Sunday, January 15, 2012

Jan 15, 2012: Daring Cooks - Green Chile Chicken Tamales

Maranda of Jolts & Jollies was our January 2012 Daring Cooks hostess with the mostess! Maranda challenged us to make traditional Mexican Tamales as our first challenge of the year!

[Eat4Fun - Happy New Years! I've been wanting to make tamales again, but didn't have a plan. Fortunately this month's challenge gave me the extra push and a new recipe to try out! I decided to try the Green Chile Chicken Tamales.]

Recipe Source: Green Chile Chicken Tamales adapted from Epicurious http://www.epicurious.com/recipes/food/views/Green-Chile-Chicken-Tamales-108055

Mandatory Items: You must prepare a “dough” and a filling. These must be wrapped in a corn husk, parchment paper, or plastic wrapped and steamed to cook.

Variations allowed: Creativity is highly encouraged. Be it sweet, savory or altered due to dietary preferences and restrictions.

Preparation time:
Soaking the corn husks: 3 hours or up to 1 day



Green Chile Chicken Tamales:
Makes about 24 tamales

Ingredients
1 – 8 ounce (225 gram) package dried corn husks (If you cannot find corn husks, you can use parchment paper or plastic wrap.)

For filling:
1 pound (455 gram) tomatillos (can sub mild green chilies – canned or fresh)
4 – 3 inch (7½ cm) serrano chiles, stemmed and chopped (can sub jalapeno)
4 large garlic cloves, chopped
1 ½ tablespoons (22½ ml) Extra Virgin Olive Oil
2 cups (480 ml) low sodium chicken broth
4 cups (960 ml) (400 gm/14 oz) cooked and shredded chicken
2/3 cup (160 ml) (30 gm/1 oz) roughly chopped fresh cilantro (also known as coriander)

For the masa dough:
1 1/3 cups (320 ml) (265 gm/9⅓ oz) lard or vegetable shortening
1 ½ teaspoons (7½ ml) (10 gm/1/3 oz) salt (omit if already in masa mixture)
1 ½ teaspoons (7½ ml) (8 gm/¼ oz) baking powder (omit if already in masa mixture)
4 cups (960 ml) (480 gm/17 oz) masa harina (corn tortilla mix), I used instant masa mix
1 ½-2 cups (360 ml – 480 ml) low sodium chicken broth

Directions:

1. Place the dried corn husks in a large pot and cover with water.

2. Place a heavy plate or a smaller pot full of water on top of husks to keep them in the water. Let soak for 3 hours or up to 1 day, flipping occasionally until husks are softened.

3. Once husks are softened, boil chicken about 20 minutes or until fully cooked. [I used a whole chicken using the breast and leg meat.]

4. Immediately place hot chicken into the bowl of an electric mixer with the paddle attachment. Turn mixer on high to shred chicken (this takes about 3-5 seconds). [My preference is to dice the chicken, especially the breast, against the bias. I don't like stringy meat in tamales.]

5. Place an oven rack on the top setting. Turn the oven on broil. Peel and rinse the tomatillos.

6. Line a heavy baking sheet with foil. Place tomatillos on baking sheet and place under broiler.

7. Broil (grill) until black spots form on tomatillos, then flip and broil (grill) other side. This takes about 5-10 minutes per side depending on the strength of the broiler.

8. Place roasted tomatillos and juices from the pan into a food processor and allow to cool about 5 minutes. Add the garlic and chopped Serrano chiles and process until smooth.

9. Heat the olive oil in a medium saucepan over medium high heat.

10. Add the tomatillo puree and boil, stirring continuously, for 5 minutes (it should turn thick like a paste).

11. Add in the chicken broth, stir to mix well. Reduce heat to medium low and allow to simmer, stirring occasionally until mixture coats the back of a spoon and is reduced to about a cup (240 ml).

12. Stir in the chicken and cilantro. Salt to taste.

13. Prepare the dough. In the bowl of an electric mixer, on medium high heat, cream together the lard or vegetable shortening, baking powder and salt.

Mix in the masa harina, one cup (240 ml) at a time.

14. Reduce the mixer speed to low, gradually add in 1 ½ cups (360 ml) of the chicken broth.

15. If the mixture seems too thick (you can taste it for moistness) add up to ½ cup (120 ml) more of the broth 2 tablespoons (30 ml) at a time. (The dough should be a cookie dough like texture).

16. Take 3 large corn husks and tear them into ¼ inch (6 mm) strips. (I would suggest you put these back in the water until use because they dry out and start breaking when you try to work with them.

17. Take a large pot with a steamer attachment. Pour about 2 inches (5 cm) of water into the bottom of the pot, or enough to touch the bottom of the steamer. Line the bottom of the steamer with corn husks.

18. Unfold 2 corn husks onto a work surface. Take ¼ cup (60 ml) of dough and, starting near the top of the husk, press it out into a 4 inch (10 cm) square, leaving 2-3 inches (5 -7½ cm) at the bottom of the husk. Place a heaping tablespoon (15 ml) of the filling in a line down the center of the dough square.

