CHICKEN BEAN CURD ROLL (DIM SUM STYLE)

Dim Sum, is what i call the Chinese version to the French's hors d'oeuvre and the Spanish tapas. These are dishes served bite sizes or small portions often served on small bamboo steamers or stainless steel steamers. The "bad" thing for this style of food, Chinese Dim sum are only served from 11:00 a.m. until 3 p.m. so if you crave for dim sum at night...too bad!

So...that's why i'm sharing with you this recipe. These can be kept in the fridge for 4 days. But really, they don't last the following day every time i make them.

Also, don't be deceived by how long this recipe is. It's easy believe me. The only issue that one might have a problem is... finding the dried bean curd sheets. These are available at your Asian stores but  i've been seeing celebrity chefs using  them, so i'm pretty sure it will soon be available at the Oriental aisle of  any grocery stores anytime soon.

This dish needs a steamer but you can use a wok or frying pan if you don't have a steamer.

Chicken Bean Curd Rolls served with soy sauce, chili oil dip.

Ingredients:

2 lbs. chicken leg quarters*
5 pcs. Shitake mushrooms (soaked in water to rehydrate)*
1 medium sweet onions (julienne)
1 small can bamboo shoots (thinly sliced)*
For Marinade:
2 T sesame oil
3 T oyster sauce
3 T soy sauce
1 T ShaoXing wine (Chinese wine or Dry sherry)
2 T cornstarch
1  C chicken stock or water (store bought chicken stock or broth will do)*
*For chicken stock:
Chicken bones
2 Stalks of celery (chopped)
1 small onion (chopped)
2 pcs. Carrots (chopped)
6 C water

Preparation:
Step 1:
 - Clean and debone chicken leg quarters. Cut to bite sizes. Set aside.
- Discard the skin or save them for later use, like crispy skin. Save the bones to make your stock.
- On a pot, add water, bones, chopped celery, chopped onions, and chopped carrots.
- Bring to a boil for an hour. Set aside and let it cool. If you have extra stock save them for other use like soup.

Step 2:
- Mix all the marinade ingredients. Pour half of the mixture into the chicken and let it marinate for 30 minutes inside the refrigerator. Half of the marinade will be used later.

Step 3:
- While the chicken stock is cooling and the chicken meat are marinating, start heating up your steamer.
- Drain the soaked mushroom, discard the stems and thinly slice the mushroom cups.
- Julienne the onions.
- If you are using fresh bamboo shoots like I did, thinly slice them. Using a little of the chicken stock, Cook/ boil them until tender. Skip this step if using canned bamboo shoots. They are already tender.

Step 4:
- Now that everything are sliced and prepared, start soaking your bean curd in lukewarm water for few seconds. When it starts to soften, gingerly take the sheets out and lay them on a chopping board.
- Using a pair of scissors cut the bean curd sheets into 3- crosswise.
- Assemble your chicken roll by putting a piece of chicken, 2 pieces of mushrooms, 2 pieces of bamboo shoots, and some slices of the onions on the middle bottom part of the bean curd sheets. Roll and tuck and fold in both sides like you would a burrito.
- Place them on a deep dessert plate or on a pie plate seam side down.
- Repeat process until you have used all bean curd sheets.

Step 5:
Place plates in the steamer.
Pour the remaining marinade on to the plates and add little of the chicken.
Steam for an hour and half or until tender.
Keep adding chicken stock if necessary.

Serve with soy sauce and chili oil dip if you want.
Serve with steamed white rice.

This how it looks  inside ;)

Dried Bean Curd Sheets. These are also used for a Filipino dishes, check this out...  KiKiam . 

Dried Shitake mushrooms. Soak these in water to rehydrate.

Fresh Bamboo Shoots.

Position the meat, mushrooms, onions and bamboo shoots in the middle lower part of the sheet.

Roll and fold the sides inside like you would a borrito.

place them on a small plate or pie plate, seam side down.

