|
|
 Banh bao are the larger ones, and the kaliji bao are the smaller ones. Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!
Total time: 3 hours.
Makes 20.
Filling Ingredients
1 pound of chicken meat, cooked, diced
2 T curry powder
1/2 onion, diced
2 cloves garlic, minced
2 cm ginger, minced
2 T oyster sauce
2 T oil
1 T cornstarch
1/2 c chicken broth
1/2 tsp 5 spice
1/2 c finely chopped cilantro (optional)
3 Tbsp coconut milk (optional)
Bun Ingredients
1 cup milk, scalded
¼ cup (60 gm/2 oz) sugar
1 tablespoon oil
¼ teaspoon (2 gm) salt
2½ teaspoons (8 gm/1 satchel) of dried yeast
3 cups (420 gm/15 oz) plain flour
Filling Directions:
1. Heat the vegetable oil in a wok or pan. Sauté the onions for one or two minutes until soft. Add garlic and ginger to the wok/pan and cook another 2 minutes.
2. Add diced chicken to the wok/pan and stir. If using coconut milk, add it here and completely coat the chicken.
3. Add oyster sauce, curry powder and 5 spice to the chicken mixture, stir fry for one minute.
4. Mix cornflour and stock together and then add to the chicken mixture.
5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
6. Remove from the heat and stir in the cilantro. Transfer to a bowl and set aside to cool completely before using. The filling can be prepared up to 2 days in advance, covered with plastic wrap, and refrigerated.
 Probably should have used more filling for this batch. Bun Directions:
1. Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 – 15 minutes.
2. Sift flour in to a large bowl.
3. Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.
4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
5. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 – 2 hours depending on weather conditions.
6. Punch down dough and divide in to 20 equal portions.
7. Roll each dough portion in to a 7 – 8cm (2¾ – 3 ¼ inches) round.
8. Place 1 tablespoon of filling in the centre of the round, gather the edges together at the top and place on a 8cm (3 inch) square of baking paper. Repeat until all dough has been used.
9. Cover and let rise for 20 minutes.
10. Place buns in bamboo steamer, leaving space between the buns.
11. Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.
12. Place lid on top bamboo steamer and steam for approximately 12 minutes.
I have not tried these with coconut milk, since I liked it just fine without it. I’ve done them with and without cilantro, and I’ve tried it with both chicken and pork (pork filling was a little more substantial than the pictured chicken filling that seemed sort of flat). Chicken with cilantro, sans coconut milk, is by far the best route.
I originally found this on the LA Times archived recipes as “Gali Ji Bao”, and I said “hah! Golly Jee Bow”, so I had to make it. Glad I did, too; these were the boy’s favorite out of the bunch.
 Bánh Bao Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!
Total time: 3 hours.
Makes 16.
1/2 pound ground pork, ground chicken, or ground turkey
1/2 small onion, chopped
1 clove garlic, chopped
3 eggs, hardboiled, peeled, and quartered lengthwise
Chinese sausage, sliced thinly on the diagonal into coins
about 2 tsp sugar
2 tsp fish sauce (optional)
1/2 cup peas (optional)
Bun Ingredients
1 cup milk, scalded
¼ cup (60 gm/2 oz) sugar
1 tablespoon oil
¼ teaspoon (2 gm) salt
2½ teaspoons (8 gm/1 satchel) of dried yeast
3 cups (420 gm/15 oz) plain flour
Bun Directions:
1. Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 – 15 minutes.
2. Sift flour in to a large bowl.
3. Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.
4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
5. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 – 2 hours depending on weather conditions.
6. Punch down dough and divide in to 16 equal portions.
7. Roll each dough portion in to a 3 1/2 inches to 4 inches round.
8. For each bánh bao, roll out dough. Put approximately 1 tbsp of raw ground meat in center, top with egg quarter, and press 3-5 slices of Chinese sausage around the meat. Pleat dough around and around, gathering edges together on top. Pinch to seal well. Repeat until all dough has been used. Place on 4 inch square of parchment paper. Let rest 20 minutes.
9. Place buns in bamboo steamer, leaving space between the buns.
10. Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.
