tablespoon sugar
1 cup apple juice
2 Tablespoons butter
2 Tablespoons brown sugar
1 Tablespoon maple syrup
1/2 teaspoon kosher salt
1 Tablespoon togarashi
2 cups pecan halves
4 lbs brussels sprouts, trimmed, quartered
1/2 cup garlic, sliced
20 whole shiso leaves
8 cups canola oil
Make the vinaigrette
1. Heat a fry pan over medium-low heat and add the lap cheung. Add in a little water to the pan. Render fat and remove lap cheung from pan when lap cheung is browned and fragrant. Remove lap cheung, reserve fat.
2. To the rendered fat, and the shallots and cook till translucent.
3. Turn the heat up to medium-high and deglaze the pan with the sherry. Add the sherry vinegar, sugar and apple juice and reduce by about half. Toss back lap cheung. Remove from heat.
4. Melt butter with brown sugar and maple syrup in a medium saucepan. Remove from heat and stir in salt and togarashi. Pour over pecans, toss them well, and lay out on a cookie sheet that has been covered with parchment paper. Bake for 30 mins at 300F. Stir once during baking. Remove from oven and let cool.
Fry the vegetables
5. In a heavy bottom pot, heat 2 inches of oil to 375F. Deep fry Brussels sprouts until edges begin to curl and brown, about 5 mins. Stand back as it may splatter. Remove with a spider onto a rack over a lined baking sheet. Sprinkle on some salt.
6. Next fry the garlic, and shiso separately until crispy. Each about 30 seconds to a minute. Drain on paper towels.
Assemble the dish
7. In a large serving bowl, place all fried vegetables together. Just before serving, warm the vinaigrette, pour over the vegetables, toss once or twice to combine. Scatter pecans over to garnish.
Lotus Leaf Sticky Rice (at the dim sum table, call it “hor yip lor mai kai”) blends the Cantonese flavor trinity of Chinese lap cheung sausages, dried shrimp and Shiitake mushrooms. The lotus leaf imparts a wonderful aroma to the rice. If you can get fresh lotus leafs the better, otherwise, head to Chinatown and you can get a stack of two dozen dried leaves for like 99 cents.
The same rice filling makes a wonderful thanksgiving turkey stuffing….skip the lotus leaves, of course.
Chef’s tip: Cut off the stem end of the leaves to make the leaves more pliable. Also, if use a Thai Sticky Rice bamboo steamer to produce the best sticky rice texture.
6 dried lotus Leaves or six 1 cup-ramekins or small heat-proof bowls
1 1/2 cups sweet glutinous rice, soaked 6 hours
1 Tablespoons peanut oil
1 teaspoon sugar
2 cups chicken stock
2 pieces boneless chicken thigh,trimmed, skinless, cut into ½ inch slices
1 Tablespoon peanut oil
½ Tablespoon oyster sauce
½ Tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon dried shrimp, soaked and drained
1 Chinese sausage, thinly sliced
6 pieces of fresh Shiitake mushroom, sliced
6 slices of char siu ( 4 oz), thinly sliced
1 clove of garlic, minced
1/4 cup of water
1 sprig green onions, chopped
Preparing the lotus leaves (if using, otherwise, slightly oil 6 ramekins).
1. Snip off the hard stalks ends of the lotus leaf. Soak the lotus leaves in hot water until softened. Cut into 2 if they are large.
Preparing the rice.
2. Wash the rice and cover with water. Set aside at least 6 hours to overnight.
3. Prepare a large pot of water with steamer. Line steamer with cheesecloth. Drain rice. Place rice evenly on the cheesecloth.
4. Place rice in a steamer over boiling water and steam for 20 minutes. Transfer rice to a bowl.
5. Mix the oil, sugar, and stock in a small pot and bring to a boil. Pour the hot stock into the cooked rice mixture and stir. Cover with plastic wrap and leave to stand 10-15 minutes.
