Cookbooks – Page 3

Beggar’s Chicken

September 18, 2006 mmm-yoso Cookbooks, Cooking, Recipes

This recipe is based on the recipe for Beggar’s Chicken found in Eileen Yin-Fei Lo’s hefty cookbook, The Chinese Kitchen. I’m sure many of you own this cookbook. It has quite a few elaborate and somewhat complex dishes in it. What I have found with many of the dishes in this book, is that the seasoning of the dishes are quite mild. Still, it’s fun to play……..

I find more than a bit of irony in the name Beggar’s Chicken, as it is a fairly elaborate dish. And I would really have to stretch my imagination to believe, that if I were a beggar, I would even be considering making this chicken dish……

One more key note. Even though the presentation of the chicken in this dish can be pretty stunning; it’s the stuffing that makes this dish. As wonderfully juicy as the chicken is, without the stuffing, it would be quite bland.

So on the day before making the chicken prepare the stuffing. There is a stuffing recipe in the book, but I prefer something like the Glutinous Rice Stuffing here. The chicken will be amazingly juicy, so all the juices soaked up in the rice is so…delici-yoso!!!

Part 1 – The Lotus Leaf

Trim and soak 2 lotus leaves in hot water for 30-45 minutes(the book says twenty, but that’s not enough time), unfolding and turning every 10 minutes, until leaves are saturated.

Part 2 – The Chicken – here’s what we worked with.

1 – 4lb Chicken
1/4 Cup Salt

Remove excess fat from the chicken and wash under cold water. Dry, then rub salt over the outside of the chicken, rinse again, and dry well.

Part 3 – The Marinade

4 Tb Gin
1 3" Piece Cinnamon broken into 4 pieces
2 Star Anise
2 Tb Sugar
1 Tb Salt
Dash on White Pepper

In a bowl combine marinade ingredients, and rub the exterior and interior of the chicken.

Part 4 – The Dough

5 Cups High Gluten Flour
11/2 – 2 1/2 Cups Hot Water
Canola Oil
Additional Flour as necessary

Place flour on large cutting board or another surface. Make a "well" in the center of the flour. Add the hot water slowly while mixing the flour with one hand. Knead dough for 2-3 minutes, coat hand with oil to prevent sticking, and add flour to keep from sticking to kneading surface. Roll out dough to a size large enough to wrap the chicken. Preheat oven to 350 degrees.

Part 5 – Stuff that Bird!

And close openings with skewers.

Part 6 – Wrap it up.

You’ll need the Lotus Leaves, Flattened Dough, and 2-3 feet heavy duty Aluminum Foil.

Shake Lotus leaves dry. Wrap the chicken in Lotus Leaves, make sure leaves overlap, and the edges of the leaves are on the bottom. Place the Lotus Leaf wrapped chicken(breast side up) in the middle of the dough and wrap, sealing the top completely.

Place dough wrapped chicken in the middle of foil and seal completely.

Part 7 – Cook that Bird!

At 350 degrees F, for 1 hour, then lower the temp to 325 degrees F for 3 hours. Great time to make some side dishes…maybe some Crab and Corn soup, and Spicy Stove Braised Eggplant.

After the time is up(at last!!) remove chicken from the oven, and fold back the foil.

You can now either cut right down the center of the dough and separate, or cut around the dough and remove the top.

You’ll find the chicken to be very, very tender and moist. In fact, you just stick your spoon right into the middle of the chicken, and scoop out both the chicken and stuffing.

Sticky Rice in Lotus Leaf

November 27, 2005 mmm-yoso Cookbooks, Cooking, Recipes

Since fellow bloggers Jo, Reid, and Kathy have already figured out that we were going to make these; I’ll get right to the point. We did see these during our Thanksgiving visit to Pearl (Yes Angie, we really did see them), but since I had just gotten the book Dim Sum – The Art of Chinese Tea Lunchby Ellen Leong Blonder, we decided to give this a shot:

We headed off to 99 Ranch Market and purchased some Dried Lotus Leaves, though I enjoy calling them Water Lily Pads…..which is what they are:

We made many changes to the original recipe, mainly because we wanted to use what we had on hand, and also because we enjoy having a bit more "filling" then the usual "smear" of filling that is the norm.