11. Place lid on top bamboo steamer and steam for approximately 15 minutes.
Bánh Bao are typically made with quail eggs, but I don’t have access to those, so I just used some quartered chicken eggs. You can substitute andouille sausage and a pinch of crushed red pepper for the Chinese sausage, but it’s not quite the same.
 Char Sui Bao Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!
Requires Char Sui.
Total time: 3 hours + 24 hours for Char Sui.
Makes 20.
Filling Ingredients
350 gm (12 oz) char sui (finely diced)
2 shallots (finely diced)
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
¼ cup (60 ml) chicken stock
1 teaspoon (3 gm) cornflour
½ tablespoon vegetable oil
Bun Ingredients
1 cup milk, scalded
¼ cup (60 gm/2 oz) sugar
1 tablespoon oil
¼ teaspoon (2 gm) salt
2½ teaspoons (8 gm/1 satchel) of dried yeast
3 cups (420 gm/15 oz) plain flour
Filling Directions:
1. Heat the vegetable oil in a wok or pan. Sauté the shallots for one or two minutes until soft.
2. Add diced char sui to the wok/pan and stir.
3. Add oyster sauce, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.
4. Mix cornflour and stock together and then add to the pork mixture.
5. Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.
6. Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.
 Char Sui Bao Bun Directions:
1. Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 – 15 minutes.
2. Sift flour in to a large bowl.
3. Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.
4. Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.
5. Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 – 2 hours depending on weather conditions.
6. Punch down dough and divide in to 20 equal portions.
7. Roll each dough portion in to a 7 – 8cm (2¾ – 3 ¼ inches) round.
8. Place 1 tablespoon of filling in the centre of the round, gather the edges together at the top and place on a 8cm (3 inch) square of baking paper. Repeat until all dough has been used.
9. Cover and let rise for 20 minutes.
10. Place buns in bamboo steamer, leaving space between the buns.
11. Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.
12. Place lid on top bamboo steamer and steam for approximately 12 minutes.
I tried a variety of doughs for the steamed buns, and the listed recipe gave the best first night results. If overcooked, it didn’t hold up very well, though. So don’t overcook! These froze and steamed (plus five minutes) very well.
 Char Sui (Barbecued Pork) Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!
Total time: 24 hours.
1 pork fillet/tenderloin (roughly 1-1.5 pounds)
4 large cloves of garlic, crushed
1 teaspoon (3 gm) ginger, grated
1 tablespoon peanut oil
1 ½ tablespoons maltose (you can substitute honey)
1 ½ tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce (I used Thai sweet soy sauce.)
1 teaspoon oyster sauce
1 tablespoon shaoxing cooking wine (I used sake.)
½ teaspoon (2 gm) ground white pepper
pinch of salt
½ teaspoon (2 gm) five spice powder
½ teaspoon sesame oil
½ teaspoon pillar box red food coloring
1. Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavorsome char sui. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.
2. Combine all the other ingredients in a bowl and mix well to combine. I placed my maltose in the microwave for a few seconds to make it easier to work with. Maltose is quite a solid hard sticky substance.
3. Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.
4. Place marinated pork loin on the grill of your BBQ.
5. Cook on a medium heat, approximately 15 minutes, until cooked through. Brush with reserved marinade.
6. Be careful to watch that you don’t burn the pork.
It’s cold here, so I pan fried, and I’m not ashamed.
 Papas Rellenas de Pescado (potatoes stuffed with fish) Kathlyn of Bake Like a Ninja was our Daring Cooks’ March 2011 hostess. Kathlyn challenged us to make two classic Peruvian dishes: Ceviche de Pescado from “Peruvian Cooking – Basic Recipes” by Annik Franco Barreau. And Papas Rellenas (de carne) adapted from a home recipe by Kathlyn’s Spanish teacher, Mayra.
Total time: About 3 hours.
