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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Download Recipe

CHAWANMUSHI

ROSEMARY & OREGANO CHICKEN

It has been quite a hectic couple of weeks. Between studies, work and my car falling apart, I have found myself running around like a headless chicken, no pun intended. In addition our DNA extraction practical at university has proved quite a mission, having redone the practical three time with no luck. However, thank goodness for yesterday, I received exciting news that I was accepted for a research position I applied for, for next year. So, as you can see life has become very interesting, with calamity on the one hand and new adventures for 2012 on the other.

Onto other things, here is a "dummy" proof recipe, a chicken rub (come on if you mess this one up you should stay out of the kitchen), in light of the fact that I was not fully satisfied with the results of two recipe, which I came up with over the past two weeks and have subsequently not been able to post. Yep folks, we all have our moments!!!

Ingredients

1	Tsp Oregano
2	Tsp Rosemary
1/2	Tsp Black Pepper
2 1/2 6 1	Tsp Coarse Salt Tsp Garlic & Chili spice Tsp Olive Oil Whole Onion, peeled

Preparation

Step 1      Preheat an oven to 180° C.

Step 2      Mix all the ingredients together and rub in all over the skin of the chicken.

Step 3      Stuff the chicken with the peeled onion.

Step 4      Bake for a half and hour at 180° C and then for a further half hour at 200° C.

Step 5      Finally Grill for 10 - 15 minutes or until golden brown.

THE RESULT... SUCCULENT CHICKEN, BURSTING WITH FLAVOUR

GRILLED CHICKEN AND RED PEPPER SALAD

So the weather seems to have changed a little, starting yesterday. It was nice and hot, one of those typical Spring, beach days... Did I say Spring (Wow slow down, its still winter). Anyways, I decided to make myself a Grilled Chicken and Red Pepper Salad for lunch. 

Well, actually I had some of my Pink peppercorn and Juniper berry sauce left over and have been trying to get my pictures into one of these 'food porn' sites. So I thought I would drizzle the sauce over 'something' and take photographs. I scrounged around in the fridge for a while, found a red pepper, chicken kebabs, tomato and some salad leaves; so I decided I would make a salad. Grilled the chicken 'cubes' and red pepper slices and voilà! To my utter amazement the salad turned out to be really tasty (just kidding I knew it would be good) and I thought I would share it with all of you. 

You may have noticed the Foodista widgets at the bottom of a few of my posts, this is because I have recently joined the Foodista community. These widgets will link you to similar recipes on the Foodista website, it's an awesome website check it out when you get a chance.   

By the way if anyone has any photography tips or critique on my photographs they are more than welcome, after all I am here to learn as well! I thought this photograph was pretty good, but it didn't make the cut on two of the sites I submitted it to... any suggestions?

Ingredients

1	Small Tomato cut in eighths
1	Large Red Pepper, cored and cut into eighths
1	small bag of mixed salad leaves
2	Chicken breasts, depending on your required protein portion

Preparation

Step 1	Cut chicken breasts into cubes, spice and/or marinate.
Step 2	Grill on a griddle pan or electric grill, until chicken juices run clear.
Step 3	Dust Red Red Pepper slices with paprika and grill till slightly charred.
Step 4	Toss salad leaves, tomato wedges, grilled chicken and red peppers together.
Step 5	Drizzle over your favorite dressing. I used the Pink Peppercorn and Juniper berry sauce made in one of my earlier posts.

Grilled Chicken and Red Pepper Salad

CHENIN MALAY CURRY

Photo courtesy of Groupon^TM MyCityDeal

Chenin restaurant & wine bar situated in the Cape Quarter piazza, on Waterkant Street, Green Point has made it their 'philosophy' to serve 'fabulous food' and the 'best selection of wine' ^[1]. This was endorsed by the Cape Quarter, in a review on the restaurant, which noted it to have '...one of the best wine lists in Cape Town.' ^[2]

OPENING TIMES: Monday to Sunday from 11am to late

FOR BOOKINGS: email: info@cheninrestaurant.co.za or phone: 021 425 2200

FOR MORE INFORMATION VISIT: www.cheninrestaurant.co.za

I had purchased a Groupon voucher at 'My City Deal' (http://www.mycitydeal.co.za) for two Malay Curries at Chenin restaurant for R70 that I was dying to use, because if you must know anything about me it is that I am a sucker for good curry. I took a friend of mine, and fellow blogger, Lara with me on the expedition.

When we arrived at the restaurant, we were greeted with happy faces and our waiter directed us to our seats. The ambiance of the restaurant was great, there were three areas where you could sit and enjoy your meal. Depending on the mood you desired, you could either sit outside on the balcony facing the Cape Quarter; inside, under a romantic light setting; or in the outside piazza under a parasol. We chose to sit outside on the balcony, as it was a pleasant day and the view of Signal hill was vivid from where we sat.

The service at the restaurant was top notch, and all the staff were very friendly. The waiter took our orders, both Lara and myself ordered the Chicken Malay curry for the main meal; and to drink Lara ordered the Mojito, while I went with a Tequila sunrise. The drinks were served in a timeous manner, along with the food which came a short while after.

The Malay curry was most definitely 'fabulous' and quite delicious, it was served on a bed of jasmine rice, with sambals, fruit chutney and poppadoms. The array of fragrant spices used in the curries were perfectly balanced.

During the course of our meal, I noticed the Owner and/or manager tasting new wines that were presumably being tasted for addition to their wine list; it is interesting to notice the seemingly mundane operations of a restaurant.

Below is a review of the Chenin Malay Curry, by Groupon:

“Curry really is one of the best loved meals to eat in winter, well, besides, soup which is awfully cliché and over-rated, unless its curry flavour, of course. What makes curry even better in winter is when it’s a Chenin Malay Curry in your choice of vegetables, chicken, lamb or prawns. Add a delicious helping of jasmine rice, sambals, fruit chutney and a poppadoms and you’ll soon forget that soup in any variation ever existed.

Chenin’s head chef and his team use only the freshest and most locally sourced ingredients to make their delectable curry. All the ingredients are seasonal which means winter curries brimming with rich winter flavours and locally sourced spices.

The restaurant itself is also perfect for enjoying curry as what better way to enjoy delectable flavours than surrounded by a chic, yet relaxed and comfortable atmosphere. You can be sure the relaxed décor and atmosphere will help to ease the awkwardness of a first date. Or if you’ve invited a random stranger off the street to enjoy this Groupon with you; either way your mouths will be full for an hour or two so best you get all the talking done during the walk to your table.” ^[3]

What else can I say than add Chenin Malay Curry to your to-do list for this winter! Enjoy the Curry and don't forget to post your comments below.

References:

[1] http://www.cheninrestaurant.co.za/

[2] http://www.capequarter.co.za/

[3] https://www.mycitydeal.co.za/