Category: Canape
Jun
24
Pork and shrimp siu mai
MAKES: 30 large/45 small
20 grams dried Chinese mushrooms (two to four, depending on size)
150 grams peeled fresh shrimp
350 grams slightly fatty minced pork
15ml light soy sauce
10ml rice wine
5ml sesame oil
¾ tsp fine sea salt
½ tsp granulated sugar
¼ tsp finely ground white pepper
¾ tsp cornstarch
Wheat wrappers, as necessary
Flying fish roe (optional)
Spring onions (optional)
To serve:
Light soy sauce
Sesame oil
Chilli oil or chilli sauce
1 Briefly rinse the dried mushrooms, then put them in a bowl and add cool water to cover. Let them soak for two to three hours or until completely hydrated.
2 When the mushrooms are soft, squeeze out the excess water then cut off and discard the stems. Very finely mince the mushroom caps and the shrimp and put them in a bowl.
3 Add the pork, soy sauce, rice wine, sesame oil, salt, sugar, pepper and cornstarch to the bowl and mix thoroughly.
4 Drizzle in 50ml of iced water and, with your hand, stir the mixture in one direction, until you see long white protein threads forming. This doesn’t take long (about 15-30 seconds, depending on how vigorously you stir) and makes the filling more cohesive.
5 Check the seasonings by shaping a teaspoonful of the filling into a ball and pan-frying it in a skillet. Taste and correct the seasonings of the rest of the filling, if necessary.
6 If making smaller siu mai from larger wrappers, stack about 10 of them at a time, then use a sharp round metal cutter to cut them into 5cm-6cm circles.
7 Put the wrapper in the palm of your left hand (if you’re right-handed) and spoon some filling into the centre. Bring up the sides of the wrapper to form an open-topped dumpling, with pleated sides. The filling should come all the way to the top of the wrapper.
Smooth the surface and press the sides of the wrapper so they adhere to the filling, then flatten the bottom of the dumpling by pressing it onto a work surface so it stands upright. Line a bamboo steamer with a circle of parchment paper and place the dumplings into it, leaving a little space between each one.
8 Pour water to a depth of about 3cm in a wok. Place a round rack with low feet in the wok, cover with the lid and boil the water over a high flame. Place the bamboo steamer onto the rack in the wok and place the lid on top. Steam over a high flame for eight to 10 minutes, or until the siu mai are cooked. Occasionally check the water in the bottom of the wok, and add more boiling water if necessary.
9 When the siu mai are cooked, put a dab of flying fish roe (if using) on each one, or scatter with minced spring onion.
10 Serve immediately, letting each guest make their own dipping sauce with soy sauce, sesame oil and chilli oil or chilli sauce.
https://www.scmp.com/magazines/post-magazine/food-drink/article/3086082/how-make-pork-and-shrimp-siu-mai-easy-dim-sum
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Dec
23
Baked Mac-and-Cheese Bites
48 bites
1 pound small elbow pasta
3 tablespoons unsalted butter
1 small onion, minced
2 garlic cloves, minced
¼ cup all-purpose flour
2½ cups whole milk
¼ teaspoon cayenne pepper (optional)
Salt and freshly ground black pepper
2 cups grated white cheddar cheese
2 cups grated yellow cheddar cheese, divided
1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.
https://www.purewow.com/recipes/baked-mac-and-cheese-bites-recipe
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Dec
23
Spicy Pineapple Prosciutto Tarts
8 servings
1 pineapple—skin removed, cored (about 610g) and cut into eight ½-inch thick rings
⅓ cup (71g) light brown sugar
1½ teaspoons freshly ground black pepper
Pinch of fine sea salt
4 tablespoons unsalted butter
2 sheets frozen puff pastry (482g), thawed
Egg wash, as needed
Aleppo pepper, Korean chili powder or crushed red-pepper flakes
8 ounces (226g) prosciutto
1. Preheat the oven to 400°F. Pat the pineapple dry with paper towels. In a medium bowl, whisk the brown sugar, pepper and salt to combine. Dip each pineapple into the brown sugar mixture, lightly coating both sides.
2. Heat the butter in a large skillet over medium-high heat. Working in batches, add the sugared pineapple rings and cook until the sugar is caramelized and golden on both sides, about 3 minutes total. Remove from the pan and let cool.
3. On a lightly floured surface, roll out the puff pastry sheets to ¼-inch thick. Cut each sheet into 6 even squares; you should end up with 12 squares total.
4. Line two baking sheets with parchment paper and arrange the dough squares evenly between them. Brush each piece of dough evenly with egg wash, and dock all over with a fork.
5. Place a cooled pineapple ring on top of each piece of dough. Bake the pastries until the crust is very golden brown and the pineapple is tender, 15 to 17 minutes.
6. Sprinkle each tart with Aleppo pepper, Korean chili powder or crushed red-pepper flakes to taste. Let cool for at least 10 minutes, then top each pastry with 1 ounce (28g) prosciutto in a pile just before serving warm or at room temperature.
https://www.purewow.com/recipes/spicy-pineapple-prosciutto-tarts
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