19. Fold the dough into the corn husk.

20. And wrap the husk around the dough.

21. Fold up the skinny bottom part of the husk.

22. And secure it with one of the corn husk ties.

23. Stand them up in the steamer. If there aren’t enough tamales to tightly pack the steamer, place crumpled aluminum foil in the excess space.

24. Steam the tamales for about 40 minutes or until the dough deepens in color and easily pulls away from the husk. [I steamed for 90 minutes.]



[The tamales turned out different. The texture was reminiscent of an English pudding - rich and soft, probably due to the extra lard and baking powder. I'm more familiar with a firmer, denser texture.

The filing was good. The serrano chiles gave the filling a little spicy bite.

Overall, I enjoyed the results.]

Thursday, January 12, 2012

Jan 12, 2012: Daring Cooks December - Char Sui and Buns

Our Daring Cooks’ December 2011 hostess is Sara from Belly Rumbles! Sara chose awesome Char Sui Bao as our challenge, where we made the buns, Char Sui, and filling from scratch – delicious!

[Eat4Fun - Posting a month late on this one. I made all three recipes.]

Recipe Source: I looked at quite a few blogs and various websites as well as referring to various cook books. Through trial and error my recipes are a slight variation. Sara's recipe for marinade using maltose was based on Blue Apocalypse's recipe.

Mandatory Items:
Prepare char sui and then make char sui bao.

[Char Sui served with Spicy Mustard. Dijon can be used as a substitute, but you don't get the kick.]


Char Sui (Cantonese BBQ Pork)

Ingredients

1 pork fillet/tenderloin (roughly 1-1.5 pounds)
4 large cloves of garlic, crushed
1 teaspoon (3 gm) ginger, grated
1 tablespoon peanut oil
1 ½ tablespoons maltose (you can substitute honey)
1 ½ tablespoons honey
2 tablespoons hoisin sauce
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 teaspoon oyster sauce
1 tablespoon shaoxing cooking wine
½ teaspoon (2 gm) ground white pepper
pinch of salt
½ teaspoon (2 gm) five spice powder
½ teaspoon sesame oil
½ teaspoon pillar box red food colouring [I left out the food coloring.]
(1 tablespoon=15 ml, 1 teaspoon=5 ml)

Directions:

1) Trim the pork loin to remove fat and tendon and slice lengthways so you have two long pieces, then cut in half. By cutting the pork in to smaller pieces to marinate you will end up with more flavoursome char sui. If you want to leave the pork in one piece you can do this as well. Place in container that you will be marinating them in.

2) Combine all the other ingredients in a bowl and mix well to combine. I placed my maltose in the microwave for a few seconds to make it easier to work with. Maltose is quite a solid hard sticky substance.

3) Cover pork well with ⅔ of the marinade mixture. Marinate for a minimum of 4 hours, I find it is best left to marinate overnight. Place the reserved ⅓ portion of the marinade covered in the fridge. You will use this as a baste when cooking the pork.

Cooking Method in the oven

4) Pre-heat oven to moderate 180˚C/350°F/gas mark 4.

5) Cover a baking tray with foil or baking paper. Place on top of this a rack on which to cook the pork.

6) Place pork on the rack and place in oven.

7) Bake for approximately 10 minutes, basting and turning.

8) Turn the heat up to moderately hot 200˚C/400°F/gas mark 6 for the final 20 minutes as this will aid the charring. Cook until cooked through.



Baked Char Sui Bao (Cantonese BBQ Pork Bun)

Filling
350 gm (12 oz) char sui (finely diced)
2 green onions/spring onions (finely sliced)
1 tablespoon hoisin
1 tablespoon dark soy sauce
1 teaspoon sesame oil
¼ cup (60 ml) chicken stock
1 teaspoon (2 gm) cornflour
½ tablespoon vegetable oil
(1 tablespoon=15 ml, 1 teaspoon=5 ml)

Dough Ingredients

2½ teaspoons (8 gm/1 satchel) of dried yeast
¼ cup (55 gm/2 oz) sugar
½ cup warm water
2 cups (280 gm/10 oz) plain flour
1 egg (medium size - slightly beaten)
3 tablespoons oil
½ teaspoon (3 gm) salt
Egg wash: 1 egg beaten with a dash of water
(1 cup=240 ml, 1 tablespoon=15 ml, 1 teaspoon=5 ml)

Filling Directions:

1) Heat the vegetable oil in a wok or pan.

2) Add diced char sui to the wok/pan and stir then add spring onions, cook for 1 minute.

3) Add hoisin, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.

4) Mix cornflour and stock together and then add to the pork mixture.

5) Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.

6) Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.

Bun Directions:

1) Place the sugar and warm water in a bowl, mix until the sugar has dissolved. Add yeast and leave it for 10 - 15 minutes until it becomes all frothy.

