Luo Buo Gao (Chinese Turnip Cake) So for Chinese New Year's Eve I invited people over for a dumpling making party. I didn't even realize that making dumplings was a Chinese New Year's tradition, although I had thrown some in the past because I just figured it was an excuse to do something "Chinese" on the holiday. But apparently the shape of the dumplings resembles the gold that they used for money back in the day so it's an auspicious food to eat on New Year's Day. I also decided to try my hand at making luo buo gao, or Chinese turnip cake. I usually see this at dim sum all fried up and served with soy sauce paste (or is it oyster sauce or hoisin sauce?), but according to the internets it is also something traditional to eat for Chinese New Year.
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
Luo Buo Gao (Chinese Turnip Cake)
So for Chinese New Year's Eve I invited people over for a dumpling making party. I didn't
even realize that making dumplings was a Chinese New Year's tradition, although I had
thrown some in the past because I just figured it was an excuse to do something "Chinese"
on the holiday. But apparently the shape of the dumplings resembles the gold that they
used for money back in the day so it's an auspicious food to eat on New Year's Day.
I also decided to try my hand at making luo buo gao, or Chinese turnip cake. I usually see
this at dim sum all fried up and served with soy sauce paste (or is it oyster sauce or hoisin
sauce?), but according to the internets it is also something traditional to eat for Chinese
Taro Root Cake (Woo Tul Gow) Epicurious | May 1999Grace YoungThe Wisdom of the Chinese Kitchen
Homemade taro root cake is unsurpassed if the home cook doesn't skimp on the ingredients. Thick slices of taro cake, richly flavored with scallops, mushrooms, shrimp, Chinese bacon, and creamy taro are pan-fried until golden brown and fragrant. My Auntie Ivy's mother, Che Chung Ng, makes such a recipe and is famous in the family for both her Turnip Cake and Taro Root Cake. Every New Year, she cooks several cakes and gives them away as gifts to close family members. Nothing is measured exactly, and it is impressive to see her produce cake after cake, especially because she is over eighty years old. Spry and agile, she cooks with full energy and total intuition, never missing a beat. She kindly taught me this recipe and the one for Turnip Cake.Wear rubber gloves when handling taro, as some people can have an allergic reaction to touching it. Also use rice flour, not glutinous flour!See the introduction to Turnip Cake for how to serve and store this New Year's cake.Yield: Makes one 8-inch cake, about 48 slices
1/4 cup Chinese dried scallops (gown yu chee), about 1 ounce8 Chinese dried mushrooms1/4 cup Chinese dried shrimp, about 1 ounce6 ounces Chinese Bacon (lop-yok), store bought or homemade1 large taro root, about 2 1/4 pounds1 1/2 teaspoons salt2 cups rice flourvegetable oil, for pan-fryingoyster-flavored sauce
In a small bowl, soak the scallops in 1/3 cup cold water for about 2 hours, or until softened. Drain, reserving the soaking liquid. Remove and discard the small hard knob from the side of the scallops. Finely shred the scallops.Meanwhile, in a medium bowl, soak the mushrooms in 1/2 cup cold water 30 minutes, or until softened. Drain and squeeze dry, reserving the soaking liquid. Cut off and discard stems and mince the caps. In a small bowl, soak the dried shrimp in 1/3 cup cold water for 30 minutes, or
until softened. Drain, reserving soaking liquid. Finely chop shrimp and set aside.Cut the bacon into 3 equal pieces and place in a 9-inch shallow heatproof dish. Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish in the steamer, cover, reduce heat to medium, and steam 15 to 20 minutes, or just until bacon is softened and there are juices in the dish. Check the water level from time to time and replenish, if necessary, with boiling water. Carefully remove the dish from the steamer and set aside to cool.Meanwhile, wearing rubber gloves, peel taro root and cut into 1/2-inch cubes to make about 7 cups. In a 4-quart saucepan, combine the taro root, 1 teaspoon salt, and about 1 1/2 quarts cold water, and bring to a boil over high heat. Reduce heat to low, cover, and simmer 15 to 20 minutes, or until taro has turned a pale lavender color and is just tender when pierced with a knife.Remove the bacon from its dish and reserve the juices in the dish. Cut off and discard the rind and thick layer of fat underneath. Cut the remaining meat into paper-thin slices and then finely chop. In a 14-inch flat-bottomed wok or skillet, stir-fry the chopped bacon over medium heat for 2 to 3 minutes, or until meat releases fat and just begins to brown. Add the minced mushrooms and shrimp, and stir-fry 2 to 3 minutes. Stir in pan juices from the bacon and remove from heat.Drain the taro in a colander, reserving the cooking liquid. Return the taro to the saucepan, add the bacon and mushroom mixture, and stir to combine. In a large bowl, combine the rice flour and the reserved mushroom, scallop, and shrimp soaking liquids, stirring until smooth. Stir in 1 cup of the reserved hot taro broth. Pour this batter over the taro mixture in the saucepan. Add the remaining 1/2 teaspoon salt and stir until combined. Consistency will resemble that of thick rice pudding. Pour the mixture into a heatproof 8-inch round, 3- to 4-inch-deep, straight-sided bowl, such as a soufflé dish.Bring water to a boil over high heat in a covered steamer large enough to fit the dish without touching the sides of the steamer. Carefully place the dish into the steamer, cover, reduce heat to medium-low, and steam 1 hour, or just until cake is set and is firm to the touch. Check the water level and replenish, if necessary, with boiling water. Carefully remove the bowl from the steamer and cool on a rack about 1 hour. Cover and refrigerate at least 3 to 4 hours.Run a knife along the edge of the cake to loosen sides. Place a cake rack over the bowl and invert to unmold. Flip the cake right-side up onto a cutting board. Wrap the cake in plastic wrap and refrigerate until ready to use.When ready to eat, cut the cake into quarters. Cut each quarter crosswise, not into wedges, but into two 2-inch-wide strips. Cut each strip crosswise into scant 1/2-inch-thick slices. This is the typical way of slicing a cake Chinese style.Heat a 14-inch flat-bottomed wok or skillet, over medium heat until hot but not smoking. Add just enough vegetable oil to barely coat the wok. Add the taro cake slices in batches and cook for 2 to 3 minutes per side, until golden brown. Serve immediately with oyster sauce.
Source InformationThe Wisdom of the Chinese Kitchen by Grace Young
Read More http://www.epicurious.com/recipes/food/printerfriendly/Taro-Root-Cake-Woo-Tul-Gow-100780#ixzz1IinZXMC2
"This pork chop recipe has a great flavor using Chinese five-spice powder. If you can find sweet potato powder, use it instead of cornstarch. Serve this with plain white rice and a simple vegetable side."
http://pork.allrecipes.com/az/83792.asp
INGREDIENTS:4 (3/4 inch) thick bone-in pork chops2 tablespoons soy sauce1 tablespoon minced garlic1 tablespoon sugar1/2 tablespoon white wine1/2 tablespoon Chinese five-spice powdervegetable oilvegetable oil for fryingcornstarch
DIRECTIONS:With a sharp knife, make several small slits near the edges of the pork chops to keep them from curling when fried.Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
"Bone-in pork chops are marinated in Chinese five-spice, soy sauce, garlic, white wine, and sugar; then pan-fried to a golden brown finish."INGREDIENTS:
4 (3/4 inch) thick bone-in pork chops
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon sugar
1/2 tablespoon white wine
1/2 tablespoon Chinese five-spicepowder
vegetable oil
vegetable oil for frying
cornstarch
DIRECTIONS:1. With a sharp knife, make several small slits near the edges of the pork chops to keep them
from curling when fried.2. Into a large resealable plastic bag, add the soy sauce, garlic, sugar, white wine, and five-spice
powder. Place chops into the bag, and close the seal tightly. Carefully massage the marinade into chops, coating well. Refrigerate at least 1 hour, turning the bag over every so often.
3. In a large skillet, heat enough vegetable oil to fill the skillet to a depth of about 1/2 inch. Remove chops from resealable bag without wiping off marinade. Lightly sprinkle cornstarch on both sides of the chops.
