boiling water - Yan Can Cook https://yancancook.com/home If Yan can cook, so can you! Thu, 15 Feb 2018 09:01:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.5 https://yancancook.com/home/wp-content/uploads/2017/03/favicon-150x150.png boiling water - Yan Can Cook https://yancancook.com/home 32 32 Mung Bean Jelly with Sichuan Spicy Sauce https://yancancook.com/home/recipe/mung-bean-jelly-with-sichuan-spicy-sauce/ Thu, 15 Feb 2018 09:01:17 +0000 https://yancancook.com/home/?post_type=recipe&p=997 This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan! Mung Bean Jelly with Sichuan Spicy Sauce Ingredients 1cup mung bean flour…

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]]> This economical noodle dish is served chilled or at room temperature. The fiery spicy sauce pairs perfectly with the refreshingly cool noodles – no wonder this snack is so ubiquitous all over Sichuan!


Mung Bean Jelly with Sichuan Spicy Sauce
Ingredients
Spicy Sauce:
Garnish:
Instructions
  1. Place mung bean flour in a medium bowl; add 1 cup of water and stir to mix well.
  2. Bring 1 cup of water to a boil, add mung bean slurry and cook, stirring, until translucent.
  3. Transfer mung bean paste into a bowl. Cover well and refrigerate overnight.
  4. To make sauce, heat cooking oil in a small saucepan. Add ginger, garlic and green onion and cook until fragrant, about 2 minutes.
  5. Add spicy bean paste, fermented black beans, soy sauce, black vinegar and sugar. Stir to combine and cook for 5 minutes.
  6. When mung bean jelly is set, remove from bowl and cut into ¼” x ¼” x 4” strips. Place on a serving plate and top with spicy sauce. Garnish with green onions and chili oil.

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]]> 芋頭糕 Taro Cake https://yancancook.com/home/recipe/taro-cake/ https://yancancook.com/home/recipe/taro-cake/#comments Tue, 18 Apr 2017 07:03:35 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=498 Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.

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Taro Cake
Taro cake (simplified Chinese: 芋头糕; traditional Chinese: 芋頭糕; pinyin: yùtóu gāo; Cantonese Yale: wuhtáu gōu) is a Chinese dish made from the vegetable taro. While it is denser in texture than radish cakes, both these savory cakes made in a similar ways, with rice flour as the main ingredient. When served in dim sum cuisine, it is cut into square-shaped slices and pan-fried before serving. It is found in Hong Kong, China, and overseas Chinatowns restaurants. Other ingredients often include pork and Chinese black mushroom, or even Chinese sausages. It is commonly topped with chopped scallions.
Servings20 squares
Ingredients
Seasonings
Instructions
  1. Microwave taro on HIGH for 8-10 minutes or until softened. Lightly mash and set aside.
  2. Heat wok over high heat until hot. Swirl in 1 tablespoon oil to coat sides.
  3. Add shallot, shrimp, mushrooms, sausage, and green onion; stir-fry for 1-2 minutes and set aside.
  4. Combine rice flour and water; use a whisk to break up lumps. Add potato starch, salt and boiling water and stir. Gradually add mashed taro, seasonings and mushroom mixture, mix thoroughly.
  5. Pour taro mixture into a greased rectangular casserole. Cover and steam over high heat for 30 minutes or microwave on MEDIUM for 10-12 minutes or until set.
  6. Unmold taro cake onto cutting board. Cut in half lengthwise and into 2-inch squares.
  7. Heat wok over medium heat until hot. Swirl in remaining oil to coat sides. Pan fry taro squares for 2 minutes on each side or until light brown. Serve with chili sauce.
Recipe Notes

From Blissful Cooking by Martin Yan. 2001.

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]]> https://yancancook.com/home/recipe/taro-cake/feed/ 2 蝦餃 Har Gau Prawn Dumplings https://yancancook.com/home/recipe/har-gau-prawn-dumplings/ https://yancancook.com/home/recipe/har-gau-prawn-dumplings/#comments Tue, 18 Apr 2017 06:50:16 +0000 https://wh414378.ispot.cc/home/?post_type=recipe&p=484 The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài).

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蝦餃 Har Gau Prawn Dumplings
The dumpling is sometimes called a shrimp bonnet for its pleated shape. This dish is often served together with siumaai; when served in such a manner the two items are collectively referred to as hagaau-siumaai (Chinese: 蝦餃燒賣; Cantonese Yale: hāgáau sīumáai; pinyin: xiājiǎo shāomài). These shrimp dumplings are transparent and smooth. The prawn dumplings first appeared in Guangzhou outskirts near the creek bazaar Deli. This dish is said to be the one that the skill of a dim sum chef is judged on.
Servings30 dumplings
Ingredients
Wrappers
Filling
Other Ingredients
Instructions
  1. To make wrappers, combine wheat starch, cornstarch, and salt in a bowl. Add boiling water, stirring with chopsticks or a fork, until dough is evenly moistened. Cover and let rest for 20 minutes.
  2. To prepare filling, shell, devein, and coarsely chop shrimp. Place in a bowl with remaining filling ingredients; mix well.
  3. On a lightly floured board, knead dough until smooth. Add cooking oil, a teaspoon at a time, kneading to blend after each addition until dough glistens and feels satiny. Divide dough in half. Roll each half into a 15-inch long cylinder. Cut each cylinder crosswise into 1-inch pieces; shape each piece into a ball. Cover dough to prevent drying.
  4. To shape each dumpling, roll a portion of dough into a 3- to 3-1/2-inch circle. With your fingers, press edges of dough to make slightly thinner. Place a rounded teaspoon of filling in center of dough; fold dough over filling to form a semicircle. Pinch edges together to seal. Cover with a damp cloth while shaping remaining dumplings.
  5. Prepare a wok for steaming*. Line the bottom of a steamer with a small damp cloth. Arrange dumplings on cloth without crowding. Cover and steam until dumplings are translucent, 18 to 20 minutes.
  6. Serve dumplings hot or cold with soy sauce and chili oil for dipping.
Recipe Notes
  • You can't buy wrappers to make har gau, but the wrapper dough is easy to make from wheat starch. When these savory dumplings are steamed, the wrappers become shiny and opaque.
  • *To prepare a wok for steaming, pour water into wok to a depth of 2 inches. Place a bamboo steamer, cake rack, or criss-crossed chopsticks over the water (not in). Cover with wok lid and bring water to a boil (bamboo steamers come with their own lids). Place food in a heatproof dish that fits in steamer or wok. Cover and maintain heat to keep water boiling.

Recipe from The Chinese Chef, Publisher: Doubleday

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