Chawanmushi 茶碗蒸し

  

EGG CUSTARD:
2 EGGS (CUT WITH CHOPSTICKS)
1 C SHIITAKE DASHI (SEE BELOW)
1/4 C KOMBU DASHI (SEE BELOW)
1/4 C WATER
1 TBSP SAKÉ (JAPANESE RICE WINE)
2 TSP SOY SAUCE
1 TSP SUGAR

FILLING/TOPPINGS:
3 SHIITAKE MUSHROOMS (SLICED)
1 CARROT (SLICED) 
2 SPRING ONIONS
4 SZECHUAN PEPPERCORNS
1/8 TSP STAR ANISE
1 TSP BUTTER
1/2 C PRAWNS, SHELLED AND CLEANED
1 C RAW CHICKEN (DICED)
1 TBSP NEUTRAL OIL
1 TBSP SAKÉ 
1 TBSP SUGAR
1 TSP SOY SAUCE

Asian Chopping Board Series: This is a dish I have come across quite a bit and have been wanting to make if for a while now. Chawanmushi is a Japanese dish, and is a steamed egg custard. It's a savoury dish, and has an acquired taste. Below I have also uploaded the recipes for Shiitake dashi and Kombu dashi, which are two stocks that are used in Chawanmushi, and are common in Japanese cooking Enjoy!    

PREPARATION  

Start by slicing the shiitake mushrooms and carrots, dried shiitake mushrooms can be used and rehydrated in tepid water for 30 to 45 minutes. Slice the spring onions into strips along the longitudinal edge.

Next, in a large frying pan, on a medium-high heat dry-fry the szechuan peppercorns till the aroma is released. Add the butter and star anise. Add the prawns and fry them in the spiced butter, they should take about 5 to 7 minutes to cook and will turn a bright orange colour when they are ready. Once they are cooked, set aside.

Prepare the chicken, by seasoning with salt and pepper, and frying it in the oil for about 5 minutes. Add the sugar, saké, soy sauce, and cook till done about 5 minutes. The mixture should be a little sticky, set aside.

Next, prepare the egg custard mixture by cutting the eggs with the chopsticks (jab the egg yolks and pull apart, crossing the chopsticks and repeating to form a figure eight motion). Try not to incorporate air into the mixture when doing this as bubbles will form making the cooked custard frothy. Dissolve the sugar, saké and soy sauce in the shiitake dashi. Add the kombu dashi, and add this mixture to the eggs, slowly, but mixing well.

Lastly, assemble the dish by dividing the cooked chicken across four small bowls. Place the prawns, carrot and spring onion on top. Pour the custard mixture over the back of a spoon, dividing it across the four bowls. Steam in a bamboo steamer or similar for 10 to 12 minutes on medium heat.    

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CHAWANMUSHI

Pomelo Salad Yam Som-O ยำส้มโอ

  

400 G PRAWNS, SHELLED AND CLEANED 
2 C POMELO OR GRAPEFRUIT, PEELED AND DEMEMBRANED 
2 FRESH CHILIES (SMALL), ONE GREEN ONE RED 
1 MEDIUM ONION, FINELY CHOPPED 
3 SPRING ONIONS, CHOPPED 
3 CLOVES GARLIC, FINELY CHOPPED 
2 TBSP PEANUT/VEGETABLE OIL 
3/4 C DESICATED COCONUT 
1/2 C COCONUT CREAM 
1/4 C PEANUTS 
1 TBSP SOY SAUCE (FOR TOASTING THE PEANUTS) 
1 TBSP BUTTER, SALTED 
1/2 TSP BLACK PEPPER, CRACKED 
2 TBSP LIME JUICE 
2 TBSP FISH SAUCE 
1/2 TBSP SUGAR (DEMERARA) 
CHOPPED MINT AND CORIANDER TO GARNISH

Asian Chopping Board Series: There is something about the tartness and bitterness of Grapefruit that I find so refreshing, which interestingly enough I have only acquired a taste for in the last few years. For me, Grapefruit is the ultimate thirst quencher immediately after a hard workout session at the gym. I knew when I stumbled across this salad that it was going to become one of my favourite dishes, rich in Thai flavours and bursting with the zesty grapefruit flavour. This Thai salad is traditionally made with Pomelos, which are native to Thailand and Southeast Asia. This fruit is a lot sweeter than the Grapefruit and does not have the bitter flavour common to Grapefruits. This said, I have use Grapefruit in the salad, and find the combination of flavours rich and harmonious. Enjoy!    