Ingredients
For the dough:
2¼ lb (1 kg) russet potatoes
1 large egg
For the filling:
2 tablespoon (30 ml) of a light flavored oil
½ lb (250 grams) ground (minced) beef (I used flaked cod)
6 black olives, pitted and chopped (use more if you love olives)
3 hard boiled large eggs, chopped
1 small onion, finely diced (about 1 cup (240 ml))
½ cup (120 ml) (90 gm) (3 oz) raisins, soaked in 1 cup (240 ml) boiling water for 10 minutes, then minced
1 finely diced aji pepper (ok to sub jalapeño or other pepper – if you are shy about heat, use less)
2 cloves garlic, minced or passed through a press (if you love garlic, add more)
1 teaspoon (5 ml) (4 gm) (1/8 oz) ground cumin (use more if you like cumin)
½ teaspoon (2.5 ml) (2 gm) (1/16 oz) sweet paprika
¼ c. white wine, water or beef stock for deglazing
Salt and pepper to taste
For the final preparation:
1 large egg, beaten
1 cup (240 ml) (140 gm) (5 oz) all-purpose flour
Dash cayenne pepper
Dash salt
1 cup dry (240 ml) (110 gm) (4 oz) or fresh (240 ml) (60 gm) (2 oz) bread crumbs (you can use regular, panko, make your own or use store-bought)
Oil for frying (enough for 2” (50 mm) in a heavy pan like a medium sized dutch oven)
Directions
In order to save time, you can boil the potatoes, and while they are cooling, you can make the filling. While that is cooling, you can make the potato “dough.” In this way, little time is spent waiting for anything to cool.
For the dough:
1. Boil the potatoes until they pierce easily with a fork. Remove them from the water and cool.
2. Once the potatoes have cooled, peel them and mash them with a potato masher or force them through a potato ricer (preferred).
3. Add egg, salt and pepper and knead “dough” thoroughly to ensure that ingredients are well combined and uniformly distributed.
While the potatoes cool down before finishing the dough, you can make the filling:
1. Gently brown onion and garlic in oil (about 5 minutes).
2. Add the chili pepper and sauté for a couple more minutes.
3. Add ground beef and brown.
4. Add raisins, cumin and paprika and cook briefly (a few seconds).
5. Deglaze the pan with white wine.
6. Add olives and cook for a few moments longer.
7. Add hard boiled eggs and fold in off heat.
8. Allow filling to cool before forming “papas.”
 Papas Rellenas de Pescado (before closing and frying) Forming and frying the papas:
1. Use three small bowls to prepare the papas. In one, combine flour, cayenne and salt. In the second, a beaten egg with a tiny bit of water. Put bread crumbs in the third
2. Flour your hands and scoop up 1/6 of the total dough to make a round pancake with your hands. Make a slight indentation in the middle for the filling.
3. Spoon a generous amount of filling into the center and then roll the potato closed, forming a smooth, potato-shaped casing around the filling. Repeat with all dough (you should have about 6 papas).
4. Heat 1 ½ – 2 inches (4 – 5 cm) of oil in a pan to about 350 – 375° F (175 – 190°C).
5. Dip each papa in the three bowls to coat: first roll in flour, then dip in egg, then roll in bread crumbs.
6. Fry the papas (in batches if necessary) about 2-3 minutes until golden brown. Flip once in the middle of frying to brown both sides.
7. Drain on paper towel and store in a 200ºF (95ºC) (gas mark ¼) oven if frying in batches.
8. Serve with salsa criolla (or other sauce of preference) immediately.
I was too chicken to try the ceviche (I’m not ready yet!), so I thought I’d combine the challenge and make potatoes stuffed with fish instead of ground beef. This was incredibly tasty, and they cook fast in the deep fryer. It definitely needs the salsa criolla or some other tangy sauce if you do fish. Sour cream and hot sauce just didn’t cut it.
I put a pair of jalapenos in there, too, but I didn’t even remotely feel them because of all the potato. The filling needs to be a little saltier and spicier than you want it before you surround it in potatoes to fry.
 Tea-Infused Teriyaki Chicken Sarah from Simply Cooked was our November 2011 Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique! We learned how to cook using tea with recipes from Tea Cookbook by Tonia George and The New Tea Book by Sara Perry.
Total time: 1 hour, plus optional marinade time
2 bags Stash’s Licorice Spiced Tea
2 cups boiling hot water
6 cloves garlic
1/2 cup fresh ginger root
3/4 cup firmly packed brown sugar
2 Tbsp soy sauce
1 Tbsp peanut oil or vegetable oil
Steep tea in hot water for 3-5 minutes. Remove and squeeze tea bags, discard.