2) Sift flour in to a large bowl.

3) Add yeast mixture, egg, oil and salt and stir. Bring the flour mixture together with your hands.

4) Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.

5) Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.

6) Once dough has doubled in size knock back and divide in to 12 portions and shape in to round balls.

7) Place a good sized tablespoon of filling on the dough circle. Then gather the edges and seal your bun.

8) Place the bun seal side down on your baking tray. Continue with rest of dough.

9) Once all buns are complete brush surface with egg wash.

10) Place in oven for 15 minutes or until golden brown.


[Steamed bun - The buns look a little off - bubbly exterior. It should be smooth. Flavor was good.]


Steamed Char Sui Bao (Cantonese BBQ Pork Bun)

Filling
350 gm (12 oz) char sui (finely diced)
2 shallots (finely diced)
1 tablespoon dark soy sauce
2 tablespoons oyster sauce
1 teaspoon sesame oil
¼ cup (60 ml) chicken stock
1 teaspoon (3 gm) cornflour
½ tablespoon vegetable oil

Bun Ingredients
1 cup milk, scalded
¼ cup (60 gm/2 oz) sugar
1 tablespoon oil
¼ teaspoon (2 gm) salt
2½ teaspoons (8 gm/1 satchel) of dried yeast
3 cups (420 gm/15 oz) plain flour
(1 cup=240 ml, 1 tablespoon=15 ml, 1 teaspoon=5 ml)

Filling Directions:

1) Heat the vegetable oil in a wok or pan. Sauté the shallots for one or two minutes until soft.

2) Add diced char sui to the wok/pan and stir.

3) Add oyster sauce, dark soy sauce and sesame oil to the pork mixture, stir fry for one minute.

4) Mix cornflour and stock together and then add to the pork mixture.

5) Stir well and keep cooking until the mixture thickens, 1 or 2 minutes.

6) Remove mixture from wok/pan and place in a bowl to cool. Set aside until ready to use.

Bun Directions:

1) Scald milk and then stir in sugar, oil and salt, leave to cool until it is lukewarm. Once it is the right temperature add yeast, leave until yeast is activated and it becomes frothy, about 10 - 15 minutes. [I used quick yeast so this step was skipped - proofing the yeast]

2) Sift flour in to a large bowl.

3) Add milk/yeast mixture to the flour. Bring the flour mixture together with your hands.

4) Place dough on a lightly floured surface and knead for approximately 10 minutes. The dough should be smooth and slightly elastic.

5) Place in a lightly oiled bowl and cover with a damp cloth. Leave to rise until it is double in size. This will take from 1 - 2 hours depending on weather conditions.

6) Punch down dough and divide in to 20 equal portions.

7) Roll each dough portion in to a 7 – 8cm (2¾ - 3 ¼ inches) round.

8) Place 1 tablespoon of filling in the centre of the round, gather the edges together at the top and place on a 8cm (3 inch) square of baking paper. Repeat until all dough has been used.

9) Cover and let rise for 20 minutes.

10) Place buns in bamboo steamer, leaving space between the buns.

11) Heat water in a wok until it is simmering and place steamers one on top of each other in the wok.

12) Place lid on top bamboo steamer and steam for approximately 12 minutes.

Results
I thought the char sui wasn't bad and the buns were only okay.

The texture on them was a little off. Maybe it was how I made the dough in the food processor where the dough was more bread like. The buns should be fluffy and soft, but still have a little density to them. The baked buns came out a little dry. The steamed buns came out a little airy.


Tuesday, January 10, 2012

Jan 10, 2012: Tofu Tuesday - Salt and Pepper Tofu

It's been awhile since I've had a Tofu Tuesday, but this one is inspired by a dish I had at a local restaurant - Salt and Pepper tofu.

The salt and pepper tofu was deep fried with a flavorful salt and pepper coating. The center of the tofu cubes were soft and custard-like.

This is my attempt at recreating the dish.
I opted to use medium firm tofu since firm would not give a custard consistency while silken may not hold up to the handling.

Salt and Pepper Tofu
1 Block of Tofu, medium firm, cut into 1 inch cubes.
1 T Cornstarch
1/2 t Salt
1/4 t White Pepper
1/4 t Black Pepper
Scant 1/4 t Sichuan Peppercorn, toasted and ground.
1/4 C oil for frying

Garnish
1 Green Onion, coarse chop
1/2 Serrano Pepper, minced
1 clove garlic, minced
a few sprigs Cilantro

Directions
1) Mix salt and peppers in a bag
2) Add tofu to bag to coat
3) Heat oil and pan fry over medium heat until nicely browned on all sides
4) Drain browned cubes on a paper towel.
5) Pour out oil from the pan, leaving about 1 T.
6) Fry the garlic, green onion and Serrano for about 30 seconds to 1 minute.
7) Add tofu and mix together
8) Plate and garnish with cilantro

My YouTube Video of the effort.