4. Carefully add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
Taiwanese Rice BallsA while back my ex-boyfriend told me about some Taiwanese rice balls that he absolutely loves, but can only find in Taiwan. Although we broke up some time ago, trying to be a nice friend, I offered to try to make them for him if he would find me a recipe that was of course in English. He, being the overly supportive guy that he is, insisted that there was no way I could ever make them. Me being the tenacious girl that I am, decided that I wanted to make them, just because he said I could not. It has taken me months, but with the help of my very supportive boyfriend, Wenhao, not to be confused with my ex, I have rounded up all the needed ingredients, and have finally made Taiwanese rice balls!
This was one of the most difficult dishes I have made to date. Even though the majority of the ingredients come already prepared, it was building the balls where the difficulty came.
Ingredients: Pickled cabbage, you tiao (chinese fried dough), pickled turnips, shredded pork, and sticky rice.
First I fried the you tiao.
I ended up chopping up the turnips and you tiao into smaller pieces before mixing the ingredients together.
Here is where it got tricky! The rice was extremely sticky, and as I tried to form the balls, the rice stuck to every part of my hands! Every time I tried to get the rice off of my hands, and onto the ball, more rice just stuck to my hands, which caused the rice balls to fall apart. Refusing to let sticky rice be my demise, I decided to out smart it! Here is a trick if you ever have to deal with sticky rice using your hands...simply wet them. This allows you to handle the rice without it sticking to your hands, but will instead stick to itself, and form nicely. The first ball I made took me about 20 agonizing minutes to form, but after I figured out to wet my hands, the rest were done within minutes! :-)
Btw...I really am not too fond of this dish, and I honestly don't think he has anything to do with how I made them, but rather because I don't particularly like the ingredients in the center. But now I can say, I have indeed made them :-)
Over time this project developed from being something I wanted to do simply to prove my jerk ex-boyfriend wrong, into being something I did for myself, and for Wenhao. After not being able to find any recipes, or even pictures of this dish online, I had pretty much given up. That was until Wenhao told me how much he missed eating rice balls from Taiwan, so I decided I wasn't going to allow something like not knowing the ingredients or having a recipe stand in my way. Through the process of gathering all the information I needed to make this dish, I discovered that I am truly blessed to have the boyfriend I have now. He is a stark contrast from all other guys that I have dated. Both encouraging and supportive, he helped me through every step of this process, translating ingredients, asking his aunt for advice on how to make sticky rice, and finding me pictures to follow. If he ever had any doubts, he never let me know it. I am a lucky girl!
Bawan is the quintessential Taiwanese street snack. Steamed or fried, it literally means "meat ball"
and is a dumpling of sorts filled with meat, bamboo shoots, and mushrooms. The semi-translucent
chewy outside is made with rice flour and sweet potato flour, giving it this unique texture that's super
fun to eat.
Taiwanese-style BawanThis recipe is adapted from Homestyle Cooking of Taiwan by members of NATWAFor a printer-friendly version of the recipe (e.g., to save your HP ink), please click here.
From top left, left to right: 1. Chopped scallions & mushroom 2. Saute scallions & mushrooms first in hot wok! 3. Add meat and bamboo 4. First step in making the bawans - put on a cabbage or napa leaf!
Constructing the Bawan
You have 22 pieces of shrimp, 22 mushroom halves. This is no accident. You will fill each dough
piece with one piece of shrimp, one mushroom, and a little bit of bamboo and pork. Warning, this
stuff is really sticky! It sort of has the consistency of gooey paste. I find it's a bit easier to work with
if you hold the bawan on top of a cabbage leaf (see pictures above). It's easier to handle the gooey
paste if you wet your fingers constantly. I ended up putting a plate full of water nearby just so I could
constantly wet my fingers.
From top left, left to right: 1. Second step in making bawans - add filling! 2. Third step - cover with dough 3. White, gloppy paste-like bawan covering 4. Bawans resting, not yet steamed
1. Put a circular dollop of dough onto a leaf. Using wet fingers, push in the middle a bit for the filling.
2. Add the filling (1 shrimp, 1/2 mushroom, etc)
3. Put another smaller dollop of dough on top
4. Using wet fingers, try to pinch the edges together to form a ball
5. Set aside
Cooking the Bawans
Steam bawans in a 2-tiered steamer. Ideally, you would have a multi-layer Chinese bamboo steamer.