In a food processor or blender, combine tea and remaining ingredients. Blend until smooth. ***
Boil sauce in a large pan on medium-high for 20-30 minutes until reduced.
 Stash's Licorice Spice Tea
*** At this point, you could add 4 lovely Szechuan peppers and 1 pound of chicken to marinate in the refrigerator. I marinated my chicken, then boiled the whole lot down, added some carrots, and served it on steamed rice.
As it is, it’s just a sweet teriyaki sauce; it’s not even very salty. If you want sweet & salty, add more soy sauce. If you want sweet & spicy (which worked great for me), add some peppers; four Szechuan peppers didn’t make it very hot to me, but you might find it warm enough.
 Cinnamon Raisin Rice with pine nuts and chicken Originally titled Lebanese Chicken and Rice with Pine Nuts, Raisins and Feta, this recipe comes from Nutrition Consultant Jeannette Turner, but I couldn’t find exactly what was Lebanese about it. Maybe if you swapped cinnamon for 5 spice.
1 lb. skinless chicken breasts, cubed
1 cup rice
2 cups water
1/2 onion, finely chopped
2 Tbsp olive oil, divided
1/3 cup raisins
1/3 cup pine nuts
1/2 tsp. Kosher salt
1 tsp. cinnamon
2 bay leaves
1 Tbsp. honey
crumbled feta cheese (optional)
Optional step I enjoy: Soak raisins in 1/2 cup of cool water, set aside.
In a large skillet or frying pan on medium high heat, cook rice in 1 Tbsp of oil until well browned. Cook rice with 2 cups of water, salt, cinnamon, bay leaves, and honey according to the directions on the package (hey, I use a rice cooker, so you’re on your own).
While the rice is cooking, fry chopped onions in 1 Tbsp of oil in the same skillet or pan 5-10 minutes or until golden brown. Add chopped chicken pieces and cook thoroughly (about 10 minutes). Drain raisins and add them with the pine nuts to the skillet. Cook for 2-3 minutes.
Remove bay leaves from rice. Combine rice and chicken mix into a large baking dish. Top with feta and broil for 5-8 minutes (or until the feta melts and starts to brown on top). If you’re using feta cheese, this broiling is vital because it changes the smell and taste of the feta.
I served mine with butternut squash, but I hear it goes well with green vegetables, too. This recipe is easily converted to vegetarian/vegan, for either main course or side dish.
 Moo Shu Pork with "pancake" and hoisin paintbrush (scallion) The October Daring Cooks’ Challenge was hosted by Shelley of C Mom Cook and her sister Ruth of The Crafts of Mommyhood. They challenged us to bring a taste of the East into our home kitchens by making our own Moo Shu, including thin pancakes, stir fry and sauce.
Serves 4
Preparation time: 25-30 minutes
Cooking time: 6-8 minutes
Ingredients
2/3 cup (1 oz) (30 gm) Dried black fungus (‘wood ears’)
½ lb (450 gm) pork loin or butt
¾ cup (3½ oz) (100 gm) bamboo shoots, thinly cut
3 cups (6 oz) (170 gm) Chinese cabbage (Napa cabbage), thinly cut
3 large eggs
1 teaspoon (5 ml) (6 gm) salt
4 tablespoons (60 ml) vegetable oil
2 scallions
1 tablespoon (15 ml) light soy sauce
2 teaspoons (10 ml) rice wine
A few drops sesame oil
12 thin pancakes to serve
garnish with hoisin sauce
Directions:
- Soak the fungus in warm water for 10-15 minutes, rinse and drain. Discard any hard stalks, then thinly shred.
- Thinly cut the pork, bamboo shoots and Chinese cabbage into matchstick-sized shreds.
- Lightly beat the eggs with a pinch of salt.
- Heat about 1 tablespoon (15 ml) oil in a preheated wok and scramble the eggs until set, but not too hard. Remove and keep to one side.
