The Daring Cooks’ April, 2011 Challenge: EDIBLE CONTAINERS (savory)

Well, hang tight and you will be in for a ride! This months Daring Cooks Challenge is about Edible Container. Kudos to Renata of Testado, Provado,& Aprovado. I can say that this is one challenge that i have enjoyed immensely. Not only because this challenge would entail a prize, it basically didn't call for a specific recipe for us to follow but instead gave us the freedom to go outside the box.

This challenge indeed challenged each member to be creative and creative we were. Oh my goodness, such a slew of brilliant ideas. Check  DC member’s Creations.

I made three edible containers. I opted to blog them separately because i believe each dish warrants a blog of their own;) Oh boy...what was I thinking?!!! Three dishes??? But really in all honesty..it was well worth it!!!! SO PLS. CLICK ON EACH DISH TO CHECK THE RECIPES.

Let's start with my "outside the box" edible container.
SZECHUAN CHICKEN ON CRISPY CHICKEN SKIN BOWL

The "outside the box" part of this dish is the bowl. I tried to experiment on both the skin from the leg quarters and the breast you would think the ones from the leg quarters would be sturdy/firm enough to form a bowl but surprisingly the skin from the breast was the ones that shaped into a perfect bowl.

According to my guinea pig (my family) this was really good, the crispy skin went well/complimented with the filling.

CONCLUSION:

Taste wise -We really love the combination and the addition of the crispy chicken skin.
Presentation wise - Beautiful, very appetizing

But if you ask me if I’ll do it again? Yes, of course but not making it into a bowl, I’d crush the chicken chicharon and add it on top of a bowl of rice and Szechuan chicken. This is a must try!!!

My second dish "Not so new dish" Edible Container
FILIPINO SEAFOOD CHOPSUEY ON CRISPY NOODLE BOWL

Now this one is a Filipino dish. What made this as my challenge dish? It’s the noodles.

Usually the noodles are just deep fried then top with the chopsuey. What i did was form the noodles into a bowl or nest.

CONCLUSION:

TASTE WISE: Yes, Yes....Crispy noodles are always good! You can actually make this with chicken, pork or beef. A must try dish too!

PRESENTATION WISE: Making the crispy noodles yes but forming them into a bowl not necessary but if you want to impress your guest then by all means make a crispy bowl.

*** The bowl will collapse as soon as you pour the chopsuey. The crispy noodles will absorb the sauce quickly.

OKAY, I WILL SAY THIS...I WILL MAKE THE CRISPY NOODLES AGAIN BUT WITH A FILLING THAT DOES NOT HAVE MUCH SAUCE OR GRAVY. AN ASIAN SALAD WILL BE PERFECT!!!



My last dish for April DC Challenge - "Must try dish" Edible Container.

XIAOLONGBAO-SHANGHAI STEAMED SOUP DUMPLINGS

I first learned about this from my nephew who worked in China. I was so intrigued that i had to put this in my "to do list". This has been in my to do list for the longest time and i finally have no excuse not to make it this time. I thought what a perfect dish for the challenge. XLB could be served 2 ways, a huge dumpling with a straw and the ones that I made. There are a lot of recipes around but i made my own version, the inspiration of this recipe is from my "Chinese Cooking" Cookbook.

XIAOLONGBAO-STEAMED SOUP DUMPLINGS (XLB) small steaming basket is commonly known as Shanghai Steamed Soup Dumplings, are traditionally filled with broth and pork but i added quail eggs on mine. The broth inside is made by using some meat gelatin w/c melts when steamed. 

CONCLUSION:
I love, love it but if you ask me will i make it again? Perhaps on special occasion! Okay, okay..here are the reasons.


1. Can I say...LABORIOUS!!! Too much work can you believe that! lol!!!. I had a hard time with the pleating!!

2. These needs to be served right off the steamer otherwise you will loose the broth. I believe it's absorbed by the dough because I didn’t have any leak on the steamer or on the plate. SO NOT GOOD FOR PARTIES.

3. Lets just say I'd leave this to the experts! I rather sit down, order lots of XLB's and enjoy them. But if you haven't tried or tasted these and you're up to making them no matter how long the process will be...go for it!!! It's really good!!!

AT LEAST I CAN NOW SAY THAT I'VE TASTED AND MADE THESE BEAUTIFUL JEWELS!!!! ANOTHER DISH DONE ON MY TO DO LIST!!!