PREPARATION  

Start by peeling the Pomelo/Grapfruit and breaking it into segments. Next, remove the outer membrane from each of the segments and gently separate the rubies between your fingers.

Fry the chopped onion, chili, spring onion and garlic in a hot pan with the peanut/vegetable oil till the onions brown and caramelise slightly, this should take about 8 to 10 minutes. Next, stir in the coconut cream, while still on the heat and cook in for about 2 minutes, the sauce will take on a brown colour.

In a separate pan dry toast the coconut on a medium-high heat till lightly brown, about 5 minutes. Toss the pan continuously or use a spatula to move the coconut around as you do not want to burn the coconut, once it is toasted, remove from the pan and set aside. In the same hot pan add the peanuts and the soy sauce swirling the pan to rotate the peanuts through the sauce allowing it to coat, and cook onto the peanuts. The peanuts should take about 5 minutes to toast. Set the toasted peanuts aside.

In a large frying pan, on a medium-high heat fry the prawns in the salted butter and black pepper. They should take about 5 to 7 minutes to cook and will turn a bright orange colour when they are ready. Once they are cooked, set aside.

In a large salad bowl, toss together the Pomelo/Grapefruit, coconut cream mixture, toasted coconut, toasted peanuts, and the cooked prawns. Dissolve the sugar in the lime sauce and fish sauce and pour the sauce over the Pomelo and Prawn salad. Lastly, season with salt and garnish with chopped mint and coriander.       

    

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THAI POMELO SALAD

Steamed Chinese Pork Bao 叉烧包

  

750 G PORK, CHOPPED, 1/2 ONION, DICED, 1 TSP FRESH GINGER, MINCED

MARINADE
1 TSP FIVE SPICE, 1/4 TSP GROUND STAR ANISE, 2 TBSP SOY SAUCE, 2 TSP TABASCO or HOT SAUCE, 3 TBSP BALSAMIC or RICE VINEGAR, 2 TBSP HONEY, 2 TBSP SUGAR, 1 TSP PEANUT BUTTER, 1 TSP SALT, 2 CLOVES GARLIC, MINCED, 1 TBSP RED WINE (OPTIONAL), 1 TBSP FRESHLY SQUEEZED GRAPEFRUIT

DOUGH
10 G INSTANT YEAST, 1 TBSP SUGAR, 3/4 C LUKEWARM WATER, 2 C CAKE FLOUR, PINCH OF SALT

The next recipe in the Asian Chopping Board series is Steamed Chinese Pork Bao. These delicious treats consist of a light and fluffy steamed bread, containing a fragrant, sweet and spicy pork center. I have always loved the fragrant liquorice flavour of Star Anise, which is why I decided to accent the liquorice notes in this dish by enhancing the flavour of the Chinese Five spice with a little extra Star Anise. Sprinkle sesame seeds on the freshly steamed buns and dip them in soy sauce or your favourite sweet and sour chili sauce. Enjoy!    

PREPARATION  

Mix all the ingredients for the marinade together, except the grapefruit juice and 1 tbsp of the balsamic or rice vinegar. Marinade the chopped pork for at least an hour, for best results leave overnight.

Sauté the diced onion and minced ginger in a hot pan, with a little oil, for about 3 – 4 minutes. Add the marinated pork, and mixing every so often cook till the pork is done, about 4 – 5 minutes depending on the heat of the pan. Once the pork is cooked and the sauce has coated the meat nicely, stir in the remaining vinegar and grapefruit juice. The combination of the grapefruit and vinegar will add a bitter and tart notes, which will cut the sweetness of the marinade. Leave the filling to cool.