However, if you don't, a normal steamer works fine too. I just lined the steamer with cabbage leaves
Description: This is a typical Taiwanese sticky riceball. they are mainly eaten in the mornings as breakfast, with a cup of soy milk. This riceball is stuffed with dried shredded pork, pickled mustard plant, a quarter of a braised egg and dried radish. the rice is sticky and chewy. it is eaten warm. it's my favourite breakfast item!
Taro Cake with Cream Cheese Frosting
City: Taichung CityCountry: TaiwanPrice: NTD $25
Temperature served: warmServed with:
Good news everyone, yesterday was my birthday, YAY!!!! I wanted to make myself a cake that would be fun, but still pretty. So I decided to make a cake with taro powder and do a really fancy job with the icing. (The flowers look complicated, but they're actually really easy to do. In fact, this is my first post including an instructional video. It's a short clip that just shows how it's done. I'll also describe it in the recipe).
What is taro, you say? I will tell you. Taro is a root that is light purple inside and is used in sweets in asian food. (EDIT: I have also been informed that it is used in savory foods too, especially curries. Yum!) I first had it as a flavoring for a boba tea I ordered in Korea town. It tastes the way cocoa butter smells, but sweeter. I love the flavor. I ordered taro root powder online from Nuts Online. The powder doesn't look that appetizing in the picture, but when it's blended into liquids and batters it turns this great lavender color and smells amazing. Well, enough description, it's time for the cake!
Preheat the oven to 350 degrees Fahrenheit. Mix all of the dry ingredients together in a large bowl. Add the butter and blend until the mixture starts to clump together if you squeeze some in your hand. Then add the egg whites, one at a times, beating well after each addition. Add the whole egg, (not the shell, just the white and yolk), and the vegetable oil and blend until smooth.
In a separate small bowl, mix the milk and the vanilla extract together. Then add them to the cake mix and blend until they form a smooth batter. Grease two 8 or 9 inch cake pans and equally distribute the cake batter between the two of them. Place them in the oven and bake for 25 to 35 minutes, or until a toothpick poked into the center of each cake layer comes out clean.
Once the pans are removed from the oven, shake them from side to side to loosen their grip on the bottom of the pan. Allow them to cool at room temperature for 15 minutes, then flip them over onto a plate, and over again so that they and right side up on a plate. Allow them to cool for 45 minutes.
Next, cut the dome off of the bottom layer of the cake so that the top layer will be able to lay flat on top of it. It is alright if the top layer has a dome, because that will look nice when it has the frosting roses on it. Place the bottom cake layer on a serving plate or cake stand and lightly frost the entire bottom layer. Then place the top layer on the bottom layer and lightly frost the entire top layer.
Now comes the fun part, using a pastry bag and a 1M frosting tip, or some other large star tip, place the tip in the middle of where you want the rose to be, and start frosting, continuing around the middle in a circle until the rose is the desired size. Repeat this process until all of the top surface of the cake has been covered with roses. Then simply
2: Add seasoning mix marinate for 2 hours.3: Add 3 eggs. Full mix.
4: 300 ~ 400g cornstarch into the Japanese5: a good piece of plastic bags. Frozen
Note: When bagging the best smoothing ribs. To fry 10 seconds when the microwave
thawing out If like the ribs with a layer of pastry. Could be replaced by coarse sweet potato flour
But can not use fried. Must be more deep-fried oil
Zhang nearer to a close-up
Chi Chi Dango Mochi
Rated:
Submitted By: dewnyPhoto By: Soifua
Prep Time: 10 MinutesCook Time: 1 Hour
Ready In: 1 Hour 10 MinutesServings: 36
"Soft and chewy Japanese dessert. A tradition of boy's or girl's day. Great for a snack for picnics or parties. This recipe is easy to make, but do not try cheating and double it. The directions should be followed exactly."INGREDIENTS:
1 pound mochiko (glutinous rice flour)
2 1/2 cups white sugar
1 teaspoon baking powder
2 cups water
1 teaspoon vanilla extract
1 (14 ounce) can coconut milk
1/4 teaspoon red food color
1 1/2 cups potato starchDIRECTIONS:1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Whisk together the
rice flour, sugar and baking powder; set aside.2. In a medium bowl, mix together the water, vanilla, coconut milk and red food coloring. Blend
in the rice flour mixture. Pour into the prepared pan.3. Cover the pan with foil and bake for 1 hour. Allow to cool completely.4. Turn the pan of mochi out onto a clean surface that has been dusted with potato starch. Cut
into bite size pieces using a plastic knife. The mochi does not stick as much to plastic knives.