THANK YOU RENATA FOR THIS CHALLENGE!!!

SHANGHAI STEAMED SOUP DUMPLINGS -XIAOLONGBAO

Finally, my last dish for April DC Challenge - One of my "Must try dish" Edible Container. I first learned about this from my nephew who worked in China. I was so intrigued that i had to put this in my "to do list". This has been in my to do list for the longest time and i finally have no excuse not to make it this time. I thought what a perfect dish for the challenge. XLB could be served 2 ways, a huge dumplings with a straw and the ones that i made. There are a lot of recipes around but i made my own version, the inspiration of this recipe is from my "Chinese Cooking" Cookbook.

Xiaolongbao -(XLB) small steaming basket is commonly known as Shanghai Steamed Soup Dumplings, are traditionally filled with broth and pork but i added quail eggs on mine. The broth inside is made by using some meat gelatin w/c melts when steamed.

This type of dish are for those who are really determined. Patience and commitment are imperative! Lots of preparation and definitely a 2 days process.

First step, i made the meat gelatin/soup. A lot of recipes calls for pork bones, chicken bones then add agar-agar or knox. I didn't like the addition of the agar agar so i opted to use pigs feet and chicken feet which i know for a fact are gelatinous and i know i won't need agar agar. I had it in the fridge for a day to congeal.

For the gelatin/soup:

1 lb. pigs feet
1 lb. chicken feet
1 small onion chopped
2 cloves garlic
water
pinch of salt and white pepper

Wash the bones and add them into a pot of boiling water. Boil for at least 10 minutes and then turn off the heat. Drain and rinse the bones thoroughly this is an important step. The rinsing will give you a clear broth.

Place all ingredients in a large pot. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours.

Skim the scum constantly to keep soup clean and clear. Strain stock into a bowl. Discard solids.

Allow the liquid to cool down in the fridge to congeal and form into jelly. The broth can be kept in the fridge for up to 5 days or freeze for months.

Second step - The following day i made the dough had it rest for 30 minutes as i was making the pork filling. Again some recipes call for shrimp and ground pork but i decided the later only. After that it was assembly time.

For the Dumpling:

1 C all purpose flour
1/2 C boiling water

Put flour into a bowl. Mix in boiling water with a fork or chopsticks. Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and velvety (about 10 minutes).

Cover and let rest at room temperature for 30 minutes

Roll dough into a log 24 inches long, cut log into 1 inch lengths, then cut each length in half to make 48 pieces.

Keep remaining pieces covered to prevent drying as you shape each dumplings

Third Step - make the filling

For filling:

1 lb. ground pork
2 dozens quail eggs (hard cooked) - some of my dumplings didn't have the eggs
1/3 C water chestnuts, finely chopped
1 1/2 T soy sauce
1/2 t salt
1/8 t pepper
1/2 t minced fresh ginger
2 t dry sherry
1 t sesame oil

Combine pork, water chestnuts, onion, soy, salt, pepper, ginger, sesame oil and sherry until well mixed.
Fourth Step - Cook quail eggs

Check for cracked eggs. Wash eggs and place your eggs in a pot, cover with enough water and bring to a boil for 5 minutes max. Cool egg under running water. Gingerly crack the shells around then start peeling. Peeling is easy when you crack the shells.

 Fifth Step - Assemble the dumplings.

Roll out each piece of dough into a thin round shape and place a spoonful of the filling in the center including at least 2 or 3 "gelatin broth" cubes and a quail egg.

Gather up the edges, pleating them together, then bring to a point, pinch together and twist to give the right shape. Flatten the bases so that they will stand upright


Obviously i had a hard time pleating them especially the ones w/ the egg on it.

Place on baking sheet. Repeat the process covered with moist towel to prevent dumplings from drying.

You can refrigerate or freeze some at this stage.

Prepare the steamer

Line each layer of bamboo steamer basket with cabbage leaves ( cabbage will give extra flavour), wax paper or parchment paper; place over wok filled with enough water to reach just below bottom of bamboo steamer basket. Place dumplings making sure they are spaced apart to prevent the dumplings from sticking to each other, otherwise you'll have a mess and leakage. Steam for about 15 minutes over high heat until done.

Serve immediately with the dipping sauce.

