COOKING WITH TEA - NOVEMBER 2011 DARING COOKS CHALLENGE

 Sarah from Simply Cooked was our November Daring Cooks’ hostess and she challenged us to create something truly unique in both taste and technique!

What a perfect challenge. I was in Chicago last month and had a food tour that included tea at Tea Gschwendner and purchased different kinds of tea. So "went to town" and did three dishes using 3 different teas.

First i made, Braised Chicken which is pretty  much similar to the Filipino Chicken Adobo. The only difference is the addition of the tea... i used Bossa Nova and Rooibush Cream Caramel. And yes, that's right, Cream Caramel. The combination did blend with the dish.

I used my   CHICKEN ADOBO and PORK ADOBO recipe with the addition of 1 dried lemon, 1 Hungarian pepper and 1 Tablespoon each of Bossa Nova and Rooibush tea. I like that i get a hint of the caramel from the rooibush tea. The amount of tea was just right otherwise the caramel would be overpowering. Oh, the dried lemon was a last minute "hhmmm why not?" decision.

I have been drying some lemon for a middle eastern dish experiment. I can't wait to use my dried lemons...oh well i digress. Anyways, I will be blogging that dish soon;). The dried lemon actually didn't impart any flavor at all. I couldn't taste the lemon, perhaps i should have cut it  when it got tender?

I made my own sachet of tea by using a coffee filter tied with a butchers twine.

1 T of Bossa Nova and 1 T of Rooibush Tea

Added a dried lemon

Browned the chicken  pieces on both sides. Added all the ingredients and cooked until chicken are tender.

Filipino Chicken Adobo with Tea

Braised chicken + tea soaked hard cooked eggs = Perfect combination. Served with rice and fresh tomatoes...WINNER!!!! It's an Asian thing!!!

Hard Cooked Eggs served w/ Pinakurat (Filipino Coconut Vinegar) and fresh tomatoes from my garden.

Hard Cooked Eggs Recipe to follow.

I used Sara's recipe for the hard cooked egg w/c is called Chinese Egg Tea.

Servings: 6 eggs

Ingredients
6 eggs (any size)
2 tablespoons (30 ml) (6 gm) black tea leaves, or 4 tea bags
2 teaspoons (10 ml) (5 gm) Chinese five spice powder
1 tablespoon (5 ml) (3 gm) coarse grain salt
toasted sesame seeds, to garnish

Directions:

1. In a large enough pot to avoid overcrowding, cover the eggs with cold water. Bring to a boil over medium heat and simmer for twelve minutes. 
2. Remove the eggs with a slotted spoon and keep the cooking water.
3. With a spoon, tap the eggs all over until they are covered with small cracks. This can also be done by tapping and rolling the eggs very gently on the counter.
4. Return the eggs to the pan and add the tea leaves or bags, Chinese five spice powder, and salt. Cover the pan.
5. Heat gently and simmer, covered, for one hour.
6. Remove the pan from the heat and let the eggs cool down in the liquid for 30 minutes.
7. Remove the eggs from the liquid. Peel one egg to check how dark it is; the others can be returned to the liquid if you wish to have the web-like pattern darker. Allow the eggs to cool fully.
8. To serve, peel and slice the eggs in halves or quarters. Sprinkle with toasted sesame seeds.
   
   The Chinese tea eggs are best eaten within 24 hours and are unsuitable for freezing.

Salt, Black Tea, Chinese Five Spice Powder.

I didn't soak the eggs longer, that's why the crack marks aren't pronounced. And didn't get the taste of the tea. I will increase the amount of tea and soak the eggs longer next time i'll make this.

My third and last dish for this challenge is  TEA BRINED FRIED CHICKEN.

I used the egg tea ingredients and added  1/2 T of sugar to brine the chicken. Brined them for 24 hrs in the fridge. Pat them dry and deep fried. Served with green salad and rice topped with some kimchi.

It was crunchy and juicy as expected with the underlying flavor of the tea and the five spice. This actually reminds me of  the Chinese Crispy Chicken dish. Yum...you must give this a try!

Tea Brined Chicken served w/ green salad.