About This Recipe"This is a Japanese recipe consisting of sweet dumplings on skewers. These are widely enjoyed in Japan and by...ME..hehe. You often see anime characters munching on these yummies.I have edited thsi recipe, noting that glutinous rice flour is used."
Ingredientso 1 cup glutinous-rice flour
o 3/4 cup warm water
For Sauceo 3/4-1 cup water
o 1/2 cup sugar
o 2 tablespoons soy sauce
o 1 1/2 tablespoons potato starch or 1 1/2 tablespoons cornstarch
o 1 1/2 tablespoons water
o bamboo sticks
Directions1. Put rice flour in a bowl and add warm water.
2. Knead the dough well.
3. Make small round dumplings.
4. Place the dumplings in a steamer and steam them on high heat for 10 minute
5. Cool the dumplings and skewer them in bamboo sticks. (3-4 dumplings each stick.)
6. Mix water, sugar, and soysauce in a pan and put it on medium heat.
7. Mix the water and potatostarch in a cup and set aside.
8. When the sauce boils, add the starch mixture and mix quickly.
9. Slightly grill the skewered dumplings and brush the sauce over them.
Page 2 of 2Kushi-dango (skewered Sweet Dumplings) (cont.)
Nutrition FactsServing Size: 1 (167 g)Servings Per Recipe: 4
Yaki Onigiri (meaning baked rice cake) is a popular snack item in Japan. It is formed with cooked rice and then baked with soy sauce or miso flavor. Short grain rice is used because it is stickier than other varieties, thus making the cakes easier to form. About 1/3 of retail frozen processed rice in Japan is made this way. Yaki Onigiri is most frequently eaten as a light snack between meals or at night. Japanese like eating it soon after it is baked for the rich aroma of baked soy sauce, best flavor and freshness. Their image of Onigiri is as a “hot” item. It is also popular for breakfast because it is convenient and quick serving. They are often found as a menu item in bars and pubs. Although many Foodservice restaurants cook and form these rice cakes by themselves, they are also widely sold in frozen retail for facilities that have only microwaves for cooking and for home purchase.
One reason Yaki Onigiri is so popular in Japan is that the product has a soft texture inside and smooth on the outside,
making it an easy handheld item for eating on the go. Another appealing feature is its flexibility for many occasions. One piece contains 50 grams making it palatable for a small appetite or snack or 2-3 can be eaten for bigger appetites or a meal. Restaurants serve them by themselves, with pickles or as a side item. They are sometimes grilled and served with barbeque.
Rice quality and safety are another factor in determining the popularity of this product. Rice grown in Hokkaido in the northern region of Japan produces grade A variety known as “Kirara”. It is purchased directly from the grower's association to keep procurement stable and high quality.
Yaki Onigiri would make a unique substitute for bulk rice or noodles for the American menu as well as a healthy appetizer or snack. As sushi, sashimi, Yakisoba, Udon, Ramen and yakitori has embedded the American diets, Yaki-Onigiri has the potential to reach this same level of acceptance and popularity.
I really have no idea if this is a Taiwanese thing, but I love the combination of cucumbers, mayo, and asian bread together. To make this sandwich, just combine one fried egg, slices of cucumber, mayo, and dried pork between two slices of asian bread. so good. =]
Miss "Bai Gu Fan" bentox in Taiwan? Here's the healthier version of it! or you can make it unhealthy as well! haha up to you!
4 bone-in pork chops
2 tablespoons soy sauce
bit minced garlic
1 tablespoon sugar
little dash rice wine
1/2 tbs Chinese five-spice powder
vegetable oil
vegetable oil for frying
cornstarch
Cut several small slits near the edges of the pork chops to keep them from curling when fried.