Mine looked totally different from the pictures of the XLB. I think i need to pleat about a hundred for me to perfect XLB!! LOL!!

For the Dipping Sauce:

1/2 C vinegar
1/2 C soy sauce
1 t sesame oil

Well...perfect pleated dumplings or not...they are "The Bomb"....i added the dipping sauce into the dumplings. Wow!!! Amazing that you get to have your soup inside a dumpling. EAT THEM WITH CAUTION THO' THEY ARE PIPING HOT!!!

Conclusion:
 
I love, love it but if you ask me will i make it again? Perhaps on special occasion!  okay, okay..here are the reasons.
1. Can i say...LABORIOUS!!! Too much work can you believe that! lol!!!. I had a hard time with the pleating!!
2. These needs to be served right off the steamer otherwise you will loose the broth. I believe it's absorbed by the dough because i didn't have any leak on the steamer nor on the plate.  SO NOT GOOD FOR PARTIES.
3. Let's just say I'd leave this to the experts! I rather sit down, order lots of XLB's and enjoy them. But if you haven't tried or tasted these and you're up to making them no matter how long the process will be...go for it!!! It's really good!!!
AT LEAST I CAN NOW SAY THAT I'VE TASTED AND MADE THESE BEAUTIFUL JEWELS!!!! ONE DISH DONE ON MY TO DO LIST!!!

FILIPINO SEAFOOD CHOPSUEY ON CRISPY NOODLES

My second dish for the April DC challenge- Edible Container. Now this one is a staple to almost every Filipino party. There are a lot of versions to this dish, i made this on a friday (lenten season) so i made the seafood version now what made this as my challenge dish? it's the noodles.
Usually the noodles are just deep fried then top with the chopsuey. What i did was form the noodles into a bowl or nest. Also if you noticed i made some designs with the vegetables which again is nothing new to me. I learned this from my mom, she would shape carrots, onions, peppers into a tree, stars and flowers by just using a sharp paring knife all because she wants her dish appetizing, beautiful aside from the fact that her dishes were always a winner! I do use my paring knife sometimes but i bought these beautiful/cute cutters ...it made cutting way easier!

Ingredients

1/2 lb. shrimps, shelled, deveined and halved (save the shells to make seafood stock)
1/2 lb. squid cleaned, sliced ( i bought the pre-cut)
1 C snow peas (chicharo) - cleaned and cut on a bias
1/2 C bamboo shoots - julienned
2 stalks of green onions, cut on a bias about an inch size
2 stalks celery, cut on a bias about an inch size
3 cloves garlic, minced
1 medium sized onions, cut in to cubes (i used a design cutter)
1 medium carrot, sliced thinly (use mandolin if you have, easy if you will use a design cutter)
1 red bell pepper, cut in to cube (i used a design cutter)
1 green bell pepper. cut in to cube ( i used a design cutter)
2 T of cornstarch, dissolved in 1/4 cup of water to make a slurry.
2 C shrimp stock from the shells***  or chicken stock (broth or bouillon)
1 T sesame oil (a little goes a long way so pls. go easy on this)
3 T of patis (fish sauce)
Canola oil
Salt to taste

*** I always make use of the shrimp shells and head. I add water to the shells and head, mirepoix then bring to a boil to make shrimp stock. I freeze some for future use.


1. On a pan or wok, heat up a tablespoon of canola oil, saute garlic, onions. Add the vegetables, stir for few minutes. Add the stock bring to a simmer making sure not to overcook the vegetables. Then add the squid and shrimp, stir to mix w/ the vegetables. Bring to a simmer again until shrimp turns pink and squid gets tender.

2. Season with salt and pepper, patis (fish sauce) and sesame oil. Taste and adjust. Add the slurry, mix well until sauce becomes thick in consistency.

3. Add chopsuey on top of the crispy noodle bowls and enjoy!!!!

HOW TO MAKE THE CRISPY NOODLE BOWL

**Kitchen tools needed: Deep pot for frying. 2 sieves of the same size, one to act as a form that gives shape to the noodles, and one to hold the noodles in place as they cook.

I don't have 2 sieves of the same size so i made mine the "McGyver" way!

I used a soup ladle and small sized foil pie mold. Spread the vermicilli around the mold then gently drop the mold w/ the ladle anchored already and make sure to hold  down the mold because it'll float and your noodles will be all over the pot. Few seconds the noodles will expand and will take the ladles' shape. Then gingerly take the foil mold w/ the crisp noodles.