Sticky Rice in Lotus Leaf

Makes 8 "packets"

2 Cups Glutinous Rice
1 Tsp Salt
6 Dried Shiitake Mushrooms – soaked in warm water for 30 minutes, then drained and sliced.
4 Dried Lotus Leaves
2 Tb Soy Sauce
2 Tb Oyster Sauce
1 Tsp Xiao Tsing
1/2 Tsp Sugar
3 Tb Vegetable Oil
1 Boneless, skinless Chicken Breast – Chopped to coarse texture
4 Oz Dried Shrimp – Soaked in water for 15 minutes and drained
1 Lup Cheong sliced to 1/4" rounds
2 Oz Char Siu cut into 1/4" dice
4 Boiled Duck Egg yolks cut in halves
1 Tb Corn Starch mixed in 1/3 Cup Water

1 – Rinse and soak Glutinous Rice in water to cover, add Salt and let soak for 1 Hour

2 – Cut each folded lotus leaf in half and cover with hot water. Soak for 30 – 45 minutes, turning occasionally to make sure leaves are totally soaked. (Since I didn’t do a turkey this Thanksgiving, it was good to actually use a roasting pan for something!)

3 – Cook rice in 2 cups of water. Once rice is cooked allow to cool slightly.

4 – Combine Soy Sauce, Oyster Sauce, Xiao Tsing, and sugar to create a sauce.

5 – Heat wok or skillet, add 1 Tb oil and stir fry the shrimp and lup cheong for 1-2 minutes, add chicken and stir fry until the chicken starts turning white. Add mushroom, char siu, and sauce mixture and cook for 1 minute. Stir in cornstarch mixture and remove from heat when the sauce has thickened. Place onto a plate and put aside to cool.

6 – After leaves are soaked, rinse briefly and shake of excess water. Cut off about 2 inches from the "point end" of the leaf and trim any ragged portions of the curved edges with a scissors. Stack the leaves in the same direction and set aside.

7 – Divide the cooled rice and into eight portions.Divide the filling into 8 portions as well.

8 – Place the stack of leaves with the outer edge facing away from you. Spread a light coat of oil evenly over the leaf.

9 – Divide one portion of rice into two. Place this half potion of rice onto the lower center of the leaf and form into a 2"x3" rectangle. Place one portion of filling onto the rice, and place 1 half piece of egg yolk on filling. Place the remainder of rice portion on top of the filling. Press the layer gently together.

10 – Fold bottom end of leaf over the rice. Then fold over first the left then the right edges of the leaf over rice. Then roll up the rice packet to form a rectangular packet.

11 – Place seam side down in a steamer and steam for 20-35 minutes. (The book called for 15 minutes, but it was too short and the sauce and essence of the leaf had not permeated the rice).

Some notes: The recipe in the book used raw shrimp, but we decided to just use the dried shrimp we had on hand. The recipe did not use egg yolk, which I thought was odd. We’ve always had this with a quarter to a half egg yolk in it. The next time we may add some peanuts for texture, and maybe a scallop. But overall these tasted really good, and weren’t that hard to make – just a "whole lotta soakin’ going on.

Next Up, Shrimp and Chive Dumplings????

The Turkey Has Landed

November 20, 2005 mmm-yoso Chinese Restaurants, Cookbooks, Cooking, yoso-silly

I woke up this morning with a smile on my face! Today was our early Thanksgiving, and I had an 11am pick-up time for our turkey from Sam Woo. This November has been alot warmer then I remember, and I snapped this photo as I was out walking the "Boyz":

That’s Fiesta Island, Mission Bay, and the Mission Bay Bridge; such a good reminder of why we live here.