LARB MOO (SPICY PORK SALAD)

Recipe adapted from Chef Surapol Sri-Aim's recipe. I had the privilege to attend a Thai cooking demonstration with Chef Surapol years ago....1990! Oh boy...that's a long time ;) It was an up close and personal demonstration because there were only 10 of us.  My pamphlet had lots of notes and some sketches/drawings which made me wonder why in the world did i drew those things.  If only we had smart phones or digital cameras back then, i'd definitely have photos of his plating to go w/ the recipe. But my handwritten notes and the memories would suffice, i still remember how good his dishes were.

I thought i lost that pamphlet, i found it tucked in between pages of another cookbook. Now that i found it, i will be making all the recipes. Also, making all his Thai recipes will for surely transport me back to  Bangkok. Had good memories back then as well.

Larb Moo (Spicy Pork Salad) sometimes called Laab Moo

Ingredients:

Serves 2

1/2 lb Pork Shoulder, minced (no fat) I used center cut boneless pork loin
2 T spring onions, chopped
5 sprigs of Cilantro
5 sprigs of Mint
5 sprigs of Thai basil
1 T Thai Chili powder (substitute with chili powder)*
2 medium sized shallots (substitute it with sweet onions)
2 T roasted sweet rice powder (i roasted/toasted my own rice powder)
1 1/2 T fish sauce
1 1/2 T sugar
2 T fresh lime juice

Mince pork then pan fry until cooked.

Season with fish sauce, lime juice, chili powder and sugar.
Mix shallots, spring onions, cilantro, mint and basil leaves and the roasted rice powder together with the pork mixture.
Serve with green leaf lettuce or in my case i sometimes eat this w/ steamed white rice.

*PLEASE DON'T SUBSTITUE THE CHILI WITH SRIRACHA OTHERWISE IT'LL COMPROMISE THE TASTE. SRIRACHA HAS GARLIC WHICH IS NOT AN INGREDIENT FOR LARB.

***The guys used to have this as pulutan (A Filipino term for appetizer usually served w/ alcoholic beverages)  with chilled San Miguel Beer ;)

I used center cut boneless pork loin. 

Roughly chopped and minced in my good old processor.

Hey it still serves its purpose.

Fresh minced pork. I prefer grinding my own meat. But you could certainly buy ground meat if you don't have a grinder or a processor. Or minced it by hand, why not, i used to do it.

 I love the smell and the nutty taste of roasted rice. Fresh is always better. Making toasted rice powder is a cinch. Not only will you be able to control the exact amount of what you will need, you will save money as well. Of course you can buy this at Asian stores but you have to buy a box or a pack of rice powder only to use a couple of tablespoons. And will end up throwing the rest away since you won't use it often.

Pre-heat your pan to medium low heat. Then add your rice, stir and shake often to achieve even toasting. Cook for at least 15 minutes making sure it wont burn.

I grind mine in a mortar 

Grind them until pulverized. I love texture so i didn't really grind them to the powder stage.

Herbs used. I'd like to say that these are imperative to get the authentic taste.

Served with leaf lettuce, herbs and slices of lime.

Larb Moo craving...fixed!!!  ;)

BANH XEO WITH LOBSTER

Banh Xeo,  is a gluten free Vietnamese savory crepe/pancake. This was my first Vietnamese dish. Thuy, a Vietnamese classmate introduced me to their delicious cuisine and loved, loved Vietnamese food thereafter.

She showed me how to make this dish from scratch and using the rice flour package which i don't really see a big difference. I suggest that you use the package if you can buy them. It's convenient and it will save you time. The Banh Xeo pack comes with turmeric which is just perfect for those who doesn't really use turmeric that often.

BANH XEO  WITH LOBSTER

I cut my crepe in half, roll it w/ a leaf lettuce w/ herbs then dip in the dipping sauce.

Authentic Banh Xeo calls for shrimp and thinly sliced pork (pork belly). Thuy used bacon (not the smoked), rendered the fat, cooked but didn't make it crispy.