***ALL I CAN SAY IS...FRYING THE NOODLES NEEDS T.L.C.! AND WHEN IT'S COOKED, THE CRISPY NOODLES WILL NOT POSE FOR YOU..TAKING BEAUTIFUL ANGLE/SHOT IS ANOTHER CHALLENGE LOL!!! HA!HA!

CONCLUSION:
TASTE WISE : Yes, Yes....Crispy noodles a.k.a Crispy pancit is always good! You can actually make this with chicken, pork or beef. A must try dish!

PRESENTATION WISE: Making the crispy noodles yes but forming them into a bowl not necessary.

*** The bowl will collapse as soon as you pour the chopsuey. The crispy noodles will absorb the sauce quickly.

OKAY, I WILL SAY THIS...I WILL MAKE THE CRISPY NOODLES AGAIN BUT WITH A FILLING THAT DOES NOT HAVE MUCH SAUCE OR GRAVY. AN ASIAN SALAD WILL BE PERFECT!!!

SZECHUAN CHICKEN ON CRISPY CHICKEN SKIN BOWL

This is my first dish out of three Edible Container -The Daring Cooks’ April, 2011 Challenge: EDIBLE CONTAINERS (savory)

Adapted the recipe from "Chinese Cooking" Cookbook. The recipe calls for pork, i used chicken to go with the edible container that i made which is crispy chicken skin also called chicken skin chicharon to Filipinos.

Ingredients:
1 t cornstarch
1/4 t salt
Dash of white pepper
1 T dry sherry
1 pound chicken breast, skinned, boned, and cut in bite-size pieces (save the skin for the bowl)
3 1/2 T oil
COOKING SAUCE (directions to follow)
2 cloves garlic, minced
1 t minced fresh ginger
3 or 4 small, dry, hot chile pepers
2/3 C sliced bamboo shoots, cut in matchstick pieces
4 stalks green onions, 2 stalks chopped (some for garnish) and 2 stalks cut lengthwise (will serve as a ribbon for the bowl).
Steamed white rice

In a bowl, combine cornstarch, salt, pepper and sherry. Add chicken and stir to coat. Stir in 1 1/2 t of the oil. Let stand for 15 minutes to marinate.

Prepare cooking sauce and set aside
Cooking Sauce:
In a bowl, combine 1 T each sugar, vinegar, and dry sherry; 2 T soy sauce; 3 T chicken broth or water; and 2 t cornstarch.

Heat a wok or a pan over high heat. When pan is hot, add 2 T of the oil When oil begins to heat, add garlic, ginger, and chile peppers; stir once. Add chicken and stir fry until meat is lightly browned; remove from pan.

Heat the remaining 1 T oil in  pan. Add bamboo shoots and onion and stir fry for 1 minute. Return meat to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens.

How to make the crispy chicken skin bowl.

You will need at least skin from 4 to 5 chicken breast depending on the size of the breast. Also depending on how many servings you will make. I also experimented on the leg quarter skin but it didn't hold strong enough to form a bowl, that's why i recommended the skin from the breast.

Remove the skin from the chicken breast. Put in a pot of water, seasoned with salt and pepper, then bring to a boil for at least 10 minutes making sure not to over cook them. Pat dry the skin and arrange it on to a small pie mold. Patch some skin if necessary. Then put another pie mold and fill with beans to weigh it down just like you would in blind baking a pie crust.

Bake at 375 degrees F or until skin is brown and crispy. Take out the "bowl" carefully making sure it will not break as you take it out of the mold.

Add 1/2 cup of steamed rice top with the Szchuan Chiken filling, then make a ribbon using the green onions (the green part only). Blanch quickly to make it pliable so you can tie it around and make a knot. The "ribbon" serves two purposes, one to hold the bowl so it'll not collapse as you add the rice and the filling, second it adds "umph" presentation wise;)

CONCLUSION:
1. Taste wise -We really love the combination and the addition of the crispy chicken skin.
2. Presentation wise - Beautiful, very appetizing

But if you ask me if i'll do it again? Yes, ofcourse but not making it into a bowl, i'd crush the chicken chicharon and add it on top of a bowl of rice and Szechuan chicken. This is a must try!!!