In a large ziploc bag, add the soy sauce, garlic, sugar, wine, and five-spice powder. put in chops, and close the seal tightly. massage the marinade into chops, coating well. Refrigerate at least 1 hour or better overnight. If the pork chop is too thick, use a hammer (not kiddin...i really did) to make it thinner! it will be easier to fry later on!
heat enough vegetable oil to fill pan to a depth of about 1/2 inch. If you're conscious about the oil, you can use cooking spray instead! Remove chops from resealable bag without wiping off marinade. Lightly
sprinkle cornstarch on both sides of the chops (if you want to make it crispy like the real bai gu fan, use panko bread crumbs)
add chops to skillet; cook, turning once, until golden brown on both sides and cooked through.
serve over white rice.
this would be excellent with pickled cabbage and ground pork thats been stir fried with a bit of soysauce,garlic , salt and tiny dash of 5 spice (lo ba bong).
Easy Thai Coconut RiceCoconut rice makes a terrific accompaniment to many Thai and Indian dishes, but it's equally wonderful with many Western-style entrees. Quick and easy to make, this coconut rice recipe will come in handy for those times when you want to make dinner extra special without going to a lot of extra work. ENJOY! (Note: For coconut rice made in a rice cooker, see link below).
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: SERVES 4
Ingredients:
2 cups Thai jasmine-scented white rice (for brown coconut rice, see link below) 2 cups good-quality coconut milk 1 3/4 cups water 2 heaping Tbsp. dry shredded unsweetened coconut (baking type) 1/2 tsp. salt 1/2 tsp. coconut oil, OR vegetable oil Optional: 1-2 Tbsp. toasted coconut for garnish (see instructions below recipe)Preparation:
For a step-by-step version of this recipe, see:Easy Thai Coconut Rice Recipe.To Make Brown Coconut Rice, see my: Brown Coconut Rice Recipe.1. Rub oil over the bottom of a deep-sided pot. You will also need a tight-fitting lid.2. Place rice, coconut milk, water, shredded coconut, and salt in the pot and set over medium-high
to high heat. Stir occasionally to keep rice from sticking to the bottom of the pot and burning.3. Once the coconut-water has begun to gently bubble, stop stirring and reduce heat to low (just
above minimum). Cover tightly with a lid and let simmer 15-20 minutes, or until most of the liquid has been absorbed by the rice. To check, pull rice aside with a fork. If most of the coconut milk-water is gone, go on to the next step.
4. Replace the lid and turn off the heat, but leave the covered pot on the burner to steam another 5-10 minutes, or until you're ready to eat. Tip: Your Coconut Rice will stay warm this way for up to 1 hour or more, great for when you're expecting company!
5. When ready to serve, remove the lid and fluff rice with a fork or chopsticks. Taste-test the rice for salt, adding a little more if needed. Serve right out of the pot, or transfer to a serving bowl. This rice is excellent served with a variety of both Thai and Indian dishes, such as curries or seafood recipes. If desired, top your rice with a sprinkling of toasted coconut and ENJOY! (see below for toasted coconut instructions).To Toast Coconut: Place 1 Tbsp. dry shredded coconut in a frying pan over medium-high heat and stir ("dry fry") until light golden brown (see: Toasting Shredded Coconut.).
Coconut Saffron Rice RecipeIf you like coconut rice, try this delicious Thai coconut saffron rice recipe. Instead of choosing between saffron rice and coconut rice, I've combined the two into one recipe. The result is a beautifully golden rice that tastes wonderful and is great to serve company or take to a dinner party or potluck. And it's easy to make, too - you don't need a rice cooker. Just combine everything together in a pot and you'll have beautiful coconut rice in just 20 minutes!
SERVES 4 2 cups white Thai jasmine rice 2 cups good-quality coconut milk 1+3/4 cups good-tasting chicken or vegetable stock 2 +1/2 Tbsp. dry shredded coconut, unsweetened (baking type) 1 tsp. turmeric optional: 1/4 to 1/2 tsp. saffron threads (a nice addition if you have it) 1 clove garlic, minced 1 Tbsp. fish sauce, OR soy sauce if vegetarian 1 Tbsp. lemon juice 1 tsp. ground cumin 1/4 to 1/2 tsp. dried crushed chili (available in the spice aisle) 2 green onions OR a few chives, sliced (for garnish)Preparation:
For plain coconut rice, see my: Easy Coconut Rice Recipe.1. Place stock in a pot and set over high heat. Add the turmeric, saffron threads (if using), garlic, fish
sauce, lemon juice, cumin, and chili. Stir well and bring to a boil.2. Add the rice, shredded coconut, plus coconut milk. Stir continuously (to keep rice from sticking to
the bottom) while you bring liquid back to a gentle boil.3. When liquid is gently bubbling, reduce heat to low (just above minimum) and stop stirring. Cover
pot tightly with a lid and cook about 15 minutes, or until liquid has been absorbed (use a fork to pull rice back so you can see to the bottom of the pot).