For this specific Banh Xeo i used lobster in lieu of shrimp. We had lobsters for Christmas and i saved (freezed) the claws, the shells and juice for 2 reasons, the claws meat for Banh Xeo and the shells/juice for Lobster Bisque. Lobster Bisque blog to follow, i promise! ;)

Ingredients:
(Using the whole pack will make more than a dozen crepe)

For the Batter:
1 pack of Banh Xeo mix
1 can coconut milk
2 C water (add more to achieve pancake consistency)
1/4 C green onions (chopped) optional

For the Filling:
1 lb shrimp (cleaned and devein) I used lobster meat
1 lb. bacon
1 medium sweet onions (julienne)
2 cups bean sprouts (washed )

Herbs and Greens to go w/ the Crepe:
Mint (depends how much you want) - washed
Thai Basil (depends how much you want) - washed
Cilantro (depends how much you want) - washed
Lettuce (depends how much you want) - washed

For the Dipping Sauce:
2 T fish sauce
Juice of 1 lime or lemon juice
1 T sugar
1 Thai bird chili or
1 T sriracha  hot sauce

Whisk and mix all ingredients. Taste and adjust if necessary.

Method:

Blend the whole package and mix thoroughly with two cups of water (add if needed) and a can of coconut milk, a small amount of chopped green onions (optional) and the small pack of turmeric.Let the batter rest for as you prepare the filling and the sauce.

Render the bacon until cooked but not crispy, Remove cooked bacon then chop. Set aside.
Using the same pan w/ little bacon grease cook shrimps until it turns pink and cooked. Set aside.
**I skipped this step since the lobster meat was already cooked.
Saute the onions until cooked.
Then quickly saute the bean sprouts making sure not to over cook them. Set aside.


On a not stick preheated pan, pour 1/3 C batter,  swirl to form a thin cake, then add about 1/2 cup of shrimp/lobster, pork/bacon, onion and bean sprouts mixture.

Continue to to heat the pan with medium heat until the cake turns golden - yellowish brown. Fold the cake together to make a home-style crispy, delicious crepe/pan cake.

Transfer crepe to a serving platter.

Repeat process with the rest of the batter and filling.

Serve with lettuce, herbs and the dipping sauce.

** I cut my crepe in half, wrapped with a leaf of lettuce and little of the herbs. Roll and dip in the dipping sauce.

***You can save the batter for 2 days.

***These are so addictive, i can finish 6 crepes in one sitting. NEED I SAY MORE? ;)

The filling ingredients:
Lobster meat or shrimps,  Sauteed onions, bacon, and bean sprouts

Crepe/Pancake batter

Pour 1/3 C of batter to a heated nonstick pan then swirl to make a thin crepe.

Add the filling mixture.

When the edges of the crepe starts to separate from the pan that's an indication that the crepe is cooked and  can now be folded or flipped. 

Fold the crepe and cook a little bit more until yellow-golden brown.

Serve with green lettuce, herbs and dipping sauce.

I cut my crepe in half. Wrap with green lettuce and  add some herbs.

Rolled and dipped into the dipping sauce.

KIKIAM (QUE-KIAM)

Kikiam is a Filipino dish with Chinese influence. Made with ground pork and vegetable, rolled in bean curd sheets also called tofu skin or tawpeh then deep fried.

Ingredients:

1 lb ground pork
½ C minced carrots
½ C minced sweet onions
1 T minced garlic
3 T soy sauce
1 T oyster sauce
1 ½ T brown sugar
pinch of ground black pepper
1 egg beaten
1 T cornstarch

4-5 sheets of dried bean curd sheets (Tofu skin)
1 T cornstarch and 3 T water mix to make a paste (to be used to seal the roll)*
Cooking oil for frying.

* Microwave the cornstarch mix for few seconds to make a paste.

Mix the first ten ingredients..
Take a small piece of the meat mixture and fry to taste the seasoning.
Adjust seasoning if necessary.
Set  aside.

Rehydrate the tofu skin by soaking them in luke warm water for few seconds or until pliable.
Pat dry with kitchen towel or paper towel.

