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