- Heat the remaining oil. Stir-fry the shredded pork for about 1 minute or until the color changes. Add the fungus, bamboo shoots, Chinese cabbage and scallions. Stir-fry for about 2-3 minutes, then add the remaining salt, soy sauce and wine. Blend well and continue stirring for another 2 minutes. Add the scrambled eggs, stirring to break them into small bits. Add the sesame oil and blend well.
- To serve: place about 2 tablespoons (30 ml) of hot Moo Shu in the center of a warm pancake, rolling it into a parcel with the bottom end turned up to prevent the contents from falling out. Eat with your fingers.
Shown here with a moo shu pancake and a scallion “paintbrush” for the hoisin sauce. I must confess to not being able to try it with mushrooms, but I did stick with all the other ingredients.
 Wonton Soup en Consommé Total time: 7-10 hours.
Peta, of the blog Peta Eats, was our lovely hostess for the Daring Cooks’ September 2011 challenge, “Stock to Soup to Consommé”. We were taught the meaning between the three dishes, how to make a crystal clear Consommé if we so chose to do so, and encouraged to share our own delicious soup recipes!
Ingredients:
Stock
1 kg chicken bones or skinned Marylands
1 boiling chicken or 2 kg (2¼ lb) wings
400 gm (14 oz) onions, about 4 medium
400 gm (14 oz) carrots, about 6 medium
200 gm (7 oz) celery, about 4 large ribs
50 gm (1¾ oz) dried mushrooms, about 12
200 gm (7 oz) broccoli stalk, two large stalks
Soup or Consommé
2 litres (8 cups/2 quarts) chicken stock
500 gm (1 lb) chicken mince
2 whole star anise
1 cinnamon stick
4 cm (1½ inch) piece fresh ginger, peeled, thinly sliced
1 stalk lemongrass, bruised
4 cm (1½ inch) piece fresh ginger, extra, peeled, chopped
½ red capsicum (red bell pepper), chopped
2 spring (green) onions, chopped
4 kaffir lime leaves, finely shredded
2 red bird’s eye chillies, seeded (optional), thinly sliced
½ cup (120 ml) (30 gm) (1 oz) Vietnamese mint leaves
1 cup (240 ml) (60 gm) (2 oz) coriander (cilantro) (Reserve 18 of the smallest leaves and 6 of the tips for service) wash the rest of the bunch including the roots.
1/4 cup (60ml) lime juice
1 – 2 tablespoons (30 ml) fish sauce
 Stock on the left, Consommé on the right Clarifying the soup
1 egg white per 4 cups of stock (for clarifying)
1 cup crushed ice per 4 cups of stock
Wontons
Recipe makes about 48 wontons only 18 are used for this recipe. The rest can be frozen uncooked for other occasions.
500 gm (1 lb) chicken breasts or tenderloins with the tendon removed.
1 tablespoon (30 ml) rice wine, mirin or sherry
4 teaspoons (20 ml) soy sauce
¼ teaspoon (1¼ ml) (1 gm) ground white pepper
½ cup (120 ml) (30 gm) (1 oz) finely chopped coriander (cilantro) leaves
2 finely chopped spring (green) onions
48 wonton wrappers
Egg or water to moisten the wonton wrappers so they stick together
Directions:
Step 1 – Stock
1. Cook your bones and chicken until brown.
2. Sweat the vegetables in the oil or butter until soft.
3. Put ingredients in a stockpot and cover with cold water.
4. Cover with a lid, then bring to a boil on medium-high heat.
5. Reduce heat to medium-low. Simmer uncovered, skimming foam from surface, for 2 hours or until meat falls from bone. Lift out the chicken and keep for another use.
6. Strain stock through a muslin-lined sieve. Discard solids.
Step 2 – Soup
1. Fry the mince until brown and cooked. Allow any juices to cook off. You don‟t want any burnt bits as it will make your stock bitter.
2. Add the rest of the ingredients and simmer for 30 – 40 minutes
3. Skim off any fat.
4. Strain the soup to remove any solids. Stop here and serve with wontons. Allow 1 cup/240ml per serve. Or move on toward Consommé.
Step 3 – Consommé (clarified with egg whites)
1. Place egg whites in a bowl. This is the time to taste your stock and decide if it needs more flavourings or salt and pepper. Add seasoning to the egg whites.