Put at least 2 T of the meat mixture at the bottom center of the tofu skin.
Spread the meat and roll tightly to form into a log.
Seal ends of the tofu skin w/ the cornstarch paste.
Repeat the process until you have used all the meat.

Heat cooking oil in a wok or skillet until hot.
Slowly drop the roll, about 3 rolls at a time to achieve crispy kikiam.
Overcrowded skillet will turn your kikiam soggy.
Turn down heat and keep cooking, turning the rolls until crispy and brown.

Place cooked rolls on a cookie rack to drain out grease.

Cut on a bias and serve with sweet and sour sauce or soy sauce and lemon juice mix.
I love these with steamed Jasmine rice.

These are available at Asian stores.

They are thin and dry, that is why you have to handle them gingerly as you soak them into the lukewarm water to re-hydrate.

Soak for few seconds or until they become pliable.

Roll them tightly and roll like a log.

These are ready for frying.

One of my favorite snack but i sometimes serve them for dinner served w/ steamed rice and sweet and sour sauce.

The bean curd sheets (tofu skin) does not have a distinct taste or smell. It taste just like the tofu we have been used to, they take on what ever flavor you mix them with. For this dish i love the taste of the tofu skin with the meat mixture and how crispy they are.

SHORTBREAD LEMON COOKIES

Recipe from the book: BAKING by James Peterson with some tweaking.(*)

Makes 35 cookies

1 3/4 C flour
1 t salt
1 C butter, cut into 1/2 inch slices
3/4 C granulated sugar
1/4 C turbinado or granulated sugar (optional) i used light brown sugar instead. *

*zest of 2 lemons

In a bowl, whisk together the flour and salt. Combine the butter and granulated sugar in the bowl of a stand mixer and cream the butter using the paddle attachment blade on medium to high speed for about 1 minute, or until fluffy.

Turn off the mixer, add the flour mixture and zest, turn the mixer on at low speed. Gradually increase the speed to medium and beat for about 1 minute, or until the dough clumps together.

Transfer the dough to a parchment paper that will just fit into a sheet pan. Use rolling pin and your fingers to press the dough into a 9 by 12 inch rectangle about 1/3 inch thick. Sprinkle evenly with the turbinado sugar (brown sugar), if using. Refrigerate for at least 30 minutes.

*The book didn't  suggest to use cookie cutters but i did. Cut the dough right before putting them into the oven.

Preheat the oven to 375 degrees F. Bake for about 15 minutes or until golden brown on top. Slice the rectangle, while still hot, into 1- inch wide strips. Cut across the strips by making four slices, 2 1/4 inches apart, at about a 30 degree angle with the 1 inch strips, to form diamonds. Let cool completely on the parchment paper before serving.

Store tightly sealed in an airtight container for up to 1 week.

"Shortbread dough is similar to extra buttery sweet pastry dough but contains no liquid. These cookies are quite salty - a delicious juxtaposition with their sweetness-but if you don't want the salt, cut it in half"- JAMES PETERSON.

I like salty and sweet combination so i didn't reduce the salt content but go ahead if you think there is too much salt...but believe you me... it's just perfect and w/ a hint of the lemon...this recipe is definitely a keeper!!!

Pospas (Arroz Caldo)- November KC Challenge

Better late than never! This is my November Kulinarya Cooking Challenge. Thank you, Joy for the challenge. I really thought i have blogged pospas considering,  this is one of the staple food, comfort food at home.

Growing up and being a Cebuana, pospas is the best comfort food you could ever have and the best food espeically when you are under the weather. Even better than chicken noodle soup, i dare say. I remember how Mama would cook a big cast iron pot of pospas enough for breakfast and mirienda. I just love the aroma as she was cooking, i love the smell of the lemon grass and ginger in particular.