Tea Brined Chicken served with salad and steamed rice topped with homemade KIMCHI

I truly enjoyed doing this challenge. Thank you, Sara. I'm actually thinking of doing Tea Brined Turkey for Thanksgiving. And will be doing the Egg Tea for New Year, that'll be my round element which means prosperity/ more money.... again that's an Asian thing ;)

HEALTHY POTATO SALAD FROM AROUND THE WORLD - DARING COOKS CHALLENGE FOR JUNE 2011 PART 2

Part two for the DC June Challenge. This brings back memories. My mom makes this for special occasions. I don't have her exact recipe. My version may not be as good as my mom but i know it's close enough! ha!ha!  I'm calling this " Filipino Potato Salad".

Ingredients:

FOR THE SALAD:

1 lb.Yukon Gold Potatoes (washed)

1/4 C Carrots (washed, peeled, diced)

1/4 C Celery (washed, diced, same size as carrots)

1 T Chives (washed and chopped small)

1 small Red onions- you can use sweet/vidalia onions (peeled, minced)

1 dozen Eggs - i used quail eggs (hard cooked). 4 if using regular eggs.


FOR THE DRESSING:

2 C Mayonnaise (start w/ 1/2 then adjust if necessary)

1 T Honey1 1/2 T Pickle Relish

1/4 C Pineapple tidbits (drained but save about 1/2 cup of the juice)

1/2 C Cheddar cheese (diced same size as carrots)

pinch of salt and pepper

1. Boil potatoes in a salted water until cooked for 15-20 minutes or until potatoes are tender but not too soft. Let the potatoes cool.

2. Mix the salad dressing until you get the consistency you like. Taste and adjust add pineapple juice if needed. Set this aside in the refrigerator while you're prepping the rest of the ingredients.

3. Cut the vegetables in uniform size.
4. Peel potatoes and cut in cubes, bite size.
5. Cook quail eggs in boiling water for 15 minutes. Cool and peel. cut in half.

6. Mix all ingredients. Taste and adjust.

7. I served this w/ grilled mushroom burgers..  

HEALTHY POTATO SALAD FROM AROUND THE WORLD - DARING COOKS CHALLENGE FOR JUNE 2011

Before i start w/ my June challenge, i'd like to thank you all for the vote. Winning the Edible Container challenge was an honor and something i will cherish .

Now for this month's challenge, our host Jami Sorrento challenged us to come up with Healthy Potato Salad.  I'm so hyped, i made two kinds of Potato Salad. 

My first potato salad is something i made based on what i have in my pantry and refrigerator. Measurements on the ingredients are estimates so it'll all depend on the the quantity you will be making and do some adjustments.

I called my first potato salad, MEDITERRANEAN POTATO SALAD, just because of the ingredients. I love, love this salad and will be a keeper, The salad was served with grilled New York Strip Steak. 

Ingredients:
FOR THE SALAD:

1 lb. Yukon gold potatoes (cleaned)
4 varieties of olives (Kalamata stuffed with garlic, black olives stuffed with anchovies, red olives stuffed with jalapeno, green olives)*
1 T capers2 T parsley (washed and chopped)
1 small red onions (julienne)1 T roasted tomatoes (chopped)
1/3 C red bell peppers (chopped)
1 small jar of artichokes in olive oil (chopped)
1/4 lb. Bulgarian feta cheese ( crumbled)
1/4 lb hot sopressata (rolled and sliced thinly)
*The olives i used are all from the deli/olives and pickles cart. I bought 1/4 lb of each olives.

FOR THE VINAIGRETTE/DRESSING:

1/2 C White balsamic vinegar
1/2 C Olive oil
Pinch of salt and pepper

1. Boil potatoes in a salted water until cooked for 15-20 minutes or until potatoes are tender but not too soft. Let the potatoes cool.

2.  Mix and whisk well the vinaigrette dressing.

3. Peel and cut potatoes in cubes (bite size).

4. Assemble all the ingredients. Pour the vinaigrette little by little, taste as you mix the salad.Add more dressing if necessary.

5. Served the potato salad warm with grilled NY Strip Steak.



Oh yeah!!!!Flavor profile is awesome... like i said this is a keeper!!

Mediterranean Salad served with Grilled NY Strip Steak

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!!!