Next, start preparing the dough. Add the sugar and yeast to the lukewarm water and leave to stand for 10 minutes to ‘activate’ the yeast. Place the flour and salt in a medium sized bowl and make a well in the center of the flour. Once the yeast mixture is ready, add it slowly to the centre of the well. Stirring with three fingers, slowly pull flour from the sides of the well into the centre, continue doing this till a dough forms (Add a little more flour if necessary). Work the dough by kneading it for a few minutes, then form a ball and leave the dough to prove for 15 minutes. After the 15 minutes, knock the dough down and portion into 8 round balls. Flatten the balls and add about a dessert spoon of the filling to the centre of each one. Pinch the opposite ends of the dough together, rotating 4 times, to form a pocket. Place on greased wax paper and leave for 15 minutes to prove, and double in size. If they don’t release from the wax paper after proving, cut around the paper, steam on the paper, and then remove once cooked.

Cook in a bamboo steamer for 8 – 10 minutes. Alternatively, you can use a colander over a pot of boiling water with a covered lid. Once cooked sprinkle sesame seeds over the Bao, and serve with a bowl of soy sauce and a light chili sauce.           

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STEAMED CHINESE PORK BAO

Tom Yum Kung soup ต้มยำกุ้ง

  

     300 G SHRIMP, PRAWN or CHICKEN
1 CLOVE GARLIC, BASHED
2 STALKS LEMONGRASS, BASHED
3 – 4 RED/GREEN CHILIES, BASHED
3 – 4 KAFFIR LIME LEAVES, TORN IN HALF
2 MED CHUNKS OF GINGER or GALANGAL
2 BUNCHES OF CORIANDER ROOT, BASHED
1/2 ONION, QUARTERED
750 ML BOILING WATER
1 DSP TOM YUM POWDER or 1/2 CUBE STOCK
JUICE OF 1 LIME
1 TBSP FISH SAUCE, TO TASTE
1 TSP SUGAR, TO TASTE
2 SMALL RED or ORANGE PEPPERS, QUARTERED
1 SMALL TOMATO, QUARTERED
3 – 4 PATTYPAN SQUASHES, HALVED
3 SPRING ONION & PARSLEY TO GARNISH

Here is the first recipe in the Asian Chopping board series, courtesy of Racine Williams. A Thai style Tom Yum Kung, hot and sour soup. Made with a selection of pattypans and red peppers, traditionally the dish is made with mushrooms and baby aubergines. Hope you enjoy!    

PREPARATION  

Prepare all the fresh ingredients, such as the garlic, lemongrass, chili, ginger and root of coriander by bashing them. To do this, use the side of a heavy knife or cleaver and firmly press down on top of the knife with the heel of your hand. Tear the lime leaves in half, and add this along with the onion, the boiling water and the bashed herbs above to a medium sized pot. Add the Tom Yum powder or stock (can use chicken or vegetable stock as an alternative) to the soup and bring to a boil for about 3 – 4 minutes, while roughly chopping or quartering the red peppers, tomatoes and pattypan squashes. Next, add the shrimp or prawns, tomato, red peppers and pattypan squashes to the soup and gently boil for a further 5 – 8 minutes, as desired. Note, if using chicken, cut the chicken into small cubes and sauté to a partial cook with the onion prior to beginning the soup – the water and herbs can be added to the same pot used for the sautéing. Finally, add the juice of 1 lime, and the fish sauce and sugar to taste. Garnish with chopped spring onion and parsley.

Traditionally, Tom Yum Kung is prepared with mushrooms and baby aubergine instead of tomato, red pepper and pattypan squashes. However, the dish is highly versatile and can be prepared with a selection of fresh vegetables, but try to stick to the vegetable traditionally used in Asian cooking; the soup can also be served with sticky rice. Tom Yum Goong is another variant of this dish, to make it replace 200 ml of the water with coconut milk.           

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TOM YUM KUNG, HOT & SOUR SOUP