2. Whisk the whites to a bubbly froth and add the crushed ice.
3. Add to the cooked meat. Mix together.
4. Add this mixture to the simmering stock. Whisk for a slow count of three.
5. Let it heat slowly back to a simmer. Don‟t stir it again.
6. The raft is a delicate thing. It is vital it doesn’t break apart (if it breaks apart it will all mix back into the soup and you’ll have to start again with the egg whites.), you want to bring it up to a simmer very slowly. Keep a close eye on it. I try to push the middle back so I get a good hole. Once the raft is substantial, break a little hole in it if there isn’t already one.
7. As the consommé simmers, you will see bubbles and foam, come up through your hole. Skim it off and throw it away. When the bubbles stop coming and the consommé looks clear underneath, then you‟re ready to take it out. Remove the pot from the heat and let it sit for ten minutes.
8. Removing the consommé from underneath the raft is another nerve racking procedure. You want to break as little of the raft as possible, but you have to get underneath it to remove the liquid.
9. Enlarge your hole with a ladle and spoon it all out as gently as you can. You can strain it if you want too but hopefully the liquid is clear.
Wontons
1. Finely chop the chicken with food processor or cleaver. Transfer chicken to large bowl. Add sherry, soy sauce, pepper, coriander and spring onion; mix well.
2. For wontons, work with about twelve wrappers at a time, keeping remaining wrappers covered with plastic wrap. Spoon 1 rounded teaspoon meat mixture onto center of each wonton wrapper. Moisten with egg or water and gather edges around filling, pressing firmly at top to seal; cover and set aside.
To serve
1. Heat consommé or broth.
2. Heat oil in wok or large skillet over medium-high heat to 375°F/180°C. Add eight to ten wontons at a time, cook until golden and crisp, 2 to 3 minutes. Drain on paper towels.
3. Place the broth into your warmed bowls. Add 1 wonton and place the others beside the bowl.
4. Add 3 Vietnamese mint leaves and 3 chilli rings to each bowl. Place a tip of the Vietnamese mint beside each bowl
5. If you have it add a 1 cm (1/3 inch) wide strip of edible gold leaf to each bowl.
I split this into two days. Chicken stock on the first day, chilled and scooped the fat out. Then soup, wontons and consommé on the second day.
The directions were fairly straightforward and detailed, so I didn’t see a reason to reinvent Peta’s wheels. When I sat down to eat it, I said “Ah, it’s pretty but I didn’t need it to be pretty.” By the time I was finished eating my first bowl, I’d decided that yes, it needs to be pretty like this if I do it again. The visual difference is astounding, and the time is totally worth it.
 Chicken Paprikash and spätzle The boy called this “Jimmy New-tonne Curry”. I think it was the fun pasta.
Total time: 1 hour
2 boneless, skinless chicken breasts, cut into 1-inch cubes
2 Tbsp paprika
1 Tbsp chili powder
1 tsp salt
3 tablespoons butter, bacon fat, or lard
1 cup finely chopped yellow onion
2 tsp minced garlic
1/2 cup chopped, seeded, peeled tomatoes
1 to 1 1/2 cups chicken stock (or one can of chicken broth)
1/2 cup sour cream
Serves 2-3.
Melt butter or fat in a large saucepan over medium-high heat. Add the onions and cook until desired doneness – I prefer golden brown, so about 10 minutes.
Add paprika, chili powder, and salt and cook for 1 minute. Add the chicken pieces and stir them in the pan until they’re well coated in onion mix. Cook 3-5 minutes more or until all pieces of chicken look like they’re ready to braise (white all over or even browned on each side).
Add tomatoes and cook 2 more minutes. Slowly stir in chicken broth until completely incorporated. Bring to a boil, then reduce heat and simmer, uncovered, 25 minutes.
Remove from heat and slowly stir in sour cream. Return to heat for 2-3 minutes.
Serve with potatoes, rice or pasta. Seen here with spätzle.
I meant to spoon the chicken and sauce over my noodles. After I took this picture, I immediately mixed them all up together. And I’m sure I’ll catch flack 20 ways from Sunday for saying this, but chicken paprikash is just a fancy name for HUNGARIAN CURRY.
|
|
3 comments