Preparing the filling
6. Marinate the chicken with oyster sauce, soy sauce, cornstarch, sugar and sesame oil.
7. In the wok, heat the oil, fry the dried shrimp and Chinese sausage. Set to the side of the wok. Add garlic and saute for half a minute until it becomes light golden then add chicken. Brown the chicken, about 2 minutes. (need not be cooked through).
8. Add mushroom, char siu and toss back the dried shrimp and sausage.
9. Add ½ cup of water and add to the wok. Stir until the sauce is thick and glazes the meat. Remove from heat and toss in the green onions.
10. When rice is done, divide into 12 portions. Divide the filling into 6 portions.
11. Place lotus leave flat on a work surface. Patch any holes with additional leave pieces.
12. Place 1 portion of rice onto the center of the leave. Make a well in the center. Place a portion of the filling. Drizzle in any sauce from the chicken. Top with another portion of rice. Pack it tightly to make a small rectangular mass about 3 inch X 2 inch.
13. Wrap one side of the leaves over the filling, then take the opposite side and overlap like you are folding a business letter into 3. Then take the left third and fold it under the rice middle. Repeat with the opposite side. Place the rice bundle on its folded ends on a steamer.
14. Place lotus parcels in steamer basket over simmering water and steam for 30 minutes. Add water if necessary so that wok is not dried out.
Chef’s tip: If you are in the San Francisco Bay Area, get the Wycen lap cheung (Washington/Stockton or Clement/7th) . They make their sausages locally and offer extra lean 100% chicken sausages.
½ cup pine nuts, toasted
2 heads iceberg lettuce
1 lb boneless skinless chicken thigh, trimmed of fat and minced
2 teaspoons cornstarch
1 Tablespoon oyster sauce
1 Tablespoon soy sauce
1 teaspoon sugar
½ teaspoon sesame oil
½ Tablespoon canola oil
2 Tablespoons canola oil
1 Chinese wax sausage, diced small, ½ inch cubes
1 Tablespoon dried shrimps, soaked, roughly chopped
3 cloves garlic, minced
1 Tablespoon ginger, grated
2 Tablespoon Shaoxing wine
¼ cup water
10 fresh shiitake mushrooms, diced small, ¼ inch cubes
3 oz waterchestnuts, drained and diced finely,1/8 inch cubes
2 Tablespoons green onions, green and white parts, chopped
2 Tablespoons cilantro, chopped
1 Tablespoon sesame oil
¼ cup hoisin sauce
Preparing the lettuce
1. Toast the pine nuts, set aside.
2. Using a paring knife, cut around the stem core of the lettuce, then carefully separate the lettuce leaves. Reserve outer leaves for other use. Use a knife or scissors to cut the inner leaves into rough 4 inch rounds. Pat leaves dry. Make 30 cups. Chill.
Preparing the filling
3. In a food processor, pulse the chicken until it is chopped roughly (or use a cleaver and cutting board to mince). Marinate the chicken with cornstarch, oyster sauce, soy sauce, sugar, sesame oil and oil.
4. In the wok, heat ½ Tablespoon oil, fry the Chinese sausage until it has rendered its fat. Push to the side of the wok or if you are not using a wok, remove to a prep plate. Next, add another ½ Tablespoon oil, fry the dried shrimp with the remaining garlic and ginger and sauté until fragrant, about 30 seconds.
5. Then add the chicken, drizzle the Shaoxing wine around the sides of the wok and stir-fry till it becomes brown and caramelized. Push chicken to the side of the wok or remove from the pan.
6. Next, add a little oil if needed, the chopped shiitake, sauté until mushroom is tender, then add toss back the chicken and sausage.
7. Add ¼ cup of water to the wok. Stir until the sauce is thick and glazes the meat.
8. Add the waterchestnut. Remove from heat, stir in the chopped green onions and cilantro. Finish with the sesame oil.
9. Brush each lettuce cup with hoisin sauce.
10. Spoon a heaping Tablespoon of the chicken mixture into the prepared lettuce leaves and sprinkle with pine nuts. Garnish with a sprig of cilantro.
Serves: 30 cupsTweet
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