vrijdag 22 augustus 2014

Youtiao

Youtiao's are by far the most delicious Cantonese breads out there. You can use them when eating salted rice porridge.

This is my result, it is pretty good if I say so myself.


The ingredients are:
- 500 g flour
- 300 ml water
- 10 g baking soda
- 5 g baking powder
- salt and sugar




Dissolve the baking soda with some of your water reserve. Dissolve the baking powder with some of your water reserve. Mix all ingredients together.

Knead it. Let it rest for 20 minutes.
Do this 3 times again.
Roll the dough out and let it rest for 4 hours.
Roll the dough out to 0.5 cm.
Make the youtiao and deep fry it.

Here's how we fried it, with a malfunctioning damper...

Cheung Fun

Here's a nice recipe for making Cheung Fun. It's something every Cantonese person will eat in a restaurant.


It's very easy. These are the ingredients:
- 230 ml cold water
- 70 g rice flour
- 1 tablespoon wheat starch
- 1 tablespoon corn starch
- some salt
- 3 tablespoons of vegetable oil

Just mix it together and leave it to stand for 1 hour.

Then steam it in a glass casserole for 7 minutes.

For the sauce you use:
- 2 teaspoon sugar
- 4 teaspoon water
- 4 teaspoon soy sauce
- 2 teaspoon sesame oil

Here is another way to make it, but this time you use a cloth. The steaming will be much faster.

Har gow

Har Gow is a dim sum of (vegetarian) shrimp. You can also use spinach as filling which I like even more.


This class will teach you how to make the dough. What you fill it up with is up to you. Spinach filling as an example is easy to make. You just boil the spinach, put it in ice water. Then chop the spinach up. Add some sesame oil, salt, sugar, vegetable bouillon and cook it a bit. Add some maizena and that's it. Experiment with it.

Now here comes the difficult part: the dough. You should watch this video on how to make the dough.

The exact ingredients:
- 180 g wheat starch (or potato starch for more translucency)
- 70 g potato starch (or half mixed with tapioca starch)
- salt
- vegetable oil
- 200 g boiling water

(in the video we do it on eyesight because the chef is very experienced ...)

First add boiling water to the wheat starch and knead it a bit. Then add the potato/tapioca starch and continue to knead it. You can already add some oil to it. After kneading, we close it off and wait a few minutes.

Then we knead some more until it's ready to be used.

The following video will teach you how to make the dumplings. Try to make them as thin as possible, then the dumplings will become translucent. Then steam it for 5 minutes and it's done.

dinsdag 5 augustus 2014

Vegetarian Lo Pak Ko

Lo Pak Ko is a delicious appetizer in many Hong Kong restaurants. Actually it is easy to make, but it takes a lot of time to do so.


The ingredients for a group of people are:
- 1 Chinese White Radish (Daikon) (1350 g) (which I will call white beet for convenience)
- 1600 ml water
- 450 g rice flour
- Chinese mushrooms
- Quorn vegetarian meat
- salt
- sugar
- pepper
- sesame oil
- sun flower oil


First we prepare the ingredients. Mix 2/3 of the water with the rice flour. The mushrooms need to be soaked in hot water, then chopped in thin slices. Chop the daikon in thin slices. Prepare a steaming pan with some sun flower oil for later on.

Now we pan fry the mushrooms, daikon and vegetarian quorn meat with the rest of the water. We add salt, sugar, pepper, sesame oil to taste. Cook it for about 15 minutes, turn off the heat, then add the rice flour mixture. Mix until it becomes a sticky substance.




Put it in the oiled steaming pan and we steam it for about 1 hour until it sets. Leave it to cool for 2 hours. Best is to even let it cool down in the fridge for a night. It will cut better.



Next on we chop them into square blocks and pan fry them in some oil.


That's a lot of work..., but it's worth it. I like to use spicy oil with this.