It was only when i went to Manila that i learned that pospas is also called Arroz Caldo and Chinese calls it congee. Actually others call it lugaw but i remember lugaw is just plain rice and chicken broth sans the chicken meat. Lugaw with beef tripes would be called Goto. Goto served with tokwa at baboy (crispy tofu, and crispy pig's jowl)  yum...oh i digress... that will be another version that i should blog.

Anyways, for those who aren't familiar with this dish, i highly suggest that you give this a try. Pospas is good anytime of the day. Like i mentioned earlier we have this for breakfast, mirienda (snacks), lunch, dinner, really anytime. Oh, even midnight snacks, and i'm serious, others, swear that this is a cure for hang over as well.

Also, pospas doesn't call for fish sauce, we use salt. Cebuanos doesn't use fish sauce (Patis) well at least back then. I know for a fact that patis for Cebuanos or Visayas region means soy sauce. It took me a while to adjust and accept that patis in Manila or Luzon region is fish sauce.

So that being said, my dish is staying true based on how my mama prepared it or shall i say a Cebuana's Pospas. This is so simple, ingredients are easy to find, a "straight forward dish" nothing complicated!

Pospas, Arroz Caldo, Congee, Lugaw ....however you call this, i really want you to give this a try if you haven't already. And you tell me which is better Chicken Noodle Soup or Pospas aka Arroz Caldo.

Ingredients:

Serves : 4

4 pcs. chciken leg quarters skin on*

1 1/2 C rice (Jasmine or Calrose) *

1 knob of ginger

2 stalks of lemongrass (remove the green top)
6 C water ( add more if necessary) *
2 T vegetable oil
1 T salt (sea salt or kosher salt)
Dash of white pepper
1 bulb of garlic (sliced thinly) I suggest to use mandoline.
4 pieces of shallots (thinly sliced) or one medium size onions
2 T chives or green onions (chopped. This is for garnish and flavoring)
1 lemon (sliced)

* Chop leg quarters to small pieces, at least 4 pieces per leg quarters. Clean and wash.

* Wash and rinse the rice until the water is clear.

* Should you prefer chicken breast i recommend to use chicken breast, skin on, bone in. Chicken bones gives more depth to the flavor profile.
* You can always add more liquid depending on how you want the consistency of your pospas. We prefer it to be runny, more liquidy

Step One: Use a Dutch oven or any Stew Pot.
Heat up the pot with 2 T vegetable oil.

Shallow fry the sliced garlic enough to make them brown but not burned. Remove and set aside.

Using the same oil shallow fry the sliced shallots until brown but not burned. Remove and set aside.

Step Two:
Using the same oil, sear and brown the chicken in batches. Set aside the brown pieces.
It is imperative to use the oil that was used to fry the garlic and shallots. The oil has been infused with garlic and onion flavor which means the chicken will be seared with the infused oil.
Continue the process until all chicken pieces are done.
Remove excess oil, leaving at least a tablespoon of the grease.

Step Three:
Return the seared chicken into the pot.
Add the ginger and lemongrass.
Sear a little bit or until you get a whiff of the ginger and lemongrass. (Did i tell, i love the aroma of these two being sauteed) I think i did!!! lol!!!
Add the washed and rinsed rice.
Stir until everything are mixed.
Add 6 C of water and salt.
Bring this to a rolling boil then lower the heat and bring to a simmer until the chicken and rice are cooked.
I'd say about 25 minutes.
Constantly and gingerly stir making sure the rice will not stick to the bottom.
Taste and adjust your salt since this is basically the only seasoning you have in this dish.
Add more water if needed.

Step Four:
Remove ginger and lemongrass.
Serve in a bowl.
Garnish with some fried garlic, fried shallots, chopped chives or green onions and squeeze some lemons.
If you can get fresh Kalamansi the better. But sad to say i can't get them here so i either use lemons or limes

Fried garlic

Fried and crispy shallots

Pospas boiling away with a knob of ginger and stalks of lemongrass

I wish you can smell this now. I also remember mama makes this during rainy days especially when we don't have school because the blackboards are  wet! ha!ha!ha! that's a joke. But yeah, she makes this when we have no school because of typhoon etc.