4. Turn off heat, but leave the pot on the burner (covered) to steam for another 5-10 minutes, or until you're ready to eat. Rice will stay hot in this way for an hour or more (great if you're having company!).
5. Before serving, fluff rice with a fork and taste-test for salt. If not salty enough (this will depend on the saltiness of your stock), add a little more fish sauce OR a sprinkling of salt if vegetarian. If too salty, add another squeeze of lemon juice.
6. Garnish with the green onion, and serve with a nice Thai Curry, Indian curry, or other dishes of your choice. ENJOY!
Braised Beef HeartBy momthecook #2 on October 31, 2005
6 Reviews
Prep Time: 15 mins
Total Time: 4 1/4 hrs
Servings: 6
About This Recipe"This is by request. Remember beef heart is NOT organ meat. It is the purest cut of muscle, just like your steaks, except there is very little fat, no gristle and it doesn't have a definite grain, which means it is tender no matter which way you cut it. The gravy is to die for, it is so flavourful."
Directions1. Trim any fat off the heart. Use a pair of kitchen scissors to cut off any large pieces of the connective
tissue around the top of the meat.
2. Roll into a roast form and tie with string.
3. Brown in the oil on all sides.
4. Put in a dutch oven and add the onion, cut into about 8 pieces, and all the other ingredients, except the bread crumbs.
5. Bring to a boil, reduce heat and simmer for 4 hours, turning every hour.
6. After 2 hours, add the bread crumbs.
7. When done, remove heart and use an immersion blender or regular blender to smooth the gravy. If desired, you can thicken the gravy some more with a water and flour mixture, bringing it to the boil.
mushrooms to the pan, reduce the heat to medium-low, cover the pan and cook until the chicken is
tender, about 30 minutes. Remove the chicken with a slotted spoon to a large shallow bowl and tent
loosely with foil.
Increase the heat to high and cook the sauce, stirring occasionally, until slightly thickened, 8 to 10
minutes. Season with salt and pepper, stir in the vinegar and basil and pour the sauce over the
chicken.Garnish with fresh basil sprigs. Serve over spaghetti and sprinkle with grated cheese.
Deep Fried TofuDeep-frying gives the tofu a golden color and a crispy texture in this easy to make tofu recipe. Dipping suggestions for the deep fried tofu are included at the bottom of the recipe directions. Serves 3 to 4.
More Tofu Recipes
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
1 pound medium or firm tofu 3 - 4 tablespoons cornstarch or flour, as needed Oil for deep frying, as neededPreparation:
Directions for Deep fried Tofu:
Drain the tofu.Cut the tofu into 4 large triangles or cubes as desired.Roll the tofu in the cornstarch or flour.Heat wok and add oil for deep frying. When the oil is heated to at least 350 degrees F., carefully add 2 tofu pieces into the wok.Fry, stirring occasionally, until the tofu is golden on both sides. Remove with a slotted spoon and drain on paper towels. Keep warm while frying the remaining tofu. Serves 4.Serve with Soy-ginger dressing, Sweet and Sour Sauce, or Chinese-Style Peanut Sauce.
Whisk until all the rice flour dissolved in the water.
Cook the mixture over medium heat stirring all the time until it starts to bubble and thicken like glue. This takes about 30 minutes. Remove from the heat and let cool down to luke warm.
Bring a pot of water to a boil. Place the bowls in stackable steaming baskets and steamed for 15 minutes.
Meanwhile, prepare the sauce by combining the sauce ingredients in a small saucepan and cook on medium heat, stirring, until thick and sticky. The sauce will thicken further after it cools down.
When the steaming is done, remove from heat and let cool down for a few minutes so that the dough will be firmer.