I left for Sam Woo at about 1045, while the Missus started on her Dan Bing – Mandarin Pancakes; we’d decided on making this for the turkey. It is classically served with Peking Duck, minced squab, roast duck, and such. We were also aware that turkey can be a little dry, especially since this turkey would be roasted "duck-style." The recipe we used as the based on the one in Pei Mei’s Chinese Cookbook Volume1:

We have always had good results from recipes in Pei Mei’s Books. We did have to make several changes, and we’ll note those. But as complicated as it may seem; these pancakes have only 4 ingredients!

Dan Bing

3Cups White Enriched High Gluten Flour (The English translation says Wheat Flour, but the Chinese version says High Gluten White, in cases like this we always go with the original.)
1Cup Boiling Water
1/3 Cup Cold Water
1Tb Sesame Oil

1 – Add 1 Cup of boiling water to the flour and mix well. Slowly add 1/3 Cup cold water to "dough", you may not need all of the water. Today the Missus only needed a few tablespoons. Knead dough until smooth. Cover and let rest for at least 30 minutes (the recipe says 15, but this was not nearly enough).

2 – Working on a lightly floured board, divide dough into 2 parts and roll each into rolls 15 inches long and 2 inches round. Cut and pinch dough into 1 inch pieces. Flatten each piece with your hand.

3 – Lightly oil the whole top surface of one of the flattened pieces with sesame oil.

4 – Lay a second the second piece of dough on top of the oiled surface of dough. Pat down and, then roll the dough out, until both layers are very thin, to about 5 inch "pancakes".

5 – Cook pancake(s) in an unoiled pan using medium heat, until you see bubbles rise. (This will take anywhere from 10 – 30 seconds) Turn and cook until second side is slightly brown.

6 – Remove and separate the two pancakes. (Believe me, it does work!!!)

You can stack these pancakes and cover with a dry towel. Pei Mei also notes that you can make this in advance, stack, covered, and refrigerated. You then heat them in a steamer.

Oh, what about the turkey you may ask?

I arrived at Sam Woo, turned in my receipt, and the bird was brought out on a hook, just like the duck and chicken. It was then wrapped in foil, placed in a bag, and I was on my way. The entire car smelled of roast duck. And indeed the skin tasted like that of roast duck, though the texture was a little tougher.

The white meat was dry as anticipated, the dark meat had much more flavor. The white meat, with a piece of skin, green onion brushes, hoisin sauce, in a pancake:

Altogether delici-yoso!!! BTW, I received a quart of the duck "jus, sauce", or whatever it’s called; but it’s pretty heinous stuff. You’d be better off with hoisin. Altogether not bad, for a $20 Turkey. I also made some Gailan with Oyster Sauce, in addition to the other side dishes I had made earlier. We somehow managed to finish off half of the ~~duck~~ turkey, and the Boyz got a healthy share.

Tonight, I’ll have a night of blissful Tryptophan sleep!

Yoso-Generous Reid!

July 15, 2005 mmm-yoso Cookbooks

Overall it has been a pretty good day, first I finally got my new car – oh, the smell of a new car, one of my favorites, right alongside garlic, a new book, and others…..

Than I get home and there’s a box waiting for me….from Amazon, great! But wait, I didn’t order anything from Amazon recently; so what the heck is this! So I gingerly open the box; Heck No! I ripped the darn thing apart, and there laying pristine in the bottom of the box is this:

I had asked Reid from ‘Ono Kine Grindz for a recommendation for reading material on Singaporean food after reading all of his "Live from Singapore" posts. He had recommended Shiok by Terry Tan, so I added it to my list at Amazon. In fact I was going to order this next month (I allow myself an Amazon order every other month). Well now thanks to Reid, I can order something else. Just paging through Shiok is in itself an education for me, and the pictures are wonderful – almost as good as Reid’s photo’s!

Thank You Reid, for being so generous! First you graciously allow me to grill you, than you get me a book – Me no understand, but I thank you anyway!

It’s been a good day, first I get the smell of a new car. Then I get to smell a new book. Let me go fry some garlic now, so I can complete the set! It doesn’t get much better than this…..

Five Favorite Cookbooks Meme

June 12, 2005 mmm-yoso Cookbooks, Cooking

Tag I’m it! Reid from Ono Kine Grindz has "tagged" me for this meme, he originally got tagged by Stephanie fromda*xiang and so on….. Being really new at this I must say I’m truly humbled…..

So here goes:

1. Total number of (cook) books I’ve owned:

At last count +/- 50 or so.

2. Last cookbook(s) I bought:

I’m waiting for my latest Amazon delivery, so those don’t count. So it’s Land of Plenty by Fuchsia Dunlop. A really super book.

3. Last food book(s) I read:

Land of Plenty by Fuchsia Dunlop, I’ve really developed an appreciation for Sichuan food, and this book is really a treasure trove of information.

Chinese Food Finder by Carl Chu, not just a listing of restaurants, but Carl also gives a listing of dishes representative of the specific type of cuisine.

4. Five (plus 2) cookbooks that mean a lot to me:

This is really tough, so I decided to list my favorite cookbooks that I use on a regular basis.

Chinese Cook Book Volume I by Fu Pei Mei. Known as the Julia Child of Chinese Cooking, Fu Pei Mei was a respected and almost deified Taiwanese cooking instructor who had her own cooking show in Taiwan. Her Chinese Cook Book Vol I is probably the most accessible. Fu Pei Mei passed away from cancer on Sept 16th, 2004, and had a great long career for someone who only learned to cook after she got married. Easy basic Chinese recipes!

50th Anniversary Best of our favorite Recipes 1946 – 1996 by The Maui Association for Family and Community Education. OK, no laughs, but since I can’t up and call Mom when I have a question, I just reference this. This is a compilation from various community cookbooks over a 50 year period. I’ve never, ever been able to copy a recipe "ver batim" and have it come out right – probably explains why I can’t bake! So I look for references and guidance in my cookbooks.

The Legacy of the Japanese in Hawaii: Cuisine by The Japanese Cultural Center of Hawaii. Good source for "local style" Japanese recipes. For example, if you want to make Nishime, or other Japanese – Hawaiian type dishes it’s really hard to find a good recipe source.

How to Cook Everything by Mark Bittman. Alright, time to come clean, I don’t actually own this cookbook, but have borrowed it from the local Public Library at least 8 times (not including renewals). Great comprehensive source of basic recipes, and now my guilt has resulted in my purchasing this from Amazon, so will actually have my own copy in a week or so.

The Way to Cook by Julia Child. I’ve been without my Joy of Cooking for over a decade so this fills the spot – my "Bible" of cooking.

Plus 2:

The Choy of Cooking by Sam Choy. Very easy down to Earth Pacific Rim. Made me understand what a great place Hawaii is with regards to food.

The Food of Paradise by Rachel Lauden. More of a well researched study in Food Anthropology than cookbook. Well researched and very informative, if you wonder why we eat what we eat in Hawaii, this really explains alot.

5. Which 5 people would you most like to see fill this out in their blog?

I’m really too new at this for me to fill this out, but I’ll try to give you a few:

Sarah at The Delicious Life

Jo (yes, Jo) at Truly Thankful

Elmo at Monster Munching

Pat at Eating LA

Whew, this has been more work than I thought it would be. But finally, my really most important "cookbook" is one where I’ve never tried any recipes:

After my Mom passed on in 1996 I found this "cookbook" with hand written recipes. There were many loose sheets, some of which were recipes written before I was born. Some were full of info from my Mother’s life before "me", we never talked much about these "things" in our household, but I found this so interesting:

Mom worked as a Housekeeper on Kauai and had written and collected some of the families favorite recipes. Who knows, the meatloaf looks really good I might try that soon!